Dry mushrooms. How to cook, how long to cook, fry, soak, recipes

Publication in the group: Dishes with mushrooms

When dried, mushrooms are perfectly stored for a long time. You don't have to worry that the product will spoil. This is the best way to preserve wild mushrooms until winter. In the future, with proper preparation, they will be able to be included in various favorite dishes. To do this, the mushrooms are soaked and then boiled or fried. You can then prepare salads, soups, main courses, and all kinds of snacks from them.

The most important thing is to properly soak the mushrooms before further heat treatment. For example, choose the right water temperature for this procedure, as well as determine the optimal duration of the process. The tips published in the article below will help the cook.

How to soak mushrooms

The first and most important step in working with dry mushrooms is soaking them. This must be done correctly. During the drying process, all moisture is removed from the mushrooms. And when soaking, the water returns back into the product. As a result, the mushrooms become soft, juicy, and appetizing again. The most important thing is to choose the temperature of the water for soaking the product. It's better to use cool.

This way the structure of the product will be well preserved, as it will change slowly and gradually. In addition, the mushrooms will retain a maximum of nutrients and vitamins. If you need to speed up the process, you can use warm water. This is true if you don’t have a lot of time to prepare the mushrooms. But the water should not be hot. It is strictly forbidden to pour boiling water over the product. Otherwise, the mushrooms may become soggy and turn into mush.

If in the future you want to get dishes with a soft, creamy taste, then you can soak the mushrooms not in ordinary water, but in milk. Cream of any fat content is also suitable for this purpose. But you shouldn’t take too thick ones - for whipping, desserts. It is best to use a 10% product.

The technology for soaking dry mushrooms depends on many factors. For example, on how they were dried and how dirty they turned out to be. Typically, wild mushrooms contain quite a lot of contaminants, and the latter are not previously removed from the product. In this case, you should definitely do 2 soakings. The first is short, washing and cleaning the mushrooms in the process. And the second is a long one, so that the product swells and becomes more meaty.

The minimum period of the second soaking is 3 hours. You can leave the mushrooms in water for 7-8 hours as much as possible. It is permissible to fill them with liquid in the evening and continue cooking in the morning.

If the mushrooms are being prepared for soup, then you should not throw away the water remaining after the second soaking. It contains some of the nutrients from the product and the aroma. Therefore, the used water is first purified through a couple of layers of pharmaceutical gauze, and then becomes the basis of the soup. If Chinese mushrooms are used for culinary experiments, they should be soaked in a special way. Such a product is usually not pre-washed, but is immediately filled with water for a long time.

You can leave them in the liquid even for 12-15 hours. During the soaking process, you should focus on the softness of the mushrooms. If the product was pre-cut, then it will need to be in water for less time. Also, the period depends on the drying method. If the mushrooms were processed in the oven, it will take longer to soak. With this method, the dry product becomes tougher and rougher.

If the mushrooms were harvested in natural conditions (for example, on strings on the street), then it will remain as soft and tender as possible. Porcini mushrooms require the least soaking. After drying, they remain tender and easy to cut. You can soak such mushrooms in either water or milk.

It is important to take enough liquid. It must be remembered that during the soaking process, the mushrooms will absorb a lot of water and greatly increase in size. Usually this happens 4-5 times.

Fried mushrooms

Soups should always be present in the diet, but you can also prepare delicious main courses from dried mushrooms. To do this, the product is baked or fried. For frying take:

a glass of mushrooms;
two onions;
butter;
salt pepper.

The mushrooms are soaked and washed thoroughly. The onion is peeled and cut into half rings.
Melt butter in a frying pan. First, fry the onions, then add the mushrooms. You need to stir vigorously, since this oil has less resistance to sticking compared to vegetable oil.
At the end of frying, salt and pepper the dish to taste.

Recipe for cooking whole champignons with cheese in the microwave

This dish would be a good side dish for any poultry or meat. Can also be served as an independent dish.

