You will need
    • 100 grams of any dried mushrooms;
    • 1 liter of water or milk for soaking;
    • 2-3 tablespoons of sour cream;
    • 2-3 tablespoons of vegetable oil;
    • 1 egg;
    • breadcrumbs;
    • 4-5 medium size potatoes;
    • 1 medium size onion;
    • salt;
    • pepper.
Usually during storage of dried mushrooms become dusty, so first wash them well in warm water. Then soak the mushrooms in cold water. Mushrooms of small size mushrooms, sliced in small pieces should be soaked in for 2-3 hours, mushrooms large size within 6-8 hours.
Boil mushrooms in the same water where they soaked for 30 minutes. Drain the liquid and dry the mushrooms. The broth left after boiling the mushrooms can then be used to make a soup or sauce.
Prepare boiled dried mushrooms in one of the following recipes.

Fried dried mushrooms in sour cream. Cut mushrooms in small cubes or strips and fry them in a small amount of vegetable oil for 10 minutes. Salt the mushrooms, add 2-3 tablespoons of sour cream and fry for 3-5 minutes.
Roasted Portabello mushrooms, breaded. Large dried mushrooms dipped in beaten egg, then roll them in breadcrumbs to which you have added salt and pepper. Fry the mushrooms on high heat in small amount of vegetable oil until they are covered by a ruddy crust.
Potatoes with dried mushrooms. Fry in vegetable oil for 3-5 minutes, cut into small pieces dried mushrooms together with a roughly chopped onion. Add the mushrooms to the onions and sliced potatoes, all mix thoroughly, cover skillet, and simmer the dish over low heat, stirring occasionally, until potato softens. Then, salt mushrooms and potatoes to taste and sacarifice them on high heat until Golden brown.