Mushroom powder. seasoning

We make mushroom powder ourselves

It is known that dried mushrooms are healthier than boiled or fried ones. Consider a popular gourmet option for using mushrooms. Let's talk about how to make mushroom powder, what spices can be added and what to cook.

Mushroom powder benefits

Mushroom powder is an ideal dietary supplement. It is used by vegetarians and those who want to lose weight. Studies show that this product is better absorbed than whole dried mushrooms and has a more balanced chemical composition than all types of mushroom preparations.

The energy value of mushroom powder is quite high: 286 kcal. The presence of protein substances ranges from 39%, fiber - 37%, carbohydrates 9%, fats 12%. The vitamin composition is dominated by C (150 mg), PP (41 mg), PP NE (69 mg). The product is the leader in the presence of potassium and phosphorus.

The advantage of mushroom powder is its compactness and shelf life. In addition, it is versatile and easy to use / store, making cooking much easier. Allows you to make dishes more healthy, tasty, nutritious.

How mushroom powder is made

All experienced housewives are engaged in procurement. But not many of us keep mushrooms in the form of a powdery aromatic condiment. Let's take a look at the process of preparing and storing this super product.

Powder is created from any dried mushrooms. It is preferable to take with a bright aroma, such as white mushrooms, wild boletus, boletus, morels, champignons, ram mushrooms, kids, aspen mushrooms, etc. Subspecies with bitter milk are excluded: white milk mushrooms, black mushrooms, mushrooms, etc.

Before grinding, you need to make sure the quality of the raw material. Mushrooms must be dry: break with a crunch and loudly "rattle". If the product is wet, dry it in the oven or on the battery. You don't have to describe the cooking process - a coffee grinder, a food processor, a blender does it for you. If the mushrooms are large, break them before grinding. For the safety of the product, they are simultaneously ground with salt. A proportion of 5-10% of the total weight is observed.

It can be packaged in food-grade laminated paper, foil, polyethylene. In these cases, during storage, the taste will remain unchanged for 9 months. In glassware (jar, bottle) with a tight lid, it does not lose quality and taste for 2 years.

How to make a fragrant seasoning from mushrooms

Many people like to combine mushroom powder with other flavors. The result is a great option for use in a variety of dishes.

It is important to know that not all spices are suitable for mushroom seasonings.

Dry greens of dill, green onions, celery, parsley are harmoniously combined with mushrooms. Spices are used: cumin, cloves, thyme, lavrushka, allspice and white pepper, fenugreek, oregano, coriander, dried garlic. From this list, everyone chooses several items to their liking and uses in any proportions. You can grind all the ingredients at the same time.

Mushroom salt

It is used in any dishes. It is prepared in different ways: at the same time, all components are ground or aromatic additives are added to the finished powder. For 50 g of dried mushrooms, the following proportions are maintained: 2 tbsp / l of sea salt, 1 tsp each of ground fenugreek, paprika, dried green onions, dill and 0.5 tsp / l of oregano.

Cream Soup Mix

Having such a preparation, you will instantly prepare a delicious first course. Take 0.5 cups of mushroom powder, 300 g of dried milk. As a thickener, starch is suitable, for this portion - 30 g. If you prefer flour, then take it with a heap of st / l. It is recommended to add dry spices (dill, onion, oregano or thyme). The proportions of the soup mixture: 1 tbsp / l per glass of liquid. Such a mixture can be stored for no more than 3 months.

Application of mushroom powder

Any dishes with the addition of mushroom powder acquire an exquisite taste. It is an ideal product for sauces, fillings, cream soups, and also an excellent addition to first courses, baked goods, side dishes, breading. Consider a popular sauce recipe.

Mushroom sauce is made on the basis of sour cream. It will take 4 tbsp. water, onion, 1 tsp of powder, 1 tbsp / l of sour cream, the same amount of flour and sl / butter. If the powder is unflavored, add spices and fresh herbs.

Soak the powder in a minuscule amount of water and let it sit for half an hour. Fry the onions in oil, add flour at the end. Pour in water and soaked powder, spices, herbs if necessary. Boil for 5-6 minutes and add sour cream and boil for another 1 minute - you're done. The sauce goes well with porridge, potatoes, pasta, meat dishes.

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Rich creamy mushroom sauce made from dried mushrooms

You can also make another version in which the main ingredient will soak longer.

