Stewed potatoes with dried mushrooms. Stewed potatoes with dried mushrooms. How to stew potatoes with dried mushrooms in a pot

Stewed potatoes with dried mushrooms are a versatile and very tasty side dish for any meat, be it beef, pork or any poultry. This dish can also be served on its own for vegetarians or on fasting days.

To prepare stewed potatoes with dried mushrooms, take the ingredients from the list. Wash the potatoes under running water with a hard kitchen sponge.

Boil the kettle, put the mushrooms in a saucepan, pour boiling water over them, cover with a lid and let swell for 20-30 minutes.

Place the mushrooms on the stove over medium heat and boil in slightly salted water for another 20-30 minutes.

While the mushrooms are cooking, heat the vegetable oil in a frying pan and add the potatoes cut into four pieces. It is not necessary to peel new potatoes. Quickly fry it on all sides until lightly browned.

Cut the onion into half rings, add to the pan, lower the heat and cook for 5 minutes, the onion should become soft.

Cut the mushrooms into four parts, add to the pan with the vegetables, cover with a lid and cook over low heat for 20-25 minutes. From time to time, add the water in which the mushrooms were cooked to the pan. When the potatoes become soft, add crushed garlic, salt and pepper the dish.

Chop fresh herbs, add to vegetables and mushrooms, stir, turn off the stove, cover with a lid and let the dish sit for a while so that the potatoes are saturated with the aroma of mushrooms.

Serve stewed potatoes with dried mushrooms as a side dish for any meat or as an independent dish.

Do you know Daria Tsvek? The other day I came across her book - the one “To Babies and Fathers”. I was leafing through the pages thoughtfully, wondering how to seduce my girls so that they would go ahead and prepare breakfast for me, for example, on their own, and came across a recipe for potatoes with dry porcini mushrooms, which in the original sounds like “Transcarpathian-style mushroom mushroom.” And I liked this name so much that my hands itched - the choice was made instantly and was not subject to doubt. I opened the grocery cabinet, inhaled the aroma of porcini mushrooms and realized that I didn’t have to think about anything else - because it wouldn’t work out anyway. The girls, however, potatoes with dry porcini mushrooms I didn’t offer it (thanks to personal sad experience, I don’t give mushrooms to small children, but to those over 10 years old, I give them in extremely measured quantities and no more than once every five years), but my husband and I enjoyed it to the fullest. Incredibly delicious! It would seem that the ingredients are so simple, but it turns out so wonderfully that you can swallow your tongue. Potatoes with dry porcini mushrooms have appeared on our table before, but in this very griblyanka in Transcarpathian style she revealed herself from a completely new side. Amazing, I must say, side!

White fungus in the forest.
Some unknown leaf
It stuck to his hat.
Basho

As with most of the recipes I show you, the technology is simple and accessible. I like it when you do almost nothing, and the dish turns out in such a way that it seems as if mom spent at least half a day at the stove. Take into account, in general, potatoes with dry porcini mushrooms This recipe is exactly what you really, really need!

Ingredients:

1 kg of potatoes;

2-3 cloves of garlic;

2-3 tbsp. l. vegetable oil;

salt, pepper to taste;

3-4 dried porcini mushrooms;

1 tbsp. l. flour;

2 onions.

Soak the mushrooms in the evening. This is a simple matter, no complications. Well, maybe you can visually determine how much it is - 3-4 mushrooms when they are cut into small pieces. One piece of advice: don’t be greedy.

Then the actual preparation is not the preliminary work, but the salt of the process itself. Before we forget, let the mushrooms boil for about five minutes after boiling. Cut the peeled onion into half rings.

And fry it in a large frying pan in vegetable oil until nicely golden.

At this time, peel the potatoes and cut them into arbitrary pieces - I divided each tuber in half lengthwise, and then cut it into crescents. Place on top of the onion. Let's add a little salt.

At the same time, prepare the sauce. In a dry frying pan, lightly fry the flour until light golden brown. And little by little, spoon by spoon, pour in the strained broth in which the mushrooms were cooked.

Gradually stirring, pour out all the liquid - ideally about 1.5 glasses. Don't forget to stir thoroughly. Bring the sauce to a boil and immediately turn it off - the longer you cook, the thicker it will become, but we don’t need that. Oh yes, we add salt during the process.

Add finely chopped boiled mushrooms to the potatoes and mix.

And pour in the sauce. All.

Dinner is ready and ready to serve. It's very aromatic and delicious!

P.S. The book says that you must serve it with a wooden spoon. I don’t know why, but if it’s necessary, then it’s necessary!

The mushrooms must be boiled, then cut, then fried with onions - add all this to the fried (separately) potatoes. Oh, delicious!
I soaked the mushrooms for 2-3 hours in cold water. Then I fried them in a frying pan. Then I boiled the potatoes, but not until fully cooked, but let them simmer for about 5 minutes. Then I put it all on a baking sheet (along with the mushrooms), covered it with grated cheese, you can add mayonnaise so that it wasn’t completely dry, and cooked for another 20-30 minutes.
I soak the mushrooms overnight, then finely chop everything in a food processor or through a meat grinder. In a frying pan I fry onions with garlic, then add chopped mushrooms. I fry it. I cut the potatoes into thin slices (raw), put them in a pot: butter on the bottom (or better yet, coat the pot), potatoes, mushrooms, potatoes, mushrooms... Then sour cream, grated cheese (preferably dry). Season as you want and with what you want (I love paprika and turmeric). And into the oven for 25-30 minutes. Bon appetit!!!
Soak the mushrooms in milk for 1-2 hours, and then cook as with fresh ones.
mushrooms on the New Year's table

Roast in pots Nagornovski style

Washed, salted (dried) mushrooms and meat fried with onions and carrots, cut into small pieces, are placed in layers with raw potatoes (cubes) in clay pots. Each layer is peppered. Pour water over the filled pots and fill them with mayonnaise and sprinkle crushed garlic on top. Before serving, garnish with parsley or dill.

For one pot: 50-70 g of mushrooms (dried 5-6 pieces) depending on the size of the pot, 1-2 potatoes, 50-70 g of meat, half a carrot, 1 onion, 2-3 tbsp. spoons of vegetable oil, 1 dessert spoon of mayonnaise or sour cream, 1 clove of garlic, herbs - to taste.

In our family, this has traditionally been done in a pot from generation to generation. said that this homemade recipe for 300 years already.

In general, I’m sharing the recipe! :)

POTATOES IN A POT

For you need: 1 kg of potatoes, 500 g of dried mushrooms, 1-2 onions, 100 g of sour cream, parsley, salt, 3 tbsp. l. oils

I wash the dried mushrooms and scald them with boiling water, chop them and fry them in a frying pan with onions. I cut the peeled potatoes into slices, fry them and place them together with the mushrooms in a pot, fill them with water to the level of the top layer. I add salt, bay leaf, pepper, sour cream and, covering the pot with a lid, put it in the oven for 30-40 minutes at a temperature of 220 degrees.

