Dry mushrooms cooking method. Making soups from dried mushrooms

Fragrant, spicy, delicate, refined and simply delicious. All these epithets, as a rule, come to mind to those who try a properly prepared mushroom soup from mushrooms. Forest mushrooms have always been very whimsical in pre-treatment and in the cooking process. If you do something wrong, the amazing taste of wild mushrooms can be irrevocably spoiled. That is why we have prepared for you a collection of selected recipes for such a wonderful dish so that you will never have problems with cooking mushrooms.

Ingredients:

• potatoes - 0.5 kg .;
• fresh mushrooms - 0.3 kg .;
• vegetable oil - 0.1 l.;
• onions - 1 pc.;
• carrot - 1 pc.;
• salt and pepper to taste;
• greens and sour cream for serving.

Cooking process:

1. To get started, start preparing freshly picked or purchased mushrooms. They must be washed with the utmost care and accuracy under cold running water, and then moved to a sieve or colander. Thus, you can easily get rid of excess moisture.
2. The recipe allows you to leave mushrooms as a whole, but for convenience it is better to cut them into strips. Place a saucepan of salted water over medium heat. At the moment of boiling water, you can pour crushed mushrooms there. It is important not to overcook the food, so cook them for no more than 15 minutes.
3. To quickly cook soup from mushrooms, while the mushrooms are being cooked, you should not waste time in vain. Start cleaning your vegetables. Potatoes need to be freed from the peel, and then cut into strips or cubes. It remains only to throw the potatoes to the mushrooms and cook them together for half an hour. This time can be used to thoroughly peel and rinse carrots and onions under running water.
4. Put a heavy-bottomed pan on the fire and pour some sunflower oil into it. It should be well warmed up. Be sure to cut the onion into small cubes, and chop the carrots with a coarse grater. Then send them together to the frying surface, stir gently and cook until golden brown. It's hard to say exactly how long it will take. It usually takes 5-7 minutes.
5. Add the prepared vegetable mixture immediately to the mushroom soup. Check the dish for salt and pepper. Turn off the heat under the pot and cover with a lid. Rinse fresh parsley or dill under running water, chop finely and also add to the soup with fresh mushrooms. Ready! Serve hot with sour cream.

From dried mushrooms

Ingredients:

• dried mushrooms - 0.5 kg .;
• pasta - 0.2 kg;
• olive oil for frying;
• potatoes - 3 pcs.;
• onions - 0.1 kg .;
• pepper and salt to taste.

Cooking process:

1. If you know how to make soup from fresh mushrooms, but you only have last year's fragrant dry preparations, this recipe is best. Of course, dried mushrooms are also boiled, but first they need to be washed, and then poured with a small amount of boiling water and left to soak in this form for several hours. To make your mushroom soup especially tasty, do not drain the water in which the mushrooms were.
2. Prepared mushrooms can be removed from the water and slightly blotted with a paper towel, or simply allowed to drain excess moisture without assistance. Heat a small amount of olive oil in a frying pan and throw in the mushrooms. They should be cooked for 20-30 minutes. They should decrease in volume several times.
3. Send a pot of water to the fire, in which dry mushrooms were soaked. Add a little more liquid if necessary. Pour the fried mushrooms into the boiling broth. It will be possible to boil them until cooked quite quickly, so do not forget to add salt. Also add pre-prepared peeled and chopped potatoes along with onion cubes.
4. After ten minutes, you need to pour a small amount of pasta into the boiling broth with mushrooms. Next, you need to cover the soup with a lid and cook the dish for about 15 minutes. Dried mushroom soup is ready! This recipe allows you to use fresh mushrooms, but they will not be able to provide the dish with the same exquisite aroma and spicy taste.

From frozen mushrooms in a slow cooker

Ingredients:

• - 0.3 kg;
• carrot - 1 pc.;
• potatoes - 0.4 kg;
• onion - 0.4 kg .;
• pork - 0.3 kg;
• butter - 0.1 kg;
• salt, pepper and fresh herbs to taste;
• bay leaf - 2 pcs.

