A minimum of food and very little time, and your family will be full.
Potato with mushrooms in a slow cooker is a tasty, fragrant and satisfying dish that can be diversified by adding different ingredients to it.
Potato with mushrooms in a slow cooker - basic principles of preparation
Peel and cut the potatoes in small pieces. Mushrooms are also cleaned, rinsed, slightly dried and crumbled with plates. In a bowl, heat the oil in frying mode. Spread chopped potatoes. Fry until half cooked. Then chopped onions and mushrooms are added, mixed and cooked until the potatoes are soft.
Mushrooms can be used fresh, dried or frozen.
If you are preparing a lean dish, you can diversify it by adding vegetables, herbs, pickles or several types of mushrooms.
Potatoes with mushrooms in a slow cooker are also prepared with pork, beef, poultry, 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 a sauce based on cream, sour cream or tomato.
Baked potatoes with mushrooms in a slow cooker, laying out all the ingredients in layers.
Time is calculated based on the products used and the method of preparation.
The dish is seasoned with mixtures of spices for potatoes, mushrooms or roast.
Recipe 1. Potato with mushrooms in a slow cooker
Ingredients
potatoes - 800 g;
ground pepper;
forest mushrooms - 300 g;
salt;
large onion;
vegetable oil - 120 ml.
Cooking method
1. We sort, clean and wash the mushrooms. Large specimens are cut in half or in tiny quarters.
2. Pour in the bowl of the device sunflower oil and spread the mushrooms. We start the baking mode for 65 minutes. We don’t cover the lid and fry the mushrooms, stirring until all the moisture has evaporated and they are covered with a delicious crust.
3. We clean the onion, rinse and with tiny half rings. 20 minutes after turning on the program, add onions to the mushrooms. Pepper, stir and fry for about five minutes, with the lid open.
4. Peel the potatoes, rinse 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 potatoes with mushrooms and cook until the end of the program. We serve the finished dish with sour cream, decorating with fresh herbs.
Recipe 2. Potato with mushrooms and chicken in a slow cooker
Ingredients
potato - six tubers;
ground pepper;
two onions;
400 g of frozen mushrooms;
30 g butter.
sea salt;
100 g of sour cream;
chicken fillet - 800 g;
2 cloves of garlic.
Cooking method
1. Rinse the chicken fillet under running water; if there is skin, cut it off. Peel the meat from the film, dry and cut the medium size into pieces.
2. Defrost the mushrooms and fry in the “baking” mode in vegetable oil until all the juice that has been released evaporates.
3. Peel the onion, chop a quarter with rings and add to the mushrooms. Fry everything together, mixing, for about ten minutes.
4. In the bowl, add the chopped chicken fillet and fry, stirring, until the meat is clear.
5. Peel and wash the potatoes well. Cut the vegetable into slices and add it to the bowl with chicken and mushrooms. Pour the contents with sour cream and put chopped garlic. Pepper and salt the contents. Shuffle.
6. Cook the dish by activating the baking function, forty minutes. Close the lid. Serve as a standalone dish with pickled or fresh vegetables.
Recipe 3. Stewed potatoes with mushrooms in a slow cooker with pork
Ingredients
table salt;
pork - 400 g;
potato - six tubers;
black pepper;
dried mushrooms - 100 g;
carrot;
bulb;
tomato paste - 30 g;
sour cream - 250 g.
Cooking method
1. Shred the peeled onion in half rings. We clean the potatoes, wash them and shred the bars. Three peeled carrots.
2. Put the dried mushrooms in a deep bowl and fill them with hot water so that the liquid completely covers them. Soak the mushrooms for ten minutes.
3. Wash pork tenderloin, dry with napkins and mode in small pieces.
4. Put half chopped onion in the bowl of the device, lay the pork on top. We take the mushrooms out of the water and lay them on top of the meat. We lay half the potatoes, on top a layer of onions and the remaining potatoes.
