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

Content

1 How to cook dry porcini mushrooms
2 Recipes for dried porcini mushrooms
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 forest gifts.

Adding dry porcini mushrooms to mushroom soup will add an extraordinary flavor

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

How to cook dry porcini mushrooms

The porcini mushroom (boletus) is the record holder among forest products in terms of 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.

Dry in special dryers or in a shaded, well-ventilated area. The shelf life of dried boletus mushrooms, if the necessary conditions are met, is 12 months, and they do not lose their flavor.To prepare a nutritious and tasty dish, you need to know how to properly prepare dried porcini mushrooms.

The product is prepared with mandatory soaking before further use. The dry ingredients are placed in a dish and filled with cold or hot water. The soaking time depends on the cooking method and ranges from 20 minutes to 6 hours.

After soaking, the swollen white mushrooms must be boiled. If boletus mushrooms are to be fried in the future, there is no need to boil them. Professional chefs advise using cold milk for soaking. In this case, the dishes are more flavorful and satisfying.

After the mushrooms have swollen, they should be placed in a colander or sieve and allowed to drain. Boletus mushrooms 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 is choosing a product. It can be difficult to determine the condition of mushrooms before drying. It is better to use forest gifts collected independently in the forest, or cultivated on a personal plot. If you use old specimens for cooking, the dish will not be 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.

Recipes for dried porcini mushrooms

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

Boletus mushrooms have a low glycemic index, which means that they do not sharply increase blood sugar levels and do not burden the pancreas. Mushroom dishes are not used in dietary nutrition. But they can be introduced into the diet of people suffering from diabetes.

The product contains vitamins PP, group B, amino acids and a large amount of fiber. Nitrogenous substances promote the secretion of gastric juice. Broths are recommended to stimulate digestion. The dishes are low-calorie and can be eaten by those who care about their weight.

Broths and soups made from dry boletus mushrooms are considered the most useful in terms of their chemical composition. Such dishes help strengthen the immune system. Best served for lunch or dinner. Mushrooms calm the nervous system, having a mild sedative (hypnotic) effect.

There is an opinion that porcini mushrooms help stimulate the following processes:

blood thinning;
activation of lymphocytes (with subsequent production of alpha-interferon);
preventing the growth of cancer cells;
Strengthening the nervous system with B vitamins.

Mushroom treats are a Lenten product often prepared during religious fasts. In terms of richness of taste, such dishes are not inferior to meat ones and give a feeling of fullness for a long time.

Below are recipes for preparing various dishes from dried porcini 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. Preparing the dish is not difficult; any novice housewife can cope with the process.

The set of ingredients for making soup is modest and affordable

The calorie content of the soup is 39.5 kcal.

BJU:

Proteins - 2.1 g.

Fats - 1.1 g.

Carbohydrates - 5.4 g.

Preparation time: 30 minutes.

Cooking time - 1 hour.

Number of servings - 10.

Ingredients:

dried white 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 forest products, add water and leave them to swell for half an hour. Carefully remove, do not pour out the infusion.
Fry finely chopped onions until golden brown in a frying pan with melted butter.
Place grated carrots in a frying pan with onions and season with pepper. Fry.
Place prepared boletus mushrooms in a frying pan with vegetables and fry over moderate heat for 10 minutes.
Add boiling water to the water used for soaking so that the volume of liquid is 2 liters. Place the potato cubes and mixture from the frying pan into the hot broth and cook for 30 minutes. Add finely chopped garlic, bay leaf, fresh or dried dill shortly before the end of cooking (about 5 minutes). Add salt to taste.
Let the finished soup brew on the stove with the lid closed for several minutes. After which 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 makes 6 servings. Cooking time - 1 hour.

The dish will decorate an everyday or even holiday 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 the dried preparations for half an hour. When the time is up, remove and chop if necessary. Divide the peeled potatoes into wedges.
Place mushroom pieces in a frying pan, pour a glass of water over them and simmer until the water evaporates.Add sour cream and fry until done. Place them in a bowl.
Fry the potatoes in vegetable oil in the same frying 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, 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 quite 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 sprigs;
oil for frying - 2 tbsp. l;
sour cream - 200 g;
salt and pepper - to taste.

