How to choose goods for tourism and camping. How to properly cook dried mushrooms Is it possible to eat dried mushrooms

Mushrooms are an excellent culinary ingredient that are available in dried form all year round, retaining maximum organoleptic properties even after soaking. You can learn about which dishes are the most popular and how to cook dried mushrooms from the article.

Preliminary preparation

Drying is the most common, simple and affordable method of processing and further storage. Dried mushrooms are famous not only for their aroma and outstanding taste, but also for their very modest dimensions. Mushrooms are 85% water, so it’s not surprising that when dried, they shrink in size by up to 7-9 times. Current sanitary standards allow human consumption umbrella polypores, all varieties of honey mushrooms, as well as champignons, morels, porcini mushrooms, Polish mushrooms, boletuses, honey mushrooms, butter mushrooms and boletus mushrooms.

Before subjecting this product to any heat treatment, they must first be soaked. The simplest way is this:

1. Dried representatives of the fungal kingdom are washed under running water cold water to remove traces of sand and dirt.
2. For 30 g of dried caps and legs you will need 350–400 ml of warm water. Boiling water in this case can not be used.
3. How long does it take to soak? It depends on the type of mushroom, but on average the rules are as follows: the dishes should be covered with plastic wrap and left for 30–45 minutes at room temperature.
4. After the specified period of time, the remaining liquid is poured into a separate container.

It is worth noting that dried mushrooms, after soaking, increase significantly in size and can be used to prepare a wide variety of dishes in the same way as freshly collected specimens that have been cleaned of dirt and film.

How to soak these mushrooms? For such tasks, it is recommended to use exclusively clean water (warm or cold). By the way, you can soak them in olive oil, to which various spices, spices and aromatic herbs are added.

Preparation

You can cook mushrooms as an independent dish, or use them as one of the ingredients for first and second courses, cold or hot appetizers, as well as for preparing various sauces. Often this product is also used as a filling for pies.

Mushrooms are an excellent source of vegetable protein, the digestibility rate of which is much higher than that of animal protein. When dried, the taste becomes more distinct and rich, so it is worth using them in small quantities during cooking. For example, a medium handful of dried mushrooms is enough for a pot of fragrant soup, and in this case it does not matter whether they were soaked beforehand or not.

Some cooks make finely ground powder from dried mushrooms, which can later be added to various dishes as a spice or to create all kinds of sauces. It is believed that dried mushrooms and chanterelles are best combined with garlic, bay leaves, as well as black and allspice.

Boletus and boletus are not recommended for soups. To speed up the process of cooking chanterelles, it is worth adding a small amount of ordinary soda to the water. It is definitely not necessary to fry mushrooms for too long, because during prolonged heat treatment they lose useful material.

White Mushroom Recipes

How to cook dried porcini mushrooms? They are usually dried whole, so before cooking they are usually soaked, then squeezed and cut into pieces. A popular dish in Russian cuisine is cabbage soup, to which tasty and aromatic boletus mushrooms are added. Classic recipe as follows:

1. Soaked mushrooms are washed and cut.
2. Then they are poured with clean warm water and brought to a boil.
3. Half an hour later, salt and spices (bay leaf, pepper) are added to the broth.
4. Next, you need to finely grate fresh carrots (1 piece), cut the onion into rings (1 medium-sized piece), and potatoes (5-6 pieces) into small slices.
5. Add chopped potatoes to cabbage soup, sauté carrots and onions in olive oil.
6. After 10–15 minutes, 250–300 g of fresh or sour cabbage are added.
7. After fifteen minutes of cooking over low heat, the cabbage soup is completely ready.

Try to prepare a delicious, but at the same time quite affordable recipe, which involves dried porcini mushrooms - pasta with aromatic boletus mushrooms. For cooking you need pasta made from durum (durum wheat). Pre-soaked mushrooms are fried, then mixed with paste and served along with greens.

No less popular is the sauce with the addition of broth, which remains after boiling the boletus mushrooms. The following seasonings are used to prepare the sauce: cloves, pepper (black peas) and thyme.

What else is worth knowing about cooking

How to properly cook mushrooms? If there is not enough time to soak them, you can put the product in boiling water and cook over low heat for at least ten minutes. Then drain the water, rinse the mushrooms and use them for preparing other dishes.

