Fried porcini mushrooms with potatoes: recipes

Fried potatoes with porcini mushrooms is a dish suitable for both a family dinner and for treating friends. Boletus mushrooms are famous for their exquisite taste and pleasant aroma, contain a large amount of protein, are well absorbed and saturate the body with useful substances. They are ideal for appetizers, first and second courses. And when combined with fried potatoes, they become even tastier.

How to fry porcini mushrooms with potatoes

The best ingredient for the dish is fresh mushrooms, personally collected in the forest. But if you don’t have time for a walk in the forest, or the picking season has passed, you can take dried or frozen fruit bodies, or buy fresh ones. It is necessary to choose specimens that are not too large, elastic, pleasantly smelling, without damage, dust or worms.

To prepare fried potatoes with porcini mushrooms, you should prepare them in advance:

1. Remove forest debris and rinse.
2. Go through and throw away old and damaged copies.
3. Cut off the lower parts of the stems, divide large fruiting bodies into parts.
4. Place in salted water, leave for about half an hour, and rinse.
5. Pre-cooking is an optional preparation step, since boletus mushrooms are completely edible. You can boil them for 15 minutes.

Recipes for fried potatoes with porcini mushrooms

Skilled housewives know at least a dozen recipes for porcini mushrooms with fried potatoes. This combination of products always turns out fragrant and juicy.

Fried potatoes with porcini mushrooms and onions

Collecting boletus mushrooms in the forest or buying them is not enough. It is important to know how to cook them correctly. It is necessary to clean the fruiting bodies only in those places where they come into contact with the ground, in the lower part of the stem. The hat should not be touched. To fry potatoes with porcini mushrooms and onions, you will need:

• potatoes – 500 g;
• boletus - 500 g;
• onions – 1 pc.;
• garlic – 3 cloves;
• frying oil;
• salt;
• allspice;
• fresh herbs (a bunch of dill).

How to cook:

1. Cut the potatoes into strips.
2. Cut the onion into half rings.
3. Chop the garlic.
4. Lightly simmer the onion and garlic in a frying pan over moderate heat, and after 3-5 minutes transfer them to a plate. The fragrant oil will remain in the pan.
5. Add potatoes and fry until browned. Then increase the heat and, without covering with a lid, leave until golden brown crusts form.
6. At the end of frying, pepper and salt the potatoes, turn the heat to minimum, cover the pan with a lid and leave until cooked for 5-10 minutes.
7. Peel the porcini mushrooms and cut into medium-sized pieces.
8. Take another bowl, fry the mushrooms for about 5 minutes, then pour in vegetable oil and leave on the fire for another 15 minutes.
9. Transfer the fried mushroom mixture and onions and garlic to the root vegetables, add chopped herbs, pepper and salt again. Mix all.
10. Simmer the dish with seasonings for 7-10 minutes under the lid.
11. Serve hot porcini mushrooms with potatoes, fried in a frying pan.

The finished dish is sprinkled with fresh herbs

Stewed potatoes with porcini mushrooms

Stewed potatoes are a very satisfying dish. You can cook it both in summer and winter, if you stock up on boletus mushrooms in the freezer in time.

Ingredients:

• porcini mushrooms – 300 g;
• potatoes – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• bay leaf – 3 pcs.;
• vegetable oil for frying;
• salt and pepper to taste.

Cooking steps:

1. Place the mushroom mass into the pan.
2. At this time, prepare the vegetables: cut the onion into half rings, and grate the carrots. Transfer to boletus mushrooms.
3. Take root vegetables and cut them into medium-sized cubes. Count the time for frying vegetables; it should be 5 minutes. Then add potatoes to the pan.
4. Season with pepper and bay leaf, salt to taste.
5. Pour hot water in such quantity so that it is flush with the potatoes. Mix everything and cover the pan with a lid.
6. The contents are brought to a boil, after which the heat is reduced and the potatoes are left to simmer for half an hour. Serve hot.

Frozen boletus mushrooms are first defrosted and the liquid is allowed to drain.

Porcini mushroom roast with potatoes

One of the traditional recipes for preparing porcini mushrooms fried with potatoes is zharekha. Various wild mushrooms are suitable for this dish. But some of the most delicious are white ones.

For roasting you need:

• potatoes – 1.5 kg;
• mushrooms – 1 kg;
• onion – 3 heads;
• vegetable oil – 100 g;
• sour cream – 400 g;
• a bunch of fresh dill;
• a bunch of parsley;
• salt to taste.

How to cook:

1. Wash, peel and cut the fruiting bodies.
2. Boil in salted water for a quarter of an hour. When ready, drain in a colander to remove excess liquid.
3. Peel the potatoes and cut into cubes. Place on a frying pan and cook over moderate heat for 20 minutes.
4. Cut the onion into cubes and simmer until golden brown, add to the potatoes.
5. Grind the whites and mix with vegetables. Season with salt and pepper. Continue frying. Remove from heat after 5 minutes.

