Traditional Russian dish - fried or stewed potatoes with mushrooms, greens, onions or garlic. In the hands of a skilled hostess from uncomplicated ingredients, a real masterpiece of culinary art is obtained. Potatoes with mushrooms in sour cream are good for lunch and dinner, especially if time is short, and the family is hungry. Properly cooked, it will turn out so delicious that no one will even remember about meat or fish!
Ideally, use real forest mushrooms, fresh or dried. A simpler, but no less tasty option - mushrooms or oyster mushrooms, which are “found” in supermarkets all year round. Sour cream can be any - more or less fat, store or village. Of course, according to the traditional recipe, it is fat creamy sour cream that is needed. But in fact, no worse than the usual shop.
You can cook potatoes with mushrooms in sour cream in different ways: in a griddle or oven, in peas or a slow cooker. To taste, it can resemble boiled or baked - here as you like. Perfectly complements the taste of fresh dill.
Potatoes with mushrooms in sour cream - general principles of cooking
There are two basic principles of cooking potatoes with mushrooms in sour cream. The first is to cook mushrooms and potatoes in the same pan (bowl, form), that is, at the same time. It is less troublesome, besides the ingredients are saturated with the aroma and taste of each other. The second principle is the separate preparation of potatoes and mushrooms.
This is the logic. Potatoes and mushrooms have different cooking times. In addition, if you mix the ingredients immediately, the potatoes will be boiled in mushroom juice, it does not turn out crispy.
To prepare the potatoes for cooking, it must be thoroughly washed, peeled, cut into medium thickness circles or sticks. It is not necessary to chop the potatoes very thinly: it will quickly melt, will lose its shape, will resemble puree. However, some like this consistency.
Mushrooms require more attention. The most unpretentious are fresh champignons, white or chanterelles. They just need to wash and cut into suitable pieces. If mushrooms, ryzhiki, boletus or russula are used, you will have to tinker a little longer. It is necessary to scrape off the caps and rinse quickly. Then, fresh mushrooms should be cut into smaller pieces, and very small ones should be left in one piece or allowed to halve. If there are no fresh mushrooms, frozen or dried mushrooms will do. Put frozen mushrooms in a colander, rinse gently with cold running water to remove dirt. Then, without waiting for complete defrosting inside, you need to cut the mushrooms into suitable small slices of the same size.
Dried mushrooms need to pour cold water and leave to swell for an hour. Then squeeze out the water, dry the mushrooms and cut (if necessary) into smaller pieces.
Potato stew with mushrooms in sour cream in a pan
Very simple is preparing a traditional potato with mushrooms in sour cream in a conventional frying pan. Mushroom aroma is wonderfully combined with vigorous freshness of dill and spicy black pepper.
Ingredients:
• a pound of forest mushrooms;
• seven medium-sized potatoes;
• four hundred grams of sour cream;
• one large onion;
• oil for the pan;
• pepper, salt;
• A bunch of fresh dill or a tablespoon of dried.
Cooking Method:
Chop the potatoes.
Cut the washed dill.
Bulb chop cubes.
Heat some vegetable oil and fry the onion until a pleasant golden crust.
Put sliced mushrooms in onion and fry all together on low heat for about five minutes without closing the lid.
When the mushrooms make juice, add the potatoes.
If the juice is not enough, you need to add a quarter cup of water to the pan, otherwise the potato will not be fried, it will be raw.
Cover the pan with a lid, simmer for at least fifteen minutes.
Salt, pepper, sprinkle with half of the chopped dill.
Pour into the pan a quarter cup of boiling water, and then sour cream.
Cover the pan with a lid, stew for another five minutes.
When serving, add each serving to the remaining fresh dill.
Potatoes with mushrooms in sour cream, baked in the oven
The same variant of the simplest dish can be cooked not in a pan, but in the oven. Time for cooking potatoes with mushrooms in sour cream will take almost as much, but you will not have to stand at the stove. The oven and good heat-resistant form will do everything on their own.
