The question is what can be done 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 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 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 dried mushrooms, the veal must be cut into portions, beaten off and, after salting, fry in melted butter until tender. soaked dried mushrooms rinse, boil, chop and fry in butter.
cook sour cream sauce: Combine all ingredients and bring to a boil.
When serving, cover the meat with fried mushrooms, pour over the 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 need to be poured for 8-10 hours cold water, then drain, finely chop. 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:
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 must 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.
It is better to take dried mushrooms or porcini, or a set of different, so to speak, 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.
P remember those times when at every turn in the middle of autumn grannies were selling bunches of dried porcini mushrooms on a string and there was nothing tastier than soup, cooked by mom or grandmother from these bundles. Now we do not trust these types of products, we try to prepare mushrooms for the winter ourselves or buy only in trusted places.
In order to prepare dried mushrooms, it is necessary to sort out fresh, healthy, strong mushrooms, clean them from adhering earth, needles, leaves, but do not wash them. Washed mushrooms dry slowly, and White mushroom besides, it gets dark. Sort the sorted mushrooms by size. Whites can be dried by cutting off only the soiled part of the spine, or by cutting it off completely. Roots are best dried separately. In boletus, boletus and other mushrooms, cut off the roots at a distance of 1.5-2 cm from the cap, and cut the caps vertically in half or into four parts. For morels and stitches, cut off the lower part of the spine, cut the truffles into slices. Lay the prepared mushrooms in one row with their hats down on braids, sieves or strung on threads and pull them onto special stands. You can also use a metal baking sheet lined with clean straw. Knitting mushrooms should not be in contact with one another. At home, mushrooms are dried in the sun, in a Russian oven, in an oven at a temperature of 50-75 degrees. At higher temperatures, they may burn and taste qualities decrease, at temperatures below 50 ° C, the mushrooms dry very poorly and may deteriorate (begin to turn sour). It is necessary to start drying at 50 ° C, since at a higher temperature a dry crust will appear on the surface of the mushrooms, which will make it difficult for further evaporation of moisture. Appearance mushrooms will deteriorate. Then the temperature can be raised. During the first stage of drying, a lot of moisture evaporates. To prevent mushrooms from steaming, it is necessary to ensure a continuous supply of fresh air. To do this, the door of the stove or oven must always be ajar. The best quality mushrooms is achieved by solar drying. Drying mushrooms is considered complete when they are slightly bent and easily broken, but do not crumble. You can string dried mushrooms on a thread with hats down: large on the bottom, smaller on top. Under the hat of the lower mushroom, you need to tie a small stick in order to keep the knitting better. Store mushrooms in a dry, well-ventilated area.
Dried mushrooms are fragrant; the introduction of even a small amount of them gives the dish a peculiar flavor. The following dishes can be prepared from dried mushrooms: cabbage soup, borscht, hodgepodge; sauces - tomato with mushrooms, mushroom, mushroom sweet and sour. In addition, dried porcini mushrooms are added to minced meat for pies (pie with rice and mushrooms), cabbage rolls, zrazy, calf, etc.
Before use, dried mushrooms must be soaked, then boiled in the same water (broth can be used for sauces or soups). After boiling, the mushrooms are finely chopped or chopped, depending on the purpose, and introduced into soup or minced meat. Mushrooms greatly improve the taste of the dish.
Dried mushrooms are very hygroscopic, so they should be stored in dry, clean, well-ventilated areas, preferably at a constant temperature. With sharp fluctuations in temperature, mushrooms can become damp and moldy. It is not allowed to store dried mushrooms on the ground or next to fresh vegetables, fruits, berries, nuts, pickled and salted products. If the mushrooms become damp during storage, they must be immediately sorted out, spoiled and dried, otherwise they will quickly become moldy. Store mushrooms in paper bags or cardboard containers. Shelf life is up to 1 year, and if you put them in the freezer, they can be stored longer.
