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There are as many recipes for dried mushroom dishes as there are recipes for salted, pickled or freshly picked gifts of the forest. Among what can be done with dried mushrooms are baked croutons, kebabs, aspic, all kinds of pates, pilaf and even puddings. Not sure what to cook from dried mushrooms for a snack table or for a second hot? Then check out this selection of the best recipes.

Recipes for what dishes can be cooked with dried porcini mushrooms

What to cook with dried porcini mushrooms to surprise your loved ones?

Porcini mushrooms, dried in sour cream

Ingredients:

200 g of dried porcini mushrooms, 5 tbsp. tablespoons of butter, 2 cups of mushroom broth, 2 onions, 1 1/2 cups sour cream, dill, parsley, salt.

Preparation:

To prepare this dish, the dried mushrooms need to be poured with water for 6 hours, and boiled in it with oil and salt. Strain the broth. Place the mushrooms in a saucepan, sprinkle with chopped onions, seared in oil. Lightly heat the mushroom broth with butter and sour cream, pour over the mushrooms and heat them in the oven without boiling.

Sprinkle with chopped herbs before serving this delicious dried mushroom dish.

Dried porcini mushrooms, baked with croutons

Ingredients:

• 50 g dried porcini mushrooms, salt, 2 rolls, 2 tbsp. tablespoons of butter, Swiss cheese.
• For the sauce: 1 1/2 cups mushroom broth, 2 tsp flour, 1/2 cup sour cream, 2 tbsp. tablespoons of butter, 1 onion, salt.

Preparation:

To prepare this dish, the dried mushrooms need to be poured with water for 6 hours and boiled in it, chopped. Strain the broth, boil, pour into it in a thin stream, stirring, cold broth with flour.

When it boils and thickens, add sour cream, butter, fried chopped onions, mix. Warm up, not boiling, and combine with mushrooms. Peel the rolls, cut 15-18 circles, according to the size of the shell rim, smear with oil on one side. Place the dry side on a greased sheet and lightly brown in the oven.

Grease the shells with oil, sprinkle with crumbs, fill with mushrooms and cover each shell with toast, golden side down. Sprinkle with cheese, drizzle with butter and brown in the oven. The shells can be replaced with a large skillet by covering the mushrooms with croutons.

Dried porcini mushrooms with potatoes

Ingredients:

• 100 g of dried porcini mushrooms, 3 potatoes, salt. For the sauce: 3 tsp flour, 3 tbsp. tablespoons of butter, 11/2 cup of mushroom broth, 1/2 cup of sour cream, 1 lemon, salt.
• For syrup: 1 tbsp. a spoonful of fine sugar, 21/2 tbsp. spoons of water.

Preparation:

According to the recipe, for this dish, the dried mushrooms must be poured with water for 6 hours, boiled in it, chopped, left half for the sauce, strain the broth. Peel the potatoes, cut into slices, boil in salted water.

Brown flour in oil, boil with a glass of mushroom broth, add sour cream, lemon juice, butter, toasted sugar syrup (brown sugar in a pan, pour boiling water and boil until completely dissolved), pour in the rest of the mushroom broth, put mushrooms, salt and heat, without boiling. Then pour the sauce over the dish of dried porcini mushrooms and heat.

Here you can see a photo for the dried mushroom dishes presented above:

Recipes for delicious dishes from dry porcini mushrooms

Here you will find out what other dish you can cook with dried mushrooms for the second and for the snack table.

Dry mushroom pilaf

Ingredients:

10-12 dry porcini mushrooms, 1 glass of rice, 3 tbsp. tablespoons of butter, 1 1/2 cups of broth, 3 onions, 1 carrot, tomato puree, salt to taste.

Preparation:

To prepare this second course, dried mushrooms need to be sorted out, rinsed and soaked for 3 hours, then boiled in the same water until tender.Remove the mushrooms from the broth with a slotted spoon, cut into large strips and fry, mix with fried finely chopped onions and carrots sauteed with tomato, add a little strained mushroom broth, put the sorted washed rice, cover and simmer until tender. Serve hot dry porcini mushroom dish prepared according to this recipe.

Dry mushroom kebab

Ingredients:

40 g dry porcini mushrooms, 200 g onions, 50 g green onions, 100 g fresh lard, 100 g tomatoes, 1/2 lemon, salt, black pepper, parsley, dill.

Preparation:

For this dish, dry mushrooms that have swollen in water must be drained, cut into large slices (do not cut small mushrooms). Cut the onion into thick slices and the bacon into 3 × 4 cm pieces.

