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 opened up 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 on 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!
Dietary, lean, vegetarian dish - potatoes with dried porcini mushrooms in the oven. Read how to prepare it here. step by step recipe with photo. Video recipe.
Do you want to arrange a warm and homely reception for your guests? Prepare dishes in pots. Such utensils create a magical image of a meal and make the dishes beautiful. taste qualities. In addition, food in pots turns out tasty, aromatic and healthy. This especially applies to potatoes with dried mushrooms. In this recipe, I propose to cook potatoes with dried porcini mushrooms in pots in the oven.
The difference between dishes made from dried mushrooms and dishes with fresh forest products is that the dried preparation must first be soaked in water. At this time, you can start preparing other ingredients. It is also worth noting the benefits of this dish. Since fresh mushrooms are usually pre-fried, which I do not do with dry mushrooms. This makes the dish dietary and lean. Therefore, it can be consumed without fear of extra calories. This dish is also vegetarian and is perfect for Lent, when you should abstain from meat products.
- Calorie content per 100 g - 35 kcal.
- Number of servings - 1
- Cooking time - 50 minutes
Ingredients:
- Dried white mushrooms - 20 g
- Ground black pepper - a pinch
- Potatoes - 1 pc. (large)
- Any herbs and spices - to taste
- Garlic - 1 clove
- Onion - 0.5 pcs.
- Sour cream or mayonnaise - 1 tsp. (not necessary)
- Salt - 0.5 tsp.
Step-by-step preparation of potatoes with dried porcini mushrooms in the oven, recipe with photo:
1. Cover the porcini mushrooms with water and leave to swell. If you use warm water, then keep the mushrooms for 30 minutes, cold - 1.5 hours.
2. Meanwhile, peel the potatoes, wash and cut into cubes. Also chop the peeled onion into half rings and finely chop the garlic clove.
3. Place chopped onion, chopped garlic and potatoes in pots. Season them with salt and ground pepper. If desired, top with sour cream or mayonnaise. You can also add all kinds of spices and herbs.
4. Carefully remove the soaked mushrooms from the brine with a slotted spoon and transfer to pots. If they are large, then cut into smaller pieces. Do not pour out the brine in which the mushrooms were soaked, but pour it into pots through a fine strainer or cheesecloth. If it is not enough, then add more drinking water.
Cover the pots with a lid and place in the oven. Turn on 180 degrees and cook the food for 30 minutes. Afterwards, turn off the oven, but do not remove the pots, but leave them to bake for 15 minutes.
During the cold season, various pickles, twists, jams and other preparations are actively used in kitchens throughout the country. Such products can diversify the diet, become a wonderful ingredient for preparing a wide variety of dishes, in addition, they can saturate the body with a significant amount of beneficial substances. Just such amazing preparations include dried mushrooms, the recipe for which let’s look at www..
Preparation of dry mushrooms
Dried mushrooms contain a lot of useful substances, on their basis you can prepare an amazingly tasty rich broth, original porridges, main courses, etc.
It must be taken into account that no one washes mushrooms before drying. Therefore, they must be cleaned before cooking. First, dried mushrooms are soaked, most often in cold water.
This preparation is characterized by a particularly concentrated, rich taste, which is why it is used a little at a time - several times less than fresh mushrooms.
How to cook dry mushrooms? Recipes. More complex and simpler soups
Soup with dry mushrooms
To prepare this soup, it is recommended to use porcini mushrooms. You will need one hundred grams of such dry raw materials, one medium onion, one medium carrot and five potatoes. In addition, prepare a tablespoon of flour, a couple of tablespoons of vegetable oil and some salt.
Fill the mushrooms cold water for three hours, then rinse and chop. Fill this raw material with three liters of water and bring to a boil. Boil the broth for forty to fifty minutes. Then chop the potatoes into small pieces and grate the carrots on a fairly coarse grater. Chop the onion smaller.
