Potatoes with mushrooms, onions and sour cream. Potatoes with mushrooms and sour cream, stewed in a pan. Potatoes with mushrooms in a pot with sour cream
It is unlikely that such a dish as mushrooms stewed in sour cream with potatoes requires a special presentation. From the mere mention of it, an incredible forest aroma comes from the plate.
Today we will tell you how to properly and quickly cook mushrooms fried with potatoes and sour cream - a hearty and tasty dish for dinner with family. To learn all the subtleties and secrets of this process, see our simple detailed recommendations. And here is the first step by step recipe with photos.
Stewed mushrooms in sour cream with potatoes - in a frying pan
A fairly simple dish for which you can use both frozen and seasonal mushrooms. If you cook potatoes with fresh gifts of the forest, the aroma will be fabulous.
Ingredients
Servings: - +
- potato 500 g
- onion, large1 PC.
- white mushrooms 300 g
- sour cream (fat content 20%)100 g
- sunflower oil50 ml
- ground pepper to taste
- salt to taste
- fresh dill a few branches
per serving
Calories: 193 kcal
Proteins: 6.1 g
Fats: 5.8 g
Carbohydrates: 29.1 g
45 min. Video recipe Print
Pour a little oil into a well-heated frying pan, add the onion, which is pre-finely chopped into small cubes. Fry until the pieces are almost translucent.
Add chopped mushrooms to the browned vegetable.
At this time, peel the potatoes and chop them into medium-sized bars.
When excess moisture has evaporated in the pan (at this time, you need to constantly stir the mass, because it can stick to the surface), add the potatoes.
As soon as the root crop becomes soft enough (after 15 minutes), put fat sour cream on it. Cover with a lid and simmer for another 20-25 minutes. Vegetables should be stewed, so add a little water if the mixture is too thick.
At the end, season with pepper (preferably freshly ground) and salt to taste. Serve hot for sampling immediately, garnished with chopped dill.
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Advice: before frying mushrooms, we recommend boiling them first until half cooked, and then decant. The frozen product can not be subjected to these manipulations, it is enough to defrost it and place it in a pan. This is especially true for mushrooms.
Stewed potatoes with mushrooms and sour cream in pots
Fried champignons with onions, potatoes and fat sour cream, baked in the oven - a great idea for a solemn feast.
Cooking time: 1 hour
Servings: 8
Energy value
- caloric content - 235.1 kcal;
- proteins - 6.8 g;
- fats - 10.9 g;
- carbohydrates - 27.5 g.
Ingredients
- champignons - 500 g;
- sour cream - 400 ml;
- potatoes - 1 kg;
- butter - 50 g;
- spices - to taste;
- wheat flour - 1 tbsp;
- onion - 1 pc.;
- fresh dill, small bunch - 1 pc.
Step by step cooking
- Pass the onion in a melted piece of butter, which is first cut into half rings, and then divided in half again. You should get thin quarters of the onion.
- Add champignons, chopped into narrow slices. Simmer over medium heat until light browning appears. Pour flour - it will provide the necessary density in the final result.
- Peel the potatoes, cut into circles about seven millimeters thick, add fried mushrooms and onions to it, pour in sour cream and add greens. Mix with spices and salt.
- Divide the mixture into pots or one large dish. Send to the oven for 40 minutes (temperature - 200 degrees). If desired, you can sprinkle with grated cheese a quarter of an hour before the end of cooking, and serve with fresh vegetables as an addition.
Important: place the pots with the dish only in an oven that is not preheated to the desired temperatures. Otherwise, you risk getting cracks on the dishes and ruining your dinner. For the same reason, you should not place a hot baking dish on a cold surface.
In the dishes described, both the tart mushroom aroma and the tenderness of the dairy product are harmoniously combined. But the main thing is that in addition to excellent taste, these hearty dishes are very easy to prepare. Bon appetit!
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In our country, fried potatoes are one of the most beloved national dishes. Try to cook with mushrooms and sour cream, although it will turn out high-calorie, but it is very tasty and satisfying.
It is very important to fry such potatoes in two pans, in one - mushrooms with onions, in the other - potatoes, then everything is mixed together. Do not neglect this advice, otherwise, if you fry everything together in one pan, you will get potato porridge.
Ingredients:
- potatoes - 1 kg;
- mushrooms (champignons or any forest) - 500 g;
- onion - 1 pc.;
- sour cream - 150 gr;
- greens (parsley) - 0.5 bunch;
- salt - to taste;
- ground black pepper - to taste;
- vegetable oil.
Cooking:
Pour 2-3 tbsp into the pan. l. vegetable oil, fry the onion, cut into thin half rings, until soft. Add sliced mushrooms to the onion, fry until golden brown, salt and pepper to taste, add sour cream a couple of minutes before the readiness is ready, mix.
Pour vegetable oil into another pan, let it heat up well, put the chopped potatoes, fry over high heat for about five minutes without stirring. Gently turn the potatoes upside down with a spatula without stirring. And so turn over three or four times for the entire time of frying. It is very important not to mix the potatoes, but to turn them over so that they remain whole and do not fall apart. Fry until golden brown, salt and pepper at the end.
