Potatoes with mushrooms in a Polaris slow cooker. Stewed potatoes with mushrooms in a slow cooker

There are many recipes for making stewed potatoes with mushrooms in a slow cooker. This dish can be prepared with champignons or oyster mushrooms, as well as wild mushrooms; they are suitable either fresh or frozen. Sometimes grated or chopped carrots are fried together with onions, and chopped garlic is added at the end of cooking. The liquid in which potatoes and mushrooms are stewed can be either water or sour cream. You can change the recipe to your taste by adding the necessary ingredients to the dish.

Cooking stewed potatoes with mushrooms in a slow cooker will not take much of your time. The result is a hearty, aromatic dish with a rich mushroom flavor. In addition, the dish is lean and low-calorie.

I prepare the products according to the list.

Purified onion wash it, cut it into cubes.

Wash the champignons and cut them into 4 parts.

I peel the potatoes, wash them and cut them into pieces.

I turn the multicooker on to the “Frying” mode for about 20 minutes. Add vegetable oil to the bowl and add chopped onions.

I fry the onion a little, stirring from time to time.

I add prepared champignons, salt and pepper to taste.

With the lid open, I fry the mushrooms a little.

Then I add potatoes and salt them a little too.

I mix the ingredients and add water.

I close the lid of the multicooker, turn off the “Frying” mode, and turn on the “Stew” mode for 40 minutes.

I serve the dish with chopped herbs.

Stewed potatoes with mushrooms in a slow cooker was a success!

Enjoy your meal!

Just the thought of fried potatoes with mushrooms makes many of us salivate, since the simple dish is familiar to everyone since childhood. During frying, the potato pieces acquire an appetizing golden crust, saturated with a thick and juicy mushroom aroma - incredible tasty dish children and adults invariably greet with satisfied exclamations. Let's find out how to adapt the process of preparing your favorite dish to the capabilities of a multicooker. In the article you will also find interesting recipes for fried potatoes with mushrooms in a slow cooker.

Our advice from America may not be helpful to experienced housewives, but novice cooks will definitely need help. So, here are the main secrets of cooking fried potatoes with mushrooms in a slow cooker:

1. Fried potatoes are truly good when the pieces do not stick together during frying, but take on a crispy, rosy appearance. To get a beautiful crust, immediately after slicing, pour the potato cubes cold water and ideally leave for several hours (at least half an hour). Then the water is drained and the potatoes are thoroughly rinsed in running water to get rid of starch, which usually prevents the formation of a potato “brown” when frying. Before frying, the slices are thoroughly dried with paper towels, otherwise there will be no appetizing crust.
2. Salt and pepper are added to the potatoes a few minutes before completion. work program multicookers.
3. If there is liquid left in the multibowl after cooking potatoes with mushrooms, do not pour it out, but add it to the finished dish before serving.
4. Potatoes can be fried with any mushrooms. Whatever you choose - champignons, boletus, chanterelles, honey mushrooms, oyster mushrooms or russula - the dish will disappear from the plates instantly! Mushrooms can be used fresh, frozen or dried.
5. As additional products to fried potatoes Suitable with mushrooms in a slow cooker: chicken, stewed meat, tomato paste, zucchini. If you like fried potatoes with dressing, you cannot do without sour cream with cream, mayonnaise, as well as seasonings such as dried dill, basil, suneli hops, and coriander.
6. To make the dish even more satisfying, meat is added to it, which is placed in the bowl at the same time as the vegetables.

Potatoes with mushrooms in a slow cooker: a simple recipe

Check if you have all the necessary components of the future dish at hand:

• potatoes - 6 - 7 pcs.;
• fresh champignons - 500 g;
• medium-sized onion - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• fresh dill - medium bunch;
• pepper mixture - to taste;
• green onion feathers;
• salt.

How to cook fried potatoes with mushrooms in a slow cooker:

1. Cut the skins off the potatoes, wash the tubers thoroughly in running water and cut them into medium-thick slices.
2. Rinse the mushrooms in water, cut off any dark and damaged areas, then cut into wide slices.
3. Finely chop the onion.
4. Grease the bottom of the multibowl with vegetable oil.
5. Start the “Fry” for 5 minutes and cook the mushrooms until lightly browned.
6. Secondly, add the onion mass to the frying and fry the food for about 5 minutes with the lid open.
7. It's the turn of the potatoes - add the slices to the rest of the ingredients, then pour in 2 tbsp. l. water.
8. Close the appliance with a lid and cook the dish in the same mode for about 20 minutes. Please note that the duration of the work program can be changed at your discretion, focusing on the readiness of the potatoes.
9. 10 minutes after adding the potatoes, open the multicooker and stir the ingredients, then close the lid again.
10. When there are about 5 minutes left before the end of the program, open the unit, then the potatoes will be crispy.
11. To make the finished dish more tender and juicy, first fry the potatoes and then simmer a little on the appropriate program.
12. Add salt and pepper to the aromatic dish.
13. Serve the fried potatoes with mushrooms on the table, garnishing the dish with a scattering of green onion rings. Bon appetit!

