How to soak white mushrooms. All about dried mushrooms - how to cook, soak and is it useful to include them in your menu

Mushrooms are a unique product in their properties. After studying it, scientists made a lot of discoveries about the benefits of mushrooms. In addition to the incredible usefulness, they have delicious taste and perfectly complement any dish. Hostesses are happy to use them to create culinary masterpieces. This is due to the desire to stock up on the product for the future. Most often to ensure long-term storage dried mushrooms. After that, they can be stored for quite a long time and the product can be used for cooking the whole winter period. Dried mushrooms can be purchased at the store. Before cooking, they should be boiled, so how much to cook dried mushrooms is a question that interests many.

Benefit and harm

After a long study of mushroom fruits, the researchers found that this is very useful product. Their composition is very complex and contains a large number of vitamins and microorganisms. Due to its composition, this product has a positive effect on the main body systems.

The high content of B vitamins allows you to maintain normal activity of the cardiovascular system. Trace elements from the composition of mushrooms are involved in the process of blood reproduction, remove excess cholesterol from the body and cleanse the blood vessels. Among other things, a record protein content was found in the product, comparable in quantity only with meat products.

Nevertheless, it is worth remembering that some trace elements contained in mushrooms are harmful to the body, so you should not eat them often. And also with self-harvesting of the product, it is necessary to be very careful about the collection of mushrooms, since among them there are a considerable number of species containing poison.

Cooking

Most often, housewives engaged in independent harvesting of mushrooms tend to stock up on porcini mushrooms. Not many products can boast such a rich content of nutrients and excellent taste.

You can use dried mushrooms both whole and in the form of a powder. Grated mushrooms are usually added to sauces to give a special taste and desired consistency. For other dishes, mushrooms are used as a whole. Before using the mushroom directly in cooking, it must be boiled. How much you need to cook mushrooms is determined by the way they are harvested.

Important! Before cooking, dry mushrooms should be soaked. The duration of soaking varies from 3-12 hours depending on the size and method of drying.

How much to cook forest mushrooms is determined depending on the time during which they were soaked. A well-soaked mushroom will cook in 15 minutes. If they were not soaked for a long time, then the cooking time should be increased to 25 minutes. Cooking dried porcini mushrooms is recommended for 20-25 minutes, this is due to the fact that these mushrooms are larger and fleshy than their counterparts.

Mushroom soup

Properly cooked mushroom soup is an incredible delicacy for lovers of this product. The question does not always arise how much to cook dried mushrooms for soup, because raw dried mushrooms or soaked, but not boiled, are used for soup.

For cooking mushroom puree soup grated dried mushrooms are used, supplemented with fried whole mushrooms, which must first be boiled. For the first dish containing large pieces, whole pre-soaked mushrooms are used. In this case, the cooking time should be at least 20 minutes, you can cook longer. Small dried mushrooms should be put in the soup along with potatoes, they will cook in 10-15 minutes.

There are a lot of options for dishes containing mushrooms, it is difficult to imagine all their diversity. Properly processed mushrooms before use will be the key to the success of such culinary masterpieces.

We can talk for a long time about the benefits and palatability this product, but don't forget about possible harm which it can inflict on the human body. First of all, you should be extremely careful during the collection process, since with a negligent approach to this procedure, there is a risk of putting a poisonous specimen unsuitable for food in the basket. In the further process of use and consumption, it is necessary to properly prepare and prepare the product for cooking. By observing the pre-heat treatment time, you can significantly reduce the risk of unpleasant consequences.

Many cooks always try to keep dried mushrooms on hand. Like fresh, they add amazing flavor to any dish, from soups to sauces. This list is endless. However, before adding mushrooms to the dish, you need to boil them. Do you know how much to cook dried mushrooms?

soaking process

Dried mushrooms are widely used by culinary specialists all over the world. Due to the rich aroma and pleasant texture that they add to the dish, the popularity of this product does not fade away. Dried mushrooms are added to sauces, soup, porridge are prepared from them, and they are even included as a filling in pies.

But before starting the preparation of the main dish, dried mushrooms are supposed to be soaked in water for a while so that they regain their original shape. Mushrooms are soaked in different ways:

• for a richer taste - in cold water;
• to soften the aroma, use milk;
• hot water is taken as an express method.

The amount of water to soak will depend on how many mushrooms you are using:

• on ¾ st. water take 15 g dried mushrooms;
• for 1 ½ tbsp. liquids - 30 g, etc.

