I have always been interested in dishes that can be prepared for future use - such lifesavers as homemade food concentrates, powders, freezes. The hit of this season for me is mushroom powder, with which I cook lightning mushroom soup.
Ready-made mushroom mixture
The base of the powder is mushroom salt. Since I tried this magical mixture, it has replaced the usual salt and pepper in my family.
Mushrooms for the powder should be dry and aromatic: porcini mushrooms, shiitake, meitake, boletus, honey mushrooms. By the way, shiitake and meitake can be grown on your balcony. A series of articles on growing mushrooms at home is here.
What spices go well with mushrooms?:
- white pepper
- dried dill
- thyme
- oregano
- cloves (in microscopic doses)
- coriander
- dried green onions
- fenugreek (itself has a mushroom smell and can be grown on a windowsill)
- garlic.
The beauty of mushroom salt is that in addition to your favorite mushrooms and salt, you can use any herbs and peppers, in any proportion.
My “bouquet” of mushroom salt:
- Dried porcini mushrooms 30-50 g
- Sea salt 2 heaped tablespoons.
- Dried oregano 1 coffee spoon
- Dried green onion 1 tsp
- Dried dill 1 tsp
- Fenugreek 1 tsp (ground)
- Paprika (preferably in petals, not ground)
You can prepare mushroom salt in two ways: by loading all the ingredients into a food processor, or by grinding only the mushrooms, and then mixing the remaining ingredients.
Perfect dried mushrooms, what are they?
By and large, the best dried mushrooms are any tubular ones, but porcini mushrooms, aspen mushrooms and boletus mushrooms are ideal for drying and storing at home.
To preserve the special mushroom spirit, store dried mushrooms in paper, or preferably canvas bags, cardboard boxes and loosely closed glass jars in a dry place. In the old days they were even stored in pillowcases.
Mushroom pickers believe that the best way to store dried mushrooms is in the freezer. Dried mushrooms, preferably sliced, simply place in a food container or in strong ziplock bags, close tightly and freeze.
Oatmeal with dried porcini mushrooms, in pots, see recipe here
Preparation and use of mushroom powder
Housewives have long tried to prepare various powders, food concentrates and freezes for future use. They are convenient to use for quickly preparing lunches and to enhance the flavor characteristics of homemade dishes. Mushroom powder is considered one of these useful food concentrates.
Preparing this powder is not difficult. Every housewife can easily master the process and sequence of actions, but it is necessary to take into account some nuances that contribute to the correct storage of the product.
What are dried mushrooms good for your health?
Scientific research shows that forest (“wild”) mushrooms are capable of producing their own vitamin D, just as humans do. The only condition is that they are exposed to natural sunlight, which does not encounter artificial barriers in its path. Therefore, mushrooms grown in greenhouses cannot boast of a wealth of vitamins. The most vitamin D is found in common and tubular chanterelles.
The high content of dietary fiber in mushrooms promotes good intestinal function.
Mushrooms are an easy way to diversify your diet. Mushrooms can replace some of the meat. Forest mushrooms contain less protein than meat, but more than plant foods. The amino acid content in mushrooms is also quite high.
Different mushrooms contain different amounts of proteins. In this regard, the porcini mushroom is one of the best forest mushrooms; Moreover, in dried porcini mushrooms the protein content increases.
Lenten mushroom soup with barley, see recipe here
With sour cream sauce
Mushroom gravy with sour cream sauce is an excellent dish for dieters, containing no meat ingredients, but with a bright taste.
For preparation you need:
- 300 g mushrooms;
- 2 eggs;
- 100 ml mushroom broth;
- 20 g flour;
- a piece of butter;
- 3 ml lemon juice;
- salt and spices.
Creation stages:
- Mushrooms are cut into several parts, which are fried until golden brown in butter.
- Flour is fried in a dry frying pan until caramel-colored, after which it is gradually filled with mushroom broth with constant stirring, which eliminates the possibility of lumps forming.
- Mushrooms are poured with flour broth and simmered for 2 - 3 minutes.
- The yolks are separated from the whites and mixed with sour cream and lemon juice using a blender.
- The contents of the pan are filled with sauce and heated for 5 minutes.
How to Prepare Dried Mushrooms for Cooking
Before using dried mushrooms in a recipe, even if it is a soup or stew, it is best to soak them in hot water. Soaking often helps clean the mushrooms by removing sand and other debris. This is also necessary so that the dried mushrooms, having absorbed the liquid, soften and can be more easily cut, punched in a blender or passed through a meat grinder.
