Fried dried mushrooms. How to cook dried mushrooms with potatoes: delicious recipes

Dry porcini mushrooms are very popular in cooking. On their basis, delicious soups, snacks, sauces, and much, much more are obtained. One of their most important features is that, with proper preparation, they are in no way inferior to fresh mushrooms in their taste, nutritional and beneficial properties. The popularity of dried mushrooms also lies in the fact that you can buy them out of season, and they are sold not only in large supermarkets, but also in ordinary small shops.

By properly boiling dried porcini mushrooms, you will get an amazingly tasty, nutritious and healthy dish. Consider the most successful recipes that all gourmets will appreciate.

So, how to cook dried porcini mushrooms? Here is the easiest and most affordable recipe that even novice cooks can easily handle. To implement it, you will need the following set of food products:

dry white mushrooms;
butter;
milk or water;
ground black pepper;
salt;
bulb.

Recipes from dry porcini mushrooms are not particularly difficult:

How much to boil the dried product

To prepare a tasty and nutritious dish, it is important to figure out how much to cook dried porcini mushrooms.

According to experienced chefs, this process can last from 20 to 30 minutes. Before you cook dried porcini mushrooms, you must first soak them for a couple of hours in clean cold water, and even better - in warm milk. After that, boil for about half an hour. The taste of the finished dish will be unique!

How to fry

Those who love fragrant fried dishes probably want to know how to fry dried porcini mushrooms so that they have excellent taste.

To do this, you need to set the average level of fire. When the pan is hot enough, you need to put a piece of butter on it and wait until it is completely dissolved. Keep in mind that it is butter that is better than olive or sunflower oil, to reveal and convey the wonderful taste properties of both the mushrooms themselves and spices.

First of all, onion, chopped into thin rings, is fried in heated oil, and then the mushrooms themselves are added. Cook them over medium heat for fifteen minutes. Toward the end, you can add salt and spices to taste. It is served with vegetables or rice, and is also used as an ingredient in salads.

cooking salad

A delicious and nutritious salad of dried porcini mushrooms will be highly appreciated by all gourmets. Here are the most interesting recipes for this dish.

With chicken

Excellent flavor combination - mushrooms and chicken. To prepare a salad based on them, prepare the following set of products:

Preparing this delicious salad is very simple:

Hard boil chicken eggs, peel and chop them.
Boil the chicken fillet until fully cooked and crumble into small, neat cubes of approximately the same size.
Soak dry mushrooms in clean, cool water for 2 hours so that they swell enough. After that, cut into the same cubes as the chicken fillet.
It remains only to mix all the ingredients - mushrooms, meat and finely chopped greens, a little salt and pepper, and then season everything with mayonnaise.

With crab curls

There are other options for salads based on dried mushrooms. For example, a salad with crab sticks and rice. For its preparation you need:

Execution process:

For those who want to constantly cook such delicious salads, for sure, the information about that will be very useful.

Italian pasta

Pasta with dried porcini mushrooms turns out surprisingly appetizing - this dish will delight any gourmet. Cooking such a delicacy is not at all difficult. To do this, you need to boil any kind of Italian pasta, such as fettuccine. Dried porcini mushrooms pre-soak, and then cut in half and fry. Some of the fruits can be crushed and used to make a sauce that will give the pasta a unique taste and aroma.

Sauce

Dried porcini mushroom sauce will be a wonderful addition to many dishes. It goes well with many types of pasta, potatoes, rice and buckwheat porridges.

Preparing gravy or sauce is absolutely not difficult:

Dried porcini mushroom recipes are easy to follow. Use them to implement your culinary ideas.

Mushrooms are loved, if not by everyone, then by many. However, their season is quite short. Therefore, thrifty connoisseurs of the gifts of nature prudently dry their prey in order to feast on it until the next harvest. Knowing how to cook dried mushrooms, you can enjoy mushroom dishes even in the dead of winter. And they will not differ in any way from those prepared from a fresh product.

How to cook dried mushrooms

Drying is used in soups, second courses, sauces. And everywhere it will be appropriate, if only you follow some simple rules.

The most basic of them: before preparing dishes from dried mushrooms, the latter must be soaked. The soaking time for different cooks is called unequal. Someone insists on an hour - they say, that's enough. Someone believes that drying should be poured with water in the evening, and they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.

Cold water is taken and poured so that even the edge of the mushroom does not protrude to the surface. It is even better to pour with a margin: the mushrooms will swell.

Attention, feature!

