The most obvious and uncomplicated way to prepare mushrooms for the winter is drying. You can dry fruits under the scorching sun, but if the weather outside the window is far from the desired, you can replace the natural conditions with an oven or a special dehydrator dryer. If the mushrooms are dried correctly , then they can be used as in the first dishes, and in side dishes and sauces. About the details of how to prepare dried mushrooms, we'll talk further.
How to cook shiitake mushrooms?
The most popular application of dried shiitake mushrooms is cooking soups. Woody oriental mushrooms are full of flavor and have an interesting texture that complements the classic Japanese miso soup.
Ingredients:
For broth:
- ginger root - 5 cm;
- seaweed kombu (dried) - 4 leaves;
- Dried shiitake - 6 pcs .;
- miso paste - 55 g;
- juice of one lemon;
- water 1.9 liters.
For soup:
- Tofu cheese - 175 g;
- Dried shiitake - 8 pcs .;
- sesame oil - 25 ml;
- sauce shirucha - 5 ml;
- soba noodles - 355 g;
- green onions - 2-3 sprigs.
Preparation
Before properly preparing dried mushrooms, it is necessary to soak them. This rule applies only to those fungi that will go in addition to the broth, shiitake for the broth itself is put in boiling water dry. Together with mushrooms in boiling water are sent, algae and ginger. After half an hour, the broth is filtered, and then miso and lemon juice are bred in it.
The time that goes into cooking broth, too, should not be wasted. Prepare tofu, chopped and seasoned with hot sauce and sesame oil. Pieces of cheese are then sent to the oven for 9 minutes at 200 degrees.
Cut the soaked mushrooms and add them to the hot broth. Separately, boil the noodles and put it in the soup. Add the dish to tofu pieces and serve, sprinkling with onion feathers.
How to cook dried mushrooms with potatoes?
Potatoes are a neutral product that is able to make good friends with a lot of the most intense flavors, one of which is the taste of forest mushrooms. Dried harvest can be started on a favorite dish, potato gratin.
Ingredients:
- dried white mushrooms - 35 g;
- pancetta - 185 g;
- garlic teeth - 2 pieces;
- onion - 115 g;
- twigs of thyme - 2 pcs .;
- cream - 235 ml;
- milk - 115 ml;
- a pinch of nutmeg;
- potato tubers - 980 g;
- grated gruyere - 115 g.
Preparation
Before cooking, in our case - fry, dried ceps, fill them with 115 ml of warm water and leave for 20 minutes. After a while, squeeze out excess moisture and cut the mushrooms.
On the heated frying pan brown the slices of pancetta, and the remainder of the fat is used to pass the onions. When onion pieces become transparent, sprinkle them with thyme and add mushrooms. Give the mushrooms a grimace.
Pour the remaining water after the mushrooms to the milk and cream, add the nutmeg and warm up all together. In the form of layers, lay out thin slices of potatoes, mushroom fry and cheese, sprinkle with milk and repeat the layers. Molded dish put in a preheated to 180 degrees oven for an hour.
How to cook soup from dried mushrooms?
Ingredients:
- Dried white mushrooms - 25 g;
- olive oil - 45 ml;
- onion - 115 g;
- garlic teeth - 2 pieces;
- vegetable broth - 480 ml;
- fresh champignons - 510 g;
- a handful of green spinach;
- dry white wine - 65 ml.
Preparation
Pour the dried mushrooms with boiling water and leave for 15 minutes. Spasertsuyte fresh mushrooms with onions, and after evaporation of excess moisture, add the white mushrooms and garlic. Pour all half of the broth, wine and mushroom water, wait for the boil and chicken soup ladle of soup with spinach. Mix the puree with the rest of the soup and serve.