Any housewife can make soup from dried mushrooms, but often the scope of such an excellent product as dried mushrooms is limited to this. Meanwhile, wonderful sauces, delicious side dishes, and delicious snacks are prepared from them. Below are some interesting recipes as an example.
989. Mushroom hodgepodge with dried and salted mushrooms
1.5 liters of water, 6-8 pcs. dried porcini mushrooms, 2 cups salted mushrooms, 2 cups finely chopped white cabbage, 1.5 cups sauerkraut, 1 carrot, 1 parsley bush, celery (greens and root), 2 onions, 2 tomatoes, 3 bay leaves, 10 peas of black pepper, 2 tablespoons of butter, 0.5 cups of sour cream, 2 tablespoons of chopped dill, 12 olives, 0.5 lemon.
Boil dried mushrooms until half cooked in the indicated amount of water. Remove them from the broth, cut into strips, put them back into the broth and continue to cook, adding carrots, parsley and celery, cut into strips. Stew fresh and sauerkraut together with tomatoes and onions in butter until soft.
Salted mushrooms scalded, finely chopped. Put all the products in a saucepan with mushrooms, add bay leaf and pepper and cook for another 15 minutes over moderate heat. Season the finished hodgepodge with sour cream and dill. Put the washed olives and a slice of lemon in a plate with hodgepodge or serve separately on a rosette with finely chopped greens.
990. Mushroom soup with rice (Armenian cuisine)
15 pcs. dried porcini mushrooms, 1-2 onions, 0.5 cups of rice, 1 tablespoon of melted butter, black peppercorns, parsley or cilantro, salt to taste.
Rinse dried porcini mushrooms thoroughly, add water and cook for 1.5-2 hours. Then remove the mushrooms, finely chop and lightly fry in oil along with finely chopped onions. Dilute the mushroom broth with water to the required amount, put the mushrooms fried with onions in it, add the washed rice, pepper, salt and cook until tender. When serving, sprinkle with finely chopped herbs.
young hostess
Mushrooms should not be cooked on too low or too high a fire, they will become too flabby or, conversely, hard, their taste will deteriorate. Mushroom broth should boil over a quiet fire. Finely chopped fresh mushrooms are ready in 25-30 minutes, large whole ones in 40-45 minutes.
Spicy seasonings are not put in mushroom dishes, so as not to drown out the pleasant mushroom taste. For the same reason, it is not customary to salt them heavily. Mushroom dishes are well seasoned with vegetables, add onions, dill, parsley, apple.
991. Dried porcini mushrooms Stroganoff
40 g dried porcini mushrooms, 1 cup milk, 40 g butter, 1 tablespoon sour cream, 1 onion, 1 teaspoon tomato or 1 tablespoon spicy tomato sauce, 1 teaspoon wheat flour, parsley or dill, salt to taste.
Sort mushrooms, rinse well, soak in hot boiled milk and let swell. Then cut into strips, fry in oil, sprinkle with flour, fry again.
Add the tomato, pre-heated with butter, sour cream and browned, finely chopped onion, salt, stir and heat again. Serve hot, sprinkled with finely chopped parsley or dill, fried potatoes, fresh vegetable salad.
992. Dried mushrooms in sour cream
20 g of dried porcini mushrooms, 1 cup of sour cream, 2 tablespoons of premium wheat flour, 40 g of butter, lemon juice (citric acid), dill, ground black pepper and salt to taste.
Rinse dried mushrooms with cold water, place in a bowl. Pour in water and let stand in water for 6 hours. Then pour the water into another bowl, put the mushrooms in a colander, rinse with cold water, put them in the water in which they got wet, and boil.
Throw ready mushrooms on a sieve, and use mushroom broth for soups or sauces. Put the mushrooms in a saucepan, add browned, finely chopped onions, flour, heat in butter, dilute slightly with mushroom broth, and then pour in hot sour cream and beat well so that the sauce is not liquid. Pour the mushrooms with this sauce, season to taste with salt, lemon juice (or diluted citric acid), let it warm up well, but do not boil. Serve hot mushrooms in dessert plates, sprinkled with dill on top.
993. Mushroom krupenya (Belarusian cuisine)
6-8 dried white mushrooms, 2 onions, 3-4 potato tubers, half a carrot, 1 parsley root, 1/2 cup buckwheat, 1 tablespoon dill, 50 g ghee, salt to taste.
