Dried mushrooms are considered one of the specific and special in taste products that are not used in all dishes. They do not lose their useful qualities during drying. Dried mushrooms, presented in the form of various “garlands” on threads, are considered to be one of the most popular preparations for the winter.
Drying is one of the easiest and most accessible processing processes. During drying, mushrooms greatly decrease in size and weight. New specific and taste qualities appear, and a refined aroma is also acquired.
There are several options for drying mushrooms:
- Outdoors, outdoors. At the same time, the weather should be quite sunny, warm and dry. Mushrooms must be strung on sufficiently strong threads, you can use fishing line. You need to hang them in such a way that they do not touch each other. In time, the duration of drying takes about a week;
- In the oven (oven). Mushrooms are evenly laid out on a wire rack or a regular baking sheet. The temperature is set at about 55-75 degrees, while the door should be ajar.
How to choose dried mushrooms in the store
The best option, if you do not know all types of mushrooms, is a regular store or market, where you can always buy a ready-to-cook product. The main advantage is the duration of their storage, up to three years. However, be sure to monitor the storage process. There should be no moisture that promotes mold.
You can recognize which variety dried mushrooms belong to. Dried hats belong to the highest grade. The lower grade includes those where both hats and legs are present. The variety can always be seen by looking at the packaging. Also on the package indicates the proportion of calories.
When choosing a product, it is important that it is solid, not brittle, and does not crumble. If the mushroom is cut, it will be difficult to understand which species it belongs to.
Features of the preparation of dried mushrooms
Dried mushrooms can very well diversify the menu of dishes. From them you can easily prepare a spicy soup, an impeccable sauce, various salads, add them to vegetables and make fillings for pancakes or cutlets from them.
Before preparing a certain dish, it is necessary to sort out the dried mushrooms and rinse thoroughly several times. Next, you need to fill them with cold water for a couple of hours. You can also leave them to soak overnight. Then the mushrooms can be boiled until they are completely soft and then cooked according to the chosen recipe.
How to cook dried porcini mushrooms
One of the tasty, fragrant and, to some extent, useful products dried porcini mushrooms are considered. Even in dried form, they retain all the useful substances.
In order to prepare a certain dish from them, you must first soak them in water for a while, then boil them in the same water. The water in which they were boiled can be left and later used to prepare incredibly delicious first courses.
In boiled form, they can be used both in chopped form and whole. You can also use them in the form of crackers, crumble on cooked dishes, because their aroma and taste are very rich and pleasant.
There are many recipes using dry porcini mushrooms. One of them, which is simple and easy to prepare, we will consider below.
Salad of dried porcini mushrooms with tomatoes
To prepare it you will need:
- Dried porcini mushrooms - 30 g;
- Tomatoes - 400 g;
- White bread - 200 g;
- Greens - at the discretion;
- Fresh garlic - 1 clove;
- Onion of medium size - 1 pc.;
- Butter (not spread) butter - 2 teaspoons;
- Vinegar - 1 tbsp. a spoon;
- Lemon juice - 1 teaspoon;
- Salt, pepper - at the request of the cook;
- Olive oil - 2 teaspoons.
1 step. Soak mushrooms for about 1 hour. Then drain the water and cut them into strips.
2 step. Cut the tomatoes into strips.
3 step. Finely chop the greens.
4 step. Finely chop the onion and fry in the prepared butter. Add some water to the onion. Add half of the chopped greens and mushrooms. Boil for 3-5 minutes. Then season with vinegar, add lemon juice, salt, pepper.
5 step. Cut the bread into neat cubes and lightly fry in olive oil until crispy.
6 step. Mix with tomatoes, finely chopped garlic, herbs, onions and the remaining mushrooms.
Such a salad will surprise guests with its sophistication and taste.
How to cook dried shiitake mushrooms
There are varieties of mushrooms that belong to Chinese cuisine. Their preparation is not much different from the usual preparation. First you need to soak them in water for about an hour. Then they can be added to any dishes - salad, meat, vegetables, and also cook soup from them.
Dried shiitake should be poured with warm water for 2 hours, better, of course, all night. If there is no time, you can pour warm water with sugar. After soaking, gently wring out, cut.
The water in which the shiitake was located can be filtered through cheesecloth and later added to soup or stewed vegetables.
Dry shiitake salad
The salad is very easy to prepare, and the taste is simply mesmerizing.
Ingredients:
1 step. After soaking the shiitake, squeeze it out and leave to dry.
2 step. Fry the onion and garlic in sunflower oil (vegetable), add spices and salt to taste. After frying, add vinegar and soy sauce, mix.
3 step. Peppers and carrots cut into strips, mix.
4 step. Add the mixture from the pan to the carrots and peppers, mix. Salad ready. Can be served with sprinkled greens.
Cooking Woody Chinese Mushrooms
Wood mushrooms can be used both as an addition to the dish, and as a main dish. They go well with meat and seafood. Can be added to soups and salads.
The smell is weak, not pronounced, which nevertheless gives the dish an exquisite taste and aroma. Their crunchy and dense texture is mainly appreciated.
Appetizer of dried tree mushrooms
Ingredients:
- Dried tree mushrooms - 100 g;
- Cucumber (elastic, fresh) - 2 pcs.;
- Garlic - 2 cloves are enough;
- Oyster sauce - 1 tsp;
- Vinegar - 1 tsp;
- Salt - about 1.5 tsp;
- Sesame oil - 2 tbsp. spoons.
