How to cook dried mushrooms: recipes and photos, how to fry dry mushrooms and stew with potatoes

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

Potato salad with mushrooms

Ingredients:

Jacket potatoes – 7 pieces
Boiled egg – 3 pieces
Pickled cucumbers – 5 pieces
Green onions – 50 grams
Dried champignons – 250 grams
Sour cream – 50 grams
Cream or natural yoghurt - 50 grams
Wine vinegar - 1 tbsp. spoon
Vegetable oil - 2 tbsp. spoons
Salt - To taste
Ground black pepper - To taste

To begin, peel the jacket potatoes, cut into medium pieces and fry in oil in a frying pan for three minutes. Salt and pepper the potatoes and place them in a salad bowl.

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

Boil the eggs hard in advance. Slice them together with cucumbers and add to the salad.

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

Season the salad with potatoes and dried mushrooms prepared according to this recipe with sauce, mix and serve.

Cooking procedure

And now the details of how to fry dried mushrooms in a frying pan. Peel the onion. We chop it in a convenient way, focusing on our preferences.

Heat a frying pan with vegetable oil on the bottom. Let's put the squeezed, crushed gifts of the forest into this frying pan. Following the mushrooms comes all the onions. Cook over medium heat. After two minutes, sprinkle the contents of the pan with flour. Stir and fry until golden.

After frying for ten minutes, salt the mushrooms and add all the sour cream. Next add ground pepper to taste. Reduce temperature to moderate. Cover with a lid and cook for another 15 minutes, stirring the dish occasionally.

A side dish for such mushrooms can be boiled potatoes or mashed potatoes. You can also serve mushrooms with fried potatoes.

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 wheat flour,
salt to taste.

Before preparing a sauce from dried mushrooms for potatoes or cereal dishes, the mushrooms need to be washed, soaked, boiled, separated from the broth, chopped and fried with finely chopped onions. Sauté the flour until red and add it hot to the mushroom broth, stirring continuously. Add salt to the broth, boil for 7-10 minutes, then combine with fried mushrooms.

Serve this delicious sauce with potato casserole, potato cutlets and other potato and cereal dishes.

Potato cutlets with mushroom sauce

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

For potato cutlets: 600 g potatoes, 1 egg (yolk), 20 g vegetable fat for frying, salt to taste. Chop the boiled dried mushrooms with a knife, add flour and butter, fry until light brown, dilute with mushroom broth, boil for 15–20 minutes, add fried onions, add salt, bring to a boil and pour the prepared sauce over the cutlets before serving. Preparation of cutlets: grind boiled potatoes in a meat grinder, add yolk, mix; Make cutlets, roll in breadcrumbs, fry and put in the oven for 10 minutes.

Delicious and nutritious soup

Mushroom soup makes a great first course. Dried mushrooms will give it a delicate taste and aroma. How to make soup from dried mushrooms? To make the soup nutritious and tender, you can add grated hard cheese to it. Some housewives add processed cheese and boiled eggs.

Compound:

100 g of any dried mushrooms;
1 onion;
1 carrot;
small vermicelli - about 1/3 cup;
1 garlic clove;
3-4 potatoes;
salt and pepper mixture.

Preparation:

Soups with dried mushrooms and potatoes

Dried oyster mushroom soup

Water – 2 l;
Dried oyster mushroom – 60 g;
Potatoes – 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 a pan of water on the stove and wait until it boils. Then we throw our mushrooms into the pan along with the liquid in which they were soaked and boil for 25 minutes.

Meanwhile, peel and cut the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.

Add the potatoes and carrots to the mushrooms and cook until almost done.

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

At the very end, add bay leaves, turn off the heat and let the dish brew for a few 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 zucchini,
250 ml milk,
2 tbsp. tablespoons chopped parsley,
1 carrot,
1 onion,
4 tbsp. spoons of sour cream,
water,
salt,
pepper.

