A dietary, lean, vegetarian dish - potatoes with dried porcini mushrooms in the oven. Read how to cook it in this step-by-step recipe with a photo. Video recipe.
Do you want to host a warm and homely welcome? Prepare dishes in pots. Such utensils create a magical image of the meal and endow the dishes with excellent taste. In addition, food in pots is tasty, aromatic and healthy. This is especially true for potatoes with dried mushrooms. In this recipe, I propose to cook potatoes with dried porcini mushrooms in the oven in pots.
The difference between dishes made from dried mushrooms and dishes with fresh gifts of the forest lies in the fact that the dried workpiece must be soaked in water beforehand. At this time, you can start preparing other ingredients. It is also worth noting the benefits of this dish. Since fresh mushrooms are usually pre-roasted, which I do not do with dry specimens. This makes the dish a dietary and lean one. Therefore, it can be consumed without fear of extra calories. It is also a vegetarian dish and is perfect for the time of Lent, when you should refrain from meat products.
- Caloric content per 100 g - 35 kcal.
- Servings - 1
- Cooking time - 50 minutes
Ingredients:
- Dried porcini mushrooms - 20 g
- Ground black pepper - a pinch
- Potatoes - 1 pc. (large)
- Any spices and spices to taste
- Garlic - 1 clove
- Onion - 0.5 pcs.
- Sour cream or mayonnaise - 1 tsp (not necessary)
- Salt - 0.5 tsp
Step by step cooking potatoes with dried porcini mushrooms in the oven, recipe with photo:
1. Pour porcini mushrooms with water and leave to swell. If you use warm water, soak the mushrooms for 30 minutes, cold - 1.5 hours.
2. Meanwhile, peel the potatoes, wash and cut into cubes. Also chop the peeled onions in half rings and finely chop the clove of garlic.
3. Place chopped onions, chopped garlic and potatoes in the pots. Season them with salt and ground pepper. Top with sour cream or mayonnaise, if desired. You can also add all kinds of spices and herbs.
4. Carefully remove the soaked mushrooms from the brine with a slotted spoon and transfer to pots. If they are large, then cut into smaller pieces. Do not pour the brine in which the mushrooms were soaked, but pour into the pots through a fine strainer or cheesecloth. If it is not enough, top up with drinking water. Cover the pots with a lid and send to the oven. Turn on 180 degrees and cook for 30 minutes. Then turn off the oven, but do not take out the pots, but leave to rise for 15 minutes.
See also a video recipe on how to cook potatoes with dried mushrooms.
