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Mushrooms have long been considered one of the favorite delicacies of most Russian families. And in order to stretch the pleasure of eating mushrooms for the whole winter, many housewives make various preparations from them: salted, pickled, frozen and dried. The latter option allows you to preserve the fruiting bodies for as long as possible.

Despite the fact that oyster mushrooms, dried for the winter at home, are not a popular and demanded preparation, this option is still quite appropriate, since it has certain benefits. Firstly, a big plus is a long shelf life, and secondly, at any time, you can prepare a lot of delicious dishes from dried mushrooms.

Oyster mushrooms, dried for the winter at home: a simple recipe

Before finding out what dishes are prepared from dried oyster mushrooms, we suggest that you familiarize yourself with what, in fact, is the drying process itself. Below is the simplest and most common recipe for successfully preparing mushrooms for the whole winter.

We will need the following products and inventory:

• oyster mushroom;
• knife;
• dry dense fabric;
• cutting board;
• newspaper;
• long thick thread or wire.

I must say that the recipe for dried oyster mushrooms does not imply the use of water and preliminary boiling - everything is done "dry".

Gently scrape off the adhering dirt from the oyster mushrooms with a knife and separate the legs from the hats.

Wipe each mushroom with a piece of cloth and spread evenly on the newspaper. Fruit bodies should be left for 2-3 hours in a sunny, well-ventilated place.

Then we take a thick thread or wire and string the mushrooms. If you are using thread, thread it into the eye of the needle for convenience.

We hang the strung mushrooms in a warm, dry place, for example, over a gas stove in the kitchen. On average, 10-12 hours is enough for oyster mushrooms to dry out. However, look at the state of the mushrooms: if they bend and break well, then the process can be considered complete.

After drying, fruit bodies are recommended to be kept in closed containers - glass jars or paper bags. In this form, mushrooms can be stored for no more than 1 year.

Important: before using dried oyster mushrooms in cooking, you must lower them in a container with hot water or milk for about 1.5 hours.

How to make dried oyster mushroom soup

You already know how to cook dried oyster mushrooms. Now you can discuss in which dishes this template can be used. I must say that the variety of recipes in this case is huge: first courses, appetizers, pates, sauces, etc.

We suggest you prepare a soup from dried oyster mushrooms. This recipe is considered one of the most common, and besides, it is completely easy to make.

• Water - 2 l;
• Dried oyster mushroom - 60 g;
• Potatoes - 500 g;
• Carrots, onions - 1 pc.;
• Garlic - 1 clove;
• Bay leaf - 2 pcs.;
• Salt pepper;
• Sour cream and fresh herbs - for serving.

It is necessary to soak dried oyster mushrooms in boiling water in advance. For the amount of mushrooms indicated in the recipe, 1 tbsp will be enough. liquids.

After 1.5 hours, put a pot of water on the stove and wait until it boils. Then we throw our mushrooms into a saucepan along with the liquid in which they were soaked, and boil for 25 minutes.

Meanwhile, peel and cut the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.

We add potatoes and carrots to the mushrooms and cook until almost cooked.

10 minutes before the end of the process, we send onion and garlic to the soup, salt and pepper.

At the very end, add lavrushka leaves, turn off the heat and let the dish brew for a few minutes.

Serve mushroom soup with sour cream and finely chopped fresh herbs.

Potatoes stewed with dried oyster mushrooms

We suggest that you familiarize yourself with the recipe that will help you spend your family evening well, and most importantly, "deliciously". This is especially true in the cold winter time, when there is absolutely no desire to run to the store, but a bunch of dried oyster mushrooms was at hand.

• Potatoes - 1 kg;
• Dried oyster mushroom - 40 g;
• Bow - 1 head;
• Garlic - 2 cloves;
• Tomato paste and sour cream - 3 tbsp each l .;
• Meat broth - 200 ml;
• Spices;
• Vegetable oil;
• Fresh greens.

Soak dried mushrooms in water or milk for 2-3 hours, then take out and cut into pieces.

Then we boil the fruit bodies separately in salted water for 30 minutes.

Meanwhile, peel and cut vegetables: onions - into small cubes, potatoes - into slices.

Heat the oil in a deep frying pan, put the onion and "golden" it.

Transfer the mushrooms with a slotted spoon from the pan to the pan and continue to fry with onions for about 10 minutes.

Mix the tomato, sour cream, crushed garlic and spices separately with the broth. Stir and send to stew the mushrooms.

In a separate frying pan, fry the potatoes until golden brown (7-10 minutes), and then transfer to the mushrooms.

We continue to simmer everything together under a closed lid over low heat for another 15 minutes, at the end sprinkle with herbs.