Lenten potatoes with mushrooms in the oven. Lenten potatoes with mushrooms in pots Baked potatoes with mushrooms in the oven lean

I like to prepare dishes in such a way that I don’t have to watch the process. Usually the oven helps out, in which everything cooks by itself. No need to stand at the stove to stir the contents of a pot or pan. And there are more benefits in baked dishes. Therefore, today I decided that for dinner there will be potatoes in pots in the oven with mushrooms, we will prepare a lean dish, i.e. no cheese, meat or dairy products.

A minimum of preparation, and very soon fragrant potatoes will appear on the table. For the recipe I chose champignon mushrooms. Ideal for any dish. As for the pots themselves, I have two of them, each with a volume of 700 ml. Therefore, I put all the products in two containers.

I will cook from fresh champignons, but I also like to cook from fresh, frozen or dried wild mushrooms. The aroma with them will be more intense; cook almost the same as in our recipe. But dried mushrooms need to be soaked in warm water in advance and then cooked. Fresh mushrooms also need to be boiled for 1 hour. You can simply defrost frozen mushrooms.

Taste Info Potato main courses / Baked potatoes in the oven / Stewed potatoes

Ingredients

• large potatoes – 6 pcs.;
• champignons – 200 g;
• onion – 1 pc.;
• water - about 2 tbsp;
• vegetable oil;
• pepper, salt - to taste;
• seasoning for mushroom dishes - optional;
• mushroom herb fenugreek - optional.

How to cook lean potatoes with mushrooms in pots in the oven

Preheat the oven to 200 degrees. In the meantime, let's start preparing the products for putting in pots. Sauté onions in vegetable oil.

Add not too finely chopped champignons to it. I also add seasoning for mushroom dishes here to add flavor and aroma. You can do without this component. Season the mushrooms with salt and pepper while frying. And cook over medium heat until the liquid evaporates.

Another interesting herbal product that I use is the mushroom herb fenugreek. An excellent option for enhancing the taste and aroma of mushrooms. After all, champignons themselves do not have a pronounced mushroom taste. But fenugreek is good for such purposes. It smells like mushrooms. Place the whole herb directly into the pan. At the end of frying, discard.

Peel and cut the potatoes. Place in pots, filling 3/4 of the container. Before setting, I tossed the potatoes and salt in a bowl to distribute the salt evenly.

Place mushrooms fried with onions on top and fill with water so that it does not cover them. I used about 180 ml for each pot. Place in the oven to bake, preheating it to a temperature of 200 degrees. Cooking time will be about 40 minutes.

When the potatoes become soft, you can remove the finished dish from the oven.

Garnish with herbs and serve the lean potatoes with mushrooms in a pot while hot. You can place it on the table in portions directly in pots.

To make the dish even tastier, you can add a piece of butter at the end of cooking (if you are not fasting) and fresh crushed garlic. Let it brew for 15 minutes.

Such recipes are convenient because you can cook them in pots in advance and keep them in a preheated oven until your loved ones arrive. And thanks to the pot, its contents remain hot for a long time, even on the table.

Calories: Not specified
Cooking time: Not indicated

There are many dishes where the main ingredients are potatoes and mushrooms: various stews, roasts, salads, soups and, of course, casseroles. In general, the dish is universal, it can be prepared from leftovers, to which you can add spices, vegetables, cottage cheese, cheese, minced meat or chicken, ham, sausage. There are also many options for potato casserole for Lent, for example, with mushrooms. Potatoes simply go perfectly with fried and stewed mushrooms, and to make the casserole aromatic and add a piquant taste, you can add a little garlic or herbs to the mushrooms.
Lenten potato casserole with mushrooms - recipe of the day.

Ingredients:
- potatoes – 6-7 medium tubers;
- fresh champignons – 250 gr;
- onions – 2 pcs;
- garlic – 4 cloves;
- vegetable oil – 3 tbsp. l;
- thyme, black pepper – 0.5 tsp each;
- salt - to taste.

Recipe with photos step by step:

Peel the potatoes for the lean casserole and set to cook as for mashed potatoes. Salt the water to taste. Cut the peeled onions into small cubes or thin half rings.

Wash the mushrooms under cold water. We peel off the thin film from the caps and trim the stems slightly. If there are damaged or dirty areas, cut them out. Cut the mushrooms into cubes or thin slices.

Heat vegetable oil in a frying pan. When the oil is hot enough, add the chopped onion and sauté until transparent. You can lightly fry the onion, but do not fry until brown.

Add mushrooms to the onion. Increase the heat and simmer the champignons for about 5 minutes until the liquid has evaporated. Reduce the heat, salt the mushrooms and onions to taste, season with ground pepper and thyme. Simmer until the mushrooms are ready.

When the mushrooms are ready, grate the garlic directly into the pan. Mix everything and immediately remove the pan from the heat.

By this time the potatoes should be cooked. We drain the water. Mash the potatoes to a homogeneous viscous puree. If necessary, add salt to taste and lightly pepper.

We take small molds for baking potato casserole with mushrooms. Lubricate the bottom and walls with vegetable oil. Spread a layer of mashed potatoes and level it out.

Place a layer of fried mushrooms and onions on the potatoes. Cover the filling with mashed potatoes. Carefully level the top or make waves with a spoon to make the crust more textured and crispy.

Place our lean potato casserole with mushrooms in a hot oven and bake for 20-25 minutes until golden brown. When setting the temperature, we focus on our oven - if it’s “quiet”, then we heat the oven to 220 degrees, if the oven bakes well, then 200 degrees is enough. It is better to serve the casserole hot or warm as a full second course. You can supplement it with a vegetable salad or fresh herbs, sliced ​​vegetables.

