The most obvious and hassle-free way to prepare mushrooms for the winter is drying. Fruit can be dried scorching sun, but if the weather outside the window is far from the required one, replace natural conditions you can use an oven or a special dryer-dehydrator. If, then they can be used both in first courses and in side dishes and sauces. About the details of how to cook dried mushrooms we'll talk further.
How to cook dried shiitake mushrooms?
The most popular application dried mushrooms shiitake is a brew of soups. Woody oriental mushrooms are full of flavor and have an interesting texture that complements the classic Japanese miso soup.
Ingredients:
For the broth:
- - 5 cm;
- kombu seaweed (dried) - 4 leaves;
- dried shiitake - 6 pcs.;
- miso paste - 55 g;
- juice of one lemon;
- water - 1.9 l.
For soup:
- tofu cheese - 175 g;
- dried shiitake - 8 pcs.;
- sesame oil - 25 ml;
- sriracha sauce - 5 ml;
- soba noodles - 355 g;
- onion greens - 2-3 sprigs.
Cooking
Before you properly cook dried mushrooms, you need to soak them. This rule applies only to those mushrooms that will go in addition to the broth; for the broth itself, shiitake mushrooms are placed dry in boiling water. Together with mushrooms, algae and ginger are sent to boiling water. After half an hour, the broth is filtered, and then miso is bred in it and lemon juice.
The time it takes to boil the broth should also not be wasted. Prepare tofu by cutting and seasoning with spicy sriracha sauce and sesame oil. The pieces of cheese are then sent to the oven for 9 minutes at 200 degrees.
Chop the soaked mushrooms and add them to the hot broth. Separately, boil the noodles and put them in the soup when ready. Top the dish with tofu slices and serve sprinkled with onion feathers.
How to cook dried mushrooms with potatoes?
Potato is a neutral product that can make good friends with large quantity the most intense tastes, one of which is the taste of forest mushrooms. The dried crop can be put on a dish loved by many - potato gratin.
Ingredients:
- dried porcini mushrooms - 35 g;
- pancetta - 185 g;
- garlic cloves - 2 pcs.;
- onions - 115 g;
- sprigs of thyme - 2 pcs.;
- cream - 235 ml;
- milk - 115 ml;
- a pinch of nutmeg;
- potato tubers - 980 g;
- grated gruyère - 115 g
Cooking
Before cooking, in our case, frying, dried porcini mushrooms, pour them with 115 ml of warm water and leave for 20 minutes. After a while, squeeze out excess moisture and chop the mushrooms.
Brown the pancetta slices in a preheated pan, and use the rest of the fat to sauté the onion. When the onion pieces become translucent, sprinkle them with thyme and add the mushrooms. Let the mushrooms take on a blush.
Pour the water remaining after the mushrooms to the milk and cream, add the nutmeg and heat everything together. Layer thin slices of potatoes, mushroom fried and cheese in the form, pour over everything with milk and repeat the layers. Place the shaped dish in an oven preheated to 180 degrees for an hour.
Ingredients:
Cooking
Pour boiling water over dried mushrooms and leave for 15 minutes. Spasser fresh mushrooms with onions, and after evaporation excess moisture add porcini mushrooms and garlic. Pour everything with half the broth, wine and mushroom water, wait until it boils and puree a ladle of soup with spinach. Mix the puree with the rest of the soup and serve.
Any housewife can make soup from dried mushrooms, but often the scope of such a wonderful product as dried mushrooms is limited to this. Meanwhile, they make wonderful sauces, delicious side dishes, gourmet snacks. Below are some interesting recipes as an example.
989. Mushroom hodgepodge with dried and salted mushrooms
1.5 liters of water, 6-8 pcs. dried porcini mushrooms, 2 cups salted mushrooms, 2 cups finely chopped white cabbage, 1.5 cups sauerkraut, 1 carrot, 1 parsley bush, celery (greens and root), 2 heads onion, 2 tomatoes, 3 bay leaves, 10 black peppercorns, 2 tablespoons butter, 0.5 cups sour cream, 2 tablespoons chopped dill, 12 olives, 0.5 lemons.
