Drying mushrooms is an easy and time-saving (and space-saving) stock option. In order to dry them properly, you just need to wash the forest fruits and cut them into thin slices. But many miss the chance to take advantage of mushrooms dried for the winter. It’s just that not everyone then understands how to fry dried mushrooms so that it’s delicious. Bridging the gap in culinary knowledge. We provide a way to reanimate forest gifts. Well, where would we be without a trial recipe, or even two? So let’s try a recipe for fried dried mushrooms with potatoes. It will be delicious!

Just add water

In order for dried mushroom plates and pieces to become edible again, their moisture must be restored. Question: how to soak dried mushrooms so that the gifts of the forest become more like fresh ones? The traditional method of soaking is in boiling water. Before pouring 50 grams of dry product with 1/2 cup of boiling water, the mushrooms, of course, need to be washed. During the time they were dried and stored, dust could get on them.

Before frying dried mushrooms, rinse the dry product in ordinary cool water, removing possible contaminants in this simple way. Pour the pure product into a fireproof container with thick walls to preserve the heat for as long as possible. Pour boiling water over our mushrooms and, covering with a tight lid, prepare the rest of the products. Infusion time is at least one hour. You can hold it a little longer, there will be no harm. Here is the easiest way to reanimate dried forest mushrooms.

Pre-cooking the product

However, before frying, you also need to boil the mushrooms. 60-90 minutes from the moment of boiling - after soaking. Readiness time varies depending on the fact that there are different types of mushrooms. But one trick helps to carry out thermal preparation without thinking about the type of forest products. If the mushrooms fall to the bottom during cooking, they are completely ready.

First order mushroom decoction is not used in cooking. It may contain not very pleasant surprises: garbage, small insects, etc.

Drain the prepared mushrooms into a colander. Use for cooking, finely chopped.

Mushrooms fried with onions

Now let’s use the tips given above and prepare 200 grams of any dried mushrooms for the dish. Wash them, steam with boiling water and boil for at least thirty minutes.

What additional products will you need:

• onion. If large - 2 pieces. Medium bulbs are suitable in the amount of 4 pieces;
• vegetable oil - for frying;
• flour - 1 level tablespoon;
• 4 tablespoons of sour cream product;
• salt and pepper to personal taste.

Cooking procedure

And now the details of how to fry dried mushrooms in a frying pan. Peel the onion. We chop it in a convenient way, focusing on our preferences.

Heat a frying pan with vegetable oil on the bottom. Let's put the squeezed, crushed gifts of the forest into this frying pan. Following the mushrooms comes all the onions. Cook over medium heat. After two minutes, sprinkle the contents of the pan with flour. Stir and fry until golden.

After frying for ten minutes, salt the mushrooms and add all the sour cream. Next add ground pepper to taste. Reduce temperature to moderate. Cover with a lid and cook for another 15 minutes, stirring the dish occasionally.

A side dish for such mushrooms can be boiled potatoes or mashed potatoes. You can also serve mushrooms with fried potatoes.

How to fry dried mushrooms with potatoes

A simple dish that even novice cooks can master. But its taste is amazing. The mushrooms included in the food can be any. All kinds of boletus, chanterelles, barnacles and others - everything goes well with potatoes.

Ingredients:

• 5-7 potatoes;
• mushrooms - 200-300 grams of dry product;
• 3-7 cloves of garlic. The exact quantity is limited only by your preferences;
• white onion - 1 piece;
• vegetable oil that has no aroma - in fact;
• salt and other spices - to taste;
• Optionally, you can add fresh or dried herbs.

Cooking technology

And now about how to fry dried mushrooms with potatoes.

Process the mushrooms as in the previous paragraphs: rinse, soak, cook. Peel the onion and potatoes. Pour oil into the frying pan. Heat the dishes on the stove and fry the chopped onion until golden brown. Place the finished vegetable in a separate bowl.

Cut the potatoes as usual for frying. Add more vegetable oil to the frying pan. Heat it and add the potatoes. Fry the potatoes at moderate temperature without stirring for 10 minutes. When the time is up, stir it and cook again for 10 minutes. All this time, the lid of the frying pan should not cover the dish being prepared.

After the specified time, add the mushrooms, ready for further processing, into the frying pan. Salt the dish and season it with the necessary spices. We press the garlic through a press and also send it to the mushrooms and potatoes. Cover the lid for 4-7 minutes.

If you use greens, rinse in cool water and, after chopping, add at the end of cooking. At the same moment, return the fried onions to the overall composition of the dish and, covering with a lid, turn off the stove. Three to five minutes for mixing aromas and tastes - and the dish is completely ready!

How to fry mushrooms in a slow cooker

There is no difficulty in this method. Let's prepare the mushrooms. Boil on the “Soup” program for 60-90 minutes. Chop an onion of medium diameter. Remove the finished boiled forest gifts from the bowl. Remove the liquid in which they were cooked. Pour oil into the bottom of the bowl and keep the chopped onions on the “Fry” mode, stirring occasionally. Add the mushrooms to the golden onions for thirty minutes. Putting it on the “Fry” again, cook under a closed lid, adding salt, pepper and adding a bay leaf. Periodically open the lid and stir the contents. 15 minutes before the end of the regime, stir in sour cream to taste.

Autumn is the time when not only gardeners, 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 contain valuable, easily digestible protein. Such proteins, which are extremely necessary for the normal functioning of the human body, are 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. Such a combination can rightfully be considered truly “Russian”.

Any housewife probably has her own secrets on how to fry dried mushrooms with potatoes. Here is just one of many possible options for 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. Next, they need to be thrown into a colander and given time to dry.

If you don’t want to “waste” the resulting mushroom broth in vain, then it can later 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 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.

If you want something tasty and not quite ordinary, you can cook mushrooms. Mushrooms are a natural product with a high content of vegetable protein. They can be stewed, boiled, baked and fried. Let's talk about frying. How to fry mushrooms? In principle, all mushrooms are fried according to the same pattern.

How to properly fry mushrooms

1. Clean and wash the amount of mushrooms you will cook.
2. Boil the mushrooms in salted water until half cooked (about 10 minutes, depending on the type of mushroom).
3. Next you can start frying. Now there are many recipes for cooking fried mushrooms: with carrots, cabbage, onions, potatoes, garlic. Mushrooms can also be cooked in batter, with potatoes, with breadcrumbs, or baked in an omelet. Often mushrooms are cooked in sour cream or tomato sauce. Choose any method, find a recipe, and go ahead! We will consider the most classic option.
4. After cooking, drain the mushrooms from the water using a colander.
5. Take three medium-sized onions and finely chop them.
6. Using a coarse grater, chop two carrots.
7. Heat a frying pan on the stove, pour in vegetable oil and fry the onion for five minutes.
8. Next, add the carrots and sauté until golden brown.
9. Add mushrooms, pepper and salt to taste. Fry for 15 minutes, stirring constantly.
10. After 15 minutes, remove the pan from the stove, sprinkle the mushrooms with finely chopped herbs (dill or parsley).
11. Cover the dish with a lid and leave to steep for 10-15 minutes.