Before preparing soup from dried mushrooms, potatoes, carrots and zucchini need to be peeled and grated, and the onion should be chopped.
?First soak the mushrooms, then boil them in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.
Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Place zucchini, carrots, potatoes, onions and chopped mushrooms into a pot. Pour milk and mushroom broth, season with sour cream, sprinkle with salt and pepper, close with a lid and place in a moderately preheated oven for 20 minutes.
?Sprinkle the dried mushroom soup with potatoes prepared according to this recipe with chopped herbs.

Here you can see photos for recipes for potatoes with dried mushrooms:

Most popular dishes

Of course, there are many delicious and varied dishes using dried mushrooms. However, the most popular among most people are, perhaps, dishes made from mushrooms and potatoes.

Classic fried potatoes

Fried potatoes with dried mushrooms is a popular and very tasty dish, and also quite easy to prepare: you don’t need any special culinary skills to serve it for dinner. To know how to fry dried mushrooms with potatoes, it is enough to master the basics and collect the necessary set of ingredients, such as:

potato;
bulb onions;
garlic;
chanterelles;
vegetable oil;
green onions;
salt, spices.

Pour boiling water into half a glass of chanterelles selected for the dish and leave for at least ten minutes. At this time, you can work on other ingredients.

Potatoes need to be washed and peeled. Five or six medium-sized potatoes are enough for one medium-sized frying pan. Peel the onion and cut into half rings. Separate two cloves from the head of garlic and chop them finely. If you have a garlic press on your farm, you can use it.

Strain the mushrooms through a strainer and rinse thoroughly with running water.

. There is no need to throw out the remaining water from soaking; it will still be useful.

Heat a frying pan, pour sunflower oil into it. Fry the chopped onions for about three minutes, then add the mushrooms and fry for another ten or fifteen minutes. Add garlic. In this case, the fire should be reduced to medium.

After a minute, pour the remaining water from soaking the mushrooms into the pan, add the chopped potatoes. Sprinkle with salt and spices to taste. Close the lid and simmer for ten minutes. After this, remove the lid and fry for another seven minutes over high heat until a crispy crust forms on the potatoes.

Rinse the green onions under the tap, separate the feathers and rinse the inside, then chop and sprinkle on the finished potatoes. The delicious dish is ready!

Stewed potatoes with mushrooms

Stewed potatoes with dried mushrooms are also very easy to prepare.

. To prepare this dish you will need:

1 kg of potatoes;
dried porcini mushrooms - 300 g;
1 onion;
vegetable oil;
a little flour;
3 tablespoons sour cream;
salt, spices, bay leaf.

To season the onion, peel and cut into rings, throw into a frying pan hot with oil and fry for ten minutes. Finely chop the pre-soaked mushrooms, add to the onion and fry for another ten minutes. Then add a tablespoon of flour, sour cream and mix.

Wash the potatoes, peel them, cut them into slices and put them in a saucepan. Add mushroom and onion dressing, add water. Salt, pepper, throw in the bay leaf. Then simmer for half an hour until the potatoes are ready. The finished dish can be sprinkled with fresh finely chopped herbs: parsley, green onions.

Potato roast with milk

Roast is another answer to the question of how to cook dried mushrooms with potatoes. This dish is best prepared in a clay pot, but you can also use it in a slow cooker. For a roast for two servings you will need:

5 potatoes;
100 g dried white mushrooms;
half a glass of milk;
hard cheese - 100 g;
onion;
salt.

Soak the mushrooms in water (preferably bottled) for an hour. Wash the potatoes, peel and cut into small pieces. Pour olive oil into a heated frying pan, add potatoes, chopped onions, and swollen mushrooms. Add salt and mix. Fry the potatoes until golden brown

Place the potatoes in pots and pour in the broth left over from the mushrooms. Add milk and one piece of hard cheese per pot. Preheat the oven to two hundred degrees, close the pots with lids and place in the oven. After forty minutes you can turn it off. All that remains is to cool a little and you can serve for dinner!

A simple multicooker dish

You can prepare a French dish with cream sauce from dried mushrooms and potatoes

. For this, it is best to use a slow cooker rather than a stove.

