How to fry potatoes with boletus in a pan. Fried boletus with potatoes. How to deliciously fry boletus with potatoes in a slow cooker

Ingredients:

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

Cooking process:

You need to fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, free it from the husk and cut into thin half rings. Pour it into the pan, and then mix with the main mass. required within 5 minutes.

Stewed potatoes with forest mushrooms

Ingredients:

boletus - 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:

Aspen mushrooms 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 with meat.

Mushrooms practically do not contain starch and cholesterol. Regular use of boletus helps to normalize metabolism and remove excess fluid from the body. Due to this, mushrooms must be present in the diet of overweight people.

Boletus (boletus) mushrooms
Onion
Garlic
Salt

How to fry boletus with onions

1 . Sort out the boletus, clean it from forest litter and earth. If the mushrooms are large or you are not sure that they are not wormy, soak the boletus for 20 minutes in salted water. All "lost" worms will come out of the mushrooms. Rinse, cut the mushrooms into large pieces (they are very fried) and spread on a cotton napkin to dry the mushrooms. Otherwise, the boletus will turn out boiled, not fried.

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

3 . Take out the garlic and put the mushrooms into the pan. Cover with a lid and put on medium heat. After a while, the boletus secrete juice. You need to wait for the liquid to boil away.

4 . Then add the chopped onion to the mushrooms. Salt, mix and fry until the onion is cooked.

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.

Do not forget about the large amount of vitamins that are found in mushrooms. Much has been written about their usefulness. It is only worth mentioning that vitamin D, which is rich in boletus, is essential for bones, nails, teeth and hair. In addition, the health of the skin depends on it.

General rules for frying boletus

Aspen mushrooms belong to the so-called "soft" mushrooms. Their fruiting bodies contain up to 90% water, which begins to stand out immediately as soon as the mushrooms are in a hot pan. Therefore, when frying boletus or boletus mushrooms, several rules must be observed. Otherwise, not fried mushrooms, but stewed or boiled mushrooms will be served for dinner.

First, the mushrooms must be cleaned of debris and dirt. To do this, the boletus should be soaked in salted water for about 20 minutes. Some experts advise adding a little more 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 hostess can do this. Therefore, if there is no complete confidence in the safety of the collected gifts of the forest, then it is worth playing it safe and conducting 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 decoction. So, if during such a heat treatment the onion turns blue or reddens, then the entire contents of the pan will have to be thrown away. Risk, of course, is a noble cause, but not in this case.

In order for the mushrooms to be fried in the pan, experienced housewives advise doing the following. Chopped boletus must be put on a "dry" frying pan and put on fire. Gradually, the mushrooms will begin to release liquid. When it evaporates, you can add oil, salt, pepper to the mushrooms and bring the cooking process to the end.

By the way, it is best to fry mushrooms in a good old cast-iron pan. But this is not a dogma. Modern utensils can also be used.

Well, now it's time to go directly to the recipes for frying boletus and boletus. Thankfully, there are plenty of them.

Boletus fried with onions

Fried mushrooms with onions is one of the easiest dishes. The method of preparing boletus and boletus in this case is no different. So it doesn't matter which of these mushrooms ended up in the basket. Their dinner will be equally delicious. You can also mix boletus with boletus. This option is sure to please the household. So.

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

Now you can put pre-prepared mushrooms in garlic-flavored oil. You need to fry them until the liquid they secrete completely evaporates. In this case, the contents of the pan should be periodically mixed.

When the liquid has evaporated, add onion sliced in half rings to the pan (at the rate of 0.3 kg of onion per 1 kg of mushrooms), mix everything and fry until it is fully cooked. After that, the mushrooms with onions can be salted, peppered, 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. Sour cream sauce will be a good addition to mushrooms with onions.

Boletus fried with sour cream

Almost every work of Russian classical literature, when it comes to food, always mentions mushrooms with sour cream. You can cook this old and very tasty dish even now. Especially if aspen mushrooms are used as the main ingredient.

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

Mushrooms prepare in a standard way. Heat the oil in a frying pan, put the mushrooms there and fry for 20 minutes, stirring regularly. Then add the onion cut into half rings to the mushrooms, mix and fry for another 5 minutes. After that, the contents of the pan can be salted and peppered to taste.

Thoroughly mix sour cream with flour and pour the resulting mixture into a pan with 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 ready-made mushrooms with sour cream with the same side dishes: potatoes, buckwheat, rice or pasta.

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

Boletus fried with boletus and potatoes

In previous recipes, it was already mentioned that boletus and boletus are perfectly combined with each other. Therefore, in conclusion, it is worth talking about how to cook them together. And a great addition to the mixture of these mushrooms will be fried potatoes.

Pour vegetable oil into a cast iron skillet and heat it up. Then you need to put pre-prepared mushrooms there. You need to fry them until all the moisture they give off has evaporated. The process usually takes a little over half an hour. After that, the mushrooms can be salted, and if desired, pepper, and put in any dish.

Add oil to the pan, let it warm up and put the pre-prepared potatoes and onions there. It is better to cut the potatoes into cubes, and the onion into half rings. Vegetables should be fried until tender, then add fried mushrooms to them. Mix everything and hold on fire for 10-15 minutes, stirring the dish from time to time.

Potatoes with boletus and boletus must be served hot. This amazingly tasty dish will surely delight all households, so: bon appetit!

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

Such delicate and fragrant mushrooms as boletus have always enjoyed particular success due to their exquisite taste. They are quite whimsical in processing and harvesting, as they acquire an 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 birch boletus should not be used for culinary purposes either. 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 with potatoes.

Is it possible not to love fried mushrooms that fill the whole house with a luxurious, refined aroma? Each boletus recipe deserves your attention, but we have prepared three of the most interesting options for you:

We fry boletus 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 seriously the selection of these forest mushrooms. It is necessary to prepare such a dish from ripe products that are devoid of worms and rot. Send selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then proceed to cleaning. All hard and dark places are cut off from the legs. After that, the boletus can be cut into small pieces.
Heat a small portion of sunflower oil in a pan until hot, and then send chopped boletus there. They need to be browned well so that the characteristic smell of fried foods appears.
Peel the potatoes, then rinse under running water and pat dry with paper towels. Such a manipulation will achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and send to the frying surface.
You need to fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, free it from the husk and cut into thin half rings. Pour it into the pan, and then mix with the main mass. Fry with onions for 5 minutes.
When the potatoes and fried boletus become a pleasant ruddy color, you can generously flavor the dish with salt and your favorite spices. After that, it remains only to remove the pan from the heat and cover with a lid. If you want to not only fry boletus mushrooms with potatoes, but also serve them beautifully to the table, sprinkle the dish with chopped herbs and pour over sour cream. Bon appetit!

Stewed potatoes with forest mushrooms

Ingredients:

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

Cooking process:

To cook such mushrooms correctly, they must first be cleaned and washed well. The legs are separated from the caps, and then the top layer is removed from them. Each hat should be cut in half to check the products for the presence of worms. If problem areas are found, they must 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 or pot, pour a little sunflower oil into the bottom of the dish, and then pour in all the mushrooms. You need to fry the mushrooms in oil and your own juice for about an hour until a characteristic mushroom aroma appears.
Take care of cleaning the onions, wash them and cut them into thin slices, and then send them to the boletus. 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, mix the dish and simmer until tender.
The stew is ready when all the ingredients are soft and tender. To test doneness, remove a couple of potato slices from the ducklings. They should be easy to cut with a knife or fork. Try to cook boletus in this way, and you will fall in love with this recipe forever. 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 straws.
Pour a little vegetable oil into the bottom of the multicooker bowl, as the recipe calls for, and then put the chopped potatoes on top of it. Turn on the extinguishing mode for 40 minutes. The first half of this time will be spent on frying potatoes. At the same time, you need to salt the dish to taste. Stir the ingredients from time to time, but the food should be stewed under a closed lid. You also need to peel the onion and cut it into small cubes.
The potatoes will be ready in about 20 minutes, then they should be laid out in a deep plate. Pour a new portion of oil into the bowl, the operating mode should remain unchanged. When it warms up, pour the mushrooms and onions into the slow cooker, mix and fry until cooked, generously flavored with salt and spices.

Ready boletus mushrooms in a slow cooker should be left at the bottom of the bowl, but it is better to get half into a separate bowl. Lay out the fried potatoes, which need to be covered with the second part of the mushrooms. Now select the working baking mode, set it to 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 cooking boletus mushroom

Fresh mushrooms should be cleaned of dark spots and dirt, rinsed with cold water, put in a pot filled with water, put on the stove, turn on the fire. The hostess should always remember that our blanks very actively absorb various spices and salt, much more actively than, for example, potatoes.

You need to cook mushrooms for about 45-50 minutes and do not forget to remove the foam that forms during the cooking process. If you cook in a slow cooker, then you need to set the “Baking” mode and cook for 30 minutes. Having collected a basket of mushrooms, fresh and with a hard leg, 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 get down to the recipes.

