How to fry dried mushrooms with potatoes
A simple dish that even novice cooks can master. But its taste is amazing. The mushrooms included in the food can be any. All kinds of boletus, chanterelles, barnacles and others - everything goes well with potatoes.
Ingredients:
- 5-7 potatoes;
- mushrooms - 200-300 grams of dry product;
- 3-7 cloves of garlic. The exact quantity is limited only by your preferences;
- white onion - 1 piece;
- vegetable oil that has no aroma - in fact;
- salt and other spices - to taste;
- Optionally, you can add fresh or dried herbs.
Pickling mushrooms in pictures (cold method)
Upon returning from the forest, we sort the mushrooms by type, since the soaking time for mushrooms is different. But when there are few mushrooms, we wet all types together. |
To soak the mushrooms, clean, cut and fill with cold water. We put a bend or special sticks on top. It is important that the mushrooms are under water. If they float, they may become moldy. We change the water once a day. |
Soaking is completed when the mushrooms have reduced in volume and changed color. It depends on the type of mushroom. In this jar there are black milk mushrooms, common milk mushrooms (smooth mushrooms, gray milk mushrooms), and trumpet mushrooms. The serushki turned yellow, and the black milk mushrooms turned wine red. |
As a pressure when soaking, we use other mushrooms, cans of preserves, bottles of water - we approach the process creatively. |
You need to be careful when soaking mushrooms. Soaked mushrooms decrease in volume, the pressure fails, and water can flow out over the edge. This is a very important point for city residents, especially for those who live above the first floor! |
When soaking, we usually change the water once a day. Soaking is an enzymatic process. To fight mold, you don’t need to add salt to the water, but use pressure. Sometimes foam forms when soaking. There is no need to be afraid of her, she is an indicator of the correctness of the process. You just need to rinse the mushrooms and change the water. |
Soaked and washed mushrooms. They decreased in size, became elastic and acquired a characteristic smell of freshness. We had experience soaking mushrooms in the river. They poured it into a bag and sank it. The mushrooms lay under running water for several days, but did not change at all. Fermentation did not occur because the water temperature in September was already too low and the water was running. To start enzymatic processes, a certain concentration of mushroom juices is needed! |
For a three-liter pan of soaked and washed mushrooms, we will measure 150 grams. coarse non-iodized salt and a little chopped garlic. We do not add other spices so as not to spoil the taste of the mushrooms. Spices can be added when serving if necessary. |
We transfer the mushrooms to the container in which we will salt them. Before this, we squeeze them out so that there is less water. Juice will be quite enough without it. |
10. To pickle mushrooms, we often use food-grade plastic buckets whose handles have broken off. They cannot be used anywhere else on the farm, but they are ideal for pickling. |
We remind you that we put about 50 grams of salt per liter of soaked, washed and squeezed mushrooms. |
We mix mushrooms with garlic and salt. Sometimes in the literature you come across advice: “Arrange the mushrooms evenly with their caps down and generously add salt” :)) It seems that these “advisers” have not tried their method themselves. |
After salting, the mushrooms are covered with a cotton cloth and a fold of slightly smaller diameter than the dishes is placed on them. Mushrooms can then be added as they are collected and soaked. |
The pressure should be such that the brine comes out along the edges of the bend and saturates the cloth. As mushrooms are added, the bending of the conical bowl must be changed to a larger one and the bending should be increased. |
After 40 - 50 days, the mushrooms have been salted using the cold method and are ready for use. This is what ready-made serushkas look like (common milkweeds, yellow hollows) |
During these 40-50 days, the mushrooms stand in a cool place (on the balcony). We cover the top of the tanks and buckets with film or cloth to prevent debris, insects, etc. from getting into the brine. When severe frosts occur in the fall, you have to bring pickles into the house. We tend to avoid freezing because freezing makes mushrooms flabby and unappetizing. |
The photo shows ready-made black milk mushrooms. Transfer the mushrooms from the tanks and buckets into sterilized glass jars. Storing mushrooms in tanks is very troublesome. The brine dries out, there is nowhere to put the tank in a city apartment, + the smell of salted mushrooms, + the inconvenience of sampling (for the sake of a small amount you have to disturb the whole tank) |
We place the mushrooms very tightly and “tamp” (!) so that there are no voids. The transparency of the glass jar allows you to control this process. |
We consider the presence of special folding sticks in the jar to be a very important point. We install them under the hangers of the jar and they hold the mushrooms tightly. They are made very simply - plates are broken off from a wooden block with a knife. |
Mushrooms packed tightly in a jar are covered with a cotton cloth twice the diameter of the jar. First we wet this cloth in a plate with vodka. |
Then, after wrung out the cloth a little, cover the mushrooms evenly with it. You can use a knife with a blunt end or a spoon for this. The main thing is that the mushrooms are tightly covered. |
The folding sticks are also washed in vodka. And then they are installed crosswise in the jar. Installed with force to press down the contents. Brine comes to the top. If there is not enough brine to the top of the jar, then add it. The top of the jar is closed with a nylon lid. We also rinse the lid in vodka. |
A jar of salted black milk mushrooms after a year of storage. |
A jar of salted earrings. It is difficult to eat a three-liter jar of mushrooms at one time, so for better preservation you need to leave the mushrooms compacted. To do this, the mushrooms must be carefully taken from above without stirring. In this form, they can be stored in the refrigerator for 2-3 weeks under a cloth soaked in vodka. |
Salted serushki. When they come into contact with air, salty milkweeds turn gray or darken. This is a normal phenomenon, and you need to take it calmly. |
Pickles for the winter. Mushrooms are arranged in jars and ready for storage |
Controlling mold growth during the salting process
Detailed film about our mushroom pickling technology
Detailed film about soaking mushrooms.
