Mushroom broth in the form of additives. Mushroom broth with potatoes and bulgur

How often do we cook first courses on meat broths, but sometimes we unfairly forget about mushroom broth. Based on it, a lot of delicious dishes are prepared, healthy soups, borscht. Matches great mushroom flavor with vegetables, beans, barley, lentils, resulting in a fragrant and hearty soup. Often professional chefs prefer to combine meat or chicken bouillon with mushrooms. Also lovers original recipes try to combine mushroom flavor notes with cream cheese, add mushroom broth processed cheese and soups are already cooked on this basis. To make the first dish even more piquant, spices, seasonings, chopped garlic are put in the mushroom broth.
For cooking, they use products of a wide variety of conditions - fresh, dried, frozen, and even better, always fit. affordable champignons or oyster mushrooms. Forest, only harvested mushrooms require careful processing, the cooking process is a little more complicated. When using dried ones, it will also not be possible to quickly take and boil the soup, they must be soaked.
Mushroom dishes are considered by nutritionists to be difficult to digest. Therefore, parents have a completely natural question: is it possible for children to have mushroom broth? It is recommended to give such soups for lunch only from the age of 7-8 years. It should be easy first. vegetable soups on a diluted broth, which was used as champignons (it is believed that they are the easiest to absorb by the body and the least toxic). This is due to the fact that children digestive system it is finally formed only by the age of 7-8, so if mushroom dishes are given to children earlier, the body may be poisoned, since the most common non-poisonous mushrooms can cause children's body intoxication. After feeding the children mushroom soup for the first time, carefully monitor the body's reaction for several days. Even if everything is fine, do not feed the kids mushroom dishes more often than 1 time in 2-3 weeks.
For those who already have adult children, we advise you to include mushroom dishes in your diet more often, especially the first hot ones. And for starters, let's take a closer look at what mushrooms and how to cook the broth correctly?

Fresh mushroom broth

If you went to the forest on the weekend, brought full baskets of mushrooms, then you now have a lot of work: marinate, dry, freeze. But leave a part to immediately cook the mushroom broth from fresh mushrooms. For cooking, use better tubular specimens - white, boletus.

Taste Info Hot soups / Mushroom soup

Ingredients

• fresh mushrooms -1 kg;
• water - 2-2.5 l;
• bulb bulb - 1 piece;
• carrots - 1 piece;
• black peppercorns - 8 pieces;
• cloves - 4 pieces;
• salt - to your taste;
• bay leaf - 1-2 pieces.

How to make delicious fresh mushroom broth

Sort fresh mushrooms, clean, rinse thoroughly. Put them in a saucepan, fill with water, put peeled onions with carrots and spices ( Bay leaf you can add later). Send to the stove, as soon as the water starts to boil, reduce the heat and cook for 1-2 hours. Cooking time depends on what concentration you want to end up with. The longer the mushrooms are cooked, the more aromatic and richer the broth will be.
When the mushrooms are fully cooked, remove them from the pan, and strain the broth itself and salt. You can eat it right like this, crushing fresh chopped herbs on top.
Rinse boiled mushrooms running water and then use at your discretion: you can grind them with a meat grinder and make a sauce, or add them to a light vegetable soup with vegetables.

From dried mushrooms

In this case, dried mushrooms, boletus, mossiness mushrooms are well suited.
Before cooking the broth from dried mushrooms, carefully inspect them; during storage, a bug may hang in them.

Ingredients:

• dried mushrooms - 100-150 g;
• water - 2 l;
• parsley root - 1 piece;
• salt - to your taste.

Cooking:

Sort the dried mushrooms and rinse several times in warm water(degrees 30-35 will be enough); place in a bowl and pour cold water. Leave them in this state for 3-4 hours, they should swell.


Now throw the mushrooms in a colander, rinse, put in a saucepan and pour clean water. If you need a very rich mushroom broth, then boil them in the same water in which they were soaked. Put them on slow fire, after boiling, add the parsley root. Boil an hour. When the mushrooms are fully cooked, pull out, cool and use further at your discretion. Strain the broth, salt.

From frozen mushrooms

Frozen mushroom broth is always excellent taste, quick and easy to prepare. You can freeze mushrooms yourself for future use, or buy all the same oyster mushrooms or champignons in the store.

Ingredients:

• frozen mushrooms - 500 g;
• water - 2-2.5 l;
• salt - to your taste.

Cooking:

Defrost and rinse the mushrooms well, if they are large, you can cut them into smaller pieces.
Boil water, dip the mushrooms into it, salt, you can add spices to your liking. Boil for 30-40 minutes. Ready broth strain, sprinkle it with fresh herbs when serving.