Dried champignons need to be soaked and then cut into pieces. Peel and cut two large onions into cubes. It is important that there are approximately the same amount of mushrooms and onions. Cut the potatoes into cubes.

You need to pour vegetable oil into the multicooker (in a special container) and turn on the frying mode. Place the onion in the heated oil and after ten minutes add the mushrooms. After five minutes, you can add salt and add potato wedges, cook for another five minutes.

Pour a glass of cream into the container. Change the mode to extinguishing. After 40 minutes, the dish is ready, it can be garnished with parsley and served to guests.

Dietary, lean, vegetarian dish - potatoes with dried porcini mushrooms in the oven. Read how to prepare it in this step-by-step recipe with photos. Video recipe.

Do you want to arrange a warm and homely reception for your guests? Prepare dishes in pots. Such utensils create a magical image of a meal and endow the dishes with excellent taste. In addition, food in pots turns out tasty, aromatic and healthy. This especially applies to potatoes with dried mushrooms. In this recipe, I propose to cook potatoes with dried porcini mushrooms in pots in the oven.

The difference between dishes made from dried mushrooms and dishes with fresh forest products is that the dried preparation must first be soaked in water. At this time, you can start preparing other ingredients. It is also worth noting the benefits of this dish. Since fresh mushrooms are usually pre-fried, which I do not do with dry mushrooms. This makes the dish dietary and lean. Therefore, it can be consumed without fear of extra calories. This dish is also vegetarian and is perfect for Lent, when you should abstain from meat products.

Calorie content per 100 g - 35 kcal.
Number of servings - 1
Cooking time - 50 minutes

Ingredients:

Dried white mushrooms - 20 g
Ground black pepper - a pinch
Potatoes - 1 pc. (large)
Any herbs and spices - to taste
Garlic - 1 clove
Onion - 0.5 pcs.
Sour cream or mayonnaise - 1 tsp. (not necessary)
Salt - 0.5 tsp.

Recipes for potatoes with dry mushrooms in the oven

Potatoes with mushrooms

Potatoes 1 ? kg
dried mushrooms 150 g
garlic 3 cloves
vegetable oil 4 tbsp. l.
butter 1 tbsp. l.
Provençal 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 a liter of boiling water over the mushrooms and leave for 20 minutes.

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

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

Place the potatoes in the pan and fry for 5-7 minutes.

Strain the mushrooms and save the broth.

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

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

Grease the bottom of the baking sheet with half of the dressing, lay out the potatoes and mushrooms, and pour over the remaining dressing.

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

Dried mushrooms baked with potatoes

Compound:

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

Cooking mushrooms with potatoes:

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

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

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

Before serving, decorate a dish of potatoes with dried mushrooms, baked in the oven, with chopped herbs.

How to soak mushrooms

The first and most important step in working with dry mushrooms is soaking them. This must be done correctly. During the drying process, all moisture is removed from the mushrooms. And when soaking, the water returns back into the product. As a result, the mushrooms become soft, juicy, and appetizing again. The most important thing is to choose the temperature of the water for soaking the product. It's better to use cool.

This way the structure of the product will be well preserved, as it will change slowly and gradually. In addition, the mushrooms will retain a maximum of nutrients and vitamins. If you need to speed up the process, you can use warm water. This is true if you don’t have a lot of time to prepare the mushrooms. But the water should not be hot. It is strictly forbidden to pour boiling water over the product. Otherwise, the mushrooms may become soggy and turn into mush.

If in the future you want to get dishes with a soft, creamy taste, then you can soak the mushrooms not in ordinary water, but in milk. Cream of any fat content is also suitable for this purpose. But you shouldn’t take too thick ones - for whipping, desserts. It is best to use a 10% product.

The technology for soaking dry mushrooms depends on many factors. For example, on how they were dried and how dirty they turned out to be. Typically, wild mushrooms contain quite a lot of contaminants, and the latter are not previously removed from the product. In this case, you should definitely do 2 soakings. The first is short, washing and cleaning the mushrooms in the process. And the second is a long one, so that the product swells and becomes more meaty.