Dried mushrooms, pre-soaked in water, squeeze, peel and cut.
Boil for about 40 minutes so that they do not soften. Then cool. Finely chop the cucumbers, add salt, mix and leave for 20 minutes. After pressing.
Mix all ingredients with chopped garlic and vinegar. Season with sauce and oil (sesame).
Mix everything.
How to fry your favorite dish - dried mushrooms with potatoes
One of the popular and simple recipes counts " fried potatoes with mushrooms". Initially, you need to prepare the mushrooms by soaking them in water for about 2-3 hours to swell them.
Then squeeze, cut into strips, fry with onion in vegetable oil. Then add the chopped potatoes and fry, stirring, until the potatoes are ready. At the end, the dish can be sprinkled with herbs.
How to cook fragrant mushroom soup from dried mushrooms
Dried mushrooms are popular for making various soups. Before you start cooking this dish, you need to soak them for at least 3-4 hours. You can leave them to soak overnight.
Ingredients:
1 step. Mushrooms soaked in the evening, rinse and cut into small strips.
2 step. Pour in water and bring to a boil. Reduce the heat, add a little salt and cook for about an hour. The readiness of mushrooms can be determined when they are lowered to the bottom.
3 step. Add chopped potatoes to mushrooms.
4 step. Finely chop onion, carrot and fry.
5 step. Mix fried vegetables with potatoes and mushrooms.
6 step. Add melted cheese, salt and pepper. Boil 15 minutes.
7 step. The soup should be infused for 10-16 minutes. Add greens and serve.
according to our recipe. Read how to cook this interesting and tasty snack.
Learn how to properly and tasty fry potatoes with mushrooms in a slow cooker. delicious meal.
Soup puree with melted cheese and mushrooms - once you try this one, you will definitely repeat it many more times.
Culinary tricks
A few tips for proper preparation, application and preparation of mushrooms:
- After cleaning the mushrooms, it is necessary to infuse them for about 40 minutes in cool water to get the sand off. After that, they need to be washed several more times in clean water, preferably salted - this helps to cleanse the worms. To avoid blackening, you can put them in water with the addition of salt and vinegar;
- During storage, some mushrooms may crumble slightly. Don't throw away those crumbs. They can be ground into a powder and used to add to various sauces, as well as broth, stewed vegetables and meat;
- Before stewing, mushrooms must be fried. During frying, a sufficient amount of liquid will come out and they will decrease in size;
- When salting, it is good to use dill - it gives a refined taste and a pleasant smell. You can also add horseradish, which gives a pleasant spiciness and protects the mushrooms from dehydration. A thrown bay leaf will give a special aroma. It will not be superfluous to add a small amount of cinnamon and cloves.
Mushrooms are a unique product that is not only very tasty, but also in some cases brings considerable health benefits. Their use in various dishes will please not only family members, but will also surprise even the most fastidious guest with their specific tastes.
Most housewives, not knowing how to cook shiitake mushrooms, lose weight healthy meals. These tree mushrooms have a rich taste, a full range of priceless vitamins and the ability to tolerate any heat treatment. They are fried, boiled, baked, thereby getting nutritious soups, gravies and snacks that diversify the home menu.
How to cook shiitake?
Shiitake dishes are amazing in variety. Many dishes are vegetarian: shiitake has a pronounced meat taste, is very nutritious due to its high protein content, so they are often replaced with meat.
- Mushroom pulp is used to make salads, soups, side dishes and sauces, and their extract is added to drinks and desserts.
- Preparation of shiitake begins with the preparation of mushrooms. Dried mushrooms should be soaked, frozen mushrooms should be thawed, and fresh mushrooms should be washed and dried with a napkin.
- Fried shiitake mushrooms will retain their juiciness and pleasant taste if cooked in a pan for no more than 5-7 minutes.
Shiitake, the benefits and harms of which have long been studied, are considered the "elixir of life" in Japan. Mushrooms have antitumor and antiviral properties, lower cholesterol levels. Along with this, they contain a lot of chitin, which makes digestion difficult, so excessive consumption can cause allergies or poisoning.
- Shiitake helps to strengthen the immune system. They contain substances that increase the body's resistance to infectious diseases.
- Obtained from shiitake medicine- eritadenine, which lowers blood sugar levels and normalizes blood pressure.
Recipes with dried shiitake mushrooms are fragrant. This is due to the fact that dried specimens have a more concentrated aroma and taste than fresh ones. Before cooking, they are soaked in hot water from 30 minutes to 2 hours: the longer the soak, the juicier the mushrooms. Often they are fried using mushroom broth as a gravy.
Ingredients:
- squid rings - 250 g;
- dried shiitake - 80 g;
- green peas - 125 g;
- garlic clove - 3 pcs.;
- oil - 80 ml;
- water - 250 ml;
- salt - 10 g;
- corn starch - 20 g.
Cooking
- Soak dried shiitake mushrooms in hot water for 30 minutes before cooking.
- After, wring out and cut.
- Strain the broth and combine with starch.
- Fry squid, garlic and mushrooms for 3 minutes.
- Add peas. After 2 minutes, pour in the broth and simmer a little.
Shiitake mushrooms, the recipes for which are varied, include the use of not only dried, but also fresh mushrooms. They are fried, baked in the oven, grilled or boiled. At the same time, only hats are used, which, regardless of the type of processing, always turn out to be tender and juicy. The legs have a hard texture and spoil the texture of the dish.
