Dried porcini mushrooms: recipes for how to cook and how long to cook

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 cook dried mushrooms

Dried mushrooms are a simple way to store a product for a long time without losing aroma and taste. However, to get a good result, you need to remember a few rules.

You can dry any edible mushrooms. But for this it is better to choose tubular ones, since lamellar (russula and chanterelle) types are more difficult to dry.

For drying, it is necessary to take young, healthy, fresh fruits. Next, they need to be cleaned of debris and wiped with a clean damp cloth; they cannot be washed. If water gets on the surface, they will lose their taste and will take much longer to dry.

The stems of the mushrooms are cut off at a distance of 2 cm from the cap. Thick ones are cut crosswise into circles 2-3 cm thick, thin ones are cut lengthwise into 2 or 4 pieces. It is better to trim with a stainless steel knife, so the cut will not turn black. You can dry the mushrooms in an electric dryer, oven, microwave, or outside under the sun.

Rules for preparing ingredients

Many people don't know how to cook dried mushrooms and make a lot of mistakes. Before preparing a dish from dried mushrooms, they need to be processed - sorted and rinsed with water.

Next, to wash away soil debris, they are soaked for 20 minutes and washed several more times under running water. So that they are saturated with moisture, they are soaked for several hours, already cleaned.

Boiling is the final stage of product preparation. You can cook dried porcini mushrooms in the same water in which they were soaked. Cooking time depends on the variety. So, dry porcini mushrooms need to be cooked a little longer.

How to extend the shelf life of products?

A vacuum cleaner is a device that can extend the shelf life of products by several days, weeks and even years. By pumping air out of packaging or containers, a vacuum sealer creates a favorable storage environment, eliminating even the minimal risk of bacteria development. Thanks to this method, the shelf life of fresh products can be increased to 1 month, frozen - up to 2 years, dried - practically unlimited.

Products in tight-fitting bags without air take up very little space and can even fit into a small bag to take homemade snacks with you. But you can vacuum not only dried foods, but also, for example, important documents, matches or cereals before an upcoming trip.

Using the device is simple and convenient. Now, when you purchase a food vacuum sealer, Tribest Sousvant KL-200 gives you a five-meter roll for vacuum packaging.

To turn a long roll into a small package, carefully cut the package to the desired size. You can reuse this package, which will save on consumables.

Mushroom caviar

This caviar can be served both as a snack and as an addition to mashed potatoes or porridge.

Ingredients:

80 grams of dried mushrooms;
1 onion;
3 tbsp. spoons of sunflower oil;

1 carrot;
salt pepper;
2 cloves of garlic.

How to prepare caviar:

Soak the mushrooms in cold water for 15 minutes, then boil them until tender.
Drain the water.
Peel and dice the onion. Fry it in oil.
Grate the carrots on a coarse grater and add to the onions. Stir-fry the carrots until they become soft.
Grind the mushrooms and vegetable mixture using a meat grinder or food processor until smooth.
Add garlic pieces, salt and pepper to the contents and stir again.

Mushrooms in sour cream

The combination of mushrooms and sour cream is always successful. Dried mushrooms are no exception.

Ingredients:

1 cup sour cream;
20 g mushrooms (it is better to take white ones);
Two tablespoons of flour;
Flour, lemon juice, dill, pepper, salt.

Preparation:

The main ingredient is prepared in the usual way, infused for about 6 hours.
Add mushrooms to the pan, add chopped onions, flour, heat in oil, dilute slightly with mushroom broth. Pour the heated sour cream over it, beat it so that the sauce does not turn out too runny.
Mushrooms are seasoned with lemon juice, salted, heated, but not boiled.

This dish is usually served in a dessert bowl, sprinkled with chopped dill on top.

Vermicelli soup

This hearty first course will be relevant in winter, when it is difficult to find fresh vegetables and mushrooms.

Ingredients:

30 g dried porcini mushrooms;
1 carrot;
1 onion;
500 g potatoes;

40 g vermicelli;
butter and sunflower oil;
2 bay leaves;
salt pepper.

