It often happens that you want fried potatoes, but there are no fresh mushrooms at hand. Canned foods are not known to be very healthy. And often marinade is added to them, which changes the natural taste of honey agarics, mushrooms, chanterelles or butter. Frozen forest products may not be in the nearest store, or it may be difficult to transport and store them. In such cases, the most useful substitute for fresh food can be dried.

Useful properties of dried mushrooms

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

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

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

Preparation for cooking

Probably, many housewives thought about how to fry dried mushrooms.... In addition, not everyone knows whether they can be thrown into a frying pan in this form, whether they need to be soaked or cooked before that, how long they should cook.

Optimal soaking time

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

How to cook dry mushrooms

Before cooking, it is necessary to rinse and soak the forest gifts for three hours. They can be boiled in the same water. First you need to wait for the water to boil, then use a spoon to get rid of the foam that has appeared. And then reduce the heat and simmer for an average of thirty minutes (depending on whether it is boletus or chanterelles).

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

Drying of the harvested crop

First of all, you need to understand that not all of the forest harvest harvested in summer or early autumn will be able to dry out for the winter. The most versatile in this regard are porcini mushrooms. Boletus and boletus boletus, boletus, as well as champignons are also well dried at home.

The simplest and most effective option is the oven. The harvested crop must be cleaned, cut off the excess, check for worms. Mushrooms cut into pieces should be placed on the wire rack at a distance of several centimeters from each other.

At a temperature of forty-five degrees, dry until the surface of the mushrooms is dry, then continue drying at a temperature of eighty degrees until completely dry. Remove small pieces as they dry as they dry faster.

Most popular dishes

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

Classic fried potatoes

Fried potatoes with dried mushrooms is a popular and delicious dish, as well as quite simple to prepare: you don't need special culinary skills to serve it for dinner. To know how to fry dried mushrooms with potatoes, it is enough to master the basics and collect The required set of ingredients, such as:

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

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

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

Strain the mushrooms through a strainer and rinse thoroughly with running water... The water remaining from soaking does not need to be poured out, it will still come in handy.

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

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

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

Stewed potatoes with mushrooms

Stewed potatoes with dried mushrooms are also quite simple to prepare.... To prepare this dish you will need:

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

For dressing, the onion must be peeled and cut into rings, thrown into a frying pan hot with oil and fry for ten minutes. Finely chop the presoaked mushrooms, add to the onion and fry for another ten minutes. Then add a tablespoon of flour, sour cream and stir.

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

Potato roast with milk

Roast is another option for answering the question of how to cook dried mushrooms with potatoes. It is best to cook this dish in a clay pot, but you can also cook it in a multicooker. For a roast for two servings you will need:

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

Soak the mushrooms in water (best bottled) for an hour. Wash the potatoes, peel and cut into small pieces. Pour olive oil into a preheated pan, add potatoes, chopped onions, swollen mushrooms. Season with salt and stir. Fry until golden brown on potatoes.

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

Simple multicooker dish

You can prepare a French dish with dried mushrooms and potatoes with a creamy sauce... For this, it is best to use not a stove, but a multicooker.

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

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

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

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

  • 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. Spread boiled potatoes around. Pour the remaining sauce over the food, sprinkle with grated cheese and breadcrumbs, drizzle with fat and bake. Potatoes with dried porcini mushrooms in the oven will be ready to eat in 45 minutes

Stewed potatoes with dried porcini mushrooms

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

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


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


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


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


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


Peel, rinse and cut the potatoes.


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


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


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


Potatoes stewed in tomato paste with porcini mushrooms.
  • 300 g potatoes
  • 75 g dried mushrooms
  • 1 onion
  • 3 tablespoons tomato paste
  • 3 tablespoons vegetable oil
  • parsley

Wash the potatoes, peel, cut into strips and fry in hot vegetable oil (2 tablespoons) until golden brown. Dilute the tomato paste with a little water, pour over the potatoes, salt and simmer over low heat. Rinse the mushrooms thoroughly, cut into thin slices and fry with chopped onions in the remaining oil. Combine the prepared ingredients, add finely chopped parsley and simmer for another 3-4 minutes.

