Recipe for a delicious sauce with potatoes and mushrooms. Potatoes with mushrooms with sauce - recipes. Lenten salad with wild plum sauce

Sauce with potatoes and mushrooms is a real find for mushroom lovers and connoisseurs. The most important thing is that it is quick and easy to prepare. This dish can be prepared for both lunch and dinner for the whole family. There are many different recipes for its preparation, we bring to your attention the most delicious ones.

Ingredients:

• potatoes – 900 – 1100 g;
• onion – 1 pc.;
• fresh mushrooms (white, boletus, champignons) – 500 g;
• salt - to taste;
• peppercorns – 4 – 5 pcs.,
• bay leaf – 1 pc.;
• water – 0.8 ml;
• sour cream – 5 tablespoons;
• flour - 1/3 cup.

How to cook:

1. Cook the pre-peeled potatoes until half cooked.
2. Finely dice the onion and fry for 3 minutes.
3. Add finely chopped mushrooms to the onion and fry until tender.
4. We cut the boiled potatoes into rings, put them in a saucepan or frying pan with a thick bottom, and add the fried mushrooms and onions there. Don't forget to salt and pepper everything.
5. In a separate pan, prepare the sauce: pour sour cream into the water, add sifted flour. Bring everything to a boil.
6. Combine the prepared mixture with potatoes and leave to simmer over low heat for 20 minutes.
7. 5 minutes before the end of cooking, add bay leaf and peppercorns.

This dish can be prepared with mashed potatoes. We bring to your attention this original recipe.

Products:

• 8 medium potatoes;
• half a teaspoon of salt;
• ground pepper - on the tip of a teaspoon;
• 80 g butter;
• 70 g parsley;
• garlic – 3 cloves;
• champignons – 600 g;
• thyme seasoning - half a teaspoon;
• 4 tbsp. spoons of balsamic vinegar;
• 2 tbsp. spoons of water;
• 2 tsp. soy sauce;
• salt, pepper

How to cook:

1. Peel the potatoes and boil until tender. Then drain half the water, add butter, salt and pepper, and make puree.
2. Next, prepare our mushroom sauce.
3. Finely chop the champignons.
4. Place oil in a heated frying pan and fry the garlic in it for half a minute, then add our mushrooms. Sauté for another 10 minutes, then add vinegar, water, soy sauce, salt, pepper, and thyme.
5. Add the dressing to the mashed potatoes and sprinkle fresh parsley on top.
6. Our dish is ready to be served.

Required ingredients:

• 1 kg of potatoes;
• fresh mushrooms – 350 g;
• 1 carrot;
• onion – 1 pc.;
• oil for frying (preferably vegetable) – 150 g;
• water;
• 2 cloves garlic, minced;
• spices: bay leaf, peppercorns, salt.

How to cook:

1. Cut potatoes and onions into small cubes.
2. Grate the carrots on a coarse grater.
3. Finely chop the mushrooms.
4. In a frying pan, first fry our onion until golden brown, then add carrots to it, continue frying for another 2 minutes, then add mushrooms. Sauté everything together for another 10 minutes.
5. Then put potatoes and fried vegetables in a pan, preferably thick-walled.
6. Add water until the potatoes are 2/3 covered. Salt, pepper, bring to a boil.
7. Cook for another 35 minutes over low heat.

This recipe is good for people who are fasting.

The following recipe for making sauce in pots in the oven. Dishes cooked in pots are traditional for Russian cuisine and are distinguished by their special, rich, unique taste and aroma.

Products:

• potatoes – 900 – 1200 g;
• mushrooms – 350 g;
• onion – 1 pc.;
• sour cream 20% fat – 150 g;
• water;
• cheese – 250 g;
• vegetable oil for frying - a little;
• spices.

How to cook:

1. For this dish we will need 4 clay pots.
2. Peel the potatoes and cut them into cubes.
3. In a preheated frying pan, sauté the onions, then the mushrooms.
4. Mix a glass of boiled water with sour cream.
5. Three cheeses using a grater.
6. Then put potatoes in each pot, mushrooms on top, add one quarter glass of water with sour cream to each pot.
7. Cover with a lid and simmer at 200 degrees for 15 minutes.
8. Then open the pots, add cheese, leave in the oven for another 10 minutes.