Boil dried white mushrooms in water, remove, cut into strips. In the mushroom broth, put potatoes, cereals, vegetables, cut into strips and lightly fried with onions and mushrooms in butter, and cook over low heat until half cooked. Salt and put in the oven for 10-15 minutes.
This cereal is whitened, that is, 1 cup of baked milk or 1/2 cup of sour cream is added after it is fully cooked or before being put in the oven. Serve hot.
994. Mushroom sauce for potato cutlets
30 g dried mushrooms, wheat flour, butter, onion, salt to taste.
For potato cutlets: 600 g potatoes, 1 egg (yolk), 20 g vegetable fat for frying, salt to taste.
Grind boiled dried mushrooms with a knife, add flour and butter, fry until light brown, dilute with mushroom broth, boil for 15-20 minutes, add fried onions, salt, bring to a boil and pour cutlets with ready-made sauce before serving. Cooking cutlets: grind boiled potatoes in a meat grinder, add the yolk, mix; make cutlets, roll in breadcrumbs, fry and put in the oven for 10 minutes.
995. Mushroom sauce for potato and cereal dishes
50 g dried mushrooms, 100 g butter, 300 g onions, 1 liter mushroom broth, 4 teaspoons wheat flour, salt to taste.
Rinse the mushrooms, boil, separate from the broth, chop and fry with finely chopped onions. Spasser the flour until red and add hot to the mushroom broth with continuous stirring. Salt the broth, boil for 7-10 minutes, then combine with fried mushrooms.
Serve with potato casserole, potato cutlets and other potato and cereal dishes.
996. Thick mushroom sauce
50 g dried mushrooms, 1 tablespoon wheat flour, 400 ml mushroom broth, 1 onion, 2 tablespoons butter, salt to taste.
Rinse the mushrooms in warm water, pour 3 cups of cold water and leave for 2-3 hours. Then boil in the same water without salt.
Fry the flour in 1 tablespoon of oil until light brown and dilute with hot strained mushroom broth.
Cook the resulting sauce at a low boil for 15-20 minutes. Add chopped boiled mushrooms to finely chopped browned onions and fry together, then transfer to the sauce, season with salt and boil. Serve with potato cutlets and casseroles.
997. Cold mushroom sauce
350 g boiled dried mushrooms, 2 onions, 1 sour apple, 200 g sour cream, parsley and celery, dill, sugar, vinegar, mustard, salt to taste.
Finely chop dried boiled mushrooms, onion, apple and mix with dressing (sour cream, to which salt, sugar, vinegar, mustard are added to taste). Sprinkle with chopped herbs.
Serve with cold appetizers, boiled hot potatoes, cereals.
998. Caviar from dried mushrooms
100 g dried mushrooms, 2 onions, 3 tablespoons of vegetable oil, 2 cloves of garlic, lemon juice (or vinegar), pepper, herbs and salt to taste.
Boil mushrooms, pass through a meat grinder twice, mix with fried onions, add a little mushroom broth and simmer over low heat for 15-20 minutes. Season the dish with lemon juice or vinegar, salt, pepper, crushed garlic, finely chopped onion, parsley, dill.
999. Mushroom oil with dried mushrooms
100 g butter, 3-4 tablespoons boiled chopped mushrooms, 1 small onion, ground black pepper, tomato puree (optional), lemon juice, salt to taste.
Remove the oil from the refrigerator in advance, beat, add finely chopped ready-made mushrooms, season with salt and pepper, you can add tomato puree or lemon juice. Mushroom oil is used to make sandwiches with ham, sausage, cucumbers and other products.
Decorate sandwiches with slices of tomato, cucumber and radish, parsley or green salad.
1000. Mushroom oil with camelina powder
Wipe the mushrooms dry, peel, dry, grind into powder and grind with fresh salted butter (take as much powder as the oil takes in). Transfer to small dry clean jars, close with a regular plastic lid and store in the refrigerator. Use for sauces.
In this article we will tell you what can be prepared from dried mushrooms - simple and very tasty recipes more...
Dishes from dried mushrooms - what can be prepared from dried mushrooms?
From this article you will learn:
Dried porcini mushrooms Stroganoff
Ingredients:
- 40 g dried porcini mushrooms,
- 1 glass of milk
- 40 g butter,
- 1 tablespoon sour cream
- 1 onion
- 1 teaspoon tomato or 1 tablespoon hot tomato sauce
- 1 teaspoon wheat flour
- parsley or dill, salt to taste.
