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 mushrooms of the first grade 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. Young mushrooms contain more nutrients. 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. 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 stem, 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.

It is not recommended to eat porcini mushrooms for small children and elderly people. The product is considered "heavy" for the stomach and is contraindicated for people with diseases of the digestive system. Too much mushrooms in the diet is also undesirable for a healthy body, since the protein contained in white - and not only - mushrooms is slowly absorbed. It is best to eat porcini mushrooms no more than three times a week.

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.

Even out of season, you can regularly pamper yourself and loved ones with mushroom dishes - if you dry them ahead of time. Or know the places where the stock is sold. However, supermarkets can also help with the purchase, where it is easy to find drying. And dishes from dried mushrooms in their taste are in no way inferior to those prepared from freshly picked ones. If, of course, you know some of the details of processing. And get yourself a selection of good recipes.

Dried mushrooms: how to cook

Whatever you are going to concoct from drying, 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 workpiece.

If you are going to prepare the volume of liquid, you can increase it. If you want to get the most tender component, dilute the water in half with milk.

Culinary experts have some disagreements about how to cook dried mushrooms. Some believe that the liquid in which they swelled should be drained and the workpiece thoroughly rinsed with running water. Others insist that many useful substances accumulate in the filling, which means that it is necessary to cook mushrooms in it. How to proceed, decide for yourself. If the drying is clean and the debris does not float on the surface, let the soaking water become a decoction.

It is also important to decide how much to cook the dried mushrooms. The time depends on their type. For the longest time - up to two hours - the boletus will be cooked. If the mushrooms are pre-sliced, they can be kept smaller on the stove. But in general, cooks decide based on periodically taken samples.

To make the broth tastier, an onion and spices are placed in the pan during cooking. You can also add a small lump of butter or some cream if you've soaked the mushrooms in clean water.

Elena salad

Among the dishes made from dried mushrooms, there are snacks, soups, and a hot second. Moreover, each recipe is worthy of attention and respect even from 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 of 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 they are small, can be used entirely. Or chop it into pieces.

The onion is chopped in half rings, the carrots are rubbed coarsely and soaked in vegetable oil until soft. The components are combined, seasoned with mayonnaise, pepper and salt. The salad is mixed and sprinkled with chopped herbs.

Squid for the holiday

Dried mushroom dishes will be quite appropriate at the most solemn table. Those who favor seafood can try the following recipe.

The squid carcass is soaked in boiling water, after which it is cleaned if it was not cut. You don't need to cook mushrooms for this dish, just soak them. To make the process go faster, you can also use hot water. In a chopped form, drying is mixed with minced pork, salt, sugar, pepper and chopped feathers. The ratio of products is at the discretion of the chef. With the resulting filling, the carcass is stuffed and sewn up so that the "insides" do not fall out. The squid is pierced with a needle in several places so that the steam generated in it is released. A little vegetable oil is heated in a frying pan, crushed garlic is fried in it for a couple of minutes, 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 on low heat - to stew. The carcass should be turned over every five minutes.

Before serving, an exotic dish of dried mushrooms should be cooled slightly, after which the carcass should be cut into circles. As a side dish, rice will be the most harmonious.

On the first

At lunch, for sure, each of us will not mind eating dried mushroom soup. It is not difficult to prepare, it turns out tasty and nutritious, but at the same time it is quite dietary. The initial preparation of 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; until they are almost cooked, finely chopped onions are brought to a blush in butter. At the end, mushroom strips are added to it, and frying is continued for another five minutes. The dressing is added to the soup; after boiling, you can immediately sit down at the table. Don't forget to sprinkle chopped herbs on your serving.

If you prefer pureed soups, add cream or sour cream at the end of cooking, you can have a little cheese (hard or processed), interrupt everything with a blender and you can serve.

Dried mushroom sauce

It will be a unique addition to almost any dish. Potatoes in any form, porridge from any cereals, pasta and meat, if it was cooked without gravy, are in harmony with it.