Champignons are special mushrooms. Frying champignons for dinner means pleasantly surprising family and friends.

How to fry champignon mushrooms

1. Rinse the champignons thoroughly.
2. Boil the mushrooms in salted water for 10-20 minutes.
3. Next, chop the mushrooms into slices. Start with the legs and end with the caps.
4. Place the chopped champignons in a frying pan and fry until golden brown and excess moisture has evaporated.
5. After the crust appears golden brown, add butter to give the champignons a delicate taste.
6. Fry the mushrooms for about 7-10 minutes, stirring as you go.
7. Salt the champignons a few minutes before they are ready.

You can also fry frozen mushrooms.

How to fry frozen mushrooms

Follow this instruction:

1. First you need to place the mushrooms in salted boiling water for disinfection. Disinfection time is 5-10 minutes. If you have personally frozen mushrooms and are confident in their purity, you can skip this point.
2. Place the mushrooms in a frying pan and fry them until all the water has evaporated.
3. When the liquid has evaporated, add sunflower oil, finely chopped onion, salt and pepper.
4. Fry the mushrooms for 10-15 minutes over medium heat.
5. Add sour cream and simmer the mushrooms for 7 minutes.
   That's all! This way you can deliciously fry frozen mushrooms!

And finally, we’ll give you a couple of recipes with mushrooms for an unusual dinner.

Recipe 1 - Stew with honey mushrooms

You need to prepare this dish according to the following algorithm:

1. Boil the mushrooms for a few minutes and cut them into large slices.
2. Chop the onion and fry in oil until golden brown.
3. Fry the mushrooms for 3 minutes in a frying pan.
4. Take two glasses of water, mix tomato paste (several spoons) with the liquid. Add one spoon each of sugar and vinegar to the mixture.
5. Place the honey mushrooms in a baking dish and place sweet peppers, pre-cut into strips, on top. Pour all this over the already prepared tomato sauce. After all this, pepper and salt your dish.
6. Cover the future stew with foil or a lid and bake in the oven at 200 degrees for 40 minutes.

Recipe 2 - Porcini mushrooms in batter

1. In this recipe, porcini mushrooms can be replaced with champignons.
2. As in previous recipes, boil the mushrooms (you can use frozen ones) in salted boiling water.
3. While the mushrooms are undergoing primary processing, prepare the batter. To do this, whisk the following ingredients: a glass of milk, a couple of eggs, 2 tablespoons of flour, a pinch of salt.
4. Remove the mushrooms from the pan and cut the larger ones in half.
5. Place breadcrumbs in a separate dish.
6. Next, follow this algorithm: add a large amount of vegetable oil to the frying pan, heat it up; Dip each mushroom in batter, then in breadcrumbs and fry in a frying pan until golden crisp.

Here's how to cook mushrooms in different ways! We hope that now you know how to fry mushrooms, and our recipes will definitely be useful to you.

There are not many subtleties in frying mushrooms, but they exist. Among other things, it is especially important to initially turn on quite high heat and heat the pan well, and also not to pile a lot of fruits in one dish, since, releasing a large amount of juice, the mushrooms will be stewed in it and not fried. We will tell you the details of how to fry mushrooms correctly and what to combine them with during cooking in the recipes below.

How to fry mushrooms with onions?

If you are lucky enough to collect a large harvest of wild mushrooms, then among other variety of dishes, pay attention to simple appetizers like this: chanterelles prepared in the Italian style with parsley and Parmesan.

Ingredients:

• chanterelles - 390 g;
• a handful of parsley leaves;
• sprig of thyme;
• butter - 45 g;
• - 35 ml;
• garlic clove - 1 pc.;
• onions - 115 g;
• bread crumbs - 10 g.

Preparation

Before deliciously frying mushrooms in a frying pan, set aside about half the butter and melt the rest with olive oil. Remove dirt from the chanterelles using a brush or damp cloth. Sauté onion rings in a mixture of oils until translucent. Add chanterelles to the onions, salt them and squeeze out the garlic. As soon as the mushrooms have given up all the moisture and it has evaporated, leave the mushrooms to brown and then transfer to a dish.

In the reserved butter, brown the bread crumbs with the thyme leaves. Sprinkle the mushrooms with the prepared crumbs and grated Parmesan.

How to properly fry dried mushrooms?

If you have prepared a mushroom harvest for future use, then you can also use it to prepare a simple fry. Before you start cooking, you just need to put the fruits in warm water for a couple of hours to swell, and then you can start slicing and frying. The remaining liquid after soaking the mushrooms can then be used in soups, stews and sauces.

Ingredients:

• - 1 1/2 tbsp.;
• butter - 35 g;
• green peas - 95 g;
• dried garlic - 2 teaspoons;
• dried onion - 1 teaspoon;
• dried thyme, basil, oregano - 1 1/4 teaspoons each;
• ground paprika - 2 teaspoons.

Preparation

Pour warm water over the mushrooms and leave until they swell. Combine all the spices and add a pinch of salt. Squeeze out excess moisture from the mushrooms, chop them randomly and pour the pieces into a frying pan with well-heated butter. Add the peas, or directly frozen, then season the contents of the bowl with the prepared spice mixture. Leave the mushrooms to set until golden brown and then serve immediately.

How to fry whole mushrooms?

Mushrooms prepared according to this recipe are very bright, spicy, full of flavor, and therefore are perfect for serving with a side dish of rice or other cereals, as well as with a simple wheat tortilla.

Ingredients:

• wine vinegar - 35 ml;
• curry powder - 1 teaspoon;
• dried garlic, oregano - 1 teaspoon each;
• olive oil -35 ml;
• champignons - 175 g.

Preparation

Start cleaning the mushrooms, and while you remove the skin from the surface, put a frying pan with olive oil on the fire. Increase the heat and fry the champignons for about 3 minutes, then reduce the heat and leave the mushrooms for another 4-6 minutes. Mix the vinegar and spices and pour the mixture over the mushrooms halfway through cooking.

Ingredients:

Preparation

Place the mushrooms directly frozen into the heated oil and let them melt and excess moisture evaporate. While the liquid is still in the pan, add tomato paste and spices, and as soon as it is completely gone, add the pureed garlic cloves and leave everything on the fire for half a minute.