Recipe #1

We wash and clean the collected or purchased mushrooms, send them to 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 become 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 the boletus for poisonous ones, then put an onion in the pan. If it turns red or blue, you will have to throw them away in order not to get food poisoning. In this recipe, boil the mushrooms for five minutes, then drain all the water, let them cool and cut into portions.

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

Recipe number 2: boletus in sour cream

We would like to remind you that any forest mushroom, even far from the first or even the second in the forest hierarchy, will be many times tastier than greenhouse champignon. We also note that fresh soup from our harvest is not tasty, but mushrooms can be dried or fried. Dried boletus will become very odorous. So, having collected mushrooms, we sort them, clean them, wash them in running water. Then, no matter what we do with them next, boil: fill with water, boil, lower the fire level and remove the foam. Pour citric acid - a small pinch, which will not allow the mushrooms to darken further. Boil them on low heat for 20 minutes and drain the water. Boletus boletus are ready to be used further at their own discretion. Part can be packed in a plastic bag and sent to the freezer for later use.

The preliminary work has been completed, and now we will learn how to fry the boletus.

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 tablespoons with top, mushroom seasoning and salt, chopped herbs - one tablespoon. Cut carrots and onions and fry in sunflower oil, add boletus. If desired, they can be cut as finely 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, mix, continue to simmer for another 15 minutes. Now we stir more often, avoiding burning. Finally, add greens. Serve on the table with new potatoes. We have already mastered quite well how to fry boletus mushrooms.

Fried mushrooms with potatoes

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

We also need: potatoes, onions and salt. Without defrosting, we send the boletus to the pan. While pouring a little oil. We make the fire small and close the lid. In a short period of time, a certain amount of liquid will stand out, and for about 20 minutes the mushrooms will be stewed in it. Fry them a little after the liquid has evaporated. They should brown slightly. Add finely chopped onion and fry until softened. Pour the chopped potatoes into the frying pan and increase the heat. Cook until it's lightly browned. Reduce the heat again, cover with a lid and fry further. After the potatoes are covered with a crust, reduce the heat even more and bring the dish to full readiness. We hope that you will no longer forget how to fry boletus mushrooms, and you can always please your loved ones with delicious dishes.

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

Cooking:
Send the mushrooms to the pan with a little oil.
Do not defrost mushrooms.
Make the fire small, cover with a lid. During cooking, the mushrooms will release a liquid in which they will be extinguished for some time. Usually 20 minutes is enough, but if you are afraid, put out longer.

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

Enjoy!

tatiaz.livejournal.com

Primary processing

Before you start frying, boletus mushrooms are sorted out and discarded. The remaining mushrooms cut off damaged and contaminated places, as well as the lower parts of the legs with the ground.
Then they are washed under running water for five minutes and cut into small pieces. Mushrooms do not need to be soaked.
Washed mushrooms are dipped in boiling water, salt is added and simmered for 40 minutes. The foam that forms on the surface of the water during the cooking process is removed in a timely manner.
The heat-treated boletus is transferred to a colander to drain the water. Rinse them several times under running water.
After 15 minutes, the moisture remaining on the mushrooms is blotted with a paper towel.

Fried boletus with onions

This dish is considered a classic mushroom side dish recipe. For him you will need:

800 g peeled boletus
2 onions
Vegetable oil for frying
condiments
bunch of greenery

Before cooking, the mushrooms are boiled and thrown into a colander. While excess water drains, a frying pan with vegetable oil is heated on a fire. When it warms up, put the mushrooms in the pan. They are stewed under a lid 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 mushrooms and fry for two minutes. After that, the fire is turned off. Mushrooms are fried over low heat until the onions are ready, salt and pepper are added at the end.

Preparation of fried boletus

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

2 kg. boiled boletus
A glass of vegetable oil
4 tbsp vinegar 9%
7 garlic cloves
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 a frying pan and continue to fry for another ten minutes, reducing the heat. At this time, the garlic and dill are finely chopped and mixed.
Fried mushrooms are removed from the heat and begin to lay out in jars. When the layer of mushrooms reaches 4 centimeters, spread a layer of garlic and dill on top. This is repeated until 3 centimeters remain to the top of the jar.
The remaining oil is poured into a heated pan, salted and diluted with vinegar. When the mixture boils, it is poured into a jar.
The resulting blanks are closed 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 garlic cloves
Greenery
Vegetable oil
Salt and pepper

While the mushrooms are cooking, the potatoes are peeled, washed and left for 20 minutes in water.
Heat the pan, put the mushrooms on it. Fry for 10 or 15 minutes until all the water has evaporated. After that, the mushrooms are transferred to a plate and set aside.
Remove excess moisture from potatoes with a paper towel. Pour vegetable oil into the pan and spread the potatoes.
When it is fried until half cooked, boletus is added to it. After 5 minutes, the fire is reduced and the mushrooms and potatoes are sprinkled with salt, as well as a mixture of garlic and pepper. All together fried over low heat until cooked.

Fried boletus with sour cream and onion

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

800 grams of boiled boletus
A glass of sour cream
1 head of onion
1 bay leaf
2 garlic cloves
Vegetable oil
Mixture of ground peppers

Mushrooms are fried in a pan.
When the moisture evaporates, add oil and fry for 10 minutes.
Then finely chopped onion is poured, fried until tender. Sour cream is mixed with peppers, salt and garlic.
The fire is reduced to medium, sour cream is added to the mushrooms with onions. Everything is mixed and simmered under the lid for 7 minutes.
Before turning off the fire under the pan, bay leaves are added to the dish.

Boletus fried in a slow cooker

Since the slow cooker is an indispensable tool in the kitchen, there is a recipe for frying mushrooms with it. The main advantage of the 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

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

Recipes for cooking fried boletus are not laborious and even an inexperienced chef can do it.

How to fry boletus mushrooms with potatoes and lard

Anyone can fry boletus mushrooms with potatoes correctly, because this dish is quite common. But try adding lard to mushrooms and potatoes and you can make sure that you need to experiment - the dish will turn out to be excellent in taste.

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

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

We fry dry boletus with potatoes and meat

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

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

How to cook boletus fried with potatoes on your own will tell a detailed description of the process.

Rinse the mushrooms, cover with warm water and leave overnight.
In the morning, drain the water, cover with 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, and put the onion in a pan, add oil and fry until golden.
Pour boiled mushrooms chopped into pieces, fry together for 20 minutes. on slow fire.
Separately, fry the potatoes in oil, cut into strips, combine with meat and mushrooms.
Stir, 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 squeeze 2-3 cloves into the dish before serving and mix.

How to cook salted boletus with fried potatoes

If you don’t have fresh and dry boletus mushrooms in your arsenal, take salted mushrooms. The recipe for fried potatoes with canned boletus is a great option for quickly feeding hungry family members.

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

Use the step by step recipe for cooking fried potatoes with boletus.

Stewed boletus with potatoes and sour cream

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

700 g of potatoes and mushrooms;
3 onion heads;
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 a photo of cooking potatoes with boletus will help you do everything right.

After peeling, wash the potatoes and cut into large strips, put in a deep saucepan, pour a little oil, close the lid and cook for 20-25 minutes. on a small fire.
Fry the bacon pieces, chopped mushrooms, chopped onion in half rings and diced garlic in oil.
Put everything to the potatoes, salt, add bay leaf, peppercorns, mix.
Let it simmer for 10 minutes, pour in sour cream, mix thoroughly again and cook under a closed lid for another 10-15 minutes.
Decorate the dish with herbs and serve hot, spreading out in portioned plates.

How to cook boletus with potatoes and ketchup in a pan

Potatoes cooked with boletus mushrooms with the addition of spicy ketchup are an excellent dish as a side dish for meat. Having prepared an unusual treat, you can show your guests your culinary skills.

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

How to cook boletus with potatoes in a pan, stewed with spicy ketchup, will tell a step-by-step description of the process.

Peel and cut onions, carrots, potatoes: onions in half rings, carrots in small cubes, potatoes in slices.
Wash the mushrooms after pre-cleaning, boil for 10 minutes. in salted water and put in a colander, let drain.
Pour 3 tbsp into a deep stewpan or duckling. l. oil and 50 ml of water, put the chopped potatoes, salt, cover and simmer for 20 minutes. on low fire.
Put the onion in a pan, pour a little oil, fry for 5-7 minutes, add carrots and mushrooms, mix.
Continue frying for 15 minutes, salt and pepper, mix.
Put everything in a duck bowl, pour a mixture of spicy ketchup and 1 tbsp on top. water.
Cover with a lid and simmer for 20 minutes. on low fire.
When serving, pour 2 tsp into each serving of potatoes with mushrooms. chopped greens.

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

Try to cook potatoes with boletus in the oven. As soon as everything starts to bake, the 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 provencal herbs;
1 small zucchini;
3 onion heads;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

Cooking boletus with potatoes in the oven will help a step-by-step description of the recipe.

