Mushrooms are loved, if not by everyone, then by many. However, their season is quite short. Therefore, thrifty connoisseurs of the gifts of nature prudently dry their prey in order to feast on it until the next harvest. Knowing how to cook dried mushrooms, you can enjoy mushroom dishes even in the dead of winter. And they will not differ in any way from those prepared from a fresh product.
How to cook dried mushrooms
Drying is used in soups, second courses, sauces. And everywhere it will be appropriate, if only you follow some simple rules.
The most basic of them: before preparing dishes from dried mushrooms, the latter need to be soaked. The soaking time for different cooks is called unequal. Someone insists on an hour - they say, that's enough. Someone believes that drying should be poured with water in the evening, and they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.
Cold water is taken and poured so that even the edge of the mushroom does not protrude to the surface. It is even better to pour with a margin: the mushrooms will swell.
Attention, feature!
There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that mushrooms should be soaked not in water, but in milk, and not in cold, but warm. Then the final dish will be especially fragrant, and its taste will acquire refined tenderness.
This move can probably be applied not only to white mushrooms. If you are not inclined to save on trifles, you can try soaking any variety of mushrooms in milk. And compare with the control batch aged in water.
How much to cook dried mushrooms
After soaking, the product must be cooked. Even if you have fried potatoes with mushrooms in your future plans. Or even just fried mushrooms. Cooking time directly depends on the type of forest production and its size. It can vary from 20 minutes to an hour. It’s easier to focus on the “behavior” of mushrooms: if they sink to the bottom, then it’s time to take them out.
Note: if after soaking in water there is no debris left and no sediment appears, it should be used for the broth, so it will turn out much tastier.
Just Soup
There are many ways to prepare dried mushroom soup. For basic recipe, except for the actual drying, potatoes, carrots and onions, you only need spices and herbs.
Mushrooms, soaked and boiled in accordance with all the rules, are caught from the yushka and cut if they have grown in size during processing. On the vegetable oil frying is done: first, chopped onions are browned, then carrot cubes are added to it, and finally, mushrooms. After five minutes of joint frying, the vegetables are laid out in a mushroom broth, the soup is salted. As it boils, chopped potatoes are poured in, and after ten minutes the fire can be turned off. You can pour into plates after a quarter of an hour, when the dish is infused. Serve sprinkled with chopped herbs.
Cheese soup
One of the best options how to cook mushroom soup from dried mushrooms. The main component is soaked, boiled, crushed. Mushroom broth is salted, potato cubes are lowered into it. While it boils, fry the chopped onion, and later pour the mushrooms into it. Roasting is added to the pan, vermicelli is poured almost immediately (it is better to take small). When it is almost ready (we ask about the cooking time in the instructions on the package), enter processed cheese. You need to stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan under the lid for 5-10 minutes.
First, chicken and mushrooms
Having figured out in detail how to cook dried mushrooms, you can turn on culinary fantasy and create. For example, treat the family with soup with forest gifts and chicken.
The broth is brewed either from the whole bird or from its parts. Only the breast is not recommended: it will not be rich. To increase the diet, you can drain the first water and cook the soup in the second.
Mushrooms are boiled separately; if desired, you can later add the broth to the broth. Zazharka is prepared traditionally, from onions and carrots. Mushrooms do not need to be added to them: they are cut and immediately thrown into the broth. The chicken is first pulled out of it, disassembled into pieces and returned back. It remains to add roast, salt and pepper. There is no potato in this recipe, so the soup is light, albeit hearty thanks to the mushrooms.
Bean variant
For this soup, you need to soak both mushrooms and beans separately. Then cook separately. Chopped onions are fried in a frying pan (there should be a lot of them) with the addition of mushrooms to it after gaining a "tan". Next, the contents of the pan and the beans are transferred to the broth cooked in advance, and the soup is cooked for another ten minutes so that its ingredients are saturated with each other's taste. After removing the pan from the stove, greens are poured into the dish.
Soup with dumplings and mushrooms
The recipe is multi-step, and the result is unimaginably delicious. This time we will not cook mushrooms, just soak, cut and fry until golden. When soaked, they should be 250 grams per two-liter pot of soup.
Next step: weld four large potatoes and mash into puree. When it cools down, beat in an egg, add four tablespoons of flour and stick dumplings.
