How great cold winter try a hot mushroom picker! Our family loves to eat mushrooms, and we happily dry them for the winter. I will share our recipe for a mushroom picker made from dried mushrooms.
Ingredients:
- Dry mushrooms - 300 gr. (I use boletus, aspen, porcini mushrooms)
- Pork - 400 gr. (For the broth I use pork shank on the bone)
- Onion - 3 pcs
- Potatoes - 2 pcs.
- Green onion - to taste (For decoration)
Preparation:
First of all, you need to boil the bone so that it turns out rich broth. Cook the bone for 1.5 hours. While the bone is cooking, prepare the mushrooms. Let's take it required amount dry mushrooms, pour boiling water over them. We wait about an hour. To speed up the process, you can cook the mushrooms. When the mushrooms have spread, they must be washed under running water to remove sand and dry leaves.
After preparing the mushrooms, grind them through a meat grinder. We take the bone out of the broth. Separate the meat. We cut it into pieces. Transfer the mushrooms and meat into the broth. Bring to a boil. Peel the onion and cut into cubes. When the broth boils, lower the onion. Cook for 20 minutes.
Peel the potatoes. Cut into cubes. Place in a saucepan with mushrooms, meat and onions. Cook for 15 minutes, or until the potatoes are done. The mushroom pot is ready.
Bon appetit!
Mushroom soup (mushroom soup) is one of our family’s favorite soups. At the end of summer and autumn we cook it from fresh mushrooms, but in winter from dried mushrooms. We have mushrooms own workpiece- mainly porcini mushrooms (boletus mushrooms). If you don’t have your own, then one from the store will do.
To begin with, let's take required quantity mushrooms - approximately 100 g.
And fill them with water room temperature and wait a while until the mushrooms get wet. I leave them for about an hour and a half
When the mushroom is soaked, drain the water. We rinse them a little in running water and place them in a colander. As soon as it drains excess water less often mushrooms in any form
Place a saucepan with 2 liters of water on the fire and add a little salt to the water.
As soon as the water boils, release the chopped mushrooms into the water
While the mushrooms are boiling, prepare the frying. Peel one medium-sized carrot and grate it on a fine grater
And fry it in butter. If desired, butter can be replaced with vegetable oil. But with butter the soup tastes more tender, in my opinion
Cleaning one large head onions and cut it into half rings, and then in half again
Add the onions to the carrots and saute them until the onions soften
At this time, peel 3 medium-sized potatoes and cut them into cubes
Wash the potatoes in cold water from starch. Next, add the potatoes to the mushrooms and cook for 15 minutes.
Our roast is ready
We release it to mushrooms and potatoes. Cook everything until done. If you need to add salt to the soup before it’s ready, do it 5 minutes before it’s ready, also add pepper (add black ground pepper) - to taste and add 1 piece bay leaf, while not forgetting to take it out after cooking. When the soup is ready, I recommend letting it sit covered for another 30 minutes.
Nature gave us unique product– mushrooms that have long been harvested for future use in order to enjoy various varieties throughout the year mushroom dishes. The simplest way mushroom preparation is drying. Properly dried mushrooms preserve pleasant aroma and useful substances.
Today we will prepare a mushroom pickle from dried mushrooms.
The following are suitable for making soup: boletus mushrooms, aspen mushrooms, chanterelle mushrooms and, of course, porcini mushrooms.
Please note that both fresh and dried mushrooms themselves are aromatic. And so as not to interrupt mushroom aroma, the only spices added to the soup are ground black pepper and bay leaf.
Let's prepare the products according to the list.
Wash the dry mushrooms well, add cool water and leave for an hour or two.
Finely chop the onion and grate the carrots. In a frying pan with a small amount fry the vegetables over low heat until soft.
In the meantime, squeeze out the soaked mushrooms, leave the infusion, we will need it later. If the mushrooms are large, then cut into medium pieces. Add the mushrooms to the vegetables, add salt and continue frying for about 5 minutes.