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Mushrooms fried with onions
Now let’s use the tips given above and prepare 200 grams of any dried mushrooms for the dish. Wash them, steam with boiling water and boil for at least thirty minutes.
What additional products will you need:
- onion. If large - 2 pieces. Medium bulbs are suitable in the amount of 4 pieces;
- vegetable oil - for frying;
- flour - 1 level tablespoon;
- 4 tablespoons of sour cream product;
- salt and pepper to personal taste.
Cooking technology
And now about how to fry dried mushrooms with potatoes.
Process the mushrooms as in the previous steps: rinse, soak, cook. Peel the onion and potatoes. Pour oil into the frying pan. Heat the dishes on the stove and fry the chopped onion until golden brown. Place the finished vegetable in a separate bowl.
Cut the potatoes as usual for frying. Add more vegetable oil to the frying pan. Heat it and add the potatoes. Fry the potatoes at moderate temperature without stirring for 10 minutes. When the time is up, stir it and cook again for 10 minutes. All this time, the lid of the frying pan should not cover the dish being prepared.
After the specified time, add the mushrooms, ready for further processing, into the frying pan. Salt the dish and season it with the necessary spices. We press the garlic through a press and also send it to the mushrooms and potatoes. Cover the lid for 4-7 minutes.
If you use greens, rinse in cool water and, after chopping, add at the end of cooking. At the same moment, return the fried onions to the overall composition of the dish and, covering with a lid, turn off the stove. Three to five minutes for mixing aromas and tastes - and the dish is completely ready!
How to fry mushrooms in a slow cooker
There is no difficulty in this method. Let's prepare the mushrooms. Boil on the “Soup” program for 60-90 minutes. Chop an onion of medium diameter. Remove the finished boiled forest gifts from the bowl. Remove the liquid in which they were cooked. Pour oil into the bottom of the bowl and keep the chopped onions on the “Fry” mode, stirring occasionally. Add the mushrooms to the golden onions for thirty minutes. Putting it on the “Fry” again, cook under a closed lid, adding salt, pepper and adding a bay leaf. Periodically open the lid and stir the contents. 15 minutes before the end of the regime, stir in sour cream to taste.
How to soak and how long to cook dried mushrooms
If you dried mushrooms in advance, collecting them in the forest during a successful “hunt” with a basket, or bought a fagot or two from reliable sources, in any case, you have a wonderful opportunity to diversify your home menu with tasty and satisfying dishes. After all, dried mushrooms make not only aromatic and healthy soup.
Fresh wild mushrooms are not always available, but they can successfully replace dried wild mushrooms in any dish all year round. During drying, mushrooms almost completely retain the beneficial and taste qualities of the fresh product. Therefore, it is important to know how to properly soak and how long to cook dried mushrooms in order to avoid taste and nutritional losses.
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Soaking dried mushrooms
Rinse dried mushrooms with cold water to remove dust particles, needles and other small forest debris. A colander is not suitable for this purpose. It’s better to put the mushrooms in a bowl, fill it to the top with water and stir vigorously with your hand from time to time. The debris will float to the top and you can easily remove it.
Pour the washed mushrooms with cold water and leave for 1-2 hours. During this time, the dried mushroom texture will have time to swell and acquire soft properties. Dried porcini mushrooms or any other mushrooms dried naturally (in the open air) are the fastest and easiest to soak.
If mushrooms are dried in an oven or electric dryer, it is easy to overcook them, which will give the delicate product excessive hardness. Dried mushrooms will need another 1-2 hours of soaking.
If you do not intend to cook broth from dried mushrooms, then instead of water they can be soaked in cold milk. Experienced chefs claim that mushroom dishes are especially tasty and aromatic after soaking in milk.
When the mushrooms reach the desired state after soaking, drain the water from them into a separate bowl (after straining), and cut the swollen product into small strips or slices of any shape. Water can be added to soup or sauce to add rich flavor and aroma.
Cooking dried mushrooms without soaking
If you do not have time to soak dried mushrooms, you can do without the “water procedure”. For example, to prepare a “quick” mushroom soup, grind dry mushrooms into powder in any available way and add to the first dish as a seasoning. This method greatly simplifies preparation, but the attractiveness of the dish is lost both externally and in consumer terms. After all, sometimes it is important for the eater to feel the aromatic pieces of mushrooms in the mouth.
Cooking time for dried mushrooms
Dried mushrooms, previously properly soaked, need to be cooked for 30-40 minutes from the moment of boiling so that they are completely suitable for consumption. To cook broth from soaked mushrooms, 20 minutes is enough.
Determining readiness during cooking is very simple - well-cooked mushrooms sink to the bottom of the cooking container. If all the mushrooms are ready, but a few specimens are still floating on the surface, increase the cooking time so that they also sink to the bottom.
The time you spend cooking mushrooms can be used to prepare other ingredients for the dish you are going to cook. In addition, some cooking processes can be combined. For example, adding cereal to a pan with mushrooms will combine the cooking time and prepare the soup much faster.
If for some reason you decide to cook a dish of dried mushrooms without soaking, then remember that you will have to cook them for at least 1.5 hours, and prolonged heat treatment can worsen the taste of the forest delicacy. Therefore, it is advisable to take care of pre-soaking in advance.
Good luck in preparing dried mushrooms and delicious dishes from them!
