In the spring, it is worth making sure that you have used up all the food supplies that were prepared for the winter.
Some people have a wonderful surprise in their kitchen - dried mushrooms.
It is known that this is one of the most useful products. Dried mushrooms contain all the same nutrients as fresh ones. The product is also rich in protein, which is also well absorbed.
However, there are some subtleties in preparing the product, notes chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
How to Properly Cook Dried Mushrooms
Don't forget to soak
Remember that it is better not to cook mushrooms without preliminary soaking. Some leave the product in water for three hours, others use milk for this purpose.
Cooking
Another option is to boil them for 15 minutes instead of spending hours soaking them. The water will need to be drained.
Washing
Since it is not recommended to wash mushrooms before the drying process, the product needs to be thoroughly cleaned. After you have soaked or boiled them, they will need to be thoroughly washed.
Features of taste
It is important to remember that dried mushrooms are incredibly aromatic and rich, so they should be introduced with extreme caution.
Otherwise, the dish will taste too mushroomy.
Don't forget about slicing
Remember that mushrooms are dried whole, and such a large product should not be added to the dish. Therefore, after all the preliminary procedures, do not forget to chop them.
Roasting
To make the taste more intense, it is best to fry the mushrooms. First, heat the frying pan with vegetable oil, fry the mushrooms.
Then add a piece of butter, spread it out and turn off.
Quantity
As mentioned earlier, dried mushrooms have a more pronounced aroma and taste, so they need to be added carefully.
Experienced cooks believe that it is not worth adding more than a handful of mushrooms.
Earlier we talked about how to make an Italian salad with tomatoes and basil .
Expert: Julia Arkhipova