Step number three: make a fried onion and a small carrot. Cutting a root crop or rubbing, each housewife decides individually.
Fourth stage: sort out a third of a glass of buckwheat, dry-fry a little.
At the last stage of cooking, all the blanks must be collected in a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and dinner is ready.
Delicious soup
Traditional first courses, even varied ones, become boring over time. If you want hot and liquid, but the “standard” is already tired, try making a light and unusual soup according to this recipe.
dried mushrooms it is better to take either white ones, or a set of different ones, so to speak, a mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because apart from them, there will be practically nothing else in the soup. At the same time, a strong broth is brewed. Beef is recommended, but experiments are not prohibited. The main component is laid in the base, and the broth boils for some time along with the mushrooms in order to absorb their aroma. When the result satisfies the cook, it is poured into the pan dessert spoon wine and add a small spoonful of sugar. At the same stage, the soup is salted and peppered, and you need to add a little more pepper than you are used to. Eggs are well beaten in a bowl, at the rate of two pieces per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with lots of greens and sour cream. Wine will give the dish an elegant astringency, and sugar - piquancy.
What about frying?
That we are all about soups and soups. Since it’s not a secret for us how to cook dried mushrooms, it’s time to remember the second courses. Mushrooms fried with onions will be an excellent side dish for meat and poultry. To do this, the soaked drying needs to be boiled, but less time is allotted for this stage - about ten minutes after boiling. Then the mushrooms are strained to the maximum from the liquid - just the time will come out in order to chop the onion into half rings.
Now you need to dissolve the butter in a pan - it is ideal for realizing the idea. Onion chips are first fried on it, and after it is browned, strained mushrooms. It is necessary to fry with intensive stirring, since butter has a lower resistance to sticking than vegetable oil. At the very end, the mushrooms are salted, peppered and flavored with selected spices.
Do not deprive yourself of gastronomic pleasure because it is “out of season”, as preparing dried mushrooms is no more difficult than fresh ones.
The question of what can be made from dried mushrooms worries many housewives. Some people think that dry preparations are only suitable for cooking soups or making gravies. But that's not the case at all. Such winter stocks can be used for baking, and for snacks, and for original second courses. About what to cook from dried mushrooms, and how to do it correctly, is described on this page.
What can be done with dry mushrooms: recipes for pies
If you don’t know what to do with dry mushrooms, make delicious homemade pies from them.
Fried pies.
Dough:
Ingredients:
- 900 g flour
- 250 ml milk or water
- 30 g butter,
- 20 g quick dry yeast
- 20 g sugar
- 1 egg
- salt to taste.
Filling:
Ingredients:
- 100 g dry mushrooms,
- 30 ml vegetable oil,
- 2 bulbs
- 1 teaspoon flour, salt to taste.
Cooking method:
For this delicious dish with dried mushrooms, the yeast must be diluted with warm milk or water, put in a warm place until frothy. Then add salt, softened butter, egg, flour and knead the dough. Put in a warm place. When it rises, punch it down and put it back in a warm place. After it rises a second time, knead until cooked (so as not to stick to your hands).
For the filling, pre-soak the mushrooms, then boil, chop. Cut the onion, fry in vegetable oil until golden brown, sprinkle with flour and salt, mix with mushrooms.
Put the dough on a table sprinkled with flour, cut into small buns and after a little proofing (10-15 minutes) roll out round cakes. Put the filling on them, form pies and deep-fry.
Potato pies.
Ingredients:
- 1 kg potatoes
- 50 g dry mushrooms,
- 2 eggs,
- 2 bulbs
- 2 tbsp. spoons of flour
- 0.5 cup crushed (breadcrumbs) crackers,
- 4-5 art. tablespoons of vegetable oil
- sour cream or tomato paste,
- salt to taste.
Cooking method:
Peel the potatoes, boil until cooked in salted water, drain, mash in a puree, add flour, mix.
Soak dry mushrooms for 1-2 hours, then boil, drain. Chop the onion, fry with vegetable oil until transparent, add finely chopped mushrooms and fry for another 5 minutes while stirring.
Cut the potato dough into cakes. Put the filling on half of them, cover with the second half of the cakes and connect the edges.
Roll each round pie on both sides in an egg, then in breadcrumbs. Fry until cooked in vegetable oil.
