Pan-Fried Potatoes with Dried Mushrooms
A simple and flavorful skillet dinner made with potatoes and dried mushrooms. Onions and garlic add extra aroma, while sour cream, ketchup or another favorite sauce makes a great accompaniment.
Updated : 02 October, 2026
Easy
More than 1 hour.
Ingredients
50 grams
Dried mushrooms
5
Potato
1
Onion
2
Garlic
20 grams
Vegetable oil
to taste
Greens
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use any dried mushrooms; the original recipe uses dried birch boletes and porcini mushrooms. Young potatoes work especially well because they cook quickly. If using regular potatoes, peel and cut them, then blanch them briefly beforehand.
Step 2
Pour boiling water over the dried mushrooms and leave them to soak for 3–4 hours. If convenient, you can leave them to soak overnight.
Step 3
Rinse the soaked mushrooms thoroughly to remove any sand and transfer them to a saucepan. Cover with water, bring to a boil, add a little salt and simmer over low heat for 25–30 minutes.
Step 4
Drain the mushrooms and rinse them briefly with cold water.
Step 5
Scrub the young potatoes clean and cut each one lengthwise into 4 wedges. Heat a frying pan, add a little vegetable oil and fry the potatoes over fairly high heat until golden on the outside.
Step 6
Peel the onion and cut it into half-rings. Add it to the potatoes and cook everything together over low heat for 1–2 minutes, until the onion begins to soften and turn translucent.
Step 7
Add the prepared mushrooms to the pan and mix. Season with salt and ground black pepper to taste. Fry the potatoes and mushrooms over low heat for approximately 15 minutes, stirring occasionally to prevent burning. A couple of minutes before they are ready, add the pressed garlic.
Step 8
Serve the fried potatoes with dried mushrooms hot. If desired, stir in some sour cream a few minutes before the end of cooking or serve it separately alongside the finished dish.
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