Any housewife can make a soup from dried mushrooms, but often the area of application 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 for example.
989. Mushroom Solyanka with Dried and Salted Mushrooms
1.5 l 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 black peppercorns, 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 specified amount of water. Remove them from the broth, cut into strips, put them back in the broth and continue to cook, adding carrots, parsley and celery, cut into strips. Stew fresh and sauerkraut with tomatoes and onions in butter until soft.
Scald salted mushrooms, chop finely. Put all the ingredients in a saucepan with mushrooms, add bay leaves and pepper and cook for another 15 minutes over moderate heat. Season the prepared hodgepodge with sour cream and dill. Put the washed olives and a slice of lemon in a bowl with a hodgepodge or serve separately on a socket with finely chopped herbs.
990. Mushroom soup with rice (Armenian cuisine)
15 pcs. dried porcini mushrooms, 1-2 onions, 0.5 cups of rice, 1 tablespoon of ghee, 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, chop finely and lightly fry in oil along with finely chopped onions. Dilute the mushroom broth with water to the required amount, put mushrooms fried with onions in it, add washed rice, pepper, salt and cook until tender. When serving, sprinkle with finely chopped herbs.
Young mistress
Mushrooms should not be boiled over too low or too high heat, they will become too flabby or, conversely, tough, their taste will deteriorate. Mushroom broth should boil over low heat. Finely chopped fresh mushrooms are ready in 25-30 minutes, large whole ones in 40-45 minutes.
No hot spices are used in mushroom dishes, so as not to drown out the pleasant mushroom taste. For the same reason, it is not customary to salt them too much. It is good to season mushroom dishes with vegetables, add onions, dill, parsley, apple.
991. Stroganoff Dried Porcini Mushrooms
40 g of dried porcini mushrooms, 1 glass of milk, 40 g of butter, 1 tablespoon of sour cream, 1 onion, 1 teaspoon of tomato or 1 tablespoon of hot tomato sauce, 1 teaspoon of wheat flour, parsley or dill, salt to taste.
Sort out the mushrooms, rinse well, soak in hot boiled milk and let them swell. Then cut into strips, fry in oil, sprinkle with flour, fry again.
Add the tomato, preheated with oil, sour cream and sautéed, finely chopped onions, salt, stir and reheat. Serve hot, sprinkled with finely chopped parsley or dill, with fried potatoes, fresh vegetable salad.
992. Dried mushrooms in sour cream
20 g of dried porcini mushrooms, 1 glass of sour cream, 2 tablespoons of premium wheat flour, 40 g of butter, lemon juice (citric acid), dill, black pepper and salt to taste.
Rinse dried mushrooms with cold water, place in a bowl. Cover with water and let stand in water for 6 hours. Then drain 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 the prepared mushrooms on a sieve, and use the 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 mushrooms with this sauce, season to taste with salt, lemon juice (or diluted citric acid), let it warm well, but do not boil. Serve hot mushrooms in dessert bowls, sprinkle with dill herbs on top.
993. Mushroom groats (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 porcini mushrooms in water, remove, cut into strips. Put potatoes, cereals, vegetables, cut into strips and lightly fried with onions and mushrooms in oil in the mushroom broth, and cook over low heat until half cooked. Season with 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 putting it in the oven. Serve hot.
994. Mushroom sauce for potato cutlets
30 g dried mushrooms, wheat flour, butter, onions, salt to taste.
For potato cutlets: 600 g potatoes, 1 egg (yolk), 20 g vegetable fat for frying, salt to taste.
Grind the cooked 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 over the cutlets with the prepared sauce before serving. Cooking cutlets: chop 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 of mushroom broth, 4 teaspoons of wheat flour, salt to taste.
Rinse the mushrooms, boil, separate from the broth, chop and fry with finely chopped onions. Saute 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 casseroles, potato cutlets and other potato and cereal dishes.
996. Thick Mushroom Sauce
50 g of dried mushrooms, 1 tablespoon of wheat flour, 400 ml of mushroom broth, 1 head of onion, 2 tablespoons of butter, salt to taste.
Rinse the mushrooms in warm water, add 3 glasses of cold water and leave for 2-3 hours. Then cook 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 sautéed 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 of boiled dried mushrooms, 2 onions, 1 sour apple, 200 g of sour cream, parsley and celery, dill, sugar, vinegar, mustard, salt to taste.
Finely chop the 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. Dried Mushroom Caviar
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 the mushrooms, mince 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 onions, parsley, dill.
999. Mushroom Oil with Dried Mushrooms
100 g butter, 3-4 tablespoons of boiled chopped mushrooms, 1 small onion, 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 also add tomato puree or lemon juice. Mushroom oil is used to make sandwiches with ham, sausage, cucumber and other foods.