Mushrooms should be completely covered with liquid. In addition, to give a special aroma and taste, dried mushrooms are sometimes soaked in cognac or wine.

Soaking time will also depend on the type of mushroom and its size. For clarity, we present a comparative table.

In addition to time, when soaking mushrooms, you should focus on their appearance. If the mushroom swells well and practically takes its previous shape, and is soft enough to the touch, then the water can be drained. Homemade dried mushrooms cooked at high temperatures in an oven or oven will soak much longer than store-bought ones.

How long to cook dried mushrooms after soaking?

It should be noted that not all dried mushrooms are suitable for cooking. Some species give a peculiar bitter taste and are more suitable for sauces. In general, how long to cook dried mushrooms will depend on the variety and whether they have been soaked before. If the soaking process was omitted for some reason, then it will take a very long time to cook dried mushrooms, sometimes this procedure can take from 6 to 8 hours.

Mushrooms pre-soaked in water or milk are boiled on average for 30-40 minutes. But most often experienced housewives determine the readiness of the mushroom without time. If you take the pan by both handles and lift it, then the finished mushrooms will settle to the bottom, and the raw ones will float up.

Boil porcini mushrooms correctly

White mushrooms are considered royal not only because of their impressive appearance, but also for pleasant taste and aroma. Great juliennes, stews, rich soups and cold appetizers. White mushroom in its richness and calorie content is in no way inferior to broths on a meat bone. How much to cook dried porcini mushrooms?

cook porcini very simple and much faster than other types. For soup, 20-30 minutes will be enough, and for subsequent frying, porcini mushrooms are boiled for only 15 minutes. Only dried champignons cook faster. Cut into pieces, they are cooked in just 5 minutes.

Features of cooking mushroom soup

A variety of dried mushrooms on sale gives complete freedom of choice for the buyer. But each species has its own characteristics that must be taken into account for the harmony of taste. If you do cream sauce or cook meat dish, it is best to buy dried morels. They have a pleasant earthy taste and fleshy texture.

For Chinese food get shiitake - black mushrooms. They are endowed with a tough stem that is best removed after soaking. For risotto and other dishes Italian cuisine foxes are used. But porcini mushrooms and champignons are ideal for making soup. How much to cook dried mushrooms for soup?

Boil dried mushrooms for soup in time for the same time as for regular broth, that is, about 20 minutes, depending on their type. Since the mushrooms cook quickly enough, it is best to prepare the roast in advance, cut and stew the vegetables. When preparing soup, it is worth considering the fact that dried mushrooms increase 6-8 times in volume. Therefore, if the recipe indicates that you need to take 300 g fresh mushrooms, and you decide to use dry ones, then 50 g will be enough.

Another way to use dried mushrooms without soaking them is to grind them into a powder and add them to soup as a condiment. In this case, you need to cook the first dish in the usual way, and put the crushed mushroom mixture 5 minutes before the end of cooking.

Dried mushrooms can be a real lifesaver in the kitchen, especially when there is no way to buy. fresh product. They will add an unsurpassed rich mushroom flavor to the dish, and they will help to bring any sauce to the desired thick consistency. But even dried mushrooms need to be able to choose and cook correctly.

Here is what experienced chefs advise:

• When choosing dried mushrooms, pay attention to their appearance. All pieces should be uniform and dark in color. Avoid dried mushrooms with small holes in the caps or stalk, it is quite possible that worms lived in them before drying.
• If you have the opportunity to sniff dried mushrooms, then be sure to do it. Good mushrooms should have a rich and intense aroma.
• If you have enough time, soak the mushrooms in cold water overnight. This way they retain their flavor better.
• The broth after soaking can be used instead of liquid in the main dish or frozen for the future.
• Be sure to rinse dried mushrooms after soaking, as most often they are poorly washed and cleaned before drying.

Dried mushrooms are one of the most common, profitable options for preserving this product before winter. Completely different types of mushrooms are dried: porcini, chanterelles, aspen mushrooms, honey mushrooms, mossiness mushrooms. During the process, beneficial vitamins are preserved and even the smell is enhanced. Dried mushrooms, when added to food, are very fragrant and cause a strong appetite. There are some nuances in the processing of dried, fresh and frozen mushrooms, it is important to know about them if you have to do cooking the day before.

How to cook dried mushroom soup with barley

Recipe Ingredients:

• Dried mushrooms - 60 g.
• Pearl barley - 1/2 cup.
• Carrot - 1 pc.
  
• Onion - 1 pc.
  