To make a creamy sauce from chopped dried mushrooms, you need to take the following products:

• 100 g dry white mushrooms.
• 1 glass of cream
• 60 g butter.
• 1 tbsp. a spoonful of flour.
• 1 glass of water.
• 0.5 teaspoons of salt.

How the sauce is best served depends on the consistency of the sauce. If it turns out to be thick, it is better to transfer it to a gravy boat and use it for meat dishes. If the gravy is liquid, you can pour it over the main dish from above. This can be pasta, mashed potatoes, or casseroles. To make the gravy, follow these steps.

Rinse dried porcini mushrooms, add water and leave to swell for 7 hours. Better to do it at night. When the main ingredient for a creamy mushroom rich dried mushroom sauce swells, you need to boil it. Heat treatment should take place over low heat and take 20-30 minutes.

Melt butter in a frying pan and mix with flour. When a homogeneous mass is obtained, it is necessary to slowly introduce cream into it and add salt. Chop the mushrooms into cubes or small oblong pieces and add them to the pan. Over low heat, stirring constantly, stew the gravy for 3 minutes, remove and let the dish brew a little.

So that during the cooking process there are no minor problems, it is better to first fry the flour in a dry frying pan without oil, and heat the cream. This will help prevent clotting and clumping.

The classic version of the semi-finished product

The simplest and most affordable recipe for preparing mushroom powder is the classic traditional version.

For this workpiece, you should initially stock up on the ingredients:

• 50 grams of any dried mushrooms;
• a couple of tablespoons of sea salt;
• a small spoonful of oregano;
• a teaspoon of dry green onions;
• a teaspoon of dry dill;
• a teaspoon of ground fenugreek;
• some paprika.

Mushroom powder is prepared in two ways. The first is suitable for those who like a coarse powder mixture.

1. The mushrooms are loaded into a combine, having closed all possible openings in advance, and ground into flour.
2. The lid of the combine is opened after the mushroom flour has settled.
3. Combine all the ingredients, mix thoroughly with each other and send for long-term storage in a clean glass container with a tight lid.

Most housewives prefer to store this mixture in the refrigerator: this way it lasts longer and does not deteriorate.

The second version of the classic mushroom semi-finished product

The ingredients for this blank will need the same as for the powder prepared according to the first recipe. This option differs in the method and sequence of preparation.

Dried mushrooms and spices are loaded into the food processor at the same time, which the hostess prefers to use to enhance the mushroom taste.

The ingredients are ground into flour until smooth, then the combine is turned off and left until the flour finally settles.

The finished mushroom powder is transferred to a clean, dry container and tightly covered with a lid for storage.

You can store the ready-made mixture in a dark place for no more than three months or in the refrigerator for no longer than a year.Before use, the workpiece must be shaken or mixed.

You can also cook the product in a blender. In this case, the mushroom flour should also be allowed to settle before transferring it to another container for subsequent storage.

Mushroom extract preparation

Fragrant mushrooms with a pleasant taste are suitable for the mushroom extract. These include: champignons, mushrooms, young oyster mushrooms, horned mushrooms, greenfinches, porcini mushrooms, boletus mushrooms, aspen mushrooms, bitter mushrooms, russula, ryadovki. Mushroom extract is best obtained from a mushroom mixture that contains at least a small amount of strong odor mushrooms.

Thoroughly peeled and washed mushrooms are chopped or passed through a meat grinder, then placed in an enamel or glazed earthenware dish and boiled in their own juice for 30 minutes over low heat. Strain the mushroom juice through cheesecloth, and put the mushroom mass back into the bowl, add some water and boil it again so that all the mushroom juice comes out. It is filtered through gauze under a press.

Mushroom broth is salted at the rate of 1 liter of 1 teaspoon of salt and boiled over low heat until it thickens like a syrup. The finished extract is poured into small sterilized bottles or vials and sealed. In this form, the extract can be stored for 2 - 3 years.

A properly prepared extract has a pleasant mushroom taste and smell. It is used for dressing borscht, soups, sauces, gravies, etc. Before use, the extract is diluted with water.

Spice extract. For a liter of mushroom juice formed by boiling mushrooms, add 2 - 3 onions, 2 - 3 teaspoons of allspice, 5 - 6 bay leaves, 2 tablespoons of salt and boil over low heat until the juice thickens. After that, it is immediately poured into hot bottles and sealed.

