Potatoes with boletus fried in a frying pan. How to cook fried boletus mushrooms with potatoes

You can enjoy fried boletus mushrooms with potatoes not only during the mushroom season, but throughout the year if you prepared the mushrooms frozen or dried. You can see how I froze boletus mushrooms for the winter.

Well, today it’s time to use my freezer supplies and tell you how to fry boletus mushrooms with potatoes. If you have fresh mushrooms, then first we carry out a simple primary processing: clean the boletus mushrooms, chop them and boil them in salted water for about 30 minutes. Next, drain the broth, wash the mushrooms and lightly squeeze them out of the water.

If the mushrooms were frozen, then we have already gone through all the steps described above, and now we just need to fry the thawed mushrooms with potatoes and onions. I prefer to fry potatoes in sunflower oil.

Place the boiled boletus mushrooms in a frying pan with vegetable oil and fry over low heat. There should not be enough oil, since both potatoes and mushrooms will absorb it. The ratio of mushrooms and potatoes can be anything, but it is clear that the more mushrooms, the tastier.

Peel the potatoes, wash them and cut them into slices or cubes.

Add to mushrooms. For flavor, immediately add finely chopped onion. I usually fry the potatoes covered to reduce the number of turns. This way the potatoes do not crumble, but remain intact. To begin with, turn the heat to medium and fry until the bottom potatoes are browned. Then I turn the potatoes along with the mushrooms, add salt at this stage and then fry until done over low heat under a closed lid. I check the readiness from time to time, but I no longer turn the potatoes.

Usually fried potatoes with boletus mushrooms are ready in 20-25 minutes.

You can serve the potatoes with cucumbers, tomatoes, various pickles and marinades, but it will be delicious even without all this.

Ingredients:

boletus - 0.7 kg;
potatoes – 1 kg;
onions – 2 pcs.;
sunflower oil – 0.1 l.;
sour cream – 0.05 kg;

Cooking process:

Fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, peel it and cut it into thin half rings. Pour it into the frying pan, and then mix with the main mass. required within 5 minutes.

Stewed potatoes with wild mushrooms

Ingredients:

boletus mushrooms – 2-3 kg;
onions – 4 pcs.;
potatoes – 6 pcs.;
salt and spices to taste.

Cooking process:

Mushrooms with potatoes in a slow cooker

Ingredients:

potatoes – 6 pcs.;
boletus - 0.4 kg;
onions – 0.1 kg;
vegetable oil – 0.05 l.;
salt to taste;
grated cheese for decoration.

Cooking process:

Boletuses are very useful for the human body. It's worth starting with the fact that they are low-calorie foods. At the same time, mushrooms contain a lot of protein, which makes them comparable in nutritional properties to meat.

Mushrooms contain virtually no starch and cholesterol. Regular consumption of boletus helps normalize metabolism and remove excess fluid from the body. Therefore, mushrooms should definitely be present in the diet of people who are overweight.

Boletus (boletus) mushrooms
Bulb onions
Garlic
Salt

How to fry boletus with onions

1 . Sort out the boletuses, clean them of forest debris and soil. If the mushrooms are large or you are not sure that they are not wormy, soak the boletus mushrooms for 20 minutes in salted water. All the “lost” worms will crawl out of the mushrooms. Wash, cut the mushrooms into large pieces (they fry a lot) and place on a cotton napkin to dry the mushrooms. Otherwise, the boletus will turn out boiled and not fried.

2 . Heat vegetable oil in a frying pan and fry garlic cloves in it.

3 . Remove the garlic and add the mushrooms to the pan. Cover with a lid and place over medium heat. After some time, the boletus secretes juice. You need to wait for the liquid to boil away.

4 . Then add chopped onions to the mushrooms. Add salt, stir and fry until the onion is ready.

Delicious fried boletus with onions are ready

Bon appetit!

Among other things, mushrooms help strengthen the immune, nervous and cardiovascular systems. Moreover, a number of substances contained in boletus do not allow malignant tumors to develop in the body.

Don’t forget about the large number of vitamins contained in mushrooms. Much has been written about their benefits. It is only worth mentioning that vitamin D, which boletus is rich in, is essential for bones, nails, teeth and hair. In addition, the health of the skin depends on it.

General rules for frying boletus

Boletuses belong to the so-called “soft” mushrooms. Their fruiting bodies contain up to 90% water, which begins to be released immediately as soon as the mushrooms are in a hot frying pan. Therefore, when frying boletus or boletus mushrooms, you need to follow several rules. Otherwise, not fried mushrooms will be served for dinner, but stewed or boiled ones.

First, the mushrooms must be cleaned of debris and dirt. To do this, soak the boletus in salted water for about 20 minutes. Some experts advise adding a little vinegar to the water. In principle, such an additive will not be superfluous. After soaking, the mushrooms should be thoroughly washed, blotted with a paper towel and, if necessary, cut into pieces.

An experienced mushroom picker will always distinguish a good mushroom from a bad one. However, not every housewife can do this. Therefore, if you are not completely confident in the safety of the collected forest products, then you should play it safe and carry out a simple check of the “prey” for edibility. To do this, you need to cook the collected mushrooms for 15-20 minutes, putting a whole peeled onion in a saucepan with them. Substances contained in onions tend to change color if toxins are present in the broth. So, if during such heat treatment the onion turns blue or red, then the entire contents of the pan will have to be thrown away. Risk, of course, is a noble cause, but not in in this case.

To ensure that the mushrooms are fried in a frying pan, experienced housewives advise doing the following. The chopped boletus should be placed in a “dry” frying pan and put on fire. Gradually, the mushrooms will begin to secrete liquid. When it has evaporated, you can add oil, salt, pepper to the mushrooms and complete the cooking process.

By the way, it’s best to fry mushrooms in a good old cast iron frying pan. But this is not dogma. You can also use modern dishes.

Well, now it’s time to move on directly to the recipes for frying boletus and boletus mushrooms. Fortunately there are quite a lot of them.

Boletus fried with onions

Fried mushrooms with onions - one of the most simple dishes. The method of preparing boletus and aspen mushrooms in this case is no different. So it doesn’t matter which of these mushrooms are in the basket. Their dinner will be equally delicious. You can also mix boletus with boletus. This option will definitely appeal to your household. So.

Pour vegetable oil into a frying pan (preferably cast iron). When it warms up, add garlic cloves crushed in a crush (3-4 cloves). When the garlic turns golden, remove it using a slotted spoon. Usually, it takes no more than half a minute from adding the garlic to the moment it is removed from the pan.

Now you can put pre-prepared mushrooms into the garlic-flavored oil. You need to fry them until the liquid they produce has completely evaporated. In this case, the contents of the pan should be stirred periodically.

When the liquid has evaporated, add onion cut into half rings into the frying pan (at the rate of 0.3 kg of onion per 1 kg of mushrooms), mix everything and fry until it is completely cooked. After this, you can salt and pepper the mushrooms and onions, turn off the heat and cover the pan with a lid.

This dish is best served hot, and potatoes, pasta, buckwheat or rice are suitable as a side dish. A good addition Add sour cream sauce to the mushrooms and onions.

Boletus fried with sour cream

In almost every work of Russian classical literature, when it comes to food, mushrooms with sour cream are always mentioned. Prepare this ancient and very tasty dish now it is possible too. Especially if boletus is used as the main ingredient.

The initial stage of preparing this dish is not much different from frying boletus with onions.

Prepare mushrooms in the standard way. Heat the oil in a frying pan, add the mushrooms and fry for 20 minutes, stirring regularly. Then add the onion, cut into half rings, to the mushrooms, stir and fry for another 5 minutes. After this, the contents of the frying pan can be salted and pepper to taste.

Mix sour cream thoroughly with flour and pour the resulting mixture into the frying pan with the mushrooms and onions. Mix everything, cover the pan with a lid and simmer over low heat for 10-15 minutes, stirring occasionally. You can serve prepared mushrooms with sour cream with the same side dishes: potatoes, buckwheat, rice or pasta.

As for the proportions, for 1 kg of raw mushrooms you need to take 300 grams of onions, 3 tablespoons of 15 percent sour cream and 1 tablespoon of flour.

Fried aspen mushrooms with boletus mushrooms and potatoes

In previous recipes it was already mentioned that boletus and boletus go well together. Therefore, in conclusion, it is worth talking about how to cook them together. Fried potatoes will be a great addition to a mixture of these mushrooms.

Pour vegetable oil into a cast iron frying pan and heat it. Then you need to put pre-prepared mushrooms there. They must be fried until all the moisture they release has evaporated. The process usually takes a little over half an hour. After this, the mushrooms can be salted, and if desired, peppered, and placed in some kind of bowl.

Add oil to the frying pan, let it heat up and put in the pre-prepared potatoes and onions. It is better to cut the potatoes into cubes, and the onion into half rings. Vegetables should be fried until cooked, then add fried mushrooms to them. Mix everything and keep on the fire for 10-15 minutes, periodically stirring the prepared dish.

Potatoes with aspen and boletus mushrooms should be served hot. This amazingly tasty dish will surely delight everyone in the household, so: bon appetit!