Potatoes are peeled, washed and cut into large cubes.
Add turmeric, herbs, 3 cloves of crushed garlic, 2 tbsp. l. butter and salt to taste, mixed.
Prepared mushrooms are cut into pieces, fried in oil for 15 minutes.
Cover with a lid and cook for another 10 minutes, stirring occasionally.
Zucchini is cut into large circles, onion into 4-6 slices, salted and mixed with potatoes.
The baking dish is greased with oil, potatoes with vegetables are laid out,
Next, mushrooms are laid out, covered with foil for baking and put in the oven.
They are baked at a temperature of 200 ° C for 40 minutes, then the foil is removed, the tomatoes, cut into slices, are laid out on a dish, and baked 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 are a surprisingly 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 of cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greenery.

The recipe for cooking boletus 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 circles, wash well and fry in a separate pan until half cooked.
In oiled pots, first put the meat, then the onion cut into half rings, then the potatoes mixed with grated carrots.
Mushrooms after boiling, cut into pieces and fry in oil until golden brown.
Add crushed garlic, salt and ground pepper, mix and put on potatoes.
Mix sour cream, grated cheese, salt, beat with a whisk, pour the contents of the pots and put in a hot oven.
Bake 40-50 min. at a temperature of 180 ° C, when serving, pour a little chopped greens into each pot.

How to deliciously fry boletus with potatoes in a slow cooker

Potatoes cooked with mushrooms, at first glance, may seem like a banal recipe. However, boletus mushrooms with potatoes cooked in a slow cooker are a variant of a surprisingly tasty and fragrant dish.

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

How to deliciously fry boletus with potatoes in a slow cooker, learn from the step-by-step description of the process.

Turn on the slow cooker and set the "Baking" mode, melt the butter, put the onion cut into thin rings and fry until golden brown, about 10 minutes.
Add sliced mushrooms, continue to fry for another 10 minutes.
Peel the potatoes, cut into strips, wash and put in a slow cooker.
Salt, add your favorite spices, mix gently with a wooden or plastic spoon.
Dilute the flour with water, beat with a whisk, pour in the milk, beat again.
Pour into potatoes with mushrooms, close the lid, turn on the "Extinguishing" mode for 40-50 minutes.
After the signal, open the lid, sprinkle with chopped herbs and close for 10 minutes so that the dish is infused.

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

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

We spread the boiled boletus mushrooms in a pan with vegetable oil, set to fry over low heat. There should not be enough oil, as 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.

We clean the potatoes, wash and cut into circles or sticks.

Add to mushrooms. For flavor, immediately add finely chopped onion. I usually fry potatoes under the lid so as to reduce the number of turns. So the potatoes do not crumble, but remain whole. To begin with, I turn the heat to medium and fry until the bottom potatoes are browned. Then I turn the potatoes over with the mushrooms, salt at this stage and then fry until tender over low heat under a closed lid. I check readiness from time to time, but I don’t turn the potatoes over.

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

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

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

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

Cooking:
Send the mushrooms to the pan with a little oil.
Do not defrost mushrooms.
Make the fire small, cover with a lid. During cooking, the mushrooms will release a liquid in which they will be extinguished for some time. Usually 20 minutes is enough, but if you are afraid, put out longer.
As the liquid evaporates, fry the mushrooms a little. Until lightly browned. And add finely chopped onion to it. Fry everything together until the onion softens a little.
Add diced potatoes. And increase the fire. Stir fry potatoes until lightly browned. When the potatoes are half cooked, 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. As it is covered with a crust, it can already be brought to readiness under the lid.

An experienced mushroom picker shared with our website the secret of how to fry aspen mushrooms with potatoes. Now the right recipe is available to everyone. The aroma of wild mushrooms goes well with onions and potatoes, it is only important to know a couple of nuances. Usually, refined vegetable oil is used for frying, and gourmets add fat sour cream to the finished dish. The total cooking time is 60-70 minutes.

The only drawback of aspen mushrooms is a very short shelf life, these mushrooms begin to gradually rot immediately after cutting, so processing (at least soaking) should be started as early as possible.

Ingredients:

boletus - 400 grams;
potatoes - 300 grams;
onions - 1 piece;
vegetable oil - for frying;
water - 1 liter (for soaking mushrooms);
citric acid - 3 grams (for soaking);
sour cream - 200 ml (optional);
salt, pepper, spices - to taste.

You can use any proportions of potatoes and aspen mushrooms, but it is desirable that there be 20-25% more mushrooms, since after frying the moisture will evaporate and the pulp will significantly decrease in volume.

Recipe for boletus fried with potatoes

1. Rinse fresh mushrooms with cold water. Reject specimens with wormholes, rotten hats or legs (cut lengthwise to check). Remove blackened spots.

2. Cut the boletus into large pieces, put in a saucepan (deep frying pan or stewpan) and pour water.

3. Put the pot on fire. Boil. For each liter of water, add 20 grams of salt and 3 grams of citric acid. Mix. Cook for 5 minutes over medium heat, then drain the water and put the mushrooms in a colander.

4. Heat up a frying pan with vegetable oil. Fry the boletus for 20 minutes over low heat.

5. Separately, fry the onion cut into half rings until golden brown.

6. Add onions and potatoes to the mushrooms, cut into cubes, sticks or straws (pre-soak the pieces in water and dry on a paper towel).

7. Fry for 25-30 minutes over medium heat with the lid open until the potatoes are ready, stirring occasionally. 2-3 minutes before the end, salt, add pepper and spices. Toward the end, you can also pour in sour cream, then you get mushrooms with potatoes, fried in sour cream.

If you need stewed boletus with potatoes, you only need to close the lid after mixing the ingredients and reduce the heat to a minimum, but the cooking time will increase to 50-60 minutes.

8. Serve the finished dish hot.

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 squat forest dwellers 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 with potatoes is especially successful. Therefore, all housewives should know how to cook boletus with potatoes, what nuances the recipes contain.

The benefits and harms of boletus with potatoes

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

Experts identify an extensive list of undeniable advantages of this mushroom, its beneficial properties 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 toxins, toxins).

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

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

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

Features of cooking boletus with potatoes

The mushroom boasts amazing taste, which allows 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 sets off the main component of the dish.

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

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

Cook. After a session of water procedures, removal of the base at the leg, the mushrooms are poured with cold water and boiled for a little less than an hour. It must be borne in mind that the amount of liquid should be twice as much as the weight of the mushroom mass. The soup with boletus boletus is especially loved by the people, in which potatoes are an indispensable ingredient.
Extinguish. Perhaps the most useful way to cook boletus with potatoes.
Bake, including making a variety of casseroles. There are many recipes for baked boletus with potatoes, such dishes will not be ashamed to be served on the festive table.
Prepare for the winter.

Among all these variations of cooking 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 flavor variety and appetizing appearance.

How to fry boletus with potatoes

The classic technology of cooking fragrant forest dwellers, with the addition of garlic and onions. The Siberian recipe stands out with one interesting nuance: only unrefined sunflower oil must be used for frying.

Products used:

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

Cooking process:

The products must be cut: mushrooms - in neat medium-sized sticks, potatoes - in large slices, garlic - in thin slices, onions - in small cubes.
First of all, you need to fry the potatoes, add salt and spices, preferably not earlier than a couple of minutes before the absolute readiness of the product.
In another pan, fry the onion until golden brown, add the mushroom mass to it, keep it on high heat for half an hour, waiting for the absolute evaporation of the liquid.
Add garlic, salt, spicy seasonings to boletus mushrooms. Mix the aromatic mass thoroughly, leave in the pan for an additional five minutes.
Mix ready-made mushrooms with already fried potatoes, you can serve food with fresh vegetables, pickles.

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

Boletus mushrooms: the subtleties of preparing 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, unpleasant consequences for the intestines.

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

Mushrooms scrupulously sort out, relieving each of the dark place at the root.
Cut the mushroom caps, checking for the presence of worms and other insects.
Dark places must be cut off, mushrooms with an excess number of pests should be removed.

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

It is best to hold the future component of the dish for some time in salted water. This is necessary to remove harmful substances from the mushrooms that can accumulate in them if the boletus grew in an ecologically not very 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 tastier and crispy potatoes?

It is undesirable to salt the mushrooms immediately after they are on the surface of the pan. Then they will begin to flow abundantly with juice, they will be anhydrous, dry.
Fans of stewed mushrooms during the frying process can cover the pan with a lid, cooking should take place on low heat.
To create an appetizing crust in boletus mushrooms, on the contrary, you do not need to cover the container; after absolute evaporation of moisture, mushrooms should be fried over medium heat.
It is desirable to bring potatoes to readiness in a bowl with a flat bottom, a frying pan can be cast iron or ceramic.
A crispy skin is formed after removing excess starch, for this you need to keep the potatoes in cool water for about an hour.

Do not be afraid to experiment, create new flavor combinations, diluting the classic cooking technique with new ingredients, fragrant spices. Fortunately, both boletus and potatoes are in perfect harmony with many additional ingredients, which allows you to create truly amazing dishes!

