It is known that dried mushrooms are healthier than boiled or fried ones. Let's consider the option of using mushrooms, popular among gourmets. Let's talk about how to make mushroom powder, what spices you can add and what to cook.

Advantages of mushroom powder

Mushroom powder is an ideal product for dietary nutrition. It is used by vegetarians and those who want to lose weight. Research shows that this product is absorbed better than whole dried mushrooms and the chemical composition is more balanced than in all types of mushroom preparations.

The energy value of mushroom powder is quite high: 286 kcal. The presence of protein substances ranges from 39%, fiber – 37%, carbohydrates 9%, fats 12%. The vitamin composition is dominated by C (150 mg), PP (41 mg), PP NE (69 mg). The product is a leader in the presence of potassium and phosphorus.

The advantage of mushroom powder is its compactness and shelf life. In addition, it is versatile and easy to use/storage, making cooking much easier. Allows you to make dishes more healthy, tasty, and nutritious.

How to make mushroom powder

All experienced housewives are engaged in preparations. But not many of us preserve mushrooms in the form of a powdered, aromatic seasoning. Let's look at the process of preparing and storing this super product.

A powder is created from any dried mushrooms. It is preferable to take those with a bright aroma, such as white mushrooms, honey mushrooms, boletus mushrooms, boletus mushrooms, morels, champignons, ram mushrooms, goat mushrooms, aspen mushrooms, etc. Subspecies with bitter milk are excluded: white milk mushrooms, nigella mushrooms, saffron milk caps, etc.

Before grinding, you need to ensure the quality of the raw material. The mushrooms should be dry: break with a crunch and make a loud “rattling” sound. If the product is wet, dry it in the oven or on a radiator. There is no need to describe the cooking process - a coffee grinder, food processor, blender does it for you. If the mushrooms are large, break them before grinding. To preserve the product, grind it with salt at the same time. The proportion of the total weight is maintained within 5-10%.

Can be packaged in food grade laminated paper, foil, or polyethylene. In these cases, the taste will remain unchanged during storage for 9 months. In a glass container (jar, bottle) with a tight lid, it does not lose quality and taste for 2 years.

How to make aromatic seasoning from mushrooms

Many people like to combine mushroom powder with other flavors. The result is an excellent option for use in a variety of dishes. It is important to know that not every spice is suitable for mushroom seasoning.

Dry herbs of dill, green onions, celery, and parsley combine harmoniously with mushrooms. Spices used: cumin, cloves, thyme, bay leaf, allspice and white pepper, fenugreek, oregano, coriander, dried garlic. From this list, everyone chooses several items to suit their taste and uses them in any proportions. You can grind all the ingredients at the same time.

Mushroom salt

Can be used in any dish. It is prepared in different ways: all the ingredients are ground at the same time or aromatic additives are added to the finished powder. For 50 g of dried mushrooms, the following proportions are maintained: 2 tbsp/l sea salt, 1 tsp/l each of ground fenugreek, paprika, dried green onions, dill and 0.5 tsp/l oregano.

Cream soup mix

Having such a preparation, you will instantly prepare a delicious first course. Take 0.5 cups of mushroom powder, 300 g of dried milk. Starch is suitable as a thickener; for this portion – 30 g. If you prefer flour, then use a heap of tbsp. It is recommended to add dry spices (dill, onion, oregano or thyme). Proportions of the soup mixture: per glass of liquid 1 tbsp. This mixture can be stored for no more than 3 months.

Applications of mushroom powder

When adding mushroom powder, any dish acquires an exquisite taste. This is an ideal product for sauces, fillings, cream soups, and also an excellent addition to first courses, baked goods, side dishes, and breading. Consider the recipe for a popular sauce.

Mushroom sauce is prepared using sour cream. You will need 4 tbsp. water, onion, 1 tsp/l powder, 1 tbsp/l sour cream, the same amount of flour and butter. If the powder is not flavored, then add spices and fresh herbs.

Soak the powder in a tiny amount of water and leave for half an hour. Fry the onion in oil, add flour at the end. Pour in water and soaked powder, spices and herbs if necessary. Boil for 5-6 minutes and add sour cream and boil for another 1 minute - ready. The sauce goes well with porridge, potatoes, pasta, and meat dishes.

An unusually aromatic and tasty appetizer made from forest products, called mushroom pate or caviar, is very easy to make. You can use not only fresh fruits, but also frozen, dried or salted.

