How to quickly cook dried mushrooms. How to cook dried mushrooms

Porcini mushrooms have rightfully earned the status of the most delicious and healthy in the large sponge family. In terms of energy and nutritional value, they are in no way inferior to meat, and in some qualities they surpass it. Their advantage is also that during the drying process they do not darken and remain just as fragrant. Porcini mushrooms are used in many culinary recipes. Therefore, if you are puzzled by the question of what can be prepared from dried porcini mushrooms, the choice of dishes is quite varied. Among them are soups, borscht, sauces, salads, appetizers, fillings for cabbage rolls, pies, zraz, pizza, etc. As a rule, they are one of the ingredients of a dish and very rarely - an independent dish.

There are several ways to dry porcini mushrooms. We suggest you study some of them in the video:

It is imperative to store supplies of dry porcini mushrooms in non-humid rooms with good ventilation; it is better to use paper bags or cardboard boxes for this purpose. In case of sudden temperature changes, they can become damp and moldy. If you notice in time that they are damp, throw away those that have already spoiled and dry the rest. The shelf life of dried porcini mushroom is up to one year, but it can be extended by putting it in the freezer.

How to cook dried porcini mushrooms?

As we have already mentioned, there is a wide variety of recipes for preparing dishes from dried porcini mushrooms. Let's look at how to prepare a delicious soup, as well as stewed potatoes with such a healthy component.

Recipe No. 1. Dry porcini mushroom soup

This aromatic, rich dish will definitely please all the adult members of your family, as well as guests.

Required ingredients:

• potatoes - 3-4 pcs.
• mushrooms - 100 g
• carrots - 1 pc.
• onion - 1 pc.
• vegetable oil for frying
• peppercorns, salt
• dill, parsley
• sour cream - to taste

Cooking method

1. To prepare any dish, dry porcini mushrooms should be soaked for 3-4 hours, then salted to taste and cooked for about half an hour.
2. Remove the cooked dried porcini mushrooms from the pan and chop them with a knife, if necessary.
3. Peel and finely chop the onion, then grate the peeled carrots. Fry them in a hot frying pan until golden brown.
4. Add mushrooms to the pan and fry for 7-8 minutes.
5. Place the fried mixture in a saucepan and add salt, add diced potatoes and cook for 10 minutes, after which we infuse the dish for the same amount of time.

Serve the soup with fresh chopped parsley and dill, white bread and sour cream.

Recipe No. 2. Roast with dried porcini mushrooms

By adding dried porcini mushrooms to the potatoes, you can prepare an even more delicious dish. Minimum time spent - maximum taste pleasure.

Required ingredients:

• potatoes - 800 g
• mushrooms - 70 g
• beef - 500-600 g
• carrots - 1 pc.
• onion - 1 pc.
• sunflower oil
• ground pepper, salt - to taste
• sour cream

Cooking method

1. Mushrooms, as expected, are soaked for 3 hours in cool water, after which they need to be boiled for 20-25 minutes.
2. Divide the meat into small pieces and fry in a frying pan.
3. You also need to fry grated carrots, chopped onions with a knife, boiled mushrooms and potatoes.
4. We put all the ingredients in a cast iron pot, fill it with broth from the mushrooms so that it is at the same level with them, and add salt.
5. Add sour cream to the pan, cover it with a lid and simmer until fully cooked.

When serving fried porcini mushrooms prepared according to this recipe, sprinkle it with chopped herbs.

Bon appetit!

Hang the threads with mushrooms in a dry, sunny place with a distance from each other. Cover with gauze to protect against insects. Keep in the sun for 7-9 days, putting the finished dry mushrooms in jars. Store in glass jars in a dry, dark place. This way mushrooms can be stored for up to 5 years.

How to dry mushrooms in the oven
Cut the mushrooms as for drying on strings, arrange them in 1 layer on a baking sheet (or 2 baking sheets), using baking paper. Dry the mushrooms for 2.5 hours at a temperature of 25 degrees, the next 2 hours at a temperature of 70 degrees, then another 2 hours at a temperature of 55 degrees. In order for the mushroom moisture to come out of the oven, the oven door is opened slightly.