Boletus and boletus are beautiful and fragrant mushrooms. They cannot be stored fresh for a long time, which is why they try to save them for the winter or cook something. And there are a lot of recipes for treats from such mushrooms: soups, pies, sauces, pastas, fried potatoes with mushrooms, stews and others. Consider how to cook boletus and boletus mushrooms.

Important: many believe that if the mushrooms are fried and also go to the soup, then they do not have to be boiled, as this is an additional heat treatment that can worsen the taste of the product. But this is not so - mushrooms are necessarily boiled, because during this process all toxins and harmful substances come out of them. How long to cook the mushrooms depends on what dish they go in, but the heat treatment should continue for at least 35 minutes.

Since these 2 types of forest fruits are somewhat different, they should be cooked differently. Consider the process of their cooking separately.

Recipe for fried boletus

Fried boletus is very tasty. They are cooked with potatoes, herbs, 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 correctly.

Advice: you can add vinegar to the pan so that the mushrooms do not turn black. It will take quite a bit - 1 tablespoon.

Ingredients

Servings: - +

Boletus 1 kg
Onion 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. Video recipe Print

Rate the article

Did you like the recipe?

Posh! Gotta fix it

Recipe for fried boletus with potatoes

Fried boletus is a little faster to make than boletus. 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 removing the foam. After that, the mushrooms are fried on the grill, in the oven and in other ways. Learn how to cook them in a pan.

Servings: 15

Time for preparing: 50 minutes

The energy value

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

Ingredients

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

Step by step cooking

We process mushrooms: wash and clean. Soak them in cold water for 60 minutes if possible. This is done to eliminate the possibility of boletus worminess.
Mushrooms cut 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.
We throw back the boletus on a sieve, and fill the pan with fresh water. Add mushrooms to it and fry for 5 minutes.
Now you can fry. Heat the pan, put the butter in it and melt it. Add mushrooms and fry for 20 minutes.
In a separate pan, fry the onion in oil.
Wash, peel, cut potatoes into strips. Add it, as well as onions to the mushrooms. After that, you need to fry the dish for 30 minutes.

Many more delicious and unusual dishes can be prepared from boletus and boletus: soups, sauces, pasta, salads, pies and others. Fried mushrooms have a special taste and pleasant aroma, especially if you make them with matching products: potatoes, herbs, cheese, vegetables. Bon appetit!

Boletus mushrooms are tender, almost “aristocratic” mushrooms, and this is due to the fact that they deteriorate very quickly. The peak of the highest juiciness and taste qualities of boletus boletus is reached on the 6-7th day after growth, then “aging” begins in the “noble” mushroom. It loses its elasticity and becomes more fibrous and hard. But, despite its perishable nature, boletus has many advantages. No wonder it is compared with porcini mushroom - one of the best and most delicious varieties of edible mushrooms. Hearty and nutritious boletus is great for cooking various mushroom dishes. Fried boletus mushrooms with potatoes look especially appetizing and elegant. These two main ingredients harmoniously complement each other and, with their unusual combination, make the mushroom dish truly royal. Ingredients for cooking boletus fried with potatoes:

onions - 2 pcs.;
allspice, tarragon, marjoram - 0.25 tsp each;
potatoes - 1 kg .;
boletus - 700 gr.;
greens, salt, sour cream - to taste;
vegetable oil - 4 tbsp. l.

The process of preparing mushroom fried delicacy begins with the selection of boletus. You need to select whole and ripe mushrooms. Then they must be washed in clean water and cleaned. Be sure to cut off the toughest parts on the legs of the boletus, and only then you can start slicing the mushrooms. Sliced \u200b\u200bpieces of "blackies" should be medium in size. Sliced \u200b\u200bmushrooms must be fried in hot oil. As soon as the smell of fried begins to come from the pan, potatoes can be added to the mushrooms. The form of slicing potatoes does not really matter, the main thing is that the sliced \u200b\u200bpieces are dry (you can dry it with a kitchen towel). The mushroom mass in the pan should be rarely and gently mixed, it is better to do this with a wooden spoon or spatula. 5 minutes before the end of cooking, in a mushroom dish you need to add onions (cut into half rings in advance) and mix it with the main mass. As soon as you see that the mushrooms and potatoes are “golden”, you will need to season them with salt and aromatic spices. Then mix everything gently, cover with a lid and remove from the stove. The product will be ready in a few minutes. To make the dish look even more appetizing, sprinkle the mushrooms fried with potatoes on top with chopped herbs and pour low-fat sour cream. The dish for the soul is ready! Eat this gourmet product with excellent appetite, and let fried boletus mushrooms with crispy potatoes become your signature treat!

We fry boletus 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 seriously the selection of these forest mushrooms. It is necessary to prepare such a dish from ripe products that are devoid of worms and rot. Send selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then proceed to cleaning. All hard and dark places are cut off from the legs. After that, the boletus can be cut into small pieces.
Heat a small portion of sunflower oil in a pan until hot, and then send chopped boletus there. They need to be browned well so that the characteristic smell of fried foods appears.
Peel the potatoes, then rinse under running water and pat dry with paper towels. Such a manipulation will achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and send to the frying surface.
You need to fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, free it from the husk and cut into thin half rings. Pour it into the pan, and then mix with the main mass. Fry with onions for 5 minutes.
When the potatoes and fried boletus become a pleasant ruddy color, you can generously flavor the dish with salt and your favorite spices. After that, it remains only to remove the pan from the heat and cover with a lid. If you want to not only fry boletus mushrooms with potatoes, but also serve them beautifully to the table, sprinkle the dish with chopped herbs and pour over sour cream. Bon appetit!

Stewed potatoes with forest mushrooms

Ingredients:

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

Cooking process:

To cook such mushrooms correctly, they must first be cleaned and washed well. The legs are separated from the caps, and then the top layer is removed from them. Each hat should be cut in half to check the products for the presence of worms. If problem areas are found, they must 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 or pot, pour a little sunflower oil into the bottom of the dish, and then pour in all the mushrooms. You need to fry the mushrooms in oil and your own juice for about an hour until a characteristic mushroom aroma appears.
Take care of cleaning the onions, wash them and cut them into thin slices, and then send them to the boletus. 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, mix the dish and simmer until tender.
The stew is ready when all the ingredients are soft and tender. To test doneness, remove a couple of potato slices from the ducklings. They should be easy to cut with a knife or fork. Try to cook boletus in this way, and you will fall in love with this recipe forever. 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 straws.
Pour a little vegetable oil into the bottom of the multicooker bowl, as the recipe calls for, and then put the chopped potatoes on top of it. Turn on the extinguishing mode for 40 minutes. The first half of this time will be spent on frying potatoes. At the same time, you need to salt the dish to taste. Stir the ingredients from time to time, but the food should be stewed under a closed lid. You also need to peel the onion and cut it into small cubes.
The potatoes will be ready in about 20 minutes, then they should be laid out in a deep plate. Pour a new portion of oil into the bowl, the operating mode should remain unchanged. When it warms up, pour the mushrooms and onions into the slow cooker, mix and fry until cooked, generously flavored with salt and spices.

General information about cooking boletus mushroom

Recipe #1

Recipe number 2: boletus in sour cream

We fry our mushrooms in sour cream

Fried mushrooms with potatoes

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

As the liquid evaporates, fry the mushrooms a little. Until lightly browned. And add finely chopped onion to it. Fry everything together until the onion softens a little.

Add diced potatoes. And increase the fire. Stir fry potatoes until lightly browned. When the potatoes are half cooked, 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. As it is covered with a crust, it can already be brought to readiness under the lid.

Enjoy!

tatiaz.livejournal.com

Primary processing

Before you start frying, boletus mushrooms are sorted out and discarded. The remaining mushrooms cut off damaged and contaminated places, as well as the lower parts of the legs with the ground.
Then they are washed under running water for five minutes and cut into small pieces. Mushrooms do not need to be soaked.
Washed mushrooms are dipped in boiling water, salt is added and simmered for 40 minutes. The foam that forms on the surface of the water during the cooking process is removed in a timely manner.
The heat-treated boletus is transferred to a colander to drain the water. Rinse them several times under running water.
After 15 minutes, the moisture remaining on the mushrooms is blotted with a paper towel.

