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The question of how to cook dried porcini mushrooms with potatoes most often arises among those who are actively harvesting mushrooms in the autumn season. They usually already have their own selection of potato with dried porcini mushroom recipes for constant use, but you always want to try something new. This page contains the most interesting ways of culinary processing of mushrooms in dried form. Choose and use for experiments 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 fried pan and not get severe heartburn.
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Potatoes with dried porcini mushrooms in the oven
- 30 g dried porcini mushrooms
- 30 g onions
- 20 g margarine
- 150 g potatoes
- 100 g white sauce
- 10 g cheese
- 5 g ground crackers
- salt
Boil mushrooms and fry with onions. Season with half of the white, sour cream or milk sauce and place in the middle of the pan. Arrange boiled potatoes around. Pour the products with the remaining sauce, sprinkle with grated cheese and breadcrumbs, drizzle with fat and bake. Potatoes with dried porcini mushrooms in the oven will be ready to eat in 45 minutes
Stewed potatoes with dried porcini mushrooms
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- 200 g dried mushrooms
- 4-5 potato tubers
- 1 tbsp. a spoonful of tomato puree
- 2 st. tablespoons butter
- 1 bulb
- salt, pepper, bay leaf to taste, dill.
Potatoes stewed in tomato paste with porcini mushrooms.
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- 300 g potatoes
- 75 g of dried mushrooms
- 1 bulb
- 3 tablespoons of tomato paste
- 3 tablespoons vegetable oil
- parsley
- salt
Wash potatoes, peel, cut into strips and fry in hot vegetable oil (2 tablespoons) until golden brown. Dilute the tomato paste with a small amount of water, pour it over the potatoes, 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.
Potatoes stewed with porcini mushrooms.
- 500 g potatoes
- 150 g of dried mushrooms
- 70 g fat
- 1 bulb
- 100 g sour cream
- Bay leaf
- salt
Rinse the mushrooms thoroughly, cover with cold water, salt, add bay leaf and cook until tender. Then take them out with a slotted spoon and chop. Strain the broth. Chop the bacon and fry in a hot pan. Peel the onion, chop it, put it in a pan with bacon and sauté until golden brown. Wash the potatoes, peel, cut into strips and add to the onion. Pour in 100 ml of mushroom broth, cover and simmer until tender. Mix the mushrooms with the rest of the ingredients, pour over the sour cream and let it boil.
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Recipe for fried potatoes with dried porcini mushrooms
In order to cook fried potatoes with dried porcini mushrooms, you need to take the following products:
- 5 Medium Potato Tuber
- 40 g of dried mushrooms
- 2 tablespoons vegetable oil
- 1 bulb
- 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, thoroughly rinse the mushrooms, add water and leave for 2-3 hours, then boil and cut into strips. Peel the onion, chop, fry in vegetable oil, pass through a meat grinder along with mushrooms, salt and pepper and mix well. Wash the potatoes, peel them, make a well in the middle and fill it with the stuffing. Put the prepared tubers on a baking sheet greased with butter, sprinkle with breadcrumbs and bake in a preheated oven.
Arrange the cooked potatoes on serving plates and pour over the sour cream sauce.
How to fry dried porcini mushrooms with potatoes
- 800 g potatoes
- 3-4 bulbs
- 250 g of dried mushrooms
- 120 ml of vegetable oil
- 200 g sour cream
- 30 d green
- 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 browned onions. Put fried mushrooms with onions in potatoes, pour over 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.
- onion – 1 pcs.
- cheese – 100 g
- vegetable oil – 2 tbsp. spoons
- lemon juice – 1 teaspoon
- breadcrumbs – 1 tbsp. a spoon
- salt
Before frying potatoes with dried porcini mushrooms, finely chop the onion and simmer in vegetable oil. Mushrooms cut into thin slices and add to the onion, salt, sprinkle with lemon juice, pour in a little hot water and simmer under a closed lid. Boil potatoes, cut into slices. Lay potato slices, mushrooms, grated cheese, potato slices in layers on a greased baking sheet.
Sprinkle the casserole with breadcrumbs and bake in the oven.
Mushroom cutlets with potato sauce.
For cutlets:
- 50 g of dried mushrooms
- 120 g rolls
- 1 tbsp butter (sauté the onion)
- 2 heads of onions
- 2 eggs
- Salt
- ground black pepper
For breading cutlets:
- 2 tablespoons flour
- 3 tablespoons breadcrumbs
- 1 egg
For the sauce:
- 30 g flour
- 40 g butter
- 1/2 l broth
- 1 onions
- 4 peas of sweet pepper
- 1 piece of bay leaf
- 250 g potatoes
Boil the mushrooms, put them on a sieve, rinse with cold water and let the water drain, then pass through a meat grinder along with a bun soaked in milk and well squeezed out, add eggs, finely chopped onion and fried in oil, salt, pepper, mix well and shape cutlets. Dip in flour, dip in beaten egg, roll in breadcrumbs and fry in oil.
Sauce: Dry the flour a little and fry in butter (without changing the color), 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 the diced potatoes to the hot liquid sauce. When the potatoes are cooked, season the sauce with the juice of 1/2 lemon, salt and add a little sugar (optional). Put green lettuce leaves on a dish, mushroom cutlets on them, pour over with potato sauce and sprinkle with finely chopped herbs.