Mushroom broth in the form of additives. How to make mushroom broth? From dried mushrooms

How often do we cook first courses on meat broths, but sometimes we unfairly forget about mushroom broth. On its basis, a lot of tasty, healthy soups and borscht are prepared. The mushroom taste goes well with vegetables, beans, barley, lentils, resulting in a fragrant and hearty soup. Often professional chefs prefer to combine meat or chicken broth with mushrooms. Also, lovers of original recipes try to combine mushroom flavor notes with cream cheese, melted cheese is added to the mushroom broth and soups are cooked on this basis. To make the first dish even more piquant, spices, seasonings, chopped garlic are put in the mushroom broth.
For cooking, products of various conditions are used - fresh, dried, frozen, and always available champignons or oyster mushrooms are even better. 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. First, it should be light vegetable soups on a diluted broth, which was used as champignons (it is believed that they are the most easily absorbed by the body and the least toxic). This is due to the fact that the children's digestive system 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 intoxication in the child's body. 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, cover with water, put peeled onions with carrots and spices (you can add bay leaves a little 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 the boiled mushrooms under running water and then use at your discretion: you can chop them with a meat grinder and prepare 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 (30-35 degrees will be enough); place in a bowl and cover with 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 fill with 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 a 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. Strain the finished broth, 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. And everyone wants delicious and nutritious mushroom dishes. 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 healthy and tasty dishes:

• 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 in a little when stewing potatoes with meat, the aroma of the finished dish 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.
There is no better diet for those people who observe church fasts. 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.

Forest fresh or dried mushrooms: porcini mushrooms, boletus, boletus, Polish mushroom. Fresh mushrooms of industrial production: white champignons, oyster mushrooms. Onion garlic. Greens: parsley, dill. Spices: bay leaf, black peppercorns.

• Dried porcini mushroom broth is several times more nutritious than meat broth. Dried mushrooms are nutritionally superior to meat. In addition, dried mushrooms are more easily absorbed by the body than fresh ones.

Mushroom broths have an incomparable taste and aroma. From forest mushrooms for broths, mainly porcini mushrooms, aspen mushrooms, boletus mushrooms, Polish mushrooms are used.

Before cooking, mushrooms should be washed well, cleaned and cut into any pieces. Place the mushrooms in a saucepan, add water, bring to a boil and cook for 15-20 minutes with or without spices (bay leaf, peppercorns), and you can also add coarsely chopped onions and uncut greens. When the broth is ready - strain it, the mushrooms can then be used to make soup or frozen.

The more mushrooms in the broth, the more nutritious, tastier and more aromatic the broth will be. For the best broth taste, use only one type of mushroom, especially porcini mushrooms - porcini mushrooms are considered to have the best taste and are very nutritious due to their high protein content.

Dried mushroom broths are higher in calories than fresh ones. To prepare the broth from dried mushrooms, rinse the mushrooms and soak them in water for 4-5 hours. Based on the water in which the mushrooms were soaked, the broth will be prepared, so determine the amount of water yourself. Pour the mushrooms with all the water into a saucepan, put on fire, after boiling, reduce the heat to medium, cover with a lid and cook for 25-30 minutes at a low boil. Salt, onion, sprigs of dill and parsley can also be added to the broth during cooking. Strain the broth. Greens, spices and onions are no longer useful, and we use mushrooms to make soup based on this broth, or we cook other dishes from them.

Of the mushrooms of industrial production, in the preparation of mushroom broths, of course, the first role goes to white champignons. Champignon broth has a rich mushroom flavor and pleasant aroma, especially if classic spices are added to it during cooking: bay leaf, black peppercorns, herbs, as well as onions and sometimes garlic in a small amount. Mushrooms are boiled whole or cut into pieces, 10-12 minutes after boiling. Then the broth is filtered, onions, garlic, herbs and spices are no longer useful, and the mushrooms are either used in further cooking or frozen.

Instead of champignons, you can also use oyster mushrooms, which will give the broth a bright, sour mushroom aroma and taste.

How much does mushroom broth cost (average price for 1)?

Broth is a liquid fat or culinary semi-finished product, which is obtained as a result of heat treatment of various varieties of animal and poultry meat, vegetables, fish, and mushrooms. It is noteworthy that the broth got its original name thanks to the French verb bouillir, which literally means "boil". As a rule, broths contain a fairly small amount of natural protein.