- To prepare, place dried mushrooms in a bowl. Fill with hot water, cover with a lid or saucer so that the dried mushrooms are immersed in water. Soak until mushrooms are softened, about 20 to 30 minutes.
- After the dried mushrooms have steeped, place in a sieve or colander.
- If desired, the mushrooms can be briefly boiled for safety, and then cooked according to the chosen recipe. A bonus will be mushroom broth, which is good to add to dishes, like any other broth.
Porridge of dried and salted mushrooms, see recipe here
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How to use dried mushrooms
- The easiest way to further use dried mushrooms is to fry the prepared mushrooms with aromatic additives, for example, onions or leeks, garlic. It is better to cook with vegetable oil. Pour in the mushroom broth, reduce heat and simmer until fully cooked. At the very end, add a little butter and finely chopped fresh herbs. Stir, remove from heat and leave for 5-7 minutes.
- Dried mushrooms can be ground into powder and added to dishes to taste as a seasoning. Or add to flour to make dumplings or pies/pies. Or you can cook a quick mushroom broth. Suggested ratio: 1 tablespoon of dried mushrooms per 200-250 ml of drinking water. Heat until boiling, boil for a couple of minutes, strain and use for soups, rice, couscous or other cereals.
- You can make a flavored butter with prepared dried mushrooms. To do this, place morels, chanterelles or white mushrooms with softened butter and fresh herb leaves, such as thyme, into the bowl of a food processor. Beat until smooth. Place the mixture on cling film, form into a bar or cylinder, wrap in film and put in the refrigerator. Add this oil to fried or grilled meats and vegetables.
Of course, there is no set rule for combining dried mushrooms with other ingredients. You can simply take into account the territorial affiliation of the products, that is, wild mushrooms grown in our forests, combined with eggs, pearl barley, potatoes, buckwheat, beets, cabbage, onions and other available and familiar products.
If you want to experiment, you can add some dried shiitake to the dried forest mushrooms with Russian spirit. Look for shiitakes with thick brown caps. Dried shiitakes have a meaty texture and smoky flavor. The stems may be a little woody, so trim them off and discard them after soaking. The taste of shiitake very interestingly complements the taste of boletus, boletus or aspen boletus, adding delicate Asian notes to dishes.
Pies stuffed with dried mushrooms and red fish, see recipe here
Champignon mushroom powder
500 grams of fresh champignons (I used brown ones because they are more fragrant than white ones)
wash, dry and separate the caps from the stems and cut the caps into slices, and use the stems from the champignons for other dishes.
Line a baking tray with baking paper and place the sliced champignons on it in one layer
and dry in the oven for 1 hour at a temperature of 45-50* C,
then increase the temperature in the oven to 100*C and dry the mushrooms until cooked
While drying mushrooms, open the oven door slightly, for example by holding a wooden sushi stick in the oven door, to allow steam to escape.
Grind dry mushrooms in a coffee grinder or spice grinder into powder, but not in a meat grinder - it cannot do this (tested from personal experience).
Store mushroom powder in a glass jar, tightly closed, in a dark and dry place.
Dry mushroom powder can be used to prepare soups, sauces, meat:
Pour the required amount of mushroom powder into warm water for 30 minutes and add to the dish being prepared 10-15 minutes before the end of cooking.
The remaining unused champignon legs can be chopped and fried with onions and added as a dressing to buckwheat porridge or mashed potatoes, to soup or meat, to the filling for pies or dumplings - there are a lot of options.
With creamy taste
Cream gives the gravy tenderness and nutrition.
An excellent version of mushroom sauce is made from:
- 150 g fresh mushrooms;
- 200 ml cream;
- a piece of butter;
- bulbs;
- 20 g cheese;
- heads of garlic;
- 15 ml lemon juice;
- a small amount of salt, spices and nutmeg.
To prepare the gravy, follow these simple steps:
- The champignons are washed, wiped and cut into slices.
- Garlic crumbles with a knife.
- The onion is chopped and sauteed in butter until transparent, after which mushroom slices are added to it.
- As soon as the contents of the pan are browned, the onion-mushroom mixture is poured with cream.
- After boiling, the sauce is salted, crushed with nutmeg and Italian herbs, which give the composition a rich aroma.
- Simmer the gravy over low heat for about 15 - 20 minutes until thickened.
- At the end, the cheese is grated and the sauce is generously crushed.
- The gravy is quickly mixed and immediately removed from the stove before the cheese has time to completely disperse. https://www.youtube.com/watch?v=yz3DfSCEtRY
Best Recipes
It is best to use dried mushrooms for making sauces and soups. Many cooks wonder how to make mushroom sauce from dried mushrooms. It is more advisable to heat treat frozen and fresh forest products. They go well fried with potatoes and onions.