For a sauce made from dried mushrooms, the base is soaked (you need to take a little less water) and boiled for at least an hour. Then the broth is filtered, and the mushrooms are cooled. Finely chopped onion is fried in melted butter; when it acquires a beautiful brownish hue, mushrooms are added to it. They can be chopped up if you prefer a more uniform dried mushroom sauce, or they can be left whole so that the drying will be more noticeable in the main dish.

Ten minutes after the start of adding the mushrooms to the pan, with continuous stirring, flour is poured. How much depends on the preferred density of the gravy. Then add the required amount of broth with sour cream mixed in it. A little spice - and the dressing can be poured into the gravy boat.

For the fasting

Dried mushroom gravy can be served on a vegetarian table, and on days when dairy products are prohibited. 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.

Appetizing potatoes

Few will agree to do without their favorite tubers. So almost everyone will like potatoes with dried mushrooms. For one and a half kilos of potatoes, about 150 grams of drying (in its original form) will go. It is not worth pouring the broth from the mushrooms into the sink, it will be useful to us. The cooking sequence will be as follows.

The potatoes, washed and peeled, are not sliced ​​too thinly. Any form of slicing, but a circle is preferable. In a deep, thick-bottomed frying pan, melt butter with the addition of vegetable oil in a 1: 2 ratio. Three chopped garlic cloves are first stewed in it. Pressing is undesirable - the gruel will stick together. Then potatoes are poured; it needs to be fried for 5-7 minutes over a fairly high heat so that the crust appears quickly. Mushrooms are laid next. After a couple of minutes of joint cooking, the broth is poured in, and the contents of the pan are stewed for 10 minutes.

While the contents of the pan are simmering over the fire, the dressing is being prepared: sea salt with pepper, Provencal herbs and marjoram are ground in two tablespoons of vegetable oil. The mold is lubricated with half of the mixture, potatoes and mushrooms are shifted, poured on top with the rest of the dressing - and in the oven for a quarter of an hour. Those who wish can also sprinkle the dish with grated cheese.

Russian-style roast

If you add meat to potatoes with dried mushrooms, you get a full-fledged dish that does not need any additional hassle. Unless vegetables, raw or pickled, put 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 cut into slices. Slightly less than a kilogram of potatoes is cut either into large strips or into 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 they get the pots, on which the meat is laid out in the first layer, and vegetables in the second. A little mushroom broth is poured into each bowl, 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 reach, a 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, a spoonful of sauce is placed in each container.

Serve directly in pots.

Porridge is our food

It would seem that cooking porridge is a simple task, which even a novice culinary specialist can cope with. The problem is that many end up with a very boring dish that 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 a favorite 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 cereals are thoroughly washed, filled with cold water in a volume of two liters and placed on the stove. After boiling, the barley is cooked over high heat for no longer than five minutes, after which the boiling water is drained from it. The water in which the mushrooms have swollen is filtered and poured into a bowl. Two glasses of chicken broth are also added there (you can replace with mushroom broth, if you have one). When the liquid boils, pearl barley, chopped mushrooms and salt are poured into it. The saucepan is closed with a lid and left over 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 up for half an hour is left on the table for overwhelming.

Tempting cabbage

Sauerkraut with dried mushrooms, cooked in the oven, turns out to be very interesting in taste.

Drying is taken in such an amount that it turns out to be 500-600 grams in a swollen state. Mushrooms are poured with sufficient water; after swelling, they are boiled directly in it, after which they crumble medium-sized. A pound of cabbage is squeezed a little from the juice and distributed over the 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 peeled and cut in half rings. Carrots of the appropriate size are cut into halves of circles. Carrots, onions and mushrooms are fried in a large skillet using sunflower oil. It is laid out over cabbage, salted (do not overdo it! There is already enough salt in cabbage) and flavored with spices. The original recipe recommends hot ground peppers and caraway seeds, but you can opt for something else.

The form is placed in an oven heated to about 150 Celsius and held in it until the cabbage is soft.

Cabbage sauce with mushrooms

A 50 gram piece of butter is naturally softened and ground until smooth with the same amount of flour. Then milk is poured into the mass in the amount of two incomplete glasses, salt, a mixture of peppers and nutmeg, about a quarter of a small spoon. Stir diligently again and pour into a baking dish, after which we return the cabbage to the oven for another 15 minutes. This dish is supposed to be eaten hot.

