Potatoes with mushrooms in a frying pan - 37 cooking recipes

Fragrant potatoes with mushrooms in a frying pan - who would refuse this? Especially if you serve it on a chilly autumn evening, and take the most fragrant mushrooms, fresh from the forest.

Potatoes with mushrooms in a frying pan

To prepare potatoes with mushrooms in a frying pan, you will need three main ingredients: the potatoes themselves, onions, and mushrooms. You can safely refuse oil or fat, fortunately, non-stick cookware is available. And choose salt and spices to suit your taste.

There won’t be much trouble with potatoes, but it’s better to pay more attention to mushrooms. If they are from the forest (no matter who collected them, you, your husband or your grandmother at the market), be sure to sort them out, removing all the wormy and rotten ones. If it’s a shame to throw it away, then at least cut off the bad parts. Almost all types of mushrooms require soaking in water for a long time. And for greater reliability, you need to boil them, let them simmer in boiling water for 5-10 minutes. The exact time and method of processing will be described in the recipe for potatoes with mushrooms in a frying pan.

You can select absolutely all edible mushrooms. Only champignons and oyster mushrooms do not require long processing.

This dish can have three main types: fried, stewed in sauce, thick or thin.

The first type, fried potatoes with mushrooms, is prepared in several stages. The first step is to fry mushrooms and onions.

The second type, stewed potatoes with mushrooms, can be cooked in one frying pan with the alternate addition of different products, right down to the sauce. The first stage is stewing the potatoes with a small amount of water or broth. Onions can be added during the process either raw or in the form of fried mushrooms. Usually sour cream or tomato paste is added (or both are possible). If you want new sensations, try adding a small jar of canned beans to these products. It is good because it gives a pleasant flavor to the dish, fills it, makes it more satisfying, and does not require additional time for cooking.

The dish can be brought to such a state that it is convenient to eat it with a fork from which nothing drips. That is, it will be thick and dense.

Add water and you will get an appetizing soup, which, however, will disappear during storage - potatoes absorb excess liquid well.

By adding different products, for example, meat, other vegetables, you can get hundreds of variations of this dish in different presentations.