Easy Homemade Dried Mushroom Dishes
Eggs stuffed with onions and mushrooms.
Ingredients:
- 30 g dried porcini mushrooms
- 8 boiled eggs,
- 1 onion
- 2 teaspoons of butter,
- 6 teaspoons of mayonnaise,
- 4 tsp sour cream
- parsley and dill,
- salt to taste.
Cooking method:
To make dried mushrooms something that everyone in the household will like, try preparing this original appetizer. Cut off the top of boiled eggs, carefully remove the yolk. Fry finely chopped onion until golden brown. Boil pre-soaked mushrooms, chop, add to the onion and fry together for 1-2 minutes. Then cool, salt and combine with pureed yolks.
Stuff the eggs with the resulting mass, pour with mayonnaise mixed with sour cream, sprinkle with chopped herbs.
Buckwheat porridge with onions.
Ingredients:
- 50-60 g dry mushrooms,
- 2 bulbs
- 2 glasses of water
- 1 cup buckwheat,
- vegetable oil,
- butter,
- salt to taste.
Cooking method:
Pour dry mushrooms with water and leave for 10-12 hours. Sort the buckwheat, wash it, dry it in a frying pan. Pour boiling water, salt and cook for 20-30 minutes.
Cut the soaked mushrooms into small cubes or thin strips, fry together with chopped onion in vegetable oil until the onion is transparent. Put the roast in buckwheat, mix. Butter must be added to this dish of dried mushrooms before serving.
Veal with mushrooms and olives.
Ingredients:
- 1 kg veal,
- 50 g melted butter,
- 30 g butter,
- 50 g dried mushrooms
- 30 g hard cheese,
- 5-10 olives,
- salt to taste.
For sauce:
Ingredients:
- 50 g butter,
- 100 g sour cream
- 1 st. flour spoon,
- 1 glass of broth
- salt to taste.
Cooking method:
To prepare this dish of dry mushrooms, the veal must be cut into portions, beaten off and, salted, fried in melted butter until tender. Rinse the soaked dried mushrooms, boil, chop and fry in butter.
cook sour cream sauce: Combine all ingredients and bring to a boil.
When serving, cover the meat fried mushrooms, pour sauce, sprinkle with grated cheese, garnish with olives.
See how appetizing the popular dry mushroom dishes prepared according to these recipes look in the photo:
Fried potatoes with mushrooms.
Ingredients:
- 100 g dry mushrooms,
- 2 bulbs
- 1 teaspoon flour
- 5 potatoes
- vegetable and butter,
- salt,
- ground black pepper to taste.
Cooking method:
To prepare this a simple dish dried mushrooms need to be soaked, boiled, chopped, fried in butter with chopped onions. Sprinkle with flour, ground pepper, salt and fry for another 2-3 minutes.
Cut potatoes into slices, fry in vegetable oil until crispy, mix with fried mushrooms and serve.
Pumpkin baked with cheese and sour cream.
Ingredients:
- 400 g pumpkin,
- 50 g dry mushrooms,
- 3 tomatoes
- 4 tbsp. spoons of flour
- 100 g sour cream
- 50 g hard cheese,
- 100 g creamy margarine or butter,
- greenery,
- salt to taste.
Cooking method:
Peel the pumpkin from the tough skin, seeds and fibrous part. Cut the pulp into thin slices, roll in flour and fry in creamy margarine or butter.
Grind pre-soaked and boiled mushrooms, fry, add sour cream and simmer for 5 minutes.
Submit to form fried pumpkin, on it mushrooms and tomatoes, cut into circles. Drizzle with oil, sprinkle with grated cheese and bake in the oven.
Chicken cutlets.
Ingredients:
- 1 chicken breast
- 50 g dried mushrooms
- 2 bulbs
- 2 eggs,
- ground black pepper,
- butter or vegetable oil,
- salt to taste.
Cooking method:
Before preparing a dish according to this recipe, dried mushrooms should be poured with cold water for 8-10 hours, then drained, finely chopped. Finely chop the onion, fry with stirring until transparent in butter. Then add mushrooms and fry together for 5-10 minutes. Beat 1 egg lightly, add to the mushrooms with onions, mix.
Finely chop the chicken fillet (or pass through a meat grinder), mix with the mushroom mass, beat in the second egg, salt, pepper and knead the minced meat until elastic.