Ingredients:
- mushrooms - 10 pcs.;
- eggplant - 1 pc.;
- mozzarella balls - 150 g;
- oil - 60 ml;
- basil - 40 g.
Cooking
- Before cooking shiitake mushrooms, wash them in water, remove the stems and boil for 3 minutes.
- Cut the eggplant in half and fry for 10 minutes.
- Toss the pulp with the mozzarella cubes and basil.
- Stuff the mushroom caps with the mixture and bake at 180 degrees for 15 minutes.
Spaghetti with shiitake mushrooms is a balanced combination of proteins and carbohydrates and is a quick and satiating dish for a long time. This is how a Japanese lunch looks like, using udon noodles, which are much less popular with us. It goes well with fried shiitake, spices and vegetables, traditional for Japanese cuisine.
Ingredients:
- fresh shiitake - 480 g;
- udon - 140 g;
- carrots - 1 pc.;
- Chinese cabbage - 120 g;
- onions - 2 pcs.;
- oil - 40 ml;
- grated ginger - 10 g;
- soy sauce - 20 ml;
- mirin sauce - 75 ml.
Cooking
- Boil the noodles for 7 minutes.
- Saute onion, ginger and garlic for 2 minutes.
- Add cabbage and carrots and simmer for 5 minutes.
- Add mushrooms, noodles, both sauces and simmer for 3 minutes.
Shiitake is one of the best dishes to restore the body. It aids digestion and contains all the essential amino acids. Traditionally, it is brewed from miso paste, a product obtained by fermenting soybeans, barley and rice with molds. Soup is ready quickly. The main thing - after adding the paste, do not boil it.
Ingredients:
- onion - 1 pc.;
- oil - 40 ml;
- fresh shiitake - 240 g;
- shrimp - 200 g;
- miso paste - 40 g;
- dried nori - 3 cm;
- water - 700 ml;
- garlic clove - 1 pc.;
- grated ginger - 20 g.
Cooking
- Saute onion, garlic, ginger and shiitake for 3 minutes.
- Boil the shrimp and nori strips for 5 minutes.
- Add mushrooms and simmer for a couple of minutes.
- Dissolve miso paste in 100 ml of broth.
- Pour it into the soup and remove from the stove.
Shiitake in Korean - recipe
A light spicy appetizer that will definitely be appreciated by lovers of picky dishes. The principle of preparation includes pickling mushrooms with carrots, cucumbers and spices in sweet and sour sauce for about 4 hours. For the dish, you can use both fresh and dried shiitake, which is better to boil to speed up the process.
Ingredients:
- shiitake - 200 g;
- water - 500 ml;
- cucumber - 1 pc.;
- carrots - 2 pcs.;
- onion - 1 pc.;
- garlic clove - 4 pcs.;
- oil - 100 ml;
- vinegar - 80 ml;
- sugar - 40 g;
- salt - 10 g;
- a bunch of cilantro - 1 pc.
Cooking
- Boil the mushrooms for 10 minutes.
- Finely chop all vegetables.
- Mix them with cilantro and mushrooms, season, pour hot oil over them and marinate for 4 hours.
Funchoza with shiitake - recipe
Shiitake is one of the popular combinations. Glass noodles made from mung bean starch are neutral in taste, which means that oily-meaty shiitake perfectly complements the insipid “neighbor”, making it more expressive. Both components are tender, soft and nutritious, so the dish is light and satisfying.
Ingredients:
- funchose - 250 g;
- dried shiitake - 70 g;
- broth - 650 ml;
- chicken fillet - 200 g;
- onion - 1 pc.;
- green onion feathers - 3 pcs.;
- garlic clove - 4 pcs.;
- fish sauce - 20 ml;
- oil - 40 ml.
Cooking
- Boil the noodles according to the instructions.
- Soak the shiitake in water for 30 minutes.
- Fry the fillet pieces for 5 minutes and transfer.
- Add onion and garlic and sauté lightly.
- Add broth, sauce, noodles and mushrooms and simmer until liquid is absorbed.
- Stir in chicken and green onions.
Fried shiitake is simple, fast and healthy. As a rule, they are fried in the stir-fry technique, due to which, the mushrooms retain all the substances and acquire a crispy texture. Often, an accompanying ingredient is an onion. In order not to overcook the mushrooms and fully preserve their aroma and taste, it is simmered separately, after which it is combined with mushrooms.
Ingredients:
- shiitake - 300 g;
- onion - 1 pc.;
- garlic clove - 4 pcs.;
- chili - 1/4 pc.;
- oil - 40 ml;
- tamarind - 20 ml;
- rice wine - 40 ml;
- fresh spinach - 80 g;
- water - 120 ml.
Cooking
- Whisk wine, tamarind, starch and water.
- Fry the shiitake for 3 minutes and transfer to a plate.
- Put the onion, garlic and chili into the pan.
- After 2 minutes, add spinach, shiitake and sauce.
- Simmer for 2 minutes until the sauce thickens.
Shiitake has dozens of cooking options. These are warm dishes, which, in addition to mushrooms, include meat components, and light, refreshing salads “on hastily". Shiitake goes well with vegetables familiar to our latitudes: tomatoes, avocados, lettuce, as you can see by preparing this recipe.
