Dried porcini mushrooms: how to cook, the best recipes with photos, calories

Content

1 How to cook dry porcini mushrooms
2 Dried porcini mushroom recipes
3 Calorie content of dried porcini mushrooms
4 Conclusion

Cooking dried porcini mushrooms is a fun 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 extraordinary flavor

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

How to cook dry porcini mushrooms

White mushroom (boletus) - the record holder among the gifts of the forest for 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.

Dried in special dryers or in a shaded, well-ventilated area. The shelf life of dried boletus is 12 months, provided that the necessary conditions are observed, 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 prepare dried porcini mushrooms.

The product is prepared with obligatory soaking before further use. The dry ingredients are laid out in a dish and poured over with cold or hot water. The soaking time depends on the preparation method and ranges from 20 minutes to 6 hours.

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

After the mushrooms have swollen, they should be put in a colander or sieve, and the liquid should be allowed to drain. Boiling boletus will take from 20 to 60 minutes, depending on the size. Cooking is stopped when they sink to the bottom of the pan, and the product is removed from the water.

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

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

Dried porcini mushroom recipes

Before choosing recipes for dishes from dry porcini mushrooms, you should familiarize yourself with the beneficial properties of the main ingredient. A large amount of vegetable protein contributes to quick satiety. The product takes a long time to digest, because the feeling of hunger after eating mushroom dishes will not come soon.

Boletus has a low glycemic index, which means that they do not dramatically increase blood sugar levels, do not load the pancreas. Mushroom dishes are not used in dietary food. But they can be introduced into the diet of those suffering from diabetes mellitus.

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 for stimulating digestion. The meals are low in calories and can be eaten by those who care about their weight.

The most useful in terms of chemical composition are broths and soups from dry boletus. Such meals help to strengthen the immune system. Best served for lunch or dinner. Mushrooms calm the nervous system with a mild sedative (hypnotic) effect.

There is an opinion that porcini mushrooms stimulate such processes:

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

Mushroom treats are a lean food often cooked during religious fasts. In terms of the richness of taste, such dishes are not inferior to meat ones, they give a feeling of fullness for a long time.

Next, we consider recipes for preparing various dishes from dried white 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 the 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 g.

Fat - 1.1 g.

Carbohydrates - 5.4 g.

Preparation time is 30 minutes.

Cooking time - 1 hour.

Servings Per Container - 10.

Ingredients:

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

Step by step recipe:

Rinse the gifts of the forest, add water and leave them to swell for half an hour. Remove carefully, do not pour out the infusion.
Fry finely chopped onions until golden brown in a pan with melted butter.
Put the grated carrots in a skillet with onions, season with pepper. Fry.
Put prepared boletus in a frying pan with vegetables, fry for 10 minutes over medium heat.
Add boiling water to the water that was used for soaking so that the volume of the liquid is 2 liters. Send the potato cubes and the mixture from the skillet to the hot broth, cook for 30 minutes. Add finely chopped garlic, bay leaf, fresh or dried dill shortly before the end of cooking (about 5 minutes). Salt to taste.
Let the ready-made soup steep on the stove with the lid closed for several minutes. Then you can serve the dish to the table.

Fried dried porcini mushrooms with potatoes

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

The dish will decorate an 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:

Soak dried blanks for half an hour. After the time has elapsed, remove and cut if necessary. Divide the peeled potatoes into wedges.
Put mushroom pieces in a pan, pour a glass of water over them and simmer until the water evaporates. Add sour cream and fry until tender. Put them in a bowl.
Fry potatoes in vegetable oil in the same pan. Season the dish with pepper and salt 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 aromatic dishes is dried porcini mushrooms with sour cream. The cooking process will take a lot of time, but the result is worth it.

Adding butter will enhance the delicate flavor.

Ingredients:

dry mushrooms - 300 g;
onion - 1 pc.;
dill - 3 branches;
frying oil - 2 tbsp. l;
sour cream - 200 g;
salt and pepper to taste.

Step by step recipe:

Soak drying in water for 2 hours.
Boil boletus mushrooms for 40 minutes on low heat. Cut randomly. Then fold in a colander to drain the water.
Peel and chop the onion.
Fry the boletus in a frying pan until browned in vegetable oil, then add the onion and fry until golden brown.
Pour sour cream over the contents of the pan, season with salt and pepper. Stir and simmer with the lid closed for 7 minutes.
Finely chop the dill. Sprinkle it over the dish before removing from the heat. Let it brew for 5 minutes. Serve with a side dish or as a separate dish warm.

