How to cook dried mushrooms: several options. Dried porcini mushroom - description with photo, composition and calorie content; how to dry and store at home; use of the product in cooking; benefit and harm
Soup from dried porcini mushrooms turns out to be hearty, tasty and incredibly aromatic, it is easy to prepare at home and is liked by everyone, without exception: both adults and children.
To make a treat with your own hands, you do not need special culinary skills: you need to soak the dried porcini mushrooms for several hours, then boil in the same water where they were soaked, add a few additional ingredients - and in half an hour the delicious dish will be ready. For cooking, you will need the simplest products: onions, carrots, noodles, potatoes, if desired, you can use processed cream cheese and chicken broth.
Calorie soup
Porcini mushrooms can be classified as dietary products: calorie content is 285 calories per 100 grams... This amount of product is enough for 5-6 full servings of soup, so you can safely enjoy a tasty and aromatic treat without worrying about your figure.
Depending on other ingredients, the calorie content of the finished dish can range from 40 to 100 calories per 1 serving: if you use only onions, carrots, a little butter for sautéing and a handful of noodles and potatoes, the calorie content will be less, and if you add fatty chicken or processed cheese - more.
However, even in this case, the soup turns out to be low in calories and is perfect for those who like to eat deliciously, but do not forget to keep an eye on their figure.
Porcini mushroom soup with melted cheese
Ingredients (for 5 servings):
- dry porcini mushrooms -45 g;
- water -1.5 l .;
- potatoes - 455 g;
- onions –125 g;
- carrots -125 g;
- processed cheese –225 g;
- butter -25 g;
- salt - 5 g;
- black pepper - tsp, optional.
How to cook:
- Soak dried porcini mushrooms in water for 2 hours, then put on fire and simmer at low boil for 25 minutes.
- Peel the potatoes, cut into small pieces and transfer to the mushroom broth. Continue cooking for another 15 minutes.
- Cut onions and carrots into small cubes and fry in butter until soft. Transfer to a saucepan with soup and cook for 5-7 minutes. Avoid the formation of a golden brown crust on the vegetables, this will spoil the taste of the finished dish!
- Cut the processed cheese into random pieces, add to the soup and cook, stirring constantly, until the curds are completely dissolved. This will take approximately 2-3 minutes.
- Salt the mushroom soup, add black pepper if desired and serve.
Video recipe
Dried porcini mushroom soup with noodles
Ingredients (for 5 servings):
- dried porcini mushrooms - 30 g;
- water - 1.5 l.;
- onions - 100 g;
- carrots - 125 g;
- noodles - 125 g;
- butter - 30 g;
- salt - 5 g;
- bay leaf - 1 pc .;
- fresh parsley - 3-4 sprigs.
Preparation:
- Wash the dried mushrooms, put them in a saucepan and cover with clean cold water for 3-4 hours. Then strain the liquid through a sieve, but do not pour out, and cut the mushrooms into arbitrary pieces. Return the mushrooms and strained water to the pan, place on the stove and wait for a boil, then cover and cook for 25 minutes.
- Add the noodles and cook for another 5 minutes.
- While the noodles are cooking, cut the onion into cubes, grate the carrots on a fine grater. Heat butter in a skillet, add vegetables and fry for 5-7 minutes, stirring occasionally. For the vegetarian version, you can use vegetable oil.
- Put the prepared vegetables and bay leaf to the mushrooms and cook for 5 minutes, then remove from heat.
- Finely chop the parsley and add to the soup, wait 2-3 minutes for the treat to cool slightly and infuse, then serve.
Video preparation
Chicken soup with dried porcini mushrooms
Ingredients (for 8 servings):
- chicken meat: wings, legs, thighs, necks - 400 g;
- water - 2.5 l.;
- dry porcini mushrooms - 100 g;
- potatoes - 300 g;
- carrots - 2 pcs.;
- onions - 2 heads;
- butter - 45 g;
- small vermicelli - 75 g;
- salt - 10 g;
- black pepper - ½ tsp, optional.
Preparation:
- Put the chicken meat in a saucepan, add 1 onion and 1 carrot, cover with 1 liter of water and cook for 20 minutes. Then remove the vegetables, remove the meat from the pan, separate from the bones, chop finely and return to the broth.