Today, the word "shiitake" has probably been heard by everyone, even those who are not fond of oriental cuisines. These mushrooms are increasingly appearing in supermarkets, and if you are not an avid mushroom picker, then getting shiitake is easier for you than boletus or porcini mushrooms. Many have already tried shiitake out of curiosity and were disappointed - a mushroom is like a mushroom, we grow better. Indeed, outwardly, shiitake mushrooms do not cause admiration - small dark brown mushrooms on a dense stem with a rounded hat wrapped inside. And the taste - nothing supernatural. Why do Japanese gourmets love them so much? It turns out that it's not just that.
Shiitake, or black Chinese mushrooms as Europeans call them, are the first mushrooms that man began to grow, and not just collect. Whether this was necessary to survive in harsh conditions, or everything was started only for the sake of regular supplies of delicious mushrooms for the imperial table, it is difficult to say now, but it is known for sure that the technology for growing shiitake was already developed in the 10th century AD. In China and Japan, these mushrooms were grown on logs of castanopsis - a shii tree (from which, in fact, the name "shiitake" came from), maintaining the necessary humidity and temperature.
Chinese healers, having studied the effects of these mushrooms on humans, came to the conclusion that they help with respiratory diseases, cleanse the liver, stimulate blood circulation, slow down aging, eliminate weakness and fatigue, and generally increase vital energy qi.
Shiitake mushrooms are certainly useful, but no more than all other mushrooms. Attributing the miraculous properties of shiitake bought in a supermarket is not worth it. And here's why: in fact, there are several cultures of these mushrooms, and for the needs of pharmacology and cosmetology, only special "medicinal" shiitake mushrooms are used, as close as possible to wild ones. They have a pronounced bitterness in taste and look rather unappetizing - thin long legs, almost transparent caps. In Japan they are called donko shiitake. Those dense and mouth-watering shiitake that are grown and sold everywhere today were bred by American breeders at the end of the 20th century. Naturally, the selection was aimed at taste and productivity, and there was no talk of preserving useful properties. But as often happens, the fame of medicinal shiitake automatically passed to their relatives, which is successfully used by unscrupulous sellers, saying that their shiitake "cure everything."
Of course, with the regular use of shiitake in large quantities, we can talk about strengthening the immune system, increasing potency, purifying the blood and preventing the growth of tumors, because the gourmet forms of shiitake also contain useful substances (letninan polysaccharide, amino acids, fatty acids, vitamin D), but they most of them are destroyed even with a short heating. Therefore, noodles or shiitake pizza, which sometimes appear on our table, are just tasty and satisfying dishes, but by no means a medicine.
We will no longer focus on the dubious beneficial properties of shiitake, because these are very tasty and fragrant mushrooms, if you know how to handle them, of course. From them you can cook a lot of goodies of Chinese, Japanese, Vietnamese, Korean, Thai and other Asian cuisines, or you can do it easier and replace them with champignons or other mushrooms that you usually use in your kitchen. Start your shiitake experience with fresh mushrooms. The most delicious are those that have a pattern of cracks in the form of flowers or snowflakes on their hats (snowflake).
In Japanese cuisine, shiitake is often used to make broths, added to miso soup. In Thailand, shiitake is steamed or fried. In Chinese cuisine, these mushrooms are used to prepare the ancient dish Buddha's delight, a favorite delicacy of Buddhist monks, which there is no way to repeat in Russia, since apart from shiitake it will require bamboo sprouts, lily buds, gingko nuts and more a dozen exotic ingredients.
For maximum benefits, you can eat shiitake raw, but this is not to everyone's taste. The easiest way to cook fresh shiitake is to quickly sauté it in oil with salt and garlic and serve with rice, stews or fresh vegetables. If you stew shiitake in sour cream, as in traditional Russian recipes for boletus, you get a completely complete dish with a slightly unusual, but pleasant taste.
You can also boil shiitake in a small amount of water for just a few minutes after boiling. Do not forget to add salt, garlic and dill seeds will come in handy. After 2-3 minutes of boiling over low heat, turn off the heat and leave the mushrooms to brew under the lid. Cooking fresh shiitake should not be long, otherwise you will get a rubbery substance without taste and aroma. On the broth, you can cook a delicious and fragrant soup.
If the shiitake is dried, then they must first be soaked. Rough, tough legs are usually thrown away, although they can be eaten if desired. You can simply leave dried shiitake in water overnight, or you can prepare a chic marinade that will transform mushrooms beyond recognition. To do this, mix Sesame oil with soy sauce, add crushed garlic, lemon juice, pepper and your other favorite spices. In the same marinade, you can stew mushrooms, or you can serve it as a sauce for the finished dish.
Shiitake Recipes
Ingredients:
500 g fresh shiitake
2 tbsp salt,
2 tbsp mustard seeds,
5-7 whole cloves
4-5 dill umbrellas,
1 bay leaf,
4 tbsp white wine vinegar.
Cooking:
Remove stems from mushrooms and rinse caps thoroughly. Boil 2 liters of water in a saucepan and boil the hats for 15 minutes. In the meantime, prepare the marinade in another saucepan - boil a liter of water and add all the other ingredients. Transfer the boiled mushrooms to the boiling marinade and cook there for 5 minutes. Sterilize the jar (1.5 l), put the mushrooms into it, fill it with marinade, roll up the lid. If long-term storage is not planned, you can put the mushrooms with the marinade in a plastic container. Mushrooms are ready in 3 days, or better - in a week.
In the broth, you can boil the legs of shiitake and cook soup on it.
Shiitake chips
Cut large fresh shiitake into slices, salt and sprinkle with your favorite spices. Heat oil for frying and prepare the simplest batter. Dip each plate in batter and fry until golden brown. Dry the finished chips on a paper towel.