Fried potatoes with mushrooms and sour cream in a slow cooker

We offer you a recipe for another classic dish that a slow cooker will cook very quickly, and also give the food a thicker and more appetizing aroma than a regular frying pan. Sour cream dressing will fill the potatoes with a subtle creamy flavor that everyone at home will certainly enjoy.

Prepare the following products:

• potatoes - 600 g;
• oyster mushrooms - 200 g;
• champignons - 150 g;
• sour cream 15% - 100 ml;
• sunflower oil - 1/4 tbsp.;
• garlic powder;
• salt;
• khmeli-suneli.

This dish is no more difficult to prepare than the previous one:

1. Cut the peeled potatoes into slices of any shape and keep them in a bowl of water for some time. Before starting the multicooker, drain the water, dry the potato slices and place them in the multicooker bowl. Next add oil.
2. Turn on Bake and cook the potatoes for 10 minutes.
3. Cut clean and dry mushrooms into large pieces and place in a slow cooker. Switch the appliance to the “Extinguishing” mode and program the timer for less than 40 minutes.
4. Pour sour cream over the food and cook the dish at reduced temperature for about a quarter of an hour, otherwise milk product will curl up.
5. A few minutes before the end of the program, add salt and seasonings to taste to the fried potatoes with mushrooms in the slow cooker.

Fried potatoes with mushrooms in a slow cooker: “grandmother’s” pancakes

Fragrant potato cakes with a beautiful golden-brown crust are an ideal breakfast option for household members. How to cook potato pancakes so that they are tasty, and, most importantly, so that they do not fall apart? We offer you a traditional Belarusian recipe for potato pancakes.

List of ingredients:

• potatoes - 4-5 medium-sized tubers;
• onion - 1 head;
• champignons - 3 - 4 pcs.;
• egg - 1 pc.;
• wheat flour - 3 tbsp. l.;
• salt, ground black pepper;
• sunflower oil for frying.

The procedure is as follows:

1. Grind the peeled potatoes on a fine or coarse grater (depending on what kind of potato pancakes you like best).
2. Chop the onion as finely as you can.
3. If the mushrooms are frozen, do not wait for them to thaw and grate them immediately. Cut fresh champignons into small pieces.
4. Combine all the chopped products in one bowl, mix and squeeze thoroughly to get rid of excess liquid.
5. Now add the egg, flour, salt and pepper to the “dough”. Mix the ingredients well again.
6. Pour into the multicooker bowl a large number of butter, then start “Baking” for 40 minutes. Form the potato mixture into flat cakes and place them in a multi-bowl.
7. Close the device with a lid and leave the potato pancakes on one side for 20 minutes, then turn them over to the other side.
8. 5 minutes before the end of the frying time on each side of the hash browns, open the slow cooker to get a crispy crust.

Ready-made pancakes are eaten piping hot with sour cream. Bon appetit!

Fried potatoes with mushrooms and meat in a slow cooker

This is a recipe for a complete dish of potatoes, pork and mushrooms, which will quickly satisfy the most brutal hunger.

Products from which we will cook:

• potatoes - 1.5 kg;
• a piece of lard without salt;
• a slice of back fat;
• chicken fillet - 700 g;
• champignons - 500 g;
• chopped hard cheese - 300 g;
• onion - 1 pc.;
• fresh parsley and dill - a couple of sprigs each;
• sunflower oil;
• salt, ground black pepper, dried basil.

The instructions for cooking fried potatoes with mushrooms and meat in a slow cooker are simple:

1. Pour oil into the multi-bowl and heat it. Place chopped lard in the appliance, add a little salt and fry until the fat begins to render out.
2. Divide a piece of chicken into equal plates of medium thickness, beat it and place it in a slow cooker on top of pieces of lard. Sear the fillets on each side, then remove from the bowl to a plate.
3. Cut the mushrooms into slices of equal thickness and place them in the slow cooker after the fillet. When frying, constantly stir the slices to ensure even cooking. Transfer to a plate.
4. Chop the bacon and onion into cubes and place in a slow cooker for frying. When the ingredients are browned, add the potato wedges and fry until tender, stirring occasionally.
5. When the potatoes are sufficiently fried, put the pieces of meat and mushrooms back into the slow cooker. Salt and pepper the food, add basil, cover everything with cheese and finely chopped herbs. After thoroughly mixing the contents of the bowl, set the multicooker to the “Warming” mode for 5 minutes.