• Potatoes - 5 pcs.
  
• Water - 3 liters.
  
• Vegetable oil - 40 g.
  
• Parsley - 4 branches.
• Salt - to taste.
• Black peppercorns - 5 pcs.

Cooking process:

• Before cooking, dried mushrooms are soaked for 2 hours. Then they are washed, the water is drained. Pearl barley is soaked in parallel with mushrooms for 2 hours. Then the cereal should be washed.
• 3 liters of water are poured into the pan to boil. Add washed mushrooms to the water.
• Potatoes are peeled, cut into medium cubes. Carrots are washed, peeled, rubbed on a grater. The onion is peeled and finely chopped.
• The frying pan heats up for fragrant frying. Onions and carrots are browned in vegetable oil.
• Pearl barley is added to the soup along with potatoes. Cooking time for cereals and potatoes up to 30 minutes.
• For 5-7 min. until ready, you need to add the frying, salt and pepper.
• The greens are finely chopped and thrown into the soup before turning off.
• Dried mushroom soup is ready to eat, served with sour cream and black bread.

How to cook dried mushrooms with potatoes

Soup recipe ingredients:

• Dried mushrooms - 20 g.
  
• Potato - 800 g.
  
• Onion - 1 pc.
  
• Tomato sauce - 400 g.
  
• Dried ground greens - 1 tsp
  
• Salt - to taste.
• Vegetable oil - 40 g.

Sauce Recipe Ingredients:

• Wheat flour - 1 tbsp.
• Butter - 1 tbsp.
• Tomato paste - 2 tbsp.
• Onion - 1 pc.
• Carrot - 1 pc.
• Meat broth - 1 st-n.
• Salt - to taste.
• Ground black pepper - to taste.

Sauce making process:

• The following ingredients are mixed: flour, butter, tomato paste, chopped onion, grated carrot, broth and seasonings, flavor enhancers.
• The mixture of products is placed in the microwave until the butter is heated. The sauce is ready for further use.

Soup making process:

• Dry mushrooms are soaked for 2 hours. After that, they need to be washed and cooked until cooked for 50 minutes. Ready mushrooms are squeezed, cut.
• Onions are peeled and finely chopped. The pan is heated over a fire, the onion is fried together with mushrooms until golden onion crust is added tomato sauce on the meat broth. The pan is covered with a lid, the ingredients are simmered over low heat for 15 minutes.
• Potatoes are peeled, washed, cut into slices. Fried in an additional pan with vegetable oil. Pepper, salt to taste. After cooking, the potatoes should be mixed with mushrooms and simmer for 10 minutes.
• Dried mushrooms with potatoes are ready. Served with greens, white bread.

How to cook dried mushrooms - the basics

• Dried mushrooms, unlike frozen ones, for long-term storage, must be softened in water before cooking. Next, the mushroom water is poured out along with excess debris, washed and left for several hours (approximately 2 hours). Soaking time for mushrooms depends on aridity.
• Mushrooms are usually dried on a thread, which is not needed in the dish. If the mushrooms do not want to part with the thread easily, they are soaked together.
• For 300 g of fresh mushrooms, there are about 60 g of dry mushrooms.
• Bay leaves in mushroom soup can kill the smell and taste of mushrooms.
• Dried mushrooms should store in a clean room with regular ventilation. Do not store mushrooms next to vegetables, fruits, in a cellar with high humidity. Mushrooms that have become damp during storage can be saved if they are sorted out, dried or immediately used for food. The shelf life of mushrooms is 1 year. Until that time, it is advisable to eat them.
• To give a pleasant aroma to the dish, just add a small slide of dried mushrooms.

The recipes for making dried mushrooms are simple and unpretentious. The main difference between the dry product is the cooking time. But the result always exceeds expectations. The dish is very flavorful. There are such recipes from dried mushrooms: cutlets, mushrooms in sour cream, fried mushrooms, all kinds of sauces, soups and salads. Prepared from self-harvested mushroom harvest, and from the store assortment.

Advice: Do not pour out the infusion that was formed when soaking the mushrooms. It will be a great addition to the dish, if you pour it into the broth, and enhance the flavor even more. The only thing is that before adding to the soup, strain it well from possible forest debris or sand.

Soup recipe with grated dried mushrooms

An interesting soup in terms of the method of preparation, because it includes the most crushed mushrooms. Also, this cooking method does not require a long infusion of dried mushrooms, which is why it can be cooked very quickly. Somehow it can remind the consistency of cream soup.

