How to fry dried mushrooms: different methods and simple cooking recipes

Clean

The cooking process begins after you bring the mushrooms home. In any case, they need to be cleaned. “If wild mushrooms are very dirty, then you can quickly (5-10 seconds) rinse them with cool water and dry them with a towel,” says Andrey Kolodyazhny. — Mushroom pickers advise that after you bring a basket from the forest, immediately spread the mushrooms on a piece of newspaper so that they dry slightly, this will make them easier to clean.

By the way, the most common chanterelles, honey mushrooms, porcini mushrooms, boletus mushrooms and other mushrooms in central Russia must be cooked immediately after cleaning and rinsing. Otherwise, they quickly oxidize, darken and lose their nutritional properties.”

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Soaking methods

From dried mushrooms you can cook not only excellent soup, but also prepare aromatic main courses: fried potatoes with mushrooms, pilaf, julienne, etc. Regardless of what dish you plan to use the product for, dry mushrooms are soaked. It is necessary to properly soak mushrooms for soup to preserve all their beneficial properties.

Typically, cold water is used to soak the dry product. Hot water is not suitable for these purposes - the dish may lose its taste. Please note that when dried, forest fruits reduce their volume several times, so take larger dishes for soaking. Further actions:

1. To begin with, dried mushrooms are washed in cold water. This is necessary in order to remove the smallest particles of dust, small needles and other “reminders” of the forest. You should not use a colander for this procedure. It’s better to take a bowl or small saucepan, put the mushrooms in it and fill it to the top with water. After a few seconds, stir the contents vigorously with your hand. This way small particles will float to the top and will be easy to remove. If you notice a lot of debris, repeat the process 2-3 times.
2. Fill the product with cold water and leave for 1-2 hours. This will be enough for the forest delicacies to swell and become soft. The fastest and easiest way to soak porcini or any other mushrooms is that they are dried naturally in the open air. It is easy to overcook a delicate product in the dryer or oven, and then it will become hard. If for some reason the mushrooms are overdried, the soaking time is increased by another 1-2 hours. If you do not plan to cook mushroom broth, the dried product can be soaked in cold milk. Experts say that mushroom dishes after this procedure are especially tasty and aromatic.
3. After the mushrooms have reached the desired state, the water is poured into a separate container (after filtering it), and the softened gifts of the forest are cut into small strips or pieces of arbitrary shape for further preparation. Water is added to the soup to give it a rich taste and beautiful color.

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​​In cases where there is absolutely no time to soak the dry product, you can do without “water procedures”. To prepare “quick” mushroom soup, mushrooms are ground into powder and added to the first dish as a seasoning. This greatly simplifies the preparation of soup, but deprives the dish of its attractiveness. And what could be better for the eater than to see and feel fragrant mushroom pieces in the mouth? Therefore, if time permits, be sure to soak the mushrooms before boiling or frying.

Eat raw

There are quite a few ways to prepare mushrooms. Some of them are even eaten raw. For example, champignons or young porcini mushrooms. “If the mushroom is large enough and grows in the ground, in a pot, then you can hardly use it for carpaccio. It is better to peel such a mushroom, rinse it, boil it, and then fry it, make soup or sauce, advises Vyacheslav Kazakov, chef of the Hands neo-bistro . — If you want to cook, relatively speaking, carpaccio, then take a young porcini mushroom. All you have to do is peel the root a little and cut it into slices - and you can safely eat without washing. I also don’t wash the champignons, since they are grown in sterile conditions; just remove the skin from the cap and peel the stem - and the mushroom is ready to eat.”

How to soak dried mushrooms?

Dry mushrooms are a fragrant reminder of warm summer and generous autumn. They are easy to store in this form. They do not take up much space, and when soaked they expand 6–10 times. That is, if the recipe calls for adding 300 grams of fresh mushrooms to a dish, then the dry equivalent will be 50 grams.

How to soak dry workpiece?

1. Pour the mushrooms into a clean container, add water and rub thoroughly with your hands. Drain the liquid.
2. Pour water over the mushrooms in a ratio of 1 to 10. Leave for 1–8 hours.

What water should you soak dried mushrooms in?

To soak mushrooms, use clean water at room temperature. To speed up the swelling process, you can warm it up slightly.

Under no circumstances should you pour boiling water over a dried product. This way you will get a fragrant liquid, but the mushrooms themselves will become tasteless and tough.

