Potatoes with mushrooms fried with sour cream: cooking recipes

Ryzhik with potatoes, fried in sour cream, will instantly gather all the household members at the dinner table with their aroma. In addition, forest mushrooms are an excellent source of nutrients (phosphorus, potassium, magnesium) and vitamins A and B1.

How to cook mushrooms in sour cream with potatoes

Mushrooms are mushrooms that will be delicious in any form (fried, salted, pickled, dried, baked). With potatoes, they can be fried, baked or stewed, getting an appetizing and nutritious dish, and an ingredient such as sour cream will make their aroma and taste more intense.

For each of the possible cooking methods, there are a number of general rules that should be followed in order for the dish to turn out:

1. Before cooking, mushrooms are sorted, removing wormy and spoiled ones, washed under running water or soaked in large quantities for an hour.
2. Next, be sure to dry by spreading the mushrooms on a towel with caps down. If there are large specimens, they are cut into slices, and small young ones can be left whole.
3. Adult large mushrooms should be boiled in salted water before cooking.
4. You should not add a lot of different spices to the potatoes, so as not to kill the mushroom flavor with them, a couple of peppercorns and bay leaves will be enough.

Recipes for mushrooms with sour cream and potatoes

Below are simple and delicious recipes for cooking forest mushrooms with potatoes and sour cream in a pan, in the oven and, an assistant to many modern housewives, a slow cooker.

A simple recipe for fried mushrooms in sour cream with potatoes in a pan

Potatoes fried with mushrooms are a very satisfying, tasty and fragrant dish, which, unfortunately, not every housewife can cook. In order for both mushrooms and potatoes to reach readiness at the same time, you need to follow the cooking sequence exactly and follow the recommended proportions of the ingredients:

• 600 g of saffron mushrooms;
• 400 g of potatoes;
• 200 g onions;
• 250 ml of sour cream;
• 20 g chopped green dill;
• vegetable oil – for frying;
• salt or soy sauce – to taste.

Cooking step by step:

1. Wash mushrooms, peel and, if necessary, cut into slices. Then send them to a frying pan with a small amount of vegetable oil and fry until the liquid has completely evaporated.
2. While the mushrooms are fried, peel the onion and chop it into half rings, and cut the peeled potatoes into small cubes.
3. As soon as the mushrooms begin to acquire a golden crust, add onion half rings to them and cook everything together for another 10 minutes. In a separate pan, fry the potatoes in oil until half cooked.
4. Combine mushrooms and potatoes together, salt or pour soy sauce and fry until fully cooked. Then pour in sour cream, sprinkle with herbs, mix everything gently, cover and turn off the heat. Let the dish brew for about 10 minutes and you can serve.

Sour cream can not be added to the pan, but served separately so that everyone can put it on a plate to their liking, but then the dish will not have such a rich creamy taste.

Recipe for mushrooms in sour cream with potatoes in the oven

You can cook fried wild mushrooms with potatoes and sour cream in portioned pots in the oven very appetizingly. The highlight of this recipe is that instead of lids, the pots are “sealed” with yeast dough cakes. Thus, both hot roast and freshly baked bread are immediately obtained. List of required products:

• 400 g of mushrooms;
• 400 g of potatoes;
• 250 ml of sour cream;
• 200 g yeast dough;
• vegetable oil;
• salt and spices to taste.

Progress:

1. Boil the potatoes “in uniform”, cool, peel and cut into small slices.
2. Mushrooms (it is better to select small specimens) clean, wash and cut. Then fry them in a pan with vegetable oil until half cooked.
3. First, fill the baking pots halfway with potatoes, and put the mushrooms on top. Salt and pepper, pour over everything with sour cream and cover with a cake of yeast dough.
4. Send the filled pots to the oven preheated to 180 degrees for 30 minutes. Before serving, the dish can be decorated with fresh parsley or dill.

Without pots, this dish can be prepared in a large baking dish, laying it out in layers, but in this case, you will have to forget about serving in portions.

Stewed mushrooms in sour cream with potatoes in a slow cooker

Cooking mushrooms with potatoes and sour cream in a slow cooker can be called “lazy cooking”, because you don’t have to worry about something burning. It is enough just to prepare all the products, put them in a multi-pot, start the desired program and wait for the end sound signal.

For a hearty treat in sour cream filling you will need:

• 500 g of potatoes;
• 400 g of mushrooms;
• 100 g of onions;
• 120 g carrots;
• 100 ml of water;
• 100 ml of sour cream;
• 30 ml of vegetable oil;
• 5 peas of black pepper;
• 2 clove of garlic;
• salt, herbs – to taste.

Priority of actions:

1. Pour a little vegetable oil into the bottom of the multicooker bowl, put chopped onions, carrots, potatoes and mushrooms there. Pour in the prescription rate of water, close the lid and turn on the “Extinguishing” option for 40 minutes.
2. At the end of the program, add sour cream, salt and spices to the multi-pot. Turn on the “Extinguishing” mode again for another 10 minutes.
3. Before serving, add chopped garlic and herbs to potatoes with mushrooms.

Calorie mushrooms with sour cream and potatoes

The method of preparation, as well as the calorie content of sour cream, will affect the nutritional value of the finished dish. So, the least calories when cooking in a slow cooker, followed by a dish in a pan (due to the use of more oil for frying). Treats in pots in the oven will be high-calorie due to dough caps, and if they are not taken into account, then the nutritional value is the same as in a slow cooker.

Conclusion

Ryzhik with potatoes fried in sour cream is a simple, at first glance, but very tasty dish not only for the everyday menu, but also on the festive table, it can replace exquisite julienne or a hearty roast. Of course, mushrooms in the recipe can be replaced with champignons available all year round, but it is with these forest mushrooms that the treat will become incredibly fragrant and appetizing.