White mushroom is one of the most valuable. The most delicious and fragrant dishes are prepared from it. Most often, porcini mushrooms are dried or frozen in pieces.
Dried porcini mushrooms: cooking and tips
It’s easy to make dried mushrooms . You need to choose from them healthy, fresh and strong. First they are sorted from leaves, earth and needles. Washing is not recommended, as this leads to the fact that the mushroom darkens. Lay them out to fit. Whites can be dried entirely by cutting off the contaminated leg. It is worth noting that you can dry the roots. Ceps are very fragrant. They can be used for cabbage soup, borscht, hodgepodge, various sauces. They are also added to the stuffing for pies, zraz and cabbage rolls. Before you start cooking dried porcini mushrooms, they must be soaked in water. The broth after soaking is not poured, but is used to dilute the broth or sauce. Mushrooms should be in the water for 20-30 minutes. In appearance, you can determine their readiness - mushrooms acquire their original form and gain moisture. After that, you can start working with them in the kitchen.
Fresh and frozen porcini mushrooms: cooking and tips
If you have fresh mushrooms at your disposal and you do not want to dry them, you can use them for freezing. To do this, white must be sorted, cleaned of needles and dirt, cut the spine. Chop the mushrooms into small pieces, put them in bags and hide in a freezer. In winter, when you want to cook a mushroom dish, such as soup, you can dip them directly into a pot of boiling water. Do not drain the first broth, it will be transparent and fragrant.
The easiest thing to do with fresh mushrooms. It is enough to clean them and cut off the root, after which it can be used for cooking and frying. Another small nuance: do not use too many spices and spices during cooking. This will ruin the aroma of porcini mushrooms. It is best to limit yourself to pepper and salt. Fresh, frozen or dried mushrooms can be prepared in many different dishes. We offer some simple recipes.
White mushroom: recipes
Make an unusual cep mushroom salad. For him you will need:
- dried porcini mushrooms (about 20 grams);
- tomatoes - several medium-sized fruits (weighing about 500 grams);
- two bunches of parsley;
- two onion heads;
- a few cloves of garlic;
- a spoonful of butter;
- vinegar with spices, lemon juice;
- salt pepper;
- white bread (about 300 grams);
- a spoonful of olive oil.
Cooking technology
If you use dried porcini mushrooms, cooking must begin by soaking them. Fresh can just be finely chopped. Pour dried mushrooms in a proportion of 20 grams per 125 ml of water. Soak for an hour. Once the mushrooms swell, drain the liquid into another container and chop them finely. Do not pour out water. Wash the tomatoes, cut into 4 parts. Rinse the greens, dry slightly and chop finely. Grind onions and garlic into cubes. Melt the butter and pass the onions in it. Pour mushroom water into it. Put greens and porcini mushrooms. Cooking takes a little time - just put out the products for 5 minutes. Then season with vinegar, squeeze a little (about a teaspoon) of lemon juice, salt, put pepper. In a separate frying pan in olive oil, fry the cubes of white bread. A crisp should form on them. Mix tomatoes, crackers, garlic, parsley, onions and porcini mushrooms in a salad bowl. Serve the salad.
Porcini noodles
Fragrant and tasty will turn out soup from porcini mushrooms. For noodles you will need:
- meat (chicken, pork, beef) - about 300 grams;
- pasta (noodles, vermicelli) - about 100 grams;
- porcini mushrooms (200 grams of dried or 600 fresh);
- 2 fresh chicken eggs;
- a couple of spoons of soy sauce;
- ground ginger (a quarter of a spoon);
- salt.
Cooking technology
Wash the meat. Pour in a small amount of water (so that it is enough for cooking) and put on fire. Once it is ready, remove and cool. Strain the broth. Pour ceps with hot water. Once they swell, drain the water from them into the meat broth. Put it to boil. Put in it the meat, sliced into thin slices, porcini mushrooms, ginger. Throw in noodles or vermicelli, salt, pour in soy sauce. Beat eggs. Once the soup begins to boil, pour them into the broth and stir well. Bring to a boil again and remove the noodles from the heat. Pour the soup into plates, sprinkle with herbs.
Fried
This is a hearty and delicious dish of potatoes, mushrooms and meat. For him you will need:
- about 800 grams of potato;
- a piece of fat weighing about 100 grams;
- beef pulp weighing about 600 grams;
- onion head;
- one medium-sized carrot;
- dried mushrooms about 60 grams or about 200 grams of fresh;
- 3-4 tablespoons sour cream;
- salt pepper.
Cooking technology
Slice the meat into pieces weighing approximately 100 grams. Fry in oil from leaked fat. Soak the mushrooms or, if you take fresh, boil. Remove the meat from the pan, transfer it to a thick-walled pan or portioned ceramic pots. Peel and chop onions, carrots, potatoes. Fry the mushrooms with onions in oil. In a meat pot, put a layer of potatoes, mushrooms with onions, carrots. Pour in mushroom broth. Add salt, pepper. You can put a bay leaf. Place in the oven and simmer until cooked. This method of cooking porcini mushrooms takes about 1-1.5 hours. Put sour cream in the finished dish, sprinkle with herbs and serve.