Then you should check the mushrooms for readiness: a properly dried mushroom is dense, elastic, does not crumble or break. An under-dried mushroom is rubbery and soft. If you have not completely dried the mushrooms, you can later hang them in the kitchen on strings for final drying, which in this case will take 2-3 days.

Tip: when cutting mushroom caps for drying, keep in mind that in the future they will need to be strung on a thread - so that the mushroom slice does not crumble when cutting, provide a little lint-free dense part of the cap for each slice.

Dried mushrooms- This is one of the most popular blanks. At the same time, you can dry them not only for the winter. You can prepare many delicious dishes from this product using dried mushrooms as a main or additional ingredient.

Porcini mushrooms are the most suitable for drying, since they do not darken and almost do not change shape when dried. However, many people also dry other varieties: chanterelles, russula, honey mushrooms and many others. They are mainly used for cooking, but there is another variety of this product - shiitake mushrooms. They are often used to make useful healing infusions and decoctions.

Most mushroom pickers have their own personal secrets for drying mushrooms. An interesting fact is that dried mushrooms are more useful than pickled and salted ones, and can also be stored for quite a long time, maintaining their taste.

For drying, choose only the freshest and strongest mushrooms that have not had time to deteriorate and become filled with worms. Before drying, the product is thoroughly washed, cleaned of dirt and leaves, if necessary, soaked for several hours and only then drying begins. We will talk about this in more detail in our article.

How to dry mushrooms at home?

Drying mushrooms at home is quite easy, but it should be clarified that not all products are suitable for drying. Some of them can be very bitter, so we suggest that you familiarize yourself with the list of mushrooms that are best suited for drying.

• White mushrooms;
• boletus;
• boletus;
• boletus;
• oak trees;
• morels;
• truffle;
• honey mushrooms;
• Champignon;
• chanterelles;
• Russula.

If you collect mushrooms for drying yourself, we recommend that you take with you a person who is well versed in them, as there is a high probability of picking up inedible mushrooms. As a last resort, look through photos and pictures on the Internet to know what mushrooms are in front of you.

Here are a few ways you can easily prepare the required amount of dried mushrooms.

You can store finished dried mushrooms in a dry, ventilated place, covering them with a light porous cloth, so as not to impede the penetration of air to the products, but also to prevent them from being spoiled by insects. You can also store dried mushrooms in glass jars or strung on a strong thread. Their shelf life usually does not exceed two years, and if all conditions are met, up to three years.

How and how much to cook?

Dried mushrooms must be boiled to prepare a delicious dish from them. However, this must be done correctly, because by undercooking or overcooking the ingredients, you risk ruining the taste or consistency of your dish. Here are some tips to help you learn how to properly cook dried mushrooms and how long it takes.

• First you need to soak the dried mushrooms in cold water for two hours. If you want their taste to be richer and the products themselves to be more tender, soak them in cold milk.
• Boil forest or tree mushrooms in the water in which they were soaked if you want to get a richer broth.
• The optimal cooking time for dried mushrooms to be ready is no more than half an hour.

Thus, we can conclude that dried mushrooms need to be cooked for a short time so that they do not have time to boil, but at the same time the mushroom broth turns out to be as rich and aromatic as possible.

Dried mushroom dishes

You can prepare a huge number of different dishes from dried mushrooms. You can use them in the same way as fresh mushrooms. To the surprise of many housewives, dried mushrooms can even be pickled by first soaking them in cold water to restore their smoothness and volume.

The most popular way to use dried mushrooms is to make a delicious, aromatic soup. In this case, you can make both regular soup and puree soup. Often dried mushrooms also appear in the ingredients for preparing borscht. Any other first courses can also be prepared using this product. It is only important to cook a rich broth from dried mushrooms, thanks to which the food will be guaranteed to be delicious.

Among the recipes for preparing mushroom dishes there are also side dishes. The most popular of them are fried or mashed potatoes, pasta, vermicelli, buckwheat, rice, noodles, all kinds of porridges, including pearl barley and rice, and much more.

