Minimum food and quite a bit of time, and your family will be full.
Potatoes with mushrooms in a slow cooker - a tasty, fragrant and nourishing dish that can be diversified by adding different ingredients to it.
Potato with mushrooms in a slow cooker - the basic principles of cooking
Potatoes are peeled and cut into small pieces. Mushrooms are also cleaned, rinsed, lightly dried and crumbled plates. Heat oil in the bowl in frying mode. Spread sliced potatoes. Fry until half ready. Then add chopped onions and mushrooms, mix and cook until the potatoes are soft.
Mushrooms can be used fresh, dried or frozen.
If you are cooking a lenten dish, you can diversify it by adding vegetables, greens, pickles, or several types of mushrooms.
Potatoes with mushrooms in a slow cooker are cooked with pork, beef, poultry meat, sausages or minced meat. The dish can be baked, stewed or fried.
Stew potatoes with mushrooms in a slow cooker, adding a little broth, water, or cream-based sauce, sour cream or tomato.
Potatoes with mushrooms are baked in a slow cooker, putting all the ingredients in layers.
Time is calculated based on the products used and the method of preparation.
The dish is seasoned with spice mixtures for potatoes, mushrooms or roasts.
Recipe 1. Potatoes with mushrooms in a slow cooker
Ingredients
- potatoes - 800 g;
- ground pepper;
- forest mushrooms - 300 g;
- table salt;
- large onion;
- vegetable oil - 120 ml.
Method of preparation
1. We sort out, clean and wash my mushrooms. Large specimens are cut in half or crumbled quarters.
2. Pour into the bowl of the device sunflower oil and spread mushrooms. Run the baking mode for 65 minutes. We do not cover the lid and fry the mushrooms, stirring until all the moisture has evaporated and they are covered with a delicious crust. 3. Clean the onion, rinse and crumble into half rings. 20 minutes after turning on the program, add onions to the mushrooms. We pepper, stir and fry for about five minutes, with the lid open.
4. Peel the potatoes, wash them and cut into bars. Put in the bowl of the device and mix. Now lower the lid and fry for about 20 minutes. Then open the lid, mix the potatoes and mushrooms, and cook until the end of the program. The finished dish is served with sour cream, garnished with fresh herbs.
Recipe 2. Potatoes with mushrooms and chicken in a slow cooker
Ingredients
- potatoes - six tubers;
- ground pepper;
- two onions;
- 400 g frozen mushrooms;
- 30 g butter.
- sea salt;
- 100 g sour cream;
- chicken fillet - 800 g;
- 2 cloves of garlic.
Method of preparation
1. Rinse the chicken fillet under running water, if you have skin, cut it. Strip the meat from the film, dry and cut into medium-sized pieces.
2. Defrost the mushrooms and fry them in the “baking” mode with vegetable oil until all the juice that has separated out is evaporated.
3. Peel the onions, chop them into quarters and add to the mushrooms. Fry all together, mixing for about ten minutes.
4. Add chopped chicken fillet to the bowl and fry, stirring until the meat is light.
5. Peel potatoes and wash them well. Cut the vegetable into slices and add it to the bowl of chicken and mushrooms. Pour the content with sour cream and add chopped garlic. Pepper and salt content. Stir.
6. Cook the dish by activating the baking function for forty minutes. Close the lid. Serve as a separate dish with pickled or fresh vegetables.
Recipe 3. Stewed potatoes with mushrooms in a slow cooker with pork
Ingredients
- kitchen salt;
- pork - 400 g;
- potato - six tubers;
- black pepper;
- dried mushrooms - 100 g;
- carrot;
- onion;
- tomato paste - 30 g;
- sour cream - 250 g.
Method of preparation
1. Shred the peeled onion in half rings. Clean potatoes, wash and chop bars. Three large peeled carrots.
2. Dried mushrooms lay out in a deep bowl and pour them with hot water so that the liquid completely covers them. Soak the mushrooms for ten minutes.
3. Pork tenderloin is washed, dried with napkins and mode in small pieces.
4. Put half of the shredded onion into the bowl of the device, lay the pork on top. Mushrooms are taken out of the water and laid out over the meat. Lay the half of the potatoes, on top of a layer of onion and the remaining potatoes.
5. Sour cream combined with tomato paste, pepper, salt and lightly diluted with drinking water. Mix and pour the contents of the bowl sauce. Close the device and run the program "extinguishing" for an hour. Then cook another half an hour in the "steamed" mode.
