Dried mushrooms should be mold-free, not rotten or burnt, light, dry to the touch, but, depending on the species, slightly bent. Dried mushrooms are very hygroscopic, so they should be stored in paper or cloth bags or cardboard boxes. Usually the shelf life is up to 1 year. But if we put dried mushrooms in the freezer, they can be stored for longer. Before cooking, dried mushrooms should be soaked for 1 hour in water or milk. Dried mushrooms combined with milk or cream are suitable for pasta sauce. From dried mushrooms You can make an excellent filling in pies or pancakes. In winter, you can cook soups and cereals with the addition of dried porcini or any other forest mushrooms.
Try to cook a pate of red beans and dried mushrooms, and you are guaranteed to get a dish that will be appropriate at a festive feast, not to mention weekdays. There are no animal fats in the pate, so it can be safely recommended to people who
chapter: Vegetable pates
Dried mushroom gravy is one of the traditional dishes Eastern Slavs, which is prepared for Holy Evening and Generous Evening before the New Year. Mushroom sauce was served with boiled potatoes or dumplings. V modern kitchen This sauce goes well with
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, they make wonderful sauces, delicious side dishes, gourmet snacks. 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 black peppercorns, 2 tablespoons butter, 0.5 cup sour cream , 2 tablespoons 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. fresh and sauerkraut stew with tomatoes and onions 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 - 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, preheated with oil, sour cream and browned, finely chopped onion, salt, stir and heat again. Serve hot, sprinkled with finely chopped parsley or dill, with fried potatoes, fresh vegetable salad.
992. Dried mushrooms in sour cream
20 g dried porcini mushrooms, 1 cup sour cream, 2 tablespoons of premium wheat flour, 40 g butter, lemon juice (citric acid), dill greens, black ground 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 mushroom broth use 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 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 To 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 to 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.
I am often asked - what and how can be prepared from dried mushrooms.
Several dried mushroom recipes
I answer - you can cook a lot of incredibly delicious dishes from them - because they are much more aromatic than fresh ones - the real smell of a living forest in dried mushrooms. And also - Forest mushrooms- this is not just a treat - it is a real cure for many ailments and a source of a large amount of vitamins and trace elements.
I often cook several delicious dishes from our mushrooms, because it is tasty, simple, healthy and economical - because they do not require much. Here are some dried mushroom recipes:
1. Dry mushroom soup.
Several recipes from dry mushrooms 1
Pour a handful of dry mushrooms with warm or hot water, wait until softened. Then squeeze, cut into slices, pour water (the mushrooms are clean, so I add the water in which they were steamed) and cook for 10 minutes. Add potatoes (I put dry zucchini instead), onion, a couple of tablespoons of rice, salt, spices and cook until rice and potatoes are cooked. At the very end, add a piece of butter. You can eat with sour cream.
2. Dry mushroom sauce.
Pour a couple of handfuls of dry mushrooms with warm or hot water, wait until they soften. At this time, finely chop the onion and fry it in oil until golden brown.
Several recipes from dried mushrooms 2
Add two tablespoons of wheat flour to the pan with onions, mix and fry lightly. Squeeze the mushrooms, finely chop, put in a saucepan, pour water (about a liter) and cook for about 10 minutes. Gradually add mushroom broth to the pan with fried onions and flour, stirring gently. Pour the resulting mixture into a saucepan with mushrooms and stir until it thickens. Add salt and spices to taste. You can put a spoonful of sour cream and a piece of butter, or you can not add it - the sauce is already very tasty. Suitable for rice, buckwheat, pasta, potatoes, ideal combination with potato cutlets.
3. Stewed with potatoes.
Several recipes from dried mushrooms 3
Pour two or three handfuls of dry mushrooms (I take a mixture of boletus, boletus and porcini) with hot boiling water, let stand to soften. Fry finely chopped onions in a pan, squeeze the mushrooms, cut into small pieces. Cut the potatoes in the same way, salt. Put all the components of the future dish in a saucepan or clay pot, add oils and spices to taste, cover and put in the oven at a temperature of 200-220 degrees. 10 minutes before readiness, add 2-3 tablespoons of sour cream.