Ingredients:
10-12 dried shiitake
2 cups round grain rice
3 carrots
1 onion
3 tbsp vegetable oil,
salt and spices (cumin, barberry, turmeric, coriander, savory, sage, marjoram) - to taste.
Cooking:
Rinse the mushrooms and soak in cool water (3 cups) for 2-3 hours. Pour the water into a wok or thick-walled saucepan and bring to a boil. In the meantime, cut carrots into thin sticks, onions into half rings and soaked mushrooms into slices. In the same sequence, dip into boiling water and bring to a boil again. Add oil, salt, spices, mix and cover. Cook for 3 minutes on high heat, then another 10 minutes on low heat. Remove from heat and let sit for another 10 minutes, then stir and serve.
Ingredients:
250 g fresh shiitake
100 g peanuts
50 g butter,
1 clove of garlic
salt, pepper, thyme, parsley - to taste.
Cooking:
Roast the peanuts to a brownish color, remove the husk. Mushrooms cut into thin slices, add finely chopped garlic and fry in butter for a few minutes. Add salt, spices, peanuts, mix thoroughly and leave on low heat for 1-2 minutes. Shiitake with peanuts can be served on its own or with a side dish of rice and herbs.
Olga Borodina
Shiitake or oyster mushroom stew
Mushrooms - 500 gr.
Onions - 1-2 pcs.
Butter - 30 gr.
Yolk - 1
Sour cream - 100-150 gr.
Salt, black pepper
Parsley, dill (fresh or dried).
Fresh mushrooms are poured over with boiling water, cut into cubes and put in a saucepan. Onions cut into half rings are fried in butter, mixed with mushrooms, a few tablespoons of water are added, sprinkled with black pepper and stewed for 30-35 minutes. It is seasoned with sour cream, mixed with grated cheese, egg yolk and finely chopped greens. You can limit yourself to sour cream, stewing mushrooms in it for another 5-7 minutes.
This dish can be prepared with meat: cut the fillet (300-400 gr.) into small pieces, and fry with onions, mix with mushrooms and cook further according to the recipe.
With dried mushrooms: 50 gr. pour cold water for 20-30 minutes, cut. Use water to extinguish.
PS. A very tasty dish.
Dried mushroom pilaf
For 4 servings:
Dried shiitake mushrooms ~10-12 pcs. medium size
Rice - 2 cups (based on 1 cup - 250 ml.)
Water - 3 glasses
Carrot - 3 pcs. medium size
Onion - 1 pc. avg.
Vegetable oil (corn) - 3 tbsp. l. (for long rice- 4 tbsp. l.)
Spices - a mixture for pilaf (sweet red pepper, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, basil, marjoram, chili) ~½ tsp, turmeric ~½ tsp
Salt to taste (~½ tsp, coarse)
Soak mushrooms in water at room temperature for 1-3 hours. Use water for cooking pilaf. Mushrooms cut (slices ~ 3-4 mm).
Take a medium-sized saucepan (~ 22 cm) with a tight-fitting lid. Bring a measured amount of water to a boil, put grated carrots on a coarse grater, onion cut into half rings, mushrooms, cover with a lid; after boiling, put salt, washed rice, spices, oil. This must be done quickly enough so that the water does not boil away. Mix a little and cover exactly 12 minutes. (3 minutes - on high heat, the rest of the time on low - for electric stoves). Wait 12 minutes, removing the pan from the stove, and stir.
Do not open the lid before mixing!
Note: This pilaf can be prepared without mushrooms as an independent dish or used as a side dish. You can let it brew for a while. The principle of cooking rice is taken from the book by V.V. Pokhlebkin "Cooking Art and Cooking Appliances".
Salted mushrooms
Mushrooms, boletus, boletus, boletus, chanterelles, honey mushrooms, valui are salted in a hot way. Some mushrooms, such as valui, are soaked for 2-3 days before cooking; oily, to make it easier to remove the skin from the caps, pre-blanch for 2-3 minutes. in a 1-2% boiling salt solution (10-20 g per liter of water) followed by cooling in cold water. Boletus and mushrooms are processed in the same way so that they do not darken in sections and are more elastic.
Before salting, the mushrooms are boiled in a 4-5% salt solution (40-50 g of salt per 1 liter of water) over low heat, stirring all the time, until the mushrooms settle to the bottom of the dish (about 10-20 minutes). ), and the decoction will become transparent.
When cooking per kilogram of prepared mushrooms, you can add 5 g of dill, 2-3 bay leaves, 3-4 pieces of black pepper and cloves, as well as 4-5 leaves of cherries and black currants.
Boiled mushrooms are thrown into a colander, cooled in the air, placed in a container along with spices, where mushroom broth is also added (at the rate of 25% of the weight of the mushrooms).
After 25-30 days, the mushrooms are ready to eat.
Regardless of the salting method, the mushrooms placed in the container withstand room temperature(18-20 °) until a sour taste and a characteristic aroma appear, after which they are stored in a cold room. Freezing should be avoided, from which the salted mushrooms soften and may fall apart when transferred. If mold appears on the surface of salted mushrooms, then it is removed with a dry, clean cloth.
Note: we recommend it to those who have never tried salted or pickled mushrooms. And don't keep them too long in the fridge - the mushrooms go sour. Mushrooms can be served on the table by adding a little vegetable oil and onion cut into half rings.
Shiitake pasties with cheese.
Mushrooms - 250 gr.