For those who are interested in the topic: “Dried mushrooms: how to cook boletus mushrooms in order to preserve their rich taste and aromatic qualities as much as possible?”, the following tips will be useful:

• Firstly, when cooking, it is necessary to strictly observe the proportion of 1: 6. That is, for 200 g of dried boletus mushrooms you will need 1.2 liters of clean water.
• Secondly, they need to be cut into small pieces before blanching or mixing with other ingredients.

Oh, how many recipes for wonderful mushroom dishes there are! This product is equally good and healthy both fresh and dried. Choose, cook, try. Bon appetit!

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As a result of drying mushrooms are significantly reduced, which facilitates their storage and saves space. When dried, they do not lose their nutritional value, taste and aroma for a long time. Dried mushrooms are superior in nutritional value to pickled and salted mushrooms; compared to canned mushrooms, they contain more protein.

Not all types of mushrooms can be dried due to the bitterness they contain. Porcini mushrooms are considered the most delicious and nutritious, followed by boletuses, boletus mushrooms, boletus mushrooms, moss mushrooms, morels, white truffles, honey mushrooms, champignons, chanterelles and some other varieties.

In cooking, both whole mushrooms and ground mushrooms are used in the form of mushroom powder. There are many recipes for preparing delicious and healthy mushroom dishes. The most popular are: cabbage soup with mushrooms, mushroom soup, mushroom solyanka, mushroom sauce, dumplings with mushrooms and meat, as well as many other dishes.

Mushrooms have a unique balanced composition of biological components, including proteins, fats, carbohydrates, vitamins and microelements. It is easily digestible, low-calorie dietary product– a source of protein compounds with 18 types of amino acids (leucine, arginine, tyrosine, glutamine, etc.). At ¾; dried mushrooms consist of protein compounds.

Mushrooms are rich in vitamins, including: A, B (B1, B2, B3, B6, B9), D, E, PP, and microelements - potassium, zinc, calcium, phosphorus, copper, sulfur and manganese. The content of B vitamins in mushrooms is higher than in some vegetables and grains. Beneficial components of mushrooms are also beta-glucans, melanin, organic acids and urea.

Benefit:

Eating dried mushrooms is beneficial for the body, as it supports many of its functions, immune system, has an anti-cancer effect, supports hematopoietic processes, nervous system, serves as a disease prevention of cardio-vascular system, promotes the removal of harmful cholesterol, good metabolism and the condition of skin, nails and hair.

Contraindications:

Dried mushrooms are not recommended for people with individual intolerance. Excessive interest in mushrooms is also undesirable due to the fact that chitin, one of the proteins in their composition, is practically not processed, which leads to disturbances in the digestive tract.

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Useful substances and vitamins contained in mushrooms

Different varieties of mushrooms differ slightly in the composition of vitamins and nutrients. It is believed that salted and dried mushrooms are more useful, since they are not subjected to heat treatment, vitamins and nutrients are retained in greater quantities.

The composition of useful substances and vitamins in mushrooms:
- vitamin B;
— vitamin C;
— vitamin D;
— vitamin PP;
— vitamin E;
- iodine;
- zinc;
- phosphorus;
- calcium;
- potassium;
- iron;
- lecithin;
- carotene;
- microelements;
- protein;
- carbohydrates;
- amino acids;
— essential oils;
- fatty acid;
- sulfur;
- polysaccharides.

Valuable properties of mushrooms and their use

Edible mushrooms contain substances that help fight atherosclerosis and prevent the occurrence of oncological diseases. Low calorie content, lack of fat with a large amount of protein allows you to quickly get enough of mushrooms without adding extra pounds. But this is the case if the mushrooms are not stewed or fried, since they very quickly absorb all the fat in which they are fried, and this already adds enough calories.

Many people love not only to eat mushrooms, but also to collect them. Mushrooms can be seen not only in the forest, but also along the road if there is any vegetation. In this case, you need to cook them, draining the water 3 times.

Before cooking mushrooms, they need to be scraped with a knife, especially the stems, since they accumulate a large amount of chitin, which is poorly digested by the body. And if you pickle mushrooms for the winter, it is better to collect them in the forest, away from roads and hazardous industries. Dry mushrooms should not be purchased from random people; they are tested in stores, vitamins and nutrients are completely preserved in them.

Any variety of mushroom contains the substance ergothioneine, a natural antioxidant that fights cancer cells. Potent extracts in mushrooms resist migraines, tuberculosis, fight worms, bronchial asthma, stomach ulcers, gout and other diseases.