Boil dried mushrooms until half cooked in the indicated amount of water. Remove them from the broth, cut into strips, put them back into the broth and continue to cook, adding carrots, parsley and celery, cut into strips. fresh and sauerkraut stew together with tomatoes and onions in butter until soft.
Salted mushrooms scalded, finely chopped. Put all the products in a saucepan with mushrooms, add Bay leaf and pepper and cook for another 15 minutes over moderate heat. Season the finished hodgepodge with sour cream and dill. Put the washed olives and a slice of lemon in a plate with hodgepodge or serve separately on a rosette with finely chopped greens.
990. Mushroom soup with rice (Armenian cuisine)
15 pcs. dried porcini mushrooms, 1-2 onions, 0.5 cups of rice, 1 tablespoon of melted butter, black peppercorns, parsley or cilantro, salt to taste.
Rinse dried porcini mushrooms thoroughly, add water and cook for 1.5-2 hours. Then remove the mushrooms, finely chop and lightly fry in oil along with finely chopped onions. Mushroom broth diluted with water to the right amount, put mushrooms fried with onions in it, add washed rice, pepper, salt and cook until tender. When serving, sprinkle with finely chopped herbs.
young hostess
Mushrooms should not be cooked on too low or too high a fire, they will become too flabby or, conversely, hard, their taste will deteriorate. Mushroom broth should boil over a quiet fire. Finely chopped fresh mushrooms are ready in 25-30 minutes, large whole ones in 40-45 minutes.
Spicy seasonings are not put in mushroom dishes, so as not to drown out the pleasant mushroom taste. For the same reason, it is not customary to salt them heavily. Mushroom dishes are well seasoned with vegetables, add onions, dill, parsley, apple.
991. Dried porcini mushrooms Stroganoff
40 g dried porcini mushrooms, 1 cup milk, 40 g butter, 1 tablespoon sour cream, 1 onion, 1 teaspoon tomato or 1 tablespoon spicy tomato sauce, 1 teaspoon of wheat flour, parsley or dill, salt to taste.
Sort mushrooms, rinse well, soak in hot boiled milk and let swell. Then cut into strips, fry in oil, sprinkle with flour, fry again.
Add the tomato, preheated with oil, sour cream and browned, finely chopped onion, salt, stir and heat again. Serve hot, sprinkled with finely chopped parsley or dill, fried potatoes, fresh vegetable salad.
992. Dried mushrooms in sour cream
20 g dried porcini mushrooms, 1 cup sour cream, 2 tablespoons wheat flour premium, 40 g butter, lemon juice (citric acid), dill greens, ground black pepper and salt to taste.
Rinse dried mushrooms cold water, place in a bowl. Pour in water and let stand in water for 6 hours. Then pour the water into another bowl, put the mushrooms in a colander, rinse with cold water, put them in the water in which they got wet, and boil.
Throw ready mushrooms on a sieve, and use mushroom broth for soups or sauces. Put the mushrooms in a saucepan, add browned, finely chopped onions, flour, heat in butter, dilute slightly with mushroom broth, and then pour in hot sour cream and beat well so that the sauce is not liquid. Pour mushrooms with this sauce, season to taste with salt, lemon juice (or diluted citric acid), let it warm up well, but do not boil. Serve hot mushrooms in dessert plates, sprinkled with dill on top.
993. Mushroom krupenya (Belarusian cuisine)
6-8 dried white mushrooms, 2 onions, 3-4 potato tubers, half a carrot, 1 parsley root, 1/2 cup buckwheat, 1 tablespoon dill, 50 g ghee, salt to taste.
Boil dried white mushrooms in water, remove, cut into strips. In the mushroom broth, put potatoes, cereals, vegetables, cut into strips and lightly fried with onions and mushrooms in butter, and cook over low heat until half cooked. Salt and put in the oven for 10-15 minutes.
This cereal is whitened, that is, 1 cup of baked milk or 1/2 cup of sour cream is added after it is fully cooked or before being put in the oven. Serve hot.
994. Mushroom sauce for potato cutlets
30 g dried mushrooms, wheat flour, butter, onion, salt to taste.
