Today they talk a lot about proper nutrition, come up with new diets, and find options for combining foods. But no one has ever canceled their favorite dishes, even if they are “wrong” from a nutritional point of view. For example, crispy, delicious potatoes. And her version with mushrooms is absolutely incomparable. Hardly anyone will refuse oyster mushrooms fried with potatoes...

Fried potatoes with oyster mushrooms

Oyster mushrooms fried with potatoes require a different approach to cooking than other mushrooms. This dish requires a special approach and skill. And subtleties in preparation also matter. But the result is worth it: the combination of oyster mushrooms and potatoes is considered an appetizing and aromatic dish.

When roasted for a long time, this type of mushroom loses moisture and acquires a hard, “rubbery” taste. Therefore, they are fried separately, as they cook faster, and the potatoes are fried separately. And only at the last stage, when both ingredients are almost ready, they are combined.

Potato sticks will not stick together during frying and will not turn into puree if they are first soaked in water and then dried. This is an important nuance that is taken into account during preparation.

For information: Among mushrooms, oyster mushrooms are known for their low calorie content. This is a dietary product that is suitable for the category of people who monitor their body size and try not to gain extra pounds.

It would seem that it’s easier than frying oyster mushrooms in a frying pan? But there are other ways to prepare this seemingly simple dish. We offer one interesting recipe, which includes the following products:

· 500 g oyster mushrooms,
· 400 g potatoes,
· 3 onions,
· 2 tbsp. l. vegetable oil,
· 4 tbsp. l. butter,
· 2 tbsp. l. soy sauce,
· 1 tsp. paprika,
· salt and herbs – optional.
On a note: If you add a little vegetable oil to the butter, you get a combination that will add additional flavor to this dish.

The cooking time will be 40-50 minutes, it includes the following steps:

1. Place potatoes cut into thin cubes in a frying pan with heated oil. You should not stir it immediately so that a golden brown crust forms on the surface. Then stir at short intervals.
2. After 5-7 minutes, add butter, reduce heat and continue heat treatment until half cooked (about 15 minutes).
3. Cut oyster mushrooms into large pieces, place them in a hot frying pan and fry until the liquid has completely evaporated. After this, add butter.
4. Add onion, cut into half rings, to the mushrooms and continue the frying process for another 5-7 minutes, mixing the contents periodically.
5. Add paprika and soy sauce to the fried mushrooms and mix thoroughly again.
6. Combine all ingredients together, add salt and sprinkle with chopped herbs.

Keep on fire for another 3 minutes and taste. The dish is ready and served, garnished with herbs and put sour cream or sour cream sauce in separate bowls. Fried potatoes with oyster mushrooms are not exotic, but if you add some ingredients and slightly change the recipe, they will not be out of place on the holiday table.

Calorie content of foods possible in the dish

Calorie content is the most important indicator for people who control their weight or have problems with significant weight gain.

Let's consider how many calories are in the main components. Content per 100 g

• potatoes – 76 kcal,
• oyster mushrooms – 38 kcal,
• onion – 47 kcal,
• vegetable oil – 900 kcal.

When choosing a recipe for preparing a dish with mushrooms, you should take into account that the largest number of calories comes from vegetable oil, but it is added in small quantities (20-30 ml). The total calorie content of the dish will be about 115 kcal. This without the addition of sour cream, sauces, and other ingredients is considered a low indicator.

Ingredients for 4 servings

Fried oyster mushrooms in a frying pan are usually prepared for 4 servings. For this number of servings the following ingredients are taken:

• 500 g oyster mushrooms,
• 1 kg potatoes,
• 1 onion,
• 20-30 ml vegetable oil,
• salt and pepper - to taste.

On a note: Prepare the components of the dish in advance, and after a hard day at work, use the resulting “semi-finished product”. To do this, wash, chop and dry the oyster mushrooms and potatoes. We put them in separate bags and freeze them. If necessary, remove and cook in a heated frying pan.

