White mushrooms: cooking in many ways
White mushroom is one of the most valuable. From it the most delicious and aromatic dishes are prepared. Most often the white mushroom is dried or frozen in pieces.
Dried white mushrooms: cooking and tips
Prepare dried mushrooms is easy. You need to choose from them healthy, fresh and strong. First they are picked from leaves, earth and needles. Washing is not recommended, as this leads to the fact that the fungus gets dark. Spread them to fit. Dry white can be whole, only by cutting a stained leg. It is worth noting that you can also dry the roots. White mushrooms are very fragrant. They can be used for soup, borsch, saltwort, various sauces. They are also added to mince for pies, zraz and cabbage rolls. Before you start cooking dried mushrooms, they need to be soaked in water. Decoction after soaking is not poured, but used to dilute broth or sauce. In water, the mushrooms should be kept for 20-30 minutes. In appearance you can determine their readiness - the mushrooms acquire the 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 at your disposal were fresh mushroomsand you do not want to dry them, you can use them to freeze. To do this, white must be sorted, cleaned of needles and dirt, cut off the spine. Chop the mushrooms into small pieces, put them into packages and put them in the freezer. In winter, when you want to make a mushroom dish, for example soup, you can drop them directly into a pot of boiling water. First broth do not drain, it will be transparent and fragrant.
The easiest way is with fresh mushrooms. It is enough to clean them and cut off the spine, after which it can be used for cooking and frying. Another little nuance: during cooking do not use too much spices and spices. This will spoil the flavor of white mushrooms. It is best to limit yourself to pepper and salt. Fresh, frozen or dried mushrooms can be cooked many different dishes. We offer a few simple recipes.
White mushroom: cooking recipes
Prepare an unusual salad of ceps. For him you will need:
- dried white mushrooms (about 20 grams);
- tomatoes - a few fruits of medium size (weighing about 500 grams);
- two bunches of parsley;
- two heads of onions;
- several cloves of garlic;
- a spoon of butter;
- vinegar with spices, lemon juice;
- salt pepper;
- white bread (about 300 grams);
- a spoonful of olive oil.
Technology of preparation
If you use dried ceps,cooking should begin with their soaking. Fresh can be cut into small pieces. Pour dried mushrooms from the proportion of 20 grams to 125 ml of water. Soak for an hour. Once the mushrooms are swollen, drain the liquid into another container and chop it. Do not pour out any water. Wash tomatoes, cut into 4 parts. Wash the greens, lightly dry and finely chop. Chop onion and garlic into cubes. Melt the butter and sprinkle the onions in it. Pour the mushroom water into it. Put the greens and ceps. Preparation will take a little time - enough to put out the food 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, you need to fry the cubes of white bread. They should be crusty. Mix tomatoes, croutons, garlic, parsley, onions and ceps in a salad bowl. Serve the salad.
Noodles with porcini mushrooms
Delicious and delicious will turn out soup of white mushrooms. For noodles you will need:
- meat (chicken, pork, beef) - about 300 grams;
- pasta (noodles, vermicelli) - about 100 grams;
- white mushrooms (200 grams of dried or 600 fresh);
- 2 fresh chicken eggs;
- a couple of spoons of soy sauce;
- ground ginger (quarter spoon);
Technology of preparation
Wash the meat. Pour a small amount of water (enough to cook) and put on fire. Once it is ready, remove and cool. Broth the broth. Pour boiling mushrooms with hot water. As soon as they swell, pour water from them into the meat broth. Put it to boil. Put meat into it, sliced into thin slices, ceps, ginger. Leave the noodles or pasta, salt, pour in soy sauce. Whisk the eggs. As soon as the soup begins to boil, pour them into the broth and stir well. Bring to a boil again and remove the noodles from the fire. Pour soup on plates, sprinkle with herbs.
This is a hearty and very tasty dish of potatoes, mushrooms and meat. For him you will need:
- about 800 grams of potatoes;
- a piece of fat weighing about 100 grams;
- beef pulp weighing about 600 grams;
- the head of onions;
- one medium-sized carrot;
- Dried mushrooms about 60 grams or about 200 grams of fresh;
- 3-4 tablespoons of sour cream;
- salt pepper.
Technology of preparation
Cut the meat into pieces weighing approximately100g. Fry in the oil from the bacon grease. Mushrooms soak or, if you take fresh, boil. Remove the meat from the frying pan, transfer it into a thick-walled pan or serving ceramic pots. Peel and slice onions, carrots, potatoes. Mushrooms and onions fry in oil. In the pot for meat put a layer of potatoes, mushrooms with onions, carrots. Fill with mushroom broth. Add salt, pepper. You can put a bay leaf. Put in the oven and cook until ready. This method of cooking ceps takes about 1-1.5 hours. In the finished dish, put sour cream, sprinkle with herbs and serve.