Cheese quiche

Simmer potatoes and mushrooms in sour cream sauce, bake in pots and under cheese crust, fry with onions and greens.

You can add any mushrooms to potatoes. Champignons and oyster mushrooms, as well as white mushrooms, boletus mushrooms and aspen mushrooms can be used without pretreatment. But the rest of the forest mushrooms are recommended to first boil in salted boiling water for 20–30 minutes, so that bitterness will disappear from them.

1. Fried Potatoes with Mushrooms

Ingredients

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

Cooking

Chop the onion in small cubes and fry in a pan with hot oil. When it turns golden, add the mushrooms, cut into large cubes or plates.

Fry the mixture over medium heat without a lid, stirring occasionally until the liquid has evaporated from the mushrooms and they are browned. Put the contents of the pan on a plate.

Slice the potatoes in the same large sticks. Fill them with cold water for a few minutes, then rinse thoroughly. Put the bars on a paper towel and dry – so the potatoes will not fall apart when frying.

Heat a few more spoons of butter in the pan. Put the potatoes there and fry for about 20 minutes until golden brown, without covering with a lid. Inside the potato should be soft. Do not mix it too often for it to fry.

When the potatoes are almost ready, put the mushrooms and onions to it. Add salt, pepper and finely chopped dill. Mix gently and fry for a few more minutes.

2. Potatoes with mushrooms, baked in the sleeve

Ingredients

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

Cooking

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

Cheese quiche

Put the prepared ingredients in a bowl, add salt, pepper and butter and mix. Put everything in a baking bag and seal the edges tightly together.

Place the sleeve on a baking sheet or baking dish. Make a few punctures in the bag to get the air out. Place in preheated oven at 200 ° C for 40–50 minutes.

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

3. Potato stew with mushrooms

Ingredients

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

Cooking

Chop the onion into small cubes and rub the carrot on a large grater. In a deep frying pan, heat the oil and fry the onions on it until soft. Then add carrots and lightly fry.

Cut the mushrooms into small pieces and place them to the vegetables. Cook, stirring, over medium heat to a light golden hue.

Coarsely chop the potatoes. Put it into the pan and cover it with hot water so that the pieces are almost completely covered. Simmer on medium heat under a lid for about 20 minutes until soft.

5 minutes before the end of cooking, add salt, pepper, laurel and mix. You can also use other seasonings for your taste. Before serving, leave the prepared dish under the lid for 15–20 minutes and remove the bay leaves.

4. Potted Potatoes

Ingredients

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

Cooking

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

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

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

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

5. Casserole with potatoes and mushrooms under cheese crust

Ingredients

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

Cooking

Stir in the pan, lightly fry the flour until golden. Pour milk in parts, constantly working with a whisk to avoid lumps. Season the sauce with salt, pepper and thyme.

Finely chop the onion and garlic. Put the vegetables in the sauce, mix and cook for another 5 minutes on low heat.

Slice the potatoes into thin slices, and the mushrooms – into slices or slices. Oil a baking dish. Put half the potatoes in there, spread the mushrooms on top and brush them with half the sauce.

Put the remaining potatoes and distribute the second half of the sauce over it. Bake at 190 ° C for about 45 minutes. Then sprinkle with cheese and cook for another 10 minutes.

6. Harmonium potatoes stuffed with mushrooms

Ingredients

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

Cooking

Make several transverse deep cuts on each potato at a distance of about 5 mm from each other. In order to not accidentally cut the potato completely, place wooden sticks under it.

Cut mushrooms into small cubes. Mix them with chopped dill, salt and pepper. Carefully fill each slice of potato with mushroom stuffing.

Put the stuffed potatoes on a baking tray covered with foil and brush with butter. Cover with a second sheet of foil and place in an oven preheated to 200 ° C for 30–40 minutes. Then remove the foil and cook another 5–10 minutes for the potatoes to brown.

Roasting may take longer, depending on the size of the vegetables. Pierce the potatoes with a fork or knife: if it is soft, you can pull it out of the oven.

7. Potato stew with mushrooms in sour cream sauce

Ingredients

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

Cooking

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

Put in the pan the potatoes, cut into large cubes. Pour in so much hot water that the potato is almost completely covered with it. Add salt, nutmeg and lavrushka and simmer over medium heat for about 20 minutes until the potatoes are soft.

Pour 4–5 tablespoons of warm water into the sour cream and mix. Add sour cream to potatoes and mushrooms and simmer for another 5 minutes. At the end of cooking, add the chopped dill, mix and take the lavrushka.

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