Cooking process:

1. Pork takes the longest time to cook, so we will start with it. Cut the meat into small cubes, and then transfer to the multicooker bowl. Pour the required amount of water over the pork and cook on the appropriate setting for 60 minutes.
2. Remove frozen mushrooms from the freezer and leave at room temperature until they are completely thawed. Next, you will need to drain the excess water. In the meantime, it is also worth doing the peeling of onions and carrots from the skin. These products should be completely crushed. Potatoes must be peeled and cut into cubes or pieces of any other shape that you like best.
3. When the pork is ready, remove it from the bowl and carefully strain the meat broth. In a slow cooker, which needs to be rinsed after cooking meat, heat up some vegetable oil. On it you need to fry onions and carrots, mix gently and add the vegetable mixture with thawed mushrooms.

Mushrooms with onions and carrots should be stewed for 10-15 minutes. After that, it remains only to add water with broth, meat cubes and potatoes into the bowl. Don't forget to switch to brew mode. Set the time to 40 minutes and cover the dish with a lid. Check the slow cooker in half an hour to check the soup for salt and pepper. Add spices and bay leaves to give the dish a savory twist. When the soup from frozen mushrooms in a slow cooker is ready, let it brew a little. Bon appetit!

Nature has endowed the earth with unique forest products, one of which is mushrooms. Various dishes are prepared from them: from appetizers, sauces, meatballs to caviar. You can also cook a fragrant soup from dried mushrooms, which comes out sound, satisfying, rich, with a refined taste. Great option for a homemade lunch.

Before serving the soup, it is better to season it with sour cream, which will enhance the taste of mushrooms and shrimps. It is also better to take black peppercorns and bay leaves from seasonings so as not to muffle the aroma of mushrooms.

The recipe includes the following products:

• 70 grams of dry mushrooms;
• 2 liters of water;
• bulb;
• carrot;
• 5 potatoes;
• 200 grams of shrimp;
• 2 large spoons of flour;
• butter;
• 5 pieces of peppercorns;
• laurel leaf;
• sour cream;
• salt;
• greens.

Initially, you need to pour honey mushrooms with boiling water and set them aside to soak for half an hour. During this time, chop the onion into a medium cube, grate the carrot. Then fry these ingredients in oil until golden brown, then add flour and fry for another 3 minutes.

Put water on fire. After it boils, put the chopped mushrooms. Add water from soaked mushrooms, while the volume should not exceed 2 liters.

Peel the potatoes, cut into strips, transfer to the mushrooms. Cook 20 minutes. Peel the shrimp, remove the intestines, cut into medium pieces and fry for 3 minutes.

Transfer the previously prepared vegetables to the soup, boil for 10 minutes, and then put the shrimp. Boil everything together for 5 minutes, put spices. Cook for 10 more minutes. Then you can add salt.

Turn off the stove, let the soup brew for 15 minutes.

Serving the dish, decorate it with herbs, put a tablespoon of sour cream.

Soup with dried mushrooms in a pressure cooker

The recipe includes the following products:

• Dried mushrooms - 10 pieces.
• Potatoes - 5 pieces.
• Vegetable oil.
• Pearl barley - 2 large spoons.
• Sour cream.
• Salt.

Peel the onion, carrot and potato, chop all the ingredients randomly. Wash mushrooms well, transfer to a pressure cooker and pour a liter of water into it. Cook over high heat with the lid on until the water boils. Make the fire smaller, cook for another 10 minutes. Pour the mushroom broth into a bowl. Finely chop cooked mushrooms.

Heat the oil in an open pressure cooker, fry the onion a little. Put potatoes, mushrooms, washed barley, pour in mushroom broth, season with salt. Close the lid, cook the soup over high heat until boiling. Make the fire smaller, cook for 10 minutes.

Season the soup with sour cream and herbs.

Vermicelli soup with dried mushrooms

The recipe for the dish consists of the following components:

• 500 grams of mushrooms;
• 200 grams of vermicelli;
• 3 potatoes;
• bulb;
• spices.

