How to dry porcini mushrooms at home

Lasagne with mushrooms and leek

This is a great gala dinner dish that can be prepared in advance and placed in the oven when guests arrive. In the oven, lasagna should stand for 40 minutes.

For 4-6 servings:

• 30 g dried porcini mushrooms
• 2 tbsp vegetable oil
• 3 small leeks, peel, wash and chop
• 1 small onion, chopped
• 250 g champignons, cut into thin slices
• 2 tsp chopped thyme
• 2 eggs
• 200 g feta, crumble
• 250 g (12 sheets) lasagna
• 100 g soft goat cheese or cream cheese
• 200 g ripe cheddar or goat cheddar, grated
• freshly ground black pepper to taste

For the sauce:

• 2 tbsp vegetable oil for frying
• 3 tbsp wheat or spelled flour
• 200 ml of mushroom infusion (left over from soaking dry mushrooms)
• 500 ml milk
• sea ​​salt and black pepper to taste

1. Preheat oven to 180 ° C.
2. Place the dried porcini mushrooms in a bowl and cover with warm water. Leave it on for 15 minutes or as long as indicated on the mushroom package.
3. While the mushrooms are soaking, pour 2 tablespoons of vegetable oil into a large skillet and fry the leeks and onions in it for 6-8 minutes until golden brown. Then add the mushroom slices and fry for about 5 minutes, until the mushrooms are tender.
4. When the porcini mushrooms are soft, pour 200 ml of the water in which they were soaked to make the sauce. Discard the mushrooms in a colander. Add them along with the thyme to the skillet and cook for another 5-10 minutes. Season with salt and pepper. Remove from heat.

Option. Champignons and dried porcini mushrooms can be replaced with fresh noble mushrooms - porcini, boletus, etc. Boil them for 3-5 minutes, use part of the broth for the sauce, and finely chop the mushrooms and fry with onions, as in the recipe.

1. To prepare the sauce, heat 2 tablespoons of oil in a small skillet, add flour and lightly fry. Gradually add the water in which the mushrooms were soaked (or boiled), and mix thoroughly so that there are no lumps. Pour in milk slowly, stirring constantly. Cook over very low heat, stirring constantly, until the sauce thickens. Season with pepper and salt to taste. Remove sauce from heat.
2. Now prepare the last ingredient: in a small bowl, beat 2 eggs and add the crumbled feta.
3. It's time to collect the dish. Take a small baking dish (26 cm long) and pour a third of the sauce into it. Place a layer of lasagna sheets and a third of the mushroom / onion mixture on top of them. Top with the whole egg and feta mixture. Cover with another layer of lasagna sheets. Then pour half of the remaining sauce and add a third of the mushrooms and onions. Chop the goat cheese over the mushrooms and cover with the lasagna sheets. Drizzle with the remaining sauce, top with the remaining mushroom mixture and sprinkle evenly with grated cheddar.
4. Sprinkle the lasagna with ground black pepper. Place in oven for 30-40 minutes, until lasagna is lightly browned and very hot. If before that it was in the refrigerator, the baking time will increase by 5-10 minutes.
5. Remove from oven and serve. For lasagne, I prepare a salad of fresh herbs or boil seasonal vegetables for a couple.

The quality of dried porcini mushrooms and their storage

When dried, porcini mushrooms lose up to 90% of their weight. Properly processed boletus slices have a scent similar to that of fresh mushrooms. They are elastic to the touch; break easily, but do not crumble. You can use porcini mushrooms not only whole or in the form of slices. A good option would be to prepare mushroom powder, which is obtained by grinding dried boletus (or just their legs) with a coffee grinder. This product preserves well and gives an unforgettable taste and aroma to soups, as well as main courses of meat, fish or vegetables.

Storage option for dried porcini mushrooms - preparing mushroom powder

It is necessary to keep dried mushrooms in a place protected from moisture as much as possible.Contrary to popular belief, it is better not to pack them in bags made of paper or fabric, as in this case bugs can start in them. The best option is the use of tight-fitting glass or ceramic containers, in which the boletus pieces are stored for one and a half to two years without losing their consumer properties. Read more about how to store dried mushrooms in our other article.

The best option for storing dried mushrooms is the use of tight-fitting glass or ceramic containers.

Drying porcini mushrooms at home is a snap. In any case, it is worth working hard to get a tasty and healthy product that will delight your family all winter.

Ingredients for Baked Potatoes with Porcini Mushrooms:

• Mushrooms

  (white)
  —
  700 g

• Potato

  —
  1.5KG

• Onion

  —
  3 pcs

• Sour cream

  (with a slide)
  —
  3 tbsp. l.

• Hard cheese

  (I had Russian)
  —
  200 g

• Laurel leaf

  —
  4 things

• Salt

  —
  1.5 tsp

• Dill

  (dry)
  —
  1 tsp

• Water

  —
  1.5 stack

• Vegetable oil

  —
  2 tbsp. l.

Cooking time: 120 minutes

Servings: 8

Nutritional and energy value:

Recipe "Baked Potatoes with Porcini Mushrooms":

Ingredients.

