Even out of season, you can regularly pamper yourself and your loved ones with mushroom dishes - if you dry them ahead of time. Or know the place where the workpiece is sold. However, supermarkets can also help with the purchase, where it is easy to find a dryer. And dishes from dried mushrooms in their taste are not inferior to those prepared from freshly picked. If, of course, you know some of the subtleties of processing. And get a selection of good recipes.
Dried Mushrooms: How to Cook
Whatever you are going to cook from the dryer, you must first boil it. And the first step will be soaking in clean water for at least an hour. The approximate ratio of liquid and product is half a liter of water per 100 grams of the workpiece.
If you are planning to make dried mushroom soup, you can increase the fluid volume. If you want to get the most delicate component, dilute the water with milk by half.
Regarding how to cook dried mushrooms, there are some disagreements among cooks. Some believe that the liquid in which they swollen should be drained and thoroughly rinsed with water running through the workpiece. Others insist that many useful substances accumulate in the fill, which means that you need to cook mushrooms in it. How to proceed, decide for yourself. If the drying is clean and the litter does not float on the surface, let the soaking water become a decoction.
It is also important to determine how much to cook dried mushrooms. Time depends on their type. The longest - up to two hours - mushrooms will be cooked. If the mushrooms are pre-sliced, they can be kept on the stove less. But in general, cooks decide how much to cook dried mushrooms, based on periodically removed samples.
To make the broth tastier, the onions and spices are laid in the pan during cooking. You can also add a small piece of butter or a little cream - if you soaked the mushrooms in clean water.
Salad "Elena"
Among the dishes from dried mushrooms there are snacks, and soups, and a hot second. Moreover, each recipe is worthy of attention and respect, even by gourmets. Let's start with the appetizers.
For a delicious salad, you need a 200-gram piece of beef liver (can be replaced with chicken offal), drying about the same weight (naturally, already boiled), three eggs, a large onion and a couple of not too large carrots.
The liver is boiled until tender in slightly salted water and cut into cubes. Hard-boiled eggs crumble in the same way. Mushrooms, if small, can be used as a whole. Or chop into pieces.
The onion is chopped in half rings, the carrots are rubbed coarsely and allowed to soften in vegetable oil. The components are combined, seasoned with mayonnaise, pepper and salt. The salad is mixed and sprinkled with chopped herbs.
Holiday squid
Dishes from dried mushrooms will be quite appropriate on the solemn table. Those who approve of seafood can try the following recipe.
The squid carcass is soaked in boiling water, and then cleaned if it was unbroken. You do not need to cook mushrooms for this dish, just soak it. To make the process go faster, you can also use hot water. When chopped, the drying is mixed with minced pork, salt, sugar, pepper and chopped onion. The ratio of products is at the discretion of the cook. The resulting carcass stuffing is stuffed and sewn up so that the "insides" do not fall out. The squid is pierced by a needle in several places so that the vapor formed in it comes out. A little lean oil is heated in a pan, a couple of minutes of crushed garlic is fried in it, after which the stuffed squid is browned on both sides. Even soy sauce and water are added to the bowl, the container is covered with a lid and left for a quarter of an hour over low heat - stew. Turn the carcass over every five minutes.
Before serving, an exotic dish of dried mushrooms needs to be slightly cooled, after which the carcass is cut into circles. As a side dish, rice will be most harmonious.
On the first
At lunch, for sure, each of us would not mind eating dried mushroom soup. It is prepared easily, it turns out tasty and nutritious, but at the same time quite dietary. The initial preparation for drying is usual, only 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; until they reach almost ready, finely chopped onion is brought to a blush in butter. At the end, mushroom strips are added to it, and frying is carried out for another five minutes. Dressing is introduced into the soup; after boiling, you can immediately sit down at the table. Do not forget to sprinkle your portion with chopped herbs.
If you prefer mashed soups, add cream or sour cream at the end of cooking, you can have a little cheese (hard or processed), beat everything with a blender and serve.
Dried Mushroom Sauce
It will be a unique addition to almost any dish. Potato in any form is in harmony with it, cereals from any cereals, pasta and meat, if it was cooked without gravy.
For a sauce of dried mushrooms, the base is soaked (you need to take a little less water) and boil for at least an hour. Then the broth is filtered, and the mushrooms cool. Finely chopped onions are fried in melted butter; when it acquires a beautiful brownish tint, mushrooms are added to it. They can be cut, if you prefer a more uniform sauce of dried mushrooms, or you can leave whole - then drying will be more clearly felt in the main dish.