Decorate the sandwiches with slices of tomato, cucumber and radish, parsley or green salad.
1000.Mushroom Oil with Camelina Powder
Wipe the mushrooms dry, peel, dry, crush into powder and grind with fresh salted oil (take as much powder as the oil will take). Transfer to small, dry, clean jars, close with a regular plastic lid and store in the refrigerator. Use on sauces.
In this article, we will tell you what you can cook from dried mushrooms - simple and very tasty recipes more ...
Dried mushroom dishes - what can you make from dried mushrooms?
In this article, you will learn:
Dried porcini mushrooms in Stroganoff style
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.
Preparation:
Sort out the mushrooms, rinse well, soak in hot boiled milk and let them swell. Then cut into strips, fry in oil, sprinkle with flour, fry again.
Add the tomato, preheated with oil, sour cream and sautéed, finely chopped onions, salt, stir and reheat.
Serve hot, sprinkled with finely chopped parsley or dill, with fried potatoes, fresh vegetable salad.
Dried mushrooms in sour cream - recipe
Ingredients:
- 20 g dried porcini mushrooms,
- 1 glass of sour cream
- 2 tablespoons of premium wheat flour,
- 40 g butter, lemon juice (),
- dill greens
- ground black pepper and salt to taste.
Preparation:
- Rinse dried mushrooms with cold water, place in a bowl.
- Cover with water and let stand in water for 6 hours. Then drain 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 the prepared mushrooms on a sieve, and use the 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 mushrooms with this sauce, season to taste with salt, lemon juice (or diluted citric acid), let it warm well, but do not boil.
- Serve hot mushrooms in dessert bowls, sprinkle with dill herbs on top.
Mushrooms are an excellent culinary ingredient that is available dried all year round while retaining maximum organoleptic properties even after soaking. You can find out about which 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 no surprise that when dried, they shrink 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 mushrooms, morels, porcini, Polish mushrooms, aspen mushrooms, honey mushrooms, boletus and brown mushrooms.
Before subjecting this product to any heat treatment, they must first be soaked. The simplest way is this:
- The dried representatives of the mushroom kingdom are washed under running cold water to remove traces of sand and dirt.
- For 30 g of dried hats and legs, 350-400 ml of warm water will be required. Boiling water cannot be used in this case.
- How long does it take to soak? It depends on the type of mushrooms, but the rules are on average as follows: 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 discharged into a separate container.
It is worth noting that dried mushrooms after soaking significantly increase in size and can be used to prepare a variety of dishes in the same way as specimens that have just been collected and cleaned from dirt and film.
How to soak such mushrooms? For such tasks, it is recommended to use exclusively clean water (warm or cold). By the way, you can soak them in olive oil, to which various spices, spices and aromatic herbs are added.
Preparation
You can cook mushrooms either 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 making various sauces. This product is often used as a filling for pies.
Mushrooms are an excellent source of vegetable protein, the digestibility of which is significantly higher than that of animal protein. In dried form, the taste becomes more distinct and rich, therefore, during cooking, they should be used in small quantities. For example, an average handful of dried mushrooms is enough for a saucepan of a fragrant soup, and in this case it does not matter whether they were soaked beforehand or not.
Some cooks make finely grated 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 boletus and chanterelles are best combined with garlic, bay leaves, as well as black and allspice.
Boletus and aspen mushrooms are not recommended for making soups. To speed up the boiling process of 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, since with prolonged heat treatment they lose useful substances.
Porcini mushroom recipes
How to cook dried porcini mushrooms? They are usually dried whole, therefore, they are usually soaked before cooking, after which they are squeezed and cut into pieces. A popular dish of Russian cuisine is cabbage soup, to which delicious and aromatic boletus is added. The classic recipe looks like this:
- Soaked mushrooms are washed and cut.
- Then they are filled with clean warm water and brought to a boil.
- After half an hour, 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), and potatoes (5-6 pcs.) - into small slices.
- Add chopped potatoes to cabbage soup, carrots and onions, sauté in olive oil.
- After 10-15 minutes add 250-300 g of fresh or sauerkraut.
- After fifteen minutes of simmering, the cabbage soup is completely ready.
Try a delicious yet affordable recipe that uses dried porcini mushrooms - a pasta with aromatic boletus. For cooking, you need durum pasta (durum wheat). Pre-soaked mushrooms are fried, then mixed with pasta and served along with herbs.
No less popular is the sauce with the addition of broth, which remains after boiling the boletus. The following seasonings are used to prepare the sauce: cloves, pepper (black peas) and thyme.
What else is worth knowing about cooking
How to cook mushrooms properly? 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 boletus mushrooms in order to preserve their rich taste and aromatic qualities as much as possible?", The following tips will come in handy:
- First, when cooking, it is necessary to strictly observe the ratio of 1: 6. That is, 200 g of dried boletus will require 1.2 liters of clean water.
