Ceps with potatoes

Crumbly potatoes with porcini mushrooms can be served hot and warm. According to the recipe, porcini mushrooms with potatoes can be cooked with various ingredients at home. It remains only to choose a recipe. This page offers a selection of different methods of culinary processing of these products.

Delicious dishes from porcini mushrooms with potatoes will always turn out to be varied, juicy and mouth-watering. For cooking, you can use all the tools that are present in the kitchen. This is an oven, stove, multicooker, microwave. You can cook in clay pots, heat-resistant baking dishes, pans, pots, etc. As additional ingredients, you can take onions, garlic, cheese, cream, sour cream, aromatic spices and herbs.

Baked potatoes with porcini mushrooms

To cook potatoes baked with porcini mushrooms, you need the following ingredients:

• Potato - 7 pcs.
• Milk - 100 ml
• Cream 33% - 200 g
• Butter - 150 g
• Ceps - 250 g
• Thyme - 10 g
• Garlic - 3 cloves
• Olive Oil - 50 ml
• Parmesan - 150 g
• Parsley - 10 g
• Sour cream 20% - 300 g
• Salt pepper

Cooking time: 55 min

Peel and boil the potatoes until tender (about 20 minutes), crush well. Add warm milk and cream, part of the butter, season with salt and pepper, beat well with a whisk. Porcini mushrooms peel, boil until half cooked, drain, cut into small cubes and fry with thyme and garlic in olive oil. Mix the finished mashed potatoes with fried mushrooms, 50 g of grated Parmesan and chopped parsley. Lubricate the baking dish with butter and lay the mashed potatoes. Sprinkle with the remaining parmesan and pour over melted butter. Bake in the oven until golden brown. Serve into portions. Serve with sour cream.

Chips with porcini mushrooms and onions

The ingredients for fried potatoes with porcini mushrooms and onions are as follows:

• 150 g of fresh porcini mushrooms
• 300 g potatoes
• 20 g fat
• 10 g butter (or 15 g ghee)
• 50 g onion

Peel the potatoes and cut them into cubes (circles, slices or small cubes). Fry it with fat, turning it over so that it is completely browned. Sprinkle with salt after it is lightly fried. Chop the onion, fry in oil and mix with potatoes. Spread finely chopped and fried mushrooms on top of the remaining butter on top. Chips with porcini mushrooms can be served with sour cream and cold milk.

Fry potatoes with porcini mushrooms

Before frying potatoes with porcini mushrooms, prepare the ingredients:

• 500 g raw potatoes
• 500 g of fresh porcini mushrooms
• 1 egg
• 80 g flour
• 100 g butter
• ½ teaspoon salt
• ¼ teaspoon pepper

Pass the potatoes through the meat grinder, drain the resulting liquid and put fresh finely chopped mushrooms.Pour a handful of flour there, beat one egg, salt, pepper to taste, add any spices. Form cutlets from the resulting mass and fry them over low heat - so that the mushrooms have time to fry and the potatoes do not have time to fall apart.

Potatoes with porcini mushrooms in a pan

Structure:

• 1 plate of salted porcini mushrooms
• 1-2 bulbs
• 80 ml of vegetable oil
• 1 kg of hot boiled potatoes

To cook potatoes with porcini mushrooms in a pan, boletus soak in water, then remove them with a slotted spoon and allow water to drain. Add chopped onion and fry food in oil in a pan. Serve with hot boiled potatoes.

Potatoes with porcini mushrooms in sour cream

To cook potatoes with porcini mushrooms in sour cream, you need these components:

• 1 plate of pickled porcini mushrooms
• 1-2 bulbs
• 80 g sour cream
• 1 kg of hot boiled potatoes

Choose mushrooms from the marinade. Add finely chopped onions to them, mix. Gourmet food with sour cream, serve it to the table with hot potatoes.

Oven baked potatoes with porcini mushrooms in the oven

Structure:

• Potato - 1 kg
• Butter - 50 g
• Cream 33% - 200 g
• Parsley - 1 bunch
• Gouda cheese - 150 g
• Ceps - 200 g
• Onions - 2 pcs.
• Olive Oil - 100 ml
• Thyme - 1-2 branches
• Garlic - 4 cloves
• Salt pepper

Cooking time: 55 min

Baked potatoes with porcini mushrooms and sour cream

Ingredients:

• Potato - 500 g
• Milk - 200 ml
• Butter - 70 g
• Eggs - 4 pcs.
• Fresh porcini mushrooms - 300 g
• Onions - 100 g
• Parsley - 2-3 branches
• Cheese - 50 g
• Vegetable oil - 70 ml
• Salt pepper

Cooking time: 50 min.

