What to cook from dried mushrooms. Delicious and simple dishes from dried mushrooms - recipes

At the end of August, a great variety of variety of mushrooms, and, probably, there is no such person who would never collect these natural gifts. Recipes for preparing dishes from dried mushrooms are quite variable, and today we will talk about how to prepare such dishes.

It is worth noting that even a small pinch of dry mushrooms transforms the taste of the dish, making it more aromatic and tasty. You can cook mushroom mushrooms from them, and it will turn out no worse than those prepared from fresh representatives.

Sauces are prepared from dried mushrooms, they are added to baking fillings, and other dishes are also made with them. It must be said that before you decide to cook something from them, before using them you should soak them in water for a couple of hours, and then boil them in the same liquid, after which they are finely chopped or passed through a meat grinder, it all depends on what you are planning to do.

So, I’ll go directly to the description of some recipes using dried mushrooms, because you can prepare many unforgettable delicious dishes from them.

Dry mushroom soup

To prepare this delicious mushroom picker you will need: following ingredients, I will list them:

Pork in the amount of 300 grams;
One hundred grams of vermicelli;
Dried mushrooms in the amount of 200 grams;
Salt, pepper, onions.

Mushrooms should be pre-soaked and then cut into pieces. The pork should be cut into small slices and fried on high fire to the crust. After which these two types of ingredients should be placed in boiling water and cooked until tender.

Five minutes before readiness, add vermicelli and onions to the broth, then add a little pepper and add salt to taste. After all the components are cooked, you should infuse the mushroom mushroom a little so that its taste becomes more aromatic.

You can serve the soup with a small amount of chopped green onions. This dish is very high in calories, but incredibly tasty, so sometimes you can afford it to enjoy the excellent aroma and taste.

Peasant mushroom grower

Unlike the dish described above, this soup will be dietary, so you don’t have to worry about your slim figure and eat it often. To do this you will need the following ingredients:

One hundred grams of dried mushrooms;
Seven potatoes;
A couple of carrots;
A pair of large onions;
Two cloves of garlic;
Bay leaf, parsley;
Salt and pepper to taste.

Pre-soak the dry mushrooms, then chop them, but do not drain this water, it will be useful for the broth, but it should be strained through a double layer of gauze. Fry onions and carrots in vegetable oil, cut potatoes small cubes, and place these ingredients into the broth.

Boil all the ingredients until cooked, and about five minutes later, lower them into almost ready soup bay leaf, pepper, chopped garlic and a little salt. Let the mushroom pot brew for a while, and just before serving the dish, sprinkle it with a pinch of finely chopped parsley.

Fried potatoes with dry mushrooms

Potatoes can be fried not only with fresh mushrooms, but also dry, this will not make the dish any less tasty. The most important thing is to pre-soak the mushrooms, and it is better to take larger pieces.

As for the ingredients, you will need 200 grams of mushrooms, eight potatoes and one large onion.

So, peel the potatoes and cut them into slices, put pre-soaked mushrooms on top, and pour in vegetable oil, then cover with a lid and wait about five minutes until the potatoes are fried on one side, while the heat should be maximum.

Then open the lid, stir the potato and mushroom mixture, add finely chopped onions and salt, close the pan again, but reduce the heat, in about fifteen minutes the dish will be ready. To ensure more frying, you should stir less often.

Chicken and mushroom cutlets

To prepare these delicious cutlets with the addition of dried mushrooms, you will need the following ingredients:

Fillet chicken breast in the amount of 200 grams;
Dried mushrooms in the amount of one hundred grams;
Two chicken eggs;
Two onions;
Salt, black pepper.

Then mix the onions with mushrooms and simmer this mixture a little. Next scroll chicken fillet through a meat grinder, or you can cut it into fairly small cubes. Then mix all the ingredients together.

In order for the minced meat to acquire a softer consistency, you should add whipped raw chicken egg, pepper, and salt to taste. Next, you need to knead the minced meat well until it has a homogeneous structure. Then you need to moisten your palms with water and carefully form small cutlets.

Then pour olive oil into a heated frying pan, and when it is hot, put the cutlets there and close them with a lid. Over high heat they will get a crust, after which it should be reduced to a minimum and simmered a little. This dish can be served with a side dish, for example vegetable salad, with rice, or with mashed potatoes.