All recipes we prepared today are designed for 4 servings. Cooking time is about 1 hour. The sauces will appeal to many healthy food enthusiasts who have given up eating animal products. We hope they will please you and your loved ones. Bon appetit!

Dishes that include potatoes and mushrooms can be found on the menu of any cuisine in the world. Although mushroom and potato sauce recipes are relatively easy to prepare, they are quite filling and tasty.

Currently, there are a large number of recipes for very tasty dishes that people have long loved. Any housewife has several methods for preparing potatoes with mushrooms. It is worth considering them in more detail.

In order to please family members with this treat, a woman should have the following ingredients on hand:

1. Potato.
2. Any type of mushroom.
3. A couple of bulbs.
4. Carrots, garlic.
5. Mayonnaise or sour cream of any fat content.

Preparing such a dinner is very simple: the potatoes should be cut into small pieces or strips and boiled. While it is boiling, chop the vegetables and champignons and fry everything. After the frying is completely ready, add sour cream, add water and salt. The resulting mixture should be simmered over low heat for about 5 minutes, poured into the boiled potatoes and mixed thoroughly. The dish is ready.

To prepare the recipe in question, you need to stock up on the following set of products:

• 10 potatoes.
• 700 grams of champignons.
• Several small onions.
• 400 grams of sour cream.
• 300 grams of hard cheese.
• Salt and pepper to taste.

The cooking principle is as follows: onions, potatoes and mushrooms are fried separately in sunflower oil. After the mushrooms have turned golden, add onions and potatoes, salt, pepper and mix everything in one container. Without removing from the heat, add grated cheese and sour cream to the mixture. Cover with a lid and bring to a boil.

Cheese that melts and mixes with sour cream turns into a very tasty sauce that goes perfectly with potatoes and mushrooms.

If you need to make a dietary version of potatoes, then you should prepare a glass roasting pan, place all the products in it in layers, grease the layers with sour cream and place in the oven. You will have to stir the mass frequently and periodically drain the juice released from the mushrooms. Before finishing cooking, add cheese to the dish and wait a little until it melts.

This recipe calls for the following ingredients:

• 1 kilogram of potatoes.
• 1 carrot.
• 1 onion.
• 500 grams of champignons.
• 1 tablespoon of tomato paste.
• Garlic.
• Seasonings to taste.

All vegetables are peeled and washed. Onions and carrots are cut into small slices, and potatoes into larger ones. Heat vegetable oil in a frying pan, put onions there and fry a little. Then add tomato and carrots. Mix and fry for about 5 minutes.

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Potatoes are everyone's favorite product. It not only has high nutritional value, but is also rich in vitamins. Of course, you shouldn’t abuse it, since it has a fairly high GI, but sometimes pampering yourself and your family with a simple but very tasty dish is simply necessary. Potatoes with mushrooms in a delicate sauce will appeal to both your household and guests. Bon appetit!

Ingredients:

Potatoes – 7-10 tubers

Mushrooms (any, fresh or frozen) – 500 g

Onion – 1 medium size

Garlic – 2-3 cloves

Salt - to taste

Sauce:

Sour cream – 100 g

Water – 100 g

Salt, ground black pepper

Preparation:

Chop the mushrooms. If you take frozen ones, let them thaw slightly. Finely chop the onion.

Place the mushrooms and onions in a frying pan, lightly salt and simmer for 15 minutes over low heat without vegetable oil. Under the influence of salt, the mushrooms will immediately give up moisture and will stew in their own juice.

Cut the washed and peeled potatoes into 0.5 cm thick slices.

Place the potatoes on a baking sheet.

Place fried mushrooms on top and spread over the entire surface.

Sauce:

Dissolve sour cream in water, salt and pepper to taste. Squeeze the garlic into the sauce and stir everything thoroughly. Pour sour cream sauce over potatoes and mushrooms.

Cover the baking sheet with foil or baking film (not to be confused with cling film!).

Place in an oven preheated to 180 degrees. Bake for about 40 minutes.

Serve with fresh vegetables. Bon appetit.

You can add any mushrooms to the potatoes. Champignons and oyster mushrooms, as well as boletus, boletus and aspen mushrooms can be used without pre-treatment. But it is recommended to first boil the rest of the forest mushrooms in salted boiling water for 20–30 minutes so that the bitterness goes away.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• salt - to taste;
• 1 bunch of dill.

Preparation

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g mushrooms;
• salt - to taste;
• ground black pepper - to taste;
• 3 tablespoons of vegetable oil.