Video for the soul, immerse yourself in the atmosphere of a forest rich in boletus

Such tender and aromatic mushrooms as boletus mushrooms have always enjoyed particular success due to their exquisite taste. They are quite demanding to process and collect, as they acquire the ideal consistency only on the 6th or 7th day of growth. If you come across earlier products, it is better to leave them in the forest, but old boletus mushrooms should not be used for culinary purposes. Why do mushroom pickers love these mushrooms so much? For their excellent taste and nutrients. They go best with potatoes. Let's talk about how to cook boletus mushrooms with potatoes.

How can you not love fried mushrooms, which fill the whole house with a luxurious, refined aroma? Every boletus recipe deserves your attention, but we have prepared three of the most interesting options for you:

Frying boletus mushrooms with potatoes

Ingredients:

boletus - 0.7 kg;
potatoes – 1 kg;
onions – 2 pcs.;
sunflower oil – 0.1 l.;
dry tarragon, pepper and marjoram;
sour cream – 0.05 kg;
fresh herbs and salt to taste.

Cooking process:

Fried boletus mushrooms with potatoes will be very tasty if you take the selection of these forest mushrooms seriously. This dish must be prepared from ripe products that are free from worms and rot. Place selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then start cleaning. All hard and dark places are cut off from the legs. After this, the boletus mushrooms can be cut into small pieces.
Heat a small portion of sunflower oil in a frying pan until hot, and then add the chopped boletus mushrooms there. They need to be thoroughly browned so that the characteristic smell of fried foods appears.
Remove the skins from the potatoes and then rinse under running water and dry with a paper towel. This manipulation will allow you to achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and place on the grill surface.
Fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, peel it and cut it into thin half rings. Pour it into the frying pan, and then mix with the main mass. Fry with onions for 5 minutes.
When the potatoes and fried boletus mushrooms become a pleasant ruddy color, you can generously season the dish with salt and your favorite spices. After this, all that remains is to remove the frying pan from the heat and cover with a lid. If you want not only to fry boletus mushrooms with potatoes, but also to serve them beautifully at the table, sprinkle the dish with chopped herbs and pour sour cream on it. Bon appetit!

Stewed potatoes with wild mushrooms

Ingredients:

boletus mushrooms – 2-3 kg;
onions – 4 pcs.;
potatoes – 6 pcs.;
salt and spices to taste.

Cooking process:

To prepare such mushrooms correctly, they must first be peeled and washed thoroughly. The legs are separated from the caps, and then the top layer is removed from them. Each cap should be cut in half to check for worms. If problem areas are found, they need to be carefully cut out with a sharp knife.
When the mushrooms are washed and cleaned, cut them into large cubes or strips. Prepare a deep duckling pot or cauldron, pour a little sunflower oil into the bottom of the vessel, and then add all the mushrooms there. Fry mushrooms in oil and own juice It takes about an hour until the characteristic mushroom aroma appears.
Start cleaning the onions, wash them and cut them into thin slices, and then send them to the boletus mushrooms. Potatoes should also be peeled, washed and cut into cubes or pieces of any other shape. It is necessary to pour this product into the mushroom mixture, stir the dish and simmer until cooked.
The stewed potatoes will be ready when all the ingredients become soft and tender in taste. To check for doneness, remove a couple of potato slices from the roasting pan. They should be easy to cut with a knife or fork. Try cooking boletus mushrooms this way and you will forever fall in love with this recipe. Serve with sour cream!

Mushrooms with potatoes in a slow cooker

Ingredients:

potatoes – 6 pcs.;
boletus - 0.4 kg;
onions – 0.1 kg;
vegetable oil – 0.05 l.;
salt to taste;
grated cheese for decoration.

Cooking process:

Boletus mushrooms with potatoes in a slow cooker are prepared very simply and quickly, which modern housewives will certainly appreciate. First, sort through the collected mushrooms, free them from large debris, and then wash and chop into large cubes. Potatoes should also be peeled, washed and turned into thin strips.
Pour a little vegetable oil into the bottom of the multicooker bowl, as the recipe calls for, and then place the chopped potatoes on top of it. Turn on the extinguishing mode for 40 minutes. The first half of this time will be spent frying the potatoes. At the same time, you need to salt the dish to taste. Stir the ingredients from time to time, but simmer the food with the lid closed. You also need to peel the onion and turn it into small cubes.
The potatoes will be ready in about 20 minutes, then they should be placed in a deep plate. Pour a new portion of oil into the bowl; the operating mode should remain unchanged. When it warms up, add mushrooms and onions to the slow cooker, stir and fry until tender, generously seasoning with salt and spices.

The prepared boletus mushrooms in the slow cooker should be left at the bottom of the bowl, but it is better to take half of them into a separate bowl. Place the fried potatoes, which need to be covered with the second part of the mushrooms. Now select the baking operating mode, set it for 20 minutes. At this point, you can sprinkle the dish with grated cheese to taste. Serve the dish hot, lightly seasoned with sour cream or mayonnaise. Bon appetit!

General information about preparing boletus mushroom

Fresh mushrooms need to be cleaned of dark spots and dirt, rinsed cold water, transfer to a pan filled with water, put on the stove, turn on the heat. The housewife should always remember that our preparations very actively absorb various spices and salt, much more actively than, for example, potatoes.

You need to cook the mushrooms for approximately 45-50 minutes and do not forget to skim off the foam that forms during the cooking process. If you cook in a slow cooker, you need to set the “Baking” mode and cook for 30 minutes. Having collected a basket of mushrooms, fresh and with a hard stem, you immediately want to know how to fry boletus mushrooms in order to please your family with a fragrant and tasty dish. Now let's start mastering the recipes.

Recipe No. 1

We wash and clean the collected or purchased mushrooms, place them in a container, preferably deep, filled with cool water, and leave for 20 minutes. It is recommended to add a little vinegar to the water so that the mushrooms do not go stale. Then put them in a saucepan, put on medium heat and bring to a boil. Now a little interesting, but at the same time very useful and necessary fact. If you decide to check boletus mushrooms for poisonous ones, then put the onion in the pan. If she turns red or blue, you will have to, so as not to get food poisoning, throw them away. In this recipe, boil the mushrooms for five minutes, then drain all the water, let them cool and cut into portions.

After that, we begin to fry them in a frying pan in butter. If desired, you can add potatoes and onions, the taste of the dish will be special, unique. The question arises, how long to fry boletus mushrooms? Approximately 10-12 minutes. In this case, they will retain their shape, be smooth and soft. It will be very tasty if you add tomato or sour cream-garlic sauce with ginger to the table. Then this will be an excellent side dish for meat or an appetizer.

Recipe No. 2: boletus mushrooms in sour cream

We would like to remind you that any forest mushroom, even if it is not the first or even the second in the forest hierarchy, will be many times tastier than a greenhouse champignon. We also note that the soup from our harvest in fresh not tasty, but mushrooms can be dried or fried. Dried boletus will become very fragrant. So, having collected mushrooms, we sort them, clean them, and wash them in running water. Then, regardless of what we do with them next, we boil them: add water, boil, reduce the heat level and skim off the foam. Pour it in citric acid- a small pinch that will prevent the mushrooms from darkening further. Boil them over low heat for about 20 minutes and drain the water. Boletus mushrooms are ready to use them further at their own discretion. Some can be packaged in a plastic bag and placed in the freezer for later use.

Preliminary work done, and now we’ll find out how to fry boletus mushrooms.

We fry our mushrooms in sour cream

We will need the following ingredients: boiled mushrooms - 0.5 kg, onions - two onions, carrots - one large or several small ones, sunflower oil, sour cream - three heaped tablespoons, mushroom seasoning and salt, chopped herbs - one tablespoon. Chop the carrots and onions and fry them in sunflower oil, add the boletus mushrooms. If desired, they can be cut as small as desired. Salt, add seasonings, then simmer for 20 minutes over moderate heat, covering with a lid. At the same time, do not forget to stir. We use sour cream, stir and continue to simmer for another 15 minutes. Now we stir more often, preventing it from burning. Finally, add the greens. Serve with new potatoes. We have already mastered quite well how to fry boletus mushrooms.

Frying mushrooms with potatoes

How nice it is to take frozen mushrooms out of the freezer in winter, defrost them and fry them along with potatoes. The simplest dish, but what a delicious one it turns out. The whole family will be very happy. Do you know how to fry boletus mushrooms with potatoes? We will use frozen or fresh mushrooms if they are in season.

We will also need: potatoes, onions and salt. Without defrosting, place the boletus mushrooms in a frying pan. At the same time, pour a little oil. Make the fire small and cover with a lid. Over a short period of time, a certain amount of liquid will be released, and the mushrooms will stew in it for about 20 minutes. Fry them a little after the liquid has evaporated. They should brown slightly. Add finely chopped onion and fry until it softens. Pour the sliced potatoes into the frying pan and increase the heat. Cook until it turns lightly brown. Reduce the heat again, cover with a lid and fry further. After the potatoes are covered with a crust, reduce the heat further and bring the dish until fully cooked. We hope that you will never forget how to fry boletus mushrooms and will always be able to please your loved ones with delicious dishes.

