Mushrooms are often used to make delicious salads or main dishes. They not only give a pleasant taste and aroma - they contain a minimum amount of calories, which is ideal for those who follow their figure. Dried fruiting bodies are often used as an ingredient, since they are capable of replacing raw fruit in all respects. Learn how to make delicious and fragrant gravy from dried mushrooms.
Selection and preparation of ingredients
To choose quality ingredients, you must consider the expiration date. It is also desirable that the composition was less chemical additives. The more natural it is, the better will be the taste of gravy.
Important! Do not buy dried mushrooms in open markets. They contain a lot of dust and bacteria.
The preparation of the ingredients is as follows:
- first, the mushrooms are washed under running water;
- then you need to soak them in salted cold water for 2-3 hours. This will allow fruiting bodies to become more resilient and fleshy;
- rinse them again to remove small elements. For sauces you need to use whole fruit bodies.
Methods for making dried mushroom gravy
On the Internet, you can find a huge number of different recipes that involve the use of dry fruiting bodies. They are characterized by a pleasant taste and aroma, so they can replace fresh mushrooms.
Did you know? In 1988, a huge porcini mushroom was discovered in Japan. His weight was 165 kg.
A huge amount of such ingredients are sold in stores. They can consist of several mushroom species or contain only one variety - for example, very popular mushrooms. Choose the option that you like the most.
Dried porcini mushrooms gravy with sour cream
Important! Such gravy will be the perfect complement to potato dishes, pasta or cereals.
Video recipe
Dried porcini mushrooms sauce with sour cream Video recipe: Dried porcini mushrooms sauce with sour cream [/ recipeInstructions]
Dried Mushroom Sauce
200 ml30-45 minutes
vegetable oil
5 tbsp. l
Nutritional value per 100 g:
- Boil the mushrooms in salted water and bring to a boil.
- Remove the dried fruit bodies and transfer to a separate container. This will allow them to cool faster.
- Finely chop the onion and put it in a frying pan heated with oil.
- Fry for 10 minutes until it becomes transparent. It is better to put on medium heat so that the onion does not burn.
- Grind mushrooms in any shape.
- Transfer them to the bow. Mix and fry thoroughly for 5 minutes.
- Fry the flour until golden in a dry frying pan. Then add the butter and mix thoroughly.
- Add a little mushroom broth to the mixture so that the gravy is a little liquid.
- Pour mushrooms with onions into the sauce and mix all the ingredients. Boil for 10 minutes.
Video recipe
Features of storage of blanks
So that the sauce does not deteriorate, you need to store it correctly. This is best done in clean jars or containers that can be tightly covered. The less air that gets inside, the longer the gravy will be stored.
On average, dried mushroom sauces last 3-5 days. You need to keep them in the refrigerator, preferably on the lower shelf, which gets more cool.
Did you know? In the state of Oregon, in the Malur Nature Reserve, the largest oyster mushroom grows. Its area is 880 ha.
So, now you know how to cook sauces and gravy consisting of dried mushrooms. At home, this is not difficult to do, because all the ingredients in the recipes are quite simple. If you want, you can replace some products with those that you like more.