Stewed potatoes with porcini mushrooms.

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

Rinse the mushrooms thoroughly, cover with cold water, salt, add bay leaf and cook until tender. Then remove them with a slotted spoon and chop. Strain the broth. Chop the bacon and fry in a preheated pan. Peel the onion, chop it, put it in a frying pan with bacon and sauté until golden brown. Wash the potatoes, peel, cut into strips and add to the onion. Pour in 100 ml of mushroom broth, cover and simmer until tender. Mix the mushrooms with the rest of the ingredients, pour over the sour cream and let it boil.

Fried potato recipe with dried porcini mushrooms

In order to cook fried potatoes with dried porcini mushrooms, you need to take the following products:

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

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

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

How to fry dried porcini mushrooms with potatoes

  • 800 g potatoes
  • 3-4 onions
  • 250 g dried mushrooms
  • 120 ml vegetable oil
  • 200 g sour cream
  • 30 g greens

Before frying dried porcini mushrooms with potatoes, you need to peel and boil the vegetables. Peel fresh mushrooms, wash, boil until half cooked, cut into slices, fry in vegetable oil, add browned onions. Put fried mushrooms with onions in potatoes, pour over sour cream, sprinkle with herbs and simmer for 5 minutes.

How to fry potatoes with dried porcini mushrooms

  • Dried mushrooms - 150 g
  • potatoes - 3 pcs.
  • onion - 1 pc.
  • cheese - 100 g
  • vegetable oil - 2 tbsp. spoons
  • lemon juice - 1 tsp
  • bread crumbs - 1 tbsp. spoon

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

Do you know Daria Tsvek? The other day I came across her book - the one that "To Little Boys and Fathers". Flipping through in thought, thinking how to seduce my girls, so that they would take and cook for me, for example, breakfast on their own, and came across a recipe for potatoes with dry porcini mushrooms, which in the original sounds like "mushroom in Transcarpathian". And I liked this name so much that it combed my hands - the choice was made instantly and was beyond doubt. I opened the closet with groceries, breathed in the aroma of porcini mushrooms and realized that I could not think about anything else - because it still won't work. To the girls, really potatoes with dry porcini mushrooms I didn’t offer it (thanks to my personal sad experience, I don’t give mushrooms to small children, and to those who are over 10 years old, I give it in extremely metered quantities and not more than once every five years), but my husband and I enjoyed the full program. Deliciously delicious! It would seem that such simple ingredients, but at the same time it turns out so wonderful that you can swallow your tongue. Potatoes with dry porcini mushrooms have appeared on our table before, but in this very mushroom in Transcarpathian it was revealed from a completely new side. Amazing, I must say, side!

White fungus in the forest.
Some kind of unfamiliar sheet
It stuck to the hat.
Basho

As with most of the recipes I show you, the technology is simple and affordable. I like it when you do almost nothing, and the dish turns out so that it seems like mom spent at least half a day at the stove. Take into service, in general, potatoes with dry porcini mushrooms according to this recipe is what you need very, very much!

Ingredients:

1 kg of potatoes;

2-3 cloves of garlic;

2-3 st. l. vegetable oil;

salt, pepper to taste;

3-4 dried porcini mushrooms;

1 tbsp. l. flour;

2 onions.

Soak mushrooms in the evening. This is a simple matter, no difficulties. Well, except that visually determine how much 3-4 mushrooms are when they are cut into small pieces. One advice: do not get greedy.

Then the preparation itself is not preliminary work, but the salt of the process itself. Before you forget, set the mushrooms to boil - about five minutes after boiling. Cut the peeled onion into half rings.

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

At this time, we clean the potatoes and cut them into arbitrary pieces - I divided each tuber in half lengthwise, and then cut it into half moons. Put it on top of the onion. Salt a little.