Then the mushroom slices, alternating with slices of onion and squares of bacon, string on wooden or metal skewers, salt and sprinkle with pepper.

Place the kebabs in a deep frying pan or roast pan, add water in which the mushrooms have been soaked, bring to a boil, cover and simmer over low heat for 30-40 minutes.

Serve dry mushroom kebabs according to this recipe on a platter, put coarsely chopped green onions, slices of fresh tomatoes next to it, garnish with lemon slices, parsley sprigs and sprinkle with finely chopped dill. Serve the kebab broth separately in a saucepan.

As you can see in the photo, this dried mushroom dish needs to be garnished with rice or mashed potatoes:

Jellied dry porcini mushrooms

Ingredients:

• 100 g dry porcini mushrooms, salt.
• For jelly: 17 g of gelatin, 2 cups of water, 3 cups of mushroom broth, 1/2 serving of mousse.

Preparation:

Boil the mushrooms, strain through a sieve, chop, pour into a salad bowl. Pour gelatin with water, warm until completely dissolved, avoiding boiling. Combine with hot mushroom broth. Measure the volume and, if it turns out to be less than 5 glasses, add boiling water. Season with salt, pour over mushrooms, stir, let cool and refrigerate. When the dish with dry porcini mushrooms hardens, cover with mousse.

These photos for recipes for dried mushroom dishes show all the stages of preparation:

What else can you cook from dried porcini mushrooms

Here's what you can do with dried mushrooms to diversify your diet.

Mushroom pudding with eggs, gherkins and shallots

Ingredients:

• 150 g of dried porcini mushrooms, 2 city rolls, 1/2 glass of milk, 9 eggs, 400 g of salted gherkins, 200 g of shallots, 2 tbsp. tablespoons of butter, cheese, salt.
• For mushroom sauce: 2 tbsp. tablespoons of butter, 4 teaspoons of flour, 1/2 cup of mushroom broth, 1/2 cup of sour cream, mushrooms, salt.

Preparation:

Boil the mushrooms and chop finely, leave a third for the sauce, strain the broth. Peel the rolls, cut, pour in milk, wipe.

Boil 3 hard-boiled eggs, cut the gherkins into transverse slices.

Boil the onion. Grind the yolks, add, all the time, stirring, melted butter, rolls with milk and mushrooms, add whipped egg whites.

Grease the pudding mold with butter, sprinkle with crumbs, lay out the prepared mixture in layers, shifting each layer with gherkins, then with onions, then with slices of eggs, finish with a layer of the mixture.

As you can see in the photo, this dish with dried mushrooms should be sprinkled with crumbs and cheese, sprinkled with oil and browned in the oven:

To prepare the sauce for a dish of dried mushrooms, brown flour in oil, dilute with mushroom broth, boil, stirring, add sour cream, mushrooms, salt and heat without boiling.

Mushrooms "New"

Ingredients:

50 g of dried porcini mushrooms, 100 g of poultry meat, 100 g of boiled tongue or veal, 50 g of low-fat ham or boiled sausage, 50 g of fried onions, 20 g of flour, 100 g of sour cream, 40 g of butter, 20 g of cheese, salt, ground black pepper, herbs to taste.

Preparation:

Cut poultry, tongue, ham (without skin) into thin strips and lightly fry in butter. Rinse the mushrooms, pour boiling water over and cook for 20-25 minutes.

Then rinse again, cut into strips, mix with fried onions and fry everything together.

Combine poultry, tongue and ham with cooked mushrooms, season with salt, sprinkle with pepper, add flour, sour cream sautéed in butter, mix everything well, and then transfer to a cocotte maker or stainless steel pan, sprinkle with grated cheese and bake in the oven.

Pilaf with dried porcini mushrooms

Ingredients:

150 g dried or 300 g fresh porcini mushrooms, 3 cups water, 11/2 cups rice, 2 onions, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of tomato puree, salt, pepper.

Preparation:

Soak dried mushrooms the day before. Fry the chopped onions in vegetable oil. Sort and rinse the rice, dry on a towel, mix with the onions without removing from the heat. When rice and onions begin to turn pink, transfer them to a shallow saucepan, adding pre-boiled and finely chopped mushrooms.

Pour into a saucepan the water in which the mushrooms were soaked and boiled (the broth must first be filtered), add salt, pepper, tomato puree, put in the oven and keep in it until the rice is cooked. Serve the dish cold. Also cook pilaf with fresh mushrooms; you can serve it hot with sour cream sauce.