Fried boletus with onions

This dish is considered a classic mushroom side dish recipe. For him you will need:

800 g peeled boletus
2 onions
Vegetable oil for frying
condiments
bunch of greenery

Preparation of fried boletus

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

2 kg. boiled boletus
A glass of vegetable oil
4 tbsp vinegar 9%
7 garlic cloves
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 a frying pan and continue to fry for another ten minutes, reducing the heat. At this time, the garlic and dill are finely chopped and mixed.
Fried mushrooms are removed from the heat and begin to lay out in jars. When the layer of mushrooms reaches 4 centimeters, spread a layer of garlic and dill on top. This is repeated until 3 centimeters remain to the top of the jar.
The remaining oil is poured into a heated pan, salted and diluted with vinegar. When the mixture boils, it is poured into a jar.
The resulting blanks are closed 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 garlic cloves
Greenery
Vegetable oil
Salt and pepper

While the mushrooms are cooking, the potatoes are peeled, washed and left for 20 minutes in water.
Heat the pan, put the mushrooms on it. Fry for 10 or 15 minutes until all the water has evaporated. After that, the mushrooms are transferred to a plate and set aside.
Remove excess moisture from potatoes with a paper towel. Pour vegetable oil into the pan and spread the potatoes.
When it is fried until half cooked, boletus is added to it. After 5 minutes, the fire is reduced and the mushrooms and potatoes are sprinkled with salt, as well as a mixture of garlic and pepper. All together fried over low heat until cooked.

Fried boletus with sour cream and onion

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

800 grams of boiled boletus
A glass of sour cream
1 head of onion
1 bay leaf
2 garlic cloves
Vegetable oil
Mixture of ground peppers

Mushrooms are fried in a pan.
When the moisture evaporates, add oil and fry for 10 minutes.
Then finely chopped onion is poured, fried until tender. Sour cream is mixed with peppers, salt and garlic.
The fire is reduced to medium, sour cream is added to the mushrooms with onions. Everything is mixed and simmered under the lid for 7 minutes.
Before turning off the fire under the pan, bay leaves are added to the dish.

Boletus fried in a slow cooker

Ingredients:

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

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

Recipes for cooking fried boletus are not laborious and even an inexperienced chef can do it.

How to fry boletus mushrooms with potatoes and lard

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

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

We fry dry boletus with potatoes and meat

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

How to cook boletus fried with potatoes on your own will tell a detailed description of the process.

Rinse the mushrooms, cover with warm water and leave overnight.
In the morning, drain the water, cover with 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, and put the onion in a pan, add oil and fry until golden.
Pour boiled mushrooms chopped into pieces, fry together for 20 minutes. on slow fire.
Separately, fry the potatoes in oil, cut into strips, combine with meat and mushrooms.
Stir, 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 squeeze 2-3 cloves into the dish before serving and mix.

How to cook salted boletus with fried potatoes

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

Use the step by step recipe for cooking fried potatoes with boletus.

Stewed boletus with potatoes and sour cream

700 g of potatoes and mushrooms;
3 onion heads;
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 a photo of cooking potatoes with boletus will help you do everything right.

After peeling, wash the potatoes and cut into large strips, put in a deep saucepan, pour a little oil, close the lid and cook for 20-25 minutes. on a small fire.
Fry the bacon pieces, chopped mushrooms, chopped onion in half rings and diced garlic in oil.
Put everything to the potatoes, salt, add bay leaf, peppercorns, mix.
Let it simmer for 10 minutes, pour in sour cream, mix thoroughly again and cook under a closed lid for another 10-15 minutes.
Decorate the dish with herbs and serve hot, spreading out in portioned plates.

How to cook boletus with potatoes and ketchup in a pan

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

How to cook boletus with potatoes in a pan, stewed with spicy ketchup, will tell a step-by-step description of the process.

Peel and cut onions, carrots, potatoes: onions in half rings, carrots in small cubes, potatoes in slices.
Wash the mushrooms after pre-cleaning, boil for 10 minutes. in salted water and put in a colander, let drain.
Pour 3 tbsp into a deep stewpan or duckling. l. oil and 50 ml of water, put the chopped potatoes, salt, cover and simmer for 20 minutes. on low fire.
Put the onion in a pan, pour a little oil, fry for 5-7 minutes, add carrots and mushrooms, mix.
Continue frying for 15 minutes, salt and pepper, mix.
Put everything in a duck bowl, pour a mixture of spicy ketchup and 1 tbsp on top. water.
Cover with a lid and simmer for 20 minutes. on low fire.
When serving, pour 2 tsp into each serving of potatoes with mushrooms. chopped greens.

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

Try to cook potatoes with boletus in the oven. As soon as everything starts to bake, the 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 provencal herbs;
1 small zucchini;
3 onion heads;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

Cooking boletus with potatoes in the oven will help a step-by-step description of the recipe.

Potatoes are peeled, washed and cut into large cubes.
Add turmeric, herbs, 3 cloves of crushed garlic, 2 tbsp. l. butter and salt to taste, mixed.
Prepared mushrooms are cut into pieces, fried in oil for 15 minutes.
Cover with a lid and cook for another 10 minutes, stirring occasionally.
Zucchini is cut into large circles, onion into 4-6 slices, salted and mixed with potatoes.
The baking dish is greased with oil, potatoes with vegetables are laid out,
Next, mushrooms are laid out, covered with foil for baking and put in the oven.
They are baked at a temperature of 200 ° C for 40 minutes, then the foil is removed, the tomatoes, cut into slices, are laid out on a dish, and baked 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 are a surprisingly 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 of cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greenery.

The recipe for cooking boletus 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 circles, wash well and fry in a separate pan until half cooked.
In oiled pots, first put the meat, then the onion cut into half rings, then the potatoes mixed with grated carrots.
Mushrooms after boiling, cut into pieces and fry in oil until golden brown.
Add crushed garlic, salt and ground pepper, mix and put on potatoes.
Mix sour cream, grated cheese, salt, beat with a whisk, pour the contents of the pots and put in a hot oven.
Bake 40-50 min. at a temperature of 180 ° C, when serving, pour a little chopped greens into each pot.

How to deliciously fry boletus with potatoes in a slow cooker

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

How to deliciously fry boletus with potatoes in a slow cooker, learn from the step-by-step description of the process.

Turn on the slow cooker and set the "Baking" mode, melt the butter, put the onion cut into thin rings and fry until golden brown, about 10 minutes.
Add sliced mushrooms, continue to fry for another 10 minutes.
Peel the potatoes, cut into strips, wash and put in a slow cooker.
Salt, add your favorite spices, mix gently with a wooden or plastic spoon.
Dilute the flour with water, beat with a whisk, pour in the milk, beat again.
Pour into potatoes with mushrooms, close the lid, turn on the "Extinguishing" mode for 40-50 minutes.
After the signal, open the lid, sprinkle with chopped herbs and close for 10 minutes so that the dish is infused.

23.07.2019

The benefits and harms of boletus with potatoes

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

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

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

Features of cooking boletus with potatoes

Cook. After a session of water procedures, removal of the base at the leg, the mushrooms are poured with cold water and boiled for a little less than an hour. It must be borne in mind that the amount of liquid should be twice as much as the weight of the mushroom mass. The soup with boletus boletus is especially loved by the people, in which potatoes are an indispensable ingredient.
Extinguish. Perhaps the most useful way to cook boletus with potatoes.
Bake, including making a variety of casseroles. There are many recipes for baked boletus with potatoes, such dishes will not be ashamed to be served on the festive table.
Prepare for the winter.

How to fry boletus with potatoes

Products used:

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

Cooking process:

The products must be cut: mushrooms - in neat medium-sized sticks, potatoes - in large slices, garlic - in thin slices, onions - in small cubes.
First of all, you need to fry the potatoes, add salt and spices, preferably not earlier than a couple of minutes before the absolute readiness of the product.
In another pan, fry the onion until golden brown, add the mushroom mass to it, keep it on high heat for half an hour, waiting for the absolute evaporation of the liquid.
Add garlic, salt, spicy seasonings to boletus mushrooms. Mix the aromatic mass thoroughly, leave in the pan for an additional five minutes.
Mix ready-made mushrooms with already fried potatoes, you can serve food with fresh vegetables, pickles.

Boletus mushrooms: the subtleties of preparing for heat treatment

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

Mushrooms scrupulously sort out, relieving each of the dark place at the root.
Cut the mushroom caps, checking for the presence of worms and other insects.
Dark places must be cut off, mushrooms with an excess number of pests should be removed.

Cooking tricks: how to make boletus tastier and crispy potatoes?

It is undesirable to salt the mushrooms immediately after they are on the surface of the pan. Then they will begin to flow abundantly with juice, they will be anhydrous, dry.
Fans of stewed mushrooms during the frying process can cover the pan with a lid, cooking should take place on low heat.
To create an appetizing crust in boletus mushrooms, on the contrary, you do not need to cover the container; after absolute evaporation of moisture, mushrooms should be fried over medium heat.
It is desirable to bring potatoes to readiness in a bowl with a flat bottom, a frying pan can be cast iron or ceramic.
A crispy skin is formed after removing excess starch, for this you need to keep the potatoes in cool water for about an hour.

Boletus mushrooms are tasty and healthy mushrooms. Even the most inexperienced mushroom pickers can easily distinguish them from others by their characteristic dark brown hat and thick stem covered with characteristic brown scales.

You can collect boletus almost the entire warm season. They appear immediately after the bird cherry blooms and “crawl out” of the ground until the first October frosts. You can find butterflies in light deciduous forests, often in birch forests. Hence, by the way, their main name - boletus.

