Potatoes with mushrooms only at first glance seem to be a simple and unpretentious dish. In fact, these two products can be prepared in completely different ways: chopped, baked, fry, make a layer casserole or zraza, supplement with meat, fish, other vegetables, spices and seasonings. You can get acquainted with a variety of recipes for making potatoes with mushrooms in a slow cooker thanks to this article.

Fried potatoes with mushrooms and carrots in a slow cooker

Of all potato dishes, fried potatoes are considered the most popular and beloved. Yes, it is not so useful for our body, but what can be compared with its excellent aroma, crispy crust and delicate, crumbly consistency. In addition, sometimes it is not at all harmful to treat yourself with something tasty and high-calorie. We will prepare this fried potatoes with mushrooms in a slow cooker from such products:

• potatoes - 0.5 kg;
• carrots - 1 pc.;
• soy sauce - 2 tbsp;
• dried mushrooms - 100 g;
• olive oil - 4 tbsp.;
• salt, black pepper.

Consider by steps how to cook potatoes with mushrooms in a slow cooker:

1. Forest dried mushrooms are the best option for this dish. They have just an excellent aroma, which cannot compare the smell of the usual champignons to all. But dried mushrooms before cooking must be soaked in cool water for 2 hours. Then, draining the water, we cut them into small pieces.
2. We will also cover the carrots with small cubes or sweat a grater.
3. We pour olive oil into the slow cooker, put the “frying” mode, lay out the carrots with mushrooms and fry them for 10 minutes.
4. We cut the peeled potatoes into strips, put it to vegetables in a slow cooker, salt, pepper. Add soy sauce.
5. In the same mode, we cook potatoes with mushrooms in a slow cooker for about 30 minutes, until it becomes completely soft.

Potatoes with mushrooms and mackerel in a slow cooker

Together with potatoes and mushrooms, you can bake fish, and delicious mackerel with delicate and moderately fatty meat is suitable for such a purpose as well as possible. The number of spices in this recipe is small, but they do not interrupt the delicate fish taste, but only emphasize it favorably. We will prepare potatoes with mushrooms and mackerel in a slow cooker from these products:

• potatoes - 300 g;
• champignons - 150 g;
• mackerel - 1 pc.;
• lemon - 1 pc.;
• onion - 1 pc.;
• olive oil - 4 tbsp.;
• ground black pepper, salt.

We cook potatoes with mushrooms and mackerel in a slow cooker in this way:

1. The mackerel carcass is gutted before cooking - cut off the head, take out the insides. We cut the fish itself with a knife across in several places.
2. We divide the lemon in half and chop into thin slices.
3. Pour olive oil into the bowl, rub on the walls and bottom of the vessel, put fish in it, salt it and pepper. We put the slices of lemon into incisions and lay on top of the fish.
4. Washed champignons also chop with slices. We spread on top of the fish.
5. We cut potatoes with approximately the same slices, chop the onion with half rings. Put potatoes on mushrooms, plant, pepper. Then sprinkle the dish onions.
6. Water mackerel with vegetables with olive oil. Put the "baking" mode. We cook potatoes with mushrooms and fish in a slow cooker for 50-60 minutes, until the potatoes are completely prepared.

Baked potatoes with mushrooms with cream and spices in a slow cooker

Here is a very simple recipe for potatoes with mushrooms in a slow cooker. Despite the short list of ingredients, the taste of the dish is excellent, and the set of used spices gives it an indescribably appetizing aroma. For this dish we need:

• potatoes - 1 kg;
• mushrooms - 0.5 kg;
• onions - 1 pc.;
• cream - 0.5 l;
• mayran - 1 tsp;
• provencal herbs - 1 tsp;
• salt, black pepper;
• flour - 1 tbsp.;
• vegetable oil.

