Recipes with potatoes, mushrooms and vegetables

Potato with mushrooms and vegetables is a tasty and hearty dish that has been very popular for centuries. To prepare it, potatoes can be baked, fried or stewed. Oyster mushrooms, chanterelles, mushrooms, morels or champignons are most often used as a mushroom component. Any mushroom goes well with other vegetables. The mushrooms with potatoes and vegetables recipes below are not difficult to prepare, but the resulting dishes will surprise you with a very harmonious taste and rich aroma.

Boiled and fried potatoes with mushrooms and vegetables

Young potatoes with oyster mushrooms and herbs

• New potatoes – 600 g
• Green onions – 1 beam
• Oyster mushrooms – 300 g
• Shimji mushrooms – 100 g
• Olive oil – 150 ml
• Thyme – 1-2 sprigs
• Rosemary – 1-2 sprigs
• Garlic – 4-5 cloves
• Dill – 1 bunch
• Salt pepper

Wash young potatoes thoroughly, boil until tender, cut into halves.

Rinse green onions. Mushrooms clean, cut arbitrarily.

Fry potatoes, mushrooms, green onions (without chopping) with thyme, rosemary and garlic on a portion of olive oil, season with salt and pepper.

Serve a dish of boiled potatoes with mushrooms and vegetables, drizzled with olive oil and sprinkled with chopped dill.

Chanterelles with mashed potatoes, truffle oil and french fries

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• Fresh chanterelles – 250 g
• Olive oil – 30 ml
• Onion – 100 g
• Thyme – 2-3 sprigs
• Garlic – 4 cloves
• Cognac – 70 ml
• Mushroom broth – 100 ml
• Cream 33% – 300 g
• Truffle oil – 20 ml
• Salt pepper

For mashed potatoes:

• Butter – 100 g
• Cream – 150 ml
• Potatoes – 800 g
• Fried hazelnuts – 100 g
• Salt

For onion fries:

• Onion – 300 g
• Vegetable oil – 1 l
• Flour – 200 g
• Salt

Peel the chanterelles, fry in olive oil with finely chopped onion, thyme and garlic. Pour in the cognac, chicken broth and cream, and reduce the sauce by a third. Salt, pepper to taste.

Prepare puree. Peel and boil the potatoes until tender, mash, mix with cream and butter, beat with a whisk until you get an airy puree. Salt and add finely crushed roasted hazelnuts.

Prepare onion fries. Peel the onion, cut into very thin rings. To remove excess moisture, place the onion on a paper towel and pat dry. Then generously sprinkle with flour and fry with a slotted spoon in hot oil until golden brown. Salt the finished onion fries.

Put hot mashed potatoes and chanterelles on plates, garnish with french fries. Drizzle with truffle oil when serving.

Mushrooms with tomatoes and potatoes

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Serves 4:

• 800 g fresh mushrooms,
• 100 g margarine,
• 60 g onion,
• 400 g potatoes,
• 400 g tomatoes,
• 60 g hard cheese,
• 10 g parsley,
• Spices to taste.

To prepare stewed potatoes with mushrooms and vegetables, fresh mushrooms are scalded, cut into slices and fried with onions. Then add sliced ​​potatoes, tomatoes and stew until tender. Before serving, a dish of fried potatoes with mushrooms and vegetables is sprinkled with grated cheese and parsley.

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Recipes for vegetable stew with mushrooms and potatoes

Mushroom stew “Magic”

Required: 1 kg porcini mushrooms,

• 5 potato,
• 3 bulbs
• 3 tomato,
• 3 st. l. vegetable oil,
• 1 tsp flour,
• pepper,
• salt
• parsley.

Cooking method. Peel the mushrooms, separate the legs from the caps and cut. Finely chop the onion, lightly fry in oil and mix with mushrooms. Keep everything on fire until the moisture evaporates from the mushrooms. Add potatoes cut into thin slices.

Peel the tomatoes from the skin and seeds, cut into slices and put in mushrooms with potatoes. Add flour, salt and some herbs. Simmer vegetable stew with mushrooms and potatoes over low heat until tender.

mushroom stew

Serves 4:

• 250 g mushrooms,
• 2–3 pcs. medium-sized potatoes
• 3 art. rice spoons,
• 2 tbsp. spoons of peas
• 2–3 pcs. green onions,
• 1 st. 2 tablespoon tomato puree (or XNUMX large tomatoes)
• ½ bunch of parsley,
• 30 g butter,

spice:

• pepper black ground,
• salt to taste.

Mushrooms and onions cut into large slices are stewed in oil for 10 minutes. Salt, pour ¾ cup boiling water with diluted tomato puree (or chopped tomatoes) and bring to a boil. Diced potatoes are added, and after 5 minutes. – rice and peas. Keep on low heat for 20 minutes. Potatoes stewed with mushrooms and vegetables are sprinkled with finely chopped parsley and pepper.