Ingredients:

Boletus mushrooms

Onion

Garlic

Salt

How to fry boletus

1 . Clean mushrooms from forest debris and earth, rinse and dry on a rag.

2 . Cut the mushrooms into slices, 0.5-0.7 ml thick. If your mushrooms are small, try to cut them, capturing the hat and leg, so that the boletus mushrooms look more appetizing in the finished dish.

3 . Saute garlic cloves in hot vegetable oil until golden brown. Take out the garlic. On the resulting fragrant garlic oil, we will fry the boletus - this is one of the secrets of delicious cooking mushrooms.

4 . Put the mushrooms in the pan and fry under the lid, over medium heat, until the liquid has completely evaporated.

5. Peel the onion and cut into thin half rings.

6 . Add the onion to the mushrooms, stir, increase the heat and fry until the onion is cooked.

Delicious fried boletus mushrooms are ready

Bon appetit!

The subtleties of preparing boletus for frying

Fresh boletus do not require any special pre-frying preparation. It is enough to wash them from the earth, dirt and forest debris. Although, there are still some nuances.

It’s worth starting with the most important issue - soaking. To wet or not to wet boletus before frying? Here the opinions of different experts diverge. Someone believes that this is not at all necessary, while others insist not only on soaking, but also on boiling mushrooms before frying. What can be said about this? As usual, both sides are right. If the boletus is collected independently, then it is enough to simply wash them. If the origin of the mushrooms is unknown, then it makes sense to play it safe and soak the butternut squash in salted water, or better, boil it slightly. In this way, poisoning can be avoided.

There is another situation in which boletus should be soaked and boiled. The fact is that in the process of heat treatment, the pasta darkens, which somewhat spoils the aesthetic appearance of the finished dish. Dealing with this "trouble" is quite simple. To do this, pour the mushrooms with water, bring to a boil, remove the foam, pour a little citric acid into the saucepan and cook for about 20 minutes. After that, put the boletus mushrooms in a colander and let the liquid drain. Mushrooms prepared in this way can be fried immediately, or they can be packaged in bags and sent to the freezer until “better times”.

What else is worth paying attention to is the color of the legs and the size of the boletus. The older the mushroom, the larger it is and the darker its leg. There is nothing wrong with that, of course. It’s just that the legs of old mushrooms are quite tough and it’s better not to use them for frying. But throwing away this part of the fungus is also not worth it. They can be frozen or dried. In winter, you can cook a wonderful broth from such blanks. Or you can simply grind the dried legs into powder and use as a fragrant seasoning.

And the last. It is advisable to cook boletus immediately after harvest. Otherwise, they will simply deteriorate.

Boletus fried with potatoes

Many people love this dish. And it's incredibly easy to prepare. Moreover, for frying, you can use both fresh boletus and frozen. In addition to mushrooms, for this family dinner you will need onions, salt, oil and, of course, potatoes.

Immediately advice: if it is supposed to fry frozen mushrooms, then you should not defrost them. It is better to immediately put the product in the pan.

So let's get started. Pour a little oil into the pan. When it warms up, put the boletus into the pan, reduce the heat to a minimum, cover with a lid and cook for 20 minutes, stirring occasionally. It is worth knowing that mushrooms release a large amount of liquid and will be stewed rather than fried. So after 20 minutes, remove the lid and fry the mushrooms until most of the moisture has evaporated.

After that, finely chopped onions can be added to the mushrooms. You need to fry everything together until the onion becomes soft. Now you can put the potatoes, previously cut into cubes, in the pan. After that, the fire must be immediately increased so that the potatoes are slightly browned. Then the fire must be reduced to medium and cook the dish until the potato wedges are covered with a crust. Now it remains to bring the dish to readiness on a minimum fire. Serve fried boletus with potatoes better hot.

Fried boletus, recipe with onions

Boletus mushrooms fried with potatoes are extremely tasty. But the true "classic" of Russian cuisine can be considered these mushrooms fried with onions. By the way, this dish may well be consumed even by those people who actively monitor their weight. After all, its calorie content does not exceed 50 kcal.

To prepare such a lunch / dinner, you only need the mushrooms themselves, onions, salt and oil.

Heat the oil well in a frying pan and put the boletus there. When the mushrooms are lightly fried and release moisture, you can add onion sliced \u200b\u200bin half rings or quarter rings to them. After that, the onion-mushroom mixture should be lightly salted and fried until all the liquid evaporates and the onion becomes soft and golden. That's it, a chic lunch or dinner is ready! You can serve potatoes or buckwheat as a side dish. Although rice, and vegetable salads, and pasta will go.

Boletus and boletus in a pan with sour cream

But for the preparation of fried boletus with sour cream, in addition to the mushrooms themselves, onions, salt and butter, you will also need sour cream, carrots and parsley.

You should also start cooking this dish by heating the oil. After that, finely chopped onions and carrots should be put in the pan. If desired, carrots can not be cut, but rubbed on a large shredder. When the vegetables are fried until soft, chopped boletus can be added to them. The contents of the pan should be immediately salted and covered with a lid to simmer for about 20 minutes, stirring regularly. Then you can add sour cream to the pan and continue to simmer the dish for another 15 minutes, continuing to stir it about once every 5 minutes. At the end of the process, you need to add greens to the mushrooms and mix thoroughly again. Ready-made boletus with sour cream is best served with boiled potatoes. In general, they go well with young potatoes.

Fried mushrooms for the winter

Paradoxical as it may seem, but fried boletus mushrooms can not only be eaten right away, but also prepared for the winter. The preservation process is in many ways similar to the preparation of these mushrooms with onions. However, there are still differences.

To begin with, the mushrooms must be washed and cut into fairly large pieces. After that, they must be fried in a pan in hot oil. You don't need to pour a lot of oil. For 1.5 kg of fresh boletus, 1 tablespoon of this product is enough. To the fried mushrooms, add the onion cut into half rings and salt at the rate of 1 tablespoon per 1.5 kg of fresh mushrooms. You need to simmer future canned food over medium heat until the volume of mushrooms decreases and the oil begins to separate. Once this has happened, the contents of the pan can be laid out in jars and rolled up with lids. It is necessary to store fried boletus for the winter in a cool place - a cellar or a refrigerator.

Video recipe

Boletus (boletus) mushrooms
Onion
Garlic
Salt

How to fry boletus with onions

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

3 . Take out the garlic and put the mushrooms into the pan. Cover with a lid and put on medium heat. After a while, the boletus secrete juice. You need to wait for the liquid to boil away.

4 . Then add the chopped onion to the mushrooms. Salt, mix and fry until the onion is cooked.

Delicious fried boletus with onions are ready

Bon appetit!

General rules for frying boletus

By the way, it is best to fry mushrooms in a good old cast-iron pan. But this is not a dogma. Modern utensils can also be used.

Well, now it's time to go directly to the recipes for frying boletus and boletus. Thankfully, there are plenty of them.

Boletus fried with onions

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 with onions.

Boletus fried with sour cream

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

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

Boletus fried with boletus and potatoes

Potatoes with boletus and boletus must be served hot. This amazingly tasty dish will surely delight all households, so: bon appetit!

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

We fry boletus with potatoes

Ingredients:

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

Cooking process:

You need to fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, free it from the husk and cut into thin half rings. Pour it into the pan, and then mix with the main mass. Fry with onions for 5 minutes.

Stewed potatoes with forest mushrooms

Ingredients:

boletus - 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:

General information about cooking boletus mushroom

Recipe #1

Recipe number 2: boletus in sour cream

We fry our mushrooms in sour cream

Fried mushrooms with potatoes

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

As the liquid evaporates, fry the mushrooms a little. Until lightly browned. And add finely chopped onion to it. Fry everything together until the onion softens a little.

Enjoy!

tatiaz.livejournal.com

Primary processing

Before you start frying, boletus mushrooms are sorted out and discarded. The remaining mushrooms cut off damaged and contaminated places, as well as the lower parts of the legs with the ground.
Then they are washed under running water for five minutes and cut into small pieces. Mushrooms do not need to be soaked.
Washed mushrooms are dipped in boiling water, salt is added and simmered for 40 minutes. The foam that forms on the surface of the water during the cooking process is removed in a timely manner.
The heat-treated boletus is transferred to a colander to drain the water. Rinse them several times under running water.
After 15 minutes, the moisture remaining on the mushrooms is blotted with a paper towel.

