With the advent of champignons in the market at an affordable price, Oyster mushrooms lost their former popularity and, along with the rest of the mushrooms, receded into our background. In this article, we decided to restore justice and tell you how to cook oyster mushrooms with potatoes.
Fried oyster mushrooms with potatoes
Now we'll figure out how to fry oyster mushrooms with potatoes. In principle, this case is not tricky: fry the mushrooms until the moisture evaporates, separately until ready to cook the fries to a crispy crust and mix. However, we want to introduce you to a somewhat different, more original and rich taste recipe.
Ingredients:
- potatoes - 700 g;
- oyster mushrooms - 200 g;
- olive oil - 3 tbsp. spoons;
- smoked bacon - 300 g;
- rosemary - 2 branches;
- pine nuts - 50 g;
- arugula - 100 g;
- balsamic vinegar - 1 teaspoon;
- salt pepper.
Preparation
Before frying oyster mushrooms with potatoes, mushrooms are cleaned from excess dirt with a dry cloth, or brush, and the potatoes are peeled and cut in any conventional way.
In a frying pan, we warm up a tablespoon of butter and fry the sliced bacon on it. Once the bacon slices are ruddy and crunchy, add mushrooms to them and fry until the moisture evaporates completely. For a couple of minutes until ready to fall asleep on the pan nuts and fry them until golden brown. We spread ready mushrooms on a separate plate, and to the remaining fat in the frying pan add 2 tablespoons of oil. Fry the potatoes to the full preparedness and ruddy crust.
Mix the potatoes with mushroom toast and serve with arugula, sprinkled with a small amount of balsamic vinegar.
Thus, it is possible to prepare oyster mushrooms with potatoes in a multivark, it is enough to choose the "Baking" mode for 30 minutes. Then stir and continue cooking for another 30 minutes in the same mode.
A recipe for graphene from cherry with potatoes
Ingredients:
- butter - 4 tbsp. spoons;
- garlic - 3 cloves;
- oyster mushrooms - 500 g;
- onions - 2 pcs .;
- fresh thyme - 1 tbsp. a spoon;
- chicken broth - 1 ¾ of a century;
- cream - 1 ¾ st .;
- dry white wine - 1/4;
- salt pepper;
- potatoes - 1,5 kg;
- Grated hard cheese - 2½ tbsp.
Preparation
In the brazier, melt the butter (2 tablespoons) and fry the mushrooms for 5 minutes. Add garlic to the mushrooms and fry it for another 40 seconds. Add another 2 tbsp. spoon the butter and fry them on thin rings of onions with thyme until ready. Mix mushrooms with onions.
We lubricate the baking dish with oil. In a bowl, whip cream with wine, salt and pepper. Potatoes are cleaned and cut into thin slices. Spread 1/3 of the potatoes on the bottom of the mold and cover with frying and 3/4 of the whole cheese. On top place the remaining potatoes and the remaining mixture of onions and mushrooms. Sprinkle all the grated cheese and pour the creamy mixture. We cook gratin with potatoes at 200 degrees 1 hour 20 minutes.
Tarte with peas and potatoes
Ingredients:
- Shortbread - 700 g;
- potatoes - 4 pcs .;
- vegetable oil - 1 tbsp. a spoon;
- milk - 1/4 of the item;
- sour cream - 1/4;
- eggs - 2 pieces;
- salt pepper;
- green onions - 1 bunch;
- oyster mushrooms - 300 g;
- asparagus - 300 g.
Preparation
We peel the potatoes and cut them into slices, boil for 15 minutes, then we rub with butter and milk. Solim and pepper puree to taste. In the finished and slightly cooled potato puree we add sour cream and eggs. Once the puree becomes homogeneous, pour the chopped green onions and carefully mix everything.
The dough is rolled, laid out in a mold and baked, according to the instructions. We lay the mashed potatoes in a ready basis, we place the fried mushrooms and blanched asparagus on top. Bake the tart at 180 degrees for 20 minutes, allow it to cool for 10 minutes before serving.