Methods for preparing dried honey mushrooms. How to cook dried honey mushrooms

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Kira Stoletova

For mushroom lovers, it is important to preserve the mushroom harvest for the winter. The solution is to dry them. Dried honey mushrooms perfectly retain their nutritional value and taste. There are several ways to dry mushrooms at home.

Methods for preparing dried honey mushrooms

Description

Dried honey mushrooms

do not cause hassle or inconvenience during the cooking process. This is a necessary preparation for the winter, and it is very interesting to prepare it. The result is an irreplaceable, valuable mushroom product that is tasty in any form: fried, boiled, baked.

Finding a use for such honey mushrooms is easy! In cooking, dried mushrooms are highly valued and used to create many dishes. So, from this preparation you can quickly prepare a delicious soup, stew, sauce, and dried honey mushrooms can be fried in a frying pan along with potatoes or baked in the oven with chicken. If dried mushrooms are soaked in warm water before use, they will eventually be returned to their original form.

This procedure will reveal for you a new list of dishes that can be made from the preparation we offer. This range includes caviar, puree and more. In all cases, the dishes come out very tasty, aromatic and satisfying.

Home-dried mushrooms can be stored for quite a long time. If stored properly, their shelf life can be up to three years. So, in order to preserve dried honey mushrooms for a long time, they must be kept in a dry and hermetically sealed container all the time. For this, special linen bags, paper bags and even glass jars can be used. Under no circumstances should the mushroom preparation be kept in damp rooms: this will spoil the product!

Mushroom soup from honey mushrooms, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is quite easy to prepare. All you need is all the necessary ingredients and some free time.

The most important ingredient in the soup is, of course, honey mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use mushrooms of a smaller size, then the taste will be more pleasant.

Mushroom soup from honey mushrooms can be prepared using various decoctions: chicken, meat, vegetable. You can add various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and herbs to the soup. To make it even more fragrant, you can add bay leaf.

DISHES FROM DRIED MUCH MILLS

Mushroom caviar with green onions.

50 g dried mushrooms, 100 g green onions, 1 onion, 100 g vegetable oil, 1 tablespoon 3% vinegar, 1 teaspoon sugar. Finely chop the soaked dry mushrooms and fry with onions in vegetable oil for about 30 minutes. Season with vinegar, salt, pepper and cool. Sprinkle with green onions before serving. Caviar from dried mushrooms with garlic 100 g of dried mushrooms, 2 onions, 10 g of vegetable oil, 2 cloves of garlic, vinegar, salt, pepper, herbs. A highly desirable appetizer on a winter holiday table. Pass the boiled dry mushrooms through a meat grinder twice, add fried onions, mushroom broth and simmer over low heat for 15-20 minutes. Season with vinegar, salt, pepper, crushed garlic and finely chopped onion, parsley, dill.

Dried honey mushroom soup 8-10 dried honey mushrooms, 4-5 potato tubers, 1 onion, 1 tbsp. spoon of vegetable oil, 2 tbsp. spoons of pearl barley, sour cream, salt. Process and chop the vegetables. Rinse the mushrooms thoroughly, put them in a pressure cooker, pour 1 liter of water. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 10 minutes. Pour the broth into a separate bowl. Finely chop the mushrooms. In an open pressure cooker, heat the oil and lightly fry the finely chopped onion. Add potatoes, sorted and washed cereals, mushrooms, pour in the broth, and add salt. Cook in a covered pressure cooker over high heat until it starts to sizzle. Reduce heat and cook for another 10 minutes. Season the finished soup with sour cream.

Potato soup with dried mushrooms and prunes 175 g potatoes, 15 g onions, 4 g dried mushrooms, 15 g prunes, 10 g refined sunflower oil, 5 g flour, 20 g raisins, 1 lemon. Finely chop the boiled mushrooms and place them in the strained mushroom broth. Finely chopped onion, sauté in vegetable oil, add flour and continue sautéing for another 4-5 minutes, then combine with mushroom broth; Bring the soup to a boil, add sliced ​​potatoes, prunes, raisins and cook until tender. Serve with lemon slices and herbs.