Even when cooled, mushrooms are very tasty and can be added to salads and various snacks.

How to cook

Dried mushrooms can be prepared in different ways. But most often they are boiled first. This must be done correctly and in enough time. The calorie content of mushrooms in this form is approximately 56 kcal per 100 g.

And their BJU:

BJU	Value in g (per 100 g)
Squirrels	4,2
Fats	0,4
Carbohydrates	9,6

Composition of ingredients

For the dish you need to take:

dried mushrooms – 200-250 g;
water (slightly warm) – about 1 liter;
salt.

Step-by-step cooking process

The cooking process includes several stages:

Place the entire amount of dry product stated in the recipe in a deep, capacious bowl.
Pour lukewarm water over the mushrooms. It must completely cover the product. The minimum water level should be 3-4 cm above the layer of mushrooms.
In this form, the product is left to infuse for 2-3 hours. You can soak the mushrooms overnight.
Afterwards the product is transferred to a pan and filled with water. If the liquid in the container with mushrooms is not cloudy or dirty, you can use it for further cooking. This way the broth will end up being especially tasty and aromatic.
Bring the liquid in a saucepan to a boil over high heat. Afterwards, all foam that appears is removed from the surface of the water. The fire is reduced so that the liquid in the container does not boil too actively.
Under these conditions, the mushrooms are left to cook for about half an hour. This cooking time is optimal for honey mushrooms, mushrooms, russula, boletus, and boletus.

When the mushrooms are completely cooked, you can use them further for frying, fillings for pies, pie, pancakes.

What can I add?

When cooking, dried herbs can be added to the mushrooms. But it’s important not to overdo it with spices. The aroma of mushrooms is already appetizing, bright, rich.

How to serve a dish

Boiled mushrooms can be served immediately after cooking. For example, for this they are salted, seasoned with mayonnaise or any other sauce. It’s delicious to finely chop boiled mushrooms, season them with spices, mix with cherry pieces and scatter on top of toasted bread.

Sometimes dried mushrooms are better than fresh ones.

Why dried mushrooms better than fresh ones? In many cases, yes (for example, always choose fresh herbs), but mushrooms are a different story.

Dried mushrooms have a meaty texture and a beautiful, concentrated flavor that develops when rehydrated. For someone following a plant-based diet, meat texture plays a key role in dishes like vegetarian lasagna and fajitas. Dried mushrooms are also inexpensive, easy to find, and can be stored for six months to a year as long as they are kept in a dark, dry place.

But the best thing about dried mushrooms is the liquid that remains after they are rehydrated. Don't waste it - this is an incredible bonus ingredient with mushroom flavor. The flavor can be overwhelming, so add one tablespoon at a time until you get the flavor you want, in sauces, soups, or risotto. If you haven't used it all, store in the refrigerator in a covered container for up to five days.

What dried mushrooms should I buy?

When buying dried mushrooms, I prefer shiitake mushrooms. They are great in a variety of dishes (such as soups, stir-fries and sauces) and are generally less expensive than porcini or morels. Dried porcini mushrooms are perfect for classic mushroom risotto.

How to cook with dried mushrooms

To cook dried mushrooms , you first need to rehydrate them by soaking them in boiling water and wait until they reach room temperature. If you're not in a rush, try soaking them in room temperature water for a few hours until they're soft. Slow soaking preserves the flavor of each mushroom. If you plan to use them in broth or soup, simply add the dried mushrooms directly to the pan. Your mushrooms will flavor the broth and in turn add a mushroom flavor to the soup.

How to fry with onions and garlic

Dried mushrooms can be cooked deliciously in a frying pan. When fried, they fit perfectly into a variety of treats. For this version of the recipe, you can use any dried mushrooms that you could find at home. The main product in the recipe goes well with onions and garlic. But if desired, you can add additional vegetables to it.

Composition of ingredients

For the dish you need to take:

onion – 1 pc.;
garlic – 3-4 cloves;
dried mushrooms (any variety) – 130-150 g;
vegetable fat – 2-3 tbsp. l.;
fresh herbs - 1 bunch;
salt and spices - 1 pinch each.

