Stewed potatoes with mushrooms: recipes with photos and videos

It would seem that there is nothing easier than tasty stew potatoes with mushrooms, as our mothers and grandmothers did. However, despite all the apparent simplicity, everyone’s dishes turn out to be different, since each hostess has a lot of her own secrets and little tricks in store. Take at least a choice of dishes, because literally any is suitable for these dishes! How to stew potatoes with mushrooms in a saucepan, oven, slow cooker, pan or pressure cooker, you will learn on this page.

How to cook stewed potatoes with mushrooms and sour cream

Vegetable stew with mushrooms

Ingredients:

• 400 g white mushrooms,
• 250 g of butter,
• 2 bulbs
• 2 carrots,
• 2 potato tubers,
• 100 g sour cream,
• 100 g cheese,
• 1 bunch of green dill,
• pepper,
• salt.

Method of preparation:

Before cooking stewed potatoes with mushrooms, the onion must be peeled, washed and cut into rings. Cheese grate on a coarse grater. Wash the mushrooms, cut into small pieces. Wash and chop dill greens. Wash carrots and potatoes, peel and cut into slices.

Place mushrooms, potatoes and carrots in a pressure cooker, salt and pepper, then simmer in butter for 2-3 minutes. Add sour cream, cheese, then simmer for no more than 50 seconds. When serving, sprinkle stewed potatoes with mushrooms and sour cream with dill.

Potatoes with butter

Ingredients:

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• 5 potato tubers,
• 300 g pickled butter,
• 1 onion,
• 2 tablespoons of sour cream,
• 3 tablespoons of vegetable oil,
• pepper,
• salt.

Method of preparation:

Wash potatoes, peel, cut into slices. Finely chop the mushrooms. Peel, wash and chop the onion.

Simmer potatoes in oil for 1 minute. Mix mushrooms with onions, add sour cream, pepper, salt and add to stewed potatoes, simmer for no more than 30-60 seconds. When serving, pour the stewed potatoes with mushrooms prepared according to this recipe to the table with the sauce remaining from the stew.

Potatoes with mushrooms and chicken in sour cream

Ingredients:

• six potatoes;
• two hundred grams of mushrooms;
• half a chicken breast or fillet weighing two hundred grams;
• large onion;
• medium carrot;
• one hundred grams of sour cream;
• one small bell pepper;
• two cloves of garlic;
• vegetable oil;
• spices, dried herbs to taste;
• some fresh greens.

To prepare stewed potatoes with mushrooms and chicken, you need the following ingredients:

• Chop the onion into small cubes.
• Chop the potatoes.
• Cut the carrots into thin half-rings or grate coarsely.
• Saute onions and carrots in hot oil.
• As soon as the carrots are browned, put the potatoes in a cauldron, pour in half a glass of water. Simmer the potatoes over low heat.
• Cut mushrooms, send to a cauldron with potatoes and other vegetables.
• Cut the fillet into small pieces.
• Cut the bell pepper into thin strips or squares.
• Put chicken and pepper in potatoes, simmer for half an hour.
• Sprinkle everything with salt, seasonings, pour sour cream and mix. Simmer for another ten minutes.
• Grind garlic, cut fresh herbs.
• Turn off the fire, sprinkle the dish with garlic and herbs, let stand for ten minutes and serve.

Watch the video “Stewed Potatoes with Mushrooms”, which shows how to cook this dish:

Next, step-by-step recipes for stewed potatoes with mushrooms in a slow cooker are offered to your attention.

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Step-by-step recipe for cooking stewed potatoes with mushrooms in a slow cooker

Ingredients:

• a pound of potatoes;
• a pound of champignons or other mushrooms;
• large onion;
• vegetable oil;
• two hundred grams of sour cream;
• pepper (mixture of peppers), salt;
• some fresh greens.

Method of preparation:

To prepare stewed potatoes with mushrooms in a slow cooker, the onion must be cut into half rings.

