Fried or stewed potatoes with mushrooms in a slow cooker (Panasonic, Redmond, Polaris, Scarlet, Mulinex, Vitek and other models) are easy to prepare, but it turns out delicious. It can be served as an independent dish, or as a side dish for meat. Try cooking in the slow cooker.
Ingredients for potatoes with mushrooms in a slow cooker:
- 1.5 kg of potatoes;
- 500 g mushrooms;
- 1 onion;
- 4 tablespoons of sunflower oil;
- salt and pepper;
- parsley and dill.
Potatoes with mushrooms in a slow cooker: a step-by-step recipe for preparing a delicious dish
How to cook delicious potatoes with mushrooms in a slow cooker? Any mushrooms are suitable for cooking potatoes with in a slow cooker. Using dried mushrooms they should be soaked in hot water for 40 minutes.
Scald mushrooms with boiling water and rinse under running cold water. Cut off the ends of the legs. Place in a sieve to drain excess water. Mushrooms cut into large thin pieces.
In what mode (program) to cook and how much to cook potatoes and mushrooms in a slow cooker. In the oil heated on the baking / frying program, put the mushrooms. Fry until half cooked for 10-15 minutes. Set the “Baking” mode time to 65 minutes immediately. Add chopped onion. Salt and stir. Close the lid.
Potatoes with mushrooms in a slow cooker recipe video
Not a single table is complete without potatoes. It is good and fried, and boiled, and baked, and in the form of mashed potatoes. And what a delicious potato with fragrant mushrooms! I share a recipe for a slow cooker.
Recipe for fragrant potatoes with mushrooms in a slow cooker
Ingredients
- potatoes - 700 g;
- champignons - 200 g;
- onion - 1 pc.;
- sunflower oil - 3 tbsp. l.;
- water or broth - 100 g;
- salt, spices - to taste.
Cooking time: 50 minutes;
Servings Per Container: 4;
The cuisine is Russian.
Step by step cooking
1. My mushrooms and cut into cubes. Wash potatoes, peel and cut into slices. 
Other mushrooms are also suitable for this dish: forest mushrooms, boletus, chanterelles.
2. Peel the onion and cut into rings or half rings. 
3. Put chopped vegetables and mushrooms into the multicooker bowl. 
4. Add salt, black and red pepper and your favorite seasoning. Pour in sunflower oil. 
To give potatoes an appetizing amber color, use turmeric or curry on the tip of a knife.
5. Pour half a glass of water or broth. I had chicken broth ready, I added it, but I usually fill it with cold water. 
The broth can be taken both meat and vegetable.
6. Mix everything well. On the slow cooker, set the "Baking" mode for 40 minutes. 
7. At the end of the regime, let it stand for 5 minutes with the lid closed, then take out the multicooker bowl so that the potatoes do not steam too much. 
8. Arrange on plates and serve the dish hot, sprinkled with herbs. Bon appetit! 
The combination of potatoes with fragrant mushrooms gives amazing taste. In a slow cooker, all this is well simmered and soaked in broth. Here it is only important not to overcook the dish so that the ingredients do not turn into mashed potatoes.
Time: 60 min.
Servings: 3-4
Difficulty: 2 out of 5
Incredible delicious recipe potatoes with mushrooms and cream sauce in a slow cooker
Stewed potatoes with mushrooms - what's so special about this dish? Indeed, such recipes are neither festive nor particularly complex, requiring certain culinary skills and abilities from the hostess.
But this is exactly what they are remarkable for: the dish becomes available! Even a novice cook can cook it.
And since the list of ingredients is extremely simple, buying all the products is a trifling matter. Kitchen appliances will also help (of course, we are talking about our favorite slow cooker). So down with doubts, for dinner there will be potatoes with mushrooms in a slow cooker.
Despite the seeming simplicity and unpretentiousness of food, recipes for potatoes with mushrooms are respected by both adults and children.
The dish may well be a full-fledged second course, and this is in the complete absence of meat components. The whole “trick” is that mushrooms are a source of protein.
And if there is a bowl of such a treat on your table (it doesn’t matter, with forest mushrooms or champignons), no one will remember the meat.
That is why potatoes with mushrooms in a slow cooker are a great idea for a lenten menu. Such recipes are also valuable for those who do not consume animal products, not only in fasting.
Nevertheless, so that at the sight of our masterpiece, completely simple and uncomplicated village recipes are not remembered (after all, every housewife wants the dish to cause, if not admiration, then at least approval and a desire to take additives), we will “dilute” the common folk tandem with creamy sauce.
Such a small addition - and the dish will be perceived by your home not as another “lunch” option, but as a kind of yummy that you will be asked to cook again and again.
The choice of the main component - mushrooms - must be approached deliberately. The taste of your food will depend on this. The most interesting recipes are those in which stewed potatoes are stewed with forest mushrooms.
