Dried mushrooms are easy to harvest for the winter, they keep well and for a long time at home, and you can easily buy them in the store throughout the year. Dried mushrooms are often used to make delicious mushroom soup and use it to prepare other dishes, so in this article we will consider how long and how to properly cook dried mushrooms in a saucepan until tender.

How much to cook dried mushrooms?

Dried mushrooms are usually used for cooking mushroom soup, since it is from dried forest mushrooms that a delicious, rich and aromatic broth is obtained. The cooking time for dry mushrooms depends on their type (some cook faster, others take longer):

• How much to soak dried mushrooms before cooking? Usually dried mushrooms are soaked for 2-3 hours in cold water (sometimes in milk) or left overnight the day before boiling.
• How much to cook dried mushrooms for soup? Depending on the type, dried mushrooms are boiled for 30 to 90 minutes until tender (when they sink to the bottom in a saucepan, it means they are cooked).

Note: if for any reason you do not have time to soak dried mushrooms before cooking, you can immediately place them in a saucepan and cook for 10-15 minutes after boiling water, then drain all the water and continue cooking them according to the recipe.

Having learned how much you need to cook dried mushrooms, we will further consider the main secrets of cooking them in a saucepan.

How to cook dried mushrooms?

• Ingredients: dried mushrooms, water, salt.
• Total cooking time: 3 hours, preparation time: 2 hours 30 minutes, cooking time: 30 minutes.
• Calories: 34 calories (per 100 grams of product).
• Cuisine: European. Type of dish: side dish. Servings: 1.

In order to properly boil dried mushrooms for cooking your favorite dishes, which include them, you should perform the following sequence of actions:

• We measure the required amount of dry mushrooms, put them in a deep container and fill them with cold water so that the water completely covers them and its level is 2-3 cm higher than the mushrooms. We insist the mushrooms in water for 2-3 hours (you can leave it overnight).
• After soaking, put the mushrooms in a saucepan and fill with water (if not cloudy and dirty, you can use the water in which they were soaked, since the broth will be more rich after that).
• On high heat, bring the water in a saucepan to a boil, after which we remove the foam formed on the surface of the water, reduce the heat so that the water does not boil too much and cook the mushrooms for an average of 30 minutes until cooked (the most popular forest mushrooms, such as porcini mushrooms, boletus mushrooms, russula, honey mushrooms, have such a cooking time).
• Once the mushrooms have been cooked, they can be used immediately to make soup, to fry, or to make pie fillings, etc.

Note: if the dried mushrooms are purchased and you are not sure of their quality and purity, then it is better to rinse them with running cold water before cooking, placing them in a colander to wash out dust and possible small debris from them, and when cooking the soup, you can drain the first water after boiling and cook the broth in new water.

How is mushroom soup made from dried mushrooms?

Cooking soup from dried mushrooms is quite simple and does not require special knowledge and skills. Let's consider step by step how to cook dried mushroom soup:

• First of all, we prepare all the necessary ingredients for making mushroom soup: dried mushrooms (30-50 grams, which is equivalent to 300 grams of fresh ones), potatoes (2-3 pieces), carrots (1 medium), 1 onion, salt, pepper, herbs (parsley ).
• First of all, we soak the dried mushrooms, after which we cook in a saucepan for an average of 30 minutes until tender.
• Take out the cooked mushrooms and cut them into small pieces (if they become large after cooking).
• In a preheated pan in vegetable oil, fry the chopped onions until golden brown, add grated carrots and after a few minutes chopped boiled mushrooms, after which everything is fried together for an average of 5-7 minutes.
• Transfer the frying to a saucepan with boiling water, add salt to taste, then add the potatoes cut into pieces and cook for 10 minutes.
• Leave the pot with boiled mushroom soup from the heat and let it infuse for 10-15 minutes before serving.

In conclusion to the article, it can be noted that knowing how to cook dried mushrooms (how to cook them), you can easily cook delicious and aromatic mushroom soup or boil forest mushrooms dried for the winter for cooking your favorite dishes. We leave our comments and useful tips on how and how much to cook dried mushrooms in the comments to the article and share it on social networks if it was useful to you.

Mushrooms for drying at home, clean and wash, cut large pieces of mushrooms: the caps into slices of about 3x3 cm, the legs - in circles. String the chopped parts of the mushrooms on a strong thread - the caps separately, as they dry faster, the legs - separately.

Hang the threads with mushrooms in a dry, sunny place with a distance from each other. Cover with gauze to repel insects. Keep in the sun for 7-9 days, removing ready-made dry mushrooms in jars. Store in glass jars in a dry, dark place. This way the mushrooms can be stored for up to 5 years.