Before cooking the stew, soak mushrooms for 2 hours until soft.

The water in which the mushrooms are soaked does not need to be poured out. You will need it to make the broth.

Therefore, it is important to rinse the mushrooms several times before soaking them. Put prepared mushrooms on a plate.

In a heated pan with olive oil, fry the mushrooms for about 30 minutes. Fry until the mushrooms are reduced by 1.5 times.

Put a pot of water on the fire, throw the mushrooms to boil. Throw in salt. Send the chopped potatoes and onions in a small cube to the prepared stew. After 10 minutes, throw in the vermicelli, cover with a lid, cook for 20 minutes.

Served with sour cream.

Dish with mushrooms, rice grits and pork ribs

To prepare the soup you will need the following products:

• 250 grams of onion;
• 200 grams of mushrooms;
• 3 liters of water;
• 100 grams of steamed round rice;
• 150 grams of carrots;
• 500 grams of lean pork ribs;
• 50 grams of flour;
• 100 ml of milk;
• 350 grams of potatoes;
• seasonings;
• roots;
• margarine to fry vegetables;
• greens;
• sour cream.

Dried mushrooms must be soaked in milk with water, leaving overnight. Soak the rice for a couple of hours before making the soup.

Pour cold water into a saucepan, put the ribs, put the broth to cook. After the foam ceases to stand out, you can put seasonings, small carrots, peeled onions, a little celery.

After the broth is fully cooked, the meat will separate from the bone. It must be filtered and again put on gas.

Chop the required vegetables. Cut the potatoes into small cubes, chop the onion into small cubes, grate the carrots.

Throw the soaked mushrooms in a colander, rinse under running water. All liquid must drain. If there are large mushrooms, they should be cut in half. Then fry the mushrooms in butter and transfer them to the broth.

There is no need to boil mushrooms in advance. There is no poison in dried mushrooms.

Fry carrots with onions in margarine. After 20 minutes of cooking, add potatoes to the soup, rice. After 5 minutes, put the fried onions with carrots. The soup should boil, cook for another 5 minutes. Remove it from the stove, let it brew.

Serving the soup on the table, put the meat separated from the bone in a plate, sprinkle with herbs, add a spoonful of sour cream.

Cold stew with mushrooms

The recipe includes the following ingredients:

• 100 grams of dried mushrooms;
• parsley root;
• 2 carrots;
• half a celery root;
• a tablespoon of flour;
• 5 large spoons of refined oil;
• liter of water;
• parsley;
• salt.

Rinse dried mushrooms, pour water for a couple of hours. Cut the prepared mushrooms, put them in a saucepan, pour the water in which the mushrooms were soaked, cook them until half cooked. Chop the parsley and send it to the soup. Also put chopped carrots, celery, onions. Put the flour, fried in butter, into the soup for 5 minutes until cooked.

The dish is served cold, sprinkled with herbs. If necessary, citric acid, vinegar can be added to the recipe, acidifying the dish.

Cream soup with mushrooms and chicken meat

To prepare the dish, you need the following products:

• 1.25 liters of chicken broth;
• 150 grams of carrots;
• 300 grams of fried mushrooms;
• 400 grams of potatoes;
• 50 ml of fat;
• 500 ml 15% cream;
• 150 grams of dried porcini mushrooms;
• 90 grams of parsley;
• 90 grams of flour;
• 150 grams of onion;
• 600 grams of boiled chicken meat;
• 150 ml sour cream for serving.

Boil potatoes in broth. Using a slotted spoon, take it out and puree it. Fry carrots with onions, transfer to mashed potatoes, then add 3 tablespoons of flour. Chop the vegetables with a blender. Mix hot cream with broth. Then gradually add it to the vegetable puree, constantly whisking with a blender at low speed.

The mixture should take on the texture of a thick sauce. Pour it into a saucepan, boil, add salt, dried mushrooms, spices.

Put finely chopped mushrooms, chopped parsley, chicken meat into a saucepan. Serve with sour cream.

Cooking from mushrooms is easy. The dish comes out tasty and nutritious.