In parallel, we prepare the sauce. In a dry frying pan, fry the flour a little - until light golden brown. And little by little, on a spoon, pour in the strained broth in which the mushrooms were cooked.

Stirring gradually, pour out all the liquid - ideally about 1.5 cups. Do not forget to stir thoroughly. Bring the sauce to a boil and turn it off right away - the longer you cook, the thicker it will become, but we don't need that. Oh, yes, we salt in the process.

Add finely chopped boiled mushrooms to the potatoes, mix.

And pour in the sauce. Everything.

Dinner is ready, you can serve. It is very aromatic and delicious!

P. S. The book says that it is imperative to serve with a wooden spoon. Why - I do not know, but if it is necessary, then it is necessary!

How to cook dried mushrooms with potatoes?

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

Dried mushrooms can be used to prepare many delicious, appetizing and savory dishes, for example:

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

Mushroom sauce turns out to be very tasty and aromatic, with which you can season side dishes and meat dishes. Dried mushrooms will perfectly complement borscht and cabbage soup. Add them to sautéed vegetables and season any first course with them.

Delicious and nutritious soup

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

Composition:

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

Preparation:

  1. Put the dried mushrooms in a deep container and fill with cold water.
  2. In this form, the mushrooms should be infused for 30-40 minutes.
  3. Then carefully remove them with a slotted spoon from the water, which we use to cook the soup.
  4. Boil the mushrooms for half an hour, and then put them in a separate bowl.
  5. Peel the carrots and onions and chop finely.
  6. Saute vegetables in vegetable oil and add finely chopped garlic.
  7. Cut the boiled mushrooms and put them in a pan, add a mixture of peppers and a little salt. Saute with vegetables for about 7-10 minutes.
  8. Peel the potatoes and chop them into cubes.
  9. Put the chopped potatoes in the broth.
  10. When the potatoes are almost cooked, add any small vermicelli of our choice to the soup.
  11. Then put the sautéed vegetables into the soup.
  12. Pour the finished soup into plates, season with fresh herbs and sour cream in accordance with personal taste preferences.

A festive snack in minutes

As already mentioned, a huge variety of dishes can be prepared from dried mushrooms. The casserole will turn out to be very tasty and aromatic.

It can be an excellent side dish for meat or serve as an independent dish.

How else can you cook dried porcini mushrooms? If you want to surprise your guests or pamper your family, try adding these mushrooms to your salad. It is prepared in a matter of minutes.

Composition:

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

Preparation:

  1. Dried mushrooms should be poured with boiling water. After swelling, they need to be moved to a saucepan and boiled until cooked.
  2. Peel carrots and onions, chop finely and sauté in vegetable oil.
  3. Sauteed vegetables, chopped boiled mushrooms should be put in a salad bowl.
  4. Drain the juice from canned peas and add it to the salad as well.
  5. All components 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 is obtained from potatoes and dried mushrooms. You can use any mushrooms, but it is better to give preference to white ones. Such a dish is cooked in a pan and then stewed in the oven. Instead of fresh carrots, you can use Korean carrots to add a spicy flavor to the potatoes.

Composition:

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

Preparation:

  1. Put the dried mushrooms in a deep container and fill with water. We leave them to soften for about a couple of hours.
  2. After this time, thoroughly rinse the mushrooms and chop them into pieces.
  3. Peel the carrots and rub.
  4. Fry carrots and mushrooms in hot olive oil until fully cooked.
  5. Peel the potatoes and cut into large pieces.
  6. Put the potatoes in a pan with mushrooms and mix everything well.
  7. Add boiling water, soy sauce, table salt and seasonings to the potatoes in accordance with personal taste preferences.
  8. We send a frying pan with potatoes and mushrooms to a preheated oven to a temperature of 180 °.
  9. We simmer the dish in a sealed container for half an hour.
  10. Season the finished dish with herbs and serve.

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

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

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

How to cook fried potatoes with mushrooms?

