Dried mushrooms have long been used in various cuisines around the world. In the cold season, when there is very little fresh vegetables, from them you can easily cook hearty and tasty dish. This treatment allows you to preserve the taste and smell of mushrooms, and also does not destroy useful material. Dried fresh mushrooms are completely replaced, but you need them 6-8 times less.
You can dry porcini mushrooms, chanterelles, champignons, boletus and boletus, boletus and honey mushrooms. For culinary purposes, both whole dried mushrooms and mushroom powder. And they can also be used for medicinal purposes.
Properties of dried mushrooms
Among the row useful properties, which dried mushrooms possess, the dietary one stands out. Mushrooms leave behind a long feeling of satiety, so vegetable soups on the broth of them are very valuable for all who dream of losing weight. And their protein is in no way inferior to beef, but at the same time does not leave toxins in the body.
To reveal it to the fullest, they must be combined with garlic, red onion and black pepper. And they stimulate brain activity and are a strong antidepressant.
Dried mushrooms can be used to fight atherosclerosis. To do this, boletus and boletus are soaked in cold water for 4 hours. Then they are well squeezed and boiled for half an hour.
And chanterelles are a recognized "orderly" of the body. They perfectly remove all toxins, toxins and even radionuclides, help to cope with hepatitis and tuberculosis, cleanse the liver.
Mushrooms also have an antitumor effect, so they are used in the treatment of cancer.
Dried mushrooms: benefits and harms
The benefits of dried mushrooms are explained by their composition. They are low in calories and easily absorbed by the body. Mushrooms contain 18 valuable amino acids, vitamins A, D, E, PP and B, as well as many trace elements. Among them are zinc, potassium, copper, manganese, phosphorus and sulfur. In addition, mushrooms contain organic acids, beta-glucan and melanin.
By introducing dried mushrooms into your diet, you can protect yourself from heart disease, support immune system, keep normal operation nervous system, improve the condition of nails and hair, forget about premature wrinkles. This product also helps to remove cholesterol from the body and controls metabolism.
Sergei Agapkin:
Today the topic of our conversation is dried mushrooms
.
I think that out of the people here, there are a lot of people who like to go mushroom picking, but fewer people like to clean mushrooms. And now, after the mushrooms are cleaned, the question arises - what to do with them?
Mikhail Politseymako:
There are many ways to dry mushrooms. People dry mushrooms in the oven, in the refrigerator and in attics.
How to properly dry mushrooms?
Sergei Agapkin:
Nowadays, things are much easier. There is a need and production satisfies this need. 
There is such a dryer in which you can dry mushrooms for the winter.
When selecting mushrooms, it is very important that they are the same size so that they dry at the same rate. It is better not to wash the mushrooms, but to clean them, otherwise they will pick up excess moisture. We will wash, boil and drain the broth when we cook these mushrooms.
In such a dryer, mushrooms will dry from 4 to 6 hours, depending on the size and number of mushrooms.
Mikhail Politseymako:
I invite our guest, Valentina, to take part in a quiz dedicated to dried mushrooms.
We are talking about dried mushrooms in the "Product of the Day" section.
The dietitian of the clinic of the Institute of Nutrition of the Russian Academy of Sciences, Candidate of Medical Sciences - Victoria Vladimirovna Zykina will comment on the answers of the participants in our quiz.
- Are there no vitamins in dried mushrooms?
Valentine:
I agree that there are practically no vitamins.
Sergei Agapkin:
In fact, not all vitamins are destroyed during drying, so almost all vitamins are preserved in dried mushrooms.
Zykina V.V.:
Dried mushrooms contain B vitamins, vitamin C, and practically do not contain Vitamin A. But you need to remember that when cooking dried mushrooms vitamins can be destroyed.
Mikhail Politseymako:
Are mushroom stalks more nutritious than mushroom caps?
Valentine:
No, I think hats are more nutritious.
Sergei Agapkin:
The legs are much stiffer, they begin to wood much earlier, and there are practically no nutrients in them.
Zykina V.V.:
Mushroom caps contain more protein and they contain less fiber. Therefore, protein is absorbed better from hats.