Any recipes have their own secrets and subtleties of preparation. To avoid mistakes and properly prepare potatoes with dietary oyster mushrooms, we suggest using the following tips:

• When buying mushrooms, pay attention to their quality: fresh, elastic to the touch, without spots on the caps;
• There is no need to boil this type of mushroom;
• deep frying is possible if the oil in the frying pan is very hot;
• It is better to chop the mushrooms coarsely; during the frying process they significantly decrease in size;
• It is advisable to use red potato varieties containing less starch;
• mustard oil in a small amount will add flavor and color to the potatoes;
• salt the dish when it is almost ready.

Using the recipes and tips, you can easily prepare a very tasty and therefore healthy dish. After all, everything that is eaten with appetite will bring not only taste pleasure, but also benefits to the body.

Oyster mushrooms grow on trees in the wild. But people have long learned to grow these mushrooms under artificial conditions. Oyster mushrooms are much less common on supermarket shelves than champignons, but their taste is in no way inferior to their more famous brother. And if prepared correctly, a dish of oyster mushrooms will turn out satisfying, juicy and healthy.

Gratin is one of the options for potatoes with oyster mushrooms.

Oyster mushrooms are large mushrooms with a gray or grayish-brown cap. The dense and hard legs are not eaten, but the caps have been prepared for a very long time. Oyster mushrooms go well with fried potatoes, which are suitable both as a side dish and as a main dish.

Oyster mushrooms themselves are low-calorie and can be an element of the diet menu. But fried in oil with potatoes and with the addition of other ingredients, mushrooms become a satisfying and nutritious dish.

Oyster mushroom caps are very fragile and can break during cooking. They should be washed carefully; you can wipe them with a damp, clean sponge. Before frying, you can boil the mushrooms for 5 minutes, but this is not necessary. The product contains a lot of water, which is released during frying.

Oyster mushrooms with potatoes in a frying pan

Oyster mushrooms with potatoes in a frying pan

A simple and popular recipe that will help feed the whole family. Potatoes with mushrooms are prepared quickly, and it is difficult to spoil this dish. The whole family will love the win-win combination of oyster mushrooms and potatoes.

Ingredients (for 2 servings)

• 300 grams of oyster mushrooms;
• 1 medium onion;
• Salt, pepper and other seasonings to taste.

First of all, you need to prepare all the products: peel the potatoes and cut them into strips or cubes (the size of the slices is determined by taste), peel the onion, thoroughly rinse and carefully dry the oyster mushrooms.

Heat refined vegetable or olive oil in a frying pan. Potatoes take longer to fry than mushrooms, so you need to put them in the pan earlier. Cook over moderate heat, stirring occasionally to prevent the dish from burning.

While the potatoes are cooking, slice the mushrooms into thin slices. Add to potatoes 5-7 minutes after the start of frying. Stir gently, being careful not to damage the oyster mushrooms.

To taste, you can add onion to the dish: cut it into small cubes and add to the mushrooms and potatoes 2-3 minutes before the end of cooking. Salt and pepper, add your favorite spices. Stir again so that the oyster mushrooms give off the taste of the potatoes, and the onions add sweetness and piquancy.

It is better to serve the dish to the table immediately, hot. You can sprinkle fried oyster mushrooms with herbs.

Oyster mushrooms with potatoes, sour cream and cheese

A hearty version of the dish that will become a complete lunch. This recipe is higher in calories, so it is not suitable for a diet. Preparing the dish will take about 15 minutes.

Ingredients (for 2 servings)

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 1 onion;
• 150 grams of hard cheese;
• 150 ml sour cream;
• salt, pepper and spices to taste.

Prepare potatoes, mushrooms and onions. Peel the potato tubers, rinse and cut into thin cubes. Fry in a frying pan until fully cooked using refined sunflower or olive oil. Place the fried potatoes in a bowl with thick walls.