Porcini mushrooms normalize metabolic processes and improve immunity; the large amount of lecithin they contain helps fight atherosclerosis and cardiovascular diseases.

Very delicious mushrooms Chanterelles are very popular among mushroom pickers, as they are convenient to cook - they do not contain worms. Chanterelles tend to absorb radioactive and harmful substances from the atmosphere, but they have a strong immunity against harmful substances, they do not accumulate them, but also remove them from the human body.

Champignons contain a lot of fiber, which improves digestion, and they contain a lot of vitamins that have a positive effect on the heart, nervous system, muscles and skin. They are often grown in greenhouses, where there is no harmful environmental influence.

Among the recipes traditional medicine we can note milk mushroom and kombucha, which, if not a panacea for all diseases, have a beneficial effect on health, as they have anti-inflammatory properties.

In traditional medicine, mushrooms are used to extract substances used to treat diseases. From edible mushrooms, such as saffron milk caps, antibiotics are obtained. Chanterelle extract, thanks to the ergosterol it contains, has antibactericidal properties.

Harm from mushrooms. How often can they be used?

Mushrooms should not be consumed by children under 12 years of age, pregnant women and nursing mothers, as well as people suffering from diseases of the gastrointestinal tract, pancreas and liver.

For adults healthy people It is recommended to eat mushrooms no more than 2-3 times a week. These can be well-cooked, fried and stewed mushrooms, a side dish for the main dish, or mushroom soups. But in large quantities, mushrooms are difficult to consume for the stomach and intestines.

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What is the benefit

Mushrooms are often called “plant meat” because of the plant proteins they contain. Dried forest products are superior in calories raw mushrooms Therefore, experts do not recommend their use in dietary nutrition.

Composition of dried mushrooms:

• Trace elements: phosphorus, calcium, zinc, manganese, sulfur;
• Vitamins: A, B, D, E;
• Other useful substances: organic acids, melanin, urea.

The benefits of dried mushroom products:

1. The porcini mushroom is famous for its unique composition, and in its dry form its beneficial properties do not lose their potency. Dried boletus contains more than 20 types of amino acids that contribute to improved performance digestive organs metabolism and the formation of new blood cells.
2. Dried oyster mushrooms have antiviral and anticancer effects.
3. Dried mushrooms help to cope with constipation.
4. Mushrooms quickly satisfy hunger.

In cooking, not only whole dried mushrooms are used, but also in powdered form.

How to dry mushrooms

Each housewife has her own way of drying mushrooms, with which she manages to preserve the aroma and taste of the delicacy. Before you start harvesting, you need to know which types of mushrooms can be dried and which cannot.

Tubular mushrooms

Many members of this family are suitable for dry harvesting.

Types of mushrooms:

• Boletuses;
• Butter;
• Boletus mushrooms;
• Moss flyers.

Lamellar mushrooms

Lamellar mushrooms are distinguished by long stripes under the cap and secreted white juice when cut. It is this liquid that gives the bitter taste to the dried fruits of the forest.

• All varieties of honey mushrooms;
• The umbrella is motley;
• Champignon.

Volnushki, milk mushrooms and russula are not suitable for this type of preparation for the winter.

Chanterelles

Chanterelle is used for drying for the winter, but it has a specific bitter taste.

Marsupials

A distinctive feature of the marsupial fruits of the forest is a wrinkled, bumpy surface, unattractive to appearance. The most famous representative of this family are morels. They contain many toxins that, if improperly processed, cause food intoxication.

Another representative of the marsupial mushroom family is the white truffle. This forest product grows only in certain places and is rarely found by mushroom pickers.

Rules for drying mushrooms:

• First, forest gifts must be freed from dirt and leaves.
• Then you need to select mushrooms that are close in size. Large fruits are cut into several parts, the legs of chanterelles and honey mushrooms are cut off.
• Wormy, rotten and overgrown mushrooms are not suitable for harvesting.

Methods for drying mushrooms:

1. In the sun. For harvesting, only dry and sunny weather is needed. The fruits are strung on a string and dry for about a week. From above it is recommended to cover with gauze so that dust and flies do not sit down.
2. In the oven. For drying, it is advisable to use wire racks; if they are not available, the baking sheet is covered with parchment paper. Dry for at least 8 hours at an average temperature of 60 degrees.
3. In the microwave. This is a troublesome process, but some people still use it. At a power of 100 W, the mushrooms are dried for 15 minutes, then the microwave is ventilated and the procedure is repeated 5-6 times.
4. In an electric dryer. The sliced ​​product is laid out at an equal distance from each other and dried according to the instructions.