Fried boletus with onions

This dish is considered a classic mushroom side dish recipe. For him you will need:

800 g peeled boletus
2 onions
Vegetable oil for frying
condiments
bunch of greenery

Preparation of fried boletus

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

2 kg. boiled boletus
A glass of vegetable oil
4 tbsp vinegar 9%
7 garlic cloves
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 a frying pan and continue to fry for another ten minutes, reducing the heat. At this time, the garlic and dill are finely chopped and mixed.
Fried mushrooms are removed from the heat and begin to lay out in jars. When the layer of mushrooms reaches 4 centimeters, spread a layer of garlic and dill on top. This is repeated until 3 centimeters remain to the top of the jar.
The remaining oil is poured into a heated pan, salted and diluted with vinegar. When the mixture boils, it is poured into a jar.
The resulting blanks are closed 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 garlic cloves
Greenery
Vegetable oil
Salt and pepper

While the mushrooms are cooking, the potatoes are peeled, washed and left for 20 minutes in water.
Heat the pan, put the mushrooms on it. Fry for 10 or 15 minutes until all the water has evaporated. After that, the mushrooms are transferred to a plate and set aside.
Remove excess moisture from potatoes with a paper towel. Pour vegetable oil into the pan and spread the potatoes.
When it is fried until half cooked, boletus is added to it. After 5 minutes, the fire is reduced and the mushrooms and potatoes are sprinkled with salt, as well as a mixture of garlic and pepper. All together fried over low heat until cooked.

Fried boletus with sour cream and onion

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

800 grams of boiled boletus
A glass of sour cream
1 head of onion
1 bay leaf
2 garlic cloves
Vegetable oil
Mixture of ground peppers

Mushrooms are fried in a pan.
When the moisture evaporates, add oil and fry for 10 minutes.
Then finely chopped onion is poured, fried until tender. Sour cream is mixed with peppers, salt and garlic.
The fire is reduced to medium, sour cream is added to the mushrooms with onions. Everything is mixed and simmered under the lid for 7 minutes.
Before turning off the fire under the pan, bay leaves are added to the dish.

Boletus fried in a slow cooker

Ingredients:

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

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

Recipes for cooking fried boletus are not laborious and even an inexperienced chef can do it.

How to fry boletus mushrooms with potatoes and lard

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

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

We fry dry boletus with potatoes and meat

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

How to cook boletus fried with potatoes on your own will tell a detailed description of the process.

Rinse the mushrooms, cover with warm water and leave overnight.
In the morning, drain the water, cover with 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, and put the onion in a pan, add oil and fry until golden.
Pour boiled mushrooms chopped into pieces, fry together for 20 minutes. on slow fire.
Separately, fry the potatoes in oil, cut into strips, combine with meat and mushrooms.
Stir, 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 squeeze 2-3 cloves into the dish before serving and mix.

How to cook salted boletus with fried potatoes

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

Use the step by step recipe for cooking fried potatoes with boletus.

Stewed boletus with potatoes and sour cream

700 g of potatoes and mushrooms;
3 onion heads;
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 a photo of cooking potatoes with boletus will help you do everything right.

After peeling, wash the potatoes and cut into large strips, put in a deep saucepan, pour a little oil, close the lid and cook for 20-25 minutes. on a small fire.
Fry the bacon pieces, chopped mushrooms, chopped onion in half rings and diced garlic in oil.
Put everything to the potatoes, salt, add bay leaf, peppercorns, mix.
Let it simmer for 10 minutes, pour in sour cream, mix thoroughly again and cook under a closed lid for another 10-15 minutes.
Decorate the dish with herbs and serve hot, spreading out in portioned plates.

How to cook boletus with potatoes and ketchup in a pan

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

How to cook boletus with potatoes in a pan, stewed with spicy ketchup, will tell a step-by-step description of the process.

Peel and cut onions, carrots, potatoes: onions in half rings, carrots in small cubes, potatoes in slices.
Wash the mushrooms after pre-cleaning, boil for 10 minutes. in salted water and put in a colander, let drain.
Pour 3 tbsp into a deep stewpan or duckling. l. oil and 50 ml of water, put the chopped potatoes, salt, cover and simmer for 20 minutes. on low fire.
Put the onion in a pan, pour a little oil, fry for 5-7 minutes, add carrots and mushrooms, mix.
Continue frying for 15 minutes, salt and pepper, mix.
Put everything in a duck bowl, pour a mixture of spicy ketchup and 1 tbsp on top. water.
Cover with a lid and simmer for 20 minutes. on low fire.
When serving, pour 2 tsp into each serving of potatoes with mushrooms. chopped greens.

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

Try to cook potatoes with boletus in the oven. As soon as everything starts to bake, the 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 provencal herbs;
1 small zucchini;
3 onion heads;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

Cooking boletus with potatoes in the oven will help a step-by-step description of the recipe.

Potatoes are peeled, washed and cut into large cubes.
Add turmeric, herbs, 3 cloves of crushed garlic, 2 tbsp. l. butter and salt to taste, mixed.
Prepared mushrooms are cut into pieces, fried in oil for 15 minutes.
Cover with a lid and cook for another 10 minutes, stirring occasionally.
Zucchini is cut into large circles, onion into 4-6 slices, salted and mixed with potatoes.
The baking dish is greased with oil, potatoes with vegetables are laid out,
Next, mushrooms are laid out, covered with foil for baking and put in the oven.
They are baked at a temperature of 200 ° C for 40 minutes, then the foil is removed, the tomatoes, cut into slices, are laid out on a dish, and baked 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 are a surprisingly 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 of cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greenery.

The recipe for cooking boletus 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 circles, wash well and fry in a separate pan until half cooked.
In oiled pots, first put the meat, then the onion cut into half rings, then the potatoes mixed with grated carrots.
Mushrooms after boiling, cut into pieces and fry in oil until golden brown.
Add crushed garlic, salt and ground pepper, mix and put on potatoes.
Mix sour cream, grated cheese, salt, beat with a whisk, pour the contents of the pots and put in a hot oven.
Bake 40-50 min. at a temperature of 180 ° C, when serving, pour a little chopped greens into each pot.

How to deliciously fry boletus with potatoes in a slow cooker

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

How to deliciously fry boletus with potatoes in a slow cooker, learn from the step-by-step description of the process.

Turn on the slow cooker and set the "Baking" mode, melt the butter, put the onion cut into thin rings and fry until golden brown, about 10 minutes.
Add sliced mushrooms, continue to fry for another 10 minutes.
Peel the potatoes, cut into strips, wash and put in a slow cooker.
Salt, add your favorite spices, mix gently with a wooden or plastic spoon.
Dilute the flour with water, beat with a whisk, pour in the milk, beat again.
Pour into potatoes with mushrooms, close the lid, turn on the "Extinguishing" mode for 40-50 minutes.
After the signal, open the lid, sprinkle with chopped herbs and close for 10 minutes so that the dish is infused.

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 seriously the selection of these forest mushrooms. It is necessary to prepare such a dish from ripe products that are devoid of worms and rot. Send selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then proceed to cleaning. All hard and dark places are cut off from the legs. After that, the boletus can be cut into small pieces.
Heat a small portion of sunflower oil in a pan until hot, and then send chopped boletus there. They need to be browned well so that the characteristic smell of fried foods appears.
Peel the potatoes, then rinse under running water and pat dry with paper towels. Such a manipulation will achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and send to the frying surface.
You need to fry the mushrooms until cooked, gently stirring the food with a spoon or wooden spatula. Take the onion, free it from the husk and cut into thin half rings. Pour it into the pan, and then mix with the main mass. required within 5 minutes.
When the potatoes and fried boletus become a pleasant ruddy color, you can generously flavor the dish with salt and your favorite spices. After that, it remains only to remove the pan from the heat and cover with a lid. If you want to not only fry boletus mushrooms with potatoes, but also serve them beautifully to the table, sprinkle the dish with chopped herbs and pour over sour cream. Bon appetit!

Stewed potatoes with forest mushrooms

Ingredients:

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

Cooking process:

To cook such mushrooms correctly, they must first be cleaned and washed well. The legs are separated from the caps, and then the top layer is removed from them. Each hat should be cut in half to check the products for the presence of worms. If problem areas are found, they must 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 or pot, pour a little sunflower oil into the bottom of the dish, and then pour in all the mushrooms. You need to fry the mushrooms in oil and your own juice for about an hour until a characteristic mushroom aroma appears.
Take care of cleaning the onions, wash them and cut them into thin slices, and then send them to the boletus. 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, mix the dish and simmer until tender.
The stew is ready when all the ingredients are soft and tender. To test doneness, remove a couple of potato slices from the ducklings. They should be easy to cut with a knife or fork. Try to cook boletus in this way, and you will fall in love with this recipe forever. 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 straws.
Pour a little vegetable oil into the bottom of the multicooker bowl, as the recipe calls for, and then put the chopped potatoes on top of it. Turn on the extinguishing mode for 40 minutes. The first half of this time will be spent on frying potatoes. At the same time, you need to salt the dish to taste. Stir the ingredients from time to time, but the food should be stewed under a closed lid. You also need to peel the onion and cut it into small cubes.
The potatoes will be ready in about 20 minutes, then they should be laid out in a deep plate. Pour a new portion of oil into the bowl, the operating mode should remain unchanged. When it warms up, pour the mushrooms and onions into the slow cooker, mix and fry until cooked, generously flavored with salt and spices.