Time for preparing: 50 minutes

Servings: 11

The energy value

• calorie content - 67.3 kcal;
• proteins - 6.6 g;
• fats - 2.3 g;
• carbohydrates - 5.1 g

Ingredients

• dried boletus - 200 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• celery (root) - 300 g;
• chicken egg - 3 pcs.;
• lemon - 1 pc.;
• water - 2 l;
• sunflower oil - 3 tablespoons;
• salt - to taste;
• dill greens - to taste;
• parsley - to taste.

Advice: if you don't have in your arsenal exactly dried boletus, then you can easily replace them with other forest mushrooms. For example, mushrooms are well suited.

Step by step cooking

1. Boil hard-boiled eggs for 12 minutes from the moment the liquid boils, then place in ice water. In this way, you will prevent the subsequent boiling of eggs due to your own high temperature and greatly facilitate the process of cleaning them. Remove the shell.
2. Grate carrots and celery with a coarse grater and fry in a small amount of refined oil, adding finely chopped onion to them.
3. Boil in a saucepan required amount liquid and add cooked vegetable fried. Boil for about 10 minutes.
4. In a blender bowl (you can use a regular coffee grinder), grind the boletus to a powder state.
5. Put the mushroom powder into the bowl in small portions stirring constantly to avoid the formation of lumps.
6. Add spices and cook for no more than ¼ hour.
7. Take the soup off the stove and let it brew for a bit.
8. Spill on plates, decorate with halves of boiled eggs, slices of citrus and herbs.

Soup recipe with dried mushrooms and vermicelli

Fragrant and simple soup perfectly diversifies your daily diet.

Time for preparing: 1 hour

Servings: 10

The energy value

• calorie content - 105.4 kcal;
• proteins - 3.9 g;
• fats - 4.7 g;
• carbohydrates - 11.9 g.

Ingredients

• dried champignons - 100 g;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• large onion - 1 pc.;
• butter - 50 g;
• water - 2 l;
• vermicelli - 4 tablespoons;
• salt - to taste.

Advice: for opponents of soups with pasta, there is a great alternative - rice. But before you add the cereal to the soup, you need to carefully sort it out and rinse it several times.

Step by step preparation:

1. Soak the mushrooms for as long as time permits. The longer the better.
2. When the mushrooms are soft enough, remove them with a slotted spoon from the liquid, rinse, chop finely.
3. Strain the mushroom broth through several layers of gauze, pour into a saucepan and add plain water. Boil.
4. Add peeled and finely chopped potatoes, lightly salt.
5. On the next burner in a frying pan, melt the butter and fry the finely chopped onion and grated carrots in it. Simmer for 3 minutes and then add the mushrooms.
6. Send the roast to the soup bowl. Boil until the potatoes are almost completely softened, do not forget to salt and season. Add vermicelli.
7. After a few minutes, throw the greens, cover with a lid and let it brew, removing from heat.

How long should mushrooms be soaked

It is best if you have the opportunity to soak the mushrooms for 10 hours, for example, in the evening. This will allow them to be well saturated with moisture and become softer. We should not forget about the water - it should be as much as possible.

It is best to pour out the water in which the product was soaked, but this applies to those cases when you purchased dried mushrooms on the market, and did not harvest them yourself, and are not sure of the quality. Otherwise, the dish may be bitter.

To give a milder taste, mushrooms can also be soaked in milk, however, adding this “decoction” to the dish will no longer work.

How to cook dried mushrooms

There is nothing difficult in cooking dried mushrooms, especially if they have been pre-trained before. On average, 50 grams of the product should be boiled for about 30 minutes. If until this time you did not have the opportunity to soak the mushrooms, then the heat treatment process will be delayed by about two times.

Many chefs advise to drain the first broth during cooking in order to get rid of the unpleasant aftertaste. According to professionals, this will not affect the taste at all, because dried mushrooms have a rather aggressive aroma, which gives an excellent broth even on the second water.

Cream soup with dried mushrooms

If you decide to cook a healthy mushroom soup, but want to dilute its rich taste with something delicate, then just add cream. They can be used at several stages of cooking.

First - add a generous portion dairy product(preferably more fatty) at the stage of preparing vegetable frying. However, this method is more suitable for pureed soups. It is important not to overexpose the cream on fire, otherwise it will simply curdle. It is worth shifting such a frying into a pan only when all the ingredients in it are ready.

The second way is to pour in the cream at the end of cooking, after heating them in a separate saucepan, but not boiling.

