Dry mushroom seasoning will add a rich mushroom flavor to soups, side dishes and sauces, which you can easily prepare at home yourself! You coped with my previous recipe -. When purchasing such spices in stores, you will never know what exactly is hidden behind the bright packaging: monosodium glutamate, dyes, flavoring additives, etc., but by preparing the seasoning in your kitchen, you can be sure of the usefulness of all the ingredients prepared for it !
The only disadvantage of the seasoning is that you get very little of it, so if you plan to get more than 100 g of dry mixture, buy double the amount of products to create it.
Recipe Information
Cuisine: Russian.
Cooking method: drying.
Total cooking time: 2 h
Number of servings: 10 .
Ingredients:
- champignons – 300 g
- carrots – 2 pcs.
- green onions – 3 stalks
- salt – 1 tsp.
Cooking method
Rinse the mushrooms in water and lightly dry them by placing them on a towel or blotting them with paper napkins. To create a seasoning, any edible mushrooms are suitable, except oily ones: wild mushrooms, champignons, oyster mushrooms, etc. The latter are also more common because they can be purchased at any market or supermarket. Cut the mushrooms into slices, trying to chop them as thinly as possible - the drying time depends on this.
Place the mushroom slices on a baking sheet lined with paper so that there is no layering - the duration of the heat treatment also depends on this. Place the pan in the oven and open the door slightly. Set the temperature to 80-100C and dry the mushroom slices for about 1-1.5 hours.
The mushrooms will lose about 60% in weight, so you will end up with small dried slices.
They crunch perfectly and break when pressed - this means that your mushrooms are properly dried.
Transfer everything cooked into the container of a food processor or blender.
Grind the mushroom slices into crumbs for 1-2 minutes. Leave it in the container.
Peel the carrots and rinse them under the tap in water. Grate on a coarse grater. Chop the washed green onions.
Place everything crushed on paper covering a baking sheet and put it in the oven for 1 hour at 100C. Don't forget to leave the oven door ajar!
Dried vegetables and herbs will also lose weight.
Add them to the container with the chopped mushrooms along with 1 tbsp. salt.- Grind everything up and wait until the dust in the container settles - only then open it. Pour the prepared seasoning onto a sheet of paper - it is completely ready!
- Store the mushroom spice in a thick container or paper bag, removing it as needed. Mushroom seasoning is ideally revealed in soups, main courses - especially in potato side dishes. If you add seasoning to it, it will acquire an incredible mushroom aroma. Add spice as desired - it will make all dishes tasty and rich in mushroom aroma. If you like greens, you can also dry them and add them to the seasoning.
Note to the owner:
- To prepare such a seasoning, it is better to take a light variety of champignons. Gray champignons with brown-brown plates on the underside of the cap will produce a seasoning that is too dark. It looks less aesthetically pleasing, especially if you add it to soup: the soup will turn out gray and cloudy.