The first step is to prepare the mushrooms. To do this, heat a frying pan and pour a couple of tablespoons of vegetable oil onto it. Peel the champignons and cut into small pieces. Do the same with the onions. Place the onion and mushrooms in the frying pan. Simmer until all the liquid released by the champignons disappears. Peel and press the garlic. Chop the washed dill. Add the herbs and garlic to the mushrooms. Salt and mix the ingredients.

To prepare the potatoes, wash and peel them. Then take a grater and grate the tubers into large strips. Boil water in a kettle or saucepan, pour boiling water over the potatoes until the water completely covers them. Leave the potatoes to stand in boiling water for five minutes.

Now take a colander and throw the potatoes, which are already thoroughly steamed, into it. When the liquid has drained, transfer the potatoes to a bowl, add starch and seasoning. Mix all ingredients thoroughly.

Take a heat-resistant baking dish and grease its bottom well with vegetable oil so that the dish does not stick to the surface. Place a layer of potatoes on the bottom of the pan so that there are no gaps left.

Now take a couple of spoons of prepared and fried mushrooms and place them on top of the potatoes. Smooth out the mushroom layer well. If necessary, add salt or seasoning.

Alternate layers of potatoes and mushrooms until the ingredients are gone. The top layer should be potato. It should be greased with vegetable oil using a special culinary brush with silicone teeth. Then preheat the oven to one hundred and eighty degrees and bake the dish in it for forty minutes.

The combination of potatoes, mushrooms and onions is a real classic. And if you bake lean potatoes with mushrooms in the oven with mayonnaise, even though it’s lean, you’ll be licking your fingers. Any mushrooms will do - champignons, oyster mushrooms, and wild mushrooms. In the latter case, the mushrooms need to be more carefully prepared for baking, namely, wash them thoroughly and boil in salted water for 30 minutes.

To prepare potatoes with mushrooms in the oven during Lent, immediately prepare all the necessary products - they are all simple and affordable, and the dish can be called truly budget-friendly. Use any spices you like; ground coriander goes great with potatoes.

Peel the potatoes, wash them and cut them into slices. You can use a special grater, then the thickness of all the pieces will be the same. Place the potatoes in a saucepan with water, add a little salt, boil them for 15 minutes after the water boils, that is, the potatoes should be cooked until half cooked.

Wash the champignons and clean them if necessary, then cut them as desired - into pieces or slices. Peel the onion and cut into small cubes.

To fry mushrooms and onions, pour refined oil into a hot frying pan. Add the mushrooms and onions, stirring, and fry over low heat for 10 minutes.

Combine the fried mushrooms and onions with mayonnaise, mix everything well.

Place half the potatoes in a baking dish greased with a little oil. Be sure to add salt, and you can also sprinkle with spices.

Place a layer of mushrooms and onions mixed with mayonnaise on top of the potatoes. Level with a spoon.

Place the second half of potatoes on top. Salt, sprinkle with spices and dried herbs.

Place the pan with lean potatoes and mushrooms in the oven. If the mold is ceramic, then the oven should be cold, then set the temperature to 180 degrees and bake the dish for 35 minutes. For the first 20 minutes, it is better to cover the pan with foil or a lid, and then let the potatoes brown.

Serve ready-made lean potatoes with mushrooms hot or warm, with fresh vegetables, pickles, and fresh herbs.

Bon appetit!

Description

It’s been a long time since we’ve cooked dishes with mushrooms! Let's have delicious baked potatoes with champignons for dinner today. The recipe is lean, but the dish turns out to be quite filling. Mushrooms, onions and potatoes are first lightly fried and then baked in the oven until ready. Remember, in the fall we prepared a delicious multi-colored assortment in this way - an Autumn Frying Pan of potatoes with vegetables and pumpkin!

To prepare potatoes with mushrooms in the oven, it is best to use a deep frying pan with a removable or heat-resistant handle, one in which you can bake dishes - for example, cast iron. If you don’t have one, you can fry the ingredients in a regular stove-top frying pan, and then transfer them to a baking dish greased with vegetable oil. Of course, you can just finish frying it on the stove. But baked potatoes are a less fatty dish than fried ones. And if you find it a little dry, season it with mild ketchup or a tasty sauce. You can add sour cream or cream - but in this case the recipe will no longer be lean.

There are other options for combining potatoes with mushrooms - for example, roast in pots or julienne! This combination is always delicious.

Ingredients:

• 6-8 potatoes;
• 200-300 g of fresh champignons;
• 1 large onion;
• 1-2 tablespoons sunflower oil;
• 1/3 teaspoon salt or to taste;
• Spices: ground black pepper or a mixture of peppers; turmeric;
• Green onions.

Instructions:

Peel the potatoes, onions and champignons and rinse.

Finely chop the onion and start frying in a frying pan in heated sunflower oil. Meanwhile, cut the champignons into thin slices.

After 3-4 minutes, when the onion becomes translucent, add the mushrooms.

Stir and fry together until lightly browned. In the meantime, the onions and champignons are fried, cut the potatoes into long strips - as for fries.

Add potatoes to the frying pan, add salt, sprinkle with spices, stir and fry everything together for 4-5 minutes. And preheat the oven to 200C.

Remove the frying pan from the stove and put it in the oven, where the potatoes and champignons continue to cook by baking for another 20-25 minutes until soft. There is no need to cover with a lid. Check the potato pieces with a wooden skewer: if they are soft, they are ready. Be careful not to dry out the potatoes: cooking times may vary in different ovens.