The listed number of ingredients will yield approximately 2-3 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

The selected assortment of mushrooms is poured with warm water in a capacious container. The product is left in this form for at least a quarter of an hour.
The remaining liquid after the procedure is filtered through gauze. You should not pour it out; it will still be useful later in the recipe.
All vegetable fat is sent to the frying pan. Onions are poured in there too. It is first peeled and cut randomly. For example, you can chop the onion into half rings or rings.
Garlic is sprinkled on top. Before this, it is peeled and chopped into small cubes.
The onion and garlic should be fried until soft and lightly browned. Over medium heat, leave the ingredients together for approximately 4-5 minutes. You can wait a little with the garlic and add it later so that the pieces do not have time to burn.
Broth is poured onto the pan from above. This is water drained from the mushrooms soaked above. If there is none left, then you can take a small amount of any broth or even plain water.
The treat in the pan is sprinkled with salt and pepper. After thoroughly mixing all the ingredients, they are left to simmer over low heat. As a result, the dish should be completely cooked.
When the liquid from the pan has completely evaporated, the treat will be ready.

The resulting dish is sprinkled with chopped fresh herbs on top. You can take any one. For example, a mixture of onions and parsley.

How to serve a dish

The fully prepared treat is immediately served to the table. You should first mix the fried mushrooms with any side dish of your choice. For example, with potatoes. Previously, root vegetables can be cut into slices and fried or baked in the oven with spices. And then combine it with the mushroom mass. Warm salads with fried mushrooms are very tasty. For example, you can make a layer of them between potatoes, tomatoes, eggs and cheese.

Why should dried shiitake mushrooms be in your pantry?

Aromatic shiitake mushrooms are the basis of Asian cuisine.
Aromatic shiitake mushrooms are the basis of Asian cuisine. They have an intense flavor that can be used in soups, stews and steamed dishes.

Dried shiitake mushrooms easily add a deep, savory umami flavor to dishes.

Dried shiitake mushrooms easily add a deep, savory umami flavor to dishes. I like to think of them as healthy little bites of flavor since they contain no fat and even vegans can eat them.

While fresh shiitake mushrooms are just as delicious, they are harder to find, so having dried shiitake mushrooms in your kitchen means you always have a flavorful ingredient on hand. They are easy to find in Asian markets and can last for months, if not years, if stored in an airtight container in a cool place or in the refrigerator.

I use dried shiitake mushrooms when making Chinese sticky rice, Japanese or Chinese soup or broth, or when I need to add another ingredient to a stir-fry.

But what's the best thing about these dried mushrooms? Since you have to rehydrate them in hot water before they can be used, the mushroom soaking liquid you'll have left over is the most delicious bonus ingredient! Don't waste the liquid - use it instead of chicken broth or as a base for sauce.

How to Use Dried Shiitake Mushrooms Instead of Fresh Shiitake Mushrooms

While fresh shiitake mushrooms are definitely milder and cook very quickly, I find that properly dehydrated dried mushrooms are almost as good and actually have a deeper flavor. Simply place the dried shiitake mushrooms in a heatproof bowl and add very hot or even boiling water to cover them by a few inches. Leave the mushrooms for 20 minutes until the caps are soft.

When the mushrooms are soft, pull them out and use your hands to squeeze out the excess water. Trim and discard the tough stems and the caps are ready to cook. If you want to use liquid to soak the mushrooms, slowly pour the liquid into the measuring cup, but stop when you reach the grains of sand at the bottom.

Stuffed potatoes

Dried mushrooms can be used to stuff potatoes. According to the recipe published below in the article, you will be able to prepare a delicious stuffed side dish. You will be able to immediately make a complete, hearty dish for lunch or dinner. It is best to choose large potatoes for the recipe. Then it will be more convenient to stuff it.

How to cook dry mushrooms - they can be used to stuff potatoes.