Peel the onion, chop and cook until golden brown over low heat. Add to potatoes and stir.

Cut oyster mushrooms into slices or cubes. Fry them for 5 minutes, stirring gently, remove from heat and add to the onion and potato mixture.

Grind hard cheese on a fine grater. Maasdam or Parmesan works well. Sprinkle cheese over potato and oyster mushroom mixture. Add all the sour cream, salt and pepper to taste, add seasonings. Stir and place on low heat. Simmer for 3-5 minutes.

Serve immediately, directly in the bowl. The dish is suitable as a side dish for chicken or fish.

Gratin

Mushroom gratin

Gratin is an exquisite dish that would be appropriate even on a festive table. The creamy sauce will highlight the taste of mushrooms and potatoes, and the spices will add piquancy. The French recipe is not at all difficult to prepare, but will add variety to the everyday menu.

Ingredients (for two servings)

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 0.5 cups of boiling water;
• 25 grams of dried mushrooms;
• 1 tbsp. heavy cream;
• 1 tbsp. soft butter;
• 2 sprigs of thyme;
• 1 clove of garlic;
• 0.5 cups fresh milk;
• salt, spices, spices to taste.

Place dried mushrooms in a deep bowl with thick walls and pour boiling water over them. Set the dishes aside and prepare the potatoes. Peel the tubers, cut into thin slices and place in a deep saucepan.

Grind the garlic using a press or cut into thin pieces. Place on top of the sliced ​​potatoes and place thyme sprigs on top.

Mix mushroom broth with milk. Pour the resulting mixture over the potatoes. Place the pan on the stove over high heat. Remove 8 minutes after boiling.

Prepare oyster mushrooms. Rinse them thoroughly, dry and cut into even slices, circles or cubes. Fry in butter until fully cooked.

Grease the bottom and walls of a heat-resistant dish with butter. Place soft potatoes in an even layer, add salt and spices to taste. Place fried oyster mushrooms on top.

Mix the broth in which the potatoes were cooked with cream and mix thoroughly. Pour the resulting creamy sauce over the potatoes and oyster mushrooms. Place in the oven to bake at 190-200 degrees. The dish is ready in about 20 minutes.

Serve hot, sprinkled with herbs.

Oyster mushrooms with potatoes in a slow cooker

Oyster mushrooms with potatoes

If you have very little time, but you need a delicious lunch, you can prepare a flavorful and satisfying dish in a slow cooker. It will remain juicy, satisfying and healthy, and it will require even less effort to prepare.

Ingredients

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 1 onion;
• vegetable or olive oil;
• dill, parsley or other greens;
• salt and spices to taste.

Prepare potatoes, mushrooms and onions. Peel the potato tubers and cut into equal-sized slices. Wash the oyster mushrooms, dry them and cut them into small cubes or slices. Remove the peel from the onion and cut into small cubes.

Add sunflower or olive oil to the multicooker bowl and add potatoes. Select the “Frying” program and set the timer for 5 minutes. Then add the mushrooms, carefully mix them with the potatoes, select the same program and run again for 5 minutes.

Lastly, onions are added to the main mass. In addition, at this moment you need to add two tablespoons of water. Close the bowl, select the “Frying” mode and set the cooking time to 20 minutes. Stir the potatoes, mushrooms and onions every 5-10 minutes to maintain the consistency of the dish.

If you want an appetizing crispy crust, remove the multicooker lid 2-3 minutes before the end of cooking. Add salt and spices.

The dish is served hot, it can be reheated without losing its taste. Sprinkle with herbs or cheese before serving.

Oyster mushrooms with potatoes and pork

Oyster mushrooms with potatoes and pork

You can add meat to the classic recipe. Then you will get a very satisfying and high-calorie dish that both men and children will like. This is a complete meal, easy to prepare and accessible to any housewife.

