Dried mushrooms. How to cook, soak, store, boil, fry white, woody, shiitake. Recipes for main courses, soups

Publication in the group: Dishes with mushrooms

Dried mushrooms retain all their beneficial properties, so it is especially useful to prepare broths and soups from them, which extract the medicinal substances of mushroom polysaccharides from chitin and help them be maximally absorbed by the human body. Porcini mushrooms are especially useful, which have antitumor effects and anti-inflammatory properties, aimed at increasing immune properties and protective cellular activity, and improves the condition of the liver.

Drying mushrooms. Rules and instructions

Dried mushrooms are very convenient to cook. They are suitable for making soup, sauce, stewed or baked dishes; their powder can be added to any porridge or side dishes to give an unusual deep aroma. The method of harvesting and storing wild mushrooms by drying has been known since ancient times, and appeared much earlier than salting or pickling.

In order for this semi-finished product to be of good quality, tasty and aromatic, it is necessary to follow some rules in its preparation:

1. It is important to choose raw materials for drying. Wild mushrooms must be fresh, since the structure and taste of the product changes during storage.
2. Only young, strong mushrooms with dense and elastic flesh need to be dried. In ripe and old fruits, the amount of moisture increases, so that the resulting product is not dried, but a dried or baked product with an incomprehensible taste and an unpleasant substance.
3. It is necessary to choose the right type for harvesting, since mushrooms used for pickling are not suitable for drying due to the bitter taste of the pulp.
4. For drying, you should take porcini mushroom, moss mushroom, boletus mushroom, oak mushroom, butter mushroom without skin. Only the caps of oyster mushrooms can be dried. Champignons, honey mushrooms, morels and stitches are well suited for drying.
5. Wormy and spoiled mushrooms are not suitable for harvesting.

The preliminary processing of raw materials also plays a decisive role and affects the taste and quality of the finished product:

• Mushrooms should be carefully sorted and cleared of debris, wiped with a clean cloth.
• It is not recommended to wash the raw materials before drying, since the pulp is very quickly saturated with moisture, which will increase the duration of the cooking process and can spoil the taste of the product.
• For chanterelles, oyster mushrooms and honey mushrooms, it is necessary to remove the stem.
• The selected material must be thinly cut into slices no more than 1.5 mm thick.

Now you can proceed directly to the drying process, the technology of which is divided into the following types:

Which option to choose is up to everyone to decide for themselves.

How to properly cook dried mushrooms

It’s very easy to cook dried mushrooms in a regular saucepan, resulting in a tasty and rich broth for aromatic soup or sauce, following some recommendations:

1. Before boiling, store-bought dried wild mushrooms must be carefully inspected and sorted, and then rinsed under running water to remove small crumbs and dust particles.
2. You can soak the product for 15-30 minutes and then rinse again under running water to remove any adhered dirt.
3. Then clean dry mushrooms must be restored and saturated with moisture, for which they should be filled with clean drinking water, which can later be used to prepare soup.
4. The liquid must completely cover the dry product level.
5. Soaking is carried out for at least 2-3 hours, but you can leave the mushrooms overnight.
6. After this, you can proceed directly to boiling the swollen mushrooms in the same liquid in which they were soaked.
7. If necessary, you can chop the pieces into smaller sizes.
8. Dried semi-finished products should be cooked depending on the type of mushroom: from 15-20 minutes. up to 1.5 hours, tasting them periodically during cooking.

9. First you need to bring the water with pre-soaked mushrooms to a boil over high heat, and then reduce the boiling power, remove the foam that forms on the surface, and cook until tender.
10. The finished mushroom should sink to the bottom of the pan; it will become soft in consistency and easy to chew.

Dried shiitake mushrooms also need to be pre-soaked for at least half an hour, but this should be done in hot water with a little sugar added.

You can soak dry shiitakes overnight, then squeeze them well and cut them into small pieces of the same size, and then cook for 10-15 minutes. These mushrooms should not be cooked longer so that they do not lose their beneficial properties.

For a richer taste, it is recommended to fry shiitake mushrooms in a frying pan with a little oil, and then cook them in soup, combining them with the other ingredients according to the recipe. The broth can be strained and frozen, and later used for flavor in the preparation of various sauces. Dry woody Chinese mushrooms can be purchased in modern grocery stores and special departments of supermarkets. This very useful product has a smell of dust and smoke, which quickly disappears when soaked.