Well, it is very good to supplement such a creamy soup with a small amount of grated hard or processed cheese.

No matter how you cook mushroom soup, even a biased taster can appreciate it. After all, this tart taste and bright aroma conquers the first time! Enjoy your meal!

Decided to cook mushroom sauce and ran into this problem...

1. Soak in boiling water for 3 hours, rinse in a colander, then cook for 20 minutes after boiling.

For sauce:

finely chop the mushrooms in a combine (into small pieces), you can cut into strips or turn in a meat grinder. Finely chop the onion, fry in vegetable oil, add mushrooms and fry everything together. Salt, pepper to taste. I usually add a mushroom cube. When everything is fried, add flour 2-3 tablespoons and mix. I transfer it to a saucepan (preferably aluminum or glass, in enameled sauce it can burn) Gradually pour in the broth in which the mushrooms were cooked (it must be filtered, there may be sand from the mushrooms), stirring. It should be like a thick soup. I put it on a small fire for 20 minutes. At the end I add sour cream (200-250 grams). Let it boil and you're done! very tasty with potato casserole and in general with everything. Enjoy your meal!!!

2. I soak them overnight to save time.

just boil them and that's it.

3. 20 minutes!
4. 15 minutes if they were previously soaked in boiling water
5. I soak dried mushrooms overnight, and in the morning I start cooking like regular fresh ones :) Enjoy!
6. Dried mushrooms are best soaked for 2-2.5 hours in hot water, then wash in a colander, and then cook for 1.5-2 hours.
7. For the sauce, they can not be boiled (pre-soaked), but ground into powder
8. chasa tri...

no esli ti ix zamochila na noch, to chasa dva.

v lyubom sluchae poprobui

9. 2 hours

Urgently! How to boil dried mushrooms? Do they need to be pre-soaked? How many to cook?

And is it important at what point to salt them? Is it possible to freeze already boiled mushrooms (Is it better with liquid or not) ???

Thank you all in advance!

1. I'll start from the end. Boiled mushrooms can be frozen. I always do this. Only water needs to be drained.

Dried mushrooms must be soaked, because otherwise they will have to be cooked for a very long time, and dry pieces may still remain inside. I usually soak them for two hours, then I cut them and after that I cook them. It seems to me that you can salt at any time. The difference is not noticeable.

2. And you subscribe to the mailing list Cooking with step by step photos- there is just nothing, everything is simple and tasty
3. mushrooms must be soaked soaking time depends on the degree of dryness .. soak them in milk for at least half an hour, then rinse and cook for 20 minutes
4. Pre-soak for 10-12 minutes, then lower into boiling water. You need to salt when they are already cooked. You can freeze, but it is better without liquid. :)
5. Soak them in milk overnight, and the next day cook for 20 minutes, and they can be used, Bon appetit
6. soak, the denser in consistency, the longer the period, flabby in tea, hard in milk, freeze without liquid,

it can be separately (for broths, sauces)

salt when cooking (but at the beginning, otherwise bad taste!)

How long to cook dried mushrooms?

• Cooking recipes

Every housewife at least once faces the problem of cooking mushrooms, and then the question arises: “How long to cook dried mushrooms?”.

But before you start cooking dried mushrooms, you need to perform a number of actions.

First of all, you need to thoroughly rinse the mushrooms in warm water. Then they need to be soaked in cold water. Usually mushrooms are soaked for 3-8 hours, but there are those who believe that it is better to leave mushrooms to soak for a whole day. After that, you can proceed directly to cooking. Mushrooms should be boiled in the same water in which they were soaked. It takes one and a half to two hours to cook, and they need to be cooked without salt.

If you want dried mushrooms to taste like fresh ones, then they need to be soaked in milk for several hours. In this case, you must not forget to add salt to the milk, and put them in a cold place.

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Find out how much to cook dried mushrooms. how to cook dried mushrooms. ways to dry mushrooms: how to dry mushrooms in the air and in the oven. how to cook dried mushrooms.

Peel and wash mushrooms for drying at home, cut large parts: caps into slices about 3x3 cm, legs - in circles. String the chopped parts of the mushrooms on a strong thread - the caps separately, as they dry faster, the legs - separately.

Hang the threads in a dry, sunny place with a distance from each other. Cover with gauze to protect against insects. Keep in the sun for 7-9 days, removing ready-made dry mushrooms in jars. in glass jars in a dry dark place. So mushrooms are stored up to 5 years.