Soup from dried mushrooms Sort the dried mushrooms, wash and soak in cold water for 3 hours. Remove the mushrooms and carefully pour the water into another pan. Place the pan on the fire, add the mushrooms and cook for about 30 minutes. Remove the mushrooms and chop. Peel the potatoes, wash and cut into cubes. Place potatoes in mushroom broth and cook until potatoes are done. Peel the onion, finely chop and fry in oil for about 2-3 minutes, add chopped boiled mushrooms, fry for another 5 minutes. Add fried mushrooms and onions to the mushroom broth, add salt and bring to a boil. Pour mushroom soup into plates, add setana and finely chopped greens.

Dried mushroom soup with rice 1.5 cups dried mushrooms, 2/3 cup rice, 3 potatoes, 1 soft processed cheese, salt and pepper to taste. Rinse the dried mushrooms, cover with cold water, leave for half an hour, then cook in the same water until tender. Remove the mushrooms from the broth and cut, if necessary. Rinse the rice, add to the boiling broth, and add salt. Cook for 10 minutes. Then add the potatoes and boil them until half cooked. Add mushrooms, processed cheese, pepper, and finely chopped herbs to the soup. Can be served with croutons.

Cold dried mushroom soup 100 g dried mushrooms, 1 parsley root, 1-2 carrots, 1/2 celery root, 1 onion, 1 tbsp. spoon of flour, 5 tbsp. tablespoons vegetable oil, parsley, salt, 1.1 liters of water. Wash the dried mushrooms and soak them in water for 1-2 hours. Then chop them finely, add the water in which they were soaked, and cook until half cooked. Add diced parsley, carrots, celery, chopped onion. 5 minutes before the end of cooking, season the soup with flour sautéed in vegetable oil. Serve the soup cold, sprinkled with parsley. If desired, it can be acidified with citric acid or vinegar.

Mushrooms with leeks Dried mushrooms - 50 g, leeks - 750 g, vegetable oil - 1 tbsp, cumin - 1/2 tsp, salt - to taste. Cut the leek into 2-3 cm pieces and boil in salted water. Pre-soak the mushrooms in cold water for at least 2 hours. Heat vegetable oil in a frying pan and fry mushrooms in it for 5 minutes. Add cumin, salt and a little vegetable broth. Pour the resulting mixture over the leeks.

Barley pilaf with poached mushrooms 1/2 cup dried mushrooms, 1 cup boiled water, 2 tablespoons olive oil, 3 cups chopped fresh mushrooms, 1/2 cup dry red wine, 1/8 teaspoon black pepper, 2 cloves grated garlic, 1 cup chopped onion, 2 1/4 cups water, 1 cup oatmeal, 1/2 teaspoon salt, 1/4 cup chopped fresh parsley, 1 tablespoon butter, 4 cups mushrooms, sliced. Dry mushrooms are poured with water and left for 15 minutes, then they are thrown into a colander, allowed to drain, and the water from the mushrooms is saved. The mushrooms are chopped. Heat 1 tablespoon of olive oil in a large saucepan, add chopped mushrooms and fry for about 5 minutes, stirring occasionally. Reduce heat, add mushrooms, wine, pepper and garlic, drained in a colander. The resulting mixture is boiled until the liquid evaporates by one third. In another large saucepan, heat 1 tablespoon of olive oil over medium heat, add the onion and sauté for 3 minutes. Add mushroom liquid, 2.5 cups of water, mushroom mixture, oatmeal and salt. Cover with a lid, reduce heat and cook for more than half an hour until the oats are soft. At the end of cooking, add chopped parsley. Soften the butter in a frying pan, add sliced ​​mushrooms and sauté them. Prepared sautéed mushrooms are used to decorate the pilaf.

Leeks with mushrooms For 750 g of leeks: 50 g of dried mushrooms, 20 g of vegetable oil or margarine, 1/2 teaspoon of caraway seeds, salt to taste. Cut the leek into pieces 2-3 cm long and boil in lightly salted water. Dried mushrooms, soaked in cold water for 2 hours, fry in oil, add cumin, salt, and a little vegetable broth. Pour this mixture over the boiled leeks.