Very simple, very fast, inexpensive and very tasty! I advise everyone.:)

Bon appetit! And good luck!:)

VERY tasty potatoes with mushrooms

New potatoes, chanterelle mushrooms, onions, tomatoes, mayonnaise, cheese for toast, fresh parsley and dill, sunflower oil, salt.

Boil about 400 g of chanterelles. Drain in a colander. Take 2 large young potatoes and cut into thin strips. Cut the onion into large cubes and fry with mushrooms in a frying pan in oil over medium heat until golden brown. Add potatoes, stir, and fry a little more. Cover the pan with a lid and cook, stirring, until the potatoes are almost done. Make sure it doesn't burn. Reduce heat if necessary.

Add 2-3 small sliced tomatoes, 200-250 g of Calve mayonnaise, stir until the tomatoes and potatoes become soft and the mayonnaise completely saturates the dish. Finally, sprinkle with chopped parsley and dill, stir, and top with 5-6 slices of cheese for toast (Viola works well). Turn off the stove and wait until the cheese melts.

Potatoes with mushrooms in a pot

750 g potatoes, 500 g fresh mushrooms, 1-2 onions, 100 g sour cream, parsley, salt, 3 tbsp. l. oils

Scald peeled and washed fresh mushrooms with boiling water, chop and fry in a frying pan with onions. Cut the peeled potatoes into slices, fry and place in a pot together with the mushrooms, add water to the level of the top layer. Add salt, bay leaf, pepper, sour cream and, covering the pot with a lid, put in the oven for 30-40 minutes.

Mushrooms stewed with potatoes

200 g mushrooms, 100 g potatoes, 75 g sauce, 15 g butter, 25 g onions, bay leaf, pepper, nutmeg, dill

Boiled mushrooms or cut into slices and fry for 5-8 minutes high fire, then place in a saucepan, pour in sour cream or tomato sauce, add bay leaf and peppercorns and simmer for 5-8 minutes. After that, add fried (diced) potatoes, sautéed onions cut into slices, and nutmeg into the mushrooms. Mix everything carefully and simmer over low heat until done.

Roast mushrooms in a pot

250 g of mushrooms, 2 medium onions, 2 tablespoons of sour cream, salt to taste, 10 potatoes.

Wash the mushrooms, chop them into small pieces, and fry them in butter (10 minutes). Then add chopped onion, stir and simmer for another 10 minutes. Add sour cream. Place the chopped potatoes in a pot, lay out the mushrooms, and cover with potatoes on top. You can add mushroom cubes. Bake in the oven for 40-50 minutes until the potatoes are done.

Roast mushrooms with potatoes

250 g mushrooms (fresh or frozen), 2 medium onions, 2 tablespoons sour cream, salt to taste, 10 pcs. potatoes.

Oh.............My dear mother!........................ But she had dinner already! That's it, let's go cook!
Soak the mushrooms for half an hour, then boil them lightly, place the chopped potatoes along with these mushrooms in pots and into the oven!!! The main thing is not to forget about the seasonings: onion, dill, etc. It will be absolutely delicious!!!
And I just don't know
It’s all very simple........Boil the mushrooms (salt and pepper to taste).......Fry the potatoes (cut into slices, it’s tastier) with garlic and onion......... Then you add the mushrooms to the fried potatoes, mix them... and cover them with a lid!! After 10 minutes you can eat!!;)
DON'T WORRY, I'll take these potatoes, buy a bag of pilbmen in the store, cook them with sour cream! You know how delicious it is M.m....m..m.m.m.m
buy dumplings
First take the fat on the bottom, then the potatoes, then the mushrooms on top, again the potatoes and pour plenty of broth! Let it sit for a little bit (30-40 minutes)! Into the oven and then you look at the oven power and mode according to the time! Real jam?

Dried mushrooms baked with potatoes

Dried mushrooms can not only be baked with potatoes. They, like fresh ones, are fried and stewed. They make soup and prepare delicious mushroom caviar and butter. Before cooking, dry mushrooms must be soaked in water and rinsed.

100 g dried mushrooms
6 medium potatoes
2 heads onions
4 tbsp. spoons of vegetable oil
4 tbsp. spoons of sour cream
1/2 tbsp. spoons of flour
1 tbsp. spoon breadcrumbs
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, potatoes on top, sprinkle with breadcrumbs and drizzle with oil. Bake mushrooms and potatoes in the oven.

Before serving, garnish the dish with chopped herbs.

What can be prepared from dried mushrooms?

What dishes can be prepared from dried mushrooms?

Aleonish more than a year ago

What can you make from dried mushrooms besides soup and caviar? Write your recipes please

tags: mushrooms. cooking, food

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5 answers:

River019 moderator chose this answer as the best

11 months ago

You can prepare dried mushrooms in several ways. To do this we take:

one hundred grams of any dried mushrooms

liter of water or milk for soaking

two or three tbsp. sour cream

two or three tbsp. vegetable oil

one egg

breadcrumbs

four to five medium-sized potatoes

one medium sized onion

salt and pepper

First, dried mushrooms should be thoroughly washed in warm water and soaked in cold water or milk. Small mushrooms or cut into small pieces should be soaked for two to three hours, large ones - about six to eight hours.

For thirty minutes, boil the mushrooms in the same water in which they were soaked, after which we drain the liquid and dry the mushrooms.

We prepare boiled dried mushrooms according to the following recipes:

Fried dried mushrooms in sour cream. Cut the mushrooms into small cubes or strips and fry them in a small amount of vegetable oil for ten minutes. Salt the mushrooms, add two or three tablespoons of sour cream and fry for about five more minutes.

Fried dried mushrooms in breading. Dip large dried mushrooms in beaten egg, roll them in breadcrumbs, to which salt and pepper have been added. After this, fry the mushrooms in a small amount of vegetable oil over high heat until golden brown.

Potatoes with dried mushrooms. Fry dried mushrooms cut into small pieces in vegetable oil for about five minutes along with onions cut into half rings. Add sliced potatoes to the mushrooms and onions, mix everything thoroughly, cover the pan with a lid and, stirring occasionally, simmer the dish over low heat until the potatoes become soft. After this, salt the mushrooms and potatoes to taste and fry over high heat until golden brown.

Bon appetit!

Marina Malinkina

11 months ago

Eggs, mushrooms: boil dried mushrooms in water (30 minutes), remove and cool, chop finely and fry in vegetable or butter (whichever you prefer) along with finely chopped onions. Peel the hard-boiled eggs and cut into halves, Remove the yolks and mix with mushrooms, add salt to taste, stuff the resulting mixture with the white of the egg, place on a flat plate (dish) and put 1/2 teaspoon of sour cream or mayonnaise on top. Great snack.

Zarmandukht

11 months ago

In addition to the above (soups, caviar, sauces), I grind dried mushrooms into powder and put them in dishes as a seasoning, for example with rice pilaf or chicken soup. You can even “powder” fried potatoes, it turns out very tasty and piquant!