Fried mushrooms can be served as a separate dish or as a side dish. When preparing forest products, as a rule, a minimum amount of spices and seasonings is used. This is due to the absence of the need to enhance the aroma and taste of the product. Any mushrooms initially have an original taste, which can be drowned out if additional ingredients are incorrectly selected. What is the best way to fry mushrooms? During frying, most varieties of mushrooms release abundant juice. It is better to add seasonings and spices not immediately, but a few minutes after the start of the cooking process. As a rule, various types of greens are used as an addition - onions, parsley and dill. Both fresh leaves and shoots and dried versions of spices are ideal for mushrooms. Fans of spicy dishes often experiment with garlic. Onions can be used in any form when frying mushrooms. Chopped green feathers will enhance the flavor, and onions will transform ordinary fried mushrooms into a rich side dish. Oregano can be used as a herb to complement the fried mushrooms. This herbal seasoning will not spoil the dish and will slightly change the usual aroma. To make the mushrooms more tender and juicy, it is recommended to add a few tablespoons of sour cream or cream to the contents of the pan during frying. You can diversify the dish using dried vegetable mixtures. Seasonings for mushrooms Almost any ready-made spices are suitable for frying mushrooms. The main condition in this case is the correct selection of their quantity. Ground black pepper or paprika, for example, can not only interrupt the mushroom aroma and taste, but also significantly ruin the dish. Nutmeg spices, cloves, chili peppers and allspice can create a similar effect. Ground white pepper, which has a more delicate taste, is optimal for frying any type of mushroom. You can enhance the taste properties of mushrooms with the help of a small secret. While frying, add some mushroom seasoning, which can be easily found in any grocery store. In this case, even ordinary mushroom broth for soups will do. When choosing seasonings for frying mushrooms, it is important not to change, but to emphasize the aroma of the main ingredient. Many housewives, for example, do this with a small amount of bay leaf. Lemon juice gives mushrooms a piquant taste. It is better to add this component immediately at the end of frying. An original addition to mushrooms is dry fenugreek. This herb is often called “mushroom” because of its specific smell, reminiscent of fresh champignons. This seasoning will also highlight the taste of fried mushrooms. When choosing a seasoning for frying mushrooms, you should first of all pay attention to the method of consuming the finished dish. If fried mushrooms become an ingredient in a salad, their flavor can be enhanced with onions, garlic and pepper. Herbal spices are better suited for preparing a side dish. If fried mushrooms will be used to prepare soups, you can add oregano or basil during the cooking process. Tip 2: How to fry champignon mushrooms There is probably no more versatile and international mushroom than champignon. Moreover, if in the traditions of Russian cuisine it is not given the first place, then in European cooking it is the main component of many mushroom dishes. You will need for 4 servings: champignons – 1.5 kg; vegetable oil – 4 tbsp; sour cream – 250 g; flour – 1 tbsp; salt. Instructions 1 Prepare the champignons. If you are using fresh mushrooms, soak them in cold water for a few minutes to easily remove any dirt, then rinse under running water and drain on a towel. Let it dry. Carefully separate the caps from the stems. Cut the caps into slices, chop the legs into circles. If you are using frozen mushrooms, no additional preparation is required. But when purchasing champignons for frying, buy already sliced mushrooms. Otherwise, you will have to spend time cutting them after cooking, because... Mushrooms cannot be defrosted. 2 Heat vegetable oil in a deep frying pan and carefully place the champignons. These mushrooms contain a fairly large amount of water, and the frozen semi-finished product contains even more, so for the first 15 minutes you will be engaged in banal evaporation of water. 3 Immediately determine for yourself the degree of roasting of the mushroom delicacy. Champignon is a grateful mushroom that can be eaten even raw, so it cooks quite quickly. If you like everything fried and crispy, then after the first 15 minutes of cooking you just need to salt the mushrooms to taste and serve them with potato croquettes and lettuce. If you enjoy the delicate texture and softness, add the sauce to the lightly fried mushrooms. 4 Add almost all the sour cream to the frying mushrooms, leaving only a couple of tablespoons. Add flour, half a glass of water and mix thoroughly. Then pour in a thin stream into the pan with the champignons and stir so that there are no lumps. Simmer for another 5 minutes. Add salt and set aside. 5 Serve with mashed potatoes, boiled green beans or as a separate dish. The choice is yours!
Vendanny - Nov 13th, 2015
Mushroom powder is an excellent seasoning for enhancing the mushroom flavor of soups, sauces and other delicious dishes. It is easier to digest than whole mushrooms. The powder made from porcini mushrooms is especially aromatic. You can make this preparation for the winter at home very easily, because... it has a very simple recipe to prepare.
The main condition for preparing it is that there should be a mushroom harvest this year.
How to make mushroom powder at home.
You can dry different mushrooms, but we give preference to porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms and chanterelle mushrooms. If the above mushrooms are not enough, then goat mushrooms, fly mushrooms, champignons and others are also suitable.
