Dried oyster mushrooms and recipes from them

Mushrooms have long been considered one of the favorite treats. most Russian families. And to stretch the pleasure of eating mushrooms for the whole winter, many housewives make various preparations from them: salt, pickle, frozen and dried. The last option allows as long as possible save fruiting bodies.

Despite the fact that oyster mushrooms, dried for the winter at home conditions are not a popular and sought-after blank, all this option is quite appropriate, since it has a certain benefit. Firstly, the long shelf life is a big plus, and secondly, at any time you can cook a lot of dried mushrooms delicious foods.

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

Before you know what dishes are prepared from dried oyster mushrooms, We offer you to familiarize yourself with what, in fact, is drying process. The following is the simplest and most common a recipe that allows you to successfully prepare mushrooms for the whole winter.

We will need such products and equipment:

  • 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 water use and pre-boiling – everything is done dry.

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

Each mushroom is wiped with a piece of cloth and evenly put it on the newspaper. Fruit bodies should be left for 2-3 hours in sunny, well-blown place.

Then we take a thick thread or wire and string the mushrooms. If you use a thread, then put it in your eye for convenience. needles.

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

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

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

How to make dried oyster mushroom soup

How to cook dried oyster mushrooms, you already know. Can now to discuss in which dishes this preparation can be used. Must say that the variety of recipes in this case is huge: first dishes, snacks, pastes, sauces, etc.

We suggest you cook a soup of dried oyster mushrooms. This recipe is considered one of the most common, to to do it is completely uncomplicated.

  • Water – 2 L;
  • Oyster mushroom dried – 60 g;
  • Potato – 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 will be enough 1 tbsp. liquids.

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

In the meantime, peel and cut the vegetables: potatoes into slices, and onions, carrots and garlic – in small cubes.

Throw potatoes with carrots to mushrooms and cook almost until readiness.

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

At the very end, add the leaves of the parsley, turn off the fire and give the dish is infused for several minutes.

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

Potato stew with dried oyster mushrooms

We suggest that you familiarize yourself with the recipe that will help well, and most importantly, “delicious” to spend your family evening. Special this is true in the cold winter when running to the store absolutely no desire, but at hand was a bunch of dried mushroom oyster mushroom.

  • Potato – 1 kg;
  • Oyster mushroom dried – 40 g;
  • Onion – 1 head;
  • Garlic – 2 cloves;
  • Tomato paste and sour cream – 3 tbsp each. l .;
  • Meat broth – 200 ml;
  • Spice;
  • Vegetable oil;
  • Fresh greens.

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

Then separately boil the fruiting bodies in salted water 30 min

In the meantime, peel and chop the vegetables: onions – in small cubes, potatoes – slices.

Heat the oil in a deep pan, spread the onion and “golden” him.

Using a slotted spoon, transfer the mushrooms into the pan and continue to fry with onions for about 10 minutes.

Separately, mix the tomato, sour cream, crushed garlic and spice. Stir and send to the mushrooms to stew.

Fry potatoes in a separate pan until golden crusts (7-10 minutes), and then shift to mushrooms.

We continue to simmer everything together under a closed lid on a small fire for another 15 minutes, at the end sprinkle with herbs.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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