Step by step recipe:

Soak the dryer in water for 2 hours.
Boil the boletus mushrooms for 40 minutes over low heat. Cut as desired. Then place in a colander to drain the water.
Peel and chop the onion.
Fry the boletus mushrooms in a frying pan until browned in vegetable oil, then add the onion and fry until golden brown.
Pour the contents of the frying pan with sour cream, 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 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, the salad will need products that are in every refrigerator. The dish turns out to be very tasty, high in calories and incredibly 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:

Place the boletus mushrooms in a bowl, pour in milk so as to completely cover them. Add water if necessary. Leave for 1 – 2 hours.
Boil the eggs hard. Dice the onion. While the dry product is soaking, sauté the onion in a frying pan.
Wash the soaked mushrooms and cut them into medium-sized pieces. Place in a frying pan with onions, add salt, pepper and fry for 15 minutes, stirring.
Place the contents of the pan on a plate and let cool. Egg whites, yolks and cheese - grate everything separately on a fine grater.
Prepare a layered 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, and herbs. Serve chilled.

Pasta with dried porcini mushrooms

Lovers of Italian gourmet cuisine will appreciate homemade pasta. The classic method involves using fresh boletus mushrooms, 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 mushrooms in hot water for half an hour.
Salt the pasta cooking water. Chop the onion and fry until transparent.
Cut the mushrooms into slices and place in a frying pan. Fry with onions for 7 minutes.
Pour in a little vegetable broth (you can use the one that was used for soaking) and add chopped parsley.Simmer covered over low heat.
Cook the pasta until al dente and drain in a colander. Place in a frying pan and let it warm up under the lid.
To give the dish a real Italian feel, sprinkle with grated Parmesan cheese.

Potato casserole with dried porcini mushrooms

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

A hearty dish with mushroom flavor can be a decoration for 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 stage of cooking will be soaking the dry ingredients for 1 - 2 hours. Drain off the water in which they were soaked. Pour fresh water into the pan and cook the mushrooms in it for half an hour.
While the mushrooms are cooking, chop the onion and fry in a frying pan. Add mushrooms. Fry the mixture until lightly browned.
Peel and cook the potatoes in the same way as for mashed potatoes. Mash with a masher or blender.
Grease the baking dish with oil. Spread a layer of half the mashed potatoes. Cover with mayonnaise and lay out the prepared mushrooms and onions. Spread the other half of the potatoes on top.
Beat the eggs with a whisk until smooth. Pour them on top of the potato layer. Place the form in a preheated oven for 25 - 30 minutes. Cook at 180 degrees. Let stand for 5 - 10 minutes, then carefully remove the casserole from the pan.

Porridge with dried porcini mushrooms

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

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

Ingredients:

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

Step by step recipe:

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

Dried porcini mushroom sauce

Mushroom sauce can add an extraordinary aroma and exquisite taste to any side dish. This addition will highlight the taste of the meat and make the dish piquant.

Mushroom sauce has an extraordinary aroma and exquisite taste

Ingredients:

dried white 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 cook the swollen mushrooms in the same water without salt. You need to cook for 1 hour.
Chop the boiled whites and strain the broth.
In a dry frying pan, bring the flour until golden brown, stirring constantly. Add oil, fry until golden brown. Pour in the broth, stir, and cook with constant stirring for 15 minutes.
Sauté the onion in a separate frying pan and add mushrooms to it. Add the mixture to the 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’s not difficult to make caviar from dry boletus mushrooms 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 drying time for this recipe is 4 – 5 hours. Drain the water and boil in another water until tender.
Fry finely chopped onion in vegetable oil until golden brown. Add boiled mushrooms to the frying 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 using a blender.

Calorie content of dried porcini mushrooms

A nutritious product with all the richness of taste contains relatively few calories. It takes a long time to digest, and therefore the feeling of fullness allows you to go without snacks for a long time.

Almost all dishes made from dried porcini mushrooms are low in calories. The product is rich in protein of plant origin. 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 prepared in different ways. The algorithms for preparing the product are similar at the initial stages. The raw materials must be pre-soaked. Dried mushrooms are used to prepare porridges, soups, sauces, pilaf, aspic and other dishes.