From champignons

However, in our vast country there are places that are not mushrooms at all. And not everyone can call themselves a mushroom picker, allow themselves to walk through the forest with a basket, and then dry, freeze or cook porcini mushroom broth. A delicious and nutritious mushroom dishes everyone wants. This is where champignons come to the rescue, which you can easily go and buy at any time in every supermarket.

Ingredients:

• champignons - 1 kg;
• water - 2-2.5 l;
• carrots - 1 piece;
• bulb bulb - 1 piece;
• bay leaves - 1-2 pieces;
• allspice peas - 4-5 pieces;
• salt - to your taste.
• Cooking:

Sort the champignons, clean, rinse thoroughly and cut if they are too large.


Put the mushrooms in a saucepan, pour clean water, send to the stove until boiling. Then reduce the fire to a minimum, put the peeled carrots with onions, peppercorns (throw the parsley later). Boil 30 minutes.
Serve the champignon broth, pouring into bowls and garnishing with fresh parsley.

teaser network

Dishes with mushroom broth

If there are mushrooms in the house, the hostesses will not have to rack their brains over the question of what to cook. From mushroom broth you can make a lot of useful and delicious meals:

• Vegetable soups, for example, with young or canned green peas.
• Noodle soup.
• Add to risotto and paella.
• Mushroom soup puree.
• Stew vegetables and legumes in this broth.
• It is also an excellent base for making sauces.

If you pour a little when stewing potatoes with meat, the aroma ready meal will be even more pleasant and richer.

A wonderful option is how to freeze mushroom broth, for this it can be poured into plastic cups or into ice molds. Once thawed, use as normal mushroom broth.
The best diet for those people who observe church posts, do not invent. And since the calorie content of mushroom broths is only 3 kcal per 100 g, they are perfect for those who follow their figure and are on diets.

mushroom broth- a real lifesaver for people who, for whatever reasons, meat and fish soups are forbidden.

All Christians know that you can cook any first course on it during fasting: cabbage soup, borscht, pickle, any mushroom soup.

For vegetarians, this is one of the first bases for soups; it is not at all clear what they would do without such a product. These people know exactly what mushrooms smell like. Fragrant mushroom broth, for example, will not work very well from oyster mushrooms. With champignons it’s already better, but forest mushrooms will give the real forest flavor to the broth, and eventually to the soup. In the first place, of course, White mushroom is a king among his kindred.

But soups are also cooked on the basis of broths from chanterelles, aspen mushrooms, butter, honey mushrooms, and extreme people even from russula. In a word, if only not from fresh fly agarics or grebes. Newfangled shiitake and meitake are also used.

It would seem that it’s easier - washed the mushrooms properly, poured water in a saucepan, put on fire - and now the broth is ready. And this is actually true, but you need to follow some rules. This, of course, is about prey from the wild. "Shop" mushrooms special efforts they do not require cooking: washed, cut and cooked.

Rule number 1. We clean and wash

Before you cook any of the mushrooms, they must be properly cleaned and washed. The volume that you brought from the forest in a basket is already at this stage reduced by about a third. Washing and processing take quite a lot of time, especially if it is a rainy autumn outside, and together with mushrooms you have collected dirt, fallen leaves, blades of grass, sand.

Rule number 2. Soak

All this must be removed and put the mushrooms to soak. For what? The fungus has a porous structure. A lot of things are clogged in the pores, but you are unlikely to want to eat it. Therefore, they cleaned it, cut off all the excess, washed it - put the mushrooms in enough water, they must be completely covered with liquid. Leave them for 2 hours, it is not superfluous to change the water. Some mushrooms have their own characteristics: the breast can be bitter, the butter mushrooms themselves are slimy.

Rule number 3. Pre-boil

So, if you are dealing with noble mushrooms - for example, porcini, boletus, boletus, then you can start cooking them immediately after soaking. If the mushrooms are capricious, then they should be boiled on a slow boil for at least an hour, and preferably two. The liquid that forms during the cooking process is not yet broth, it must be poured out! And after that, you can dispose of the mushrooms further: you can cook broth from them, and then soup; You can roast it, you can freeze it, or you can dry it.

Rule number 4. Cook the broth

And now, in fact, we cook mushroom broth. The mass of mushrooms depends on the purposes for which you then want to use them. On average, 200 g of dry mushrooms are taken per 2 liters of water, and 500-700 g of fresh or frozen ones. But if you are planning to cook a luxurious puree soup, where mushrooms will be the main ingredient, then there should naturally be more of them.