You can prepare such an extract from champignons by putting 1 tablespoon of salt, 6 - 7 grated cloves, 5 - 6 crushed grains of black pepper and 1 tablespoon of wine vinegar on 1 kg of mushrooms.

How to make mushroom powder at home.

You can dry different mushrooms, but we give preference to porcini mushrooms, boletus, boletus, boletus and chanterelles. If the above mushrooms are few, then goats, mushrooms, champignons and others are also suitable.

Prepare the mushrooms for drying: wipe them with a damp cloth, cut them into slices and spread them on a sheet, if dried in an oven or Russian stove. In summer, mushrooms dry well in the sun. String them on wire or thread so that they do not touch each other, and hang in a well-ventilated room in the shade. In this way, the mushrooms must dry in a week, otherwise they will deteriorate.

Let's start preparing the mushroom powder. Grind dry mushrooms in a coffee grinder or hand mill to a powder state. To keep it better, add 5-10% by weight of fine salt powder, aromatic herbs and spices (dry celery, dill and parsley, allspice, cumin). This is how imperceptibly we got a natural fragrant mushroom seasoning, cooked 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.

Second courses and salads can be sprinkled with mushroom powder cold. Such mushroom seasoning is well stored in a dark place, in glassware, with a tight-fitting lid. But, since all good things tend to end sooner or later, then the period of saving is no more than 1 year.

For more details on how to make mushroom powder, a natural, aromatic and delicious seasoning, see the video from Fruktorianka.

"Next: Dry salting lard with garlic and spices - how to properly salt lard in a dry way." Previous: Homemade Ukrainian sausage fried in the oven - recipe and cooking technology.

Cooking options

Sauces are considered the most successful thing made from mushroom powder. A simple version of mushroom sauce is sour cream, made from the following ingredients:

• a teaspoon of ready-made mushroom powder;
• 4 glasses of water;
• a tablespoon of flour;
• a tablespoon of sour cream;
• bulb;
• 30 g butter;
• spices, fresh herbs.

Prepare the sauce according to the following recipe, following the sequence of actions:

1. Mushroom powder is soaked in a couple of tablespoons of boiling water and left to infuse.
2. The peeled onion is finely chopped and fried in butter, adding flour.
3. Water is poured into the finished mixture, brought to a boil and spices are added.
4. Mushroom semi-finished product is sent to a boiling mixture, boiled for five minutes.
5. Put sour cream and chopped greens, mix, let it boil for about a minute, turn it off and leave to stand for a while.

Ready sauce is served with potatoes, porridge. It also goes well with meat dishes, pasta.

There are a lot of options for using mushroom powder in cooking, which is why housewives prefer to stock up on such raw materials for future use so that they will last for the whole long winter. This preparation is distinguished by its special aroma and natural taste.

I have always been interested in dishes that can be prepared for future use - such lifesavers as homemade food concentrates, powders, frosts. The hit of this season for me was the mushroom powder, with which I cook lightning mushroom soup.

Ready mushroom mixture

The basis of the powder is mushroom salt. Since I tried this magical concoction, it has replaced the usual salt and pepper in my family.

Powdered mushrooms should be dry and fragrant: porcini mushrooms, shiitake, meitake, boletus mushrooms, honey mushrooms. By the way, shiitake and meitake can be grown on your balcony. A series of articles on growing mushrooms at home here.

What spices are combined with mushrooms:

• white pepper
• dried dill
• thyme
• oregano
• cloves (in microscopic doses)
• coriander
• dried green onions
• fenugreek (itself has a mushroom smell and can be grown on a windowsill)
• garlic.

The beauty of mushroom salt is that in addition to your favorite mushrooms and salt, you can use any herbs and peppers in any proportion.

My "bouquet" of mushroom salt:

• Dried porcini mushrooms 30-50 gr
• Sea salt 2 tablespoons with a slide.
• Dried oregano 1 coffee spoon
• Dried green onions 1 tsp
• Dried dill 1 tsp
• Fenugreek 1 tsp (ground)
• Paprika (preferably in petals, not ground)

Mushroom salt can be prepared in two ways: by loading all the ingredients into the food processor, or only mushrooms with resin, and then mixing the rest of the ingredients.

