What to do if you want mushroom soup in winter, but fresh mushrooms are still six months away? We reach into our granary bins and take out dried mushrooms lovingly prepared in summer and autumn. In my arsenal they are present from chanterelles, boletus, boletus and white boletus. They are more common in our forests, which is why we dry them.
I read on the Internet that mushrooms replace meat and vegetables in their nutritional value, as they contain proteins, fats, carbohydrates, minerals and vitamins. This is good for those who prefer vegetarian dishes or fast.
In other matters, I love mushrooms even without all this, simply because dishes from them are prepared quickly and turn out aromatic and tasty, including dried ones.
You can use them, just like fresh ones, to prepare various soups, gravies, roasts, and stuff eggs with them. There are many recipes. Today I will tell you about my favorite recipes step by step.
Just before any cooking, they need to be washed and soaked in water for two to three hours to soak.
So today I have prepared some simple step by step recipes.
Ingredient preparation rules
Dried mushrooms are used to prepare soups, main courses, and sauces. They will be appropriate almost everywhere if you follow simple rules, the main one of which is pre-soaking the product. The duration of this process can be set independently. Take it cold and pour enough so that the mushrooms are hidden, as they will swell during the soaking process. Some culinary experts recommend soaking mushrooms (especially dried porcini mushrooms) in warm milk. Then the final dish will be especially flavorful.
After soaking, you need to boil the prepared product, with the exception of recipes with further frying of mushrooms. Cooking time depends on the size of the product and its variety. It usually varies between 20−60 minutes. Usually they focus on the “behavior” of the product: if the mushrooms have sunk to the bottom, then you can safely take them out.
How to make mushroom seasoning
This mushroom seasoning is perfect for adding umami flavor to soups, baked goods, stir-fries, sauces and more! And all you need are just two ingredients: dried shiitakes and salt!
This recipe couldn't be simpler: you add dried shiitake and salt to a blender and blend until you get a very fine powder. You can use other dried mushrooms if desired. I chose shiitakes because I think they have a strong flavor and are cheaper.
Keep in mind that mushroom powder is very fine and light, a bit like powdered sugar, so be sure to wait a couple of minutes after mixing to allow the powder to settle a bit.
Then transfer to an airtight container and store at room temperature for up to 2 months. I recommend using about one tablespoon for 6-8 cups of soup and 1-2 teaspoons for marinades.
Make your own mushroom seasonings! Use them to add deeper flavor to soups, broths, fried foods, sauces or marinades!
Ingredients for making mushroom seasoning:
Kitchen – Cooking time: min. Number of servings: 2 glasses.
- 3 cups dried shiitake mushrooms
- 1 teaspoon salt
Step-by-step preparation plan for preparing mushroom seasoning:
- Place dried shiitakes and salt in the bowl of a high-speed blender.
- Blend for 30-40 seconds or until you obtain a very fine powder. The powder is very light and volatile, so I recommend waiting a few seconds before removing the cap.
- Place in an airtight container and store at room temperature. The seasoning can be stored for up to 2 months.
- Use mushroom seasoning in broths, soups, marinades or sauces to add umami flavor!
Mushroom soup recipes
There are many ways to deliciously prepare dried porcini mushrooms or any other mushrooms. According to the classic recipe, you need to add potatoes, carrots, onions, spices and herbs to them.
How to cook pasta with mushrooms in creamy sauce
Mushrooms are prepared in the indicated way, cut into pieces, since they will increase in size during cooking. Frying can be done in vegetable oil: first fry the onion until golden brown, then add carrots, then the mushrooms themselves. Then the frying is sent to the mushroom broth, adding salt to taste. After boiling, add chopped potatoes and cook for 10-15 minutes.
Before serving, it is recommended to leave the classic soup covered for half an hour. Served with fresh aromatic herbs.
