How to properly boil dried mushrooms. How long to cook dry mushrooms. How long to cook before frying

If not everyone, then very many people love mushrooms. However, their season is quite short. Therefore, thrifty connoisseurs of nature's gifts prudently dry their prey in order to feast on it until the next harvest. Knowing how to cook dried mushrooms, you can enjoy mushroom dishes even in the dead of winter. And they will be no different from those prepared from fresh product.

How to cook dried mushrooms

Drying is used in soups, main courses, and sauces. And it will be appropriate everywhere, if only you follow some simple rules.

The most basic of them: before preparing dishes from dried mushrooms, the latter need to be soaked. Different cooks call the soaking time differently. Someone insists on an hour - they say that's enough. Some people think that they should be filled with water in the evening, but they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.

The water is taken cold and poured so that even the edge of the mushroom does not protrude to the surface. It’s even better to pour too much: the mushrooms will swell.

Attention, special feature!

There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that boletus mushrooms should be soaked not in water, but in milk, and not in cold, but warm. Then the final dish will be especially aromatic, and its taste will acquire a refined tenderness.

This move can probably be applied not only to porcini mushrooms. If you are not inclined to skimp on trifles, you can try soaking any variety of mushrooms in milk. And compare with a control batch kept in water.

How long to cook dried mushrooms

After soaking, the product must be cooked. Even if your future plans include fried potatoes with mushrooms. Or even just fried mushrooms. Cooking time directly depends on the type of forest harvest and its size. It can range from 20 minutes to an hour. It’s easier to focus on the “behavior” of the mushrooms: if they sink to the bottom, then it’s time to take them out.

Note: if after soaking there is no debris left in the water and no sediment has appeared, it should be used for the broth, so it will turn out much tastier.

Just soup

There are many ways to prepare dried mushroom soup. For the basic recipe, in addition to the actual drying, potatoes, carrots and onions, you only need spices and herbs.

Mushrooms, soaked and boiled according to all the rules, are caught from the fish soup and cut if they have “grown” significantly in size during processing. Frying is done in vegetable oil: first, chopped onions are browned, then carrot cubes are added to it, and finally mushrooms. After five minutes of frying together, the vegetables are laid out in the mushroom broth, and the soup is added with salt. As soon as it boils, add chopped potatoes, and after ten minutes the fire can be turned off. You can pour it into plates after a quarter of an hour, when the dish has steeped. Serve sprinkled with chopped herbs.

Cheese soup

One of the best options for preparing mushroom soup from dried mushrooms. The main component is soaked, boiled, and crushed. The mushroom broth is salted and potato cubes are dropped into it. While it is boiling, fry the chopped onion, and later add mushrooms to it. The frying is added to the pan, and vermicelli is poured in almost immediately (it is better to take small ones). When it is almost ready (check the instructions on the package for cooking time), add processed cheese. Stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan with a lid for 5-10 minutes.

For starters - chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can use your culinary imagination and get creative. For example, treat the family to soup with forest products and chicken.

The broth is made from either a whole bird or its parts. Only the breast is not recommended: it will not be rich. To increase the dietary content, you can drain the first water and cook the soup on the second.

Mushrooms are boiled separately; If desired, you can add the broth to the broth later. The frying is prepared traditionally, from onions and carrots. There is no need to add mushrooms to them: they are cut and immediately thrown into the broth. The chicken is first pulled out of it, disassembled into pieces and returned back. All that remains is to add the frying, salt and pepper. There are no potatoes in this recipe, so the soup turns out light, although hearty thanks to the mushrooms.

Bean option

To make this soup, you need to soak both the mushrooms and beans separately. Then cook them separately as well. Chopped onions are fried in a frying pan (there should be a lot of them) with mushrooms added to them after they have acquired a “tan.” Next, the contents of the frying pan and the beans are transferred to the broth cooked in advance, and the soup is cooked for another ten minutes so that its ingredients are saturated with each other’s taste. After removing the pan from the stove, add the greens to the dish.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is incredibly tasty. This time we won’t cook the mushrooms, we’ll just soak them, cut them and fry them until golden. When soaked, there should be 250 grams of them per two-liter pan of soup.

Next step: boil four large potatoes and puree them. When it has cooled, beat in the egg, add four tablespoons of flour and make dumplings.

Step number three: fry an onion and a small carrot. Each housewife decides individually whether to cut or grate the root vegetable.

Fourth stage: sort out a third of a glass of buckwheat and dry-fry it a little.

