How to soak dried mushrooms for soup

Modern freezers allow you to quickly freeze any food, including fresh mushrooms, and store it at a stable low temperature. As a result, mushrooms practically do not lose their taste and aroma. But, despite this, a real housewife always has a bundle or two of dried mushrooms in reserve, because the taste and smell of mushroom soup prepared with dried mushrooms differs from the taste and smell of soup prepared with fresh mushrooms. In fact, these are two different dishes.

Not everyone knows how to cook dried mushrooms correctly.

In order for dried mushroom soup to turn out tasty, aromatic and beautiful, you need to cook dried mushrooms correctly. First of all, dried mushrooms need to be soaked in cold water for several hours. This is necessary so that the mushrooms “remember” their volume and structure and release harmful and unnecessary substances to the water. Unlike fresh ones, mushrooms soaked in this way do not need to be boiled further. After soaking, the blackened water is drained and the mushrooms are poured with fresh water (for cooking soup in mushroom broth) or added to the meat broth. Thanks to this, the broth is clear and very aromatic, and the mushrooms in the soup are tasty and soft.

Dried mushroom sauce

Dried mushrooms are an excellent base for making homemade mushroom sauce. Dried boletus mushrooms (ceps) or boletus mushrooms (grandmothers) are best suited for these purposes. Boletus sauce has a delicate taste, thick consistency and noble milky color. Boletus sauce is darker and more liquid. But this sauce is the most aromatic: as delicious as dried boletus mushrooms smell, when prepared correctly, not a single mushroom smells, neither fresh nor dried. Dried mushrooms can be used not only for soup or sauce, but also in the same way as we use fresh mushrooms. They can be fried, you can use them to stew potatoes or make pilaf, filling for pancakes, pies and cutlets and many more different tasty, aromatic and healthy dishes.

A good cook knows how to cook dried mushrooms deliciously

To fry the mushrooms after soaking, you must first boil them. Cooking dried mushrooms deliciously is easy. You should not skimp on water and not overdo it with salt. After cooking, rinse the mushrooms with cold water, let the water drain, place the mushrooms in a frying pan, and then pour in boiling sunflower oil. Add onion cut into half rings, a few black peppercorns and fry until tender.

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How to cook dried mushrooms

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

The most basic of them: before preparing dishes from dried mushrooms, the latter need to be soaked. Different cooks call the soaking time differently. Someone insists on an hour – they say that’s enough. Some people think that they should be filled with water in the evening, but they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.

The water is taken cold and poured so that even the edge of the mushroom does not protrude to the surface. It’s even better to pour too much: the mushrooms will swell.”>

How to soak dried mushrooms?

Dry mushrooms are a fragrant reminder of warm summer and generous autumn. They are easy to store in this form. They do not take up much space, and when soaked they expand 6–10 times. That is, if the recipe calls for adding 300 grams of fresh mushrooms to a dish, then the dry equivalent will be 50 grams.

How to soak dry workpiece?

Pour the mushrooms into a clean container, add water and rub thoroughly with your hands. Drain the liquid.
Pour water over the mushrooms in a ratio of 1 to 10. Leave for 1–8 hours.

What water should you soak dried mushrooms in?

To soak mushrooms, use clean water at room temperature. To speed up the swelling process, you can warm it up slightly.

Under no circumstances should you pour boiling water over a dried product. This way you will get a fragrant liquid, but the mushrooms themselves will become tasteless and tough.

If you need to quickly add an ingredient to a dish, it would be better to grind the dry preparation and use it as a seasoning.

How long should you soak mushrooms for soup?

A tasty broth is of great importance for soup. When dried mushrooms are soaked, they release most of the nutrients and flavor into the water. Therefore, it is not drained, but filtered and used in cooking. If the mushrooms are dirty, then fill them with water 2 times. The first time - for 30 minutes to rinse thoroughly.

How long does it take to soak before cooking the soup?

Minimum – 2 hours.
Maximum – 8 hours.

Delicious recipe!
The most delicious dough for dumplings and dumplings. Chinese wood mushrooms, which are sold in briquettes, take the longest to soak. You can absolutely safely leave them in water overnight.

In general, it is correct to navigate not by time, but by the degree of increase and softness of the mushrooms. If they are cut into thin slices, then the process can take much less time - 10–15 minutes.

The liquid after soaking often has sediment in the form of particles of dirt and sand. Therefore, only the upper transparent part is taken for the broth, and the rest is drained.

How long should you soak mushrooms for frying?

Dried mushrooms are also soaked before frying. But in this case it is important not to overexpose them in water.

After what time should you start frying? The correct answer is in 2–3 hours. After this time, the mushrooms should be thoroughly rubbed with your hands, rinsed with running water and drained in a colander.

If you plan to use dried porcini mushrooms for frying, experienced chefs recommend using full-fat milk instead of water. How tasty and juicy boletus mushrooms are! The soaking process takes the same amount of time. Beforehand, the mushrooms are thoroughly washed and the milk is boiled.

So, soaking mushrooms is not a difficult task. The main thing is to know what kind of water they should be in. It is best to use clean water at room temperature. The duration of the procedure may vary. If these are dry preparations, then it is correct to focus on appearance. Have the mushrooms swelled, gained fullness, become soft? It's time to start cooking!

Lovers of “silent hunting” really appreciate boletus mushrooms, because they can be used to prepare various dishes. In addition, these fruiting bodies can be prepared for the winter using a variety of processing methods: pickling, frying, salting, etc. A special place is given to dried porcini mushrooms, because they make amazing soups, sauces, pates and much more. However, before you start with the recipes, you need to familiarize yourself with how to properly soak dried mushrooms.

