Mushrooms are a good cooking aid various dishes... Especially during Great Lent, when meat and other animal products are prohibited.

Soups are made from mushrooms, they are added to main courses, sauces, fillings for dumplings, dumplings, pies are prepared.

But the most favorite and, perhaps, the most widespread dish is fried potatoes with mushrooms. Moreover, not only fresh, but also dried, frozen and even canned mushrooms are suitable for this.

Therefore, lovers mushroom dishes try to take care of everything in advance, starting to replenish the mushroom stocks of their pantries from summer to late autumn.

In summer and autumn, potatoes are fried with fresh mushrooms, in winter and spring, they use dried, frozen or salted.

Special attention should be paid to mushrooms. Whether you pick mushrooms yourself or buy them from the market, there are a few simple rules you should know:

• You cannot take those mushrooms that you doubt.
• Do not pick mushrooms near industrial facilities, houses, roads.
• Even after the slightest frost, the mushrooms cannot be harvested.
• Do not eat wormy, overgrown specimens, as they are already crammed with harmful substances taken from the air and soil.
• Do not keep mushrooms in airtight containers: jars, bags, cans. The mushrooms in them quickly suffocate, deteriorate, which can cause poisoning.
• Do not leave mushrooms unattended for long periods. The collected mushrooms must be processed (cleaned, washed) as quickly as possible, since every hour of delay makes them more dangerous to eat.
• Do not store mushrooms in a warm room.
• In many recipes, it is recommended to put the mushrooms directly into the pan and start frying. This can be done with champignons, white mushrooms, chanterelles, mushrooms, russula. Many mushrooms, especially forest ones, need to be boiled before frying.
• Put the peeled and washed mushrooms in a colander and pour over boiling water before cooking.

Fried potatoes with mushrooms: the subtleties of cooking

In order for the potatoes to turn out ruddy and with a crispy crust in the finished dish, and the onion does not turn into porridge, you need to take into account the peculiarities heat treatment of these products.

• Cut the peeled and washed potatoes into cubes or strips. Rinse again cold water... This must be done in order to wash off the starch, due to which the slices stick together during the frying process. Place the potatoes on a towel and pat dry well.
• To make it brown on all sides, carry out the frying process in small batches. If you need to fry a large number of potatoes, do it in several steps. After frying one portion, put it on a plate and proceed to fry another portion.
• Put the potatoes only in a well-heated frying pan with a sufficient amount of oil, then it will not stick to the bottom, which means it will not burn.
• When frying, potatoes should not be stirred frequently. This will break the integrity of the slices, preventing them from browning well, and this will make them soft. You end up with a stew.
• When frying potatoes, do not cover the pan, otherwise inside condensation will accumulate on the lid, which will prevent the vegetable from roasting.
• Do not put onions and mushrooms in the pan at the same time as potatoes. At the beginning of frying, they release a large amount of liquid (especially mushrooms), and because of this, the potatoes will not fry, but stew. First, fry the mushrooms and onions in a separate pan, then combine them with the ready-made potatoes.
• Salt the potatoes only at the very end of cooking, otherwise they will not be crispy.
• First, fry over high heat, but when golden brown appears, reduce the heat to medium.
• Add black pepper, caraway seeds, dill or garlic for a spicy flavor. The rest of the spices and seasonings do not go well with the mushrooms. But you can still experiment by adding your favorite spices to your liking.

Fried potatoes with mushrooms and onions in a pan: method 1

Ingredients:

• potatoes - 800 g;
• onion- 120 g (1-2 heads);
• fresh Forest mushrooms? 400 g;
• salt to taste;
• cumin - 0.3 tsp;
• black peppercorns - 10 pcs.;
• sunflower oil - 20 g;
• ghee - 30 g.