At the last stage of preparation, all preparations need to be collected into a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and lunch is ready.

Delicacy soup

Traditional first courses, even varied ones, become boring over time. If you want something hot and liquid, but are already tired of the “standard”, try making a light and unusual soup using this recipe.

It is better to take dried mushrooms either porcini or a set of different ones, so to speak, a mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because besides them there will be practically nothing else in the soup. At the same time, a strong broth is cooked. Beef is recommended, but experiments are not prohibited. The main component is put into the base, and the broth boils for some time along with the mushrooms to absorb their aroma. When the result satisfies the cook, a dessert spoon of wine is poured into the pan and a small spoon of sugar is added. At the same stage, the soup is salted and peppered, and you need to add a little more pepper than you are used to. Beat eggs well in a bowl, at the rate of two eggs per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with plenty of greens and sour cream. Wine will give the dish an elegant tartness, and sugar will add piquancy.

How about frying?

That we are all about soups and soups. Since it’s no secret to us how to cook dried mushrooms, it’s time to remember the second courses. Mushrooms fried with onions will be an excellent side dish for meat and poultry. To do this, the soaked dried meat needs to be boiled, but less time is allocated for this stage - about ten minutes after boiling. Then the mushrooms are strained out of the liquid as much as possible - just enough time to cut the onion into half rings.

Now you need to melt the butter in a frying pan - it is ideal for realizing your idea. Onion chips are first fried on it, and after it is browned, strained mushrooms are fried. It is necessary to fry with intense stirring, since butter has less resistance to sticking than vegetable oil. At the very end, the mushrooms are salted, peppered and flavored with selected spices.

Don’t deprive yourself of gastronomic pleasure because it’s “out of season,” since cooking dried mushrooms is no more difficult than fresh ones.

Fragrant gifts of the forest, mushrooms are especially loved.

You can use them to prepare rich soup, hodgepodge, filling for pies and pies, and a delicious second course.

Before eating, almost any mushrooms (with rare exceptions) need to be boiled.

How to cook mushrooms and how long does it take?

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.

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 during cooking, 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.

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.

How long to cook fresh mushrooms

Mushrooms are cooked 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 boiled 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.

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 porcini mushroom slices;

One and a half liters of water;

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 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.

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.

Dried mushrooms are a very interesting product, with a specific taste and aroma. Before cooking, they must be soaked (1-3 hours), which is also taken into account in the cooking time. Mushrooms cook for approximately the same amount of time; white mushrooms cook a little faster.

Benefits and calorie content of dried mushrooms

The energy value of 100 g of dried mushrooms is:

proteins – 23.5 grams;
carbohydrates – 32 grams;
fats – 6.5 grams;
calorie content – 260-280 kcal.

During the drying process, mushrooms practically do not lose their biological properties, but greatly decrease in size, which makes them easier to store in winter. In terms of nutritional value, pickled and salted products are significantly inferior to dried ones, because in this form a larger amount of easily digestible protein is retained.

Dried mushrooms contain vitamins of different groups (A, C, E, PP). And the vitamin B1 content in this product is superior to many vegetables and grains. Mushrooms also contain a large number of microelements: potassium, magnesium, phosphorus, sulfur, copper, zinc, manganese, calcium. Beta-glucose, melanin, and organic acids contained in this product play an important role for the body.

Consumption of dried mushrooms has great benefits for the human body: it helps strengthen the immune system, is a preventive measure for a number of diseases, prevents the development of cancer, prevents diseases of the cardiovascular and nervous system, helps remove cholesterol from the body, which helps improve the condition of the gastrointestinal tract, skin, nails and hair.

How to properly cook dried mushrooms?

Not all mushrooms are suitable for drying; some types produce a bitter taste. The most common are porcini mushrooms, aspen mushrooms, boletus mushrooms, and boletus mushrooms. Also often dried are fly mushrooms, honey mushrooms, champignons, morels, chanterelles and others.

Take dried mushrooms and rinse them under running cold water. Then soak for 1-3 hours; porcini mushrooms need one hour. You can cook wild mushrooms in the same water in which they were stored, then the broth will be richer.

Select a container for cooking. Fill with water and add mushrooms. Bring the liquid to a boil. As soon as it starts to bubble, remove the resulting foam with a slotted spoon. Then add salt to taste and bay leaf. Cook for 30-35 minutes over low heat. Porcini mushrooms need 20-25 minutes to fully cook.

Dried mushrooms can be used to prepare a wide variety of dishes from soups to pies.

How long to cook dried mushrooms?