Turn on the frying program, pour a little oil into the thicket and fry the onion without closing the lid. Roasting time is seven minutes. Stir the onion periodically.

Cut the mushrooms into slices or quarters as desired.

Throw to the onion, fry everything together on a timer for ten minutes. Stir, adding a little oil if necessary.

Cut potatoes into cubes or slices.

Send potatoes to mushrooms and onions, salt, pepper, pour sour cream and mix. Let it fade.

Cook on the stew mode for half an hour.

If the potatoes are still damp, extend the stew for ten to fifteen minutes.

Sprinkle with chopped herbs when serving.

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How to stew potatoes with porcini mushrooms in a slow cooker

Ingridientы:

• 1 ½ kg white mushrooms (fresh)
• 3 potatoes (large)
• 1 onion,
• 4 ½ tablespoons vegetable oil
• spices (any)
• salt.

Before stewing potatoes in a slow cooker, peel and rinse the mushrooms well. Boil for 25-30 minutes, drain the water. Pour in fresh water and cook for another 15 minutes. Cut the cooked mushrooms into small pieces. Peel the potatoes, cut into cubes, onion into half rings. Pour oil into the multicooker bowl. Turn on the “Heating” mode, when the oil boils, put the mushrooms and onions. With the lid open, set the “Baking” mode. Add potatoes to the mushrooms, salt, pepper, add half a cup of water to stew the potatoes. Turn on Normal mode. To cook stewed potatoes with mushrooms in a slow cooker according to this recipe, leave the lid open so that the moisture evaporates freely.

How to deliciously stew potatoes with mushrooms and zucchini in a slow cooker

Ingridientы:

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• 4 potatoes,
• 200 g mushrooms,
• 3 zucchini,
• 2 carrots,
• 1 onion,
• one sweet pepper,
• 4 tablespoons of vegetable oil,
• 1 bunch green onions,
• water,
• ground black pepper,
• salt.

Before stewing potatoes with mushrooms in a slow cooker, wash and peel the vegetables. Cut potatoes and zucchini into medium cubes, onions into small cubes, and carrots into thin strips. Mushrooms cut into strips, soak in cool water. Pour vegetable oil into the slow cooker and put the mushrooms, prepared vegetables. Turn on the “Baking” mode for 20 minutes. Pour in some water, add black ground pepper, salt, mix. Switch the multicooker to the “Extinguishing” mode for 30 minutes. Garnish the finished dish with chopped green onions.

How delicious to stew potatoes with mushrooms in a pan

Here you can find recipes for stewed potatoes with mushrooms and photos of ready-made dishes.

Potatoes stewed with peas and mushrooms

Ingredients:

• 800 g potatoes,
• 500 g mushrooms,
• 300 g young green peas,
• 2 bulbs
• 3 tablespoons of vegetable oil,
• 50 ml cream,
• greens of dill,
• salt.

Method of preparation:

Rinse the mushrooms thoroughly, chop, put in a pan with heated vegetable oil and lightly fry, then add the onion cut into half rings and simmer until half cooked.

Peel potatoes, chop, combine with mushrooms and onions, pour in a little water, salt, cover and keep on low heat for another 15-20 minutes.

Rinse the peas several times, put in a pan and bring to readiness. Then, in the process of cooking stewed potatoes with mushrooms in a pan, sprinkle the vegetables with finely chopped dill, pour in the cream, mix and let it boil.

Potato stew with mushrooms

Ingredients:

• 500 g potatoes,
• 300 g mushrooms,
• 70 g bacon,
• 1 onion,
• 100 g sour cream,
• Bay leaf,
• salt.

Before putting out the potatoes in a pan, the mushrooms must be thoroughly washed, pour cold water, salt, add bay leaf and cook until tender. Then take them out with a slotted spoon and chop. Strain the broth.

Chop the bacon and fry in a hot pan.

Peel the onion, chop it, put it in a pan with bacon and sauté until golden brown. Wash the potatoes, peel, cut into strips and add to the onion.