An unusually aromatic and tasty appetizer made from forest products, called mushroom pate or caviar, is very easy to make.

The main product used is champignons, honey mushrooms, boletus, chanterelles or any other edible representatives of the mushroom kingdom, and snacks made from forest species are more aromatic and tastier. At the same time, it is very much adjusted with the help of spices and their quantity.

A simple recipe for mushroom pate

You must first process the fruits, thoroughly cleaning them from forest debris and rinsing them. Just wash and chop the purchased champignons. From kitchen utensils, take a frying pan, a meat grinder or blender, a knife and a cutting board. For a quick way to prepare snacks you will need:

• mushrooms 0.4 kg;
• bulb;
• a couple of cloves of garlic;
• spices.

Simple process:

1. Cut the peeled onion into pieces. Sauté and place in an empty container.
2. The forest product should be boiled for half an hour. Then strain and add new water. After 30 minutes, strain using a colander. Cool and cut. Oyster mushrooms or champignons can be cut without prior boiling. Dried raw materials are first soaked in water and then boiled until ready. If desired, more than one type of mushroom is used.
3. Place mushrooms in hot oil and fry. The release of liquid promotes extinguishing. After evaporation, the pieces will be fried.
4. Add onion and stir. After 10 minutes, remove. Salt and pepper. At the final stage, add chopped garlic cloves or passed through a press.
5. Transfer the mixture into a deep container and puree it using a blender.

The chilled snack can be spread on toast.

How to quickly make mushroom pate (video)

How to make mushroom pate from oyster mushrooms at home

To prepare a snack you need to stock up on the following products:

• 0.3 kg oyster mushrooms;
• vegetable oil (4 tablespoons);
• bulb;
• a clove of garlic.

Step by step guide:

1. Grind the dried mushrooms.
2. Chop the onion and fry until transparent.
3. Pour oyster mushrooms into a frying container. After 10 minutes, add salt, garlic and spices. Mix.

Pass the mushroom mixture through a meat grinder, then chop using a blender. For storage, transfer to jars and place in a cool place.

You can add carrots to the dish. For 1 kg of mushrooms, except carrots, you need 4 onions and butter (150 g).

1. Chop the washed mushrooms and pour into a frying pan with vegetable oil.
2. Chop the vegetables: grate the carrots, chop the onion. Transfer to mushrooms.
3. After cooking, cool, add butter and seasoning.

Place the caviar, crushed in a blender, into a container. When eating, you can chop the greens and add mayonnaise.

How to make pate from mushrooms and processed cheese

Thanks to the addition of cheese, the structure of the snack is delicate with a creamy taste. Any fruit can be taken, either collected independently or purchased in a store. If champignons are used, then for 300 g you will need:

• 2 onions;
• some white bread;
• garlic clove;
• 80 g butter;
• nutmeg;
• parsley;
• 100 g processed cheese (1 pack).

Sequencing:

1. Chop and fry the onion and garlic in butter.
2. Add mushroom pieces and cover with a lid.
3. After a third of an hour, open the dishes to allow the excess liquid to evaporate.
4. Place the onion-mushroom mixture in a deep bowl, add pieces of cheese, butter and bread. Grind using a blender.
5. Season with spices. Beat again, then place in the refrigerator to cool.

You can serve with parsley and basil.

If desired, the recipe includes semolina (2 tablespoons). In this case, add cereal to the pan while frying the mushrooms.

Mushroom and cream cheese pate

Recipe for oyster mushroom pate with vegetables

Pate is an excellent dish, suitable not only for small snacks, but also as fillings. There are dozens of recipes, both easy to prepare and those that require a little tinkering. By following the recommendations, you can prepare excellent caviar.

For 1 kg of oyster mushrooms you will need:

• 3 potatoes;
• a couple of carrots;
• 300 g cauliflower;
• 3 onions;
• 200 g butter;
• 4 cloves of garlic;
• 1 teaspoon mushroom seasoning;
• half a glass of mushroom broth;
• salt and pepper.