You can serve the roast with sour cream

Roast porcini mushrooms with potatoes

It’s hard to imagine a more satisfying meal than delicious fried potatoes with porcini mushrooms and tender pieces of chicken. Preparation takes no more than an hour.

Products:

• boletus - 300 g;
• chicken fillet – 200 g;
• boiled potatoes – 5-6 pcs.;
• sour cream – 100 g;
• onion – 1 pc.;
• nutmeg - a pinch;
• frying oil;
• a bunch of fresh herbs;
• pepper and salt to taste.

Actions:

1. Place the peeled mushrooms in a heated frying pan and leave to fry until tender.
2. Grind the chicken fillet, the pieces should be small. Transfer to a bowl with fried mushroom mixture.
3. Add the onion, previously chopped into strips.
4. Cut potatoes. Fry all products together.
5. Pour in sour cream, season with pepper and nutmeg, and salt. After 10-15 minutes the dish is ready.

It is advisable to cook the dish covered

Fried porcini mushrooms with potatoes, onions and chicken

The recipe for frying porcini mushrooms with potatoes is not dietary. But if you want, you can reduce the number of calories in the dish. To do this, meat should be chosen without skin and bones.

Full list of ingredients:

• chicken fillet – 200 g;
• potatoes – 5 pcs.;
• porcini mushrooms – 250 g;
• large onion – 1 pc.;
• frying oil;
• ground black pepper;
• salt.

Cooking steps:

1. Wash and peel vegetables and mushrooms.
2. Simmer finely chopped onion in a preheated frying pan.
3. Cut the white fruiting bodies into small pieces and add to the onion.
4. Also divide the fillet into small pieces, immediately add salt and pepper, and then place in a frying pan.
5. Fry everything together, stirring.
6. Cut the potatoes into cubes. Place on top of meat and vegetables. Cover with a lid and reduce heat.
7. Simmer for 20-25 minutes. At this time, salt the potatoes.

Serve with fresh herbs, such as green onions

Fried potatoes with frozen porcini mushrooms

For the potato dish, the boletus mushrooms must be defrosted in advance at room temperature. If time is limited, you can use a microwave oven. The remaining ingredients do not require pre-processing.

Ingredients:

• potatoes – 5 pcs.;
• frozen white – 250 g;
• half an onion;
• vegetable oil for frying;
• pepper and salt to taste.

Step by step recipe:

1. Cut large fruiting bodies into several parts.
2. Heat oil in a frying pan. Add mushroom mixture and fry over medium heat, stirring.
3. At the same time, wash and peel the potatoes and cut into cubes.
4. Add them to the pan. Mix the contents.
5. Finely chop half the onion and add to the potatoes.
6. Season immediately with ground pepper and salt.
7. Fry until done, about 20 minutes, tasting.Add salt and spices if necessary. The dish is ready.

Serving a side dish can be sophisticated

Fried potatoes with dried porcini mushrooms

To fry porcini mushrooms with potatoes, you can use not only fresh or frozen specimens, but also dried ones. But you should choose pink potatoes or any variety whose tubers do not fall apart during heat treatment.

List of ingredients:

• potatoes – 7 pcs.;
• dried white – 300 g;
• one onion;
• garlic – 3 cloves;
• several sprigs of dill and parsley;
• salt;
• odorless frying oil.

How to cook:

1. Pour cold water over the dried mushrooms and leave for an hour.
2. Peel the root vegetables.
3. Cut the potato tubers into strips, the onion into half rings. Chop the garlic and herbs.
4. Heat oil in a frying pan. First, fry the onion for 7 minutes. Transfer it to a bowl.
5. Leaving the oil in the pan, fry the potatoes in it over moderate heat. Frying time is a quarter of an hour.
6. Add whites and stir. Salt and pepper. Cook for 7-10 minutes covered. Remove from heat.
7. Sprinkle with herbs. Cover the pan with a lid and let the dish simmer for a few minutes.

Serve with fresh vegetable salad

Calorie content of fried potatoes with porcini mushrooms

A dish prepared according to a classic recipe in vegetable oil contains 122 kcal per 100 g. For those who watch their diet and limit their daily caloric intake, there are ways to reduce this figure. For example, during the frying stage, you can add a little low-fat sour cream to the potatoes.This allows you to reduce the amount of vegetable oil in the frying pan, and, therefore, reduce the calorie content to 80 kcal per 100 g.

Conclusion

Fried potatoes with porcini mushrooms is a traditional dish, without which it is impossible to imagine national Russian cuisine. It tastes best from fresh boletus, just brought from the forest. But you shouldn’t give it up in winter either: use dried, frozen or even salted mushrooms.

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