Let's prepare the mushrooms for drying: wipe them with a damp cloth, cut them into slices and arrange them on a sheet, if in the oven or Russian stove. In summer, mushrooms can be dried well in the sun. We string them on a wire or thread so that they do not touch each other, and hang them in a well-ventilated area, in the shade. This method allows the mushrooms to dry within a week, otherwise they will spoil.
Let's start preparing the mushroom powder. Grind dry mushrooms in a coffee grinder or hand mill until they become powder. To better preserve it, add 5-10% of the weight of fine salt powder, aromatic herbs and spices (dried celery, dill and parsley, allspice, cumin). So, unnoticed, we got a natural, fragrant mushroom seasoning, prepared at home.
This mushroom powder can be added to food a few minutes before the end of cooking or to a hot first course right on the table. Add it to the omelet while beating the eggs.
Main courses and salads can be sprinkled with cold mushroom powder. This mushroom seasoning is stored well in a dark place, in a glass container with a tight-fitting lid. But, since all good things tend to end sooner or later, its savings period is no more than 1 year.
For more details about how to make mushroom powder, a natural, aromatic and tasty seasoning, watch the video from Fruktorianka.
Seasonings give food a more subtle aroma and taste, ennoble it and, while maintaining the same set of basic products, diversify the menu. They are served as an independent dish or as an addition to the main dish.
Seasoning- an invention of French chefs. This is nothing more than a sauce, in other words, gravy. Perhaps no other national cuisine has as many sauces as there are in France. Our English neighbors joke about this: if we have three sauce recipes and three hundred and sixty religions, then in France there are three religions and three hundred and sixty sauce recipes. In fact, French cuisine offers more than three thousand sauces. And this is only in France alone, but how many of their own seasonings are there in other countries!
Sauces There are noble (semi-noble), simple flour, complex flour, boiled flour, meat juice, fermented milk, sweet, fruit and nut. They are often named after one of their main components: orange, vanilla, mustard, pepper, parsley, horseradish...
When talking about sauces, we can’t ignore mushrooms. Sauces made from them are healthy and tasty. Mushrooms contain a lot of mineral salts, vitamins, and extractive substances that stimulate appetite and promote better digestibility of food. Mushrooms that contain many substances that stimulate digestion are best suited for preparing seasonings: mushrooms, saffron milk caps, champignons, oyster mushrooms, chanterelles, greenfinches, honey mushrooms (summer, autumn, meadow). Fresh, dried, pickled, and salted mushrooms are suitable for sauces, which must be properly processed before use.
Fresh ones must be cleared of forest debris and washed in cold water. Then place them in a sieve or colander, after a while pour boiling water over them a couple of times, and only then, after drying them slightly on a napkin or towel, start preparing them.
Dried ones should be soaked in cold water for 2-4 (small and medium) or 6-8 hours (very large). Then boil it in the same water, since many useful substances remain in it.
Pickled mushrooms should be placed in a sieve or colander to drain the brine, then rinsed in cold water to remove the sharp vinegar taste. The ideal way to pre-process them is to blanch them in milk for 1.5 - 2 hours.
Salted mushrooms must be washed with cold water (their taste is lost when hot) and soaked for 1-2 hours.
Base for all sauces, including mushroom ones, - broth, making up 70-90% of the total volume of seasoning. It can be meat, fish, vegetables and, of course, mushroom. Roots, spices, vegetables, and flour are needed as additives. Wine, nutmeg, as well as lemon and other fruit juices, and sour apples enhance the sauces and improve their taste. The wine must first be colored, that is, poured into a hot frying pan and boiled. After this it is added to the sauce. If you do not do this right away, the taste and aroma of the wine, and with it the seasonings, will weaken.
