Dried oyster mushrooms and recipes from them

Mushrooms have long been considered one of the favorite delicacies of most Russian families. And to stretch the pleasure of eating mushrooms for the whole winter, many housewives make various preparations from them: salt picklefrozen and dried. The latter option allows you to keep the fruiting bodies as long as possible.

Despite the fact that oyster mushrooms, dried for the winter at home, are not a popular and sought-after harvest, still this option is quite appropriate, since it has certain benefits. Firstly, the long shelf life is a big plus, and secondly, at any time you can cook a lot of delicious dishes from dried mushrooms.

Oyster mushrooms, dried for the winter at home: a simple recipe

Before you know what dishes are prepared from dried oyster mushrooms, we suggest that you familiarize yourself with what, in fact, is the drying process itself. Below is the simplest and most common recipe that allows you to successfully prepare mushrooms for the whole winter.

We will need such products and equipment:

• oyster mushroom;
• knife;
• dry dense fabric;
• cutting board;
• newspaper;
• long thick thread or wire.

I must say that the recipe for dried oyster mushrooms does not imply the use of water and preliminary boiling - everything is carried out “dry”.

Gently scrape off the adhering dirt with a knife from the oyster mushroom and separate the legs from the hats.

Each mushroom is wiped with a piece of cloth and spread evenly on a newspaper. Fruit bodies should be left for 2-3 hours in a sunny, well-blown place.

Then we take a thick thread or wire and string the mushrooms. If you use a thread, then for convenience, thread it into the eye of the needle.

Suspended mushrooms are suspended in a warm, dry place, for example, above a gas stove in the kitchen. On average, oyster mushrooms need 10-12 hours to dry. However, look at the state of the fungi: if they bend and break well, then the process can be considered completed.

After drying, it is recommended that fruiting bodies be kept in closed containers - glass jars or paper bags. In this form, mushrooms can be stored no more than 1 year.

Important: before using dried oyster mushrooms in cooking, you must lower them in a container with hot water or milk for about 1.5 hours.

How to make dried oyster mushroom soup

How to cook dried oyster mushrooms, you already know. Now we can discuss in which dishes this preparation can be used. I must say that the variety of recipes in this case is huge: first courses, appetizers, pastes, sauces, etc.

We suggest you cook a soup of dried oyster mushrooms. This recipe is considered one of the most common, besides making it completely uncomplicated.

• Water - 2 L;
• Oyster mushroom dried - 60 g;
• Potato - 500 g;
• Carrots, onions - 1 pc.;
• Garlic - 1 clove;
• Bay leaf - 2 pcs.;
• Salt pepper;
• Sour cream and fresh herbs - for serving.

It is necessary to soak dried oyster mushrooms in boiling water in advance. For the volume of mushrooms indicated in the recipe, 1 tbsp will be enough. liquids.

After 1.5 hours, put the pot of water on the stove and wait until it boils. Then we throw our mushrooms into the pan together with the liquid in which they were soaked and boil for 25 minutes.

In the meantime, peel and chop the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.

Throw potatoes with carrots to mushrooms and cook until almost ready.

10 minutes before the end of the process, we send onion and garlic, salt, and pepper to the soup.

At the very end, add the leaves of parsley, turn off the heat and let the dish brew for several minutes.

Serve mushroom soup to the table with sour cream and finely chopped fresh herbs.

Potato stew with dried oyster mushrooms

We suggest you familiarize yourself with the recipe that will help you to have a good, and most importantly, “delicious” time to spend your family evening. This is especially true in the cold winter, when there is absolutely no desire to run to the store, but a bunch of dried oyster mushrooms was at hand.

• Potato - 1 kg;
• Oyster mushroom dried - 40 g;
• Onion - 1 head;
• Garlic - 2 cloves;
• Tomato paste and sour cream - 3 tbsp each. l .;
• Meat broth - 200 ml;
• Spice;
• Vegetable oil;
• Fresh greens.

Soak the dried mushrooms in water or milk for 2-3 hours, then remove and cut into slices.

Then, separately boil the fruiting bodies in salted water for 30 minutes.

In the meantime, peel and chop the vegetables: onions in small cubes, potatoes in slices.

Heat the oil in a deep frying pan, spread the onion and "golden" it.

Transfer the mushrooms with a slotted spoon to the pan and continue to fry with onions for about 10 minutes.

Separately, mix the tomato, sour cream, crushed garlic and spices with the broth. Stir and send to the mushrooms to stew.

In a separate pan, fry the potatoes until golden brown (7-10 minutes), and then transfer to the mushrooms.

We continue to simmer everything together under a closed lid over low heat for another 15 minutes, at the end sprinkle with herbs.