Attention, special feature!

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

This move can probably be applied not only to porcini mushrooms. If you are not inclined to skimp on trifles, you can try soaking any variety of mushrooms in milk. And compare with a control batch kept in water.

How long to cook dried mushrooms

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

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

Rehydrating Dried Mushrooms

Cook the mushrooms and place them in a colander or strainer. Run them under cold running water, tossing them every few seconds to remove any remaining dirt that has landed on the surface.

Most recipes that call for dried mushrooms will show dry amounts, making them easy to measure. It is very difficult to determine the weight of the product after soaking in advance.

Place the freshly washed mushrooms in the bottom of a deep bowl. Make sure they are concentrated near the center of the container so they have enough room to expand as they absorb moisture.

Fill the bowl with enough water to completely submerge the dried mushrooms. Some cooks prefer to use hot water because they believe it helps the food quickly return to its original size and texture. However, warm water at room temperature will generally be the best option.

There is a possibility that hot water may wash out the smell of mushrooms. According to this premise, they are best used for recipes that call for broth. Using hot water is justified if you are in a hurry and do not have time for long soaking. How long you need to cook dried mushrooms after soaking depends on their type and the dish you are going to prepare.

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 according to all the rules, are caught from the fish soup and cut if they have “grown” significantly 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 frying together, the vegetables are laid out in the mushroom broth, and the soup is added with salt. As soon as it boils, add chopped potatoes, and after ten minutes the fire can be turned off. You can pour it into plates after a quarter of an hour, when the dish has steeped. Serve sprinkled with chopped herbs.">

Cheese soup

One of the best options for preparing mushroom soup from dried mushrooms. The main component is soaked, boiled, and crushed. The mushroom broth is salted and potato cubes are dropped into it. While it is boiling, fry the chopped onion, and later add mushrooms to it. The frying is added to the pan, and vermicelli is poured in almost immediately (it is better to take small ones). When it is almost ready (check the instructions on the package for cooking time), add processed cheese. Stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan with a lid for 5-10 minutes.

A little about the benefits

Mushrooms look like plants, do not contain chlorophyll, are low in calories, have a high saturating ability (due to the large amount of protein and fiber in their composition), are diuretics, have laxative properties and a low glycemic index (the ability to increase blood glucose levels).

Mushrooms contain some of the most powerful medicinal substances on the planet. Of the 140,000 existing species of mushrooms, modern science is familiar with only 10 percent, and about half of them are endowed with the ability to significantly enhance the human immune system.

Although it may seem strange, humanity is actually more closely related to fungi than to any other species in the living world, as we are influenced by the same pathogens, bacteria and viruses.

As a defense against bacterial invasion, fungi have produced powerful antibiotics that have also proven effective in humans. Penicillin, streptomycin and tetracycline are derived from mushroom extracts.

Beneficial features

Weight control. Research has shown that replacing meat with porcini mushrooms can help you lose weight.
Boosting Vitamin D: Consuming dried porcini mushroom extract has been found to be as effective as taking vitamin D2 or D3.
Mushrooms contain both common antioxidants in the plant world and unique ones.

How long to cook porcini mushrooms

First, dried mushrooms must be soaked in water or milk for at least 2-3 hours, then squeezed and cut into small pieces. Place the mushrooms in a saucepan with water and cook for at least half an hour over low heat. From vegetables, you can add onions, potatoes, carrots, after cutting them to your taste and frying them in vegetable oil. How long to cook dried mushrooms for soup depends on the readiness of the remaining vegetables; potatoes take the longest to cook. Before finishing the cooking process, do not forget to add salt and spices. You can add fresh herbs to the cooked soup.

You can also make mushroom soup from dried mushrooms using the same recipe, replacing potatoes with noodles and reducing the cooking time.

Mushrooms to Add to Your Diet: Shiitake

Shiitake is a Japanese forest mushroom that is not only used for medicinal purposes, it is also very popular in cooking and has earned its place in many dishes around the world. It contains a large number of substances that have a positive effect on our health, including lentinan and polysaccharide. Lentinan is isolated and used to treat certain types of cancer due to its antitumor properties. It has been found to protect the liver, fight stomach diseases (high acidity, gallstones, ulcers), anemia and ascites.

First course – chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can use your culinary imagination and get creative. For example, treat the family to soup with forest products and chicken.

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

Mushrooms are boiled separately; If desired, you can add the broth to the broth later. The frying is prepared traditionally, from onions and carrots. There is no need to add mushrooms 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. All that remains is to add the frying, salt and pepper. There are no potatoes in this recipe, so the soup turns out light, although hearty thanks to the mushrooms.

How can you cook dried mushrooms?

Now you know how to select and rehydrate dried mushrooms, why not take a look at some recipes to inspire you?

Stewed cottage cheese with mushrooms

Ideal for vegetarian cooks, this recipe is a super easy dinner in the cupboard. All the main ingredients are dried, but that doesn't detract from the overall delicious flavor. A great way to learn how to cook with dried mushrooms.

Mushroom Carbonara

There are few dishes that can compare to the comfort and freshness of carbonara. This decadent recipe uses the traditional method of mixing macaroni with eggs and cheese, but instead of cream or bacon, it uses dried mushrooms to add depth of flavor. Summer dinner winner!

Risotto with truffles and mushrooms

Trendy and incredibly delicious, this recipe will be your best friend when you need a quick recipe for a dinner party. This is a rich dish that uses mixed wild mushrooms for flavor and a touch of truffle oil for added luxury.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is incredibly tasty. This time we won’t cook the mushrooms, we’ll just soak them, cut them and fry them until golden. When soaked, there should be 250 grams of them per two-liter pan of soup.