A properly dried mushroom is elastic, without burnt barrels, and moderately dry.

Dried mushroom poisoning: symptoms

Most common cause poisoning is the consumption of dried poisonous mushrooms. Inexperienced mushroom pickers may confuse chanterelle or boletus with toadstool and then poisoning cannot be avoided. After heat treatment or drying, poisonous mushrooms still remain dangerous to humans.

Causes of poisoning:

• Mushrooms were collected near highways and chemical plants;
• Symptoms of poisoning often occur in people suffering from chronic diseases gallbladder, gastrointestinal tract, renal and liver failure;
• Poor quality raw materials for drying;
• Violation of the technology for preparing products for the winter.

Symptoms of intoxication

Signs of poisoning become noticeable a few hours after using dried mushrooms for food. Expressiveness clinical picture depends on the age of the victim, body weight, and the amount of delicacy eaten. General symptoms of poisoning by boletus and boletus are similar to signs of food intoxication.

Signs of poisoning:

1. Nausea;
2. Vomiting;
3. Liquid stool;
4. Pain in abdominal cavity spasmodic in nature.

Distinctive signs of mushroom poisoning are hallucinations, constriction of the pupils, increased sweating, convulsions, and tachycardia.

Poisoning with dried mushrooms in children is much more complicated. The body of young patients is more sensitive to the effects of toxins compared to adults.

First aid and treatment

When the first signs of poisoning appear, the victim should be given first aid. The sooner you begin resuscitation, the less toxins will spread throughout the body.

First aid steps:

• Gastric lavage. To cleanse the digestive organs of toxins, the victim needs to drink 1000 ml of boiled water and forcefully induce vomiting. The procedure must be done until the contents of the stomach consist only of water.
• The rapid removal of toxic substances from the body is helped by taking sorbents: Smecta, Enterosgel, Activated Carbon, Polysorb.
• To prevent dehydration, the victim is advised to drink plenty of fluids.

Further treatment should be carried out in a hospital under the supervision of specialists. Complex therapy is designed to eliminate the symptoms of poisoning and ensure rapid recovery of the patient.

Treatment of poisoning:

1. Gastric lavage through a special tube.
2. Cleansing enema.
3. To restore the body's water balance, the patient is prescribed drips with saline and glucose.
4. In case of poisoning with poisonous dried mushrooms, the patient undergoes hemodialysis.
5. Restoration of intestinal microflora.

Special position in complex therapy takes dietary food. The daily diet should consist of boiled vegetables and lean meats. Alcohol, soda, fatty and salty foods should be excluded. Following the diet and all the recommendations of the attending physician will allow the patient to fully recover in 2-3 weeks.

Consequences and prevention

The consequences of mushroom poisoning can be the most dire. A person who eats a dried poisonous mushroom runs the risk of severe intoxication.

Types of consequences of poisoning:

• Exacerbation chronic diseases gastrointestinal tract;
• The occurrence of renal failure;
• Violation of intestinal microflora;
• In case of mushroom poisoning in pregnant women, termination of pregnancy is possible;
• Death. Death occurs in 50-80% of cases of intoxication with toadstool or fly agaric.

Despite all the dangers of this forest delicacy, mushroom poisoning can be avoided by following the safety rules for collecting and drying mushrooms.

Precautionary measures:

1. You cannot purchase dried mushrooms at the market from unknown traders.
2. Collection of forest gifts should be carried out away from main roads.
3. It is better to throw away mushrooms that cause suspicion.
4. Before drying, mushrooms should not be kept raw for a long time; it is advisable to process them on the day of collection.

Poisoning with dried mushrooms requires immediate attention. Timely assistance will save the victim’s life and help avoid consequences.

If we compare mushrooms and meat, then in terms of the amount of protein, mushrooms are in no way inferior to animal products. There are very few calories in them, but there are enough vitamins and amino acids. The question is, is it possible to eat dried mushrooms that have not been thermally processed? Definitely not.

My reasons are:
You should not take risks and eat dried mushrooms without soaking and cooking. This forest product is very hygroscopic, absorbing everything that is in the air. Therefore, everything that the mushrooms have managed to absorb harmful will end up in the body overnight.
The correct and better way to do this is to soak, boil, pour out the broth, then you can protect your body from toxic substances. In addition, this is a very difficult food for the stomach; they need to be chewed for a long time. Although I know of people who love drinking dried mushrooms with beer instead of chips. And they believe that there cannot be a better snack.