This recipe is very popular in Italian cuisine. In the future, you can serve potatoes with mushrooms along with grilled seafood or baked meat.

Composition of ingredients

For the dish you need to take:

potatoes – 3 pcs.;
onion and egg - 1 pc.;
lemon (small size), chili pod – ½ piece each;
ginger root – 2-3 cm;
garlic – 2-3 cloves;
dry rosemary - on the tip of a knife;
assorted dried mushrooms – 35-40 g;
turmeric – ½ tsp;
walnuts – 5-6 pcs.;
nutmeg – 1 pc.;
sour cream (medium fat content) – 1/3 tbsp.;
salt and oil.

The composition of spices in the recipe can be changed to suit your taste.

Step-by-step cooking process

The cooking process includes several stages:

The potatoes are carefully peeled. Afterwards, each tuber is cut exactly in half. Recesses are cut into the resulting halves. It is convenient to do this with a small spoon with a sharp tip or a knife. The walls must remain tight so that they contain the filling.
The extracted potato pulp is finely chopped. It will also be used in the following recipe.
Ginger root is peeled from the outer thick skin. The remaining part is cut into thin translucent plastics. Walnut kernels are finely chopped with a sharp knife.
At the same time, they must be thoroughly peeled so that even small particles do not get into the dish, as they can completely ruin it.
The onion is peeled and chopped into cubes. The chili pepper gets rid of the stem and seeds inside. The remaining part is finely chopped. The garlic is peeled and chopped into tiny cubes.
Dry mushrooms are placed in a large bowl. They are sprinkled with garlic, rosemary, and salt on top. Pour over juice squeezed from lemon. Also covered with boiling water. The mushrooms are left in this form for about a quarter of an hour.
Almost cooked and already cooled mushrooms are removed from the marinade obtained in a bowl and lightly squeezed. Afterwards they are finely chopped.
In a separate bowl, mix chopped nuts, chili pulp and chopped mushrooms. Shredded potato pulp is added to these components. The contents of a raw egg are also poured here. You can take two of the latter at once if they are small and the potatoes being stuffed are large. Top the mixture with turmeric. Other spices loved by the cook are also suitable for this purpose.
The filling is mixed well (or even whisked). It is used to fill prepared potato blanks with indentations.
Halves of root vegetables with filling are placed in a heat-resistant, oiled form. A small portion of sour cream is placed on top of each piece. Everything is sprinkled with nutmeg. First it rubs finely.

The treat goes into the oven to cook. It warms up to 195-200 degrees in advance. The dish is baked in this form for approximately 20-25 minutes. But the exact time depends on the size of the potatoes.

How to serve a dish

The stuffed treat is served hot. You can sprinkle it with any chopped herbs or grated cheese on top. It would be appropriate to place cutlets, chops, and meatballs on the plates nearby. But you can serve the dish without meat. It is already filling and tasty.

Delicacy soup

Traditional first courses, even varied ones, become boring over time. If you want something hot and liquid, but are already tired of the “standard”, try making a light and unusual soup using this recipe.

It is better to take dried mushrooms either porcini or a set of different ones, so to speak, a mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because besides them there will be practically nothing else in the soup. At the same time, a strong broth is cooked. Beef is recommended, but experiments are not prohibited. The main component is put into the base, and the broth boils for some time along with the mushrooms to absorb their aroma. When the result satisfies the cook, a dessert spoon of wine is poured into the pan and a small spoon of sugar is added. At the same stage, the soup is salted and peppered, and you need to add a little more pepper than you are used to. Beat eggs well in a bowl, at the rate of two eggs per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with plenty of greens and sour cream. Wine will give the dish an elegant tartness, and sugar will add piquancy.

Paste

Dried mushrooms can be cooked deliciously right away with a side dish. For example, with pasta. The main secret of this treat is the aromatic sauce. The latter is prepared immediately from a mixture of different mushrooms, vegetable broth and various spices.