Next step: boil four large potatoes and puree them. When it has cooled, beat in the egg, add four tablespoons of flour and make dumplings.

Step number three: fry an onion and a small carrot. Each housewife decides individually whether to cut or grate the root vegetable.

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

At the last stage of preparation, all preparations need to be collected into 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 lunch is ready.">

Delicacy soup

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

It is better to take dried mushrooms either porcini or a set of different ones, so to speak, a mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because besides them there will be practically nothing else in the soup. At the same time, a strong broth is cooked. Beef is recommended, but experiments are not prohibited. The main component is put into the base, and the broth boils for some time along with the mushrooms to absorb their aroma. When the result satisfies the cook, a dessert spoon of wine is poured into the pan and a small spoon 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. Beat eggs well in a bowl, at the rate of two eggs per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with plenty of greens and sour cream. Wine will give the dish an elegant tartness, and sugar will add piquancy.

How about frying?

That we are all about soups and soups. Since it’s no secret to 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 dried meat needs to be boiled, but less time is allocated for this stage - about ten minutes after boiling. Then the mushrooms are strained out of the liquid as much as possible - just enough time to cut the onion into half rings.

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

Don’t deprive yourself of gastronomic pleasure because it’s “out of season,” since cooking dried mushrooms is no more difficult than fresh ones.

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Dried mushroom soup - cooking basics

In addition to the process of cooking the first course, it is necessary to properly prepare the mushrooms and take into account small tricks. The taste of the first course will directly depend on this.

Leave the dried mushrooms whole or grind them in a blender, then add them to the soup in powder form.
Store the product only in paper or paper bags and always in a dry place. You can also use cardboard boxes. Otherwise, the mushrooms will become saturated with moisture, which will lead to the formation of mold.
Many types of plants are suitable for preparing the first course, but housewives give their preference to porcini mushrooms. The first dishes using them are the most flavorful.
In addition to the dried product, you can add fresh and even pickled mushrooms to the soup.
Usually the finished dish is seasoned with sour cream and fresh herbs. But this is at your request.
When cooking soup, it is important not to overdo it with spices. They can easily overpower the mushroom flavor of the dish. Therefore, use only pepper and bay leaves in their entirety.

Dried mushroom soup - food preparation

Mushrooms must be prepared in advance; they are not added to the soup in their entirety.

Soak the product in cool water for a couple of hours. If you don’t have time to wait at all, then pour boiling water over them and leave to swell for half an hour.

Usually the liquid in which the mushrooms were stored is also used for broth. Therefore, fill them with clean water. But still strain it through a sieve before boiling.

Cook mushrooms in the water where they were soaked only if you are sure that the plant is clean. Otherwise, rinse them well under running water before adding them to the soup.
Cut the swollen mushrooms into cubes or strips, then drop into the broth.

How to rehydrate dried mushrooms?

Now that you have chosen which dried mushrooms you want to cook with, the next thing you need to do is make sure they are rehydrated.

Beware of sand in dried mushrooms! Mushrooms are often grown in sandy soil, so even after drying, they may still have sandy residue. Growers get a compromise - if the mushrooms are thoroughly washed before drying, they will lose some flavor, but otherwise a little grit may remain. Often the highest grade dried mushrooms will have more sand in them!

Step by step guide

Place the mushrooms in a small saucepan and cover with plenty of hot water. Bring to a boil and simmer for 7 minutes. Whole dried mushrooms may take longer, just follow the instructions on the package.
Remove the mushrooms with a slotted spoon or slotted spoon and rinse in several changes of water.
Once rehydrated, if you are not using them right away, place them in the refrigerator to cook with later in the day.

This water can be rich in mushroom flavor, but it can also be sandy! If you want to use it as a stock, first strain it through very fine muslin, leaving any visible residue in the bowl.

If you're making stock, gravy, or risotto, this flavored water can be used in place of plain water to create a base for the liquid.

How to cook puree soup from dried mushrooms

Soups with the consistency of soft puree are becoming increasingly popular. Preparing them is not as difficult as it seems at first glance.

Ingredients:

dried mushrooms - to taste;
potatoes – 1 pc.;
onions – 1 pc.;
ready broth – 1 tbsp;
cream – 1 tbsp;
vegetable oil;
salt and spices - to taste.

Advice. You can use any broth. If it is made with chicken, then the soup will be creamier and more tender. And if you cooked it with vegetables, you will get a refreshing and summer dish.

Preparation:

Prepare the mushrooms. Soak them, rinse them. Since the soup will be crushed at the end, cutting them is not necessary.

Pour the broth into the pan, bring to a boil and add the mushrooms.

Peel the potatoes and cut into cubes. Rinse off starch.

Add it to the mushrooms, turn the heat to medium and cook the potatoes until tender. If the vegetable becomes soft, it means it is cooked.

Meanwhile, peel the onion and chop it.

Heat vegetable oil in a frying pan and fry the onion in it until golden brown but transparent.

When the potatoes are cooked, pour out some broth; you will need it later.
Add the fried onions to the mushrooms, stir with a spoon. Remove the pan from the heat.

Heat the cream and pour it into a container.

At this stage, add salt and other spices as desired. But you shouldn't use too many of them. Mix everything with a spoon.

Using a blender, grind the contents of the pan to a puree. If you don't have a handheld machine, then use a food processor to chop the mass.