By the way, here is the soup recipe:

Soak the mushrooms in salted water overnight. In the morning, add water 1:1 and let it cook.

Separately, sauté the onion until golden brown, then add 2 tbsp. l. flour and fry well. Next, slowly pour in the broth, stirring with a spoon so that there are no lumps left, and then slowly add all the remaining broth and add finely cut pieces of mushrooms. Season with salt and pepper and you're done. The result is a puree soup, served with croutons.

I love dried mushrooms – I can inhale their aroma endlessly. I prefer to stew potatoes with dried mushrooms because of their rich taste and aroma. Since it is difficult to buy forest mushrooms fresh, you have to get out of it, and with ordinary store-bought champignons and oyster mushrooms, although it turns out tasty, it is not so aromatic.

Surely many of you know how to prepare this dish. However, I offer my recipe for stewed potatoes with dried mushrooms.

Ingredients

Cooking time is 40 minutes including the preparatory stage.

Required Products:

Dried mushrooms – 50 grams
Potatoes – 6-8 medium tubers
Onion – 1 medium onion
Vegetable oil (sunflower) – 2 tbsp. spoons
Salt and pepper to taste.

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.

Step-by-step recipe for making stewed potatoes with mushrooms

Heat vegetable oil over medium heat in a large frying pan.
Place the onion, cut into half rings, into the pan. Bring it until soft without overcooking. This will take approximately 3-4 minutes.
When the onion is soft, add coarsely chopped potatoes to the pan. Stir in the onion and fry over medium heat with the lid open for 5 minutes. There is no need to fry the potatoes until a crispy crust forms (frying any food is unhealthy, so I almost never use this method of cooking), you just need it to be saturated with oil and set a little. Then it will better retain its shape during stewing and the taste will be more pronounced. To avoid frying, the heat must be moderate.
Then cover with a lid, reduce the heat a little and continue to simmer with the lid closed.
While the potatoes are stewing, remove the mushrooms from the water without pouring out the water. We will still need it. If necessary, cut the mushrooms into medium pieces.
Immediately add the chopped mushrooms to the potatoes, mix everything and simmer over medium heat for about 2-3 minutes, without covering the pan with a lid.
Pour about 200 ml of water from under the mushrooms into the frying pan with the potatoes. Please note that the water should not cover the potatoes, it should be slightly less than half the level of the potatoes. If you add too much water, the dish will boil instead of stewing.
Mix the ingredients again and cover the pan with a lid. Simmer over heat slightly below medium. I have an electric stove. On the big pancake, I put up a three out of six.
After 10 minutes, stir the dish and simmer for another 5 minutes with the lid open so that the remaining water evaporates.
As soon as the water has evaporated, salt and pepper the dish to taste. If you wish, you can add greens. Mix everything carefully. Stewed potatoes with dried mushrooms are ready.

Can be served as a separate dish, or as a side dish. Today I decided to feed my family more densely, so I had potatoes with mushrooms as a side dish for stewed pork.

I stew pork with these potatoes with minimal additives. Without strong spices, tomatoes and vegetables. Since the side dish itself has a pronounced taste, there is no need to interrupt it with other pronounced tastes. In my opinion, this combination gives a truly Russian flavor to the dish. Although, this is a matter of everyone's taste. Experiment the way you like))).

Thank you for your attention and bon appetit.

How to cook dried mushrooms with potatoes?

In order to master the peculiarities of preparing dried mushrooms, you do not need to be an avid mushroom picker. In this form they are sold in many culinary departments. Pre-dried mushrooms must be soaked in water. They can then be boiled or fried.

You can prepare many delicious, appetizing and savory dishes from dried mushrooms, for example:

cream soup;
stewed potatoes;
meatloaf;
mushroom salad;
zrazy;
vegetable stew;
rice with vegetables;
caviar;
dumplings;
mushroom pies;
kulebyaku;
stewed turkey;
stuffed duck, etc.

The mushroom sauce is very tasty and aromatic, which can be used to season side dishes and meat dishes. Dried mushrooms will perfectly complement borscht and cabbage soup. Add them to sautéed vegetables and season them with any first course of your choice.

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:

Place dried mushrooms in a deep container and fill with cold water.
In this form, the mushrooms should be infused for 30-40 minutes.
Then carefully remove them with a slotted spoon from the water we use to cook the soup.
Boil the mushrooms for half an hour, and then put them in a separate bowl.
Peel the carrots and onions and finely chop them.
Sauté vegetables in vegetable oil and add finely chopped garlic.
Chop the boiled mushrooms and place them in a frying pan, add a mixture of peppers and a little salt. Sauté together with vegetables for about 7-10 minutes.
Peel the potatoes and chop them into cubes.
Place the chopped potatoes into the broth.
When the potatoes are almost ready, add any small vermicelli to the soup at your discretion.
Then add the sautéed vegetables into the soup.
Pour the finished soup into bowls, season with fresh herbs and sour cream in accordance with personal taste preferences.

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.

How to cook dried mushrooms with potatoes?

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.

Preparation:

Place dried mushrooms in a deep container and fill with water. Let them soften for about a couple of hours.
After this time, thoroughly wash the mushrooms and chop them into pieces.
Peel the carrots and grate them.
Fry carrots and mushrooms in hot olive oil until fully cooked.
Peel the potatoes and cut into large pieces.
Place the potatoes in the pan with the mushrooms and mix everything well.
Add boiling water, soy sauce, table salt and seasonings to the potatoes according to personal taste preferences.
Place the frying pan with potatoes and mushrooms into a preheated oven at 180°.
Simmer the dish in a sealed container for half an hour.
Season the finished dish with herbs and serve.

Fried potatoes with white, fresh, dried or pickled mushrooms in a frying pan - recipe

There is nothing easier than preparing delicious fried potatoes with mushrooms and experiencing the taste that we have known since childhood. To prepare this dish, there is no need to buy expensive products; any type of mushroom, in any condition, is enough. G

fish can be: frozen, fresh, dried or pickled. As you can see, you can purchase these ingredients at any store. Regardless of the type of mushroom you choose and the method of preparation, the dish will be very tasty.

How to cook fried potatoes with mushrooms?

As stated above, you can use any type of mushroom and any type of preparation. The advantage of mushrooms is their long-term and undemanding storage; you can easily consume them at any time of the year.

A prerequisite before cooking is to thoroughly wash the mushrooms, especially for dried mushrooms, since they are not washed at all before harvesting, and a little sand or soil may remain on them.

Fried potatoes with fresh porcini mushrooms

If you love picking mushrooms and you come across the most prominent representative of this family, the porcini mushroom, be sure to take the time to prepare this dish. Porcini mushroom carries a lot of nutritional and beneficial taste properties. The finished dish can be compared to a delicacy. But if you don’t have such mushrooms, don’t be discouraged, cook from the mushrooms that are available to you.

