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Dried mushroom dishes: how to fry deliciously? Video
Mushrooms are a valuable source of vegetable protein. Cooking dishes from dried mushrooms is a great way to eat well, not only in summer, but also in the cold season, when seasonal products are especially scarce.
Dried mushrooms: how to fry
Dried mushrooms such as porcini, chanterelles and redheads retain all the beneficial properties of fresh mushrooms. They can be stored for up to a year in tightly tied linen bags. Unlike salted and pickled mushrooms, dried mushrooms are a natural product, since they do not use vinegar, salt and spices. In addition, you can cook dishes from dried mushrooms in different ways: they are fried, stewed, boiled, used to make sauces, soups and pies.
How to fry dried mushrooms?
Traditionally, before heat treatment, dried mushrooms are soaked in water so that they swell and become more like fresh ones. To do this, pour 50 g of mushrooms for 1 hour with half a glass of cold boiled water. Then the mushrooms are squeezed, cut into strips and used to prepare a variety of dishes: – fry the mushrooms with onions in vegetable oil, add salt and pepper to taste, sprinkle with dill and mix the mixture with buckwheat porridge; – put a couple in the fried onion-mushroom mass tablespoons of sour cream, let it boil and serve the resulting creamy mushroom sauce with young boiled potatoes and herbs; – chop the soaked dry mushrooms with onions and chicken breast, add 1 egg and spices, mix everything thoroughly and fry spicy cutlets with mushrooms from the minced meat.
The liquid in which the mushrooms were soaked contains dirt, spruce needles, leaves and other harmful substances, so it is recommended to drain it
Dry mushrooms are also used in haute cuisine. However, it should be remembered that they differ from fresh ones in taste and texture. Popular British chef Jamie Oliver recommends frying dried porcini mushrooms with fresh champignons in his mushroom risotto recipe for true harmony of taste.
How to make mushroom risotto from dried mushrooms?
Ingredients:
- 1 stalk of celery
- 1 bulb
- 1 handful of dried porcini mushrooms (you don’t need to soak) and chop a sprig of rosemary in a blender
Sequence of preparation:
- put the mixture on the olive oil heated in a frying pan, add 300 g of white starchy rice, mix, pour a little white wine into the pan and grind the bouillon cube
- add a little boiling water and cook the mushroom risotto with constant stirring, adding a little boiling water every 2-3 minutes
- after 10 minutes add 250 g of chopped raw mushrooms, and after another 8 minutes turn off the stove
- put a small piece of butter and finely grated parmesan in the pan, and then leave the mushroom risotto to brew for 2 minutes
- serve with chopped parsley