Dried mushroom pilaf Dried mushrooms - 40 g, water - 350 g, rice - 150-200 g, vegetable oil - 80 g, carrots - 80-100 g, onions - 50 g, ground cilantro - 3-4 g, salt - to taste, pepper - to taste. Wash dried mushrooms and soak in cold water for 3-4 hours. Then finely chop and boil in the same water. Finely chop the onion, grate the carrots on a coarse grater. Fry all this in vegetable oil. Place in broth with mushrooms, add sorted, washed rice and salt. Close the lid and simmer. 10 minutes before readiness, add ground cilantro (coriander) and ground black pepper.

Dried mushroom sauce 100 g dried mushrooms, 2 tbsp. l. flour, 2 tbsp. l. butter, 3 small onions, vegetable oil, salt, fresh herbs, sour cream. Soak the washed mushrooms in cold water for 6 hours, then cook in the same water, do not add salt. Fry the flour in butter and dissolve in 3 cups of mushroom broth (hot). Cook over low heat, stirring, for 15 minutes. Peel the onions, finely chop and fry, gradually adding chopped mushrooms. Add everything to the sauce and stir. Add a little sour cream and finely chopped herbs, add salt and boil.

Pies with dried mushrooms To prepare the dough: 2 cups flour, 4 tbsp. spoons of margarine, 1 egg, 1 cup of water, baking soda, salt. For the filling: 100 g dried mushrooms, 2 tbsp. tablespoons butter, 2 onions, 1 tbsp. spoon of flour, 1 hard-boiled egg, 0.5 cups of mushroom broth, pepper, salt. Knead the dough by mixing flour with soda, salt and gradually adding water and melted margarine. Set aside in a cool place for 30 minutes. Then roll out the dough half a centimeter thick, cut into squares or circles, spread the filling on each and form small pies. Brush with egg and bake in the oven over high heat. Preparation of minced meat: rinse the mushrooms, soak in cold water for 2-3 hours, then boil, drain in a colander, pass through a meat grinder, add finely chopped onion and melted butter, simmer, sprinkle with flour, add mushroom broth, chopped egg, pepper, salt to taste and mix.

Pies with dried mushrooms with rice To prepare the dough: 2 cups flour, 4 tbsp. spoons of margarine, 1 egg, 1 cup of water, baking soda, salt. For the filling: 50 g dried mushrooms, 1 cup rice, 2 onions, 2-3 tbsp. tablespoons vegetable oil, pepper, salt. Knead the dough by mixing flour with soda, salt and gradually adding water and melted margarine. Set aside in a cool place for 30 minutes. Then roll out the dough half a centimeter thick, cut into squares or circles, spread the filling on each and form small pies. Brush with egg and bake in the oven over high heat. Preparation of minced meat: rinse the mushrooms, soak for 2-3 hours, then boil, finely chop, fry in oil along with chopped onions, mix with boiled rice, add salt, pepper and stir.

How to dry honey mushrooms correctly

Before drying honey mushrooms, they need to be properly prepared. First, from the total number of collected mushrooms, we select the strongest and youngest ones (they have a higher content of protein and other useful substances). You should not use mushrooms with wormholes, rotten ones, or those showing signs of damage by insects or diseases. It is not recommended to wash mushrooms before drying, since as a result they take much longer to dry and also darken.

To prevent honey mushrooms from deteriorating during the drying process, the drying process must be carried out at the highest possible temperature and good ventilation to speed up the removal of moisture.

Before drying honey mushrooms, their stem is cut off at a distance of about two centimeters from the cap. Basically, only the caps of these mushrooms are used for drying. To speed up the process, they can be cut into several parts.

After this preparation, you can proceed directly to the drying process.

How to dry honey mushrooms for the winter

There are several ways to dry honey mushrooms.

When drying them in the sun, the mushrooms prepared in this way are strung on a strong thread or fishing line and hung in a well-lit area. The number of mushrooms in one bunch is selected so that they do not touch each other. To prevent damage to mushrooms by insects during the drying period, honey mushrooms can be covered with gauze folded in several layers. The period of exposure to the sun is about one week.

It is worth noting that in this case it is possible to dry mushrooms normally only in sunny weather and in the absence of precipitation. Considering the risk of spoilage of stocks as a result of rain, or the appearance of rot due to insufficient drying, it is best to dry honey mushrooms in the oven.