Ingredients:
• four hundred grams of potatoes;
• two hundred grams of fresh champignons;
• two hundred grams of sour cream;
• large onion; • pepper, salt;
• vegetable oil.
Cooking Method:
Cut potatoes into slices.
Finely chop the mushrooms and onion.
Heat the oil in a pan and fry the onions and mushrooms for about seven minutes.
Preheat the oven to 180-200 degrees.
Grease the form of vegetable or butter.
The first layer is potatoes.
The second layer - onion and mushroom zazharka.
Salt, pepper, pour sour cream. You can dilute sour cream with a small amount of water, milk, or cream.
Repeat layers and fill.
Send the form to the oven for about forty minutes.
When serving, you can sprinkle with green onions, dill or chopped garlic.
Crispy potatoes with mushrooms in sour cream with garlic
If there are two frying pans in the kitchen, be sure to try to cook the potatoes and mushrooms separately. It may seem that this version of potatoes with mushrooms in sour cream is more troublesome, but it's worth it.
Ingredients:
• a pound of forest mushrooms;
• six hundred grams of potatoes;
• four hundred grams of sour cream;
• large onion;
• any greens to taste;
• vegetable oil;
• two cloves of garlic;
• salt, spices.
Cooking Method:
First of all, cook mushrooms. If they are collected in the near forest on their own and raise questions, it is better not to risk and boil them in salt water. Twenty minutes is enough.
Then dry the mushrooms, cut into pieces.
Fry fresh mushrooms in a heated skorot for at least forty minutes or until moisture evaporates completely (if the mushrooms were boiled before).
Five minutes before the end of frying pour sour cream, mix, cover with a lid.
To simmer the mushrooms in sour cream over low heat for another five minutes.
Heat the oil in the second skillet.
Chop the onion smaller.
Fry onion until golden brown.
Put the fried onions in a separate plate.
Add oil to the pan and put the sliced potatoes.
Do not mix for a few minutes for the potatoes to fry. Cover for the same reason, do not close.
Salt the potatoes, sprinkle with spices, herbs, pepper, mix.
Fry potatoes until ready.
Put the potatoes in the mushrooms, mix, fry under the lid for about five minutes.
Chop the garlic, sprinkle the dish with them when serving.
Potatoes with mushrooms in sour cream with cream and cheese
A very hearty dish - potatoes with mushrooms in sour cream, baked in the oven under a cheese crust. The cream makes it very tender, and the cheese wonderfully complements the aroma of mushrooms.
Ingredients:
• eight hundred grams of potatoes;
• a pound of mushrooms;
• large onion;
• two tablespoons of flour;
• vegetable oil;
• a glass of heavy cream or sour cream diluted with water;
• bag of Provencal herbs or other seasonings to taste;
• two hundred grams of semi-solid cheese.
Cooking Method:
Cut potatoes into medium-sized bars.
Shred onions.
Mushrooms chop.
Heat the oil in a frying pan, fry the onions and mushrooms together for fifteen minutes.
When the mushrooms begin to fry, that is, they will become covered with a crust, sprinkle them with flour, mix, simmer for another three minutes.
Preheat oven to 200 degrees.
Grease baking sheet.
Put the potatoes.
On top of the potatoes spread mushrooms with onions.
Salt, sprinkle with dried herbs.
Pour all the cream or diluted with liquid sour cream.
Send the pan to the oven.
Bake the potatoes for about forty minutes, plus or minus five minutes, depending on the characteristics of the oven.
Grate the cheese.
Fill the finished potatoes with cheese chips, put them in the oven again until they form a crust, for about seven to ten minutes.
Potatoes with mushrooms in sour cream in ceramic pots
Quickly, in an original way, potatoes are simply prepared with mushrooms in sour cream, arranged in portions of pots. Ceramic dishes are ideal for baking and boiling, the taste of the dish will be harmonious, rich. An additional ingredient is fresh carrots, which will add extra softness and tenderness to potatoes.