Cooking:
Sort mushrooms, rinse well, soak in hot boiled milk and let swell. Then cut into strips, fry in oil, sprinkle with flour, fry again.
Add the tomato, preheated with oil, sour cream and browned, finely chopped onion, salt, stir and heat again.
Serve hot, sprinkled with finely chopped parsley or dill, fried potatoes, fresh vegetable salad.
Dried mushrooms in sour cream - recipe
Ingredients:
- 20 g dried porcini mushrooms,
- 1 cup sour cream
- 2 tablespoons whole wheat flour,
- 40 g butter, lemon juice (),
- dill greens,
- ground black pepper and salt to taste.
Cooking:
- Rinse dried mushrooms with cold water, place in a bowl.
- Pour in water and let stand in water for 6 hours. Then pour the water into another bowl, put the mushrooms in a colander, rinse with cold water, put them in the water in which they got wet, and boil.
- Throw ready mushrooms on a sieve, and use mushroom broth for soups or sauces.
- Put the mushrooms in a saucepan, add browned, finely chopped onions, flour, heat in butter, dilute slightly with mushroom broth, and then pour in hot sour cream and beat well so that the sauce is not liquid.
- Pour the mushrooms with this sauce, season to taste with salt, lemon juice (or diluted citric acid), let it warm up well, but do not boil.
- Serve hot mushrooms in dessert plates, sprinkled with dill on top.
Mushrooms are an excellent culinary ingredient that is available dried all year round, while retaining the maximum amount of organoleptic properties even after maceration. You can learn about what dishes are the most popular, how to cook dried mushrooms from the article.
Preliminary preparation
Drying is the most common, simple and affordable way of processing and further storage. Dry mushrooms are famous not only for their aroma and outstanding taste, but also for their very modest dimensions. Mushrooms are 85% water, so it is not surprising that when dried, they decrease in size up to 7-9 times. The current sanitary standards allow human consumption of umbrella tinder fungus, all varieties of honey mushrooms, as well as champignons, morels, porcini, Polish mushrooms, boletus, honey agaric, butter and boletus.
Before subjecting this product to any heat treatment, they must first be soaked. The simplest way is this:
- Dried representatives of the mushroom kingdom are washed under running cold water to remove traces of sand and dirt.
- For 30 g of dried caps and legs, 350-400 ml of warm water will be required. Boiling water in this case can not be used.
- How long does it take to soak? It depends on the type of mushroom, but the average rules are: the dishes should be covered with plastic wrap and left for 30-45 minutes at room temperature.
- After a specified period of time, the remaining liquid is drained into a separate container.
It is worth noting that dried mushrooms, after soaking, increase significantly in size and can be used to prepare a wide variety of dishes, just like specimens that have just been collected and cleaned of dirt and film.
How to soak these mushrooms? For such tasks, it is recommended to use exclusively clean water (warm or cold). By the way, they can also be soaked in olive oil, to which various spices, spices and aromatic herbs are added.
Cooking
You can cook mushrooms as an independent dish, or use them as one of the ingredients for first and second courses, cold or hot appetizers, as well as for preparing various sauces. Often this product is also used as a filling for pies.
Mushrooms are an excellent source of vegetable protein, the digestibility rate of which is much higher than that of animal protein. When dried, the taste becomes more distinct and rich, so it is worth using them in small quantities during cooking. For example, a medium handful of dried mushrooms is enough for a pot of fragrant soup, and in this case it does not matter whether they were soaked beforehand or not.
Some cooks make finely ground powder from dried mushrooms, which can later be added to various dishes as a spice or to create all kinds of sauces. It is believed that dried mushrooms and chanterelles are best combined with garlic, bay leaves, as well as black and allspice.
Boletus and boletus are not recommended for soups. To speed up the process of cooking chanterelles, it is worth adding a small amount of ordinary soda to the water. It is definitely not necessary to fry mushrooms for too long, because during prolonged heat treatment they lose useful substances.
White Mushroom Recipes
How to cook dried porcini mushrooms? They are usually dried whole, so they are usually soaked before cooking, then squeezed and cut into pieces. A popular dish of Russian cuisine is cabbage soup, to which tasty and fragrant mushrooms are added. The classic recipe looks like this:
- Soaked mushrooms are washed and cut.