Dried mushrooms are usually used to cook mushroom soup, since it is from dried forest mushrooms that a tasty, rich and aromatic broth is obtained. The cooking time for dry mushrooms depends on their type (some cook faster, others longer):

How long should you soak dried mushrooms before cooking? Typically, dried mushrooms are soaked for 2-3 hours in cold water (sometimes in milk) or left overnight the day before cooking.
How long to cook dried mushrooms for soup? Depending on the type, dried mushrooms are boiled for 30 to 90 minutes until cooked (when they sink to the bottom of the pan, they are cooked).

Note: if for some reason you do not have time to soak dried mushrooms before cooking, you can immediately place them in a saucepan and cook for 10-15 minutes after the water boils, then drain all the water and continue cooking them further according to the recipe.

Having learned how long to cook dried mushrooms, we will now consider the main secrets of cooking them in a saucepan.

How to cook dried mushrooms?

To properly boil dried mushrooms for preparing your favorite dishes that contain them, you should follow the following sequence of actions:

We measure out the required amount of dry mushrooms, put them in a deep container and fill them with cold water so that the water completely covers them and its level is 2-3 cm above the mushrooms. Let the mushrooms steep in water for 2-3 hours (you can leave them overnight).

After soaking, transfer the mushrooms into a saucepan and fill with water (if it is not cloudy and dirty, you can use the water in which they were soaked, since the broth will be richer after this).
Over high heat, bring the water in the pan to a boil, then remove the foam that has formed on the surface of the water, reduce the heat so that the water does not boil too much and cook the mushrooms for an average of 30 minutes until tender (the most popular forest mushrooms, such as porcini mushrooms, boletus mushrooms, Russula, honey mushrooms have such a cooking time).
When the mushrooms are cooked, they can be immediately used for making soup, frying, or making pie fillings, etc.

Note: if dried mushrooms are purchased and you are not sure of their quality and purity, then it is better to rinse them with running cold water before cooking, placing them in a colander to wash away dust and possible small debris from them, and when cooking the soup, you can drain the first water after boiling and cook the broth in new water.

How to cook mushroom soup from dried mushrooms?

Cooking soup from dried mushrooms is quite simple and does not require special knowledge and skills. Let's look at how to cook dried mushroom soup step by step:

First of all, prepare all the necessary ingredients for making mushroom soup: dried mushrooms (30-50 grams, which is equivalent to 300 grams of fresh ones), potatoes (2-3 pieces), carrots (1 medium), 1 onion, salt, pepper, herbs (parsley ).

First of all, soak the dried mushrooms, then cook in a saucepan for an average of 30 minutes until tender.
We take out the cooked mushrooms and additionally cut them into small pieces (if they become large after cooking).
In a heated frying pan in vegetable oil, fry the chopped onion until golden brown, add the grated carrots and after a few minutes chopped boiled mushrooms, after which everything is fried together for an average of 5-7 minutes.
Place the roast in a pan of boiling water, add salt to taste, then add the potatoes cut into pieces and cook for 10 minutes.
Leave the pan with the cooked mushroom soup off the heat and let it sit for 10-15 minutes before serving.

In conclusion to the article, it can be noted that knowing how to prepare dried mushrooms (how to boil them), you can easily cook delicious and aromatic mushroom soup or boil wild mushrooms dried for the winter to prepare your favorite dishes. We leave our reviews and useful tips on how and how long to cook dried mushrooms in the comments to the article and share it on social networks if it was useful to you.

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?

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, and with a single boiling for ten minutes, the radiation level is reduced by 80 percent, and with a double boiling - by 97 percent.

How to prepare mushrooms for cooking

How long to cook fresh mushrooms

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 boiled 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.

A very tasty winter preparation will be made from boiled fresh mushrooms prepared according to the following recipe.

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;

Ten black peppercorns.

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.

Mushrooms frozen this way can be stored for one year.

How long to cook dried mushrooms

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.

Three hundred grams of dried porcini mushroom slices;

One and a half liters of water;

Peppercorns (optional).

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.

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 long to cook frozen mushrooms

Microwave for a couple of minutes;

Leave in a colander at room temperature and wait for natural thawing.

How long to cook frozen mushrooms? For complete readiness, 20-30 minutes will be enough. The champignons will be ready in 15 minutes.

How to use boiled mushrooms and mushroom broth

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.

One of the most popular preparations for the winter is long garlands of dried mushrooms. They are strung on a thread and often stored that way. White ones are usually dried. Dried chanterelles and boletuses are also good.