Cooking method

• Sort out fresh mushrooms, cut off all contaminated places. Wash well. Cut into slices. Boil in salted water for 30 minutes, adding cumin and pepper. Throw in a colander, let the water drain.
• Wash the potatoes, cut into cubes, rinse with cold water, lay on a towel and dry.
• Heat the frying pan with melted butter, put the mushrooms. Fry until all the liquid has evaporated. Add the onion, cut into half rings. Stir occasionally, fry until a light golden crust appears on the onion.
• In another frying pan, heat the sunflower oil to a barely noticeable haze, put the potatoes. Fry until golden brown. Add the sautéed mushrooms and onions. Stir gently and continue to fry until the potatoes are tender. The fried potatoes should be soft on the inside but crispy on the outside. Season with salt 2-3 minutes until tender.

Fried potatoes with mushrooms and onions in a pan: method 2

Ingredients:

• potatoes - 800 g;
• mushrooms (porcini or champignons)? 10 pieces.;
• refined vegetable oil - 80 g;
• pepper and salt to taste;
• young greens of dill.

Cooking method

• Peel the mushrooms, wash, separate the caps from the legs. In hot oil (take 40 g), fry the caps on both sides until golden brown. Place on a plate.
• In their place, put onion cut into half rings and thinly sliced ​​legs. Fry until the onion is golden brown. Place the contents of the skillet on a plate.
• Pour the remaining oil into another pan, heat until slightly hazy. Place the thinly sliced ​​potatoes. Stir gently and infrequently, fry until golden brown. If the potatoes become soft inside, add mushrooms and onions to it. Salt, sprinkle with pepper, stir. Heat everything together for 2-3 minutes. Sprinkle with chopped dill.

Fried potatoes with mushrooms and onions in a pan: method 3

If you want ready fried potatoes turned out to be soft, you can fry all the ingredients in one pan. But when laying mushrooms, onions and potatoes, you must observe the order, taking into account the heat treatment time for each of these products.

Ingredients:

• potatoes - 800 g;
• onions - 150 g (1-2 onions);
• fresh mushrooms - 400 g;
• vegetable oil - 70 g;
• black salt and pepper to taste;
• dill seeds - a pinch.

Cooking method

• Clean fresh mushrooms from debris, wash. If you have wild mushrooms, boil them in salted water for 25-30 minutes. Then pour out the water, and discard the mushrooms on a sieve. Champignons, white, oyster mushrooms, it is enough to pour over boiling water and leave in a colander to drain the moisture. Then cut the mushrooms into slices.
• Peel the onion, chop into strips.
• Peel the potatoes, wash, cut into small cubes. Rinse it again with cold water, put it on a towel and dry until the moisture completely evaporates.
• Pour oil into the pan, heat well. Add mushrooms. In the first minutes of cooking, they will release a large amount of liquid, and then they will begin to fry. It is at this time that add the onion, stir.
• When the onion turns yellowish, add the potatoes and stir. After the undersides of all the blocks are browned, gently turn them over to the other side. So repeat 2-3 times, adding dill seeds in the middle of cooking. The heating of the plate during the entire roasting must be at least average. Do not cover the pan with a lid.
• Check the doneness of the potatoes. If it becomes soft inside, put salt, pepper, gently stir one last time and, after holding it on the stove for a couple of minutes, remove from heat.

Note to the hostess

If you decide to fry potatoes with dried mushrooms, first rinse them well, then soak for 2 hours in cold water or milk. Before this, milk must be brought to a boil, cooled slightly. Pour mushrooms over them, let them swell. Squeeze out a little, cut into strips and fry in oil with finely chopped onions.

Potato Dishes

One of the best homemade dishes is fried potatoes with mushrooms in a pan. Cook it simple step by step recipe with photos and detailed video tips.

30 minutes

121.8 kcal

5/5 (2)

The simplest and at the same time tasty dish- this is a potato with mushrooms and sour cream, cooked in a pan. As a child, we collected field mushrooms. I often remember how in the spring, after the rains, the steppe played with all the colors of the rainbow. Butterflies flew over the fields, larks sang and a lot of mushrooms grew. When we came home with the "prey", my mother would cook potatoes with mushrooms. Now this is my signature dish, only I prefer to cook it without sour cream.

Necessary utensils and dishes: cutting board, frying pan and knife.