Try to achieve a uniform consistency in the soup. If lumps remain and lumps form, then add broth and whisk the mixture again. You can also use it to adjust the thickness of the soup.

Serve creamed mushroom soup with herbs and croutons.

Grated dried mushroom soup recipe

The way the soup is made is delicious because it contains very finely chopped mushrooms. In addition, this cooking method does not require long-term infusion of dried mushrooms, so it can be prepared very quickly. In some ways it may resemble cream soup.

Cooking time: 50 minutes

Number of servings: 11

Ingredients:

dried porcini mushrooms - 200 g;
carrots - 2 pcs.;
onion - 1 pc.;
celery (root) - 300 g;
chicken egg - 3 pcs.;
lemon - 1 pc.;
water - 2 l;
sunflower oil - 3 tablespoons;
salt to taste;
dill leaves - to taste;
parsley to taste.

Tip: if you don’t have dried porcini mushrooms in your arsenal, you can replace them with other wild mushrooms. For example, saffron milk caps are ideal.

Preparation:

Hard-boil the eggs for 12 minutes from the moment the water boils, then place in ice water. This will avoid subsequent boiling of the eggs due to their own high temperature and will greatly facilitate the cleaning process. Remove the shell.
Grate the carrots on a coarse grater along with the celery and fry in a small amount of refined oil, adding a finely chopped onion.
Boil the required amount of water in a pan and add the fried cooked vegetables. Cook for about 10 minutes.
In the bowl of a blender (you can use a regular coffee grinder), puree the mushrooms until powdered.
Add mushroom powder to the pan in small portions, stirring constantly to avoid lumps.
Add spices and cook for no more than ⅟₄ hour.
Remove the soup from the stove and let it sit for a while.
When poured into plates, garnish with halves of hard-boiled eggs, citrus slices and herbs.

Dried mushroom soup - tips and tricks

To give the soup a delicate and soft taste, at the end of cooking, add grated processed cheese and leave to simmer on the stove for another 5 minutes.
Before adding pasta to mushroom soup, heat it in a frying pan. Set the pan over low heat, add the pasta and cook until it turns dark yellow. This procedure will prevent them from boiling and will give the soup an original taste.
Mushrooms of medium maturity have the richest taste and strongest aroma. Therefore, choose these plants for drying. They will make the first dish a little tart and with a bright mushroom flavor.

To prepare soup from dried mushrooms, it is necessary not only to properly prepare the ingredients, but also to take into account the technology of the recipe. Only then will the mushrooms reveal their aroma, and the dish will turn out very tasty. Bon appetit!

For another way to cook a first course of dried mushrooms, watch the video:

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Cabbage soup with porcini mushrooms

¼ head of white cabbage
300 g sauerkraut
1 handful of dried mushrooms
5 potatoes
1 onion
1 carrot
Vegetable oil
1 tbsp. tomato paste
Bay leaf
Salt and pepper

Step 1. Soak dried mushrooms overnight in 2.5 liters of water. Then rinse. And cut it. Step 2. Pour in fresh hot water and bring to a boil. Add salt and cook for about an hour. Step 3. Peel potatoes, onions and carrots. Cut the potatoes into slices, the onions into rings, and grate the carrots. Step 4. Add potatoes to soup. Step 5. Sauté onions and carrots in vegetable oil. When they become soft, add tomato paste and simmer some more. Step 6. Shred the cabbage and add to the soup. Cook for 15 minutes. Step 7. Add roasted cabbage and sauerkraut to the soup. Boil. Step 8. Place bay leaf, pepper and salt. Let it brew for 15 minutes, covered.

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It is necessary to soak dried mushrooms in cold, clean water, and in addition to the time itself, be sure to check them by touch. Make sure that the mushrooms become slightly soft and swollen, as if puffed up a little, then the mushrooms will be ready and you can start boiling or frying them. The mushrooms are soaked for one or two hours. Depending on the variety of mushroom, and the correctness of its drying. Since dried mushrooms, processed sharply at high temperatures, even in an oven or oven, will be the most hard and rough, and then they will take more time to soak. Which can be more than three hours. If the mushrooms are properly dried, then soaking takes place from an hour to two. Soaking well-dried mushrooms in cold milk is a pure product as water, and in addition, it rinses and cleans the mushrooms themselves well, making them tasty, preserving the aroma of the mushrooms. If you soak mushrooms in water, then it is better not to pour out the water, but strain through a sieve or double gauze, and add the strained water to the broth in which the mushrooms or mushroom soup will be cooked. Then the soup will turn out to be very rich, aromatic and tasty. Boil dry soaked mushrooms for thirty minutes. Soak porcini mushrooms for one hour and cook for twenty minutes.

Therefore, you must first fry the onions and carrots, cook potatoes, a little rice with onions and carrots in the resulting broth from the soaked mushrooms for 15 - 20 minutes, and then just add the cooked soaked mushrooms to everything and cook for another 20 minutes. Add bay leaf, peppercorns, and salt two minutes before cooking.

Here is another recipe for mushroom soup that I like: -

Dried mushroom soup with potatoes

Dry mushrooms 50 grams. 3 potatoes. 4 tablespoons butter. 2 tablespoons flour. 2 bay leaves. Greens (parsley, dill). Salt.

Rinse the dried mushrooms well and pour hot, but not boiled, water for 30 minutes (the mushrooms soak faster in warm water, but it’s better if they are in cold water, even twice as long). Then chop the mushrooms and put them in salted water, add the water in which the mushrooms were soaked. Cook until the mushrooms are soft, about 20 minutes, then add the diced potatoes and two bay leaves.