For potato cutlets: 600 g potatoes, 1 egg (yolk), 20 g vegetable fat for frying, salt to taste.
Grind boiled dried mushrooms with a knife, add flour and butter, fry until light brown, dilute with mushroom broth, boil for 15-20 minutes, add fried onions, salt, bring to a boil and pour cutlets with ready-made sauce before serving. Cooking cutlets: grind boiled potatoes in a meat grinder, add the yolk, mix; make cutlets, roll in breadcrumbs, fry and put in the oven for 10 minutes.
995. Mushroom sauce for potato and cereal dishes
50 g dried mushrooms, 100 g butter, 300 g onions, 1 liter mushroom broth, 4 teaspoons wheat flour, salt to taste.
Rinse the mushrooms, boil, separate from the broth, chop and fry with finely chopped onions. Spasser the flour until red and add hot to the mushroom broth with continuous stirring. Salt the broth, boil for 7-10 minutes, then combine with fried mushrooms.
Serve with potato casserole, potato cutlets and other potato and cereal dishes.
996. Thick mushroom sauce
50 g dried mushrooms, 1 tablespoon wheat flour, 400 ml mushroom broth, 1 onion, 2 tablespoons butter, salt to taste.
Wash mushrooms in warm water, pour 3 cups of cold water and leave for 2-3 hours. Then boil in the same water without salt.
Fry the flour in 1 tablespoon of oil until light brown and dilute with hot strained mushroom broth.
Cook the resulting sauce at a low boil for 15-20 minutes. Add chopped boiled mushrooms to finely chopped browned onions and fry together, then transfer to the sauce, season with salt and boil. Serve with potato cutlets and casseroles.
997. Cold mushroom sauce
350 g boiled dried mushrooms, 2 onions, 1 sour apple, 200 g sour cream, parsley and celery, dill, sugar, vinegar, mustard, salt to taste.
Finely chop dried boiled mushrooms, onion, apple and mix with dressing (sour cream, to which salt, sugar, vinegar, mustard are added to taste). Sprinkle with chopped herbs.
Serve with cold appetizers, boiled hot potatoes, cereals.
998. Caviar from dried mushrooms
100 g dried mushrooms, 2 onions, 3 tablespoons vegetable oil, 2 cloves of garlic, lemon juice (or vinegar), pepper, herbs and salt to taste.
Boil mushrooms, pass through a meat grinder twice, mix with fried onions, add a little mushroom broth and simmer over low heat for 15-20 minutes. Season the dish with lemon juice or vinegar, salt, pepper, crushed garlic, finely chopped onion, parsley, dill.
999. Mushroom oil with dried mushrooms
100 g butter, 3-4 tablespoons boiled chopped mushrooms, 1 small onion, ground black pepper, tomato puree (optional), lemon juice, salt to taste.
Remove the oil from the refrigerator in advance, beat, add finely chopped ready-made mushrooms, season with salt and pepper, you can add tomato puree or lemon juice. Mushroom oil is used to make sandwiches with ham, sausage, cucumbers and other products.
Decorate sandwiches with slices of tomato, cucumber and radish, parsley or green salad.
1000. Mushroom oil with camelina powder
Wipe the mushrooms dry, peel, dry, grind into powder and grind with fresh salted butter (take as much powder as the oil takes in). Transfer to small dry clean jars, close with a regular plastic lid and store in the refrigerator. Use for sauces.
Porcini boletus - called the king of mushrooms. And this is not surprising, because it contains a lot of very different useful substances that have a positive effect on overall health, condition of hair and nails. The porcini mushroom is a delicious medicine. It will help normalize the functioning of the thyroid gland, improve metabolism. Dishes from mushrooms are useful for general loss of strength, tuberculosis.
Dried mushrooms, if you do not violate the technology of their preparation, do not differ in taste from fresh ones just brought from the forest. They can be used for cooking first, second courses, sauces. They make an excellent rich soup, delicious stew with potatoes and vegetables, they, like fresh mushrooms, can be fried or stewed. So you can cook a wide variety of dishes from dried porcini mushrooms.