Dry wood mushrooms expand 6-8 times when in contact with water, absorbing a very large amount of liquid. They should be filled with the appropriate volume of hot water and left for at least 1-2 hours. It is recommended to add a little vinegar or lemon juice and salt to the water to better reveal the taste of unusual Chinese mushrooms. After soaking, Chinese tree mushrooms must be rinsed in sufficient running water and then rinsed with clean drinking water.

You can store them in drinking salted water in the refrigerator on the bottom shelf for 1-2 days, which will give the Chinese mushrooms a crispiness. After this, you need to thoroughly dry the product and begin preparing the dish according to the recipe.

Pre-cooking the product

However, before frying, you also need to boil the mushrooms. 60-90 minutes from the moment of boiling - this is how long to cook dried mushrooms after soaking. Readiness time varies depending on the fact that there are different types of mushrooms. But one trick helps to carry out thermal preparation without thinking about the type of forest products. If the mushrooms fall to the bottom during cooking, they are completely ready.

First order mushroom decoction is not used in cooking. It may contain not very pleasant surprises: garbage, small insects, etc.

Drain the prepared mushrooms into a colander. Use for cooking, finely chopped.

How to fry dried mushrooms?

Dried mushrooms can be cooked in various variations in a frying pan, resulting in very tasty, aromatic and healthy dishes. Dry mushrooms should be prepared before frying. To do this, they must first be rinsed in cold running water to remove accumulated dust, and then soaked. Small dried white mushrooms are soaked in warm drinking water for 2-3 hours, larger ones will require swelling in liquid for 6-9 hours.

Then it takes about 30 minutes. Boil mushrooms in the same water. The resulting broth can be used immediately to prepare sauces or soups, or can be frozen.

Boiled mushrooms should be placed in a sieve or colander to remove excess liquid, then chopped and fried or stewed according to the desired recipe until tender, but not less than 10-15 minutes. Before frying, dry shiitake mushrooms also require pre-soaking in boiling water with added sugar for half an hour, then they are washed, cut and fried for 5 minutes. You can soak washed shiitakes in a marinade of sesame oil with ground white or black pepper and soy sauce, adding a little chopped garlic and lemon juice with aromatic parsley. After marinating directly in this sauce, the mushrooms should be simmered until tender, about 5-7 minutes.

Pre-prepared Chinese tree mushrooms should be washed in cold running water, then removed with a slotted spoon and dried on a mesh so that excess liquid is removed, and the pulp can be lightly squeezed out. After the mushrooms, they need to be cut into small cubes or narrow strips, removing hard inclusions and pieces of the stem. Now the valuable product is ready for quick frying in a hot frying pan in vegetable, ghee or butter. They should first be fried for 2-3 minutes. over high heat, and then another 3-5 minutes. at moderate temperature.

Cooking procedure

And now the details of how to fry dried mushrooms in a frying pan. Peel the onion. We chop it in a convenient way, focusing on our preferences.

Heat a frying pan with vegetable oil on the bottom. Let's put the squeezed, crushed gifts of the forest into this frying pan. Following the mushrooms comes all the onions. Cook over medium heat. After two minutes, sprinkle the contents of the pan with flour. Stir and fry until golden.

After frying for ten minutes, salt the mushrooms and add all the sour cream. Next add ground pepper to taste. Reduce temperature to moderate. Cover with a lid and cook for another 15 minutes, stirring the dish occasionally.

A side dish for such mushrooms can be boiled potatoes or mashed potatoes. You can also serve mushrooms with fried potatoes.

A simple recipe for soup with dried wild mushrooms

Dried mushrooms can be prepared according to various recipes.

The easiest way to cook a rich, aromatic soup from them.

What ingredients will you need?

For a delicious first course you will need the following set of products:

• 2-2.5 liters of chicken or any vegetable broth;
• 70 g of dry boletus or any forest mushrooms;
• 2 medium-sized onions;
• 1 carrot root;
• 4 potatoes;
• 40 g butter;
• 1 tsp. salt.

Step-by-step cooking process

Dry porcini mushrooms or any wild mushrooms must first be rinsed from dust and dirt in running water, and soaked in a small amount of clean, heated drinking water for 2-3 hours.

Recipe:

1. Then bring the mushrooms to a boil in the same water, remove the foam from the surface, reduce the heat and cook for 15-20 minutes.
2. Then they can be taken out with a slotted spoon, cooled, if necessary, cut to the desired size, and strain the broth.
3. Bring chicken or vegetable broth to a boil.
4. Peeled and cut into equal medium cubes or strips, place the potatoes in a pan with boiling broth.
5. The onions must be peeled and cut into small cubes, and then fried until transparent.