How to dry mushrooms in the oven

Mushrooms cut, as for drying on threads, spread out in 1 layer on a baking sheet (or on 2 baking sheets), using baking paper. Dry the mushrooms for 2.5 hours at a temperature of 25 degrees, the next 2 hours - at a temperature of 70 degrees, then another 2 hours at a temperature of 55 degrees. In order for moisture to come out of the oven, the oven door is slightly opened.

Then you should check the mushrooms for readiness: properly dried, dense, elastic, does not crumble or break. Not dried mushroom - rubber, soft. If you have not dried the mushrooms, you can later hang them in the kitchen on threads for final drying, which in this case will take 2-3 days.

Tip: when cutting mushroom caps for drying, keep in mind that in the future they will need to be strung on a thread - so that the mushroom slice does not crumble when cut, for each slice, provide a little lint-free dense part of the cap.

How much to cook dried mushrooms, how to cook dried mushrooms, dried mushroom soup

Before cooking, dried mushrooms are soaked and boiled in the same water for 2 hours.

How to cook dried mushrooms

1. Sort dried mushrooms and remove all debris.

2. Soak in cold water for 4 hours.

3. It is best to boil mushrooms in the same water in which they were soaked.

4. After the water boils, it is necessary to periodically remove the foam with a slotted spoon.

5. Boil for about 2 hours. Salt about an hour after the start of cooking.

Dried mushroom soup

Ingredients:

Dried mushrooms - 100 gr.

Potatoes - 2-3 pcs.

Onion rep. - 1 PC.

peppercorns

GreensCooking:

1. Put the mushrooms to boil. Salt. Boil for half an hour and remove from the pan.

2. Finely chop the onion and fry together with the mushrooms for about 7 minutes.

3. Put the mushrooms and onions back into the pot. Pour in water and add chopped potatoes.

4. Cook for 10 minutes.

5. Serve with hot sauce and sprinkle with herbs.

How to cook mushrooms?

Not everyone knows how to process dry mushrooms correctly. Housewives often wonder how to boil dry mushrooms, because if not properly processed, dried mushrooms will look like rubber: both in texture and taste. Therefore, mushrooms must first be soaked in cold water for 3-4 hours (some are soaked overnight, but if you don’t have much time left, you can reduce the soaking time). Someone, after soaking, drains the water, fills in a new one and boils the mushrooms in it. It is better not to do this, because most of the mushroom flavor and aroma floats away with the infusion. It is best to boil dried mushrooms in the water in which they were soaked. But pay attention to the purity of the water - if leaves, sticks or even sand that remains after poor-quality drying float in it, then it is really better to drain the water.

If you cook mushroom soup from dried mushrooms, then it is also better to drain the mushroom cold infusion and boil the mushrooms in clean fresh water, which will be the broth for the future soup. It is better not to cook the soup in a dark mushroom infusion. Mushrooms (both for soup and for frying, stewing) should be boiled for 1.5-2 hours so that they become soft and tasty. The readiness of mushrooms is easy to determine by lifting the pan by both handles. If the mushrooms have sunk down to the bottom, then they are ready.

If you cook mushrooms for subsequent frying, then salt the water in which they are boiled, and when ready, put them in a colander, pour over with cold water, chop (if necessary) and put in a pan in hot sunflower oil.

How to cook frozen mushrooms

Frozen mushrooms are always sold (or at home) with a small amount of ice, since all the water cannot be drained during freezing. This frozen water cannot be boiled, so you must first defrost the mushrooms in the fresh air or in microwave oven under a special regime. This applies to any frozen mushrooms: chanterelles, champignons, mushrooms, and so on.

After defrosting, the mushrooms should be rinsed well under cold water, then put in a saucepan, pour cold water and put to boil. Frozen mushrooms are cooked only over low heat, covering the pan with a lid and regularly removing the resulting foam. Cook frozen mushrooms for 20-30 minutes.

How to cook different mushrooms

A common sign of the readiness of all mushrooms is their sinking to the bottom when the pan is raised. But there are certain time frames that it is better not to exceed when cooking this or that type of mushroom.

Boil the mushrooms should be peeled and well washed, they are cooked for 35-40 minutes. Be sure to remove the foam during cooking.

Boletus mushrooms are also boiled washed for 40-50 minutes. The foam needs to be removed.

It is enough to boil mushrooms for 5 minutes.

Chanterelles are boiled for 20 minutes.

Aspen mushrooms are peeled from the film from the hats and boiled for 20 minutes.

Russula is boiled for 30 minutes.