Wash the mushrooms and clean them from excess dirt, if any. Then we cut the mushrooms, my mushrooms were small, and I cut them into 4 pieces. We put the mushrooms and boiled in water. After boiling, cook 5-7 minutes.

While the mushrooms are boiling, peel the potatoes and cut the onion into half rings.

Throw the boiled mushrooms in a colander and rinse.

Pour 1 tablespoon of oil into a preheated frying pan, pour onions there and simmer for 2 minutes.

Then add boiled mushrooms to the onion, fry until golden brown.

While the mushrooms are fried, cut the potatoes and put them on a baking sheet. Pre-grease the baking sheet with sunflower oil.

As soon as the mushrooms and onions are like this ..

Add 1.5 cups of water and sour cream to them, salt. We mix everything and wait for the moment until our mushroom filling boils.

This is how the mushroom fill looked like.

Fill the potatoes.

Sprinkle with dry dill on top and add bay leaves ..

Then rub the cheese on top of the potatoes. We put in the oven for 40-60 minutes at a temperature of 200 degrees .. I looked at the readiness of the potatoes and golden crust. Ovens are different for everyone, so I advise you to do the same.

Delicious ..

Grilled toast with tomatoes and mushrooms

I love to cook this dish for breakfast on weekends or for brunch. These toasts are delicious and delicious. And since tomatoes and mushrooms are grilled, the dish turns out to be a win-win. These toasts go well with scrambled eggs.

For 2 servings:

• 10 small mushrooms
• 8 cherry tomatoes or 2 medium tomatoes
• 2 tbsp refined olive oil for frying
• 2 tbsp soy sauce
• 3 sprigs of thyme (wash and tear off the leaves) or 1 tsp. dry thyme or herbal mixture
• 2 minced garlic cloves or 1 tsp. dry garlic
• 2-4 slices of bread
• butter
• black pepper to taste

1. Preheat your grill to a moderate temperature.
2. Dry the mushrooms with a damp cloth or paper towel, trim the stems and place the caps on a baking sheet. Cut the tomatoes in half and place on a baking sheet with the mushrooms.
3. Drizzle mushrooms and tomatoes with olive oil and soy sauce. Sprinkle with herbs and minced garlic.
4. Place the baking sheet under the grill for 8-10 minutes. During this time, the tomatoes and mushrooms should be completely baked, and the juice around them should boil.
5. While the vegetables are baking, toast the bread in the toaster and spread the butter over it.
6. Spread the prepared vegetables over the toast and sprinkle with ground black pepper to taste.

How to dry mushrooms at home

In order to dry porcini mushrooms, you must follow a clear algorithm of actions, which includes the following steps:

1. Discard porcini mushrooms before drying them at home. Old and wormy representatives of the forest kingdom are removed from the party.
2. Remove adhered forest debris by hand, as it is not recommended to wash them.
3. It takes a certain amount of time to dry the crop in different ways.
4. It is better to cut large and medium-sized representatives of the forest kingdom into pieces, so it is more efficient to dry them.

Outdoors and in the sun

An excellent ecological option is to air dry porcini mushrooms at home. Please note that it should be dry and warm outside. The catch from the forest is laid out on pallets or other firm horizontal surface. During the day, it must be turned over so that it dries better. However, drying in this way will take from 1 to 2 weeks.

On a thread

Another option for outdoor drying is to dry porcini mushrooms at home on strings. You will need a strong long thread. With the help of a needle, the harvest harvested in the forest is strung onto it. Then it is stretched between the supports on the street. During precipitation and at night, representatives of the forest kingdom are brought into the house.

Drying in an airfryer

You can quickly dry the product using an airfryer. The harvest, blown by currents of hot air, will be ready in a few hours... It should be remembered that the hot air must be allowed out. To do this, open the appliance door slightly and fix it with a heat-resistant object. Before that, spread the slices in a thin layer on the wire rack. The time on the device is set at around 90 - 95 degrees. If you stand in this way, it will take one and a half to two hours.

In the oven

You can dry porcini mushrooms well in the oven. It is great if the oven has a fan or convection. The crop will dry faster and more evenly. If not, preheat the oven, spread the slices in a thin layer and turn it over from time to time. At what temperature is it better to dry porcini mushrooms in the oven? The recommended temperature is 50 degrees.

The principle of drying in a gas and electric oven is the same. The difference is that the gas appliance heats up faster and you need to monitor its contents more carefully. It is better to lower the temperature of the gas stove by 10 degrees. Drying time in the oven without fan 5 hours, with convection or fan 2 - 3 hours.

In an electric dryer

Drying porcini mushrooms in an electric dryer follows the same principle. Lay out, turn over and control. Cooking time 2 - 5 hours, depending on the thickness of the slices.

In the microwave

You will have to dry porcini mushrooms at home in the microwave in small portions. The product is laid out on a special microwave ovenware. The power is set at 100 - 130 W. Dwell time in the device: 20 minutes. Then they are allowed to air for 5 minutes. Then the procedure is repeated 2 to 4 times until fully cooked.