Conclusion

Stock up on dry mushrooms in the fall, and you can enjoy their taste throughout the winter.

The boletus mushroom is considered the king among mushrooms growing in middle lane Russia. These mushrooms are the most delicious, the healthiest among all. Boletus mushrooms can be boiled, fried, stewed, baked, salted, pickled and dried for future use. Moreover, their taste and aroma do not deteriorate at all; on the contrary, they only become more appetizing from the spices added to them.

Today we will talk about popular dishes from dried mushrooms, the recipes of which we will definitely discuss and prepare something delicious for dinner. But first let's learn about nutritional qualities dried boletus:

Are dried mushrooms healthy?

Of course, they are very healthy, tasty and do not lose their valuable qualities, which are inherent in fresh porcini mushrooms. Nutritionists generally recommend consuming dried boletus mushrooms, since after drying they are absorbed by the body almost completely.

Just like fresh, dried mushrooms contain a variety of useful substances, including vitamin C, folic acid. They contain very necessary for a person tocopherol, niacin, riboflavin, thiamine and many other useful substances.

In addition, these forest gifts of nature - boletus mushrooms - contain certain enzymes that improve digestion and promote the active breakdown of fats and glycogen.

From dried porcini mushrooms you can prepare almost the same dishes as from fresh ones, just collected at the edge of the forest. They are dried and used to prepare soups, borscht, and solyanka. They are used for stewing, preparing fillings for pies and cabbage rolls. They are baked and made into caviar. Just before cooking, they must be soaked in cool water for several hours, and then boiled in the same water.

Dried porcini mushrooms cannot be confused with other dry mushrooms due to their subtle, characteristic aroma. Therefore, soup made from them is easy culinary masterpiece. Let's start with it. Here is the recipe for making real mushroom soup:

Dry boletus soup

To prepare, we need: a handful of dry boletus (about 50 g), the same amount of vermicelli, 2 potatoes, 1 carrot, half an onion, a piece of butter, 1 bay leaf, finely chopped dill, parsley, sour cream.

How to cook:

The night before, place the mushrooms in a bowl, cover with clean water, cover, and leave overnight. In the morning you can prepare soup.

So, remove the softened mushrooms using a slotted spoon and let the water drain. And pour the remaining infusion into a saucepan. You will need it to make soup.

Heat some butter in a frying pan and fry the mushrooms in it. Cook for approximately 10 minutes over medium heat. While the mushrooms are frying, add a little water to the pan with the infusion, as much as you need for the soup, and boil. Place the fried mushrooms in the pan and cook over low heat for 15 minutes.

Now, in the frying pan where the mushrooms were fried, brown the vermicelli a little. Then it will not boil and soften in the soup.

Peel and wash the potatoes and carrots. Cut the tubers into small slices, add to the soup, continue cooking, stirring occasionally. After 10 minutes, add vermicelli.

Now melt a little butter in a clean frying pan, fry the grated carrots and finely chopped onions. Add to the soup, add salt and bay leaves. Cook for another 5 minutes. Now pour the soup into portions, season each with sour cream, sprinkle with herbs, and serve.

Buckwheat porridge with porcini mushrooms

To prepare this dish of Russian cuisine, we will need: 1 cup buckwheat, 2 cups clean water, 1 cup of dried mushrooms, 2 onions, 1 carrot, salt, vegetable oil, parsley.

How to cook:

Just like in the previous recipe, cover the mushrooms with cool water and leave overnight. In the morning, drain the infusion and leave the mushrooms in a bowl for now. We'll deal with them a little later, but for now let's cook the buckwheat.

First, sort the grains and fry them in a dry frying pan. Place in a saucepan, pour in 400 ml of boiling water, add salt, and cook at a very low boil for half an hour. There is no need to stir the porridge during cooking. When the buckwheat is ready, turn off the heat, cover the pan with something warm, leave it like that while we cook mushroom dressing.

Peel the onions and carrots, wash them and finely chop them. Cut the mushrooms in small pieces. Fry everything until done in a deep frying pan with vegetable oil. Now place the roast in the cooked buckwheat, stir, season with finely chopped herbs.
Mushroom caviar from dry boletus

This appetizer is especially good to prepare in winter from pre-dried porcini mushrooms. It is very tasty with boiled potatoes, it’s good to spread on breakfast sandwiches.

To cook delicious caviar, prepare the following products: half a kilo of dry boletus mushrooms, 3 fresh onions, a little wine white vinegar, sugar, salt, pepper to taste, vegetable oil.

How to cook:

Soak dried mushrooms overnight, as described in previous recipes. In the morning you can start preparing a snack. Boil them in the same infusion as the mushrooms, just add a little salt. When the boletus mushrooms become soft, drain in a colander, rinse, and drain.

By the way, the broth itself can be used to make sauce or soup.

Pass the prepared mushrooms through a meat grinder, peel the onion, chop finely, and fry in vegetable oil. Mushroom puree place in a bowl, add frying, a pinch of sugar, salt, pepper, vinegar, add vegetable oil (if necessary), stir. Bon appetit!

What to do if you want it in winter mushroom soup, and before fresh mushrooms to live another six months? We reach into our granary bins and take out dried mushrooms lovingly prepared in summer and autumn. In my arsenal they are present from chanterelles, boletuses, boletus and boletus. They are more common in our forests, which is why we dry them.

I read on the Internet that mushrooms in their own way nutritional value replace meat and vegetables, as they contain proteins, fats, carbohydrates, minerals and vitamins. This is good for those who prefer vegetarian dishes or fasting.

Other than that, I love mushrooms even without all this, simply because dishes from them are prepared quickly and turn out aromatic and tasty, including dried ones.

They can be cooked in the same way as fresh ones. various soups, gravy, roast, stuff eggs with them. There are many recipes. Today I will tell you about my favorite recipes step by step.

Just before any cooking, they need to be washed and soaked in water for two to three hours to soak.

So today I have prepared some simple step by step recipes.

For this recipe I use canned beets, grated on a medium grater. The recipe is designed for cooking in a 3 liter saucepan.

Ingredients:

Dried mushrooms - approximately 100 gr.
Canned beets - 0.5 kg.
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 5 pcs.
Vinegar - 1 tbsp. spoon
Salt - to your taste

Do not cut pre-soaked mushrooms very well large pieces and put it to cook in a saucepan.

Peel onions, carrots, potatoes. Cut the onion into cubes, grate the carrots.

Then put the onion in a heated frying pan and fry until transparent, then put the carrots in there and continue frying for another 10 minutes.

Then put the beets there. Add vinegar. I pour the marinade into a frying pan with vegetables and simmer for 15-20 minutes.

When the water in the pan boils, add the diced potatoes. Cook for 15 minutes, then add the stewed vegetables, add salt and cook for another 10 minutes.

You can serve it with mayonnaise, or sour cream and herbs.

Dried mushroom sauce with sour cream

This sauce can be served with absolutely any side dish. I like it best with noodles or potato dish. And what an aroma and taste, simply delicious.

Ingredients:

Dried mushrooms - 100 gr. (approximately)
Onion - 1 pc.
Carrots - 1 pc.
Flour - 1 tbsp. spoon
Vegetable oil - 2 tbsp. spoon
Sour cream 20% - 4-6 tbsp. spoons

We clean and cut vegetables - onions into cubes (you can do it in a semicircle, depending on your preference), carrots on a grater. Pour oil into a frying pan, heat and fry onions and carrots for 5 minutes

First, remove the mushrooms, squeeze them out and cut them into pieces.

Then add to the pan and fry everything for 10 minutes, stirring with a spatula.

The flour must be dissolved in a small amount of water. I usually do this and mix with a fork, since it is not a large volume.

Add the water in which we soaked the mushrooms, flour, and salt to the frying pan and simmer for another 10-15 minutes.

And now, finally, our gravy is ready, we can serve it on the table.

By the way, instead of sour cream, you can add mixed mayonnaise with ketchup (“Ketchunez”). Proportions as desired. Then, however, the name of the sauce will be different, but it will be no less tasty.

Quick recipe for dried mushroom soup with cheese

This recipe is designed to be cooked in three-liter saucepan. I like to cook in such proportions, but this is everyone’s business, some like it thicker, others like it less thick.

Ingredients:

Dried mushrooms - 50 gr.
Potatoes - 6 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Cheese (I take “Russian”) - 400 gr.
Salt.

Remove the soaked mushrooms, squeeze and cut into pieces.

Peel potatoes, onions, carrots. Grate the carrots, cut the potatoes and onions into cubes.

Grate the cheese on a fine grater.

Pour mushroom water into a saucepan and add plain water, not reaching the top of the pan by about 5 cm, and set to boil.

After boiling, add chopped potatoes and salt to taste.

Fry the onion and carrots for 5 minutes and add the mushrooms. Continue frying for another 10 minutes.

We add all this to our broth 5 minutes before the end of cooking.

At the very end, add grated cheese to the mushroom soup.

The finished soup should sit for 15 minutes, after which it can be served.

You can add chopped fresh herbs to the plate.

All cooking takes 30-40 minutes. It’s delicious, thanks to the cheese, it becomes finger-licking tender.

Caviar from dried mushrooms - it couldn’t be simpler

The recipe for making caviar from dried mushrooms is so simple that even the most inexperienced cook can handle it, and the result is incredibly tasty. Cooking time

Ingredients:

Dried mushrooms - 100-150 gr. (2-3 handfuls)
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 2-3 cloves (optional)
Dill, parsley - 1 branch each
Vegetable oil.

We take out our soaked mushrooms, squeeze them out, cut them into pieces and let them cook for 15 minutes.

Then drain the water through a colander.

Peel and cut the onion, garlic and carrots, fry in vegetable oil until tender (15-20 minutes).

Add the mushrooms, salt, after 5 minutes of frying, add the herbs, mix and remove from the stove. Let it cool down.

Grind the finished mixture through a meat grinder or blender.

And, voila - ours delicious caviar ready. Can be spread on bread.

I hope these simple recipes Did you like cooking dishes from dried mushrooms? They all cook very quickly. The result is very tasty. Bon appetit!

Dried porcini mushrooms are well suited for preparing any culinary masterpieces: soups, porridges, solyanka, sauces. They can be the basis of a dish or a great addition to him. Unique aroma exquisite taste These gifts of the forest have earned well-deserved love, which is why garlands of dried mushrooms are a very popular preparation for the winter.

Porcini mushrooms do not lose their taste and aroma even after drying, and many excellent dishes can be prepared from them.

Rules for the preparation of dried products

White mushroom - valuable product having good taste and having a close useful properties. This is the only mushroom that preserves white when cut, the rest darken and even turn black. There are many ways to prepare, but drying is very often used. Dried mushrooms are stored for a long time without losing their beneficial properties, have a strong aroma and take up little space. Before harvesting, they must be carefully sorted from needles and leaves, cleaned and dried in the oven, outdoors or in a room with low humidity. Then the mushrooms are strung on a thread and stored in a dry and cool place. It is forbidden to keep them together with vegetables and fruits. Usually, strong and fresh boletus mushrooms that do not have defects are selected for drying.

Dried mushrooms can be stored in cardboard boxes, cloth bags or plastic bags in the freezer.

Dry mushrooms should not have mold or burnt areas. They should be light and dry. They cannot be stored for a long time, and before cooking they need to be soaked in cold water or milk for a couple of hours. Milk softens the taste and removes bitterness. Water or milk should be drained after soaking. After soaking, it is better to wash the product quickly and then cut it, because they are usually dried in whole pieces.

They can decorate the diet of both diet food lovers and real gourmets. Dried porcini mushrooms add flavor to any dish rich taste, original scent, are easy to prepare and retain vitamins better than salting or freezing.

They should be dry, but slightly flexible, and should not crumble or break. It is better to store them in fabric bags or cardboard boxes. Sometimes dried product stored in the freezer.

If the mushrooms are damp, they need to be sorted out immediately, the spoiled ones should be thrown away and dried again to prevent mold from appearing.

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Porcini mushrooms, even when dried, remain light in color, so they give dishes a beautiful, appetizing look, and their high taste qualities And nutritional properties help improve even the simplest food. Some housewives soak mushrooms in long term— 10-12 hours for them to purchase fresh look. If you don’t have time to soak, you can cook the mushrooms in several stages. Bring to a boil, cook a little and drain, then rinse and cook for some more time. It is necessary to remove the foam frequently.

The portion of dried boletus mushrooms should be smaller than fresh ones. Sometimes for instant cooking The mushrooms are crushed in a coffee grinder or mortar, and then the powder is added to the broth or boiling water. For sauce or soup, it is good to fry them in vegetable or butter to improve taste.

There is no need to use a lot of spices so as not to spoil the mushroom flavor.

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Recipes for dried porcini mushrooms

It is best to fry the onions for mushroom soup.

Mushroom recipes in Russia are deservedly popular. Mushrooms are an affordable and tasty product.

You can cook a lot of simple, but gourmet dishes. Mushrooms are difficult to digest by the body, so they need to be well cooked, fried, stewed, baked.

In order for dried boletus mushrooms to acquire their initial shape and be saturated with moisture, it is recommended to pre-soak them.

The most common, tasty and aromatic dish- dried mushroom soup. It will take a little time and ingredients to prepare.

You need to take:

7-10 dried mushrooms;
3 onions;
1 carrot;
vermicelli.

We wash the dried product, pour boiling water over it and leave to swell for at least 1 hour. Chop the onion, grate the carrots, and then fry them a little in vegetable oil. We wash the mushrooms under running water and chop them into pieces, and carefully filter the infusion, add water to it and put it on the fire for at least 20-30 minutes. Then add carrots, onions and vermicelli and cook for about 30 minutes. We determine the readiness of the soup by soft pieces of mushrooms and vermicelli. Season the soup with sour cream and herbs. Sometimes finely chopped potatoes are added. Can be cooked interesting salad with the addition of boletus.

The mushrooms are pre-soaked, boiled until tender, and then cut into small cubes. Crushed tomatoes, onions, garlic, parsley, white toasted bread and mushrooms are simmered for no more than 5 minutes, and then seasoned with lemon juice and olive oil. You can use other cooking recipes interesting dishes. Very tasty and hearty dish — stewed potatoes with mushrooms and meat. The cooking technology is simple.

Dried mushrooms can be stewed with potatoes.

You need to peel potatoes, onions, carrots, boil mushrooms and meat. Place meat, potatoes, fried mushrooms with onions, carrots in layers in a pot, pour in broth and simmer for at least 1-1.5 hours. Ready dish sprinkle with herbs, you can add sour cream.

An exquisite culinary masterpiece - chicken cutlets with mushrooms. Products used:

chicken fillet;
mushrooms;
eggs;

Add 2 eggs, boiled mushrooms to the chicken fillet and knead the minced meat. Make small cutlets, fry in vegetable oil, and then simmer a little.

They cook very tasty cabbage soup from fresh cabbage with the addition of forest products. For preparation use:

white cabbage;
sauerkraut;
dried boletus;
potato;
carrot.

Dried boletus mushrooms are good for appetizers, stews, and filling pancakes and pies. They are pre-soaked, washed, boiled and cut small pieces. Then, together with the onions, stew a little in sunflower or olive oil. This filling gives any dish a special taste.

Very useful buckwheat porridge with the addition of boletus. Cook the buckwheat over low heat for an hour, and then cover the pan with a towel and prepare the mushroom dressing. Finely chopped onions, carrots and mushrooms should be fried with vegetable oil until tender, and then added to the buckwheat. This porridge will have a subtle mushroom aroma, it is tasty and nutritious.

Dried mushrooms should be free of mold, not rotten or burnt, light, dry to the touch, but, depending on the type, slightly bendable. Dried mushrooms are very hygroscopic, so they should be stored in paper or cloth bags or cardboard boxes. Typically the shelf life is up to 1 year. But if you put dried mushrooms in the freezer, they can be stored longer. Before cooking, dried mushrooms should be soaked for 1 hour in water or milk. Dried mushrooms combined with milk or cream make a great pasta sauce. Dried mushrooms can be used to make an excellent filling for pies or pancakes. In winter, you can prepare soups and porridges with the addition of dried porcini or any other wild mushrooms.

Try making red bean pate and dried mushrooms, and you are guaranteed to get a dish that will satisfy your taste buds. festive feast will be appropriate, not to mention everyday life. There are no animal fats in the pate, so it can be safely recommended to people

chapter: Vegetable pates

Dried mushroom gravy is one of the traditional dishes Eastern Slavs, which is prepared for Holy Evening and Generous Evening before the New Year. Mushroom sauce was served with boiled potatoes or dumplings. IN modern kitchen This sauce goes well with