As mentioned above, you can use any kind of mushroom and any kind of preparation. The advantage of mushrooms is long and not demanding storage, you can easily consume them at any time of the year.

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

Fried potatoes with fresh porcini mushrooms

If you love to pick mushrooms, and you stumbled upon the brightest representative of this family, the porcini mushroom, be sure to take the time to cook this dish. The porcini mushroom carries a lot of nutritious and beneficial flavoring properties. The finished dish can be compared to a delicacy. But if you do not have such mushrooms, do not be discouraged, cook from the mushrooms that are available to you.

Ingredients:

  • potatoes - 1 kg.;
  • mushrooms (fresh) - 600 gr.;
  • onions - 300 gr.;
  • oil - 50 gr.;
  • greens - add to taste;
  • garlic - a clove (to taste);
  • salt - add to taste.

Preparation

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

Fried potatoes with dry mushrooms in a pan

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

Ingredients:

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

Preparation

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

Fried potatoes with pickled mushrooms

This is the easiest cooking method, as the mushrooms are already prepared and 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 is tasty, satisfying, easy and quick to prepare. The ingredients are readily available and can be cooked 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, during the frying of mushrooms, you add a little powder or crumbs of dry porcini mushrooms to them, then the food will acquire a special aroma. And dry mushrooms will become tastier and more aromatic if soaked not in water, but in milk, and do this for 10 hours.

It is better to use potatoes for a dish of medium-boiling varieties and with a low starch content. Salt should be at the end of frying, otherwise it will absorb excess fat and soften.

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

For frying a dish, it is advisable to use a large-diameter frying pan so that potato slices do not break while 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 have vegetable oil).
  • Salt to taste.

Preparation:

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

Fresh mushrooms, such as champignons, wash, wipe with a paper towel and chop.

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

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

Lightly brown over medium heat until lightly blush. The frying time depends on the selected mushrooms. Pickled and dried mushrooms are prepared faster, and the mushrooms will first let in a lot of liquid, which should evaporate, and only then the mushrooms will begin to fry.

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

Heat another skillet with oil and add chopped potato tubers to fry.

Fry them over medium heat until they are golden brown. Adjust the doneness yourself. If you want very fried - keep on the stove longer, less - bring to a light blush.

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

Fry the food for 5-7 minutes over medium heat. If you like a softer dish, then close the pan with a lid with a hole for steam outlet, if you prefer a crispy one, keep it outdoors.

Serve the finished dish after cooking. You can supplement such a dish with fried eggs, fresh vegetable salad or any sauce.

Bon appetit and good mood.

Read more:

Fried milk mushrooms for fasting

How to cook beans with mushrooms

Cooking 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 at the same time take into account several secrets and subtleties, then there will be no end to those wishing to treat themselves to aromatic and tasty dishes.

How to dry mushrooms?

Dried mushrooms are available in almost every supermarket. However, lovers of quiet hunting can start harvesting these products on their own.

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

However, for this type of workpiece, boletus, aspen, boletus, honey agarics, chanterelles, etc. are also suitable.

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

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

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

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

Cooking dried mushrooms

The composition of the mushrooms.

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

  • it is strictly forbidden to eat expired dry mushrooms containing traces of mold;
  • before cooking, these products need to be soaked: for several hours they need to be poured with cold water or milk, which will make the taste of the dish softer;
  • after soaking, the liquid must be drained, and the mushrooms must be rinsed in running water, since they are never washed before drying;
  • if there is no 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 make a large pot of soup;
  • the rich taste of the workpiece dictates another principle of cooking 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 to dried mushrooms;
  • if you need to replace fresh mushrooms with dried mushrooms, then their amount 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 above recommendations should be followed when preparing most dishes with dried mushrooms, however, there are exceptions, which must be specified in the recipe. Further, there are several options for how you can prepare a tasty and original dish from an available blank.

How to cook soups?

The aromatic and rich mushroom broth is a great alternative to meat broth, so such soups are very relevant during the fast. But at any other time, they will help to diversify the diet perfectly. How to prepare a delicious and nutritious meal?

