Dried mushrooms are used to prepare a variety of dishes. In terms of taste and nutritional value, mushroom blanks are superior to canned mushrooms and aspen mushrooms. However, poisoning with dried mushrooms has not been so uncommon lately. The cause of intoxication is often the harvesting of poisonous mushrooms, which are dangerous to human health.
Mushrooms are often referred to as "vegetable meat" because of the vegetable proteins they contain. Dried forest products are superior in calories to raw mushrooms, so experts do not recommend their use in dietary nutrition.
Composition of dried mushrooms:
The benefits of dried mushroom products:
In cooking, not only whole dried mushrooms are used, but also in powdered form.
Each housewife has her own way of drying mushrooms, with the help of which it is possible to preserve the aroma and taste of the delicacy. Before you start harvesting, you need to know which types of mushrooms can be dried and which cannot.
Many members of this family are suitable for dry harvesting.
Types of mushrooms:
Agaric mushrooms are distinguished by long stripes under the cap and secreted white juice on the cut. It is this liquid that gives the bitter taste to the dried fruits of the forest.
Kinds:
Volnushki, milk mushrooms and russula are not suitable for this type of preparation for the winter.
Common chanterelle is used for drying for the winter, but it has a specific bitter taste.
A distinctive feature of the marsupial fruits of the forest is a wrinkled bumpy surface, unattractive in appearance. The most famous representative of this family are morels. They contain a lot of toxins, which, if not properly processed, cause food intoxication.
Another representative of the marsupial mushroom family is the white truffle. This forest product grows only in certain places and is rarely found by mushroom pickers.
Mushroom drying rules:
Properly dried mushroom is elastic, without burnt barrels, moderately dry.
The most common cause of poisoning is the consumption of dried poisonous mushrooms. Inexperienced mushroom pickers can confuse a chanterelle or boletus with a toadstool, and then poisoning cannot be avoided. After heat treatment or drying, poisonous mushrooms still remain dangerous to humans.
Causes of poisoning:
Signs of poisoning become noticeable a few hours after using dried mushrooms for food. The severity of the clinical picture depends on the age of the victim, body weight, and the amount of the delicacy eaten. The general symptoms of mushroom and boletus poisoning are similar to signs of food intoxication.
Signs of poisoning:
Distinctive signs of mushroom poisoning are hallucinations, constriction of the pupils, increased sweating, convulsions, tachycardia.
Poisoning with dried mushrooms in children is much more difficult. The body of young patients is more sensitive to the effects of toxins compared to an adult.
When the first signs of poisoning appear, the victim should be given first aid. The sooner you start resuscitation, the less toxins will spread throughout the body.
First aid steps:
Further treatment should be carried out in a hospital under the supervision of specialists. Complex therapy is designed to eliminate the symptoms of poisoning and to quickly recover the patient.
A special position in complex therapy is occupied by dietary nutrition. The daily diet should consist of boiled vegetables and lean meats. Alcohol, soda, fatty and salty foods should be excluded. Compliance with the diet and all the recommendations of the attending physician will allow the patient to fully recover in 2-3 weeks.
The consequences of mushroom poisoning can be the most deplorable. A person who has eaten a dried poisonous mushroom risks getting severe intoxication.
Types of consequences of poisoning:
Despite all the dangers of a forest delicacy, mushroom poisoning can be avoided if the safety rules for collecting and drying mushrooms are observed.
Precautionary measures:
Dried mushroom poisoning requires an immediate response. Timely assistance will save the life of the victim and help avoid consequences.
My godmother is an avid mycelium. This year, luck smiled at her, and she gathered and dried a lot of white mushrooms and chanterelles. Brought me, they say, cook. She even gave me recipes. And I myself love “foreign” shiitake mushrooms, sometimes I buy and cook them. Today I will share with you a recipe for cooking dried foreign mushrooms, plus I will tell you how to cook dried porcini mushrooms and chanterelles correctly.
I myself recently learned how to cook these dried woody Chinese shiitake mushrooms, there are a lot of recipes for dishes with them. The main thing is to boil correctly"intourist".
Useful from technology gas or electric stove. From spoons, prepare a bowl for soaking mushrooms, a saucepan for boiling them, a slotted spoon and a plate for boiled shiitake mushrooms.
When everything you need is on the table, it's time to stock up on the necessary components.
Shiitake mushrooms can be found in the supermarket, but they are decently priced there. If you live in a big city and you have a Chinese market, go there, you can find them 5 times cheaper there. At the time of buying check that the mushrooms are dried and not damp- they should break easily and with a crunch.
As soon as the cherished shiitake is in your kitchen, you can immediately cook them, in our case, boil them.
This video demonstrates the process of boiling Chinese shiitake mushrooms.
Now we will figure out how to cook delicious dried porcini mushrooms with potatoes in the manner of a roast.
Cooking time: 1,5 hour.
Servings: 6.
Calories: per 100 g 66 kcal.
From technology we need only electric or gas stove. From the dishes you need: a pot and a frying pan with lids, a spatula, a bowl and a plate for soaking mushrooms, a slotted spoon and a plate, a sieve, gauze and dishes for mushroom infusion, a glass, a cutting board and a knife.
The most important event left is to stock up on food.
If you choose quality ingredients, the dish will turn out tasty and healthy:
When we already have everything we need, we can start cooking a delicious roast directly.
First of all, prepare dried porcini mushrooms:
Now let's prepare our dish:
This video shows in detail the process of cooking stewed potatoes with dried mushrooms in the style of a roast.
Now we will figure out how to cook mushrooms such as dried chanterelles, and cook soup from them!
Cooking time: 1,5 hour.
Servings: 4.
Calories: per 100 g 28 kcal.
