How to cook dried mushrooms with potatoes: recipes for delicious dishes

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

Potato salad with mushrooms

Ingredients:

• Jacket Potato - 7 Pieces
• Boiled Egg - 3 Pieces
• Pickled Cucumbers - 5 Pieces
• Chives - 50 Grams
• Dried champignons - 250 grams
• Sour cream - 50 grams
• Cream or natural yogurt - 50 grams
• Wine vinegar - 1 tbsp. a spoon
• Vegetable oil - 2 Tbsp. spoons
• Salt - To taste
• Ground black pepper - To taste

To begin with, peel the potatoes in their skins, cut into medium pieces and fry in oil in a pan for three minutes. Salt and pepper the potatoes, transfer it to a salad bowl.

Next, rinse the mushrooms, soak for half an hour, cut them into slices and fry them for 5 minutes. Salt and put them on the potatoes. Wash green onions, chop and add to the salad bowl.

Hard boiled eggs in advance. Cut them together with cucumbers, add to the salad.

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

Cooked according to this recipe salad with potatoes and dried mushrooms season dressing, 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 of wheat flour
• salt to taste.

Before preparing a sauce of dried mushrooms for potatoes or cereals, mushrooms should be washed, soaked, boiled, separated from the broth, chopped and fry with finely chopped onions. Spasseruyte flour until red and add hot in mushroom broth with continuous stirring. Salt the broth, boil for 7-10 minutes, then combine with the fried mushrooms.

Serve this delicious sauce with potato casseroles, potato patties and other potato, as well as cereal dishes.

Potato patties with mushroom sauce

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

For potato patties: 600 g of potatoes, 1 egg (yolk), 20 g of vegetable fat for roasting, salt to taste.Grind the cooked dried mushrooms with a knife, add flour and butter, fry until light brown, dilute with mushroom broth, boil for 15-20 minutes, add the fried onions, salt, bring to a boil and pour the meatballs in the sauce before serving. Cooking cutlets: chopped boiled potatoes in a meat grinder, add the yolk, mix; make cutlets, bread, fry and put in the oven for 10 minutes.

Soups with dried mushrooms and potatoes

Dried oyster mushroom soup

• Water - 2 L;
• Oyster mushroom dried - 60 g;
• Potato - 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 the pot of water on the stove and wait until it boils. Then we throw our mushrooms into the pan together with the liquid in which they were soaked and boil for 25 minutes.

In the meantime, peel and chop the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.

Throw potatoes with carrots to mushrooms and cook until almost ready.

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

At the very end, add the leaves of parsley, turn off the heat and let the dish brew for several minutes.

Serve a 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 squash
• 250 ml of milk
• 2 tbsp. tablespoons chopped parsley,
• 1 carrot
• 1 onion,
• 4 tbsp. spoons of sour cream
• water,
• salt,
• pepper.

1. Before cooking soup from dried mushrooms, potatoes, carrots and zucchini need to be peeled and grated, chop onions.
2. Soak the mushrooms first, then boil in a pan, changing the water twice. Strain the broth, cut the mushrooms into strips.
3. Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Zucchini, carrots, potatoes, onions and chopped mushrooms shift in a pot. Pour in milky mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately heated oven for 20 minutes.
4. Cooked according to this recipe soup with dried mushrooms and potatoes sprinkled with chopped herbs.

Here you can see photos of potato recipes with dried mushrooms:

Oven-dried mushroom potato recipes

Potatoes with mushrooms

• Potato 1 ½ kg
• dried mushrooms 150 g
• garlic 3 cloves
• vegetable oil 4 tbsp. l
• butter 1 tbsp. l
• Provencal 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 mushrooms with a liter of boiling water, leave for 20 minutes.

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

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

Put potatoes in a pan and fry for 5-7 minutes.

Strain the mushrooms, save the broth.

Add mushrooms to the potatoes and after 1−2 minutes pour in the same broth. Simmer for 10-12 minutes under the lid.

Refuel by rubbing marjoram, Provencal herbs, salt, pepper and remaining vegetable oil in a mortar.

Lubricate the bottom of the pan with half the dressing, put the potatoes with mushrooms, pour over the remaining dressing.

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

Dried mushrooms baked with potatoes

Structure:

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

Cooking mushrooms with potatoes:

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

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

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

Before serving, decorate a potato dish with dried mushrooms, baked in an oven, sliced ​​with herbs.

Fried potato recipes with dried mushrooms in a pan

Dried Stroganoff porcini mushrooms

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

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

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

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

Add tomato, preheated with oil, sour cream and sautéed, finely chopped onions, salt, stir and warm again.

