Potatoes with dried mushrooms. Potatoes with dry porcini mushrooms or griblyanka in Transcarpathian style

31.10.2020

The question of how to cook dried porcini mushrooms with potatoes most often arises among those who are actively preparing boletus mushrooms in the autumn season. As a rule, they already have their own selection of recipes for potatoes with dried porcini mushrooms for regular use, but you always want to try something new. This page contains the most interesting ways of cooking boletus mushrooms in dried form. Choose and use to experiment in your kitchen. In particular, you can try stewed potatoes with dried porcini mushrooms with the addition of tomato or vegetables. You can also see how to cook dried porcini mushrooms with potatoes in a frying pan, fried, without getting severe heartburn.

30 g dried porcini mushrooms
30 g onions
20 g margarine
150 g potatoes
100 g white sauce
10 g cheese
5 g ground crackers

Boil mushrooms and fry with onions. Season with half of the white, sour cream or milk sauce and place in the middle of the pan. Place boiled potatoes around. Pour the remaining sauce over the food, sprinkle with grated cheese and breadcrumbs, sprinkle with fat and bake. Potatoes with dried porcini mushrooms in the oven will be ready to eat in 45 minutes

Stewed potatoes with dried porcini mushrooms

200 g dried mushrooms
4–5 potato tubers
1 tbsp. spoon of tomato puree
2 tbsp. spoons of butter
1 onion
salt, pepper, bay leaf to taste, dill.

Wash the mushrooms and place in boiling water for 5-6 minutes.

Then place them in a colander and let the water drain.

Cut the mushrooms into slices, place in a deep frying pan and pour in sour cream.

Add tomato puree, salt, pepper and bay leaf to the same pan.

Place the frying pan over medium heat and simmer for a short time (7-10 minutes).

Peel the potatoes, rinse and cut into slices.

Fry them, mix with chopped fried onions and combine with mushrooms.

Cover the pan with a lid and simmer until all the products are completely cooked.

When serving, sprinkle the stewed potatoes with dried porcini mushrooms with herbs.

Potatoes stewed in tomato paste with porcini mushrooms.

300 g potatoes
75 g dried mushrooms
1 onion
3 tablespoons tomato paste
3 tablespoons vegetable oil
parsley

Wash the potatoes, peel them, cut them into strips and fry in heated vegetable oil (2 tablespoons) until golden brown. Dilute the tomato paste with a small amount of water, pour it over the potatoes, add salt and simmer over low heat. Wash the mushrooms thoroughly, cut into thin slices and fry with chopped onions in the remaining oil. Combine the prepared ingredients, add finely chopped parsley and simmer for another 3-4 minutes.

Potatoes stewed with porcini mushrooms.

500 g potatoes
150 g dried mushrooms
70 g bacon
1 onion
100 g sour cream
Bay leaf

Wash the mushrooms thoroughly and pour cold water, add salt, add bay leaf and cook until tender. Then remove them with a slotted spoon and chop them. Strain the broth. Chop the bacon and fry in a heated frying pan. Peel the onion, chop it, put it in a frying pan with bacon and sauté until golden brown. Wash the potatoes, peel them, cut them into strips and add them to the onions. Pour in 100 ml of mushroom broth, cover with a lid and simmer until tender. Mix mushrooms with the rest of the ingredients, pour in sour cream and let it boil.

Recipe for fried potatoes with dried porcini mushrooms

In order to prepare fried potatoes with dried porcini mushrooms, you need to take the following products:

5 medium sized potatoes
40 g dried mushrooms
2 tablespoons vegetable oil
1 onion
1 tablespoon breadcrumbs
100 g sour cream sauce
15 g butter
ground black pepper

According to the recipe for fried potatoes with dried porcini mushrooms, rinse the boletus mushrooms thoroughly, add water and leave for 2-3 hours, then boil and cut into strips. Peel the onion, chop it, fry it in vegetable oil, mince it together with the mushrooms, add salt and pepper and mix well. Wash the potatoes, peel them, make a hole in the middle and fill it with the resulting filling. Place the prepared tubers on a baking sheet greased with butter, sprinkle with breadcrumbs and bake in a preheated oven.

Place the finished potatoes into portioned plates and pour over sour cream sauce.

How to fry dried porcini mushrooms with potatoes

800 g potatoes
3–4 onions
250 g dried mushrooms
120 ml vegetable oil
200 g sour cream
30 g greens

Before frying dried porcini mushrooms with potatoes, you need to peel and boil the vegetables. Peel, wash, fresh mushrooms, boil until half cooked, cut into slices, fry in vegetable oil, add sautéed onions. Fried mushrooms put in potatoes with onions, pour in sour cream, sprinkle with herbs and simmer for 5 minutes.

How to fry potatoes with dried porcini mushrooms

Dried mushrooms – 150 g
potatoes – 3 pcs.
onion – 1 pc.
cheese – 100 g
vegetable oil – 2 tbsp. spoons
lemon juice – 1 teaspoon
breadcrumbs - 1 tbsp. spoon

Before frying potatoes with dried porcini mushrooms, finely chop the onion and simmer in vegetable oil. Cut the mushrooms into thin slices and add to the onion, add salt, sprinkle with lemon juice, pour in a little hot water and simmer under a closed lid. Boil potatoes, cut into slices. Place potato slices, mushrooms, grated cheese, and potato slices in layers on a greased baking sheet.

It often happens that you want fried potatoes, but there are no fresh mushrooms on hand. Canned foods are not known to be very healthy. And often marinade is added to them, which changes the natural taste of honey mushrooms, champignons, chanterelles or boletus. Frozen forest products may not be available in the nearest store, or difficulties may arise with their transportation and storage. In such cases, the most useful replacement for a fresh product may be a dried one.

Beneficial properties of dry mushrooms

There are many advantages to this type of storage. Firstly, the maximum amount of vitamins and microelements is preserved. This includes retinol (vitamin A), which is beneficial for the immune system, and B vitamins, and tocopherol (vitamin E), as well as phosphorus, sulfur, magnesium, calcium and many other substances beneficial to the body.

Mushrooms are especially rich in potassium, a deficiency of which can lead to heart disease and memory impairment.

And secondly, mushrooms are not only healthy, but also very tasty. Only sometimes not knowing how to properly cook dried mushrooms can either make the dish tasteless or simply discourage the desire to use this product when cooking.

Preparing to cook

Probably, many housewives have thought about how to fry dried mushrooms. In addition, not everyone knows whether they can be thrown into a frying pan in this form, whether they need to be soaked or boiled before, or how long they should be cooked.

Optimal soaking time

There is one universal piece of advice: before frying, you need to soak the mushrooms in boiling water for about thirty minutes (although the soaking time may vary depending on the recipe), and spend your free time preparing other ingredients of the dish. Sometimes recipes recommend soaking mushrooms in milk.

How to cook dry mushrooms

Before cooking, it is necessary to rinse and soak the forest products for three hours. They can also be boiled in the same water. First you need to wait until the water boils and use a spoon to get rid of the foam that appears. And then reduce the heat and simmer for an average of thirty minutes (depending on whether they are boletuses or chanterelles).

After this they can be used for cooking various dishes: soups, pies or fry with potatoes.

Drying the harvested crop

First of all, you need to understand that not all forest harvests collected in summer or early autumn can be dried for the winter. The most versatile in this regard are porcini mushrooms. Boletuses, boletuses, boletus, and champignons are also good to dry at home.

The simplest and most effective option is the oven. The harvested crop needs to be cleaned, cut off the excess, and checked for worms. Place mushrooms cut into pieces on the grill at a distance of several centimeters from each other.

Dry at a temperature of forty-five degrees until the surface of the mushrooms is dry, then continue to dry at a temperature of eighty degrees until completely dry. You should pull out small pieces as they dry, because they dry faster.

Most popular dishes

Of course, there are many delicious and varied dishes using dried mushrooms. However, the most popular among most people are, perhaps, dishes made from mushrooms and potatoes.

Classic fried potatoes

Fried potatoes with dried mushrooms is a popular and very tasty dish, and also quite easy to prepare: you don’t need any special culinary skills to serve it for dinner. To know how to fry dried mushrooms with potatoes, it is enough to master the basics and assemble the required set of ingredients, such as:

potato;
bulb onions;
garlic;
chanterelles;
vegetable oil;
green onions;
salt, spices.

Pour boiling water into half a glass of chanterelles selected for the dish and leave for at least ten minutes. At this time, you can work on other ingredients.

Potatoes need to be washed and peeled. Five or six medium-sized potatoes are enough for one medium-sized frying pan. Peel the onion and cut into half rings. Separate two cloves from the head of garlic and chop them finely. If you have a garlic press on your farm, you can use it.

Strain the mushrooms through a strainer and rinse thoroughly with running water.. There is no need to throw out the remaining water from soaking; it will still be useful.

Heat a frying pan, pour sunflower oil into it. Fry the chopped onions for about three minutes, then add the mushrooms and fry for another ten or fifteen minutes. Add garlic. In this case, the fire should be reduced to medium.

After a minute, pour the remaining water from soaking the mushrooms into the pan, add the chopped potatoes. Sprinkle with salt and spices to taste. Close the lid and simmer for ten minutes. After this, remove the lid and fry for another seven minutes over high heat until a crispy crust forms on the potatoes.