The advantages of mushrooms over other mushrooms are also that they always remain white, even after cutting and drying. All other species of their relatives always turn black. In addition, mushrooms remain light even when cooked, and their broth is always transparent, fragrant and has a unique pleasant taste. To make sure of this, let's cook such a soup on our own. Let's take a look at a few more recipes. delicious meals from dried mushrooms.
Mushroom soup with potatoes
To prepare a hot, hearty soup, we need to prepare: 4 medium potato tubers, 1 small carrot, 3 tbsp. l. dried mushrooms, 1 small onion, 1 fresh parsley root, a little tomato and butter (1 tbsp each), fresh dill, salt, pepper.
Let's start cooking:
In the evening, pour dried porcini mushrooms with cold water to swell. In the morning you can start cooking. Boil water in a saucepan, put them in boiling water, cook at a slight boil for 10 minutes.
Now heat the butter in a small skillet. Put finely chopped onions, finely chopped or grated carrots, chopped parsley root, fry in oil until the onions and carrots are lightly browned. Now add the tomato, simmer for another three minutes.
Put the whole frying into a pot with soup, add diced potatoes, cook for about 20 minutes more. At the very end of cooking, salt the soup, pepper, sprinkle with herbs. Pour it into bowls and you can serve.
Dried mushrooms fried with sour cream
For a delicious hot mushroom dish, we need to prepare the following products: 50 g of dried porcini mushrooms, half a glass of fresh milk, 2 tbsp. l. sour cream, vegetable oil, 1 small onion, green onion and salt to taste.
Let's start cooking:
The night before, before you planned to cook this dish, put the mushrooms in a large bowl, pour warm milk over it. In the morning, all the milk will be absorbed, the mushrooms will become elastic, their volume will increase, and they can be fried.
Cut them into small pieces, leave the small ones as they are. Put on a well-heated frying pan with vegetable oil, fry until browned, along with finely chopped onions. When the mushrooms are reddened, pour them with sour cream, salt, mix. Divide among cups and sprinkle each serving with a small amount of finely chopped green onions.
Solyanka from dried mushrooms
To prepare mushroom hodgepodge according to this recipe, we need: 2 tbsp. l. dried mushrooms, half a glass of salted mushrooms or any other salted mushrooms, half a fork of cabbage, one and a half glasses of salted cabbage, 1 carrot, celery root, 1 onion.
You will also need: 2 tomatoes, a handful of olives, half a glass of sour cream, lemon slices, 2 bay leaves. For flavor, you will need parsley and dill. And of course salt and pepper to taste.
Let's start cooking:
Mushrooms need to be filled with water, as we already know, at night. Boil them in the morning by pouring 300 ml of water into a large saucepan. When they are almost ready, you need to get them with a slotted spoon. Now cool and cut into small sticks. Put back into the saucepan with the broth and continue to cook over low heat. There, in the broth, put grated carrots, celery root cut into slices.
Pour 2 tbsp into a clean skillet. l. oil, fry finely chopped fresh cabbage along with salted cabbage and onions. When the vegetables become soft, add the diced tomatoes, simmer until tender.
Transfer the stewed vegetables to the mushrooms in a saucepan, add finely chopped salted mushrooms, parsley, pepper. Add salt if needed. Simmer at a low boil for 15-20 minutes. Then pour sour cream into the hodgepodge. At the end of cooking, add olives (pitted). Arrange the finished dish in portions, put a slice of lemon in each plate, sprinkle with herbs.
Hot appetizer of mushrooms and pasta
For the recipe, prepare: 3 tbsp. l. dried mushrooms, 300 g pasta or horns, 2 small size carrots, 1 medium onion. For frying - vegetable oil, for taste - salt, fresh dill.
Let's start cooking:
As usual, pour water over the mushrooms in the evening to swell. In the morning, just boil them until tender. Drain the water, cool the mushrooms. Now grate the carrots on a coarse grater, finely chop the onion. Fry vegetables and mushrooms in vegetable oil until browned.
Put the roast in a deep saucepan or heavy saucepan, add the pasta there, and then add cold water so that the pasta is completely covered. Boil everything, cook with the lid ajar until the pasta is cooked. Salt before removing from heat. Arrange the finished dish in bowls, sprinkle with herbs and - bon appetit!