From boiled until ready potatoes, milk and butter, mashed, salt and pepper to taste. Once it has cooled, beat in the eggs and mix well. Peel the mushrooms, rinse, chop randomly and fry in olive oil with the addition of chopped onion feathers until golden, salted to taste. Put mashed potatoes in a baking dish with a layer 2 cm thick, ready mushrooms on it, sprinkle with chopped parsley, lay the same layer of mashed potatoes on top. Sprinkle with grated cheese. Put in the oven, preheated to 180 ° C, for 10-15 minutes. Ready potatoes, baked with porcini mushrooms and sour cream, allow to cool slightly, cut portionwise and serve.

Potatoes with dried porcini mushrooms

Structure:

• Potato - 600 g
• Leek - 150 g
• Shallots - 70 g
• Butter - 100 g
• Vegetable oil - 50 g
• Chicken broth - 250 ml
• Cream 33% - 200 g
• Dry porcini mushrooms - 100 g
• Parsley - 1-2 branches
• Truffle oil - 10 ml
• Salt pepper

Cooking time: 55 min

Peel and chop the potatoes arbitrarily, shallots and leeks - the same. Fry everything in a mixture of butter (50 g) and vegetable oils until golden brown. Pour in the broth and cook for 10-15 minutes, then add the cream and cook until thickened. Cut the mushrooms into medium cubes and fry in the remaining butter until golden brown. Grind prepared potatoes with dried porcini mushrooms in a blender, salt and pepper to taste. Pour the soup into plates, put mushrooms on top, garnish with parsley and drizzle with truffle oil.

Potatoes stewed with porcini mushrooms

Ingredients:

• 400 g porcini mushrooms
• 4 to 5 potato tubers
• 1/2 cup sour cream
• 1 tbsp. spoon of tomato puree
• 2 tbsp. tablespoons butter
• 1 onion
• salt
• pepper
• bay leaf to taste
• dill greens

Peel and rinse the mushrooms for 5-6 minutes. lower in boiling water. Then lay in a colander and let the water drain. Cut the mushrooms into slices, put in a deep pan, pour sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan. Put the pan on medium heat and simmer a little (7-10 minutes). Peel the potatoes, wash, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan and simmer until all products are cooked.

When serving, sprinkle potatoes with porcini mushrooms and sprinkle with herbs.

Mushroom salad with potatoes

Structure:

• 5 boiled potato tubers
• 350 g pickled porcini mushrooms
• 3 onion heads
• 200 ml sour cream
• salt
• ground black pepper to taste

Finely chop the potatoes and mushrooms, combine with chopped onions. Mix thoroughly, salt, add pepper and season with sour cream.

Mushroom Salad with Potatoes

Pickled porcini mushrooms and potatoes are cut into pieces. Pickles and onions shred. Then all the components of the salad are mixed with sour cream, salt, vinegar and sugar; the mixture is laid out in a salad bowl and sprinkled with finely chopped greens.

Structure:

• pickled porcini mushrooms - 100 g
• boiled potatoes - 100 g
• pickled cucumbers - 50 g
• onions - 30 g
• sour cream - 40 g
• sugar
• vinegar
• salt and greens to taste

More mushroom salad with potatoes

Mushrooms, boiled potatoes and other products are cut into beautiful pieces, mixed with sour cream, seasoned with salt, sugar, mustard, and decorated with greens. Salad can be decorated with egg slices and slices of tomato or pepper.

Structure:

• 300 g salted, pickled or in own juice of porcini mushrooms
• 4–5 potatoes
• 1 cucumber or 0.5 cup sauerkraut
• 1 onion or 50-100 g green onions
• 1–1.5 cups sour cream
• salt
• sugar
• mustard
• chives
• dill or parsley
• 1-2 hard-boiled eggs
• 2-3 tomatoes or sweet peppers

Potato soup with dried porcini mushrooms

Ingredients:

• 15 g dried porcini mushrooms
• 600 g of potatoes
• 1 carrot
• 1 parsley root
• 2 onions
• 70 g of sunflower oil
• 2 l of water
• 1 cup yogurt
• 1 tbsp. spoon (top) of flour
• 1 tbsp. spoon finely chopped parsley and dill

Boil whole potatoes, carrots, parsley, 1 onion in water until soft. Drain the prepared broth, and cook the cooked vegetables and mushrooms through a meat grinder. Combine the resulting puree with a decoction (leaving part of the cold decoction) and put on fire. Finely chop the second onion and fry in sunflower oil until it is light golden in color. Pour in flour and fry a little more, then dilute with the left cold broth and pour everything into boiling soup. When serving, sprinkle with finely chopped herbs.