If you try properly cooked fried fresh porcini mushrooms at least once in your life, then other mushroom dishes will simply fade in the light of this delicious delicacy. Mushroom season is in full swing, friends, and today I want to tell you how to fry porcini mushrooms so that they turn out incredibly tasty, aromatic and juicy. Cooking porcini mushrooms is not at all a complicated process, as it might seem at first glance.

And I have prepared for you a detailed excursion on how to cook fried porcini mushrooms, so that you can easily fry porcini mushrooms yourself in your kitchen. My grandmother taught me how to fry porcini mushrooms; she also told me how long to fry porcini mushrooms and whether it is necessary to boil porcini mushrooms before frying. So, meet: how to fry porcini mushrooms in a frying pan - a step-by-step recipe with pictures at your service.

Ingredients:

• 1 kg. porcini mushrooms
• 1 small onion
• 2-3 tbsp. vegetable oil
• 1 tbsp. butter
• ½ bunch of parsley
• salt and black ground pepper

How to fry porcini mushrooms:

For frying, we will need any porcini mushroom, including substandard ones with a green cap on the inside, which is not suitable for.

Fill the porcini mushrooms with cold water, clean them of dirt, cut off the rotten areas, and inspect them for the presence of worms. We cut porcini mushrooms for frying into large pieces, approximately like in my photo.

Next, you're probably wondering, do you need to boil porcini mushrooms before frying them? I think that the porcini mushroom should be boiled, and my grandmother thinks the same way. In 90% of cases, porcini mushrooms contain worms. Even if you don't see them, they are still there. Therefore, in order not to fry porcini mushrooms with “meat”, we boil the porcini mushrooms in salted water for 20 minutes. Bring the water to a boil, add salt, add porcini mushrooms to boiling water, bring to a boil, and cook for 20 minutes.

Well, now the most interesting part of the recipe: how to cook fried porcini mushrooms. Pour vegetable oil into a frying pan (preferably with a non-stick coating) and add butter.

Fry the chopped onion in melted butter until translucent. Porcini mushrooms fried with onions turn out tender and juicy, just like if you fry porcini mushrooms without onions.

Add boiled porcini mushrooms to the fried onions and mix thoroughly. Further attention: set the stove temperature to maximum, and fry the porcini mushrooms in a frying pan, constantly stirring with a spatula.

The answer to the question: how long to fry porcini mushrooms in time will look like this: all the liquid should evaporate from the mushrooms, a golden crust should appear and the oil will begin to “sizzle” in the pan. 1 kg of fresh boiled porcini mushrooms will take approximately 15 minutes.

At this stage, add salt, black pepper and chopped parsley to the fried porcini mushrooms.

Stir the contents of the frying pan, taste the fried porcini mushrooms, and remove from the stove.

Serve fried porcini mushrooms immediately with black bread. All additional ingredients: onion, parsley, black pepper and salt are required in the recipe, and if you want to get really tasty fried porcini mushrooms, then I recommend not excluding anything.

Friends, now you know how to properly fry porcini mushrooms so that they turn out tasty, juicy and safe. Maybe you have your own proven method for cooking porcini mushrooms? Please share in the comments, I will be very interested!

Mushroom treats are very popular not only during Lent, but also in the daily diet, as well as on holiday menus.

If you know how much time to fry mushrooms in a frying pan and know how to do it correctly, then you simply won’t find a tastier dish than mushroom frying. Such a dish will not only perfectly complement any side dish, become a chic filling for pies, zraz, pancakes, dumplings, but will also be an ideal hot and cold appetizer.

When it comes to the benefits of mushrooms, there is a lot that can be said, because forest gifts are real storehouses of minerals and protein. In a lean diet, they are quite capable (almost completely) of replacing meat, and even providing healthy competition to vegetables.

But, with all this, it is worth noting that mushrooms consist of more than 90% ordinary water, which makes them an excellent dietary product. However, such a watery texture requires the right approach to frying different types of mushrooms.

How many minutes to fry mushrooms in a frying pan

Champignon

The most popular mushrooms today are champignons. They are aromatic, tasty, and very quick and easy to fry.

• In a frying pan over moderate heat, fry the caps cut into slices or slices for no more than 10 minutes. There is no need to cover the container with a lid. If you like mushrooms fried until crisp, you can increase the heat.
• Frozen mushrooms should be heat treated for 10 to 15 minutes. First, wait on medium heat until the liquid evaporates, and then increase the gas slightly, add oil and fry until golden brown.
• Before frying, canned champignons should be rinsed from the marinade, drained in a colander, and then fried over high heat for 5 minutes.

Honey mushrooms and chanterelles

1. Before cooking, fresh honey mushrooms and chanterelles must be thoroughly cleaned of sand, films and rinsed under water. After this, fry the mushrooms in a well-heated and oiled frying pan for 15-20 minutes, without covering with a lid. The main sign that honey mushrooms are fried is clicking and “shooting”.
2. As for frozen mushrooms, the cooking time increases by 5-10 minutes. First, evaporate the resulting liquid, and then fry the mushrooms until tender for 10-15 minutes.

• The most beloved and best trophies for most mushroom pickers are porcini mushrooms. You can prepare them at home very quickly, literally in 10 minutes. Fry the caps and legs, cut into arbitrary slices, over medium heat until an appetizing crust appears.
• After freezing, porcini mushrooms require more than 10 minutes to cook. As soon as the liquid is released, add heat and evaporate the water, and then reduce the flame to medium again and fry the dish for another 10 minutes.

Shiitake, enoke, eringi

Exotic mushrooms can be eaten not only in traditional Asian restaurants, because you can easily make an original dish with your own hands and at home using the following step-by-step recipe.

1. Wash and dry the shiitake mushrooms.
2. Pour oil into the frying pan and set the container to heat on the stove over high heat.
3. After 2 minutes, pour the chopped mushrooms into the frying pan and, stirring vigorously, cook them for 10 minutes.
4. If you are preparing enoki or eringi, then they should be fried over medium heat for literally 5 minutes.

Oyster mushrooms and russula

• Oyster mushrooms and russula should be fried for no more than a quarter of an hour over moderate heat, without covering the pan with a lid.
• If you decide to make a flavorful creamy mushroom dish, then after frying the mushrooms and onions for 10 minutes, add 2-3 tbsp to the container. sour cream, ¼ tbsp. water, salt and spices to taste, and then simmer the russula (oyster mushrooms) on low gas under the lid for another 10 minutes.

