How long to cook mushrooms and how to do it correctly? How to cook dried and frozen mushrooms?

Fragrant gifts of the forest, mushrooms are especially loved.

You can use them to prepare rich soup, hodgepodge, filling for pies and pies, and a delicious second course.

Before eating, almost any mushrooms (with rare exceptions) need to be boiled.

How to cook mushrooms and how long does it take?

How long should you cook porcini mushrooms before frying?

How to cook

1. Prepare porcini mushrooms: peel, cut into pieces not too large, boil in salted water for 2-3 minutes or scald with boiling water, then drain in a colander.
2. Heat vegetable oil in a frying pan, add mushrooms and fry them, stirring, over moderate heat until browned, about 10 minutes.

Aug 10
2016 Interesting materials:

How to breed fold-eared cats? How do I compress a presentation for download? How to compress all rows in Excel? How to burn wet branches? How is this wrong? Like with or without a hyphen? How does current flow through wires? How to trade on the Tinkoff exchange? How to spend points in Yandex Market? How to cite an article from eLIBRARY?

How to cook frozen mushrooms

You will need: frozen mushrooms, water, salt
1. Shake the mushrooms a little in the bag, defrost in the refrigerator (slowly), at room temperature (quickly), putting the bag of frozen mushrooms in warm water (quickly) or in the microwave (very quickly). 2. Boil water (a glass of water for a glass of frozen mushrooms), add salt - a spoonful of salt in a large saucepan. 3. Frozen honey mushrooms, chanterelles and champignons can be whole, so they should be cut and washed. Wild mushrooms, as a rule, are already chopped: just put them in water. 4. Cook honey mushrooms, chanterelles or champignons for 15 minutes. 5. Boil frozen store-bought mushrooms for 25 minutes. 6. Cook frozen mushrooms yourself for 30 minutes without pre-cooking.

What nutrients can we find in mushrooms?

What nutrients can we find in mushrooms?
Very often you can come across the statement that mushrooms do not provide anything valuable except taste . This is not true - in various mushrooms we can find a number of nutritional values . Even mushrooms are rich in vitamin D , and eating them can have a positive effect on blood triglyceride

Mushrooms are also an excellent source of antioxidants . Their level depends on the specific type of mushroom , but is always high. Even heat treatment will not deprive them of these beneficial substances. Why are they so valuable? First of all, they have a positive effect on the functioning of our brain . Thus, mushrooms are not only tasty , but we must remember that they cannot be eaten every day .

How to cook porcini mushrooms

Both dried and fresh porcini mushrooms require special attention. Unlike oyster mushrooms, they fall apart easily and become too soft if you add sauce, broth or butter.

Like chanterelles, boletus mushrooms quickly absorb moisture and this must be remembered during cooking. It is better to use them fresh: the cap is used to prepare broth or soup, and the legs are fried.

To prepare fresh aromatic soup you will need:

• dried mushrooms - 250 g;
• water - 8 glasses;
• onion (medium) - 1 pc.;
• butter - 50 g;
• celery - 40 g;
• carrots (medium) - 1 pc.;
• fresh mushrooms - 200 g;
• tomatoes - 1 pc.;
• parsley - 2 tbsp. l.;
• dill - 2 tbsp. l.;
• salt - 0.5 tsp;
• pepper - 0.5 tsp;
• garlic - 3 cloves.

Step-by-step instruction:

1. Soak the boletus mushrooms in a container of water for 15 minutes.
2. In a frying pan or saucepan, mix finely chopped onion with oil and 1 teaspoon of salt, then place the mixture over medium heat. Simmer, stirring, until the onion turns golden (about 10 minutes).
3. Add chopped celery, carrots, and garlic to the onion and cook, stirring, until softened (about 5 minutes).
4. Strain the liquid from the mushrooms. Add them to sauteed vegetables. Season with salt and pepper. Continue cooking for another 5-8 minutes until tender.
5. Add the tomatoes, the remaining 6 cups of water, and the boletus soaking liquid. Simmer the ingredients, covered, for 30 minutes.
6. Pour a glass of vegetables from the soup into a blender, add 200 ml of broth or hot water and grind the ingredients to a smooth puree. Pour the vegetable mixture back into the pan. This will make the soup richer.
7. Add parsley, dill and salt to taste and simmer for a few more minutes.

Please note that parsley soups can be stored in the refrigerator for no more than 3 days. You can also add the greens just before serving on a plate rather than in the pan.