Strain the mushroom infusion through a fine sieve into the pan in which we will cook mushroom soup- mushroom picker. I got 220 ml of infusion. Add water to the amount of soup you want. I added 1 liter 300 ml. Put the pan on the fire.
Meanwhile, peel the potatoes and cut them into cubes. Place the potatoes into a boiling pan.
Add the contents of the pan to the almost finished potatoes. Season with salt if necessary and add bay leaf. Boil the soup over low heat for 3-5 minutes, then turn off. Let it brew for 15-30 minutes.
The mushroom bowl of dried mushrooms is ready. We invite everyone to the table, serve soup with sour cream, sprinkled with chopped herbs.
Delicious and healthy food can be prepared at home. This is a dish called "mushroom". simple and does not require special skills. We offer several cooking options.
Mushroom bowl: recipe with porcini mushrooms
Required Ingredients:
- fresh porcini mushrooms - 500 grams;
- drinking water - 3.5 liters;
- carrots - 150 grams;
- several bay leaves;
- potatoes - 600 grams;
- fresh - 150 grams;
- salt and pepper.
Cooking technology
1st step
Process the mushrooms. Do not soak. White ones just need to be dry cleaned and the spine cut off. If necessary, rinse the cap under water. Cut large mushrooms into several pieces. Pour the specified volume of water into the pan and bring to a boil. Add prepared mushrooms and salt. Cook until done. Usually 20 minutes is enough.
2nd step
Peel onions, potatoes, carrots. Chop the onion into cubes, chop the potatoes into cubes, and grind the carrots.
3rd step
Add potatoes to mushrooms. Wait 10 minutes and add carrots and onions. If desired, you can sauté vegetables for vegetable oil. Bring the dish to readiness.
4th step
And add spices at the end of cooking. Leave the soup to steep for 20 minutes. Pour into plates and sprinkle with herbs. You can add sour cream.
Dried mushroom bowl: recipe
Ingredients needed to prepare the dish:
- dry Forest mushrooms(white, boletus) - 50 grams;
- a small head of onion;
- small fresh carrots;
- potatoes - 4-5 medium-sized tubers;
- sour cream - 1 tbsp. spoon;
- butter - 2 tbsp. spoons;
- salt and bay leaf.
Cooking technology
Noble varieties of mushrooms, such as porcini mushrooms, boletus mushrooms, and boletus mushrooms, are ideal for preparing the mushroom dish. The soup recipe is very simple. You will need a saucepan with a special coating to fry vegetables, or a frying pan. Add butter, melt and fry the product in it, first soak in water, leave to swell. Squeeze the mushrooms and place them in the oil. Then chop the onions and carrots. Add them to the mushrooms. Salt and pepper. If all the liquid has been absorbed and the vegetables are dry, add more butter. The mushrooms will absorb as much as needed. Can be used melted butter. Now fill the ingredients with water. You shouldn’t pour a lot; the mushroom pot should be neither liquid nor thick. Then add the chopped potatoes and taste for salt. Cook until the potatoes are done. You can add a few unfried mushrooms along with the vegetables. After turning off the heat, add to the soup and simmer for about 5 minutes. Then remove the leaves, and pour the mushroom mushroom into plates and season with sour cream.
Champignon mushroom bowl: recipe
What do you need to make a mushroom picker?:
- champignons - 500 grams;
- a piece of lard per 100 grams;
- carrots and potatoes;
- onion, dill - optional, salt.
Cooking technology
How is mushroom pickle prepared? The recipe is very simple. Start by grinding the mushrooms and lard through a meat grinder. Then fry the resulting minced meat in oil. After 10 minutes, add chopped carrots. Place the fried foods in a saucepan, cover with water, and add the diced potatoes. You can add onions if you wish. Cook until the potatoes are done. A couple of minutes before the end of cooking, add chopped dill. Fill the mushroom bowl with mayonnaise or sour cream.