- Wash the porcini mushrooms, pour 1.5 liters of cold water and leave for 2-3 hours. Then strain the liquid and chop the mushrooms at random. Combine mushrooms and mushroom water with chicken broth. Put on fire and simmer, covered for 20 minutes, at a low boil.
- Add the chopped potatoes and cook for 15 minutes.
- Cut the carrots and onion into cubes, fry in butter until soft, then add to the soup.
- Place the small noodles in the broth, stir and cook together for another 7 minutes, then remove from the stove.
The fragrant chicken soup with mushrooms is ready, you can start tasting!
Video recipe
All recipes for dried porcini mushroom soup are easy to prepare. If desired, you can increase or decrease the amount of any ingredient to adapt the taste to your habits and preferences. The more mushrooms you take, the richer the finished dish will turn out. Do not forget to filter the water in which the mushrooms have been soaked, otherwise the broth may turn out to be a little cloudy.
Any housewife can make a soup from dried mushrooms, but often the area of application of such an excellent product as dried mushrooms is limited to this. Meanwhile, wonderful sauces, delicious side dishes, and delicious snacks are prepared from them. Below are some interesting recipes for example.
989. Mushroom Salt with Dried and Salted Mushrooms
1.5 l of water, 6-8 pcs. dried porcini mushrooms, 2 cups salted mushrooms, 2 cups finely chopped white cabbage, 1.5 cups sauerkraut, 1 carrot, 1 parsley bush, celery (greens and root), 2 onions, 2 tomatoes, 3 bay leaves, 10 black peppercorns, 2 tablespoons of butter, 0.5 cups of sour cream, 2 tablespoons of chopped dill, 12 olives, 0.5 lemon.
Boil dried mushrooms until half cooked in the specified amount of water. Remove them from the broth, cut into strips, put them back in the broth and continue to cook, adding carrots, parsley and celery, cut into strips. Stew fresh and sauerkraut with tomatoes and onions in butter until soft.
Scald the salted mushrooms, chop finely. Put all the ingredients in a saucepan with mushrooms, add bay leaves and pepper and cook for another 15 minutes over moderate heat. Season the finished hodgepodge with sour cream and dill. Put the washed olives and a slice of lemon in a bowl with a hodgepodge or serve separately on a socket with finely chopped herbs.
990. Mushroom soup with rice (Armenian cuisine)
15 pcs. dried porcini mushrooms, 1-2 onions, 0.5 cups of rice, 1 tablespoon of ghee, black peppercorns, parsley or cilantro, salt to taste.
Rinse dried porcini mushrooms thoroughly, add water and cook for 1.5-2 hours. Then remove the mushrooms, chop finely and lightly fry in oil along with finely chopped onions. Dilute the mushroom broth with water to the required amount, put mushrooms fried with onions in it, add washed rice, pepper, salt and cook until tender. When serving, sprinkle with finely chopped herbs.
Young mistress
Mushrooms should not be boiled over too low or too high heat, they will become too flabby or, conversely, tough, their taste will deteriorate. Mushroom broth should boil over low heat. Finely chopped fresh mushrooms are ready in 25-30 minutes, large whole mushrooms in 40-45 minutes.
No hot spices are used in mushroom dishes, so as not to drown out the pleasant mushroom taste. For the same reason, it is not customary to salt them too much. It is good to season mushroom dishes with vegetables, add onions, dill, parsley, apple.
991. Stroganoff Dried Porcini Mushrooms
40 g of dried porcini mushrooms, 1 glass of milk, 40 g of butter, 1 tablespoon of sour cream, 1 onion, 1 teaspoon of tomato or 1 tablespoon of hot tomato sauce, 1 teaspoon of wheat flour, parsley or dill, salt to taste.
Sort out the mushrooms, rinse well, soak in hot boiled milk and let them swell. Then cut into strips, fry in oil, sprinkle with flour, fry again.
Add the tomato, preheated with oil, sour cream and sautéed, finely chopped onions, salt, stir and reheat. Serve hot, sprinkled with finely chopped parsley or dill, with fried potatoes, fresh vegetable salad.