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

How to fry dry porcini mushrooms with potatoes

Mushrooms with Chips and Onions

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

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

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

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

Fried potatoes with dried mushrooms in a slow cooker

• Potato - 56 pcs;
• Onion 2 pcs;
• Dried mushrooms - 150 g;
• Sunflower oil;
• Salt - 1 teaspoon;
• Marjoram - ½ teaspoon.

Peel potatoes and onions. Before cooking fried potatoes, rinse the dried mushrooms. Fill with filtered water and leave for 1.5 hours. Then we drain the water, fill it with a new one, salt it and put it to boil, after boiling, cook for 20 minutes.

To cook potatoes with dried mushrooms according to this recipe, pour the sunflower oil into the multicooker bowl and fill the chopped onion.

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

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

After the beep, turn off the multicooker. Sprinkle cooked fried potatoes with mushrooms on plates

The result was a very tasty and mouth-watering fried potato with dried mushrooms, cooked in a slow cooker.

Young fried potatoes with dried mushrooms in a slow cooker

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

For this dish, it is better to choose the smallest young potato that you can only find - so it will be fried faster and will look much more interesting. The size of the tubers should be no more than a walnut. So that they fry simultaneously and evenly, pick up potatoes of approximately the same size. The advantage of such small potatoes also lies in the fact that, as a rule, it costs the least if bought on the market.

To peel such small young potatoes, sprinkle it in a large pot, add a couple of handfuls of coarse or sea salt, cover with a lid and shake as it should. After 5 minutes of such exercises, you will get perfectly clean and neat tubers that can only be washed from dirt and salt.

To cook potatoes with dried mushrooms in a slow cooker, transfer the washed potatoes to a bowl, fill with water and bring to a boil on the Cooking program.

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

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

Heat butter in the slow cooker in the “Frying” program and fry young potatoes until golden brown. To do this, try less often and turn the tubers as carefully as possible. Add the fried mushrooms.

In 3 minutes add salt to taste until ready.

Serve delicious fried potatoes with dried mushrooms cooked in a slow cooker, sprinkled with plenty of dill.

Stewed potatoes with dried mushrooms in a slow cooker

To prepare the dish you will need:

• Potato - 78 pcs;
• Dried mushrooms - 150 g;
• Mayonnaise sauce with sour cream - 150 g;
• Sunflower oil;
• Salt - 1 teaspoon;
• Bay leaf - 1 pc;
• Black peppercorns - 4 pcs.

Initially, we need to rinse and soak our dried mushrooms for 2 hours. After that, put to boil for 20 minutes. When the mushrooms are ready, we take out the slow cooker, pour a small amount of sunflower oil in its bowl and pour the boiled mushrooms.

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

Stir the mushrooms periodically. After a beep to the mushrooms, we chop the chopped potatoes. 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 a salad and set the table.

After the beep, turn off the multicooker, the stew with dried mushrooms turned out to be 100%!

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

• Dry porcini mushrooms - 60 g
• Potato - 1 kg
• Onions - 2 medium-sized heads
• Vegetable oil - 1 tbsp. l
• Ghee - 1 tbsp. l
• Salt - to taste or 3 pinches
• Spices for mushroom dishes - at will and taste

We have already boiled dry mushrooms and made them sliced. Peel and chop the onion into tiny cubes. Pour oil into the bowl of the device and heat it up in the “Baking” mode for 3 minutes. Open and put onion in butter and prepared mushroom slices, pour with 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 pour the potatoes into it. Salt, season with spices and pour 2 cups of mushroom broth, which we left after boiling dried mushrooms.

We set the extinguishing mode in the device and cook for 40 minutes. Done!

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

Stewed Potato Recipes with Meat and Dry Mushrooms

Potato stew with dried oyster mushrooms

• Potato - 1 kg;
• Oyster mushroom dried - 40 g;
• Onion - 1 head;
• Garlic - 2 cloves;
• Tomato paste and sour cream - 3 tbsp each. l .;
• Meat broth - 200 ml (+ piece of meat);
• Spice;
• Vegetable oil;
• Fresh greens.

Before stewing potatoes with dried mushrooms, soak the forest products in water or milk for 2-3 hours, then remove and cut into slices. We cook meat broth, boiled meat can also be added to the dish.

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

In the meantime, peel and chop the vegetables: onions in small cubes, potatoes in slices.

Heat the oil in a deep frying pan, spread the onion and "golden" it.

