Recipes of delicious dried dishes boletus

Drying mushrooms for the winter is one of the most profitable options to keep the product for a long time. Many mushroom pickers Dried boletus, which during drying retain all vitamins that are nutritious for the human body and trace elements.

There are recipes for cooking dishes from dried boletus enough. We offer 4 options of delicious, fragrant and healthy dishes from dried mushrooms.

Dried boletus soup: a simple recipe

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

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

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

Onions are peeled, chopped and fried in a creamy oil. Added peeled and grated carrots, fried 7-10 min

Pour flour, mix with vegetables and fry 5 min

Peeled and diced is added to the broth. potatoes.

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

Fry is added, salted, mixed and cooked until potato readiness.

Soup served in deep plates, garnished with parsley and dill.

How to Make Dried Boletus Sauce

Dry fruit bodies are best suited for mushroom sauce. How to cook dried boletus and make delicious sauce can be found from the phased description 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. Mushrooms are thoroughly washed, then soaked in warm, but not hot water for 3-4 hours
  2. Boil for 2 hours, while 2 times should be changed water.
  3. The flour is fried in a dry hot pan until creamy colors.
  4. It is diluted with mushroom broth and boiled for 3-5 minutes. on the slow fire.
  5. The onion is peeled, cut into small cubes and fried on oil until soft.
  6. Shredded mushrooms are introduced, roasted for 10 minutes, added tomato paste and stew for 5 minutes.
  7. Everything is combined, mixed, salted and boiled on low heat 15 min.

Dried boletus goulash

Do you think goulash should only be meat? You are mistaken, from dried mushrooms of boletus excellent in taste and richness of the dish.

  • 150 g of dried mushrooms;
  • 3 onion heads;
  • 2 carrots;
  • 3 bell peppers;
  • 3 cloves of garlic;
  • 1 pinch of marjoram;
  • Salt and black pepper – to 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 as described in step by step recipe.

  1. Rinse mushrooms, soak overnight in warm water, again in the morning rinse (do not pour out water for soaking).
  2. Cut into small pieces and boil in water with the addition of a pinch of citric acid 1.5-2 hours
  3. Peel onions, chop with a knife, carrots also peel and cut into thin half rings.
  4. Pepper to clear seeds and stalk, cut into noodles.
  5. Melt the butter in a deep pan and pour vegetable.
  6. Send onion and fry 3 min., Add carrots and fry 5 min
  7. Introduce pepper and fry the whole mass for 3 minutes. on slow the fire.
  8. Fry in a separate pan in a small amount butter mushrooms, approximately 10 min.
  9. Combine the mushrooms with vegetables, pour 1 tbsp. water in which soaked mushrooms, and simmer until the liquid evaporates.
  10. Salt, pepper, add marjoram, diced garlic, mix.
  11. Stir the starch with water, pour into mushrooms with vegetables and boil 2 minutes.
  12. Add chopped greens, sprinkle goulash and serve with any garnish.

Dried boletus pilaf

Dried boletus pilaf – recipe for unloading the body or for those who fast.

  • 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 good.
  1. Soak the mushrooms in water for 4-5 hours, then cut and put in the pan.
  2. Strain water for soaking through gauze, folded several times, pour mushrooms and cook for 1 hour.
  3. Rice wash several times in cold water, put on the kitchen towel.
  4. Peel the onion, cut into cubes and fry in sunflower oil 10 min.
  5. Add rice and fry until golden brown.
  6. Put the onion and rice in the stewpan, add the mushrooms and pour the mushroom 2 cm broth.
  7. Stew for 20 minutes. over low heat with the lid closed.
  8. Introduce tomato paste, salt, pepper, diced garlic and other spices.
  9. Stir, simmer over low heat until rice is cooked.
  10. Before serving, add butter and mix.

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