Dried porcini mushrooms are a reliable cancer prevention. The alkaloid hercedin, used in the treatment of angina pectoris, was found in the white fungus. They can be eaten like crackers, crumbled on a freshly prepared dish, added to a salad, enjoying the elegant mushroom aroma and taste. Or use it to prepare a mushroom dish in the same way as fresh ones, after soaking in water for 20-30 minutes. It is in dried porcini mushrooms that useful substances are best preserved and taste qualities are improved, unlike other preparation methods.
Dried mushrooms can be used to make a variety of delicious meals. Today we bring you some recipes. mushroom cooking.
Bread and tomato salad
Ingredients:
dried porcini mushrooms 20 g
tomatoes 500 g
parsley 2 bunches
onion 2 pcs.
garlic 2 cloves
butter 1 tbsp. l.
vinegar with spices 2 tbsp. l.
lemon juice 1 tbsp. l.
salt pepper
White bread 300 g
olive oil 1 tbsp. l.
Method of preparation: Porcini mushrooms pour 125 ml of water and leave for 1 hour. After the mushrooms swell, drain the water and finely chop the mushrooms. Do not pour water from under the mushrooms. Wash the tomatoes and cut into quarters. Rinse parsley, dry and chop. Peel the onion and garlic and cut into small cubes. Saute onions in butter. Pour water from under the mushrooms. Add half the chopped parsley and mushrooms. Boil for 2 minutes. Fill with vinegar lemon juice, salt and pepper. Bread cut into cubes and fried in hot olive oil until crispy. Mix with tomatoes, garlic, parsley, onion and mushrooms.
Noodle soup with mushrooms
Ingredients:
300 g pork
100 g noodles or vermicelli
1 fresh cucumber
200 g dried mushrooms (or about 600 g fresh)
2 eggs
2 tsp soy sauce
1 g ground ginger
salt on the tip of a knife
Cooking method: Wash the pork, boil, cut into thin slices. Cut mushrooms (pre-soak dried in hot water for 20 minutes). Wash cucumber and cut into slices. Whisk the eggs. Heat the broth left over from the pork to a boil, add vermicelli or noodles to it, omit the mushrooms, slices of meat, cucumber, ginger, soy sauce and salt. As soon as the soup boils, pour well-beaten eggs into the pan, stir, bring to a boil and remove from heat.
Cracow Duck
Ingredients:
duck 1 carcass
1 bulb
50 g dried mushrooms
1/4 l sour cream
1 tsp flour
300 g pearl barley
1/2 l broth
1 st. l. oils
salt to taste
Cooking method: Thoroughly clean the well-fed, but not too fat duck, salt and stew in a goose-cooker in oil, adding an onion cut into thin circles of medium size; from time to time water with mushroom broth. In order to get a fragrant broth, you need to pour dried mushrooms with 1/2 liter of water and cook them over low heat under a lid until cooked. Fry the duck in a small amount of fat (in vegetable oil or lard) over a fairly high heat, then reduce the heat and, pouring the duck from time to time with mushroom broth, simmer under the lid. When the duck is ready, remove it from the goose, cool and divide into 4 - 6 parts. Season the sauce in the goose dish with sour cream, thoroughly mixed with flour. Add finely chopped mushrooms to the sauce and pour over the duck, cut into portions. Put the goose again on low heat so that the sauce boils for another ten minutes. Meanwhile, pour pearl barley with salted broth. After 10 minutes of cooking on a fairly high heat, add oil to the porridge and, after stirring, put the pan in hot oven for priming, so that the porridge turns out to be crumbly. Instead of pearl barley, it can be crumbly rice but barley is much tastier. On a large dish, preferably round, put porridge in the form of a ring, put the duck cut into portions in the middle, and pour over everything with hot sauce. In the same way, young geese were prepared in the old Polish cuisine.