Transfer the mushrooms with a slotted spoon to the pan and continue to fry with onions for about 10 minutes.

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

In a separate 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, cooked according to this recipe stewed potatoes with dried mushrooms sprinkle with herbs.

How to cook stewed potatoes with dried mushrooms

Potato stew with mushrooms

Ingredients:

• Potato - 1 Kilogram
• Dried Mushrooms - 300 Grams
• Onions - 1 Piece
• Butter - 20 Grams
• Salt, Pepper - To taste
• Water - 500 Milliliters

Peeled young potatoes into cubes.

Put potatoes in a pan and pour boiling water. It is important to remember that the level of potatoes should be 2 fingers below the water level. Excess water just boils potatoes, and we need it to be stewed. Once the potatoes begin to boil, add salt to taste. Mushrooms cut as you like.

Before cooking dried mushrooms and frying potatoes, onions need to be chopped. Fry the onions in vegetable oil. Then add mushrooms and fry all together.

As the stew is extinguished, water will be respected and almost no potato will remain. Add mushroom frying to the finished potato and simmer it all together for 10 minutes. Add the butter. Serve the stewed potatoes with dried mushrooms to the hot table.

Mushrooms stewed with potatoes

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

Before you cook dry mushrooms with potatoes, the gifts of the forest must be cleaned, washed and 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 oil. 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. Simmer until all products are cooked. When serving, sprinkle with herbs.

Stewed Potato Recipe with Dried Mushrooms and Meat Broth

Yellow chanterelles, pale chanterelles stewed in meat broth with potatoes

Ingredients.

• 500 g dried chanterelles,
• 3 tbsp. tablespoons of oil
• 2-3 tbsp. tablespoons of meat broth,
• salt,
• chopped greens.

Dried chanterelles pale and yellow chanterelles peel, chop, transfer to a pan with heated oil, add the meat broth, cover and simmer for about 30 minutes. Cut the potatoes to your liking and dump them in the same pot. Stew potatoes with mushrooms for about 30 minutes. When serving stewed potatoes with dried mushrooms on a meat broth, sprinkle with chopped herbs.

How to stew potatoes with dried mushrooms in a pot

Fried fish with potatoes in a pot

6 pcs.

• potatoes - 300 g fillet,
• 2 onions,
• 2 tbsp. tablespoons of oil
• 30 g dried mushrooms,
• half a glass of flour
• salt.

Dice the fish fillet, roll in breadcrumbs and fry in a pan.

Finely chopped pre-soaked dried mushrooms, and fry with onions.

Dice the peeled potatoes and lightly fry them.

Put potatoes, fried fish, mushrooms, onions in layers in a pot, and again top potatoes. Pour oil and fish stock, salt to taste and simmer in the oven until tender.

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

Baked potatoes with mushrooms and cream

You will need:

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

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

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

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

Oven with dried mushrooms and bacon

You will need:

• 500 g of new potatoes;
• 300 g of assorted dry (forest) mushrooms;
• 150 g of 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. Put a chicken leg in a saucepan with cold water without removing the skin from it. Peel the onion, cut in half and add there, along with the bay leaf. Salt the future broth. Put the pot on the fire and bring the water to a boil. Boil the broth for 40 minutes, periodically removing the foam. You can use the finished soup immediately or freeze it and leave it for later

Peel the potatoes and cut them into quarters. Melt the duck fat in a pan and fry the potatoes in it for 45 minutes at half ready. Separately heat the vegetable oil.

Wash the mushrooms, separate the legs from the hats, cut the largest hats into 24 parts.

Grind the bacon into cubes. Peel and chop the garlic very finely. First put the mushrooms in the pan, and then the garlic. Cook no more than 5 minutes. Fry the bacon separately.

Grease the pots with vegetable oil, put 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. Salt and pepper. Preheat the oven to 180 degrees and bake for 20 minutes, until the potatoes are ready. When serving, sprinkle the stewed potatoes with meat and dried mushrooms, chopped green onions.

Roast Recipe with Dried Mushrooms and Potatoes

• Dried chanterelles - 100 g
• Potato - 1 kg.
• Carrots - 1 pc.
• Onion - 1 pc.
• Pepper
• Salt
• Bay leaf
• Frying oil

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

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

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

Mushrooms need to brown until golden.

Add the onions to the pan and stir.

After 5 minutes, pour the carrots, mix again and leave to simmer on low heat.

In the meantime, peel the potatoes, cut into slices and place it in a saucepan, in which the roast will be cooked.

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

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

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