Recipe 4. Potatoes with mushrooms and minced meat in a slow cooker
Ingredients
- seven potatoes;
- 200 g of champignons;
- black pepper;
- a quarter pack of butter;
- onion head;
- sour cream - 50 g.
- kitchen salt;
- 250 g mixed ground beef.
Method of preparation
1. Wash champignons, lightly dry and chop thin plates. Peel the onion and cut into half rings. Combine the mushrooms with onions and place in the bowl. Pour with vegetable oil and fry for 15 minutes.
2. Now put the minced meat to the mushrooms, put the butter and continue to fry for another ten minutes, stirring intensively so that the meat is not going to large pieces.
3. Peel and wash the potatoes. Cut into large chunks.
4. Add potatoes when minced meat is fully prepared. Stir in spices and mix. Fry for about 15 minutes, then add diluted sour cream with water. Stir.
5. Close the lid and start the baking program. Cook for another 45 minutes. Serve the potato with mushrooms in a slow cooker with vegetable salad.
Recipe 5. Potatoes with mushrooms in a multvark with cream
Ingredients
- champignons - 400 g;
- salt - 10 g;
- potatoes - one and a half kilograms;
- hops-suneli - 5 g;
- three large onions;
- vegetable oil - 175 ml;
- 10% cream - 200 ml.
Method of preparation
1. Mushrooms sort and clean. Put in a colander and rinse. Lightly dry on a paper towel and cut each one in half lengthwise.
2. Peel the potatoes, wash them under the tap and cut them into large pieces. Peel the husks from the onion and coarsely chop it.
3. Pour oil into the bowl of the device and heat it in the “frying” mode. Put the onion in the bottom and fry it until lightly ruddy. Add the champignons to the onions and cook for another five minutes with salt.
4. As soon as the liquid is evaporated, add potatoes to the mushrooms and cook, stirring, the same amount of time. Salt again and pour all the cream. Cook in quenching mode, stirring occasionally for forty minutes, with the lid closed. Serve the dish, decorated with a sprig of greens.
Recipe 6. Potatoes with mushrooms in a slow cooker with tomato sauce
Ingredients
- any mushrooms - 300 g;
- bay leaf;
- vegetable oil - 125 ml;
- three onions;
- black pepper;
- flour - 30 g;
- table salt;
- tomato paste - 60 g;
- fresh greens.
Method of preparation
1. Mushrooms sort, clean, wash and boil until cooked. Discard the sieve and cool. Cut in any way.
2. Peel potatoes and onions. Wash vegetables and chop them into strips.
3. Heat the pan with a small amount of oil and fry the onions in it to a golden hue. Pour the flour and mix vigorously. Put the tomato paste, mix and keep on fire for a few more minutes.
4. In the pan of the device, heat the vegetable oil. Put the potatoes in it. Cook for about ten minutes, stirring vigorously. Switch the device to “quenching” mode and add mushrooms. Pour all the tomato sauce and salt and season with spices. Dish cook forty minutes. Serve the potatoes with pickled or fresh vegetables.
Recipe 7. Baked potatoes with mushrooms in a slow cooker with cheese
Ingredients
- champignons - half a kilogram;
- eight potatoes;
- onion;
- sea salt;
- 200 g of cheese;
- turmeric;
- sour cream.
Method of preparation
1. Heat vegetable oil in a multicooker container. Clean, rinse, dry and chop the mushrooms into thin slices. Fry the mushrooms, stirring constantly, for about five minutes. In the process of salt. Put the finished mushrooms on a plate.
2. Pour the oil back into the bowl. Wash the peeled potatoes and cut into thin circles. Put a layer of potatoes on the bottom, season with spices, salt and grease with sour cream.
3. Put a layer of fried mushrooms on the potatoes. Lubricate it too with sour cream. Sprinkle well with grated cheese. Lower the lid. Turn on baking mode. Cook potatoes for forty minutes. Serve with pickles or fresh vegetables.
Potato mushroom in a slow cooker - tips and tricks
- To prevent the potato from turning into porridge in the process of stewing, fry it before cooking in the “frying” mode.
- Soak mushrooms for some time in hot water to get rid of all harmful substances.
- Leave the potatoes in heating mode for half an hour so that the taste and aroma of the dish will open fully.
- Wash the potatoes thoroughly before cutting to remove excess starch.