Mushroom ragout with vegetables

• Olive oil – 40 ml
• Mushrooms – 100 g
• Oyster mushrooms – 100 g
• White mushrooms – 100 g
• Potatoes – 200 g
• Celery stalks – 100 g
• Sweet green peas – 60 g
• Garlic – 1 clove
• Thyme – 2 sprigs
• Cherry tomatoes – 120 g
• Salt pepper

Fry all mushrooms cut into large cubes in olive oil.

Add potatoes, cut into small slices, fry with mushrooms.

Add sliced ​​celery and green peas, sauté 2-3 minutes.

Add garlic and thyme, saute for 3-5 minutes.

Add cherry tomatoes, cut into 4 pieces, fry for another 2 minutes. Add salt and pepper to taste.

Transfer the stew to plates and serve.

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Potatoes with mushrooms and vegetables, baked in the oven

Potato casserole with mushrooms

• Potatoes – 1 kg
• Butter – 50 g
• Cream 33% – 200 g
• Parsley – 1 bunch
• Gouda cheese – 150 g
• White mushrooms – 200 g
• Onions – 2 pc.
• Olive oil – 100 ml
• Thyme – 1-2 sprigs
• Garlic – 4 cloves
• Salt pepper

To cook potatoes with mushrooms and vegetables in the oven, potatoes need to be peeled, boiled until cooked and mashed. Melt the butter in the warmed cream, add to the potatoes and beat with a whisk to make an airy puree, season with salt.

Finely chop the parsley. Grate the cheese.

Peeled porcini mushrooms and onion cut into small cubes, fry in olive oil with thyme and garlic. Add salt and pepper to taste.

Mix half of the cheese, mushrooms, onion and chopped parsley with mashed potatoes and put in a baking dish. Sprinkle with the remaining cheese and bake at 180°C until golden brown.

Potato and Seasonal Mushroom Casserole

• Potatoes – 500 g
• Milk – 200 ml
• Butter – 70 g
• Eggs – 4 pieces.
• Fresh mushrooms (seasonal) – 300 g
• Onion – 100 g
• Parsley – 2-3 sprigs
• Cheese – 50 g
• Vegetable oil – 70 ml
• Salt pepper

From boiled potatoes, milk and butter, make mashed potatoes, salt and pepper to taste. After it cools down, beat in the eggs and mix well.

Mushrooms clean, wash, cut randomly and fry in olive oil with the addition of chopped onion until golden brown, salt to taste.

Put mashed potatoes in a 2 cm thick layer in a baking dish, ready-made mushrooms on it, sprinkle with chopped parsley, put the same layer of mashed potatoes on top. Sprinkle with grated cheese.

Place in oven preheated to 180°C for 10-15 minutes.

Allow the finished dish of potatoes baked with mushrooms and vegetables to cool slightly, cut into portions and serve.

Baked potatoes with morel sauce

• Dried morels – 50 g
• Vegetable oil – 30 ml
• Cognac – 40 ml
• Cream – 300 g
• Potatoes – 4 pcs.
• Butter – 50 g
• Basil purple – 1-2 sprigs
• Tarragon – 1-2 sprigs
• Watercress – 20 g
• Salt pepper

Prepare the sauce. Morels pour boiling water and let it brew for 2 hours, then cut into slices, fry in vegetable oil, pour in cognac, evaporate. Pour in some water and cream, cook for 3-5 minutes. Add salt and pepper to taste.

Wash potatoes, wrap in foil and bake at 160°C for 30-40 minutes.

Get the finished potatoes, cut in half, put butter inside, put in plates with morel sauce. Put bouquets of spicy greens on top of potatoes.

Recipe for potatoes with mushrooms, vegetables and beef in a pot

• 550 g beef,
• 2-3 stalks of leeks
• 250 g carrots,
• 2 young zucchini
• 125 g bacon,
• Xnumx g celery,
• 400 g peeled mushrooms,
• 2 cups mashed potatoes
• 2 tbsp. tablespoons butter or margarine, fat,
• 2 Art. spoons of breadcrumbs,
• salt
• pepper.

1. Prepared meat and vegetables (except zucchini) pass through a meat grinder, salt and pepper well.

2. Wash the zucchini, peel, cut into cubes.

3. Rinse the mushrooms thoroughly in cold water and chop.

4. In a greased pot, first put mashed potatoes, then a mass of meat and vegetables, then cubes of zucchini, cubes of bacon and mushrooms on top, sprinkle with breadcrumbs. Spread pieces of butter on the surface.

5. Put the pot in the ovenwithout closing the lid. Stew potatoes with mushrooms and vegetables in a pot until tender over medium heat.