It is quite possible that summer in the middle lane will someday come. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter, and as weather forecasters promise, just by that time the air temperature should rise above 20 C (in the afternoon).

How to prepare sourdough
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams of rye flour + 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

Ingredients:

• 0.8 l broth - meat or vegetable for vegetarian soup
• 10 g dried mushrooms
• 3 potatoes
• 80 g wild rice
• small head of onion
• 30 g raw smoked meat - not put in lean soup
• Salt, pepper to taste

How to cook:

• Soak mushrooms, when softened, drain the water, chop the mushrooms.
• Bring the broth to a boil, add rice and mushrooms. Boil 10 min.
• Cut the peeled potatoes into slices, chop the onion and smoked meats and fry a little.
• Put the remaining products in the broth, cook until tender.

Mushroom mushroom soup, according to many gourmets, is the most delicious. It is healthy, nutritious, and also has an amazing aroma.

This dish is fairly easy to prepare. You only need all the necessary ingredients and some free time.

The main ingredient of the soup is, of course, mushrooms. Mushrooms can be used not only fresh, but also dried, salted and pickled.

It is best to use smaller mushrooms, then the taste will be more pleasant.

Mushroom mushroom soup can be prepared on various broths: chicken, meat, vegetable. You can put various vegetables (potatoes, onions, celery, carrots), cereals (barley, rice), pasta and greens in the soup. To make it even more fragrant, you can add a bay leaf.

How to cook mushroom soup from mushrooms - 15 varieties

The classic mushroom soup recipe is very simple. He is perhaps the most famous.

Ingredients:

• Honey mushrooms - 300 g
• Potato - 500 g
• Sunflower oil - 4-5 tbsp. spoons
• Carrot - 1 pc.
• Onion - 1 pc.
• Salt and pepper - to taste
• Sour cream - 2-3 tbsp. spoons (to taste)
• Greens to taste

Cooking:

We prepare mushrooms: we wash them thoroughly, put them in a sieve so that excess water is gone.

Finely chop our mushrooms (cubes or straws).

We put a pot of water on a small fire. When the water boils, salt it and pour the chopped mushrooms into it. Let it cook for 15 minutes.

At this time, cut the potatoes into cubes or strips, throw them into the mushrooms and cook for 30 minutes.

We're preparing a fry. To do this, put a frying pan on the fire, pour a little vegetable oil, pour onion and carrots, chopped into small cubes, grated on a fine grater. Fry for 5-10 minutes until the roast becomes golden brown.

Add stir-fry to soup. Salt, pepper, add herbs to taste. Let the soup brew for 10 minutes.

This soup can be served both hot and chilled (in this case, it is best to add a little chopped greens).

Our

Mushroom soup with mushrooms will help create a summer mood in the house even in winter.

Ingredients:

• Honey mushrooms - 400 g
• Potatoes - 4 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Flour - 1 tbsp. a spoon
• Milk - 50 ml
• Vegetable oil
• Salt, spices

Cooking:

Defrost mushrooms, drain excess water from them.

We put a pan with 1.5 liters of water on the stove, add some salt. Cut the potatoes into cubes and send them to boil. Pour the flour into a dry frying pan, heat it over medium heat until it acquires a pleasant cream color. To prevent the flour from burning, stir constantly.

We're preparing a fry. Finely chop the onion, rub the carrots on a coarse grater. Fry vegetables in vegetable oil for 8-10 minutes.

We send the roast to the pan with potatoes.

Fry the mushrooms a little in a pan, then send them to the pan, add spices (bay leaf, pepper) there.

We dilute the flour with milk, making sure that lumps do not form. Stirring constantly, slowly pour into the saucepan.

Let the soup boil for 2 minutes, add greens, turn off the heat.

Pour the finished soup into bowls, serve with sour cream and herbs.

Bon appetit!

Delicate cream soup with mushrooms will delight your guests.