If you need to quickly add an ingredient to a dish, it would be better to grind the dry preparation and use it as a seasoning.

How long should you soak mushrooms for soup?

A tasty broth is of great importance for soup. When dried mushrooms are soaked, they release most of the nutrients and flavor into the water. Therefore, it is not drained, but filtered and used in cooking. If the mushrooms are dirty, then fill them with water 2 times. The first time - for 30 minutes to rinse thoroughly.

We recommend: For 60 rubles. prepare 0.5 liters of sour cream from kefir and salt

How long does it take to soak before cooking the soup?

• Minimum – 2 hours.
• Maximum – 8 hours.

Woody Chinese mushrooms, which are sold in briquettes, take longer to soak than others. You can absolutely safely leave them in water overnight.

In general, it is correct to navigate not by time, but by the degree of increase and softness of the mushrooms. If they are cut into thin slices, then the process can take much less time - 10–15 minutes.

The liquid after soaking often has sediment in the form of particles of dirt and sand. Therefore, only the upper transparent part is taken for the broth, and the rest is drained.

How long should you soak mushrooms for frying?

Dried mushrooms are also soaked before frying. But in this case it is important not to overexpose them in water.

After what time should you start frying? The correct answer is in 2–3 hours. After this time, the mushrooms should be thoroughly rubbed with your hands, rinsed with running water and drained in a colander.

If you plan to use dried porcini mushrooms for frying, experienced chefs recommend using full-fat milk instead of water. How tasty and juicy boletus mushrooms are! The soaking process takes the same amount of time. Beforehand, the mushrooms are thoroughly washed and the milk is boiled.

So, soaking mushrooms is not a difficult task. The main thing is to know what kind of water they should be in. It is best to use clean water at room temperature. The duration of the procedure may vary. If these are dry preparations, then it is correct to focus on appearance. Have the mushrooms swelled, gained fullness, become soft? It's time to start cooking!

How long to cook

The cooking time for mushrooms depends on their type. To determine how long to cook, use the following guide:

• champignons, coral mushrooms: 5–10 minutes;
• milk mushrooms, oyster mushrooms, saffron milk caps, row mushrooms, kids, puffballs, eringi: 15–20 minutes;
• boletuses, chanterelles, podgruzki, cherry blossoms: 20 minutes;
• honey mushrooms, boletus, russula, fly mushrooms, boletus mushrooms, govorushki, oak mushrooms, May mushrooms, tinder fungi: 30 minutes;
• whites: 35–40 minutes;
• boletus mushrooms: 40–50 minutes;
• morels: 1 hour.

Life-giving properties

For some, it may be news that antibiotics are produced from goblin meat, which help effectively fight various diseases, sometimes difficult ones. The world-famous penicillin was created from the penicillium species, which saved hundreds of thousands of lives. In case of frostbite, an extract from porcini mushroom heals in front of the eyes. For preventive purposes against cancer, porcini mushroom is also very helpful. For tuberculosis, extracts of govorushka, row and milk mushrooms will be useful, and an extract from everyone’s favorite champignons will cope with purulent formations. Wounds, abrasions and cuts will be healed by ordinary raincoats. These wonderful “forest trees” can serve as a panacea for both the common cold and more serious ailments.

They also contain a significant amount of lecithin, which controls cholesterol levels in the blood and thus prevents many diseases of the cardiovascular system. Fiber, which the mushroom is also rich in, helps speed up metabolism, cleanse the body and promote weight loss. A third of the total composition of dried mushrooms is protein, this amount of which prevails over meat.

It should be noted that despite their healing power, these “forest inhabitants” lose almost all their healing properties during heat treatment: frying, boiling, pickling. Drying and salting fresh - these two methods preserve nutrients.

Cooking correctly

So, aromatic “forest mushrooms” have appeared in your kitchen and you need to know how to cook them. Many people wonder whether it is necessary to boil mushrooms before frying? Both cooks and mushroom pickers shout with one voice: “Yes! Definitely! Before frying forest meat, it must be boiled.” Even the safest types, such as russula, champignons, boletus, porcini mushrooms, honey mushrooms, and boletus, are recommended to be boiled and cooked. These forest “dwellers” absorb radiation, dust, and harmful microbes like sponges.