Rinse the green onions under the tap, separate the feathers and rinse the inside, then chop and sprinkle on the finished potatoes. The delicious dish is ready!

Stewed potatoes with mushrooms

Stewed potatoes with dried mushrooms are also very easy to prepare.. To prepare this dish you will need:

1 kg of potatoes;
dried porcini mushrooms - 300 g;
1 onion;
vegetable oil;
a little flour;
3 tablespoons sour cream;
salt, spices, bay leaf.

To season the onion, peel and cut into rings, throw into a frying pan hot with oil and fry for ten minutes. Finely chop the pre-soaked mushrooms, add to the onion and fry for another ten minutes. Then add a tablespoon of flour, sour cream and mix.

Wash the potatoes, peel them, cut them into slices and put them in a saucepan. Add mushroom and onion dressing, add water. Salt, pepper, throw in the bay leaf. Then simmer for half an hour until the potatoes are ready. The finished dish can be sprinkled with fresh finely chopped herbs: parsley, green onions.

Potato roast with milk

Roast is another answer to the question of how to cook dried mushrooms with potatoes. This dish is best prepared in a clay pot, but you can also use it in a slow cooker. For a roast for two servings you will need:

5 potatoes;
100 g dried white mushrooms;
half a glass of milk;
hard cheese - 100 g;
onion;
salt.

Soak the mushrooms in water (preferably bottled) for an hour. Wash the potatoes, peel and cut into small pieces. Pour olive oil into a heated frying pan, add potatoes, chopped onions, and swollen mushrooms. Add salt and mix. Fry the potatoes until golden brown.

Place the potatoes in pots and pour in the broth left over from the mushrooms. Add milk and one piece of hard cheese per pot. Preheat the oven to two hundred degrees, close the pots with lids and place in the oven. After forty minutes you can turn it off. All that remains is to cool a little and you can serve for dinner!

A simple multicooker dish

You can prepare a French dish with cream sauce from dried mushrooms and potatoes. For this, it is best to use a slow cooker rather than a stove.

Dried champignons need to be soaked and then cut into pieces. Peel and cut two large onions into cubes. It is important that there are approximately the same amount of mushrooms and onions. Cut the potatoes into cubes.

You need to pour vegetable oil into the multicooker (in a special container) and turn on the frying mode. Place the onion in the heated oil and after ten minutes add the mushrooms. After five minutes, you can add salt and add potato wedges, cook for another five minutes.

Pour a glass of cream into the container. Change the mode to extinguishing. After 40 minutes, the dish is ready, it can be garnished with parsley and served to guests.

How to cook dried mushrooms with potatoes?

In order to master the peculiarities of preparing dried mushrooms, you do not need to be an avid mushroom picker. In this form they are sold in many culinary departments. Pre-dried mushrooms must be soaked in water. They can then be boiled or fried.

You can prepare many delicious, appetizing and savory dishes from dried mushrooms, for example:

cream soup;
stewed potatoes;
meatloaf;
mushroom salad;
zrazy;
vegetable stew;
rice with vegetables;
caviar;
dumplings;
mushroom pies;
kulebyaku;
stewed turkey;
stuffed duck, etc.

The mushroom sauce is very tasty and aromatic, which can be used to season side dishes and meat dishes. Dried mushrooms will perfectly complement borscht and cabbage soup. Add them to sautéed vegetables and season them with any first course of your choice.

Delicious and nutritious soup

Mushroom soup makes a great first course. Dried mushrooms will give it a delicate taste and aroma. How to make soup from dried mushrooms? To make the soup nutritious and tender, you can add grated hard cheese to it. Some housewives add processed cheese and boiled eggs.

Compound:

100 g of any dried mushrooms;
1 onion;
1 carrot;
small vermicelli - about 1/3 cup;
1 garlic clove;
3-4 potatoes;
salt and pepper mixture.

Preparation:

Place dried mushrooms in a deep container and fill with cold water.
In this form, the mushrooms should be infused for 30-40 minutes.
Then carefully remove them with a slotted spoon from the water we use to cook the soup.
Boil the mushrooms for half an hour, and then put them in a separate bowl.
Peel the carrots and onions and finely chop them.
Sauté vegetables in vegetable oil and add finely chopped garlic.
Chop the boiled mushrooms and place them in a frying pan, add a mixture of peppers and a little salt. Sauté together with vegetables for about 7-10 minutes.
Peel the potatoes and chop them into cubes.
Place the chopped potatoes into the broth.
When the potatoes are almost ready, add any small vermicelli to the soup at your discretion.
Then add the sautéed vegetables into the soup.
Pour the finished soup into bowls, season with fresh herbs and sour cream in accordance with personal taste preferences.

Holiday snack in minutes

As already mentioned, a huge variety of dishes can be prepared from dried mushrooms. The casserole will be very tasty and aromatic.

It can be an excellent side dish for meat or act as an independent dish.

How else can you cook dried porcini mushrooms? If you want to surprise your guests or pamper your household, try adding these mushrooms to your salad. It is prepared in a matter of minutes.

Compound:

dried porcini mushrooms – 200 g;
1 carrot;
onion head;
canned green peas – 1 b.;
vegetable oil, salt and seasonings - to taste.

Preparation:

Dried mushrooms should be poured with boiling water. After swelling, they need to be moved to a saucepan and boiled until fully cooked.
Carrots and onions must be peeled, finely chopped and sautéed in vegetable oil.
Place sautéed vegetables and chopped boiled mushrooms in a salad bowl.
You need to drain the juice from canned peas and also add it to the salad.
All ingredients should be mixed and seasoned to taste with salt, spices and vegetable oil.

How to cook dried mushrooms with potatoes?

A very satisfying, nutritious and aromatic dish made from potatoes and dried mushrooms. You can use any mushrooms, but it is better to give preference to white ones. This dish is cooked in a frying pan and then stewed in the oven. To give the potatoes a piquant taste, you can use Korean carrots instead of fresh carrots.

Compound:

10 potatoes;
dried porcini mushrooms – 150-200 g;
2 carrots;
olive oil for frying;
boiling water – 250 ml;
4 tbsp. l. soy sauce;
salt and seasonings.

Preparation:

Place dried mushrooms in a deep container and fill with water. Let them soften for about a couple of hours.
After this time, thoroughly wash the mushrooms and chop them into pieces.
Peel the carrots and grate them.
Fry carrots and mushrooms in hot olive oil until fully cooked.
Peel the potatoes and cut into large pieces.
Place the potatoes in the pan with the mushrooms and mix everything well.
Add boiling water, soy sauce, table salt and seasonings to the potatoes according to personal taste preferences.
Place the frying pan with potatoes and mushrooms into a preheated oven at 180°.
Simmer the dish in a sealed container for half an hour.
Season the finished dish with herbs and serve.

Fried potatoes with white, fresh, dried or pickled mushrooms in a frying pan - recipe

There is nothing easier than preparing delicious fried potatoes with mushrooms and experiencing the taste that we have known since childhood. To prepare this dish, there is no need to buy expensive products; any type of mushroom, in any condition, is enough. G

fish can be: frozen, fresh, dried or pickled. As you can see, you can purchase these ingredients at any store. Regardless of the type of mushroom you choose and the method of preparation, the dish will be very tasty.

How to cook fried potatoes with mushrooms?

As stated above, you can use any type of mushroom and any type of preparation. The advantage of mushrooms is their long-term and undemanding storage; you can easily consume them at any time of the year.

A prerequisite before cooking is to thoroughly wash the mushrooms, especially for dried mushrooms, since they are not washed at all before harvesting, and a little sand or soil may remain on them.

Fried potatoes with fresh porcini mushrooms

If you love picking mushrooms and you come across the most prominent representative of this family, the porcini mushroom, be sure to take the time to prepare this dish. Porcini mushroom carries a lot of nutritional and beneficial taste properties. The finished dish can be compared to a delicacy. But if you don’t have such mushrooms, don’t be discouraged, cook from the mushrooms that are available to you.

Ingredients:

potatoes – 1 kg;
mushrooms (fresh) – 600 gr.;
onion – 300 gr.;
butter – 50 gr.;
greens - add to taste;
garlic - clove (to taste);
salt - add to taste.

Preparation

Fresh mushrooms must be rinsed well so that the water drains and place them on a paper towel.
Peel the onion and cut into pieces with the mushrooms. Next, peel the potatoes, cut into strips or the way you like. For frying, it is best to use a thick frying pan; you need to pour out the oil and heat it well, then fry the onion.
After adding the prepared mushrooms, hold for another 5-6 minutes. Then add the prepared potatoes, stir and cook for another 20-30 minutes.
Use salt only at the end, since at the beginning the mushroom absorbs it strongly and can be over-salted; squeeze out the garlic if desired. You can decorate the dish with herbs, which will add a refined taste.

Fried potatoes with dry mushrooms in a frying pan

It is clear that this dish is easiest to prepare when you can just go and pick mushrooms in the forest. But what to do in winter? The answer is to prepare properly for winter, namely, dry the mushrooms. Don’t be afraid to do this, as the mushroom is perfectly stored and will last until winter, retaining its beneficial qualities.

Ingredients:

potatoes – 1 kg;
mushrooms (dry) – 50 gr.;
onion - 2 pcs.;
butter – 50 gr.;
greens - add to taste;
garlic - a forelock (or to taste);
salt, spices - add to taste.

