Gingerbreads with potatoes fried in sour cream: how to cook, recipes

Content

1 How to cook mushrooms in sour cream with potatoes
2 Camelina recipes with sour cream with potatoes
3 Calorie saffron milk caps with sour cream and potatoes
4 Conclusion

Ryzhiks with potatoes, fried in sour cream, with their aroma will instantly gather all the household at the dinner table. In addition, forest mushrooms are an excellent source of nutrients (phosphorus, potassium, magnesium) and vitamins A and B1.

How to cook mushrooms in sour cream with potatoes

Ryzhiki are mushrooms that will be delicious in any form (fried, salted, pickled, dried, baked). With potatoes, they can be fried, baked or stewed, getting an appetizing and nutritious dish, and an ingredient such as sour cream will make their aroma and taste more intense.

For each of the possible cooking methods, there are a number of general rules that must be followed to make the dish work:

Before cooking, the mushrooms are sorted out, removing wormy and spoiled ones, washed under running water or soaked in large quantities for an hour.
Next, be sure to dry it by spreading the mushrooms on a towel with the caps down. If there are large specimens, they are cut into slices, and small young ones can be left intact.
It is better to boil adult large mushrooms in salted water before cooking.
You should not add many different spices to the potatoes, so as not to kill the mushroom aroma with them, a couple of peppercorns and bay leaves will be enough.

Camelina recipes with sour cream with potatoes

Below are simple and delicious recipes for cooking forest mushrooms with potatoes and sour cream in a pan, in the oven and, the assistant of many modern housewives, in a slow cooker.

A simple recipe for fried mushrooms in sour cream with potatoes in a pan

Fried potatoes with mushrooms is a very satisfying, tasty and aromatic dish that, unfortunately, not every housewife can cook. In order for both mushrooms and potatoes to reach readiness at the same time, you need to carefully follow the cooking sequence and observe the recommended proportions of ingredients:

600 g of mushrooms of camelina;
400 g potatoes;
200 g onions;
250 ml sour cream;
20 g of chopped dill;
vegetable oil - for frying;
salt or soy sauce to taste.

Cooking step by step:

Rinse the mushrooms, peel and, if necessary, cut into slices. Then send them to a frying pan with a small amount of vegetable oil and fry until the liquid has completely evaporated.
While the mushrooms are fried, peel and chop the onion into half rings, and cut the peeled potatoes into small cubes.
As soon as the mushrooms begin to acquire a golden brown crust, add half rings of onion to them and cook everything together for another 10 minutes. Fry the potatoes in a separate skillet until half cooked in oil.
Combine mushrooms and potatoes, season with salt or soy sauce and fry until cooked. Then pour in sour cream, sprinkle with herbs, mix everything carefully, cover and turn off the heat. Let the dish sit for about 10 minutes and serve.

You can not add sour cream to the pan, but serve it separately so that everyone can put it on a plate to their liking, but then the dish will not have such a rich creamy taste.

Advice! So that sour cream does not curl up in a pan with unappetizing flakes, it should be at room temperature and with a high percentage of fat.

Recipe for mushrooms in sour cream with potatoes in the oven

It is very appetizing to cook fried wild mushrooms with potatoes and sour cream in portioned pots in the oven. Another highlight of this recipe is that instead of lids, the pots are "sealed" with yeast dough cakes. Thus, both hot roast and freshly baked bread are immediately obtained. List of required products:

400 g saffron milk caps;
400 g potatoes;
250 ml sour cream;
200 g yeast dough;
vegetable oil;
salt and spices to taste.

Progress:

Boil the potatoes "in their skins", cool, peel and cut into small slices.
Mushrooms (it is better to select small specimens), peel, wash and chop. Then fry them overnight with vegetable oil until half cooked.
First fill the baking pots to half with potatoes, and put the mushrooms on top. Season with salt and pepper, pour sour cream over everything and cover with a yeast dough cake.
Send the filled pots to an oven preheated to 180 degrees for 30 minutes. Garnish with fresh parsley or dill before serving.

Advice! If you don't want to mess around with kneading the dough, you can use a ready-made store-bought semi-finished product of puff yeast or yeast-free dough.

Without pots, this dish can be prepared in a large baking dish, laying it out in layers, but in this case you will have to forget about serving in portions.

Stewed mushrooms in sour cream with potatoes in a slow cooker

Cooking mushrooms with potatoes and sour cream in a slow cooker can be called "lazy cooking", because you do not need to worry about something burnt. It is enough just to prepare all the products, put them in the multican, start the desired program and wait for the end signal.

For a hearty treat in sour cream filling, you will need:

500 g potatoes;
400 g saffron milk caps;
100 g of onions;
120 g carrots;
100 ml of water;
100 ml sour cream;
30 ml of vegetable oil;
5 black peppercorns;
2 cloves of garlic;
salt, herbs - to taste.

Priority of actions:

Pour a little vegetable oil into the bottom of the multicooker bowl, put chopped onions, carrots, potatoes and mushrooms there. Pour in the prescription rate of water, close the lid and turn on the "Extinguishing" option for 40 minutes.
At the end of the program, add sour cream, salt and spices to the multi-pot. Switch on the "Extinguishing" mode again for another 10 minutes.
Before serving, add chopped garlic and herbs to the potatoes with mushrooms.

Important! You should not add a lot of water to vegetables, since they and mushrooms will release a sufficient amount of their own juice during the stewing process.

Calorie saffron milk caps with sour cream and potatoes

The cooking method, like the calorie content of sour cream, will affect the nutritional value of the finished dish. So, the least calories are when cooking in a slow cooker, followed by a dish in a pan (due to the use of more oil for frying). Treats in pots in the oven will be high in calories due to dough lids, and if you do not take them into account, then the nutritional value is the same as in a multicooker.

Cooking method	Calorie content, kcal / 100 g	Energy value
Cooking method	Calorie content, kcal / 100 g	proteins	fats	carbohydrates
In a frying pan	93,5	2,0	5,0	10,2
In the oven	132,2	2,9	7,0	14,4
In a multicooker	82,0	2,25	3,73	10,6

Conclusion

Ryzhiki with potatoes fried in sour cream is a simple, at first glance, but very tasty dish not only for the everyday menu, but also on the festive table, it can replace an exquisite julienne or hearty roast. Of course, mushrooms in the recipe can be replaced with champignons available all year round, but it is with these forest mushrooms that the treat will become incredibly fragrant and appetizing.

Potatoes with mushrooms, fried with sour cream: recipes