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The question of how to cook dried porcini mushrooms with potatoes most often arises among those who are actively harvesting boletus in the autumn season. They usually already have their own selection of recipes for potatoes with dried porcini mushrooms for constant use, but they always want to try something new. This page contains the most interesting ways of cooking dried boletus. Pick and use to experiment 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 frying pan in a fried form without getting severe heartburn.

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. Spread boiled potatoes around. Pour the remaining sauce over the food, 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

• 200 g dried mushrooms
• 4-5 potato tubers
• 1 tbsp. a spoonful of tomato puree
• 2 tbsp. tablespoons of butter
• 1 onion
• salt, pepper, bay leaf to taste, dill.

Rinse the mushrooms and put them in boiling water for 5-6 minutes.

Then put them in a colander and let the water drain.

Cut the mushrooms into slices, put in a deep frying pan and pour over the sour cream.

Add tomato puree, salt, pepper and bay leaf to the same pan.

Put the pan over medium heat and simmer for a little (7-10 minutes).

Peel the potatoes, rinse and cut into slices.

Fry them, mix with chopped fried onions and combine with mushrooms.

Cover the pan with a lid and simmer until all products are cooked through.

When serving stewed potatoes with dried porcini mushrooms, sprinkle with herbs.

Potatoes stewed in tomato paste with porcini mushrooms.

• 300 g potatoes
• 75 g dried mushrooms
• 1 onion
• 3 tablespoons tomato paste
• 3 tablespoons vegetable oil
• parsley
• salt

Wash the potatoes, peel, cut into strips and fry in hot vegetable oil (2 tablespoons) until golden brown. Dilute the tomato paste with a little water, pour 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.

Stewed potatoes with porcini mushrooms.

• 500 g potatoes
• 150 g dried mushrooms
• 70 g bacon
• 1 onion
• 100 g sour cream
• Bay leaf
• salt

Rinse the mushrooms thoroughly, cover with cold water, salt, add bay leaf and cook until tender. Then remove them with a slotted spoon and chop. Strain the broth. Chop the bacon and fry in a preheated pan. Peel the onion, chop it, put it in a frying 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.

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 potato tubers
• 40 g dried mushrooms
• 2 tablespoons vegetable oil
• 1 onion
• 1 tablespoon bread crumbs
• 100 g sour cream sauce
• 15 g butter
• ground black pepper
• salt

According to the recipe for fried potatoes with dried porcini mushrooms, rinse the boletus thoroughly, add water and leave for 2-3 hours, then boil and cut into strips. Peel the onion, chop it, fry it in vegetable oil, mince it along with the mushrooms, salt and pepper and mix well. Wash the potatoes, peel, make a depression in the middle and fill it with the resulting filling. Put the prepared tubers on a greased baking sheet, sprinkle with breadcrumbs and bake in a preheated oven.

Arrange the finished potatoes on portioned plates and pour over the sour cream sauce.

How to fry dried porcini mushrooms with potatoes

• 800 g potatoes
• 3-4 onions
• 250 g dried mushrooms
• 120 ml vegetable oil
• 200 g sour cream
• 30 g greens
• 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 pc.
• cheese - 100 g
• vegetable oil - 2 tbsp. spoons
• lemon juice - 1 tsp
• bread crumbs - 1 tbsp. spoon
• salt

Before frying potatoes with dried porcini mushrooms, finely chop the onion and simmer in vegetable oil. Cut the mushrooms into thin slices and add to the onion, season with salt, sprinkle with lemon juice, pour in a little hot water and simmer under a closed lid. Boil potatoes, cut into slices. Lay on a greased baking sheet in layers potato slices, mushrooms, grated cheese, potato slices.

Sprinkle breadcrumbs on the casserole and bake in the oven.

Mushroom cutlets with potato sauce.

For cutlets:

• 50 g dried mushrooms
• 120 g rolls
• 1 tablespoon butter (sauté onion)
• 2 onions
• 2 eggs
• Salt
• ground black pepper

For breading cutlets:

• 2 tablespoons flour
• 3 tablespoons bread crumbs
• 1 egg

For the sauce:

• 30 g flour
• 40 g butter
• 1/2 l broth
• 1 head of onion
• 4 allspice peas
• 1 slice 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 together with a loaf soaked in milk and well-squeezed out, add eggs, finely chopped and fried onions in oil, salt, pepper, mix well and shape cutlets. Breaded in flour, dip in a beaten egg, roll in breadcrumbs and fry in oil.

Sauce: Dry the flour a little and fry in butter (without bringing to a color change), 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 diced potatoes to hot liquid sauce. When the potatoes are boiled, season the sauce with the juice of 1/2 lemon, salt and add a little sugar (optional). Put green salad leaves on a dish, on them - mushroom cutlets, pour over potato sauce and sprinkle with finely chopped herbs.