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There are as many recipes for dishes from dried mushrooms as there are recipes for salted, pickled or freshly picked forest products. Among the things that can be done with dried mushrooms are baked croutons, kebabs, aspic, all kinds of pates, pilaf and even puddings. Do not know what to cook from dried mushrooms for a snack table or for a second as a hot one? Then check out this collection of the best recipes.
Recipes for dishes that can be prepared with dried porcini mushrooms
What to cook from dried porcini mushrooms to surprise your loved ones?
White mushrooms, dried in sour cream
Ingredients:
200 g dried porcini mushrooms, 5 tbsp. tablespoons butter, 2 cups mushroom broth, 2 onions, 1 1/2 cups sour cream, dill, parsley, salt.
Preparation:
To prepare this dish, dried mushrooms need to be poured for 6 hours with water, boil them with oil and salt in it. Strain the decoction. Put the mushrooms in a saucepan, sprinkle with chopped onions toasted in oil. Lightly heat the mushroom broth with butter and sour cream, pour over the mushrooms and heat them in the oven without boiling.
Before serving, this delicious dish of dried mushrooms should be sprinkled with chopped herbs.
Dried white mushrooms, baked with croutons
Ingredients:
- 50 g dried porcini mushrooms, salt, 2 rolls, 2 tbsp. tablespoons of butter, Swiss cheese.
- For the sauce: 1 1/2 cups of mushroom broth, 2 teaspoons of flour, 1/2 cups of sour cream, 2 tbsp. tablespoons butter, 1 onion, salt.
Preparation:
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To prepare this dish, dried mushrooms need to be poured for 6 hours with water and boiled and chopped in it. Strain the broth, boil, pour into it in a thin stream, stirring, cold broth with flour.
When it boils and thickens, put sour cream, butter, fried chopped onions, mix. Warm up, not bringing to a boil, and combine with mushrooms. Peel the rolls, cut out 15-18 circles, the size of the shell rim, spread butter on one side. Place the dry side on a greased sheet and lightly brown in the oven.
Grease the shells with oil, sprinkle with crumbs, fill with mushrooms and cover each shell with a toast, ruddy side down. Sprinkle with cheese, drizzle with butter and brown in the oven. Shells can be replaced with a large frying pan by covering the mushrooms with croutons.
White mushrooms, dried with potatoes
Ingredients:
- 100 g dried porcini mushrooms, 3 potatoes, salt. For the sauce: 3 tsp flour, 3 tbsp. tablespoons of butter, 11/2 cups of mushroom broth, 1/2 cup of sour cream, 1 lemon, salt.
- For syrup: 1 st. spoon of fine sugar, 21/2 tbsp. spoons of water.
Preparation:
According to the recipe, for this dish, dried mushrooms must be poured with water for 6 hours, boiled in it, chopped, half left for the sauce, strain the broth. Peel potatoes, cut into slices, boil in salted water.
Brown the flour in butter, boil with a glass of mushroom broth, add sour cream, lemon juice, butter, toasted sugar syrup (brown sugar in a pan, pour boiling water and boil until completely dissolved), pour in the rest of the mushroom broth, put mushrooms, salt and heat, without bringing to a boil. Then pour a dish of dried porcini mushrooms with sauce and heat.
Here you can see photos for the dried mushroom dishes presented above:
Recipes for delicious dishes from dried porcini mushrooms
Here you will find out what other dishes you can cook with dried mushrooms for the second and for the snack table.
Dry mushroom pilaf
Ingredients:
10-12 dry porcini mushrooms, 1 cup rice, 3 tbsp. butter, 1 1/2 cups broth, 3 onions, 1 carrot, tomato puree, salt to taste.
Preparation:
To prepare this second course, dried mushrooms need to be sorted out, washed and soaked for 3 hours, then boiled in the same water until tender. Remove the mushrooms from the broth with a slotted spoon, cut into large strips and fry, mix with fried finely chopped onions and sautéed carrots with tomato, add a little strained mushroom broth, put the sorted washed rice, close the lid and simmer until done. Serve hot with dried porcini mushrooms prepared according to this recipe.
Dried mushroom skewers
Ingredients:
40 g of dry porcini mushrooms, 200 g of onions, 50 g of green onions, 100 g of fresh lard, 100 g of tomatoes, 1/2 lemon, salt, black pepper, parsley, dill.
Preparation:
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For this dish, dry mushrooms swollen in water must be drained, cut into large slices (do not cut small mushrooms). Cut the onion into thick circles, and the bacon into 3 × 4 cm pieces.