Cheese (hard) - 250 gr.
Butter - 50-100 gr.
Dough: flour - 500 gr., water - 250 gr., salt to taste ~ 1/2 tsp.
Finely chop the fresh mushrooms, grate the cheese on a coarse grater and mix with slightly melted butter. Roll out the dough thinly, put "mushroom mince" - 1-1.5 tbsp. spoons. "Roll up" the dough in the form of a half-moon pie. Fry in melted fat, sunflower oil for 3-5 minutes. until golden brown.
"Shiitakechips"
Cut fresh, large mushrooms into thin plates, sprinkle with salt and pepper to taste.
Dip each slice of mushroom into the batter (see dough - batter) and fry in melted fat until golden brown.
Note: If you cook these chips, your friends will guess what they are.
Mushrooms in this dish are "revealed" in a very special way.
Dried shiitake mushroom soup.
For 4 servings:
Mushrooms - 50-70 gr.
Carrot - 1 medium
Onion - 1 cf. head
Noodles - 3/4 cup (150 ml)
Sunflower oil - 4 tbsp. l.
Pepper black. ~ 5 pcs.
Water - 2 liters.
Cut the caps into strips of 2-3 mm, pour into boiling water and cook for 15 minutes; or 2nd option: soak the mushrooms in water at room temperature for 1-3 hours, cut and pour boiling water. Sliced carrots with onion fry in oil until slightly golden brown - 4-5 minutes. We put all the available ingredients (carrots with onions, noodles) into the boiled mushrooms, and cook for about 20 more minutes. Approximately 5 min. Salt and pepper until tender. It is advisable to let the soup brew for 1 hour.
Fresh shiitake mushroom soup.
For 4 servings:
Mushrooms - 500 gr.
Carrots - 1 medium - 100 gr.
Onion - 1 large or 2 medium - 100 gr.
Noodles - 100-150 gr., depending on the density
Vegetable oil - 4 tbsp. l., you can use any one you like, incl. creamy, melted
Water - 2 liters
Dill, parsley
Salt, ground black pepper - to taste.
Slice the mushrooms into strips, about 5 mm. and put into boiling water. While the mushrooms are cooking, chop the carrots, onions and lightly fry in oil until golden brown and put in the soup along with the noodles. Cook for 15-20 minutes, at the end add salt, a little pepper. Total cooking time is about 40-45 minutes.
It is advisable to insist the soup for 2-3 hours and eat not very hot in order to feel the mushroom aroma. Before serving, you can add chopped parsley or dill, pepper.
Bon Appetit!
Shiitakefried
Mushrooms - about 500 gr.
Onions - 1-2 pcs. medium size, to taste
Vegetable oil (any optional) - 3-4 tbsp. l.
Salt, ground pepper to taste.
1st option. Cut the mushrooms and put in a large number of boiling water. After boiling, boil for 10 minutes. and throw it in a colander. Chop the onion and fry in oil for 3-4 minutes. Put the mushrooms there and fry for 15-20 minutes. At the end of frying, salt and pepper the mushrooms.
2nd option. Finely chop the mushrooms and place in the hot oil in a frying pan. After 5 minutes, put the chopped onion and fry for 15-20 minutes. Toward the end, salt and pepper the mushrooms, you can add a little nutmeg if desired.
Mushrooms can be fried without onions, and at the end of frying, sprinkle with grated cheese and cover with a lid for a couple of minutes.
See also: salads with champignons.
How to cook shiitake:: cook shiitake for minutes:: food:: kakprosto.ru: how easy it is to do everything
Shiitake can be added to soups, you can also make a marinade for meat, steam mushrooms or just fry. The preparation of mushrooms depends on the form in which they were purchased.
If the mushrooms are fresh, then before cooking, the mushrooms are cleaned of earth and dirt. It is preferable not to wash the mushrooms, but to wipe wet wipe. Then you need to separate the legs (due to the density, they are not used in all dishes). If the mushrooms are cooked whole, then a cross-shaped incision is made on the cap for decoration.
Dried shiitake mushrooms
Healthy and tasty mushrooms, widely used in recipes of Japanese, Thai, Vietnamese and Chinese cuisine. Shiitake mushrooms are valued for imbuing the flavor of other foods without drowning it out. and separately, and are used in various hot dishes of Japanese, Chinese, Thai, Vietnamese cuisine, in combination with meat, vegetables and noodles, perfectly complementing the flavor range of any product.
Do you want to know what are the benefits of shiitake mushrooms? Read about it here!
Characteristics
Food per 100 gr of product: Proteins - 28g, fats - 1g, carbohydrates - 50g.
The energy value: 1341 kJ.
Manufacturer: China
Weight: 200 g
Composition: dried shiitake mushrooms - 100%
Shelf life 24 months.
Storage conditions: in a dry, ventilated place at room temperature.
See also black Chinese muer mushrooms.
Dried shiitake - calories, beneficial properties, benefits and harms, description - www.calorizator.ru
Shiitake (Shitake, "tree fungus") grow singly on stumps or tree trunks. They usually appear in spring and autumn after rain.
These mushrooms have a dark brown lamellar cap 5-20 cm in diameter. On the hat you can see a pattern of cracks and thickenings. The stem is fibrous, with a membrane that protects the cap plates in young mushrooms. When ripe, the membrane breaks and remains in the form of a fringe on the cap. Mushrooms with dark brown, velvety, about 5 cm in diameter and 70-80% open caps are considered the best.