The boletus cap can reach 30 cm in diameter, and individual specimens weigh up to 2.7 kg.

Many housewives like boletus mushrooms: they are not only nutritious, but also aromatic. They can be used when preparing various dishes. This will not only add variety to your diet, but also supplement it with vitamins and other biologically active substances.

Way to boil dried mushrooms

Dried mushrooms, just like raw ones, require heat treatment. Before starting, they are thoroughly washed under running cold water. After this, the process will look like this:

• The washed product is placed in a container with water at room temperature for 4 hours. During this time, they will acquire almost their original volume and will resemble fresh ones.
• Before cooking, mushrooms can be cut into slices of the desired size.
• Clean water is poured into an enamel container and the prepared product is placed there.
• The water is brought to a boil over low heat. During the process, it is important to remove the foam so that it does not flow onto the stove.

It should be noted that dried mushrooms have a richer aroma and brighter taste. If you want them to look more like fresh ones, then you should wash them after they have been soaked, then they will be softer and more pleasant to the taste.

Appetizing fried boletus mushrooms in sour cream

Porcini mushrooms are a wonderful alternative to chicken meat. Many housewives prepare the product in the summer. This allows you to surprise your family with delicious food during the winter. However, not everyone knows how to cook frozen mushrooms in the simplest way? It’s not for nothing that they say that everything ingenious should be simple. Consider a popular recipe.

It contains a set of products:

• frozen boletus;
• vegetable oil;
• white onions;
• sour cream;
• salt;
• spices.

Thawed pieces are thoroughly washed with water. Drain in a colander. When the liquid has gone, place it on a kitchen towel to dry a little. Now we’ll find out how to cook frozen mushrooms in the easiest way.

Pour vegetable oil into a deep frying pan and place on fire. Lay out pieces of porcini mushrooms and fry at maximum temperature for about 10-15 minutes. When the liquid has completely evaporated, add chopped onion. Mix well with a spatula and simmer until a brown crust appears on the mushrooms and onions.

The product is filled with sour cream. Season with spices and salt. Bring to an active boil, then reduce the heat. Cover the pan with a tight lid and simmer for about 15 minutes.

Mushrooms in sauce are served as a delicious gravy for any porridge or potatoes. Preferably hot.

Useful tips

To make dishes made from dried mushrooms have a milder taste, they are soaked in cold water for two to three hours. Since dried mushrooms are usually not washed, they need to be washed thoroughly after soaking. Also, when soaking, dried specks are washed off well.

Sometimes the liquid in which they were soaked is used for cooking. It is believed that this will make them tastier and more aromatic. But there may be debris left there, and the water may have a bitter taste and the taste of the finished product will be unpleasant.

After cleaning, cut the mushrooms, place them in a suitable container and pour cold water. Boil the mushrooms, remove the resulting foam and cook over medium heat. Cooking time depends on what type of mushroom is used and ranges from thirty minutes to one and a half hours.

The dried product has a rich taste. For this reason, mushrooms are taken in small quantities for cooking. For a liter of sauce there is a handful of dried product, and for soup - one large handful for three to four liters.

How to defrost

If there are too many mushrooms, housewives freeze them so that they can prepare a delicious dish at a convenient time. To do this, select fresh specimens that are free of rot or stains. They definitely have a light mushroom aroma.

Boletus mushrooms are washed and cut into quarters without additional processing, which helps preserve the full amount of nutrients. Not only raw, but also boiled and fried porcini mushrooms can be frozen. Packaged in bags or containers, they will wait until you need them.

Defrosting instructions:

1. Remove the boletus from the freezer.
2. Cover a wide dish with paper towels and place mushrooms on it.
3. Place the bowl in the refrigerator for 6 hours.
4. After such defrosting, the mushrooms can be used for cooking. This method is considered the most convenient, since the product defrosts naturally.

Hot water can also be used to defrost raw porcini mushrooms. But not everyone likes this method: the frozen product is already quite watery, and treating it with hot water will saturate it even more with moisture. As a result, the mushroom will lose flavor and its texture will become too soft.

Frozen fried or boiled porcini mushrooms are taken out of the freezer directly with the container and defrosted in the kitchen at room temperature. They can be added to soups and stews without defrosting. In these cases, they will undergo heat treatment during the cooking process.

How to prepare mushrooms for cooking

Before you put the mushrooms in the pan, you need to prepare them: sort, clean, cut off all questionable places (brown spots, damage, parts infested with worms or slugs). This must be done on the same day that the forest gifts were collected. If the mushrooms are old, you need to remove the bottom part of the cap.

