Dried porcini mushrooms: how to cook, the best recipes

Cooking dried porcini mushrooms is an exciting culinary experience. The unique mushroom aroma and richness of taste are the main advantages of dishes prepared from these gifts of the forest.

Adding dry porcini mushrooms to champignon soup will add an extraordinary flavor

White fungus is rightfully considered the king. Their high protein content makes them very filling and healthy. Even in small quantities, the product added to sauces or soups will give dishes a special taste and wonderful aroma.

How to cook dry porcini mushrooms

White mushroom (boletus) is the champion among the gifts of the forest in terms of the amount of vegetable protein. It is boiled, pickled, fried, dried and frozen. There are a lot of recipes for cooking dishes from dried porcini mushrooms.

Dry in special dryers or in a shaded, well-ventilated area. The shelf life of dried mushrooms, subject to the necessary conditions, is 12 months, and at the same time they do not lose their aroma. To prepare a nutritious and tasty dish, you need to know how to properly cook dried porcini mushrooms.

Prepare the product with mandatory soaking before further use. Dry ingredients are laid out in a dish and poured with cold or hot water. Soaking time depends on the method of preparation and ranges from 20 minutes to 6 hours.

After soaking, porcini swollen mushrooms must be boiled. If mushrooms will be fried in the future, they do not need to be boiled. Professional chefs advise using cold milk for soaking. In this case, the dishes are more fragrant and satisfying.

After the mushrooms swell, they should be put in a colander or sieve, let the liquid drain. Boletus mushrooms will have to cook from 20 to 60 minutes, depending on the size. Cooking is stopped when they sink to the bottom of the pan, the product is removed from the water.

The main difficulty lies in the choice of product. It can be difficult to determine the condition of mushrooms before drying. It is better to use forest gifts collected independently in the forest, or cultivated in a personal plot. If you use old copies for cooking, the dish will turn out not tasty.

Such dishes should be consumed on the day of preparation. After a day, taste qualities will be lost, and after 2 days, indigestion may occur.

Dried porcini mushroom recipes

Before choosing recipes for dried porcini mushrooms, you should familiarize yourself with the beneficial properties of the main ingredient. A large amount of vegetable protein contributes to rapid saturation. The product is digested for a long time, so the feeling of hunger after eating mushroom dishes will not come soon.

Mushrooms have a low glycemic index, which means that they do not dramatically increase blood sugar levels and do not burden the pancreas. Mushroom dishes are not used in dietary nutrition. But they can be introduced into the diet of those suffering from diabetes.

The product contains vitamins PP, group B, amino acids and a large amount of fiber. Nitrogenous substances contribute to the secretion of gastric juice. Broths are recommended to stimulate digestion. Dishes are low-calorie, they can be eaten by those who care about their weight.

The most useful in terms of chemical composition are broths and soups made from dry mushrooms. These foods help boost the immune system. Best served for lunch or dinner. Mushrooms calm the nervous system, having a slight sedative (hypnotic) effect.

There is an opinion that porcini mushrooms contribute to the stimulation of such processes:

• blood thinning;
• activation of lymphocytes (with subsequent production of alpha-interferon);
• preventing the growth of cancer cells;
• strengthening the nervous system due to B vitamins.

Mushroom treats are a meatless product that is often prepared during religious fasts. In terms of richness of taste, such dishes are not inferior to meat dishes, they give a feeling of fullness for a long time.

The following are recipes for preparing various dishes from dried porcini mushrooms – simple and popular, which will become a worthy decoration for any table.

Dried porcini mushroom soup

A delicious soup with an exquisite aroma is prepared from dry porcini mushrooms in a short time according to a classic recipe. Cooking a dish is not difficult, any novice hostess can cope with the process.

The set of products for making soup is modest and affordable

The calorie content of the soup is 39,5 kcal.

BJU:

Proteins – 2,1

Fat – 1,1 g.

Carbohydrates – 5,4 g.

Preparation time – 30 minutes.

Cooking time – 1 hour.

Servings Per Container – 10.

Ingredients:

• white dry mushrooms – 200 g;
• onions and carrots – 1 pc. medium size;
• garlic – 1 clove;
• potatoes – 4 pcs .;
• butter – 1 tbsp. l .;
• bay leaf – 1;
• dill – 5 g;
• salt and pepper to taste.

Step-by-step recipe:

1. Rinse the gifts of the forest, pour water and leave them to swell for half an hour. Carefully remove, do not pour out the infusion.

   

2. Fry finely chopped onion until golden brown in a pan with melted butter.

   

3. Grated carrots put in a pan with onions, season with pepper. Fry.

   

4. Put prepared mushrooms in a pan with vegetables, fry for 10 minutes over moderate heat.

   

5. Add boiling water to the water used for soaking so that the liquid volume is 2 liters. Send the potato cubes and the mixture from the pan to the hot broth, cook for 30 minutes. Introduce finely chopped garlic, bay leaf, fresh or dried dill shortly before the end of cooking (about 5 minutes). Salt to taste.