6. After this, you can place the carrots, chopped into thin strips, into the frying pan and fry until tender.
7. Chopped mushrooms can be lightly fried with vegetables or immediately placed in a bowl with boiling potatoes.
8. Next, you need to salt the broth, season it with frying, and pour in the mushroom broth.
9. After this, you need to reduce the heat to minimum and simmer the soup under a closed lid until the potatoes are completely cooked.

What can I add?

You can add a small amount of freshly ground black pepper to the broth. You can also season the soup with noodles, pearl barley or rice. The addition of processed cheese at the end of cooking will give the dish an unusual delicate creamy taste.

Rules for serving dishes, decoration

The finished mushroom soup should be allowed to brew for 20 minutes, then poured into portioned bowls and flavored with a spoonful of rich sour cream. You can decorate the dish with a small amount of finely chopped fresh herbs.

On the first

At lunchtime, surely each of us would not mind eating dried mushroom soup. It is easy to prepare, turns out tasty and nutritious, but at the same time quite dietary. The initial preparation for drying is usual, only the boiling stops after about half an hour, after which the mushrooms are caught from the broth and cut into small pieces. Instead, potato cubes are placed in the pan; While they are almost ready, finely chopped onions are browned in butter. At the end, mushroom strips are added to it, and frying continues for another five minutes. The dressing is added to the soup; After it boils, you can immediately sit down at the table. Don't forget to sprinkle your portion with chopped herbs.

If you prefer puree soups, add cream or sour cream at the end of cooking, maybe a little cheese (hard or processed), blend everything with a blender and serve.

Dry shiitake salad

A very unusual salad can be easily prepared from healthy shiitake mushrooms, which are sold today in many large stores and supermarkets.

Preparation next.

What ingredients will you need?

For a delicious snack you need to select the following ingredients:

• 40-50 g dried shiitake mushrooms;
• 1 sweet bell pepper;
• 1 red or salad onion;
• 1 carrot root;
• 1 clove of garlic;
• 1-1.5 tsp. soy sauce;
• 0.5 tsp. wine or rice vinegar;
• 1 tbsp. l. vegetable oil, preferably sesame;
• 1 pinch of freshly ground black pepper;

Step-by-step cooking process

Preparing this unusual salad will require the following steps:

1. Soak the shiitake in hot water as directed on the package, then remove with a slotted spoon, cool and squeeze by hand. Mushrooms can be dried on a paper towel and then cut into the required size.
2. Peeled and finely chopped onions and garlic should be fried in butter or ghee, add chopped mushrooms, spices and a little salt. Fry, stirring, for 5-7 minutes.
3. Then you need to finely chop the peeled carrots and the pulp of the sweet bell pepper, mix the vegetables with hot fried onions and mushrooms, and stir.
4. Season the salad with a mixture of sesame oil, soy sauce and vinegar, and let stand for at least 30 minutes.

What can I add?

You can sprinkle the finished salad with any chopped herbs and colored sesame seeds. A green leaf salad goes well with this dish. You can also add fresh fleshy tomatoes.

Rules for serving dishes, decoration

The finished dish can be stored in the refrigerator for several days, so the vegetables will marinate more strongly, and the salad will have a brighter, rich taste and aroma.

Answers to frequently asked questions

Nutritional value of shiitake mushrooms

100 g of dry product contains 9.7 g of protein, 1 g of fat, 75.5 g of carbohydrates. The calorie content of such a portion is 300 kcal. The value lies in the high content of zinc, leucine and lysine.

How healthy is shiitake mushroom?

Amino acids and fiber reduce cholesterol and sugar levels. Cellulose and chitin help remove radionuclide toxins. Shiitake is rich in vitamin D and amino acids. Experiments on test groups confirmed an increase in resistance to tumor formation, infectious and viral diseases, thrombosis, and tuberculosis. With regular use, it promotes the division of epithelial cells, rejuvenating the skin.

Are shiitake mushrooms harmful?

The product is allergenic. It should be introduced into the diet of children (up to 12 years) and elderly citizens in small doses (from 20 g of dried product). Contraindications: pregnancy and breastfeeding, asthmatic attacks.

How to defrost shiitake?

No defrosting is required for soups. A portion of the frozen product is placed in cold water and brought to a boil. For frying, the briquette is left at room temperature; heating it in hot water or a microwave will reduce the nutritional value of the product. To cook a soaked or defrosted product, you need another 5–10 minutes.

