Potatoes with dried mushrooms

Name: Potatoes with dried mushrooms
Total time: 3 h
Yield: 5
Cuisine: Russian
Ingredients: Potatoes - 2000 g; Carrots - 240 g; Dried porcini mushrooms - 150 g; Olive oil - 120 g; Soy sauce - 56 g; Water (boiling water) - 200 g

Cookinero 14 Apr 2025

5980

Potatoes with mushrooms in the oven. Some mushroom pickers believe that any mushroom is suitable for drying. But in fact, some species develop an unpleasant bitterness after this procedure. It is best to cook porcini mushrooms, champignons, butter mushrooms, honey mushrooms and saffron milk caps for the winter.

How to cook Potatoes with dried mushrooms

Step 1

Make a frying. Pour olive oil into a frying pan and heat it. Add mushrooms, carrots. Fry them on medium heat for 2 minutes. Sprinkle with spices, close the lid and simmer for another 2 minutes.

Step 2

Cook potatoes with mushrooms in the oven. Mix the frying with potatoes. Add soy sauce, salt and a glass of boiling water. Transfer everything to a baking dish and put it in an oven preheated to 200 ˚C for 30 minutes.

Potatoes with dried mushrooms - FAQ About Ingredients, Baking Time and Storage

Can I use fresh mushrooms instead of dried mushrooms in this recipe?

Yes, you can use fresh mushrooms. Replace the dried mushrooms with an equal weight of fresh ones, but skip the rehydrating step and adjust cooking time as fresh mushrooms release more moisture.

How can I make this recipe vegan?

To make it vegan, ensure your soy sauce is vegan-friendly (some contain fish products). You can also substitute olive oil for any other plant-based oil if preferred.

What type of potatoes work best for this dish?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well during baking. Avoid starchy varieties like Russets, as they may become too mushy.

Can I prepare this dish ahead of time and reheat it later?

Yes, you can assemble the dish ahead and refrigerate for up to 24 hours before baking. Reheat covered in a 350°F oven until warmed through, about 15-20 minutes.

Is there a low-carb alternative to potatoes in this recipe?

For a low-carb version, try substituting cauliflower florets or turnips for the potatoes. Adjust baking time as these may cook faster than potatoes.

How should I store leftovers, and how long will they keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly heated.

Can I freeze this dish after baking?

Yes, this dish freezes well. Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.

What can I serve with this potato and mushroom dish?

This pairs well with a crisp green salad, roasted vegetables, or crusty bread. For a heartier meal, serve alongside grilled chicken or fish.

My dish seems dry after baking. What can I do?

If the dish appears dry, add a splash of vegetable broth or water before reheating. Cover with foil to prevent further moisture loss during reheating.

Can I make this recipe in a slow cooker instead of the oven?

Yes, you can adapt it for a slow cooker. Combine all ingredients and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.

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