Mushrooms have long been used in Russian cuisine. They were salted, stewed, boiled, fried and, of course, always stored for future use, dried for the long winter. This method of preserving mushrooms is one of the best, because then you can cook many different dishes from them, saturated with the pronounced taste and aroma of this wonderful product.
Dried mushroom caviar
This is a traditional appetizer in central Russia; it is best to cook this dish from porcini mushrooms. To prepare this dish you will need: – 30 pcs. porcini mushrooms; – 3 tbsp. tablespoons of vegetable oil; – 2 carrots; – 5 heads of onions; – ½ teaspoon of salt; – 1 teaspoon of vinegar; – salt and black pepper to taste.
Sort the dried mushrooms and wash them under running water. Place them in a deep bowl and pour boiling water over them, leaving for 2-3 hours. After the allotted time, boil them for half an hour in the water in which they were soaked. Then drain the water and let the mushrooms cool.
Peel the vegetables in the meantime. Cut the onion into cubes and the carrots into thin strips. Fry them in vegetable oil until golden brown. Stir all the time so they don’t burn. Then add chopped porcini mushrooms to the vegetables. Salt and pepper and mix everything well. Simmer for 2 minutes and remove from heat. Season the caviar with vinegar, let it cool, and then put it in the refrigerator. After an hour, the mushroom caviar can be served.
When picking mushrooms, discard those that have mold, look rotten, or feel damp to the touch.
Mushrooms in a creamy sauce
Ingredients: – 600 g of any dried mushrooms; – onion head; – 1,5 tbsp. tablespoons of flour; – 3,5 tbsp. spoons of sour cream; – 250 ml cream; – vegetable oil; – salt and black pepper to taste.
Sort out the mushrooms, wash and cover with boiling water for 3 hours. Then put them in a colander and let dry a little. Cut the mushrooms into large pieces. Heat vegetable oil in a frying pan, add mushrooms and simmer over low heat for 30 minutes. Then add the diced onions, season with salt and pepper and cook for another 5 minutes. Sprinkle with flour and stir. After a few minutes, add sour cream and cream, stir again and simmer for another 7 minutes. Turn off the heat and serve with boiled pasta or potatoes.
Dry mushroom soup
Ingredients: – 250 g dry mushrooms; – onion head; – carrot; – 3 liters of water; – 5 medium sized potatoes; – sunflower oil; – sour cream.
Prepare the mushrooms as described above and soak in boiling water for 2 hours. After the allotted time, add the required amount of water to them, put on fire and cook for 1 hour after boiling. Fry chopped carrots and chopped onions in vegetable oil. Add the frying to the mushrooms. Add the diced potatoes to the soup and bring to a boil. Season with salt and cook until the potatoes are tender. Remove from heat and let it brew for 15 minutes. Then pour into bowls and serve with sour cream and parsley.