Cooking procedure

And now the details of how to fry dried mushrooms in a frying pan. Peel the onion. We chop it in a convenient way, focusing on our preferences.

Heat a frying pan with vegetable oil on the bottom. Let's put the squeezed, crushed gifts of the forest into this frying pan. Following the mushrooms comes all the onions. Cook over medium heat. After two minutes, sprinkle the contents of the pan with flour. Stir and fry until golden.

After frying for ten minutes, salt the mushrooms and add all the sour cream. Next add ground pepper to taste. Reduce temperature to moderate. Cover with a lid and cook for another 15 minutes, stirring the dish occasionally.

A side dish for such mushrooms can be boiled potatoes or mashed potatoes. You can also serve mushrooms with fried potatoes.

Stuffed potatoes

Dried mushrooms can be used to stuff potatoes. According to the recipe published below in the article, you will be able to prepare a delicious stuffed side dish. You will be able to immediately make a complete, hearty dish for lunch or dinner. It is best to choose large potatoes for the recipe. Then it will be more convenient to stuff it.

How to cook dry mushrooms - they can be used to stuff potatoes.

This recipe is very popular in Italian cuisine. In the future, you can serve potatoes with mushrooms along with grilled seafood or baked meat.

Composition of ingredients

For the dish you need to take:

• potatoes – 3 pcs.;
• onion and egg - 1 pc.;
• lemon (small size), chili pod – ½ piece each;
• ginger root – 2-3 cm;
• garlic – 2-3 cloves;
• dry rosemary - on the tip of a knife;
• assorted dried mushrooms – 35-40 g;
• turmeric – ½ tsp;
• walnuts – 5-6 pcs.;
• nutmeg – 1 pc.;
• sour cream (medium fat content) – 1/3 tbsp.;
• salt and oil.

The composition of spices in the recipe can be changed to suit your taste.

Step-by-step cooking process

The cooking process includes several stages:

1. The potatoes are carefully peeled. Afterwards, each tuber is cut exactly in half. Recesses are cut into the resulting halves. It is convenient to do this with a small spoon with a sharp tip or a knife. The walls must remain tight so that they contain the filling.
2. The extracted potato pulp is finely chopped. It will also be used in the following recipe.
3. Ginger root is peeled from the outer thick skin. The remaining part is cut into thin translucent plastics. Walnut kernels are finely chopped with a sharp knife.

4. At the same time, they must be thoroughly peeled so that even small particles do not get into the dish, as they can completely ruin it.
5. The onion is peeled and chopped into cubes. The chili pepper gets rid of the stem and seeds inside. The remaining part is finely chopped. The garlic is peeled and chopped into tiny cubes.
6. Dry mushrooms are placed in a large bowl. They are sprinkled with garlic, rosemary, and salt on top. Pour over juice squeezed from lemon. Also covered with boiling water. The mushrooms are left in this form for about a quarter of an hour.
7. Almost cooked and already cooled mushrooms are removed from the marinade obtained in a bowl and lightly squeezed. Afterwards they are finely chopped.
8. In a separate bowl, mix chopped nuts, chili pulp and chopped mushrooms. Shredded potato pulp is added to these components. The contents of a raw egg are also poured here. You can take two of the latter at once if they are small and the potatoes being stuffed are large. Top the mixture with turmeric. Other spices loved by the cook are also suitable for this purpose.
9. The filling is mixed well (or even whisked). It is used to fill prepared potato blanks with indentations.
10. Halves of root vegetables with filling are placed in a heat-resistant, oiled form. A small portion of sour cream is placed on top of each piece. Everything is sprinkled with nutmeg. First it rubs finely.

The treat goes into the oven to cook. It warms up to 195-200 degrees in advance. The dish is baked in this form for approximately 20-25 minutes. But the exact time depends on the size of the potatoes.

How to serve a dish

The stuffed treat is served hot. You can sprinkle it with any chopped herbs or grated cheese on top. It would be appropriate to place cutlets, chops, and meatballs on the plates nearby. But you can serve the dish without meat. It is already filling and tasty.

Mushroom deficiencies

With all their wonderful characteristics, these cute hats with legs have one significant drawback - they have the ability to very quickly absorb toxic substances: pesticides, city emissions, car exhaust fumes, and so on.

Therefore, when buying mushrooms, be sure to inquire about their place of birth and collection. If you collect it yourself, then try to organize this process in ecological places and away from the city.