Then form cutlets with wet hands, put them in a frying pan with oil and fry until browned.
What else can be made from dried mushrooms
And another selection of recipes on the topic of what to cook from dried mushrooms.
Omelet pancakes with sausages.
Ingredients:
- 200 g sausages (or boiled sausage),
- 50 g smoked or salted bacon,
- 50 g dry mushrooms,
- 2 eggs,
- 1 st. flour spoon,
- ground black pepper,
- parsley to taste.
Cooking method:
To prepare a dish according to this recipe, dry mushrooms must first be soaked, then boiled until soft, drained, finely chopped.
Cut sausages and lard into cubes. Fry the salo until half cooked over high heat, then add the mushrooms and sausages and fry for another 2-4 minutes. Sprinkle with chopped herbs, refrigerate.
Mix eggs, salt, ground pepper, flour. Combine with fried mixture.
Spread the cooked mass in the form of pancakes in a frying pan with a tablespoon of heated fat. Fry on both sides in vegetable oil until golden brown.
Vareniki with liver.
Dough:
Ingredients:
- 300 g flour
- 120 ml milk
- 1 egg
- 1 teaspoon of sugar
- 2 tbsp. tablespoons of vegetable oil
- 0.5 teaspoon of salt.
Ground meat:
Ingredients:
- 150 g beef or pork heart
- 200 g lung
- 30 g dried mushrooms
- 1 bulb
- 50 g butter.
Cooking method:
Pour warmed milk into the flour, mix. Then add the egg, salt, sugar, vegetable oil and knead the dough.
Rinse the lung and heart, boil and pass through a meat grinder. Fry chopped onion in butter until translucent and add minced meat to it. Stir-fry everything together for 2-3 minutes. Soak dry mushrooms, boil, finely chop and add to minced meat.
Roll out the dough, cut into circles. Make dumplings and cook until done.
As shown in the photo, this dish with dried mushrooms should be served with fried onions or sour cream:
Bigos with smoked brisket.
Ingredients:
- 400 g sauerkraut,
- 400 g fresh cabbage,
- 100 g dried mushrooms
- 200 g boiled beef,
- 200 g boiled sausage,
- 100 g smoked brisket,
- 50 g bacon,
- 1 onion
- 1 st. a spoonful of tomato paste
- 2 tbsp. spoons of flour
- sugar,
- salt,
- spices,
- greens to taste.
Cooking method:
Stew sauerkraut and fresh cabbage separately in water until soft, then drain. Boil pre-soaked mushrooms, chop. sausage, smoked brisket and cut the boiled meat into cubes, mix with cabbage and mushrooms.
Grind and fry the bacon until golden brown. Fry chopped onion and flour on it, add tomato paste, sugar, salt, spices. Season the bigos with the resulting sauce, warm it up and serve, sprinkled with herbs.
How to cook this dish of dried mushrooms is shown in the photo:
Mushroom pizza.
Mushroom pizza is another option that can be made from dried mushrooms.
Dough:
Ingredients:
- 200 g flour
- 50 ml water
- 1 egg
- 2 tbsp. tablespoons of vegetable oil
- 0.5 teaspoon of salt,
- 0.3 tsp dry yeast.
Filling:
Ingredients:
- 300 g tomatoes,
- 50 g dry mushrooms,
- 1 glass of milk
- 50 g hard cheese,
- 2 cloves of garlic
- 0.5 teaspoon of salt,
- basil,
- vegetable oil to taste.
Cooking method:
Heat the milk, pour over the mushrooms, leave until softened. After that, squeeze the mushrooms, finely chop, fry in vegetable oil, salt.
Mix flour with salt and dry yeast, pour in heated water mixed with egg and vegetable oil, knead the dough, cover with a damp cloth and leave for 1 hour.
Prepare tomato sauce, for which the tomatoes are dipped in boiling water, peeled, chopped with a blender or passed through a meat grinder.
Finely chop the garlic, lightly fry in oil, then put the tomato mass, add finely chopped basil and simmer for 10 minutes while stirring.
Divide the risen dough into two parts, roll into balls and roll each into a cake with a thickness of 0.5-0.7 mm. Put the cakes on a greased baking sheet and leave for 15-20 minutes.
Then grease the dough with cooked tomato sauce, put the mushrooms, sprinkle with grated cheese.