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, pour the pre-soaked mushrooms with water, bring to a boil and keep on low heat for an hour, the foam from the broth must be removed as it appears.

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

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

Those who miss unusual and original flavor combinations can be advised to cook a soup with oatmeal. For this, carrots and onions are added to the ready-made mushroom broth, which must be fried in vegetable oil for 5 minutes.

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

Appetizing mushroom porridge

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

There are several ways to prepare mushroom porridge:

  1. This option can be perfectly used in the preparation of buckwheat and pearl barley porridge. Boil cereals in water. Spassify carrots and onions in butter or vegetable oil, add pre-soaked dried mushrooms to the vegetables and fry until tender, then add cereal to the pan, mix and fry for another 5 minutes.
  2. Cook cereals in mushroom broth, prepared as for soup. You can add carrots and onions if desired.
  3. Spread onions and carrots in vegetable oil, add raw buckwheat, pearl barley or rice and pre-soaked dried mushrooms to a frying pan, fry for another 4-5 minutes. Transfer the resulting mixture to clay pots, add salted water and put in the oven for about an hour.

Vegetable dishes

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

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

  1. Bigos.
    Fry pieces of pork and / or smoked brisket in a little fat, then add finely chopped onions, finely chopped cabbage and mushrooms. Add a little water and simmer over low heat until tender.
  2. Dried mushrooms with potatoes is a classic tandem, appreciated even by the most sophisticated gourmets.
    You can make a delicious casserole. Boil and crush the potatoes, put some of them on a baking dish, greased with vegetable oil and sprinkled with breadcrumbs. Top with dried mushrooms soaked and fried with onions, and then add the remaining potatoes. Beat a couple of eggs with milk and pour the mixture over the casserole. Sprinkle with grated cheese and, if desired, chopped walnuts. Bake in a preheated oven for about 15-20 minutes.
  3. Fry the soaked mushrooms and onions.
    Mix a glass of heavy cream with 1 tsp. flour and pour into a frying pan, 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, put on plates, pour mushroom sauce, sprinkle with herbs on top.

How else to use dried mushrooms?

You can spice up almost every familiar dish by adding just one secret ingredient - dried mushrooms.

This blank can be used to prepare:

  • 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 components are soaked and fried in butter.

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

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

Stewed mushrooms - general principles and methods of preparation

Mushrooms can be cooked in a variety of ways, including frying, stuffing, salting, and so on. But a particularly tasty and fairly dietary dish is obtained by stewing mushrooms.

It is not for nothing that this particular recipe is considered a classic of Russian cuisine, however, in the old days, mushrooms were not stewed, but simmered in a Russian oven. Of course, these days, baking is rather exotic, but you can cook a wonderful mushroom dish on an ordinary stove.

You can add various ingredients to them, for example, meat will add satiety to the dish, and vegetables will make it a great 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 mushroom dishes both hot and cold.

Braised mushrooms - food preparation

Collected or purchased mushrooms must be thoroughly washed, sorted out and peeled. Then they can be boiled in salted water, and then transferred to a dish for stewing. You can also stew raw mushrooms. Champignons are always stewed without preliminary boiling, but before sending them to a stewpan, it is better to scald them with boiling water.

Braised mushrooms - preparing dishes

Bulky dishes with a sufficiently thick bottom are suitable for stewing. It can be a cast iron or a saucepan. The extinguishing fire should be kept to a minimum so that mushrooms and other ingredients cook slowly and do not burn.

Stewed mushrooms - the best recipes
Recipe 1: Stewed champignons

Description: This dish is extremely simple and quick to prepare, and the ingredients for it are almost always 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 fresh champignons 2 medium onions 1 table. a spoonful of butter 1 cup sour cream 2 eggs salt (to taste) pepper (to taste)

greens for decoration

Cooking method:
Peel the champignons, pour over with boiling water, put in a colander, let the water drain. Then cool and cut into medium slices. Peel the onion and cut into half rings. Put butter in a saucepan, put onions.

