Dried Porcini mushrooms and potatoes go perfectly together in this dish!

This typically Calabrian combination can be served alongside a burger (meat or veggie) or a frittata as a hearty side dish.

Ingredients for 2 people

50g dried porcini mushrooms

400g potatoes

1 clove of garlic

4 tbsps extra virgin olive oil



Sprig of rosemary


Soak the dried porcini mushrooms in warm water for 20-30 minutes.

Peel the potatoes and cut into cubes, boil them in salted water for just a couple of minutes, then drain.

In a non-stick frying pan gently saute’ the garlic clove in the olive oil. Add the potatoes.

Fry for a few minutes and then add the dried Porcini mushrooms.

Mix together well, add salt and cover. Cook over low heat for about 30 minutes, stirring occasionally to make sure that they do not stick to the pan.

Season with salt and pepper, sprinkle with rosemary, remove the garlic and serve.

If you love  dried Porcini mushrooms, why not check out our recipe for Porcini mushroom and tomato Sauce.