The question of how to cook dried porcini mushrooms most often occurs in those who are actively harvesting boletus in the fall season. They usually already have their own a selection of potato recipes with dried porcini mushrooms for constant use, but you always want to try something new one. This page contains the most interesting ways. cooking boletus mushrooms in dried form. Choose and use for experiments in your kitchen. In particular, it is possible try stewed potatoes with dried porcini mushrooms with adding tomato or vegetables. You can also see how cook dried porcini mushrooms with potatoes in a pan in a fried form and at the same time do 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. Fill with half white, sour cream or milk sauce and put in the middle pans. Arrange the boiled potatoes around. Pour Products the remaining sauce, sprinkle with grated cheese and breadcrumbs, sprinkle fat and bake. Oven with dried porcini mushrooms will be ready to eat after 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.
Rinse the mushrooms and dip in boiling water for 5-6 minutes.
Then they are thrown into a colander and allowed to drain water.
Cut mushrooms into slices, put in a deep pan and pour sour cream.
Add tomato puree, salt, pepper and laurel to the same pan. sheet.
Put the pan on medium heat and a little (7-10 minutes) put out.
Peel, rinse and cut the potatoes into slices.
Fry them, mix with chopped fried onions and combine with mushrooms.
Cover the pan and simmer until all are cooked. products.
When serving, sprinkle stewed potatoes with dried porcini mushrooms greens.
Potato stewed in tomato paste with white mushrooms.
- 300 g potatoes
- 75 g dried mushrooms
- 1 onion
- 3 tablespoons tomato paste
- 3 tablespoons of vegetable oil
- parsley
- salt
Wash, peel, chop the potatoes and fry in warmed vegetable oil (2 tablespoons) until golden shade. Dilute the tomato paste with a small amount of water, pour potatoes, salt and simmer over low heat. Mushrooms carefully rinse, 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 using slotted spoon and grind. Strain the broth. Chop the bacon and fry in a preheated pan. Peel, chop, onion put in a frying pan with lard 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 readiness. Mushrooms mixed with other 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
Prescription fried potatoes with dried porcini mushrooms, mushrooms rinse thoroughly, fill with water and leave for 2-3 hours, after which boil and cut into strips. Peel, chop, fry the onion in vegetable oil, mince with mushrooms, salt and pepper and mix well. Wash the potatoes clean, in the middle make a recess and fill it with the received stuffing. Put prepared tubers on oiled creamy butter pan, sprinkle with breadcrumbs and bake in preheated oven.
Arrange the finished potatoes on serving plates and pour 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 peel and boil vegetables. Peel, wash, boil fresh mushrooms until half ready, cut into slices, fry on 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, onions finely chop and season in vegetable oil. Mushrooms cut thin slices and add to the onion, salt, drizzle with juice lemon, pour in a little hot water and simmer under a closed lid. Boil potatoes, cut into circles. On oiled lay the baking sheet in layers of potato circles, 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 along with dipped in milk and well-wrung roll, add eggs, finely chopped and fried onions, salt, pepper, mix well and shape the patties. Bread in flour dip in a beaten egg, bread and fry in oil.
Sauce: Dry and fry flour a little in butter (not before discoloring), then dilute broth or water. Add pepper and bay leaf, cook on simmer for 10 minutes (the sauce should not be thick) and wipe through a sieve. Add diced to hot liquid sauce potatoes. When the potatoes are boiled, dress the sauce with 1/2 juice lemon, salt and add a little sugar (optional). On the dish put the leaves of green salad, on them – mushroom cutlets, pour potato sauce and sprinkle with finely chopped herbs.