How to use dry mushroom soup

I add 1 tablespoon of creamymushroom mixture in a glass of broth or water. You can add more, but I definitely put potatoes in the soup (a lot of potatoes), and I like to warm the onions in half rings in butter - the soup turns out to be rich and aromatic.

What can be added to creamy mushroom soup:

• potato
• cauliflower
• broccoli
• onion
• butter
• champignons, oyster mushrooms
• processed or hard cheese
• fresh herbs
• chicken or turkey
• noodles
• shrimps
• fresh milk
• wheat bread crumbs
• white rice (Jasmine is ideal for such soups)

There were days when 1 spoonful of the mixture, 1.5 glasses of hot water and a handful of crackers became the soup - and it was very good. Definitely better than the packaged soup concentrate. I recommend this mixture from the bottom of my heart!

From dried porcini mushrooms, I infuse mushroom oil.

Vendanny - Nov 13th, 2015 Mushrooms for the winter, Dried mushrooms

Mushroom powder is a great seasoning for enhancing the mushroom flavor of soups, sauces and other delicious dishes. It is easier to digest than whole mushrooms. Powder from porcini mushrooms is especially aromatic. It is very easy to make such a blank for the winter at home, because it has a very simple cooking recipe.

Ingredients: mushrooms

The main condition for preparing it is that this year there is a harvest for mushrooms.

Mushroom powder made from dried mushrooms - delicious do-it-yourself seasoning

• Cooking time:1 h
• Servings:5
• Type of dish:Seasoning
• Kitchen:Russian
• Complexity:For a beginner

Try making mushroom powder from dried mushrooms. It is added to soups and borscht, it is useful for minced meat and vegetable sauce. Recipe further ..

Speaking about the products of the “must have” category, which should be kept in every kitchen, do not forget about the aromatic mushroom powder.

Dried ground champignons become a spicy mixture with the scent of white forest mushrooms.

The most delicious powder is obtained from mushrooms with brown caps; these mushrooms have a denser pulp than snow-white mushrooms.

The less moisture in the mushrooms, the faster the drying process takes place.

Regular white champignons are prepared in the same way, only the smell of mushroom powder will not be too "concentrated".

Mushroom powder preparation

The powder is prepared from dry mushrooms with a pleasant taste and excellent aroma. The most suitable for this purpose are porcini mushrooms, boletus, zoitic mushroom, white truffle, mushrooms, morels, stitches, morel cap, chanterelles, motley tinder fungus, pepper mushroom, boletus, boletus. Make a powder from gray-pink milky, blackberry, etc. The powder can be prepared from one type of mushrooms or from a mixture of them.

mushroom powder Before drying, lamellar and tubular mushrooms are well cleaned of debris and dirt, wiped with a damp nylon cloth, and truffles and morels are washed in cold water and dried on a mesh. For drying, the mushrooms are cut into plates 0.5 - 1 cm thick and dried first in the sun, and then dried on the stove, in the oven or in the oven. Dry mushrooms with a moisture content of not more than 12% are suitable for grinding into powder. Grind them in a coffee grinder or pepper grinder, or grind them in a porcelain or metal mortar. If the powder is not fine enough, it can be sieved through a fine sieve, and the coarse particles can be dried and ground again. The finer the powder particles, the better they are absorbed by the human body.

Mushroom powder is very hygroscopic and deteriorates quickly. Therefore, it should be stored in tightly closed glass jars, well-sealed bottles and other hermetically sealed containers, in a dry, cool room, in a dark place.

It is used to prepare mushroom caviar, as a seasoning for soups, borscht, sauces, stewed meat, fish and vegetable dishes. Before use, the mushroom powder is mixed with a little warm water. It is kept in water for 20 - 30 minutes to swell, after which it is added to food and boiled for 10 - 15 minutes.

Ingredients for Mushroom Fritters:

• Yeast

  (dry fast-acting yeast "SAF-MOMENT" 11 g (in red packaging) from the company "SAF-NEVA")
  —
  1 tsp

• Milk

  (250 ml)
  —
  1 stack.

• Water

  (250 ml)
  —
  1 stack.

• Sour cream

  —
  50 g

• Sugar

  —
  1 tbsp. l.

