Mushrooms are an incredibly versatile food that can be added to a variety of recipes or eaten on their own! Boiling mushrooms is a great way to cook them if you have other cooking tasks you need to get done, as they don't require much attention. Prepare mushrooms by peeling and chopping them, then poaching them to make a delicious addition to many dishes.
Why cook mushrooms
There are several types of heat treatment of harvested forest crops. Cooking is one of the simplest and most common methods. Why is it needed?
- Firstly, mushrooms contain alkaloids that are hazardous to health. These are toxic compounds that should definitely be disposed of. Some types of mushrooms, for example, contain gilvelic acid. This is a powerful poison that has a destructive effect on the liver and kidneys and leads to death in 30% of cases. The poison is contained by strings - mushrooms very similar to morels. When cooked, it turns into liquid, so suspicious mushrooms are boiled in two waters, the first one must be drained, and the mushrooms are washed after it.
- It is no coincidence that mushrooms are compared to a sponge. They instantly absorb all dirty and harmful substances from the environment, including radiation. Boiling helps reduce its level; with a single boil for ten minutes, the radiation level is reduced by 80 percent, and with a double boil, by 97 percent.
- Cooking allows you to get rid of microscopic parasites, larvae, microorganisms, in general, to protect the human gastrointestinal tract as much as possible.
- In addition, some types of mushrooms that do not pass the boiling water test may taste bitter. Therefore, you need to cook not only dangerous strings (which, in fairness, rarely end up in a mushroom picker’s basket), but also everyone’s favorite chanterelles, russula, milk mushrooms and even store-bought champignons.
- How to cook mushrooms depends on their type. However, it is important to understand that when boiling, some of the nutrients and vitamins will go into the broth. Therefore, you need to pour a little water into the pan so that it only slightly covers the mushrooms.
Delicious soup with fresh butter
- Clean a full plate of fresh butter - 300 g.
- Place the butter in a colander and pour boiling water over it.
- Peel the onions and fry the mushrooms along with the onions. Add a spoonful of flour, stir.
- Place the fried butternut squash and onions into a saucepan and pour in the meat broth.
- 700 g - chopped potatoes, put into broth with butter and boil.
- Season with fresh onions, salt, add sour cream and boil again. Mushroom soup with butter is ready.
7. You can add carrots. Bon appetit !
How to prepare mushrooms for cooking
Before you put the mushrooms in the pan, you need to prepare them: sort, clean, cut off all questionable places (brown spots, damage, parts infested with worms or slugs).
This must be done on the same day that the forest gifts were collected. If the mushrooms are old, you need to remove the bottom part of the cap.
If cooking is scheduled for another day, then the product should be stored in the refrigerator. In this case, the mushrooms are not washed, only the adhering leaves, grains of sand and grass are cleaned off with a knife.
Before boiling, the mushrooms can be rinsed with cold water, but quickly so that they do not have time to soak in water.
The most delicious recipe with melted cheese and chanterelles
Processed cheese gives the soup a creamy taste and a beautiful milky color. However, you need to read the ingredients and buy exactly “processed cheese” and not “processed cheese product”. After all, the cheese product is harmful in composition, and is also almost insoluble in the broth. For this kind of first course I use Hochland briquettes. There have been no problems with them so far. I wrote about cream soups separately.
Let's take:
- 300 g chanterelles,
- 5 potatoes,
- carrots,
- onion,
- a pack of processed cheese,
- 2 liters of water.
Advice! It is better to soak the chanterelles overnight in salted water, then they will not taste bitter and will cook faster.
In the morning, cut the potatoes into pieces. Peel the onion and chop it into cubes. Grate or chop the carrots.
Heat butter or vegetable oil in a frying pan and add onion. Fry it until transparent. Then add the carrots and cook until soft.
During this time, let the water heat up. We’ll also have time to chop and fry the mushrooms.
Place potatoes into boiling water. Then we send the roast and chanterelles. Salt and pepper to taste.
The potatoes will cook and become soft. It should be easily pierced with a fork or knife, let's drain the cheese.
But to make it dissolve faster, cut it into pieces or grate it on the coarse side of a grater. Stir until the soup acquires a uniform milky color and the pieces of cheese are completely dissolved.
Then cover the pan with a lid and leave to brew.