Ingredients

Choosing the ingredients

• I prefer to use high starch potatoes... It cooks much faster. Pay attention to the condition of the tuber - it should not be lethargic. If the skin of the potato is green in places, this means that the tuber was lying in the sun.... Such a vegetable should not be eaten, because toxic substances are present in it.
• Choosing mushrooms is a very difficult process.... I recommend taking no risks and buying champignons at the supermarket. It is delicious and juicy mushrooms and they are safe. But you can take any other mushrooms, potatoes with boiled blue legs will turn out no less tasty. Fresh mushrooms should be white, without dark spots and traces of rot... Pickled mushrooms are not suitable for this dish.
• You can take any vegetable oil... For example, olive oil is simply made for frying. It is much more useful than sunflower and does not lose useful properties... If you prefer sunflower oil, take unrefined oil - in our case, the smell of fried seeds is only beneficial. It will add a homemade flavor to the dish.

How to fry potatoes with mushrooms in a pan

1. First you need to fry the mushrooms separately. But first they need to be washed and dried. Then cut them into pieces of any shape.
   
   
   

   Did you know? Heat the vegetable oil to keep it very hot. Then, when frying, all the juice that is in the mushrooms will be preserved. If you start frying mushrooms in a cold skillet, the mushrooms will gradually lose their juice.

2. Now gently place the mushrooms in the pan and fry for two minutes. Put the finished mushrooms on a plate and set aside for a while. If you don't like mushrooms, there is a simple recipe for you. fried potatoes—.
   
   
3. It's time to fry the potatoes. First, the tubers must be washed. This makes them easy to clean and prevents your hands from getting dirty. Now peel the potatoes with a sharp knife.
   
   
   

   Did you know? To prevent the peeled potatoes from darkening, place them in cold water.

4. Cut the potatoes into chunks. It can be thin strips or quarters. Place damp, diced potatoes on a tea towel and pat dry.
   
   
5. Now heat the skillet with butter and place the potatoes in it. Fry until the bottom layer is golden brown and only then turn it over. If potatoes are often turned over, they can turn into porridge. Therefore, do this as little as possible, but make sure that it does not burn.
   
   
6. Since onions cook faster than potatoes, they must be added at the very last moment. When the potatoes are almost ready, peel the onions, cut them into quarters or cubes. Then put it in the skillet. Cook for another 4-5 minutes.
   
7. Salt the finished dish to taste and add the fried mushrooms.
   
   

With what to serve fried potatoes with mushrooms

Fried potatoes are as popular as pancakes. Herring is perfect for her, both salted and smoked. They go very well with her pickles, sauerkraut and pickled tomatoes.

Since this is a rather fatty and high-calorie dish, serve a salad of fresh vegetables. Korean vegetables are also good..

Video recipe for fried potatoes with mushrooms in a pan

How to properly fry potatoes with mushrooms in a pan is also well described in this video. Lovers will surely appreciate it step-by-step video instructions... See how delicious everything looks here!

The subtleties of cooking

• The principles of cooking fried potatoes with mushrooms in a pan are very simple.... If you love a spicy flavor, add your favorite spices while frying. Also spicy taste minced garlic will add flavor to the dish. It must be added at the very end of cooking.
• The finished dish can be seasoned with sour cream and sprinkled with herbs.
• If you are using a potato that takes a long time to cook, first cover the pan with a lid.... Then the potatoes will be steamed and softened. Then remove the lid and turn the heat up. You will have a crispy crust.
• If you've washed your vegetables and there is still water on them, be sure to dry them. This is to prevent water from getting into the hot oil.
• If you don't like fried, cook or. There is also.
• It turns out very tasty.

There is an opportunity to turn back the clock, for this it is enough to cook a dish from our childhood - delicious fried potatoes with mushrooms in a pan. Surely now many will remember the delicious and rich taste of this dish, which was previously prepared by our grandmothers or mothers in the country. The dizzying smell of such food is just maddening, and amazing taste captivates from the very first minutes. So, resistance to such a simple but fantastically delicious culinary masterpiece is simply impossible. At the same time, it does not make a fundamental difference what kind of mushrooms you plan to use. Anything will do: champignons, boletus, honey mushrooms, milk mushrooms, white, chanterelles, boletus, etc. In any case, you will not have to be disappointed!