Then mushroom slices, alternating with slices of onion and squares of bacon, strung on wooden or metal skewers, salt and sprinkle with pepper.
Put the kebabs in a deep frying pan or goose bowl, pour over the water in which the mushrooms were soaked, bring to a boil, close the lid and simmer over low heat for 30-40 minutes.
Serve dry mushroom kebabs according to this recipe on a dish, put coarsely chopped green onions, fresh tomato slices next to it, garnish with lemon slices, parsley sprigs and sprinkle with finely chopped dill. Separately, in a gravy boat, serve barbecue broth.
As you can see in the photo, this dry mushroom dish should be garnished with rice or mashed potatoes:
Jellied dry porcini mushrooms
Ingredients:
- 100 g dry porcini mushrooms, salt.
- For jelly: 17 g of gelatin, 2 cups of water, 3 cups of mushroom broth, 1/2 servings of mousse.
Preparation:
Boil the mushrooms, drain through a sieve, chop, pour into a salad bowl. Pour gelatin with water, heat until completely dissolved, avoiding boiling. Combine with hot mushroom broth. Measure the volume and if it turns out to be less than 5 cups, add boiling water. Salt, pour mushrooms, mix, let cool and refrigerate. When the dish with dry porcini mushrooms hardens, cover with mousse.
These photos for dry mushroom recipes show all the cooking steps:
What else can be cooked from dried porcini mushrooms
Next, you will learn what you can make from dried mushrooms to diversify your diet.
Mushroom pudding with eggs, gherkins and shallots
Ingredients:
- 150 g dried porcini mushrooms, 2 city rolls, 1/2 glass of milk, 9 eggs, 400 g salted gherkins, 200 g shallots, 2 tbsp. tablespoons of butter, cheese, salt.
- For mushroom sauce: 2 tbsp. tablespoons butter, 4 teaspoons flour, 1/2 cup mushroom broth, 1/2 cup sour cream, mushrooms, salt.
Preparation:
Boil the mushrooms and finely chop, leave a third for the sauce, strain the broth. Peel the rolls from the crust, cut, pour milk, wipe.
Hard boil 3 eggs, cut the gherkins into cross slices.
Boil the onion. Grind the yolks, add, all the time, stirring, melted butter, rolls with milk and mushrooms, add whipped proteins.
Lubricate the pudding mold with oil, sprinkle with crumbs, lay out the prepared mixture in layers, shifting each layer with either gherkins, then onions, then egg slices, finish with a layer of the mixture.
As you can see in the photo, this dish with dried mushrooms should be sprinkled with crumbs and cheese, sprinkled with butter and browned in the oven:
To prepare the sauce for a dish of dried mushrooms, brown the flour in oil, dilute with mushroom broth, boil, stirring, add sour cream, mushrooms, salt and heat without boiling.
Mushrooms “New”
Ingredients:
50 g of dried porcini mushrooms, 100 g of poultry meat, 100 g of boiled tongue or veal, 50 g of low-fat ham or boiled sausage, 50 g of fried onions, 20 g of flour, 100 g of sour cream, 40 g of butter, 20 g of cheese, salt, ground black pepper, herbs to taste.
Preparation:
Poultry meat, tongue, ham (without skin) cut into thin strips and lightly fry in butter. Rinse the mushrooms, pour boiling water over them and cook for 20-25 minutes.
Then rinse again, cut into strips, mix with fried onions and fry everything together.
Combine poultry meat, tongue and ham with cooked mushrooms, salt, sprinkle with pepper, add flour sautéed in butter, sour cream, mix everything well, and then transfer to a cocotte maker or stainless steel pan, sprinkle with grated cheese and bake in the oven.
Pilaf with dried porcini mushrooms
Ingredients:
150 g dried or 300 g fresh porcini mushrooms, 3 cups water, 11/2 cups rice, 2 onions, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. spoon of tomato puree, salt, pepper.
Preparation:
Soak the dried mushrooms the day before. Fry chopped onions in vegetable oil. Sort and rinse rice, dry on a towel, mix with onions without removing from heat. When rice and onions begin to turn pink, transfer them to a shallow saucepan, adding pre-boiled and finely chopped mushrooms.
Pour the water in which the mushrooms were soaked and boiled into the pan (the broth must first be filtered), add salt, pepper, tomato puree, put in the oven and keep in it until the rice is cooked. Serve the dish cold. Also cook pilaf with fresh mushrooms; You can serve it hot with sour cream sauce.