Add potatoes to the soup and simmer for ten minutes. Sauté the onion in vegetable oil for five minutes, then add the carrots to it and continue frying for another three to five minutes. Pour flour into the roast and stir, fry for another two to three minutes. Add this roast to the soup, add salt and simmer for another ten minutes. The prepared soup should steep for another ten minutes, after which it should be decorated with herbs. Serve the finished dish with sour cream.
Another soup made from dry porcini mushrooms (simplified recipe)
To prepare such a dish, you need to prepare fifty grams of dried mushrooms, one and a half liters of water, four medium potatoes. You will also need one carrot and onion, a few bay leaves, a couple of peppercorns, and a little butter for frying. Also use a couple of tablespoons of flour, a little salt, herbs and sour cream.
Rinse the mushrooms, pour a glass of boiling water and leave for twenty-five minutes. During this time, boil a pan of water and fry it. Melt the butter, fry the chopped onion and grated carrots in it, then add the flour to the pan and fry for a few more minutes.
Chop the swollen mushrooms, add them to a pan of boiling water, and add the water from soaking them. After twenty minutes, add potatoes, salt, pepper, frying, and bay leaves to the container. Boil until the potatoes are ready. Serve this dish with sour cream, sprinkled with herbs.
How to prepare potatoes with dry porcini mushrooms?
To prepare this delicious dish you need to prepare one kilogram of potatoes, fifty grams of dried mushrooms, a couple of medium onions. Also use fifty milliliters of vegetable oil and some herbs. Use salt, garlic and pepper depending on your taste preferences.
Soak dried mushrooms for two hours in cold water. Then transfer them to a saucepan, add water and cook over medium heat for a quarter of an hour. While the mushrooms are cooking, chop the onion into small cubes and fry in a preheated frying pan until golden. Remove the saucepan with mushrooms from the heat, drain the water and rinse them under running water. Cut them into small pieces, add to the pan and fry a little. Peel the potatoes, cut into thin cubes. Add this raw material to the frying pan with the mushrooms and onions, cover with a lid and simmer until soft. Towards the end of cooking it is worth salting and peppering the potatoes. Next, turn off the heat, add herbs and garlic to the pan. Cover the container with a lid and leave for about five minutes, then serve the potatoes and mushrooms to the table.
Stewed potatoes with dry mushrooms
To prepare such a dish you will need one and a half kilograms of potatoes, one hundred and fifty grams of dried mushrooms, a couple of medium onions. In addition, use some vegetable oil (for frying), a couple of glasses of sour cream, a few bay leaves and salt, depending on your taste preferences
Soak dried mushrooms in boiling water for an hour. During this time, peel the potatoes and chop them as desired. Boil the mushrooms for a quarter of an hour, then rinse. Peel the onion, chop and fry until golden over medium heat. During this time, chop the mushrooms into arbitrary pieces, place them in a frying pan with the onions and fry a little. Place the pan with potatoes on the fire, filling them with water so that the water does not completely cover them. After the potatoes boil, boil them for a quarter of an hour. Add the fried mushrooms and onions to the pan, cover with a lid and simmer until tender. About a quarter of an hour before the end of the cooking time, you need to add sour cream to the pan.
Ekaterina, www.site
P.S. The text uses some forms characteristic of oral speech.
The question of how to cook dried porcini mushrooms with potatoes most often arises among those who are actively preparing boletus mushrooms in the autumn season. As a rule, they already have their own selection of recipes for potatoes with dried porcini mushrooms for regular use, but you always want to try something new. This page contains the most interesting ways of cooking boletus mushrooms in dried form. Choose 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. You can also see how to cook dried porcini mushrooms with potatoes in a frying pan, fried, without getting severe heartburn.
- 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
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. Place boiled potatoes around. Pour the remaining sauce over the food, sprinkle with grated cheese and breadcrumbs, sprinkle 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. spoon of tomato puree
- 2 tbsp. spoons of butter
- 1 onion
- salt, pepper, bay leaf to taste, dill.