Preparation

To achieve maximum flavor, dried mushrooms must be soaked for 1-2 hours before cooking.
After this time, transfer the mushrooms to a saucepan and, to preserve maximum flavor, pour in the same water in which the mushrooms were soaked.
Next, bring the mushrooms to a boil and simmer for 15-20 minutes. While cooking mushrooms, prepare the onion by frying it until desired. Next, you need to rinse the mushrooms again and add them to the onions - fry everything a little.
We prepare the potatoes; you can cut them using any method (cubes, strips). Add everything to the pan and leave to simmer until the card is ready. It is necessary to add salt at the end, and we know why, add black pepper to taste, also garlic, garnish everything with herbs.

Fried potatoes with pickled mushrooms

This is the easiest cooking method as the mushrooms have already been prepared and are ready to eat. They just need to be fried with onions and added to the potatoes at the end of frying (5-10 minutes before the end).

How to fry potatoes with mushrooms

Good day, dear readers! Today we have fried potatoes with mushrooms - this is a traditional Russian dish, which is probably a favorite in many families. Which is not surprising. After all, it’s tasty, satisfying, easy and quick to prepare. The ingredients are quite affordable, and you can cook at any time of the year.

How to cook fried potatoes with mushrooms

Any mushrooms are suitable for cooking: fresh, frozen, dry, pickled, salted. Any varieties: white, chanterelles, milk mushrooms, in extreme cases, champignons or oyster mushrooms.

In addition, the dish will acquire a special taste if it is prepared from several varieties of mushrooms. If, while frying mushrooms, you add a little powder or crumbs of dry porcini mushrooms, the dish will acquire a special aroma. And dry mushrooms will become tastier and more aromatic if you soak them not in water, but in milk, and do this for 10 hours.

It is better to use potatoes for this dish that are medium-cooking and have a low starch content. Salt should be added at the end of frying, otherwise it will absorb excess fat and soften.

When cutting the tubers, place them in a bowl of water to prevent browning. And when transferring the slices to the frying pan, remove excess liquid.

To fry the dish, it is advisable to use a large-diameter frying pan so that the potato slices do not break when stirring the food. And then the ingredients will be better fried.

If desired, at the end of cooking, flavor the dish with garlic passed through a press. And you can fry food in any fat: lean, butter or olive oil, lard, lard or use a mixture of oils.

Ingredients:

Potatoes – 4-5 pcs.
Mushrooms – 400 grams (pickled milk mushrooms are used in this recipe).
Fat for frying (I use vegetable oil).
Salt - to taste.

Preparation:

If you have pickled mushrooms, remove them from the jar, place them in a sieve, rinse under running water and let the liquid drain. Afterwards, cut into strips.

Wash fresh mushrooms, such as champignons, wipe with a paper towel and chop.

Pour boiling water or milk over dry mushrooms and leave to soak for 2-3 hours. Then dry with a cotton towel and cut.

Heat a frying pan with fat and add mushrooms to fry.

At medium heat, fry lightly until lightly browned. Frying time depends on the selected mushrooms. Pickled and dried ones cook faster, and the champignons will first release a lot of liquid, which should evaporate and only then the mushrooms will begin to fry.

Peel, wash and cut the potatoes: into strips, bars, cubes. If you do not fry immediately, place the tubers in a plate of cold water.

Heat another frying pan with oil and add the chopped potato tubers to fry.

Fry them over medium heat until golden brown. Adjust the degree of roasting yourself. If you want it to be very fried, keep it on the stove longer; if you want it less, bring it to a light brown color.

Combine potatoes and mushrooms in one pan. Season with salt and stir.

Fry the food over medium heat for 5-7 minutes. If you like a softer dish, then cover the frying pan with a lid with a hole to allow steam to escape; if you prefer a crispy dish, keep it in the open air.

Serve the finished dish to the table after cooking. You can complement this dish with fried eggs, fresh vegetable salad or any sauce.

Bon appetit and good mood.

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How to cook dried mushrooms for soup or with potatoes?

Knowing how to cook dried mushrooms, you can easily diversify your table with original dishes.

And if you take into account several secrets and subtleties, then there will be no end to those who want to treat themselves to aromatic and tasty dishes.

How to dry mushrooms?

Dried mushrooms can be purchased in almost every supermarket. However, lovers of quiet hunting can prepare these products on their own.

Many people prefer to cook dried porcini mushrooms, as it is believed that they retain their pleasant aroma better.

However, boletus, boletus, boletus, honey mushroom, chanterelle, etc. are also suitable for this type of preparation.

It should be remembered that some lamellar mushrooms can be bitter, and when dried, this bitterness intensifies.

First of all, the mushrooms should be thoroughly cleaned, freed from forest debris with a damp cloth and cut into plates, which should be large enough, since they will shrink during the drying process.

Mushrooms can be dried on sunny days outdoors, in a dry room, in a stove or oven (at about 60 °C), on central heating radiators or in an electric or gas dryer.

Dried mushrooms should be stored in sealed containers in a dry place, since such preparations are very sensitive to moisture. The shelf life is usually 1 year.

Preparation of dried mushrooms

Composition of mushrooms.

Before preparing dried mushrooms, it is useful to familiarize yourself with the basic recommendations regarding their culinary processing:

Eating expired dried mushrooms containing traces of mold is strictly prohibited;
Before cooking, these products need to be soaked: they need to be filled with cold water or milk for several hours, which will make the taste of the dish softer;
after soaking, the liquid must be drained and the mushrooms washed in running water, since they are never washed before drying;
if you don’t have time to soak the mushrooms, you can instead boil them for 10-15 minutes, drain the broth and then cook according to the recipe;
Dry mushrooms have a very concentrated taste, so it is recommended to use them in small quantities, for example, a handful is usually enough to prepare a large pot of soup;
the rich taste of the preparation dictates another principle for preparing dishes with it: for fillings of pancakes and pies, as well as for caviar, it is better to add salted mushrooms, well washed in running water;
if you want to replace fresh ones with dried mushrooms, then their quantity should be reduced by about 6-8 times: according to the recipe, you need to use 300 g of fresh mushrooms - you can take 50 g of dried ones.

The listed recommendations should be followed when preparing most dishes with dried mushrooms, however, there are exceptions that must be specified in the recipe. Below are several options for how you can prepare a tasty and original dish from available ingredients.

How to cook soups?

Aromatic and rich mushroom broth is an excellent alternative to meat, which is why such soups are very relevant during fasting. But at any other time they will help to diversify your diet perfectly. How to prepare a tasty and nutritious dish?

There are several options for how to cook mushroom soups, but to implement each of them you must first prepare the broth.

To do this, you need to pour the pre-soaked mushrooms with water, bring to a boil and keep on low heat for an hour, remove the foam from the broth as it appears.

About 5 minutes before the end of cooking, add salt to taste and, if desired, a bay leaf and a couple of black peppercorns. When the broth is ready, all other ingredients are added to it.

To prepare a classic mushroom soup, first add rice (can be replaced with pearl barley), then potatoes, and after the soup is almost ready, carrots and onions pre-sautéed in vegetable oil. Experienced housewives recommend adding processed cheese cut into cubes to this soup about 5 minutes before it is ready: this will give the dish a soft, creamy taste.

Those who miss unusual and original flavor combinations can be advised to prepare soup with oatmeal. To do this, add carrots and onions to the prepared mushroom broth, which must first be fried in vegetable oil for 5 minutes.

After about 15-20 minutes of cooking, remove the pan from the heat and add 2-3 tbsp to the soup. l. oatmeal, cover the container with a lid, after 10 minutes the dish is ready. Shchi and borscht cooked in mushroom broth are also very popular.

Appetizing mushroom porridge

Dried mushrooms go well with cereals, so porridges flavored with this aromatic preparation are not only very nutritious, but also incredibly tasty.

There are several ways to prepare mushroom porridge:

This option can be used perfectly when preparing buckwheat and pearl barley porridge. Boil the cereal in water. Saute the carrots and onions in butter or vegetable oil, add pre-soaked dried mushrooms to the vegetables and fry until tender, then add the cereal to the frying pan, stir and fry for another 5 minutes.
Cook the cereal in mushroom broth prepared as for soup. If desired, you can add carrots and onions.
Sauté onions and carrots in vegetable oil, add raw buckwheat, pearl barley or rice and pre-soaked dried mushrooms to the frying pan, fry for another 4-5 minutes. Transfer the resulting mixture into clay pots, add salted water and place in the oven for about an hour.

Vegetable dishes

Experienced chefs say that it is best to fry soaked mushrooms for vegetable dishes in butter: this way the dishes will be especially tasty. But when preparing vegan or meatless dishes, you can get by with vegetable oil.

Cooking dried mushrooms with vegetables is very simple, and there are a large number of recipes for such dishes, here are just the most popular ones.

Bigos.
Fry pieces of pork and/or smoked brisket in a little fat, then add finely chopped onions, finely shredded cabbage and mushrooms. Add a little water and simmer over low heat until done.
Dried mushrooms with potatoes are a classic tandem, appreciated by even the most sophisticated gourmets.
You can prepare a delicious casserole. Boil and crush the potatoes, place some of them on a baking dish greased with vegetable oil and sprinkled with breadcrumbs. Place pre-soaked and fried dried mushrooms with onions on top, and then add the remaining potatoes. Beat a couple of eggs with milk and pour the resulting mixture over the casserole. Top with grated cheese and crushed walnuts if desired. Bake in a preheated oven for about 15-20 minutes.
Fry soaked mushrooms with onions.
Mix a glass of heavy cream with 1 tsp. flour and pour into a frying pan, add salt, pepper and simmer for 3-5 minutes, then use a blender to turn the mass into a homogeneous sauce. Boil peeled potatoes in salted water, place on plates, pour mushroom sauce, sprinkle with herbs on top.