Make a separate fry, in four tablespoons of butter, two tablespoons of flour, and add this dressing to the soup, add two bay leaves (add peppercorns, to taste). And cook for another 5 - 10 minutes. The soup will be ready, and when serving, sprinkle on top with finely chopped herbs in a mixture of parsley and dill.

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Frozen mushrooms have the same feature, but they are inferior to dried ones both in ease of storage and in preserving the aroma: when dried, the mushroom aroma intensifies, and dishes with dried mushrooms not only cause increased salivation, but can also knock you off your feet with the appetizing smell. An additional bonus: very little dried mushrooms are required to prepare any dish due to the fact that drying intensifies the mushroom aroma.

So, if there is not enough space to store autumn preparations, dried mushrooms are the best option. They are most often used to make soup, but in fact there are many recipes that include this wonderfully aromatic ingredient.

The first step when preparing dishes with dried mushrooms is choosing the mushrooms. Drying is a responsible process; mushrooms are dried in various ways, from the old-fashioned Russian oven to newfangled dryers for vegetables and fruits. The results, accordingly, vary.

Photo: Depositphotos

Therefore, when choosing dried mushrooms for preparing a culinary masterpiece, you should pay attention to the fact that they are dry, without wet spots, and especially mold, and there should be no burnt areas on them. In addition, dried mushrooms should be light - this confirms their “dryness” and lack of moisture.

As for “pedigree”, the best dried mushrooms at all times were porcini mushrooms. However, you can use any dried mushrooms - they, like porcini mushrooms, will add a unique taste and aroma to any dish. If you dry mushrooms yourself, then pay special attention to milk mushrooms, chanterelles and honey mushrooms - it is not recommended to dry them, since in addition to the aroma, they will add an unpleasant bitterness to the dish. It is best to prepare such mushrooms for the winter by freezing, pickling (salted milk mushrooms are very good), pickling (pickled honey mushrooms are a real delicacy), but not by drying.

All recipes for cooking dishes that include dried mushrooms usually begin with the words: “soak the dried mushrooms in water...”. Indeed, dried mushrooms must be soaked until they swell and absorb the water expelled during drying, returning to a “dry” state. Sometimes it is recommended to pour dried mushrooms with warm boiled water for 1-2 hours, sometimes with cold boiled water for 10-12 hours.

The best way is to keep the mushrooms in water longer, for example, add cold water and leave overnight so that they become as soft as possible. The fact is that dried mushrooms are harsh and that is why they need to be soaked for quite a long time.

Photo: Depositphotos

After the soaking is over and the dried mushrooms have gained the required amount of moisture, they can be used in the same way as fresh mushrooms - boiled, fried, and so on.

For example, dried mushrooms fried with onions can be added to crumbly buckwheat porridge, the result is a wonderful porridge with mushrooms.

Boiled dried mushrooms can be added to borscht or cabbage soup, or you can prepare an excellent mushroom soup with them (several potatoes, carrots, onions, herbs, dried mushrooms, a little pearl barley, serve with sour cream, before serving you can garnish with parsley and/or finely chopped dill) .

Buckwheat porridge with dried mushrooms, borscht, cabbage soup and potato and/or potato-barley soup with dried mushrooms are culinary classics that almost every housewife knows. Less commonly, dried mushrooms are used to prepare dishes such as cutlets .

In this case, they can be used both for filling (mushrooms fried with onions are put into the minced meat, a sort of meat “pie” with mushroom filling is formed), or simply mixed into the minced meat, again pre-fried with onions.

Mushrooms can also be used when preparing chops: when frying a chop, pre-fried mushrooms and onions are laid out on the meat, sprinkled with grated cheese, and if desired, you can add a little sour cream or mayonnaise.

Dried mushrooms can be used in a dish such as pasta casserole . Boiled pasta is laid out in a layer in a baking dish, mushrooms fried with onions are on top, then another layer of pasta is placed. Eggs beaten with milk are poured into a mold, the entire structure is sprinkled with grated cheese on top and placed in a preheated oven for 20-25 minutes at a temperature of 180ºC.

Photo: Depositphotos

Dried mushrooms are also used in making pizza . In this case, it is recommended to pre-soak them not in water, but in milk, then fry them with onions. Mushrooms are laid out on the base complete with sauce, meat, sausage, and so on - here it’s up to the imagination and tastes of the cook to allow.

Pre-soaked, fried or boiled dried mushrooms can be used in the preparation of various salads , as well as sandwiches - both baked and regular.

The only drawback of dried mushrooms is their hardness, which still remains, no matter how you soak them, in milk or water. True, the bright aroma of dried mushrooms makes you forget about the shortcomings of taste. The only option to preserve the plus of dried mushrooms and get rid of the minus is to use mushroom powder . To do this, dried mushrooms are simply crushed using a coffee grinder. The powder can be stored in a glass jar, or you can prepare the required portion each time.

In this form, dried mushrooms can be used to prepare various sauces - the wonderful aroma remains even after grinding, and you can literally add a pinch of mushroom powder to the sauce - this is quite enough. Mushroom powder is also great for making pureed soups. It can also be used to make pancakes by adding a little powder to the dough. Buckwheat pancakes with the addition of mushroom powder are especially good.

The presence of dried mushrooms in the house provides culinary variety for breakfasts, lunches and dinners, allowing you to give familiar and traditional dishes an exquisite holiday taste. So - try, cook, enjoy!