How to dry mushrooms in the oven
Cut the mushrooms, as for drying on a thread, put them in 1 layer on a baking sheet (or on 2 baking sheets), using baking paper. Dry the mushrooms for 2.5 hours at a temperature of 25 degrees, the next 2 hours at a temperature of 70 degrees, then another 2 hours at a temperature of 55 degrees. In order for the mushroom moisture to come out of the oven, the oven door is slightly opened.

Then you should check the mushrooms for readiness: a properly dried mushroom is dense, elastic, does not crumble or break. Not completely dried mushroom - rubber, soft. If you haven't dried the mushrooms, you can hang them in the kitchen on threads for final drying, which in this case will take 2-3 days.

Tip: when cutting mushroom caps for drying, keep in mind that in the future they will need to be strung on a thread - so that the mushroom slice does not crumble during cutting, for each slice, provide a little lint-free dense part of the cap.

Mushroom soup is a tasty and healthy dish that can “liven up” a winter lunch and complement it with the extraordinary aroma of forest gifts. Unfortunately, fresh mushrooms are not always available, so many housewives use dried ones instead. It is important to cook dried mushrooms so that they do not lose their beneficial properties.

Soaking methods

Dried mushrooms can be used to cook not only excellent soup, but also to prepare aromatic second courses: fried potatoes with mushrooms, pilaf, julienne, etc. Regardless of what dish you plan to use the product for, dry mushrooms are soaked. It is necessary to properly soak the mushrooms for the soup in order to preserve all their beneficial properties.

Usually cold water is used to soak the dry product. Hot water is not suitable for these purposes - the dish may lose its taste. Keep in mind that when drying, the gifts of the forest reduce their volume several times, so take larger dishes for soaking. Next steps:

1. To begin with, dried mushrooms are washed in cold water. This is necessary in order to remove the smallest dust particles, small needles and other "reminders" of the forest. Do not use a colander for this procedure. Better to take a bowl or small saucepan, put mushrooms in it and fill to the top with water. After a few seconds, stir the contents vigorously by hand. This will allow small particles to float up and can be easily removed. If you notice a lot of debris, repeat the process 2-3 times.
2. Pour cold water over the product and leave for 1-2 hours. This will be enough to swell and soften the forest delicacies. The quickest and easiest way is to soak porcini or any other naturally dried outdoor mushrooms. In a dryer or oven, it is easy to overexpose a delicate food, and then it will become tough. If, for some reason, the mushrooms are overdried, the soaking time is increased by another 1-2 hours. If you do not intend to cook mushroom broth, the dried product can be soaked in cold milk. Experts say that mushroom dishes after this procedure are especially tasty and aromatic.
3. After the mushrooms have reached the desired state, the water is poured into a separate bowl (having previously filtered it), and the softened gifts of the forest are cut into small strips or pieces of arbitrary shape for further preparation. Water is added to the soup for a rich flavor and beautiful color.

In cases where there is absolutely no time to soak a dry product, you can do without "water procedures". To prepare a “quick” mushroom soup, mushrooms are ground into powder and added to the first course as a seasoning. This greatly simplifies the preparation of the soup, but deprives the dish of its attractiveness. And what could be better for an eater than to see and taste aromatic mushroom pieces in your mouth? Therefore, if time permits, be sure to soak the mushrooms before cooking or frying.

Cooking time required

Pre-soaked dried mushrooms are boiled for no more than 30-40 minutes. This will be enough for the product to be completely usable. The broth of soaked porcini mushrooms is cooked even faster - 20 minutes. It is easy to determine the readiness of a dish - well-cooked mushrooms sink to the bottom of the pan. If there are several “specimens” floating on the surface, the cooking time should be slightly increased.

Usually, experienced housewives use the time it takes to prepare the broth with benefit. In half an hour, you can have time to fry the soup and prepare vegetables and cereals. As a rule, the cooking time for cereals almost coincides with the cooking time for mushrooms, so the two processes can be combined. Add cereal to mushrooms as soon as the water boils - this will cook the soup very quickly.

But you can cook dry forest delicacies without soaking. If for some reason you decide not to soak the mushrooms, you need to boil them for at least an hour and a half. But remember that prolonged heat treatment impairs the taste of the product, so it is better to take care of the preliminary preparation of the mushrooms in advance.