Fried potatoes with chanterelles

Delicious and extraordinary fragrant potatoes with mushrooms fried in a pan is just a feast for the stomach. At the same time, the dish is prepared for a short time and is not difficult.

Cooking time - 40 minutes.

Servings Per Container - 5.

Ingredients

To prepare an appetizing meal, you need:

• chanterelles - 300 g;
• potatoes - 1 kg;
• salt - 1 tbsp. l. without a "slide";
• turnip onion - 1 head;
• refined vegetable oil - for frying.

Cooking method

The proposed recipe for potatoes with mushrooms in a pan, as a rule, does not raise questions even for novice cooks, and experienced hostesses will cope with it “one-two-three”.

Pour odorless vegetable oil into the pan. When it heats up, send the mushrooms that have been previously cleaned and washed thoroughly into it. Fry the chanterelles until the moisture evaporates for 10-15 minutes.

In the meantime, prepare the potatoes. Peel the tubers, rinse thoroughly in running water and cut into even, neat plates.

Peel the onion. Cut it in half rings.

When all the liquid has evaporated from the chanterelles, move the mushrooms to one side of the pan. Put potato plates on the free side.

Salt vegetables with mushrooms. Place the onion slices on top.

Cover the pan with potatoes, onions and mushrooms. Fry over high heat for 17-20 minutes. During all this time, it is worth stirring the mixture no more than 2-3 times - otherwise the potatoes will turn into porridge.

Everything! It is recommended to serve the finished dish with pieces of fresh or pickled cucumbers... You can also decorate potatoes fried with chanterelles with mushrooms, chopped herbs. This will give the food a more appetizing appearance and enhance the rich taste of the treat.

Fried potatoes with champignons: a time-tested recipe

If you want to plunge into childhood memories and cook a dish that was often made for dinner in the villages, then you should get acquainted with this recipe, time-tested and many generations of chefs.

Cooking time - 30 minutes.

Servings Per Container - 4.

Ingredients

What do we need to definitely prepare to make potatoes with mushrooms and onions in a pan? Write down a list of ingredients:

• fresh potatoes - 1 kg;
• champignons (you can use both store and meadow mushrooms) - 500 g;
• large onion - 1 pc.;
• salt to taste;
• refined vegetable oil - as required.

Cooking method

So how to fry potatoes with mushrooms in a pan? Everything is so simple here that you will be pleasantly surprised. Such a dish will help you out on weekends and weekdays, when there is no time or you just do not want to stand at the stove.

1. Prepare what is needed.

Peel and finely chop the onions.

Heat refined vegetable oil in a frying pan. Send onion crumbs to it (when it gets hot). Fry for 5 minutes until golden brown.

Meanwhile, peel and rinse the mushrooms thoroughly in tap water. Cut the mushrooms into plates and send them to the onion. Fry the onion-mushroom mixture until the liquid released by the mushrooms has completely evaporated.

Peel potatoes. Chop vegetables at random. Send to mushrooms and onions in a skillet. Salt. Fry over high heat for about 15 minutes, stirring only twice.

Ready! You can serve an appetizing, but completely uncomfortable delicacy with herbs or green onions... Pickled cucumbers will not be superfluous in this culinary composition.

Fried potatoes with honey mushrooms and bacon

If you do not know how to fry potatoes with mushrooms in a pan, a recipe with step by step photos will help you. This interpretation proposes to create a real cooking masterpiece... After all, the proposed mix turns out to be special: it is incredibly elegant, but harmoniously combined simple vegetables, mushrooms and aromatic bacon.

Cooking time is 45 minutes.

Servings Per Container - 5.

Ingredients

What kind of products do we need? Everything is incredibly simple and affordable enough:

• bacon - 150 g;
• onion - 1 head;
• potatoes - 500 g;
• mushrooms (fresh or frozen mushrooms) - 200 g;
• spices, salt, ground pepper- taste;
• greens - for decoration (optional);
• vegetable oil - for frying.

