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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 the dried mushroom blanks must first be soaked in cold or warm water for at least half an hour. At this time, start preparing the 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 yogurt - 50 Grams
• Wine vinegar - 1 tbsp. spoon
• Vegetable oil - 2 Tbsp. spoons
• Salt - To taste
• Ground black pepper - To taste

To begin with, peel the potatoes in their skins, cut into 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. Season with salt and place over the potatoes. Wash green onions, chop and add to a salad bowl.

Hard-boiled eggs in advance. Cut them together with cucumbers, add to the salad.

Make a dressing: Combine vinegar, cream, sour cream, pepper and salt.

Season the salad prepared according to this recipe with potatoes and dried mushrooms with sauce, stir 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 preparing the sauce of dried mushrooms for potatoes or cereal dishes, the mushrooms must be washed, soaked, boiled, separated from the broth, chopped and fried with finely chopped onions. Saute the flour until red and add hot to the mushroom broth with continuous stirring. Salt the broth, boil for 7-10 minutes, then combine with fried mushrooms.

Serve this delicious sauce with potato casseroles, 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 of potatoes, 1 egg (yolk), 20 g of vegetable fat for frying, salt to taste. Chop 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, salt, bring to a boil and pour over cutlets with ready sauce before serving. Cooking cutlets: chop boiled potatoes in a meat grinder, add the yolk, mix; make cutlets, roll in breadcrumbs, fry and put in the oven for 10 minutes.

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 amount of mushrooms indicated in the recipe, 1 tbsp will be enough. liquids.

After 1.5 hours, put a pot of water on the stove and wait until it boils. Then we throw our mushrooms into a saucepan 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.

We add potatoes and carrots to the mushrooms and cook until almost cooked.

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

At the very end, add lavrushka leaves, turn off the heat and let the dish brew for a few minutes.

Serve delicious mushroom soup with sour cream and finely chopped fresh herbs.

Mushroom soup with zucchini

• 2 tbsp. tablespoons of dried mushrooms,
• 3 potatoes,
• 300 g zucchini
• 250 ml of milk
• 2 tbsp. spoons of chopped parsley,
• 1 carrot,
• 1 onion
• 4 tbsp. spoons of sour cream,
• water,
• salt,
• pepper.

1. Before preparing soup from dried mushrooms, potatoes, carrots and zucchini need to be peeled and grated, chopped onions.
2. Soak the mushrooms first, then boil in a saucepan, changing the water twice. Strain the broth, cut the mushrooms into strips.
3. Pour milk into the mushroom broth, add salt, pepper and mix thoroughly. Put the courgettes, carrots, potatoes, onions and chopped mushrooms into a pot. Pour with milk-mushroom broth, season with sour cream, sprinkle with salt and pepper, close the lid and put in a moderately preheated oven for 20 minutes.
4. Sprinkle dry mushroom soup with potatoes according to this recipe with chopped herbs.

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

Oven potato recipes with dry mushrooms

Potatoes with mushrooms

• Potatoes 1 ½ kg
• dry mushrooms 150 g
• 3 cloves garlic
• 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 the 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 the garlic and chop finely. Heat 2 tablespoons in a large skillet. tablespoons of vegetable and 1 tbsp. a spoonful of butter and fry the garlic until transparent.

Put potatoes in a pan and fry for 5-7 minutes.

Strain the mushrooms, save the broth.

Add mushrooms to potatoes and after 1-2 minutes add broth there. Simmer for 10-12 minutes, covered.

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

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

Bake this delicious potato dish with dried mushrooms in a 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. sour cream spoons
• 1/2 tbsp. tablespoons of flour
• 1 tbsp. a spoonful of bread crumbs
• salt
• ground black pepper
• parsley to taste

Cooking mushrooms with potatoes:

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

Cut the boiled potatoes in their skins into slices and fry in vegetable oil. Put 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, chopped with herbs.