Ingredients:

• Dried mushrooms - 100 g
• Butter - 50-100 g
• Thick sour cream - 1 cup
• Flour - 2 tbsp. spoons
• Pepper

Cooking:

We wash well, soak the mushrooms for 2-3 hours in cold water

We put the mushrooms on the stove and cook for 1.5 hours over low heat, without adding salt, bringing the volume of water to 3 liters.

Salt, pepper, add butter, cook for another half hour.

Mix sour cream with a few tablespoons of soup broth, add flour, mix well, pour into soup.

Serve soup with dumplings or vermicelli.

Very tasty, fragrant soup with a pronounced creamy-mushroom flavor.

Ingredients:

• Potato - 500 g
• Honey mushrooms - 200 g
• Carrot -150 g
• Onion -150 g
• Processed cheese - 200 g
• Pepper
• Vegetable oil

Cooking:

Pour the mushrooms with water and cook for 25-35 minutes.

Finely chop the onion.

We rub carrots on a fine grater.

Fry carrots and onions in vegetable oil until golden brown.

Cut potatoes into cubes.

Add potatoes to the broth, add salt and pepper, cook for 5-10 minutes.

Add onions and carrots, cook for 3-5 minutes.

Add melted cheese, stir, remove from heat.

The soup is ready! Pour into bowls, serve with greens.

This mushroom soup recipe is perfect for people who are fasting.

Ingredients:

• Frozen mushrooms - 150 g
• Potatoes - 2 pcs.
• Celery - 1 stalk
• Carrot - 1 pc.
• Onion - 1 pc.
• Water - 1 l
• Vermicelli - 50 g
• Bay leaf - 2 pcs.

Cooking:

We put half of the mushrooms on the fire to boil.

We grate the carrots and onions, cut the celery.

Cut one potato in half, cut the other into cubes. We send the potatoes cut into two parts to the boiled mushrooms.

Grated onions, carrots and celery stew in a pan, stirring constantly, for three minutes. Add the remaining mushrooms and tushm for another two minutes.

We send the vegetable mixture to the broth, add the bay leaf.

Add diced potatoes.

Ready potatoes, which we cut in half, are taken out of the soup and mashed into a puree.

Three minutes before readiness, add vermicelli, mashed potatoes and salt. The soup is ready!

A simple and quick recipe for delicious mushroom soup.

Ingredients:

• Water - 2 l
• Potato - 6 pcs
• Onion - 1 pc.
• Carrot - 1 piece
• Honey mushrooms - 100 g
• Vegetable oil - 2 tbsp. spoons
• Chicken legs - 3 pcs

Cooking:

We spread the mushrooms to defrost, grate the onions and carrots, cut the potatoes into cubes.

We cut the chicken legs, put them in a pot of water, put on fire. When the water boils, reduce the heat, keep it in a boiling state for 10-15 minutes.

We put a frying pan with vegetable oil to warm up, fry the onions and carrots on it until a golden hue. Add mushrooms, mix, fry for 3 minutes

Add the toasted mixture to the soup. Salt, pepper, add seasonings to taste. Stir and cook the soup until tender.

Bon appetit!

You can add basil leaves to the soup. This will give the dish a unique taste and decorate it.

An unusual and very tasty recipe that will appeal to gourmets.

Ingredients:

• Trout - 500
• Carrot - 2 pcs
• Butter - 20 g
• Onion - 2 pcs
• Potato - 3 pcs
• Honey mushrooms - 100 g
• Millet - 70 g
• Water - 2.5 l
• Sour cream - 60 g
• Lemon juice
• Dill
• green onion
• Bay leaf
• Lemon
• Black pepper

Cooking:

We cut carrots and onions, fry in a cauldron in butter.

We cut the potatoes, add it to the cauldron.

Add the fish head, millet and bay leaf and fill everything with hot water.

Cut the fish, pour lemon juice.

Add mushrooms to the soup, salt to taste, bring to a boil.

Add trout to the soup, add dill. We bring it to readiness.

We fry the bread. Rub dill with green onions and salt. Mix greens with sour cream, spread on bread.

Pour the soup into a bowl, pepper to taste.

Add croutons and sour cream.