How else to use dried mushrooms?

Almost every familiar dish can be spiced up by adding just one secret ingredient - dried mushrooms.

This preparation can be used in preparing:

potato, vegetable, cereal and pasta casseroles;
risotto;
meat zraz (mushrooms are added to the filling along with eggs or cheese), chicken cutlets;
dumplings and dumplings;
salads (in this case, dried mushrooms should be boiled or fried beforehand).

Pies and pancakes with dried mushrooms are a decoration for any table.

Dried mushrooms with the following ingredients can be used as original fillings:

boiled potatoes;
boiled rice;
lightly fried cabbage;
boiled eggs;
boiled chicken, cheese.

Before adding to the filling, the dried ingredients are soaked and fried in butter.

During the drying process, mushrooms practically do not lose their nutritional properties and, using such a preparation for preparing all kinds of dishes, you can make your diet not only varied, but also healthy.

Stewed mushrooms - the best recipes. How to properly and tasty cook stewed mushrooms

Stewed mushrooms - general principles and methods of preparation

Mushrooms can be prepared in many ways, including frying, stuffing, pickling, and so on. But a particularly tasty and quite dietary dish is obtained by stewing mushrooms.

It’s not for nothing that this particular recipe is considered a classic of Russian cuisine, although in the old days mushrooms were not stewed, but simmered in a Russian oven. Of course, nowadays the oven is rather exotic, but you can cook a wonderful dish of mushrooms on a regular stove.

You can add various ingredients to them, for example, meat will add richness to the dish, and vegetables will make it an excellent solution for a vegetarian table. Stewed mushrooms go very well with sour cream, cheese, and onions.

Before serving, it is best to season them with parsley, add garlic or coriander. You can eat stewed mushrooms both hot and cold.

Stewed mushrooms - food preparation

Collected or purchased mushrooms must be thoroughly washed, sorted and cleaned. Next, they can be boiled in salted water, and then transferred to a bowl for stewing. You can also stew raw mushrooms. Champignons are always stewed without pre-cooking, but before putting them in a saucepan it is better to scald them with boiling water.

Stewed mushrooms - preparing dishes

A large container with a fairly thick bottom is suitable for stewing. It could be a cast iron pot or a saucepan. When extinguishing, the fire should be minimal so that the mushrooms and other ingredients cook slowly and do not burn.

Stewed mushrooms - the best recipes
Recipe 1: Stewed champignons

Description: This dish is prepared extremely simply and quickly, and the ingredients for it can almost always be found in the refrigerator. So we can recommend this recipe in case of an unexpected visit from guests. It can be used as an addition, for example, to meat or potatoes, or it can be served as an independent dish.

Ingredients: 1 kg of fresh champignons 2 medium onions 1 table. spoon of butter 1 glass of sour cream 2 eggs salt (to taste) pepper (to taste)

greens for decoration

Cooking method:
Peel the champignons, pour boiling water over them, drain in a colander, and let the water drain. Then cool and cut into medium pieces. Peel the onion and cut into half rings. Put butter in a saucepan and add onion.

Sauté it lightly, then add the mushrooms. Salt and add pepper to taste. Simmer for 25-30 minutes over low heat, stirring occasionally. Then mix sour cream and egg yolks in a separate container, add finely chopped herbs, and stir.

Pour the resulting mixture over the mushrooms, simmer for another 5-7 minutes, after which you can serve.

Recipe 2: Stewed mushrooms with apples

Description: To prepare this dish, sour apples are used, which gives it a special piquancy and fresh taste. The best time to prepare it is early autumn, when the fragrant Antonovka ripens and a large number of mushrooms appear in the forests.

Ingredients: 0.5 kg of mushrooms (honey mushrooms, chanterelles, saffron milk caps) 150 g of butter 4-5 sour apples 1-2 table. tablespoons flour 0.5 cups mushroom broth 150 ml sour cream vegetable oil salt (to taste) pepper (to taste)

greens (to taste)

Cooking method:
Wash the mushrooms, scald with boiling water, peel and cut into medium pieces. Place in a saucepan, adding a little vegetable oil. Simmer for 20-25 minutes.

Peel and core the apples, cut into slices and place with the mushrooms. Mix flour with mushroom broth, add salt and pour the resulting mixture into a saucepan. Simmer for 7-10 minutes, then add sour cream, bring to a boil and remove from heat.

Serve hot with boiled potatoes.

Recipe 3: Stewed mushrooms with cabbage

Description: This is a very simple, but satisfying and tasty dish. You can serve it either on its own or as a side dish for meat.

Ingredients: 1 kg of mushrooms (honey mushrooms, chanterelles) 0.5 kg of white cabbage 50 g butter 2 medium onions salt (to taste)

pepper (to taste)

Cooking method:
Wash the mushrooms thoroughly, sort and clean. Place butter in a saucepan, add finely chopped onion, and fry until translucent.

Then reduce the heat to low and place the mushrooms in the bowl, adding about 50 ml of water. Simmer for 20-25 minutes. Cut the cabbage into thin strips, add to the mushrooms, salt and pepper to taste.

Simmer for another 15-20 minutes until the cabbage is soft.

Stewed mushrooms - useful tips from experienced chefs

1. If the mushrooms accidentally turn out too salty when stewing, you need to add a few tablespoons of sour cream and heat the dish for 3-5 minutes over low heat. Even if sour cream is not included in the recipe, it certainly will not spoil the taste of the dish.

2. If you want to make a stew with meat and mushrooms, then you need to simmer them separately, and then mix them in finished form.

Recipes with mushrooms

Mushroom soup
Casserole with mushrooms
Julienne with mushrooms
Salads with mushrooms
Potatoes with mushrooms
Mushroom pate
Marinated mushrooms
Recipes with champignons
Soups with mushrooms
Mushrooms with cheese
Stuffed mushrooms
Fried mushrooms
Pasta with mushrooms
Potatoes with meat and mushrooms
Mushrooms in pots
Stewed mushrooms
Pizza with mushrooms
Creamy sauce with mushrooms
Mushrooms baked in the oven
Mushrooms with sour cream
Meat with mushrooms
Mushroom glade salads
Layered salad with mushrooms
Salad with fried mushrooms
Salad recipe with mushrooms and cheese
Mushroom sauce
Tartlets with mushrooms
Dried mushroom soup
Mushroom broth
Mushroom broth soup
Mushroom salad - recipe with photo
Mushroom soup - recipe with photo
Dumplings with mushrooms
Lasagna with mushrooms

Even more interesting recipes you can find it on the main page of the Cooking section

How to fry dried mushrooms with potatoes in a frying pan?

You will need:

Potato
Dried wild mushrooms
Onion
Sour cream
Salt and pepper

Autumn is the time when not only gardeners, market gardeners and farmers collect the harvest grown over the summer, but also mushroom pickers go “hunting” in the forest.

The desire to get as many mushrooms as possible leads them into the deep thicket, where they may come across the most desirable prey - boletus mushrooms, recognized as the “kings” in this kingdom of flora.

This creation of nature is called porcini mushroom because it is the only one that does not darken when dried or heat treated, maintaining its colors in almost its original form.

Although nutritionists say that mushrooms are quite heavy food for the stomach of even an adult, boletus mushrooms are considered an exception. These “children” of forest flora are a source of valuable, easily digestible protein. Such proteins, which are extremely necessary for the normal functioning of the human body, are found only in meat.

If mushroom pickers are lucky and return home with a large catch, then their household members will rush to try fresh boletus, boletus, chanterelles and their other “relatives”, having previously boiled or fried them. However, in order to prolong such joy for the long winter months, people prepare mushrooms for future use, canning them or drying them.

In the latter case, you should not wash them first to prevent them from becoming moldy. There are many options for dishes in the preparation of which you can use dried wild mushrooms. First of all, these are soups or borscht, beloved by many. However, a huge number of Russian residents prefer to eat them fried along with potatoes.

Any housewife probably has her own secrets on how to fry dried mushrooms with potatoes. Here is just one of many possible options for preparing this dish. An extremely important and responsible moment in this matter is the preparation of mushrooms (it is better if they are boletus mushrooms).

Since they were not washed before drying, so as not to expose them to moisture, this must be done before the actual culinary action begins. Then the well-washed product must be filled with cold water in such an amount that there is room for it to swell.

If the mushrooms were dried whole, then this will take about six to eight hours, and if in pieces, then no more than two or three. They are then boiled in the same water in which they were soaked for about thirty minutes.

If you don’t want to “waste” the resulting mushroom broth in vain, then you can later use it in the preparation of other dishes - for example, sauces or soups. The product itself must be cut into pieces if it was not crushed before drying. The next step in how to fry dried mushrooms with potatoes is preparing other products.

They can be processed in parallel with cooking boletus mushrooms (or their other relatives, which the hostess has chosen for this dish). A couple of onions need to be peeled, chopped into smaller pieces - or cut into rings, if desired - and fried in a heated frying pan until light golden brown. After this, add the mushrooms to the onions and cook them together for about three to five minutes.