How long to cook fresh mushrooms
Mushrooms are boiled for several purposes: to freeze for the winter, prepare for pickling, or process before frying. Cooking time will depend on the type of mushroom. Readiness can be determined by external signs: boiled mushrooms will sink to the bottom of the pan if you lift it over the burner. Still, it is best to follow the cooking time recommendations. How long to cook mushrooms? Experienced chefs recommend the following order:
- the champignons are cooked purely symbolically – for five minutes;
- Fifteen minutes are enough for oyster mushrooms to be ready; large nests can be boiled for five minutes longer;
- chanterelles and boletuses should spend 20 minutes in boiling water (the film is first removed from the boletus caps);
- Russula, despite the name, should be cooked for half an hour;
- Before boiling, porcini mushrooms must be thoroughly cleaned, the film removed from the cap, rinsed, and then cooked for 40 minutes;
- boletus mushrooms are processed in the same way as porcini mushrooms, but cooked for 45-50 minutes;
- Honey mushrooms are placed in water, brought to a boil, after which the first decoction is drained and filled with a new portion of water. Secondary cooking time – 50-60 minutes;
- dense milk mushrooms are pre-soaked in cold water for an hour (add two tablespoons of salt per liter of water), then boiled for 15 minutes.
Cooking mushrooms is very simple. You need to put it in a saucepan, add a small amount of water, add salt and, after boiling, keep it in boiling water from five minutes to one hour, depending on the type. If mushrooms are processed for further frying, they need to be cooked for 10-20 minutes less than indicated in the basic recommendation. Then remove from the water, chop or grind in a meat grinder and use according to the main recipe.
A very tasty winter preparation will be made from boiled fresh mushrooms prepared according to the following recipe.
Ingredients:
- two kilograms of fresh mushrooms;
- one and a half liters of water;
- a spoonful of salt (the amount of salt can be varied to suit your taste);
- two black currant leaves;
- head of garlic;
- ten black peppercorns.
Preparation
First, you need to sort the mushrooms, clean off the forest dirt, and rinse them in small portions in a colander.
In a large bowl or saucepan, soak the entire amount of mushroom “meat” and add a portion of fresh cold water.
Place a small pressure in the form of a plate of suitable diameter so that all the mushrooms are under water.
After an hour and a half, rinse the soaked mushrooms again, chop the large ones, and leave the small ones whole.
Pour one and a half liters of water over the mushrooms and bring to a boil over high heat.
As soon as the water boils, reduce the heat, add pepper and salt, currant leaves and garlic.
Cook for 20 minutes, then remove the mushrooms with a slotted spoon and cool.
For winter freezing, place the cooled mushrooms in bags in small portions of about half a kilogram (exactly as much as you need for mushroom soup, frying with potatoes, making a pie, etc.) and place in the freezer. It is important that there is as little air as possible left in the bag of mushrooms.
Mushrooms frozen this way can be stored for one year.
Solyanka mushroom
Prepare dried porcini mushrooms as in the previous recipe. Wash the sauerkraut and squeeze well. Finely chop the onion and fry in vegetable oil until pink, add bay leaf, pepper, salt, add pre-strained water in which the mushrooms were soaked. Combine all this with mushrooms and cabbage and simmer over medium heat for 40-45 minutes.
Ingredients:
- 50 g mushrooms
- 1 kg cabbage
- 2 onions
- 3 tbsp. spoons of vegetable oil
- 2-3 bay leaves
- salt and pepper to taste
How long to cook dried mushrooms
Dried mushrooms are a real winter delicacy. From them you can prepare many delicious, aromatic, amazingly tasty first and second courses, baked goods, snacks and salads.
However, to restore the original properties of the mushroom, it is important to know how long to cook the mushrooms after drying.
Improperly prepared dried mushrooms lose both taste and pleasant texture and become too tough. First of all, they should be soaked in fresh cold water.
Four hours of soaking will be enough to restore the elasticity and volume of the mushroom slices. You don’t have to drain the water after soaking, because the mushrooms give it their amazing aroma and taste.
Of course, you need to focus on results. If the mushrooms were prepared incorrectly, the water will become dirty, cloudy, clogged with leaves, pine needles, and sand. You shouldn’t cook mushroom “meat” in this.
As a rule, porcini mushrooms are dried. However, you can dry boletus, boletus, morels, moss mushrooms, champignons, chanterelles, etc. How long should you cook dried mushrooms after soaking?
At least half an hour. You can check readiness by whether the mushrooms fall to the bottom of the pan after rising above the surface of the stove.
Depending on the degree of drying, it may take longer to cook the mushroom slices. To prepare a delicious decoction based on porcini mushrooms, you can use the following recipe.
Ingredients:
- three hundred grams of dried slices of porcini mushrooms;
- one and a half liters of water;
- salt;
- Bay leaf;
- peppercorns (optional).
Preparation
Pour boiling water over the mushrooms so that all the slices are under water. You can press them down on top with a plate or lid.
After three to four hours, pour the swollen mushrooms into a pan of boiling water for the broth.
Throw in the bay leaf, pepper, and add salt to the broth to taste.
How long to cook dried mushrooms depends on the size of the slices and the degree of drying. If the mushrooms are coarsely dried, the cooking time should be 35-40 minutes. Thin slices will cook faster, literally in half an hour.