Here's how potatoes with mushrooms and cream are prepared in a slow cooker according to this recipe:

1. Cut potatoes with cubes, but not very small. Mushrooms are also crumbling with rather large pieces. If champignons are not large, you can cut them into 4-6 parts. Cut the onion with thick half rings.
2. Pour several tablespoons of vegetable oil into the slow cooker, turn on the "Frying" mode, pass the onion. Then add mushrooms to it and simmer them with onions for 10 minutes, salt to taste.
3. Add a spoonful of flour, mix with vegetables.
4. On top of the mushrooms and onions we put the cubes of potatoes, mix the products. Mix cream with major and Provencal herbs, fill in the dish in a slow cooker.
5. Change the mode - set the program "Baking".
6. We bake potatoes with mushrooms under the creamy sauce in a slow cooker for 50 minutes.

Potato with chanterelles and sour cream sauce in a slow cooker

Very tasty is a potato with such delicate and fragrant mushrooms as chanterelles. We will add meat to this dish, but to avoid excess calories, we use light and low -fat chicken. We will cook potatoes with mushrooms and chicken in a slow cooker from the next list of components:

• medium -sized potatoes - 5 tubers;
• sour cream - 4 tbsp.;
• chanterelles - 300 g;
• vegetable oil - 3 tbsp.;
• chicken minced meat - 300 g;
• onions - 1 pc.;
• salt, seasonings.

But the description of the cooking process:

1. We wash the chanterelles in water several times, then cut them into pieces, we do the same with the bulb.
2. Pour vegetable oil into a multicier dish. We find the program "Frying", turn on, put the timer for 20 minutes.
3. Pour mushrooms with onions into the heated oil. Fry 10 minutes, salt.
4. Then add chicken minced meat. We knead it with a spatula and fry it with other products for 5 minutes. In the end, we again plant, season with spices.
5. Cut the potatoes with slices or cubes - as you like. Pour into a slow cooker, mix with minced meat and mushrooms.
6. In a bowl, we cook sauce from sour cream. To do this, slightly dilute it with water, salt, add spices.
7. Pour the sauce in a slow cooker, and change the mode to the program "Baking".
8. Cook potatoes with mushrooms and chicken minced meat in a slow cooker for half an hour.

Young potato with shiitak mushrooms in a slow cooker

In the spring, young potatoes are a frequent guest on our table. Many of us prefer not to fool our heads and cook tubers in the simplest way - to boil them, season with greens with sour cream or oil. But those who are tired of the usual recipes strive to diversify the menu with new dishes, and one of these dishes can be carry from young potatoes with shiitake mushrooms prepared in a slow cooker. Here's what you need for him:

• young potatoes - 600 g;
• onions - 1 pc.;
• shiitaki mushrooms - 250 g;
• garlic - 3 teeth;
• ginger root - a piece of 2 cm long;
• olive oil - 1 tbsp.;
• frozen green peas - 150 g;
• yogurt without additives - 150 ml;
• pasta Curry - 1 tsp;
• salt.

We will prepare carry from young potatoes with shiitake mushrooms in a slow cooker in this way:

1. From a ginger spine, remove the upper skin. Grind the onion in large pieces, clean the cloves of garlic. We plunge all this into the Blender bowl, pour 3 tbsp. water, turn products into mashed potatoes.
2. Wash and cut the mushrooms of Shiitaka into pieces. We divide the peeled potatoes into quarters.
3. We heat olive oil in a multicier bowl. We put puree from onions, ginger and garlic in it, fry for about 5 minutes.
4. Then add the mushrooms to Shiitaka, fry with the puree for another 5 minutes.
5. Add carry paste to the dish, as well as pieces of potatoes. Salt, mix, pour 1 glass of boiling water.
6. In the “Extinguishing” program, we cook potatoes with mushrooms in a slow cooker for 15 minutes.
7. Pour frozen green peas into the bowl, along with it we cook the dish for another 5 minutes.
8. Disconnect the slow cooker and mix carry from potatoes with yogurt, after which it can be served.

