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Mushroom caviar from dried mushrooms: autumn treats all year round. Video
Drying mushrooms is a great way to preserve this luxurious autumn gift of nature for a long time. The aroma of dried mushrooms is thick and rich, the texture of the restored mushrooms is just as fleshy and rich. Dried mushrooms, as well as fresh ones, can be used to prepare great dishes, one of which is not in vain associated with one of the most expensive products in the world – caviar.
Mushroom caviar from dried mushrooms
How to choose dry mushrooms and prepare them for cooking
Most often, porcini mushrooms, chanterelles, morels, exotic shiitake mushrooms are available in dried form. Each of these mushrooms has its own characteristics. Thus, reconstituted dried shiitake has a fleshy structure and a light “smoky” aroma. Royal porcini mushrooms have a very deep fresh earthy aroma and a luxurious spongy texture. Dried chanterelles can get a little rubbery, so it is recommended to use only caps for caviar. Oily morels should be washed before soaking, as small grains of sand often get stuck in the cellular structure of their caps.
Since the magnificent fruity aroma of golden chanterelles is inherent in all parts of the mushroom, you can put the legs in puree soup, sauce, roast
Before you start cooking dried mushrooms, they must be properly soaked, in the language of scientists, this process is called rehydration. Put 10 grams of mushrooms in a wide ovenproof bowl and pour in 1 cup boiling water, press the mushrooms down with a china saucer so that they don’t float to the surface. Soak for about 20 to 40 minutes. Remove the mushrooms with a slotted spoon, squeeze out excess liquid and cool. Blot with a paper towel, trim and discard any questionable parts – discolored pieces, tough stems. The mushrooms are ready to cook.
Mushroom infusion may be useful to you in the future. If you are not going to use it in the next 2-3 days, freeze it in the freezer for up to several months.
If you just can’t give preference to any one mushroom, make caviar from a mushroom platter. For 500 grams of soaked various mushrooms, you will need: – 3 tablespoons of butter; – ½ cup of onions, cut into small cubes; – 1 teaspoon of finely ground salt; – ¼ teaspoon of ground black pepper; – ¼ cup of sour cream; – 1 tablespoon a spoonful of white wine vinegar; – 1 tablespoon of finely chopped tarragon greens.
Place the mushrooms in the bowl of a food processor and pulse. Melt the butter in a saucepan, fry the onion in it until transparent, add the mushrooms and cook, stirring occasionally, until the juices evaporate. Season with salt and pepper. In a bowl, whisk sour cream with vinegar and tarragon, season with mushroom caviar and serve a delicious snack warm or slightly chilled.
The recipe for “royal” caviar from porcini mushrooms
Porcini mushrooms have a particularly rich taste. The caviar prepared from them will be “royal”. You will need: – 3/4 cup dried porcini mushrooms; – 1 tablespoons of olive oil; – ¼ cup chopped shallots; – 1 cloves of minced garlic; – 2 teaspoon of cayenne pepper; – 1 teaspoon of ground black pepper; – XNUMX tablespoons port wine; – XNUMX teaspoon of lemon juice; – salt.
Soak dried mushrooms in ½ cup boiling water for 30 minutes. Squeeze out excess liquid and grind the whites. Heat the oil over medium heat in a saucepan, saute the shallots and garlic, add the mushrooms and fry them, stirring occasionally, until light brown. Pour in the mushroom infusion and cook until the liquid evaporates completely, season with salt, two types of pepper, pour in lemon juice and port. Continue simmering the mushroom caviar until dry. Serve sprinkled with chopped green onions.