The minimum period of the second soaking is 3 hours. You can leave the mushrooms in water for 7-8 hours as much as possible. It is permissible to fill them with liquid in the evening and continue cooking in the morning.

If the mushrooms are being prepared for soup, then you should not throw away the water remaining after the second soaking. It contains some of the nutrients from the product and the aroma. Therefore, the used water is first purified through a couple of layers of pharmaceutical gauze, and then becomes the basis of the soup. If Chinese mushrooms are used for culinary experiments, they should be soaked in a special way. Such a product is usually not pre-washed, but is immediately filled with water for a long time.

You can leave them in the liquid even for 12-15 hours. During the soaking process, you should focus on the softness of the mushrooms. If the product was pre-cut, then it will need to be in water for less time. Also, the period depends on the drying method. If the mushrooms were processed in the oven, it will take longer to soak. With this method, the dry product becomes tougher and rougher.

If the mushrooms were harvested in natural conditions (for example, on strings on the street), then it will remain as soft and tender as possible. Porcini mushrooms require the least soaking. After drying, they remain tender and easy to cut. You can soak such mushrooms in either water or milk.

It is important to take enough liquid. It must be remembered that during the soaking process, the mushrooms will absorb a lot of water and greatly increase in size. Usually this happens 4-5 times.

Recipes for fried potatoes with dried mushrooms in a frying pan

Dried porcini mushrooms Stroganoff style

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

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

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

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

Add the tomato, preheated with oil, sour cream and sautéed, finely chopped onion, salt, stir and heat again.

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

How to fry dry porcini mushrooms with potatoes

Mushrooms with fried potatoes and onions

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

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

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

Cooking technology

And now about how to fry dried mushrooms with potatoes.

Process the mushrooms as in the previous steps: rinse, soak, cook. Peel the onion and potatoes. Pour oil into the frying pan. Heat the dishes on the stove and fry the chopped onion until golden brown. Place the finished vegetable in a separate bowl.

Cut the potatoes as usual for frying. Add more vegetable oil to the frying pan. Heat it and add the potatoes. Fry the potatoes at moderate temperature without stirring for 10 minutes. When the time is up, stir it and cook again for 10 minutes. All this time, the lid of the frying pan should not cover the dish being prepared.

After the specified time, add the mushrooms, ready for further processing, into the frying pan. Salt the dish and season it with the necessary spices. We press the garlic through a press and also send it to the mushrooms and potatoes. Cover the lid for 4-7 minutes.

If you use greens, rinse in cool water and, after chopping, add at the end of cooking. At the same moment, return the fried onions to the overall composition of the dish and, covering with a lid, turn off the stove. Three to five minutes for mixing aromas and tastes - and the dish is completely ready!

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

Fried potatoes with dried mushrooms in a slow cooker

Potatoes – 56 pcs?
Onion 2 pcs?
Dried mushrooms – 150 g?
Sunflower oil?
Salt – 1 teaspoon?
Marjoram – ? teaspoon.

Peel potatoes and onions. Before you start cooking fried potatoes, you need to rinse the dried mushrooms. Fill with filtered water and leave for 1.5 hours. Then drain the water, add new water, add salt and let it cook; after boiling, cook for 20 minutes.

To prepare potatoes with dried mushrooms according to this recipe, pour sunflower oil into the multicooker bowl and add chopped onions.

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

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

After the sound signal, turn off the multicooker. Scatter the cooked fried potatoes with mushrooms onto plates

The result was very tasty and appetizing fried potatoes with dried mushrooms, cooked in a slow cooker.

Young fried potatoes with dry mushrooms in a slow cooker

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

For this dish, it is better to choose the smallest new potatoes you can find - this way they will fry faster and will look much more interesting. The size of the tubers should be no larger than a walnut. To ensure they fry simultaneously and evenly, select potatoes of approximately the same size. The advantage of such small potatoes is that they are usually the cheapest if bought at the market.

To peel these small new potatoes, place them in a large saucepan, add a couple of handfuls of coarse table salt or sea salt, cover with a lid and shake well. After 5 minutes of such exercises, you will get completely clean and neat tubers, which all you have to do is rinse them from dirt and salt.