Necessary:
Boletus mushrooms, fresh or frozen.
Onion.
Potato.
Salt.

Preparation:
Place the mushrooms in a frying pan with a little oil.
Do not defrost mushrooms.
Make the fire low, cover with a lid. During the cooking process, the mushrooms will release liquid in which they will stew for some time. Usually 20 minutes is enough, but if you are afraid, then simmer longer.

First you need to fry over high heat so that the potatoes do not turn into porridge. Once it is covered with a crust, it can be brought to readiness under the lid.

Have fun!

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Primary processing

Before starting to fry, the boletus mushrooms are sorted out and the substandard ones are thrown away. For the remaining mushrooms, cut off the damaged and contaminated areas, as well as the lower parts of the stems and the soil.
Then they are washed under running water for five minutes and cut into small pieces. There is no need to soak the mushrooms.
The washed mushrooms are placed in boiling water, salt is added and simmered over low heat for 40 minutes. The foam that forms on the surface of the water during the cooking process is promptly removed.
The boletus mushrooms that have undergone heat treatment are transferred to a colander to drain the water. Rinse them several times under running water.
After 15 minutes, blot off the remaining moisture on the mushrooms with a paper towel.

Fried boletus mushrooms with onions

This dish is considered classic recipe preparing a side dish of mushrooms. For it you will need:

800 g peeled boletus
2 onions
Vegetable oil for frying
Seasonings
Bunch of greenery

Before cooking, the mushrooms are boiled and drained in a colander. While excess water drains, heat a frying pan with vegetable oil over a fire. When it warms up, add mushrooms to the pan. They are simmered covered over medium heat until all the moisture has evaporated.

At this time, the onion is peeled and cut into cubes or half rings. Add to the mushrooms and fry for two minutes. After this, the fire is reduced. Fry the mushrooms over low heat until the onions are ready, add salt and pepper at the end.

Preparation of fried boletus mushrooms

There are several recipes for fried boletus preparations, but the most popular one is with the addition of vinegar.
Ingredients:

2 kg. boiled boletus
A glass of vegetable oil
4 tbsp. vinegar 9%
7 cloves garlic
Bunch of dill

Preparation recipe:

Boiled mushrooms are fried in a dry frying pan until all the water has evaporated.
Pour half a glass of oil into the frying pan and continue frying for another ten minutes, reducing the heat. At this time, finely chop the garlic and dill and mix.
Remove the fried mushrooms from the heat and begin to put them into jars. When the layer of mushrooms reaches 4 centimeters, lay a layer of garlic and dill on top. This is repeated until 3 centimeters remain to the top of the jar.
Pour the remaining oil into a heated frying pan, add salt and dilute with vinegar. When the mixture boils, pour it into the jar.
The resulting blanks are covered with nylon lids and placed in a dark, cool place.

Boletus mushrooms go well with potatoes. To prepare this dish you will need the following ingredients:

1 kg boletus
600 g potatoes
3 cloves garlic
Greenery
Vegetable oil
Salt and pepper

While the mushrooms are boiling, peel the potatoes, wash them and leave them in water for 20 minutes.
Heat a frying pan and place mushrooms on it. Fry for 10 or 15 minutes until all the water has evaporated. After this, the mushrooms are transferred to a plate and set aside.
Remove excess moisture from potatoes with a paper towel. Pour vegetable oil into a frying pan and add potatoes.
When it is fried until half cooked, boletus mushrooms are added to it. After 5 minutes, reduce the heat and sprinkle the mushrooms and potatoes with salt, as well as a mixture of garlic and pepper. Fry everything together over low heat until done.

Fried boletus mushrooms with sour cream and onions

This type of side dish is suitable for festive table. To prepare it you will need:

800 grams of boiled boletus
Glass of sour cream
1 onion
1 bay leaf
2 cloves garlic
Vegetable oil
Ground pepper mixture

Mushrooms are fried in a frying pan.
When the moisture has evaporated, add oil and fry for 10 minutes.
Then add finely chopped onion and fry it until tender. Mix sour cream with peppers, salt and garlic.
Reduce the heat to medium, add sour cream to the mushrooms and onions. Mix everything and simmer under the lid for 7 minutes.
Before turning off the heat under the pan, add a bay leaf to the dish.

Boletus mushrooms fried in a slow cooker

Since a multicooker is an indispensable device in the kitchen, there is a recipe for frying mushrooms with its help. The main advantage of a multicooker is that you do not need to constantly stand at the stove and control every stage of cooking.

Ingredients:

600 g mushrooms
1 onion
4 tbsp. olive oil
Dill or parsley
Salt and pepper

The boletus mushrooms are pre-cleaned and boiled for 40 minutes. While they are boiling, chop the greens and cut the onion into half rings.
Pour oil into the multicooker bowl and add onions. Set the “Baking” or “Frying” mode for 10 minutes.
When the onion is cooked, mushrooms are added to it. Sprinkle salt and pepper on top and fry for another 30 minutes.
When the readiness signal sounds, the fried mushrooms are mixed with chopped herbs. The dish should sit for 15 minutes under the lid, and it can be served.

Recipes for cooking fried boletus mushrooms are not labor-intensive and even an inexperienced cook can do it.

How to fry boletus mushrooms with potatoes and lard

Anyone can properly fry boletus mushrooms with potatoes, because this dish is quite common. But try adding lard to mushrooms and potatoes and you will be convinced that you need to experiment - the dish will taste excellent.

700 g potatoes;
400 g lard;
2 onions;
1 kg of fruiting bodies;
1 carrot;
Vegetable oil;
Salt - to taste;
3 cloves of garlic.

After cleaning, cut the mushrooms into pieces, finely chop the onion, cut the potatoes into strips and add water, grate the carrots, cut the lard into small pieces.
Fry the solo in a frying pan until half cooked so that it is not browned.
Pour in 50 ml of vegetable oil, add chopped onion and garlic.
Sauté in oil until soft, add carrots, stir and continue frying for 10 minutes.
Add mushrooms, reduce heat to low and fry for 15 minutes.
In a separate frying pan in a minimum amount of oil, fry the potatoes until golden brown and then combine with mushrooms and lard.
Stir, add salt to taste, fry with the lid open for 10 minutes, stirring gently with a wooden spatula.
Cover with a lid and let stand on the turned off stove for 10 minutes.

Frying dry boletus mushrooms with potatoes and meat

Since fresh mushrooms may not always be on hand, then we take dried ones and boldly fry the boletus mushrooms with potatoes and meat. The dish will turn out nourishing, aromatic and very tasty; your household will appreciate it.

1 kg of potatoes;
100 g dried mushrooms;
400 g of any meat;
2 onions;
Vegetable oil;
Salt and ground black pepper;
1 tsp. Italian herbs.

He will tell you how to cook boletus mushrooms fried with potatoes yourself. detailed description process.

Wash the mushrooms and add warm water and leave overnight.
In the morning, drain the water, add cold water and boil over medium heat for 15 minutes.
Wash the meat, remove the bones, if any, cut into pieces and fry until golden brown.
Select in a separate bowl, place the onion in a frying pan, add oil and fry until golden.
Add the boiled mushrooms, chopped into pieces, and fry together for 20 minutes. over low heat.
Separately, fry the potatoes, cut into strips, in oil, combine with meat and mushrooms.
Stir, add salt, add Italian herbs and ground black pepper to taste.
Stir again and fry with the lid open over low heat for 15 minutes. If you like garlic, then before serving, squeeze 2-3 cloves into the dish and stir.

How to cook salted boletus mushrooms with fried potatoes

If you don’t have fresh and dry boletus in your arsenal, take salted mushrooms. Recipe for fried potatoes with canned boletus - great option to quickly feed hungry family members.

1 kg of potatoes;
700 g of salted mushrooms;
300 g onions;
Vegetable oil;
Parsley and/or dill.

Take advantage step by step recipe cooking fried potatoes with boletus mushrooms.

Stewed boletus mushrooms with potatoes and sour cream

If you can handle the traditional recipe quite well fried potatoes and mushrooms, try cooking potatoes stewed with boletus in sour cream. You will receive not only an everyday, but at the same time a festive dish.

700 g each of potatoes and mushrooms;
3 onions;
4 cloves of garlic;
200 g bacon;
3 00 ml sour cream;
Vegetable oil;
2 tbsp. l. chopped parsley;
5 black peppercorns;
1 bay leaf;
Salt.

A step-by-step recipe with photos of preparing potatoes with boletus will help you do everything right.

After peeling, wash the potatoes and cut into large strips, place in a deep saucepan, pour in a little oil, cover with a lid and cook for 20 -25 minutes. over low heat.
Fry bacon pieces, chopped mushrooms, chopped onion into half rings and diced garlic in oil.
Add everything to the potatoes, add salt, bay leaf, peppercorns, and mix.
Let simmer for 10 minutes, pour in sour cream, mix thoroughly again and cook under the lid closed for another 10-15 minutes.
Garnish the dish with herbs and serve hot, placing in portioned plates.