Bake the pizza for 10-15 minutes in the oven at 200°C.
This collection contains photos for popular recipes for dried mushrooms:
WHAT TO COOK FROM DRIED MUSHROOMS
Mushrooms themselves are very nutritious and delicious product, therefore, having prepared some mushrooms, you can already get a delicious dish. However, mushrooms are often used for cooking various dishes as an additive to improve the taste and give the dish a specific mushroom flavor. For cooking, both fresh mushrooms and dried, salted and pickled mushrooms are used. Of course, the best are fresh mushrooms, they have the greatest palatability and will give potato or meat dishes a special appetizing taste, if you add them even in small quantities. Dried mushrooms can be used to prepare many dishes and it is very convenient because such mushrooms can always be at hand.
How to cook the first hot dishes from dried mushrooms. Dry mushrooms are used for hodgepodges and sauces. Used to prepare first courses mushroom broth, while even without the addition of meat, the dishes are tasty and nutritious. It is better to prepare mushroom broth from dried mushrooms. Dried mushrooms are washed and soaked in cold water within 2 hours. In the water in which the dried mushrooms were soaked, they are boiled. Cook mushrooms for 1.5-2.0 hours with the addition of onions, and the onion must be peeled and cut in half. Then, when the mushrooms are cooked, they must be thrown back on a sieve, strain the mushroom broth. Rinse the mushrooms with cold water and finely chopped add to the broth. Now you can cook any first course from the broth, for example, it can be sauerkraut soup.
How to cook cabbage soup with mushrooms. It will take 0.5 kg of sauerkraut, 50 g of dried mushrooms, onion, a tablespoon of flour, 2 tablespoons of oil, 2 tablespoons of tomato paste, carrots. Rinse sauerkraut with cold water if it is too acidic. Then put the cabbage in a saucepan, add a glass of pre-cooked mushroom broth, one tablespoon of oil and cover with a lid and simmer over low heat for about an hour. Then add mushroom broth, onion and carrots to the pan. Fry onions and carrots in oil with the addition of tomato paste. Continue to cook cabbage soup for another 15 minutes. Then fry the flour in butter, dilute it with a small amount of broth and add to the cabbage soup. Season the soup with salt, pepper and bay leaf. When serving, put in cabbage soup with sauerkraut and dried mushrooms sour cream.
Recipe mushroom hodgepodge . You will need 50 g of dried porcini mushrooms, 3 pickled cucumbers, onions, 50 g of olives, 2 tbsp. spoons of tomato paste, 3 tbsp. tablespoons of butter. Prepare mushroom broth as above. Cut the onion and fry in oil, add tomato paste to it and heat for 2-3 minutes. Peel the pickled cucumbers and finely chop or grate. Put everything in the broth and add capers, salt, bay leaf to warm up for 10 minutes. When serving, add sour cream and olives to each serving.
Potato soup with dried mushrooms. It will take 3 liters of water: 60 g of dried porcini mushrooms or champignons, onions, carrots, butter, 1 kg of potatoes. Dried mushrooms prepare and cook mushroom broth. Carrot, parsley root, chop onion and fry in oil. Put the potatoes in the mushroom broth and cook until tender. When the potatoes are cooked in the soup, put the fried vegetables. Warm up 5 minutes. Add salt, spices and bay leaf. When serving, sprinkle the soup with finely chopped green onions.
Mushroom caviar can be prepared from dried mushrooms. Dry mushrooms should be boiled for two hours, the broth can be filtered and used for cooking first courses, and the mushrooms themselves should be thrown into a sieve. Then pass the mushrooms through a meat grinder. Finely chop the onion and fry in oil, then add to the chopped mushrooms, season with pepper and vinegar if desired. Mix the mushroom caviar well. With mushroom caviar you can cook sandwiches, fill her baskets from puff pastry and use for stuffing when preparing stuffed tomatoes.
Can be made with dried mushrooms delicious sauce . After all, fresh mushrooms are not always in the house, but what to cook from dried mushrooms for a change. We advise you to cook mushroom sauce, you can diversify any menu with it. Mushroom sauce good to serve with cereals crumbly cereals, to pasta, potatoes, to carrot and rice cutlets.