Ingredients:

potatoes – 1 kg;
mushrooms (fresh) – 600 gr.;
onion – 300 gr.;
butter – 50 gr.;
greens - add to taste;
garlic - clove (to taste);
salt - add to taste.

Preparation

Fresh mushrooms must be rinsed well so that the water drains and place them on a paper towel.
Peel the onion and cut into pieces with the mushrooms. Next, peel the potatoes, cut into strips or the way you like. For frying, it is best to use a thick frying pan; you need to pour out the oil and heat it well, then fry the onion.
After adding the prepared mushrooms, hold for another 5-6 minutes. Then add the prepared potatoes, stir and cook for another 20-30 minutes.
Use salt only at the end, since at the beginning the mushroom absorbs it strongly and can be over-salted; squeeze out the garlic if desired. You can decorate the dish with herbs, which will add a refined taste.

Fried potatoes with dry mushrooms in a frying pan

It is clear that this dish is easiest to prepare when you can just go and pick mushrooms in the forest. But what to do in winter? The answer is to prepare properly for winter, namely, dry the mushrooms. Don’t be afraid to do this, as the mushroom is perfectly stored and will last until winter, retaining its beneficial qualities.

Ingredients:

potatoes – 1 kg;
mushrooms (dry) – 50 gr.;
onion - 2 pcs.;
butter – 50 gr.;
greens - add to taste;
garlic - a forelock (or to taste);
salt, spices - add to taste.

Preparation

To achieve maximum flavor, dried mushrooms must be soaked for 1-2 hours before cooking.
After this time, transfer the mushrooms to a saucepan and, to preserve maximum flavor, pour in the same water in which the mushrooms were soaked.
Next, bring the mushrooms to a boil and simmer for 15-20 minutes. While cooking mushrooms, prepare the onion by frying it until desired. Next, you need to rinse the mushrooms again and add them to the onions - fry everything a little.
We prepare the potatoes; you can cut them using any method (cubes, strips). Add everything to the pan and leave to simmer until the card is ready. It is necessary to add salt at the end, and we know why, add black pepper to taste, also garlic, garnish everything with herbs.

Fried potatoes with pickled mushrooms

This is the easiest cooking method as the mushrooms have already been prepared and are ready to eat. They just need to be fried with onions and added to the potatoes at the end of frying (5-10 minutes before the end).

How to fry potatoes with mushrooms

Good day, dear readers! Today we have fried potatoes with mushrooms - this is a traditional Russian dish, which is probably a favorite in many families. Which is not surprising. After all, it’s tasty, satisfying, easy and quick to prepare. The ingredients are quite affordable, and you can cook at any time of the year.

How to cook fried potatoes with mushrooms

Any mushrooms are suitable for cooking: fresh, frozen, dry, pickled, salted. Any varieties: white, chanterelles, milk mushrooms, in extreme cases, champignons or oyster mushrooms.

In addition, the dish will acquire a special taste if it is prepared from several varieties of mushrooms. If, while frying mushrooms, you add a little powder or crumbs of dry porcini mushrooms, the dish will acquire a special aroma. And dry mushrooms will become tastier and more aromatic if you soak them not in water, but in milk, and do this for 10 hours.

It is better to use potatoes for this dish that are medium-cooking and have a low starch content. Salt should be added at the end of frying, otherwise it will absorb excess fat and soften.

When cutting the tubers, place them in a bowl of water to prevent browning. And when transferring the slices to the frying pan, remove excess liquid.

To fry the dish, it is advisable to use a large-diameter frying pan so that the potato slices do not break when stirring the food. And then the ingredients will be better fried.

If desired, at the end of cooking, flavor the dish with garlic passed through a press. And you can fry food in any fat: lean, butter or olive oil, lard, lard or use a mixture of oils.

Ingredients:

Potatoes – 4-5 pcs.
Mushrooms – 400 grams (pickled milk mushrooms are used in this recipe).
Fat for frying (I use vegetable oil).
Salt - to taste.

Preparation:

If you have pickled mushrooms, remove them from the jar, place them in a sieve, rinse under running water and let the liquid drain. Afterwards, cut into strips.

Wash fresh mushrooms, such as champignons, wipe with a paper towel and chop.

Pour boiling water or milk over dry mushrooms and leave to soak for 2-3 hours. Then dry with a cotton towel and cut.

Heat a frying pan with fat and add mushrooms to fry.

At medium heat, fry lightly until lightly browned. Frying time depends on the selected mushrooms. Pickled and dried ones cook faster, and the champignons will first release a lot of liquid, which should evaporate and only then the mushrooms will begin to fry.

Peel, wash and cut the potatoes: into strips, bars, cubes. If you do not fry immediately, place the tubers in a plate of cold water.

Heat another frying pan with oil and add the chopped potato tubers to fry.

Fry them over medium heat until golden brown. Adjust the degree of roasting yourself. If you want it to be very fried, keep it on the stove longer; if you want it less, bring it to a light brown color.

Combine potatoes and mushrooms in one pan. Season with salt and stir.

Fry the food over medium heat for 5-7 minutes. If you like a softer dish, then cover the frying pan with a lid with a hole to allow steam to escape; if you prefer a crispy dish, keep it in the open air.

Serve the finished dish to the table after cooking. You can complement this dish with fried eggs, fresh vegetable salad or any sauce.

Bon appetit and good mood.

Fried milk mushrooms for Lent

How to cook beans with mushrooms

Preparing lines and morels

How to cook dried mushrooms for soup or with potatoes?

Knowing how to cook dried mushrooms, you can easily diversify your table with original dishes.

And if you take into account several secrets and subtleties, then there will be no end to those who want to treat themselves to aromatic and tasty dishes.

How to dry mushrooms?

Dried mushrooms can be purchased in almost every supermarket. However, lovers of quiet hunting can prepare these products on their own.

Many people prefer to cook dried porcini mushrooms, as it is believed that they retain their pleasant aroma better.

However, boletus, boletus, boletus, honey mushroom, chanterelle, etc. are also suitable for this type of preparation.

It should be remembered that some lamellar mushrooms can be bitter, and when dried, this bitterness intensifies.

First of all, the mushrooms should be thoroughly cleaned, freed from forest debris with a damp cloth and cut into plates, which should be large enough, since they will shrink during the drying process.

Mushrooms can be dried on sunny days outdoors, in a dry room, in a stove or oven (at about 60 °C), on central heating radiators or in an electric or gas dryer.

Dried mushrooms should be stored in sealed containers in a dry place, since such preparations are very sensitive to moisture. The shelf life is usually 1 year.

Preparation of dried mushrooms

Composition of mushrooms.