How to cook boletus mushrooms with potatoes and ketchup in a frying pan

Potatoes cooked with boletus mushrooms and spicy ketchup are an excellent dish as a side dish for meat. By preparing an unusual treat, you can show your guests your culinary skills.

700 g mushrooms;
3 onions;
2 carrots;
10 potatoes;
100 g hot ketchup;
Water;
Vegetable oil;
Salt, ground black pepper and chopped herbs - to taste.

A step-by-step description of the process will tell you how to properly cook boletus mushrooms with potatoes in a frying pan, stewed with spicy ketchup.

Peel and cut onions, carrots, potatoes: onions into half rings, carrots into small cubes, potatoes into slices.
After pre-cleaning, wash the mushrooms and boil for 10 minutes. in salted water and place in a colander and let drain.
Pour 3 tbsp into a deep saucepan or roasting pan. l. oil and 50 ml of water, add chopped potatoes, salt, cover and simmer for 20 minutes. on low heat.
Place the onion in a frying pan, pour a little oil, fry for 5-7 minutes, add carrots and mushrooms, stir.
Continue frying for 15 minutes, add salt and pepper, stir.
Place everything in the duck pot, pour a mixture of hot ketchup and 1 tbsp on top. water.
Cover with a lid and simmer for 20 minutes. on low heat.
When serving potatoes with mushrooms, add 2 tsp to each serving. chopped greens.

How to cook potatoes with boletus in the oven: step-by-step description

Try cooking potatoes with boletus in the oven. As soon as everything starts baking, your household will torment you with the question: when will the dish be ready?

800 g potatoes;
600 g mushrooms;
6 cloves of garlic;
¼ tsp. turmeric;
1/3 tsp. Provençal herbs;
1 small zucchini;
3 onions;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

A step-by-step description of the recipe will help you cook boletus mushrooms with potatoes in the oven.

The potatoes are peeled, washed and cut into large cubes.
Add turmeric, herbs, 3 cloves of crushed garlic, 2 tbsp. l. oil and salt to taste, mix.
Prepared mushrooms are cut into pieces and fried in oil for 15 minutes.
Cover with a lid and fry for another 10 minutes, stirring occasionally.
The zucchini is cut into large slices, the onion into 4-6 slices, add salt and mix with potatoes.
The baking dish is greased with oil, potatoes and vegetables are laid out,
Next, lay out the mushrooms, cover with baking foil and place in the oven.
Bake at 200°C for 40 minutes, then remove the foil, place tomatoes cut into slices on a dish and bake for 10 minutes.
When serving, the dish is decorated with green parsley leaves.

Boletus mushrooms with potatoes in pots

Potatoes fried with boletus mushrooms and then baked with cheese and meat in pots is an amazingly tasty dish that is appreciated by gourmets. The ingredients in the recipe are for 4 pots.

600 g pork;
1 kg of potatoes;
500 g mushrooms;
1 carrot and onion;
200 ml sour cream;
200 g cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greenery.

The recipe for preparing boletus mushrooms with potatoes is described step by step.

Wash the pork, cut into cubes and fry in a small amount of oil for 15 minutes.
Peel the potatoes, cut into thin slices, wash well and fry in a separate frying pan until half cooked.
First place the meat in oiled pots, then the onion cut into half rings, then the potatoes mixed with grated carrots.
After boiling, cut the mushrooms into pieces and fry in oil until golden brown.
Add crushed garlic, salt and ground pepper, stir and place on potatoes.
Mix sour cream, grated cheese, salt, whisk, pour the contents of the pots and place in a hot oven.
Bake for 40-50 minutes. at a temperature of 180°C, when serving, pour a little chopped herbs into each pot.

How to deliciously fry boletus mushrooms with potatoes in a slow cooker

Potatoes cooked with mushrooms may seem like a banal recipe at first glance. However, boletus mushrooms with potatoes cooked in a slow cooker are an option for a surprisingly tasty and aromatic dish.

600 g potatoes;
500 g boiled mushrooms;
2 onions;
2 tbsp. l. flour;
150 ml water;
150 ml milk;
3 tbsp. l. butter;
Salt and spices - to taste.

Find out how to deliciously fry boletus mushrooms with potatoes in a slow cooker. step-by-step description process.

Turn on the multicooker and set the “Baking” mode, melt butter, add thinly sliced onion and fry until golden brown, about 10 minutes.
Add sliced mushrooms and continue frying for another 10 minutes.
Peel the potatoes, cut into strips, wash and place in a slow cooker.
Add salt, add your favorite spices, mix gently with a wooden or plastic spoon.
Dilute flour with water, whisk, add milk, whisk again.
Pour into potatoes with mushrooms, close the lid, turn on the “Stew” mode for 40-50 minutes.
After the signal, open the lid, sprinkle with chopped herbs and close for 10 minutes to let the dish steep.

Well, today it’s time to use my freezer supplies and tell you how to fry boletus mushrooms with potatoes. If you have fresh mushrooms, then first we carry out a simple primary processing: we clean the boletus mushrooms, cut them and boil them in salted water for about 30 minutes. Next, drain the broth, wash the mushrooms and lightly squeeze them out of the water.

Peel the potatoes, wash them and cut them into slices or cubes.

Usually fried potatoes with boletus mushrooms are ready in 20-25 minutes.

You can serve the potatoes with cucumbers, tomatoes, various pickles and marinades, but it will be delicious even without all this.

There is nothing complicated about this dish, but it turns out so delicious! I collected mushrooms in the summer and froze them. And what a pleasure it is to fry potatoes with mushrooms in winter!

Necessary:
Boletus mushrooms, fresh or frozen.
Onion.
Potato.
Salt.

Preparation:
Place the mushrooms in a frying pan with a little oil.
Do not defrost mushrooms.
Make the fire low, cover with a lid. During the cooking process, the mushrooms will release liquid in which they will stew for some time. Usually 20 minutes is enough, but if you are afraid, then simmer longer.
Once the liquid has evaporated, fry the mushrooms a little. Until lightly browned. And add finely chopped onion to them. Fry everything together until the onion softens a little.
Add chopped potatoes. And turn up the heat. Stirring, fry the potatoes until lightly browned. When the potatoes are half ready, reduce the heat, cover with a lid and continue frying with the lid closed.
First you need to fry over high heat so that the potatoes do not turn into porridge. Once it is covered with a crust, it can be brought to readiness under the lid.

Traditional original Russian dish - potatoes with mushrooms. The side dish is hearty and very nutritious. Boletus mushrooms go especially well with potatoes. When cooked correctly they are very tender and soft. Find out how to properly prepare this delicious dish with the help of photo and video recommendations.

How to choose boletus mushrooms

These mushrooms are widespread throughout the forest belt of Russia, Belarus, Ukraine and Moldova. They grow in open edges where there are fewer trees and more sunlight. The mushroom can be easily distinguished: it has a characteristic brown cap. It is dry to the touch, not oily, elastic. When broken, a fresh mushroom will produce a certain crunching sound.

To distinguish an old specimen from a fresh mushroom, look under the boletus cap. If the layers are even and white, then the mushroom is good. If the color under the cap is gray, then the mushroom is toxic and has been growing for a long time. There is no need to put it in the basket.

Important: carefully examine each mushroom so as not to confuse poisonous gall specimens with boletus mushrooms.

One more distinctive feature The stem is not too thick, like, for example, the boletus mushroom. In boletus mushrooms, mushroom scales are clearly visible on the stem.

How to prepare boletus mushrooms

A freshly picked basket with forest gifts must be sorted out immediately. Only dense, whole specimens without signs of spoilage or rot are suitable for cooking.

Important: Freshly harvested forest harvest can be stored for no more than 12 hours. Afterwards, the mushrooms begin to deteriorate and can cause poisoning.

How to prepare mushrooms:

Process each mushroom separately. Clean the hat using a small kitchen knife. Scrape the leg too.
Check mushrooms for worms. Cooking wormy fruits is out of the question.
Soak the prepared and selected forest products in salted water for half an hour.
Then drain the liquid and rinse the contents well under running water.
Next, boletus mushrooms need to be boiled in salted water. How long to cook? The cooking process over medium heat takes 30 to 40 minutes.
Afterwards, drain the mushrooms in a colander and leave for 15 minutes to drain the liquid. Now you can prepare different dishes using the delicacy.

Fried boletus mushrooms with Siberian potatoes

The traditional Siberian delicacy “Zharekha” is prepared with unrefined sunflower oil. It is correct to fry mushrooms in one pan and potatoes in another. If you fry a vegetable with boletus mushrooms, the mushrooms will release water, causing the potatoes to be soft and excessively loose.

Ingredients

Servings: – + 6

medium potatoes 8 pcs.
boletus 300 g
bulb onions 2 pcs.
garlic cloves 4 things.
unrefined oil 50 ml
salt to taste
ground black pepper taste

Per serving

Calories: 82 kcal

Proteins: 2.2 g

Fats: 1.7 g

Carbohydrates: 14.6 g

50 min. Video recipe Print

Remove the skins from the potatoes. Get rid of the peepholes. Cut the vegetable into even slices. The shape should not be too thin.