What can be made from dried mushrooms: recipes for cooking second courses

Pilaf with dried mushrooms

Ingredients:

50 g dried mushrooms, 1 cup rice, 2 cups mushroom broth, 4 tbsp. tablespoons of fat, 2 onions, 1 tbsp. spoon of fat, salt, pepper to taste.

Preparation:

Boil dried mushrooms until softened, rinse, chop finely and lightly fry in butter or margarine.

Sort the rice, rinse, dry and lightly fry in oil. Add the fried onions and fry all together for 1-2 minutes. Pour mushroom broth into a saucepan, salt, and when it boils, add rice fried with onions, prepared mushrooms and bring to a boil, and then put in the oven.

Sauteed tomato can be added to pilaf. Loosen the finished pilaf (it should be crumbly) and serve.

Mushrooms with croutons

Ingredients:

100 g dried mushrooms, 1 tbsp. a spoonful of flour, 11/2 cups sour cream, 1 small loaf of wheat bread, 50 g butter, 1/2 cup grated cheese, 1 egg, 2 tbsp. tablespoons of ground crackers, salt, pepper to taste, a few sprigs of fresh herbs.

Preparation:

Put the prepared mushrooms in a saucepan, cover with water (so that it covers them), salt and cook over low heat until tender.

Then strain the broth through a sieve, and finely chop the mushrooms.

Pour 1/2 cup of the broth and dilute the pre-fried wheat flour in it. Fill the mushroom broth with this flour seasoning: pour the dressing into the boiling broth in a thin stream and gradually mix everything. When the broth thickens, remove the pan from the heat and pour sour cream into it. Stir the mixture well, add mushrooms to it, bring to a boil (but do not boil!) And remove from heat.

Cut the loaf without the crusts into slices and fry them on one side in a pan with butter. When the bread is browned, remove it from the pan and put the mushrooms in the sauce in it.

Place the croutons on the mushrooms with the fried side down. Grease the bread with a beaten egg, sprinkle with grated cheese, breadcrumbs, sprinkle with butter and bake in the oven.

When the crackers are browned, remove the pan from the oven, cut the dish into portions, and garnish with herbs.

Mushroom caviar

Ingredients:

150 g dried mushrooms, 3 onions, 1/2 cup vegetable oil, 1 clove of garlic, 1 tbsp. a spoonful of vinegar, 2-3 feathers of green onions, salt, pepper to taste.

Preparation:

Sort the dried mushrooms, rinse, soak in water for 2-3 hours and cook in the same water for 1.5 hours. Strain the broth, rinse the mushrooms. Then chop them (or mince them) and fry in vegetable oil, add finely chopped fried onions and simmer all together over low heat for 10-15 minutes. Put salt, vinegar, chopped garlic into the prepared caviar to taste.

Sprinkle with green onions when serving.

Mushroom pate

Ingredients:

100 g dried mushrooms, 2 onions, 3 tbsp. tablespoons of butter, 2 tbsp.tablespoons of sour cream (or cream), 1 egg, 1 tsp flour, 1 tbsp. a spoonful of grated cheese, salt, pepper to taste.

Preparation:

Boil the dried mushrooms. Chop the boiled mushrooms and fry in oil. Finely chop the onions and sauté until pale golden brown, add flour and fry with the onions.

Grind mushrooms and onions in a meat grinder, add salt, pepper, cream or sour cream and simmer over low heat for a few minutes. Cool the mass, add butter, raw egg and mix.

Put in a greased dish and sprinkled with breadcrumbs, level the surface, sprinkle with grated cheese and bake in the oven until golden brown.

Dried mushroom pudding

Ingredients:

40-60 g dried mushrooms, 50 g onions, 50 g fat, 4 eggs, 100 g stale rolls, about 500 ml of milk, salt, pepper, 20 g butter (for the mold), 20 g crackers (for the mold).

Preparation:

Rinse the mushrooms thoroughly, boil, strain. Grease the pudding mold with butter and sprinkle with breadcrumbs. Soak in milk and squeeze the loaf. Cut the onion into circles, fry until light golden brown.

Mushrooms, bun and onion through a meat grinder. Grind the fat with the yolks, add the mushroom mass, season with salt and pepper to taste. Beat the whites, mix with the mushroom mass, put in a pudding dish, cover tightly with a lid and steam for 45 minutes.

Serve the mushroom pudding with mushroom sauce made from the leftover mushroom broth or butter.

A well-cooked pudding should be lightly browned, have the appearance of a gingerbread, and be easy to cut.

Now that you know what can be made from dried mushrooms - it's time to act!