The first written mention of shiitake mushrooms dates back to 199 AD, and in the Chinese traditional medicine this tool came much earlier. Chinese emperors took shiitake decoction to preserve youth and protect themselves from disease. Like everyone else best products, shiitake mushrooms are called "imperial mushrooms". Other popular names: Sleeping Buddha and Ginseng Mushroom.
Shiitake is a Japanese word made up of the roots "chestnut" and "mushroom". In Europe, shiitake mushrooms are known as "Chinese black mushrooms".
Shiitake grows in the wild forests of China and Japan. It can be found not only on chestnuts, but also on maples, oaks, ebony. In ancient times, shiitake mushrooms were cultivated with great difficulty. Not knowing how they reproduced, they rubbed cuts on logs and trees with mushrooms. Only in 1940 was invented effective method growing shiitake on wood while maintaining its beneficial properties. Today, shiitake mushrooms are grafted onto hardwood logs for medicinal purposes, and for Food Industry grown on sawdust and rice husks. Therefore, shiitake mushrooms bought in the supermarket, although tasty, have almost no useful properties, since only the existence in symbiosis with a tree endows the mushrooms with substances useful to humans.
Shiitake is the most cultivated mushroom in the world. Shiitake contains a large amount of zinc, phosphorus, potassium, iron, copper, calcium, polysaccharides (complex carbohydrates), amino acids and vitamins A, C, B1, B2, especially vitamin D. Shiitake dishes should be included in your diet for vegetarians who lack vitamin D and proteins. They have the ability to lower blood cholesterol levels. In addition, in China, these mushrooms are considered a strong aphrodisiac.
In addition to medicinal purposes, it is widely used in cooking. In oriental cuisine, there are many recipes for soups, sauces, seasonings and drinks from shiitake. In Japan, these mushrooms are used to make yogurt rich in potassium; in European restaurants, shiitake has become an indispensable product due to its caramel smell and versatility.
In Japanese cuisine, mushrooms are prized for infusing the flavors of other foods without drowning them out.
Shiitake are prepared separately on the grill, and baked in tempura. Mushrooms are used in various hot dishes, combined with meat, vegetables and noodles, perfectly complementing the flavor range of any product.
The daily norm of shiitake should not exceed 16-20 g of dried mushrooms or 160-200 g of fresh ones.
Shiitake mushrooms are the only mushrooms that can cause allergic reaction, so start your acquaintance with them with small portions. Pregnant women should not get carried away with shiitake, as they contain a large amount of active substances, the effect of which on the fetus has not yet been studied.
Soup with shiitake mushrooms / recipes with photos
Shiitake mushrooms have appeared in our stores recently, in the wake of the craze for Japanese and Chinese cuisine. In Southeast Asia, they have been harvested and artificially cultivated for several centuries, considering shiitake not only a delicacy, but also a medicinal product.
Shiitake can be found in dried or frozen form. I give mine for mushrooms, and for dried mushrooms, you need to add 10-12 hours to the shiitake soaking step.
For Shiitake Soup you will need:
1 small carrot (150 gr.)
1 garlic clove
30 gr. butter
0.5 kg shiitake
2 medium potatoes (300 gr.)
Bay leaf, 2 pcs. cloves, soup dressing, salt
150 gr. fat cream.
Cooking time: about 40 minutes.
Difficulty: minimal
Peel the carrots, finely chop and simmer in butter until tender.
At the very end of cooking, add a finely chopped clove of garlic; in no case should you fry it, you just need to warm it up.
Shiitake mushrooms thawed at room temperature, pour 0.5 liters of water, boil. As soon as the foam rises, remove from heat, drain the water, rinse the mushrooms under running water. In this way, we remove the bitter taste characteristic of many agaric mushrooms from shiitake mushrooms.
In general, in taste, aroma and texture, shiitake vaguely resembles mushrooms or mushrooms, although, of course, this is a completely different species - shiitake grows on trees and has the same tough fibrous leg as our mushrooms.
Pour washed mushrooms with two liters of clean cold water, add bay leaf and cloves, bring to a boil and cook for 10 minutes.
While the shiitake is cooking, peel the potatoes and cut them into small cubes.
Add potatoes to the mushroom broth, season with soup greens and cook for another 10 minutes.
Put the prepared carrots with garlic in the soup and bring to a boil again.
Heat the cream (20%) in the microwave and put into the soup. Bring to a boil for the last time, but do not boil - immediately remove from heat.
The peculiarity of this soup is that shiitake mushrooms do not immediately reveal their flavor, so it is very desirable that the soup is at least two or three hours at room temperature. Ideally, you should cook it in the evening, cool the pan at room temperature and put it in the refrigerator, and serve it on the table the next day.
Shiitake, or black fungus, has been purposefully cultivated by the Chinese on trees called Castanopsis long-pointed for over a thousand years.
It is known that during the Ming Dynasty (1368–1644), these mushrooms were used not only as food, but also as a medicine. It was believed that shiitake helps with inflammation of the upper respiratory tract, heals the liver, cleanses the blood, relieves weakness, increases the potency and vitality of qi, and generally prolongs youth.
Modern research continues to add to this list of beneficial properties of shiitake.
So, it turned out that eating a dried mushroom for just a week reduces cholesterol levels by 15%. Shiitake is able to inactivate the hepatitis B virus.
In 1969, Tokyo researchers isolated the polysaccharide lentinan from shiitake, which is now widely used in the treatment of immune system disorders and cancer.