When preparing the sauce, you must adhere to these rules. Vegetables and fruits intended for the sauce (onions, garlic, parsley, dill, black olives, etc.) should be pre-cooked: fresh - 10 minutes, canned - 15 minutes. If left too long, they will lose their natural smell. The pepper should be added, slightly boiled, just before serving. Only browned flour is suitable for sauces. When raw, the seasoning becomes stringy and acquires an unpleasant aftertaste. Adding butter to the finished dish significantly improves the taste of any mushroom sauce. If the seasoning turns out to be too thin, you can thicken it by adding a little flour fried in oil. Thick, diluted with broth or water.
We offer recipes for delicious and healthy mushroom sauces. At the end of the cooking description, the dish to which the seasoning is best suited is indicated. If there is no such clarification, then the sauce has wide application. For cooking you need saucepans or enamel deep frying pans. Sauces are always prepared over low heat, stirring or whisking continuously.
Sauce recipes
Dried mushroom sauce(basic)
50 g (4-6 large or 10-12 medium caps) boletus mushrooms, 2 tbsp. spoons of butter, 1 tbsp. spoon of flour, 2 cups of mushroom broth, 2 onions, salt.
Boil the mushrooms for an hour without salt in the same water in which they were soaked. Strain the broth and chop the mushrooms. Fry the flour in oil until light brown, dilute with hot mushroom broth and cook over low heat for 15-20 minutes. Chop the onion, fry in oil, add mushrooms to it. Fry the mixture and transfer it to the prepared broth. Add salt to taste and boil.
An excellent seasoning for potato cutlets or casseroles.
Fresh mushroom sauce
200 g (half a plate) of mushrooms (a mixture of boletus, saffron milk caps, champignons, chanterelles, russula, etc. or mushrooms of the same type), 2 tbsp. spoons of butter, 2 tbsp. spoons of flour,
a glass of mushroom or meat broth, 0.5 cup of sour cream, 2 onions, salt, dill and parsley, pepper, bay leaf.
Cut the mushrooms into cubes, mix with chopped onions and transfer to a saucepan, pour in the broth and simmer until tender. Then add the browned flour, stir and bring to a boil. Pour in sour cream, salt and pepper, you can add a bay leaf and after 5-7 minutes remove from heat. After this, add oil and chopped dill and parsley.
Morel sauce
0.5 plates of fresh morels or morel caps, 2 tbsp. tablespoons butter, 1 cup meat broth, 0.5 cup sour cream, onion, 1 tbsp. a spoonful of flour, salt, pepper, nutmeg to taste, dill.
Boil mushrooms in salted water. Drain the water and do not use it further. Wash and chop the mushrooms and place in a saucepan. Add chopped onion, salt, pepper and fry everything under the lid. Grind the flour in butter, dilute with broth and cook, stirring, until thickened. Then add fried morels, sour cream and boil for 2 minutes. Sprinkle the finished sauce with grated nutmeg and chopped herbs.
Serve with potato or fish cutlets.
Camelina sauce
A plate of fresh mushrooms, 2 cups of sour cream, salt.
Spices, roots, vegetables and fruits are unnecessary in this seasoning, since
can drown out the natural taste of saffron milk caps.
Wash the mushrooms, cut into pieces, cook in salted water for 6-7 minutes. Add sour cream, which is used as a broth in this seasoning, and boil.
The sauce is very tasty and goes well with many dishes.
Honey mushroom sauce
0.5 plates of fresh mushrooms, 2 tbsp. spoons of vegetable oil, 1 tbsp. spoon of flour, 1 cup of broth from a bouillon cube, 3 tbsp. spoons of sour cream, egg yolk, juice from half a lemon, salt, pepper.
Chop the mushrooms, fry in oil, mix with sautéed flour, dilute with broth and bring to a boil. Add sour cream mixed with egg yolk, shake and remove from heat. Salt, pepper, add lemon juice.
Serve with meat, egg dishes, fish and casseroles.
Fresh chanterelle sauce
0.5 plates of mushrooms, 1 tbsp. spoon of butter, 1 tbsp. spoon of flour, 1 glass of milk, salt.
Pass the chanterelles through a meat grinder, pour in the milk and bring to a boil. Then add salt, add butter and cook for 10-15 minutes.