We are all different people, one person may find such a product happy, while another may experience poisoning. You need to listen to your body.

You can eat dried mushrooms. Proof of this is the information from the explanations to the question - it is known that at a young age the author liked to gnaw on dried mushrooms, which were tasty and aromatic))

Here you go, years later, the mushrooms did not harm the author’s health at all - from a little lover of dried mushrooms, the girl turned into an intelligent and beautiful adult woman. By the way, as a child I also loved to steal dried mushrooms and apples from my grandmother’s supplies. I still couldn’t understand why people cook dried mushrooms and apples and pears, because they simply taste so much better. Thus, after eating childhood dried mushrooms, just like the author of the question, I did not notice any negative consequences in my body))

Well, okay, jokes aside)) Now about dried mushrooms in all seriousness. From my point of view, it is in their dry form that mushrooms have a uniquely attractive aroma, a very tasty aroma. I can only compare dried mushrooms to natural coffee, which is more delicious to smell than to drink when prepared.

I prepare a fragrant dry seasoning from dried porcini mushrooms. I do everything simply: I grind dried mushrooms in a coffee grinder until they become powdery, then I store the mushroom powder in a glass jar with a tight lid. Sometimes I add a little dried dill and caraway seeds to the coffee grinder along with the mushrooms. I use mushroom seasoning in small quantities when seasoning a variety of cold dishes: salads, pates, sandwiches, etc.

I must say that the unusual mushroom seasoning is very convenient to use. It keeps for a long time, I advise you to try it. I prepare mushroom seasoning only from proven and high-quality dried mushrooms, of course))

Mushroom dishes can be called favorites of Slavic cuisine. However, you can only enjoy fresh mushrooms for a short time, since the mushroom season lasts only a few months a year. Therefore, cooks often use dried mushrooms in preparing dishes, which are not inferior in taste and aroma to fresh ones. You can purchase them at retail outlets or prepare dried mushrooms yourself at home.

What mushrooms are dried and how?

Drying is the most common, affordable and simple method for processing and preserving mushrooms. As a result of such processing, mushrooms are not only stored for a long time, but also retain all the nutrients, taste and acquire a rich aroma. Dried mushrooms are valued not only for their taste, but also for their compactness. Their storage does not require a lot of space or large bulky containers. They are easy to pack and weigh a little, so they are very convenient for transportation.

According to sanitary standards, drying of mushrooms such as: White mushroom, boletus, boletus, boletus, Polish mushroom, white truffle, morel, champignons, deer spittle, all types of honey mushrooms, meitake, umbrella tinder fungus.

Mushrooms are dried whole and chopped. Selected mushrooms of medium and small sizes are dried entirely. For large mushrooms, the caps are separated from the stem. To speed up the process, the mushrooms are chopped.

Mushroom flour or powder is also prepared from dried mushrooms. The powder may consist of one or more types of mushrooms.

What to cook from dried mushrooms

Dried mushrooms are used to prepare independent dishes: hot and cold appetizers, first courses and a variety of sauces. Very often, mushrooms are added to various fillings for pies and dumplings.

Mushrooms are a source of vegetable protein, which is not inferior in digestibility to animal protein, which is found in meat and seafood. Therefore, all dishes made from dried mushrooms can be included in the menu while fasting. They can serve as an excellent substitute for meat.

Preparing dried mushrooms for cooking

Before preparing any dish with dried mushrooms, they should be prepared in advance. Whole mushrooms and mushroom pieces must initially be carefully sorted and washed under running water.

Then the mushrooms are soaked for 15-20 minutes to remove soil debris from them. Afterwards, the mushrooms are washed several times, discarding the dirty water.

Cleaned mushrooms are soaked for 2-3 hours. At this time, they will be saturated with moisture and restored. If mushrooms are prepared for poaching, stewing or frying, they are soaked in a minimal amount of water. When preparing mushroom broth, the amount of water is increased to seven times the volume.

Final stage pre-training- this is boiling. The swollen mushrooms are boiled in the same water in which they were soaked. The cooking time depends on the type of mushroom. Porcini mushrooms are cooked for 1.5-2 hours. Other varieties cook a little faster. You can determine the edible readiness of mushrooms by tasting them during cooking. Readiness indicator: easy chewing.