If you take dry mushrooms, then they must first be soaked and washed. Frozen is better to defrost, although not necessary.

When you start cooking, immediately add spices. Pairs well with mushrooms.

• Onions (leek or onion), 1 large is enough for a two-liter pan;
• Bay leaf, but it can interfere with the mushroom flavor;
• Peppers of all kinds (black, white, red, sweet peas, paprika, chili);
• Parsley - both root and greens;
• Celery;
• Thyme;
• Oregano;
• Tarragon;
• Caraway.

Choose the spice or combination of spices that you like. It is important that the spices are in moderation - their aroma should emphasize the forest mushroom spirit, and not interrupt it.

Rule number 5. How much to cook?

The cooking time of mushroom broth is on average from 45 minutes to 1.5 hours. Again, it depends on the mushrooms. You can easily cook broth from champignons in 40 minutes. The rule is - Forest mushrooms should cook longer. Readiness is determined by the consistency and smell. When the broth is ready, it is filtered, the mushrooms are crushed so that they go further into business.

How to use mushroom broth?

Its main purpose is to become the basis of the soup! If you don't want mushroom first dish immediately, you can cool the broth and freeze.

For second courses, mushroom broth will be a good basis for side dishes: buckwheat, brewed in it, is already magnificent. You can make great pasta if you boil spaghetti in broth instead of water.

Mushroom broth is excellent as the basis of julienne and all its varieties. In mushroom broth, you can stew meat, chicken, vegetables. All of them will acquire a unique forest aroma as a result!

In contact with

With the onset of autumn, our forests are filled with a huge number of mushrooms. However, if you are not a fan of following them into the forest, this is not at all scary. There are no less of them on the shelves of the markets. Main-when choosing mushrooms, follow certain rules in order to get a truly tasty and healthy product for your table.

Mushrooms can be used to make many delicious dishes. And to please the family culinary masterpieces not only in autumn. Honey mushrooms, chanterelles, boletus, oyster mushrooms can be present on your table in the winter.

Especially for you, KitchenMag has sorted out several ways to harvest mushrooms for the winter, which will help to save almost everything. useful material and taste. It is important to remember that only fresh mushrooms are suitable for any canning method.

1. How to dry mushrooms

Since there are not so many sunny days in autumn, it is best to dry the mushrooms in an oven or oven. Spread the mushrooms on a baking sheet in a single layer, place in the oven, and leave the lid ajar to allow air to enter. Set the oven to 70-80 degrees and dry for several hours. If the mushrooms are not dried enough, then you can put them in the oven in several stages.

It is best to store dry mushrooms in a dry place in a glass or ceramic jar. Some mushrooms can be ground in a coffee grinder, so they will take up less space. In addition, they will be needed for sauces and flavoring dishes.

Important point: before cooking dried mushrooms rinse well and soak in hot water for 2 hours. In no case should this water be used in the preparation of soups.

2. How to freeze mushrooms

To do this, mushrooms should be cleaned of leaves and earth. It is not necessary to wash them, but if you did it, then after that you need to dry them well by spreading them on a towel. Put dry mushrooms in a plastic bag in a thin layer and put it in the freezer. defrost raw mushrooms better in the fridge. After such a soft defrosting, they will be just like fresh, as if from the forest.

If you are afraid to freeze raw mushrooms, you can pre-boil them for five minutes. You can use mushrooms of absolutely any size. If they are too big, then cut them into small pieces. After you have boiled the mushrooms, let them cool and fold them colander to glass excess water. Then place the mushrooms in bags, tighten tightly and place in the freezer.

Keep in mind that thawed boiled mushrooms are an excellent breeding ground for various bacteria, so count on the amount of mushrooms in one bag to be necessary for cooking one dish.

3. Pickling mushrooms

For salting, you can take any mushrooms, the main thing is that you like them. However, here there are some peculiarities: mushrooms are often salted raw, and mushrooms like to pickle. It is the small crispy mushrooms that will look best on any table and will be remembered by your guests for a long time. In general, before salting the mushrooms, they should be cut into equal slices. So the marinade will soak them equally.

There are a lot of recipes for salted and pickled mushrooms. However, when choosing one of them, it is important to remember that the most important thing in this method of harvesting mushrooms is safety. The fact is that homemade salted and pickled mushrooms often cause an infectious disease - botulism. To prevent this, it is necessary to follow simple rules and create such conditions that carrier bacteria cannot multiply.