After the mushrooms are ready, they can be cut into smaller pieces and placed in a frying pan in heated oil. Cook mushroom soup using the broth.
How to cook mushroom soup from champignons
Champignons are affordable mushrooms. They are easy to purchase at most grocery stores. The duration of preparing mushroom soup from them does not take more than 20 minutes, which explains the demand among buyers. The variety of dishes with their participation is impressive; a simple recipe for the first course is also popular. The finished version is distinguished by its richness, because mushrooms replace meat products. You just need to have certain products on hand.
Components:
- water – 2.5 l;
- champignons – 300 g;
- potatoes – 4;
- carrots – 1;
- onion – 1;
- butter – 60 g;
- noodles – a good pinch;
- salt, pepper - to taste;
- bay leaf – 1;
- parsley/dill - to taste.
Step-by-step cooking algorithm:
- Prepare vegetables (wash), cut potatoes into cubes (medium size), onions - finely, carrots - grate or chop into strips.
- Fill the saucepan with water. After boiling, add potatoes and cook until half cooked. If necessary, remove the foam with a slotted spoon.
- After 10 minutes, add carrots and spices.
- Peel the champignons, rinse, and cover with water for 5 minutes. This will soften them a little.
- Drain excess liquid from mushrooms. Fry the champignons adding oil until the moisture is removed. Then add the oil and onion, fry until softened and the color changes to dark orange.
- Add fried mushrooms to the soup. Stir well. Cook the mushroom soup for 10-15 minutes until the potatoes are half cooked. 5 minutes before turning off, add the vermicelli. Sprinkle chopped herbs on top.
Champignon mushroom soup has many cooking options. So, you can experiment with ingredients, including cereals, winter salads, and pickles in the recipe.
How long to cook frozen mushrooms
You can cook the same wonderful dishes from frozen mushrooms as from fresh ones. They freeze champignons, boletus, white mushrooms, honey mushrooms, chanterelles - almost everything that can be brought from a successful mushroom hunt.
How long to cook frozen mushrooms? Before answering this question, you need to know how to prepare mushrooms for cooking.
The fact is that it is not possible to remove all the moisture from mushrooms before freezing: a small amount of ice will certainly form on them. You can’t throw mushrooms in this state into the pan, they will ruin the whole thing. Therefore, the mushrooms need to be defrosted first. You can do this in several ways:
- microwave for a couple of minutes;
- leave in a colander at room temperature and wait for natural thawing.
After the mushrooms have thawed, they must be washed in running water. Then everything is simple: add water to the mushrooms and put them on the fire. After boiling, reduce the heat to low and simmer, covering with a lid. Be sure to stir from time to time and remove the foam with a slotted spoon.
How long to cook frozen mushrooms? For complete readiness, 20-30 minutes will be enough. The champignons will be ready in 15 minutes.
Mushroom okroshka
Rinse the salted mushrooms with cold water and place in a sieve to drain. Cut mushrooms, green onions and fresh cucumbers into small pieces. Salt and grind the onion. Cut the boiled potatoes and carrots into small cubes. Boil hard-boiled eggs. Cut the white into small cubes, and grind the yolk with mustard and a small amount of sour cream. Place all ingredients into bread kvass, add salt and sugar to taste. When serving, season with parsley, dill and sour cream.
Ingredients:
- 1.5 l kvass
- 400 g mushrooms
- 2-3 pcs. potatoes
- 1-2 carrots
- 2-3 onions
- 250 g fresh cucumbers
- 3 eggs
- 12 g mustard
- 25 g sugar
- dill, sour cream and salt to taste
How to use boiled mushrooms and mushroom broth
Fresh, dried and frozen boiled mushrooms rarely become a separate dish. Usually they are boiled for pickling, pickling, freezing (if the mushrooms are fresh).
In addition, dried and frozen mushrooms are boiled to make soup, mushroom salad, filling in pies or pancakes, julienne, fried potatoes.
After cooking the mushrooms, the broth should not be poured out. This is a valuable food product, on the basis of which you can cook a light, aromatic soup or prepare a wonderful sauce for a meat or poultry dish.
The broth can be frozen in a plastic container or bottle. This is very convenient, because you can prepare soup or sauce with fresh mushroom broth at any time.
Spubnitsa soup according to a folk recipe
In the Urals, mushrooms used to be called “lips.” Hence the name of the first dish. Usually they make sponge from fresh mushrooms.
- 100 g - peeled mushrooms
- 40 g - millet
- 20 g - onion
- 4 tbsp. spoons of sour cream
- 10 g - butter
- herbs and salt - to taste
- Dip the prepared mushrooms into hot water at the same time as the washed millet.
- Cook the mushroom soup over low heat until the millet is ready.
- Fry the onion in oil with sour cream and salt.
- Season the soup with fried onions and simmer slightly. The sponge is ready.