How to make noodle soup:

Wash the mushrooms and soak in boiling water for 10 minutes.
Rinse again, fill with cold water and place on the stove. Boil for 20-25 minutes.
When they are cooked, drain them in a colander and reserve the cooking water.
Pour this liquid into the pan and add a little regular water. Place on fire.
After boiling, add potatoes and bay leaf.
Fry finely chopped onion and add chopped mushrooms and carrots to it.
Next, turn the heat to low and add a piece of butter to the soup. It will give the brew a soft creamy smell and taste.
When the potatoes are cooked, add the fried vegetables.
Turn off the heat and let the soup sit for a few minutes.

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.
Read also: Caviar from Podtopolnik mushrooms: the most delicious recipes for the winter, terms and storage conditions
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.

Potato casserole

Incredibly tasty, satisfying and aromatic casserole. You can use any mushrooms you like in the recipe.

Components:

350 g champignons;
600 g potatoes;
150 g onion;
150 g cheese;

sour cream or mayonnaise;
sunflower oil;
salt pepper.

How to make potato casserole:

Boil potatoes and mushrooms until tender.
Chop the onion into rings and fry in oil until transparent.
Grate the cheese on a coarse grater.
Peel and cut the potatoes.
Place some of the potatoes in the pan. Brush with sour cream and add mushrooms.
Grease with sour cream again and make a layer of onions.
Top with another layer of potatoes and sprinkle with cheese.
Bake in the oven at 180 degrees for 30-35 minutes.

IMPORTANT! The dish can be made either in a large form or in several small pots. The specified quantity of products yields 6–8 servings.

Lenten cabbage soup with mushrooms

Shchi is a Russian national dish. In the classic version, lean soup can be prepared from fresh or sauerkraut and various vegetables. For a more satisfying version of the dish, use pearl barley.

Components:

50 g dried mushrooms;
2 onions;

3 tbsp. l. vegetable oil;
salt pepper.

How to cook lean cabbage soup with mushrooms:

Soak the mushrooms in cold water for several hours.
Peel and finely chop the onion. Fry it until done.
Drain the cabbage and chop. Add the vegetable to the onion and fry until it becomes soft.
Drain the mushrooms in a colander, reserving the broth, and rinse. Strain the broth through cheesecloth and pour into the pan, add 1 liter of water.
Bring the soup to a boil.
Add mushrooms, stewed cabbage and onions. Boil again and cook for 30 minutes over low heat. Add salt and pepper to taste.

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.

Soup

This dish is best prepared with porcini mushrooms, but any other types can be used. The ingredients are indicated for a four-liter saucepan.

Ingredients:

500 g mushrooms;
1 carrot;
1 onion;

3 bay leaves;
600 g potatoes;
salt pepper.

How to make soup:

Finely chop the mushrooms. Cook them until fully cooked.
Chop the onion. Grate the carrots.
Peel the potatoes and cut into cubes.
Pour it into the pan with the mushrooms and cook for 10 minutes.
Add carrots and onions to it. Cook until the potatoes are done.
Place bay leaf.
Sprinkle with herbs when serving.

Useful tips and tricks

Useful culinary tips that will make the cooking process easier:

It is permissible to restore the taste of dried mushrooms by soaking them in salted cold milk;

Before cooking dry porcini mushrooms, you can soak them in milk.
Mushroom-based dishes should be prepared in small quantities, since mushrooms can release toxic substances when reheated;
the best spices for mushrooms are the following ingredients: bay leaf, black pepper, garlic and allspice;
Sour cream sauce can add tenderness to porcini mushrooms;
When calculating the required volume of mushrooms, you should remember that you need 7 times more dry mushrooms than fresh ones.

The calorie content of dried porcini mushrooms reaches approximately 286 kcal per 100 g of raw material. Therefore, dishes based on them turn out to be quite nutritious and satisfying. Mushrooms can be used to prepare various delicacies, as they go well with dairy products, meat and vegetables.

Red bean soup without meat

This dish is considered one of the most common treats made from beans. This soup is low in calories, since 100 grams contains only 70 kcal.

Ingredients:

2 liters of water;
1 tbsp. spoon of vegetable oil;
200 g red beans;
300 g mushrooms;

3 potatoes;
1 carrot;
1 onion;
salt, spices.