How and for how long should dry shiitakes be soaked to make them soft?

Until fully prepared, store-bought mushrooms should be kept in warm water for 4–6 hours. Housewives usually soak the semi-finished product overnight. To speed up the process, add a teaspoon of sugar to the water, so you can make the caps soft in 40–60 minutes.

The shiitake mushroom is the most common mushroom in the world, although in areas rich in white and red mushrooms it is viewed with distrust. The beneficial properties of the product, its effect on the body and proven benefits are sufficient reasons to change the attitude towards the oriental delicacy.

Mushroom caviar

A very aromatic dish with a bright, rich mushroom flavor can be prepared as a snack or spread for sandwiches.

Preparation next.

What ingredients will you need?

For mushroom caviar you will need the following components:

• 100 g dried porcini mushrooms;
• 1-2 onions;
• 1 carrot root;
• 2 chicken eggs;
• 1-2 cloves of garlic;
• 2 tbsp. l. vegetable oil;
• 1 tbsp. l. mayonnaise sauce;
• 1 pinch of salt and freshly ground black pepper.

Step-by-step cooking process

Preparing this dish will require pre-soaking dry mushrooms in warm water for 1-2 hours.

Recipe:

1. After this, you need to remove and dry the mushroom slices, chop them with a sharp knife to the desired size.
2. Peeled onions and garlic should also be chopped as finely as possible, grate the carrots into a fine or medium grater.
3. All vegetables need to be fried until soft, then add chopped mushrooms, salt and pepper and simmer over low heat for 5-10 minutes, periodically adding a little mushroom broth to the pan if necessary.
4. Chicken eggs must be hard-boiled, cooled, shelled and finely chopped.
5. Mix all caviar ingredients and season with mayonnaise sauce.

What can I add?

You can puree all the fried vegetables in a blender for a more uniform consistency. Mushroom caviar will also acquire an interesting taste when grated hard cheese is added to it.

Rules for serving dishes, decoration

The finished dish can be placed in a beautiful salad bowl and served as an appetizer, garnished with fresh herbs. You can make sandwiches with oven-dried white bread.

Nutritional and energy value:

Flavorful mushroom sauce

For many dishes, this thick, rich creamy sauce with dried porcini or wild mushrooms is suitable, which enhance the bright, concentrated taste and aroma.

Dried mushrooms. How to prepare aromatic mushroom sauce.

Preparation next.

What ingredients will you need?

To prepare mushroom sauce you will need the following products:

• 40 g dry porcini mushrooms;
• 200 g fat sour cream;
• 0.5 tbsp. drinking water;
• 30 g butter or ghee;
• 1 onion;
• 1 pinch of salt;
• 2-3 pinches of black and white freshly ground pepper;
• 1 small bunch of dill.

Step-by-step cooking process

Preparing a thick creamy sauce with mushrooms comes down to the following steps:

1. Dried slices of porcini or wild mushrooms should be washed and filled with warm boiled water until they swell, then removed, dried in a sieve or colander, and cut into small pieces using a sharp knife.
2. The peeled onion should be chopped into thin half rings and fried until transparent.
3. Then you can add chopped mushroom mass and season with spices. Fry, stirring occasionally, over low heat for 10-15 minutes, adding small amounts of liquid in which the mushrooms were soaked.
4. At the very end, you need to add sour cream to the stewed mushrooms and onions, mix and simmer for 2-3 minutes. over very low heat.

The finished dish should be sprinkled with chopped fresh dill and covered with a lid for 20 minutes to allow the sauce to infuse and cool slightly.

What can I add?

If desired, the sauce can be thickened by adding 1 tbsp. l. flour. While stewing mushrooms, you can add a bay leaf, which you then need to remove and discard. You can also add chopped 1-2 cloves of garlic and carrots to the sauce.

Rules for serving dishes, decoration

Rich, creamy sauce with mushrooms can be served with pasta or rice, potato cutlets or zrazy. Garnish the finished dish with a sprig of tender fresh dill.

Roast in Russian

If you add meat to potatoes with dried mushrooms, you will get a complete dish that does not require any additional hassle. Unless you put vegetables, raw or pickled, on the table.

50 grams of dried mushrooms are pre-processed and set aside, two onions are peeled and cut as you like, the main thing is not too large. A couple of carrots are also chopped into slices. A little less than a kilogram of potatoes is cut into either large strips or small slices, and chicken (600 g) is cut into small strips. All products, except mushrooms, are fried separately, after which the carrots are mixed with potatoes, and the meat with onions and mushrooms.