Classic Mushroom Soup Recipe

Delicious, aromatic and rich mushroom soup can be prepared from fresh, dried or salted (pre-washed) mushrooms. Many culinary experts agree that dried forest products give a thicker and richer taste to the first course than fresh ones, so it is even preferable to use them.

Ingredients:

• 2 liters of water;
• 500 g fresh or soaked dry mushrooms;
• 5 medium potatoes;
• 1 medium-sized carrot;
• 1 medium onion;
• 30 g of vegetable oil;
• 2 tbsp. tablespoons of butter;
• salt, spices to taste;
• sour cream for dressing;
• fresh herbs for decoration.

Cut the pre-prepared mushrooms into small strips or equally sized pieces of any shape. Then fry them in butter, transfer to a saucepan and cover with hot water (or water remaining after soaking the product). Boil the contents over low heat for 30 minutes. After about 10 minutes from the start of the boil, add the potatoes, cut into strips or cubes. Finely chop the onions and carrots, sauté in vegetable oil and send to the soup shortly before the end of cooking. Add salt and spices to taste. When serving, add sour cream and fresh herbs to the soup.

Dried mushrooms are a healthy and nutritious product that gives a unique taste and aroma to many dishes. In addition, it is available all year round, does not require special storage conditions and does not take up much space. Rich mushroom soup made from dried mushrooms is a reminder of the warm summer, which will perfectly complement the winter diet and saturate the body with nutrients.

Soak the dried mushrooms in water for 2 hours, then fry over low heat under a lid.

How to fry dried mushrooms with onions

Products
Dried forest mushrooms - 200 grams
Onions - 2 heads
Vegetable oil - 2 tablespoons
Flour - 1 tablespoon
Sour cream - 2 tablespoons
Ground black pepper and salt - to taste

How to fry dried mushrooms with onions
Rinse the mushrooms, cover with cold water and leave for 2 hours. Then drain the excess water and cut the mushrooms into small strips. Peel the onion and chop finely. Heat a frying pan, pour in oil, put onions, fry the onions for 10 minutes over medium heat without a lid. Add mushrooms, sprinkle with flour and fry for 20 minutes over medium heat, without a lid, stirring occasionally. Add 5 tablespoons of mushroom broth, sour cream, salt, pepper to the pan and simmer for another 10 minutes.

Dried mushrooms cooked in batter

Ingredients
Dried mushrooms - 200 grams
Chicken eggs - 1 egg
Bread crumbs (or breadcrumbs) - 2 tablespoons
Oil - 2 tablespoons
Salt and pepper to taste

How to fry dried mushrooms in batter
Pour the mushrooms with cold water for 2 hours, then drain the water. Beat eggs in a bowl. Pour bread crumbs into a bowl. Preheat a frying pan, pour in oil. Dip the mushrooms first in an egg, then in bread crumbs, and put in a frying pan.
Season with salt, pepper and fry for 30 minutes over medium heat, uncovered, stirring regularly.

Mushrooms love, if not all, then very many. However, their season is short enough. Therefore, thrifty connoisseurs of the gifts of nature prudently dry the prey in order to feast on it until the next harvest. Knowing how to cook dried mushrooms, you can enjoy mushroom dishes even in the dead of winter. And they will be no different from those prepared from fresh product.

How to cook dried mushrooms

Drying is used in soups, second courses, sauces. And everywhere it will be appropriate, if only you follow some simple rules.

The most basic of them: before preparing dishes from dried mushrooms, the latter must be soaked. The soaking time for different culinary specialists is called different. Someone insists on an hour - they say, that's enough. Someone thinks that drying should be poured with water in the evening, and they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.

The water is taken cold and poured so that even the edge of the mushroom does not stick out to the surface. Better even to pour with a margin: the mushrooms will swell.

Attention, feature!

There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that boletus should not be soaked in water, but in milk, and not cold, but warm. Then the final dish will be especially aromatic, and its taste will acquire a refined tenderness.

This move can probably be applied not only to porcini mushrooms. If you are not inclined to skimp on trifles, you can try soaking any kind of mushrooms in milk. And compare with a control batch soaked in water.

How much to cook dried mushrooms

After soaking, the product must be boiled. Even if in your future plans you have fried potatoes with mushrooms. Or even just fried mushrooms. Cooking time directly depends on the type of forest production and its size. It can range from 20 minutes to an hour. It's easier to focus on the "behavior" of mushrooms: if they have sunk to the bottom, then it's time to take them out.

Note: if after soaking in water there is no debris left and no sediment appears, it should be used for the broth, so it will turn out to be much tastier.

