Any dish containing mushrooms is nutritious, tasty and healthy. Mushrooms are considered the highlight of any dish. In terms of protein and nutrient content, they are not inferior even to meat. Also, mushrooms are rich in carbohydrates, fiber, fats and vitamins. By the way, stewed potatoes with mushrooms are perfect both for lunch with your family and for a festive table.
It is necessary
-
- For the first recipe:
- • Potatoes - 1 kg;
- • Porcini mushrooms (fresh) - 0.5 kg;
- • Sour cream - 250 g;
- • Onions - 3 pcs.;
- • Butter - 150g;
- • Sunflower oil - 50 ml;
- • Salt
- pepper to taste;
- • Milk - 50 ml;
- • Parsley greens - 2 sprigs.
- For the second recipe:
- • Potatoes - 2 kg;
- • Fresh mushrooms - 1 kg;
- • Carrots - 3 pcs;
- • Onions - 2 pcs;
- • Sunflower oil - for sautéing;
- • Butter - 50g;
- • Water - 150ml;
- • Tomato paste - 50 g;
- • Fresh herbs - for decoration;
- • Bay leaf - 2 pcs;
- • Salt
- pepper to taste.
- For the third recipe:
- • Potatoes (large) - 8 pcs;
- • Fresh champignons (large) - 4 pcs;
- • Dill greens - several branches;
- • Salt - to taste;
- • Sunflower oil - 1 tbsp;
- • Foil - for baking.
Instructions
Step 1
Recipe 1. “Stewed potatoes with porcini mushrooms and sour cream.” • Wash the potatoes, peel and cut into large slices.
• Peel the onion, chop into half rings. Saute in butter until golden brown.
• Peel the mushrooms, rinse well. Fry in sunflower oil to remove excess moisture. Add onion, 150g sour cream, salt and pepper and simmer for 15 minutes, stirring occasionally.
• Preheat the skillet well to splash the oil. Place the potatoes and fry until golden brown (do not cook until tender).
• In a baking dish, on the bottom, put 100 g of sour cream and spread over the entire surface. Put the potatoes, pour in the milk, and spread the mushroom mass evenly on top.
• Place in an oven preheated to 220 degrees and simmer for 40 minutes.
• Decorate the finished dish with chopped parsley. The dish is very tasty, and most importantly healthy. Enriched with nutrients your body needs.
Step 2
Recipe 2. “Stewed potatoes with mushrooms.” • Peel the potatoes, wash and cut into large squares.
• Peel carrots, wash, grate on a coarse grater.
• Peel the onion, chop into half rings.
• Saute vegetables in butter until golden brown. Then add tomato paste, salt and pepper, stir and simmer for another 5 minutes over low heat.
• Rinse the mushrooms well, dry. Fry a little in sunflower oil.
• In a pressure cooker, or a saucepan with a tight lid, lay in layers: chopped potatoes, mushrooms and vegetable mass. Add water and bay leaf.
• Close the lid tightly and put on low heat, and simmer for 1, 5 hours. Half an hour before cooking, open the lid and mix well.
• Put the finished dish in portioned plates and garnish with herbs Potatoes and mushrooms are so tender that they melt in your mouth.
Step 3
Recipe 3. “with mushrooms.” • Peel, wash and cut the potatoes along the 6 mm thick tuber.
• Rinse champignons well, cut across to a thickness of 4-5mm.
• Place the foil on a baking sheet so that you can tightly cover the dish with it. Pour in some oil and spread over the entire bottom.
• Place the potato slices tightly together all over the baking sheet. Salt. There may be several layers, depending on the amount of potatoes.
• Place a piece of mushroom on each potato.
• Chop the dill finely and sprinkle liberally on the first layer.
• Next, make the next layer, similar to the first.
• After you have laid everything out, cover everything with foil, close the ends tightly around the entire perimeter of the baking sheet.
• Put in an oven preheated to 180 degrees for 1, 5 hours. Check that the potatoes are ready with a toothpick right through the foil, it should easily pierce.
• The potatoes are very original and tasty. Bon appetit!
