Potatoes with mushrooms in sauce. Recipes for making sauce with mushrooms and potatoes. Plum sauce

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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.

Thick- thanks to potatoes, satisfying- thanks to mushrooms and at the same time easy, because it is made from vegetables. Every time you look at an ordinary set of products, you think - is it really possible to prepare something new from this? Imagination and love for your loved ones help, as well as a freezer, where, just in case, something is stocked with which you can diversify and enliven the dish. But first I I’ll tell you about another way to save time in the home kitchen..

You will need:

potatoes 8 pcs
champignons 300 gr
onion 1 piece
bell pepper 0.5 pcs
frozen peas
Bay leaf
ground black pepper
vegetable oil 50-70 ml

Step-by-step photo recipe:

Advice: When you buy mushrooms, take extra. The sauce only needs 300 grams, but you can take 600 or more. Since fresh mushrooms do not last long, cook them all at once - cut and fry. Use the required portion immediately, and cool the remaining fried mushrooms, transfer to a container, close and put in the freezer. There they can be stored for quite a long time and at the right time you can add them to soup, sauce, or cook pasta with them without defrosting. This saves a lot of time.

How to fry mushrooms

Carefully clean the mushrooms from soil and debris with a brush, rinse under running water and place in a colander to dry. Never put mushrooms in water- they have a loose structure and will instantly become saturated with moisture, which will worsen their taste.

If you bought these small mushrooms, you can fry them without chopping them. This will add unusualness to your dish.
For the sauce cut the mushrooms in half. Fry one part of the mushrooms whole in hot vegetable oil and remove from the pan.

Chop the rest finely.

Fry in vegetable oil until translucent, about 10 minutes.

Add chopped and fry along with onions over low heat 20 minutes. Stir, be careful not to burn. At the end, add salt and pepper.

Potato cut coarsely into 8-12 pieces, place in a saucepan, pour boiling water so that it barely covers the potatoes. Add salt, bay leaf and cook for 20 minutes.
Advice: If you are an experienced housewife, then first set the potatoes to boil and, while they cook, fry the mushrooms. For those who are preparing such a dish for the first time, it is better to start with mushrooms.

After 20 minutes, when the potatoes are soft, add fried mushrooms - both whole and sliced, bring the water to a boil and cook for 5 minutes. Taste and add salt if needed.

In principle, this is already quite edible, but I added it at the end of cooking. bell pepper, cut into small cubes and green pea from the freezer. You can add some frozen vegetable mixture - a good housewife always has something in stock for such an occasion and this will greatly enliven your dish.

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:

Cook the pre-peeled potatoes until half cooked.
Finely dice the onion and fry for 3 minutes.
Add finely chopped mushrooms to the onion and fry until tender.
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.
In a separate pan, prepare the sauce: pour sour cream into the water, add sifted flour. Bring everything to a boil.
Combine the prepared mixture with potatoes and leave to simmer over low heat for 20 minutes.
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:

Peel the potatoes and boil until tender. Then drain half the water, add butter, salt and pepper, and make puree.
Next, prepare our mushroom sauce.
Finely chop the champignons.
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.
Add the dressing to the mashed potatoes and sprinkle fresh parsley on top.
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:

Cut potatoes and onions into small cubes.
Grate the carrots on a coarse grater.
Finely chop the mushrooms.
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.
Then put potatoes and fried vegetables in a pan, preferably thick-walled.
Add water until the potatoes are 2/3 covered. Salt, pepper, bring to a boil.
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:

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

Have you ever tried potato sauce with mushrooms? But in vain! This dish is unusual, but very tasty. It’s quite difficult to call it a sauce, but since such a name is firmly attached to it, why argue, because what difference does it make what name the dish has, the main thing is that it is very tasty. It is customary to serve this potato sauce on your own with plenty of fresh herbs. Large slices of potatoes in a fragrant sauce with mushrooms - it’s very filling, aromatic and tasty!

List of ingredients

potatoes - 1.5 kg
carrots - 1 pc.
onions - 1 pc.
fresh small champignons- 400 g
garlic - 3 cloves
tomato paste - 1 tbsp. spoon
bay leaf - to taste
favorite greens - to taste
dried dill - to taste
ground black pepper- taste
salt - to taste
vegetable oil- for frying

Cooking method

Peel and wash the vegetables in cold running water. Finely chop the onion and cut the carrots into thin circles. Cut the potatoes into fairly large slices.

Heat vegetable oil in a frying pan. Add the onion and fry until golden brown.

Add tomato and carrots. Stir and fry everything together for about 2 minutes.

Add potato slices to the fried vegetables and fry everything together for a few more minutes until the potatoes acquire a crust.

Wash the champignons and add them whole to the potatoes. (Mine were medium sized, so I cut them in half) Cover with a lid and simmer over low heat for about 10-15 minutes.

Add salt.

Pour water over ingredients and heat to a boil. Simmer covered for about 30-40 minutes.