   

6. Let the soup brew on the stove with the lid closed for a few minutes. After that, you can serve the dish to the table.

   

Fried dried porcini mushrooms with potatoes

The calorie content of fried potatoes with dry mushrooms is 83 kcal. The recipe is for 6 servings. Cooking time – 1 hour.

The dish will decorate the everyday or even a festive table.

Ingredients:

• dried mushrooms – 300 g;
• potatoes – 700 g;
• vegetable oil – 50 g;
• sour cream – 2 tbsp. l .;
• water – 1 tbsp .;
• parsley – ½ bunch.

Step-by-step recipe:

1. Soak dried blanks for half an hour. After the time has elapsed, remove and cut if necessary. Divide peeled potatoes into wedges.
2. Put the mushroom pieces into the pan, pour them with a glass of water and simmer until the water evaporates. Add sour cream and fry until done. Put them in a bowl.
3. Fry potatoes in vegetable oil in the same pan. Salt and pepper the dish to taste. Add mushrooms to the finished potatoes, mix gently, if desired, you can add chopped parsley to the composition, close the lid and turn off the heating.

Dried porcini mushrooms with sour cream

One of the most delicious and fragrant dishes is dried porcini mushrooms with sour cream. The cooking process will take a lot of time, but the result is worth it.

If you add butter, it will enhance the delicate aroma.

Ingredients:

• dry mushrooms – 300 g;
• onion – 1 pcs .;
• dill – 3 sprigs;
• oil for frying – 2 tbsp. l;
• sour cream – 200 g;
• salt and pepper to taste.

Step-by-step recipe:

1. Soak dryer in water for 2 hours.
2. Boil mushrooms for 40 minutes over low heat. Cut randomly. Then put in a colander to drain the water.
3. Peel and cut the onion.
4. In a frying pan, fry the mushrooms until browned in vegetable oil, then add the onion and fry until golden brown.
5. Pour the contents of the pan with sour cream, salt and pepper. Stir and simmer with the lid closed for 7 minutes.
6. Finely chop the dill. Sprinkle it over the dish before removing it from the heat. Let it brew for 5 minutes. Serve with a side dish or as an independent dish in a warm form.

Salad with dried porcini mushrooms

In addition to dried porcini mushrooms for salad, you will need products that are in every refrigerator. The dish turns out very tasty, high-calorie and unusually fragrant.

A beautiful presentation is important for a festive table.

Ingredients:

• dried mushrooms – 100 g;
• milk – 100 ml;
• water – 100 ml;
• boiled egg – 4 pcs.;
• onion – 1 pcs .;
• hard cheese – 100 g;
• mayonnaise – 200 g.

Step-by-step recipe:

1. Put mushrooms in a bowl, pour milk so as to completely cover them. Add water if necessary. Insist 1 – 2 hours.
2. Hard boil eggs. Dice the onion. While the dry product is soaking, pass the onion in a pan.
3. Rinse the soaked mushrooms, cut them into medium-sized pieces. Put in a pan with onions, add salt, pepper and fry for 15 minutes, stir.
4. Pour the contents of the pan onto a plate and let cool. Egg whites, yolks and cheese – all separately grate on a fine grater.
5. Prepare a puff salad in this way: coat a layer of mushrooms with mayonnaise, put a layer of grated protein. Each layer must be lightly covered with mayonnaise. Place a layer of cheese on top of the egg white layer. Sprinkle the top of the salad with grated yolk.

You can decorate the salad at your discretion with vegetables, olives, herbs. Serve chilled.

Pasta with dried porcini mushrooms

Lovers of Italian gourmet cuisine will appreciate homemade pasta. The classic method involves the use of fresh mushrooms, but in any season you can make Italian pasta from dried porcini mushrooms.

In any season, you can make Italian pasta from dried porcini mushrooms.

Ingredients:

• dry porcini mushrooms – 300 g;
• short pasta – 250 g;
• onion – 1 medium-sized head;
• vegetable broth – 150 ml;
• salt (it is better to take sea salt) – 1,5 tsp;
• olive oil – 30 g.

Step-by-step recipe:

1. Soak dried mushrooms for half an hour in hot water.
2. Salt water for cooking pasta. Chop the onion and fry until translucent.
3. Mushrooms cut into slices and send to the pan. Fry with onions for 7 minutes.
4. Pour in a little vegetable broth (you can use the one that was used for soaking) and add chopped parsley. Simmer covered over low heat.
5. Cook pasta until al dente and drain in a colander. Send to the pan, let warm under the lid.
6. To give the dish a real Italian “sound”, sprinkle with grated parmesan cheese.