Divide the prepared and peeled mushrooms into four parts. There is no need to cut it smaller. Only medium-sized pieces will allow you to appreciate the interesting taste of the dish.

Remove the skins from the onion and chop the vegetable into small cubes. Do the same with the garlic cloves using a press.

Set two skillets over medium heat. Pour in sunflower oil. After a minute, fry potatoes on one of them, and onions on the other. Fry, stirring occasionally.

When the potatoes are golden brown, turn off the heat and set aside.

The onions should also have a nice golden hue. Then add boletus mushrooms to the contents of the second frying pan. Continue cooking until the mushroom liquid has completely evaporated. This process will take approximately half an hour.

Combine potatoes with mushrooms and onions. Salt and pepper according to your taste preferences. Continue frying for another 7-10 minutes.

After the time has passed, turn off the gas, cover the pan with a lid and let the delicacy brew and gain aroma.

Fried boletus mushrooms with potatoes and lard

The dish tastes better in the oven. It is better to use a cast iron casserole or other container with thick walls as a cookware.

Number of servings: 6

Cooking time: 40 minutes

calorie content – 154.4 kcal;
proteins – 2.1 g;
fats – 11 g;
carbohydrates – 11.8 g.

Ingredients

lard – 250-300 g;
potatoes – 7-8 pcs.;
onions – 2 pcs.;
sunflower oil – 50 ml;
boletus mushrooms – 400 g;
carrots – 1 pc.;
salt - to taste;
bay leaf – 3-4 pcs.;

Step-by-step preparation

The lard should be cut into even, neat, small cubes. Peel and chop the onion.
Carrots and potatoes should be peeled, carrots should be grated into strips, and potatoes should be sliced.
Fry the lard until golden brown in a frying pan without adding sunflower oil. Add onions and carrots there too. Simmer over medium heat, stirring regularly for 10 minutes.
Next add boletus mushrooms. Continue cooking without reducing heat for another 20 minutes.
Pour vegetable oil into the cauldron, add potatoes and a few bay leaves. Mix the contents with the mushroom fry. Add salt and pepper to taste.
Place in the oven at 200 degrees for 40 minutes.

Fried boletus mushrooms with potatoes and meat

Try making a side dish with chicken and mushrooms. To prevent the dish from becoming dry, you can add a few tablespoons of meat broth.

Number of servings: 7

Cooking time: 35-40 minutes

Energy value of the product

calorie content – 82.9 kcal;
proteins – 5.7 g;
fats – 2.2 g;
carbohydrates – 10.1 g.

Ingredients

chicken fillet – 400 g;
potatoes – 700-800 g;
bay leaf – 4-5 pcs.;
onions – 2 pcs.;
boletus mushrooms – 400 g;
sunflower oil – 50 ml;
chicken broth – 200 ml;
salt - to taste;
dry crushed oregano - 1 pinch.

Step-by-step preparation

Fry the peeled and chopped onion in sunflower oil until golden, add the boletus cut into slices. Simmer over medium heat until all the liquid has evaporated.
Next, add chicken meat to the ingredients. Continue cooking, stirring occasionally, for another 13-15 minutes. Then put out the fire.
In a separate frying pan, fry the peeled and diced potatoes in sunflower oil until golden brown. Place a bay leaf on the vegetable.
Mix the ingredients in any of the pans, add chicken broth. Add some salt and dry chopped oregano and a little ground pepper. Mix the contents thoroughly.
After 20 minutes the fire can be put out. Cover the dish with a lid and leave the aroma to accumulate for another 10-15 minutes.

Fried salted boletus mushrooms with potatoes

The Lenten side dish will be an excellent filling snack. It is recommended to serve the dish with salted tomatoes, sauerkraut, as well as pies or vertuta.

Number of servings: 4

Cooking time: 50 minutes

Energy value of the product

calorie content – 80.5 kcal;
proteins – 2.4 g;
fats – 2.4 g;
carbohydrates – 12.5 g.

Ingredients

salted boletus mushrooms – 200-250 g;
medium potatoes – 5-6 pcs.;
onions – 1 pc.;
butter – 25 g;
vegetable oil – 35 ml;
salt - to taste;
ground black pepper - to taste;
mushroom seasoning - optional.

Step-by-step preparation

Remove the skin from the onion and cut it into medium-sized cubes. Place a frying pan greased with vegetable oil on the fire. Add a piece of butter there. After a minute, fry the onion slices until golden. Stir the product regularly while frying.
Pour the liquid from the jar of salted boletus mushrooms. Rinse the mushrooms under running water. Place in a colander for a minute to drain the liquid, add the mushrooms to the onions. Continue cooking for another 20-25 minutes without reducing the temperature.
Cut the skin off the potatoes; do not use rotten or spoiled fruits. Wash the vegetable and cut into strips.
Pour vegetable oil into a separate frying pan. After a minute, when it is hot, add the potatoes and fry until the straws are covered with a golden brown crust.
Add mushrooms and onions to potatoes. Add some salt, if desired, you can add a little seasoning - it will enhance the aroma and add piquancy to the delicacy, pepper. Continue cooking for another 12-15 minutes, stirring regularly.

Fried boletus mushrooms with potatoes and sour cream

To make the side dish tender and soft, it is better to buy store-bought sour cream with low percentage fat content Pay attention to this recipe with video, it will help even the most inexperienced housewives to deliciously prepare a simple dish.

Number of servings: 6

Cooking time: 45 minutes

Energy value of the product

calorie content – 102 kcal;
proteins – 2.3 g;
fats – 5.4 g;
carbohydrates – 11 g.

Ingredients

potatoes – 700 g;
onions – 2 pcs.;
fresh boletus - 300 g;
sour cream 20% fat – 300 g;
salt - to taste;
vegetable oil – 50 ml;
ground black pepper - to taste;
dry crushed tarragon - to taste;
fresh or frozen parsley - 1 bunch.

Step-by-step preparation

Fry the boletus mushrooms in vegetable oil until golden (this will take 20-25 minutes). Don't forget to stir the contents regularly.
Next, add the peeled and cut into strips or slices potatoes. Mix the ingredients well and continue cooking for another 15 minutes.
At this time, peel and cut the onion into neat half rings and place it in the frying pan. Fry with the remaining ingredients until the entire contents of the pan are covered with a nice golden brown crust.
Pour in sour cream. Add spices and salt. Stir and taste - if you think something is missing, you can add more seasonings.
Serve sprinkled with chopped parsley.

Fried boletus mushrooms with potatoes and ketchup

Tomato ketchup is best used without additional barbecue or garlic flavors. If you are a fan of hot, spicy food, then you can take chili ketchup.

Number of servings: 6

Cooking time: 45 minutes

Energy value of the product

calorie content – 82.5 kcal;
proteins – 2.2 g;
fats – 2.3 g;
carbohydrates – 13.4 g.

Ingredients

ketchup – 100 ml;
vegetable oil – 50 ml;
potatoes – 7-8 pcs.;
onions – 2 pcs.;
garlic – 2 cloves;
boletus mushrooms – 300 g;
fresh dill – 1 bunch;
bay leaf – 3 pcs.

Step-by-step preparation

Thinly cut the skin off the potatoes. Wash the fruits and cut into equal strips.
Remove the skins from the onion. The form for frying is thin half rings. Peel the garlic.
Place two frying pans with vegetable oil on the fire. After 30 seconds, add potatoes to one of them, and onions to the other. Fry the latter for 10-12 minutes over medium heat, stirring occasionally.
Next, add the prepared and cut into slices mushrooms. Stir.
Meanwhile, simmer the potatoes in another frying pan. Add the bay leaf and turn the vegetable regularly with a wooden spatula to ensure even frying.
Add onions and mushrooms to the potatoes. Mix the contents. Add salt and ground pepper as desired.
Next, pour ketchup and distribute the mixture throughout the contents of the pan. Reduce heat. Cover with a lid and leave to simmer for 10 minutes.
Sprinkle with fresh green dill.

Fried boletus mushrooms with potatoes in the oven

To make the potatoes soft and the mushrooms juicy and crispy, you need to prepare the side dish in a baking bag. 10 minutes before the end of cooking, pierce the sleeve with a fork so that the treat is covered with a golden, delicious crust.

Number of servings: 5

Cooking time: 25 minutes

Energy value of the product

calorie content – 78.8 kcal;
proteins – 2.2 g;
fats – 2.1 g;
carbohydrates – 12.6 g.

Ingredients

onion – 1 pc.;
potatoes – 6-7 medium pieces;
butter – 30 g;
fresh boletus - 250 g;
salt - to taste;
ground black pepper - to taste.