992. Dried mushrooms in sour cream
20 g of dried porcini mushrooms, 1 glass of sour cream, 2 tablespoons of premium wheat flour, 40 g of butter, lemon juice (citric acid), dill, black pepper and salt to taste.
Rinse dried mushrooms with cold water, place in a bowl. Cover with water and let stand in water for 6 hours. Then drain the water into another bowl, put the mushrooms in a colander, rinse with cold water, transfer them to the water in which they got wet, and boil.
Throw the prepared mushrooms on a sieve, and use the mushroom broth for soups or sauces. Put the mushrooms in a saucepan, add browned, finely chopped onions, flour, heat in butter, dilute slightly with mushroom broth, and then pour in hot sour cream and beat well so that the sauce is not liquid. Pour mushrooms with this sauce, season to taste with salt, lemon juice (or diluted citric acid), let it warm well, but do not boil. Serve hot mushrooms in dessert bowls, sprinkle with dill herbs on top.
993. Mushroom groats (Belarusian cuisine)
6-8 dried white mushrooms, 2 onions, 3-4 potato tubers, half a carrot, 1 parsley root, 1/2 cup buckwheat, 1 tablespoon dill, 50 g ghee, salt to taste.
Boil dried porcini mushrooms in water, remove, cut into strips. Put potatoes, cereals, vegetables, cut into strips and lightly fried with onions and mushrooms in butter in the mushroom broth, and cook over low heat until half cooked. Season with salt and put in the oven for 10-15 minutes.
This cereal is whitened, that is, 1 glass of baked milk or 1/2 cup of sour cream is added after it is fully cooked or before putting it in the oven. Serve hot.
994. Mushroom sauce for potato cutlets
30 g dried mushrooms, wheat flour, butter, onions, salt to taste.
For potato cutlets: 600 g potatoes, 1 egg (yolk), 20 g vegetable fat for frying, salt to taste.
Chop the cooked dried mushrooms with a knife, add flour and butter, fry until light brown, dilute with mushroom broth, boil for 15-20 minutes, add fried onions, salt, bring to a boil and pour over the cutlets with the prepared sauce before serving. Cooking cutlets: chop boiled potatoes in a meat grinder, add the yolk, mix; make cutlets, roll in breadcrumbs, fry and put in the oven for 10 minutes.
995. Mushroom sauce for potato and cereal dishes
50 g dried mushrooms, 100 g butter, 300 g onions, 1 liter of mushroom broth, 4 teaspoons of wheat flour, salt to taste.
Rinse the mushrooms, boil, separate from the broth, chop and fry with finely chopped onions. Saute the flour until red and add hot to the mushroom broth with continuous stirring. Salt the broth, boil for 7-10 minutes, then combine with fried mushrooms.
Serve with potato casseroles, potato cutlets and other potato and cereal dishes.
996. Thick Mushroom Sauce
50 g dried mushrooms, 1 tablespoon of wheat flour, 400 ml of mushroom broth, 1 onion, 2 tablespoons of butter, salt to taste.
Rinse the mushrooms in warm water, add 3 glasses of cold water and leave for 2-3 hours. Then cook in the same water without salt.
Fry the flour in 1 tablespoon of oil until light brown and dilute with hot strained mushroom broth.
Cook the resulting sauce at a low boil for 15-20 minutes. Add chopped boiled mushrooms to finely chopped sautéed onions and fry together, then transfer to the sauce, season with salt and boil. Serve with potato cutlets and casseroles.
997. Cold Mushroom Sauce
350 g of boiled dried mushrooms, 2 onions, 1 sour apple, 200 g of sour cream, parsley and celery, dill, sugar, vinegar, mustard, salt to taste.
Finely chop the dried boiled mushrooms, onion, apple and mix with the dressing (sour cream to which salt, sugar, vinegar, mustard are added to taste). Sprinkle with chopped herbs.
Serve with cold appetizers, boiled hot potatoes, cereals.
998. Dried Mushroom Caviar
100 g dried mushrooms, 2 onions, 3 tablespoons of vegetable oil, 2 cloves of garlic, lemon juice (or vinegar), pepper, herbs and salt to taste.