To cook potatoes with dry mushrooms in a slow cooker, place the washed potatoes in a bowl, fill with water and bring to a boil on the “Cooking” program.

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

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

Heat the butter in a multicooker on the “Fry” program and fry the new potatoes until golden brown. To do this, try to turn the tubers over less often and as carefully as possible. Add fried mushrooms.

In 3 min. until done, add salt to taste.

Serve delicious fried potatoes with dry mushrooms cooked in a slow cooker, sprinkled generously with dill.

Stewed potatoes with dried mushrooms in a slow cooker

To prepare the dish you will need:

Potatoes – 78 pcs?
Dried mushrooms – 150 g?
Mayonnaise sauce with sour cream – 150 g?
Sunflower oil?
Salt – 1 teaspoon?
Bay leaf – 1 piece?
Black peppercorns – 4 pcs.

Initially, we need to rinse our dried mushrooms and soak for 2 hours. After this, let it boil for 20 minutes. When the mushrooms are ready, take out the multicooker, pour a small amount of sunflower oil into its bowl and add the boiled mushrooms.

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

Stir the mushrooms periodically. After the sound signal, add chopped potatoes to the mushrooms. 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 the salad and set the table.

After the beep, turn off the multicooker, the stewed potatoes with dried mushrooms turned out 100%!

Preparing to cook

Probably, many housewives have thought about how to fry dried mushrooms

. In addition, not everyone knows whether they can be thrown into a frying pan in this form, whether they need to be soaked or boiled before, or how long they should be cooked.

Optimal soaking time

There is one universal piece of advice: before frying, you need to soak the mushrooms in boiling water for about thirty minutes (although the soaking time may vary depending on the recipe), and spend your free time preparing other ingredients of the dish. Sometimes recipes recommend soaking mushrooms in milk.

How to cook dry mushrooms

Before cooking, it is necessary to rinse and soak the forest products for three hours. They can also be boiled in the same water. First you need to wait until the water boils and use a spoon to get rid of the foam that appears. And then reduce the heat and simmer for an average of thirty minutes (depending on whether they are boletuses or chanterelles).

After this, they can be used to prepare various dishes: soups, pies, or fried with potatoes.

Drying the harvested crop

First of all, you need to understand that not all forest harvests collected in summer or early autumn can be dried for the winter. The most versatile in this regard are porcini mushrooms. Boletuses, boletuses, boletus, and champignons are also good to dry at home.

The simplest and most effective option is an oven. The harvested crop needs to be cleaned, cut off the excess, and checked for worms. Place mushrooms cut into pieces on the grill at a distance of several centimeters from each other.

Dry at a temperature of forty-five degrees until the surface of the mushrooms is dry, then continue to dry at a temperature of eighty degrees until completely dry. You should pull out small pieces as they dry, because they dry faster.

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

Dry porcini mushrooms – 60 g
Potatoes - 1 kg
Onions - 2 medium sized heads
Vegetable oil - 1 tbsp. l.
Ghee butter - 1 tbsp. l.
Salt - to taste or 3 pinches
Spices for mushroom dishes - as desired and to taste

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

Set the appliance to “quenching” mode and cook for 40 minutes. Ready!

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

Recipes for stewed potatoes with meat and dry mushrooms

Potatoes stewed with dried oyster mushrooms

Potatoes – 1 kg;
Dried oyster mushroom – 40 g;
Onion – 1 head;
Garlic – 2 cloves;
Tomato paste and sour cream - 3 tbsp each. l.;
Meat broth – 200 ml (+ piece of meat);
Spices;
Vegetable oil;
Fresh greens.

Before stewing potatoes with dried mushrooms, soak the forest products in water or milk for 2-3 hours, then take them out and cut them into pieces. Cook the meat broth; boiled meat can also be added to the dish.

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

Meanwhile, peel and cut the vegetables: onions into small cubes, potatoes into slices.

Heat the oil in a deep frying pan, add the onion and “gild” it.