Mushroom powder Before use, soak for swelling in clean water for half an hour. The resulting mushroom gruel is not subjected to preliminary heat treatment.

Cooking dishes from dried mushrooms: techniques, methods and subtleties

Whole mushrooms and mushroom pieces are used to make soups, broths, salads, vegetable stew and pie fillings. Mushroom powder is often added to minced meat, sauces, and gravies. Used as a seasoning for meat, fish, seafood, vegetables and in salad dressings. It is also used to prepare mushroom dough for pies.

Dried mushrooms are used in the preparation of boiled, stewed, baked dishes from meat, vegetables and fish, and are included in marinades.

Some subtleties of preparing dried mushrooms:

• Mushroom taste and aroma are most pronounced in dishes prepared with dairy products: milk mushroom soup, creamy gravy, mushrooms fried in butter, sour cream and cream sauces.
• You can revive the taste of dried mushrooms by soaking them in salted milk.
• To preserve nutrients, dry mushrooms are soaked in a small amount of water and boiled in the same water.
• When calculating the required volume of mushrooms, it should be taken into account that a serving of dry mushrooms replaces 5-7 servings of fresh ones.
• The aroma of dried mushrooms is quite rich, so when preparing dishes, use a minimal amount of spices.
• The following spices best highlight and highlight the mushroom taste: allspice, black pepper, bay leaf, garlic.
• To speed up the cooking of dried chanterelles, it is recommended to add a pinch of baking soda to the water.
• Boletus and boletus mushrooms are not used for preparing first courses.
• Stewing them in sour cream sauce will give porcini mushrooms a special tenderness.

It is necessary to prepare dishes from mushrooms in small quantities, since when reheated (reheated) they release toxic substances that can cause poisoning.

Delicious dishes made from dried mushrooms

Cheese creamy soup with mushrooms

Ingredients:

• dried mushrooms 50 g,
• onion 50 g,
• carrots 50 g,
• boiled beans 200 g,
• butter 20 g,
• processed cheese 1 pc.

Preparation:

1. Soak the mushrooms and boil for an hour. Change the water and cook for another hour.
2. We take the mushrooms out of the broth, grind them in a blender or cut them into small pieces.
3. Grind the beans through a sieve or prepare puree using a blender.
4. Cut the onion and carrots into small strips and fry in butter until golden brown.
5. Add bean puree, mushrooms, fried vegetables and processed cheese to the water where the mushrooms were cooked.
6. Boil over low heat until the cheese is completely dissolved, add salt and spices to taste.
7. When serving, decorate with greens.

Potato boats

Ingredients:

• potatoes 4 pcs,
• dried mushrooms 30 g,
• hard cheese 50 g,
• minced meat 100 g,
• salt, spices, vegetable oil.

Preparation:

1. Cut the soaked and boiled mushrooms into small pieces, combine with minced meat, add salt and spices.
2. Pre-boil the potatoes in their skins. Peel the potatoes and cut them into halves. Using a teaspoon, make indentations in them.
3. Stuff the potatoes with minced meat.
4. Place foil on a baking sheet and place potatoes. Sprinkle vegetable oil on top.
5. Cover the top with foil and bake for 20 minutes in the oven at 170˚C.
6. Then sprinkle the potato boats with grated cheese and leave in a hot oven for 5 minutes.

The dish is served hot.

Delicious dishes made from dried mushrooms not only diversify the daily menu, but can also become the main decoration of the holiday table.

If not everyone, then very many people love mushrooms. However, their season is quite short. Therefore, thrifty connoisseurs of nature's gifts prudently dry their prey in order to feast on it until the next harvest. Knowing how to cook dried mushrooms, you can enjoy mushroom dishes even in the dead of winter. And they will be no different from those prepared from fresh product.

How to cook dried mushrooms

Drying is used in soups, main courses, and sauces. And it will be appropriate everywhere, if only you follow some simple rules.

The most basic of them: before preparing dishes from dried mushrooms, the latter need to be soaked. Different cooks call the soaking time differently. Someone insists on an hour - they say that's enough. Some people think that they should be filled with water in the evening, but they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.

The water is taken cold and poured so that even the edge of the mushroom does not protrude to the surface. It’s even better to pour too much: the mushrooms will swell.

Attention, special feature!

There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that boletus mushrooms should be soaked not in water, but in milk, and not in cold, but warm. Then the final dish will be especially aromatic, and its taste will acquire a refined tenderness.

