Potato boats with mushrooms and cheese. Potato boats with mushrooms (video) Potato boats with mushrooms in the oven

Potato boats with mushrooms

And another delicious potato dish! It would seem, how much more can be cooked from this ordinary vegetable ?! But no, the potato again and again gives us new amazing recipes. And in combination with mushrooms and cheese, potatoes are just something.

Ingredients:

• champignons - 200 gr;
• 1 medium onion;
• sunflower oil - 50 gr;
• olive oil - 50 gr;
• sour cream - 2 tablespoons;
• salt - a pinch;
• ground black pepper - a pinch;
• hard cheese - 150g;
• dill - a bunch;
• potatoes - 10 pieces.

Cooking Potato Boats

Boil the potatoes directly in the skin, put - let it cool.

Filling

Peel and finely chop the onion. Wash the mushrooms and also cut into small pieces. Mushrooms, together with onions, lightly fry in sunflower oil, add sour cream to them and stew a little.

Peel the potatoes boiled in their skins, cut each potato in half. At the half, scrape the middle a little, forming a “boat”, in which we will put the mushroom filling. For stability, you need to slightly cut off the bottom so that the boat stands.

We spread the prepared boats in a heat-resistant form. Sprinkle our potatoes on top with salt, pepper or add any other spices to taste. Add a few drops of olive oil to the center of each boat to make our potatoes more juicy.

Put the prepared mushroom filling in the center of each boat and sprinkle each potato boat separately with grated cheese mixed with dill.

The last step: put the mold with potato boats in the oven, preheating it to 180 degrees. After 20 minutes, the dish is ready. Potato boats smell very tasty and look appetizing.