There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that mushrooms should be soaked not in water, but in milk, and not in cold, but warm. Then the final dish will be especially fragrant, and its taste will acquire refined tenderness.

This move can probably be applied not only to white mushrooms. If you are not inclined to save on trifles, you can try soaking any variety of mushrooms in milk. And compare with the control batch aged in water.

How much to cook dried mushrooms

After soaking, the product must be cooked. Even if you have fried potatoes with mushrooms in your future plans. Or even just fried mushrooms. Cooking time directly depends on the type of forest production and its size. It can vary from 20 minutes to an hour. It’s easier to focus on the “behavior” of mushrooms: if they sink to the bottom, then it’s time to take them out.

Note: if after soaking in water there is no debris left and no sediment appears, it should be used for the broth, so it will turn out much tastier.

Just Soup

There are many ways to prepare dried mushroom soup. For the basic recipe, in addition to the actual drying, potatoes, carrots and onions, you only need spices and herbs.

Mushrooms, soaked and boiled in accordance with all the rules, are caught from the yushka and cut if they have grown in size during processing. Frying is done in vegetable oil: first, chopped onions are browned, then carrot cubes are added to it, and finally, mushrooms. After five minutes of joint frying, the vegetables are laid out in a mushroom broth, the soup is salted. As soon as it boils, chopped potatoes are poured in, and after ten minutes the fire can be turned off. You can pour into plates after a quarter of an hour, when the dish is infused. Serve sprinkled with chopped herbs.

Cheese soup

One of the best options on how to cook mushroom soup from dried mushrooms. The main component is soaked, boiled, crushed. Mushroom broth is salted, potato cubes are lowered into it. While it boils, fry the chopped onion, and later pour the mushrooms into it. Roasting is added to the pan, vermicelli is poured almost immediately (it is better to take small). When it is almost ready (we ask about the cooking time in the instructions on the package), processed cheese is introduced. You need to stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan under the lid for 5-10 minutes.

First - chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can turn on culinary fantasy and create. For example, treat the family with soup with forest gifts and chicken.

The broth is brewed either from the whole bird or from its parts. Only the breast is not recommended: it will not be rich. To increase the diet, you can drain the first water and cook the soup in the second.

Mushrooms are boiled separately; if desired, you can later add the broth to the broth. Zazharka is prepared traditionally, from onions and carrots. Mushrooms do not need to be added to them: they are cut and immediately thrown into the broth. The chicken is first pulled out of it, disassembled into pieces and returned back. It remains to add roast, salt and pepper. There is no potato in this recipe, so the soup is light, albeit hearty thanks to the mushrooms.

Bean variant

For this soup, you need to soak both mushrooms and beans separately. Then cook separately. Chopped onions are fried in a frying pan (there should be a lot of them) with the addition of mushrooms to it after gaining a "tan". Next, the contents of the pan and the beans are transferred to the broth cooked in advance, and the soup is cooked for another ten minutes so that its ingredients are saturated with each other's taste. After removing the pan from the stove, greens are poured into the dish.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is unimaginably delicious. This time we will not cook mushrooms, just soak, cut and fry until golden. When soaked, they should be 250 grams per two-liter pot of soup.

Next step: boil four large potatoes and mash them into a puree. When it cools down, beat in an egg, add four tablespoons of flour and stick dumplings.

Step number three: make a fried onion and a small carrot. Cutting a root crop or rubbing, each housewife decides individually.

Fourth stage: sort out a third of a glass of buckwheat, dry-fry a little.

At the last stage of cooking, all the blanks must be collected in a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and dinner is ready.

Delicious soup

Traditional first courses, even varied ones, become boring over time. If you want hot and liquid, but the “standard” is already tired, try making a light and unusual soup according to this recipe.

It is better to take dried mushrooms or porcini, or a set of different, so to speak, mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because apart from them, there will be practically nothing else in the soup. At the same time, a strong broth is brewed. Beef is recommended, but experiments are not prohibited. The main component is laid in the base, and the broth boils for some time along with the mushrooms in order to absorb their aroma. When the result satisfies the cook, a dessert spoon of wine is poured into the pan and a small spoonful of sugar is added. At the same stage, the soup is salted and peppered, and you need to add a little more pepper than you are used to. Eggs are well beaten in a bowl, at the rate of two pieces per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with lots of greens and sour cream. Wine will give the dish an elegant astringency, and sugar - piquancy.

What about frying?