Boil the mushrooms, mince twice, mix with fried onions, add a little mushroom broth and simmer over low heat for 15-20 minutes. Season the dish with lemon juice or vinegar, salt, pepper, crushed garlic, finely chopped onions, parsley, dill.
999. Mushroom Oil with Dried Mushrooms
100 g butter, 3-4 tablespoons of boiled chopped mushrooms, 1 small onion, black pepper, tomato puree (optional), lemon juice, salt to taste.
Remove the oil from the refrigerator in advance, beat, add finely chopped ready-made mushrooms, season with salt and pepper, you can also add tomato puree or lemon juice. Mushroom oil is used to make sandwiches with ham, sausage, cucumber and other foods.
Decorate the sandwiches with slices of tomato, cucumber and radish, parsley or green salad.
1000.Mushroom Oil with Camelina Powder
Wipe the mushrooms dry, peel, dry, crush into powder and grind with fresh salted butter (take as much powder as the butter will take). Transfer to small, dry, clean jars, close with a regular plastic lid and store in the refrigerator. Use on sauces.
Mushrooms love, if not all, then very many. However, their season is short enough. Therefore, thrifty connoisseurs of the gifts of nature prudently dry the 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, second courses, sauces. And everywhere it will be appropriate, if only you follow some simple rules.
The most basic of them: before preparing dishes from dried mushrooms, the latter must be soaked. The soaking time for different culinary specialists is called different. Someone insists on an hour - they say, that's enough. Someone thinks that drying should be poured with water in the evening, and 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 stick out to the surface. Better even to pour with a margin: the mushrooms will swell.
Attention, feature!
There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that boletus should not be soaked in water, but in milk, and not 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 kind of mushrooms in milk. And compare with a control batch soaked in water.
How much to cook dried mushrooms
After soaking, the product must be boiled. Even if in your future plans you have fried potatoes with mushrooms. Or even just fried mushrooms. Cooking time directly depends on the type of forest production and its size. It can range from 20 minutes to an hour. It's easier to focus on the "behavior" of mushrooms: if they have sunk to the bottom, then it's time to take them out.
Note: if after soaking in water there is no debris left and no sediment appears, it should be used for the broth, so it will turn out to be much tastier.
Just soup
There are many ways to make 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 in accordance with all the rules, are caught from the soup and cut if, during processing, they have greatly "grown" in size. 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 joint frying, the vegetables are laid out in the mushroom broth, the soup is salted. As it boils, chopped potatoes are poured in, and after ten minutes the fire can be turned off. Pour into plates after a quarter of an hour, when the dish is infused. Serve sprinkled with chopped herbs.
Cheese soup
One of the best options for how to make mushroom soup from dried mushrooms. The main component is soaked, boiled, crushed. Mushroom broth is salted, potato cubes are dipped into it. While it boils, fry the chopped onion, and later add mushrooms to it. The fry is added to the pan, the noodles are poured almost immediately (it is better to take small ones). When it is almost ready (we ask about the cooking time in the instructions on the package), processed cheese is introduced. Stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan under a lid for 5-10 minutes.
First - chicken and mushrooms
Having figured out in detail how to cook dried mushrooms, you can turn on culinary imagination and create. For example, treat the family to soup with forest gifts and chicken.
The broth is cooked either from the whole bird or from its parts. Only breast is not recommended: it will not be rich. To increase the dieteticity, you can drain the first water and cook the soup for the second.
Mushrooms are boiled separately; if desired, you can later add the broth to the broth. The frying is traditional, 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 preliminarily pulled out of it, disassembled into pieces and returned back. It remains to add the frying, salt and pepper. There is no potato in this recipe, so the soup is light, although filling thanks to the mushrooms.
Bean option
For this soup, both the mushrooms and the beans must be soaked separately. Then weld separately as well. Sliced onions are fried in a frying pan (there should be a lot of them) with mushrooms added to it after getting "tan". Next, the contents of the frying pan and the beans are moved into the broth cooked in advance, and the soup is cooked for another ten minutes, so that its ingredients are saturated with the taste of each other. After removing the pan from the stove, herbs are poured into the dish.