Step-by-step preparation

The first step is to prepare all the products: peel the potatoes and cut them into equal, even cubes, peel the onions and chop them. Cut the prepared mushrooms into slices or cubes (at your discretion).
Melt butter in a hot frying pan, fry mushrooms and onions over high heat. The process should take no more than 15 minutes with regular stirring.
Mix the potatoes and frying in one deep bowl (this can be a bowl or a large bowl). Salt and add a little black pepper. If desired, you can add dry seasonings.
Transfer the mixture into a baking bag. Close it tightly on both sides using special clamps or regular thread. Place the sleeve in a baking dish. Cook at 180 degrees in the oven for 45 minutes.

Fried boletus mushrooms with potatoes in pots

To diversify and “refresh” the recipe, try adding carrots, tomatoes and red bell peppers to the potatoes.

Number of servings: 8

Cooking time: 45-50 minutes

Energy value of the product

calorie content – 89.1 kcal;
proteins – 1.9 g;
fats – 4.2 g;
carbohydrates – 10.9 g.

Ingredients

potatoes – 8 pcs.;
fresh boletus - 400 g;
carrots – 1 pc.;
onions – 2 pcs.;
sweet red pepper – 1 pc.;
tomato – 2 pcs.;
sunflower oil – 50 ml;
salt - to taste;
bay leaf – 4-5 pcs.;
ground black pepper - to taste.

Step-by-step preparation

For convenience, prepare all products in advance. Peel the potatoes and onions, rinse and cut into cubes. Peel the carrots and grate them with medium strips.
Grind the washed tomatoes to a puree. Cut the mushrooms in any way: into slices, cubes, slices of any size.
Wash the sweet pepper and cut it in half. Remove seeds and chop into thin strips.
Now you need to fry the onions and carrots in a frying pan with the addition of sunflower oil. After 5 minutes, add boletus mushrooms to them. Continue cooking for another 10-12 minutes.
Next add the pepper. Simmer for 5 minutes. At the end of frying, add tomato puree. Salt well and stir.
Place one bay leaf at the bottom of the pots. Now you will need to alternate layers of potatoes and vegetable and mushroom frying. This is how you need to fill the pot full.
Lightly pepper the contents on top. Place in the oven to bake at 180 degrees for 40 minutes.

Fried boletus mushrooms with potatoes in a slow cooker

The roast can be served as a separate dish. A hearty and nutritious lunch will be complemented by pickles: sauerkraut, salted tomatoes or cucumbers.

Number of servings: 4

Cooking time: 20 minutes

Energy value of the product

calorie content – 92.1 kcal;
proteins – 2.1 g;
fats – 3.8 g;
carbohydrates – 12.4 g.

Ingredients

potatoes – 5-6 pcs.;
onions – 1 pc.;
boletus mushrooms – 200 g;
sunflower oil – 25 ml;
salt - to taste;
pepper - to taste;
green onions– 1 bunch.

Step-by-step preparation

Remove the skins from the onion and cut the vegetable into thin half rings. Cut the boletus mushrooms into several pieces. Small specimens can be stewed whole.
Peel the potatoes and cut into slices.
Pour sunflower oil into the multicooker bowl. Set the “Baking” mode or an alternative to it for 45 minutes.
Add onions and boletus mushrooms. Fry with the unit lid open for 20 minutes.
Then you should send the potatoes, salt, pepper and cook with the lid closed until the set time is completed.
Before serving, garnish with chopped green onions.

In order to prepare a variety of delicious dishes with potatoes and onions, you don’t need a lot of imagination and sophistication. All you have to do is follow our simple and accessible recipes. Step-by-step instruction will allow you to make a delicious dinner even for beginners or inexperienced housewives. Enjoy your meal!

Great Russia! But in almost every corner you can find mushroom places. Often the time for collecting mushrooms is limited, however, everyone tries to collect boletus mushrooms, if only to pamper themselves with fried mushrooms that were collected a few hours ago with their own hands. Walking through the forest while picking mushrooms is also a very useful and enjoyable activity. It is during this period of time that fresh boletus mushrooms and potatoes are prepared.

This dish is very popular and mushroom lovers get incredible pleasure not only from tasting it, but also from preparing the dish itself. Boletus mushrooms are fried with potatoes and the dish is topped with onion seasoning, which gives a unique aroma and changes the taste of the mushrooms, while making them incredibly tasty.

To cook mushrooms and potatoes, you need to get a large cast-iron, heavy frying pan. Often such a frying pan lasts for many decades. Many people don’t even think about buying modern frying pans, since it is in a heavy frying pan that mushrooms turn out so tasty. To go with wild mushrooms, you need to buy unrefined vegetable oil and serve them directly in the frying pan. They are eaten hot, with spoons and straight from the pan.

Potatoes fried with mushrooms and onions in a frying pan

A delicious dish that is so quick and easy to prepare. And the result is always excellent.

These products are enough for us to feed two or three people

We will need:

Boletus mushrooms – 10-12 pcs.
Potatoes – 6 pcs.
Onion – 1 pc.
Sunflower oil for frying
Salt - to taste
Several green onions

Preparation:

Potatoes need to be peeled, washed and chopped into cubes

We clean the mushrooms from leaves and grass and rinse them under running water. Cut the caps and stems into pieces

Pour oil into a frying pan, heat it, fry the mushrooms in a large frying pan until half cooked. There is no need to boil the mushrooms in advance. Fry them for half an hour, stirring constantly. Boletus mushrooms will release juice during frying, and you need to ensure that it all boils away

After half an hour, cut the potatoes into small cubes and send them to the mushrooms. Fry the potatoes with mushrooms until fully cooked. This will take us another 20 minutes

Now take the onion, wash it, chop it quite finely. Add salt and onion to the pan and fry for about five more minutes. For those who like spicy dishes, you can add a little black pepper. Only pepper needs to be coordinated with other eaters.

After five minutes, the boletus mushrooms and potatoes can be removed from the heat and served. Chop the green onions and generously sprinkle them over the mushrooms right in the pan.

We eat everything together with big spoons! Bon appetit!

In this recipe, it is best to use pink potatoes; this type of vegetable will not boil over. The crust will be fried and crispy. Using dried mushrooms you can fully enjoy the taste and aroma of an autumn dish at any time of the year.

We will need:

Potatoes – 6 pieces
Garlic – 3 cloves
Dried mushrooms – 0.1 kg.
Salt and spices “for potatoes” - to taste
Oil – for frying
Fresh herbs (dill or parsley) – 60-80 grams
Onion – 1 head.

Preparation:

Fill the dried mushrooms with cold water and leave for an hour.

Wash the potatoes and onions well under running water and peel them. Chop the potatoes into thin pieces, like French fries

Finely chop the onion

Pour sunflower oil into a frying pan with a thick bottom and heat it up. Lay out the chopped onion. Fry it over medium heat until golden brown, transfer to a separate container

Place the potatoes in a frying pan, fry, stir gently with a wooden spatula

Wash the mushrooms in several waters. Fry them in a separate pan. Add to the fried potatoes and add the onions. After stirring lightly, cook our delicious potatoes with mushrooms for another 3-5 minutes

Wash the fresh herbs well and chop them with a knife or herb scissors. Divide the garlic into cloves, peel it, and put it through a press. Place the prepared greens in the frying pan with the potatoes, cover with a lid, and simmer for a couple of minutes over very low heat. Our dish is ready to be served. We eat it hot, with our favorite dressing. Bon appetit!

Cooking potatoes with champignons in sour cream filling

To prepare this dish we use small mushrooms, so the dish will be with bright taste. Large champignons have a less pronounced taste

We will need:

Champignons – 0.3 kg;
Chicken eggs – 2 pieces;
Potatoes – 6 pieces;
Butter - for frying;
Greens - half a bunch;
Sour cream (25% fat) – 0.5 l;
Salt - to taste;
Hard cheese – 50 grams.

Preparation:

Peel the onion and chop into small cubes

We clean the champignons from foliage and grass, cut off the lower part of the stem, cut out the spoilage. Let's cut into slices

Melt a small piece of butter in a frying pan and fry the vegetables until golden brown. Liquid will begin to release from the mushrooms; it must be evaporated; to do this, increase the heat. Be careful not to burn the vegetables. Add a little more oil if necessary

In a deep plate, combine sour cream, eggs and salt. Whisk until smooth

Fried mushrooms with onions, pour in egg sauce, simmer over low heat for 15 minutes

Remove the skin from the potatoes, wash well, and chop into thin slices. In a frying pan with melted butter, fry the prepared potatoes until golden brown, then add the mushrooms with the sauce. Let's add a little salt to the dish

Place half a glass into the frying pan boiled water. Mix everything well and leave to simmer over low heat.

Grate hard cheese on a fine grater, wash and chop the greens. When the potatoes are almost ready, add cheese and herbs and leave to simmer for another 5 minutes.

Fried potatoes ready with champignons. Serve with garlic sauce. Bon appetit!

To give the dish a little piquancy, season it with cumin, black pepper, dill and garlic. These spices are best for mushrooms. If you like a different seasoning, of course, experiment, taste and color, as they say...

We will need:

Potatoes – 800 g;
Onions – 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.

Preparation:

We will remove fresh mushrooms from foliage and grass, and trim off all contaminated areas. Wash in several waters and chop into slices. Boil in salted water, with cumin and pepper for 30 minutes. Place in a colander and wait for the water to drain

Peel the potatoes, wash them, chop them into cubes. Dry with paper towels to remove excess moisture.