Video of cooking potato boats

CANNED FISH PIES: 4 RECIPES Canned fish pie - a noble taste without much hassle. How to deliciously cook a canned fish pie ___________________________________________________________________________ ___ Canned fish pie is a dish that will undoubtedly decorate your table. Canned fish is a strategic product. You can make dozens of delicious salads from canned food, cook soup, serve pieces of fish with a side dish, but the pie works best. The preparation of the pie takes about an hour, since the filling is almost ready. It's up to the dough, the preparation of which will take 15-20 minutes. A fish pie is prepared from unleavened, yeast or puff pastry. A quick pie is baked from batter. In a bowl, in a matter of minutes, mix the ingredients with which the filling is poured. Such a cake will be prepared in 30-40 minutes, so you can take it into service when unexpected guests are on the doorstep. Experimenting with the filling helps make the cake tastier, healthier and more interesting. In addition to canned food, potatoes, carrots, zucchini, leeks, eggs, herbs, rice, and buckwheat are added to the filling. By adding a new ingredient, you will get a new taste every time. Having learned how to cook a canned fish pie according to basic recipes, you will very soon begin to create on your own, delighting your home with your own culinary masterpieces. _____________________________________________________________________ ___ Jellied pie with canned fish ___________________________________________________________________________ ___ Fish and eggs will provide the body with complete protein, fragrant fresh greens - with vitamins, ruddy dough will make the dish hearty. Pie preparation time - 1 hour. It is not difficult to cook it for dinner and it is not a shame to serve it to the festive table. Consider the detailed process of preparing a jellied pie with canned fish. Ingredients for the recipe: canned fish in its own juice 2 cans of eggs 6 pcs. greens (dill, parsley, green onions) a large bunch of sour cream 250 ml. mayonnaise 250 ml. flour 200 g. soda 1 teaspoon vinegar 1 tbsp. spoon salt, pepper to taste Method of preparation: Boil 3 hard-boiled eggs. Cut into large pieces. Remove the canned food from the jar, lightly mash with a fork. Finely chop the greens. Mix greens with chopped eggs and fish. Salt the filling, season with pepper. Mix everything again. Break three eggs into a bowl, beat lightly. Pour vinegar into sour cream with mayonnaise and put soda. Stir. Add foamed sour cream and mayonnaise to the eggs. Stir. Enter flour. The dough should not be too thick. Grease a pie mold with any cooking oil. Pour half of the dough into the mould. Distribute the filling evenly. Pour in the remaining batter. Place the pie in the oven. Bake for 45 minutes in an oven heated to 180°C. Let the pie cool before serving. _________________________________________________________________________ ___ Puff pastry with canned fish and cauliflower _____________________________________________________________________ ___ Crispy shortcrust pastry is best combined with a juicy filling. Prepare an open pie with canned fish, vegetables and cheese. In winter, you can use frozen vegetables, in summer, fresh in season. If you use ready-made puff pastry, the cake is cooked no more than 30 minutes. So, consider the method of making a puff pastry with canned fish. Ingredients for the recipe: puff pastry 500 g canned tuna 1 can cauliflower 300 g sweet pepper 1 pc. onion 1 pc. butter 1 tbsp. spoon hard cheese 150 g. cream 200 ml. greens (dill, parsley, basil) a bunch of eggs 2 pcs. flour 2 tbsp. spoons Cooking method: Defrost puff pastry. Remove the canned food from the jar, lightly mash with a fork. Separate the cauliflower into florets and boil in salted water. Throw it in a colander. Let the water drain. Remove seeds from bell pepper, cut into small cubes. Peel the onion, chop finely. Saute the onion and pepper in butter until the juice evaporates. Beat cream, eggs and flour until smooth. Salt, add finely chopped greens. Roll out the dough thinly. Lay out in the form, having issued a side. Arrange fish pieces, boiled cauliflower, fried peppers and onions on top of the dough. Fill the filling with the egg-butter mixture. Sprinkle with grated cheese. Place in preheated oven for 30-45 minutes. The cake is ready in a hurry as soon as the crust turns golden. _________________________________________________________________________ ___ Yeast Pie with Rice and Canned Fish _______________________________________________________________________________ ___ Fish and Rice Pie is perfect for a picnic, as it is delicious both warm and cold. You can bake a fish pie for dinner. It is satisfying, but not high-calorie, because it contains a lot of toppings and very little dough. The figure is not damaged. So, consider the method of making a pie with rice and canned fish. Ingredients for the recipe: flour 250 g. dry yeast 25 g salt and sugar a pinch each warm water 250 ml. rice 100 gr. onion 2 pcs. canned food 2 cans salt, pepper, dried dill to taste Method of preparation: Mix all the ingredients for the dough. Knead the dough until bubbles start to appear. After that, put the dough in a bowl, cover the container with a lid or towel. Leave for an hour in a warm place. Boil rice until tender. Cool down. Peel and finely chop the onion. Fry it in vegetable oil until translucent. Add onions and canned food to the rice. If there is a lot of liquid or oil in the canned food, drain it, otherwise the filling will be too wet. Season the filling with salt, pepper and dried dill. In summer, instead of dried dill, you can add any greens (dill, parsley, green onions, celery, basil). Grease the mold with oil. Divide the dough into 2 parts. Place one at the bottom of the mold. Put the stuffing on top. Close the pie with the second half of the dough. Brush the top with egg yolk using a pastry brush. Wait 15 minutes (for the dough to rise) and bake for 40 minutes. _________________________________________________________________________ ___ Lazy Fish and Potato Pie _______________________________________________________________________________ ___ When you don't have time to prepare the main course and side dish, a pie stuffed with potatoes and canned fish will do. For its preparation, you can use boiled or raw potatoes, the remaining mashed potatoes. The dough is prepared instantly, due to the liquid consistency it evenly covers the filling, provides a beautiful crust. The pie is quick and easy to make. Even the lazy will cope with its preparation. Ingredients for the recipe: eggs 3 pcs. flour 1 cup kefir cup mayonnaise cup soda tsp salt, pepper to taste potatoes (boiled in their skins) 5 pcs. onion 2 pcs. canned food 2 cans parsley a few sprigs Recipe for a pie with canned fish and potatoes: Stir soda with yogurt. Let stand so that the kefir begins to foam. Mix eggs, kefir, mayonnaise, flour. Salt, pepper to taste. The fill is ready. Peel the potatoes, cut into thin slices and place on the bottom of the mold. It is recommended to lubricate the form with any fat. Put finely chopped onion and pieces of fish on potatoes. Sprinkle the stuffing with chopped parsley. Pour the dough over the filling. Bake in the oven at 200°C. Simple, delicious and very fast. _____________________________________________________________________ ___ Kefir pie with canned fish in a slow cooker _________________________________________________________________________ ___ A pie with canned fish can be cooked in a slow cooker. The process takes an hour and a half, the cake fits well, it turns out tall, ruddy, with a thick layer of juicy filling. In addition to canned food, you can put cereals (rice, buckwheat), vegetables, including frozen ones, fresh herbs, potatoes in pieces and in the form of mashed potatoes in the filling. If desired, aromatic herbs or ready-made sets of spices for fish are added. Ingredients for the recipe: butter 100 g. kefir 1 glass of eggs 6 pcs. flour 2 cups baking powder 1 tsp salt tsp sugar 1 tsp canned food (sardines, saury, sardinella) 2 cans boiled rice 1 cup onion 2 pcs. spices for fish tsp fat for lubricating the bowl Recipe for kefir pie with canned fish: Boil 3 hard-boiled eggs. Drain canned food in a colander to drain excess oil or liquid. Peel the onion, cut into half rings. Break the canned food into small pieces with a fork. Add peeled and coarsely chopped eggs, boiled rice, salt, season with spices, mix. Beat the remaining eggs with a whisk until smooth. Add kefir, salt, sugar, melted butter and mixed with baking powder and sifted flour. Whisk so that there are no lumps. You should get a homogeneous dough of medium density. Lubricate the multicooker bowl with grease. Pour out 2/3 of the batter. Lay out the filling. Onion on top. Pour out the remaining dough. Set the "Baking" mode. Time - 80 minutes. After the time has elapsed, the cake should cool slightly in the slow cooker. Only then can it be taken out and served at the table. Tips for Making Canned Fish Pie Making canned fish pie is easy. It would seem that there may be secrets here. But even here there are subtleties. Having figured out how to cook a canned fish pie correctly, having learned the little secrets, you will very quickly master this science to perfection, and the pie will become a favorite treat in your home: Before cooking, it is recommended to throw canned food in oil into a colander to glass excess oil. Experienced culinary specialists prepare the dough in strained oil. It is added instead of fat, which is provided by the recipe. The dough becomes more flavorful. To prepare a diet cake, use canned food in its own juice. To make the filling juicy, put more onions in the dish. It should be as much as fish. You can make a delicious pie not only from expensive canned fish, but also from cheap varieties. Fans of canned food in tomato sauce can even use them.