Wash the mushrooms and place in boiling water for 5-6 minutes.
Then place them in a colander and let the water drain.
Cut the mushrooms into slices, place in a deep frying pan and pour in sour cream.
Add tomato puree, salt, pepper and bay leaf to the same pan.
Place the frying pan over medium heat and simmer for a short time (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 the products are completely cooked.
When serving, sprinkle the stewed potatoes with dried porcini mushrooms 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
Wash the potatoes, peel them, cut them into strips and fry in heated vegetable oil (2 tablespoons) until golden brown. Tomato paste dilute with a small amount of water, pour it over the potatoes, add salt and simmer over low heat. Wash the mushrooms thoroughly, cut into thin slices and fry with chopped onions in the remaining oil. Combine the prepared ingredients, add finely chopped parsley and simmer for another 3-4 minutes.
Potatoes stewed with porcini mushrooms.
- 500 g potatoes
- 150 g dried mushrooms
- 70 g bacon
- 1 onion
- 100 g sour cream
- Bay leaf
Rinse the mushrooms thoroughly, cover with cold water, add salt, add bay leaf and cook until tender. Then remove them with a slotted spoon and chop them. Strain the broth. Chop the bacon and fry in a heated frying pan. Peel the onion, chop it, put it in a frying pan with bacon and sauté until golden brown. Wash the potatoes, peel them, cut them into strips and add them to the onions. Pour in 100 ml of mushroom broth, cover with a lid and simmer until tender. Mix mushrooms with the rest of the ingredients, pour in sour cream and let it boil.
Recipe for fried potatoes with dried porcini mushrooms
In order to prepare fried potatoes with dried porcini mushrooms, you need to take the following products:
- 5 medium sized potatoes
- 40 g dried mushrooms
- 2 tablespoons vegetable oil
- 1 onion
- 1 tablespoon breadcrumbs
- 100 g sour cream sauce
- 15 g butter
- ground black pepper
According to the recipe for fried potatoes with dried porcini mushrooms, rinse the boletus mushrooms 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 together with the mushrooms, add salt and pepper and mix well. Wash the potatoes, peel them, make a hole in the middle and fill it with the resulting filling. Place the prepared tubers on a greased butter pan, sprinkle with breadcrumbs and bake in a preheated oven.
Place the finished potatoes into portioned plates and pour over 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
Before frying dried porcini mushrooms with potatoes, you need to peel and boil the vegetables. Peel, wash, fresh mushrooms, boil until half cooked, cut into slices, fry in vegetable oil, add sautéed onions. Place fried mushrooms and 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 teaspoon
- breadcrumbs - 1 tbsp. spoon
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, add salt, sprinkle with lemon juice, pour in a little hot water and simmer under a closed lid. Boil potatoes, cut into slices. Place potato slices, mushrooms, grated cheese, and potato slices in layers on a greased baking sheet.
Drying is an excellent way to store mushrooms for a long time. Its advantage is that the product retains all its beneficial features and nutritional value. Experienced mushroom pickers know that not all types of mushrooms can be dried. We will tell you how to prepare dried mushrooms in our article.
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 turns out to be 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:
Holiday snack in minutes
As already mentioned, a huge amount can be prepared from dried mushrooms. variety of dishes. 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.
- WITH canned peas you need to drain the juice and also add it to the salad.
- All ingredients should be mixed and seasoned to taste with salt, spices and vegetable oil.
A very satisfying, nutritious and aromatic dish made from potatoes and dried mushrooms. You can use any mushrooms, but it is better to give preference to white ones. This dish is cooked in a frying pan and then stewed in the oven. To give the potatoes a piquant taste, you can use Korean carrots instead of fresh carrots.
Compound:
- 10 potatoes;
- dried porcini mushrooms - 150-200 g;
- 2 carrots;
- olive oil for frying;
- boiling water - 250 ml;
- 4 tbsp. l. soy sauce;
- salt and seasonings.
Preparation:
