Drying is one of ways to keep the most tasty of wood gifts for a long time, to please itself and relatives with fragrant dishes at all seasons of the year. But it isn't enough to be able to dry mushrooms, them it is necessary also it is correct to prepare for use as the independent or making the recipe ingredient.
Basic rules of preparation
Thanks to such way as drying mushrooms remain are available all the year round. They are suitable for preparation of any dish: soup, second courses, sauces.
It is possible indulge himself and relatives if to follow some rules of preparation of a product for further heat treatment as independent ingredient.
The first that needs to be made — to wet a dry product in water. Soaking time at all differs: someone says that one hour suffices, some advise to lower mushrooms in liquid in the evening, and to start preparation of a dish in the morning, but generally agree that there will be quite enough two-three of hours before direct preparation.
There is no consensus and rather temperature condition of liquid in which it is necessary to presoak mushrooms: cold or warm. The only thing governed — it is impossible to use for this purpose boiled water at all.
When drying the mushrooms strongly decrease in sizes therefore it is necessary to consider that when soaking they will increase again. It is necessary by preparation of other ingredients of future dish and also when calculating that amount of water or broth which will be required. On average it is 400-450 mg on 30 g of dry mushrooms. It is possible to simplify a task and just to add such quantity that mushrooms were completely covered with water.
Experts notice one subtlety: cepes need to be presoaked not in water, and warm milk. It will impact a peculiar unique taste, and aroma to a ready-to-eat meal. However this rule works not only for boletuses, in milk it is possible to presoak also any other mushrooms, improving, thereby, their gustatory qualities.
Also there is an unusual recommendation about soaking of mushrooms in olive oil, using at the same time herbs and spices.
When choosing classical option, water steeping, liquid that remained after that, should be merged, and to place mushrooms in a pan and to cook from 20 minutes to an hour until they fall by a bottom. If after soaking there is no nothing left superfluous in the form of sand, garbage, and the deposit didn't appear, then on its basis it is possible to make dietary first course or to use liquid for a juicy mushroom soup.
If to wait for soaking of mushrooms of time isn't present, it is possible to throw a dry product in the boiling water for 10 minutes. Drain water, mushrooms to wash out and use for preparation of dishes.
For preparation of soup it isn't obligatory to soak mushrooms, it is enough to take a small handful (with calculation of quantity of mushrooms on each liter of water) a dry product and to pour into a pan.
In what dishes it is possible to use
The variety of recipes in which dried mushrooms are used will allow to pick up a dish for taste even to the most exacting person. The uniqueness of mushrooms is also that they are combined with various groups of products: sour-milk products, cheeses, meat, cereal, solanaceous, vegetable cultures. They can cook, extinguish, fry, pickle, to be prepared on a grill. What method wouldn't be used, the taste will be memorable.