Although the duration of the mushroom season ends with the arrival of autumn frosts, dishes from them can be prepared all year round. There are several ways to store a forest product, one of which is drying. Taste qualities of a dry product are not inferior to fresh fruits.

Drying is the easiest method for processing forestry crops

Drying is the simplest method for processing forestry crops. The finished product retains all the nutrients and does not take up much space during storage, especially when ground into powder. Large fruits are usually crushed, and small ones are left intact. This way they dry out faster.

During the drying process, the fruiting bodies should gradually lose moisture. They can be dried outdoors by stringing them on tight threads, in the oven or microwave. In order to avoid overdrying, the mushroom layout must be checked regularly and the ready-made pieces must be removed.

During the drying process, the fruit bodies should gradually lose moisture.

First course recipes with dried mushrooms

Cooking soup from dried mushrooms takes a minimum of time, and the dish turns out to be fragrant and satisfying.

Mushroom soup with noodles

Any mushrooms are suitable for the recipe. Many chefs use whites. You won't need potatoes for this dish, but you need to take:

• 50 g of mushrooms;
• 2 onion heads;
• 1 carrot;
• 100 g of pasta;
• salt and herbs.

Cooking technology:

1. Rinse dry raw materials thoroughly, immerse in a container and pour boiled water. Strain after a third of an hour. Leave the broth in a saucepan, and rinse the mushrooms.
2. Chop vegetables. Carrots can be grated. Fry for 5 minutes.
3. Add water to the broth until 2.5 liters of volume are obtained. Boil and add mushrooms.
4. Place the stewed vegetables in a saucepan. Add salt.
5. After 20 minutes, add the vermicelli and keep on the fire for another 5 - 7 minutes.

Serve on the table with herbs and sour cream.

Mushrooms in sour cream (video)

Cabbage soup with mushrooms

For the recipe you need to purchase:

• carrots and onions;
• 500 g sauerkraut;
• wheat flour;
• tomato paste.

To make delicious cabbage soup, you should:

1. Pour the cabbage with a glass of mushroom broth and add vegetable oil (1 tablespoon). In the event that the cabbage is very sour, it must be rinsed with cold water.
2. Fry vegetables with tomato paste.
3. An hour after the start of braising the cabbage, place the contents of the pan into a saucepan and add the mushroom broth.
4. After a quarter of an hour, add a spoonful of flour fried in butter, pepper and bay leaf to the cabbage soup.

The dish is very tasty with the addition of sour cream.

Cabbage soup with mushrooms

Potato soup

Based on 3 liters of water and 1 kg of potatoes, you will need 60 grams of porcini mushrooms or champignons.

1. Boil the broth from the dried fruits.
2. Chop vegetables (carrots, onions, parsley root) and fry.
3. Boil potatoes in mushroom broth.
4. Transfer vegetables to a pot of soup. Season with spices after 5 minutes. Add finely chopped green onions before use.

Recipes for cooking second courses with dried mushrooms

Cooking a healthy dish is very simple.

1. Place dry fruits in water for 1.5 hours. After they are swollen, strain and cut into pieces. Do not pour out the water, but put it on fire.
2. Put the chopped mushrooms in a saucepan with the same water. Add salt.
3. After boiling, add the grits fried in advance.
4. After the contents have thickened, reduce heat to low and leave on the stove for another 1.5 hours.
5. Add fried onions to the porridge.

Buckwheat porridge with onions and mushrooms

Stewed mushrooms

For the recipe, you need to take dried fruits. For 800 g of boiled mushrooms, you will need a couple of glasses of sour cream, which can be replaced with butter.

1. Fry the peeled mushrooms with three onions. Then sprinkle with 1 tablespoon flour, add a little water and darken.
2. Pour into a saucepan and simmer until tender. Spice up. Season with butter or sour cream. Sprinkle with herbs at the end.