How to fry boletus and boletus mushrooms

1. Such mushrooms need to be fried for quite a long time - about half an hour over medium heat. We do not put a lid on the pan, and add salt to the dish only at the end.
2. For frozen boletus and boletus mushrooms, allow 40 minutes for frying.

As usual, the forest “catch” can be quite voluminous and it is impossible to eat or marinate all the trophies at once. Therefore, many mushroom pickers boil peeled mushrooms and store them for up to 2 days in the refrigerator or for up to six months in the freezer.

If you also decide to fry already boiled mushrooms, then the cooking time may differ from the method of frying fresh fruits.

Milk mushrooms and volnushki

Milk and milk mushrooms have a specific bitter taste, so before boiling they should be soaked for 48 hours, changing the water regularly.

• After this, the mushrooms should be cut and boiled in salted water for 25 minutes. And after cooking, you can put the mushrooms (milk mushrooms) in a frying pan heated over medium heat. 10-15 minutes will be enough to form a golden brown crust.

Flywheels, boletus, boletus

• The most popular forest "dwellers" - boletus, boletus and flywheel - should always be boiled before frying.
• Boil peeled and chopped mushrooms in salted water for 20 minutes, then drain them in a colander.
• While the mushrooms are draining, place a frying pan over medium heat, pour oil into it and heat well.

• As soon as the smoke starts to appear, put the mushrooms in a frying pan and fry them for 15 minutes.

We will add some salt to this dish at the end so as not to over-salt it. If you want to add onions, you can add them 10 minutes before the end of cooking.

Chanterelles, honey mushrooms, boletus

1. Butter requires a short 10-minute boil, or you can simply simmer it in a frying pan under a lid until the liquid evaporates over low heat, and then, adding gas, fry it for 10-15 minutes.
2. Boiled chanterelles and honey mushrooms should be fried for only 10 minutes.

Dried mushrooms have a richer taste, but do not have the tenderness inherent in fresh fruits.

• In order to fry dried mushrooms, they should first be soaked in hot water for at least 2 hours.
• After this, we wash the mushrooms in several waters so that no sand remains, and place them on a sieve.

It must be said that mushroom dishes are certainly a national treasure of Russian cuisine.
Of course, in other countries they pay tribute to these gifts of nature, but they often use a very limited set of types of mushrooms for food - roughly speaking, champignons and truffles, this is almost a complete list of edible “Western mushrooms”. In our country, almost everything eats mushrooms, except for the toadstool. Even fly agarics have a use.

Over the past millennia, when ancient people collected and ate mushrooms along with other plant foods, humanity invented many ways to cook them. If at the very beginning people ate mushrooms only in dried and fried form, then over time mushrooms became an indispensable product for boiling, frying, drying, salting, pickling, and so on. Mushrooms have become a favorite dish of folk cuisine and even a delicacy for representatives of high society.

One of the popular dishes of Russian cuisine, for example, is fried mushrooms. This is an excellent dish for both everyday and holiday menus.
Champignons, porcini mushrooms, honey mushrooms, saffron milk caps, butter mushrooms, oyster mushrooms, boletus mushrooms are well suited for frying - the list can be continued for quite a long time.
In general, it is recommended to first boil the mushrooms until half cooked in salted water, and then fry them. Fry the mushrooms until a small crust forms.
Mushrooms are most often cooked with vegetables - onions, carrots, cabbage, potatoes - they go well with different types of mushrooms. Traditionally, fried mushrooms are served with sour cream sauce, often with garlic.
Fried mushrooms are served as a main hot dish, or as a side dish or cold appetizer.

In addition to their great taste, mushrooms are also a very valuable food product. In terms of the content of some minerals (sulfur, phosphorus and potassium), mushrooms are even superior to fruits.
In terms of protein content, mushrooms are significantly ahead of all plant foods, which makes it possible to sometimes use them as a substitute for meat. Moreover, in porcini mushrooms, for example, there are 2 times more digestible proteins than in beef, and 3 times more than in fish.
In addition, mushrooms contain many amino acids necessary for humans, and there are also antitumor substances, not counting bacteria that have a detrimental effect on tuberculosis and E. coli.

However, for all their advantages, eating mushrooms may be associated with a certain risk if you have collected mushrooms unknown to you or have processed them incorrectly and violated the shelf life. Collected and pre-processed mushrooms can be stored for no more than a day, but raw mushrooms are not recommended to be stored for more than 2-3 hours.

But, the main thing, after all, is to have a good understanding of mushrooms. Therefore, it would not be superfluous to repeat a few immutable rules:

A brief reminder to the mushroom picker

To safely eat fried mushrooms with potatoes, for example, you should be firmly confident in the mushrooms that you collected.
When in the forest picking mushrooms, do not forget the golden rule of the mushroom picker, which says: If you don't know the mushroom, don't take it! A mushroom unknown to you is not your mushroom!

Death cap differs from champignon and green russula in its white plates with a greenish tint, the absence of a mushroom smell, and a bag-like wrapping at the base of the stem. Pale toadstool is the only mushroom that is poisonous in all cases and in all types. No amount of processing can make it edible.

Satanic mushroom Unlike white, it turns pink when cut and then turns blue; oak, similar to it, turns blue immediately.

False Valuy does not have a ribbed edge, and the flesh smells like radish or horseradish.

U false assessment- greenish or brown plates and pulp with an unpleasant odor.

Poisonous pepper mushroom turns red (similar edible mushrooms turn blue, but butterfly does not change color).

Poisonous gall mushroom turns pink, white does not change color, and boletus darkens over time.

Poisonous false fox it is more brightly colored and has large red-orange plates.

Everyone without exception fly agaric species And pale toadstools the lower part of the leg has a distinct spherical shape of an onion, while (what is important to remember) the lower part of the leg is, as it were, in a bag, wrapped in a thin white film with torn edges. Such “decorations” never appear on the stems of edible mushrooms.
False mushrooms, unlike edible ones, do not have a ring on the stem, the legs are thin, sinuous, usually hollow, and the underside of the cap is greenish-gray, even dark olive.

This is a very brief reminder and cannot cover the entire spectrum of "toadstools". Therefore, the main thing is: If you don't know, don't take it!

And one more question, almost according to Shakespeare - to cook or not to cook?

Do I need to boil mushrooms before frying?

The most summer recipe - fried wild mushrooms with new potatoes!
Do you already feel the magical taste and aroma?
Are you sure that you know how to properly and safely prepare such a dish?

The main question is: is it necessary to boil mushrooms before frying them? Let's figure out exactly what trophies of a quiet hunt ended up in our kitchen.