A special feature of preparing this dish is that the mushrooms must first be boiled for 35-45 minutes in water with added salt.
How to deliciously fry oyster mushrooms in a frying pan with onions
Cooking today has a huge selection of recipes for making sauces from dry porcini mushrooms.
Beginning housewives are wondering how to make a sauce from dried mushrooms so that everything turns out tasty, satisfying and quick.
It is from the dry gifts of the forest that the dishes come out very nourishing and aromatic.
Mushroom sauce with sour cream
The recipe is quite simple. The amount of sauce is designed for approximately five servings. Average cooking time is 1 hour. The calorie content of the dish is 554 kcal.
To prepare this dish you will need:
Pour water at room temperature over dried mushrooms, let stand for 20 minutes, then drain.
Boil the mushrooms in new salted water for 20 minutes. Then strain the mushrooms and set aside the broth. Over low heat, fry the onion in butter in a frying pan until translucent.
Finely chop the boiled mushrooms, mix with onions and simmer for five minutes in a well-heated frying pan. Add sour cream and continue to fry for several minutes over low heat. Pour 120−170 ml of broth into the frying pan, add black pepper, fry all ingredients for 7−9 minutes over low heat.
Then add flour and simmer everything for seven minutes.
Mushroom sauce made from dried mushrooms with sour cream must be cooled to room temperature.
Recipes for marinating champignons for grilling
Then mix thoroughly with a spoon, and at the end you need to grind the resulting mass using a blender.
Place the resulting dish in a sauce boat and add chopped herbs.
Porcini mushroom sauce with cream
Many people will like this recipe.
To prepare you need to take:
Rinse the mushrooms under running water, add purified water, and set aside the filled mushrooms in a dark place for 3.5-4.5 hours.
Then simmer for an hour over low heat, drain the water, and chop the boiled mushrooms as finely as possible. Combine the resulting ingredients with chopped onion, fry in sunflower oil until cooked.
Melt the spread or margarine, gradually stir in the sifted wheat flour, fry everything thoroughly until golden brown. Gradually pour in the cream in a thin stream. Add porcini mushrooms and onions to the resulting mass, mix everything.
The last stage of cooking is adding herbs, crushed garlic and salt.
The mushrooms have disappeared from the forest, but their home reserves remain. You can prepare a delicious, aromatic mushroom gravy from dried white mushrooms. will perfectly complement and diversify your diet, because it is known that mushrooms are a good source of complete protein. It is from dried mushrooms that the most delicious is obtained; it can be served with meat and potato dishes, pasta and porridge. It’s not at all difficult to prepare a healthy, nutritious, tasty mushroom gravy; you will need a minimum of ingredients. It can be safely included for those who are watching their weight. offers a Lenten recipe with a photo of preparing mushroom sauce, which does not contain sour cream, butter, or cream. Therefore, you can serve a wide variety of dishes with it at least every day.
To prepare mushroom gravy you will need the following ingredients:
20-25 g of dried mushrooms (5-6 pieces of dry mushrooms)
1 large onion
2-3 tablespoons wheat flour
a little sunflower oil
salt and ground black pepper to taste
Features of using the sauce
Mushroom sauce made from dry mushrooms goes well with any side dish, such as potatoes, pasta, buckwheat, rice. In addition, this sauce goes well with meat and fish dishes.
Using dried mushroom sauce, you can diversify your daily dishes, give them originality and make them more appetizing and festive. The sauce remarkably retains both its taste and beneficial properties.
Porcini mushrooms are edible
and have a very aromatic and unique taste. Soups, sauces, salads and many other dishes prepared from this ingredient are simply unforgettable for gourmets.
Step-by-step recipe for pasta
A universal sauce made from mushrooms and sour cream perfectly complements pasta side dishes.
To bring the recipe to life, you should have on hand:
- 100 g mushrooms;
- onion;
- 15 g flour;
- 250 ml sour cream;
- sunflower oil;
- salt and spices.
The gravy is prepared according to the following scheme:
- Small slices are prepared from washed and dried mushrooms, which are browned in a frying pan.
- The onion is cut into small pieces, which are sent to the mushrooms when they release liquid.
- After the onions become translucent, add salt, spices and flour to the pan.
- After 2 minutes, the mushroom mass is poured with sour cream and continues to simmer for 5 minutes under the lid. https://www.youtube.com/watch?v=Tl9a5VtE23Q&t=47s