Mikhail Politseymako:
Are dried mushrooms good for heart disease?
Valentine:
I think that they are not harmful, and if they are not harmful, then they are useful.
Sergei Agapkin:
I fully agree with Valentina.
Zykina V.V.:
Dried mushrooms contain a lot of potassium. For example, in 100 gr. dried mushrooms contains daily requirement in potassium. Accordingly, if there are no contraindications from other organs, then dried mushrooms shown.
Mikhail Politseymako:
Is it possible to eat dried mushrooms without special treatment?
Valentine:
No, my personal opinion is that I would not risk it.
Sergei Agapkin:
No. Mushrooms, and especially dried ones, are a very hygroscopic product and literally absorb everything from the air. Naturally, if you use mushrooms in a dry form, then everything that has accumulated in them enters our body.
If the mushrooms are boiled, this decoction is drained, then naturally toxic substances practically do not enter the body.
Zykina V.V.:
Generally raw mushrooms eating is not desirable, but some nationalities have recipes where they eat them raw.
In our area, mushrooms need to be cooked, both dried and fresh, and even before you fry the mushrooms, it is advisable to boil them.
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Mushrooms are an excellent culinary ingredient that is available dried all year round, while retaining the maximum amount of organoleptic properties even after maceration. You can learn about what dishes are the most popular, how to cook dried mushrooms from the article.
Preliminary preparation
Drying is the most common, simple and affordable way of processing and further storage. Dry mushrooms are famous not only for their aroma and outstanding taste, but also for their very modest dimensions. Mushrooms are 85% water, so it is not surprising that when dried, they decrease in size up to 7-9 times. Operating sanitary norms allow human consumption of umbrella fungi, all varieties of mushrooms, as well as champignons, morels, white, Polish mushrooms, boletus, honey agaric, butter and boletus.
Before subjecting this product to any heat treatment they need to be soaked first. The simplest way is this:
- Dried representatives of the mushroom kingdom are washed under running cold water to remove traces of sand and dirt.
- For 30 g of dried hats and legs, 350-400 ml will be required warm water. Boiling water in this case can not be used.
- How long does it take to soak? It depends on the type of mushroom, but the average rules are: the dishes should be covered with plastic wrap and left for 30-45 minutes at room temperature.
- After a specified period of time, the remaining liquid is drained into a separate container.
It is worth noting that dried mushrooms, after soaking, increase significantly in size and can be used to prepare a wide variety of dishes, just like specimens that have just been collected and cleaned of dirt and film.
How to soak these mushrooms? For such tasks, it is recommended to use exclusively clean water (warm or cold). By the way, you can soak them in olive oil, to which various spices, spices and aromatic herbs are added.
Cooking
You can cook mushrooms as an independent dish, or use them as one of the ingredients for first and second courses, cold or hot appetizers, as well as for cooking various sauces. Often this product is also used as a filling for pies.
Mushrooms are an excellent source of vegetable protein, the digestibility rate of which is much higher than that of animal protein. When dried, the taste becomes more distinct and rich, so it is worth using them in small quantities during cooking. For example, in a saucepan fragrant soup an average handful of dried mushrooms is enough, and in this case it does not matter whether they were pre-soaked or not.
Some cooks make finely ground powder from dried mushrooms, which can later be added to various dishes as a spice or to create all kinds of sauces. It is believed that dried mushrooms and chanterelles are best combined with garlic, bay leaves, as well as black and allspice.
Boletus and boletus are not recommended for soups. To speed up the process of cooking chanterelles, it is worth adding a small amount of ordinary soda to the water. It is definitely not necessary to fry mushrooms for too long, because during prolonged heat treatment they lose useful substances.
White Mushroom Recipes
How to cook dried porcini mushrooms? They are usually dried whole, so they are usually soaked before cooking, then squeezed and cut into pieces. A popular dish of Russian cuisine is cabbage soup, to which tasty and fragrant mushrooms are added. The classic recipe looks like this:
- Soaked mushrooms are washed and cut.
- Then they pour clean warm water and bring to a boil.