Remember that all mushrooms spoil very quickly. Immediately after bringing any mushrooms from the forest, you need to clean them from adhering blades of grass and leaves, cut off the stems, damaged parts of the caps, worm-eaten and softened areas. Then rinse 2-2 times in cool water. It is important to remember that all mushrooms have the qualities and properties of sponges. Therefore, to prevent the mushrooms from absorbing excess liquid and, in fact, all the dirt that was on their surface, they must be washed quickly. Without soaking!

Mushrooms such as boletus (ceps), chanterelles, and saffron milk caps are known to many and are considered the most noble and proven; they are called certainly edible.
Experienced mushroom pickers believe that all of the above “noble” mushrooms do not require preliminary heat treatment before frying.
This is true, because during cooking some of the beneficial microelements are lost and the aroma of forest prey is weakened.
Indeed, without boiling noble mushrooms, there is no need to fear serious food poisoning. But it’s still worth being safe. All representatives of the mushroom kingdom are known for their ability to absorb various toxins and other substances of little use to the human body.
It is unlikely that the porcini mushrooms were collected in the reserved thicket. Today the nature and the environment are not as healthy as, say, 15-20 years ago.
Therefore, it would be a good idea to boil the mushrooms mentioned above for 10-15 minutes.

Now, let's figure it out: Do you need to boil edible and most common mushrooms before frying? Such as: boletuses, boletus, boletus, goats, moss mushrooms?
The answer is necessary. Necessarily.

Firstly, because they are unlikely to be collected in an ecologically ideal place.
Secondly, because pre-treatment allows you to destroy substances and microorganisms that are unsafe for human health. These mushrooms also need to be pre-rinsed and any adhering leaves and other forest debris removed. In addition, for boletus and boletus, you need to remove the skin from the cap. For boletus mushrooms, it is recommended to remove the flesh of the cap, where the spores are located, and the lower part of the stem.
Boil the mushrooms in a sufficient amount of water, making sure that they do not stick to the bottom or walls of the pan. Moreover, it is recommended to boil mushrooms in two waters. First cooking - the mushrooms are placed in boiling water, brought to a boil and removed from the heat after 3-5 minutes, drained through a colander.

Second: How should you cook mushrooms? Mushrooms can be poured with cold water and gradually brought to a boil, left on the fire for another 10-15 minutes. The flame of the burner should be such that the broth boils, but not too much. Remember to stir the mushrooms and skim off any foam that forms with a slotted spoon.

And finally, How to process conditionally edible mushrooms before frying - russula, milk mushrooms, violins, govorushki, serushki? Be sure to cook! This group of mushrooms is considered conditionally edible, which means it requires more attention and responsibility.
Mandatory (!) preliminary heat treatment allows you to reduce the concentration of toxic substances to a safe level and eliminate the bitterness that is inherent in some of these types of mushrooms. Conditionally edible mushrooms are recommended to be boiled before frying in at least 2 waters for 25-30 minutes. Remember that to cook conditionally edible mushrooms you will need a larger saucepan and more water (this reduces the concentration of substances that we try to get rid of during cooking).
By the way, many conditionally edible mushrooms, for example milk mushrooms, are also soaked for 10-12 hours before heat treatment.

Some housewives add salt and spices when cooking. But this can be done later during frying.
There is an opinion that if you put an onion in a pan where mushrooms are boiled and it turns blue, then there are poisonous mushrooms among them. However, onions can turn blue even from quite decent, edible mushrooms. It is much better to check the forest harvest before sending it to the pan. Not sure about a certain fungus? Don't tempt fate - throw it away!

You can cook mushrooms in a metal, or even better, in an enamel container. Never use an aluminum pan!
Remember that when cooking, the mass of mushrooms is significantly reduced.
In order for your mushrooms to turn out appetizing and golden, after cooking you need to put them in a colander and let the excess liquid drain. Otherwise, you will end up with stewed mushrooms instead of fried ones.
Tip: wild mushrooms contain a lot of aromatic substances, even after preliminary boiling there is still quite a lot of them. Therefore, when preparing mushrooms, you should not overuse spices - they can “kill” the unique taste and smell of forest gifts.

And finally: any mushrooms are a perishable product. Therefore, it is not advisable to store dishes prepared with them and subject them to secondary heat treatment (heat).

If not everyone, then very many people love mushrooms. However, their season is quite short. Therefore, thrifty connoisseurs of nature's gifts prudently dry their prey in order to feast on it until the next harvest. Knowing how to cook dried mushrooms, you can enjoy mushroom dishes even in the dead of winter. And they will be no different from those prepared from fresh product.

How to cook dried mushrooms

Drying is used in soups, main courses, and sauces. And it will be appropriate everywhere, if only you follow some simple rules.

The most basic of them: before preparing dishes from dried mushrooms, the latter need to be soaked. Different cooks call the soaking time differently. Someone insists on an hour - they say that's enough. Some people think that they should be filled with water in the evening, but they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.

The water is taken cold and poured so that even the edge of the mushroom does not protrude to the surface. It’s even better to pour too much: the mushrooms will swell.

Attention, special feature!

There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that boletus mushrooms should be soaked not in water, but in milk, and not in cold, but warm. Then the final dish will be especially aromatic, and its taste will acquire a refined tenderness.

This move can probably be applied not only to porcini mushrooms. If you are not inclined to skimp on trifles, you can try soaking any variety of mushrooms in milk. And compare with a control batch kept in water.

How long to cook dried mushrooms

After soaking, the product must be boiled. Even if your future plans include fried potatoes with mushrooms. Or even just fried mushrooms. Cooking time directly depends on the type of forest harvest and its size. It can range from 20 minutes to an hour. It’s easier to focus on the “behavior” of the mushrooms: if they sink to the bottom, then it’s time to take them out.

Note: if after soaking there is no debris left in the water and no sediment has appeared, it should be used for the broth, so it will turn out much tastier.

Just soup

There are many ways to prepare dried mushroom soup. For the basic recipe, in addition to the actual drying, potatoes, carrots and onions, you only need spices and herbs.

Mushrooms, soaked and boiled according to all the rules, are caught from the fish soup and cut if they have “grown” significantly in size during processing. Frying is done in vegetable oil: first, chopped onions are browned, then carrot cubes are added to it, and finally mushrooms. After five minutes of frying together, the vegetables are laid out in the mushroom broth, and the soup is added with salt. As soon as it boils, add chopped potatoes, and after ten minutes the fire can be turned off. You can pour it into plates after a quarter of an hour, when the dish has steeped. Serve sprinkled with chopped herbs.