For this reason, broths are used as first courses, which are designed to stimulate the appetite before serving the main dishes. The uniqueness of the benefits of broths lies in the fact that this product is well, and most importantly, quickly absorbed by the human body. Due to such distinctive properties, broths are used in dietary as well as therapeutic nutrition menus.

Since the product is easily absorbed even by a weakened human body as a result of a serious illness. The most popular are meat, fish, chicken, vegetable, and mushroom broth. In Japan, kombu seaweed broth is made. Mushroom broth, along with other varieties of the product, occupies an important place in the Russian national culinary tradition.

Mushroom broth has long been used in the preparation of various culinary products. The popularity of mushroom broth is associated primarily with the abundance of various varieties of mushrooms that grow on the territory of the Russian Federation and are suitable for making the product. You can use both fresh and dried mushrooms to make mushroom broth.

Of course, mushroom broth prepared on the basis of fresh forest mushrooms has the best taste and aromatic characteristics. Such a broth can be an excellent, tasty and healthy first course. It is noteworthy that in modern grocery stores you can buy mushroom broth in cubes. However, such a product should not even be compared with freshly brewed, tasty and fragrant mushroom broth.

In order to prepare mushroom broth, you will need the following ingredients: fresh or dried mushrooms, as well as onions, carrots, salt, spices and spices to taste. If fresh mushrooms are used to prepare mushroom broth, then they must be thoroughly cleaned and washed, and then only boiled.

Before preparing the mushroom broth, dried mushrooms should be washed with warm water and set aside for several hours in cold water. Mushrooms cooked in the stock preparation process can be finely chopped and used in the preparation of sauces or gravy.

Calorie mushroom broth 3 kcal

The energy value of mushroom broth (The ratio of proteins, fats, carbohydrates - bzhu).

mushroom broth is a surprisingly tasty and healthy decoction obtained by boiling mushrooms (see photo). As a rule, it has a rich texture, expressive aroma and pleasant taste.

This valuable product can be prepared absolutely from any mushrooms: mushrooms, chanterelles, oyster mushrooms, champignons, porcini mushrooms, etc. At the same time, it is allowed to use both fresh and dried mushroom ingredients for its preparation. Keep in mind that the color of the broth directly depends on the variety of mushrooms used.

On sale, mushroom broth is often found in the form of a dry mixture, which usually includes not only mushrooms, but also spices. The latter can be salt, pepper and various spices. The main companies that produce such seasoning are Rollton, Knorr, Maggi and Galina Blanca. The latter manufacturer most often produces mushroom broth in the form of pressed cubes. It is recommended to use such dry mixes called "broth" in cooking strictly according to the instructions indicated on the product packaging.

How to make mushroom broth at home?

Despite the fact that today the food industry offers a wide range of mushroom broths, most cooks prefer to make this product at home. First of all, this is due to the fact that a do-it-yourself decoction is many times more useful than a dry mixture, which is sold in stores. The whole secret lies in natural ingredients, which manufacturers in most cases replace with artificial additives. In addition, homemade broth has a more pleasant taste, as well as a more pronounced mushroom flavor.

As previously mentioned, a decoction can be prepared from both fresh mushrooms and dried ones. In the first case, you need to be extremely careful, since fresh forest fruits can absorb heavy metal salts. To avoid this, mushrooms must be thoroughly cleaned and processed before cooking. As for dried mushroom ingredients, it is recommended to soak them in cold water for at least two hours before use. This procedure helps to return the mushrooms to their original texture.

Boil homemade mushroom broth after boiling for at least sixty minutes over low heat. If necessary, the broth can be supplemented with fresh onions, garlic, as well as spices and spices. After preparation, the liquid must be filtered and used for its intended purpose. Also, the broth can be frozen and thereby prepare it for the winter. To do this, the product should be poured into portion molds and put in the freezer for further storage. It is noteworthy that in the process of freezing the broth does not lose its properties.

You can store a decoction of mushrooms in the freezer for up to three months, while its shelf life in the refrigerator is only one day!

Use in cooking

With the use of natural mushroom broth, you can cook a lot of delicious and nutritious dishes. First of all, this product is great as a base for soup. In this case, the broth needs to be supplemented with potatoes, some kind of cereals and herbs, after which the dish can only be boiled until the ingredients soften and serve. If the finished soup needs to be clarified, then sour cream or cream can be added to it before serving.