Ingredients (for 2 servings)

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 350 grams of pork (neck);
• 1 medium onion;
• 200 ml low-fat sour cream;
• Vegetable or olive oil;
• Salt, pepper, spices to taste;
• Bay leaf – 2 pieces;
• Parsley and dill to taste.

First of all, it is important to properly process the meat: remove film, fat and all veins, rinse and dry with a paper towel. Cut the pork into cubes and strips, rub with spices or marinate to taste.

Peel the onion and cut into large rings or half rings. You can lightly fry it right away, or add it towards the end of cooking.

Peel the tubers. Wash each one and cut into large rings or strips. Heat olive or sunflower oil in a deep frying pan, add meat and fry until it turns golden brown. Then add the onion and simmer for another 5 minutes.

Mix the meat and potatoes, add a little water if necessary, cover and simmer for 10 minutes. After this, add oyster mushrooms to the dish. Salt and pepper to taste, add spices.

If little liquid comes out, add a little more hot water so that it lightly covers the mushrooms. Cover with a lid and simmer over low heat for 40 minutes. There is no need to stir the dish during this time.

After 40 minutes, pour in sour cream and add bay leaf. Stir lightly and cover again. Leave on low heat for 15 minutes.

The dish is ready. It can be served for lunch as a main menu item. As a side dish you should add salad, cucumbers or Chinese cabbage, seasoned with balsamic vinegar or lemon juice.

Culinary secrets of cooking oyster mushrooms with mushrooms

It is important to choose good fresh oyster mushrooms so that the dish has a rich mushroom flavor. It is worth paying attention to the surface of the caps. On all sides they should be an even gray or gray-brown color, without yellow spots or other inclusions.

You need to wash the mushrooms carefully, in standing, not running, water. You can store oyster mushrooms in glass or plastic containers in a cool, dark place.

To make the potato wedges golden, crispy and crispy, it is good to heat the oil in which they will be fried. And if you pre-soak the slices in cold water for 2-3 hours, they will not stick together and fall apart. Dry the potatoes thoroughly before frying.

To prevent the potatoes from overcooking, add spices and salt only towards the end of cooking, not at the beginning. Mustard oil will give the dish a special aroma and pleasant color.

All versions of fried potatoes with oyster mushrooms go well with greens.

The dish can be prepared in the oven by pouring sour cream over the mushrooms and potatoes and sprinkling with cheese a few minutes before the end of cooking.

– this is our everything! Well, all my loved ones love this dish. And despite the fact that we understand that eating fried foods is, in principle, harmful, and fried potatoes are doubly so, not often, but we allow ourselves such joy. We especially like the option with mushrooms - oyster mushrooms with potatoes fried in vegetable oil with the addition of butter.

In general, you can take champignons and chanterelles - here is the recipe, and any other fresh or frozen mushrooms. Depending on which ones are added to fried potatoes, their taste changes significantly. But try to fry it with oyster mushrooms and you will understand that this dish has the right to take its rightful place on your table.

Recipe information

Cuisine: Russian.

Cooking method: frying.

Total cooking time: 35 min.

Number of servings: 2 .

Ingredients:

• potatoes – 450 g
• onions – 1 pc.
• oyster mushrooms – 115 g
• vegetable oil – 2 tbsp.
• butter – 60 g
• parsley and dill (fresh or frozen)
• salt - to taste.