Place melted butter in a frying pan and heat it well. Fry the mushrooms until the liquid has completely evaporated. Add the onion, cut into half rings, fry, stirring until golden brown.

Heat sunflower oil in a separate frying pan. Fry the potatoes until golden brown, add the fried mushrooms and onions. Fry until the potatoes become soft. The potato crust should be crispy and the inside pieces should be soft. A couple of minutes before cooking, add salt to taste. Bon appetit!

How to cook potatoes with honey mushrooms in a frying pan

Fried potatoes are a taste from childhood. And with mushrooms it is much more aromatic and tastier. The dish is prepared in a short period of time. There are many recipes for this dish; any mushrooms can be used. Potatoes with honey mushrooms have the brightest taste

We will need:

Potatoes – 4-5 pieces;
Honey mushrooms – 300-400 g;
Onion – 1 pc. large size;
Green onions - a few feathers;
Vegetable oil - 2-3 tbsp. l.;
Salt to taste.

Preparation:

First, clean the mushrooms and boil for 10 minutes. Drain the water in a colander. Fill in clean water, salt, from the moment of boiling, cook for another 15 minutes. Drain the liquid

Let's take care of the potatoes; they need to be peeled, washed, and chopped into strips. Pour cold water over the prepared vegetable and leave for 2 hours. During this time, starch will come out, the water will become cloudy, so the potatoes will become crispy

While soaking the potatoes, peel and chop the onion

Place the onion in well-heated oil and fry until golden. Next, add the mushrooms and fry for 10-12 minutes.

Pat the potatoes with paper towels, fry in hot vegetable oil, wait until they brown. Then add the mushrooms and onions, simmer until fully cooked, add salt to taste. Sprinkle with chopped herbs. Serve it piping hot and eat it. Bon appetit!

Potatoes fried with butter in a frying pan

In terms of vitamin content and taste, boletus mushrooms are in no way inferior to porcini mushrooms. Fried butter with potatoes is a traditional Russian dish. The smell that comes from cooking will delight everyone

We will need:

Potatoes – 1 kg.
Butter - 0.5 kg.
Onions – 2 heads
Salt, pepper - to taste
Garlic – 2 cloves
Sunflower oil for frying

Preparation:

Let's start with the mushrooms, clean them, rinse them thoroughly under running water. For this dish they need to be boiled. Place the mushrooms in a suitable pan, add water and a little salt. From the beginning of boiling, cook for 15 minutes. Place the finished butter in a colander, allowing all the liquid to drain. Chop a little if necessary

Place in a frying pan with heated sunflower oil, add finely chopped onion

Next, let's take care of the potatoes, peel them, wash them, and chop them into cubes. Send it to the frying pan with the mushrooms when they are browned. Mix everything well and bring to readiness. Season with salt, pepper, finely chopped garlic.

Bon appetit!

Boletus (boletus) mushrooms
Bulb onions
Garlic
Salt

How to fry boletus with onions

2 . Heat vegetable oil in a frying pan and fry garlic cloves in it.

3 . Remove the garlic and add the mushrooms to the pan. Cover with a lid and place over medium heat. After some time, the boletus secretes juice. You need to wait for the liquid to boil away.

4 . Then add chopped onions to the mushrooms. Add salt, stir and fry until the onion is ready.

Delicious fried boletus with onions are ready

Bon appetit!

General rules for frying boletus

By the way, it’s best to fry mushrooms in a good old cast iron frying pan. But this is not dogma. You can also use modern dishes.

Well, now it’s time to move on directly to the recipes for frying boletus and boletus mushrooms. Fortunately there are quite a lot of them.

Boletus fried with onions

Fried mushrooms with onions is one of the simplest dishes. The method of preparing boletus and aspen mushrooms in this case is no different. So it doesn’t matter which of these mushrooms are in the basket. Their dinner will be equally delicious. You can also mix boletus with boletus. This option will definitely appeal to your household. So.

This dish is best served hot, and potatoes, pasta, buckwheat or rice are suitable as a side dish. Sour cream sauce will be a good addition to mushrooms and onions.

Boletus fried with sour cream

In almost every work of Russian classical literature, when it comes to food, mushrooms with sour cream are always mentioned. You can still prepare this ancient and very tasty dish. Especially if boletus is used as the main ingredient.

The initial stage of preparing this dish is not much different from frying boletus with onions.

As for the proportions, for 1 kg of raw mushrooms you need to take 300 grams of onions, 3 tablespoons of 15 percent sour cream and 1 tablespoon of flour.

Fried aspen mushrooms with boletus mushrooms and potatoes

Potatoes with aspen and boletus mushrooms should be served hot. This amazingly tasty dish will surely delight everyone in the household, so: bon appetit!

Video for the soul, immerse yourself in the atmosphere of a forest rich in boletus

On the eve of the mushroom season, when hundreds of amateur mushroom pickers go in search of future ingredients for their dishes, the question of how and with what to cook the squat inhabitants of the forests becomes relevant. Boletus mushrooms are good both as a savory addition to a side dish and as an independent component of a meal. The combination of mushrooms and potatoes is especially successful. Therefore, all housewives should know how to cook boletus mushrooms with potatoes, what nuances the recipes contain.

The benefits and harms of boletus mushrooms with potatoes

Boletus mushrooms are the proud owners of an exceptional composition. They contain a fairly large percentage of proteins, fiber, sugar, phosphoric acid, magnesium, and an impressive arsenal of valuable amino acids.

Experts highlight an extensive list of undeniable advantages of this mushroom, its beneficial features have a special effect on the human body. Moderate consumption of dishes with this component has a positive effect on:

mucous membranes, skin;
musculoskeletal system;
nervous system;
stabilization of blood sugar;
kidneys;
general condition of the body (removes waste, toxins).

However, there are some features due to which frequent use of this product is undesirable, and special attention is needed when searching for it in the forest:

Visual similarity to the gall fungus, an inedible bitter taste that can significantly weaken the human liver.
Fried boletus mushrooms with potatoes are higher in calories than most other dishes due to the fact that quite a lot of oil is used during frying.
People suffering from peptic ulcer, problems with gastrointestinal tract, it is advisable to refrain from eating this mushroom.
For some, there is a possibility of individual rejection or an allergic reaction.
Like all other mushrooms, this representative is contraindicated for small children.

This is where the disadvantages of boletus mushrooms end, but the list of its advantages can be continued a little: we should not forget that mushrooms are low in calories, this one is no exception, the product will be an excellent meat substitute for those losing weight.

Features of preparing boletus mushrooms with potatoes

The mushroom boasts amazing taste qualities, which allow it to be used in the preparation of a variety of soups, broths, appetizers, salads, sauces and gravies. The only thing is that its aroma is slightly inferior to other representatives of the mushroom class, but the taste perfectly complements the main component of the dish.

Its spicy component harmonizes perfectly with a variety of products; boletus is good as an elegant addition to a side dish, meat, fish, as a filling for a pie, pancakes. Boletus mushrooms fried with potatoes are especially loved in our country. Probably every housewife has her own signature recipe for this delicious dish.

Boletus mushrooms with potatoes lend themselves perfectly to a number of culinary manipulations; its use in the culinary horde surprises those ignorant of this issue with the range of cooking possibilities. But each process hides some tricks. Mushrooms can be:

Cook. After completing the session water procedures After removing the base of the stem, fill the mushrooms with cold water and cook for a little less than an hour. It must be taken into account that the amount of liquid should be twice the weight of the mushroom mass. People especially love boletus soup, in which potatoes are an obligatory ingredient.
Stew. Perhaps the most useful way to prepare boletus mushrooms with potatoes.
Bake, including making a variety of casseroles. There are many recipes for baked boletus mushrooms with potatoes; such dishes would not be embarrassing to serve on a holiday table.
Prepare for the winter.

Among all these variations of preparing a savory delicacy, the well-known leader is frying in a duet with potatoes; the combination of these two components of the dish surprises with its variety of flavors and appetizing appearance.

How to fry boletus mushrooms with potatoes

Classic technology for preparing aromatic forest creatures, with the addition of garlic and onions. The Siberian recipe has one interesting nuance: for frying it is necessary to use exclusively unrefined sunflower oil.

Products used:

potatoes – 4 pcs;
mushrooms – 250 g;
golden onion – 1 pc.;
garlic – 2 cloves;
salt, spices - to taste.

Cooking process:

Products must be cut: mushrooms into neat medium-sized cubes, potatoes into large slices, garlic into thin slices, onions into small cubes.
First of all, you need to fry the potatoes, add salt and spices, preferably no earlier than a couple of minutes before the product is completely ready.
In another frying pan, fry the onion until golden brown, add the mushroom mixture to it, keep on high heat for half an hour, waiting for the liquid to completely evaporate.
Add garlic, salt, and spicy seasonings to the boletus mushrooms. Mix the aromatic mass thoroughly and leave in the pan for an additional five minutes.
Mix the prepared mushrooms with already fried potatoes; the food can be served with fresh vegetables and pickles.