Shiitake - useful properties, application and - calorie content, what are the benefits and harms of the shiitake product, how much to cook - [email protected]
Shiitake (Lentinula edodes)
Shiitake are tree mushrooms that grow on the shii tree. They have exquisite taste and healing properties. The color of the mushroom varies from yellow-brown to dark brown.
Shiitake are considered a delicacy, they are valued for their specific pleasant taste and aroma, which resembles something between the taste of mushrooms and champignons.
Shiitake is widely used in cooking, medicine, and cosmetology. It is currently one of the most popular mushrooms in Asian cuisines.
Other names
Shiitake, shiitake, shiitake, black mushroom.
Interesting Facts
The use of shiitake is said to be the main reason for the velvety skin and amazing complexion of Japanese geishas.
One of the popular names for shiitake is ginseng mushroom (because it has some of the healing properties of ginseng).
History and distribution
In the wild, shiitake is common in the Far East, China, Japan and other countries of Southeast Asia.
According to archaeological finds, in China, in the homeland of shiitake, these mushrooms were used as food at the beginning of our era. During the Ming Dynasty (1368-1644), Chinese emperors took shiitake decoction to prolong youth and ward off disease.
Healing properties
Numerous studies have shown that eating shiitake lowers blood cholesterol levels. In diabetics, the Japanese mushroom reduces sugar levels and improves insulin production.
Use
Shiitake is widely used in Chinese, Korean and Japanese cuisines. Shiitake dishes can be found in expensive restaurants and sushi bars.
Mushroom caps are usually used for eating, as the legs are much tougher. They are used to make soups, sauces, and potassium-rich yogurt. Shiitake extract is added to drinks, cakes and sweets.
When frying shiitake mushrooms, you must follow simple rules: cut off the caps, tear the legs along (in order to preserve the smell of mushrooms, which changes and becomes meaty during cooking), then add light vegetable oil to a frying pan heated over high heat. Add the mushrooms and stir frequently while frying until the water has evaporated. Add onions, seasonings to the mushrooms to taste, walnuts, almond.
Shiitake is valued for infusing the flavors of other foods without drowning them out.
Fried shiitake mushrooms are served with fish, rice, chicken, vegetables or pasta. The meaty taste of shiitake goes well with goulash. When preparing goulash, mushrooms must be added 30 minutes before they are ready, not earlier, otherwise they become tough.
Attention! Shiitake can cause an allergic reaction, so eat them in small portions. Pregnant women are not recommended to eat these mushrooms, as their effect on the fetus has not yet been studied.
The maximum daily allowance for shiitake mushrooms is 16-20 g dried mushrooms or 160-200 g fresh.
How long to cook shiitake
The king of medicinal mushrooms, shiitake, should be boiled for 3-4 minutes in a small amount of water (only 200 ml of water is needed per 1 kg of mushrooms).
Calorie content and value of shiitake
Shiitake calories - 331 kcal.
Nutritional value of shiitake: proteins - 19.3 g, fats - 0 g, carbohydrates - 63.4 g.
Grill shiitake mushrooms over medium heat without a lid.
How to fry shiitake
Products
Shiitake fresh - 500 grams
Vegetable oil (or olive) - 2 tablespoons
Salt, pepper - to taste
How to fry shiitake
Thoroughly clean 500 grams of shiitake from forest debris, cut off mushroom caps, pour over with boiling water. Cut the caps into small pieces.
Pour 2 tablespoons of oil into a preheated pan, put mushrooms, you do not need to cover the pan with a lid. Fry the shiitake for 10 minutes over medium heat, stirring constantly with a wooden spatula, until all the juice has evaporated.
How to fry shiitake with garlic and lemon juice
Shiitake ingredients
Shiitake fresh - 500 grams
Garlic - 1 clove
Vegetable (or olive) oil - 2 tablespoons
half a lemon
Dried parsley - 1 tablespoon
Salt, pepper - to taste
How to cook shiitake
Peel a pound of shiitake, separate the caps and legs with a knife. Pour boiling water over the caps, then cut into small pieces. Peel and chop the garlic clove. Squeeze the juice from half a lemon into a bowl.
Heat a frying pan, pour 2 tablespoons of oil, add garlic and fry over medium heat for 30 seconds. Then put finely chopped shiitake into the pan, fry for 10 minutes, stirring constantly. 1 minute before readiness, salt, pepper, add a tablespoon of dried parsley and lemon juice. Mix everything and remove from heat.
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How to choose the right fresh shiitake
1. You should buy whole mushrooms without mechanical damage, a little plump.
2. Mushrooms must be free of moisture or mold.
3. The edges of the mushroom cap should be bent down.
4. The hat should be velvety, dark brown in color, up to 6 centimeters in diameter.
5. The most delicious - mushrooms with a pattern of cracks on the hat.
Serve fried shiitake with chicken, fish, vegetables, rice, pasta or as an independent dish.
Shelf life fried shiitake - 2 days in the refrigerator.
calories fried shiitake - 39 kcal / 100 grams
Beneficial features shiitake are due to:
- reduced risk of developing viral diseases (vitamins A, C, zinc).
- strengthening immunity (vitamin E, manganese, calcium, copper).
- normalization of metabolism (vitamin groups B, sodium, potassium)
- removal of toxins, salts of heavy metals from the body (vitamin D, B3, B6, iron) 5. improves the functioning of the nervous system (vitamin PP)
- increased skin elasticity (coenzyme Q10)