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Potatoes with dried mushrooms

Author
Cookinero 14 Apr 2025
5070
Potatoes with dried mushrooms

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

Potatoes with dried mushrooms

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

Potatoes with dried mushrooms

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

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.
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.
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.
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.
For a low-carb version, try substituting cauliflower florets or turnips for the potatoes. Adjust baking time as these may cook faster than potatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly heated.
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.
This pairs well with a crisp green salad, roasted vegetables, or crusty bread. For a heartier meal, serve alongside grilled chicken or fish.
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.
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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