If cooking is scheduled for another day, then the product should be stored in the refrigerator. In this case, the mushrooms are not washed, only the adhering leaves, grains of sand and grass are cleaned off with a knife. Before boiling, the mushrooms can be rinsed with cold water, but quickly so that they do not have time to soak in water.

Cream soup of frozen porcini mushrooms

per pan 3 liters
Products
Frozen porcini mushrooms - half a kilo Potatoes - 3 small Barley - half a glass Onions - 1 head Carrots - 1 small Parsley - half a bunch Ground black pepper - 1 teaspoon Salt - 1 tablespoon

How to cook frozen porcini mushroom soup

1. Pour half a glass of pearl barley into a sieve and rinse. 2. Soak the pearl barley for 3-4 hours in cold water. 3. Pour 2 liters of water into the pan and put on fire. 4. Place frozen porcini mushrooms in a saucepan without defrosting. 5. Pour the swollen pearl barley into the pan. 6. Peel the onions and chop finely. 7. Peel the carrots, cut off the rhizome, grate on a coarse grater. 8. Heat a frying pan over medium heat for 1 minute, add oil. 9. Place onion in a frying pan and fry for 5 minutes. 10. Place carrots in a frying pan and fry for another 5 minutes. 11. Peel the potatoes and cut into 1.5 centimeter cubes. 12. Place potatoes in a saucepan. 13. After 15 minutes, place the fried onions and carrots into the pan. 14. Salt and pepper the soup. 15. Wash the parsley, dry it and chop it finely. 16. Boil the soup for 5 minutes, then leave for half an hour. Serve frozen porcini mushroom soup, sprinkled with parsley.

How to use boiled mushrooms and mushroom broth

Fresh, dried and frozen boiled mushrooms rarely become a separate dish. Usually they are boiled for pickling, pickling, freezing (if the mushrooms are fresh). In addition, dried and frozen mushrooms are boiled to make soup, mushroom salad, filling in pies or pancakes, julienne, fried potatoes.

After cooking the mushrooms, the broth should not be poured out. This is a valuable food product, on the basis of which you can cook a light, aromatic soup or prepare a wonderful sauce for a meat or poultry dish.

The broth can be frozen in a plastic container or bottle. This is very convenient, because you can prepare soup or sauce with fresh mushroom broth at any time.

Useful links:

Is it worth canning mushrooms?

Is it worth canning mushrooms?
Very often it turns out that we have collected so many mushrooms that we cannot eat them fresh. Remember that mushrooms need to be eaten quickly . Stale mushrooms can cause poisoning . The excess should be left for the winter . To avoid spoiling them, you need to store them properly. It is best to dry, pickle or freeze . We wrote about all this before.

Principles for safe mushroom picking.

Principles for safe mushroom picking.
The Chief Sanitary Inspectorate recommends collecting mushrooms not in plastic bags, but rather in wicker baskets . We must also remember to protect ourselves from ticks . The most important rules are those regarding the collection itself. Never pick unfamiliar mushrooms . If you are in doubt whether a mushroom is edible , it is better to leave it alone or ask for help from experienced people. Also, do not tear the mycelium , new mushrooms will grow from it. It is better to avoid very small mushrooms , as they are then more difficult to recognize. Never give mushrooms to small children or buy them from unverified sources. You can feel safe if you follow these rules .

Method of cooking mushrooms before frying

Not only fresh specimens are suitable for frying, but also frozen and dried ones. But they all need to be carefully prepared before starting. This is done as follows:

• Rinse the mushrooms thoroughly using only cold water.
• Clean and soak (if required).
• The product should be boiled until half cooked. That is, keep them on the fire for half the recommended time.
• Boiled mushrooms are placed in a colander and washed with water. After the water has completely drained, they are sent to a dry but well-heated frying pan.

To ensure that the mushrooms are beautifully fried, you need to add oil only after the water has completely evaporated. It is advisable to use butter, it gives the dish a special taste.

Having learned how to cook mushrooms correctly, you can use them to prepare unusual and tasty dishes, for a holiday table or just for every day. It’s enough to choose a few simple but interesting recipes and experiment with them.

Symptoms of mushroom poisoning.