Dried porcini mushrooms are well suited for the preparation of any culinary masterpieces: soups, cereals, hodgepodges, sauces. They can be the basis of a dish or a great addition to it. The unique aroma and exquisite taste have earned these gifts of the forest a well-deserved love, so dried mushroom garlands 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 is a valuable product that has good taste and having nearby useful properties. It is the only mushroom that retains White color when cut, the rest darken and even blacken. There are many harvesting methods, 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 out from needles and leaves, cleaned and dried in the oven, on outdoors or indoors 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 mushrooms are selected for drying, which do not have defects.
Dried mushrooms can be stored in cardboard boxes, cloth bags or plastic bags in the freezer.
Dry mushrooms should not have mold, burnt areas. They should be light and dry. They cannot be stored for a long time, and before cooking, they must be soaked in cold water or milk for a couple of hours. Milk softens the taste and removes bitterness. Drain water or milk after soaking. After soaking, it is better and faster to wash the product, 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 give any dish a rich taste, original aroma, are easy to cook and retain vitamins better than when salted or frozen.
They should be dry, but slightly flexible, and should not crumble or break. It is better to store them in cloth bags or cardboard boxes. Sometimes the dried product is stored in the freezer.
If the mushrooms are damp, they must be urgently sorted out, discarded and re-dry so that mold does not appear.
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Porcini mushrooms, even when dried, remain light, so they give dishes a beautiful, appetizing look, and high taste and nutritional properties improve even the simplest food. Some housewives soak mushrooms for a long time - 10-12 hours, so that they get a fresh look. If there is no time for soaking, you can cook mushrooms in several stages. Bring to a boil, boil a little and drain the water, and then rinse and cook for some more time. It is necessary to remove the foam frequently.
A serving of dried mushrooms should be less than fresh ones. Sometimes for fast food mushrooms are crushed in a coffee grinder or in a mortar, and then the powder is added to the broth or boiling water. For a sauce or soup, it is good to fry them in vegetable or butter to improve the taste.
You do not need to use a lot of spices so as not to spoil the mushroom flavor.
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Dried porcini mushroom recipes
bow for mushroom soup fried is best.
Mushroom recipes in Russia are well-deservedly popular. Mushrooms are an affordable and tasty product.
From mushrooms you can cook many simple, but delicious dishes. Mushrooms are difficult to digest by the body, so they need to be well boiled, fried, stewed, baked.
In order for dried mushrooms to take on their original shape and be saturated with moisture, it is recommended to pre-soak them.
The most common, tasty and fragrant dish is dried mushroom soup. It takes a little time and food to prepare.
Have to take:
- 7-10 dried mushrooms;
- 3 onions;
- 1 carrot;
- vermicelli.
We wash the dried product, pour it with boiling water and leave it to swell for at least 1 hour. Cut the onion, grate the carrots, and then fry them a little in vegetable oil. We wash the mushrooms under running water and chop into pieces, and carefully filter the infusion, add water to it and put on fire for at least 20-30 minutes. Then add carrots, onions and vermicelli and cook for about 30 minutes. The readiness of the soup is determined by soft pieces of mushrooms and vermicelli. Season the soup with sour cream and herbs. Sometimes finely chopped potatoes are added. You can cook an interesting salad with the addition of mushrooms.
Mushrooms are pre-soaked, boiled until cooked, and then cut into small cubes. Chopped tomatoes, onions, garlic, parsley, white toasted bread and mushrooms are stewed for no more than 5 minutes, and then seasoned with lemon juice and olive oil. You can use other recipes for cooking interesting dishes. A very tasty and hearty dish - stewed potatoes with mushrooms and meat. The technology of preparation is simple.
Dried mushrooms can be stewed with potatoes.
You need to peel potatoes, onions, carrots, boil mushrooms and meat. Put meat, potatoes, fried mushrooms with onions, carrots in layers in a pot, pour in broth and simmer for at least 1-1.5 hours. Sprinkle the finished dish with herbs, you can add sour cream.