Before preparing dried mushrooms, it is useful to familiarize yourself with the basic recommendations regarding their culinary processing:

Eating expired dried mushrooms containing traces of mold is strictly prohibited;
Before cooking, these products need to be soaked: they need to be filled with cold water or milk for several hours, which will make the taste of the dish softer;
after soaking, the liquid must be drained and the mushrooms washed in running water, since they are never washed before drying;
if you don’t have time to soak the mushrooms, you can instead boil them for 10-15 minutes, drain the broth and then cook according to the recipe;
Dry mushrooms have a very concentrated taste, so it is recommended to use them in small quantities, for example, a handful is usually enough to prepare a large pot of soup;
the rich taste of the preparation dictates another principle for preparing dishes with it: for fillings of pancakes and pies, as well as for caviar, it is better to add salted mushrooms, well washed in running water;
if you want to replace fresh ones with dried mushrooms, then their quantity should be reduced by about 6-8 times: according to the recipe, you need to use 300 g of fresh mushrooms - you can take 50 g of dried ones.

The listed recommendations should be followed when preparing most dishes with dried mushrooms, however, there are exceptions that must be specified in the recipe. Below are several options for how you can prepare a tasty and original dish from available ingredients.

How to cook soups?

Aromatic and rich mushroom broth is an excellent alternative to meat, which is why such soups are very relevant during fasting. But at any other time they will help to diversify your diet perfectly. How to prepare a tasty and nutritious dish?

There are several options for how to cook mushroom soups, but to implement each of them you must first prepare the broth.

To do this, you need to pour the pre-soaked mushrooms with water, bring to a boil and keep on low heat for an hour, remove the foam from the broth as it appears.

About 5 minutes before the end of cooking, add salt to taste and, if desired, a bay leaf and a couple of black peppercorns. When the broth is ready, all other ingredients are added to it.

To prepare the classic mushroom soup First, rice is added (can be replaced with pearl barley), then potatoes, and after the soup is almost ready, carrots and onions pre-sautéed in vegetable oil. Experienced housewives recommend adding processed cheese cut into cubes to this soup about 5 minutes before it is ready: this will give the dish a soft, creamy taste.

Those who miss unusual and original flavor combinations can be advised to prepare soup with oatmeal. To do this, add carrots and onions to the prepared mushroom broth, which must first be fried in vegetable oil for 5 minutes.

After about 15-20 minutes of cooking, remove the pan from the heat and add 2-3 tbsp to the soup. l. oatmeal, cover the container with a lid, after 10 minutes the dish is ready. Shchi and borscht cooked in mushroom broth are also very popular.

Appetizing mushroom porridge

Dried mushrooms go well with cereals, so porridges flavored with this aromatic preparation are not only very nutritious, but also incredibly tasty.

There are several ways to prepare mushroom porridge:

This option can be used perfectly when preparing buckwheat and pearl barley porridge. Boil the cereal in water. Saute the carrots and onions in butter or vegetable oil, add pre-soaked dried mushrooms to the vegetables and fry until tender, then add the cereal to the frying pan, stir and fry for another 5 minutes.
Cook the cereal in mushroom broth prepared as for soup. If desired, you can add carrots and onions.
Sauté onions and carrots in vegetable oil, add raw buckwheat, pearl barley or rice and pre-soaked dried mushrooms to the frying pan, fry for another 4-5 minutes. Transfer the resulting mixture into clay pots, add salted water and place in the oven for about an hour.

Vegetable dishes

Experienced chefs say that soaked mushrooms are best for vegetable dishes fry in butter: this way the dishes will be especially tasty. But when preparing vegan or meatless dishes, you can get by with vegetable oil.

Cooking dried mushrooms with vegetables is very simple, and there are a large number of recipes for such dishes, here are just the most popular ones.

Bigos.
Fry pieces of pork and/or smoked brisket in a little fat, then add finely chopped onions, finely shredded cabbage and mushrooms. Add a little water and simmer over low heat until done.
Dried mushrooms with potatoes are a classic tandem, appreciated by even the most sophisticated gourmets.
You can prepare a delicious casserole. Boil and crush the potatoes, place some of them on a baking dish greased with vegetable oil and sprinkled with breadcrumbs. Place pre-soaked and fried dried mushrooms with onions on top, and then add the remaining potatoes. Beat a couple of eggs with milk and pour the resulting mixture over the casserole. Sprinkle grated cheese on top and crushed cheese if desired walnuts. Bake in a preheated oven for about 15-20 minutes.
Fry soaked mushrooms with onions.
Mix a glass of heavy cream with 1 tsp. flour and pour into a frying pan, add salt, pepper and simmer for 3-5 minutes, then use a blender to turn the mass into a homogeneous sauce. Boil peeled potatoes in salted water, place on plates, pour mushroom sauce, sprinkle with herbs on top.

How else to use dried mushrooms?

Almost every familiar dish can be spiced up by adding just one secret ingredient - dried mushrooms.

This preparation can be used in preparing:

potato, vegetable, cereal and pasta casseroles;
risotto;
meat zraz (mushrooms are added to the filling along with eggs or cheese), chicken cutlets;
dumplings and dumplings;
salads (in this case, dried mushrooms should be boiled or fried beforehand).

Pies and pancakes with dried mushrooms are a decoration for any table.

Dried mushrooms with the following ingredients can be used as original fillings:

boiled potatoes;
boiled rice;
lightly fried cabbage;
boiled eggs;
boiled chicken, cheese.

Before adding to the filling, the dried ingredients are soaked and fried in butter.

During the drying process, mushrooms practically do not lose their nutritional properties and, using such a preparation for preparing all kinds of dishes, you can make your diet not only varied, but also healthy.

Stewed mushrooms - the best recipes. How to properly and tasty cook stewed mushrooms

Stewed mushrooms - general principles and cooking methods

Mushrooms can be cooked different ways, including frying, stuffing, salting and so on. But especially tasty and enough dietary dish obtained by stewing mushrooms.

It’s not for nothing that this particular recipe is considered a classic of Russian cuisine, although in the old days mushrooms were not stewed, but simmered in a Russian oven. Of course, nowadays the oven is rather exotic, but you can cook a wonderful dish of mushrooms on a regular stove.

You can add various ingredients to them, for example, meat will add richness to the dish, and vegetables will make it an excellent solution for a vegetarian table. Stewed mushrooms go very well with sour cream, cheese, and onions.

Before serving, it is best to season them with parsley, add garlic or coriander. You can eat stewed mushrooms both hot and cold.

Stewed mushrooms - food preparation

Collected or purchased mushrooms must be thoroughly washed, sorted and cleaned. Next, they can be boiled in salted water, and then transferred to a bowl for stewing. You can also stew raw mushrooms. Champignons are always stewed without pre-cooking, but before putting them in a saucepan it is better to scald them with boiling water.

Stewed mushrooms - preparing dishes

A large container with a fairly thick bottom is suitable for stewing. It could be a cast iron pot or a saucepan. When extinguishing, the fire should be minimal so that the mushrooms and other ingredients cook slowly and do not burn.

Stewed mushrooms - best recipes
Recipe 1: Stewed champignons

Description: This dish is prepared extremely simply and quickly, and the ingredients for it can almost always be found in the refrigerator. So we can recommend this recipe in case of an unexpected visit from guests. It can be used as an addition, for example, to meat or potatoes, or it can be served as an independent dish.