Another interesting cooking trick: it is advisable to fry potatoes and mushrooms in different pans, this will allow the products to become crispier and not become soggy from the moisture released by the mushrooms.

Boletus mushrooms: subtleties of preparation for heat treatment

Like all other mushrooms, boletus mushrooms need careful preparation before the main cooking process. Negligence in processing the product can spoil the future dish with bitterness and unpleasant consequences for the intestines.

The preparation of an aromatic representative of the mushroom class occurs in just a few important steps:

Carefully sort through the mushrooms, removing each one from a dark place at the root.
Cut the mushroom caps, checking for the presence of worms and other insects.
Dark places need to be cut off, mushrooms with an excessive number of pests should be removed.

Young boletus mushrooms can be fried, skipping the short-term cooking stage, then they will turn out firm and crispy. If you are trying to achieve the effect of soft, tender mushrooms, it is better to boil the product for 15 minutes.

It is best to keep the future component of the dish in salted water for some time. This is necessary to remove harmful substances from the mushrooms that can accumulate in them if the boletus mushrooms grew in an ecologically less clean place. If you have doubts about the quality of the product, it is better to boil them in boiling water.

Cooking tricks: how to make boletus mushrooms tastier and potatoes crispier?

It is not advisable to salt mushrooms immediately after they appear on the surface of the pan. Then they will begin to bleed juice abundantly and will be waterless and dry.
Fans of stewed mushrooms can cover the frying pan with a lid during frying; cooking should take place over low heat.
To create an appetizing crust for boletus mushrooms, on the contrary, you do not need to cover the container; after the moisture has completely evaporated, you should fry the mushrooms over medium heat.
It is advisable to cook the potatoes in a flat-bottomed pan; the frying pan can be cast iron or ceramic.
A crispy skin is formed after removing excess starch; to do this, you need to keep the potatoes in cool water for about an hour.

Don’t be afraid to experiment, create new flavor combinations, diluting the classic cooking technique with new ingredients and aromatic spices. Fortunately, both boletus and potatoes harmonize perfectly with many additional ingredients, which allows you to create truly amazing dishes!

Boletus and boletus are beautiful and aromatic mushrooms. They cannot be stored fresh for a long time, which is why they try to save them for the winter or prepare something. And there are a huge variety of recipes for treats made from such mushrooms: soups, pies, sauces, pastes, fried potatoes with mushrooms, stews and others. Let's look at how to cook boletus and boletus mushrooms.

Important: Many people believe that if the mushrooms are fried and also go into the soup, then they do not need to be boiled, since this is an additional heat treatment that can worsen the taste of the product. But this is not so - mushrooms must be boiled, because during this process all toxins and harmful substances are released from them. How long to cook mushrooms depends on what dish they go into, but heat treatment should last at least 35 minutes.

Since these 2 types of forest fruits are somewhat different, they should be cooked differently. Let's look at the process of cooking them separately.

Recipe for fried boletus mushrooms

Fried boletus mushrooms are very tasty. They are prepared with potatoes, herbs, and served with a side dish of macaroni and cheese, as well as other dishes. It is important to know how to fry boletus and boletus mushrooms correctly.

Advice: You can add vinegar to the pan to prevent the mushrooms from turning black. You only need a little bit of it - 1 tablespoon.

Ingredients

Servings: – +

Boletus mushrooms 1 kg
Onions 3 pcs.
Vegetable oil 30 ml
Salt, pepper to taste

Per serving

Calories: 47 kcal

Proteins: 2.9 g

Fat: 2.6 g

Carbohydrates: 3 g

60 min.

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Fried boletus mushrooms are a little faster to make than boletus mushrooms. They are very similar in taste, but the methods of frying them are slightly different: they should be cooked for only 25 minutes, stirring and skimming. After this, the mushrooms are fried on the grill, in the oven and in other ways. Learn how to cook them in a frying pan.

Number of servings: 15

Cooking time: 50 minutes

Energy value

calorie content - 59.2 kcal;
proteins - 2.6 g;
fats - 1.3 g;
carbohydrates - 9.3 gr.

Ingredients

boletus - 1.5 kg;
potatoes - 1.2 kg;
onion - 3 pcs;
vegetable oil or butter - 30 ml;
pepper, salt, herbs - to taste.

Step-by-step preparation

We process the mushrooms: wash and clean them. Soak them in cold water for 60 minutes if possible. This is done to eliminate the possibility of worms in boletuses.
Cut the mushrooms into slices. Add to a saucepan filled with cold water and place over medium heat. Salt and boil. Next, cook for another third of an hour, stirring and removing the foam.
Place the boletus in a sieve and fill the pan with fresh water. Add mushrooms to it and fry for 5 minutes.
Now you can fry. Heat a frying pan, put butter in it and melt. Add mushrooms and fry for 20 minutes.
In a separate frying pan, fry the onion in oil.
We wash, peel and cut the potatoes into strips. Add it, as well as onions, to the mushrooms. After this, you need to fry the dish for 30 minutes.

You can prepare many more delicious and unusual dishes from boletus and aspen mushrooms: soups, sauces, pasta, salads, pies and others. Fried mushrooms have a special taste and pleasant aroma, especially if you make them with combining foods: potatoes, herbs, cheese, vegetables. Bon appetit!

Ingredients:

boletus - 0.7 kg;
potatoes – 1 kg;
onions – 2 pcs.;
sunflower oil – 0.1 l.;
dry tarragon, pepper and marjoram;
sour cream – 0.05 kg;
fresh herbs and salt to taste.

Cooking process:

Fried boletus mushrooms with potatoes will be very tasty if you take the selection of these forest mushrooms seriously. This dish must be prepared from ripe products that are free from worms and rot. Place selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then start cleaning. All hard and dark places are cut off from the legs. After this, the boletus mushrooms can be cut into small pieces.
Heat a small portion of sunflower oil in a frying pan until hot, and then add the chopped boletus mushrooms there. They need to be thoroughly browned so that the characteristic smell of fried foods appears.
Remove the skins from the potatoes, then rinse under running water and dry with a paper towel. This manipulation will allow you to achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and place on the grill surface.
Fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, peel it and cut it into thin half rings. Pour it into the frying pan, and then mix with the main mass. required within 5 minutes.
When the potatoes and fried boletus mushrooms become a pleasant ruddy color, you can generously season the dish with salt and your favorite spices. After this, all that remains is to remove the frying pan from the heat and cover with a lid. If you want not only to fry boletus mushrooms with potatoes, but also to serve them beautifully at the table, sprinkle the dish with chopped herbs and pour sour cream on it. Bon appetit!

Stewed potatoes with wild mushrooms

Ingredients:

boletus mushrooms – 2-3 kg;
onions – 4 pcs.;
potatoes – 6 pcs.;
salt and spices to taste.

Cooking process:

To prepare such mushrooms correctly, they must first be peeled and washed thoroughly. The legs are separated from the caps, and then the top layer is removed from them. Each cap should be cut in half to check for worms. If problem areas are found, they need to be carefully cut out with a sharp knife.
When the mushrooms are washed and cleaned, cut them into large cubes or strips. Prepare a deep duckling pot or cauldron, pour a little sunflower oil into the bottom of the vessel, and then add all the mushrooms there. You need to fry the mushrooms in oil and their own juice for about an hour until the characteristic mushroom aroma appears.
Start cleaning the onions, wash them and cut them into thin slices, and then send them to the boletus mushrooms. Potatoes should also be peeled, washed and cut into cubes or pieces of any other shape. It is necessary to pour this product into the mushroom mixture, stir the dish and simmer until cooked.
The stewed potatoes will be ready when all the ingredients become soft and tender in taste. To check for doneness, remove a couple of potato slices from the roasting pan. They should be easy to cut with a knife or fork. Try cooking boletus mushrooms this way and you will forever fall in love with this recipe. Serve with sour cream!

Mushrooms with potatoes in a slow cooker

Ingredients:

potatoes – 6 pcs.;
boletus - 0.4 kg;
onions – 0.1 kg;
vegetable oil – 0.05 l.;
salt to taste;
grated cheese for decoration.

Cooking process:

Boletus mushrooms with potatoes in a slow cooker are prepared very simply and quickly, which modern housewives will certainly appreciate. First, sort through the collected mushrooms, free them from large debris, and then wash and chop into large cubes. Potatoes should also be peeled, washed and turned into thin strips.
Pour a little vegetable oil into the bottom of the multicooker bowl, as the recipe calls for, and then place the chopped potatoes on top of it. Turn on the extinguishing mode for 40 minutes. The first half of this time will be spent frying the potatoes. At the same time, you need to salt the dish to taste. Stir the ingredients from time to time, but simmer the food with the lid closed. You also need to peel the onion and turn it into small cubes.
The potatoes will be ready in about 20 minutes, then they should be placed in a deep plate. Pour a new portion of oil into the bowl; the operating mode should remain unchanged. When it warms up, add mushrooms and onions to the slow cooker, stir and fry until tender, generously seasoning with salt and spices.

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