One of the best ways of maintaining nutritional qualities of fresh mushrooms is drying in the course of which they also gain new flavoring properties. For this reason dried mushrooms dishes have such magnificent aroma. Fried dried mushrooms which can be prepared in several ways are very tasty.
It is required to you
- 100 grams of any dried mushrooms;
- 1 liter of water or milk for soaking;
- 2-3 tablespoons of sour cream;
- 2-3 tablespoons of vegetable oil;
- 1 egg;
- bread crumbs;
- 4-5 average sizes of potatoes;
- 1 average size bulb;
- salt;
Instruction
1. Usually in the course of storage the dried mushrooms become dusty therefore first of all carefully wash out them in warm water. Then wet mushrooms in cold water. Mushrooms of the small size and mushrooms, cut small pieces, it is necessary to soak within 2-3 hours, mushrooms of the large size – within 6-8 hours.
2. Boil mushrooms in the same water in which they were soaked, within 30 minutes. Merge liquid and dry mushrooms. You can use the broth which remained after boiling of mushrooms for preparation of soup or sauce subsequently.
3. Prepare the boiled dried mushrooms on one of the following recipes. Fried dried mushrooms in sour cream. Cut mushrooms in small cubes or straws and fry them in a small amount of vegetable oil within 10 minutes. Salt mushrooms, add 2-3 tablespoons of sour cream and fry them within 3-5 minutes.
4. Fried dried mushrooms breaded. Dip large dried mushrooms in a frothed eggs, then roll in them in bread crumbs to which salt and pepper is added. Fry mushrooms on strong fire in a small amount of vegetable oil until they become covered by a ruddy crust.
5. Potato with dried mushrooms. Fry on vegetable oil within 3-5 minutes the dried mushrooms cut by small pieces together with the onions cut by half rings. Add the sliced potatoes to mushrooms and onions, carefully mix everything, cover a frying pan and you weary a dish on small fire, periodically stirring slowly until potato is softened. Then salt mushrooms with potato to taste and fry them on strong fire before emergence of a ruddy crust.