This move can probably be applied not only to porcini mushrooms. If you are not inclined to skimp on trifles, you can try soaking any variety of mushrooms in milk. And compare with a control batch kept in water.

How long to cook dried mushrooms

After soaking, the product must be cooked. Even if your future plans include fried potatoes with mushrooms. Or even just fried mushrooms. Cooking time directly depends on the type of forest harvest and its size. It can range from 20 minutes to an hour. It’s easier to focus on the “behavior” of the mushrooms: if they sink to the bottom, then it’s time to take them out.

Note: if after soaking there is no debris left in the water and no sediment has appeared, it should be used for the broth, so it will turn out much tastier.

Just Soup

There are many ways to prepare dried mushroom soup. For the basic recipe, in addition to the actual drying, potatoes, carrots and onions, you only need spices and herbs.

Mushrooms, soaked and boiled according to all the rules, are caught from the fish soup and cut if they have “grown” significantly in size during processing. Frying is done in vegetable oil: first, chopped onions are browned, then carrot cubes are added to it, and finally mushrooms. After five minutes of frying together, the vegetables are laid out in the mushroom broth, and the soup is added with salt. As soon as it boils, add chopped potatoes, and after ten minutes the fire can be turned off. You can pour it into plates after a quarter of an hour, when the dish has steeped. Serve sprinkled with chopped herbs.

Cheese soup

One of the best options for preparing mushroom soup from dried mushrooms. The main component is soaked, boiled, and crushed. The mushroom broth is salted and potato cubes are dropped into it. While it is boiling, fry the chopped onion, and later add mushrooms to it. The frying is added to the pan, and vermicelli is poured in almost immediately (it is better to take small ones). When it is almost ready (check the instructions on the package for cooking time), add processed cheese. Stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan with a lid for 5-10 minutes.

For starters - chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can use your culinary imagination and get creative. For example, treat the family to soup with forest products and chicken.

The broth is made from either a whole bird or its parts. Only the breast is not recommended: it will not be rich. To increase the dietary content, you can drain the first water and cook the soup on the second.

Mushrooms are boiled separately; If desired, you can add the broth to the broth later. The frying is prepared traditionally, from onions and carrots. There is no need to add mushrooms to them: they are cut and immediately thrown into the broth. The chicken is first pulled out of it, disassembled into pieces and returned back. All that remains is to add the frying, salt and pepper. There are no potatoes in this recipe, so the soup turns out light, although hearty thanks to the mushrooms.

Bean option

To make this soup, you need to soak both the mushrooms and beans separately. Then cook them separately as well. Chopped onions are fried in a frying pan (there should be a lot of them) with mushrooms added to them after they have acquired a “tan.” Next, the contents of the frying pan and the beans are transferred to the broth cooked in advance, and the soup is cooked for another ten minutes so that its ingredients are saturated with each other’s taste. After removing the pan from the stove, add the greens to the dish.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is incredibly tasty. This time we won’t cook the mushrooms, we’ll just soak them, cut them and fry them until golden. When soaked, there should be 250 grams of them per two-liter pan of soup.

Next step: boil four large potatoes and puree them. When it has cooled, beat in the egg, add four tablespoons of flour and make dumplings.

Step number three: fry an onion and a small carrot. Each housewife decides individually whether to cut or grate the root vegetable.

Fourth stage: sort out a third of a glass of buckwheat and dry-fry it a little.

On last stage During preparation, all preparations must be assembled into a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and lunch is ready.

Delicacy soup

Traditional first courses, even varied ones, become boring over time. If you want hot and liquid, but the “standard” is already tired, try making a light and unusual soup according to this recipe.

It is better to take dried mushrooms either porcini or a set of different ones, so to speak, a mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because apart from them, there will be practically nothing else in the soup. At the same time, a strong broth is cooked. Beef is recommended, but experiments are not prohibited. The main component is laid in the base, and the broth boils for some time along with the mushrooms in order to absorb their aroma. When the result satisfies the cook, a dessert spoon of wine is poured into the pan and a small spoonful of sugar is added. At the same stage, the soup is salted and peppered, and you need to add a little more pepper than you are used to. Beat eggs well in a bowl, at the rate of two eggs per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with plenty of greens and sour cream. Wine will give the dish an elegant tartness, and sugar will add piquancy.

How about frying?