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

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

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

How to cook stewed potatoes with dry mushrooms

Potatoes stewed with mushrooms

Ingredients:

Potatoes – 1 Kilogram
Dried mushrooms – 300 grams
Onions – 1 piece
Butter - 20 grams
Salt, pepper - To taste
Water – 500 Milliliters

Cut the peeled young potatoes into cubes.

Place the potatoes in a saucepan and pour boiling water over them. It is important to remember that the level of the potatoes should be 2 fingers below the water level. Excess water just cooks the potatoes, but we need them to simmer. As soon as the potatoes boil, add salt to taste. Chop the mushrooms as you like.

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

As it cooks, the water will boil down and there will be almost no water left in the potatoes. Add mushroom fry to the finished potatoes and simmer everything together for 10 minutes. Add butter. Serve the stewed potatoes with dry mushrooms hot.

Mushrooms stewed with potatoes

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

Before preparing dry mushrooms with potatoes, the fruits of the forest must be cleaned, rinsed and left for 5-6 minutes. put in boiling water. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour over oil. Add tomato puree, salt, pepper, and bay leaf to the same pan. Place the frying pan on medium heat and simmer for a little (7-10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid. Simmer until all products are fully cooked. When serving, sprinkle with herbs.

Beneficial properties of dry mushrooms

There are many advantages to this type of storage. Firstly, the maximum amount of vitamins and microelements is preserved. This includes retinol (vitamin A), which is beneficial for the immune system, and B vitamins, and tocopherol (vitamin E), as well as phosphorus, sulfur, magnesium, calcium and many other substances beneficial to the body.

Mushrooms are especially rich in potassium, a deficiency of which can lead to heart disease and memory impairment.

And secondly, mushrooms are not only healthy, but also very tasty. Only sometimes not knowing how to properly cook dried mushrooms can either make the dish tasteless or simply discourage the desire to use this product when cooking.

Recipe for stewed potatoes with dried mushrooms and meat broth

Yellow chanterelles, pale chanterelles, stewed in meat broth with potatoes

Ingredients.

500 g dried chanterelles,
3 tbsp. spoons of butter,
2-3 tbsp. spoons of meat broth,
salt,
chopped greens.

Dried pale chanterelles and yellow chanterelles, peel, chop, place in a pan with heated oil, add meat broth, cover and simmer for about 30 minutes. Chop the potatoes to your liking and throw them into the pan. Simmer potatoes with mushrooms for about 30 minutes. When serving stewed potatoes with dried mushrooms in meat broth, sprinkle with chopped herbs.

Recipes

It’s not difficult to prepare porcini mushrooms with potatoes, especially since there are a lot of recipes for similar dishes. Traditionally, it is customary to cook boletus mushrooms in a frying pan, in the oven, or in portioned pots.

Note! Not only fresh fruit bodies are suitable for a tasty dish. Quite often dry, frozen and even pickled are used.

The easiest option is to boil the mushrooms, fry them with onions and add to baked or fried potatoes. But, if you move away from the classic recipe, you can make a casserole, pie or filling for dumplings and zraz based on boletus mushrooms and potatoes.

With stewed potatoes

Not everyone likes fried foods. Mushrooms and potatoes can not only be fried, but also stewed. As a result, the calorie content and taste of the dish are preserved, and it contains less harmful fats.

Products:

200 grams of boletus;
120 grams of onion;
400 g potatoes;
150 g carrots;

vegetable oil for frying;
salt and pepper to taste;
fresh dill for serving.

Preparation step by step:

The onion is cut into half rings, the carrots are chopped on a coarse grater, the potatoes are cut into cubes, and the mushrooms are cut into medium slices.
Fry the onion until golden, then add the mushrooms and leave to cook for 5-8 minutes.
Next, pour a little water, cover the pan with a lid and simmer for 20 minutes. After this, add the carrots, mix and continue cooking for another 5 minutes.
At the end, add potatoes, salt and stir the mixture and simmer under the lid until the vegetable is soft.

Allow the finished dish to stand covered for 10 minutes, turning off the heat. Served with sour cream and chopped herbs.

