What to cook with dried mushrooms. Fried potatoes with mushrooms

I am often asked - what and how can be prepared from dried mushrooms.

Several dried mushroom recipes

I answer - you can cook a lot of incredibly delicious dishes from them - because they are much more aromatic than fresh ones - the real smell of a living forest in dried mushrooms. And yet - wild mushrooms are not just a delicacy - they are a real cure for many ailments and a source of a large amount of vitamins and microelements.
I often cook several delicious dishes from our mushrooms, because it is tasty, simple, healthy and economical - because they do not require much. Here are some dried mushroom recipes:

1. Dry mushroom soup.

Several recipes from dry mushrooms 1

Pour a handful of dry mushrooms with warm or hot water, wait until softened. Then squeeze, cut into pieces, pour water (the mushrooms are clean, so I add the water in which they were steamed) and cook for 10 minutes. Add potatoes (I put dry zucchini instead), onion, a couple of tablespoons of rice, salt, spices and cook until rice and potatoes are cooked. At the very end, add a piece of butter. You can eat with sour cream.

2. Dry mushroom sauce.

Pour a couple of handfuls of dry mushrooms with warm or hot water, wait until they soften. At this time, finely chop the onion and fry it in oil until golden brown.

Several recipes from dried mushrooms 2

Add two tablespoons of wheat flour to the pan with onions, mix and fry lightly. Squeeze the mushrooms, chop finely, put in a saucepan, pour water (about a liter) and cook for about 10 minutes. Gradually add mushroom broth to the pan with fried onions and flour, stirring gently. Pour the resulting mixture into a saucepan with mushrooms and stir until it thickens. Add salt and spices to taste. You can put a spoonful of sour cream and a piece of butter, or you can not add it - the sauce is already very tasty. Suitable for rice, buckwheat, pasta, potatoes, ideal combination with potato cutlets.

3. Stewed with potatoes.

Several recipes from dried mushrooms 3

Pour two or three handfuls of dry mushrooms (I take a mixture of boletus, boletus and porcini) with hot boiling water, let stand to soften. Fry finely chopped onions in a pan, squeeze the mushrooms, cut into small pieces. Cut the potatoes in the same way, salt. Put all the components of the future dish in a saucepan or clay pot, add oils and spices to taste, cover and put in the oven at a temperature of 200-220 degrees. 10 minutes before readiness, add 2-3 tablespoons of sour cream.

At the end of August, a great variety of various mushrooms appear in our forests, and, probably, there will not be such a person who would never collect these natural gifts. Recipes for preparing dishes from dried mushrooms are quite variable, and today we will talk about how to cook such dishes.

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

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

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

Dry mushroom soup

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

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

Mushrooms should be pre-soaked, then cut into pieces. Pork should be cut into small slices, and fry it over high heat until crispy. After that, these two types of ingredients should be lowered into boiling water and boiled until tender.

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

Serve the soup with a little chopped green onion. This dish is very high-calorie, but incredibly tasty, so sometimes you can afford it in order to enjoy the excellent aroma and taste.

Peasant mushroom box

Unlike the dish described above, this soup will be dietary, so you can not be afraid for the harmony of your figure and eat it often. For this you will need the following ingredients:

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

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

Boil all the ingredients until tender, and in about five minutes, dip the bay leaf, pepper, chopped garlic and a little salt into the almost ready soup. Let the mushroom pickle brew a little, and just before serving the dish, sprinkle it with a pinch of finely chopped parsley.

Fried potatoes with dry mushrooms

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

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

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

Then open the lid, mix the potato and mushroom mass, add finely chopped onion and salt, close the pan again, but the fire should already be reduced, in fifteen minutes the dish will be ready. To have more roasts, stir less frequently.

Chicken and mushroom cutlets

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

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

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

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

Then pour olive oil into a preheated pan, and when it heats up, put the cutlets there and cover them with a lid. On high heat, they will get a crust, after which it should be reduced to a minimum, and put out a little. Such a dish can be served with a side dish, such as vegetable salad, rice, or mashed potatoes.

Conclusion

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

Mushrooms are a favorite food for many. But the growing season is short. Thrifty connoisseurs of this product prudently dry it so as not to deny themselves the pleasure of eating mushrooms all year round. You need to cook dried mushrooms correctly so that they taste little different from fresh products.

Ingredient preparation rules

Dried mushrooms are used to make soups, main courses, sauces. They will be appropriate almost everywhere, if you follow simple rules, the main of which is to pre-soak the product. The duration of this process can be set independently. They take cold, pour so much that the mushrooms are hidden, as they will swell during the soaking process. Some culinary experts advise soaking mushrooms (especially dried porcini mushrooms) in warm milk. Then the final dish will turn out especially fragrant.