Pour in 100 ml of mushroom broth, cover and simmer until tender.

Mix the mushrooms with the rest of the ingredients, pour over the sour cream and let it boil.

Stewed potatoes with mushrooms in sour cream in a pan

Ingredients:

• half a kilo of forest mushrooms;
• seven medium potatoes;
• four hundred grams of sour cream;
• one large onion;
• pan oil;
• pepper, salt;
• a bunch of fresh dill or a tablespoon of dried.

Method of preparation:

Cut potatoes. Cut the washed dill. Chop onion into cubes.

Heat a little vegetable oil and fry the onion until a nice golden brown.

Put the chopped mushrooms into the onion and fry everything together over low heat for about five minutes, without closing the lid.

When the mushrooms start juice, add the potatoes. If there is not enough juice, you need to add a quarter cup of water to the pan, otherwise the potatoes will not be fried, they will be raw.

Cover the pan with a lid and simmer for at least fifteen minutes. Salt, pepper, sprinkle with half the chopped dill. Pour a quarter cup of boiling water into the pan, and then sour cream. Cover the pan with a lid and simmer for another five minutes. Garnish each serving with the remaining fresh dill.

Potatoes stewed in tomato paste with mushrooms

Ingredients:

• 300 g potatoes,
• 150 g mushrooms,
• 1 onion,
• 3 tablespoons of tomato paste,
• 3 tablespoons of vegetable oil,
• parsley greens,
• salt.

Method of preparation:

Wash potatoes, peel, cut into strips and fry in hot vegetable oil (2 tablespoons) until golden brown.

Dilute the tomato paste with a small amount of water, pour it over the potatoes, salt and simmer over low heat.

Rinse the mushrooms thoroughly, cut into thin slices and fry with chopped onions in the remaining oil.

Combine the prepared ingredients, add finely chopped parsley and simmer for another 3-4 minutes.

How to stew potatoes with mushrooms and meat in a saucepan

Stewed potatoes with mushrooms and meat

To prepare stewed potatoes with mushrooms, we need:

• 1,5-2 kg potatoes
• 300g. pork
• 300g. mushrooms
• salt
• sunflower oil
• 1 large carrot
• 2 bulbs
• ground black pepper
• pepper black peas
• seasoning for potatoes
• seasoning Torchin 10 vegetables
• Bay leaf

Before stewing potatoes with mushrooms in a saucepan, the meat should be washed and cut into small pieces, 1 onion should be peeled and also finely chopped. Heat the sunflower oil in a frying pan and fry the meat, when it is slightly browned, put the onion in it and fry it too. Wash the mushrooms, cut into small pieces and fry in sunflower oil.

Peel potatoes, wash and cut into cubes. Peel and finely chop the second onion, peel the carrots, wash and grate. Mix potatoes with meat, mushrooms, chopped onions and carrots, salt, pepper, add your favorite seasoning (for example, “Torchin 10 vegetables”), seasoning for potatoes, 2 bay leaves, 2-3 black peppercorns. Pour the potatoes into a saucepan (or better in a cauldron), pour water (it should cover the potatoes a little).

Let the potatoes boil, reduce the gas and cook over low heat until tender. Potatoes should be cooked, and the water should boil completely. It is very tasty to eat such stewed potatoes with mushrooms, cooked in a saucepan, with salted or canned tomatoes or cucumbers.

Recipe for stewed potatoes with dried mushrooms in a saucepan

Ingridientы:

• Potatoes
• Mushrooms (dried) – 150 g
• Bulb onion – 2 piece
• Vegetable oil (for frying)
• Sour cream – 2 stack.
• Laurel Leaf
• Salt (to taste)

To prepare stewed potatoes in a saucepan according to this recipe, put the mushrooms in a bowl and pour boiling water over them. We cover with a lid and leave to stand so that they get wet for about an hour, but if you are in a hurry, then 20-30 minutes is enough, you just have to repeat it longer.