Oyster mushrooms are boiled for 15-20 minutes.

Milk mushrooms boil quickly, in just 15 minutes, but before that they need to be soaked for 2-3 days, and it is important to change the water several times for fresh during that time.

Honey mushrooms are boiled until water boils. Then the water must be changed to fresh and cook for another 40-60 minutes.

Do you know how long to boil dried mushrooms?

Many housewives are wondering whether.

To begin with, we note that they cannot be cooked immediately. First usually dried mushrooms are soaked for several hours by putting them in cold water.

Some people have a different opinion and believe that dried mushrooms must be soaked for a whole day.

Therefore, you will have to solve this dilemma yourself.

As for how much to boil dried mushrooms, opinions on this issue are mostly unanimous. Dried mushrooms are boiled for about an hour and a half.

After that, you can make an excellent soup from them.

But, if you do not know the origin of dried mushrooms, it is better to cook them longer.

Dried mushrooms! how to cook soup from them? - how much to cook dried mushrooms - babyblog.ru

Well, in vain! Very tasty soup and cooks instantly.

water + onions + potatoes + anything (mushrooms / cauliflower / carrots / so) + at the very end of the hercules, boil. Then you can fill with melted or grated cheese (grated is better on a plate already), puffs or sour cream on a plate. Greens and pepper - to taste.

And, if you do not shove flavor enhancers there, it is very useful for the stomach, liver and intestines, because it is mucous and envelops the gastric mucosa, does not irritate,

Have you heard about mucous soups that are given after surgery on the digestive organs or during periods of exacerbations? Barley, which is usual for them, is boiled, strictly speaking - for an amateur, I like oatmeal more.

You can still make cutlets from hercules, they will add o cottage cheese casserole, to make salads, muesli, the eldest daughter in her childhood preferred fried hercules, as a sweetness.

Proper cooking time for food - a guide

MEAT

• If we cook the broth - we put the meat in cold water so that most of the nutrients pass from the meat into the broth
• If the meat for the second course - in boiling water, so that these substances remain in the meat.
• After boiling, cover the pan tightly with a lid and cook on the smallest fire. We do not open the lid until the end of cooking, we do not remove the foam - this is a healthy protein.
• After cooking, let the meat brew in the broth for at least 10 minutes.
• And we are not surprised that there is much less meat - this is normal, only 35% of the liquid passes from meat to broth.

Soup from dried mushrooms. from dried mushrooms. how to cook soup from dried mushrooms - helpful tips. dried mushroom soup secrets and recipes from experienced chefs. /recipes of culinary dishes with simple, tasty, homemade, lenten. recipes from meat, poultry, fish and mushrooms. appetizer and salad recipes. recipes for cakes, pies and pies. /female opinion

The easiest way to preserve mushrooms from summer or autumn is to simply dry them. When dried, they retain all trace elements, useful material and most importantly the flavor. It is because of the aroma that it is better to cook soups from dried fruits rather than fruits. It is desirable that every housewife in the kitchen has at least a couple of bundles of dried mushrooms. Store them in paper bag or cardboard box in a dry place. You can keep the dried fruits whole or make mushroom powder - grind in a blender. Mushroom powder soup reveals richer flavor and is easier to digest.

Many types of mushrooms are suitable for soup - aspen mushrooms, chanterelles, boletus mushrooms, but porcini are considered indisputable favorites. Dried mushroom soups can be cooked with the addition of fresh or pickled mushrooms, very often in ready meal add sour cream. Of the spices, they mainly put only pepper, sometimes a bay leaf, so as not to interrupt the strong mushroom aroma.

Soup from dried mushrooms - food preparation

Before cooking, dried mushrooms are pre-soaked in boiling water for twenty to thirty minutes or in cold water for an hour and a half. After that, they are cut into pieces or slices and added to the soup. The water in which the mushrooms were soaked is usually also used for soup. It is carefully poured into another bowl so that sediment does not get in or filtered through a fine sieve or gauze.

Dried mushroom soup - the best recipes

Recipe 1: Dried Mushroom Soup

When it’s slush or frost outside the window, and you don’t feel like going to the store for groceries, a bunch of dried mushrooms stored in the fall will help out. You can cook a quick, ordinary, but very tasty mushroom soup. It must be served with sour cream, so it turns out even tastier. There are, however, lovers who prefer mayonnaise to mushroom soup.

Ingredients: 50g dried mushrooms, 1.5 liters of water, 4 potatoes, one carrot with onion, bay leaf, peppercorns, butter for frying, a couple of tables. spoons wheat flour, salt, herbs, sour cream.