- Half an hour later, salt and spices are added to the broth ( Bay leaf, pepper).
- Next, you need to finely grate fresh carrots (1 pc.), Cut the onion into rings (1 pc. Medium size), and potatoes (5-6 pcs.) - into small slices.
- Add chopped potatoes to cabbage soup, sauté carrots and onions in olive oil.
- After 10–15 minutes, 250–300 g of fresh or sour cabbage are added.
- After fifteen minutes of simmering, the cabbage soup is completely ready.
Try to cook a delicacy, but at the same time quite affordable recipe, in which dried porcini mushrooms are involved, - pasta with fragrant mushrooms. For cooking, you need durum pasta ( hard varieties wheat). Pre-soaked mushrooms are fried, then mixed with pasta and served to the table along with herbs.
No less popular is the sauce with the addition of broth, which remains after boiling mushrooms. To prepare the sauce, the following seasonings are used: cloves, pepper (black peas) and thyme.
What else is worth knowing about cooking
How to cook mushrooms correctly? In the event that there is not enough time to soak them, you can put the product in boiling water and cook over low heat for at least ten minutes. Then drain the water, and rinse the mushrooms and use for cooking other dishes.
For those who are interested in the topic: “Dried mushrooms: how to cook mushrooms in order to preserve them as much as possible rich taste and aromatic qualities?”, the following tips will come in handy:
- Firstly, when cooking, it is necessary to strictly observe the proportion of 1: 6. That is, 1.2 liters of pure water will be required for 200 g of dried mushrooms.
- Secondly, before blanching or mixing with other ingredients, they need to be cut into small pieces.
Oh, how many recipes for wonderful mushroom dishes exist! This product is equally good and useful both fresh and dried. Choose, cook, try. Enjoy your meal!
If we compare mushrooms and meat, then in terms of the amount of protein, mushrooms are in no way inferior to an animal product. There are very few calories in them, but vitamins, amino acids are enough. The question is, is it possible to eat dried mushrooms that are not thermally processed, definitely not.
My arguments are:
You should not take risks and use dried mushrooms without soaking and boiling. This forest product is very hygroscopic, absorbing everything that is in the air. Therefore, everything that the mushrooms managed to absorb harmful into themselves will suddenly appear in the body.
Correctly and better to do so - soak, boil, pour out the broth, then you can protect your body from toxic substances. In addition, this is a very heavy food for the stomach, they need to be chewed for a long time. Although I know about people who love to drink dried mushrooms with beer, instead of chips. And they think that the best appetizer can't be.
We are all different people, one is such a product for happiness, and the other may have poisoning. You need to listen to your body.
You can eat dried mushrooms. The proof of this is the information from the explanations to the question - it is known that at a young age the author liked to gnaw dried mushrooms, tasty and fragrant))
Here you are, years later, the mushrooms did not harm the author’s health at all - from a little lover of dried mushrooms, the girl turned into a smart and beautiful grown woman. By the way, in my childhood I also loved to drag dried mushrooms and apples from my grandmother's stocks. I still couldn’t understand: why do people cook dried mushrooms and apples with pears, because they just taste so much better. Thus, after eating dried mushrooms in childhood, I, like the author of the question, did not notice any negative consequences in my body))
Well, okay, jokes aside)) Now about dried mushrooms in all seriousness. From my point of view, it is in the dry form that mushrooms have a unique attractive aroma, a very tasty aroma. Dried mushrooms I can only compare with natural coffee, which is tastier to smell than to drink cooked.
From dried porcini mushrooms, I prepare a fragrant dry seasoning. I do everything simply: I grind dried mushrooms in a coffee grinder to a state of powder, then I send the mushroom powder for storage in glass jar with tight lid. Sometimes, along with mushrooms, I add a little dried dill and cumin to the coffee grinder. I use mushroom seasoning in small quantities when dressing a variety of cold dishes: salads, pates, sandwiches, etc.
I must say that the unusual mushroom seasoning is very convenient to use. It is stored for a long time, I advise you to try it. I cook mushroom seasoning only from proven and high-quality dried mushrooms, of course))