After soaking, you need to boil the prepared product, with the exception of recipes with further frying of mushrooms. Cooking time depends on the size of the product, its variety. It usually varies between 20-60 minutes. Usually they are guided by the “behavior” of the product: if the mushrooms have sunk to the bottom, then you can safely take them out.

mushroom soup recipes

There are many ways to deliciously cook dried porcini mushrooms or any other. According to the classic recipe, you need to add potatoes, carrots, onions, spices and herbs to them.

Recipes for cooking baked mushrooms in the oven

Mushrooms are prepared in this way, cut into pieces, as they will increase in size during cooking. Frying can be done in vegetable oil: first, the onions are fried until golden brown, then carrots are added, followed by the mushrooms themselves. Then the frying is sent to the mushroom broth, salted to taste. After boiling, add chopped potatoes, cook for 10-15 minutes.

One of the best ways to use dried mushrooms is to make cheese soup. The main component for this is soaked, boiled, crushed. The broth is salted, potatoes are added. The onion is fried separately, added to the mushroom broth and fine vermicelli is poured. Bring to softness and introduce processed cheese, cook until it is completely dissolved. It turns out quickly and tasty.

You can deliciously cook dry porcini mushrooms or oyster mushrooms - cook the first course with the addition of chicken. Here you are allowed to experiment with the ingredients.

Fried mushrooms

Soups should be present in the diet all the time, but dried mushrooms can also be used to prepare delicious main courses. For this, the product is baked or fried. For frying take:

1. Mushrooms are soaked and washed thoroughly. Onions are peeled and cut into half rings.
2. Melt butter in a frying pan. First, fry the onion, then add the mushrooms. You need to stir vigorously, as this oil has less resistance to sticking when compared to vegetable oil.
3. At the end of frying, the dish is salted and peppered to taste.

Chanterelle Mushroom Soup Recipes

Such a dish will be a good side dish for any poultry or meat. It can also be served as an independent dish.

Even when cooled, the mushrooms are very tasty and can be added to salads and various snacks.

Stroganoff dish

Cooking various soups from dried mushrooms is very simple, but you can cook an exquisite second course that is suitable even for a festive menu. Ingredients:

• a glass of milk;
• bulb;
• 40 g mushrooms;
• 40 g butter (take butter);
• 1 st. l. a spoonful of sour cream;
• tomato paste or tomato hot sauce, wheat flour, herbs, salt.

1. Mushrooms are sorted, washed and soaked in boiled milk. After swelling, they are cut into strips, fried in hot oil, sprinkled with a spoonful of flour and fried again.
2. Add tomato oil, sour cream, chopped onion, salt to taste and heat.
3. Serve the dish hot, generously sprinkled with fresh herbs. The dish goes well with fresh vegetable salad and fried potatoes.

Mushrooms in sour cream

The combination of mushrooms and sour cream is always successful. With a dried product - no exception. Take the following products:

1. The main ingredient is prepared in the usual way, it takes about six hours to infuse.
2. Mushrooms are put in a saucepan, chopped onion, flour are added, heated in oil, slightly diluted with mushroom broth. Pour in warmed sour cream, beat - the sauce should not turn out to be very liquid.
3. The mushroom mass is seasoned with lemon juice, salt, heated, but not brought to a boil.

Simple recipes for mushroom mushroom soup

Such a dish is usually served in a dessert dish, sprinkled with chopped dill on top.

Sauce for rice or meatballs

Dried mushrooms are often used to make sauces. With it, they acquire a pleasant aroma, which is difficult to resist.

Boletus mushroom - called the king of mushrooms. And this is not surprising, because it contains a lot of various useful substances that have a positive effect on overall health, the 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. And also consider a few more recipes for delicious dishes 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 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!

One of the most popular preparations for the winter is long garlands of dried mushrooms. They are strung on a thread and often kept that way. Usually dry white. Dried chanterelles and boletus are also good.

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

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

Do not wash mushrooms before drying. And if you bought dried mushrooms in the market, be prepared for the fact that they were cleaned badly. Therefore, before cooking, be sure to wash them.

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

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

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

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

In addition, it is more convenient to wash the mushrooms after soaking. Then all the grains of sand and mote, dried up to the fungus, are quietly removed.

If you need a broth, then it will turn out very good even on the second water. And at first it can have an unpleasant aftertaste.

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

Remove the foam from the broth in the same way as when cooking fresh mushrooms.

Dried mushrooms can be completely replaced with fresh ones. Only their number should be reduced by 6-8 times. If it is written - 300 g fresh, take no more than 50 grams of dried mushrooms.

If there is no time to soak the mushrooms, then you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and cook further.

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

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

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

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Shchi with porcini mushrooms

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

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