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Porcini mushrooms (boletus) are rightfully considered the "elite" in the mushroom kingdom. In addition to their beautiful appearance, these fruit bodies have an exquisite taste and contain a number of useful substances. An interesting feature of the porcini mushroom is that it does not darken when cut, unlike other representatives of fruit bodies. Its natural color is retained even during processing.

Fans of "quiet hunting" appreciate the boletus, because they can be used to cook 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, pâtés and much more. However, before proceeding with the recipes, you need to familiarize yourself with how to properly soak dried mushrooms.

Do I need to soak porcini mushrooms before cooking?

It is known that mushrooms should not be soaked in water before drying, so this procedure should be carried out before cooking. Most housewives agree that it is very beneficial to use dried fruit bodies. Firstly, they can be bought at the supermarket or in the 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? I must say 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 number of dried fruit bodies should be taken an order of magnitude less than fresh ones. When soaked, they swell, increasing almost several times. 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.

Do I need to soak porcini mushrooms 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. Soaking time usually depends on the type of fruiting body and on the exact process by which they were dried. So, if the mushrooms have been processed in an oven or oven under a sharp influence of high temperature, then they will be tougher and coarser in consistency. Thus, much more time needs to be spent on soaking. On the other hand, if the mushrooms were dried naturally, for example, hanging in the kitchen, then the time with soaking can be reduced, because the consistency of the pulp remains more tender.

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

How to soak porcini mushrooms in salt water and milk

I must say that sometimes housewives grind dried porcini mushrooms into powder and immediately add them to broths or sauces, without using preliminary soaking. However, this does not happen often, especially if you want to see pieces of fruit bodies in a dish. In this case, it is advisable to soak porcini mushrooms in salt water at the rate of ½ tbsp. l. salt in 500 ml of water.Salt is needed for deeper cleansing of the fungus from dirt and fine grains of sand, if any.

Some people are used to using milk instead of water. Do I need to soak the porcini mushroom in milk? It turns out that this product perfectly replaces water, and besides, it washes and cleans the fruit 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, heat the milk a little and pour the mushrooms over it. Then leave for a while, but at the same time constantly check them by touch. If you see that the fruiting bodies are ready for further processes, then drain the milk. You can lightly crush the mushrooms with your hands so that unnecessary liquid comes out of them. Then you can safely proceed to the desired culinary "operations". As mentioned, soaking dry porcini mushrooms in milk is not difficult at all, while the taste and smell remains amazing.

How to soak dry porcini mushrooms for soup

Do I need to soak porcini mushrooms before cooking, because they will swell when in contact with water? Experienced mushroom pickers suggest that it is still better to carry out preliminary soaking, because then the mushrooms in the cooked dish will have a more tender and soft consistency. Heat treatment can be carried out in the same water in which the product was soaked.

If for some reason it is not possible to soak the boletus, then you can immediately boil them. However, this should be done in several steps, constantly changing the water. After boiling, the fruit bodies must be rinsed 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 have soaked the fruiting bodies in water, then do not pour it out. Better strain through a sieve or cheesecloth, and then add to the soup. Thus, you will get a first course rich in mushroom flavor and aroma.

It is not recommended to add potatoes to mushroom soup, as it absorbs the taste and smell of fruit bodies. It is better to send 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.