For cooking we need: an electric or gas stove, two pots and a frying pan with lids, a sieve, a cutting board and a knife, a dressing cup, a spatula, a spoon and a ladle.
Well, the most important thing in cooking any dish is the campaign for the necessary products.
It is very important to choose high-quality and fresh ingredients - the success of the finished soup depends on this. You know how to choose vegetables and other products, there is little left to do. Dried chanterelles can be found in the store or in the market. Good mushrooms will be bright orange., dry. If such a mushroom is broken, a distinct crunch is heard.
When everything you need is on the kitchen table, it's time to start the process of creating our fragrant soup.
This video shows step by step how to make a fragrant and beautiful dried chanterelle soup.
If the mushrooms are initially small, they can be left whole, and if you are not too lazy to carefully cut large mushrooms, the dish will be beautiful in itself. Any dish with dried mushrooms Perfectly complements fresh chopped herbs.
You can cook anything from dried mushrooms, they can be used on a par with fresh ones. There are many delicious mushroom recipes:
In fact, the "mushroom" cuisine is limited solely by the imagination of every hostess. If you can add to the above recipes or have your own ideas for dried mushroom dishes, share the information in the comments!
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 believe that there can be no better snack.
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 adult 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. I can only compare dried mushrooms with natural coffee, which is more delicious 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 a glass jar with a 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))
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.
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. The current sanitary standards allow human consumption of umbrella tinder fungus, all varieties of honey mushrooms, as well as champignons, morels, porcini, Polish mushrooms, boletus, honey agaric, butter and boletus.
Before subjecting this product to any heat treatment, they must first be soaked. The simplest way is this:
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, they can also be soaked in olive oil, to which various spices, spices and aromatic herbs are added.
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 preparing 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, a medium handful of dried mushrooms is enough for a pot of fragrant soup, and in this case it does not matter whether they were soaked beforehand 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.
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:
Try to cook a delicious, but at the same time quite affordable recipe that uses dried porcini mushrooms - pasta with fragrant mushrooms. For cooking, you need pasta made from durum (durum 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.
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 their rich taste and aromatic qualities as much as possible?”, The following tips will come in handy:
Oh, how many recipes for wonderful mushroom dishes exist! This product is equally good and useful both fresh and dried. Choose, cook, try. Bon Appetit!
Mushroom dishes can be called favorites of Slavic cuisine. However, you can please yourself with fresh mushrooms for quite a short time, since the mushroom season lasts only a few months a year. Therefore, culinary specialists often use dried mushrooms in cooking, which are not inferior in taste and aroma to fresh ones. You can buy them at retail outlets or make your own dried mushrooms at home.
Drying is the most common, affordable and simple method for processing and preserving mushrooms. As a result of such processing, mushrooms are not only stored for a long time, but also retain all the nutrients, taste and acquire a rich aroma. Dried mushrooms are valued not only for their taste, but also for their compactness. They do not require a lot of space and large bulky containers to store them. They are easy to pack and weigh a little, so they are very convenient for transportation.
According to sanitary standards, it is allowed to dry such mushrooms as: porcini mushroom, boletus, boletus, boletus, Polish mushroom, white truffle, morel, champignons, deer scourge, all types of honey agarics, meitake, tinder fungus.
Mushrooms are dried in whole form and in crushed. Selected mushrooms of medium and small sizes are dried whole. In large mushrooms, the caps are separated from the stem. To speed up the process, the mushrooms are crushed.
Mushroom flour or powder is also prepared from dried mushrooms. The powder may consist of one or more types of mushrooms.
Dried mushrooms are used to prepare independent dishes: hot and cold appetizers, first courses and various sauces. Very often, mushrooms are added to a variety of fillings for pies, dumplings.
Mushrooms are a source of vegetable protein, which is not inferior in digestibility to the animal found in meat and seafood. Therefore, all dishes from dried mushrooms can be included in the menu while observing fasting. They can serve as an excellent substitute for meat.
Before preparing any dish with dried mushrooms, they should be prepared in advance. Whole mushrooms and mushroom pieces must first be carefully sorted and washed under running water.
Then the mushrooms are soaked for 15-20 minutes to remove the soil litter from them. After the mushrooms are repeatedly washed, draining the dirty water.
Peeled mushrooms are soaked for 2-3 hours. At this time, they are saturated with moisture and recover. If mushrooms are prepared for poaching, stewing or frying, they are soaked in a minimum amount of water. When preparing mushroom broth, the amount of water increases to seven times the volume.
The last stage of preliminary preparation is boiling. Swollen mushrooms are boiled in the same water in which they were soaked. The duration of cooking depends on the variety of mushrooms. Porcini mushrooms are boiled for 1.5-2 hours. Other varieties cook a little faster. You can determine the edible readiness of mushrooms by tasting them during cooking. Readiness indicator - easy chewing.
Mushroom powder is soaked for swelling in clean water for half an hour before use. The resulting mushroom gruel is not subjected to preliminary heat treatment.
Whole mushrooms and mushroom pieces are used to make soups, broths, salads, vegetable stews, and pie fillings. Mushroom powder is often added to minced meat, sauces, gravies. Used as a seasoning for meat, fish, seafood, vegetables and in salad dressings. It is also used to prepare mushroom dough for pies.
Dried mushrooms are used in the preparation of boiled, stewed, baked dishes from meat, vegetables and fish, and are included in marinades.
Some subtleties of cooking dried mushrooms:
It is necessary to cook dishes from mushrooms in small quantities, since when they are reheated (reheated), they release toxic substances that can provoke poisoning.
Ingredients:
Cooking:
Ingredients:
Cooking:
The dish is served hot.
Delicious dried mushroom dishes not only diversify the daily menu, but can also become the main decoration of the festive table.