Traditional native Russian dish - potatoes with mushrooms. The side dish is hearty and very nutritious. Boletus boletus go especially well with potatoes. When properly prepared, they are very tender and soft. Learn how to cook this delicious dish with the help of photo and video recommendations.

How to choose boletus

These mushrooms are widely distributed throughout the forest belt of Russia, Belarus, Ukraine and Moldova. They grow in open forest edges where there are fewer trees and more sunlight. The mushroom can be easily distinguished: it has a characteristic brown cap. To the touch it is dry, not oily, elastic. When broken, a fresh mushroom will emit some kind of crunch.

To distinguish an old specimen from a fresh mushroom, look under the cap of the boletus. If the layers are even and white, then the mushroom is good. If the color under the hat is gray, then the mushroom is toxic, it has been growing for a long time. Don't put it in the basket.

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

Another distinguishing feature is not too thick, like, for example, a boletus mushroom, leg. In boletus mushrooms, mushroom scales are clearly visible on the leg.

How to prepare boletus

A freshly picked basket with forest gifts must be immediately sorted out. For cooking, only dense, whole specimens without signs of damage and rot are suitable.

Important: You can store freshly harvested forest crops for no more than 12 hours. After the mushrooms begin to deteriorate and can cause poisoning.

How to prepare mushrooms:

Treat each mushroom separately. Clean the hat with a small kitchen knife. Scratch your leg too.
Check mushrooms for worms. The preparation of wormy fruits is out of the question.
Soak prepared and selected forest gifts in salted water for half an hour.
Then drain the liquid, and rinse the contents well under running water.
Next, the boletus must be boiled in salted water. How much to cook? The cooking process over medium heat takes 30 to 40 minutes.
After the mushrooms, fold in a colander and leave for 15 minutes to glass the liquid. Now you can cook different dishes with the delicacy.

Fried boletus mushrooms with Siberian potatoes

The traditional Siberian delicacy "Zharekha" is cooked in unrefined sunflower oil. It is correct to fry mushrooms in one pan, and potatoes in another. If you fry a vegetable with boletus mushrooms, then the mushrooms will release water, which will make the potatoes soft and overly loose.

Ingredients

Servings: - + 6

medium potatoes 8 pcs.
boletus 300 g
onion 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

Free the potatoes from the skin. Get rid of the "eyes". Cut the vegetable into even slices. The shape should not be too thin.

Divide prepared and peeled mushrooms into four parts. You don't need to cut it smaller. Only medium-sized pieces will allow you to appreciate the interesting taste of the dish.

Remove the husk 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, send the potatoes to fry on one of them, onions on the other. Fry, stirring occasionally.

When the potatoes are golden brown, put out the fire and set the workpiece aside.

The onion should also be a nice golden hue. Then add boletus to the contents of the second 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 elapsed, put out the gas, cover the pan with a lid and let the delicacy brew and gain flavor.

Fried boletus with potatoes and lard

A tastier dish is obtained in the oven. As dishes, it is better to use a cast-iron cauldron or other container with thick walls.

Servings: 6

Time for preparing: 40 minutes

caloric content - 154.4 kcal;
proteins - 2.1 g;
fats - 11 g;
carbohydrates - 11.8 g.

Ingredients

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

Step by step cooking

Salo should be cut into even neat cubes of small sizes. Peel and chop the onion.
Carrots and potatoes should be freed from the peel, grate carrots into strips, and potato fruits into slices.
Fry the salo until golden brown in a pan without adding sunflower oil. Send onions and carrots there. Simmer over medium heat, stirring regularly for 10 minutes.
Next, add boletus. Continue cooking without lowering the heat for another 20 minutes.
Pour vegetable oil into the cauldron, put potatoes, a few leaves of parsley. Mix contents with mushroom fried. Salt, pepper to taste.
Send to the oven at a temperature of 200 degrees for 40 minutes.

Fried boletus with potatoes and meat

Try to cook a side dish with chicken and mushrooms. To prevent the dish from turning out dry, you can add a few tablespoons of meat broth.

Servings: 7

Time for preparing: 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 pieces;
onions - 2 pcs.;
boletus - 400 g;
sunflower oil - 50 ml;
chicken broth - 200 ml;
salt - to taste;
dry chopped oregano - 1 pinch.

Step by step cooking

Fry the peeled and chopped onion in sunflower oil until golden, add the boletus sliced \u200b\u200bin slices. Simmer over medium heat until all liquid has evaporated.
Next, add the chicken meat to the ingredients. Continue cooking, stirring occasionally, for another 13-15 minutes. Then put out the fire.
In a separate frying pan in sunflower oil, fry the peeled and diced potatoes until golden brown. Add a bay leaf to the vegetable.
Mix the ingredients in any of the pans, add the chicken broth. Salt and add dry chopped oregano and a little ground pepper. Mix the contents well.
After 20 minutes, the fire can be extinguished. Cover the dish with a lid and leave to pick up the aroma for another 10-15 minutes.

Fried salted boletus with potatoes

A lean side dish will be an excellent hearty snack. It is recommended to serve the dish with salted tomatoes, sauerkraut, as well as pies or vertuts.

Servings: 4

Time for preparing: 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 - 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 cooking

Remove the husk 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, send the onion slices to fry until golden. Stir the product regularly while frying.
Pour out the liquid from the jar of salted boletus. Rinse the mushrooms under running water. Drain for a minute in a colander to make the liquid glass, add the mushrooms to the onion. Continue cooking for another 20-25 minutes without lowering the temperature.
Cut off the peel from potatoes, do not use rotten and spoiled fruits. Wash the vegetable and cut into strips.
Pour vegetable oil into a separate 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. Salt, if desired, you can add a little seasoning - it will enhance the aroma and add spice to the delicacy, pepper. Continue cooking for another 12-15 minutes with regular stirring.

Fried boletus with potatoes and sour cream

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

Servings: 6

Time for preparing: 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 cooking

Fry the boletus in vegetable oil until golden brown (it will take 20-25 minutes). Remember to stir the contents regularly.
Next, add peeled and sliced \u200b\u200bpotatoes or slices. Mix the ingredients well and continue cooking for another 15 minutes.
At this time, peel and cut the onion into neat half rings, send it to the pan. Fry with the rest of the ingredients until the entire contents of the pan are covered with a pleasant golden brown.
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 on the table.

Fried boletus with potatoes and ketchup

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

Servings: 6

Time for preparing: 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 - 300 g;
fresh dill - 1 bunch;
bay leaf - 3 pcs.

Step by step cooking

Peel the skin thinly from the potato. Wash the fruits and cut into equal strips.
Remove the husk from the onion. Form for frying - thin half rings. Clean the garlic from the husk.
Place two pans of 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, put the prepared and cut into slices mushrooms. Stir.
Meanwhile, simmer the potatoes in another pan. Add the bay leaf and turn the vegetable regularly with a wooden spatula so that the frying is even.
Send onions with mushrooms to potatoes. Mix content. Salt, add ground pepper if desired.
Next, pour the ketchup and spread the mass over the entire contents of the pan. Reduce the fire. Cover with a lid and leave to simmer for 10 minutes.
Sprinkle with fresh green dill.

Fried boletus with potatoes in the oven

To make the potatoes soft, and the mushrooms juicy and crispy, you need to cook the side dish in a baking sleeve. 10 minutes before the end of cooking, the sleeve must be pierced with a fork so that the treat is covered with a ruddy appetizing crust.

Servings: 5

Time for preparing: 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 cooking

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

Fried boletus with potatoes in pots

In order to diversify and "refresh" the recipe, try adding carrots, tomatoes and red bell peppers to potatoes.

Servings: 8

Time for preparing: 45-50 minutes

Energy value of the product

caloric 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 pieces;
ground black pepper - to taste.

Step by step cooking

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

Fried boletus with potatoes in a slow cooker

Roast can be served as an independent dish. A hearty and nutritious lunch will be complemented by pickles: sauerkraut, pickled tomatoes or cucumbers.

Servings: 4

Time for preparing: 20 minutes

Energy value of the product

caloric 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 - 200 g;
sunflower oil - 25 ml;
salt - to taste;
pepper - to taste;
green onions - 1 bunch.

Step by step cooking

Remove the husk from the onion and cut the vegetable into thin half rings. Cut the boletus into several pieces. Small specimens can be stewed whole.
Peel potatoes and cut into slices.
Pour sunflower oil into the multicooker bowl. Set the "Baking" mode or alternative to it for 45 minutes.
Add onion and boletus. Fry with the lid of the unit open for 20 minutes.
After that, send the potatoes, salt, pepper and cook with the lid closed until the end of the set time.
Garnish with chopped green onions before serving.

In order to cook a variety of delicious dishes with potatoes and onions, you do not need to fantasize and refine yourself a lot. It is enough to follow our simple and affordable recipes. Step-by-step instructions will allow you to make a delicious dinner even for beginners or inexperienced housewives. Enjoy your meal!

Categories

Popular