White, butter, mushrooms, even ordinary mushrooms - all of them will enrich your dish with simply breathtaking smells. But it is not always possible to find a package of frozen forest mushrooms in the distribution network, and not everyone likes to collect them on their own.
And many, frankly, are afraid that, together with a fragrant edible fungus, a toadstool can get into the basket, and then onto the table.
And then the meal will end very badly. If you didn’t manage to buy forest mushrooms, or now it’s not the season, feel free to buy champignons (as we did). They are not as fragrant, but they are available all year round, and you don’t have to worry about food safety.
Step 1
Wash mushrooms. Clean the caps and legs if necessary. Finely chopped champignons are not worth it: in the process of frying, they give off a lot of water and decently decrease in size.
Therefore, in order to get meaty juicy slices on the plate, it is better to cut the main component into plates of medium width. Chop the onion into cubes.
All recipes for stewed potatoes are advised to cook the roast first, which we will do. Pour vegetable oil into the bowl, set the “Baking” or “Frying” program. Wait a couple of minutes for the oil to heat up, then add the onions. Fry it for ten minutes.
Step 2
Add chopped mushrooms to the onions, continue to fry them with onions for another five minutes. During this time, the mushrooms will release juice and darken - this is a signal that you can add a pinch of salt and a piece of butter.
After all the manipulations performed, you will need another five minutes for the frying to “reach” the desired condition. After that, the device should be turned off, otherwise the mushrooms and onions will overcook.
First, it will be a great addition to cream sauce, and secondly, mushrooms and onions fried in butter acquire a characteristic sweetish note.
Step 3
Peel potatoes, cut into large cubes. Add to multicooker bowl.
Recipes recommend: to prepare a dish whose texture is tender and silky, it is best to choose starchy potatoes. In the process of cooking, such tubers boil soft, becoming soft and absorbing mushroom juice and sauce.
Step 4
Add cream, half a glass of warm water, salt, pepper and any spices to your taste to the bowl.
Step 5
Turn on the “Extinguishing” mode. The slow cooker will have time to cook potatoes with champignons in 40 minutes, so if your model does not have the function of manually setting the time, you need to note the required time after which the device must be turned off.
The only way to tell if a stew is done is by the taste. Open the lid of the multicooker, take out a small piece and evaluate its consistency.
If the potatoes are hard, hold them still in the selected multicooker mode. And in the case when the tubers are already boiled and are easily wrinkled with a fork, the device can be safely turned off.
Little trick: if the contents of the bowl are not stirred during the entire cooking time, the potato pieces will remain intact. Did you open the lid and stir? Then the potatoes will crumble.
The dish turns out quite juicy and soft, without the need for additional sauces or dressings. Of course, if you are fasting or a vegetarian, you should refrain from adding cream and butter. In this case, limit yourself to water, increasing its amount accordingly.
See another version of this dish:
Cooking stewed potatoes with mushrooms in a slow cooker will not take much time, but it will turn out very tasty, fragrant and healthy dish. There are many recipes, so you can choose the best one that will appeal to all family members. Perhaps it will become any dish that will be delighted not only by households, but also by guests. Moreover, any of the recipes below can be modified at your own discretion by adding the necessary ingredients to it.
Stewed potatoes with mushrooms will be the most useful food when cooking in a slow cooker.
Cooking stewed potatoes in a slow cooker
The recipe below is the simplest. It requires a minimum of ingredients and cooking time, and the output will be an amazing dish. It can be cooked even in fasting. For cooking you will need the following ingredients:
Basic ingredients for stewing: potatoes, mushrooms, seasonings, oil.
- 10 medium tubers;
- 300 g of champignons;
- 2 medium onions;
- 350 ml of water;
- 20 ml of vegetable oil;
- salt, pepper, oregano - to taste.
First, the onion is peeled and chopped. Then oil is poured into the multicooker bowl and the “Fry” mode is selected. Chopped onions should be sautéed until translucent. Mushrooms must be washed well, cut into 4 parts and added to the onion. Then you need to add spices to taste. All ingredients must be fried for 2 minutes. During this time, the tubers need to be peeled, cut into cubes and transferred to a slow cooker. After that, water is added, and the “Extinguishing” mode is set on the device. Vegetables should be cooked for 40 minutes. After this time, the dish is laid out on plates and decorated with herbs.
The dish can be made even tastier. To do this, you need to purchase crumbly potatoes.
Back to index
Stewed potatoes with mushrooms and vegetables in a slow cooker
To make the dishes richer, various vegetables are added: peppers, tomatoes, garlic, eggplant; as well as: lemon juice, herbs. All to taste.
Stewed potatoes according to this recipe will conquer anyone with its simplicity and excellent taste. For cooking you will need:
- 500 g of mushrooms (champignons, chanterelles, mushrooms);
- 1 kg of potatoes;
- 2 onions;
- 1 carrot;
- 1 sweet pepper;
- 2 chili peppers;
- 30 ml of vegetable oil;
- 2 bay leaves;
- 400 ml of water;
- salt, pepper, oregano, basil - to taste.