White mushroom soup with sherry
Ingredients:
30 g dried porcini mushrooms
75 ml dry sherry
800 ml concentrated mushroom broth
1 bunch of soup roots
1 st. l. butter
salt pepper
Method of preparation: Soak porcini mushrooms in sherry for 2 hours. Then simmer them for 30 minutes in 150 ml of mushroom broth. Cut the soup roots into thin strips. Heat the butter in a saucepan, lightly stew the strips of roots in it and dilute with the remaining mushroom broth. Add porcini mushrooms with broth, salt and pepper. Cook for about 5 minutes. Pour the soup into deep bowls. Can be served with sour cream if desired.
Peasant soup with dried mushrooms
Ingredients:
30 g dried mushrooms
1/2 small fresh cabbage
7-8 potatoes
2 carrots
1 large onion
5-6 medium tomatoes
2-3 garlic cloves
1 bay leaf
1 st. l. finely chopped parsley and dill
3 st. l. vegetable oil
3 1/2 liters of water
salt and peppercorns to taste
Method of preparation: Boil well-washed dried mushrooms until soft. Strain the decoction through cheesecloth placed in a colander. Rinse the boiled mushrooms in running water so that no sand remains. Mushrooms, onions and carrots finely chopped, salt, fry in a saucepan in vegetable oil until golden brown. Pour water and mushroom broth, bring to a boil, add chopped potatoes, cook a little, add cabbage, bay leaf, peppercorns and cook until almost cooked. Season with coarsely chopped tomatoes, hold on fire for 15 minutes, remove the soup from the heat, add greens and crushed garlic to it.
Tortellini with mushrooms
Ingredients:
30 g dried porcini mushrooms
250 g fresh, as small as possible white mushrooms
60 g butter or margarine
1 bulb
1/2 tsp thyme leaves
salt, freshly ground pepper
20 ml port
1/8 ml concentrated veal stock
200 ml heavy cream
2 packs of fresh frozen tortellini stuffed with meat or spinach (250 g each)
1/2 bunch parsley
2 egg yolks
50 g scamorza cheese (Italian smoked cheese)
Method of preparation: Soak dried porcini [mushrooms] in 1/4 liter of warm water. Peel fresh porcini mushrooms and cut into slices. Heat 30 g butter in a frying pan. Peel the onion, cut it into cubes and simmer until transparent in butter or margarine. Wash and dry thyme. Add it to the pan along with fresh mushrooms, salt and pepper. Fry until all the liquid has evaporated. Pour in the port wine and boil again. Throw the soaked mushrooms on a sieve, while collecting the liquid. Also add them to the pan, pour in the broth, cream and 100 ml of mushroom liquid. Boil until thick. Boil tortellini according to package directions, drain and mix with mushroom sauce. Preheat oven to 180 degrees. Lubricate the baking dish with 10 g of butter (about 1 tablespoon). Wash the parsley, separate the leaves from the stems and chop them. Mix the yolks, parsley with tortellini and mushrooms and put in a mold. Grate the cheese and add half to the mass. Sprinkle the dish with the remaining cheese and spread the remaining butter in flakes on top. Bake on the middle shelf of the oven at 180 degrees for about 20 minutes.
Ingredients:
potatoes 800 g
bacon fat 100 g
beef 600 g
onion 1 pc.
carrots 100 g
dried mushrooms 60 g
sour cream 50 g
Cooking method: Cut the meat into small pieces - approximately 100 g each (two such pieces per serving) and fry. Finely chop and fry carrots, onions, potatoes, boiled mushrooms. Put everything in a pot or pan and pour the broth with mushrooms, so that the broth does not cover the food, but is on the same level with them. Add sour cream there, cover with a lid and simmer the dish until cooked. Serving to the table, sprinkle it with parsley and dill.
fish in a pot
Ingredients:
300 g perch fillet
600 g potatoes
2 heads of onion
3 art. l. vegetable oil
30 g dried mushrooms
100 g sour cream
50 g flour
salt
Method of preparation: Perch fillet is cut into cubes, breaded in flour and fried. Pre-soaked dried mushrooms are boiled, finely chopped and fried with onions. Peeled potatoes cut into cubes and lightly fried. Potatoes, fried fish, mushrooms, onions are put in a pot in layers, and potatoes again on top. Drizzle with sour cream and fish broth, salt to taste and stew until tender.