In this case, the mushrooms are prepared in the same way as when drying in the open air, after which they are placed on a baking sheet in a single layer.

When you just started drying honey mushrooms in the oven, the temperature should be set at 45-50 degrees. At higher levels, the mushrooms may spoil. After the honey mushrooms have warmed up at the specified temperature for several hours and their surface is no longer sticky, the temperature can be increased to 75-80 degrees. The total drying time is difficult to determine in advance. A normally dried mushroom retains a certain elasticity and natural aroma, but breaks under strong pressure.

Kira Stoletova

Useful tips

There are several tricks that will help diversify the menu and serve dried mushroom soup beautifully:

1. It is better to cut the mushrooms into pieces of different sizes: small ones add flavor, while large ones can be tasted.
2. Creamy soups are quite common in some countries. Experienced chefs try to soak dried honey mushrooms in milk to obtain a more tender product.
3. If the composition does not contain noodles and pearl barley, the first dish of mushrooms can be chopped hot in a blender to serve as a puree.
4. Sour cream is the best sauce that emphasizes the taste of the “forest inhabitants”.
5. Dried mushroom soup in bowls is best garnished with sprigs of fresh herbs.

Advice! You should not prepare soup with “forest dwellers” based on pork broth, because such a dish is difficult for the human digestive system.

Instead of sliced ​​bread, you can put a plate of breadcrumbs or croutons grated with garlic on the table.

Preparing for drying

Regardless of the selected technology for drying mushrooms for the winter at home, you should initially prepare them correctly. In preparation:

• they are selected according to their degree of maturity, choosing small and strong ones, since young mushrooms contain more useful substances than overgrown ones,
• are rejected, separating those that are rotten and those affected by worms,
• trimmed, because for drying usually only mushroom caps are used, removing the stems, retreating 2 cm, the smallest ones are dried whole.

During the drying process, mushrooms lose about 90% of their weight. From 10 kg of raw mushrooms, the yield of dried mushrooms is about 1.5 kg.

To avoid the accumulation of excess moisture, specimens selected for drying are not soaked; dirt is removed with a damp cloth. There is no need to pre-soak the mushrooms.

Thread drying

To dry honey mushrooms on a thread, you need to select twine or a strong thread, which can also be used as a fishing line. The process includes simple manipulations:

• Prepared mushrooms are threaded onto a thread cut to the required length, leaving a distance of 0.5-1 cm between them to ensure sufficient air circulation and uniform drying,
• threads with strung mushrooms are pulled in a place with sufficient sunlight and good ventilation: on a balcony loggia, behind a window, above a kitchen stove,
• To prevent dust and insects from entering, cover the top with a dry gauze cloth.

Mushrooms are removed for subsequent storage after 7 days. Drying honey mushrooms on a thread is acceptable in established warm and sunny weather.

Reviews

If you go by the reviews of people who quite often prepare soup from dried honey mushrooms, then this dish is not only incredibly tasty, but also very satisfying. Often, men may find it not fatty enough, so you can use meat broth especially for them when preparing it. However, it is best not to put meat itself in the dish, since the presence of a large amount of protein products at the same time may seem quite difficult for the body.

But in general, dried honey mushroom soup prepared according to the recipe will be an excellent option for warm and soulful food, especially in winter. It will help you warm up in the most severe cold and quickly fill you up.

Oven drying

It is also possible to dry honey mushrooms at home in the oven, laying them out on a wire rack or baking sheet. The disadvantage of this method of preparing dried mushrooms for the winter is the need to periodically stir the mushrooms so that they do not burn. With this method:

• the mushrooms are laid out in an even layer and placed in the oven for 2-3 hours at a temperature of 40°C-50°C, at a lower temperature the mushrooms will be cooked, at a higher temperature they will be baked,
• when the sticky layer on the mushroom caps dries, the temperature in the oven is increased to 75°C; in ovens with a convection function, this mode is turned on to ensure air flow circulation; in the absence of such a function, air circulation is ensured by opening the oven door,
• Turn the mushrooms over periodically to prevent them from frying.

