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White mushroom, also referred to as boletus, has a special place among those collected for food. In addition to its attractive appearance, this representative of the mushroom kingdom has amazing gastronomic qualities. But in practice, many chefs do not know how to properly cook mushrooms. However, soaking dried porcini mushrooms is always relevant in the process of their preparation before heat treatment.
Soaking dried mushrooms is a mandatory process before cooking them
Is it necessary to soak porcini mushrooms
Before cooking, any kind of forest fruit requires certain actions for their preliminary preparation. These include cleaning and washing, but the soaking process is not necessary for all types, but only for those that have bitterness. But since the porcini mushroom tastes good and does not taste bitter, it does not need to be pre-soaked fresh. On the contrary, an excess of liquid can worsen the quality of freshly harvested mushrooms, making them loose and saturated with moisture.
But dried porcini mushrooms must be soaked. But it is worth noting that the quality of the final dish after its preparation will still depend on this procedure. Therefore, it is important to follow the soaking process correctly in order to preserve the nutritional value as much as possible.
Some recommend soaking the dried product only for frying or stewing. But before cooking, according to some reviews, this procedure is not required, since dry fruiting bodies will recover upon contact with hot water during boiling. In fact, soaking before boiling is still necessary, which will make the fruiting bodies more tender in texture.
How to soak white mushrooms
There are certain rules for preparing mushrooms for their subsequent preparation, which also include pre-soaking. But the process itself will directly depend on the type of raw materials used. For example, fresh porcini mushrooms do not require soaking, or this procedure is performed under certain conditions. But the dried product needs soaking, but it also has its own characteristics.
How to soak dried porcini mushrooms
Dried porcini mushrooms necessarily require pre-soaking so that the fruiting bodies are saturated with moisture and restored. To do this, they are sorted out, removing excess debris, then washed under running water. After these manipulations, you can proceed directly to soaking.
Pour the dried product only with cold water (it can be at room temperature). Do not use hot liquid, especially boiling water, as this will affect the flavor. Some chefs advise soaking dried porcini mushrooms in milk, but in fact, this kind of procedure not only does not affect the taste, but can even adversely affect the quality of the product. After all, milk protein can cause the growth of pathogenic flora, which persists in the folds of dried fruiting bodies, especially if soaking in milk lasts more than two hours.
During soaking, dry mushrooms swell and increase in size several times
Dishes, in order to soak dry porcini mushrooms, it is better to use enameled, glass or food-grade plastic. In no case should soaking in an aluminum container, as an oxidation process may occur.
After soaking the dried mushrooms, the water must be drained. In no case should it be used for cooking dishes or sauces, since all the substances that were accumulated in the fruiting bodies remain in it. Sand and dirt also settle, because in most cases they are not washed before drying.
At the end of the soaking, it is also desirable to boil, regardless of the subsequent preparation (frying, stewing). Boiling should be carried out in unsalted water over low heat for 10 minutes after boiling. During boiling, the fruiting bodies will increase even more in size, steam out.
The decoction is also better not to use, but to drain
How to soak fresh porcini mushrooms
It is not recommended to soak fresh porcini mushrooms before cooking, as water adversely affects the structure of the fruiting body: it becomes watery, friable and tasteless. But still, this procedure can be performed if the crop was harvested immediately after rain or in wet weather. Then soaking is necessary to remove excess dirt, sand, adhering foliage and various insects that could crawl under the hat.
Fresh porcini mushrooms are soaked in salted water for 15 minutes. Salt promotes a more thorough cleansing of small grains of sand and insects. For efficiency, it should be taken at the rate of 0,5 tbsp. l. for 500 ml of water. After that, immediately rinse under running water, then proceed directly to cooking.
Soaked mushrooms are unsuitable for subsequent drying.
How long to soak porcini mushrooms
As for the soaking time of a dry product, it may vary depending on the method of drying and preparation. So, for example, to soak dried porcini mushrooms that have been prepared naturally (in the air), it will take approximately 40-60 minutes. But in the case of processing in the oven under the influence of high temperatures, the fruiting bodies become rigid and much drier, so they require a longer soaking. It will take up to four hours with periodic checks. If it became noticeable that the mushrooms increased in size and became swollen in appearance, and soft to the touch, then they are ready for further use.
It also affects the duration of soaking and the method of subsequent preparation. For frying or stewing, the dried product should be soaked longer than for cooking soup.
Some housewives perform overnight soaking, but this is not entirely correct, since prolonged exposure to water can cause a loss of taste and aroma.
Conclusion
Soaking dried porcini mushrooms is a mandatory procedure, because it allows you to make the product softer and more tender. But if for some reason it is impossible to soak dry fruiting bodies, then they are subjected to boiling in several steps, constantly draining the broth.