Cheese soup

One of the best options for preparing mushroom soup from dried mushrooms. The main component is soaked, boiled, and crushed. The mushroom broth is salted and potato cubes are dropped into it. While it is boiling, fry the chopped onion, and later add mushrooms to it. The frying is added to the pan, and vermicelli is poured in almost immediately (it is better to take small ones). When it is almost ready (check the instructions on the package for cooking time), add processed cheese. Stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan with a lid for 5-10 minutes.

For starters - chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can use your culinary imagination and get creative. For example, treat the family to soup with forest products and chicken.

The broth is made from either a whole bird or its parts. Only the breast is not recommended: it will not be rich. To increase the dietary content, you can drain the first water and cook the soup on the second.

Mushrooms are boiled separately; If desired, you can add the broth to the broth later. The frying is prepared traditionally, from onions and carrots. There is no need to add mushrooms to them: they are cut and immediately thrown into the broth. The chicken is first pulled out of it, disassembled into pieces and returned back. All that remains is to add the frying, salt and pepper. There are no potatoes in this recipe, so the soup turns out light, although hearty thanks to the mushrooms.

Bean option

To make this soup, you need to soak both the mushrooms and beans separately. Then cook them separately as well. Chopped onions are fried in a frying pan (there should be a lot of them) with mushrooms added to them after they have acquired a “tan.” Next, the contents of the frying pan and the beans are transferred to the broth cooked in advance, and the soup is cooked for another ten minutes so that its ingredients are saturated with each other’s taste. After removing the pan from the stove, add the greens to the dish.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is incredibly tasty. This time we won’t cook the mushrooms, we’ll just soak them, cut them and fry them until golden. When soaked, there should be 250 grams of them per two-liter pan of soup.

Next step: boil four large potatoes and puree them. When it has cooled, beat in the egg, add four tablespoons of flour and make dumplings.

Step number three: fry an onion and a small carrot. Each housewife decides individually whether to cut or grate the root vegetable.

Fourth stage: sort out a third of a glass of buckwheat and dry-fry it a little.

At the last stage of preparation, all preparations need to be collected into a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and lunch is ready.

Delicacy soup

Traditional first courses, even varied ones, become boring over time. If you want something hot and liquid, but are already tired of the “standard”, try making a light and unusual soup using this recipe.

It is better to take dried mushrooms either porcini or a set of different ones, so to speak, a mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because besides them there will be practically nothing else in the soup. At the same time, a strong broth is cooked. Beef is recommended, but experiments are not prohibited. The main component is put into the base, and the broth boils for some time along with the mushrooms to absorb their aroma. When the result satisfies the cook, a dessert spoon of wine is poured into the pan and a small spoon of sugar is added. At the same stage, the soup is salted and peppered, and you need to add a little more pepper than you are used to. Beat eggs well in a bowl, at the rate of two eggs per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with plenty of greens and sour cream. Wine will give the dish an elegant tartness, and sugar will add piquancy.

How about frying?

That we are all about soups and soups. Since it’s no secret to us how to cook dried mushrooms, it’s time to remember the second courses. Mushrooms fried with onions will be an excellent side dish for meat and poultry. To do this, the soaked dried meat needs to be boiled, but less time is allocated for this stage - about ten minutes after boiling. Then the mushrooms are strained out of the liquid as much as possible - just enough time to cut the onion into half rings.

Now you need to melt the butter in a frying pan - it is ideal for realizing your idea. Onion chips are first fried on it, and after it is browned, strained mushrooms are fried. It is necessary to fry with intense stirring, since butter has less resistance to sticking than vegetable oil. At the very end, the mushrooms are salted, peppered and flavored with selected spices.

Don’t deprive yourself of gastronomic pleasure because it’s “out of season,” since cooking dried mushrooms is no more difficult than fresh ones.

The main difference in preparing dishes from dried mushrooms with potatoes from the same dishes with fresh forest products is that the dried mushroom preparations must first be soaked in cold or warm water for at least half an hour. At this time, start preparing other ingredients. After 30 minutes, you can cook dry mushrooms with potatoes, as indicated in the recipe you like.

Ingredients:

• Jacket potatoes - 7 pieces
• Boiled egg - 3 pieces
• Pickled cucumbers - 5 pieces
• Green onions - 50 grams
• Dried champignons - 250 grams
• Sour cream - 50 grams
• Cream or natural yoghurt - 50 grams
• Wine vinegar - 1 tbsp. spoon
• Vegetable oil - 2 tbsp. spoons
• Salt - To taste
• Ground black pepper - To taste

To begin, peel the jacket potatoes, cut into medium pieces and fry in oil in a frying pan for three minutes. Salt and pepper the potatoes and place them in a salad bowl.

Boil the eggs hard in advance. Slice them together with cucumbers and add to the salad.

Make the dressing: mix vinegar, cream, sour cream, pepper and salt.

Season the salad with potatoes and dried mushrooms prepared according to this recipe with sauce, mix and serve.

Dried mushroom sauces

Mushroom sauce for potato and cereal dishes

• 50 g dried mushrooms,
• 100 g butter,
• 300 g onions,
• 1 liter of mushroom broth,
• 4 teaspoons wheat flour,
• salt to taste.

Before preparing a sauce from dried mushrooms for potatoes or cereal dishes, the mushrooms need to be washed, soaked, boiled, separated from the broth, chopped and fried with finely chopped onions. Sauté the flour until red and add it hot to the mushroom broth, stirring continuously. Add salt to the broth, boil for 7-10 minutes, then combine with fried mushrooms.

Serve this delicious sauce with potato casserole, potato cutlets and other potato and cereal dishes.

Potato cutlets with mushroom sauce

• 30 g dried mushrooms,
• Wheat flour,
• butter,
• onion,
• salt to taste.

For potato cutlets: 600 g potatoes, 1 egg (yolk), 20 g vegetable fat for frying, salt to taste. Chop the boiled dried mushrooms with a knife, add flour and butter, fry until light brown, dilute with mushroom broth, boil for 15–20 minutes, add fried onions, add salt, bring to a boil and pour the prepared sauce over the cutlets before serving. Preparation of cutlets: grind boiled potatoes in a meat grinder, add yolk, mix; Make cutlets, roll in breadcrumbs, fry and put in the oven for 10 minutes.

Soups with dried mushrooms and potatoes

Dried oyster mushroom soup

• Water – 2 l;
• Dried oyster mushroom – 60 g;
• Potatoes – 500 g;
• Carrots, onions – 1 pc.;
• Garlic – 1 clove;
• Bay leaf – 2 pcs.;
• Salt pepper;
• Sour cream and fresh herbs - for serving.

It is necessary to soak dried oyster mushrooms in boiling water in advance. For the volume of mushrooms indicated in the recipe, 1 tbsp will be enough. liquids.