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Soaking methods

From dried mushrooms you can cook not only excellent soup, but also prepare aromatic main courses: fried potatoes with mushrooms, pilaf, julienne, etc. Regardless of what dish you plan to use the product for, dry mushrooms are soaked. It is necessary to properly soak mushrooms for soup to preserve all their beneficial properties.

Typically, cold water is used to soak the dry product. Hot water is not suitable for these purposes - the dish may lose its taste. Please note that when dried, forest fruits reduce their volume several times, so take larger dishes for soaking. Further actions:

To begin with, dried mushrooms are washed in cold water. This is necessary in order to remove the smallest particles of dust, small needles and other “reminders” of the forest. You should not use a colander for this procedure. It’s better to take a bowl or small saucepan, put the mushrooms in it and fill it to the top with water. After a few seconds, stir the contents vigorously with your hand. This way small particles will float to the top and will be easy to remove. If you notice a lot of debris, repeat the process 2-3 times.
Fill the product with cold water and leave for 1-2 hours. This will be enough for the forest delicacies to swell and become soft. The fastest and easiest way to soak porcini or any other mushrooms is that they are dried naturally in the open air. It is easy to overcook a delicate product in the dryer or oven, and then it will become hard. If for some reason the mushrooms are overdried, the soaking time is increased by another 1-2 hours. If you do not plan to cook mushroom broth, the dried product can be soaked in cold milk. Experts say that mushroom dishes after this procedure are especially tasty and aromatic.
After the mushrooms have reached the desired state, the water is poured into a separate container (after filtering it), and the softened gifts of the forest are cut into small strips or pieces of arbitrary shape for further preparation. Water is added to the soup to give it a rich taste and beautiful color.

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In cases where there is absolutely no time to soak the dry product, you can do without “water procedures”. To prepare “quick” mushroom soup, mushrooms are ground into powder and added to the first dish as a seasoning. This greatly simplifies the preparation of soup, but deprives the dish of its attractiveness. And what could be better for the eater than to see and feel fragrant mushroom pieces in the mouth? Therefore, if time permits, be sure to soak the mushrooms before boiling or frying.

Do you need to soak porcini mushrooms before cooking?

It is known that mushrooms cannot be soaked in water before drying, so this procedure should be carried out before preparing the dish. Most housewives agree that using dried fruit bodies is very beneficial. Firstly, you can buy them in a supermarket or market at any time of the year. Secondly, dried mushrooms are stored much longer without losing their beneficial properties and pleasant aroma. Thirdly, they will take up very little space in the kitchen.

Some housewives are interested in whether it is necessary to soak porcini mushrooms? It must be said that the quality of the final product will depend on this process.

It is recommended to soak porcini mushrooms in cold, clean water, but they must be checked by touch. It should be remembered that the quantity of dried fruiting bodies should be taken an order of magnitude less than fresh ones. When soaked, they swell, increasing almost several times in size. Therefore, you should not take a lot of product to prepare one dish; just one handful that fits in the palm of your hand is enough.

Should porcini mushrooms be soaked overnight?

Some housewives prefer to soak porcini mushrooms overnight, others leave them in water for 2-3 hours, and still others believe that 30 minutes is enough. The soaking time usually depends on the type of fruiting body and the exact process by which they were dried. So, if the mushrooms were processed in an oven or oven under a sharp influence of high temperature, then they will be tougher and coarser in consistency. Thus, you need to spend much more time on soaking. On the other hand, if the mushrooms were dried under natural conditions, for example, hanging in the kitchen, then the soaking time can be reduced, because the consistency of the pulp remains more tender.

So, how to properly soak dried porcini mushrooms and how long will it take? To do this, take a handful of fruiting bodies and fill them with water. It is best to use an enamel or glass container for this procedure, since oxidation may occur in metal containers. If we talk about the soaking time, it ranges from 1 to 4 hours, depending on the drying method. In any case, you need to periodically check the boletus mushrooms. When it becomes noticeable that they have become soft and swollen, then you can start preparing your favorite dishes. You and your loved ones will certainly enjoy the taste of this mushroom delicacy!

How to dry mushrooms at home

Peel and wash mushrooms for drying at home, cut large parts of mushrooms: caps into slices about 3x3 cm, stems into circles. String the chopped parts of the mushrooms on a strong thread - the caps separately, as they dry faster, the stems - separately.

Hang the threads with mushrooms in a dry, sunny place with a distance from each other. Cover with gauze to protect against insects. Keep in the sun for 7-9 days, putting the finished dry mushrooms into jars. Store in glass jars in a dry, dark place. This way mushrooms can be stored for up to 5 years.

How to dry mushrooms in the oven

Cut the mushrooms as for drying on strings, arrange them in 1 layer on a baking sheet (or 2 baking sheets), using baking paper. Dry the mushrooms for 2.5 hours at a temperature of 25 degrees, the next 2 hours at a temperature of 70 degrees, then another 2 hours at a temperature of 55 degrees. In order for the mushroom moisture to come out of the oven, the oven door is opened slightly.

Then you should check the mushrooms for readiness: a properly dried mushroom is dense, elastic, does not crumble or break. An under-dried mushroom is rubbery and soft. If you haven’t completely dried the mushrooms, you can later hang them in the kitchen on strings for final drying, which in this case will take 2-3 days.

Tip: when cutting mushroom caps for drying, keep in mind that in the future they will need to be strung on a thread - so that the mushroom slice does not crumble when cutting, provide a little lint-free dense part of the cap for each slice.