Preparing the snack:

1. Pour the washed oyster mushrooms with salted water and cook for a third of an hour. Strain using a colander, cool, chop into small pieces. Do not pour out all the mushroom broth.
2. Sauté the chopped garlic, add the onion cubes and continue frying.
3. Add the mushrooms and after 10 minutes season with allspice and other spices.
4. Add mushroom broth and simmer for another quarter of an hour.
5. Place cauliflower, separated into florets, in salted water.
6. In another bowl, boil potatoes and carrots. Then finely chop and combine with oyster mushrooms.
7. Blend until pureed using a blender. Add parsley if desired.

The paste can be used as a filling for pancakes.

How to make mushroom spawn for the winter (video)

How to make mushroom pate for the winter at home

Depending on the products used, the mushroom dish has a different taste. Jars of pate intended for long-term storage are subject to mandatory sterilization. It is better to take plastic lids rather than metal ones. All ingredients included in the recipe must be heat-treated.

To prepare a winter preparation of boiled mushrooms, you will need to stock up on:

• 0.5 kg honey mushrooms;
• 3 onions;
• 100 ml vinegar;
• carrot;
• head of garlic;
• peppercorns, cloves, greens.

Mushroom pate is best stored in glass jars

Simple preparation process:

1. Wash the mushrooms thoroughly, cut large parts, and cook in salted water. If champignons or oyster mushrooms are used, 30 minutes is enough.
2. Chop the vegetables and fry until golden brown. Combine with mushrooms.
3. Grind the resulting mixture through a meat grinder or blender. Add vinegar and stir again.
4. Pour chopped herbs and garlic into the bottom of the jars, then add mushroom puree and cover with horseradish leaves.

To prepare the pate, you can use fresh mushrooms (500 g) as the main product, as well as:

• onion head;
• 2 teaspoons lemon juice;
• spices and herbs.

When using milk mushrooms or valuevs in this recipe, it is recommended to pre-soak them for several days. Further:

1. Cut the mushrooms into pieces and place on low heat.
2. Cool after an hour. Grind through a meat grinder along with spices and fried onions.

Divide the onion-mushroom mixture into sterilized jars.

Mushroom pate for the winter at home

Dried mushroom pate

Dried mushrooms are also suitable for pate. In this case, the aroma will be even stronger. The list of ingredients includes:

• 0.5 kg dried champignons;
• a pair of onions;
• spices.

Dry fruits should be soaked in water for 5 hours to swell. Then strain and fill with clean water.

1. Boil the champignons until tender, then cut into small cubes.
2. Fry chopped onion. Add mushrooms, salt and pepper to it.
3. After 10 minutes, turn off the heat.

After cooling, turn into puree using a meat grinder or blender. Then distribute among banks. Gourmets will also appreciate pate made from frozen or canned raw materials.

Porcini mushroom pate (video)

The main condition in preparing mushroom pate is to thoroughly grind all the components so that the mass is homogeneous and elastic with the consistency of a paste. To achieve a uniform taste, it is recommended to add salt before the grinding procedure. The greens can be fresh or boiled for 5 minutes in boiling water. In this case, the taste is more pronounced.

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Mushroom gravy is the favorite for many. A persistent, strong aroma and memorable taste will complement any ordinary dish, which, it would seem, has already lost its zest. Mushroom gravy is often prepared in combination with sour cream, because the sourish fermented milk product can make the sauce “voluminous.” Mushroom sauce is prepared from fresh mushrooms, dried or frozen.

Mushroom gravy recipes

The amount of ingredients is usually taken arbitrarily, since it all depends on the desired thickness of the sauce and the required number of servings. In addition, everyone has different tastes - some like it spicier, adding a large amount of garlic to all dishes without exception, while others choose only a combination of pepper and salt among all the herbs and spices.

Porcini mushroom sauce with sour cream

White mushrooms are considered noble, of course, they cannot be found so easily in any forest, but you can buy them during the season. The dish turns out aromatic with them, and the added cream gives it a special tenderness that is remembered for a long time.

Wash the mushrooms, cut into small pieces, fry for about twenty minutes in heated vegetable oil. Add a chopped onion (or two - to your taste), fry together for another ten minutes. Fry the flour separately, then add sour cream with your favorite spices and salt, pour in a little cream until the desired thickness, and add some salt. Bring to a boil. Only after this mix the sour cream flour with the mushrooms - the porcini mushroom gravy with sour cream is ready!

With vegetables

Here it is used carrots and parsley root. It turns out to be a very interesting option, and most importantly - affordable, since you can use fresh champignons.