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

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

Mushrooms are not washed before drying. And if you bought dried mushrooms at the market, be prepared for the fact that they were poorly cleaned. Therefore, before cooking, be sure to wash them.

Soaking dried mushrooms is also a must. You can do it in cold water, or you can do it 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 at a time. A handful or less for a quart 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 the filling for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly rinsing them to remove excess salt.

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

In addition, it is more convenient to wash mushrooms after soaking. Then all the grains of sand and specks that have dried on the mushroom are calmly removed.

If you need broth, it will turn out very good even with the second water. And at first it may have an unpleasant aftertaste.

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

The foam must be removed from the broth in the same way as when cooking fresh mushrooms.

Dried mushrooms can be completely replaced with fresh ones. Just reduce their number by 6-8 times. If it says 300 grams of fresh mushrooms, take no more than 50 grams of dried mushrooms.

If you don’t have time to soak the mushrooms, you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and continue cooking.

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

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

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

Photo: Shutterstock.com

Cabbage soup with porcini mushrooms

¼ head of white cabbage
300 g sauerkraut
1 handful of dried mushrooms
5 potatoes
1 onion
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 it.
Step 2. Pour in fresh hot water and bring to a boil. Add salt and cook for about an hour.
Step 3. Peel potatoes, onions and carrots. Cut the potatoes into slices, the onions into rings, and grate the carrots.
Step 4. Add potatoes to soup.
Step 5. Sauté onions and carrots in vegetable oil. When they become soft, add tomato paste and simmer some more.
Step 6. Chop the cabbage and add to the soup. Cook for 15 minutes.
Step 7 Add roasted cabbage and sauerkraut to the soup. Boil.
Step 8 Place bay leaf, pepper and salt. Let it brew for 15 minutes, covered.

Before cooking, dried mushrooms must be soaked in cold water for 1-2 hours. Then, fill a pan with water, add mushrooms and put on fire.

How long to cook dried mushrooms

You need to cook these mushrooms for half an hour in a saucepan with the lid closed.

1. There are about 65,000 species of mushrooms in nature.

2. Poisonous Lampteromyces japonica, or luminous mushroom, grows in the Primorsky Territory. At a temperature of 10-15 degrees it emits white light.

3. A dish of mushrooms was served in Babylon, Ancient Rome and Ancient Greece.

4. The Mayan and Aztec Indians used cap mushrooms, which caused hallucinations, during ritual ceremonies.

5. In Ancient Scandinavia, there were special units of warriors - berserkers, who ate a piece of fly agaric before the battle. Under the influence of the toxins contained in the fly agarics, they fell into a frenzied rage and did not feel pain or blows from weapons on the body, sweeping away everything in their path.

6. The most difficult mushroom to find is the truffle, as it grows underground. Dogs are specially trained to find it.

7. Dried porcini mushrooms are superior to beef, cereals and bread in terms of protein, and eggs and sausage in nutritional value.

How to store dried mushrooms

It is recommended to store only well-dried mushrooms, otherwise, if the mushroom is not completely dried, it may become moldy and become unsuitable for consumption. Also, you should not store overdried mushrooms, which break easily. To determine which mushroom can be used for long-term storage, place it in the palm of your hand and squeeze - a good dried mushroom should not crumble, it may just bend slightly. Try to break the mushroom; if it breaks easily, then the dried mushroom is ready for storage.

The room in which mushrooms will be stored must be well ventilated and dry. Dried mushrooms should be placed in glass or metal jars with a well-closing lid. To store dried mushrooms, you cannot use bags or pouches made of ordinary fabric - they very actively absorb moisture and can soon quickly become moldy.

Dried mushroom soup

You can make a very tasty soup from dried mushrooms that your whole family will love. Cooking soup from dried mushrooms is very easy, and the cooking process will take no more than 2 hours. So, we only need four ingredients:

1. Dried mushrooms - 15-20 grams

2. Butter - 4 teaspoons

3. Dill and parsley - bunch

4. Salt - add to taste

Rinse the mushrooms well in cool water, peel and boil in a saucepan until tender. Place the cooked mushrooms on a plate. Take out a cutting board and cut each mushroom into strips. The finished broth needs to be strained, added butter, salt and heated over medium heat. Mix pre-boiled noodles with chopped mushrooms in a bowl. Place the mixture of noodles and mushrooms on a plate and pour in the prepared broth. Sprinkle washed, chopped herbs on top.

How long to cook dried mushrooms for soup step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.