How to cook dried mushrooms with potatoes: delicious recipes

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

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 start, peel the potatoes in their skins, cut them medium pieces and fry in oil in a pan for three minutes. Salt and pepper the potatoes, transfer them to a salad bowl.

Next, rinse the mushrooms, soak for half an hour, cut them into slices and fry 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 dressing: mix vinegar, cream, sour cream, pepper and salt.

Salad made with this recipe with potatoes and dried dress with mushrooms 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 of wheat flour
  • salt to taste.

Before you prepare a sauce of dried mushrooms for potatoes or cereal dishes, mushrooms need to be washed, soaked, boiled, separated from the broth, chop and fry with finely chopped onions. Flour Spasser to red color and hot into mushroom broth with continuous stirring. Salt broth, boil for 7-10 minutes, then combine with fried mushrooms.

Serve this delicious potato casserole sauce, 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 vegetable fat for roasting, salt to taste. Chop with a knife cooked dried mushrooms, add flour and butter, fry until light brown, dilute with mushroom broth, boil 15–20 minutes, add the fried onions, salt, bring to a boil and pour the patties with ready-made 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 amount of mushrooms indicated in the recipe will be enough 1 tbsp. liquids.

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

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

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

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

At the very end, add the leaves of the parsley, turn off the fire and give the dish is infused for several 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 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 dried mushroom soup, potatoes, carrots and zucchini need to be cleaned and grated, onions chop.
  2.  Soak the mushrooms first, then boil in a pan, changing the water twice. Strain the broth, cut the mushrooms into strips.
  3. Pour in the mushroom broth, add salt, pepper and carefully mix. Zucchini, carrots, potatoes, onions and chopped mushrooms shift in a pot. Pour in milky mushroom broth, season sour cream, sprinkle with salt and pepper, close the lid and put on 20 minutes in a moderately heated oven.
  4.  Dry mushroom soup prepared according to this recipe with sprinkle potatoes 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 slices 5 mm thick.

Peel and finely chop the garlic. Preheat in a large pan 2 tbsp. tablespoons of vegetable and 1 tbsp. tablespoon butter and fry 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 bouillon. Simmer for 10-12 minutes under the lid.

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

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 preheated oven for 15 minutes.

Dried mushrooms baked with potatoes

Composition:

  • 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 minutes 5. Rinse the mushrooms with cold water and cut into slices.

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

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

Before serving, decorate a dish of potatoes with dried mushrooms, baked in the oven, chopped 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 tomato or 1 tablespoon hot tomato sauce
  • 1 teaspoon of wheat flour
  • parsley or dill,
  • salt to taste.

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

To cook fried potatoes according to this recipe, dried mushrooms need to be sorted, rinse well, soak in hot boiled milk and let it swell.

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

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

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

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 cut into rings (half rings). Fry in vegetable oil 5 minutes. Put the onions on a separate plate. Dry whites in advance soak in hot water for half an hour. Fry in vegetable oil with the addition of salt, pepper and thyme for 3 minutes. Put mushrooms on a separate plate.

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

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

Fried potatoes with dried mushrooms in 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 must be washed with dried mushrooms. Fill with filtered water and leave for 1.5 hours. Then we drain the water, fill it with a new one, salt and set to cook, after boiling, cook for 20 minutes.

To make potatoes with dried mushrooms according to this recipe, pour the sunflower oil into the bowl of the multicooker and fall asleep chopped onion.

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

Fry the onion for 5 minutes, then fill in the boiled mushrooms and fry another 5 minutes, periodically mix everything. After 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

It turned out very tasty and appetizing fried potatoes with dried mushrooms cooked in a slow cooker.

Young fried potatoes with dried mushrooms in 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’s better to choose the smallest young potatoes, which you can only find – so it will fry faster, and It will look much more interesting. The size of the tubers should not be more walnut. So that they fry at the same time evenly, pick up potatoes of approximately the same size. The advantage of such small potatoes is also that it, like usually costs the least if you buy in the market.

To peel such small young potatoes, sprinkle it in a large pot, add a couple of handfuls of large cookery or sea ​​salt, cover and shake properly. Through 5 minutes of such exercises you will get completely clean and tidy tubers that will 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 boiling on the program “Cooking”.