It is best to use thyme and oregano for the sauce. But you can choose other spices to suit your taste.

Composition of ingredients

For the dish you need to take:

pasta (any), champignons and oyster mushrooms (fresh) – 180-200 g;
dried ground mushrooms – 1.5-2 tsp;
vegetable broth (still hot) – ½ l.;
onion – 130-150 g;
flour – 20-25 g;
bay leaf – 3-4 pcs.;
vegetable fat – 45-50 ml;
salt, oregano, thyme.

It is best to chop dry mushrooms yourself. To do this, they are sent to a coffee grinder or other suitable device and turned into fine crumbs/flour.

Step-by-step cooking process

The cooking process includes several stages:

Fresh champignons and oyster mushrooms are lightly washed. Afterwards, damaged dark areas are cut off from all mushrooms. The cuts are freshened with a knife. The remaining parts of the products are chopped into arbitrary pieces. The latter should not be too small.
The onion is peeled and washed. Afterwards the vegetable is chopped into quarters of rings.
Chopped mushrooms are poured into different heated frying pans. Both champignons and oyster mushrooms are fried in oil until fully cooked and the liquid has evaporated.
The onion is also prepared separately. Fry it until the pieces are lightly golden and soft.
After three frying options are combined in a common container. Best of all - in one frying pan with a thick bottom.
Flour is poured onto the products. All the components are fried together for 1-1.5 minutes.
The ingredients in the frying pan are poured with broth. They are accompanied by bay leaves, ground dried mushrooms, salt, and spices. You can choose any spices to your liking.
The top of the pan is covered with a lid. In this form, its contents are left to simmer over low heat for about a quarter of an hour. As a result, you will get a very tasty aromatic sauce in the pan.
Bring water to a boil in a saucepan and add salt. About 1 liter of liquid will be enough. Pasta is cooked in it. It is best to prepare them according to the instructions on the package.
When the pasta is completely cooked, drain the water. To do this, it is convenient to place the product in a colander and leave it over the sink for a while.
All that remains is to mix the side dish with the sauce and heat for a couple of minutes. During this time, the pasta will be perfectly soaked in the delicate mushroom sauce and will become even tastier.

The resulting treat should be served immediately. It's delicious to eat hot.

How to serve a dish

Pasta with mushroom sauce is placed on plates. In addition to the main dish, you can serve a light vegetable salad. For example, from cucumbers and cabbage.

Just soup

There are many ways to prepare dried mushroom soup. For the basic recipe, in addition to the actual drying, potatoes, carrots and onions, you only need spices and herbs.

Mushrooms, soaked and boiled according to all the rules, are caught from the fish soup and cut if they have “grown” significantly in size during processing. Frying is done in vegetable oil: first, chopped onions are browned, then carrot cubes are added to it, and finally mushrooms. After five minutes of frying together, the vegetables are laid out in the mushroom broth, and the soup is added with salt. As soon as it boils, add chopped potatoes, and after ten minutes the fire can be turned off. You can pour it into plates after a quarter of an hour, when the dish has steeped. Serve sprinkled with chopped herbs.

Puff pastries

Dried mushrooms can be cooked deliciously in many interesting ways. For example, you can even use them as a filling for pies. In this case, it is best to take dry white mushrooms. 40-45 g of them will be enough. The dough for the recipe can be taken either store-bought or homemade. But with the second option you will need to tinker a lot first.

Composition of ingredients

For the dish you need to take:

puff pastry (yeast) – 230-250 g;
dried boletus and cheese – 40-45 g each;
champignons – 120-140 g;
onion and egg - 1 pc.;
butter and flour - 2 tbsp each. l.;
salt and pepper, fresh parsley.

The filling according to this recipe is prepared from 2 varieties of mushrooms at once. As a result, it turns out especially tasty and aromatic.