Among other things, dried mushrooms can be used in preparing the following dishes:

• mushroom caviar;
• gravy;
• meat dishes (chicken, beef, pork);
• pie;
• paste;
• cutlets;
• julienne;
• pate;
• various sauces;
• baking filling;
• risotto;
• casserole;
• pizza;
• pilaf;
• cabbage soup, etc.

You can use dried mushrooms not only as an additional ingredient for cooking, but also as a main dish. For example, they can be fried whole or in the form of minced meat in a frying pan with a creamy sauce, and also stewed with cabbage, beans or sour cream. Boiled or fried eggs with mushrooms also go great.

Soups made from this ingredient are not too high in calories, which allows them to be used as dietary dishes. You can find a large number of recipes that use dried mushrooms as a main or additional ingredient.

Benefits and harms

Dried mushrooms can be both beneficial and harmful. In order not to worry about your health, you need to know the recommendations and contraindications for using this product, which we will tell you about in this article.

First, I would like to draw your attention to the benefits of this ingredient. Dried and fresh mushrooms are a low-calorie and easily digestible product that contains useful protein compounds, microelements and vitamins. Thanks to this, the product is included in many diets, as it allows you to fill the body with the necessary mineral components, saturate, but not bring extra calories.

Many antioxidants have been found in mushrooms that help stop the spread of cancer cells and prevent their occurrence. Also, including these foods in your diet will help avoid the occurrence of cardiovascular diseases and remove bad cholesterol from the body.

As for harm, dried mushrooms can cause it only in two cases: with individual intolerance and with stomach diseases. Since this food is heavy, it is not recommended to eat it at night, and it is strictly forbidden for people with stomach ulcers or gastritis to eat mushrooms. Pregnant women and young children should only use the product after consulting a doctor.

In all other cases, you can happily prepare delicious dishes with dried mushrooms, treat your family to them, and also enjoy them yourself.

Mushrooms must be present in the diet. This is a storehouse of useful substances and simply a nutritious product. To always have it on hand, you can use a dried analogue. Dried mushrooms are stored for a long time and do not lose their nutritional properties. During the cooking process, they give the dish all its aroma and taste. If you follow the technology correctly, you will get an original dish. mushrooms?

The soup made from this product is a real work of art. Fragrant, appetizing and rich, it will not leave even connoisseurs of delicious food indifferent. Before cooking, rinse them well and soak in clean water for 2-3 hours. The liquid is then drained and the mushrooms are used to make soup. Mushroom soup is prepared as follows. You need to take 1.5 cups of pre-soaked, dried mushrooms. Boil them in water and put them in a separate bowl. If they are large, cut the mushrooms into smaller pieces. Add two-thirds of a glass of rice to the broth in which they were boiled and cook for about 10 minutes. Peel three small potatoes and cut into strips or cubes. Pour into a saucepan and cook until done. At the end, add chopped mushrooms and one processed cheese. Salt and pepper to taste. The rich soup is ready.

As an additional ingredient, you can use not only rice, but also pasta. They are added at the end of cooking to prevent them from overcooking. But the main component of this dish is dried mushrooms.
with this ingredient? This vegetarian dish is prepared in the same way as its meat counterpart. You will need 300 grams of any dried mushrooms, two carrots (large), one onion, half a kilogram of rice and spices as desired.

How to cook dried mushrooms in this version? First, you need to soak them for a while. Then the water is drained and the mushrooms are cooked for an hour. We cut large specimens into pieces. Peel the carrots and cut into medium-sized strips. You can grate it, but it depends on you. The onion must be peeled and cut into small cubes.