Exquisite culinary masterpiece chicken cutlets with mushrooms. Products used:
- chicken fillet;
- mushrooms;
- eggs;
AT chicken fillet you need to add 2 eggs, boiled mushrooms and knead the minced meat. Blind small cutlets, fry in vegetable oil, and then stew a little.
Delicious cabbage soup is cooked from fresh cabbage with the addition of forest gifts. For cooking use:
- white cabbage;
- sour cabbage;
- dried mushrooms;
- potato;
- carrot.
Dried mushrooms are good for appetizers, stews, pancake fillings and pies. They are pre-soaked, washed, boiled and cut into small pieces. Then, together with onions, they stew a little on sunflower or olive oil. This filling gives any dish a special taste.
Very helpful buckwheat with the addition of mushrooms. Buckwheat is boiled over low heat for an hour, and then the pan is covered with a towel and mushroom dressing is prepared. Onions, carrots and mushrooms, finely chopped, should be fried with vegetable oil until cooked, and then added to buckwheat. Such porridge will have a delicate aroma of mushrooms, it is tasty and nutritious.
My godmother is an avid mycelium. This year, luck smiled at her, and she gathered and dried a lot of white mushrooms and chanterelles. Brought me, they say, cook. She even gave me recipes. And I myself love “foreign” shiitake mushrooms, sometimes I buy and cook them. Today I will share with you a recipe for cooking dried foreign mushrooms, plus I will tell you how to cook dried porcini mushrooms and chanterelles correctly.
Boiled dried shiitake mushrooms
I myself recently learned how to cook these dried woody Chinese shiitake mushrooms, there are a lot of recipes for dishes with them. The main thing is to boil correctly"intourist".
Useful from technology gas or electric stove. From spoons, prepare a bowl for soaking mushrooms, a saucepan for boiling them, a slotted spoon and a plate for boiled shiitake mushrooms.
When everything you need is on the table, it's time to stock up on the necessary components.
Ingredients
Shiitake mushrooms can be found in the supermarket, but they are decently priced there. If you live big city and you have a Chinese market - you go there, you can find them 5 times cheaper there. At the time of buying check that the mushrooms are dried and not damp- they should break easily and with a crunch.
As soon as the cherished shiitake is in your kitchen, you can immediately cook them, in our case, boil them.
Step by step cooking
Recipe video
This video demonstrates the process of boiling Chinese shiitake mushrooms.
Dried porcini mushrooms with potatoes
Now we will figure out how to cook delicious dried porcini mushrooms with potatoes in the manner of a roast.
Time for preparing: 1,5 hour.
Servings: 6.
Calories: per 100 g 66 kcal.
From technology we need only electric or gas stove. Of the dishes you need: a pot and a frying pan with lids, a spatula, a bowl and a plate for soaking mushrooms, a slotted spoon and a plate, a sieve, gauze and dishes for mushroom infusion, a glass, cutting board and a knife.
The most important event left is to stock up on food.
Ingredients
If you choose quality ingredients, the dish will turn out tasty and healthy:
- Porcini mushrooms can be dried on their own and you can buy. When buying, check their dryness - a piece of mushroom should easily break in your hands.
- Take small potatoes. Root crops should be firm, without peepholes and spots.
- , with tight-fitting golden husks. The bulbs themselves should be without sprouts and soft areas.
- Pick a small carrot, bright orange in color, without black spots and rot.
- Sweet pepper choose fresh, juicy elastic. The vegetable should be bright, and the stalk should be green, without black dots and signs of rot.
When we already have everything we need, we can start cooking a delicious roast directly.
Step by step cooking
First of all, prepare dried porcini mushrooms:
Now let's prepare our dish:
- Pour 50 g of vegetable oil into the pan and put 40-50 g of butter, put the pan on medium heat so that the butter melts.
- Peel and cut in any shape 1 kg of potatoes, put it in a pan with melted butter.
- Pour about 100 ml of mushroom infusion into a glass, add the rest of the liquid to the pot with potatoes, cover it with a lid and leave to simmer for 20 minutes.
- Pour 25 g of vegetable oil into a preheated pan and put the chopped onion (about 120 g). When the onion becomes transparent, add mushrooms to it and fry for 5-7 minutes over medium heat.