Step-by-step cooking process

The cooking process includes several stages:

Dried mushrooms are filled with cold water in advance. In this form they are left for 2.5-3 hours to soften. It is best to first pour the first cool water over the mushrooms and drain it after 15 minutes. And then leave the product to soak in the second portion of liquid.
The potatoes are washed directly in their skins. Afterwards it goes to cook until fully cooked. Already boiled potatoes are cooled, peeled, and cut into miniature cubes.
The swollen dry mushrooms are transferred to the pan. They should be sent along with the remaining liquid and cooked for about a quarter of an hour.
Afterwards, the liquid is poured into a separate container, and the mushrooms are filtered. The remaining aromatic broth will not be needed further in the recipe. It can be used for other dishes.
The champignons are washed in a small amount of water and finely chopped. Boiled forest fruits are also crushed in the same way.
The oil heats up well in the frying pan. The onion is fried in it until transparent and soft. The process will take approximately 4-5 minutes.
Both types of mushrooms go into the pan. Together they fry for another 7-8 minutes. As a result, the liquid should completely evaporate and the mushrooms should brown slightly. Next, the heat of the stove is turned off, and the filling for the pies is left to cool.
The cheese is processed with a coarse grater.
It is mixed immediately with both the mushroom mass and the potatoes. The mass is salted and flavored with spices to taste. If desired, fresh herbs are also added to the filling. For example, finely chopped parsley.
The dough is laid out on a comfortable hard surface and lightly sprinkled with flour. In this form it is cut into strips. The width of each should be about 9-10 cm.
The dough pieces are rolled out into layers no thicker than ½ cm and cut into squares with a side of 12-13 cm.
The contents of the raw egg are poured into a separate bowl. It whips up well. The surface of the dough is coated with egg mixture. The most convenient way to do this is using a special culinary brush.
The filling is laid out on the dough pieces. It should be placed diagonally across the square. Approximately 2-2.5 tbsp is sent to the bases. l. cheese and mushroom mixture.
One free corner of the dough is wrapped and placed on the filling. The second one is located on top. The filling should be completely hidden in a kind of “horn”. In the same way, all pies are formed from the remaining products.
The baking sheet is covered with high-quality parchment. You can additionally oil the latter. Pre-formed pies of unusual shape are laid out on the covering. It is also advisable to additionally grease their surface with beaten egg and leave to “rest” until the oven warms up sufficiently. It will need to be heated to 195-200 °C.
The puff pastry is left to bake in the oven for about a quarter of an hour.

As a result, the baked goods should acquire a light caramel shade. This means that she is completely ready.

How to serve a dish

Fully prepared pies can be served either hot or chilled. For beauty, you should sprinkle them with any chopped herbs. The pies will be an excellent addition to soup, broth, or chowder.

Pre-cooking the product

However, before frying, you also need to boil the mushrooms. 60-90 minutes from the moment of boiling - this is how long to cook dried mushrooms after soaking. Readiness time varies depending on the fact that there are different types of mushrooms. But one trick helps to carry out thermal preparation without thinking about the type of forest products. If the mushrooms fall to the bottom during cooking, they are completely ready.

First order mushroom decoction is not used in cooking. It may contain not very pleasant surprises: garbage, small insects, etc.

Drain the prepared mushrooms into a colander. Use for cooking, finely chopped.

Useful tips

Even if the basis of the dish is fresh mushrooms (for example, champignons or oyster mushrooms), it is worth adding at least a small portion of dried ones to them. This way the treat will ultimately become more flavorful and appetizing. This is true for soups, any main courses, even salads and sauces.

To cook dried mushrooms deliciously, they are first soaked in water. But you can also fill them with broth, milk, cream. Afterwards, the mushrooms are chopped or left whole, boiled, fried, baked, or added to any chosen dishes.

First course – chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can use your culinary imagination and get creative. For example, treat the family to soup with forest products and chicken.

The broth is made from either a whole bird or its parts. Only the breast is not recommended: it will not be rich. To increase the dietary content, you can drain the first water and cook the soup on the second.