Peel and finely chop the onion, grate the carrots. Sweet pepper and chili cut into half rings. Pour oil into the multicooker bowl, put vegetables and set the “Baking” mode. The ingredients should be fried for 7 minutes, remembering to stir from time to time.
Rinse the mushrooms well, cut into thin plates and send to the vegetables. You need to fry the ingredients for 5 minutes. During this time, you will need to clean, wash and cut the tubers into cubes, after which they recover into the bowl. All ingredients are mixed well, all the necessary spices are added, as well as 400 ml of water. On the displays of the multicooker, set the "Baking" mode for 40 minutes. In order for all the vegetables to cook evenly, it is recommended to stir it several times. 5 minutes before cooking, you need to put bay leaves in the bowl. The vegetables are ready to be arranged on plates and garnished with herbs.
Back to index
Potatoes with mushrooms in a slow cooker with sour cream
Potatoes with mushrooms are most often seasoned with sour cream.
Stewed potatoes according to this recipe will come out fragrant, it will have a very bright taste, so it can become a favorite even on the festive table. To prepare it, you will need the following components:
- 10 medium tubers;
- 200 ml cream;
- 2 cloves of garlic;
- 300 g mushrooms;
- 2 carrots;
- 200 ml sour cream;
- 1 onion;
- 30 ml of olive oil;
- 100 g of grated Parmesan;
- 2 bay leaves;
- salt, pepper - to taste.
The tubers must be peeled, washed and boiled in a saucepan, then add garlic and bay leaf. Onions need to be peeled and finely chopped, grated carrots. Then the vegetables are sent to the slow cooker and fried in oil for 5 minutes. The display should be set to the "Frying" mode. Mushrooms must be thoroughly washed and cut into cubes or strips, after which they are sent to vegetables and fried with them for 10 minutes. Then boiled potatoes are added to these ingredients, it will need to be poured with cream and sour cream. Then spices are added to taste. Components should be cooked for 30 minutes in the "Baking" mode. It is not necessary to stir the ingredients during cooking. After this time, the dish is laid out on plates, sprinkled with cheese and decorated with finely chopped greens.
Ingredients:
- 8-10 potato tubers
- 300 g champignons
- 2 onions
- a couple of tablespoons of vegetable oil
- seasoning for potatoes to taste
Both potatoes and mushrooms are well known to everyone, so they do not need a special introduction. They are good together - the combination of these products is time-tested and has a lot of fans. Another thing is that not everyone can find forest mushrooms, so until relatively recently mushrooms were in short supply for residents of the city. Now, when you can buy champignons or oyster mushrooms in almost every store, even the townspeople can cook mushroom dishes at least every day - pilaf with mushrooms, dumplings, and much more! In addition, now many people have a slow cooker - a smart kitchen assistant, ready to offer their professional help at any time and facilitate the routine of everyday work in the kitchen.
Potato stew with mushrooms in a slow cooker turns out to be special, because the cooking process in it is akin to languishing in a Russian oven, which in the best way affects the taste of the finished dish. And you can cook it on fasting, and on any other day when you want to taste a delicious and hearty lunch.
How to cook potatoes with mushrooms in a slow cooker? Yes, it's very simple! Take out the products and turn on your multicooker - we will begin.
Cooking method
First, let's prepare all the necessary products.
Wash and clean vegetables. Chop up two onions.
Pour vegetable oil into the slow cooker, turn on the “Fry” mode, put the onion and, stirring, lightly fry it until transparent.
While the onion is fried, cut the mushrooms into quarters - this time I have champignons. I prefer not to cut the mushrooms finely, so that later in ready dish they felt it too.
Add the chopped champignons to the onion, salt, season with a small amount of spices (when fried, the mushrooms perfectly absorb all the flavors) and continue the heat treatment for another couple of minutes.
During this time, cut the potatoes into small cubes.
Send it to the fried champignons and onions, mix.
Pour in some purified water (the amount of water depends on how thick the stewed potatoes you want to get in the end), add salt and add more spices.
We close the slow cooker, switch to the “Extinguishing” mode and leave to stew for 40 minutes until cooked. A sound signal will notify us that the stewed potatoes with mushrooms in a slow cooker are ready. Fragrant and very appetizing potatoes are laid out on plates and served to the table, sprinkled with fresh herbs. Bon appetit!
Such a dish perfectly diversifies the menu of those who are fasting or on a diet. And if you skip the stage of frying the products, the dish can be made even more useful - just put all the products in the multicooker bowl and simmer until cooked.
For this dish, give your preference to more crumbly varieties of potatoes - due to the fact that the potatoes are well boiled, the food will be even tastier, and besides, it will also cook faster. Instead of champignons, you can take any other mushrooms of your choice.