Shish kebab of dried mushrooms with lard
Ingredients:
dried white mushrooms 200 g
onion 200 g
green onion 50 g
lard 100 g
fresh tomatoes 100 g
lemon 1/2 pc.
parsley and dill
ground black pepper, salt
Method of preparation: Soak dried porcini mushrooms. When they swell, drain, cut into large slices (do not cut small mushrooms). Onion cut into thick slices, fresh lard- slices 3-4 cm. Thread slices of mushrooms, slices of onion and pieces of bacon alternately on wooden or metal skewers, salt and sprinkle with black pepper.
Put the kebabs in a deep frying pan or goose dish, pour over the water in which the mushrooms were soaked, bring to a boil, close the lid and simmer over low heat for 30-40 minutes. Put ready-made kebabs, but a la carte dish, place coarsely chopped next green onion, fresh tomato slices, garnish with lemon slices, parsley sprigs and sprinkle with chopped dill. Serve barbecue broth in a gravy boat. Garnish with boiled rice or mashed potatoes.
Knightly turkey
Ingredients:
turkey (required with breast) 1-1.5 kg
chopped onion 2 tbsp. l.
chopped carrots 2 tbsp. l.
garlic 1 clove
celery 1 sprig
parsley 1 sprig
bay leaf 1 pc.
black peppercorns 2 pcs.
water 1 glass
dry white wine 0.5 cup
dried white mushrooms 200 g
eggs (yolks) 2 pcs.
cream 20% 0.25 cup
crackers 0.5 cups
fat for frying 6 tbsp. l.
rice 1 cup
butter 2 tbsp. l.
bacon fat 100 g
Cooking method: Cut the turkey - separate the bones and white meat from the breast. Put bones and all meat, except for white, in a saucepan (if there are offal, put them too), add soaked mushrooms, onions, roots, spices, pour in water, wine, bring to a boil and cook over low heat for about an hour. Then strain the broth, pass the mushrooms through a meat grinder and return to the broth. Beat the yolks with cream, stirring, pour in a little broth (the eggs should not curdle), pour this mass into the broth and cook for 7 minutes, stirring all the time and do not let it boil. Salt. If the sauce turned out to be thick, dilute with cream, if it is liquid, continue to keep on fire. Cut the white meat into 8-12 pieces, dip each in the sauce, roll in breadcrumbs and fry in boiling fat until golden brown. Pass the meat cooked in the broth through a meat grinder, warm it up, pour over the sauce until a thick mass is formed, salt and put it in the middle of the heated dish. Put boiled rice, well flavored with oil, around the edges - pieces of fried white meat, mixed with slices of fried crispy lard. Serve with hot sauce.
White mushroom - boletus is considered the king among mushrooms growing in central Russia. These mushrooms are the most delicious, the most useful among all. Mushroom mushrooms can be boiled, fried, stewed, baked, salted, marinated and dried for future use. Moreover, their taste and aroma from this does not deteriorate at all, on the contrary, it only becomes more appetizing from the spices added to them.
Today we will talk about popular dried mushroom dishes, the recipes of which we will definitely discuss and cook something delicious for dinner. But first, let's learn about the nutritional qualities of dried mushrooms:
Are dried mushrooms healthy?
Of course, they are very useful, tasty and do not lose their valuable qualities that are inherent in fresh porcini mushrooms. Nutritionists generally recommend using dried mushrooms, since after drying they are absorbed by the body almost completely.
Just like fresh, dried mushrooms contain many useful substances, including vitamin C, folic acid. They contain tocopherol, niacin, riboflavin, thiamine, and many other useful substances that are very necessary for a person.
In addition, these forest gifts of nature - mushrooms contain certain enzymes that improve digestion, promote the active breakdown of fats, glycogen.