How to make red bean soup without meat:

Rinse the beans and soak overnight to help them cook faster.
Pour the beans into boiling water and simmer over low heat.
Peel the potatoes and cut into cubes. Grate the carrots on a medium grater. Chop the onion.
Wash the mushrooms and cut into pieces. Place them in a preheated frying pan with vegetable oil.
After a few minutes, add carrots and onions. Fry until done.
Add potatoes to the prepared broth with beans.
After boiling, let the potatoes cook for a few minutes and add the vegetables from the pan. Cook for a couple more minutes.
Close the lid and wait for the soup to steep a little.

IMPORTANT! To find out whether the beans are cooked or not, you need to pierce them with a fork. If the beans are soft and easily pierced, they are ready.

Meat and wine

This recipe for an Italian sauce or a sauce made from dried mushrooms and wine will delight gourmets with its exquisite, unique taste.

Preparation step by step:

Pour concentrated chicken broth over dried mushrooms.
After 2-3 hours, boil them in this liquid, half of the moisture should boil down, and instead you will get a wonderful chicken and mushroom broth.
Fry the onion and add it to the main sauce.
Simmer the resulting mixture over the fire, adding half a glass of red wine.
Cook the Bechamel sauce, combine with the main dressing, add a little butter and spices, cook for a while until thickened.

The meat sauce is best served without chopping: pieces of mushrooms should be noticeable in the main dish, but everyone's tastes are different.

The wine in this recipe adds a slight but pleasant hint of bitterness and spice. Chicken broth will give the dressing a delicate tint. In a word, you get an unforgettable bouquet of tastes and aromas.

Making a simple sauce requires basic ingredients and a little patience, but creating a real masterpiece requires work, but the result will exceed all expectations.

Mushroom sauce for pasta

This sauce can be prepared in advance, and then just boil the pasta and add the sauce to it. The most delicious frying is obtained from dried porcini mushrooms, because they have a unique taste and aroma.

Components:

60 g dried white mushrooms;
1 onion;

2 tbsp. spoons of wheat flour;
4 tbsp. l. oils

How to prepare mushroom sauce for pasta:

Peel and chop the onion. Fry until half cooked.
Soak the mushrooms for several hours to swell.
Boil them for about 30-40 minutes and reserve the water.
Next, squeeze and pass the fruits through a meat grinder, add to the onion.
Pour the flour into a dry frying pan and fry it until golden brown.
Pour 60 ml of boiling water into the pan with flour and stir until smooth.
Add mushroom broth, add salt and pepper to taste.
Stirring, cook for a few more minutes.

Stroganoff dish

It is very easy to make different soups from dried mushrooms, but you can create a unique and unusual dish that is suitable even for a special occasion.

Ingredients:

A glass of milk;
Bulb;
40 g mushrooms;
40 g butter;
1 tablespoon sour cream;
Tomato paste or tomato hot sauce
Wheat flour, herbs, salt.

Preparation:

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 paste, sour cream, chopped onion, salt to taste and heat.
Serve the dish warm, sprinkle with plenty of herbs.
The dish goes well with fresh vegetable salad and fried potatoes.

Mushroom soup in a slow cooker

The most popular first course is mushroom soup. It has an incomparable taste and pleasant aroma that will diversify the menu of any housewife. The energy value of the dish is only 39 calories per 100 grams.

Components:

300 g mushrooms;
5 potatoes;
1 carrot;
1 onion;

fresh parsley;
vegetable oil;
salt;
2 onion feathers.

How to cook soup in a slow cooker:

Wash the mushrooms and chop them. Peel the onion and cut into cubes.
Wash and peel the carrots, finely chop into strips.
Cut the potatoes into cubes. Finely chop the parsley and green onions.
Pour some oil into the multicooker pan and turn on the “Fry” mode. Once heated, add the mushrooms to the bowl and fry them for about 10 minutes.
Add onions and carrots and continue frying.
Next, pour the potatoes into the slow cooker and fill with water.
Close the multicooker lid and set the “Soup” or “Stew” mode.
A few minutes before cooking, add parsley and onion to the soup.

How long should dry porcini mushrooms be soaked before cooking?

Cold water is used for soaking, since hot liquid is not suitable. Because of this, the product may lose its taste. Dry mushrooms are reduced in size several times, so they need to be soaked in a large bowl.