Saute it lightly, then add the mushrooms. Season with salt and 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 greens, move.

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

Recipe 2: Stewed mushrooms with apples

Description: sour apples are used for the preparation of this dish, which gives it a special piquancy and fresh taste. The best time to cook 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 agarics, chanterelles, saffron milk caps) 150 g 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:
Rinse the mushrooms, scald with boiling water, peel and cut into medium pieces. Place in a saucepan with a little vegetable oil. Simmer for 20-25 minutes.

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

Serve hot with boiled potatoes.

Recipe 3: Stewed mushrooms with cabbage

Description: this is a very simple but hearty and tasty dish. You can serve it both independently and as a side dish for meat.

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

pepper (to taste)

Cooking method:
Rinse the mushrooms thoroughly, sort and peel. Put butter in a saucepan, put finely chopped onion, fry it until translucent.

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

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

Stewed mushrooms - useful tips from experienced chefs

1. If the mushrooms, when stewing, accidentally turned out to be too salty, 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 provided according to the recipe, it will definitely not spoil the taste of the dish.

2. If you want to make a stew with meat and mushrooms, then you need to stew them separately, and then mix it ready-made.

Mushroom recipes

  • Mushroom soup
  • Mushroom casserole
  • Julienne with mushrooms
  • Mushroom salads
  • Potatoes with mushrooms
  • Mushroom pate
  • Marinated mushrooms
  • Champignon recipes
  • Soups with mushrooms
  • Mushrooms with cheese
  • Stuffed mushrooms
  • Fried mushrooms
  • Pasta with mushrooms
  • Potatoes with meat and mushrooms
  • Mushrooms in pots
  • Braised mushrooms
  • Pizza with mushrooms
  • Creamy mushroom sauce
  • Oven baked mushrooms
  • Mushrooms with sour cream
  • Meat with mushrooms
  • Mushroom glade salads
  • Puff salad with mushrooms
  • Fried mushroom salad
  • Mushroom and Cheese Salad Recipe
  • Mushroom sauce
  • Mushroom tartlets
  • Dried mushroom soup
  • Mushroom broth
  • Mushroom broth soup
  • Mushroom salad - recipe with photo
  • Mushroom soup - recipe with photo
  • Dumplings with mushrooms
  • Lasagne 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 pan?

You will need:

  • Potato
  • Dried forest mushrooms
  • Onion
  • Sour cream
  • Salt and pepper

Autumn is the time when not only gardeners, gardeners and farmers harvest the crops 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 a deep thicket, where they can come across the most coveted prey - boletus, recognized "kings" in this kingdom of flora.

This creation of nature is called the porcini mushroom because it is the only one that does not darken during drying or heat treatment, retaining its colors in an almost original form.

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

If mushroom pickers are lucky and they return home with a large catch, then their household members will rush to taste fresh boletus, boletus, chanterelles and their other "relatives", having previously cooked or fried them. However, in order to prolong such joy for the long winter months, people harvest mushrooms for future use, preserving them or drying them.

In the latter case, you should not first wash them so that they do not become moldy. There are many options for dishes in the preparation of which you can use dried forest mushrooms. First of all, these are soups or borscht loved by many. However, a huge number of Russian residents prefer to eat them fried along with potatoes.

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

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

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

If you do not want to waste the resulting mushroom broth in vain, then later it can be used 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 and potatoes is preparing other foods.

They can be processed in parallel with boiling boletus (or their other relatives, which the hostess chose for this dish). A couple of onions need to be peeled, chopped into smaller pieces - or cut into rings, if desired - and fry in a preheated pan until light golden brown. After that, mushrooms should be added to the onion and cook them together for about three to five minutes.

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

The amount of this product is determined based on the preferences of those who are going to taste this dish. It is advisable to cut the root vegetable into as thin slices as possible in order to shorten the cooking time. Put this ingredient in a frying pan, reduce heat to low and simmer everything until the potatoes are soft.