- Then they are poured with clean warm water and brought to a boil.
- Half an hour later, salt and spices (bay leaf, pepper) are added to the broth.
- Next, you need to finely grate fresh carrots (1 pc.), Cut the onion into rings (1 pc. Medium size), and potatoes (5-6 pcs.) - into small slices.
- Add chopped potatoes to cabbage soup, sauté carrots and onions in olive oil.
- After 10–15 minutes, 250–300 g of fresh or sour cabbage are added.
- After fifteen minutes of simmering, the cabbage soup is completely ready.
Try to cook a delicious, but at the same time quite affordable recipe that uses dried porcini mushrooms - pasta with fragrant mushrooms. For cooking, you need pasta made from durum (durum wheat). Pre-soaked mushrooms are fried, then mixed with pasta and served with greens.
No less popular is the sauce with the addition of broth, which remains after boiling mushrooms. To prepare the sauce, the following seasonings are used: cloves, pepper (black peas) and thyme.
What else is worth knowing about cooking
How to cook mushrooms correctly? In the event that there is not enough time to soak them, you can put the product in boiling water and cook over low heat for at least ten minutes. Then drain the water, and rinse the mushrooms and use for cooking other dishes.
For those who are interested in the topic: “Dried mushrooms: how to cook mushrooms in order to preserve their rich taste and aromatic qualities as much as possible?”, The following tips will come in handy:
- Firstly, when cooking, it is necessary to strictly observe the proportion of 1: 6. That is, 1.2 liters of pure water will be required for 200 g of dried mushrooms.
- Secondly, before blanching or mixing with other ingredients, they need to be cut into small pieces.
Oh, how many recipes for wonderful mushroom dishes exist! This product is equally good and useful both fresh and dried. Choose, cook, try. Bon Appetit!
Dry porcini mushrooms are very popular in cooking. On their basis, delicious soups, snacks, sauces, and much, much more are obtained. One of their most important features is that, with proper preparation, they are in no way inferior to fresh mushrooms in their taste, nutritional and beneficial properties. The popularity of dried mushrooms also lies in the fact that you can buy them out of season, and they are sold not only in large supermarkets, but also in ordinary small shops.
By properly boiling dried porcini mushrooms, you will get an amazingly tasty, nutritious and healthy dish. Consider the most successful recipes that all gourmets will appreciate.
So, how to cook dried porcini mushrooms? Here is the easiest and most affordable recipe that even novice cooks can easily handle. To implement it, you will need the following set of food products:
- dry white mushrooms;
- butter;
- milk or water;
- ground black pepper;
- salt;
- bulb.
Recipes from dry porcini mushrooms are not particularly difficult:
How much to boil the dried product
To prepare a tasty and nutritious dish, it is important to figure out how much to cook dried porcini mushrooms.
According to experienced chefs, this process can last from 20 to 30 minutes. Before you cook dried porcini mushrooms, you must first soak them for a couple of hours in clean cold water, and even better - in warm milk. After that, boil for about half an hour. The taste of the finished dish will be unique!
How to fry
Those who love fragrant fried dishes probably want to know how to fry dried porcini mushrooms so that they have excellent taste.
To do this, you need to set the average level of fire. When the pan is hot enough, you need to put a piece of butter on it and wait until it is completely dissolved. Keep in mind that it is butter that is better than olive or sunflower oil, to reveal and convey the wonderful taste properties of both the mushrooms themselves and spices.
First of all, onion, chopped into thin rings, is fried in heated oil, and then the mushrooms themselves are added. Cook them over medium heat for fifteen minutes. Toward the end, you can add salt and spices to taste. It is served with vegetables or rice, and is also used as an ingredient in salads.
cooking salad
A delicious and nutritious salad of dried porcini mushrooms will be highly appreciated by all gourmets. Here are the most interesting recipes for this dish.
With Chiken
Excellent flavor combination - mushrooms and chicken. To prepare a salad based on them, prepare the following set of products:
Preparing this delicious salad is very simple:
- Hard boil chicken eggs, peel and chop them.
- Boil the chicken fillet until fully cooked and crumble into small, neat cubes of approximately the same size.
- Soak dry mushrooms in clean, cool water for 2 hours so that they swell enough. After that, cut into the same cubes as the chicken fillet.
- It remains only to mix all the ingredients - mushrooms, meat and finely chopped greens, a little salt and pepper, and then season everything with mayonnaise.