That we are all about soups and soups. Since it’s not a secret for us how to cook dried mushrooms, it’s time to remember the second courses. Mushrooms fried with onions will be an excellent side dish for meat and poultry. To do this, the soaked drying needs to be boiled, but less time is allotted for this stage - about ten minutes after boiling. Then the mushrooms are strained to the maximum from the liquid - just the time will come out in order to chop the onion into half rings.

Now you need to dissolve the butter in a pan - it is ideal for realizing the idea. Onion chips are first fried on it, and after it is browned, strained mushrooms. It is necessary to fry with intensive stirring, since butter has a lower resistance to sticking than vegetable oil. At the very end, the mushrooms are salted, peppered and flavored with selected spices.

Do not deprive yourself of gastronomic pleasure because it is “out of season”, as preparing dried mushrooms is no more difficult than fresh ones.

There is nothing easier than cooking delicious fried potatoes with mushrooms and experiencing the taste that we have known since childhood. To prepare this dish, there is no need to buy expensive products, any type of mushroom is enough, and in any condition. G

fish can be: frozen, fresh, dried or pickled. As you can see, these ingredients can be purchased at any store. Regardless of the choice of type of mushroom and the method of preparation, the dish will be very tasty.

How to cook fried potatoes with mushrooms?

As mentioned above, any type of mushroom and any type of workpiece can be used. The advantage of mushrooms is a long and undemanding storage, you can easily use them at any time of the year.

A prerequisite before cooking is to thoroughly rinse the mushrooms, especially dried mushrooms, since they are not washed at all before harvesting, and some sand or earth may remain on them.

Fried potatoes with fresh porcini mushrooms

If you love picking mushrooms and you stumble upon the brightest representative of this family, the porcini mushroom, be sure to take the time to cook this dish. White mushroom carries a lot of nutritious, healthy taste properties. The finished dish can be compared to a delicacy. But if you do not have such mushrooms, do not worry, cook from the mushrooms that are available to you.

Ingredients:

potatoes - 1 kg;
mushrooms (fresh) - 600 gr.;
onion - 300 gr.;
oil - 50 gr.;
greens - add to taste;
garlic - a clove (to taste);
salt - add to taste.

Cooking

Rinse fresh mushrooms well so that the glass of water puts them on a paper towel.
Peel the onion and cut into pieces with mushrooms. Next, peel the potatoes, cut into strips or as you like. For frying, it is best to use a thick frying pan, you need to pour out the oil and heat it up well, then fry the onion.
After adding the prepared mushrooms, hold for another 5-6 minutes. Then add the prepared potatoes, mix and cook for another 20-30 minutes.
Use salt only at the end, since at the beginning the mushroom absorbs it strongly and can be salted, if desired, squeeze out the garlic. You can decorate the dish with herbs, which will give a refined taste.

Fried potatoes with dry mushrooms in a pan

It is clear that this dish is easiest to cook when you can just go and pick mushrooms in the forest. But what to do in winter? The answer is to prepare properly for the winter, namely to dry the mushrooms. Do not be afraid to do this, as the mushroom is perfectly stored, and will lie until winter, retaining its beneficial qualities.

Ingredients:

potatoes - 1 kg;
mushrooms (dry) - 50 gr.;
onion - 2 pcs.;
oil - 50 gr.;
greens - add to taste;
garlic - forelock (or to taste);
salt, spices - add to taste.

Cooking

To achieve maximum taste, dried mushrooms must be soaked for 1-2 hours before cooking.
After this time, transfer the mushrooms to a saucepan and, in order to preserve the maximum taste, pour in the same water in which the mushrooms were soaked.
Then bring the mushrooms to a boil and boil for 15-20 minutes. While cooking the mushrooms, prepare the onion by frying it until desired state. Next, you need to rinse the mushrooms again and add to the onion - fry everything a little.
We prepare potatoes, you can cut them by any method (cubes, straws). Add everything to the pan and leave to languish until the card is ready. It is necessary to salt at the end, and we know why, add black pepper to taste, as well as garlic, decorate everything with herbs.

Fried potatoes with pickled mushrooms

This is the easiest cooking method, as mushrooms have already been prepared and are ready to eat. They just need to be fried with onions and added to the potatoes at the end of frying (5-10 minutes before the end).

Mushrooms are a valuable source of vegetable protein. Cooking dishes from dried mushrooms is a great way to fully eat not only in summer, but also in the cold season, when seasonal products are especially scarce.