With the onset of the autumn period of collecting forest gifts, many people go on a “silent hunt”. Mushrooms are harvested in different ways: they are salted, pickled, frozen. But perhaps the most popular way to harvest mushrooms is to dry them. In cold winter time, it will be nice to treat yourself to wonderful dishes prepared from dried forest products. Well, the best, and in absolutely any condition, are porcini mushrooms. Mushroom pickers who were lucky enough to collect a sufficient number of mushrooms know well how to cook dried porcini mushrooms.
"King of Mushrooms" - that's what is often called porcini, which has a tubular structure and an unusually strong, incomparable aroma, acquired after drying. And according to their palatability white mushroom is considered the most valuable among the variety of forest gifts. Freshly cut porcini mushroom does not have any bright aroma, but it is distinguished by beauty and majesty. Moreover, the smell of dried porcini mushrooms is almost impossible to confuse with the aroma of other mushrooms.
Preparing mushrooms for drying
For drying, the strongest mushrooms are chosen, which must first be thoroughly cleaned of adhering leaves and blades of grass, cleaned of earth or sand with a soft brush. Washing porcini mushrooms before harvesting is not recommended, since the presence of water significantly increases the drying time. Dirty roots are cut off. Of course, you can dry porcini mushrooms by laying them head down on a sieve, but it is preferable to string valuable mushrooms on threads.
How to dry
Dried porcini mushrooms in a dry room, oven or in the air under the influence of the sun. Of course, it is preferable to dry forest products in the sun, then the quality and aroma of mushrooms are better preserved. Readiness is very easy to find out. If they become brittle, bend easily, then the mushrooms are ready for further storage.
How to cook dishes from dried mushrooms
From dried porcini mushrooms, you can cook stews, soups, a variety of cold snacks, salads. With proper harvesting, porcini mushrooms retain all their beneficial features, and in taste they practically do not differ from fresh mushrooms.
Hereby culinary masterpiece is considered a soup made from dried porcini mushrooms. The lucky ones who managed to taste this culinary miracle will be pleased with the taste and delicate aroma of porcini mushrooms. It is prepared according to a recipe that practically does not differ from the preparation of the usual mushroom soup. Soak porcini mushrooms (50 grams) for an hour in water, then chop them, put them in a pot of boiling water, add pre-fried onions (2 pieces), carrots (2 pieces), cook for 30 minutes. You can add potatoes and vermicelli. Instead of vermicelli, you can add cereals - rice or pre-boiled barley. But real gourmets believe that it is preferable to cook soup from dried porcini mushrooms with noodles, because pasta emphasize the indescribable taste of these forest gifts. At the end of cooking the soup, you can add a piece of butter to it, this will emphasize the taste and shade the aroma of mushrooms.
Considering the question of how to cook dried porcini mushrooms, it should be noted that they are very tasty and fried. It is necessary to fill forest gifts with ordinary water at the rate of: 100 grams of mushrooms per 600 milliliters of water. Leave to swell for a short time. Some people prefer to use warm milk instead of water. Then the mushrooms should be washed, cut. Before frying, mushrooms can not be boiled. In a pan greased with butter, olive or other vegetable oil, fry the onion and add the porcini mushrooms.
At the end of frying, it is recommended to add a spoonful of sour cream to dried porcini mushrooms, and a little flour to thicken the sauce. Served delicious dish with potatoes, vegetables, rice, pasta. Some masters of the culinary arts recommend using dried fried porcini mushrooms for stuffing poultry.
Quite often, dried porcini mushrooms are soaked overnight, then they acquire an almost fresh look, which they had before the harvesting process. Nutritionists note that the broth from dried porcini mushrooms in terms of calories and richness is practically no different from meat broth. Bon Appetit!
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 the most useful substances 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. Can be in cold water and possibly 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 fry them well. This will improve their taste.
It is best to fry the mushrooms in butter (the most the best way 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.
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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 vegetable oil. When soft, add tomato paste and still later.
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.