Depending on the thickness of the layer and the number of mushrooms, the drying time in the oven varies from 7 to 12 hours. Readiness is determined by slight brittleness without crumbling.

What to cook from dried mushrooms

Dried mushrooms are not stored for long, on average up to 12 months, so for future use you should prepare exactly as much as one family or person can consume in the allotted time. Experienced mushroom pickers claim that even after this period the honey mushrooms do not have to be thrown away. If they smell good, there are no external signs of rotting or mold, or other damage, then they can be stored for longer than 1 year. On average, with proper drying and storage, honey mushrooms remain suitable for consumption for 3 years after harvesting.

Honey mushrooms, including dried ones, are used to prepare first and second courses, sauce, pies, pizza and other delicacies.

Boiled mushrooms are added to salads. Before preparing any dish, mushrooms are washed under running water, sometimes soaked, but not for long, for 2-3 minutes. The main thing is that the honey mushrooms do not contain worms, in which case the entire supply will have to be thrown away. Spoiled mushrooms are dangerous to cook, even if they are edible. Over time, toxic substances begin to accumulate in any food, honey mushrooms are no exception.

Microwave drying

The microwave drying method is used when you need to dry a small amount of mushrooms:

• put the mushrooms on a flat plate and place in the microwave, setting the power to 100-180 W and setting the timer for 20 minutes,
• after the time has passed, the resulting liquid is drained, the microwave oven is ventilated to dry the moisture that has appeared,
• The number of approaches is repeated until completely dry.

Mushrooms ready for storage become flexible, without characteristic traces of moisture on the mushroom cap.

Mushroom soup in a slow cooker

Nowadays you can easily find a huge number of kitchen appliances in hardware stores. So having a multicooker at home can make life much easier. So, to prepare a delicious mushroom soup with barley in a slow cooker, you will need to follow simple instructions:

1. First of all, you need to prepare all the ingredients. 50 grams of pearl barley are soaked for an hour, and 70 grams of dried pearl barley are soaked for only 40 minutes. Carrots and onions (one piece each), as well as five potatoes, are cut into small cubes.
2. As soon as the allotted time has passed, you can start preparing the dish. To do this, pour a small amount of vegetable oil into the multicooker bowl, and then add onions and carrots. You will need to turn on the “Frying” mode for about 10 minutes.
3. At the end of the time, the potatoes are laid out and the timer is set again for 10 minutes. Then the pearl barley is washed and the mushrooms are chopped. All these ingredients will also need to be added to the slow cooker. Everything is well salted, and then other seasonings are added. The mixture is poured with a liter of cold water.
4. The soup itself should be cooked in the “Stew” mode for about one hour. After cooking, it is seasoned with sour cream and herbs.

Additional drying

The need for additional drying arises during storage. To ensure that mushrooms remain suitable for consumption throughout the winter, they are dried and stored away from ethers, vegetables and fruits, since mushrooms have hygroscopic properties and accumulate moisture and foreign odors.

During storage, the product is inspected and spoiled specimens are selected. The preserved ones are sent to the oven for half an hour, heated to 60°C.

The shelf life of dried mushrooms is 1 year.

To avoid the need to dry honey mushrooms again, suitable storage containers are tightly closed containers made of glass, ceramics and tin. In rare cases, paper or fabric bags are used, since such containers are often a breeding ground for food moths and bugs.

Dried honey mushrooms

how to dry honey mushrooms?

HOW TO DRY MUCK MINDS

Where to store

If the harvest is large and it was possible to dry not 1-2 kg, but several dozen, although this is not practical from the point of view of the impossibility of consuming such a large amount of the product under conditions of a limited shelf life, then:

• honey mushrooms are distributed over a wooden box with a lid, the bottom is covered with thick paper;
• mushrooms are poured into fabric or paper bags and hung in the pantry.

It is not advisable to store them in the refrigerator or cellar; they may become saturated with odors, become moldy, or absorb moisture. If mold or rot forms on individual specimens, all workpieces are reviewed, discarding damaged ones. After this experiment, they are placed back in the oven and calcined at a temperature of + 60 degrees Celsius for 30 minutes. The paper that served as the bedding is changed, the box is wiped with something disinfectant, for example, alcohol, and dried.