Soup with dumplings and mushrooms
The recipe is multi-step, and the result is incredibly tasty. This time we will not cook the mushrooms, just soak, cut and fry until golden brown. Soaked, there should be 250 grams of them in a two-liter pot of soup.
The next step is to boil four large potatoes and mashed them. When it cools down, beat in an egg, add four tablespoons of flour and stick the dumplings.
Step number three: fry the onion and a small carrot. Whether to cut a root crop or grate, each housewife decides individually.
The fourth stage: sort out a third of a glass of buckwheat, fry a little dry.
At the last stage of cooking, all the blanks must 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 a bay leaf. Five minutes of waiting - and lunch is ready.
Gourmet soup
Traditional first courses, even varied ones, become boring over time. If you want hot and liquid, but are already tired of the "standard", try to make a light and unusual soup according to this recipe.
It is better to take dried mushrooms or porcini, or a set of different, so to speak, mix. They are soaked, boiled and not cut too finely. Prepare more mushrooms, because apart from them there will be practically nothing else in the soup. Strong broth is cooked in parallel. Beef is recommended, but experimentation is not prohibited. The main component is laid in the basis, and the broth boils for some time with the mushrooms in order to absorb their aroma. When the result is satisfactory to the cook, a dessert spoon of wine is poured into the pan and a small spoonful of sugar is added. At the same stage, the soup is salted and peppery, and you need to add a little more pepper than you are used to. Eggs are beaten well in a bowl, at the rate of two pieces per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with lots of greens and sour cream. Wine will give the dish an elegant astringency, while sugar will add piquancy.
And fry?
That we are all about soups and about soups. Since it's not a secret for 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 drying needs to be boiled, but less time is given to this stage - about ten minutes after boiling. Then the mushrooms are strained from the liquid to the maximum - just time will be found in order to chop the onion in half rings.
Now you need to dissolve the butter in a skillet - it is ideal for the embodiment of the idea. Onion chips are first fried on it, and after browning - strained mushrooms. It is necessary to fry with vigorous 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.
Do not deprive yourself of gastronomic pleasure due to the fact that it is “out of season”, as cooking dried mushrooms is no more difficult than fresh ones.
Why is the porcini mushroom called that? The thing is that these mushrooms, unlike the others, do not darken after drying.
Also porcini mushrooms are called boletus. The peak of the product's popularity falls on the 19th century. Then it began to be widely used by French chefs. Russia was the main supplier of mushrooms.
Dried porcini mushrooms are distinguished by varieties - from the first to the fourth, where the first class mushrooms are of the highest quality. It is quite simple to distinguish them: the younger, lighter, neater and cleaner the mushrooms, the higher the variety. And the higher is their price. Mushrooms of the fourth grade are most often used for seasoning.
Calorie content of dried white mushrooms
Dried boletus is a high-calorie product. Their energy value can reach 282 kcal per 100 grams of product. For comparison: the calorie content of lamb is 203 kcal / 100gr, turkey - 200kcal / 100gr, pork - 320-490kcal / 100gr.Useful properties of dried white mushrooms
The composition of porcini mushrooms varies according to habitat and age. There are more nutrients in young mushrooms. On average, 100g of dried porcini mushrooms contain up to 24g of proteins, up to 7g of fat and about 30g of carbohydrates. The product can contain up to 22 names of amino acids. A large amount of salts, trace elements: iron, copper, manganese, potassium, zinc, phosphorus, iodine.
Dried porcini mushrooms are rich in vitamins A, B, B1, PP, C and D. They contain natural antibiotic substances that fight bacteria unfriendly to the human body. The riboflavin found in mushrooms promotes the growth of hair, nails and skin. Porcini mushrooms are recommended to be eaten by patients with tuberculosis and simply for the prevention of this serious ailment. Boletus are able to minimize the likelihood of malignant tumors in the body. That is, cancer. The chemical composition of porcini mushrooms contributes to the creation of optimal conditions for the normal functioning of the thyroid gland. Frequent consumption of mushrooms strengthens the heart, tones up the blood vessels of a person.