Then it will be the turn of the main ingredient - potatoes.

The quantity of this product is determined based on the preferences of those who will taste this dish. It is advisable to cut the root vegetable into as thin slices as possible to reduce the cooking time. This ingredient should be placed in a frying pan, reduce the heat to low and simmer until the potatoes are soft.

It is also necessary to stir the roast periodically so that it does not burn and simmers evenly. Literally within twenty to thirty minutes the process called “how to cook potatoes with mushrooms” will be completed. The final touch is to add salt and pepper to taste, turn on the burner at high power for a few minutes and fry the dish until golden brown.

You can serve the dish with sour cream and chopped herbs - this way it will be even more satisfying and tasty.

Culinary recipe Fried potatoes with mushrooms: 8 options

Fried potatoes are delicious, but fried potatoes with mushrooms are even tastier; it’s not for nothing that potatoes with mushrooms are one of the traditional dishes of Russian national cuisine. And the main thing is that it always turns out different depending on what mushrooms you use.

Both experienced mushroom pickers who collect them in the forest themselves and those who have only seen mushrooms in a store window can cook fried potatoes with mushrooms. Moreover, you can take mushrooms not only fresh, but also dried, frozen, pickled, not to mention different types of mushrooms - from porcini and honey mushrooms to champignons and oyster mushrooms.

To make fried potatoes with mushrooms as tasty as possible, remember the following points:

Peeled potatoes should be kept in cold water so that they do not darken in the air, but not for long, otherwise the amount of vitamins in them will sharply decrease. Before putting the chopped potatoes into the frying pan, it is recommended to dry them, then they will immediately set into a crispy golden brown crust.

To give fried potatoes with mushrooms a brighter aroma and taste, you can use various spices: fresh or dried herbs, ground black and/or allspice, nutmeg, marjoram.

So, choose a recipe to suit your taste, or better yet, cook everything one by one and choose your favorite, although this is not easy to do.

Fried potatoes with porcini mushrooms

Crispy golden crust on potatoes and the divine aroma of porcini mushrooms - no one can resist this combination! Porcini mushrooms can be used fresh or frozen, which must first be thawed.

To prepare fried potatoes with porcini mushrooms, you will need: 800 g of potatoes, 450 g of porcini mushrooms, 2 onions, sunflower oil, salt to taste.

Method for preparing fried potatoes with porcini mushrooms. Wash the potatoes, onions and mushrooms, peel the potatoes and onions. Cut the onion into quarter rings and fry in sunflower oil until golden brown, stirring occasionally.

Then add the mushrooms, cut into small pieces (about 2-3 cm), and fry over medium heat until the liquid released from them evaporates - this will take 15-20 minutes. Lastly, add the peeled potatoes, cut into long pieces about 1.5 cm thick, stir and fry, covered, over low heat for about 10 minutes.

At the end of frying, add salt, remove the lid and fry until the potatoes are properly browned.

Fried potatoes with porcini mushrooms can be sprinkled with finely chopped herbs and served with pickles.

Bon appetit!

Fried potatoes with honey mushrooms

You don’t need any meat with these fried potatoes, they turn out so filling and tasty, and small whole honey mushrooms give them an even more appetizing look. It is very convenient that honey mushrooms can be taken both fresh and frozen.

Mushroom pickers will be able to prepare mushrooms for future use, and those who are familiar with honey mushrooms only by hearsay will be able to buy them frozen in the supermarket and get to know them better.

Frozen honey mushrooms do not even need to be completely defrosted.

Actually, this is not a duet of potatoes and mushrooms, but a trio, because such dishes always contain onions, and the more, the tastier. Therefore, lovers of fried onions can safely increase the amount to their taste, the main thing is that the onions are properly fried.

To prepare fried potatoes with honey mushrooms, you will need: 6-8 potatoes, 400 g honey mushrooms (fresh or frozen), 1 onion, 2 tbsp. sunflower oil, salt, ground black pepper to taste.

A method for preparing fried potatoes with honey mushrooms. Wash and peel the onions and potatoes. Cut the onion into thin half rings and the potatoes into medium strips. If the honey mushrooms are fresh, then first boil them briefly in boiling water, drain them in a colander and shake them thoroughly. If the mushrooms are frozen, you can simply rinse them in a colander with cold water.

So, fry the onion in well-heated sunflower oil until golden brown for about 5 minutes and add the mushrooms to it. Over medium heat, fry the mushrooms and onions, stirring occasionally.

After 15 minutes, when the liquid has evaporated from the mushrooms, add the potatoes and mix everything. Dry the potatoes first on a clean kitchen towel, then they will turn out more ruddy and crispy.

Fry the potatoes with honey mushrooms until cooked, this will take about 20 minutes. At the end of frying, add salt and pepper to taste.

Bon appetit!

Fried potatoes with frozen mushrooms

Guests suddenly arrived or you just wanted something tasty for dinner - in all these cases, fried potatoes with frozen mushrooms will help you out. Frozen mushrooms can be stored in the freezer for a long time if you picked them yourself, or bought at any store around the corner, and when fried they taste almost the same as fresh.

The peculiarity of this recipe is that the mushrooms and potatoes are fried separately, and at the end they are combined and fried together. This is convenient because this way you can fry the mushrooms and potatoes to the degree you like: some people like their potatoes only slightly browned, while others prefer them with a firm crispy crust.

In general, see for yourself, but in any case it will be tasty and satisfying.

To prepare fried potatoes with frozen mushrooms, you will need: 4-5 potatoes, 200 g frozen mushrooms, 2-3 onions, sunflower oil, salt, ground black pepper to taste.

A method for preparing fried potatoes with frozen mushrooms. Wash and peel the onions, potatoes and mushrooms. You can not defrost the mushrooms in advance, but simply rinse them in a colander with cold water. Cut the products as desired: onions - into half rings or cubes, potatoes - into strips, cubes or circles, mushrooms - into small pieces, and if the mushrooms are small, like honey mushrooms, you don’t have to cut them at all.

Take two frying pans, pour sunflower oil on them and heat them properly. Place half the onion in one frying pan, fry until golden brown, stirring, then add the mushrooms, stir and fry over medium heat until the liquid has evaporated.

Fry the potatoes in another frying pan: place them in a frying pan with heated oil and stir with a spatula so that all the potatoes are evenly covered. Fry until half cooked, sprinkle with remaining onion, stir and continue frying.

When the mushrooms and potatoes are almost ready, combine them in one frying pan, add salt and pepper to taste, stir and fry for another 5 minutes. Serve with vegetable salad or pickles.

Bon appetit!

Fried potatoes with dried mushrooms

In ancient times, mushrooms were considered the second most nutritious meat and were constantly present on the table in both poor and rich homes. During the mushroom season, the whole family collected them and prepared them for storage: dried, salted, pickled, and then supplemented their diet throughout the year.

Mushrooms were allowed to be eaten during Lent, so they made up a significant part of the Lenten menu.

Before cooking, dried mushrooms are usually soaked for at least two hours (overnight is possible), and during the cooking process they release all their flavor and aroma, which makes dishes with dried mushrooms incredibly tasty.

Fried potatoes with dried mushrooms are no exception. The special thing about this recipe is that we start cooking on the stove and finish in the oven, so you will need a frying pan or Dutch oven that can be placed in the oven.

To prepare fried potatoes with dried mushrooms, you will need: 10 potatoes, 6-8 dried mushrooms, 2 carrots, 6-8 tbsp. l. sunflower or olive oil, 1 tbsp. boiling water, 4 tbsp. soy sauce, salt, ground black pepper, spices - to taste.

Method for preparing fried potatoes with dried mushrooms. Soak dried mushrooms in advance for at least 2 hours, then rinse them in running water and cut into small pieces.

Wash and peel the potatoes and carrots, cut the carrots into thin slices or grate them on a coarse grater and fry together with the mushrooms in hot oil for 2-3 minutes, then add salt, pepper, sprinkle with spices to taste and fry for a couple more minutes under a closed lid.

Add potatoes, cut into large pieces, pour boiling water and soy sauce, add salt to taste if necessary, and place in the oven, preheated to 200 °C, for half an hour. Serve with salad or pickles.

Bon appetit!

Fried potatoes with cheese and champignons

Champignons today are perhaps the most popular mushrooms; they can be bought both fresh and frozen in any supermarket, so fried potatoes with champignons are not only a tasty dish, but also quite affordable.

And in our recipe it is classic combination also melted cheese and garlic, which gives it a special piquancy.

The dish will look even more attractive if you use small champignons and cut them into layers so that each plate has the shape of a mushroom.

To prepare fried potatoes with cheese and champignons, you will need: 5-6 pcs. young potatoes, 200 g of champignons, 1 onion, 100 g of processed cheese with ham, mushrooms and/or herbs, 3 cloves of garlic, dill and parsley, salt to taste, sunflower oil.

Method for preparing fried potatoes with cheese and champignons. Wash and peel the potatoes, onions, garlic and mushrooms. Cut the potatoes into large strips or cubes, the onions into half rings, the mushrooms into thin slices or, if the mushrooms are large, into small pieces. Finely chop the greens and garlic.

Heat the sunflower oil and fry the potatoes in it over medium heat for about 15 minutes, turning occasionally. Then add the mushrooms and onions, stir and fry for another 10 minutes. At the end, add salt, sprinkle with grated processed cheese, cover with a lid, turn off the heat and let the dish sit for a while before serving.