Potato casserole with dried porcini mushrooms

A great solution for dinner in the family circle is a potato casserole with mushrooms.

A hearty dish with a mushroom flavor can be a decoration for a festive lunch or dinner.

Ingredients:

• dry mushrooms – 200 g;
• potatoes – 0,5 kg;
• egg – 2 pcs .;
• onion – 1 pcs .;
• mayonnaise – 2 tbsp. l;
• salt and pepper to taste.

Step-by-step recipe:

1. The first step in cooking will be soaking the dry ingredients for 1 to 2 hours. Drain the water in which they soaked. Pour fresh water into a saucepan and boil mushrooms in it for half an hour.
2. While mushrooms are cooking, chop the onion and fry in a pan. Add mushrooms. Fry the mixture until lightly browned.
3. Peel and boil potatoes in the same way as for mashed potatoes. Mash with a crush or blender.
4. Grease a baking dish with oil. Spread a layer of half the mashed potatoes. Cover with mayonnaise and put ready-made mushrooms with onions. Spread the other half of the potatoes on top.
5. Beat eggs with a whisk until smooth. Pour them on top of the potato layer. Send the form to the preheated oven for 25 – 30 minutes. Cook at 180 degrees. Let stand 5 to 10 minutes, then carefully remove the casserole from the mold.

Porridge with dried porcini mushrooms

You can diversify the menu and prepare a healthy lean dish by changing the traditional porridge recipe. With porcini mushrooms, you can cook porridge from most cereals: buckwheat, millet, barley.

Rice porridge with dried porcini mushrooms – a dish option for adherents of proper nutrition

Ingredients:

• dry mushrooms – 40 g;
• rice – 1 tbsp.;
• onion – 1 large head;
• vegetable oil – 50 g;
• salt and pepper to taste.

Step-by-step recipe:

1. For 1 – 2 hours, pour dry mushrooms with water. Take out of the water. Boil them until done.
2. Rinse rice several times and boil until half cooked.
3. Fry finely chopped onion until golden brown in a pan in vegetable oil.
4. Put the mushrooms in the same pan, mix, simmer for a few minutes. Pour in rice, pour in a ladle of broth in which the mushrooms were boiled. Simmer until the cereal is ready, after adding pepper and salt to the dish.

Dried porcini mushroom sauce

Mushroom sauce is able to give any side dish an unusual aroma and exquisite taste. Such an addition will emphasize the taste of meat, make the dish spicy.

Mushroom sauce is an unusual aroma and exquisite taste

Ingredients:

• white dried mushrooms – 30 g;
• onion – 1 pcs .;
• butter – 100 g;
• wheat flour – 30 g;
• mushroom broth – 600 ml;
• salt, ground white pepper – to taste.

Step-by-step recipe:

1. Soak dry mushrooms for 4 hours in water. Then boil swollen mushrooms in the same water without salt. You need to cook for 1 hour.
2. Cut the boiled whites, strain the broth.
3. In a dry frying pan, bring the flour to a golden hue, stirring constantly. Add oil, fry until golden brown. Pour in the broth, mix, boil with constant stirring for 15 minutes.
4. In a separate pan, pass the onion, add mushrooms to it. Pour the mixture into the boiling broth, add salt and white pepper. Let it simmer for 1-2 minutes and remove from heat. The sauce is ready.

Caviar from dried porcini mushrooms

Caviar from dry mushrooms according to the classic recipe is not difficult to make. It can be served as an addition to second courses and used for sandwiches.

Sandwiches with caviar from dry porcini mushrooms

Ingredients:

• dry mushrooms – 350 g;
• onion – 2 pcs .;
• vegetable oil – 100 g;
• garlic, salt, pepper and other spices – to taste.

Step-by-step recipe:

1. Drying soak time for this recipe is 4 to 5 hours. Drain the water, boil in another water until tender.
2. Finely chopped onion fry in vegetable oil until golden brown. Add boiled mushrooms to the pan and simmer the mixture over low heat for 15 minutes.
3. Season the dish with spices, salt and pepper. Let cool and grind the caviar with a blender.

Dried porcini mushrooms calories

A nutritious product with all the richness of taste contains relatively few calories. It is absorbed for a long time, and therefore the feeling of fullness allows you to do without snacks for a long time.

Almost all dishes from dried porcini mushrooms are low-calorie. The product is rich in vegetable protein. In terms of its nutritional qualities, it is closest to meat.

Calorie content – 282 kcal. Contains:

• proteins – 23,4 g;
• fats – 6,4 g;
• carbohydrates – 31 g.

Conclusion

You can cook dried porcini mushrooms in different ways. Algorithms for preparing the product are similar at the initial stages. Raw materials are subject to pre-soaking. Dried mushrooms are used to prepare cereals, soups, sauces, pilaf, aspic and other dishes.