Just soup

There are many ways to make dried mushroom soup. For the basic recipe, in addition to the actual drying, potatoes, carrots and onions, you only need spices and herbs.

Mushrooms, soaked and boiled in accordance with all the rules, are caught from the soup and cut if, during processing, they have greatly "grown" in size. Frying is done in vegetable oil: first, chopped onions are browned, then carrot cubes are added to it, and finally mushrooms. After five minutes of joint frying, the vegetables are laid out in the mushroom broth, the soup is salted. As it boils, chopped potatoes are poured in, and after ten minutes the fire can be turned off. Pour into plates after a quarter of an hour, when the dish is infused. Serve sprinkled with chopped herbs.

Cheese soup

One of the best options for how to make mushroom soup from dried mushrooms. The main component is soaked, boiled, crushed. Mushroom broth is salted, potato cubes are dipped into it. While it boils, fry the chopped onion, and later add mushrooms to it. The fry is added to the pan, the noodles are poured almost immediately (it is better to take small ones). When it is almost ready (we ask about the cooking time in the instructions on the package), processed cheese is introduced. Stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan under a lid for 5-10 minutes.

First - chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can turn on culinary imagination and create. For example, treat the family to soup with forest gifts and chicken.

The broth is cooked either from the whole bird or from its parts. Only breast is not recommended: it will not be rich. To increase the dieteticity, you can drain the first water and cook the soup for the second.

Mushrooms are boiled separately; if desired, you can later add the broth to the broth. The frying is traditional, from onions and carrots. There is no need to add mushrooms to them: they are cut and immediately thrown into the broth. The chicken is preliminarily pulled out of it, disassembled into pieces and returned back. It remains to add the frying, salt and pepper. There is no potato in this recipe, so the soup is light, although filling thanks to the mushrooms.

Bean option

For this soup, both the mushrooms and the beans must be soaked separately. Then weld separately as well. Sliced ​​onions are fried in a frying pan (there should be a lot of them) with mushrooms added to it after getting "tan". Next, the contents of the frying pan and the beans are moved into the broth cooked in advance, and the soup is cooked for another ten minutes, so that its ingredients are saturated with the taste of each other. After removing the pan from the stove, herbs are poured into the dish.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is incredibly tasty. This time we will not cook the mushrooms, just soak, cut and fry until golden brown. Soaked, there should be 250 grams of them in a two-liter pot of soup.

The next step is to boil four large potatoes and mashed them. When it cools down, beat in an egg, add four tablespoons of flour and stick the dumplings.

Step number three: fry the onion and a small carrot. Whether to cut a root crop or grate, each housewife decides individually.

The fourth stage: sort out a third of a glass of buckwheat, fry a little dry.

At the last stage of cooking, all the blanks must be collected into a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and a bay leaf. Five minutes of waiting - and lunch is ready.

Gourmet soup

Traditional first courses, even varied ones, become boring over time. If you want hot and liquid, but are already tired of the "standard", try to make a light and unusual soup according to this recipe.

It is better to take dried mushrooms or porcini, or a set of different, so to speak, mix. They are soaked, boiled and not cut too finely. Prepare more mushrooms, because apart from them there will be practically nothing else in the soup. Strong broth is cooked in parallel. Beef is recommended, but experimentation is not prohibited. The main component is laid in the basis, and the broth boils for some time with the mushrooms in order to absorb their aroma. When the result is satisfactory to the cook, a dessert spoon of wine is poured into the pan and a small spoonful of sugar is added. At the same stage, the soup is salted and peppery, and you need to add a little more pepper than you are used to. Eggs are beaten well in a bowl, at the rate of two pieces per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with lots of greens and sour cream. Wine will give the dish an elegant astringency, while sugar will add piquancy.

And fry?

That we are all about soups and about soups. Since it's not a secret for us how to cook dried mushrooms, it's time to remember the second courses. Mushrooms fried with onions will be an excellent side dish for meat and poultry. To do this, the soaked drying needs to be boiled, but less time is given to this stage - about ten minutes after boiling. Then the mushrooms are strained from the liquid to the maximum - just time will be found in order to chop the onion in half rings.

Now you need to dissolve the butter in a skillet - it is ideal for the embodiment of the idea. Onion chips are first fried on it, and after browning - strained mushrooms. It is necessary to fry with vigorous stirring, since butter has less resistance to sticking than vegetable oil. At the very end, the mushrooms are salted, peppered and flavored with selected spices.

Do not deprive yourself of gastronomic pleasure due to the fact that it is “out of season”, as cooking dried mushrooms is no more difficult than fresh ones.