Bon appetit!

Fried potatoes with pickled mushrooms

Usually pickled mushrooms are served with potatoes, but in our recipe they are fried and acquire a completely new taste. Fry the mushrooms and potatoes separately, then combine and sprinkle with dill. Very tasty and original.

To prepare fried potatoes with pickled mushrooms, you will need: 5-7 potatoes, 150 g of pickled mushrooms, 1 onion, sunflower oil, salt and fresh dill.

Method for preparing fried potatoes with pickled mushrooms. Peel the potatoes and onions, cut the potatoes into cubes, strips or circles as you like, and the onions into half rings. Place the pickled mushrooms in a colander, rinse thoroughly under running water and dry.

Heat sunflower oil in two frying pans. Place chopped onion on one, fry until golden brown, add mushrooms and fry until almost done. Place the potatoes in another frying pan and fry them until golden brown.

Don't forget to stir the mushrooms and potatoes from time to time. Combine the contents of both frying pans, add salt to taste and fry everything together for a few more minutes until fully cooked. Before serving, sprinkle with finely chopped fresh dill.

Bon appetit!

Fried potatoes with oyster mushrooms

Depending on the variety, mushrooms and potatoes may have different cooking times, so if you fry them together, the result will not always be successful.

This is especially true for oyster mushrooms, which can lose so much moisture during cooking that they turn rubbery. Therefore, we will prepare the main ingredients separately, and then combine them almost ready.

If you have fried oyster mushrooms with potatoes before, you will probably feel the difference.

To prepare fried potatoes with oyster mushrooms, you will need: 1 kg of potatoes, 0.5 kg of oyster mushrooms, 1-2 onions, sunflower oil, salt, ground allspice.

Method for preparing fried potatoes with oyster mushrooms. Wash, peel and randomly chop the onion (half rings or cubes) and potatoes (into cubes, slices, strips or circles).

Place the oyster mushrooms in a colander and rinse under running water, then carefully place them on a clean kitchen towel to dry thoroughly.

By the way, it is also advisable to dry the chopped potatoes so that they immediately form an appetizing crust in the pan.

Cut the oyster mushrooms into medium-sized pieces, place in a frying pan with a small amount of sunflower oil and cover with a lid. Keep it on medium heat for a few minutes and remove the lid.

During this time, a lot of liquid will be released from the oyster mushrooms, so let them stew in it. When all the liquid has evaporated, add a little sunflower oil and continue frying over high heat until the oyster mushrooms turn golden brown.

At the end of frying, add salt and pepper.

At the same time, in another frying pan, fry the drained potatoes until they are covered with a crispy golden crust, then add the chopped onion, salt, pepper, stir and fry over high heat for another 2-3 minutes.

Add the oyster mushrooms to the potatoes, stir gently so that the potatoes don’t fall apart, and cook everything together for about 5 more minutes over fairly high heat. Turn the potatoes with mushrooms several times, lifting the whole layer with a spatula. Serve immediately. If desired, you can sprinkle with chopped herbs.

Bon appetit!

Fried potatoes with chanterelles

If you manage to get hold of chanterelles - either collect them in the forest yourself or buy them at the market - then by all means fry them with potatoes. The result will be so yummy that you'll lick your fingers, and you won't have to fuss with it much.

Chanterelles with new potatoes are especially good! This recipe has a couple of features that distinguish it from other methods of preparing fried potatoes with mushrooms: firstly, lemon juice is used, and secondly, sunflower oil is flavored with garlic. And now you will find out exactly how to do this.

To prepare fried potatoes with chanterelles, you will need: 700 g of new potatoes, 300 g of chanterelles, 1.5 liters of water, 1 onion, 2 cloves of garlic, a quarter of a lemon, 4 tbsp. sunflower oil, salt and ground black pepper - to taste.

Method for preparing fried potatoes with chanterelles. Clean the chanterelles from large debris, place in a wide bowl and soak in water for 15 minutes. In the meantime, boil 1.5 liters of water, throw in the soaked chanterelles and boil them until half cooked for 15-20 minutes, skimming off the foam and small debris until the water runs clear.

Peel the potatoes, onions and garlic. Cut the potatoes into thin strips, the onion into half rings or cubes, and the garlic into thin slices. Heat sunflower oil in a frying pan, add garlic to it and fry it for 3-4 minutes so that the oil is saturated with the taste and aroma of garlic. Then remove the garlic from the pan with a slotted spoon; we won’t need it anymore.

Place potatoes, chanterelles and onions in a frying pan, stir and fry over medium-high heat for 7-8 minutes. Turn the potatoes and mushrooms over with a spatula (preferably a whole layer) and fry for another 7-8 minutes. Then add salt and pepper to taste, sprinkle with juice from a quarter of a lemon, stir again, cover with a lid and keep on the fire for a few more minutes until done.

Drying is an excellent way to store mushrooms for a long time. Its advantage is that the product retains all its beneficial features and nutritional value. Experienced mushroom pickers know that not all types of mushrooms can be dried. We will tell you how to prepare dried mushrooms in our article.

You can prepare many delicious, appetizing and savory dishes from dried mushrooms, for example:

cream soup;
stewed potatoes;
meatloaf;
mushroom salad;
zrazy;
vegetable stew;
rice with vegetables;
caviar;
dumplings;
mushroom pies;
kulebyaku;
stewed turkey;
stuffed duck, etc.

Delicious and nutritious soup

Compound:

100 g of any dried mushrooms;
1 onion;
1 carrot;
small vermicelli - about 1/3 cup;
1 garlic clove;
3-4 potatoes;
salt and pepper mixture.

Preparation:

Holiday snack in minutes

As already mentioned, a huge variety of dishes can be prepared from dried mushrooms. The casserole will be very tasty and aromatic. It can be an excellent side dish for meat or act as an independent dish. How else can you cook dried porcini mushrooms? If you want to surprise your guests or pamper your household, try adding these mushrooms to your salad. It is prepared in a matter of minutes.

Compound:

dried porcini mushrooms - 200 g;
1 carrot;
onion head;
canned green peas - 1 b.;
vegetable oil, salt and seasonings - to taste.

Preparation:

Dried mushrooms should be poured with boiling water. After swelling, they need to be moved to a saucepan and boiled until fully cooked.
Carrots and onions must be peeled, finely chopped and sautéed in vegetable oil.
Place sautéed vegetables and chopped boiled mushrooms in a salad bowl.
You need to drain the juice from canned peas and also add it to the salad.
All ingredients should be mixed and seasoned to taste with salt, spices and vegetable oil.

Compound:

10 potatoes;
dried porcini mushrooms - 150-200 g;
2 carrots;
olive oil for frying;
boiling water - 250 ml;
4 tbsp. l. soy sauce;
salt and seasonings.

Preparation:

The main difference in preparing dishes from dried mushrooms with potatoes from the same dishes with fresh forest products is that the dried mushroom preparations must first be soaked in cold or warm water for at least half an hour. At this time, start preparing other ingredients. After 30 minutes, you can cook dry mushrooms with potatoes, as indicated in the recipe you like.

Ingredients:

Jacket potatoes - 7 pieces
Boiled egg - 3 pieces
Pickled cucumbers - 5 pieces
Green onions - 50 grams
Dried champignons - 250 grams
Sour cream - 50 grams
Cream or natural yoghurt - 50 grams
Wine vinegar - 1 tbsp. spoon
Vegetable oil - 2 tbsp. spoons
Salt - To taste
Ground black pepper - To taste

To begin, peel the jacket potatoes, cut into medium pieces and fry in oil in a frying pan for three minutes. Salt and pepper the potatoes and place them in a salad bowl.

Boil the eggs hard in advance. Slice them together with cucumbers and add to the salad.

Make the dressing: mix vinegar, cream, sour cream, pepper and salt.

Season the salad with potatoes and dried mushrooms prepared according to this recipe with sauce, mix and serve.

Dried mushroom sauces

Mushroom sauce for potato and cereal dishes

50 g dried mushrooms,
100 g butter,
300 g onions,
1 liter of mushroom broth,
4 teaspoons wheat flour,
salt to taste.

Before preparing a sauce from dried mushrooms for potatoes or cereal dishes, the mushrooms need to be washed, soaked, boiled, separated from the broth, chopped and fried with finely chopped onions. Sauté the flour until red and add it hot to the mushroom broth, stirring continuously. Add salt to the broth, boil for 7-10 minutes, then combine with fried mushrooms.

Serve this delicious sauce with potato casserole, potato cutlets and other potato and cereal dishes.

Potato cutlets with mushroom sauce

30 g dried mushrooms,
Wheat flour,
butter,
onion,
salt to taste.

For potato cutlets: 600 g potatoes, 1 egg (yolk), 20 g vegetable fat for frying, salt to taste. Chop the boiled dried mushrooms with a knife, add flour and butter, fry until light brown, dilute with mushroom broth, boil for 15–20 minutes, add fried onions, add salt, bring to a boil and pour the prepared sauce over the cutlets before serving. Preparation of cutlets: grind boiled potatoes in a meat grinder, add yolk, mix; Make cutlets, roll in breadcrumbs, fry and put in the oven for 10 minutes.