About ten minutes after the start of adding mushrooms to the pan, with continuous stirring, flour is poured. How much - depends on the preferred density of gravy. Then the desired amount of broth with sour cream mixed in it is added. Some spices - and the dressing can be poured into a gravy boat.
For fasting
Dried mushroom gravy can be served on the vegetarian table or on days when dairy products are banned. In this case, the recipe remains the same, only sour cream is deleted from the list of components, and butter is replaced with vegetable oil.
Delicious potatoes
Few will agree to do without favorite tubers. So almost everyone will like potatoes with dried mushrooms. About one and a half kilos of potatoes will go about 150 grams of drying (in its original form). Broth with mushrooms to drain into the sink is not worth it, it will come in handy. The cooking sequence will be as follows.
Washed and peeled potatoes are not cut too thinly. Any form of slicing, but preferably circles. In a deep thick-bottomed frying pan, butter is melted with vegetable oil in a ratio of 1: 2. First, three chopped garlic cloves are allowed in it. It is undesirable to press - the slurry will stick together. Then potatoes are poured; it needs to be fried for 5-7 minutes on a fairly high fire, so that the crust appears quickly. Mushrooms are laid next. After a couple of minutes of cooking together, the broth is poured, and the contents of the pan are stewed for 10 minutes.
While the contents of the pan are simmering over a fire, dressing is being prepared: sea salt and pepper, Provencal herbs and marjoram are ground in two tablespoons of vegetable oil. Half the mixture is greased form, transferred potatoes and mushrooms, watered on top of the rest of the dressing - and into the oven for a quarter of an hour. You can also sprinkle the dish with grated cheese.
Roast in Russian
If you also add meat to potatoes with dried mushrooms, you get a complete dish that does not need any additional troubles. Unless vegetables, raw or pickled, put on the table.
Grams of 50 dried mushrooms are pre-processed and set aside, two onions are cleaned 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 potato is cut either in large strips or in small slices, and chicken (600 g) in small strips. All products, except mushrooms, are fried separately, after which carrots are mixed with potatoes, and meat - with onions and mushrooms.
Now get the pots, on which meat is laid out in the first layer, and vegetables in the second. A little mushroom broth is poured into each dish, the pots are closed with lids or foil and put 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 greens. Ten minutes before the dishes are ready, a spoon of sauce is placed in each container.
Serve right in the pots.
Porridge is our food
It would seem that making porridge is a simple task, which even a novice culinary specialist can handle. The problem is that many people get a very boring dish, which is eaten only in the absence of a more interesting alternative. But if you cook barley with dried mushrooms according to our recipe, this dish has every chance of becoming loved in your family.
50 grams of drying are washed and soaked for an hour in a glass of water. One and a half cups of cereal are thoroughly washed, poured with cold water in a volume of two liters and put on the stove. After boiling, barley is cooked over high heat for more than five minutes, after which boiling water is drained from it. The water in which the mushrooms swell is filtered out and poured into a bowl. Two glasses of chicken broth are added there (you can replace it with mushroom broth, if you have one). When the liquid boils, barley, chopped mushrooms and salt are poured into it. The pan is closed with a lid and left on low heat for an hour and a half. Before removing from the stove, onion frying is added to the porridge, the contents of the pan are mixed and wrapped for half an hour left on the table for heating.
Seductive Cabbage
Very interesting in taste is sauerkraut with dried mushrooms, cooked in the oven.
Drying is taken in such an amount that 500-600 grams are in the swollen state. Mushrooms are poured with enough water; after swelling, they are boiled directly in it, after which they crumble lightly. A pound of cabbage is slightly squeezed from the juice and distributed in a baking dish. A little mushroom broth is poured into the base so that the cabbage does not turn out to be overdried.
The large onion head is cleaned and cut in half rings. Appropriately sized carrots are cut in half circles. In a large frying pan, using sunflower oil, roasting is made from carrots, onions and mushrooms. It is laid out over cabbage, salted (do not overdo it! There is enough salt in cabbage and so on) and flavored with spices. In the original recipe, ground pepper and caraway seeds are recommended, but you can pick something else up.
The form is placed in an oven heated to about 150 Celsius and held in it until the cabbage is soft.
Mushroom Sauce
A 50-gram slice of butter is naturally softened and ground to smoothness with the same amount of flour. Then milk is poured into the mass in the volume of two incomplete glasses, salt, a mixture of peppers and nutmeg, about a quarter of a small spoon. Once again, carefully stir and pour into a baking dish, after which we return the cabbage to the oven for another 15 minutes. There is this dish laid hot.