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Slow-Cooker Braised Potatoes with Mushrooms

One of the easiest ways to put a delicious dinner on the table! These slow-cooker braised potatoes with mushrooms make a great family dinner. Cooking in a slow cooker is a pleasure — minimal cleanup and maximum flavor! Use whatever mushrooms you like here, wild or store-bought; the main thing is that they're fresh, not past their prime.

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Stewed potatoes with mushrooms in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 2 g
Fats 42 % 8 g
Carbohydrates 47 % 9 g
121 kcal
GI: 100 / 0 / 0
  • How do you make braised potatoes with mushrooms in a slow cooker? Choose whatever mushrooms you like; this recipe uses small cremini (button) mushrooms. That kind doesn't need much cleaning — just brush off any soil and debris with a soft cloth. You can also gently rub the mushroom caps against each other to knock off the specks. Then trim the end of each stem with a sharp knife, put the mushrooms in a bowl, run them briefly under cold water, and drain right away. Spread the clean mushrooms on a paper towel to wick off the excess moisture. Since our mushrooms are mostly small, only cut the larger ones and leave the little ones whole. Peel the onion and cut it into small dice. Pour the olive oil into the slow-cooker bowl and select the "Sauté/Fry" setting; after two or three minutes, once the oil is hot enough, add the prepared onion and cook for 3–4 minutes. Peel the garlic, press it, and add it to the onion. A minute or two after the garlic, add the mushrooms and cook for 10 minutes, stirring now and then. When the time is up, pour in the white wine and let it simmer, lid open, until it has completely cooked off. Meanwhile, peel the potatoes, rinse them, and cut them into small pieces. Add the potatoes to the mushrooms once the wine has fully evaporated. Keep cooking for another 10 minutes, stirring occasionally. Then pour the coconut milk over the mushrooms and potatoes, season with salt and pepper to taste, switch to the "Stew/Braise" setting, close the lid, and cook for about 15–20 minutes — by then the potatoes will be fully tender. The dish comes out so fragrant and tender it's impossible to resist! Serve right after cooking, garnished with fresh parsley if you like. Eat with pleasure — enjoy!
  • Every oil is only good up to a certain temperature — its smoke point, above which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for frying, and know which oils to avoid altogether, read more here.
  • You can swap the cremini for porcini or slippery jack mushrooms, but keep in mind that the order and cooking times may differ.
  • Bear in mind that the cooking time and settings in the recipe are approximate. Every slow cooker behaves differently — even identical models from the same maker can have their quirks. Before making a new dish in your slow cooker, read its manual carefully, then get some practice with familiar dishes first before moving on to new ones, dialing in the setting and timing for your particular machine.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • White wine - 78  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g

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