According to culinary experts, dishes from dried mushrooms are more useful for the human stomach than from fresh ones. It's all about micronutrients, which are rich in pains, in the dry form they become more digestible. Also pleasing is the fact that properly prepared dried mushrooms are not inferior in taste to the recently harvested.
Selection and preparation of ingredients
There are several rules according to which you should choose dried mushrooms:
- The mushroom plate should not be damaged, and its thickness should not exceed 0.6 cm.
- A dried boletus has a good leg and hat.
- If the product has a green color - it was not properly prepared.
- Dark brown burnt spots on the mushrooms are not acceptable, and pains that break easily or bend badly also do not fit, which means that they were not dried correctly.
Did you know? It is believed that the mushroom product contains a large amount of protein. But this statement is not entirely true. Since fresh mushrooms have a high percentage of fluid — 90%, the amount of protein in them ranges from 4 to 6%. But in the dried representatives of the mushroom kingdom, the protein value is 30–35%.
Dried mushroom recipes
The good thing about dried mushrooms is that they can be added to a large number of dishes. They perfectly complement the first and second, of which you can prepare side dishes and a variety of snacks.
Dried Mushroom Sauce
530 minutes
black pepper (ground)
1-2 g
Nutritional value per 100 g:
- Dried champignons pour water from 0.5 to 1 hour.
- Then cook for 15–20 minutes. (until they become soft).
- Grind mushrooms with broth in mashed potatoes, it is best to do this with a blender.
- Put butter and flour into a separate pan. Boil on low heat for 5-8 minutes, constantly stirring until the mass acquires a creamy tint. The lumps that form when frying the flour are thoroughly crushed.
- Add mushroom puree and hot milk to the pan, mixing thoroughly when combined.
- Put salt, nutmeg and black pepper. Cook the sauce for another 5 minutes. and remove from the stove.
Important! The sauce must be constantly stirred until cooked, otherwise it can burn very much.
Fried dried mushrooms
430 minutes
wheat flour
1.5 tbsp. l
black pepper (ground)
1-2 g
Nutritional value per 100 g:
- Pour the dried mushroom product with water and soak for 1-2 hours.
- Then cut the mushrooms into strips and place in a pan, add finely chopped onions in a minute.
- Fry for 5 minutes, then combine the frying with flour and fry for another 15 minutes.
- Add sour cream, salt and pepper, add a little water, if necessary.
- Simmer for about 8 minutes. and the pan can be removed from the stove.
Soup with dried champignons
51 hour
greens (dill, cilantro, parsley)
40-60 g
Nutritional value per 100 g:
- Dried champignons should be soaked in water for about 20 minutes.
- Then boil the mushrooms in a pan for 15 minutes.
- After the set time, remove the broth from the heat, remove the mushroom product and cut into medium-sized pieces.
- Pass the peeled carrots and onions in a frying pan for about 6–7 minutes, then add chopped mushrooms and simmer another 10 minutes.
- Let the broth boil again, throw into it chopped potatoes and diced potatoes, cook for 15 minutes.
- Salt, add greens and bay leaf, cook for 5 minutes until the soup is ready.
Dried Mushroom Caviar
430 minutes
onions (medium)
2 pcs.
dried mushroom product
350 g
vegetable oil
100 ml
ground black pepper
1-2 g
Nutritional value per 100 g:
- Cover dry mushrooms with water for 2-3 hours.
- Then change the liquid to a new one, and cook for 0.5 hours, then remove from the pan, allow to cool and cut into small pieces.
- The peeled onions should be passaged in oil for 6–8 minutes, until golden. Then put the mushroom product in the pan and cook on a low heat for 15 minutes. Add salt, black pepper.
- Allow the resulting mass to cool, overtake through a blender or meat grinder.
Important! Flight caviar can also be prepared from a fresh product, but, according to culinary experts, it turns out to be more nutritious from dried mushrooms.
Risotto with dried mushrooms
430–40 minutes
black pepper peas
5-8 pcs.
Nutritional value per 100 g:
- Pour mushrooms with water for 1.5 hours, then squeeze and cook another 0.5 hours.
- Cut leek into small pieces and fry in a saucepan in olive oil for about 5 minutes. Then add the mushroom product there and simmer another 5 minutes.
- When the water from the stewpan evaporates, pour rice into it and fry until it becomes “glass” in appearance.
- Add wine. Cook the dish until the wine has absorbed into the rice, then pour the broth. It should be added slowly on 1 ladle, making sure that the rice does not burn.
- In 10 minutes. You can add spices, and then pour the cream.
- 2 minutes later sprinkle with grated cheese, turn off the stove and close the lid.
Did you know? Dried paints are rich in vitamins (A, B, D, E, PP) and amino acids. People who eat this product increase immunity, normalize blood pressure and improve eyesight.
Dried Mushrooms in Sour Cream
21 hours
Nutritional value per 100 g:
- Cover the mushrooms with water for 2 hours.
- Boil them for an hour.
- Remove the mushroom product from the pan and shred onto the bars.
- Put onion cut into half rings on a hot stewpan, fry it in oil until a beautiful, golden crust is obtained.
- Then add flour to frying, cook until yellow for 2-3 minutes, then pour mushroom broth and sour cream into the bowl, with the addition of all these products, you can’t stop stirring the frying.
- Throw the mushroom product into the stewpan and simmer for 10 minutes over low heat.
- Add citric acid, salt, wait another 5 minutes, turn off the stove. Guests need to serve the dish with greens sprinkled on top.
With potatoes
440 minutes
ground black pepper
1-2 g
Nutritional value per 100 g:
- Soak dried mushrooms for a period of 30 minutes. up to 1 hour.
- Cut the potatoes into oblong pieces, chop the onion finely.
- Cook the champignons for about 15 minutes. At this time, fry the onions in a pan.
- Cut the cooked mushroom product into small pieces and add to the onion. Fry for 10 minutes until it takes on a dark crust.
- Pour potatoes with water so that it covers it, and cook in boiling liquid for 15 minutes.
- Throw the fry with mushrooms into the pan and simmer it for another 10 minutes.
- Salt and pepper the dish, add sour cream to it, let it boil for 3 minutes. and can be removed from the stove.
Recipes from dried mushrooms are pleasing in their variety. It is important to cook the dried mushroom products correctly so that they please you with their rich and rich taste. Only their bright taste and a large number of vitamins contained in such foods unites them.