From dried porcini mushrooms, you can cook almost the same dishes as from fresh ones, just picked at the forest edge. Their dried ones are prepared in soups, borscht, hodgepodges. They are used for stewing, preparing fillings for pies, cabbage rolls. They are baked, caviar is made. Just before cooking, they must be soaked in cool water for several hours, and then boiled in the same water.
Dried porcini mushrooms cannot be confused with other dry mushrooms by their subtle, characteristic aroma. Therefore, soup from them is simple cooking masterpiece. Let's start with him. Here is the recipe for making real mushroom soup:
Dry mushroom soup
For cooking, we need: a handful of dry mushrooms (about 50 g), the same amount of vermicelli, 2 potatoes, 1 carrot, half an onion, a piece of butter, 1 bay leaf, finely chopped dill, parsley, sour cream.
How to cook:
The night before, put the mushrooms in a bowl, cover with clean water, cover, leave overnight. Soup can be made in the morning.
So, take out the softened mushrooms with a slotted spoon, let the water drain. And pour the remaining infusion into a saucepan. You will need it to make soup.
Heat a little butter in a frying pan, fry the mushrooms in it. Cook for about 10 minutes over medium heat. While the mushrooms are fried, add a little water to the pot with the infusion, as much as you need for the soup, boil. Dip the fried mushrooms into the pan, cook at a light boil for 15 minutes.
Now, in the pan where the mushrooms were fried, brown the vermicelli a little. Then it will not boil soft and will not soften in the soup.
Peel potatoes, carrots, wash. Cut the tubers into small slices, add to the soup, continue to cook, stirring occasionally. After 10 minutes, lay out the vermicelli.
Now, in a clean frying pan, melt a little butter, fry the carrots chopped on a grater, finely chopped onions. Add to soup, salt, add lavrushka. Cook for 5 more minutes. Now pour the soup into portions, season each with sour cream, sprinkle with herbs, and serve.
Buckwheat porridge with porcini mushrooms
To prepare this dish of Russian cuisine, we need: 1 cup of buckwheat, 2 cups of pure water, 1 cup of dry mushrooms, 2 onions, 1 carrot, salt, vegetable oil, parsley.
How to cook:
Just as in the previous recipe, pour the mushrooms with cool water, leave overnight. In the morning, drain the infusion, leave the mushrooms in a bowl for now. We will deal with them a little later, but for now we will cook buckwheat.
First, sort out the grits, fry in a dry frying pan. Put in a saucepan, pour 400 ml of boiling water, salt, cook at a very low boil for half an hour. During the cooking process, it is unnecessary to stir the porridge. When the buckwheat is ready, turn off the heat, cover the pan with something warm, leave it like that while we prepare the mushroom dressing.
Peel onions, carrots, wash, finely chop. Mushrooms cut into small pieces. Fry everything until cooked in a deep frying pan with vegetable oil. Now put the roast in boiled buckwheat, mix, season with finely chopped herbs.
mushroom caviar from dry mushrooms
This appetizer is especially good to cook in winter from pre-dried porcini mushrooms. It is very tasty with boiled potatoes, it is good to smear breakfast sandwiches with it.
To prepare delicious caviar , prepare the following products: a pound of dry mushrooms, 3 fresh onions, a little white wine vinegar, sugar, salt, pepper to taste, vegetable oil.
How to cook:
Soak dry mushrooms overnight, as described in previous recipes. In the morning you can start preparing a snack. In the same infusion where the mushrooms were, boil them, just add a little salt. When the mushrooms become soft, put them in a colander, rinse, let the water drain.
By the way, the broth itself can be used to make a sauce or soup.
Pass the cooked mushrooms through a meat grinder, peel the onion, chop finely, fry in vegetable oil. mushroom puree put in a bowl, add the roast, a pinch of sugar, salt, pepper, vinegar, pour vegetable oil (if necessary), mix. Bon Appetit!