How to cook:

1. 
   To make the potatoes tasty, you need to cut them very thin. The thickness of the blocks should not exceed 5 mm.
2. First heat the vegetable oil in a deep frying pan. Do not add the potatoes right away, wait until the oil is well heated.
3. 
   Now send in the chopped tubers, but don’t mix right away - let the bottom layer set into a crust, after a minute you can stir.
4. 
   The potatoes were still just lightly browned on top. Place butter in a frying pan. It is in butter or ghee that fried potatoes turn out incredibly tasty. Reduce heat under the pan and fry the potatoes until half cooked, stirring occasionally, about 5 minutes.
5. 
   While the potatoes are cooking, cut the oyster mushrooms into wedges and the onion into small cubes.
6. 
   Move the almost finished potatoes to one side of the pan, and place the oyster mushrooms on the other side.
7. 
   Fry the mushrooms for 3 minutes, then mix with the potatoes and keep on medium heat for another minute.
8. 
   Move the “roast” to the side again and add the onion.
9. 
   Brown the onion, then mix with the remaining ingredients and add fresh or frozen dill and parsley.
10. And only now can you add salt to everything. After a minute, the salt will dissolve and be absorbed. Everyone please come to the table!

This dish can be

Step 1: prepare the ingredients.

First, using a sharp kitchen knife, peel the potatoes and onions, and remove the roots of the mushrooms. Then we rinse the vegetables under cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and chop them. Cut the potatoes into slices or strips up to 5 millimeters thick.

Chop the onion into rings or half rings with a thickness of 5 to 7 millimeters. We chop the oyster mushrooms into small pieces of arbitrary shape up to 1.5–2 centimeters in size and arrange the slices on separate deep plates. Then we put on the kitchen table the remaining ingredients that will be needed to prepare the dish.

Step 2: prepare fried potatoes with oyster mushrooms.

Next, place a deep frying pan over medium heat and pour the required amount of vegetable oil into it. When it warms up, put the chopped oyster mushrooms in there and fry them for about 5 minutes or until the moisture has completely evaporated.

After this, place the potatoes on the mushrooms, season them to taste with salt, ground black pepper and fry together for about 15 minutes, stirring occasionally with a kitchen spatula to prevent the food from burning.

Then sprinkle the semi-finished vegetables with chopped onions, reduce the heat level to low and simmer the potatoes with oyster mushrooms under a closed lid. 5–7 minutes. Then turn off the stove and let the fragrant food stand 3–4 minutes, put it on plates and serve it to the table.

Step 3: Serve fried potatoes with oyster mushrooms.

Fried potatoes with oyster mushrooms are served hot as a side dish or main course. If desired, each serving can be supplemented with a salad of fresh vegetables or any meat, fish, poultry, sausages and, of course, bread. Enjoy simple and at the same time delicious food!
Bon appetit!

When preparing fried potatoes with oyster mushrooms, you can use any spices that are suitable for vegetable dishes;

Very often, oyster mushrooms are replaced with other fresh edible mushrooms;

Along with the onion, you can add finely chopped garlic to the pan to taste;

If desired, vegetables can be fried and stewed in a mixture of two types of oil - butter and vegetable.

Cooks have been using oyster mushrooms in their recipes for a very long time. These mushrooms were most popular among Japanese and Chinese chefs, as they were considered not only tasty, but also healthy. The composition of oyster mushrooms is similar to fermented milk and meat products - they contain a lot of vitamins and proteins. In addition, oyster mushrooms can be easily grown at home, and are sometimes used as the main ingredient in some medicines.

Secrets and features of cooking

These mushrooms are low in calories, but at the same time filling, so they are considered a dietary product, and dishes made from them will especially appeal to those who are watching their figure. However, there are also recipes with oyster mushrooms that at least and cannot be called low-calorie, but their taste and aroma makes you forget about diets for a while.

One of these dishes is fried potatoes with oyster mushrooms, beloved by many Russian families. You can always cook it according to one recipe, but it’s better to diversify it. Below are several different ways to cook potatoes, as well as tips and tricks for improving their taste.

Properly fried potatoes with oyster mushrooms turn out crispy with an appetizing crust, but for this, during the cooking process you need to remember some nuances, common for each recipe:

All of the above tips are suitable for frying potatoes not only with oyster mushrooms, but also with any other mushrooms (except for their individual processing): honey mushrooms, champignons, chanterelles, porcini and others. Mushrooms of almost any type will provide a fried potato dish with an original and bright taste.