Preparation

Grate the carrots on a coarse grater. Cut the onion into half rings, and the potatoes and mushrooms into large pieces.

Place the prepared ingredients in a bowl, add salt, pepper and oil and stir. Place everything in a baking bag and seal the edges tightly.

Place the sleeve on a baking sheet or baking dish. Make several holes in the bag to allow air to escape. Place in an oven preheated to 200°C for 40–50 minutes.

If you want the potatoes to brown, cut the top of the bag 10-15 minutes before the end of cooking.

Ingredients

• 1 onion;
• 1 carrot;
• 2–3 tablespoons of vegetable oil;
• 500 g mushrooms;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ground black pepper - to taste;
• 2 dried bay leaves.

Preparation

Cut the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep frying pan and fry the onion until soft. Then add carrots and fry lightly.

Cut the mushrooms into small pieces and add them to the vegetables. Cook, stirring, over medium heat until lightly golden brown.

Coarsely chop the potatoes. Place it in a frying pan and add hot water until the pieces are almost completely covered. Simmer over medium heat, covered, for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, bay leaves and stir. You can also use other seasonings to suit your taste. Before serving, leave the finished dish covered for 15–20 minutes and remove the bay leaves.

Ingredients

For 2 pots:

• 4–5 potatoes;
• 1 onion;
• 200 g mushrooms;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 4 tablespoons of sour cream;
• 4–5 tablespoons of water;
• 2 tablespoons butter.

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly fry the onions and mushrooms in hot vegetable oil until golden brown.

Place some of the potatoes, onions and mushrooms in the pots. Repeat layers, seasoning with salt and pepper. The top layer should be potatoes.

Mix sour cream and water until smooth. Place a spoonful of butter on top of the potatoes and pour sour cream sauce over them.

Close the pots with lids and bake for 30 minutes at 200 °C. Remove the lids and cook for another 10 minutes to brown the potatoes.

Ingredients

• 2 tablespoons flour;
• 600 ml milk;
• salt - to taste;
• ground black pepper - to taste;
• 1 teaspoon dried thyme;
• 3 cloves of garlic;
• 1 onion;
• 1 kg of potatoes;
• 500 g mushrooms;
• 200 g hard cheese.

Preparation

In a frying pan, stirring lightly, lightly fry the flour until golden brown. Pour in the milk little by little, whisking constantly to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Add the vegetables to the sauce, stir and cook for another 5 minutes over low heat.

Cut the potatoes into thin slices, and the mushrooms into slices or small pieces. Grease a baking dish with butter. Place half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

Add the remaining potatoes and spread the other half of the sauce over them. Bake at 190°C for approximately 45 minutes. Then sprinkle the dish with grated cheese and cook for another 10 minutes.

Ingredients

• 4–5 large potatoes;
• 150 g of mushrooms (champignons are best);
• ½ bunch of dill;
• salt - to taste;
• ground black pepper - to taste;
• 2-3 tablespoons of vegetable oil.

Preparation

Make several transverse deep cuts on each potato at a distance of approximately 5 mm from each other. To avoid accidentally cutting the potatoes completely, place wooden sticks under them.

Cut the mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully stuff the mushroom filling into each cut of the potato.

Place the stuffed potatoes on a lined baking sheet and brush with oil. Cover with a second sheet of foil and place in an oven preheated to 200°C for 30–40 minutes. Then remove the foil and cook for another 5-10 minutes until the potatoes are browned.

Roasting may take longer depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if they are soft, you can remove them from the oven.

Ingredients

• 350 g mushrooms;
• 1 onion;
• 1 tablespoon butter;
• 1–2 tablespoons vegetable oil;
• 1 kg of potatoes;
• water;
• salt - to taste;
• ¼ teaspoon ground nutmeg;
• 2 dried bay leaves;
• 120 g sour cream;
• 1 bunch of dill.

Preparation

Cut the mushrooms into large pieces and the onions into small cubes. Melt butter in a deep frying pan and add vegetable oil. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place potatoes, cut into large cubes, into the pan. Pour in enough hot water to cover the potatoes almost completely. Add salt, nutmeg and bay leaf and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4-5 tablespoons of warm water into the sour cream and stir. Add to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add chopped dill, stir and remove the bay leaf.

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Cooking method:

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Cooking method:

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