How to soak porcini mushrooms in salted water and milk

It must be said that sometimes housewives grind dried porcini mushrooms into powder and immediately add them to broths or sauces, without pre-soaking. However, this does not happen often, especially if you want to see pieces of fruiting bodies in the dish. In this case, it is recommended to soak the porcini mushrooms in salted water at the rate of ½ tbsp. l. salt per 500 ml of water. Salt is needed for a deeper cleansing of the mushroom from dirt and small grains of sand, if any.

Some people are accustomed to using milk instead of water. Is it necessary to soak porcini mushrooms in milk? It turns out that this product perfectly replaces water, and also rinses and cleans the fruiting bodies themselves well. At the same time, the taste and aroma of boletus is preserved in its original form. The soaking procedure itself is very simple, you just need to follow some recommendations. To do this, you need to heat the milk a little and pour it over the mushrooms. Then leave for a while, but constantly check them by touch. If you see that the fruiting bodies are ready for further processes, then drain the milk. You can lightly mash the mushrooms with your hands so that unnecessary liquid comes out. Then you can safely proceed to the desired culinary “operations”. As mentioned, soaking dry porcini mushrooms in milk is not at all difficult, and the taste and smell remain amazing.

How to soak dry porcini mushrooms for soup

Do you need to soak porcini mushrooms before cooking, because they will swell when in contact with water anyway? Experienced mushroom pickers suggest that it is better to pre-soak them, because then the mushrooms in the prepared dish will have a more delicate and soft consistency. You can carry out heat treatment in the same water in which the product was soaked.

If for some reason it is not possible to soak the boletus mushrooms, then you can immediately boil them. However, this should be done in several stages, constantly changing the water. After boiling, the fruiting bodies should be washed with running water and cut into pieces.

How to soak dry porcini mushrooms for soup? To do this, you need to take the required amount of dried product and fill it with cold water or milk. After 1 hour, check the mushrooms for softness, and if they are ready, drain the liquid. If you soaked the fruiting bodies in water, then do not throw it away. It is better to strain through a sieve or cheesecloth and then add to the soup. This way you will get a first course rich in mushroom taste and aroma.

It is not recommended to add potatoes to mushroom soup, as they absorb the taste and smell of the fruiting bodies. It is better to add a couple of tablespoons of any cereal or half a glass of boiled beans to the broth. In addition, you should not add a lot of spices to porcini mushroom soup so as not to interrupt its natural taste and aroma.

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How to properly cook dried mushrooms?

Not all mushrooms are suitable for drying; some types produce a bitter taste. The most common are porcini mushrooms, aspen mushrooms, boletus mushrooms, and boletus mushrooms. Also often dried are fly mushrooms, honey mushrooms, champignons, morels, chanterelles and others.

Take dried mushrooms and rinse them under running cold water. Then soak for 1-3 hours; porcini mushrooms need one hour. You can cook wild mushrooms in the same water in which they were stored, then the broth will be richer.

Select a container for cooking. Fill with water and add mushrooms. Bring the liquid to a boil. As soon as it starts to bubble, remove the resulting foam with a slotted spoon. Then add salt to taste and bay leaf. Cook for 30-35 minutes over low heat. Porcini mushrooms need 20-25 minutes to fully cook. Dried mushrooms can be used to prepare a wide variety of dishes from soups to pies.

To properly boil dried mushrooms for preparing your favorite dishes that contain them, you should follow the following sequence of actions:

We measure out the required amount of dry mushrooms, put them in a deep container and fill them with cold water so that the water completely covers them and its level is 2-3 cm above the mushrooms. Let the mushrooms steep in water for 2-3 hours (you can leave them overnight).
After soaking, transfer the mushrooms into a saucepan and fill with water (if it is not cloudy and dirty, you can use the water in which they were soaked, since the broth will be richer after this).
Over high heat, bring the water in the pan to a boil, then remove the foam that has formed on the surface of the water, reduce the heat so that the water does not boil too much and cook the mushrooms for an average of 30 minutes until tender (the most popular forest mushrooms, such as porcini mushrooms, boletus mushrooms, Russula, honey mushrooms have such a cooking time).
When the mushrooms are cooked, they can be immediately used for making soup, frying, or making pie fillings, etc.

How to cook mushroom soup from dried mushrooms?

Cooking soup from dried mushrooms is quite simple and does not require special knowledge and skills. Let's look at how to cook dried mushroom soup step by step:

First of all, prepare all the necessary ingredients for making mushroom soup: dried mushrooms (30-50 grams, which is equivalent to 300 grams of fresh ones), potatoes (2-3 pieces), carrots (1 medium), 1 onion, salt, pepper, herbs (parsley ).
First of all, soak the dried mushrooms, then cook in a saucepan for an average of 30 minutes until tender.
We take out the cooked mushrooms and additionally cut them into small pieces (if they become large after cooking).
In a heated frying pan in vegetable oil, fry the chopped onion until golden brown, add the grated carrots and after a few minutes chopped boiled mushrooms, after which everything is fried together for an average of 5-7 minutes.
Place the roast in a pan of boiling water, add salt to taste, then add the potatoes cut into pieces and cook for 10 minutes.
Leave the pan with the cooked mushroom soup off the heat and let it sit for 10-15 minutes before serving.

Dry mushrooms

You probably shouldn’t soak it for too long, two to three hours is enough.

There is no need to pour out the water in which the mushrooms were soaked; during cooking, add it to the dish being prepared. For example, in soup, in gravy, which is usually prepared from dried mushrooms .

I really love beans with dried porcini mushrooms . This is where we need the water in which the mushrooms were soaked. I boil the pre-soaked beans until tender, fry the mushrooms with plenty of onions, mix everything together and add mushroom water. Simmer over low heat for about ten minutes and add finely chopped parsley. You can add a little tomato sauce, but this is not for everyone.