How to stew potatoes with dried mushrooms in a pot

Fried fish and potatoes in a pot

For 6 pcs.

potatoes - 300 g fillet,
2 onions,
2 tbsp. spoons of butter,
30 g dried mushrooms,
half a glass of flour,
salt.

Cut the fish fillet into cubes, roll in breadcrumbs and fry in a frying pan.

Finely chop the pre-soaked dried mushrooms and fry with onions.

Cut the peeled potatoes into cubes and lightly fry.

Place potatoes, fried fish, mushrooms, onions in layers in a pot, and potatoes again on top. Pour in oil and fish broth, add salt to taste and simmer in the oven until cooked.

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

Potatoes baked with mushrooms and cream

You will need:

1 kg of potatoes?
250 dried wild mushrooms?
1 onion?
100 g emmental cheese?
10 g butter?
1 tbsp. medium fat sour cream?
1 tbsp. milk?
vegetable oil?
salt and freshly ground black pepper?
a pinch of nutmeg.

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

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

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

Holiday snack in minutes

As already mentioned, a huge variety of dishes can be prepared from dried mushrooms. The casserole will be very tasty and aromatic. It can be an excellent side dish for meat or act as an independent dish. How else can you cook dried porcini mushrooms? If you want to surprise your guests or pamper your household, try adding these mushrooms to your salad. It is prepared in a matter of minutes.

Compound:

dried porcini mushrooms - 200 g;
1 carrot;
onion head;
canned green peas - 1 b.;
vegetable oil, salt and seasonings - to taste.

Preparation:

Dried mushrooms should be poured with boiling water. After swelling, they need to be moved to a saucepan and boiled until fully cooked.
Carrots and onions must be peeled, finely chopped and sautéed in vegetable oil.
Place sautéed vegetables and chopped boiled mushrooms in a salad bowl.
You need to drain the juice from canned peas and also add it to the salad.
All ingredients should be mixed and seasoned to taste with salt, spices and vegetable oil.

A very satisfying, nutritious and aromatic dish made from potatoes and dried mushrooms. You can use any mushrooms, but it is better to give preference to white ones. This dish is cooked in a frying pan and then stewed in the oven. To give the potatoes a piquant taste, you can use Korean carrots instead of fresh carrots.

Compound:

10 potatoes;
dried porcini mushrooms - 150-200 g;
2 carrots;
olive oil for frying;
boiling water - 250 ml;
4 tbsp. l. soy sauce;
salt and seasonings.

Potatoes with dried mushrooms and bacon in the oven

You will need:

500 g new potatoes?
300 g assorted dried (forest) mushrooms?
150g 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. Place the leg into a pan of cold water without removing the skin. Peel the onion, cut it in half and add it there, along with the bay leaf. Salt the future broth. Place the pan on the fire and bring the water to a boil. Cook the broth for 40 minutes, periodically skimming off the foam. You can use the finished soup immediately or freeze it and save it for later.

Peel the potatoes and cut into quarters. Melt the duck fat in a frying pan and fry the potatoes in it for 45 minutes when half cooked. Heat the vegetable oil separately.

Wash the mushrooms, separate the stems from the caps, cut the largest caps into 24 pieces.

Chop the bacon into cubes. Peel the garlic and chop it very finely. First add the mushrooms to the pan, then the garlic. Cook for no more than 5 minutes. Fry the bacon separately.

Grease the pots with vegetable oil, place 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. Season with salt and pepper. Preheat the oven to 180 degrees and bake for 20 minutes until the potatoes are cooked. When serving, sprinkle the potatoes stewed with meat and dry mushrooms and chopped green onions.

Food preparation

Dried mushrooms (I have assorted wild mushrooms) pour 1 liter of water and leave for half an hour.

Wash the potatoes thoroughly and cut them fairly large. Large cuts will allow the potatoes not to fall apart when stewing. I don’t peel potatoes because they are fresh, young, summer, proven and without eyes. If you are not sure about the quality of the potatoes, I recommend peeling them.

Cut the onion into half rings.