To prepare the sauce, you need to take 50 g of dried mushrooms, a spoonful of flour, an onion, two tablespoons of oil, a spoonful of tomato paste. Rinse dried mushrooms, soak and boil for two hours. Fry the flour in butter until brown, then dilute with two glasses of hot strained mushroom broth and warm for 5 minutes. Cut the onion, fry in butter and add boiled and chopped mushrooms and tomato paste to it. Then combine onions and mushrooms with diluted flour. Mix everything well, add spices and heat over low heat for 15 minutes. The sauce is ready.
Stuffing for pies from dried mushrooms. Fresh mushrooms are rarely used to make fillings for pies and pies, but dried mushrooms are great for this. By adding a little dried mushrooms to rice or cabbage, you get an excellent, delicious stuffing for baking from yeast dough. To prepare the filling, dried mushrooms must be boiled as usual, then finely chopped and fried together with onions in oil. Then the mushrooms can be combined with boiled rice or potatoes, mix well and the filling is ready.
Ceps have rightfully earned the status of the most delicious and healthy in the large spongy family. In terms of energy and nutritional value, they are in no way inferior to meat, and in some qualities even surpass it. Their advantage is also that during the drying process they do not darken and remain the same fragrant. White mushrooms are used in a variety of recipes. Therefore, if you are puzzled by the question of what can be prepared from dried porcini mushrooms, the choice of dishes is quite diverse. Among them are soups, borscht, sauces, salads, appetizers, fillings for cabbage rolls, pies, zrazy, pizza, etc. As a rule, they are one of the ingredients of a dish and very rarely an independent meal.
There are several ways to dry porcini mushrooms. Some of them we offer to study on video:
It is imperative to store stocks of dry porcini mushrooms in non-damp rooms with good ventilation; it is better to use paper bags or cardboard boxes for this purpose. In the event of sudden temperature changes, they can become damp and moldy. If you notice in time that they are damp, discard those that have already deteriorated, and dry the rest. Shelf life of dried white fungus up to one year, but it can be extended by putting it in the freezer.
How to cook dried porcini mushrooms?
As we have already mentioned, there is a wide variety of recipes for preparing dishes from dried porcini mushrooms. How to cook delicious soup, as well as stewed potatoes with such a useful component, we will consider further.
Recipe number 1. Dry porcini mushroom soup
This fragrant rich dish is sure to please all adult members of your family, as well as guests.
Required Ingredients:
- potatoes - 3-4 pcs.
- mushrooms - 100 g
- carrots - 1 pc.
- onion - 1 pc.
- vegetable oil for frying
- peppercorns, salt
- dill, parsley
- sour cream - to taste
Cooking method
- To prepare any dish, dry porcini mushrooms should be soaked for 3-4 hours, then salt to taste and cook for about half an hour.
- Ready boiled dried porcini mushrooms are taken out of the pan and chopped with a knife, if necessary.
- Peel and finely chop the onion, then grate the peeled carrots. Fry them in a hot pan until golden brown.
- Add mushrooms to the pan and fry for 7-8 minutes.
- Put the fried mixture in a saucepan and salt, add diced potatoes and cook for 10 minutes, after which we insist the dish for the same amount of time.
Serve the soup on the table with fresh chopped parsley and dill, white bread and sour cream.
Recipe number 2. Roast with dried porcini mushrooms
By adding dried porcini mushrooms to potatoes, you can cook an even more delicious dish. Minimum time spent - maximum taste pleasure.
Required Ingredients:
- potatoes - 800 g
- mushrooms - 70 g
- beef - 500-600 g
- carrot - 1 pc.
- bulb - 1 pc.
- sunflower oil
- ground pepper, salt - to taste
- sour cream
Cooking method
- Mushrooms, as expected, are soaked for 3 hours in cool water, after which they need to be boiled for 20-25 minutes.
- We cut the meat into small pieces and fry in a pan.
- It is also necessary to fry grated carrots, onion chopped with a knife, boiled mushrooms and potatoes.
- We put all the ingredients in a cast iron, pour the broth with mushrooms so that it is on the same level with them, salt.
- Add sour cream to the pan, cover it with a lid and simmer until fully cooked.
When serving a roast with dried porcini mushrooms prepared according to this recipe, sprinkle it with chopped herbs.
Bon appetit!