After 1.5 hours, put a pan of water on the stove and wait until it boils. Then we throw our mushrooms into the pan along with the liquid in which they were soaked and boil for 25 minutes.

Meanwhile, peel and cut the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.

Add the potatoes and carrots to the mushrooms and cook until almost done.

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

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

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

Mushroom soup with zucchini

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

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

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

Recipes for potatoes with dry mushrooms in the oven

Potatoes with mushrooms

• Potatoes 1 ½ kg
• dried mushrooms 150 g
• garlic 3 cloves
• vegetable oil 4 tbsp. l.
• butter 1 tbsp. l.
• Provençal herbs 1 tbsp. l.
• dry marjoram 1 tsp.
• freshly ground black pepper 1 pinch
• sea ​​salt 1 tsp.

Preheat the oven to 190°C.

Pour a liter of boiling water over the mushrooms and leave for 20 minutes.

Wash the potatoes thoroughly (preferably with a brush) and cut into slices 5 mm thick.

Peel the garlic and chop finely. Heat 2 tbsp in a large frying pan. spoons of vegetable and 1 tbsp. spoon of butter and fry the garlic until transparent.

Place the potatoes in the pan and fry for 5-7 minutes.

Add the mushrooms to the potatoes and after 1-2 minutes pour in the broth. Simmer for 10-12 minutes covered.

Make a dressing by grinding marjoram, Provençal herbs, salt, pepper and the remaining vegetable oil in a mortar.

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

Bake this delicious potato dish with dry mushrooms in a preheated oven for 15 minutes.

Dried mushrooms baked with potatoes

Compound:

• 100 g dried mushrooms
• 6 medium potatoes
• 2 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, decorate a dish of potatoes with dried mushrooms, baked in the oven, with chopped herbs.

Recipes for fried potatoes with dried mushrooms in a frying pan

Dried porcini mushrooms Stroganoff style

• 40 g dried porcini mushrooms,
• 1 glass of milk,
• 40 g butter,
• 1 tablespoon sour cream,
• half a kilo of potatoes,
• 1 onion,
• 1 teaspoon tomato or 1 tablespoon hot tomato sauce,
• 1 teaspoon wheat flour,
• parsley or dill,
• salt to taste.

Wash the potatoes in advance and cut into strips. Before frying potatoes with dried mushrooms, put the frying pan on the fire and pour in vegetable oil. Fry the potatoes.

To prepare fried potatoes according to this recipe, you need to sort out the dried mushrooms, rinse them well, soak them in hot boiled milk and let them swell.

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

Add the tomato, preheated with oil, sour cream and sautéed, finely chopped onion, salt, stir and heat again.

Serve hot, sprinkled with finely chopped parsley or dill, with fried potatoes and fresh vegetable salad.

How to fry dry porcini mushrooms with potatoes

Mushrooms with fried potatoes and onions

• 700 g potatoes
• dry porcini mushrooms
• 3 medium onions
• vegetable oil
• 25 g butter
• pepper
• thyme (thyme)

Before frying dry mushrooms with potatoes, you need to cut the onion into rings (half rings). Fry in vegetable oil for 5 minutes. Place the onions on a separate plate. Soak dry whites in hot water for half an hour in advance. Fry in vegetable oil with salt, pepper and thyme for 3 minutes. Place the mushrooms on a separate plate.

Coarsely chop the potatoes and fry in vegetable oil until golden brown. Add onions and mushrooms, and pieces of butter. Warm everything together for 1-2 minutes. Salt and pepper fried potatoes in a frying pan with dried mushrooms to taste.

Recipes for fried and stewed potatoes with dried mushrooms in a slow cooker

Fried potatoes with dried mushrooms in a slow cooker

• Potatoes – 56 pcs;
• Onion 2 pcs;
• Dried mushrooms – 150 g;
• Sunflower oil;
• Salt – 1 teaspoon;
• Marjoram – ½ teaspoon.

Peel potatoes and onions. Before you start cooking fried potatoes, you need to rinse the dried mushrooms. Fill with filtered water and leave for 1.5 hours. Then drain the water, add new water, add salt and let it boil; after boiling, cook for 20 minutes.

To prepare potatoes with dried mushrooms according to this recipe, pour sunflower oil into the multicooker bowl and add chopped onions.

Using the control buttons, set the FRY program and cooking time to 35 minutes and press the START button.

Fry the onion for 5 minutes, then add the boiled mushrooms and fry for another 5 minutes, stirring everything periodically. After this, add chopped potatoes, marjoram and salt. Stir and cook for the remaining time. Periodically open the lid and mix our potatoes with mushrooms so as not to burn.

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

The result was very tasty and appetizing fried potatoes with dried mushrooms, cooked in a slow cooker.

Young fried potatoes with dry mushrooms in a slow cooker

• young medium-sized potatoes – 1 kg;
• dried mushrooms – 100 g;
• butter – 50 g;
• salt - to taste;
• fresh dill - 1 bunch.

For this dish, it is better to choose the smallest new potatoes you can find - this way they will fry faster and will look much more interesting. The size of the tubers should be no larger than a walnut. To ensure they fry simultaneously and evenly, select potatoes of approximately the same size. The advantage of such small potatoes is that they are usually the cheapest if bought at the market.

To peel these small new potatoes, place them in a large saucepan, add a couple of handfuls of coarse table salt or sea salt, cover with a lid and shake well. After 5 minutes of these exercises, you will get completely clean and neat tubers, which all you have to do is rinse them from dirt and salt.

To cook potatoes with dry mushrooms in a slow cooker, place the washed potatoes in a bowl, fill with water and bring to a boil on the “Cooking” program.

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

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

Heat the butter in a multicooker on the “Fry” program and fry the new potatoes until golden brown. To do this, try to turn the tubers over less often and as carefully as possible. Add fried mushrooms.

In 3 min. Add salt to taste until done.

Serve delicious fried potatoes with dry mushrooms cooked in a slow cooker, sprinkled generously with dill.

Stewed potatoes with dried mushrooms in a slow cooker

To prepare the dish you will need:

• Potatoes – 78 pcs;
• Dried mushrooms – 150 g;
• Mayonnaise sauce with sour cream – 150 g;
• Sunflower oil;
• Salt – 1 teaspoon;
• Bay leaf – 1 piece;
• Black peppercorns – 4 pcs.

Initially, we need to rinse our dried mushrooms and soak for 2 hours. After this, let it boil for 20 minutes. When the mushrooms are ready, take out the multicooker, pour a small amount of sunflower oil into its bowl and add the boiled mushrooms.