- Secondly, they must be cut into small pieces before blanching or mixing with other ingredients.
Oh, how many recipes there are for wonderful mushroom dishes! This product is equally good and healthy both fresh and dried. Choose, cook, taste. Bon Appetit!
Dry porcini mushrooms are very popular in cooking. On their basis, delicious soups, snacks, sauces, and also much, much more are obtained. One of their most important features is that, when properly prepared, they are in no way inferior to fresh mushrooms in their taste, nutritional and useful properties. The popularity of dried mushrooms lies in the fact that they can be purchased out of season, and they are sold not only in large supermarkets, but also in ordinary small shops.
Having properly boiled 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 simplest and most affordable recipe that even novice cooks can easily handle. To implement it, you will need the following set of food products:
- dry porcini mushrooms;
- butter;
- milk or water;
- ground black pepper;
- salt;
- bulb.
Recipes from dry porcini mushrooms are not particularly complex:
How much you need to boil a 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 boiling dried porcini mushrooms, you must first soak them for a couple of hours in clean cold water, or 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 properly
Those who love aromatic fried foods will 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 fire level. When the pan is warm enough, you need to put a piece of butter on it and wait until it completely dissolves. 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 the spices.
First of all, onions cut into thin rings are 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. Serve a dish with vegetables or rice, and also use it as an ingredient for 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 foods:
Preparing this delicious salad is very simple:
- Boil hard-boiled chicken eggs, peel and chop them.
- Boil the chicken fillet until 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 herbs, salt and pepper a little, and then season everything with mayonnaise.
With crab curls
There are other options for salads based on dried boletus. For example, a salad with crab sticks and rice. To prepare it 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 to be surprisingly appetizing - this dish will delight any gourmet. Preparing such a delicacy is not at all difficult. To do this, you need to boil any kind of Italian pasta, for example, such as fettuccini. Pre-soak dried porcini mushrooms, then cut in half and fry. A certain amount of the fruit can be chopped and used to make a sauce that will give the pasta its 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 cereals.
Preparing gravy or sauce is absolutely not difficult:
Dried porcini mushroom recipes are simple to perform. Use them to bring your culinary ideas to life.
One of the most popular winter preparations is long garlands of dried mushrooms. They are strung on a thread and often stored as such. Usually dried whites. Dried chanterelles and aspen mushrooms are also good.
Dried mushrooms retain most of the nutrients and can greatly diversify your diet, especially if you are fasting. With mushrooms, the question of a rich broth is removed, because mushroom 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 best known.
Do not wash the mushrooms before drying. And if you bought dried mushrooms at the market, be prepared for the fact that you did not clean them well. Therefore, be sure to wash them before cooking.
Soaking dried mushrooms is also a must. It can be in cold water, or 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 in a little at a time. A handful or less for a liter of sauce, about a handful in a large pot of soup.
Since the flavor is more concentrated, dried mushrooms are suitable for soups and added to various dishes. It is not recommended to make filling for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly rinsing them from excess salt.
It is better to drain the water after soaking the mushrooms. Then they will not taste bitter, and the taste will be more calm.
In addition, it is more convenient to wash the mushrooms after soaking. Then all the grains of sand and specks that have dried to the mushroom are quietly removed.
If broth is needed, it will turn out to be very good even on second water. And on the first it can have an unpleasant aftertaste.
After soaking, do not forget to chop the mushrooms, as they dry in large chunks, and after soaking, you get burdocks in a saucepan.
The foam should be removed from the broth in the same way as when boiling fresh mushrooms.
Dried mushrooms can be completely replaced with fresh ones. Only their number should be reduced by 6-8 times. If 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 is good to fry them. This will improve their taste.
It is best to fry mushrooms in butter (the best option is to take ghee). You can fry mushrooms in vegetable, and add creamy at the end. It greatly improves the taste. Of course, this is only possible for non-fasting dishes. By the way, this applies not only to dried, but also to fresh mushrooms.
Photo: Shutterstock.com
Cabbage soup with porcini mushrooms
- ¼ head of white cabbage
- 300 g sauerkraut
- 1 handful of dried mushrooms
- 5 potatoes
- 1 onion
- 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, the onions into rings and grate the carrots.
Step 4. Add potatoes to soup.
Step 5. Spread onions and carrots in vegetable oil. When tender, add tomato paste and darken.
Step 6. Chop the cabbage and add to the soup. Cook for 15 minutes.
Step 7. Add stir fry and sauerkraut to the soup. Boil.
Step 8. Add bay leaves, pepper and salt. Let it brew for 15 minutes under the lid.