What can be made from dried mushrooms: recipes for cooking second courses
Pilaf with dried mushrooms
Ingredients:
50 g dried mushrooms, 1 cup rice, 2 cups mushroom broth, 4 tbsp. tablespoons of fat, 2 onions, 1 tbsp. a spoonful of fat, salt, pepper to taste.
Preparation:
Boil dried mushrooms until softened, rinse, finely chop and lightly fry in butter or margarine.
Sort the rice, wash, dry and lightly fry in oil. Add the fried onion and saute for 1-2 minutes. Pour mushroom broth into a saucepan, salt, and when it boils, add rice fried with onions, prepared mushrooms and bring to a boil, and then put in the oven.
You can add browned tomato to pilaf. Loosen the finished pilaf (it should be crumbly) and serve.
Mushrooms with croutons
Ingredients:
100 g dried mushrooms, 1 tbsp. a spoonful of flour, 11/2 cups of sour cream, 1 small loaf of wheat bread, 50 g of butter, 1/2 cup of grated cheese, 1 egg, 2 tbsp. tablespoons of ground crackers, salt, pepper to taste, a few sprigs of fresh herbs.
Preparation:
Put the prepared mushrooms in a saucepan, pour water (so that it covers them), salt and cook over low heat until tender.
Then strain the broth through a sieve, and finely chop the mushrooms.
Pour 1/2 cup of broth and dilute pre-fried wheat flour in it. Season the mushroom broth with this flour seasoning: pour the dressing into the boiling broth in a thin stream and mix everything gradually. When the broth thickens, remove the pan from the heat and pour sour cream into it. Stir the mixture well, add mushrooms to it, bring to a boil (but do not boil!) and remove from heat.
Cut the loaf without crusts into slices and fry them on one side in a pan with butter. When the bread is browned, remove it from the pan and put the mushrooms in the sauce into it.
Lay the croutons on the mushrooms with the fried side down. Lubricate the bread with a beaten egg, sprinkle with grated cheese, breadcrumbs, sprinkle with butter and bake in the oven.
When the crackers are browned, remove the pan from the oven, cut the dish into portions, decorate with herbs.
mushroom caviar
Ingredients:
150 g dried mushrooms, 3 onions, 1/2 cup vegetable oil, 1 clove of garlic, 1 tbsp. a spoonful of vinegar, 2-3 green onion feathers, salt, pepper to taste.
Preparation:
Sort the dried mushrooms, rinse, soak in water for 2-3 hours and boil in the same water for 1,5 hours. Strain the broth, rinse the mushrooms. Then chop them (or pass through a meat grinder) and fry in vegetable oil, add finely chopped fried onions and simmer all together over low heat for 10-15 minutes. In the finished caviar, put salt, vinegar, chopped garlic to taste.
Sprinkle with green onions when serving.
Mushroom pate
Ingredients:
100 g dried mushrooms, 2 onions, 3 tbsp. tablespoons butter, 2 tbsp. spoons of sour cream (or cream), 1 egg, 1 teaspoon of flour, 1 tbsp. a spoonful of grated cheese, salt, pepper to taste.
Preparation:
Boil dried mushrooms. Grind boiled mushrooms and fry in oil. Finely chop the onion and sauté until pale golden, add flour and fry together with the onion.
Grind mushrooms and onions in a meat grinder, add salt, pepper, cream or sour cream and simmer over low heat for several minutes. Cool the mass, add butter, raw egg and mix.
Put in a form, greased and sprinkled with breadcrumbs, level the surface, sprinkle with grated cheese and bake in the oven until golden brown.
dried mushroom pudding
Ingredients:
40-60 g of dried mushrooms, 50 g of onions, 50 g of fat, 4 eggs, 100 g of stale rolls, about 500 ml of milk, salt, pepper, 20 g of butter (for the mold), 20 g of crackers (for the mold).
Preparation:
Rinse the mushrooms thoroughly, boil, strain. Grease a pudding mold with butter and sprinkle with breadcrumbs. Soak in milk and squeeze the bun. Cut the onion into circles, fry until light golden brown.
Mushrooms, rolls and onions pass through a meat grinder. Grate the fat with the yolks, add the mushroom mass, season with salt and pepper to taste. Beat the whites, mix with the mushroom mass, put in a pudding mold, cover it tightly with a lid and steam for 45 minutes.
Mushroom pudding served with mushroom sauce made from leftover mushroom broth or butter.
A well-cooked pudding should be lightly browned, fluffy and easy to cut.
Now you know what you can cook from dried mushrooms – it’s time to act!