It is also necessary to stir the roast periodically so that it does not burn and stew 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 is not without reason that potatoes with mushrooms are one of the traditional dishes of Russian national cuisine. And the main thing is that it always turns out differently depending on what kind of mushrooms you use.

Experienced mushroom pickers, who themselves collect them in the forest, and those who saw mushrooms only in the shop window, will be able to cook fried potatoes with mushrooms. Moreover, you can take not only fresh mushrooms, but also dried, frozen, pickled, not to mention different types of mushrooms - from porcini and honey agarics to champignons and oyster mushrooms.

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

Peeled potatoes must be kept in cold water so that they do not darken in the air, but not for long, otherwise the amount of vitamins in it will sharply decrease. Before putting the chopped potatoes in the pan, it is recommended to dry them, then they will immediately grab a crispy 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 pepper, nutmeg, marjoram.

So, choose a recipe to your liking, or better cook everything in turn 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 such a combination! Porcini mushrooms can be used fresh or frozen, which must be defrosted beforehand.

To cook 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 of cooking fried potatoes with porcini mushrooms. Wash the potatoes, onions and mushrooms, peel the potatoes and onions. Cut the onion into quarters 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. Finally, add the peeled potatoes, cut into long bars about 1.5 cm thick, stir and fry under a lid over low heat for 10 minutes.

At the end of frying, season with salt, remove the lid and fry until tender, so that the potatoes are well browned.

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

Bon Appetit!

Fried potatoes with mushrooms

You don't need any meat for such fried potatoes, it turns out to be so hearty and tasty, and small whole honey mushrooms give it an even more appetizing look. It is very convenient that 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 mushrooms only by hearsay will be able to buy them frozen in a supermarket and get to know them better.

It is not even necessary to completely defrost frozen mushrooms.

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 their amount to their taste, the main thing is that the onions are properly fried.

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

Method of cooking fried potatoes with mushrooms honey agarics. Wash and peel the onions and potatoes. Cut the onion into thin half rings, the potatoes into medium strips. If honey mushrooms are fresh, then pre-boil them for a short time in boiling water, discard in a colander and shake well. If mushrooms are frozen, you can simply rinse them in a colander with cold water.

So, in well-heated sunflower oil, fry the onion until golden brown for 5 minutes and put the mushrooms on it. Fry mushrooms and onions over medium heat, stirring occasionally.

After 15 minutes, when the liquid evaporates from the mushrooms, put the potatoes and mix everything. Pre-dry the potatoes on a clean kitchen towel, then it will turn out to be more ruddy and fried.

Fry the potatoes with honey mushrooms until tender, it will take about 20 minutes. At the end of frying, season with salt and pepper to taste.

Bon Appetit!

Fried potatoes with frozen mushrooms

Suddenly guests come or just want something tasty for dinner - in all these cases, fried potatoes with frozen mushrooms will help you out. Frozen mushrooms can be kept in the freezer for a long time if you picked them yourself, or you can buy them at any store around the corner, and they taste almost the same as fresh ones when fried.

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 you can fry the mushrooms and potatoes as much as you like: some prefer the potatoes to be lightly browned, and some prefer the crispy crust.

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

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

A method of cooking fried potatoes with frozen mushrooms. Wash and peel 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 - in half rings or cubes, potatoes - in strips, cubes or circles, mushrooms - into small pieces, and if the mushrooms are small, like honey mushrooms, you can not cut them at all.

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

In another pan, fry the potatoes: put them in a pan with heated oil and stir with a spatula so that all the potatoes are evenly covered with it. Fry until half cooked, sprinkle with the remaining onions, stir and continue to fry.

When the mushrooms and potatoes are almost ready, combine them in one pan, season with 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. In the mushroom season, they were collected by the whole family and prepared for storage: they were dried, salted, pickled, and then supplemented their diet throughout the year.