Soups with dried mushrooms and potatoes

Dried oyster mushroom soup

Water – 2 l;
Dried oyster mushroom – 60 g;
Potatoes – 500 g;
Carrots, onions – 1 pc.;
Garlic – 1 clove;
Bay leaf – 2 pcs.;
Salt pepper;
Sour cream and fresh herbs - for serving.

It is necessary to soak dried oyster mushrooms in boiling water in advance. For the volume of mushrooms indicated in the recipe, 1 tbsp will be enough. liquids.

After 1.5 hours, put a pan of water on the stove and wait until it boils. Then we throw our mushrooms into the pan along with the liquid in which they were soaked and boil for 25 minutes.

Meanwhile, peel and cut the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.

Add the potatoes and carrots to the mushrooms and cook until almost done.

10 minutes before the end of the process, add onion and garlic to the soup, add salt and pepper.

At the very end, add bay leaves, turn off the heat and let the dish brew for a few minutes.

Serve delicious mushroom soup to the table with sour cream and finely chopped fresh herbs.

Mushroom soup with zucchini

2 tbsp. spoons of dried mushrooms,
3 potatoes,
300 g zucchini,
250 ml milk,
2 tbsp. tablespoons chopped parsley,
1 carrot,
1 onion,
4 tbsp. spoons of sour cream,
water,
salt,
pepper.

Before preparing soup from dried mushrooms, potatoes, carrots and zucchini need to be peeled and grated, and the onion should be chopped.
First soak the mushrooms, then boil them in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.
Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Place zucchini, carrots, potatoes, onions and chopped mushrooms into a pot. Pour milk and mushroom broth, season with sour cream, sprinkle with salt and pepper, close with a lid and place in a moderately preheated oven for 20 minutes.
Sprinkle the dried mushroom soup with potatoes prepared according to this recipe with chopped herbs.

Here you can see photos for recipes for potatoes with dried mushrooms:

Recipes for potatoes with dry mushrooms in the oven

Potatoes with mushrooms

Potatoes 1 ½ kg
dried mushrooms 150 g
garlic 3 cloves
vegetable oil 4 tbsp. l.
butter 1 tbsp. l.
Provençal herbs 1 tbsp. l.
dry marjoram 1 tsp.
freshly ground black pepper 1 pinch
sea salt 1 tsp.

Preheat the oven to 190°C.

Pour a liter of boiling water over the mushrooms and leave for 20 minutes.

Wash the potatoes thoroughly (preferably with a brush) and cut into slices 5 mm thick.

Peel the garlic and chop finely. Heat 2 tbsp in a large frying pan. spoons of vegetable and 1 tbsp. spoon of butter and fry the garlic until transparent.

Place the potatoes in the pan and fry for 5-7 minutes.

Add the mushrooms to the potatoes and after 1-2 minutes pour in the broth. Simmer for 10-12 minutes covered.

Make a dressing by grinding marjoram, Provençal herbs, salt, pepper and the remaining vegetable oil in a mortar.

Grease the bottom of the baking sheet with half of the dressing, lay out the potatoes and mushrooms, and pour over the remaining dressing.

Bake this delicious potato dish with dry mushrooms in a preheated oven for 15 minutes.

Dried mushrooms baked with potatoes

Compound:

100 g dried mushrooms
6 medium potatoes
2 onions
4 tbsp. spoons of vegetable oil
4 tbsp. spoons of sour cream
1/2 tbsp. spoons of flour
1 tbsp. spoon breadcrumbs
ground black pepper
parsley to taste

Cooking mushrooms with potatoes:

Soak dried mushrooms in water for several hours to swell. Drain the water in which they urinated and boil them in boiling water for about 5 minutes. Rinse the mushrooms with cold water and cut into slices.

Cut the onion into half rings and lightly fry in vegetable oil. Add mushroom slices and fry for another 5-10 minutes. At the end of frying, add flour, add sour cream, salt, pepper and bring the dish to a boil.

Cut boiled potatoes into slices and fry in vegetable oil. Place mushrooms and onions in a greased frying pan, top with potatoes, sprinkle with breadcrumbs and drizzle with oil. Bake mushrooms and potatoes in the oven.

Before serving, decorate a dish of potatoes with dried mushrooms, baked in the oven, with chopped herbs.

Recipes for fried potatoes with dried mushrooms in a frying pan

Dried porcini mushrooms Stroganoff style

40 g dried porcini mushrooms,
1 glass of milk,
40 g butter,
1 tablespoon sour cream,
half a kilo of potatoes,
1 onion,
1 teaspoon tomato or 1 tablespoon hot tomato sauce,
1 teaspoon wheat flour,
parsley or dill,
salt to taste.

Wash the potatoes in advance and cut into strips. Before frying potatoes with dried mushrooms, put the frying pan on the fire and pour in vegetable oil. Fry the potatoes.

To prepare fried potatoes according to this recipe, you need to sort out the dried mushrooms, rinse them well, soak them in hot boiled milk and let them swell.

Then cut into strips, fry in a frying pan in oil, sprinkle with flour, and fry again.

Add the tomato, preheated with oil, sour cream and sautéed, finely chopped onion, salt, stir and heat again.

Serve hot, sprinkled with finely chopped parsley or dill, with fried potatoes and fresh vegetable salad.

How to fry dry porcini mushrooms with potatoes

Mushrooms with fried potatoes and onions

700 g potatoes
dry porcini mushrooms
3 medium onions
vegetable oil
25 g butter
pepper
thyme (thyme)

Before frying dry mushrooms with potatoes, you need to cut the onion into rings (half rings). Fry in vegetable oil for 5 minutes. Place the onions on a separate plate. Soak dry whites in hot water for half an hour in advance. Fry in vegetable oil with salt, pepper and thyme for 3 minutes. Place the mushrooms on a separate plate.

Coarsely chop the potatoes and fry in vegetable oil until golden brown. Add onions and mushrooms, and pieces of butter. Warm everything together for 1-2 minutes. Salt and pepper fried potatoes in a frying pan with dried mushrooms to taste.

Recipes for fried and stewed potatoes with dried mushrooms in a slow cooker

Fried potatoes with dried mushrooms in a slow cooker

Potatoes – 56 pcs;
Onion 2 pcs;
Dried mushrooms – 150 g;
Sunflower oil;
Salt – 1 teaspoon;
Marjoram – ½ teaspoon.

Peel potatoes and onions. Before you start cooking fried potatoes, you need to rinse the dried mushrooms. Fill with filtered water and leave for 1.5 hours. Then drain the water, add new water, add salt and let it cook; after boiling, cook for 20 minutes.

To prepare potatoes with dried mushrooms according to this recipe, pour sunflower oil into the multicooker bowl and add chopped onions.

Using the control buttons, set the FRY program and cooking time to 35 minutes and press the START button.

Fry the onion for 5 minutes, then add the boiled mushrooms and fry for another 5 minutes, stirring everything periodically. After this, add chopped potatoes, marjoram and salt. Stir and cook for the remaining time. Periodically open the lid and mix our potatoes with mushrooms so as not to burn.

After the sound signal, turn off the multicooker. Scatter the cooked fried potatoes with mushrooms onto plates

The result was very tasty and appetizing fried potatoes with dried mushrooms, cooked in a slow cooker.

Young fried potatoes with dry mushrooms in a slow cooker

young medium-sized potatoes – 1 kg;
dried mushrooms – 100 g;
butter – 50 g;
salt - to taste;
fresh dill - 1 bunch.

For this dish, it is better to choose the smallest new potatoes you can find - this way they will fry faster and will look much more interesting. The size of the tubers should be no larger than a walnut. To ensure they fry simultaneously and evenly, select potatoes of approximately the same size. The advantage of such small potatoes is that they are usually the cheapest if bought at the market.

To peel these small new potatoes, place them in a large saucepan, add a couple of handfuls of coarse table salt or sea salt, cover with a lid and shake well. After 5 minutes of such exercises, you will get completely clean and neat tubers, which all you have to do is rinse them from dirt and salt.

To cook potatoes with dry mushrooms in a slow cooker, place the washed potatoes in a bowl, fill with water and bring to a boil on the “Cooking” program.

Place the soaked dry mushrooms in a colander, drain the water, and cut into strips. Heat a frying pan and fry the mushrooms in vegetable oil.

Boil the potatoes until half cooked and drain in a colander. If you boil the tubers first and then fry them, they will retain their shape and will not fall apart.

Heat the butter in a multicooker on the “Fry” program and fry the new potatoes until golden brown. To do this, try to turn the tubers over less often and as carefully as possible. Add fried mushrooms.

In 3 min. until done, add salt to taste.

Serve delicious fried potatoes with dry mushrooms cooked in a slow cooker, sprinkled generously with dill.

Stewed potatoes with dried mushrooms in a slow cooker

To prepare the dish you will need:

Potatoes – 78 pcs;
Dried mushrooms – 150 g;
Mayonnaise sauce with sour cream – 150 g;
Sunflower oil;
Salt – 1 teaspoon;
Bay leaf – 1 piece;
Black peppercorns – 4 pcs.

Initially, we need to rinse our dried mushrooms and soak for 2 hours. After this, let it boil for 20 minutes. When the mushrooms are ready, take out the multicooker, pour a small amount of sunflower oil into its bowl and add the boiled mushrooms.

We connect the multicooker to the mains and use the control buttons to set the fry function, cooking time is 8 minutes. Press the start button.

