emmabrewda.com

Drying mushrooms for the winter is one of the most profitable options to preserve the product for a long time. Many mushroom pickers especially appreciate dried aspen mushrooms, which, during drying, retain all vitamins and microelements nutritious for the human body.

There are a lot of recipes for preparing dishes from dried boletus boletus. We offer 4 options for delicious, aromatic and healthy dried mushroom dishes.

Dried boletus soup: a simple recipe

The recipe for making soup from dried boletus is simple and unpretentious. However, the result will exceed your expectations, and the dish will turn out to be delicious for the whole family.

• 1.5 liters of mushroom broth;
• 500 g potatoes;
• 2 onions;
• 2 carrots;
• 100 g butter;
• 2 tbsp. l. wheat flour;
• 70 g dry mushrooms;
• Salt to taste;
• Dill and parsley.

Mushrooms are soaked in cold water overnight, washed from dirt and dust. Boil for 30 minutes, then take out and cut into pieces.

The onion is peeled, chopped and fried in butter. Peeled and grated carrots are added, fried for 7-10 minutes.

Flour is poured, mixed with vegetables and fried for 5 minutes.

Peeled and diced potatoes are added to the broth.

Mushrooms are introduced, the entire contents of the pan are cooked for 20 minutes.

Frying is added, salted, mixed and cooked until the potatoes are ready.

The soup is served in deep bowls, garnished with parsley and dill.

How to make dried boletus sauce

Dry fruit bodies are best for mushroom sauce. How to properly cook dried boletus and make a delicious sauce, you can learn from the step-by-step description of the recipe.

• A handful of mushrooms;
• 1 tbsp. l. flour;
• 1 onion;
• 2 tbsp. mushroom broth;
• 2 tbsp. l. butter;
• 1 tbsp. l. tomato paste;
• Salt.

1. The mushrooms are thoroughly washed, then soaked in warm, but not hot water for 3-4 hours.
2. Boil for 2 hours, while the water should be changed 2 times.
3. Flour is fried in a dry hot frying pan until creamy.
4. It is diluted with mushroom broth and boiled for 3-5 minutes. over low heat.
5. The onions are peeled, cut into small cubes and fried in oil until soft.
6. Chopped mushrooms are introduced, fried for 10 minutes, tomato paste is added and stewed for 5 minutes.
7. Everything is combined, mixed, salted and boiled over low heat for 15 minutes.

Dried boletus goulash

Do you think that goulash should only be meat? You are mistaken, from dried boletus mushrooms you get a dish excellent in taste and saturation.

• 150 g dry mushrooms;
• 3 onion heads;
• 2 carrots;
• 3 bell peppers;
• 3 cloves of garlic;
• 1 pinch of marjoram;
• Salt and black pepper - taste;
• 3 tbsp. l. sunflower oil;
• 2 tbsp. l. butter;
• 1 tsp starch;
• 3 sprigs of fresh herbs (any).

How to cook goulash from dried boletus is described in a step-by-step recipe.

1. Rinse the mushrooms, soak overnight in warm water, rinse again in the morning (do not pour out the soaking water).
2. Cut into small pieces and boil in water with a pinch of citric acid for 1.5-2 tsp.
3. Peel the onion, chop with a knife, peel the carrots and cut into thin half rings.
4. Pepper to remove seeds and stalks, cut into noodles.
5. Melt the butter in a deep frying pan and pour in the vegetable oil.
6. Send the onion and fry for 3 minutes, add the carrots and fry for 5 minutes.
7. Add pepper and fry the whole mass for 3 minutes. over low heat.
8. In a separate skillet, fry the mushrooms in a little butter, about 10 minutes.
9. Combine mushrooms with vegetables, pour 1 tbsp. water, in which the mushrooms were soaked, and simmer until the liquid evaporates.
10. Season with salt, pepper, add marjoram, diced garlic, mix.
11. Stir starch with water, pour into mushrooms with vegetables and boil for 2 minutes.
12. Add chopped herbs, sprinkle on goulash and serve with any side dish.

Pilaf from dried boletus

Pilaf from dried boletus is a recipe for unloading the body or for those who are fasting.

• 150 g of rice;
• 100 g of mushrooms;
• 2 onions;
• 100 ml of sunflower oil;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. butter;
• 1 tsp seasonings for pilaf;
• 2 cloves of garlic;
• Salt and turmeric taste.

1. Soak the mushrooms in water for 4-5 hours, then cut and put in a saucepan.
2. Strain the water for soaking through cheesecloth folded several times, pour over the mushrooms and cook for 1 tsp.
3. Rinse the rice several times in cold water, put on a kitchen towel.
4. Peel the onion, cut into cubes and fry in sunflower oil for 10 minutes.
5. Add rice and fry until golden brown.
6. Put onion and rice in a saucepan, add mushrooms and pour in mushroom broth 2 cm.
7. Simmer for 20 minutes. over low heat under a closed lid.
8. Add tomato paste, salt, pepper, diced garlic and other spices.
9. Stir, simmer over low heat until rice is cooked.
10. Add butter and stir before serving.