List of recipes in the article:

Dried mushrooms: how to fry

Dried mushrooms, such as porcini, chanterelles and redheads, retain all the beneficial properties of fresh mushrooms. They can be stored for up to a year in tightly tied linen bags. Unlike salted and pickled mushrooms, dried mushrooms are a natural product, since they do not use vinegar, salt or spices. In addition, you can cook dishes from dried mushrooms in different ways: they are fried, stewed, boiled, used to make sauces, soups and pies.

How to fry dried mushrooms?

Traditionally, it is customary to soak dried mushrooms in water before heat treatment so that they swell and become more similar to fresh ones. To do this, 50 g of mushrooms are poured for 1 hour with half a glass of cold boiled water. Then the mushrooms are squeezed, cut into strips and used to prepare a variety of dishes: - fry the mushrooms with onions in vegetable oil, add salt and pepper to taste, sprinkle with dill and mix the resulting mixture with buckwheat porridge; - put a couple in the fried onion-mushroom mass spoons of sour cream, let it boil and serve the resulting creamy mushroom sauce with young boiled potatoes and herbs; - chop the soaked dry mushrooms with onions and chicken breast, add 1 egg and spices, mix everything thoroughly and fry spicy cutlets with mushrooms from the minced meat.

The liquid in which the mushrooms were soaked contains dirt, spruce needles, leaves and other harmful substances, so it is recommended to drain it

Dry mushrooms are also used in haute cuisine. However, it should be remembered that they differ from fresh ones in taste and texture. Popular British chef Jamie Oliver in his recipe for mushroom risotto recommends frying dried porcini mushrooms with fresh champignons for true harmony of taste.

How to cook mushroom risotto from dried mushrooms?

Ingredients:

1 celery stalk
1 bulb
1 handful of dried porcini mushrooms (no need to soak) and a sprig of rosemary, chop in a blender

Cooking sequence:

pour the resulting mixture into the olive oil heated in the pan, add 300 g of white starchy rice, mix, pour a little white wine into the pan and chop the bouillon cube
add a little boiling water and cook mushroom risotto with constant stirring, adding a little boiling water every 2-3 minutes
after 10 minutes, add 250 g of chopped raw champignons, and after another 8 minutes, turn off the stove
put a small piece of butter and finely grated Parmesan into the pan, and then leave the mushroom risotto to infuse for 2 minutes
serve with chopped parsley

Porcini mushrooms, or, as they are also called, mushrooms, are considered one of the most valuable food products. They have high nutritional value and low calorie content. Pleasant taste and unique aroma make dishes from them very popular. Many housewives know how to fry porcini mushrooms in a pan, but in fact there are so many recipes for cooking fried mushrooms that it will never be superfluous to replenish your cookbook with new ones.

Cooking features

Mushrooms belong to the first category of mushrooms, they do not require complex preliminary preparation. But still, knowing some of the intricacies of cooking fried porcini mushrooms will not hurt.

Not the least important is the place of collection of mushrooms. Like any other mushrooms, they cease to be safe if they grow near industrial enterprises, highways, as they absorb toxic substances. Therefore, it is better to go on a “silent hunt” deeper into the forest, but at the same time, of course, taking measures so as not to get lost.
Collected mushrooms before cooking must be sorted out, cut out wormholes or completely discarded wormy mushrooms. Overgrown mushrooms are also better not to use.
Selected mushrooms should be cleaned of debris, cut into pieces of the same size, washed and poured over with boiling water, then dried.
It is not necessary to boil porcini mushrooms before frying in a pan, but it is still desirable to do this. Firstly, they will become even cleaner from this, and secondly, their volume will decrease and thanks to this, much more mushrooms will fit in the pan. Still, it is not worth boiling mushrooms for a long time so that they retain their aroma: 5-10 minutes will be enough.
When adding spices and spices, you should know the measure so that they do not interrupt the aroma of porcini mushrooms.

You can fry in a pan not only fresh mushrooms, but also dried and salted ones.

Fresh porcini mushrooms fried in a pan

white mushrooms (fresh) - 1 kg;
butter - 100 g;
onions - 0.2 kg;
allspice peas - 5 pcs.;
bay leaf - 2 pcs.;
salt - to taste.

Cooking method:

Boil prepared and already cut into pieces porcini mushrooms in lightly salted water (10 g of salt per 1 liter of water) for 10 minutes.
Drain in a colander and wait until the water from the mushrooms drains completely.
Melt the butter in a frying pan and put the mushrooms on it. Roast uncovered over medium heat for 20 minutes, stirring frequently.
Peel the onion, cut into half rings, add to the mushrooms and mix.
Saute mushrooms with onions for 5 minutes. Salt if necessary, add allspice and laurel leaves.
Reduce the heat, cover the pan with a lid and sweat the mushrooms for another 10 minutes.