Fried potato recipes with dried mushrooms in a pan

Dried porcini mushrooms in Stroganoff style

• 40 g dried porcini mushrooms,
• 1 glass of milk
• 40 g butter
• 1 tablespoon sour cream
• a pound 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, cut into strips. Before frying potatoes with dried mushrooms, put the pan on the fire, pour in vegetable oil. Fry the potatoes.

To cook fried potatoes according to this recipe, the dried mushrooms must be sorted out, rinsed well, soaked in hot boiled milk and allowed to swell.

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

Add the tomato, preheated with oil, sour cream and sautéed, finely chopped onions, salt, stir and reheat.

Serve hot, sprinkled with finely chopped parsley or dill, with fried potatoes, 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, cut the onion into rings (half rings). Fry in vegetable oil for 5 minutes. Place the onion on a separate plate. Soak dry whites in hot water for half an hour. 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 butter slices. Warm up everything together for 1-2 minutes. Salt and pepper fried potatoes in a pan with dried mushrooms to taste.

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 - ½ teaspoon.

Peel potatoes and onions. Rinse the dried mushrooms before cooking the fried potatoes. Fill with filtered water and leave for 1.5 hours. Then we drain the water, fill it with new, salt and set to cook, after boiling, cook for 20 minutes.

To cook 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 FROY program and the cooking time 35 minutes and press the START button.

Fry the onion for 5 minutes, then add the boiled mushrooms and fry for another 5 minutes, stir everything from time to time. After that add the chopped potatoes, marjoram and salt. Stir and cook the remaining time. Periodically open the lid and mix our potatoes with mushrooms so that they do not burn.

After the beep, turn off the multicooker. Scatter the cooked fried potatoes with mushrooms on the plates

It turned out to be 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 small potatoes - 1 kg;
• dry mushrooms - 100 g;
• butter - 50 g;
• salt to taste;
• fresh dill - 1 bunch.

For this dish, it is better to choose the smallest young potatoes that you can find - this way they will fry faster and look much more interesting. The size of the tubers should be no larger than a walnut. To ensure they are fried at the same time and evenly, match potatoes of roughly the same size. The advantage of such small potatoes is that they tend to be the cheapest if purchased from the market.

To peel such small young potatoes, pour them into a large saucepan, add a couple of handfuls of coarse table salt or sea salt, cover and shake well. After 5 minutes of such exercises, you will get completely clean and neat tubers, which will only have to be rinsed from dirt and salt.

To cook potatoes with dry mushrooms in a slow cooker, transfer the washed potatoes to a bowl, cover with water and bring to a boil on the "Cooking" program.

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

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

Heat butter in a slow cooker on the "Fry" program and fry the young 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 tender, add salt to taste.

Serve the delicious multicooker fried potatoes with dry mushrooms, sprinkled with plenty of 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 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, we 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, the cooking time is 8 minutes. Press the start button.

Stir the mushrooms periodically. After the sound signal, add the chopped potatoes to the mushrooms. Salt, add chopped bay leaf and peppercorns.

Add mayonnaise sauce with sour cream and mix.

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

During this time, you can prepare a salad and set the table.

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

How to cook potatoes and dry 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 - optional and to taste

We have already boiled dry mushrooms and cut them. Peel and chop the onion into tiny cubes. Pour oil into the bowl of the appliance and heat it up in the "Baking" mode for 3 minutes. Open and put onion and prepared mushroom slices in butter, pour with butter and fry them on the same mode for 20 minutes, stirring occasionally.

While the onion and mushrooms are fried, peel the potatoes and cut into medium-sized wedges. We open the bowl and throw potatoes into it. Salt, season with spices and pour in 2 cups of mushroom broth, which we left after boiling the dried mushrooms.

We set the “extinguishing” mode in the device and cook for 40 minutes. Ready!

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

Stewed potato recipes with meat and dried mushrooms

Potatoes stewed with dried oyster mushrooms

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

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

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

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

Heat the oil in a deep frying pan, put the onion and "golden" it.