Cooking method

Fragrant and very, very tasty fried potatoes with mushrooms in a pan are obtained according to this recipe, accompanied by step-by-step photos. Of course, the dish is not categorized as correct or diet food, but from time to time it is quite possible to afford such a delicacy.

1. So, we are implementing a step-by-step recipe for potatoes with mushrooms in a pan. Cut the bacon into cubes. Pour oil into the pan. Warm it up and put the slices into it. Fry the bacon for 5 minutes.

Send fresh or frozen mushrooms to him. Fry until the liquid, which the mushrooms always emit, has evaporated over moderate heat.

In the meantime, you should start preparing vegetables. Peel the onion. Cut it into halves or quarters of rings. You can do this with a small cube. Here, it is more convenient and more familiar to you. Peel potatoes. Rinse vegetables in running water to thoroughly rinse off any dirt. "Eyes" and dark areas must be cut off. Cut the tubers into small cubes.

Send potatoes to mushrooms and onions. Add refined vegetable oil. Salt. Mix. Close the lid and fry on a fire with a power slightly stronger than average for 12-15 minutes.

Add spices. Add onion. Stir. Cover the pan with the lid again. Fry everything together until the onions are done.

It is recommended to mix vegetables systematically with mushrooms and bacon.

That's all the secrets! Remember to rinse and dry the greens. Ready vegetable side dish with mushrooms and bacon, it is recommended to decorate with it. It will be even tastier and more appetizing!

Fried potatoes with butter

Have no idea what to do for dinner? Then please your household with delicious fried potatoes with mushrooms in a frying pan according to a recipe with butter. However, if you wish, you can use any other forest mushrooms. This will not make the dish worse - this is 100%!

Cooking time - 25 minutes.

Servings Per Container - 4.

Ingredients

To please yourself and loved ones with a delicious, but rather unpretentious meal for lunch or dinner, you will need to prepare a small list of products. So here's a complete list:

• potatoes - 7-8 pcs.;
• butter - 250 g;
• salt - 1 tsp;
• onion - 2 heads;
• ground pepper - 2 pinches;
• olive or refined sunflower oil - for frying.

Note! The amount of mushrooms is indicated in the already peeled form. You also need to remember that if you do not have the opportunity to use the variety of mushrooms specified in the recipe, you can always replace it with a suitable version of the forest "meat". It can be forest mushrooms, boletus, russula, chanterelles, white. However, in extreme cases, the most affordable champignons or oyster mushrooms are also suitable. As for potatoes, the dish will turn out to be as tasty and appetizing as possible if you use young vegetables.

Cooking method

How tasty and without unnecessary fuss to fry potatoes with forest mushrooms, for example, butter oil, in a pan? In fact, there is nothing particularly complicated in this matter. Just follow the step-by-step photo recipe and you will have everything in perfect shape.

1. Prepare the required foods.

Peel and chop the onions coarsely enough. Send vegetable slices to the pan with preheated olive or peeled sunflower oil... Bring it to transparency and softness.

Cut the peeled and thoroughly washed forest mushrooms into large pieces. If there are small specimens, they can be left intact.

Send butter to onion frying. Add a little salt. Fry for 7-8 minutes.

Peel potatoes. Rinse it out. Cut vegetables into cubes.

Delicious fried potatoes with mushrooms - a simple but delicious dish home cooking... Of course, it is quite high in calories, but sometimes you can pamper yourself and your loved ones with such yummy. For this recipe, you can use not only champignons, but also oyster mushrooms, chanterelles, boletus mushrooms, honey mushrooms and other mushrooms. Both fresh and frozen ingredients will work.

Delicious and simple

Potatoes with mushrooms according to this recipe turn out to be very appetizing with crispy golden crust... Mushrooms with onions emphasize the taste of vegetables, making them especially aromatic. Perfectly complement the dish homemade sour cream or pickled cucumbers. Be sure to try!