How to choose dried porcini mushrooms
It is best to buy mushrooms of the first grade. Their main visual differences are as follows:
- Whole plates, no more than 0.5 cm thick; each piece follows the shape of a fresh mushroom - the leg and cap are clearly visible.
- Short leg, small hat. Small mushrooms.
- The color of the cap is white or light brown above and white or light yellow below. The green color of the spongy bottom layer of the cap is a sign of the third grade.
- There are no burnt or broken pieces. If the mushrooms do not lend themselves to easy bending and break immediately, then they are overdried. Such a product does not correspond to Class I.
In addition to useful substances, mushrooms can also contain hazardous to health. It is important that the products are collected in ecologically clean regions. Before buying dried mushrooms, you need to ask the seller to show the quality certificate. Buying mushrooms on the market "from hand" is a very risky business.
What can you cook from dried porcini mushrooms
Dried porcini mushrooms are great for making soups, broths, sauces, salads, baked goods. Mushrooms can be both a supplement and a base for a dish. According to the cooking technology, before use, dried mushrooms must be soaked in milk or boiled water for some time.
Dried mushrooms are easy to harvest for the winter, they keep well and for a long time at home, and you can easily buy them in the store throughout the year. Dried mushrooms are often used to make delicious mushroom soup and use it to prepare other dishes, so in this article we will consider how long and how to properly cook dried mushrooms until cooked in a saucepan.
How much to cook dried mushrooms?
Dried mushrooms are usually used for cooking mushroom soup, since it is from dried forest mushrooms that a delicious, rich and aromatic broth is obtained. The cooking time for dry mushrooms depends on their type (some cook faster, others take longer):
- How much to soak dried mushrooms before cooking? Usually dried mushrooms are soaked for 2-3 hours in cold water (sometimes in milk) or left overnight the day before boiling.
- How much to cook dried mushrooms for soup? Depending on the type, dried mushrooms are boiled for 30 to 90 minutes until tender (when they sink to the bottom in a saucepan, it means they are cooked).
Note: if for any 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 boiling water, then drain all the water and continue cooking them according to the recipe.
Having learned how much you need to cook dried mushrooms, we will further consider the main secrets of cooking them in a saucepan.
How to cook dried mushrooms?
To properly boil dried mushrooms for cooking your favorite dishes, which include them, you should perform the following sequence of actions:
- We measure 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 higher than the mushrooms. We insist the mushrooms in water for 2-3 hours (you can leave it overnight).
- After soaking, put the mushrooms in a saucepan and fill with water (if not cloudy and dirty, you can use the water in which they were soaked, since the broth will be more rich after that).
- On high heat, bring the water in a saucepan to a boil, after which we remove the foam 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 cooked (the most popular forest mushrooms, such as porcini mushrooms, boletus mushrooms, russula, honey mushrooms have such a cooking time).
- Once the mushrooms have been cooked, they can be used immediately to make soup, to fry, or to make pie fillings, etc.
Note: if the 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 out 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 is mushroom soup made from dried mushrooms?
Cooking soup from dried mushrooms is quite simple and does not require special knowledge and skills. Let's consider step by step how to cook dried mushroom soup:
- First of all, we 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, we soak the dried mushrooms, after which we cook in a saucepan for an average of 30 minutes until tender.
- Take out the cooked mushrooms and cut them into small pieces (if they become large after cooking).
- In a preheated pan in vegetable oil, fry the chopped onions until golden brown, add grated carrots and after a few minutes chopped boiled mushrooms, after which everything is fried together for an average of 5-7 minutes.
- Transfer the frying to a saucepan with boiling water, add salt to taste, then add the potatoes cut into pieces and cook for 10 minutes.
- Leave the pot with boiled mushroom soup from the heat and let it infuse for 10-15 minutes before serving.
In conclusion to the article, it can be noted that knowing how to cook dried mushrooms (how to cook them), you can easily cook delicious and aromatic mushroom soup or boil forest mushrooms dried for the winter for cooking your favorite dishes. We leave our comments and useful tips on how and how much time to cook dried mushrooms in the comments to the article and share it on social networks if it was useful to you.