Fried potatoes with mushrooms and garlic in a slow cooker

Collect the necessary products according to the list:

• potatoes - 500 g;
• any mushrooms - 400 g;
• onion - 1 pc.;
• head of young garlic - 1 pc.;
• sunflower oil - 4 tbsp. l.;
• ground paprika;
• salt, ground black pepper;
• fresh greens.

Fried potatoes with mushrooms and garlic in a slow cooker are prepared as follows:

1. Cut the peeled potatoes into slices. Immediately add salt, pepper and paprika and mix well.
2. Now pour 2 - 3 spoons into the potatoes sunflower oil. Stir the potatoes thoroughly so that literally every piece is coated.
3. Place the chopped potatoes into the multi-bowl, close the lid and turn on the “Fry” mode. It will take approximately 10 - 15 minutes for the contents of the device to reach half-readiness. During this time, do not forget to stir the potatoes.
4. While the slow cooker is cooking, cut the onions in half and then chop into half rings.
5. Chop the garlic cloves very finely.
6. Cut the mushrooms into large pieces, dividing the caps into quarters and the stems into halves.
7. Place the chopped vegetables and mushrooms in the slow cooker with the almost fried potatoes, mix the ingredients and continue cooking.
8. When the mushrooms release their juice, open the lid and now fry the potatoes until the liquid has completely evaporated, this will take about a quarter of an hour.
9. Sprinkle the finished fried potatoes with mushrooms in a slow cooker generously with chopped herbs and switch the kitchen appliance to the “Warming” mode so that the dish does not cool down while you are setting the table. And if you let the food “rest” in the bowl for 15 minutes, it will become incredibly tasty and aromatic!

Fried potatoes with mushrooms in a slow cooker are not only tasty, but also a very satisfying and nutritious dish for the whole family! It is suitable for serving during Lent and for a non-strict vegetarian menu. Despite the fact that we will fry the potatoes, they will turn out healthy, because the multicooker spares the ingredients and preserves as much as possible beneficial properties vegetables In addition, to prepare such a dish we will need very little time: in just an hour you will have a delicious dinner on your table!

To prepare fried potatoes with mushrooms in a slow cooker, I will use potatoes directly, as well as vegetables - onions and garlic; salt, pepper and dried basil - as seasonings; vegetable oil - for frying, and fresh herbs - for decorating the dish. Of course, the main ingredient will be mushrooms. I took the well-known champignons - a product that can be purchased in any store - that’s what’s good about it! Many people prefer live, fresh, hand-picked mushrooms or, in as a last resort, bought at the market. But you need to understand such a product and know whether it is good or not. To play it safe, I only include store-bought champignons in my diet, but I really like them too!

So, let's start cooking! Clean the vegetables in advance, prepare the multicooker: pour 2-3 tablespoons vegetable oil and set the “Baking” mode for 60 minutes (unfortunately, my device does not have a “Frying” mode, and therefore “Baking” always saves the day).

Cut the potatoes into boats.

Salt and pepper to taste, and also add spices. I took dried basil - our favorite seasoning; you can use special spices for potatoes or do without them altogether.

Pour literally a couple of tablespoons of vegetable oil onto the potatoes and mix the pieces of vegetables well with your hands. Place the potatoes in a bowl and start frying with the lid closed.

Fry the potatoes for 10-15 minutes, during which time they will have time to reach half-cookedness. I advise you not to disturb the potatoes during frying and only stir them occasionally to avoid the formation of an unpleasant puree.

While the potatoes are frying, we will have time to prepare the remaining ingredients. Cut the onion into thin half rings.

Finely chop the garlic.

Preparing the mushrooms. Separate the stems from the caps and clean the mushrooms. You can skip the last step: cleaning is not necessary if the mushrooms are clean and light. But I prefer to remove the skin, especially if the cap has already darkened.

Cut the caps into 4 parts.

If necessary (if they are large), cut the legs in half.

Transfer the onions, garlic and champignons to the fried potatoes into a bowl, mix, add a little more salt to taste and continue cooking.

As soon as a large amount of water from the mushrooms forms in the multicooker, open the lid and cook until it boils (this will take another 15-20 minutes).

After this, place fresh herbs on top of the mushrooms and vegetables (green onions and dill) and leave for another 5 minutes. Then the multicooker can be turned off or set to the “Keep Warm” mode so that the dish does not cool down. It’s even better to let the fried potatoes with champignons steep in the slow cooker for at least 15 minutes so that the taste of the dish becomes richer.

Fried potatoes with mushrooms in a slow cooker are ready! Serve hot, garnished with fresh herbs!