One of the best ways to use dried mushrooms is to make cheese soup. The main component for this is soaked, boiled, and crushed. The broth is salted and potatoes are added. The onion is fried separately, added to the mushroom broth and covered with small vermicelli. Bring to softness and add processed cheese, cook until it is completely dissolved. It turns out quickly and tasty.
You can cook dry porcini mushrooms or oyster mushrooms deliciously - cook the first dish with the addition of chicken. Here you are allowed to experiment with ingredients.
Cream of champignon soup with rice flour
Ingredients:
1.5 l water, 200 g champignons, 60 g rice flour, 2-3 tbsp. vegetable oil, 50 g stale white bread, salt, pepper - to taste.
Preparation:
Set aside 4-5 mushrooms, chop the rest thinly, cover with cold water and add stale bread. Bring to a boil, reduce heat and simmer for 1 hour. Finely chop the remaining mushrooms and fry in vegetable oil. Grind the boiled mushrooms using a blender or rub through a sieve, put back on the fire and bring to a boil. Add rice flour diluted in a small amount of cold water, fried mushrooms, salt, pepper and boil for 10 minutes.
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.
Dry mushroom pilaf
Ingredients:
20 caps of dried porcini mushrooms, 15 tbsp. rice, 5 tbsp. vegetable oil, 5 onions, 3 carrots, 3-5 tbsp. tomato sauce, 1 cup. vegetable broth or water, salt, pepper - to taste.
Preparation:
Soak dry mushrooms for 3 hours and cook them until tender in the same water. Remove the finished mushrooms with a slotted spoon, cut into large strips and fry in vegetable oil. Add finely chopped onion, sautéed carrots, tomato sauce, pour in a little strained mushroom broth, add washed rice and simmer under a tightly closed lid until cooked.
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.
Instant beetroot soup with dried mushrooms
For this recipe, I use canned beets, grated on a medium grater. The recipe is designed for cooking in a 3 liter saucepan.
Ingredients:
- Dried mushrooms - approximately 100 gr.
- Canned beets - 0.5 kg.
- Carrots - 1 pc.
- Onion - 1 pc.
- Potatoes - 5 pcs.
- Vinegar - 1 tbsp. spoon
- Salt - to your taste
Cut the pre-soaked mushrooms into not very large pieces and cook in a saucepan.
Peel onions, carrots, potatoes. Cut the onion into cubes, grate the carrots.
Then put the onion in a heated frying pan and fry until transparent, then put the carrots in there and continue frying for another 10 minutes.
Then put the beets there. Add vinegar. I pour the marinade into a frying pan with vegetables and simmer for 15-20 minutes.
When the water in the pan boils, add the diced potatoes. Cook for 15 minutes, then add the stewed vegetables, add salt and cook for another 10 minutes.
You can serve it with mayonnaise, or sour cream and herbs.
Mushrooms in sour cream
The combination of mushrooms and sour cream always turns out well. With a dried product this is no exception. The following products are taken:
- 1 glass of sour cream;
- 20 g mushrooms (it is better to take white ones);
- two spoons of flour;
- flour, lemon juice, dill, pepper, salt.
- The main ingredient is prepared in the usual way; it takes about six hours to infuse.
- Place the mushrooms in a saucepan, add chopped onions and flour, heat in oil, lightly diluting with mushroom broth. Pour in the heated sour cream, beat - the sauce should not turn out to be very liquid.
- The mushroom mass is seasoned with lemon juice, salt, heated, but not brought to a boil.
Recipes for preparing variegated umbrella mushroom and other types
This dish is usually served in a dessert bowl, sprinkled with chopped dill on top.
Mushroom pate with walnuts
Ingredients:
600 g porcini mushrooms, 150 g walnuts, 1 onion, ½ lemon, vegetable oil for frying, salt, pepper, hot pepper - to taste.
Preparation:
Sauté finely chopped onion in hot vegetable oil. Add the mushrooms and squeeze the juice from half a lemon. Fry the mushrooms until soft, transfer to a blender or food processor, add the walnuts and chop. Add salt and pepper to taste. Place in the refrigerator for 2 hours.