Ingredients:
• kilogram of potatoes;
• two large onions;
• six hundred grams of champignons;
• one medium carrot;
• vegetable oil;
• some green onions or dill (optional);
• four hundred grams of sour cream.
Cooking Method:
Cut potatoes into small cubes.
Bulbs finely chop.
Mushrooms cut into small pieces.
Carrot grate.
Oven to warm up to 230 degrees.
Fry the onions and carrots in the pan together (for about ten minutes). Mix all ingredients evenly.
Spread out in pots.
Send pots to the oven for half an hour.
Turn off the oven, let the dish stand in the cooling oven for another fifteen to twenty minutes.
When serving, sprinkle potatoes with cut greens.
Potatoes with mushrooms in sour cream in a slow cooker
The slow cooker allows you to cook at least a tasty version of potatoes with mushrooms in sour cream. It turns out nourishing, at the same time a light dish, which occasionally can pamper the family.
Ingredients:
• a pound of potatoes;
• half a kilo of mushrooms or other mushrooms;
• large onion;
• vegetable oil;
• two hundred grams of sour cream;
• pepper (mixture of peppers), salt;
• some fresh greens.
Cooking Method:
Chop the onion into semi-henna.
Turn on the frying program, pour a little oil into the thicket and fry the onion without closing the lid. Frying time is seven minutes. Onions should be stirred periodically.
Cut mushrooms into slices or quarters, if desired.
Throw to the bow, fry all together for ten minutes on the timer. Stir, if necessary, add a little oil.
Potato cut into cubes or circles.
Send potatoes to mushrooms and onions, salt and pepper, pour sour cream and mix.
Cook on the stew mode for half an hour.
If the potatoes are still damp, prolong the quenching by ten to fifteen minutes.
When serving, sprinkle with chopped greens.
Potatoes with mushrooms and chicken in sour cream “Homemade Roast”
Very tasty and even more satisfying option - potatoes with chicken in sour cream with the addition of tender chicken fillet. You need to cook in a large cauldron or a thick-walled pot.
Ingredients:
• six potatoes;
• two hundred grams of mushrooms;
• half chicken breast or fillet weighing two hundred grams;
• large onion;
• average carrot;
• one hundred grams of sour cream;
• one small bell pepper;
• two cloves of garlic;
• vegetable oil;
• spices, dried herbs to taste;
• some fresh greens.
Cooking Method:
Onion chop into small cubes.
Chop the potatoes.
Slice carrots into thin half-rings or coarsely grate.
In hot oil put out the onions and carrots.
As soon as the carrots are reddened, put the potatoes in a cauldron, pour in a glass of water. Simmer potatoes on low heat.
Cut mushrooms, send in a cauldron to potatoes and other vegetables.
Cut the fillet into small pieces.
Bulgarian pepper cut into thin stripes or squares.
Put the chicken and pepper into the potatoes, simmer for half an hour.
Sprinkle with salt, seasoning, pour sour cream and mix.
Simmer for another ten minutes.
Chop the garlic, chop fresh herbs.
Fire off
Sprinkle with garlic and herbs dish, let stand for ten minutes and serve.
Potatoes with mushrooms in sour cream - tips and useful tips
- It is believed that the optimal ratio of potatoes, mushrooms and onions is as follows: for one part of the potato, you need to take half of the mushrooms and a third of the onions. That is, a kilo kilogram of potatoes needs at least half a kilo of mushrooms and a three hundred gram onion. To withstand such proportions is not necessary, it all depends on the individual taste preferences. But onion, in any case, should be a lot - so much tastier.
- The most delicious mushrooms in combination with potatoes are white, chanterelles and aspen mushrooms.
- It is impossible to wash fresh mushrooms with water too hard: they will be saturated with moisture and will roast very badly.
- In order for the sour cream not to curl from the heat in the pan, you must first pour a little boiling water in there — three or four spoons.