Mushroom mushroomDancing from the stove to the computer!!
Basic principles for preparing mushroom soups: Mushroom broth can be made from fresh, frozen, or dried mushrooms. " Fresh mushrooms mushrooms that do not require special preparation - white champignons, aspen and boletus mushrooms - should be fried with a small amount of oil until golden brown before cooking - this will make the taste of the broth brighter. The proportions may be different: for 3 liters of water you can take 300 g of fresh mushrooms, the taste of the broth will be quite rich, but at the same time delicate. You can adjust the broth to your taste by reducing the amount of water or increasing the amount of mushrooms. Fresh or frozen noble mushrooms are boiled for 15 minutes, honey mushrooms - 30-40 minutes. As for chanterelles, which are popular today, in their raw form they give a very subtle mushroom aroma, which you may not “hear” behind the other ingredients. Therefore, they are most often fried rather than used for cooking broth. And here dried chanterelles- a great spice. They can be crushed and added to almost ready broth from champignons - it will be an explosion of taste. For 3 liters, 1 tablespoon of dry chanterelles is enough. It is easy to prepare a concentrated broth from dry mushrooms. It can be frozen and then diluted with water to taste for soup or used to make sauces. For 100 g of dried mushrooms you will need 3 liters of water. You need to cook the broth over low heat, covered, for 1.5 hours. mushroom broth It's good to add a few sprigs of fresh thyme. And if you have dry spice, add it to fried onions and carrots or onions and mushrooms. Thyme and mushrooms are a great pairing.”
Mushroom soup from frozen mushrooms- the scent of autumn! Gubnitsa - mushroom soup, mushroom mushroom. The soup received this name only because in the Vyatka region, as well as in the Russian North in general, mushrooms were called “lips.” Although champignons delicious mushrooms, but they are not suitable for such a soup; here you need real dried mushrooms from a real forest. I’m writing this about winter, but in summer the mushrooms are naturally fresh. Of course, ideally you need dried porcini mushrooms, but in the absence of such, they will do. dried boletus, and aspen boletuses, and even some legs from them, in general, what do you have. A handful of mushrooms must first be washed and soaked in cold water for two hours, or overnight, and then boiled in the same water. Porcini mushrooms are cooked for about an hour, and all others longer.
This soup is cooked on meat broth, and I definitely cook for chicken broth from village cockerels. With water, you get a lean soup.
When the mushrooms are cooked, they need to be caught from the broth and finely chopped, this will make them easier to chew in the soup; after all, dry mushrooms are a bit rough. Dilute mushroom broth water to make two liters of broth, we’ll call it that, and put it on the fire. Add mushrooms and potatoes to the mushroom broth, bring to readiness, season with butter. Serve with herbs and sour cream.
And this is a soup from my childhood: Why was the soup so delicious in the village? Very simple, the soup was cooked with the cheapest barley groats, or pearl barley, which, not surprisingly, is most suitable for mushrooms. So, for two liters of broth you need to take about 4-5 tablespoons of this cereal. It must first be washed, there is always a lot of husk in it, and then put separately in a saucepan and boiled.
Then add to the broth and cook with chopped mushrooms for 20-25 minutes. The whole taste of such a soup will depend on this simplest grain. It must boil thoroughly so that the soup eventually becomes slimy and thick.
And if you hurry, and the cereal is not cooked to the desired condition, although it seems to be ready, then such a wonderful transformation from just soup to amazing soup will not happen
While the cereal is slowly gurgling, peel the potatoes, carrots and onions. Throw the chopped potatoes into the soup, and fry the carrots and onions thoroughly in vegetable oil. Throw a bay leaf into the soup About five minutes before it’s ready, add fried onions and carrots to the soup, add salt, pepper and add fresh or dry dill, but not parsley. Let it all trample on together low heat. It's so amazingly simple! This soup needs to be given time to brew, about an hour or two, and it is better to eat it with sour cream.
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