Stewed potatoes with dried mushrooms

1. Boil the dry product and fry with the addition of onions.
2. Fry the sliced ​​potatoes separately. Then combine both ingredients in one saucepan. Pour mushroom broth. Add spices and simmer for half an hour. Add sour cream if desired.

Roast dried mushrooms (video)

How to cook dry porcini mushrooms deliciously

There are many different recipes where porcini mushrooms are the main ingredient.

Dry porcini mushroom soup

The dish turns out to be very rich. For 100 g of forest product, you need to take:

• potatoes;
• 1 carrot and 1 onion;
• spices;
• sour cream to taste.

Pre-soak dry fruits. Then boil for 30 minutes and grind. Further actions:

1. Finely chop the onion. Grate the carrots. Then fry.
2. Pour the prepared mushrooms into the pan and fry for 8 - 10 minutes.
3. Put the entire contents of the pan into a saucepan, add the potatoes and cook for 10 minutes. Then insist.

Serve with fresh chopped herbs (parsley, dill).

Dry porcini mushroom soup

Hot appetizer with pasta

For the recipe, you need to stock up on:

• pasta 300 g;
• carrots and onions;
• Dill.

Step-by-step actions:

1. It is better to pour dry fruits overnight, and boil in the morning. Then strain and cool.
2. Grate the carrots, finely chop the onion. Then fry.
3. Transfer the finished vegetables to a deep bowl. Add pasta to it and top up with water. Salt.

Hot appetizer with pasta

Stroganoff recipe

The following components are required:

• a glass of milk;
• 1 tablespoon sour cream;
• butter;
• onion head;
• tomato sauce or tomato;
• 1 teaspoon wheat flour.

First of all, pour hot milk over the dried mushrooms. After they are swollen, chop.

1. Fry the mushroom strips and add flour. Then fry again.
2. Heat the tomato oil. Fry chopped onions. Transfer everything to a frying pan and pour over sour cream.

Chop the dill and parsley before serving. The dish goes well with fried potatoes.

Stroganoff

What else can you cook with dried mushrooms

Although at first glance it seems that very few dishes can be prepared from a dry ingredient, in fact there are hundreds of options for preparing them. Soups, stews, hodgepodge, noodles or omelet are very tasty. Many gourmets prefer to bake them in the oven with cheese or cook mushroom cutlets from them with the addition of potatoes. Unusual sauces are obtained, which are cooked in a pan with oil and spices.

Mushroom sauce

This is just a godsend for the culinary specialist. To get a juicy and tasty dish, you will need very few products:

• 100 g of forest product;
• 2 onions;
• 3 tablespoons sour cream;
• 100 ml of vegetable oil.

Mushroom sauce

Forest mushrooms can be anything.

1. Pour hot water over the fruit bodies. After they swell, boil for a quarter of an hour.
2. Chop the onion and sauté until the texture is transparent and soft.
3. Strain the mushrooms and transfer to the pan.
4. Fry all the ingredients and add spices to taste.
5. Pour in the broth, sour cream and boil for a couple of minutes.

Mushrooms in sour cream go well with any side dish.

Goulash with garlic and onion

The fruits can be either dried or fresh or salted. The dish turns out to be very tasty if you use a mixture of different mushrooms, for 600 g of which you will need:

• Bulgarian pepper (2 pcs.);
• onions (4 pcs.);
• potatoes (2 pcs.);
• carrots (1 pc.).

Goulash with garlic and onion

List of required actions:

1. Soak dry fruits for half an hour, then drain the water. Pour boiling water over the raw materials and boil for another 30 minutes.
2. Peel vegetables. It is advisable to cut the onion into half rings, and grate the carrots with a coarse grater. Fry. Add pepper there. To diversify the taste, you can use tomato slices.
3. Strain the broth, and cut the large fruit bodies into pieces. Transfer to a frying pan. Put out. Flour can be added if desired. Chopped garlic cloves are added before the end of cooking.
4. The contents of the pan are laid out in the broth and chopped potatoes are placed there. It is recommended to grate it. In this case, the required density is formed. After boiling, turn off the stove.

Goulash is served with any side dish. Do not forget to sprinkle with herbs on top.