Dried autumn mushroom sauce
50 g mushrooms, 2 tbsp. spoons of butter, 1 tbsp. spoon of flour, onion, 2 cups of mushroom broth, salt to taste.
Soak the mushrooms, boil them, drain them in a sieve or colander, and chop finely. Saute the flour, dilute with mushroom broth, cook for 10-15 minutes. Chop the onion, brown in butter, add the prepared mushrooms, fry and transfer to the broth. Stir and boil, adding salt to taste.
Serve with potato cutlets and casseroles. Can be used as a base for preparing other seasonings.
Pickled mushroom sauce
0.5 cups mushrooms, 2 cups fish broth, 1 tbsp. a spoonful of flour, 100 g of olives, juice from half a lemon, salt, parsley and dill.
Saute the flour, dilute with broth and boil. Add thinly sliced mushrooms and chopped olives. Heat the mixture, season with lemon juice, sprinkle with chopped parsley and dill. Add salt.
This sauce is usually poured over boiled fish.
Salted mushroom sauce
1 cup chanterelles, 1 cup any broth, 1-2 tbsp. spoons of flour, 1 tbsp. a spoonful of butter, an onion, salt and spices to taste.
Soak the mushrooms in cold water, chop and add broth. Add sauteed flour and onions, spices, salt, if necessary. Stir and bring to a boil, after which the sauce is ready to eat.
Properties of mushroom seasoning
How often do we use all kinds of seasonings when preparing food... Ready-made food without these flavoring additives seems too bland, unattractive and sometimes even unappetizing to us. Chicken, meat, fish and, of course, mushroom seasoning come in handy when you want to embellish a dish, give it a touch of richness and piquancy.
However, more and more often, many of us are beginning to think about whether these additives are really so necessary, because factory-made seasonings contain not only natural raw materials, but also numerous substances with the letter E, which unscrupulous manufacturers carefully disguise under other, less intimidating names.
As for mushroom seasoning, for example, such a flavoring additive contains a large amount of salt, which significantly reduces the cost of the final product. Manufacturers often write on their packaging that the mushroom seasoning is made from fresh forest mushrooms, which are of excellent quality and collected in ecologically clean regions. Whether this is so is not possible to check, and besides, when producing mushroom seasoning, as a rule, if mushrooms are used, they are champignons, which, as is known, do not have such a pronounced aroma. That is why flavorings that are identical to natural ones are used and do not provide any benefits to human health.
A high-quality mushroom seasoning must contain natural plant components in dried and crushed form. Ideally, these are onions, coriander, basil, garlic, parsley, carrots, thyme, cumin, ground black and allspice, and bay leaves. These products not only give the finished dish an excellent taste and aroma, but also significantly enrich it with essential vitamins and mineral salts.
However, to be more confident in the naturalness of the mushroom seasoning, many chefs prepare this additive themselves. In fact, there is nothing difficult about this - just have fresh mushrooms on hand. By the way, the same champignons can also be used, but the smell of wild mushrooms is much stronger and brighter, so the finished mushroom seasoning will be much more aromatic.
So, to prepare mushroom seasoning, fresh, clean mushrooms are strung on wire or placed in an even layer in a dryer and dried until they almost completely lose moisture. High-quality dried mushrooms should not crumble - when pressed, they spring and bend a little. All that remains is to grind them into powder using a coffee grinder and the natural mushroom seasoning is ready. If desired, you can add a little salt and other herbs, spices or dried vegetables and aromatic herbs to it.
You can add mushroom seasoning to any savory dishes - soups, sauces, pasta, casseroles, pizza, meat, fish, poultry, vegetables and eggs. Mushroom seasoning gives first and second courses an exquisite taste and unforgettable aroma of wild mushrooms.
Calorie content of Mushroom seasoning 40 kcal.
Energy value of the product Mushroom seasoning (Ratio of proteins, fats, carbohydrates).
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