At the end of August, a great variety of various mushrooms appear in our forests, and, probably, there will not be such a person who would never collect these natural gifts. Recipes for preparing dishes from dried mushrooms are quite variable, and today we will talk about how to cook such dishes.
It is worth noting that even a small pinch of dry mushrooms transforms the taste of the dish, making it more fragrant and tasty. You can cook a mushroom mushroom from them, and it will turn out no worse than cooked from fresh representatives.
Sauces are prepared from dried mushrooms, they are added to the filling for baking, and other dishes are also made with them. I must say that before you decide to cook something from them, before use, they should be soaked for a couple of hours in water, and then boiled in the same liquid, after which they are finely chopped or passed through a meat grinder, it all depends on what you are planning to do.
So, I’ll go directly to the description of some recipes using dried mushrooms, because you can cook a lot of unforgettable recipes from them. delicious meals.
Dry mushroom soup
To prepare this delicious mushroom mushroom, you will need the following ingredients, I will list them:
Pork in the amount of 300 grams;
One hundred grams of vermicelli;
Dry mushrooms in the amount of 200 grams;
Salt, pepper, onion.
Mushrooms should be pre-soaked, then cut into pieces. Pork should be cut into small slices, and fry it over high heat until crispy. After that, these two types of ingredients should be lowered into boiling water and boiled until tender.
Five minutes before readiness, vermicelli and onions should be lowered into the broth, then pepper a little and add salt to taste. After all the components are cooked, you should infuse the mushroom picker a little so that its taste becomes more fragrant.
Serve the soup with a little chopped green onion. This dish is very high-calorie, but incredibly tasty, so sometimes you can afford it in order to enjoy the excellent aroma and taste.
Peasant mushroom box
Unlike the dish described above, this soup will be dietary, so you can not be afraid for the harmony of your figure and eat it often. For this you will need the following ingredients:
One hundred grams of dry mushrooms;
seven potatoes;
A couple of carrots;
A couple of large onions;
Two cloves of garlic;
Bay leaf, parsley;
Salt and pepper to taste.
Pre-soak dry mushrooms, then cut them, but do not drain this water, it will come in handy for the broth, only it should be filtered through a double gauze layer. Fry the onions and carrots in vegetable oil, cut the potatoes into small cubes, and place these ingredients in the broth.
Boil all the components until cooked, and in about five minutes lower them into almost ready soup bay leaf, pepper, chopped garlic and a little salt. Let the mushroom pickle brew a little, and just before serving the dish, sprinkle it with a pinch of finely chopped parsley.
Fried potatoes with dry mushrooms
Potatoes can be fried not only with fresh mushrooms, but also dry, from this the dish will not be less tasty. The most important thing is to pre-soak the mushrooms, and it is better to take larger pieces.
As for the ingredients, you will need mushrooms, in the amount of 200 grams, eight potatoes and one large onion.
So, peel the potatoes and cut into slices, put pre-soaked mushrooms on top, and pour vegetable oil, then cover with a lid, and wait about five minutes until the potatoes are fried on one side, while the fire should be maximum.
Then open the lid, mix the potato and mushroom mass, add finely chopped onion and salt, close the pan again, but the fire should already be reduced, in fifteen minutes the dish will be ready. To have more roasts, stir less frequently.
Chicken and mushroom cutlets
To prepare these delicious meatballs with the addition of dry mushrooms, you will need the following ingredients:
Fillet chicken breast in the amount of 200 grams;
Dried mushrooms in the amount of one hundred grams;
Two chicken eggs;
Two onions;
Salt, black pepper.
Then mix the onion with mushrooms and simmer this mass a little. Next scroll chicken fillet through a meat grinder, or you can cut it into fairly small cubes. Then mix all the ingredients together.
In order for the minced meat to acquire a softer texture, you should add whipped raw egg, pepper, and salt to taste. Next, you need to knead the minced meat well, until a homogeneous structure. Then you need to moisten your palms with water, and gently form small cutlets.
Then pour into the heated pan olive oil, and when it heats up, put the cutlets in there and close them with a lid. On high heat, they will get a crust, after which it should be reduced to a minimum, and put out a little. Such a dish can be served with a side dish, for example, with vegetable salad, with rice, or with mashed potatoes.
Conclusion
Stock up on dry mushrooms from autumn, and you can enjoy their taste throughout the winter.