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 to be very tasty, high-calorie and unusually aromatic.

Beautiful presentation is important for the festive table

Ingredients:

dried boletus - 100 g;
milk - 100 ml;
water - 100 ml;
boiled egg - 4 pcs.;
onion - 1 pc.;
hard cheese - 100 g;
mayonnaise - 200 g.

Step by step recipe:

Put the boletus in a bowl, pour over the milk so as to completely cover them. Add water if necessary. Insist 1 - 2 hours.
Boil hard boiled eggs. Dice the onion. While the dry product is soaking, sauté the onion in a frying pan.
Rinse the soaked mushrooms, cut them into medium-sized pieces. Put in a skillet with onions, add salt, pepper and fry for 15 minutes, stirring occasionally.
Put the contents of the pan into a plate and let cool. Egg whites, yolks and cheese - grate separately on a fine grater.
Prepare a puff salad in this way: coat a layer of mushrooms with mayonnaise, lay out a layer of grated protein. Each layer should be lightly coated 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 the homemade pasta. The classic method involves the use of fresh boletus, 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:

Soak dried boletus for half an hour in hot water.
Salt water for cooking pasta. Chop the onion and fry until transparent.
Cut the mushrooms into slices and send to the pan. Fry with onions for 7 minutes.
Pour in some vegetable broth (you can use the one that was used for soaking) and add chopped parsley. Simmer covered over low heat.
Boil the pasta to the "aldente" state and discard it in a colander. Send to the pan, let it warm up under the lid.
Sprinkle with grated Parmesan cheese to give the dish a real Italian "sound".

Potato casserole with dried porcini mushrooms

An excellent solution for dinner with a family is a potato casserole with mushrooms.

Hearty mushroom-flavored dish can be a decoration of a festive lunch or dinner.

Ingredients:

dry mushrooms - 200 g;
potatoes - 0.5 kg;
egg - 2 pcs.;
onion - 1 pc .;
mayonnaise - 2 tbsp. l;
salt and pepper to taste.

Step by step recipe:

The first step in cooking is to soak the dry ingredients for 1 to 2 hours. Drain the water in which they were soaked. Pour fresh water into a saucepan and cook the mushrooms in it for half an hour.
While boletus is boiling, chop the onion and fry in a pan. Add mushrooms. Fry the mixture until lightly blush.
Peel and boil the potatoes in the same way as for mashed potatoes. Mash with a crush or blender.
Grease a baking dish with oil. Layer out half the mashed potatoes. Cover with mayonnaise and add ready-made mushrooms and onions. Spread the other half of the potatoes on top.
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 for 5 to 10 minutes, then carefully put the casserole out of the mold.

Porridge with dried porcini mushrooms

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

Rice porridge with dried porcini mushrooms - a variant of a dish for adherents of proper nutrition

Ingredients:

dry mushrooms - 40 g;
rice - 1 tbsp.;
bow - 1 large head;
vegetable oil - 50 g;
salt and pepper to taste.

Step by step recipe:

Pour dry boletus with water for 1 - 2 hours. Remove from water. Boil them until tender.
Rinse the rice several times and boil until half cooked.
Fry finely chopped onion until golden brown in a pan in vegetable oil.
Put the mushrooms in the same skillet, stir and simmer for a few minutes. Pour in rice, pour in a ladle of broth in which the mushrooms were boiled. Simmer until the cereals are ready, after adding pepper and salt to the dish.

Dried porcini mushroom sauce

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

Mushroom sauce is an extraordinary aroma and exquisite taste

Ingredients:

dried porcini mushrooms - 30 g;
onion - 1 pc.;
butter - 100 g;
wheat flour - 30 g;
mushroom broth - 600 ml;
salt, ground white pepper - to taste.

Step by step recipe:

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

Caviar from dried porcini mushrooms

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

Sandwiches with caviar from dry porcini mushrooms

Ingredients:

dry boletus - 350 g;
onions - 2 pcs.;
vegetable oil - 100 g;
garlic, salt, pepper and other spices to taste.

Step by step recipe:

The soak-dry time for this recipe is 4 to 5 hours. Drain the water, boil in other water until tender.
Fry finely chopped onions in vegetable oil until golden brown. Add boiled mushrooms to the pan and simmer the mixture over low heat for 15 minutes.
Season the dish with spices, salt and pepper. Let cool and grind the caviar with a blender.

Calorie content of dried porcini mushrooms

The nutritious product, for all its 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 made 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

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