First, create an acidic environment, that is, add lemon or vinegar. The lid should not be tightly closed, because bacteria multiply with triple force in such conditions. Be sure to sterilize all jars and lids. To do this, you just need to boil them. By the way, if you add more salt to the water, the boiling point will rise, and this is an additional protection against botulism. Store jars at a temperature of less than 10 degrees.

In some families, mushroom broth is more in demand than meat broth. It turns out fragrant and tasty, while it has a negligible energy value. On it you can cook soups, make sauces, it is used for cooking second courses. Some housewives add mushroom broth to meat or chicken to give them a seductive flavor. This dish is suitable for a vegetarian diet, indispensable in fasting. The ability to cook it is necessary for any housewife.

Cooking features

The technology for preparing mushroom broth is not very complex. With proper skill, the process will take no more than an hour. However, without knowing some of the subtleties, tasty and healthy broth it is impossible to cook from mushrooms.

• Not all mushrooms are suitable for making broth. If they belong to the second category or are generally conditionally edible, they are not used for broth: they will give everything to the broth harmful substances turning it into poison. The same applies to old (overgrown) mushrooms and forest gifts collected in ecologically disadvantaged areas. Bouillon is not cooked from boletus, but only for the reason that it turns out to be brown and unappetizing.
• You can cook mushroom broth not only from fresh or frozen mushrooms, but also from dried ones. The technology for cooking dishes from fresh and frozen foods is approximately the same, but dried mushrooms need preliminary preparation. To restore their shape, they are soaked for at least an hour in cool water. After that, the mushrooms are thoroughly washed and only after that they are used to prepare the broth.
• The water in which the mushrooms were soaked should not be poured out, but it must be well filtered to prevent sand from entering the broth. To do this, you can use gauze folded in several layers. After that, the aromatic liquid is diluted the right amount water and used to make broth. Thanks to this trick, it turns out to be more fragrant.
• If puree soup is cooked on the broth, you can soak them not in water, but in milk. It is filtered and added to the dish at the last stage of preparation.
• The time of cooking the broth depends on the variety of mushrooms and the size of the pieces into which they are cut, usually it is 25-45 minutes. Mushrooms cook a little faster, forest mushrooms a little longer.
• The most useful and fragrant porcini mushroom broth is obtained.
• Mushroom broth can be light and dark. Light is usually made from fresh and young mushrooms, dark - from mature and dried. A pleasant shade of the broth allows you to give the use of an unpeeled onion or onion peel.
• When cooking mushroom broth, various roots and seasonings are used. Taste finished product largely depends on these ingredients. However, do not add too much spices to the broth so that they do not compete with mushrooms, trying to kill their seductive aroma.
• If the mushrooms are pre-fried, the broth from them will turn out to be more fragrant and tasty. This is what they do if they plan to submit it as self-dish.

If you serve broth instead of soup, it does not hurt to offer croutons to it, add fresh herbs to it, after finely chopping it with a knife.

Easy fresh mushroom broth recipe

• fresh mushrooms - 0.5–1 kg (0.5 kg is enough for white mushrooms, more mushrooms are needed);
• water - 2 l;
• onions - 100 g;
• cloves - 2 pcs.;
• bay leaf - 1 pc.;
• allspice peas - 5 pcs.;
• salt - to taste.

Cooking method:

• Wash the mushrooms, cut them into large pieces.
• Peel the onion, cut it into 4 parts, put to the mushrooms.
• Fill with water and put on fire.
• After the water boils, remove the foam that has come out on the surface, reduce the intensity of the flame.
• Cover the pot with a lid, but leave a gap for steam to escape. Boil for 20-30 minutes.
• Add salt and spices. Simmer for 5 more minutes and remove from heat.
• Take out the onion and mushrooms. Onions are no longer needed, and mushrooms can be used to prepare other dishes. If you plan to cook soup with mushroom broth, you can add them to it.
• Strain the broth.

Mushroom broth by this recipe easy to prepare. It will be a good basis for any dish, which is recommended to include this product. However, if you want to serve the broth as an independent dish, its recipe does not hurt to complicate.

Delicious white mushroom broth

• white mushrooms - 1 kg;
• water - 2.5 l;
• onions - 0.25 kg;
• carrots - 100 g;
• celery root - 50 g;
• parsley root - 30 g;
• vegetable oil - as needed;
• salt, spices - to taste.