Ingredients: 1 kg of fresh champignons 2 medium onions 1 table. spoon of butter 1 glass of sour cream 2 eggs salt (to taste) pepper (to taste)

greens for decoration

Cooking method:
Peel the champignons, pour boiling water over them, drain in a colander, and let the water drain. Then cool and cut into medium pieces. Peel the onion and cut into half rings. Place in a saucepan butter, lay out the onion.

Sauté it lightly, then add the mushrooms. Salt and add pepper to taste. Simmer for 25-30 minutes over low heat, stirring occasionally. Then mix sour cream and egg yolks in a separate container, add finely chopped herbs, and stir.

Pour the resulting mixture over the mushrooms, simmer for another 5-7 minutes, after which you can serve.

Recipe 2: Stewed mushrooms with apples

Description: To prepare this dish, sour apples are used, which gives it a special piquancy and fresh taste. The most best time For its preparation, it is early autumn, when the fragrant Antonovka ripens and a large number of mushrooms appear in the forests.

Ingredients: 0.5 kg of mushrooms (honey mushrooms, chanterelles, saffron milk caps) 150 g of butter 4-5 sour apples 1-2 table. tablespoons flour 0.5 cups mushroom broth 150 ml sour cream vegetable oil salt (to taste) pepper (to taste)

greens (to taste)

Cooking method:
Wash the mushrooms, scald with boiling water, peel and cut into medium pieces. Place in a saucepan, adding a little vegetable oil. Simmer for 20-25 minutes.

Peel and core the apples, cut into slices and place with the mushrooms. Mix flour with mushroom broth, add salt and pour the resulting mixture into a saucepan. Simmer for 7-10 minutes, then add sour cream, bring to a boil and remove from heat.

Serve hot with boiled potatoes.

Recipe 3: Stewed mushrooms with cabbage

Description: it's very simple, but satisfying and tasty dish. You can serve it either on its own or as a side dish for meat.

Ingredients: 1 kg of mushrooms (honey mushrooms, chanterelles) 0.5 kg of white cabbage 50 g butter 2 medium onions salt (to taste)

pepper (to taste)

Cooking method:
Wash the mushrooms thoroughly, sort and clean. Place butter in a saucepan, add finely chopped onion, and fry until translucent.

Then reduce the heat to low and place the mushrooms in the bowl, adding about 50 ml of water. Simmer for 20-25 minutes. Cut the cabbage into thin strips, add to the mushrooms, salt and pepper to taste.

Simmer for another 15-20 minutes until the cabbage is soft.

Stewed mushrooms - useful tips experienced chefs

1. If the mushrooms accidentally turn out too salty when stewing, you need to add a few tablespoons of sour cream and heat the dish for 3-5 minutes over low heat. Even if sour cream is not included in the recipe, it certainly will not spoil the taste of the dish.

2. If you want to make a stew with meat and mushrooms, then you need to simmer them separately, and then mix them in finished form.

Recipes with mushrooms

Mushroom soup
Casserole with mushrooms
Julienne with mushrooms
Salads with mushrooms
Potatoes with mushrooms
Mushroom pate
Marinated mushrooms
Recipes with champignons
Soups with mushrooms
Mushrooms with cheese
Stuffed mushrooms
Fried mushrooms
Pasta with mushrooms
Potatoes with meat and mushrooms
Mushrooms in pots
Stewed mushrooms
Pizza with mushrooms
Creamy sauce with mushrooms
Mushrooms baked in the oven
Mushrooms with sour cream
Meat with mushrooms
Mushroom glade salads
Layered salad with mushrooms
Salad with fried mushrooms
Salad recipe with mushrooms and cheese
Mushroom sauce
Tartlets with mushrooms
Dried mushroom soup
Mushroom broth
Mushroom broth soup
Mushroom salad - recipe with photo
Mushroom soup - recipe with photo
Dumplings with mushrooms
Lasagna with mushrooms

You can find even more interesting recipes on the main page of the Cooking section

How to fry dried mushrooms with potatoes in a frying pan?

You will need:

Potato
Dried wild mushrooms
Onion
Sour cream
Salt and pepper

Autumn is the time when not only gardeners, market gardeners and farmers collect the harvest grown over the summer, but also mushroom pickers go “hunting” in the forest.

The desire to get as many mushrooms as possible leads them into the deep thicket, where they may come across the most desirable prey - boletus mushrooms, recognized as the “kings” in this kingdom of flora.

This creation of nature is called porcini mushroom because it is the only one that does not darken when dried or heat treated, maintaining its colors in almost its original form.

Although nutritionists say that mushrooms are quite heavy food for the stomach of even an adult, boletus mushrooms are considered an exception. These “children” of forest flora are a source of valuable, easily digestible protein. Similar proteins that are essential for normal functioning human body, are also found only in meat.

If mushroom pickers are lucky and return home with a large catch, then their household members will rush to try fresh boletus, boletus, chanterelles and their other “relatives”, having previously boiled or fried them. However, in order to prolong such joy for the long winter months, people prepare mushrooms for future use, canning them or drying them.

In the latter case, you should not wash them first to prevent them from becoming moldy. There are many options for dishes in the preparation of which you can use dried wild mushrooms. First of all, these are soups or borscht, beloved by many. However, a huge number of Russian residents prefer to eat them fried along with potatoes.

Any housewife probably has her own secrets on how to fry dried mushrooms with potatoes. Here's just one of many possible options preparing this dish. An extremely important and responsible moment in this matter is the preparation of mushrooms (it is better if they are boletus mushrooms).

Since they were not washed before drying, so as not to expose them to moisture, this must be done before the actual culinary action begins. Then the well-washed product must be filled with cold water in such an amount that there is room for it to swell.

If the mushrooms were dried whole, then this will take about six to eight hours, and if in pieces, then no more than two or three. They are then boiled in the same water in which they were soaked for about thirty minutes.

If you don’t want to “waste” the resulting mushroom broth in vain, then you can later use it in the preparation of other dishes - for example, sauces or soups. The product itself must be cut into pieces if it was not crushed before drying. The next step in how to fry dried mushrooms with potatoes is preparing other products.

They can be processed in parallel with cooking boletus mushrooms (or their other relatives, which the hostess has chosen for this dish). A couple of onions need to be peeled, chopped into smaller pieces - or cut into rings, if desired - and fried in a heated frying pan until light golden brown. After this, add the mushrooms to the onions and cook them together for about three to five minutes.

Then it will be the turn of the main ingredient - potatoes.

The quantity of this product is determined based on the preferences of those who will taste this dish. It is advisable to cut the root vegetable into as thin slices as possible to reduce the cooking time. This ingredient should be placed in a frying pan, reduce the heat to low and simmer until the potatoes are soft.