Sauce for rice or cutlets
Dried mushrooms are often used to make sauces. With it they acquire a pleasant aroma that is difficult to resist. The following ingredients are needed:
- 30 g mushrooms;
- wheat flour;
- butter;
- onion, salt.
- Chop the cooked mushrooms with a knife, add an arbitrary amount of flour and butter, and fry until light brown.
- Dilute with mushroom broth and boil for twenty minutes.
- The onion is peeled, finely chopped and added to the sauce, salted, and brought to a boil. You can add flour if the consistency of the sauce is too thin.
The aromatic sauce is usually poured over cutlets or boiled rice. Suitable for potatoes, pasta, meat dishes.
Attention, special feature!
There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that boletus mushrooms should be soaked not in water, but in milk, and not in cold, but warm. Then the final dish will be especially aromatic, and its taste will acquire a refined tenderness.
This move can probably be applied not only to porcini mushrooms. If you are not inclined to skimp on trifles, you can try soaking any variety of mushrooms in milk. And compare with a control batch kept in water.
Culinary secrets
The success of the dish largely depends on the preliminary preparation of the main ingredient, but there are other general recommendations that should be followed:
- Do not add a lot of spices to mushroom dishes so as not to interrupt the characteristic aroma.
- For preparation, you can use either individual species of forest inhabitants or a mixture.
- When fried or boiled, mushrooms are added to salads, julienne, and snacks.
- If you need a clean and fairly light decoction, then the mushrooms are washed several times, when soaking, the water is also changed several times, and when boiling, after ten minutes the dark water is drained and new water is added.
- You can add your favorite vegetables and other ingredients to your soups and main courses according to your taste—it is not necessary to strictly follow the recipe. You can come up with new unusual combinations.
Mushrooms in the kitchen: recipes for preparing milk mushrooms
Dried mushrooms are an excellent preparation that will help out lovers of this product in winter. You can prepare many delicious dishes from dried mushrooms. The main thing is to experiment and enjoy the native aromas of mushrooms and their rich taste.
Assorted Mushrooms for Frying
This easy mushroom stir fry is packed with flavor and has the most delicious sauce. We used coconut aminos instead of soy sauce. They are made from coconut sap and have a good balance of salty, sweet and umami flavors. It is made from gluten-free wheat and soy, making this sauce an ideal substitute for soy sauce.
Ingredients for preparing Assorted Mushrooms for Frying:
Kitchen – Cooking time: 15 min. Number of servings: 4 pcs.
- 1-1/2 tsp Sugar
- 2 tablespoons coconut aminos (or soy sauce)
- 2 tablespoons white wine
- 1-1/2 ounces dried mushrooms (any variety or mixture)
- 1 clove garlic, minced
- 100 g pork
- 2 tbsp vegetable oil
- 1-inch piece fresh ginger, cut into 1-inch strips
- 1 medium carrot, cut into 2-inch strips
- 1 block firm tofu, cubed
- 2 green onions, cut into 1/2-inch strips
- 1 beaten egg (optional)
Step-by-step plan for preparing Assorted Mushrooms for Frying:
Recovery:
- Blanch in boiling water for 2-5 minutes or soak in warm water for 30 minutes.
- One ounce of reconstituted mushrooms is equal to about 4 ounces of fresh mushrooms.
Stir fry:
- Dissolve sugar in a small bowl with coconut aminos and white wine.
- Cut the reconstituted mushrooms into slices.
- Mix the garlic and minced pork thoroughly.
- Add oil to a heated pan or pan, then ginger and pork.
- Cook over high heat, shredding the pork so it doesn't clump.
- When the pork loses its pink color, cook for another 2 minutes.
- Add mushrooms and carrots; cook for 3 minutes.
- Add tofu.
- Add sauce and green onions; stir.
- Add the egg and stir until cooked.
NOTES
Serve over rice, over breaded fish, or on top of grilled chicken breast.