• Chicken egg

  —
  3 pcs

• Mushroom powder

  (I took a mixture of dry mushrooms and ground it in a coffee grinder)
  —
  2 tbsp. l.

• Wheat flour

  /

  Flour

  —
  500 ... 600 g

• Vegetable oil

  —
  1 tbsp. l.

• Green onion

  (I have dry, if you have fresh - take to taste)
  —
  1 tbsp. l.

• Salt

  —
  1 tsp

Nutritional and energy value:

Recipe "Mushroom Fritters":

Let's make mushroom flour. Take any dry mushrooms (not shiitake, they have a very pungent smell). Grind them, for example in a coffee grinder, sift through a colander with medium holes. From the amount taken, I got two tablespoons with a slide of powder (I ground two handfuls, left large pieces that did not sift in a hermetically sealed glass jar for other dishes).Pour boiling water over, stir, let it swell for about 15 minutes. Put in the microwave for 5 minutes at full power, make sure that it does not boil away, leave to swell until the mass cools.

In the meantime, let's get down to the test. Dissolve yeast in warm milk, add green onions (if you have it fresh, add it at the end of the batch) sugar, salt, sour cream, stir, add eggs and wheat flour. Combine everything and add vegetable oil.

Mix thoroughly, you can use a mixer. Add the mushroom mass and knead again. Here we have such a dough, interspersed with mushrooms and onions, according to the consistency of thick sour cream. Leave for 15-20 minutes for the complete combination of products and yeast fermentation, they are fast-acting with us!
Heat vegetable oil in a frying pan, bake over medium heat. Place in a dish covered with paper towels to prevent excess oil from remaining on the pancakes.

We serve with passion - with heat, with sour cream, and with hot tea! Join us, dear guests !!! Enough for everyone!

For a long time I read in a historical book that in Russia, going on a long journey, apart from other non-perishable products, they took mushroom flour with them. It is very convenient - light, does not take up a lot of space, and having cooked a simple stew in field conditions, we will get very nutritious and wholesome food ...

Mushroom pancakes

Category:
Baking Pancakes, pancakes, cheese cakes Pancakes

I think everyone loves mushrooms. It is difficult to refuse pancakes with sour cream! This has been a favorite dish in Russia for a long time! But today we will cook these pancakes with mushroom flour! Believe me, it's very tasty, and also healthy!
Listen here: It is very interesting that in terms of food digestibility, mushroom flour surpasses not only mushrooms cooked in various ways, but also many well-known products. For example, bread is absorbed by the body by about 75%, vegetables by 70%, dried mushrooms by 65%, and mushrooms, crushed into powder, stop at a record level of digestibility of 90%!
Mushroom flour is a healthy food, it is GLUTEN and lactose free and can be used as a dietary supplement.

How to make mushroom seasoning powder?

Choose mushrooms, the caps of which are connected to the legs with a thin film.

Overripe "opened" mushrooms with black under-hat plates are not suitable for this harvesting method.

The "greenhouse yield" of champignons does not depend on the change of seasons, so you can limit yourself to processing 1-2 kilograms, replenishing the powder as you use it.

Cooking sequence

Mushrooms are washed, cut off the darkened areas on the legs.

The mushrooms are cut into slices, the thickness is 5 millimeters or less.

Sliced ​​mushrooms are laid out on trays in one layer. As a rule, one kilogram of mushrooms is enough to fill all trays of an electric dryer.

The mushrooms are dried for 20 hours. The plates should become crunchy, cracking with a light touch. Underdried mushrooms are difficult to grind into dust.

Some of the dry plates can be left intact: those dishes in which mushroom powder and mushroom slices with a beautiful cut are present at the same time are very good in taste.

Selected mushroom slices are placed in dry jars, closed with screw caps or covered with thick paper and tied with twine.

Grind the remaining dried mushrooms with a blender, the speed should be maximum.

The powder is filled into small dry sterile jars, the lids are tightly screwed. If you store all of the powder in one large jar, it can be compressed and the powder will turn into lumps.

Do not put jars of mushroom powder in the refrigerator. The storage location must be dry.

Mushroom powder is not soaked before use, it is simply placed in the selected dish, allowing it to boil for 10 minutes.

A tablespoon of mushroom powder added to raw minced meat will ennoble the taste of meat or fish cutlets.

Based on mushroom powder, you can make a great spaghetti sauce.