Cooking method:

• Clean and wash the mushrooms. Set aside a few pieces (approximately 0.2–0.25 kg), place the rest in a saucepan, fill with water in an amount of 2 liters and put on the stove.
• Wash the bulbs, remove the husks from them, put them in a separate pan. Put a whole small onion there. Pour in the remaining water. Put on fire. Boil 5-10 minutes after boiling. Strain.
• Wash and clean carrots, parsley and celery roots, cut them into small cubes or circles.
• Cut the remaining onion into large rings.
• Fry the onions, carrots and roots in vegetable oil for 5–7 minutes, pour onion peel decoction, stew the same amount more.
• Cut into medium-sized pieces and fry the mushrooms in a separate pan until half cooked.
• When the water in the pan where the mushrooms are boiled boils, remove the foam. Reduce heat and simmer for 15-20 minutes.
• Add fried mushrooms, cook for another 10-15 minutes.
• Add the contents of the second pan. Salt, put spices. Cook for the same amount of time.

Strain the broth, pour into bowls and serve. Add fresh herbs to each plate. You can also use mushrooms from which the broth was boiled, unless you plan to use them for cooking another dish.

dried mushroom broth

• dried mushrooms - 80–100 g;
• water - 2 l;
• onions - 100 g;
• carrots - 100 g;
• salt, spices - to taste.

Cooking method:

• Mushrooms pour cool water, leave for 2 hours.
• Drain the liquid, strain through cheesecloth. Dilute with water to end up with 2 liters.
• Rinse the mushrooms thoroughly under running water, put in a saucepan, pour the prepared liquid.
• Wash and clean the vegetables, put them whole in a saucepan with mushrooms.
• Boil, skimming off the foam, 40 minutes after the water boils. 10-15 minutes before readiness, salt the broth, add spices.
• Drain the mushrooms and vegetables in a colander. Strain the broth to rid it of spices, otherwise it will acquire a bitter aftertaste.

This broth recipe dried mushrooms considered classic.

Mushroom broth is delicious on its own, but is more commonly used for cooking mushroom soups, sauces and dishes from vegetables, meat, poultry. It can be cooked from fresh or dried mushrooms. There are several recipes for this dish, the technology for their preparation is not exactly the same, but the basic principles of cooking mushroom broth remain common.

I'm sure everyone cooks soups. They can be meat and vegetable, rich and dietary, dairy and puree. You can also use mushroom broth to prepare first courses and various sauces.

To begin with, it is worth saying that mushroom-based broth is not only very tasty, but also healthy. It's no secret that mushrooms contain a large number of squirrel. Some people even call them forest meat.

In addition, mushroom broth has a low energy value. That is why it is often used to make delicious diet meals. There are several ways to prepare the basis for the first dish with mushrooms. Consider the most popular options.

Mushroom mushroom broth

To prepare this option liquid dish you will need a few mushrooms that you use most often, a pot of water, a head onion and carrots.

Rinse vegetables thoroughly. WITH mushroom legs remove the caps and process them separately. If desired, you can first finely chop the mushrooms. In this case, the liquid will turn out to be more fragrant and rich. Cut the carrots into half rings, and leave the onion whole, after peeling it.

Place all the ingredients in a pot of water and put the container on the stove. When the liquid boils, note 40-50 minutes and cook the vegetables for the indicated time. If necessary, add salt and spices to the products. During the cooking process, foam is often formed. It must be removed in order for the mushroom broth to be as transparent as possible.

When the time allotted for cooking has passed, strain the resulting liquid and then use it for its intended purpose.

recipe with meat

Is there a way to make liquid mushroom base with the addition of pieces of meat. In this case, the dish will turn out to be rich and will have a slightly higher calorie content.

As you know, the most delicious liquid foundations obtained from porcini mushrooms. They will be used in this recipe. You will also need one small chicken fillet and your favorite spices.

Rinse vegetables thoroughly under running water and cut into cubes. Place the product in a pot of water and leave for half an hour. At this time, process the chicken meat. Wash it and cut into small pieces.

After the specified time, put the pan on the fire. As soon as the liquid boils, put the meat in it and mix the food. Add your favorite spices and simmer the mushroom broth for half an hour after boiling. Try to remove the pop-up foam more often and mix the products.

Diet option for cooking mushroom base

For people on a particular diet, there is a way to make a mushroom base that is virtually calorie-free. You will need any mushrooms and onions.

Rinse the food and put it in water. Put the container on the fire and cook for one hour. After that, drain the resulting liquid and fill in clean water. Put the halved onion in the pan and cook the food for another hour. After the specified time, you can add necessary ingredients or proceed to the direct use of the dish.

Conclusion

Now you know several options for how to cook mushroom broth. Try each of the suggested methods and choose the one you like best.

It is worth recalling that mushrooms can be stored long time frozen or dried. From such products, no less tasty and healthy meals. Vegetables practically do not lose their qualities during storage.

Cook with pleasure and eat right. Enjoy your meal!