The dish is very good on fasting days !!

Before cooking mushroom soup, I soak the mushrooms very little, pour water and put the mushrooms in this water, put them on gas, they just start to boil, rinse them three times, immediately drain the water and chop them finely, they are almost soft, after the chopped mushrooms I put it in a saucepan for soup and bring it to a boil, add salt, boil for 20/30 minutes, then add potatoes, carrots, fry onions, cook the whole thing for about 20 minutes, then add rice because pearl barley takes longer to cook, more 10-15 minutes and the soup is ready)) with sour cream it’s very tasty))
Opinions about how long you need to soak dry mushrooms before cooking vary: some say/write that it will be enough to let the mushrooms sit for 30-40 minutes in cold water, others suggest soaking them for a couple of hours, others advise leaving them in water overnight (by the way I would say that’s what my mother did, and I learned the same from her).
And the recipe for a delicious mushroom soup is very simple: the water in which the mushrooms were soaked will go into the broth, if the infusion is not dark and there are no needles, leaves or, in the worst case, sand.
Make a fry of onions, carrots, add mushroom infusion, potatoes, mushrooms to a saucepan with water and cook everything until tender. If desired, you can add rice or pearl barley to the soup for thickness. Serve the soup with sour cream, yum!
It depends on what dry mushrooms you have to soak. For example, I soak porcini mushrooms in hot water for about 15 minutes, they become soft and ready for further cooking. But honey mushrooms, shiitakes, morels quot; soakingquot; slightly longer, about 30-40 minutes. In any case, mushrooms will soak faster if you put them in hot water rather than cold.
I usually leave dried mushrooms in warm water for several hours. Then they become soft and tasty. If this is not possible, you need to start cooking urgently, then I pour boiling water over them and let them stand for at least 30 minutes. But I always drain the water, I don’t cook in it, it doesn’t seem clean enough to me.
A delicious mushroom soup is obtained if you add pearl barley to it, in addition to mushrooms, potatoes, onions and carrots. This is the second soup (besides pickle) that I can’t imagine without this grain.
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It is necessary to soak dried mushrooms in cold, clean water, and in addition to the time itself, be sure to check them by touch. Make sure that the mushrooms become slightly soft and swollen, as if puffed up a little, then the mushrooms will be ready and you can start boiling or frying them. The mushrooms are soaked for one or two hours. Depending on the variety of mushroom, and the correctness of its drying. Since dried mushrooms, processed sharply at high temperatures, even in an oven or oven, will be the most hard and rough, and then they will take more time to soak. Which can be more than three hours. If the mushrooms are properly dried, then soaking takes place from an hour to two. Well dried mushrooms are soaked in cold milk, a pure product as water, and in addition, it rinses and cleans the mushrooms themselves well, making them tasty, preserving the aroma of the mushrooms. If you soak mushrooms in water, then it is better not to pour out the water, but strain through a sieve or double gauze, and add the strained water to the broth in which the mushrooms or mushroom soup will be cooked. Then the soup will turn out to be very rich, aromatic and tasty. Boil dry soaked mushrooms for thirty minutes. Soak porcini mushrooms for one hour and cook for twenty minutes.
Therefore, you must first fry the onions and carrots, cook potatoes, a little rice with onions and carrots in the resulting broth from the soaked mushrooms for 15 - 20 minutes, and then just add the cooked soaked mushrooms to everything and cook for another 20 minutes. Add bay leaf, peppercorns, and salt two minutes before cooking.
Here is another recipe for mushroom soup that I like: -
Dried mushroom soup with potatoes
Dry mushrooms 50 grams. 3 potatoes. 4 tablespoons butter. 2 tablespoons flour. 2 bay leaves. Greens (parsley, dill). Salt.
Rinse the dried mushrooms well and pour hot, but not boiled, water for 30 minutes (the mushrooms soak faster in warm water, but it’s better if they are in cold water, even twice as long). Then chop the mushrooms and put them in salted water, add the water in which the mushrooms were soaked. Cook until the mushrooms are soft, about 20 minutes, then add the diced potatoes and two bay leaves.
Make a separate fry, in four tablespoons of butter, two tablespoons of flour, and add this dressing to the soup, add two bay leaves (add peppercorns, to taste). And cook for another 5-10 minutes. The soup will be ready, and when serving, sprinkle on top with finely chopped herbs in a mixture of parsley and dill.

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How to soak dried mushrooms for soup

How to soak dried mushrooms for soup, basic preparation rules

Broth occupies a special place in any soup dish. Every housewife tries to prepare the soup so that it turns out tasty, rich and aromatic and, of course, arouses appetite. But during soaking, the mushrooms give up some of their benefits to the water, along with a pleasant aroma. That is why used water is not thrown away, but cleaned through cheesecloth and soups are cooked on it.

Freeze honey mushrooms for the winter

But, as a rule, dry mushrooms are dirty, so they are soaked twice. The first step is to cleanse the mushrooms by soaking them for a short period of time, washing them and thoroughly cleaning them. But in the second stage, they are left for a certain period of time so that they swell and the flocks become fleshy.

Mushrooms are soaked for a certain period of time:

Minimum for 3 hours.
Maximum 7-8 hours.

If you purchased Chinese mushrooms, their soaking period is longer, don't be afraid to extend the soaking period and leave them in the water overnight.

Of course, in the process of soaking mushrooms, it would be more correct to focus not on time, but on the degree of softness of the mushroom. Pre-chopped and dried mushrooms require less soaking time.