When the potatoes are ready, add mushrooms with sour cream, chopped greens to it, mix, close the lid and simmer for about five minutes. Let's serve right away.
A simple, hearty and tasty dish that can be prepared all year round. Both fresh and frozen mushrooms are suitable for cooking. Be sure to try it, perhaps the dish can become one of your favorites!
A very simple but tasty and satisfying dish that is very easy to prepare for lunch or dinner. This process is within the power of novice cooks. Based on this simple recipe, you can cook the dish to your liking by adding other vegetables: carrots, bell peppers, zucchini. With different mushrooms, this dish will have a different taste and aroma. Well, I told and showed how to cook stewed potatoes with mushrooms and sour cream. Prepare and enjoy the result.
Ingredients:
- Potato - 1 Kilogram
- Mushrooms - 400-500 grams (any forest, or champignons, or oyster mushrooms)
- Onion - 1 piece
- Garlic - 2-3 Cloves (optional)
- Sour cream - 100-150 Grams
- Salt - 1 teaspoon (to taste)
- Ground black pepper - 2 pinches
- Dry aromatic herbs - 2-3 Pinch (dry dill, parsley, basil, Provence herbs - to your taste)
- Vegetable oil - 2 tbsp. spoons
Servings: 4-5
Cooking time: 1 hour 20 minutes
How to cook "Potato stew with mushrooms and sour cream"
We clean the potatoes, cut them into fairly large pieces - you can cubes, you can sticks. Put the potatoes in a saucepan and fill with water so that it slightly covers the potatoes. We put to cook until half cooked, add half a teaspoon of salt when the potatoes boil.
Wash the mushrooms, cut them and, together with finely chopped onions, send them to a frying pan with vegetable oil to fry.
Add spices, chopped garlic and a pinch of salt to the fried mushrooms, mix and fry for another 2-3 minutes. Mushrooms can be fried to a crust, or you can only until the excess liquid evaporates, you decide.
First you need to decide on the mushrooms. In this recipe, I used mushrooms, but they can also be replaced with other wild mushrooms, namely: porcini mushrooms, aspen mushrooms, boletus mushrooms or honey agarics. Regardless of which mushrooms you choose, the cooking recipe will remain the same. So let's get started. We sort the mushrooms, remove all debris and cut the caps into large pieces. Legs are also acceptable to use, but ideally, take only hats. Wash the sorted and chopped mushrooms, transfer them to a saucepan, fill with water, salt a little and put on the stove (we make the fire medium). Boil the mushrooms until they start to sink. Then we recline them in a colander and rinse again under running water.
We free two medium onions from the husk and cut into half rings. Then we cut them (half rings) in half again, into quarters. We put the pan on the stove (moderate fire), heat it up, pour in the vegetable oil and pour the chopped onion. Don't forget to stir it occasionally.
Because the mushrooms were cut into large pieces, cut the slices again in half or into three parts. Small hats are best left whole. When the onion has become translucent, add the mushrooms to it. And we continue to mix the contents of the pan from time to time.
Let's get to the potatoes. We clean all the potato tubers, wash them and cut them into large cubes. Pour the processed potatoes into the pan and mix all the ingredients again. Immediately pour in water, salt, cover the pan with a lid and leave everything to languish until the potatoes are half cooked.
When the potatoes have reached the required condition, add sour cream and mix everything thoroughly. Then we add a couple of bay leaves and a mixture of peppers to taste. Cover the pan with a lid again and simmer until done. The fire is still moderate.
The readiness of the dish is determined by the potatoes: it should be slightly boiled. At this moment, remove the dish from the stove, take out bay leaves from it and throw them away, because. They have already given the taste to the dish. And if you leave them for a while, then all the ingredients will start to taste bitter. So be sure to remove the bay leaves! Now the dish is ready. It's time to invite everyone to the table and try the resulting dish. Bon appetit!
Peel the onion and cut into large cubes. Peel the carrots and cut into rings or quarters. If you find it faster to grate carrots, do not give up on it. For cooking stewed potatoes in a pan, you certainly don't like the latter. Give your choice to a frying pan with heavy sides - a saucepan. Heat vegetable oil in a frying pan and put onions and carrots in it.
When the onion becomes transparent, add the mushrooms to the vegetables. Mushrooms those that are not very large, cut into 4 parts, small ones can be left as is.
Fry the vegetables and mushrooms in place until the mushrooms become noticeably smaller. This is due to the fact that moisture is evaporated from them. They lose volume and darken. When you see such transformations with mushrooms, you can add potatoes.
10 minutes after frying vegetables with potatoes and rob, add sour cream and chopped dill. Don't forget the spices. If the sour cream is very thick, add a little water. Potatoes should be stewed.
Cover the potatoes with a lid and simmer over medium heat for 25-30 minutes. Ready-made potatoes with mushrooms and sour cream - spread their flavors around the house and will definitely gather everyone for lunch or dinner in a matter of minutes.
See also video recipes:
1) How to stew potatoes with mushrooms in sour cream
2) Potatoes stewed in sour cream with mushrooms
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