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

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

Preheat the butter in the slow cooker on the “Frying” program and fry new potatoes until golden brown. For try less often and turn over as carefully as possible tubers. Add the fried mushrooms.

In 3 minutes add salt to taste until done.

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

Stewed potatoes with dried mushrooms in 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 our dried mushrooms and soak for 2 hours. After that, put to boil for 20 minutes. When the mushrooms are ready, take out the slow cooker, pour into its bowl a small amount of sunflower oil and fall asleep boiled mushrooms.

We connect the multicooker to the power supply and using the buttons controls 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 fall asleep chopped potatoes. Salt, add chopped bay leaf and peppercorns.

Add mayonnaise sauce with sour cream and mix.

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

During this time, you can prepare a salad and cover on table.

After the beep, turn off the multicooker, stewed potatoes with dried mushrooms it turned out 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 already boiled dry mushrooms and made them sliced. Bow we clean and grind into tiny cubes. Pour into the appliance bowl butter and heat it in the “Baking” 3 minutes. Open and put onion and prepared mushroom slices in butter, water butter and fry them in the same mode for 20 minutes, stirring.

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

We set the “quenching” 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 forest gifts in water or milk for 2-3 hours, then remove and cut pieces. We cook meat broth, boiled meat can also be added in the dish.

Then separately boil the fruiting bodies in salted water 30 min

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

Heat the oil in a deep pan, spread the onion and “golden” him.

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

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

Fry potatoes in a separate pan until golden crusts (7-10 minutes), and then shift to mushrooms.

We continue to simmer everything together under a closed lid on a small fire another 15 min. At the end, the stew cooked according to this recipe sprinkle potatoes with dried mushrooms 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. 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 chop as you like.

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

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

Mushrooms stewed with potatoes

  • 400 g of 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 cooking dry mushrooms with potatoes, forest gifts need to clean, rinse and for 5-6 minutes. lower in boiling water. Then recline in a colander and let drain water. Chop the mushrooms put in a deep pan, pour oil. In the same pan add tomato puree, salt, pepper, bay leaf. To put pan over medium heat and put out a little (7-10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with shredded fried onions and combine with mushrooms. To the pan to cover with a lid. Simmer until all products are cooked. At sprinkle with herbs.

Stewed Potato Recipe with Dried Mushrooms and Broth meat

Chanterelles yellow, chanterelles pale, stewed in meat broth with potato

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 peeled, chopped, transfer to a pan with heated oil, add meat broth, cover and simmer for about 30 minutes. Chop potatoes by to your taste and dump there in the pan. Stew potatoes with mushrooms for about 30 minutes. When serving stewed potatoes with sprinkle dried mushrooms on meat broth 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.

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

When serving, potatoes with dried mushrooms cooked in 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. Rinse and chop mushrooms slices. Heat vegetable oil in a pan and fry in it onions for 45 minutes. Add to the onion

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

Prepare the sauce separately. Mix sour cream and milk, salt pepper and add nutmeg. Grease baking pots butter, lay in them layers of potatoes and mushrooms, each pour a layer of sauce. Grate the cheese and sprinkle with it top layer of potatoes in each pot. Preheat the oven to 180 ° C and place pots in it for 2530 minutes. Verify potato readiness you can with the help of a fork potatoes 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. Into the pot with put cold ham in cold water without removing the skin from it. Onion peel, cut in half and add there, along with laurel by sheet. Salt the future broth. Put the pot on the fire and bring the water to a boil. Cook the broth for 40 minutes, periodically removing the foam. Ready soup you can use immediately or freeze and leave for later

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

Rinse the mushrooms, separate the legs from the hats, the largest hats cut into 24 pieces.

Grind the bacon into cubes. Peel and finely garlic chop. 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 in pots broth in which 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 potatoes, stew 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 softened (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 in half. Pour oil into a pan, heat and pour into him prepared chanterelles.

Mushrooms must be browned until golden brown.

Add the onions to the pan and stir.

After 5 minutes, add the carrots, mix again and leave on put out a little fire.

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

When the mushrooms and vegetables are sufficiently fried, sprinkle the contents pans in a saucepan. Add bay leaf, salt, pepper and mix.

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

Lenten roast with dried mushrooms and potatoes will be ready through 20 to 25 minutes. Enjoy your meal!

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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