At this time, as the mushrooms swell, we clean the potatoes, and its regimen is not small parts convenient for you.

Pour the mushrooms together with the water in which they stood in a saucepan and put on the fire – after boiling, let it boil for about 15 minutes.

Next, clean the onions, chop finely and fry in vegetable oil until golden brown. While the onion is fried, the mushrooms are ready.

Drain the water from the mushrooms, add cold water to them and rinse. Next, cut into small pieces (this is if the mushrooms are dried large) and put in a pan with fried onions and fry over low heat until a light crust (to take) and at the same time put the potatoes on the fire, pouring water so that the potatoes are not covered water.

When the potatoes boil, after 15 minutes add the fried mushrooms and onions to it and simmer until tender. 15 minutes before turning off, add sour cream to potatoes stewed with dried mushrooms.

How to stew potatoes with mushrooms and carrots in a saucepan

Ingredients:

• 300 g potatoes,
• 150 g mushrooms,
• 1 onion,
• 50 g carrots,
• 150 g sour cream,
• 3 tablespoons of vegetable oil,
• parsley greens,
• salt.

Method of preparation:

Wash potatoes, peel, cut into strips and fry in hot vegetable oil (2 tablespoons) until golden brown.

Peel the carrots, wash and grate on a coarse grater, add to the potatoes, along with finely chopped parsley, salt, pour sour cream and simmer over low heat.

Rinse the mushrooms thoroughly, cut into thin slices and fry with chopped onions in the remaining oil. Combine all the ingredients and simmer in a saucepan, covered with a lid, until tender.

Recipe for stewed potatoes with mushrooms and cream in the oven

Ingredients:

• 500 g potatoes,
• 200 g mushrooms (any)
• 200 ml low-fat cream,
• 100 g hard cheese,
• dill and parsley,
• green onions,
• salt to taste.

Stages of preparation:

1. Wash, peel, cut potatoes into strips and arrange in clay pots.

2. Chop the mushrooms and lay on top of the potatoes.

3. For cooking stewed potatoes with mushrooms in the oven, according to this recipe, green onions, parsley and dill should be washed, chopped, poured with cream, salt and mix everything well.

4. Pour potatoes with mushrooms with the resulting sauce, sprinkle grated cheese on top, cover and bake in a preheated oven.

5. Stewed potatoes with mushrooms, cooked in the oven, sprinkle with fresh herbs before serving.

Potatoes stewed with dried mushrooms in the oven

Components:

• Dried white mushrooms – 100 g.
• Medium sized potatoes – 6 pcs.
• Onions – 2 pc.
• Butter – 5 tablespoons.
• Sour cream – 5 tablespoons.
• Flour – 2 teaspoons.
• Salt – to taste.

Method of preparation:

To prepare stewed potatoes according to this recipe, dried mushrooms must be soaked for 1 hour in cold water, then boiled in the same water until tender, put on a sieve, cool and cut into small pieces.

Chop the onion, put it in a cast iron saucepan and fry in oil. Add boiled mushrooms to the onion and fry a little more, then salt, sprinkle with flour and pour sour cream. Cover the saucepan with a lid, put in a hot oven and simmer until almost cooked.

Boil the potatoes in their skins until tender, cool, peel, cut into small cubes and fry in oil, then put the fried potatoes in a saucepan with mushrooms, pour over the remaining oil, mix, sprinkle with grated cheese and simmer in the oven until tender. Before serving, potatoes stewed with mushrooms in the oven, sprinkle with fresh herbs.

Recipes for stewed potatoes with mushrooms in pots

Potato stewed in a pot with mushrooms

Ingredients:

• 500 g potatoes,
• 400 g white mushrooms,
• 1 onion,
• 100 g sour cream,
• 3 tablespoons of vegetable oil,
• parsley greens,
• Bay leaf,
• ground black pepper,
• salt to taste.