We connect the multicooker to the mains and use the control buttons to set the fry function, cooking time is 8 minutes. Press the start button.

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

Add mayonnaise sauce with sour cream and mix.

Set the mode to simmer, cooking time - 1 hour. Press the start button.

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

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

How to cook potatoes and dry mushrooms in a slow cooker (with video)

• Dry porcini mushrooms - 60 g
• Potatoes - 1 kg
• Onions - 2 medium sized heads
• Vegetable oil - 1 tbsp. l.
• Ghee butter - 1 tbsp. l.
• Salt - to taste or 3 pinches
• Spices for mushroom dishes - as desired and to taste

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

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

Set the appliance to “quenching” mode and cook for 40 minutes. Ready!

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

Recipes for stewed potatoes with meat and dry mushrooms

Potatoes stewed with dried oyster mushrooms

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

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

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

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

Heat the oil in a deep frying pan, add the onion and “gild” it.

Using a slotted spoon, transfer the mushrooms from the pan into the frying pan and continue frying with the onions for about 10 minutes.

Separately, mix tomato, sour cream, crushed garlic and spices with the broth. Mix and send to stew with mushrooms. Cut the boiled meat into small pieces and add to the mushrooms.

In a separate frying pan, fry the potatoes until golden brown (7-10 minutes), and then transfer to the mushrooms.

We continue to simmer everything together under a closed lid over low heat for another 15 minutes. At the end, sprinkle the stewed potatoes with dried mushrooms prepared according to this recipe with herbs.

How to cook stewed potatoes with dry mushrooms

Potatoes stewed with mushrooms

Ingredients:

• Potatoes - 1 Kilogram
• Dried mushrooms - 300 grams
• Onions - 1 piece
• Butter - 20 grams
• Salt, pepper - To taste
• Water - 500 Milliliters

Cut the peeled young potatoes into cubes.

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

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

As it cooks, the water will boil down and there will be almost no water left in the potatoes. Add mushroom fry to the finished potatoes and simmer everything together for 10 minutes. Add butter. Serve the stewed potatoes with dry mushrooms hot.

Mushrooms stewed with potatoes

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

Before preparing dry mushrooms with potatoes, the fruits of the forest must be cleaned, rinsed and left for 5-6 minutes. put in boiling water. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour over oil. Add tomato puree, salt, pepper, and bay leaf to the same pan. Place the frying pan on medium heat and simmer for a little (7-10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid. Simmer until all products are fully cooked. When serving, sprinkle with herbs.

Recipe for stewed potatoes with dried mushrooms and meat broth

Yellow chanterelles, pale chanterelles, stewed in meat broth with potatoes

Ingredients.

• 500 g dried chanterelles,
• 3 tbsp. spoons of butter,
• 2-3 tbsp. spoons of meat broth,
• salt,
• chopped greens.

Dried chanterelles are pale and peeled, cut into pieces, put into a pan with heated oil, add meat broth, cover and simmer for about 30 minutes. Chop the potatoes to your liking and throw them into the pan. Simmer potatoes with mushrooms for about 30 minutes. When serving stewed potatoes with dried mushrooms in meat broth, sprinkle with chopped herbs.

How to stew potatoes with dried mushrooms in a pot

Fried fish and potatoes in a pot

For 6 pcs.

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

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

Finely chop the pre-soaked dried mushrooms and fry with onions.

Cut the peeled potatoes into cubes and lightly fry.

Place potatoes, fried fish, mushrooms, onions in layers in a pot, and potatoes again on top. Pour in oil and fish broth, add salt to taste and simmer in the oven until cooked.

When serving potatoes with dried mushrooms cooked in a pot, sprinkle with finely chopped herbs.

Potatoes baked with mushrooms and cream

You will need:

• 1 kg of potatoes;
• 250 dried forest mushrooms;
• 1 onion;
• 100 g Emmental cheese;
• 10 g butter;
• 1 tbsp. medium fat sour cream;
• 1 tbsp. milk;
• vegetable oil;
• salt and freshly ground black pepper;
• a pinch of nutmeg.

Peel the onion and chop into cubes. Wash the mushrooms and cut into slices. Heat vegetable oil in a frying pan and fry the onion in it for 45 minutes. Add to onions

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

Prepare the sauce separately. Mix sour cream and milk, salt, pepper and add nutmeg. Grease baking pots with butter, place potatoes and mushrooms in them in layers, pour sauce over each layer. Grate the cheese on a coarse grater and sprinkle it over the top layer of potatoes in each pot. Preheat the oven to 180°C and place the pots in it for 2530 minutes. You can check the readiness of the potatoes using a fork; the potatoes should become soft. Serve the dish directly in the pots.

Potatoes with dried mushrooms and bacon in the oven

You will need:

• 500 g of new potatoes;
• 300 g assorted dried (forest) mushrooms;
• 150 g bacon;
• 6 cloves of garlic;
• 2 tbsp. duck fat;
• 1 leg;
• 1 small onion;
• Bay leaf;
• 2 tbsp. olive oil;
• a bunch of green onions;
• salt and freshly ground black pepper.

Cook the broth in which the stew will be stewed. Place the leg into a pan of cold water without removing the skin. Peel the onion, cut it in half and add it there, along with the bay leaf. Salt the future broth. Place the pan on the fire and bring the water to a boil. Boil the broth for 40 minutes, periodically skimming off the foam. You can use the finished soup immediately or freeze it and save it for later.

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

Wash the mushrooms, separate the stems from the caps, cut the largest caps into 24 pieces.

Chop the bacon into cubes. Peel the garlic and chop it very finely. First add the mushrooms to the pan, then the garlic. Cook for no more than 5 minutes. Fry the bacon separately.

Grease the pots with vegetable oil, place potatoes on the bottom, mushrooms on top, then another layer of potatoes and pork. Pour the broth into the pots in which the stew will be stewed. Season with salt and pepper. Preheat the oven to 180 degrees and bake for 20 minutes until the potatoes are cooked. When serving, sprinkle the potatoes stewed with meat and dry mushrooms and chopped green onions.

Roast recipe with dried mushrooms and potatoes

• Dried chanterelles – 100 g
• Potatoes – 1 kg.
• Carrots – 1 pc.
• Onion – 1 pc.
• Pepper
• Bay leaf
• Oil for frying

First of all, pour hot water over the chanterelles to soften them (this will take about 20 minutes).

Coarsely chop the onion. Grate the carrots on a medium grater.

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

The mushrooms need to be browned until golden brown.

Add onion to the pan and stir.

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

Meanwhile, peel the potatoes, cut into pieces and place them in a saucepan in which the roast will be cooked.