Potato with mushrooms and vegetables in a slow cooker

The most useful way to cook vegetables is their baking or extinguishing in their own juice. And to cook vegetables in your own juice, it is most convenient to use a special sleeve. The products that are prepared in it give each other their aroma and taste, while most useful components remain in the dish. We will cook potatoes with mushrooms and vegetables in the sleeve from the next list of components:

• potatoes - 800 g;
• champignons - 250 g;
• carrots - 200 g;
• tomatoes - 400 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• olive oil - 30 g;
• salt, seasonings.

Now we give detailed instructions for the preparation of potatoes with mushrooms and vegetables in a slow cooker:

1. All vegetables will cut quite large. Shampinons will divide 4-6 parts, chop potatoes with large cubes. We also chop the onion or thick half rings, or large cubes. We chop the carrots with circles, cut the tomatoes in large slices. Garlic can be passed through the press.
2. We have prepared all the vegetables, now you can fill them with a baking sleeve. We spread the vegetable mixture in the sleeve, pour olive oil, the right amount of salt and spices with a rally.
3. We fasten the ends of the sleeve, thoroughly mix the ingredients in it. We make several punctures on top and put the dish in the bowl.
4. We put the “baking” mode and at a temperature of 200 ° C, cook potatoes with mushrooms in a slow cooker for 1 hour.

Potato with mushrooms and feta cheese in a slow cooker

The main note in this dish is its creamy taste, which is achieved thanks to the creamy oil, as well as the soft cheese of Brynze. In fact, there are not so many components, but their number is quite enough to achieve an excellent result. A hearty, nutritious potato with mushrooms and a feta cheese is prepared in a slow cooker of these components:

• potatoes - 0.5 kg;
• brynza - 100 sh;
• butter - 100 g;
• garlic - 2 teeth;
• mushrooms - 250 g;
• onions - 1 pc.;
• greens, salt, spices.

We cook potatoes with mushrooms and a feta cheese in a slow cooker in several actions:

1. Cut the cleaned potatoes with thin strips or petals. Chin with plates of mushrooms, onion with half rings.
2. In the slow cooker in the "Frying" program, we melt a piece of butter, in it we fry onion with mushrooms for 10 minutes.
3. Then add pressed garlic, fry half a minute and put potatoes in the bowl, salt, season with spices
4. We put a broin cut into pieces on top.
5. Pour the greens into the bowl. We turn on the "baking" mode for 40 minutes and cook potatoes with mushrooms in a slow cooker at a temperature of 200 ° C.

Potatoes with mushrooms and rabbit in a slow cooker

The stewed rabbit is much tastier if you immediately cook it with a side dish of potatoes and mushrooms. The most successful mushrooms in such a dish will be oyster mushrooms - they are juicy and quite fragrant. Consider the products from which a rabbit with potatoes and mushrooms in a slow cooker is prepared:

• rabbit - 1 carcass;
• onions - 2 pcs.;
• potatoes-700-800 g;
• oyster mushrooms - 0.5 kg;
• dried rosemary - 1 tsp;
• salt, black pepper;
• vegetable oil.

This is how a rabbit with potatoes and mushrooms in a slow cooker is being prepared.

1. We thoroughly wash the carcass of the rabbit under the tap, chop into pieces. We clean potatoes, my mushrooms. Webweaks cut in stripes, potatoes with large pieces. We divide the onion into quarters.
2. Pour several tablespoons of vegetable oil into a slow cooker, put the "frying" mode. Fry to the crunch of slices of rabbits, turning them during cooking.
3. We take out the rabbit into another dishes, a little pour oils, put potatoes, mushrooms and onions. Fry them for 10-15 minutes.
4. Again, transfer the pieces of meat into the bowl, salt and season with spices. Pour boiling water so that it is almost completely covered with foods.
5. We put the program “Baking” and cook a rabbit with potatoes and mushrooms in a slow cooker for 50 minutes.

Potato with mushrooms in a slow cooker. Video