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Mushrooms have long been considered one of the favorite delicacies of most families. And in order to stretch the pleasure of eating mushrooms for the whole winter, many housewives make various preparations from them: salted, marinated, frozen and dried. The latter option allows you to keep the fruiting bodies as long as possible.
Despite the fact that oyster mushrooms dried for the winter at home are not a popular and sought-after preparation, this option is still quite appropriate, as it has certain benefits. Firstly, a long shelf life is a big plus, and secondly, at any time you can cook a lot of delicious dishes from dried mushrooms.
Oyster mushrooms dried for the winter at home: a simple recipe
Before you find out what dishes are prepared from dried oyster mushrooms, we suggest that you familiarize yourself with what, in fact, the drying process itself consists of. Below is the simplest and most common recipe that allows you to successfully prepare mushrooms for the whole winter.
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We will need the following products and equipment:
- wedding ceremony;
- knife;
- dry dense fabric;
- cutting board;
- newspaper;
- long thick thread or wire.
I must say that the recipe for dried oyster mushrooms does not imply the use of water and preliminary boiling – everything is done “dry”.
Gently scrape off the adhering dirt with a knife from the oyster mushrooms and separate the legs from the caps.
We wipe each mushroom with a piece of cloth and evenly spread it on the newspaper. Fruiting bodies should be left for 2-3 hours in a sunny, well-ventilated place.
Then we take a thick thread or wire and string the mushrooms. If you are using thread, thread it through the eye of the needle for convenience.
We hang strung mushrooms in a warm, dry place, for example, above a gas stove in the kitchen. On average, 10-12 hours are enough for oyster mushrooms to dry out. However, look at the state of the mushrooms: if they bend and break well, then the process can be considered complete.
Fruit bodies after drying are recommended to be kept in closed containers – glass jars or paper bags. In this form, mushrooms can be stored for no more than 1 year.
Important: before using dried oyster mushrooms in cooking, you need to dip them in a container with hot water or milk for about 1,5 hours.
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How to cook soup from dried oyster mushrooms
How to cook dried oyster mushrooms, you already know. Now we can discuss in which dishes this preparation can be used. I must say that the variety of recipes in this case is huge: first courses, appetizers, pates, sauces, etc.
We suggest you cook a soup of dried oyster mushrooms. This recipe is considered one of the most common, besides, it is absolutely easy to make it.
- Water – 2 l;
- Dried oyster mushroom – 60 g;
- Potatoes – 500 g;
- Carrots, onions – 1 pc.;
- Garlic – 1 clove;
- Bay leaf – 2 pc .;
- Salt pepper;
- Sour cream and fresh herbs – for serving.
Soak dried oyster mushrooms in boiling water first. For the volume of mushrooms indicated in the recipe, 1 tbsp will be enough. liquids.
After 1,5 hours, put a pot of water on the stove and wait until it boils. Then we throw our mushrooms into the pan along with the liquid in which they were soaked, and boil for 25 minutes.
In the meantime, we clean and cut the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.
We throw potatoes with carrots to the mushrooms and cook until almost cooked.
10 minutes before the end of the process, we send onion and garlic to the soup, salt, pepper.
At the very end, add lavrushka leaves, turn off the fire and let the dish brew for a few minutes.
We serve mushroom soup to the table with sour cream and finely chopped fresh herbs.
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Potatoes stewed with dried oyster mushrooms
We invite you to familiarize yourself with the recipe, which will help you to spend your family evening well, and most importantly “tasty”. [ »»]This is especially true in the cold winter, when there is absolutely no desire to run to the store, but a bunch of dried oyster mushrooms turned out to be at hand.
- Potatoes – 1 kg;
- Dried oyster mushroom – 40 g;
- Bow – 1 head;
- Garlic – 2 wedges;
- Tomato paste and sour cream – 3 tbsp. l.;
- Meat broth – 200 ml;
- Spice;
- Vegetable oil;
- Fresh greens.
Soak dried mushrooms in water or milk for 2-3 hours, then remove and cut into pieces.
Then separately boil the fruiting bodies in salted water for 30 minutes.
In the meantime, we clean and cut the vegetables: onions – into small cubes, potatoes – into slices.
We heat the oil in a deep frying pan, spread the onion and “golden” it.
With a slotted spoon, transfer the mushrooms from the pan to the pan and continue to fry with onions for about 10 minutes.
Separately with the broth, mix the tomato, sour cream, crushed garlic and spices. Mix and send to the mushrooms to stew.
In a separate pan, fry the potatoes until golden brown (7-10 minutes), and then transfer to the mushrooms.
We continue to simmer everything together under a closed lid over low heat for another 15 minutes, at the end sprinkle with herbs.