Symptoms of mushroom poisoning.
The most common symptoms of mushroom poisoning include abdominal pain, nausea , and vomiting . Sometimes we can also observe the general weakness of my cold sweat. These symptoms can be easily confused with other illnesses, so be on the lookout. Sometimes abdominal pain can occur even after eating edible mushrooms. After all, such symptoms cannot be underestimated. Sometimes symptoms go away and then return . Unfortunately, in such a situation the kidneys and liver . Don't put off visiting your doctor . Time is against us.

Do I need to boil chanterelles before frying?

Before you start frying, you should boil the mushrooms.

• First they need to be thoroughly cleaned and rinsed. To make the chanterelles have a more delicate taste, they are soaked in cool water or milk for an hour and a half.
• After soaking, the mushrooms should be placed in a cooking container. Water should be in a two to one ratio to mushrooms. A glass of chanterelles must be filled with two glasses of water.

• Then the mushrooms are salted. If you use them to prepare another dish, you don’t need to add any salt at all.
• Chanterelles are cooked for twenty minutes. It is necessary to regularly remove foam from them. Boiled mushrooms are thrown into a colander.

How long to cook fresh mushrooms

Mushrooms are boiled for several purposes: to freeze for the winter, prepare for pickling, or process before frying. Cooking time will depend on the type of mushroom. Readiness can be determined by external signs: boiled mushrooms will sink to the bottom of the pan if you lift it over the burner. Still, it is best to follow the cooking time recommendations.

What to do if you are poisoned by mushrooms?

What to do if you are poisoned by mushrooms?
First of all, we shouldn't wait ! The sooner we get help, the less chance there is of liver and kidney . We can make you vomit at home to go to the hospital if possible . At the hospital we will have a gastric lavage and given activated charcoal . We also must not allow become dehydrated , so we will most likely be given intravenous .

How long does it take to cook champignons?

Different cooking methods will require different times:

• With regular cooking of fresh mushrooms, five minutes will be enough.
• If you use a pressure cooker, it will also take five minutes.
• It takes ten minutes to steam. If using a slow cooker, cook for twenty minutes without adding water.
• Champignons from the freezer need more time to cook. Boil them in a saucepan for ten minutes, after defrosting them.

Cooking frozen mushroom soup

Ingredients for making frozen mushroom soup

Frozen mushrooms - 1 pack (honey mushrooms) Potatoes - 2 large or 3 medium potatoes Carrots - 1 small onion - 1 head Vegetable oil - 2 tablespoons Salt, pepper - to taste

Frozen mushroom soup recipe

1. Thaw frozen mushrooms and rinse well under cold water. 2. Place the washed mushrooms in a saucepan, add cold water and put on fire. 3. Cook the mushrooms over low heat under the lid, skimming off the foam regularly. 4. Chop the onion, grate the carrots on a coarse grater, place in a hot frying pan and fry for 5-7 minutes. 5. Wash the potatoes, peel them, cut them into 1-centimeter cubes, add them to the pan with the mushrooms. 6. Then add fried onions and carrots to the soup. 7. Cook the soup with frozen mushrooms for 15 minutes, leave for another 15 minutes. Serve with green onions and soft bread.

Why cook mushrooms

There are several types of heat treatment of harvested forest crops. Cooking is one of the simplest and most common methods. Why is it needed?

Firstly, mushrooms contain alkaloids that are hazardous to health. These are toxic compounds that should definitely be disposed of. Some types of mushrooms, for example, contain gilvelic acid. This is a powerful poison that has a destructive effect on the liver and kidneys and leads to death in 30% of cases. The poison is contained by strings - mushrooms very similar to morels. When cooked, it turns into liquid, so suspicious mushrooms are boiled in two waters, the first one must be drained, and the mushrooms are washed after it.

It is no coincidence that mushrooms are compared to a sponge. They instantly absorb all dirty and harmful substances from the environment, including radiation. Boiling helps reduce its level; with a single boil for ten minutes, the radiation level is reduced by 80 percent, and with a double boil, by 97 percent.

Cooking allows you to get rid of microscopic parasites, larvae, microorganisms, in general, to protect the human gastrointestinal tract as much as possible.

In addition, some types of mushrooms that do not pass the boiling water test may taste bitter. Therefore, you need to cook not only dangerous strings (which, in fairness, rarely end up in a mushroom picker’s basket), but also everyone’s favorite chanterelles, russula, milk mushrooms and even store-bought champignons.

How to cook mushrooms depends on their type. However, it is important to understand that when boiling, some of the nutrients and vitamins will go into the broth. Therefore, you need to pour a little water into the pan so that it only slightly covers the mushrooms.