That we are all about soups and soups. Since it’s no secret to us how to cook dried mushrooms, it’s time to remember the second courses. Mushrooms fried with onions will be an excellent side dish for meat and poultry. To do this, the soaked dried meat needs to be boiled, but less time is allocated for this stage - about ten minutes after boiling. Then the mushrooms are strained out of the liquid as much as possible - just enough time to cut the onion into half rings.

Now you need to melt the butter in a frying pan - it is ideal for realizing your idea. Onion chips are first fried on it, and after it is browned, strained mushrooms are fried. It is necessary to fry with intense stirring, since butter has less resistance to sticking than vegetable oil. At the very end, the mushrooms are salted, peppered and flavored with selected spices.

Don’t deprive yourself of gastronomic pleasure because it’s “out of season,” since cooking dried mushrooms is no more difficult than fresh ones.

Nutritionists treat mushrooms with a certain wariness, since these tasty gifts of the forest cannot boast of high nutritional value. They contain 90 percent water (which makes them low-calorie), and the rest is carbohydrates and incomplete protein. After drying, the mushrooms acquire, however, more benefits, since they lose water and concentrate valuable minerals. We are especially talking about calcium (the main building material for bones and teeth), selenium (protects cells from free radicals and activates the immune system), phosphorus (supports brain function), potassium (regulates water balance and helps maintain blood pressure at the desired level). Due to the increased content of enzymes, dried mushrooms stimulate appetite and improve digestion processes. At the same time, they become higher in calories than fresh ones (100 grams of dried boletus provides approximately 230 kilocalories, while the same amount of processed product contains only 35 kilocalories).

Two mushrooms in borscht

In winter, the nutritional value of dried mushrooms fades into the background, because forest products in some countries are an essential element of traditional dishes. Residents of some countries cannot imagine, in particular, a Christmas table without borscht or cabbage and mushrooms, pies with minced mushrooms, etc. There are a lot of recipes for such dishes, but traditionally mushrooms are combined with fresh and sauerkraut, meat and sausage, combining them, for example, in pots.

Mushrooms “ours” and exotic

What types of mushrooms taste best when dried? First of all, we are talking about specimens with hard caps and a high pulp content, that is, for example, O porcini mushrooms. Boletus are especially valued in cooking. Dried boletus should have a light color and delicate aroma. They are great for mushroom soups. Russian mushrooms are much darker and more aromatic, so they should be used in preparing dishes with sauerkraut and stewed meat.

Exotic dried mushrooms have recently appeared on the market, which are often just as tasty as domestic ones and surpass them in nutritional value. A good example is the Brazilian Muril mushroom (agaric), occupying an important place in the diet of South Americans. From us you can only buy it in dried form, which, fortunately, does not deprive the mushroom of valuable components; even more often it can be found in the form of an extract in the pharmacy version. Among the components, the most valuable are polysaccharides, and there are more of them here than in other edible mushrooms. These beneficial compounds have an excellent effect on the immune system and increase the activity of anti-cancer cells several times. They are effective in the fight against cardiovascular diseases, reduce blood sugar and cholesterol levels, regulate arterial pressure, restore the liver and improve intestinal motility.

It makes sense to experiment by adding a dried mushroom native to Japan, known as . In Asian medicine for centuries, they have been valued for their ability to regulate immunity and support the body in the fight against tumors. And another local dried delicacy - Moon mushrooms– have a great effect on the cardiovascular system.

Precautions and storage rules

When purchasing dried mushrooms, you should follow the same rules as when purchasing fresh ones. You must strongly avoid products from unverified sources, and do not buy from people who do not have the appropriate permission. Poisonous mushrooms do not lose after drying their dangerous properties , and at the market, among the caps strung on a string, there may be an inedible mushroom that will ruin the whole feast. Doctors confirm that there are cases of poisoning after eating dried poisonous mushrooms, although, fortunately, there are not so many of them and they are not as tragic as, for example, the consequences of eating fresh fly agarics.

Well-dried mushrooms are quite elastic and break only after strong bending. An under-dried one will be difficult to break, and an over-dried one will be too fragile. Dried mushrooms can be stored for several months, provided that the main rule is followed: the product requires an airtight container that does not receive moisture, light or air. remember, that dried mushrooms are hygroscopic and easily absorb foreign odors.

Before adding dried mushrooms to dishes, do not forget to soak them in water, at least for a few hours. The taste of boletus mushrooms, boletus mushrooms, etc. will further emphasize soaking in milk.