5. Combine sour cream with tomato paste, pepper, salt and slightly diluted with drinking water. Mix and fill the contents of the bowl with sauce. We close the device and start the "quenching" program for an hour. Then we cook for another half hour in steaming mode.
Recipe 4. Potato with mushrooms and minced meat in a slow cooker
Ingredients
seven potatoes;
200 g of champignons;
black pepper;
a quarter packet of butter;
onion head;
sour cream - 50 g.
table salt;
250 g of mixed meat.
Cooking method
1. Wash the champignons, lightly dry and chop with thin plates. Peel the onion and cut into half rings. Combine the mushrooms with onions and put in a bowl. Pour in lean oil and fry all 15 minutes.
2. Now put the minced meat to the mushrooms, put the butter and continue to fry for another ten minutes, stirring vigorously so that the mince does not gather in large pieces.
3. Peel and wash the potatoes. Cut into large slices.
4. Add the potato when the minced meat is completely ready. Chop the spices and mix. Fry for about 15 minutes, then add the sour cream diluted with water. Shuffle.
5. Close the lid and start the baking program. Cook another 45 minutes. Serve potatoes with mushrooms in a slow cooker with vegetable salad.
Recipe 5. Potato with mushrooms in a multquark with cream
Ingredients
champignons - 400 g;
salt - 10 g;
potatoes - one and a half kilograms;
Suneli hops - 5 g;
three large onion heads;
lean oil - 175 ml;
10% cream - 200 ml.
Cooking method
1. Sort and clean the mushrooms. Put in a colander and rinse. Dry lightly on a paper towel and cut each in half lengthwise.
2. Peel the potatoes, wash them under the tap and cut into large pieces. Remove the peel from the onion and chop it coarsely.
3. Pour oil into the bowl of the device and heat it in the "frying" mode. Put the onions on the bottom and fry them until light brown. Add mushrooms to the onion and cook for another five minutes, salt.
4. As soon as the liquid evaporates, put the potatoes to the mushrooms and fry, stirring, the same amount of time. Salt again, and fill everything with cream. Cook in a quenching mode, stirring occasionally, forty minutes, with the lid closed. Serve the dish with a sprig of greenery.
Recipe 6. Potato with mushrooms in a slow cooker with tomato sauce
Ingredients
any mushrooms - 300 g;
Bay leaf;
lean oil - 125 ml;
three onions;
black pepper;
flour - 30 g;
salt;
tomato paste - 60 g;
fresh greens.
Cooking method
1. Sort out the mushrooms, clean, wash and boil until cooked. Fold on a sieve and cool. Slice in any way.
2. Peel potatoes and onions. Wash and chop vegetables with strips.
3. Heat a frying pan with a small amount of oil and fry the onion in it until golden brown. Pour in flour and mix vigorously. Put the tomato paste, mix and keep on fire for a few more minutes.
4. In a saucepan, heat the vegetable oil. Put potatoes in it. Fry for about ten minutes, stirring vigorously. Switch the device to the "quenching" mode and add mushrooms. Pour in tomato sauce and salt and season with spices. Cook the dish for forty minutes. Serve 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;
bulb;
sea salt;
200 g of cheese;
turmeric;
sour cream.
Cooking method
1. Heat the vegetable oil in the tank of the multicooker. Peel, rinse, dry and chop the mushrooms with thin slices. Fry the mushrooms, stirring constantly, for about five minutes. Salt in the process. Put the prepared mushrooms on a plate.
2. Pour oil into the bowl again. 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. Grease it with sour cream too. Sprinkle generously with grated cheese. Lower the cover. Turn on the baking mode. Cook the potatoes for forty minutes. Serve with pickles or fresh vegetables.
Potato with mushrooms in a slow cooker - tips and tricks
So that the potatoes do not turn into porridge during the stewing process, fry it before half-cooking in the "frying" mode.
Soak the mushrooms for some time in hot water to get rid of all harmful substances.
Leave the potatoes in the heating mode for half an hour, so that the taste and aroma of the dish is fully revealed.
Wash the potatoes thoroughly before slicing to remove excess starch.
