Shiitake and Potato Sour Cream Bake

Shiitake and sour cream are a perfect match! The aroma of Shiitake enhances the potatoes' flavor. The aroma of the dill is wonderful, and it goes well with white wine.

Ingredients (2 servings)

  • 5g Dried Shiitake mushrooms
  • 1/4 (65g) Onion
  • 2 (280g) Potatoes
  • 4 Tbsp Sour cream
  • 1 Tbsp Shiitake soaking water
  • 1/4 tsp (or a little more) Salt
  • A pinch of Pepper
  • 2 Tbsp (Panko) breadcrumbs
  • A pinch of Dried dill, if available (if not, dried parsley will do fine)
  • 1 Tbsp Olive oil


Rehydrate the dried Shiitake and slice. Finely chop the onion.
Boil and mash the potatoes.
Stir fry 1. in the olive oil until soft, then add half the salt, the sour cream and the Shiitake rehydrating liquid, and mix well.
Season with the pepper and the remaining salt.
Put 4. in a heat-resistant dish containing 2. and sprinkle the breadcrumbs and dill on top. Bake in an oven at 230 degrees Celsius for ten minutes or a little more until a grilled color starts to appear.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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