The champignons, of course, also need to be prepared first, then chop them. Peel the carrots with parsley root and cut into strips. Heat the flour in a dry frying pan - it will become nut-colored. Place the champignons with the prepared vegetables in a saucepan, add water, add flour, and bring to a boil. After this, add salt and cook for twenty minutes, if necessary, add water.

You can also add some fresh chopped herbs during cooking, for example. A universal combination - dill and parsley.

The second version of the recipe with champignons

These mushrooms are grown all year round, so you can easily find them on store shelves even in cold winter. Therefore, you can also treat yourself to delicious gravy at any time of the year.

Wash and cut the champignons. Peel the onions and cut into half rings. Fry the onion in a frying pan in oil, add tomato paste, simmer together for a few minutes. Then pour in some boiled water and bring to a boil. Add mushrooms and cook uncovered for twenty minutes. Add some salt and pepper. You can add bay leaf and any dried herbs for flavor (you can take Italian herbs). The sauce goes well with boiled pasta and potatoes.

With sour cream

The option with sour cream has already been described above, but here the gravy will be prepared a little differently. Thanks to the fermented milk product, the sauce will give any side dish a new original taste - be it regular potatoes or rice.

Wash the mushrooms, peel them, cut into small slices. Fry the onions until they acquire a golden hue, add the mushrooms, and fry until they are soft. Add sour cream with tomato paste, pepper and salt. Add flour and a little water. Simmer for ten minutes, stirring so that no lumps form. Add a few crushed cloves of garlic, stir without returning to the stove. Although it is prepared simply, it tastes delicious. Usually served with baked chicken legs.

Dried porcini mushroom sauce

Of course, you may not have porcini mushrooms on hand, so you can replace them in the recipe with other options. Mushroom sauce from dry mushrooms turns out no worse than from fresh, pickled or frozen. But the gravy will be prepared a little differently, because initially the main ingredient is quite hard and shriveled.

For four servings take:

• a glass of dried boletus;
• a pair of onions;
• a couple of tablespoons of flour;
• vegetable oil and butter;
• salt, pepper or favorite spices.

Soak the dried mushrooms, boil them until soft, then strain the broth. Grind the prepared product, fry in hot vegetable oil - fifteen minutes is enough if you boiled it first. Add the peeled and chopped onion and fry until soft.

Separately, fry the flour until it turns golden brown. Add mushroom broth to it so that the consistency of the mass resembles thick sour cream. Add mushrooms with onions, a piece of butter and a little sour cream (this is to taste). Salt to taste; you can take a universal seasoning consisting of a mixture of salted vegetables. If the sauce turns out watery, add a little more flour.

The ready-made hot dish is served with potatoes prepared in any way, with fried meat or cutlets.

As you can see, a delicious sauce is prepared very quickly and from quite affordable ingredients. But with it, any familiar dish changes, becomes more aromatic, satisfying and original! You can diversify any of the recipes for mushroom gravy if you wish, leaving only the main ingredient as a base and flour to add thickness. Then you are limited only by your imagination and the selection of products in your refrigerator. Experiment, improve your mushroom sauce and prepare incredible dishes every time that will decorate any meal.

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The online magazine “Korolevnam.ru” offers 10 completely simple and unusual recipes that will help you cook mushrooms deliciously and can diversify your menu *good*

Recipe No. 1: Salad with mushrooms, chicken and corn

500g mushrooms

300-400g chicken fillet

200g canned corn

vegetable oil

1 onion

1 carrot

Peel the carrots and onions, chop and fry in vegetable oil until golden brown. Add mushrooms and simmer until the liquid has completely evaporated. Cool.

Add finely chopped boiled chicken to the resulting mass. Next - corn (be sure to drain the water from the jar) and eggs. Add salt, add mayonnaise and stir.

Recipe No. 2: Mushroom pita cake

500 g fresh mushrooms

2 pcs. thin “Armenian” lavash

400 g onions

4 tbsp. sour cream

100 g cheese (hard)

vegetable oil

Chop the onion and lightly fry in oil, add chopped mushrooms, pepper, salt, stir and cook until done. We pass the prepared vegetables through a meat grinder.

Take the foil, fold it into 6 layers and place it on a baking sheet.

Now take the pita bread, cut it into 4 parts (you should get 8 sheets of pita bread). And now we alternate: put a sheet of pita bread on foil, grease it with mushroom filling, cover it with another sheet of pita bread and grease it with mushrooms again. And so on.