Mushrooms are boiled separately; If desired, you can add the broth to the broth later. The frying is prepared traditionally, from onions and carrots. There is no need to add mushrooms 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. All that remains is to add the frying, salt and pepper. There are no potatoes in this recipe, so the soup turns out light, although hearty thanks to the mushrooms.

Cooking fried potatoes with mushrooms in a slow cooker

A dietary recipe that will appeal to both adults and children. This dish looks very beautiful and appetizing, plus it retains all the benefits of the products used.

We take:

7-8 potatoes.
A bunch of parsley with green onions and dill (you can take any greens in one form or not use them at all in the dish).
1 spoon of vegetable oil.
500 grams of any pre-boiled wild mushrooms or fresh champignons.
Ground black and red pepper – a pinch each.
Salt to taste.
One onion.
Water (boiling water) – 50 ml.

The process itself:

Peel the onion and cut finely into cubes.

Cut large mushrooms, leave small ones whole. If you take the gifts of the forest, you must first boil them for 15 minutes in salt water.

Peel the potatoes and chop into strips.

Grease the multicooker bowl well with oil, set the “frying” mode for three minutes. During this time, the sunflower and the bowl will warm up, now it’s time to add the ingredients.

Add the mushrooms and onions, cook in the same mode for 10 minutes, do not close the multicooker lid, and stir the products constantly.

Add potatoes.

Boil water and pour it into the bowl, stir, close the lid in the “Fry” mode and cook for 25 minutes. At the same time, stir your ingredients periodically so that they are evenly fried.

Chop the greens.

Open the lid, pepper the dish, add salt, stir without closing the lid, fry for another 5 minutes.

Place fried potatoes with mushrooms on a plate, sprinkle with chopped herbs, everything is ready, you can eat!

Why do you need soaking?

Mushrooms are widely used in cooking. They are healthy, satisfying, and have a bright forest aroma. Most often, fresh harvest or dry preparations are used in dish recipes.

Before you start cooking, the mushrooms are cleaned, washed, and sometimes also soaked. What is it for?

Fresh mushrooms of certain types are bitter. When soaked, the unpleasant taste disappears. In addition, worms often appear in the caps and legs. Water forces parasites to leave their edible home.
Dried mushrooms are soaked before cooking so that they swell and become soft. In addition, the procedure allows you to subsequently chop them and cut them however you like (straws, circles, quarters). And some types of mushrooms, such as white mushrooms, are not washed before drying. In this case, soaking makes it possible to straighten the caps and wash them thoroughly.

Stroganoff dish

It is very simple to prepare a variety of soups from dried mushrooms, but you can prepare an exquisite second course that is suitable even for a holiday menu. Ingredients:

a glass of milk;
bulb;
40 g mushrooms;
40 g butter (use butter);
1 tbsp. l. spoon of sour cream;
tomato paste or tomato hot sauce, wheat flour, herbs, salt.

The mushrooms are sorted, washed and soaked in boiled milk. After swelling, cut into strips, fry in hot oil, sprinkle with a spoon of flour and fry again.
Add tomato oil, sour cream, chopped onion, salt to taste and heat.
Serve the dish hot, generously sprinkled with fresh herbs. The dish goes well with fresh vegetable salad and fried potatoes.

Frying dried mushrooms

In late autumn and winter, you can often find long garlands of dried mushrooms in our markets. Dark and wrinkled, they also smell quite specific. But we shouldn’t draw hasty conclusions; dried mushrooms are an excellent addition to any dish and, if used correctly, can diversify and enrich our daily diet.

However, it is worth noting that not every housewife, even a very experienced one, knows how to properly use such a workpiece. There are several simple but mandatory rules here.

Basic Rules

The first condition that you need to pay attention to when purchasing is that properly dried mushrooms cannot be moldy, rotten or burnt. They are light, dry, flexible or not - this directly depends on the species.

Dried mushrooms are stored wrapped in thick paper or in small linen bags. Attention! Store in a dry place! Shelf life - until the next harvest, no longer (dried mushrooms are stored longer only in the freezer.