Also, using the broth, you can make the following dishes:

• sauces;
• cereals;
• gravy;
• potatoes with meat;
• vegetable stew;
• cabbage soup, etc.

There are many original and delicious recipes that require mushroom broth. And thanks to the low calorie content based on this product, they even develop effective weight loss diets.

Benefit and harm

Due to the unique chemical composition of forest mushrooms, the broth prepared on their basis is of great benefit to the body. Natural mushroom broth contains a large amount of protein, as well as almost the entire list of amino acids and trace elements. This product is rich in vitamins and antioxidants.

Medical experts say that properly prepared wild mushroom broth has the following beneficial properties:

• strengthens the walls of blood vessels;
• prevents the development of cancer;
• favorably affects the functioning of the brain;
• prevents diseases of the heart and blood vessels;
• cleanses the body of toxins and other dangerous substances;
• protects the body from viruses.

In addition, it has been scientifically proven that mushroom decoction is incredibly beneficial for skin, hair, and nails.

The harm of this product can be manifested by its excessive use. The thing is that mushrooms contain chitin, which usually has a bad effect on the work of the stomach. A decoction of mushrooms is especially dangerous for children under seven years of age.

Mushroom broth is an integral part of cooking. This product has a lot of advantages, as well as many ways of decent use.

Mushroom broth - general principles of preparation

On the basis of mushroom broth, you can cook a lot of delicious first courses, and if you add vegetables, barley, beans or lentils, you get a hearty mushroom soup. Often mushroom broths are combined with other types of broths (such as meat or chicken). Mushroom broth is good on its own, but you can experiment a little and add cream cheese, green peas, and other products to the dish. For flavor and piquancy, you can throw a missed clove of garlic and black peppercorns into the soup.

Mushroom broth can be made with fresh or dried mushrooms. The most affordable way is to use ordinary purchased champignons, besides, they do not require long cooking. With forest mushrooms, the task is somewhat more complicated, since such mushrooms should be processed very carefully. If dried mushrooms are used, they are pre-soaked for several hours, then simmered for about an hour.

Mushroom broth - preparing food and dishes

To prepare mushroom broth, a lot of dishes are not required: you need a 2-3 liter saucepan, a frying pan for sautéing vegetables, a cutting board with a knife, a colander and a bowl for soaking dried mushrooms. You will also need gauze in order to strain the broth from the sediment.

Fresh mushrooms should be thoroughly washed and chopped. Forest mushrooms must first be sorted out from debris and spoiled "specimens". If dried mushrooms are used, they are washed and soaked in water for several hours (at least three to four).

Mushroom broth recipes:

Recipe 1: Mushroom Broth

If you don’t have the opportunity or desire to collect forest mushrooms, but you still want fragrant mushroom broth, you can go to the store and buy ordinary champignons. These mushrooms are available all year round, so you can treat your family to fragrant mushroom soup anytime. In this recipe for mushroom broth, carrots and onions are also used along with mushrooms.

Required Ingredients:

• 15-20 pcs. champignons (depending on the desired volume of soup);
• Bulb;
• Carrot;
• Potato - 2 tubers;
• Salt;
• Black pepper.

Cooking method:

Rinse the mushrooms and cut into pieces. We don’t grind too much, because in the process of heat treatment the champignons are boiled down. We peel the potatoes, cut into medium-sized bars. Pour the required amount of water into the pan and place on the stove. Pour a spoonful of sunflower oil into the pan and spread the mushrooms, fry over moderate heat, stirring constantly, for about five minutes. After the water boils, throw in the potatoes. After 20 minutes you can add mushrooms. Three carrots on a grater, chop the onion. We pass the vegetables in oil (you can in the same pan where the mushrooms were cooked) for several minutes. Put the vegetables into the broth. Shortly before the end of cooking, salt the soup and pepper. We cook the broth until all products are ready, first of all, we focus on potatoes, since mushrooms do not require long-term heat treatment. We insist mushroom broth for about 15 minutes and serve. You can add chopped greens to a plate.

Recipe 2: Dried mushroom broth

An easy way to make delicious mushroom broth from dried mushrooms. Those who make blanks will surely like this recipe. Onions with carrots and parsley root are also used here. Such a broth can become the basis for a variety of first courses.