Steps to follow to properly soak mushrooms:

Initially, the mushrooms must be washed to remove dust and needles. It is better to use a large saucepan, place the mushrooms there and completely fill them with cool liquid. After a minute, the contents of the dish will need to be stirred vigorously. Small particles should float to the top and need to be removed. If the litter was noticed in a large volume, the procedure must be repeated several times.
Afterwards, the product will need to be covered with cool water and left for about 2 hours. This time is enough for the mushrooms to swell and become soft. It is better to soak raw materials that have been dried in the open air. If the mushrooms are overdried, they need to be kept in liquid for 2 hours more. If you are not planning to prepare mushroom broth, soaking the component in cold milk is acceptable. As a result, it will be more tasty and aromatic.
When the mushrooms have reached the required state, the liquid should be drained and the softened product should be chopped into strips or pieces. The water in which the soaking was carried out can be used in the manufacture of products to impart a bright flavor.

Dried fried mushrooms

Don't know what to treat your family for dinner? Then be sure to prepare dried fried mushrooms. They can be served with your favorite side dish or salad.

Components:

1 onion;
1 carrot;
vegetable oil, salt, pepper.

How to cook dried fried mushrooms:

Soak the mushrooms for several hours.
Squeeze and cut into small pieces.
Chop the carrots and onions. Fry the onions in a frying pan, gradually adding the carrots and then the mushrooms. Cook for 15-20 minutes.

Fried potatoes

For step-by-step preparation you will need the following components:

500 g potatoes;
4 cloves of garlic;
2 onions;
500 g of any mushrooms;

vegetable oil;
salt, pepper to taste;
greenery.

How to cook fried potatoes:

Peel and cut the potatoes.
Finely chop the onion and garlic.
Fry the vegetables in a heated frying pan with oil and transfer to a plate.
Place the potatoes in the pan and cook for a few minutes, stirring constantly. Reduce heat and cook with the lid closed for 10 minutes.
At the same time, prepare the mushrooms. Wash them and chop them finely. Cook them in another pan.
Finely chop the greens. Add all the ingredients to the prepared potatoes and stir.

IMPORTANT! When buying dry porcini mushrooms, pay attention to their appearance. They should be very light in color. A dark tone indicates that they have been stored for a long time or that some other, more common type has been added to them.

How long do you need to cook, fry, bake dry mushrooms until cooked?

After soaking, dried mushrooms need to be cooked for 40 minutes. Afterwards the product will be ready for use. If the fruiting bodies are used to create broth, the cooking time will be approximately 20 minutes. Cooked mushrooms should be at the bottom of the container. If there are several copies left on the surface of the broth, the ingredients need to be boiled a little more.

Fry the soaked dried mushrooms for 30 minutes. under a closed lid. The fire should be minimal.

The baking process will take approximately 1 hour 30 minutes. The oven temperature should be 180 °C.

Pearl barley

Barley with mushrooms is one of the options for a simple side dish.

Components:

pearl barley;
salt pepper;
2 tbsp. spoons of soy sauce;
3 cloves of garlic;

300 g champignons;
1 onion;
300 g wild mushrooms.

How to cook pearl barley:

Rinse the cereal, place it in a saucepan and add about 700 ml of water.
After boiling, boil over low heat for 30-40 minutes.
Chop the onion, garlic and mushrooms.
Place the onion in a frying pan heated with oil and fry.
Add the mushrooms and cook for a few more minutes until done.
After the pearl barley is cooked, rinse it again and add it to the rest of the ingredients.
Cook for a couple more minutes, add soy sauce and mix thoroughly.

IMPORTANT! Well-cooked pearl barley should be a little hard.

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.

Sauce

It is very easy to prepare the gravy according to this recipe, and the result can be either a side dish for ready-made dishes or used for baking meat in the oven. The calorie content of the dish is 261 calories per 100 grams.

Components:

150 g fresh champignons;
cheese;
200 ml high fat cream;

50 g butter;
a tablespoon of nutmeg;
1 onion;

1 clove of garlic;
a tablespoon of lemon juice;
salt pepper.

How to prepare the sauce:

Melt the butter in a frying pan. Finely chop the onion.
Pour it into the pan and immediately add salt and pepper. Cook until transparent.
Cut the mushrooms into slices and fry.
Pour in the cream, add the garlic and nutmeg.
Mix all ingredients and leave on low heat for 20 minutes.
At this time, grate the cheese and sprinkle it over the sauce. Stir quickly and add lemon juice.

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.