Mushroom sauce made from dried mushrooms (video)

Stuffed eggs

Although the dish is not festive, it still carries a lot of weight at the table. For 0.5 kg of raw materials you will need:

• mayonnaise;
• eggs;
• bulb.

Step by step guide:

1. Boil the fruits, skimming off the foam, until the pieces sink to the bottom (at least 40 minutes).
2. Strain, rinse and place to cool.
3. Then grind with a blender or meat grinder.
4. Cut the boiled eggs into 2 parts, remove the yolks and mix them with the mushroom mass. Add ground black pepper and the rest of the ingredients.
5. Chop and fry the onion. Add butter at the end. Pour the mixture of yolks and mushrooms.
6. Fill the egg halves with the prepared mixture and cover with a little mayonnaise.

Dried fruits can be used to make delicious pie filling. The raw materials must be dry to the touch and not spoiled. Since the structure of the fruit bodies is very hygroscopic, the necessary rules must be observed during storage.

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A real thrifty housewife always has a bag of dried mushrooms. The taste and smell when cooking dried mushrooms is significantly different from the taste and smell of fresh ones. They are practically two different dishes.

How to prepare dried mushrooms for cooking

Not everyone knows how to cook properly dried mushrooms. In order for the soup from such mushrooms to be aromatic and tasty, you need to know the secret of proper preparation.

The first thing to do is to soak the dried mushrooms in cold water for two or three hours. This must be done so that the mushrooms return to their original state, and also give the water all the harmful and unnecessary substances. Fresh mushrooms also need to be boiled, but dried mushrooms soaked in this way do not need additional cooking. As soon as the mushrooms are soaked, this water must be poured out and poured fresh and clean.

Mushroom soup will be cooked in this water. Thanks to this, the mushroom soup is fresh and transparent, and the mushrooms themselves are very soft and tasty.

Cooking dry mushrooms: step by step instructions

• More details

How to quickly cook dried mushrooms

In order to boil dried mushrooms, you will need the following ingredients:

• dried mushrooms

Dried mushrooms are cooked as follows. Water is poured into the pan, mushrooms are dropped there. After boiling water, they should be cooked over low heat for another 40 minutes.

Dried mushrooms are a great base for your homemade mushroom sauce. It is best if you use dried boletus or boletus mushrooms. The sauce from them turns out to be thick, with a beautiful milky color. But from boletus, it is slightly darker, and the consistency is more liquid.

Dried mushrooms are suitable not only for making soup or sauce, but also for ordinary dishes, where you usually use fresh mushrooms. They can be fried with potatoes or used as a filling for pancakes or pies.

Every good chef knows how to cook dried mushrooms properly. If you are going to fry them, you still need to boil them after soaking. It is not difficult to cook them deliciously. You just need not to spare the water, and most importantly - do not overdo it with salt. After boiling dried mushrooms at home, they need to be poured with cold water, allowed to drain and only then put on a hot frying pan. Then pour boiling oil over the mushrooms. Add pepper, peas and herbs for flavor.

Dried mushrooms should be mold-free, not rotten or burnt, light, dry to the touch, but, depending on the type, bend slightly. Dried mushrooms are very hygroscopic and should be stored in paper or cloth bags or cardboard boxes. Usually the shelf life is up to 1 year. But if you put dried mushrooms in the freezer, then they can be stored longer. Before cooking, dried mushrooms should be soaked for 1 hour in water or milk. Dried mushrooms in combination with milk or cream are suitable for pasta sauce. Dried mushrooms can be used to make an excellent filling in pies or pancakes. In winter, you can cook soups and cereals with the addition of dried white or any other forest mushrooms.

Try making a pate of red beans and dried mushrooms, and you are guaranteed to get a dish that will be appropriate for a festive feast, not to mention weekdays. There are no animal fats in the pate, so it can be safely recommended to people who are

chapter: Vegetable pates

Dried mushroom gravy is one of the traditional dishes of the Eastern Slavs, which is prepared for Holy Evening and Generous Evening before the New Year. Mushroom sauce was served with boiled potatoes or dumplings. In modern cuisine, this sauce goes well and