Bon appetit!

Ingredients:

• Honey mushrooms - 0.5 kg
• Water - 2-2.5 l
• Noodles - 0.5 tbsp
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 1 pc.

Cooking:

We wash and cut mushrooms.

Boil the mushrooms for 20 minutes after boiling over medium heat.

At this time, fry finely chopped onions, grated carrots in butter until golden brown. At the end, add the mashed tomato, after scalding it and removing the peel. Simmer a little under the lid.

Add fried and noodles to the boiling broth with mushrooms.

We cook until ready. Add herbs and bay leaf.

Bon appetit!

Ingredients:

• Potato - 2 pcs
• Champignons - 300 g
• Carrot - 1 pc.
• Millet - 3 tbsp. l.
• Onion - 1 pc.
• Vegetable oil
• Greens
• Pepper, salt

Cooking:

We clean the onions and carrots. Cut the onion into cubes, carrots into strips.

We put a pot of water on the fire so that it boils.

Fry the onion and carrot in a pan for 2 minutes.

We cut the mushrooms. Add them to the pan with onions and carrots. Fry for 5 minutes.

When the water boils, we throw mushrooms and vegetables, millet into the pan. We cook 20 minutes.

Cut potatoes into cubes and add to soup. Cook for another 20 minutes.

Soup is ready, bon appetit!

Sour cream is a great addition to mushroom soup.

This insanely delicious, hearty and rich soup will pleasantly surprise you and your family.

Ingredients:

• Honey mushrooms - 400 g
• Chicken mince - 400 g
• Potatoes - 2-3 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 2 cloves
• Processed cheese - 400 g
• White dry wine - 100 ml
• Bay leaf - 2 pcs.
• Salt, pepper, ground nutmeg
• parsley

Cooking:

Pour honey mushrooms with water (2 l), bring to a boil, reduce heat and cook for 25-30 minutes.

We clean the onion, garlic and carrots, cut. We heat vegetable oil in a frying pan and fry our vegetables.

Add minced chicken to vegetables, lightly fry.

We clean the potatoes and cut into cubes, add to the mushrooms. After 15 minutes, we send the contents of the pan there.

Add cheese to soup.

Add wine, bring to a boil and reduce heat.

Add bay leaf, salt, pepper and nutmeg to the soup to taste. Cover with a lid, cook for another 5 minutes.

When serving, sprinkle with finely chopped parsley.

Bon appetit!

Delicate and fragrant soup-puree will please you.

Ingredients:

• Honey mushrooms - 300 g
• Onion - 1 pc.
• Water - 2 tbsp
• Potato - 1 pc.
• Cream - 1 tbsp
• Butter - 1 tsp
• Salt pepper
• Greens
• Bay leaf - 1 pc.

Cooking:

Cut potatoes and boil in salted water.

Cut mushrooms and onions, fry in vegetable oil.

Mix potatoes, mushrooms and onions and beat in a blender.

Add cream, put on fire and bring to a boil.

Serve with crackers.

Bon appetit!

A simple recipe for everyone's favorite mushroom soup.

Ingredients:

• Green onion - 4 feathers
• Carrot - 1 pc.
• Onion - 1 pc.
• Bay leaf
• Butter - 2 tbsp. l.
• Dried mushrooms - 50 g
• Large potatoes - 2 pcs.
• Pearl barley - 0.5 tbsp.

Cooking:

We wash the barley. Boil water in a saucepan, place a colander with barley on top, cover with a lid. Reduce fire to medium. Steam for 30 minutes.

Wash the mushrooms and add to the pot. Boil 2 tablespoons of water, pour mushrooms and leave for 15 minutes. Then we throw the mushrooms into a colander, cut into strips. We filter the mushroom infusion.

Bring the mushroom infusion to a boil, add barley, cook for 20 minutes.

Cut potatoes, onions and carrots into cubes.

Add potatoes to soup and cook for 10 minutes.

Fry onions and carrots in a pan with mushrooms, add to the soup. We cook 5 minutes.

Pour the soup into bowls, add green onions.