Ingredients for the recipe

• 1.5 kg potatoes
• 500 g champignons
• 1 large onion
• 100 ml sunflower oil
• salt to taste
• 1 tsp seasonings for potato dishes
• a bunch of dill

How to cook in steps

Wash the champignons. If necessary, clean the mushroom caps. Cut the mushrooms into slices of medium thickness.

Pour a few tablespoons of refined vegetable oil and put mushrooms in it. While stirring, we will fry them over medium heat until all the liquid that is released from the mushrooms during heat treatment has evaporated from the pan.

Peel the onion, cut into a quarter into rings.

Then add it to the mushrooms and mix the ingredients, following the recipe for fried potatoes with mushrooms in a pan.

Continue frying them together to soften the onions.

Wash the potato tubers from the soil, peel the peel. Cut the potatoes into strips.

Pour the remaining oil into a high-sided skillet or saucepan. Add the potatoes cut into strips. Stir the vegetables periodically with a spatula so that they cook evenly. A delicious golden brown crust should form on top of the potatoes. How to properly fry potatoes, I told you earlier.

Add fried mushrooms and onions to the potatoes.

Mix the ingredients. Salt the dish to taste, add potato seasoning or any other spices you like. Add chopped greens for flavor young dill, with him fried potatoes with mushrooms in a pan is even tastier.

Any mushrooms can be added to the potatoes. Champignons and oyster mushrooms, as well as white, boletus and aspen mushrooms can be used without pretreatment. But the rest of the forest mushrooms are recommended to be boiled first in salted boiling water for 20-30 minutes so that the bitterness will go away from them.

Ingredients

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

Preparation

Ingredients

• 1 carrot;
• 1 onion;
• 1 kg of potatoes;
• 400 g of 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 cut the potatoes and mushrooms into large pieces.

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

Place the sleeve on a baking sheet or baking dish. Make several punctures 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 bag on top 10-15 minutes before the end of cooking.

Ingredients

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

Preparation

Chop the onion into small cubes and grate the carrots on a coarse grater. Heat the oil in a deep skillet and fry the onion in it until soft. Then add the carrots and lightly fry.

Chop the mushrooms small pieces and place them with vegetables. Cook, stirring occasionally, over medium heat until light golden brown.

Chop the potatoes coarsely. Put it in a skillet and cover with hot water so that the pieces are almost completely covered. Simmer over medium heat, covered, about 20 minutes, until tender.

5 minutes before the end of cooking, add salt, pepper, lavrushka and stir. You can also use other seasonings of your choice. Leave before serving ready meal covered for 15–20 minutes and remove the bay leaves.

iamcook.ru

Ingredients

For 2 pots:

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

Preparation

Cut the potatoes into slices, the onions into half rings, and the mushrooms into large pieces. Lightly sauté the onions and mushrooms over the preheated vegetable oil until golden brown.

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

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

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

Ingredients

• 2 tablespoons flour;
• 600 ml of 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 of mushrooms;
• 200 g of hard cheese.

Preparation

In a skillet, stirring occasionally, lightly fry the flour until golden brown. Pour milk in portions, constantly working with a whisk so that there are no lumps. Season the sauce with salt, pepper and thyme.

Chop the onion and garlic finely. Place the vegetables in 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. Oil a baking dish. Put half the potatoes there, spread the mushrooms on top and brush them with half the sauce.

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

Ingredients

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

Preparation

Make several deep transverse cuts on each potato, approximately 5 mm apart. In order not to accidentally cut the potatoes completely, place wooden sticks under it.

Cut the mushrooms into small cubes. Combine them with chopped dill, salt and pepper. Start gently mushroom filling each cut of a potato.

Lay out 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 to brown the potatoes.

It may take longer to bake, 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 of mushrooms;
• 1 onion;
• 1 tablespoon butter
• 1-2 tablespoons of 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 in a deep skillet butter and add vegetable. Fry the mushrooms until golden brown. Add onion and cook until soft.

Place the coarsely diced potatoes in the skillet. Pour in so much hot water that the potatoes are almost completely covered with it. Add salt, nutmeg and lavrushka and simmer over medium heat for about 20 minutes until the potatoes are tender.

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 the chopped dill, stir and remove the lavrushka.