With only the thought of fried potatoes with mushrooms, many of us have saliva, since a simple dish is familiar to everyone since childhood. During frying, pieces of potatoes acquire a delicious golden crust, impregnated with thick and juicy mushroom aroma - an incredibly tasty dish children and adults invariably meet with satisfied exclamations. Let's learn how to adapt the process of making a favorite dish for the possibilities of a multicier machine. In the article you will also find interesting recipes for fried potatoes with mushrooms in a slow cooker.

Fried potatoes with mushrooms in a slow cooker: what to look for

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

1. Fried potatoes are really good when pieces do not stick together during frying, but acquire a fried rosy look. To get a beautiful crust, immediately after cutting, the potato brings are filled with cold water and ideally left for several hours (at least half an hour). Then the water is drained and the potatoes are carefully rinsed in running water to get rid of starch, which usually prevents the formation of a potato “blush” when frying. Before frying, the cutting is thoroughly dried with paper towels, otherwise there will be no appetizing crust.
2. Salt and pepper to the potatoes are added a few minutes before the completion of the multicooker work program.
3. If in the multi -made after preparing potatoes with mushrooms there is a liquid, do not pour it, but add to the finished dish before serving it.
4. Potatoes can be fry with any mushrooms. Whatever you choose - champignons, boobs, chanterelles, mushrooms, oyster mushrooms or rawers - the dish will disappear from the plates instantly! Mushrooms use fresh, frozen or dried.
5. As additional products for fried potatoes with mushrooms in a slow cooker, chicken, stew, tomato pasta, zucchini are suitable. If you like fried potatoes with gas stations, you can’t do without sour cream with cream, mayonnaise, as well as seasonings such as dried dill, basil, hop-sunels, coriander.
6. To make the dish even more satisfying, meat is added to it, which is laid in the bowl at the same time as vegetables.

Potato with mushrooms in a slow cooker: simple recipe

Check if all the necessary components of the future dish are at your fingertips:

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

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

1. Cut the peel from the potatoes, wash the tubers thoroughly in running water and cut them with slices of medium thickness.
2. Rinse the mushrooms in water, cut dark and spoiled areas from them, then cut it with wide plates.
3. Finely chop the onion.
4. Lubricate the bottom of the multicaches with vegetable oil.
5. Run the “frying” for 5 minutes and prepare the mushrooms until light blur appears.
6. Secondly, add onion mass to the roasting and fry the products for about 5 minutes with the lid open.
7. The turn of potatoes came - lay slices to the rest of the ingredients, follow 2 tbsp. l. water.
8. Close the device with a lid and cook the dish in the same mode for about 20 minutes. Please note that the duration of the work program can be changed at your discretion, focusing on the readiness of potatoes.
9. 10 minutes after laying the potatoes, open the slow cooker and mix the products, then snap the lid again.
10. When the program is left for about 5 minutes, open the unit, then the potato will be fried.
11. To make the finished dish more tender and juicy, first fry the potatoes, and then put out a little on the corresponding program.
12. Add salt and pepper to a fragrant dish.
13. Serve fried potatoes with mushrooms on the table, decorating the dish with a scattering of green onions. Enjoy your meal!

Fried potatoes with mushrooms and sour cream in a slow cooker

We offer you a recipe for another classic dish, which the multicooker will cook very quickly, and besides, it will give products a thicker and more delicious aroma than an ordinary pan. The sour cream refueling will fill the potatoes with a thin creamy taste, which will certainly appeal to all the home.

Prepare the following products:

• potatoes - 600 g;
• oyster mushrooms - 200 g;
• champignons - 150 g;
• sour cream 15% - 100 ml;
• sunflower oil - 1/4 of article;
• garlic powder;
• salt;
• home-Sunels.

This dish is cooked is no more complicated than the previous one:

1. Cut the peeled potatoes with slices of arbitrary shape and hold them for a while in a bowl of water. Before starting the slow cooker, drain the water, dry the potato cut and transfer to the multicooker bowl. Following the oil.
2. Turn on the "baking" and cook the potato for 10 minutes.
3. Close clean and dry mushrooms in large pieces and send into a slow cooker. Report the device in the “Extinguishing” mode and program the timer for less than 40 minutes.
4. Pour the products with sour cream and about a quarter of an hour prepare the dish at the reduced temperature, otherwise the dairy product will curl up.
5. A few minutes before the completion of the program, add salt to fried potatoes with mushrooms in a slow cooker and seasonings to taste.

Fried potatoes with mushrooms in a slow cooker: "grandmother" pancakes

Fragrant potato cakes with beautiful ruddy crust is a variant of the perfect breakfast for households. How to cook pancakes so that they are tasty, and, most importantly, so that they do not fall apart? We offer you a traditional Belarusian recipe for Derunov.

List of ingredients:

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

• potatoes - 1.5 kg;
• a piece of pork fat without salt;
• a slice of a ridge bacon;
• chicken fillet - 700 g;
• champignons - 500 g;
• crushed hard cheese - 300 g;
• onion - 1 pc.;
• fresh parsley and dill - a pair of twigs;
• sunflower oil;
• salt, black pepper, dried basil.

Instructions for cooking fried potatoes with mushrooms and meat in a slow cooker simple:

1. Pour oil into the multichan and heat it. Put the crushed lard in the device, salt a little and fry until the fat begins to flow.
2. Divide a piece of chicken into the same plates of medium thickness, beat and put in a slow cooker on pieces of fat. Fry the fillet on each side, then transfer from the bowl to the plate.
3. Cut the mushrooms with the same thickness with plates and put in a slow cooker after the fillet. When frying, constantly mix the cutting for its uniform fried. Transfer to a plate.
4. Grind the spick and head of the onion and put for frying in a slow cooker. When the ingredients are browned, lay potato barns and fry until cooked, stirring periodically.
5. When the potatoes are fried enough, put pieces of meat and mushrooms in a slow cooker again. Salt, pepper the products, add the basil, pour everything with cheese and finely chopped greens. Having thoroughly mixing the contents of the bowl, rearrange the slow cooker in the "heating" mode for 5 minutes.

Fried potatoes with mushrooms and garlic in a slow cooker