It is also necessary to stir the roast periodically so that it does not burn and simmers evenly. Literally within twenty to thirty minutes the process called “how to cook potatoes with mushrooms” will be completed. The final touch is to add salt and pepper to taste, turn on the burner at high power for a few minutes and fry the dish until golden brown.

You can serve the dish with sour cream and chopped herbs - this way it will be even more satisfying and tasty.

Culinary recipe Fried potatoes with mushrooms: 8 options

Fried potatoes are delicious, but fried potatoes with mushrooms are even tastier, it’s not for nothing that potatoes with mushrooms are one of the traditional dishes Russian national cuisine. And the main thing is that it always turns out different depending on what mushrooms you use.

Both experienced mushroom pickers who collect them in the forest themselves and those who have only seen mushrooms in a store window can cook fried potatoes with mushrooms. Moreover, mushrooms can be taken not only fresh, but also dried, frozen, pickled, not to mention different types mushrooms - from porcini and honey mushrooms to champignons and oyster mushrooms.

To make fried potatoes with mushrooms as tasty as possible, remember the following points:

Peeled potatoes should be kept in cold water so that they do not darken in the air, but not for long, otherwise the amount of vitamins in them will sharply decrease. Before putting the chopped potatoes into the frying pan, it is recommended to dry them, then they will immediately set into a crispy golden brown crust.

To give fried potatoes with mushrooms a brighter aroma and taste, you can use various spices: fresh or dried herbs, ground black and/or allspice, nutmeg, marjoram.

So, choose a recipe to suit your taste, or better yet, cook everything one by one and choose your favorite, although this is not easy to do.

Fried potatoes with porcini mushrooms

Crispy golden crust on potatoes and the divine aroma of porcini mushrooms - no one can resist this combination! Porcini mushrooms can be used fresh or frozen, which must first be thawed.

To prepare fried potatoes with porcini mushrooms, you will need: 800 g of potatoes, 450 g of porcini mushrooms, 2 onions, sunflower oil, salt to taste.

Method for preparing fried potatoes with porcini mushrooms. Wash the potatoes, onions and mushrooms, peel the potatoes and onions. Cut the onion into quarter rings and fry in sunflower oil until golden brown, stirring occasionally.

Then add the mushrooms, cut into small pieces (about 2-3 cm), and fry over medium heat until the liquid released from them evaporates - this will take 15-20 minutes. Lastly, add the peeled potatoes, cut into long pieces about 1.5 cm thick, stir and fry, covered, over low heat for about 10 minutes.

At the end of frying, add salt, remove the lid and fry until the potatoes are properly browned.

Fried potatoes with porcini mushrooms can be sprinkled with finely chopped herbs and served with pickles.

Bon appetit!

Fried potatoes with honey mushrooms

You don’t need any meat with these fried potatoes, they turn out so filling and tasty, and small whole honey mushrooms give them an even more appetizing appearance. It is very convenient that honey mushrooms can be taken both fresh and frozen.

Mushroom pickers will be able to prepare mushrooms for future use, and those who are familiar with honey mushrooms only by hearsay will be able to buy them frozen in the supermarket and get to know them better.

Frozen honey mushrooms do not even need to be completely defrosted.

Actually, this is not a duet of potatoes and mushrooms, but a trio, because such dishes always contain onions, and the more, the tastier. Therefore, lovers of fried onions can safely increase the amount to their taste, the main thing is that the onions are properly fried.

To prepare fried potatoes with honey mushrooms, you will need: 6-8 potatoes, 400 g honey mushrooms (fresh or frozen), 1 onion, 2 tbsp. sunflower oil, salt, ground black pepper to taste.

A method for preparing fried potatoes with honey mushrooms. Wash and peel the onions and potatoes. Cut the onion into thin half rings and the potatoes into medium strips. If the honey mushrooms are fresh, then first boil them briefly in boiling water, drain them in a colander and shake them thoroughly. If the mushrooms are frozen, you can simply rinse them in a colander with cold water.

So, fry the onion in well-heated sunflower oil until golden brown for about 5 minutes and add the mushrooms to it. Over medium heat, fry the mushrooms and onions, stirring occasionally.

After 15 minutes, when the liquid has evaporated from the mushrooms, add the potatoes and mix everything. Dry the potatoes first on a clean kitchen towel, then they will turn out more ruddy and crispy.

Fry the potatoes with honey mushrooms until cooked, this will take about 20 minutes. At the end of frying, add salt and pepper to taste.

Bon appetit!

Fried potatoes with frozen mushrooms

Guests suddenly arrived or you just wanted something tasty for dinner - in all these cases, fried potatoes with frozen mushrooms will help you out. Frozen mushrooms can be stored in the freezer for a long time if you picked them yourself, or bought at any store around the corner, and when fried they taste almost the same as fresh.

The peculiarity of this recipe is that the mushrooms and potatoes are fried separately, and at the end they are combined and fried together. This is convenient because this way you can fry the mushrooms and potatoes to the degree you like: some people like their potatoes only slightly browned, while others prefer them with a firm crispy crust.

In general, see for yourself, but in any case it will be tasty and satisfying.

To prepare fried potatoes with frozen mushrooms, you will need: 4-5 potatoes, 200 g frozen mushrooms, 2-3 onions, sunflower oil, salt, ground black pepper to taste.

A method for preparing fried potatoes with frozen mushrooms. Wash and peel the onions, potatoes and mushrooms. You can not defrost the mushrooms in advance, but simply rinse them in a colander with cold water. Cut the products as desired: onions - into half rings or cubes, potatoes - into strips, cubes or circles, mushrooms - into small pieces, and if the mushrooms are small, like honey mushrooms, you don’t have to cut them at all.

Take two frying pans, pour sunflower oil on them and heat them properly. Place half the onion in one frying pan, fry until golden brown, stirring, then add the mushrooms, stir and fry over medium heat until the liquid has evaporated.

Fry the potatoes in another frying pan: place them in a frying pan with heated oil and stir with a spatula so that all the potatoes are evenly covered. Fry until half cooked, sprinkle with remaining onion, stir and continue frying.

When the mushrooms and potatoes are almost ready, combine them in one frying pan, add salt and pepper to taste, stir and fry for another 5 minutes. Serve with vegetable salad or pickles.

Bon appetit!

Fried potatoes with dried mushrooms

In ancient times, mushrooms were considered the second most nutritious meat and were constantly present on the table in both poor and rich homes. During the mushroom season, the whole family collected them and prepared them for storage: dried, salted, pickled, and then supplemented their diet throughout the year.

Mushrooms were allowed to be eaten during Lent, so they made up a significant part of the Lenten menu.

Before cooking, dried mushrooms are usually soaked for at least two hours (overnight is possible), and during the cooking process they release all their flavor and aroma, which makes dishes with dried mushrooms incredibly tasty.

Fried potatoes with dried mushrooms are no exception. The special thing about this recipe is that we start cooking on the stove and finish in the oven, so you will need a frying pan or Dutch oven that can be placed in the oven.

