Potatoes with champignons cooked in a slow cooker

At the same time, a simple and at the same time delicious dish that can always be prepared for lunch or dinner for the whole family – potatoes with champignons in a slow cooker. A minimum of hassle, affordable ingredients, and the dish is excellent in all respects.

It is worth saying that it is especially convenient and easy to cook in a slow cooker for people who work a lot and are busy. We offer several recipes for potatoes with champignons in a slow cooker, which will reveal the secrets of delicious and nutritious food.

Potatoes with champignons, onions and carrots in the Redmond slow cooker

With minimal effort, you can cook potatoes with champignons in the Redmond multicooker. From the proposed list of products, a hearty and tasty dish is obtained. Fried potatoes with mushrooms and vegetables in vegetable oil will surely appeal to those who fast.

• 700 g champignons;
• 1 kg of potatoes;
• 2 carrot and onion each;
• 5 tbsp. l. vegetable oil;
• Salt and black ground pepper – to taste;
• 2 tbsp. l. chopped greens (any).

Cooking fried potatoes with champignons in a slow cooker according to the following step-by-step description:

1. To start the cooking process right away, you need to prepare the ingredients.
2. Peel onions and carrots, potatoes and mushrooms, wash and chop: potatoes and mushrooms into strips, grate carrots, cut onions into cubes.
3. Pour oil into the multicooker bowl, turn on the “Frying” mode.
4. Pour the onion into the bowl first, fry for 3-5 minutes, add the carrots and fry everything together for 5 minutes.
5. Add mushrooms, fry for 15 minutes, stirring constantly, so that the whole mass is evenly fried.
6. Salt and pepper the contents of the multi-cooker bowl, add potatoes, salt again if required, and mix.
7. Close the lid and turn on the “Frying” mode for 40 minutes. The readiness of the dish will depend on the variety of potatoes, so after 20-25 minutes. You can test potatoes by piercing them with a toothpick.
8. After being ready, season the potatoes with mushrooms with herbs, turn on the “Heating” mode and leave for 10 minutes to infuse the dish.
9. Serve with vegetable slices or a light vegetable salad.

Stewed potatoes with champignons cooked in a slow cooker

A dish such as stewed potatoes with champignons, cooked in a slow cooker, is cooked on mushroom broth, the taste is indescribable.

• 1 kg of potatoes;
• 500 g champignons;
• 3 onion heads;
• 2 carrots;
• Vegetable oil;
• 1 l of mushroom broth;
• Salt to taste.

Look at the recipe with a step-by-step photo of cooking potatoes with champignons in a slow cooker, which will help you get acquainted with the process in more detail.

Potatoes with chicken, champignons and garlic in a slow cooker

With the help of such a convenient kitchen machine, you can quickly make a dish of any complexity. Potatoes with chicken and champignons, cooked in a slow cooker, will definitely become your favorite dish.

• 1 kg of potatoes;
• 500 g champignons;
• 500 g of chicken meat;
• 2 bulbs;
• 3 garlic cloves;
• Salt;
• 2 Art. l mayonnaise;
• 100 ml of vegetable oil.

How to cook potatoes with champignons and chicken in a slow cooker, learn from the step-by-step process.

1. Wash the meat and cut into cubes, clean the mushrooms from the film and also cut.
2. Peel the potatoes, wash and cut into strips, chop the onion after peeling with a knife, grate the garlic on a fine grater.
3. Pour oil into the multicooker bowl, fry the mushrooms for 7-10 minutes.
4. Add onion and after 5 minutes. chicken meat.
5. Fry 15-20 min. until golden and add potatoes.
6. Salt, pour in a little water and add mayonnaise, mix.
7. Close the lid and set the “Extinguishing” mode for 40 minutes.
8. At the end, add garlic, mix and leave on the “Heating” for 15 minutes.

Potatoes with champignons in sour cream, cooked in a slow cooker

Potatoes with champignons in sour cream, cooked in a slow cooker – a tasty, nutritious and healthy dish for all your household members. The ingredients proposed in the recipe are the best combined with each other.

• 1 kg of potatoes;
• 700 g champignons;
• 200 ml of sour cream;
• 5 Art. l olive oil;
• Salt and ground black pepper – to taste.

1. Wash potatoes, peel, cut into slices using a shredder.
2. Pour the oil into the multicooker, turn on the “Frying” program and put the potatoes.
3. Fry for 10 minutes, stirring constantly with a silicone spatula.
4. Wash the mushrooms, cut into cubes and fry in a pan until the liquid evaporates.
5. Put in a bowl with potatoes, add salt and pepper to taste, pour in sour cream, mix thoroughly and close the lid.
6. Switch on the program “Baking for 40 minutes” so that all ingredients are exposed to the same temperature.
7. After the signal, open the lid, arrange the dish on plates and serve. Additionally, you can serve preservation or fresh vegetables, cut into circles.