Stir the mushrooms periodically. After the sound signal, add chopped potatoes to the mushrooms. Salt, add chopped bay leaf and peppercorns.

Add mayonnaise sauce with sour cream and mix.

Set the mode to simmer, cooking time - 1 hour. Press the start button.

During this time, you can prepare the salad and set the table.

After the beep, turn off the multicooker, the stewed potatoes with dried mushrooms turned out 100%!

How to cook potatoes and dried mushrooms in a slow cooker (with video)

Dry porcini mushrooms - 60 g
Potatoes - 1 kg
Onions - 2 medium sized heads
Vegetable oil - 1 tbsp. l.
Ghee butter - 1 tbsp. l.
Salt - to taste or 3 pinches
Spices for mushroom dishes - as desired and to taste

We have already boiled the dry mushrooms and cut them. Peel the onion and chop it into tiny cubes. Pour oil into the bowl of the device and heat it on the “Baking” mode for 3 minutes. Open and put onion and prepared mushroom slices into the oil, pour in butter and fry them in the same mode for 20 minutes, stirring.

While the onions and mushrooms are fried, peel the potatoes and cut into medium-sized slices. Open the bowl and throw the potatoes into it. Salt, season with spices and pour in 2 cups of mushroom broth, which we left after boiling the dried mushrooms.

Set the appliance to “quenching” mode and cook for 40 minutes. Ready!

Now watch the video on how to cook dry mushrooms with potatoes in a slow cooker:

Recipes for stewed potatoes with meat and dry mushrooms

Potatoes stewed with dried oyster mushrooms

Potatoes – 1 kg;
Dried oyster mushroom – 40 g;
Onion – 1 head;
Garlic – 2 cloves;
Tomato paste and sour cream - 3 tbsp each. l.;
Meat broth – 200 ml (+ piece of meat);
Spices;
Vegetable oil;
Fresh greens.

Before stewing potatoes with dried mushrooms, soak the forest products in water or milk for 2-3 hours, then take them out and cut them into pieces. Cook the meat broth; boiled meat can also be added to the dish.

Then boil the fruiting bodies separately in salted water for 30 minutes.

Meanwhile, peel and cut the vegetables: onions into small cubes, potatoes into slices.

Heat the oil in a deep frying pan, add the onion and “gild” it.

Using a slotted spoon, transfer the mushrooms from the pan into the frying pan and continue frying with the onions for about 10 minutes.

Separately, mix tomato, sour cream, crushed garlic and spices with the broth. Mix and send to stew with mushrooms. Cut the boiled meat into small pieces and add to the mushrooms.

In a separate frying pan, fry the potatoes until golden brown (7-10 minutes), and then transfer to the mushrooms.

We continue to simmer everything together under a closed lid over low heat for another 15 minutes. At the end, sprinkle the stewed potatoes with dried mushrooms prepared according to this recipe with herbs.

How to cook stewed potatoes with dry mushrooms

Potatoes stewed with mushrooms

Ingredients:

Potatoes - 1 Kilogram
Dried mushrooms - 300 grams
Onions - 1 piece
Butter - 20 grams
Salt, pepper - To taste
Water - 500 Milliliters

Cut the peeled young potatoes into cubes.

Place the potatoes in a saucepan and pour boiling water over them. It is important to remember that the level of the potatoes should be 2 fingers below the water level. Excess water just cooks the potatoes, but we need them to simmer. As soon as the potatoes boil, add salt to taste. Chop the mushrooms as you like.

Before cooking dried mushrooms and frying potatoes, you need to chop the onions. Fry the onion in vegetable oil. Then add the mushrooms and fry everything together.

As it cooks, the water will boil down and there will be almost no water left in the potatoes. Add mushroom fry to the finished potatoes and simmer everything together for 10 minutes. Add butter. Serve the stewed potatoes with dry mushrooms hot.

Mushrooms stewed with potatoes

400 g dried mushrooms,
4-5 potato tubers,
1/2 cup vegetable oil,
1 tbsp. spoon of tomato puree,
bulb,
salt,
pepper,
Bay leaf,
dill greens.

Before preparing dry mushrooms with potatoes, the fruits of the forest must be cleaned, rinsed and left for 5-6 minutes. put in boiling water. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour over oil. Add tomato puree, salt, pepper, and bay leaf to the same pan. Place the frying pan on medium heat and simmer for a little (7-10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid. Simmer until all products are fully cooked. When serving, sprinkle with herbs.

Recipe for stewed potatoes with dried mushrooms and meat broth

Yellow chanterelles, pale chanterelles, stewed in meat broth with potatoes

Ingredients.

500 g dried chanterelles,
3 tbsp. spoons of butter,
2-3 tbsp. spoons of meat broth,
salt,
chopped greens.

Dried chanterelles are pale and peeled, cut into pieces, put into a pan with heated oil, add meat broth, cover and simmer for about 30 minutes. Chop the potatoes to your liking and throw them into the pan. Simmer potatoes with mushrooms for about 30 minutes. When serving stewed potatoes with dried mushrooms in meat broth, sprinkle with chopped herbs.

How to stew potatoes with dried mushrooms in a pot

Fried fish and potatoes in a pot

For 6 pcs.

potatoes - 300 g fillet,
2 onions,
2 tbsp. spoons of butter,
30 g dried mushrooms,
half a glass of flour,
salt.

Cut the fish fillet into cubes, roll in breadcrumbs and fry in a frying pan.

Finely chop the pre-soaked dried mushrooms and fry with onions.

Cut the peeled potatoes into cubes and lightly fry.

Place potatoes, fried fish, mushrooms, onions in layers in a pot, and potatoes again on top. Pour in oil and fish broth, add salt to taste and simmer in the oven until cooked.

When serving potatoes with dried mushrooms cooked in a pot, sprinkle with finely chopped herbs.

Potatoes baked with mushrooms and cream

You will need:

1 kg of potatoes;
250 dried forest mushrooms;
1 onion;
100 g Emmental cheese;
10 g butter;
1 tbsp. medium fat sour cream;
1 tbsp. milk;
vegetable oil;
salt and freshly ground black pepper;
a pinch of nutmeg.

Peel the onion and chop into cubes. Wash the mushrooms and cut into slices. Heat vegetable oil in a frying pan and fry the onion in it for 45 minutes. Add to onions

mushrooms and cook, stirring, for another 57 minutes. Wash the potatoes, peel them and cut into thin slices.

Prepare the sauce separately. Mix sour cream and milk, salt, pepper and add nutmeg. Grease baking pots with butter, place potatoes and mushrooms in them in layers, pour sauce over each layer. Grate the cheese on a coarse grater and sprinkle it over the top layer of potatoes in each pot. Preheat the oven to 180°C and place the pots in it for 2530 minutes. You can check the readiness of the potatoes using a fork; the potatoes should become soft. Serve the dish directly in the pots.

Potatoes with dried mushrooms and bacon in the oven

You will need:

500 g of new potatoes;
300 g assorted dried (forest) mushrooms;
150 g bacon;
6 cloves of garlic;
2 tbsp. duck fat;
1 leg;
1 small onion;
Bay leaf;
2 tbsp. olive oil;
a bunch of green onions;
salt and freshly ground black pepper.

Cook the broth in which the stew will be stewed. Place the leg into a pan of cold water without removing the skin. Peel the onion, cut it in half and add it there, along with the bay leaf. Salt the future broth. Place the pan on the fire and bring the water to a boil. Cook the broth for 40 minutes, periodically skimming off the foam. You can use the finished soup immediately or freeze it and save it for later.

Peel the potatoes and cut into quarters. Melt the duck fat in a frying pan and fry the potatoes in it for 45 minutes when half cooked. Heat the vegetable oil separately.

Wash the mushrooms, separate the stems from the caps, cut the largest caps into 24 pieces.

Chop the bacon into cubes. Peel the garlic and chop it very finely. First add the mushrooms to the pan, then the garlic. Cook for no more than 5 minutes. Fry the bacon separately.

Grease the pots with vegetable oil, place potatoes on the bottom, mushrooms on top, then another layer of potatoes and pork. Pour the broth into the pots in which the stew will be stewed. Season with salt and pepper. Preheat the oven to 180 degrees and bake for 20 minutes until the potatoes are cooked. When serving, sprinkle the potatoes stewed with meat and dry mushrooms and chopped green onions.

Roast recipe with dried mushrooms and potatoes

Dried chanterelles – 100 g
Potatoes – 1 kg.
Carrots – 1 pc.
Onion – 1 pc.
Pepper
Bay leaf
Oil for frying

First of all, fill the chanterelles hot water so that they soften (this will take about 20 minutes).

Coarsely chop the onion. Grate the carrots on a medium grater.

Rinse the mushrooms well and dry. If they are very large, cut them in half. Pour oil into the frying pan, heat it and pour the prepared chanterelles into it.

The mushrooms need to be browned until golden brown.

Add onion to the pan and stir.

After 5 minutes, add the carrots, stir again and leave to simmer over low heat.

Meanwhile, peel the potatoes, cut into pieces and place them in a saucepan in which the roast will be cooked.

When the mushrooms and vegetables are sufficiently fried, pour the contents of the frying pan into the saucepan. Add bay leaf, salt, pepper and stir.

Add hot water to cover potatoes. Place the pan on the fire, bring to a boil and reduce the heat.

Lenten roast with dried mushrooms and potatoes will be ready in 20 - 25 minutes. Bon appetit!

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