Transfer the mushrooms with a slotted spoon from the pan to the pan and continue to fry with onions for about 10 minutes.

Mix the tomato, sour cream, crushed garlic and spices separately with the broth. Stir and send to stew the 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 dried mushroom stew

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.

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

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

As the stewing progresses, the water will boil down and almost no water will remain in the potatoes. Add mushroom frying to the finished potatoes and simmer everything together for 10 minutes. Add butter. Serve stewed potatoes with dry mushrooms to the table hot.

Mushrooms stewed with potatoes

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

Before preparing dry mushrooms with potatoes, the gifts of the forest must be cleaned, rinsed and for 5-6 minutes. dip in boiling water. Then put it in a colander and let the water drain. Cut the mushrooms into slices, put in a deep frying pan, pour over with oil. Add tomato puree, salt, pepper, bay leaf to the same pan. Put a frying pan over medium heat and simmer for a little (7-10 minutes). Peel 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. Sprinkle with herbs when serving.

Stewed potato recipe 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 oil
• 2-3 st. spoons of meat broth,
• salt,
• chopped greens.

Dried chanterelles pale and yellow chanterelles peel, cut, transfer to a saucepan with heated oil, add meat broth, cover and simmer for about 30 minutes. Chop the potatoes to your liking and put them in the pot. Simmer potatoes with mushrooms for about 30 minutes. When serving stewed potatoes with dried mushrooms in meat broth, sprinkle with chopped herbs.

How to stew potatoes with dried mushrooms in a pot

Fried fish with potatoes in a pot

For 6 pcs.

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

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

Finely chop the presoaked dried mushrooms and fry with onions.

Cut the peeled potatoes into cubes and lightly fry.

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

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

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

Prepare the sauce separately. Combine sour cream and milk, salt and pepper and add nutmeg.Grease baking pots with butter, lay potatoes and mushrooms 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 with a fork; the potatoes should become soft. Serve the dish directly in the pots.

Potatoes with dried mushrooms and bacon in the oven

You will need:

• 500 g of young potatoes;
• 300 g assorted dry (forest) mushrooms;
• 150 g 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 in a saucepan with cold water, without removing the skin from it. Peel the onion, cut in half and add there, along with the bay leaf. Salt the future broth. Place a saucepan on a fire and bring the water to a boil. Boil the broth for 40 minutes, periodically skimming off the foam. You can use the prepared soup immediately or freeze and leave for later.

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

Rinse the mushrooms, separate the legs from the caps, cut the largest caps into 24 parts.

Chop the bacon into cubes. Peel the garlic and chop very finely. Put the mushrooms in the pan first, and then the garlic. Cook for no more than 5 minutes. Fry the bacon separately.

Lubricate the pots with vegetable oil, put 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 tender. When serving, sprinkle on potatoes, stewed with meat and dry mushrooms, chopped green onions.

Roast recipe with dried mushrooms and potatoes

• Dried chanterelles - 100 g
• Potatoes - 1 kg.
• Carrots - 1 pc.
• Onions - 1 pc.
• Pepper
• Salt
• Bay leaf
• Frying oil

First of all, fill the chanterelles with hot water so that they soften (this will take about 20 minutes).

Chop the onion coarsely. Grate the carrots on a medium grater.

Rinse the mushrooms well and dry. If very large, cut them in half. Pour oil into the pan, heat and pour the prepared chanterelles into it.

Mushrooms need to be browned until golden brown.

Add the onion to the skillet and stir.

After 5 minutes, add the carrots, stir again and leave to simmer over low heat.

In the meantime, peel the potatoes, cut into slices and place them in the saucepan in which the roast will cook.

When the mushrooms and vegetables are cooked enough, pour the contents of the pan into the saucepan. Add bay leaf, salt, pepper and stir.

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

The lean roast with dried mushrooms and potatoes will be ready in 20 to 25 minutes. Bon Appetit!