Required Ingredients:

• Dry mushrooms - 60 g;
• Onion;
• 2 carrots;
• parsley root;
• Salt.

Cooking method:

We rinse the mushrooms several times in water, then pour two liters of water and leave for several hours. After the mushrooms swell, pour the soaking liquid into a separate container and filter, rinse the mushrooms themselves again. Pour the strained water over the mushrooms and start cooking. We cut the onion into several parts, peel the carrot, rinse and chop it just as coarsely. Parsley root cut into 2-3 parts. Add roots with vegetables after boiling. Cook mushroom broth over low heat for 45-60 minutes. After the specified time, it will be ready. It must be filtered from all products, then drained back into the pan. The resulting precipitate must be drained. We choose mushrooms from vegetables, rinse and chop. We throw them into the soup and boil a little more.

If the mushrooms were not soaked in advance, the soup should be cooked for at least three hours over low heat. Vegetables with roots can be put into the broth an hour and a half after boiling.

Recipe 3: Mushroom Broth with Green Peas

Another way to prepare mushroom broth, where the main "zest" is to serve. For this purpose, green peas are used. Its delicate taste goes well with any boiled mushrooms. A dish prepared in this way is hearty and nutritious.

Required Ingredients:

• Champignon;
• Peppercorns;
• Salt;
• roots;
• Butter;
• Green pea.

Cooking method:

Rinse the mushrooms, cut into four parts, fill with water. As the water boils, reduce the heat and boil for 15 minutes, then throw pepper, pieces of roots and an onion cut into pieces. We lightly add. Boil the broth until cooked, then filter from spices, onions and roots and drain back into the pan. Separate the mushrooms and cut into small pieces. We throw butter, boil for three minutes and turn off the fire. Arrange the mushrooms with green peas on plates and pour the broth.

Recipe 4: Mushroom Broth with Cream Cheese

Despite the ease of preparation, such a mushroom broth turns out to be very tasty, satisfying and nutritious. Melted cheese goes well with any mushrooms and gives the dish a delicate creamy taste. This recipe uses fresh mushrooms.

Required Ingredients:

• ½ kg of fresh champignons;
• Processed cheese without flavorings - 300 g;
• Onion - 1 pc.;
• Carrot;
• Garlic - two cloves.

Cooking method:

We clean the onion and chop it with a knife (or in a blender). Mushrooms rinse and cut. We wash the carrots and three. Fry the onion in butter for about 8-10 minutes, stirring frequently. Add carrots to it and fry for a few more minutes. Next, add champignons to the vegetables, cover the pan with a lid and simmer the mass over low heat for 17 minutes. We put the vegetable and mushroom mass in a saucepan and pour one and a half liters of water. After boiling, boil for 10 minutes, then throw in the melted cheese and garlic passed through the press (optional). Bring to a boil again and cook for 2-3 minutes until the cheese has melted. Leave the creamy mushroom broth to infuse, then serve.

Recipe 5: Mushroom Broth with Beans

It turns out that with just two ingredients you can cook a hearty first course, which, moreover, is also very tasty. For taste and aroma, onions are also added to the mushroom broth.

Required Ingredients:

• 160 g of mushrooms and beans;
• tomato paste;
• Salt;
• Butter;
• White bread.

Cooking method:

If dry mushrooms are used, they must be washed and soaked for 3-4 hours in water. From the soaked mushrooms, cook the mushroom broth for about one hour, then filter it. Mushrooms cut into small pieces. Beans should also be pre-soaked for several hours, then boiled until tender. Throw the boiled beans in a colander. Finely chop the onion and fry in butter, then spread the tomato paste to it and simmer for a few more minutes. Put the onions, beans and chopped mushrooms into the soup. Cook the soup for 15-20 minutes, at the end of cooking add some salt to taste. Bread cut into small pieces and dried in the oven. Serve mushroom broth with beans along with crispy croutons. If desired, you can also add chopped greens to the plate.

- Mushrooms can be immediately boiled or pre-fried with onions or separately - with fried mushrooms, the soup is much more aromatic;

- Mushrooms do not need a lot of spices and seasonings, so it is recommended to limit yourself to salt, black pepper and garlic;

- Mushroom broth will become much more aromatic and richer if coarsely chopped roots and onions are added to it, the broth must be filtered after cooking.