With crab curls
There are other options for salads based on dried mushrooms. For example, a salad with crab sticks and rice. For its preparation you need:
Execution process:
For those who want to constantly cook such delicious salads, for sure, the information about that will be very useful.
Italian pasta
Pasta with dried porcini mushrooms turns out surprisingly appetizing - this dish will delight any gourmet. Cooking such a delicacy is not at all difficult. To do this, boil any kind of Italian pasta, such as fettuccine. Dried porcini mushrooms pre-soak, and then cut in half and fry. Some of the fruits can be crushed and used to make a sauce that will give the pasta a unique taste and aroma.
Sauce
Dried porcini mushroom sauce will be a wonderful addition to many dishes. It goes well with many types of pasta, potatoes, rice and buckwheat porridges.
Preparing gravy or sauce is absolutely not difficult:
Dried porcini mushroom recipes are easy to follow. Use them to implement your culinary ideas.
One of the most popular preparations for the winter is long garlands of dried mushrooms. They are strung on a thread and often stored like that. Usually dry white. Dried chanterelles and boletus are also good.
Dried mushrooms retain most of the nutrients and can greatly diversify the diet, especially if you are fasting. With mushrooms, the question of rich broth is removed, because mushroom broth is fragrant and rich. Mushrooms give dishes a very special taste, make vegetable stews more interesting and satisfying, and cereals and salads - more original and varied.
Using dried mushrooms in cooking is quite simple. Only there are some nuances that are better to know.
Do not wash mushrooms before drying. And if you bought dried mushrooms in the market, be prepared for the fact that they were cleaned badly. Therefore, before cooking, be sure to wash them.
Soaking dried mushrooms is also a must. It can be in cold water, or it can be in milk. It will soften the taste of the mushrooms.
The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to put them a little bit. A handful or even less for a liter of sauce, about a handful for a large pot of soup.
Since the taste is more concentrated, dried mushrooms are suitable for soups and adding to various dishes. It is not recommended to make stuffing for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly washing them from excess salt.
It is better to drain the water after soaking the mushrooms. Then they will not be bitter, and the taste will turn out to be more calm.
In addition, it is more convenient to wash the mushrooms after soaking. Then all the grains of sand and mote, dried up to the fungus, are quietly removed.
If you need a broth, then it will turn out very good even on the second water. And at first it can have an unpleasant aftertaste.
After soaking, do not forget to cut the mushrooms, as they are dried in large pieces, and after soaking, you get burdocks in a saucepan.
Remove the foam from the broth in the same way as when cooking fresh mushrooms.
Dried mushrooms can be completely replaced with fresh ones. Only their number should be reduced by 6-8 times. If it is written - 300 g fresh, take no more than 50 grams of dried mushrooms.
If there is no time to soak the mushrooms, then you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and cook further.
To get a quick mushroom broth and cook porridge on it, for example, you can grind a couple of dried mushrooms in a coffee grinder or crush in a mortar. And put the powder in boiling water.
For soup, sauce, adding mushrooms to vegetable dishes, it’s good to fry them. This will improve their taste.
It is best to fry the mushrooms in butter (the best option is to take ghee). You can fry mushrooms on vegetable, and at the end add cream. It improves the taste a lot. Of course, this is only possible for non-lean dishes. By the way, this applies not only to dried, but also to fresh mushrooms.
Photo: Shutterstock.com
Shchi with porcini mushrooms
- ¼ white cabbage
- 300 g sauerkraut
- 1 handful of dried mushrooms
- 5 potatoes
- 1 bulb
- 1 carrot
- Vegetable oil
- 1 tbsp tomato paste
- Bay leaf
- Salt and pepper
Step 1. Soak dried mushrooms overnight in 2.5 liters of water. Then rinse. And cut.
Step 2 Pour in fresh hot water and bring to a boil. Salt, cook for about an hour.
Step 3 Peel potatoes, onions and carrots. Cut the potatoes into slices, onions into rings, and grate the carrots.
Step 4 Add potatoes to soup.
Step 5 Sauté onions and carrots in vegetable oil. When soft, add tomato paste and simmer.
Step 6 Shred cabbage and add to soup. Boil 15 minutes.
Step 7 Add fried cabbage and sauerkraut to the soup. Boil.
Step 8 Put bay leaf, pepper and salt. Let stand for 15 minutes covered.