Crispy crusty potatoes and fragrant mushrooms are a wonderful, satisfying and very tasty dish. For many lovers of "forest meat" the mere thought of it arouses appetite. But in order to prepare such a treat, you need to know some nuances and subtleties, and today I will tell you how to fry potatoes with champignons correctly using a pan or slow cooker.
Important points:
- For frying, choose medium-sized tubers, preferably pink. White is more suitable for mashed potatoes and casseroles.
- Rinse the mushrooms quickly, and then be sure to dry them with a napkin or towel. If they are saturated with moisture, they simply crawl when frying.
- To season the dish, take black pepper, dried dill, Provence herbs or rosemary. A small pinch will be enough. No need to “clog” with spices the taste and aroma of mushrooms.
Material Content:
Fried potatoes with mushrooms in a pan
- Cooking time: 35 minutes.
- Servings Per Container: 4-5.
To prepare the dish, I take 2 pans - at first it is better to fry the mushrooms separately. The fact is that they emit a lot of moisture, and if you add them raw to the potato, the slices will get wet and the crisp will not work. And putting mushrooms in the pan first is also undesirable. They will reach readiness before potatoes and will burn to the end of the process.
Ingredients:
- potatoes - 8-9 pcs.;
- fresh champignons - 400 g;
- large onion - 1 pc.;
- vegetable oil - 3-4 tbsp. l .;
- salt, seasonings - to taste.
How I cook fried potatoes with mushrooms:
- I clean the tubers, mine and cut into slices or strips.
- I rinse the mushrooms under running water, drain and shred the plates.
- I cut the onion in half rings.
- I heat vegetable oil in one pan and spread the potatoes, leave the other dry and sprinkle mushrooms.
- I stir the contents periodically, and when the moisture leaves the champignons, put them to the potatoes along with the onions.
- I fry for 10-15 minutes over medium heat. From time to time, gently mix the dish. I try to do this infrequently, otherwise it will turn into a semblance of porridge. I don’t cover with a lid!
- A few minutes before turning off the burner, add spices and salt.
Tip. For frying potatoes, it is better to choose a wide pan - the thinner the layer, the more rosy and frying it will turn out.
How to fry potatoes with champignons in a slow cooker
- Cooking time: 30 minutes.
- Servings Per Container: 3-4.
Potatoes cooked in a slow cooker are softer; they don’t have such a fried crust. It looks more like baked, but also turns out to be very tasty.
Ingredients:
- potato - 6 pcs.;
- champignons - 300 g;
- onion - 1 pc.;
- garlic - 2-3 cloves;
- vegetable oil - 3 tbsp. l .;
- salt and spices to taste.
How I cook a dish in a smart pan:
- I cut the washed and dried mushrooms into slices, pour into a multicooker bowl where the oil has already warmed up, and cook in the “Frying” mode for 10-15 minutes.
- When the liquid evaporates from the mushrooms, they will decrease in volume and darken, pour the tubers cut into strips, mix and close the lid of the device.
- I leave the dish to reach readiness in the previous mode for 20-25 minutes. During this time, it will need to be gently mixed 2-3 times.
- 5-7 minutes before the end of the process, put onions and garlic, salt, season. Stir, then close the lid again.
At the end of cooking, potatoes with champignons can be served right away. It is good as an independent dish, but can be a great side dish for meat, poultry or fish. Just put on the table fresh or canned cucumbers and tomatoes. Fried potatoes are rather oily, and mushrooms are cloying, and such an addition will come in handy.
Fried potatoes with mushrooms in a pan
Ingredients
- 8-9 PC. Potatoes
- 400 g Fresh champignons
- 1 PC. Large onion
- 3-4 Art. l Vegetable oil
- taste Salt
- taste Seasonings
Step-by-step instruction
- I clean the tubers, mine and cut into slices or strips.
- I rinse the mushrooms under running water, drain and shred the plates.
- I cut the onion in half rings.
- I heat vegetable oil in one pan and spread the potatoes, leave the other dry and sprinkle mushrooms.
- I stir the contents periodically, and when the moisture leaves the champignons, put them to the potatoes along with the onions.
- I fry for 10-15 minutes over medium heat. From time to time, gently mix the dish. I try to do this infrequently, otherwise it will turn into a semblance of porridge. I don’t cover with a lid!
- A few minutes before turning off the burner, add spices and salt.