Peel the garlic, chop finely and add to the sauce, add bay leaf and dill. Stir and simmer for another 5 minutes.

Potato sauce with mushrooms is ready!

A homemade Lenten menu can be both satisfying and tasty - you and I know plenty of recipes suitable for fasting, we just need to remember them. For example, potato pancakes are a lifesaver on fasting days? A green salad goes perfectly with them - the recipe can be made more “full-bodied” if you add green beans to the salad leaves and make the dressing with tkemali sauce. Mushroom soup, for example, bishop's cabbage soup, will complement the Lenten lunch menu.

Potato draniki with porcini mushroom caviar

Restaurant "Mesto Vremya", chef Evgeniy Tsvetkov

Ingredients for 1 serving:

Fresh potatoes - 300 g
Sea salt - to taste
Wheat flour - 10 g
Vegetable oil – 75 ml
Mushroom broth – 60 ml
Margarine - 30 g
Mushroom caviar – 45 g
Grilled vegetable mix – 20 g
Fresh basil and dill - to taste

Grate raw potatoes on a medium grater, add salt, mix, squeeze lightly, add flour, mix thoroughly.
Form 3 round cakes with a diameter of 10 cm.
Fry potato pancakes in hot vegetable oil until golden brown on both sides. Bring until cooked in the oven for 7 minutes at 180 degrees.
Prepare the sauce: heat the mushroom broth in a saucepan, add salt, add cold margarine, whisk, evaporate slightly and pour into a gravy boat.
You can assemble the dish in layers: spread the potato pancake with mushroom caviar and sprinkle with herbs, and repeat this three times. Place grilled vegetables and fresh herbs next to the potato pancakes.

Lenten salad with wild plum sauce

Restaurant "Chugunny Bridge", chef Alexander Golubchikov

Plum sauce:

Tkemali – 80 g
Tabasco - 1 drop
Soy sauce - 1 tbsp. l.
Vegetable oil - 1 tbsp. l.
Sesame oil - ½ tsp.
Lemon juice - 2-3 drops
Ginger - on the tip of a knife
Shallot - on the tip of a knife
Chili pepper - on the tip of a knife
Powdered sugar - on the tip of a knife
Rice vinegar - ½ tsp.

Grate the ginger, chop the chili pepper and shallot into fine crumbs. Combine all ingredients and mix thoroughly.

Onion fries:

Onion - 1 small head
Flour - 1 tbsp. l.
Oil - 100 g
Salt to taste

Peel the onion, cut into rings, roll in flour. Pour oil into a saucepan, bring it to a temperature of 170 degrees (to check the temperature, you can dip a wooden skewer into the oil - bubbles should come from the immersed end), carefully immerse the onion and fry until golden brown. Place on a napkin to drain the oil and add some salt.

Green salad:

Green peas – 160 g
Kenyan beans - 200 g
Celery stalk - 1 stick
Mint - 2 sprigs
Cilantro - 5 sprigs
Salad mix – 125 g (1 pack)
Plum sauce – 120 g
Fried onion - 40 g

Trim the ends of the beans and peas and blanch in salted water until al dente. Cook peas for 1-2 minutes, beans for 3-4 minutes. After cooking, drain the water and cover with ice or fill with cold water so that the greens do not overcook and lose color.

Wash the celery stalk, peel it and cut it at an angle of 45 degrees into slices 1-2 mm thick. Wash the mint and cilantro, dry it and pick the leaves. Combine all ingredients, season with sauce and mix gently. Place on plates and sprinkle with fried onions.

Bishop's cabbage soup

Restaurant "Bruder" on Butyrskaya, chef Vasily Katalkin

Ingredients:

Sauerkraut 230 g
Peeled carrots 45 g
Peeled onion 45 g
Peeled potatoes 115 g
Boiled white mushrooms 45 g
Oyster mushrooms 95 g
Dry porcini mushrooms 1 g
Tomato paste 10 g
Vegetable oil 15 g
Drinking water 800 ml
Salt, pepper to taste
Prunes 60 g
Garlic 1 clove
Greens, green onions for serving
Lean sour cream 120 g

Pour boiling water over dry white mushrooms and leave to swell for 20-30 minutes. Then cut into medium slices.
Squeeze the sauerkraut from the brine. Cut carrots and potatoes into thin cubes. Cut the onion into thin half rings.
Cut boiled white mushrooms into slices. Tear the oyster mushrooms into thin strips along the fruit.
Place the cabbage in a deep saucepan, add water, and simmer over low heat until the cabbage is soft.
Fry onions, carrots and potatoes in vegetable oil until half cooked, add mushrooms and fry until vegetables are ready, stirring occasionally, add tomato paste, fry.
Add fried vegetables with mushrooms, salt, pepper to the prepared cabbage, cook for 10-12 minutes.
Cut the prunes into strips. Place prunes on a plate, pour in the prepared cabbage soup, garnish with a slice of garlic, herbs, and green onions. Serve the sour cream separately in a gravy boat.

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