Bon appetit!

An unusual recipe for mushroom soup with mushrooms. Surprise you and your guests.

Ingredients:

• Honey mushrooms - 200 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Celery - 50 g
• Vegetable oil - 2 tbsp.
• Milk - 2 tbsp.

Cooking:

We wash the mushrooms, finely chop and simmer in oil for 20 minutes.

Finely chop the onion, carrot and celery, fry in vegetable oil for 5 minutes.

We cut potatoes into cubes.

Add mushrooms and potatoes to boiling milk, cook for 10 minutes. Then add vegetables and cook for another 5 minutes.

Soup is ready, bon appetit!

Ingredients:

• Honey mushrooms - 300 g
• Buckwheat - 2-3 tbsp. l.
• Onion - 1 pc.
• Sour cream - 2 tbsp. l.
• Greens

Cooking:

Finely chop the mushrooms, cook for 30 minutes.

Add buckwheat, onion rings, salt, cook until tender.

We fill the soup with sour cream, serve.

When serving, decorate with herbs.

Bon appetit!

Ingredients:

• Beef broth - 1.2 l
• Boiled mushrooms - 100 g
• Potato - 1 pc.
• Celery root
• Vegetable oil - 2 tbsp.
• Oatmeal - 2 tbsp. l.

Cooking:

Cut the celery root into strips, fry in vegetable oil, throw into a boiling broth.

We cut potatoes into cubes, together with oatmeal, boiled mushrooms, add to the broth.

Cook potatoes and cereal until soft.

Serve with greens.

Bon appetit!

Honey mushrooms are tasty and healthy mushrooms. Collecting them is a pleasure, because if you find one, then there will be several more nearby. Mushrooms are popular during fasting, diets, they are respected by vegetarians. This is because they are not very high in calories, are rich in protein (which is especially important during fasting and the rejection of meat products) and have a sufficient amount of useful substances in their composition.

There are a lot of harvesting options for the winter. But if you do not have a lot of storage space for canned mushrooms, then it is better to dry them. From dried mushrooms, you can cook a variety of dishes at home that are suitable for a festive table and for an ordinary family dinner.

Who is especially useful honey mushrooms

First of all, people with low hemoglobin levels and poor blood formation. So if you have anemia, then feel free to include mushrooms in your menu. They contain large amounts of phosphorus and calcium. So if you have frequent bone fractures, problems with your teeth, you should include 50-150 grams of mushrooms in your diet 3-4 times a week.

Also, these mushrooms have an antimicrobial effect, are useful in diseases of the central nervous system. Doctors recommend including them not only in diets for weight loss, but also to reduce the level of bad cholesterol.

Firstly, when walking through the forest, do not confuse honey mushrooms with false ones, which are poisonous. In addition, the product is difficult to digest and poorly absorbed. He needs a good heat treatment, and you should not lean on them in large quantities. So, if there are problems with the gastrointestinal tract, then it is worth limiting consumption.

Mushrooms also have a laxative effect, you should not combine them with laxatives. When cooked, they absorb a lot of salt, so swelling may occur. And those who are losing weight should not cook them with the addition of a large amount of oil, as they will absorb it and increase their calorie content.

Advantages of dried mushrooms

• Ease of storage: do not take up much space, greatly reduced in size when dried.
• Significant shelf life.
• It is dried mushrooms that will give a piquant taste to any dish.
• For a long time they will not lose their aroma and useful properties.
• The protein content in dried mushrooms is 5 times higher than in other harvesting methods.

Preparing honey mushrooms for drying

After you have picked mushrooms in the forest or bought them in a supermarket, which is not uncommon in our time, you need to properly prepare them. As for the mushrooms collected in the forest, they must be sorted.

• First, you need to remove false mushrooms, if any.
• Secondly, remove wormy, rotten and loose mushrooms.

The drying process is to remove the water from the mushroom, so there is no need to soak or rinse them before harvesting. Simply wipe off dirt with a damp cloth. If desired, caps can be cut off from the stem, and large mushrooms can be cut into pieces.