Cooking method

Rinse the mushrooms and pour a glass of boiling water, let it brew for 20-25 minutes. And at this time, you can put the water to boil and make frying.

Melt the butter, fry the chopped onion and coarsely grated carrots on it, add flour at the end and fry for a couple of minutes.

Cut the swollen mushrooms, throw them into boiled water, add the water in which they were soaked, put to boil. After 20 minutes, add diced potatoes. After ten minutes, salt, sprinkle with pepper, add frying, bay leaf and cook until the potatoes are ready. Let the soup brew, serve with sour cream, sprinkled with herbs.

Recipe 2: Mushroom Kingdom Soup

Satisfying, with rich taste the soup is prepared from several types of mushrooms - always dried and a set of fresh, pickled, salted, frozen. It turns out a friendly, combined mushroom family.

Ingredients: 2 liters of water, 30g dried mushrooms (preferably white), 300g different kind mushrooms, one carrot and one onion, 5 potatoes, a couple of bay leaves, herbs, salt, pepper, sour cream - 250 ml, vegetable and butter.

Cooking method

Pour boiling water over dried mushrooms and leave for 20 minutes. Chop the onion, grate the carrots and fry them together in a mixture of butter and vegetable oil, put sour cream at the end and simmer for a couple of minutes.

Put the water to boil as soon as it boils, put the sliced ​​potatoes and soaked mushrooms into it, add the water in which the mushrooms were soaked, and let them boil together for 15 minutes.

At this time, cut into slices the mushrooms that are found in the house - pickled, salted, fresh and put in the soup, add the roast with sour cream, pepper, bay leaf, salt, add herbs and let it boil for three to four minutes.

Recipe 3: Creamy Dried Mushroom Soup

The combination of dried and fresh mushrooms with the addition of cream gives the soup an amazing natural creamy mushroom taste, without any flavors or additives. To the soup, you can serve dried or fried croutons in oil, smeared with garlic.

Ingredients: 1.5 liters of milk (2.5%), a glass of cream (10-11%), 300g fresh mushrooms (champignons), 200g dried (white), 100g butter, salt, 3 onions, 3 tbsp. spoons of wheat flour ground pepper: black - ½ tsp and 1 tsp. red (not hot).

Cooking method

Rinse dried mushrooms and pour a glass of boiling water. fresh mushrooms cut into thin slices.

Chop the onion, fry in half a serving of oil until golden brown. Put the second half of the oil, fresh and soaked mushrooms, cut into pieces and fry this mass for about 10-15 minutes. It is better to fry immediately in a saucepan, because. liquid will then be poured in there.

Then add flour, fry it in oil for a couple of minutes and alternately pour water first, in which the mushrooms were soaked, then milk and cream. The mass must be stirred to avoid the appearance of lumps. You can even take a whisk as an assistant. Cover the container with a lid. When the mass boils, make a very small fire and darken the soup for 20 minutes.

Recipe 4: Dried Chopped Mushroom Soup

What could be simpler than a steamed turnip? That's right, our mushroom powder soup. To do this, dried mushrooms must be chopped in a blender to the desired state. It is cooked in a matter of minutes, and the pleasant mushroom aroma from the kitchen, evenly distributed throughout the apartment, signals to the household that a delicious dinner will be ready soon.

Ingredients: 2 liters of water, 200g dried mushrooms, 1 onion and celery root, 2 carrots, vegetable oil, to taste: salt, dill, dill and parsley, pepper, boiled - 3 pieces, one lemon.

Cooking method

Grind mushrooms into flour or powder.

Chop the onion and celery root, coarsely grate the carrots and fry everything in oil. Add vegetables to boiled water, add mushroom flour (powder), put all the spices and salt, cook for 15 minutes. Pour the soup into bowls, add half a chopped boiled egg, finely chopped greens and a slice of lemon.

To soften the taste of the soup, giving it delicate notes, at the end of cooking, you can add chopped processed cheese- creamy or mushroom flavored.

If the dish is prepared with noodles or pasta, they must be calcined before laying in the soup. Then they will not boil soft and will give the dish a specific taste. Spread the noodles in a thin layer on a dry frying pan and hold, making a small fire, until the color of the noodles turns light brown.

For soup, it is better to collect and dry mushrooms of medium maturity - not young, but not overripe either. Then the aroma will turn out to be very rich, and the soup will acquire a pleasant tart taste of real forest mushrooms.

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