Potatoes with meat and champignon mushrooms in a slow cooker: a step by step recipe

Potatoes cooked with meat and champignons in a slow cooker will never leave anyone indifferent.

Such a hearty dish will be especially useful for a full meal.

• 500 g of pork and potatoes;
• 700 g champignons;
• 3 onion heads;
• Vegetable oil;
• 5 Art. l sour cream;
• Salt;
• 1/3 tsp. mixtures of ground peppers and oregano;
• 1 bunch of dill.

Cook delicious potatoes with champignon mushrooms and meat in a slow cooker using a step-by-step recipe.

1. Cut the meat into small pieces, pour a little vegetable oil into the multicooker bowl, turn on the “Frying” mode and add the pork.
2. Fry for 15 minutes until the meat changes color to lighter.
3. Peel the onion, cut into thin rings or cubes (as you like).
4. Put the onion in a bowl, stir and fry for 5 minutes.
5. After cleaning, cut the mushrooms into strips and put in a slow cooker.
6. In the “Frying” mode, fry the whole mass for 15 minutes.
7. Peel the potatoes, wash them, cut into thin strips and put them on the meat and mushrooms.
8. Switch the multicooker to the “Extinguishing” mode and set 50 minutes.
9. After 40 min. open the lid, put the oregano, salt and pepper the whole mass and add sour cream and chopped dill.
10. Stir, wait for the beep, set for 10 minutes. to “Heating” and set the table.

Potatoes in a slow cooker with champignons and onions in cream

Cream is an excellent addition to mushrooms and potatoes, it will make the dish not only tasty, but also exquisite. Potatoes cooked in a slow cooker with champignons in cream are just such a yummy that everyone will like without exception.

• 1 kg of potatoes;
• 500 g champignons;
• 3 bulbs;
• 50 g butter;
• 300 ml cream;
• Salt – to taste;
• ½ tsp ground black pepper.

1. Rinse the mushrooms well, peel, if there is dirt, cut into strips.
2. Peel and chop the onion into cubes, peel the potatoes, rinse well and cut into cubes.
3. Turn on the multicooker in the “Frying” mode, add the butter and let it melt.
4. Add onion, fry with constant stirring for 10 minutes.
5. Pour the mushroom straws and fry everything together for 5-7 minutes, turn off the slow cooker.
6. Add potato cubes to mushrooms and onions, pour in cream and a little warm boiled water (you can not add water).
7. Salt, pepper, mix and turn on the multicooker in the “Extinguishing” mode for 40 minutes.
8. The readiness of potatoes depends on the variety used in the dish. Therefore, take out a small piece, evaluate the consistency and decide on further cooking.
9. After the signal, leave the potatoes with mushrooms in the multicooker bowl in the “Heating” mode for 15 minutes.
10. This dish goes well with meat cutlets or pork knuckle.

Frozen champignons with potatoes and onions in the Polaris multicooker

No less tasty champignons with potatoes are obtained in the Polaris multicooker. Such a dish will become a full-fledged lunch or dinner for the whole family.

• 1 kg of potatoes;
• 3 onion heads;
• 400 g frozen mushrooms;
• 100 g butter;
• 1,5 Art. l wheat flour;
• 1,5 Art. milk;
• Salt – to taste;
• 1 bay leaf;
• 3 peas of allspice.

1. To begin with, prepare all the ingredients for cooking the dish: peel, rinse and chop the potatoes and onions, chop the potatoes, chop the onion with a knife.
2. Defrost the mushrooms (it is better to leave them overnight in the kitchen on the table), cut into cubes and squeeze out excess liquid with your hands.
3. Turn on the multicooker in the “Frying” mode, add butter, wait until it melts, put the chopped onion and fry for 10 minutes.
4. Add mushrooms, sauté 10 minutes. with constant stirring, and add potato cubes.
5. Stir, mix milk and flour separately, beat a little and pour into the multicooker bowl.
6. Add salt to taste, stir and close the lid.
7. Set the “Extinguishing” program for 60 minutes, then after the signal leave it in the “Heating” mode for 10 minutes.

Frozen champignons cooked with potatoes in the Polaris slow cooker will not leave anyone indifferent. The recipe will rightfully take one of the first places in your cookbook due to its taste and nutritional value.