How to fry dried mushrooms

dried porcini mushrooms - 50 g;
vegetable oil - 50 ml;
onion - 100 g;
salt - to taste.

Cooking method:

Rinse dried mushrooms, pour two liters of clean water and leave for 4-6 hours so that they swell and take on their original shape.
Rinse the mushrooms again and boil for 10 minutes, drain in a colander and let the water drain.
Heat oil in a frying pan and put mushrooms in it. Fry them over medium heat, stirring vigorously, for 25 minutes. It is not necessary to cover the pan with a lid at this time.
Cut the onion into half rings and add to the mushrooms. Salt them, mix and fry for another 10 minutes.
Reduce the heat, cover the pan with a lid and simmer the mushrooms over low heat for 10 minutes.

If desired, at the last stage, you can add spices to taste and a couple of tablespoons of sour cream.

How to fry salted porcini mushrooms

salted white mushrooms - 1 kg;
vegetable oil - 100 ml;
onions - 0.2 kg.

Cooking method:

Remove mushrooms from brine, rinse thoroughly in running water. Fill with cold water and leave for an hour, then rinse well again and wait for the water to drain from the mushrooms.
Fry the mushrooms in oil in a pan without a lid until excess moisture has evaporated from them.
Cut the onion into small pieces and put in a pan, fry with the mushrooms until the onion acquires a golden hue.
Cover and simmer for 5 minutes.

Spices, spices and salt should not be added, since enough of them were used when pickling mushrooms.

Porcini mushrooms fried with potatoes

fresh porcini mushrooms - 0.5 kg;
potatoes - 1 kg;
onions - 0.3 kg;
vegetable oil - 100 ml;
sour cream - 100 g;
green onions, dill - optional;
salt, black ground pepper - to taste.

Cooking method:

Wash porcini mushrooms, cut, boil for 10 minutes, drain in a colander.
Heat the oil in a frying pan, put the mushrooms and fry them for a quarter of an hour.
Peel potatoes, cut into bars and put in a pan with mushrooms. Roast the dish for another 15 minutes.
Chop the onion and add to the mushrooms and potatoes. Fry for 10 more minutes.
Salt, pepper, add chopped dill and green onions, pour sour cream, mix and simmer under the lid for 10 minutes.

If you fry mushrooms with potatoes according to this recipe, then the dish will be saturated with their aroma. However, there is another way to fry porcini mushrooms in a pan with potatoes, when all the ingredients (mushrooms, onions, potatoes) are fried separately, and then mixed and sprinkled with green onions and dill. Sour cream in this case is served separately to the dish.

Porcini mushrooms fried with egg

fresh or restored from dry porcini mushrooms - 0.5 kg;
egg - 2 pcs.;
milk - 50 ml;
vegetable oil - 50 ml;
salt and herbs - to taste.

Cooking method:

Boil the mushrooms for 10 minutes in salted water.
Put in a frying pan with oil and fry the mushrooms for 20 minutes.
Whisk the eggs with milk and salt and pour over the mushrooms with the resulting mixture.
Put the pan in an oven preheated to 200 degrees for 5 minutes or fry under the lid until the eggs are ready.
Sprinkle with chopped herbs before serving.

Porcini fried with eggs is one of the traditional dishes, but few people cook it, so it may well surprise your guests.

Porcini mushrooms fried in sour cream with wine

fresh porcini mushrooms - 0.5 kg;
butter - 50 g;
sour cream - 0.2 l;
hard cheese - 100 g;
dry white wine - 50 ml;
salt - to taste.

Cooking method:

Peel, wash the mushrooms, cut them into small pieces and boil in salted water for 10 minutes.
Melt the butter in a frying pan, put the mushrooms on it and fry them for 10 minutes over medium heat, stirring vigorously.
Pour in the wine, after 2 minutes reduce the intensity of the flame and cover the pan with a lid.
Mix sour cream with finely grated cheese, pour mushrooms with this mixture, mix.
Simmer under the lid, removing it from time to time and stirring the mushrooms until the sour cream thickens. This will take 15-20 minutes.

Mushrooms fried according to this recipe can be served as a hot snack even at the festive table. Before serving, it can be sprinkled with chopped herbs.

Whatever recipe for fried porcini mushrooms you choose, you can be sure that you will get an appetizing, fragrant and very tasty dish that will not leave anyone indifferent.