When all the ingredients are prepared, we begin the cooking process itself. Take a pilaf cauldron or a saucepan with a thick bottom. Pour vegetable oil into it and fry the onion in it. Next, lay out the carrots and bring them to a soft state. These ingredients are fried first before the dried mushrooms are cooked. We add them after the onions and carrots, and simmer all the ingredients for 15 minutes. Now you can add the prepared spices. It is better to soak the rice in water in advance and rinse it several times. A long-grain steamed product is well suited for this dish, but you can use any. Pour the rice into the cauldron and add water. It should be one and a half times more than cereal. Add salt and barberry. You can't mix it. Now close the cauldron with a lid and cook over low heat until done.

The most nutritious are considered to be those that can replace meat in its properties. How long should you cook dried porcini mushrooms? They are prepared similarly to other types. The pre-soaked product is boiled until cooked and added to any dish.

One of the most popular preparations for the winter is long garlands of dried mushrooms. They are strung on a thread and often stored that way. White ones are usually dried. Dried chanterelles and boletuses are also good.

Dried mushrooms retain most of the nutrients and can greatly diversify your diet, especially if you are fasting. With mushrooms, the question of a rich broth is removed, because mushroom broth is aromatic and rich. Mushrooms give dishes a very special taste, make vegetable stews more interesting and satisfying, and make porridges and salads more original and varied.

Using dried mushrooms in cooking is quite simple. There are just some nuances that are better to know.

Mushrooms are not washed before drying. And if you bought dried mushrooms at the market, be prepared to clean them poorly. Therefore, before cooking, be sure to wash them.

Soaking dried mushrooms is also a must. You can do it in cold water, or you can do it in milk. It will soften the taste of the mushrooms.

The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to put them a little at a time. A handful or less for a quart of sauce, about a handful for a large pot of soup.

Since the taste is more concentrated, dried mushrooms are suitable for soups and adding to various dishes. It is not recommended to make the filling for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly rinsing them to remove excess salt.

It is better to drain the water after soaking the mushrooms. Then they will not be bitter, and the taste will be calmer.

In addition, it is more convenient to wash mushrooms after soaking. Then all the grains of sand and specks that have dried on the mushroom are calmly removed.

If you need broth, it will turn out very good even with the second water. And at first it may have an unpleasant aftertaste.

After soaking, do not forget to cut the mushrooms, as they dry in large pieces, and after soaking you get burdocks in a saucepan.

You need to remove the foam from the broth in the same way as when cooking fresh mushrooms.

Dried mushrooms can completely replace fresh ones. Just reduce their number by 6-8 times. If it says 300 grams of fresh mushrooms, take no more than 50 grams of dried mushrooms.

If you don’t have time to soak the mushrooms, you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and continue cooking.

To get a quick mushroom broth and cook porridge with it, for example, you can grind a couple of dried mushrooms in a coffee grinder or crush them in a mortar. And put the powder in boiling water.

For soup, sauce, adding mushrooms to vegetable dishes, it’s a good idea to fry them. This will improve their taste.

It is best to fry mushrooms in butter (the best option is to use melted butter). You can fry mushrooms on vegetable oil, and add cream at the end. It greatly improves the taste. Of course, this is only possible for non-lenten dishes. By the way, this applies not only to dried, but also to fresh mushrooms.

Photo: Shutterstock.com

Cabbage soup with porcini mushrooms

• ¼ head of white cabbage
• 300 g sauerkraut
• 1 handful of dried mushrooms
• 5 potatoes
• 1 onion
• 1 carrot
• Vegetable oil
• 1 tbsp. tomato paste
• Bay leaf
• Salt and pepper

Step 1. Soak dried mushrooms overnight in 2.5 liters of water. Then rinse. And cut it.
Step 2. Pour in fresh hot water and bring to a boil. Add salt and cook for about an hour.
Step 3. Peel potatoes, onions and carrots. Cut the potatoes into slices, the onions into rings, and grate the carrots.
Step 4. Add potatoes to soup.
Step 5. Sauté onions and carrots in vegetable oil. When they become soft, add tomato paste and simmer some more.
Step 6 Chop the cabbage and add to the soup. Cook for 15 minutes.
Step 7 Add roasted cabbage and sauerkraut to the soup. Boil.
Step 8 Place bay leaf, pepper and salt. Let it brew for 15 minutes, covered.