Stages of preparation:

1. Wash potatoes, peel, cut into strips and fry in heated vegetable oil (2 tablespoons) until golden brown.

2. Rinse the mushrooms thoroughly, chop and fry with chopped onion in the remaining oil.

3. Put potatoes in layers on the bottom of clay pots, mushrooms, salt, pepper, add bay leaf, pour boiled water, cover the pots with a lid and put in a preheated oven for 10-15 minutes.

4. Add a little sour cream to each pot and bring to incomplete readiness in the oven, then sprinkle with finely chopped parsley. Put in the oven for another 5-7 minutes, so that the potatoes are stewed in sour cream.

Mushroom roast in a pot

Ingredients:

• Mushrooms (fresh) – 500 g
• Onion – 3 pcs
• Vegetable oil – 100 ml
• Cream – 200 ml
• Potatoes – 8 pcs
• Salt
• Black pepper

Boil potatoes in salted water. Finely chop the onion and fry until golden brown, add chopped, thawed mushrooms (be sure to take frozen mushrooms), salt and fry everything together for about 10 minutes. Transfer the mushrooms and onions to pots, put boiled chopped potatoes on top, pepper lightly and pour cream. Close the pots with lids, simmer in the oven at a temperature of 180 degrees for 10 minutes, then remove the lids and in the oven for another 5 minutes so that the top is browned. Before serving, you can sprinkle with chopped herbs.

Also, instead of cream for cooking stewed potatoes with mushrooms in pots, you can use sour cream.

Potatoes with mushrooms in sour cream in pots

Ingredients:

• a kilo of potatoes;
• two large onions;
• six hundred grams of champignons;
• one medium carrot;
• vegetable oil;
• some green onions or dill (optional)
• four hundred grams of sour cream.

Method of preparation:

Cut the potatoes into small cubes.

Chop onions finely.

Mushrooms cut into small pieces.

Grate the carrot.

Preheat oven to 230 degrees.

Fry the onion and carrot together in a pan (XNUMX minutes).

Mix all ingredients evenly.

Divide into pots.

Send the pots to the oven for half an hour. After the potatoes are stewed and become soft.

Turn off the oven, let the dish brew in the cooling oven for fifteen to twenty minutes.

When serving, stewed potatoes with mushrooms are sprinkled with chopped herbs.

Stewed potatoes with frozen mushrooms in a pressure cooker

To prepare stewed potatoes with mushrooms in a pressure cooker, you will need:

• Potato – 1 kg
• Vegetables (onions, carrots, red peppers, green peas) – 0,5 kg
• Tomato paste – 2 tbsp. l.
• Frozen mushrooms – 0,5 kg
• Vegetable oil – 100 ml
• Spices (pepper, bay leaf, garlic, paprika)

Fry onions, carrots in vegetable oil in a pressure cooker, add any vegetables (fresh, frozen), mushrooms, stew, add tomato sauce, add water and simmer until tender.

Peel the potatoes, cut them, put them on a greased tray, drizzle with oil on top, bake in the oven until tender.

Combine potatoes with vegetables and simmer for 20 minutes. Potatoes stewed with frozen mushrooms, serve hot.

Potatoes stewed with dried mushrooms and carrots: recipe with photo

Ingredients:

• Xnumx dried mushrooms,
• 5 potato tubers,
• 2 carrots,
• 1 onion,
• 50 g of butter,
• 20 ml of vegetable oil,
• 50 g sour cream,
• pepper,
• salt.

Method of preparation:

To prepare potatoes stewed with dried mushrooms, the onion must be peeled, washed, cut into half rings. Wash potatoes and carrots, peel and cut into slices. Soak mushrooms in water.

Cook potatoes in vegetable oil for 1 minute. Add mushrooms, onions, sour cream, salt, pepper, cook for 1 minute. Add butter, simmer another 30 seconds. After readiness, spread the stewed potatoes and sprinkle with herbs.

Here you can see photos for recipes for stewed potatoes with mushrooms: