Dry porcini mushrooms recipes. Delicious dishes made from dried mushrooms. White mushrooms, dried with potatoes.

Dried mushrooms are one of the most common and profitable options for preserving this product before winter. Absolutely dry different types mushrooms: porcini, chanterelles, boletuses, honey mushrooms, moss mushrooms. Are saved during the process healthy vitamins and the smell even intensifies. Dried mushrooms, when added to food, are very aromatic and cause a strong appetite. There are some nuances in processing dried, fresh and frozen mushrooms; it is important to know about them if you have to do some cooking the day before.

Research also shows that mushrooms may have strong anti-cancer activity to help fight breast and prostate cancer. But the best reason to use dried mushrooms may well be for the flavor and texture they add to your food. When cooking with them, it's important to remember that a little goes a long way. So while they may seem expensive, keep in mind that one ounce can produce up to 10 ounces when they are reconstituted. Because their flavor is so concentrated, dried mushrooms should be considered a spice rather than one of the main ingredients in a recipe.

How to cook dried mushroom soup with barley

Recipe ingredients:

Dried mushrooms - 60 g.
Pearl barley - 1/2 cup.
Carrot - 1 pc.
Onions - 1 pc.
Potatoes - 5 pcs.
Water - 3 l.
Vegetable oil - 40 g.
Parsley - 4 sprigs.
Salt - to taste.
Black peppercorns - 5 pcs.

Cooking process:

It is important to wash dried mushrooms before soaking them to remove any sand. The standing time will vary, but generally you should bring the water to a boil, then place the dried mushrooms in the water for 20-30 minutes until the water cools. You can always check the consistency before using them. Set aside the soaked water when you drain the mushrooms as it is full of flavor and can be used to make rice, soup or sauces.

Many varieties, one good taste. There are many varieties dried mushrooms. Some of the most valuable include. Great with pasta, sauces, or sautéed with garlic and olive oil. Morel: Highly prized by mushroom hunters, morels provide an earthy flavor that's easy to serve with beef, game, or wild rice. Many cooks like to serve clams with creamy or white wine sauce, but they're so amazing in their own right that they really don't need any embellishment. Chanterelle: with a firm, fleshy, almost rubbery texture, the larvae seek out their nuts Excellent dish with chicken, pork, rabbit or veal, they are also excellent with starches, grains or nuts. Once they have reconstituted, start the chanterelles at medium heat, then turn to medium until sautéed, 5 minutes. Shihaitake: often called the "fragrant" mushroom due to its distinct mushroom taste. Excellent added to oriental or vegetable soups. Also delicious in a stir-fry rice dishes, casseroles and fried meats, fried or fried shiitakes need large number oils for cooking. Cream of wild mushrooms for rowers.

Before cooking, dried mushrooms are soaked for 2 hours. Then they are washed and the water is drained. Pearl barley is soaked in parallel with the mushrooms for 2 hours. Then the cereal should be washed.
Pour 3 liters of water into the pan to boil. Add washed mushrooms to the water.
The potatoes are peeled and cut into medium cubes. The carrots are washed, peeled, and grated. Onions peeled and finely chopped.
The pan is heated to prepare aromatic frying. Onions and carrots are browned in vegetable oil.
Pearl barley is added to the soup along with potatoes. Cooking time for cereals and potatoes is up to 30 minutes.
In 5-7 minutes. until done, add the roast, salt and pepper.
Finely chop the greens and add them to the soup before turning off.
Dried mushroom soup is ready to eat, served with sour cream and black bread.

How to cook dried mushrooms with potatoes

Soup recipe ingredients:

Stuffed cabbage rolls with rice and dried porcini mushrooms

Ingredients: 1/2 cup mixed wild dried mushrooms 3 cups hot water 2 garlic cloves 1 onion, finely chopped 2 cups Ukht milk 3 tablespoons olive oil 3 tablespoons flour 1 diced chicken or vegetarian parsley to taste and pepper to taste. Prepare in a bowl, pour hot water for mushrooms. Drain and rinse with water. In a pot, fry the onion in butter or olive oil until translucent. Add mushrooms and garlic and cook over medium heat for 5-7 minutes. Add flour, mix well and cook for another 2 minutes.

Dried mushrooms - 20 g.
Potatoes - 800 g.
Onions - 1 pc.
Tomato sauce - 400 g.
Dried ground herbs - 1 tsp.
Salt - to taste.
Vegetable oil - 40 g.

Recipe ingredients for sauce:

Wheat flour - 1 tbsp.
Butter - 1 tbsp.
Tomato paste - 2 tbsp.
Onions - 1 pc.
Carrot - 1 pc.
Meat broth - 1 st-n.
Salt - to taste.
Ground black pepper - to taste.

Sauce making process:

Add mushroom water and stir well until it bubbles. Cook over medium heat, stirring constantly, 5 minutes. Sprinkle with parsley and serve with bread and cheese for a complete meal. Dry morels and cheddar omelette. Ingredients: cup dried currants, soaked hot water 20 minutes and drained 2 dry shallots, finely diced 1 red pepper, finely diced 1 stalk of celery, finely diced 3 tablespoons vegetable oil or butter 8 eggs, beaten 4 tablespoons water or milk 1 cup shredded cheddar Salt and pepper flavor. Cook in a frying pan, saute mushrooms for 5 minutes in oil or butter.

Mix the following ingredients: flour, butter, tomato paste, chopped onion, grated carrot, broth and seasonings, flavor enhancers.
The mixture of products is placed in the microwave until heated butter. The sauce is ready for further use.

Soup making process:

Dry mushrooms are soaked for 2 hours. After this, they need to be washed and cooked until cooked for 50 minutes. The finished mushrooms are squeezed out and chopped.
The onions are peeled and finely chopped. The frying pan is heated over the fire, the onions are fried along with the mushrooms until the onion crust is golden, add tomato sauce on meat broth. Cover the pan with a lid and simmer the ingredients over low heat for 15 minutes.
The potatoes are peeled, washed, cut into slices. Fry in an additional frying pan with vegetable oil. Pepper and salt to taste. After cooking, mix the potatoes with mushrooms and simmer for 10 minutes.
Dried mushrooms and potatoes are ready. Served with greens and white bread.

Add salt and pepper and let sit. Add the other vegetables to the pan and sauté until the shallots are translucent, about 7 to 8 minutes. Pour in the mushrooms and eggs and mix well. Add cheddar, salt and pepper, stir well and serve with toasted English muffins.

Mushrooms are added delicious taste many dishes. Here are tips for storing, preparing and cooking mushroom dishes. When storing mushrooms, it is important to preserve required quantity moisture. If they are left completely open they will dry out. If they are covered with a moisture-proof casing, they will become soggy and begin to disintegrate. A good compromise is to place mushrooms purchased in bulk in a loosely closed paper bag or in small glass containers covered with a kitchen towel or lightly dampened paper towel.

How to Cook Dried Mushrooms - Basics

Dried mushrooms, unlike frozen ones, are long-term storage, be sure to soften them in water before cooking. Next, the mushroom water is poured out along with excess debris, washed and left for several hours (approximately 2 hours). The soaking time for mushrooms depends on aridity.
Mushrooms are usually dried on a string, which is not needed in the dish. If the mushrooms do not want to part with the thread easily, they are soaked together.
For 300 g of fresh mushrooms there are about 60 g of dry mushrooms.
Bay leaves in mushroom soup can overpower the smell and taste of mushrooms.
Dried mushrooms should store in a clean room with regular ventilation. Mushrooms should not be stored next to vegetables, fruits, or in a cellar with high humidity. Mushrooms that become damp during storage can be saved if they are sorted, dried, or immediately used for food. The shelf life of mushrooms is 1 year. It is advisable to eat them before this time.
To add a pleasant aroma to the dish, just add a small pile of dried mushrooms.

Recipes for making dried mushrooms are simple and unpretentious. The main difference between the dry product is the cooking time. But the result always exceeds expectations. The dish turns out very fragrant. There are such recipes for dried mushrooms: cutlets, mushrooms in sour cream, fried mushrooms, all kinds of sauces, soups and salads. They are prepared from independently harvested mushrooms, as well as from store-bought assortment.

Leave packaged mushrooms in their unopened packaging. Do not wash or cut mushrooms before storing them. Store the mushrooms on the refrigerator shelf rather than in the refrigerator, which tends to be damp, for only a few days. Unopened, packaged mushrooms will keep for up to a week. If the mushrooms begin to darken as they age, they can still be used for cooking and flavoring.

Baked potatoes stuffed with dried mushrooms

Dried mushrooms will keep almost indefinitely if wrapped in plastic or placed tightly in closed jar and store in the refrigerator or freezer. They can also be stored in a cool, dark place for six months or even longer.

One of the most favorite ways to prepare for the winter is dried mushrooms, how to cook with this product various dishes every housewife should know. Today we bring to your attention not only recipes for aromatic homemade mushroom dishes - first and second, but also the most proven way to prepare mushrooms for the winter so that they do not spoil.

How to Prepare Mushrooms for Cooking

Do not cook mushrooms until just before use: trim off any woody parts of the stem end, then clean by gently wiping with a damp cloth, paper towel or soft brush, or quickly rinsing in water. Immediately after washing, dry gently with a paper towel or light towel.

Fried dried mushrooms

Dried mushrooms, whole or pieces, are often added to soups and stews for their taste. You can also puree dried mushrooms in a food processor or blender, then use the powder to flavor and thicken sauces, soups and stews. Before processing dried mushrooms, place them in a fairly coarse mesh strainer and shake to remove any dirt or sand.

Many housewives prepare frozen mushrooms: the collected fruits are sorted and cut large pieces and boil in water, and then put in plastic bags and put in the freezer for storage. However, the possibilities of your freezer are limited and cannot accommodate many kilograms of collected mushrooms, so housewives choose more universal method- drying. The finished dried product can be stored in any dry place and is also convenient to transport. When going to visit friends in the south, be sure to take some gifts with you - a few small dried porcini mushrooms; your friends will be delighted with such a gift.

Hot snack of dried mushrooms

To replicate the flavor and meatiness of fresh wild mushrooms in recipes but at a fraction of the cost, use fresh button or cremina mushrooms for texture and a small amount of dried wild mushrooms for flavor. Because of their almost meaty flavor and texture, chopped mushrooms can replace at least half meat meat in burgers, taco filling, chili, meatloaf and other recipes. Mixing in mushrooms not only cuts calories and fat, but also reduces the need for salt and reduces the food's environmental impact.

Dried mushrooms retain most useful elements Moreover, dishes prepared in winter can diversify the diet. Particularly popular mushroom dishes used by those who adhere to fasting or vegetarian menu. The broth will be very tasty and aromatic if you add it to it. dried mushrooms, how to cook soup we will also tell you today. The soup turns out rich, aromatic, you can cook vegetable soup or with added cereal.

Fill cooked potato mushrooms with diced tomatoes and crushed mozzarella for a portbello "pizza." Try an assortment of honeydew mushrooms in your favorite spinach salad. Grill large mushrooms and toss in vinaigrette. With their deep, earthy flavor, dried mushrooms can add a delicious depth of flavor to soups, stews and sauces. Wipe the soaking liquid through a paper towel, coffee filter or cheesecloth to remove excess sand. Add it to your dish, replace some of the liquid in the recipe instead mushroom broth. Grind and use as directed. . When you ingest the mushrooms, they release huge amount aroma into liquid.

And how delicious is the stew with mushrooms or aromatic! In a word, mushroom dishes can be original and varied; they are perfect for everyday and holiday menus.

Dried mushrooms: how to cook

Many people know how delicious fried porcini mushrooms are: their flesh remains juicy and dense, and the taste and aroma are surprisingly rich. It is boletus mushrooms that are best suited for this method of harvesting for the winter, but boletuses and chanterelles also turn out tasty.

Dried mushrooms in sour cream

Using this liquid in your dish - great way add another layer of flavor and complexity. Depending on the type, dried mushrooms can be on the pricey side, but remember, a little goes a long way! Note. Look for Taiwanese cabbage, with its wide, flattened heads and softer, sweeter leaves, at Asian markets.

Soak the dried shiitake mushrooms in 2 cups of water until all the mushrooms are soft, for just 20 minutes. Soak the dried baby shrimp in just enough water to cover it slightly softer and wetter, about 10 minutes. Cut the cabbage head in half, then into quarters. Cut out the tough parts of the rod and discard. Roughly trim off remaining leaves. Heat oil in a large saucepan or wok with a lid over medium heat. Add garlic, chili, dried shrimp and sliced shiitake mushrooms. Stir until very fragrant, about 1 minute. Add the cabbage to the pan along with white pepper and a pinch of salt. Pulse periodically until its volume is reduced slightly and the oil and other ingredients are incorporated, 1 to 2 minutes. Pour into the reserved mushroom soaking liquid and stir to combine. Cover the pan and reduce the heat slightly. Let cook, covered and at a steady simmer, 5 to 6 minutes. Check the dish; Once the leaves are completely wilted and translucent, remove the lid. Taste and season with salt as desired. Remove from heat and serve immediately.

Output: Serves 4-6 Active time: 10 minutes Total time: 35 minutes.
Spare flushing fluid.
Squeeze the mushrooms and remove their stems.
Slice the caps thinly and set aside.

Recipes with mushrooms, especially dishes made from mushrooms, chestnuts, mushrooms and chanterelles.

Pre-collected mushrooms must be cleaned of dirt, washed, then cut into large parts: the caps into slices of approximately 3x3 cm, and the legs are best cut into circles. Then string the slices onto a strong thread. It is better to string the caps separately from the stems, as they dry faster.

Also in our vegetarian recipes can be found asian dishes with morels. Since then, new mushroom recipes will be published over time. Taste the mushroom dishes and tell us how they tasted. Mixed mushroom terrine Mixed mushroom terrine - all mushroom varieties with low content calories and still very filling.

Butter oysters. You can serve full grain baguettes with the oysters. Mushrooms are an ideal vegetarian meat substitute. Mushrooms with Madeira Cream Mushrooms with Madeira Cream - Madeira is a decorated wine, that is, a wine enriched with wine. Creamy wild mushroom soup Creamy wild mushroom soup - as forest mushroom you will have a choice: pickled mushroom - stone mushroom - birch mushroom - butter mushroom - sand pipe - uvm.

Then begins the long drying process: the nylons must be hung in a dry place in the sun so that the nylons do not touch each other. It is advisable to make a special frame covered with gauze, inside which to hang the bottoms, this way you will protect the product from the attention of insects. They are dried in the sun for 8-9 days, after which they can be transferred to dry three-liter jars or left strung, hanging in a dry cellar.

Rules for the preparation of dried products

Chicory gratin with mushrooms Chicory gratin with mushrooms - Genuine port wine always comes from Portugal. Oyster Mushroom Salad Salad Oyster Mushroom Salad Salad - Mushrooms are usually offered as propagating forms, in their natural habitat they grow primarily in tufts of stems.

Recipes for dried porcini mushrooms

Ingredients for 2 people: 125 g rye whole flour 125 g beer flour 1 package. Shiitake Mushroom Salad Shiitake Mushroom - Salad - All groups of vital vitamins are contained in a healthy green color. soybean mushroom toast Soya sprouts - mushroom toast - strong toast for Sunday breakfast.

In autumn, when there is active silent hunt, the sun is no longer enough, so many housewives choose a more versatile drying option - in the oven. The slices should be laid out on parchment paper in one layer and dry them for two hours at a minimum temperature of 25 degrees, then increase to 70 for another two hours, and another two hours at 55 degrees. During drying, the oven door should be slightly open to allow moisture to escape.

The finished dried slices should be dense and elastic, not break or crumble, but if you haven’t dried the product completely, it will be rubbery and soft.

Dried porcini mushrooms: how to cook

Now you are ready dried porcini mushrooms, how to cook Dishes with them are very easy to recognize. But before you start the cooking process, the dried slices must be soaked. Regardless of what you cook from them in the future, you should first soak them in cold water so that they swell. For 50 grams of dried product you should take half a glass of water, it must be boiled and cold. After one hour, the mushrooms will be ready for further preparation: they can be fried, stewed or boiled.

Of course, the most popular recipe, how to cook dried mushrooms with potatoes, because these are the two most available product for every Russian family. You can grow potatoes in your garden, and collect mushrooms in the forest, and as a result, you have all the ingredients ready for a delicious homemade lunch. You can add pork or chicken to the list of ingredients, but even without adding meat, the dish will be complete. You can put homemade pickles on the table and sauerkraut- such a dinner cannot be compared with any culinary delights.

How to cook dried wood mushrooms

It must be admitted that in recent years traditional Russian and Ukrainian cuisine fade into the background, and are replaced classic recipes exotic ones come. Today, many housewives prepare traditional Latin American snacks, italian salads and pasta, and the love in Russia for Asian cuisine is reaching a new level. Japanese, Chinese and Korean cuisine today they open in every city, and housewives increasingly want to find out how to cook tree mushrooms dried at home and how to prepare sushi, because they want to prepare exotic delicacies for their family on their own.

Pressed Chinese mushrooms also attract the attention of modern housewives. They can be bought in the store and used to prepare original homemade first and second courses. For them you can use the same recipes as for boletus and chanterelles.

When you take the pressed mushroom briquette out of the box, you must soak it in water before further cooking. The briquette must be placed in a pan with water for a couple of hours, after which the product is ready for further processing - they can also be boiled, stewed or fried. If you follow the recipes asian cuisine, then rice or buckwheat noodles, to which you will add Chinese dried mushrooms, how to cook everyone can recognize them today. And to try Chinese noodles You don’t have to resort to food delivery at all.

Dried shiitake mushrooms: how to cook

Just five years ago, Russian housewives knew nothing about dried shiitake mushrooms, how to cook they can already be recognized today from experienced chefs, and from online recipes, and friends share new ones with each other culinary recipes. Shiitake is an important part of Asian cuisine, so we invite you to check out a few simple options preparations. You can buy them in the supermarket, most often they come in dried form, but you can also find them frozen.

Like other types of mushrooms, shiitake mushrooms should also be pre-soaked for several hours, to speed up the soaking process you can sprinkle them with a small amount granulated sugar. As a rule, only the caps are used for food, since the stems are too tough.

Shiitake can be cooked in any way traditional way, but you can try exotic options, for example, marinate shiitake in a fast way With aromatic spices and apple cider vinegar.