Now you get the pots, in which the meat is laid out as the first layer, and vegetables as the second. A little mushroom broth is poured into each vessel, the pots are closed with lids or foil and placed in the oven for 30-40 minutes, depending on their volume. While the potatoes with dried mushrooms and chicken arrive, the sauce is made: a little sour cream is mixed with three crushed cloves of garlic and finely chopped herbs. Ten minutes before the dish is ready, add a spoonful of sauce to each container.

You can serve directly in pots.

Chinese mushroom appetizer

The original snack is made from Chinese woody mushrooms, which are sold dried in modern grocery stores.

Preparation next.

What ingredients will you need?

For this dish you need to prepare the following components:

• 100 g dried Chinese wood mushrooms;
• 2 fresh cucumbers;
• 1 sweet bell pepper;
• 2-3 cloves of garlic;
• 1 bunch of green onions;
• 1 bunch of fresh dill and parsley;
• 1 tsp. sesame oil;
• 1 tsp. granulated sugar;
• 1 tbsp. l. soy sauce;
• 1 tsp. Chinese oyster sauce;
• 1 pinch of red hot and black freshly ground pepper.

Step-by-step cooking process

The snack can be prepared easily and quickly by following these steps:

1. First, you need to soak the prepared wood mushrooms according to the instructions on the package, then drain the water and cut them into the desired size.
2. Sweet bell peppers, cleared of seeds and stems, should be chopped into thin strips and placed in a salad bowl with the tree mushrooms.
3. Pre-peeled chopped garlic must be ground with a pinch of ground pepper, and also sent to the salad bowl.
4. Green onion feathers should be cut into 3 cm lengths and combined with the rest of the appetizer ingredients.
5. Lastly, you need to coarsely chop the fresh cucumbers beaten in a plastic bag.
6. All salad ingredients should be mixed with chopped fresh herbs, poured over sauces with sesame oil, sprinkled with granulated sugar and refrigerated for 30-40 minutes.

What can I add?

Mushrooms and onions can be pre-fried in spices with garlic, and then combined with the rest of the ingredients. The taste of the dish will be brighter, but the calorie content will also increase.

Rules for serving dishes, decoration

The finished chilled appetizer can be placed on lettuce and sprinkled with sesame seeds.

Sauce for rice or chops

Dried mushrooms are very often used to make sauces. With them, the sauces have a sweetish smell that is difficult to resist.

Ingredients:

• 30 g mushrooms;
• Flour
• Butter
• Onion
• salt.

Preparation:

1. The cooked mushrooms are chopped with a knife, flour and oil are added and fried until light brown.
2. Season with mushroom broth and cook for 20 minutes.
3. Peel the onion, chop finely and add to the sauce, add salt and bring to a boil. You can add flour if the sauce is very thin.

The sauce can be used on chops or rice as usual. Suitable for potatoes, pasta, meat dishes.

How to properly store dried mushrooms?

Dry mushrooms should be stored in a cool, dry, shaded place in a natural linen bag in a glass or ceramic container with a tight but not airtight lid, which will allow the product to remain aromatic and not absorb extraneous odors and moisture.

You can use thick cardboard boxes or birch bark boxes for these purposes. Special sealed vacuum containers are ideal for storage; they increase the shelf life of dried mushrooms several times.

Useful tips and tricks

Dried mushrooms are convenient to prepare for future use in the autumn season, and then use as needed throughout the year. Well-dried, high-quality mushrooms have a hard, dense and at the same time fragile structure and a bright, concentrated aroma with notes of pronounced bitterness. The plates must be free of mold and the product must be a uniform dark color. It is impossible to indicate the exact time for drying the mushroom, since this process is influenced by many different factors, so each time you need to carefully monitor the desired condition.

Dried forest mushrooms can be pre-soaked in salted milk, so they will acquire the most natural consistency, suitable for frying. When preparing dishes from dried mushrooms, it is recommended to use a minimum set and quantity of spices so as not to drown out the natural aroma. Dairy products, butter and sour cream most advantageously emphasize the mushroom flavor, giving dishes a more subtle aroma and tenderness.

You can use dried mushrooms without pre-soaking them if you grind them into powder and use them for flavor, adding them during cooking instead of seasoning. Preparing aromatic dried mushrooms is very convenient and simple; if you follow the simple tips and recommendations of this article, then as a result you can not only prepare this valuable product yourself, but also use its foreign analogues for very interesting and healthy dishes.