- Cut in any shape a medium carrot (about 80 g) and a small one, peeled from the core and seeds Bell pepper(about 60 g). Add vegetables to skillet and stir.
- Pour the remaining 100 ml of mushroom infusion to the vegetables, add pepper and bay leaf to taste. Cover the pan with a lid and let it simmer for 7-10 minutes.
- Put the vegetables and mushrooms to the potatoes, mix, salt to taste. Cover the pot with a lid and turn off the heat after a minute. The dish is ready. Enjoy your meal!
Recipe video
This video shows in detail the process of cooking stewed potatoes with dried mushrooms in the style of a roast.
Dried chanterelle soup
Now we will figure out how to cook mushrooms such as dried chanterelles, and cook soup from them!
Time for preparing: 1,5 hour.
Servings: 4.
Calories: per 100 g 28 kcal.
For cooking we need: an electric or gas stove, two pots and a frying pan with lids, a sieve, a cutting board and a knife, a dressing cup, a spatula, a spoon and a ladle.
Well, the most important thing in cooking any dish is the campaign for the necessary products.
Ingredients
It is very important to choose high-quality and fresh ingredients - the success of the finished soup depends on this. You know how to choose vegetables and other products, there is little left to do. Dried chanterelles can be found in the store or in the market. Good mushrooms will be bright orange shade , dry. If such a mushroom is broken, a distinct crunch is heard.
When everything you need is kitchen table, it's time to start the process of creating our fragrant soup.
Step by step cooking
- Take 300 g of dried chanterelles, put in a saucepan, pour 2.5 liters of water and put on medium heat until boiling.
- Finely chop a couple of onions (about 160 g), pour 30 g of vegetable oil into a frying pan, transfer the onion there and fry it a little over low heat for 3-5 minutes.
- When the chanterelles boil, wait a couple of minutes and remove the pan from the heat. Strain the mushroom broth through a sieve into another saucepan. Rinse the mushrooms themselves with cold running water(it is enough to drain the water 2-3 times).
- Finely chop the boiled chanterelles. Put them on the onion, mix. Cover the pan with a lid and let the mushrooms simmer for 30 minutes. over low heat, stirring occasionally.
- Mix 80 g of sour cream with 30 g of flour so that no lumps remain. Add some mushroom broth and mix the dressing well.
- Cut a bunch of fresh dill (about 30 g).
- Put the prepared mushrooms into the broth, put the pan over medium heat until boiling (about 10 minutes). Salt and pepper to taste.
- Pour the dressing into the soup, stirring constantly. Cover the pot with a lid and let it simmer for 20-30 minutes on low heat.
- Add the finished soup with chopped dill in portioned plates. Enjoy your meal!
Recipe video
This video shows step by step how to make a fragrant and beautiful dried chanterelle soup.
How to decorate dishes from dried mushrooms
If the mushrooms are initially small, they can be left whole, and if you are not too lazy to carefully cut large mushrooms, the dish will be beautiful in itself. Any dish with dried mushrooms Perfectly complements fresh chopped herbs.
Tips for preparing and serving dried mushroom dishes
- Shiitake mushrooms need to be rinsed and soak before cooking - so they come out many times softer and tastier.
- Flour in the recipe for potatoes with mushrooms is used as a thickener, but in fact it can not be added if it is good to evaporate the moisture from the mushroom fry in a pan.
- Before cutting chanterelles for soup, they need to be squeezed out a little with your hands - so excess liquid will not get into the pan.
- Mushroom dishes should be served warm, preferably at lunch.
Mushroom Cooking Options
You can cook anything from dried mushrooms, they can be used on a par with fresh ones. There are many delicious mushroom recipes:
- Try to cook, this is an amazing dish.
- I also recommend doing it, it's very simple and fast.
- If you are tired of mushrooms, use it, this is the most magnificent mushroom in terms of taste.
- As a first course, it comes out great, this is a very hearty lunch.
- You will also be pleasantly surprised by the pie, this is an amazingly tasty dish.
In fact, the "mushroom" cuisine is limited solely by the imagination of every hostess. If you can add to the above recipes or have your own ideas for dried mushroom dishes, share the information in the comments!
