Potato roast with mushrooms and leeks

Potato roast with mushrooms and leeks

Category: Vegetable dishes

Ingredients
Potatoes	1 kg
Frozen / fresh mushrooms	300 g
Medium carrots	1 PC
Large leek	1 PC
Sun-dried tomatoes / optional	6-7 pcs
Vegetable oil
salt pepper

Cooking method

• Coarsely chop the peeled potatoes and fry in vegetable oil until golden brown on all sides, put in a stewing pan (I cooked in a slow cooker) and salt. Cut the mushrooms and fry in the same oil, salt the spas. Chop the white part of the onion, put in the mushrooms, add coarsely chopped carrots there. Fry vegetables over low heat for 5-7 minutes. Put the tomatoes and vegetables from the pan on the potatoes. Drizzle over the vegetable oil in which the vegetables were fried and add a little more water to taste. Cook until tender, in a cartoon it took me 30 minutes. This means less time will be needed on the stove.

Note

My mushrooms are young boletus and aspen mushrooms, oddly enough, they are much tastier than porcini mushrooms. As my son says - they are not so fat

[Tanyusha]

Tanyusha, that's lovely! Lean vegetables, stewed

And our generations have been divided "into fractions" The elders need to cook cabbage soup and be sure to fatter and thicker, on pork ... but I would have it easier ... so we observe the order

[Tan]

Tan, yes, I have one generation, but we eat in different ways during fasting, my husband - everything that he sees, I’m only lean. And now the son will come, he will also come separately, by order.

Good day. A great recipe, and especially a simple one. I'm new to learning the multicooker, tell me in steps how you did it in the multicooker, on what programs? Thank you.

Yes, the recipe is very interesting. I want to cook. What program? Extinguishing?

Girls, my cartoon is small, so I fry all the products first in a frying pan, and I carcass in a cartoon, on Stew. Well, the process seems to be detailed. Adjust the amount of liquid added to the saucepan to taste: who likes drier, who loves thinner