Hearty dish. It takes a little longer to cook than just potatoes with mushrooms, but the presentation is more spectacular. You can bake potatoes and prepare the mushroom filling in advance, and before the guests arrive, just grate the cheese, chop the greens, stuff the boats and bake them for 10 minutes.

Prepare potatoes, mushrooms, onions, sour cream and some cheese.

Peel potatoes and brush with vegetable oil.

Wrap potatoes in foil. Bake in the oven at 200°C for approximately 30 minutes. Take out the potatoes and let them cool down a bit.

Meanwhile, prepare the mushroom filling. Clean the mushrooms.

Finely chop. Finely chop the onion as well. Fry the onion, then add the mushrooms and fry for 10 minutes. Salt. Stir.

Add sour cream, cover and simmer for another 10 minutes.

Remove foil from potatoes. Cut out the core, form the "boats".

Place the potato "boats" on a greased baking sheet. Place the minced mushrooms in the "boats".

Sprinkle grated cheese on top of each "boat".

Bake for 10 minutes in an oven preheated to 200 degrees.

Sprinkle with finely chopped parsley before serving.

Bon appetit!

Sometimes it seems to me that potatoes and mushrooms are just born for each other. And this appetizer is the best proof of that. Potatoes stuffed with mushrooms and baked in the oven are suitable for dinner, and for a festive feast. Malakhov-style potato boats with fried mushrooms can be used as an unusual hot appetizer, but they are also very tasty when cold.
We will need:

10-12 small potatoes
400 g fresh mushrooms
1 large onion
a little mayonnaise
vegetable oil
salt

Potatoes are better to take an oblong shape, but you can also round. Try to keep the potatoes about the same size. Potatoes for boats should be thoroughly washed, boiled in their skins and cooled.

You can take any mushrooms for the filling - even champignons, even porcini, even butter with boletus mushrooms. The main thing is that they are edible and you like them. In secret - the most delicious filling for stuffing potatoes is obtained from chanterelles or honey mushrooms.

We clean the mushrooms, wash them and cut them very finely. The smaller the better. We clean the onion and cut it finely in the same way. Fry the onion in vegetable oil until golden brown, put finely chopped mushrooms in the same pan, salt to taste and fry over medium heat, stirring until they also become slightly golden.

We remove the scalp from the cooled potatoes and carefully carve a small canoe from each potato with a knife. You will succeed - even if you are not a hereditary Indian. If the potatoes were round, not canoes would come out of them, but "cheesecakes", which is also good. Take out as much pulp from the potatoes as you can. Just do not overdo it so as not to make holes in the sides and bottom of the boats.

Each potato is lightly salted from the sides and inside, stuffed with mushrooms and onions and spread on a baking sheet greased with vegetable oil or a mold with sides.

On top of the filling, we load a drop or two of mayonnaise (or a pinch of grated cheese) into each boat - and our potato canoes are ready to swim in the oven, heated to 200 degrees.