Cooking recipes

There are many recipes for fried potatoes With oyster mushrooms. Undoubtedly, among them there will be one that will become one of the favorite family dishes.

Fried potatoes with mushrooms

To prepare the dish you will need the following ingredients:

• 0.5 kilograms of oyster mushrooms;
• 1 kilogram of potatoes;
• 1 onion;
• 30 grams of vegetable oil;
• salt and pepper to taste.

Preparing the dish will take no more than an hour, and the calorie content of one serving will be about 120 kcal. . The preparation sequence is as follows:

Before serving, garnish the finished fried oyster mushrooms with potatoes with fresh and pickled vegetables and herbs.

Oyster mushrooms with potatoes in a slow cooker with sour cream

Thanks to the addition of sour cream, almost every dish becomes much more tender, tastier and more satisfying. Fried potatoes with oyster mushrooms are no exception, which becomes a truly culinary masterpiece when cooked with sour cream.

Required Products:

It will take you about two hours to prepare, however, the result will more than justify the time spent. The calorie content of the dish is approximately 121 kcal. How to cook oyster mushrooms with potatoes in sour cream:

1. Cut the peeled onions into half rings or feathers, place in a slow cooker and cook for about 13 minutes on the “Frying” or “Baking” option until the onion becomes transparent.
2. Carefully wash the mushrooms, cut into strips and carefully mix in the multicooker bowl with the onions.
3. Melt the butter in a frying pan, add flour, stir thoroughly and fry over medium heat for about two minutes.
4. Mix sour cream and 3-4 tablespoons of water in a separate bowl, add to the fried flour and mix thoroughly.
5. Cut the peeled potato tubers into cubes, add them to the slow cooker with the mushrooms and onions, add salt and pepper, pour in the sour cream and flour sauce and mix gently.
6. Set the multicooker to the “Stew” option for 60 minutes.
7. After this time, carefully mix the contents of the multicooker again and set it for another 15 minutes in the same mode.

Place the finished dish on lettuce leaves and can be served, garnished with fresh vegetables and herbs.

Exquisite gratin

This original dish of potatoes and fried oyster mushrooms will undoubtedly appeal to those who like a touch of sophistication in their usual everyday food.

For the recipe you will need:

• 1 kilogram of potato tubers;
• 50 grams of dried mushrooms;
• 250 grams of champignons and oyster mushrooms;
• 250 milliliters of boiling water;
• 0.5 glasses of milk;
• 1 tablespoon butter;
• 2 tablespoons of heavy cream;
• 1 large clove of garlic;
• 2 sprigs of thyme;
• ground pepper and salt.

It will take you about one hour to prepare the “Graten”, and the result will be a delicious and unusual dish, the calorie content of which will be 119 kcal. Step-by-step preparation:

Serve "Graten" in portions, on lettuce leaves with fresh vegetables and herbs.

Mushrooms with potatoes and garlic in a slow cooker

After a hard day at work, when you still need to feed the whole family a quick dinner, there is nothing easier than cooking oyster mushrooms with potatoes and garlic in a slow cooker.

Required Products:

• 0.5 kilograms of fresh oyster mushrooms;
• 7 medium potato tubers;
• 1 onion;
• 1 tablespoon sunflower oil;
• 20 grams of fresh dill;
• salt and a mixture of ground pepper.

Preparing this tasty and aromatic dish will only take you about forty minutes, however, your family will be delighted, and the calorie content of dinner will be all 113 kcal. Cooking step by step:

Before serving, decorate the finished dish with fresh herbs, and as an addition, offer pickled cucumbers, tomatoes and any vegetable preparations.

Without a doubt, every housewife, after studying these recipes, will want to put everything aside and please her family with one of the options for dishes with oyster mushrooms and fried potatoes. And if your family is fasting, then simply exclude butter from the recipe and replace it with lean butter.

Bon appetit!