Various drying methods

In the days of our grandmothers, there were no ovens and electric dryers. They dried mushrooms in an open way, for example, on strings.

Thread drying

In this way, you can dry the mushrooms at home and on the street. At home, you need to open the windows, and on the street there should be sunny weather and a light breeze.

A thick thread must be threaded through the middle of the mushroom with a needle. Distribute mushrooms at a distance of 1-2 cm from each other so that air circulates. On the street, you can cover the mushrooms with gauze so that insects do not sit down. In good sunny weather, 1-1.5 weeks will be enough.

Using trays

It is necessary to place pre-prepared mushrooms on a tray. Spread them apart and turn over. It is better to cover the tray with parchment paper.

In the oven

1. Mushrooms prepared in advance, cut into small pieces, lay out on a baking sheet. It should be covered with parchment paper.
2. We heat the oven to 40-50 degrees.
3. We put a baking sheet for 2-3 hours so that the mushrooms warm up well. Then we increase the temperature to 60-75 degrees.
4. We dry until the product becomes elastic, and when pressed it will not break, but in no case crumble. On average, it takes 2-3 days, with periodic cooling in the fresh air.

In an electric dryer

This method is the most modern and simple. It is difficult to dry the mushrooms there, air is constantly circulating in the device, so the drying process will be slow and even.

How to store dried mushrooms

If you dried mushrooms on strings, then you can leave them like that for storage. The main thing is that the room is ventilated and dry, and that there are no foreign odors that mushrooms can absorb.

Another option is to put them in thick fabric bags, or make envelopes from a newspaper. The key is to keep moisture out. In addition, you can put it in glass jars for storage, but they must be clean and dry.

The next storage option is in powder form. To do this, dried mushrooms must be crushed in a blender and stored in a clean glass jar. Optionally, you can combine with seasonings and add to dishes.

At home, dry mushrooms should be stored in a dry, well-ventilated area. Close tightly against dust, flies and other insects.

If the mushrooms are dried in accordance with all the rules, stored in a dry room and no pests have entered them, then the shelf life is up to three years.

How to use

If you have prepared mushrooms in the form of a dried powder, then feel free to add it to soups, gravy and stews. Mushroom powder goes well with hot pepper, coriander, dried dill. This powder can be used to make a sauce. You just need to mix mushrooms with water, flour or tomato paste. Boil over low heat for 10-15 minutes. Add salt to taste and spices. You can also add fresh garlic and herbs.

Soup from dried mushrooms

It doesn't take much effort to prepare this dish. It is enough to follow some rules:

1. Since mushrooms are not washed before drying, they must be washed before cooking. Then you need to soak the product in cold water for 2-3 hours.
2. Next, add the mushrooms to the pre-fried onions. There are two options: grind the mushrooms in a mixer or fry in small pieces.
3. When cooking the broth, there will be a lot of foam, which should be skimmed off.
4. If you have a recipe for soup with fresh mushrooms, then they can be replaced with dried ones. Just reduce the amount by 5 times. For example, if the recipe gives 250 grams of fresh mushrooms, then you can take 50 grams of dried ones.
5. If you are limited in time, then you can skip the soaking stage, just boil mushrooms for 15 minutes.
6. To improve the taste of the soup, add butter while frying mushrooms.

There are many recipes for dried mushrooms. Someone cooks pilaf, gravy, salads with them. And you can surprise the guests and cook a pate from dried mushrooms.

Pate recipe

For this snack you will need: 150 grams of dried mushrooms, 100 grams of walnuts, 50 grams of onions, 1 small carrot, corn oil, salt to taste, turmeric, hot pepper.

1. First of all, you need to properly prepare mushrooms. Rinse and soak for 2-3 hours.
2. Saute finely chopped onions and carrots in corn oil. Add mushrooms to them and fry for 30-40 minutes.
3. Then we put everything in a blender, add walnuts, salt and spices there. Grind to a homogeneous consistency.
4. Cool the pate and serve with toast.

It is not difficult to dry mushrooms at home, but how great they diversify your menu in winter!