How to cook potatoes with dried porcini mushrooms

The question of how to cook dried porcini mushrooms with potatoes most often arises among those who are actively harvesting boletus in the autumn season. They, as a rule, already have their own selection of potato recipes with dried porcini mushrooms for constant use, but you always want to try something new. This page contains the most interesting ways to cook dried mushrooms in a 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. And you can also see how to cook dried porcini mushrooms with potatoes in a frying pan in a pan and still not get severe heartburn.

Oven with dried porcini mushrooms

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

Boil mushrooms and fry with onions. Season with half white, sour cream or milk sauce and put in the middle of the pan. Arrange the boiled potatoes around. Pour in the remaining sauce, sprinkle with grated cheese and crackers, drizzle with fat and bake. Potatoes with dried porcini mushrooms in the oven will be ready for use in 45 minutes

Braised potatoes with dried porcini mushrooms

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

Potatoes stewed in tomato paste with porcini mushrooms.

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

Wash, peel, cut the potatoes into strips and fry in warmed vegetable oil (2 tablespoons) until golden brown. Dilute the tomato paste with a small amount of water, pour the potatoes with it, salt and simmer over low heat. Rinse 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.

Stewed potatoes with porcini mushrooms.

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

Rinse the mushrooms thoroughly, add cold water, salt, add bay leaf and cook until cooked. Then take them out with a slotted spoon and grind. Strain the broth.Chop the bacon and fry in a preheated pan. Peel, chop, put the onion in a pan with bacon and sauté until golden brown. Wash, peel, chop the potatoes and add to the onion. Pour 100 ml of mushroom broth, cover and simmer until tender. Mix the mushrooms with the rest of the ingredients, pour sour cream and let it boil.

Fried Potato Recipe with Dried Porcini Mushrooms

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

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

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

Arrange the finished potatoes on portioned plates and pour over sour cream sauce.

How to Fry Dried Porcini Mushrooms with Potatoes

• 800 g of potatoes
• 3-4 bulbs
• 250 g dried mushrooms
• 120 ml of vegetable oil
• 200 g sour cream
• 30 g of greens
• salt

Before frying dried porcini mushrooms with potatoes, you need to peel and boil the vegetables. Peel fresh mushrooms, wash, boil until half cooked, cut into slices, fry in vegetable oil, add sautéed onions. Fried mushrooms with onions put in potatoes, pour 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.
• onions - 1 pc.
• cheese - 100 g
• vegetable oil - 2 tbsp. spoons
• lemon juice - 1 tsp
• breadcrumbs - 1 tbsp. a spoon
• salt

Before frying potatoes with dried porcini mushrooms, finely chop the onion and season in vegetable oil. Cut the 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.

Mushroom cutlets with potato sauce.

For cutlets:

• 50 g dried mushrooms
• 120 g rolls
• 1 tablespoon butter (fry onions)
• 2 onions
• 2 eggs
• Salt
• ground black pepper

For breadcrumbs cutlet:

• 2 tablespoons flour
• 3 tablespoons breadcrumbs
• 1 egg

For the sauce:

• 30 g flour
• 40 g butter
• 1/2 L of broth
• 1 onion
• 4 peas of allspice
• 1 slice of bay leaf
• 250 g of potatoes

Boil the mushrooms, put on a sieve, rinse with cold water and let the water drain, then pass through a meat grinder together with a well-wrung bun, add eggs, finely chopped and fried onion, salt, pepper, mix well and shape cutlets. Bread in flour, dip in a beaten egg, bread in breadcrumbs and fry in oil.

Sauce: Dry the flour a little and fry in butter (not leading to a color change), then dilute with broth or water. Add pepper and bay leaf, simmer for 10 minutes (the sauce should not be thick) and rub through a sieve. Add diced potatoes to the hot liquid sauce. When the potatoes are boiled, season the sauce with juice of 1/2 lemon, salt and add a little sugar (optional). Put lettuce leaves on a dish, mushroom patties on them, pour over potato sauce and sprinkle with finely chopped greens.