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

Dried mushrooms are usually soaked for at least two hours before cooking (or overnight), and during cooking they give off all their taste and aroma, which makes dishes with dried mushrooms unusually tasty.

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

To cook 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 tablespoons soy sauce, salt, ground black pepper, spices - to taste.

A method of cooking 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 on a coarse grater and fry together with the mushrooms in hot oil for 2-3 minutes, then salt, pepper, sprinkle with spices to taste and fry for a couple of minutes more under a closed lid.

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

Bon Appetit!

Fried potatoes with cheese and mushrooms

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

And in our recipe, this is a classic combination of still processed cheese and garlic, which gives it a special piquancy.

The dish will look even more attractive if you use small mushrooms and cut them into slices so that each plate is shaped like a fungus.

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

A method of cooking fried potatoes with cheese and mushrooms. Wash and peel 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 herbs and garlic.

Heat the sunflower oil and fry the potatoes on it over medium heat for 15 minutes, turning over from time to time. Then add the mushrooms and onion, stir and fry for another 10 minutes. Finally, season with salt, sprinkle with grated melted cheese, cover, turn off the heat and let the dish brew a little 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, and then combine and sprinkle with dill. Very tasty and original.

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

A method of cooking 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. Put the pickled mushrooms in a colander, rinse thoroughly under running water and dry.

Heat the sunflower oil in two pans. Put chopped onion on one, fry until golden brown, add mushrooms and fry almost until tender. Put the potatoes in another skillet and fry until golden brown.

Remember to stir the mushrooms and potatoes from time to time. Combine the contents of both pans, season with salt to taste and fry everything together for a few more minutes until cooked through. Sprinkle with finely chopped fresh dill before serving.

Bon Appetit!

Fried potatoes with oyster mushrooms

Mushrooms and potatoes, depending on the variety, may have different cooking times, so if they are fried together, the result will not always be successful.

This is especially true for oyster mushrooms, which during cooking can lose so much moisture that they turn into rubber. 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 surely feel the difference.

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

Method of cooking fried potatoes with oyster mushrooms. Wash, peel, and randomly chop onions (half rings or cubes) and potatoes (cubes, slices, strips or circles).

Put the oyster mushrooms in a colander and rinse under running water, then gently transfer to a clean kitchen towel to dry properly.

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

Cut the oyster mushrooms into medium-sized pieces, place in a skillet with a little sunflower oil and cover. Let it sit for a few minutes over medium heat 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 some sunflower oil and continue to fry over high heat until the oyster mushrooms are golden brown.

Season with salt and pepper at the end.

In parallel with this, fry the dried potatoes in another pan until they are covered with a crispy golden crust, then add the chopped onions, salt and pepper, stir and fry over high heat for another 2-3 minutes.

Place the oyster mushrooms on top of the potatoes, stir gently so that the potatoes don't fall apart, and cook everything together for about 5 minutes more over fairly high heat. Flip the potatoes with mushrooms several times, prying the whole layer with a spatula. Serve immediately. Sprinkle with chopped herbs if desired.

Bon Appetit!

Fried potatoes with chanterelles

If you manage to get hold of chanterelles - gather them in the forest yourself or buy them in the market - then by all means fry them with potatoes. It will turn out so yummy that you will lick your fingers, and besides, fiddle with them a little.

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

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

Method of cooking fried potatoes with chanterelles. Peel the chanterelles of coarse debris, place in a wide bowl and soak in water for 15 minutes. Meanwhile, boil 1.5 liters of water, throw the soaked chanterelles into it and boil them until half cooked for 15-20 minutes, skimming off the foam with fine debris, until the water is clear.

Peel potatoes, onions and garlic. Cut the potatoes into thin strips, the onion into half rings or cubes, and the garlic into thin slices. Heat the sunflower oil in a frying pan, put the garlic in it and fry it for 3-4 minutes so that the oil is saturated with the taste and aroma of the garlic. Then remove the garlic from the pan with a slotted spoon, we will no longer need it.

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