Potatoes stewed with porcini mushrooms in a slow cooker

Ingredients:

• Ceps - 500 g
• Potato - 8 pcs.
• Onions - 1 pc.
• Butter - 50 g
• Salt, black pepper, parsley to taste

To cook potatoes stewed with porcini mushrooms in a slow cooker, fry the chopped onion in a frying pan in butter until golden, then transfer it to the cooking bowl. Add the mushrooms, sliced ​​in quarters, potatoes, chopped into large cubes, and pour 2 cups of water. Add salt, pepper and set the timer for 40 minutes to the EXTINGUISHING mode.

Before serving, potatoes with porcini mushrooms, cooked in a slow cooker on the table, decorate the dish with parsley.

Potato with mushrooms in a slow cooker

Ingredients:

• 300 g porcini mushrooms
• 5 potatoes
• 1 onion
• 1 tablespoon of vegetable oil
• seasoning "Provencal herbs"
• salt

Wash the mushrooms, chop, salt, add seasoning. Peel and finely chop the onion. Pour vegetable oil into the pan. Set the “Oven” mode to 3rd level for 10 minutes. Stir occasionally. While the oven is heating up, fry the mushrooms, put in a separate bowl. Put potatoes in a slow cooker, salt, add mushrooms. Cook in the Multi-Cook mode for 5 minutes.

Ceps with potatoes

Structure:

• 1 ½ kg of porcini mushrooms (fresh)
• 3 potatoes (large)
• 1 onion
• 4 ½ tablespoons of vegetable oil
• spices (any)
• salt

Clean and rinse fresh mushrooms. Boil for 25-30 minutes, drain the water. Pour with fresh water and cook for another 15 minutes. Finished mushrooms cut into small pieces. Peel potatoes, cut into cubes, onions - in half rings. Pour oil into the multicooker bowl. Turn on the “Preheat” mode when the oil boils, put the mushrooms and onions. With the lid open, set the “Baking” mode. Add potatoes to the mushrooms, salt and pepper. Turn on the "Normal" mode. Leave the lid open so that moisture evaporates freely from the mushrooms. At the end of cooking, set the “Baking” mode.

Braised porcini mushrooms with potatoes

Structure:

• 500 g ceps
• 5 potatoes
• 2 onions
• 4 tablespoons of grated cheese (any)
• greens (any)
• vegetable oil
• spices (any)
• 100 ml of water
• salt

Wash the mushrooms and cut into pieces. Peel the potatoes and cut them into cubes, chop the onions in half rings. Pour vegetable oil into the multicooker bowl, set the “Baking” mode and fry the onions until golden, then add the chopped mushrooms and fry them with the onions. Salt, add spices and cook for 20 minutes, stirring slightly. Then add potatoes, pour in water, salt again and add spices. Cook in the "Extinguishing" mode for 40-50 minutes. After the signal, put the dish in plates, sprinkle with grated cheese and chopped fresh herbs on top.

Potato Pudding with Porcini Mushrooms

Structure:

• fresh porcini mushrooms - 500 g
• potatoes - 4–5 pcs.
• milk - 0.5 cups
• oil - 2 tbsp. spoons
• egg - 1 pc.
• salt

Finely chop the fresh mushrooms and stew in their own juice for 15–20 minutes. Cook peeled potatoes, grate them through a colander or pass through a meat grinder, dilute with milk until the mashed potato is thick, add an egg, add a little butter and salt. In a greased pan put the mushrooms and potatoes in layers. Grease the top potato layer with oil. Bake in the oven, without closing the lid, until golden brown.

Porcini and potato casserole

Structure:

• porcini mushrooms - 300 g
• potatoes - 3 pcs.
• onions - 1 pc.
• cheese - 100 g
• vegetable oil - 2 tbsp. spoons
• lemon juice - 1 tsp
• breadcrumbs - 1 tbsp. a spoon
• salt

Finely chop the onion and season in vegetable oil. Cut mushrooms into thin slices and add to the onion, salt, drizzle with lemon juice, pour in a little hot water and simmer under a closed lid. Boil potatoes, cut into circles. On a greased baking sheet, lay layers of potato slices, mushrooms, grated cheese, potato slices. Sprinkle the casserole with breadcrumbs and bake in the oven.

Potatoes with porcini mushrooms in pots

Ingredients:

• 1 liter of vegetable broth
• 100 g porcini mushrooms
• 1 carrot
• 1 dried parsley root
• 2 potato tubers
• 1 onion
• 20 ml olive oil
• 100 g sour cream
• pepper
• salt.

Rinse mushrooms, cut into slices. Wash, peel and dice potatoes and carrots. Peel, wash, finely chop the onion, and fry in olive oil. Bring the broth to a boil in a pot, add mushrooms, potatoes, onions, carrots, parsley root, salt, pepper, put in a preheated oven for 25 minutes. When serving, season potatoes with porcini mushrooms in pots of sour cream.