To prepare fried potatoes with dried mushrooms, you will need: 10 potatoes, 6-8 dried mushrooms, 2 carrots, 6-8 tbsp. l. sunflower or olive oil, 1 tbsp. boiling water, 4 tbsp. soy sauce, salt, ground black pepper, spices - to taste.

Method for preparing fried potatoes with dried mushrooms. Soak dried mushrooms in advance for at least 2 hours, then rinse them in running water and cut into small pieces.

Wash and peel the potatoes and carrots, cut the carrots into thin slices or grate them on a coarse grater and fry together with the mushrooms in hot oil for 2-3 minutes, then add salt, pepper, sprinkle with spices to taste and fry for a couple more minutes under a closed lid.

Add potatoes, cut into large pieces, pour boiling water and soy sauce, if necessary, add salt to taste and place in the oven for half an hour, preheated to 200 °C. Serve with salad or pickles.

Bon appetit!

Fried potatoes with cheese and champignons

Champignons today are perhaps the most popular mushrooms; they can be bought both fresh and frozen in any supermarket, so fried potatoes with champignons are not only a tasty dish, but also quite affordable.

And in our recipe it is classic combination also melted cheese and garlic, which gives it a special piquancy.

The dish will look even more attractive if you use small champignons and cut them into layers so that each plate has the shape of a mushroom.

To prepare fried potatoes with cheese and champignons, you will need: 5-6 pcs. young potatoes, 200 g of champignons, 1 onion, 100 g of processed cheese with ham, mushrooms and/or herbs, 3 cloves of garlic, dill and parsley, salt to taste, sunflower oil.

Method for preparing fried potatoes with cheese and champignons. Wash and peel the potatoes, onions, garlic and mushrooms. Cut the potatoes into large strips or cubes, the onions into half rings, the mushrooms into thin slices or, if the mushrooms are large, into small pieces. Finely chop the greens and garlic.

Heat the sunflower oil and fry the potatoes in it over medium heat for about 15 minutes, turning occasionally. Then add the mushrooms and onions, stir and fry for another 10 minutes. At the end, add salt, sprinkle with grated processed cheese, cover with a lid, turn off the heat and let the dish sit for a while before serving.

Bon appetit!

Fried potatoes with pickled mushrooms

Usually pickled mushrooms are served with potatoes, but in our recipe they are fried and acquire a completely new taste. Fry mushrooms and potatoes separately, then combine and sprinkle with dill. Very tasty and original.

To prepare fried potatoes with pickled mushrooms, you will need: 5-7 potatoes, 150 g of pickled mushrooms, 1 onion, sunflower oil, salt and fresh dill.

Method for preparing fried potatoes with pickled mushrooms. Peel the potatoes and onions, cut the potatoes into cubes, strips or circles as you like, and the onions into half rings. Place the pickled mushrooms in a colander, rinse thoroughly under running water and dry.

Heat sunflower oil in two frying pans. Place chopped onion on one, fry until golden brown, add mushrooms and fry until almost done. Place the potatoes in another frying pan and fry them until golden brown.

Don't forget to stir the mushrooms and potatoes from time to time. Combine the contents of both frying pans, add salt to taste and fry everything together for a few more minutes until fully cooked. Before serving, sprinkle with finely chopped fresh dill.

Bon appetit!

Fried potatoes with oyster mushrooms

Depending on the variety, mushrooms and potatoes may have different cooking times, so if you fry them together, the result will not always be successful.

This is especially true for oyster mushrooms, which can lose so much moisture during cooking that they turn rubbery. Therefore, we will prepare the main ingredients separately, and then combine them almost ready.

If you have fried oyster mushrooms with potatoes before, you will probably feel the difference.

To prepare fried potatoes with oyster mushrooms, you will need: 1 kg of potatoes, 0.5 kg of oyster mushrooms, 1-2 onions, sunflower oil, salt, ground allspice.

Method for preparing fried potatoes with oyster mushrooms. Wash, peel and randomly chop the onion (half rings or cubes) and potatoes (into cubes, slices, strips or circles).

Place the oyster mushrooms in a colander and rinse under running water, then carefully place them on a clean kitchen towel to dry thoroughly.

By the way, it is also advisable to dry the chopped potatoes so that they immediately form an appetizing crust in the pan.

Cut the oyster mushrooms into medium-sized pieces, place in a frying pan with a small amount of sunflower oil and cover with a lid. Keep it on medium heat for a few minutes and remove the lid.

During this time, a lot of liquid will be released from the oyster mushrooms, so let them stew in it. When all the liquid has evaporated, add a little sunflower oil and continue frying over high heat until the oyster mushrooms turn golden brown.

At the end of frying, add salt and pepper.

At the same time, fry the drained potatoes in another frying pan until they are crispy. golden crust, then add chopped onion, salt, pepper, stir and fry over high heat for another 2-3 minutes.

Add the oyster mushrooms to the potatoes, stir gently so that the potatoes don’t fall apart, and cook everything together for about 5 more minutes over fairly high heat. Turn the potatoes with mushrooms several times, lifting the whole layer with a spatula. Serve immediately. If desired, you can sprinkle with chopped herbs.

Bon appetit!

Fried potatoes with chanterelles

If you manage to get hold of chanterelles - either collect them in the forest yourself or buy them at the market - then by all means fry them with potatoes. The result will be so yummy that you'll lick your fingers, and you won't have to fuss with it much.

Chanterelles with new potatoes are especially good! This recipe has a couple of features that distinguish it from other methods of preparing fried potatoes with mushrooms: firstly, lemon juice is used, and secondly, sunflower oil is flavored with garlic. And now you will find out exactly how to do this.

To prepare fried potatoes with chanterelles, you will need: 700 g of new potatoes, 300 g of chanterelles, 1.5 liters of water, 1 onion, 2 cloves of garlic, a quarter of a lemon, 4 tbsp. sunflower oil, salt and ground black pepper - to taste.

Method for preparing fried potatoes with chanterelles. Clean the chanterelles from large debris, place in a wide bowl and soak in water for 15 minutes. In the meantime, boil 1.5 liters of water, throw in the soaked chanterelles and boil them until half cooked for 15-20 minutes, skimming off the foam and small debris until the water runs clear.

Peel the potatoes, onions and garlic. Cut the potatoes into thin strips, the onion into half rings or cubes, and the garlic into thin slices. Heat sunflower oil in a frying pan, add garlic to it and fry it for 3-4 minutes so that the oil is saturated with the taste and aroma of garlic. Then remove the garlic from the pan with a slotted spoon; we won’t need it anymore.

Place potatoes, chanterelles and onions in a frying pan, stir and fry over medium-high heat for 7-8 minutes. Turn the potatoes and mushrooms over with a spatula (preferably a whole layer) and fry for another 7-8 minutes. Then add salt and pepper to taste, sprinkle with juice from a quarter of a lemon, stir again, cover with a lid and keep on the fire for a few more minutes until done.