How do you like this serving in a pot? The dish stays hot longer, and most importantly, what a cozy and warm atmosphere it creates!

Bon appetit!

Should always be kept in your cookbook. After all, with its help, housewives can quickly and easily prepare a hearty dish that will appeal to all household members.

Baked mushrooms with photo

To bake mushrooms and vegetables, you will need to prepare the following components:

• butter - 25 g;
• potatoes - 4 medium pieces;
• fresh mushrooms (champignons) - 260 g;
• high calorie mayonnaise - 120 g;
• hard cheese - 160 g;
• large carrot - 1 pc.

Component Processing

The presented recipe for mushrooms with potatoes in a slow cooker requires a small amount of simple and inexpensive products. Before cooking, all ingredients should be carefully processed.

Vegetables must be washed and peeled. After this, the carrots and potatoes should be cut into thin circles, and the onion should be chopped into half rings. Fresh mushrooms also need to be rinsed. After removing all unnecessary elements from the product, it must be chopped into thin slices. As for cheese, it is recommended to grate it or cut it into slices.

Forming the dish

Before cooking mushrooms and potatoes in a slow cooker (recipes are presented in this article), they should be placed correctly in the device. To do this, the bowl must be lubricated. butter, and then lay out slices of carrots and potatoes, seasoned with pepper and salt in advance. Next, you need to place slices of fresh champignons on top of the vegetables, which should also be sprinkled with spices. Finally, all ingredients must be covered with onion half rings, greased with high-calorie mayonnaise and sprinkled with grated cheese.

Heat treatment

How long should mushrooms and potatoes be cooked in a slow cooker? Recipes for such dishes recommend using the baking mode. In this case, the timer must be set to 60 minutes. If, after the specified time, the potatoes and carrots are still a little tough, then cooking should be extended for another 10 minutes.

Serve for lunch

Now you know the recipe for mushrooms and potatoes in a slow cooker. Having cooked this dish, it can be kept heated for 10 minutes and then distributed among plates. After sprinkling the hot lunch with chopped green onions, serve it to your household along with bread and pickles. Enjoy your meal!

Making a stew of potatoes and mushrooms

Which ones exist for preparing roasted champignons in a device such as a multicooker are the most suitable ingredients for the second course, especially if you are a vegetarian.

So, to prepare a hearty lunch on your own, we will need:

• deodorized oil - 35 ml;
• potatoes - 6 medium pieces;
• fresh mushrooms (champignons) - about 310 g;
• salt, ground pepper and other spices - at your discretion;
• sweet onion - 2 medium heads;
• drinking water - one and a half glasses;
• medium-sized garlic cloves - 2 pcs.;
• fresh greens - a couple of bunches;
• large carrot - 1 pc.

Preparing the Components

The presented recipe for mushrooms with potatoes in a slow cooker is not difficult to complete. It is good to use for instant cooking delicious and satisfying family lunch. Before subjecting food to heat treatment, it is necessary to prepare it. Fresh champignons should be washed and cut into strips. As for vegetables, they need to be peeled and chopped into cubes. It is also necessary to finely chop fresh herbs.

Frying process

How to deliciously cook mushrooms and potatoes in a slow cooker? The recipe with the photo shows us that pre-frying of onions, champignons and carrots will be required. These ingredients must be placed in a bowl, add deodorized oil, spices and mix well. After turning on the baking mode, all components should be fried for 14-18 minutes. In this case, the mushrooms and vegetables should become soft and rosy. You can add butter to them for a richer taste.

Stewing a dish

After frying the onions, champignons and carrots, add potato cubes and fresh herbs to them. After seasoning the ingredients with salt, mix them thoroughly. Next, you need to pour a little water (about one and a half glasses) into the multicooker container. However, in no case should it completely cover the products.

In this form, the dish must be cooked in the stewing program for 35 minutes. This time should be enough for the potatoes to become soft and almost boiled.

Serve for lunch

After preparing the roast with mushrooms, it must be seasoned with grated or crushed garlic cloves and kept warm (5-8 minutes). Next, the hot dish should be placed on plates, sprinkled with chopped onions (green) and presented to the household along with bread. Additionally, it can be flavored with sour cream or tomato sauce.

Let's sum it up

This article presented step by step recipe mushrooms with potatoes. In the Redmond multicooker, this dish is prepared easily and quickly.

By the way, in addition to potato tubers and champignons, you can add other ingredients to such a dish (zucchini, pumpkin, fresh tomatoes, honey mushrooms, oyster mushrooms, eggplant, broccoli, cauliflower and white cabbage). Also, to obtain a more aromatic roast, you can season it with dried basil, cumin, barberry, and sweet paprika.