Pre-mushrooms are soaked for an hour in water or milk (for sauce).

We seem to know what to cook from champignons, but what dishes do you know from dried wild mushrooms? Everything is extremely simple. In all dishes with mushrooms known to us, champignons can be replaced with dried ones, only the proportion will need to be reduced, because... dried mushrooms have a brighter taste and aroma.

They make a wonderful filling for pies or pancakes. You can pamper your family with aromatic soups, meatballs, pancakes, porridges with the addition of dried wild mushrooms, or prepare a spicy mushroom sauce. But who knows what else?

A novice housewife needs to know that after soaking mushrooms, drain the water so that the bitterness goes away. Washing mushrooms is just as important as soaking them. Rinse them AFTER soaking! After initial mechanical processing, so that the dish subsequently looks aesthetically pleasing, the mushrooms are chopped.

During cooking, a brownish foam forms; we remove it with a slotted spoon without fail.

Dried mushrooms can replace fresh ones, but, as mentioned above, their quantity must be reduced by 6-8 times, that is, if it is written - 600 grams. fresh, then only 100 dried ones will be needed.

It happens that there is very little time to prepare dinner, then you can do without pre-soaking, but you will need to boil the mushrooms for about a quarter of an hour, rinse them under the tap, and then follow the recipe.

Another trick: to get a quick mushroom broth, just a couple of dried mushrooms are enough, which should be ground in a blender or ground in a mortar to obtain mushroom powder. We will pour it into boiling water.

In general, it is worth noting that for cooking soups, preparing sauces and when adding mushrooms to vegetable dishes, it is better to fry the mushrooms. It will taste better this way.

It is better to fry mushrooms in butter or a mixture of butter and vegetable oil.

Recipe No. 1: Chicken cutlets with mushrooms

Ingredients:

chicken, sirloin - 1 pc.;
dried mushrooms - 0.1 kg;
two eggs;
two small onions;
spices and salt at your discretion.

Preparation:

Pour cool water over the mushrooms overnight, drain in a colander, squeeze well and chop finely. Cut the onion into cubes according to the mushrooms and fry in vegetable oil until slightly golden brown.
Add the mushrooms to the fried onions, fry, and cool.
Cut the chicken fillet into small cubes and mix with the onion and mushroom mixture.
Beat in the eggs, add salt and pepper and knead the minced meat.
Wetting your hands with water, form cutlets (it is better to make small ones so that they are well fried).
Fry the cutlets in vegetable oil. There is no need to cover with a lid.

Recipe No. 2: Sour cream sauce with porcini mushrooms

For this recipe, it is better to use white mushroom. Several pieces are soaked in cold water for a couple of hours, then drained, washed, boiled until tender, and placed on a sieve.

One large onion is peeled, finely chopped and fried in butter until transparent. Add mushrooms and fry for another quarter of an hour.

Gradually add flour (one tablespoon), then ½ cup of mushroom broth. You need to stir with a whisk all the time so that the mass is homogeneous.

When the sauce thickens due to the flour, you can add sour cream, spices, and finely chopped dill. Afterwards warm it up well.

Recipe No. 3: Buckwheat porridge with dried mushrooms

Ingredients:

50 gr. forest mushrooms;
two medium onions;
2 tbsp. water;
1 tbsp. buckwheat;
vegetable oil, salt.

Preparation:

Soak the mushrooms in water: if you use cold water, then overnight, if hot, then a couple of hours is enough.
Wash buckwheat, fry in a dry frying pan or bake in the oven. Place in a saucepan, add two glasses of hot water, add salt, and cook for about half an hour. There is no need to stir; after the porridge is cooked, wrap it in a warm towel.
Wash the mushrooms, discard, chop, fry with onions in vegetable oil.
Mix fried mushrooms with buckwheat porridge and eat with pleasure.

Source: https://gribportal.ru/kulinariya/kak-pozharit-sushenye-griby/