Then we take sour cream and grease the sides and top of the “cake”, sprinkle the same places with grated cheese. Place our “cake” in an oven preheated to 180° and wait until the cheese melts. No need to bake it! We cut the finished snack into portions and decorate with herbs. By the way, these products are enough for 6 servings.

Recipe No. 3: Mushrooms in sour cream

800 g fresh mushrooms

a pair of bulbs

200 g sour cream

Parsley (basically, any greens will do)

vegetable oil for frying

Chop the onions and mushrooms and fry in oil. Then add pepper, salt and sour cream.

Cover the resulting mixture with a lid and simmer over low heat for 10 minutes. Add the herbs.

Delicious mushrooms are ready!

Products are designed for 4 servings.

Recipe No. 4: Mushroom paste

500 g mushrooms

pasta (spaghetti)

200 ml cream

1 onion

1 small carrot (or half a large one)

butter for frying

Boil the pasta until half cooked. Cut carrots and onions into small cubes and fry in butter. Then add the mushrooms and cook for another 10 minutes. Then fill the whole thing with cream. As soon as the cream begins to boil (Attention! This will happen in about 2 minutes J) add our undercooked pasta.

Stir gently and simmer for about 5 minutes. Next, remove the dish from the heat, close the lid and let it brew for a couple of minutes. After the specified time has passed, you can enjoy your mushroom paste! The indicated quantity of products is enough for 3 people.

Recipe No. 5: Mushroom cupcakes

100 g mushrooms

200 g chicken (fillet)

2 eggs (1 large is fine)

4 tbsp. mayonnaise (sour cream will also work)

2 tbsp. semolina

50 ml milk

100 g grated cheese (hard)

muffin tins

Grind the washed chicken and mushrooms in a blender (you can also use a meat grinder). Add the rest of the ingredients to the resulting puree and mix well with a spoon.

Fill the molds ¾ full with the mixture. Preheat the oven to 180° and bake the cupcakes for 20-30 minutes, then cool them. You can serve these muffins with vegetables or even just with ketchup. These products make about 5 servings.

Recipe No. 6: Chicken rolls with mushrooms

Rolls:

200 g mushrooms

1 kilo chicken fillet

a pair of bulbs

vegetable oil

300 g sour cream

1 tbsp. tomato paste

Chop mushrooms and onions and fry in oil. Cut the washed fillet into portions and beat on both sides. Salt, pepper and grease with oil. Place the filling on the edge of the fillet and roll into a roll.

Tie the resulting roll with a thread (otherwise it will unwind) and fry on both sides until golden brown. Remove the threads. To prepare the sauce, mix sour cream, tomato paste and salt. Next, take a saucepan.

Pour some sauce on the bottom. Place the rolls there too. Pour the rest of the sauce over them (it is important that the rolls are completely covered with it; if there is not enough sauce, add water). Simmer the rolls over low heat for 20 minutes.

You should have at least 5 rolls. You can choose any side dish for this dish at your discretion.

Recipe No. 7: Pot with potatoes and mushrooms

100 g mushrooms

1 kilo potatoes

a pair of onions

4 tbsp. sour cream

vegetable oil

garlic

Chop the onions and mushrooms and fry in oil. Peel and cut the potatoes. Combine raw potatoes and mushrooms with onions in a bowl. Stir.

Place the resulting mixture in pots and fill with water so that it almost completely covers the potatoes.

Add 1 tbsp to each pot. sour cream, as well as salt, pepper, bay leaf, garlic and herbs (chopped) and cover the pots with lids (if there are no lids, use pieces of foil). Cook in the oven at 220° for about an hour (40-60 minutes). You should get 4 servings.

Recipe No. 8: potato zrazy with mushrooms

10 potatoes

200 g mushrooms

200-300 g onion

vegetable oil

Peel and boil the potatoes. Make a puree out of it, and then form boats from the puree. Chop onions and mushrooms and fry.

Place the fried vegetables inside the boat and form it immediately. Fry the zrazy in boiling oil.

Decorate the finished dish with herbs. You should get at least 5 servings.

Recipe No. 9: Mushroom casserole

500 g mushrooms

500-600 g potatoes

a pair of bulbs

200g grated cheese (hard)

mayonnaise (sour cream will also work)

vegetable oil

Chop and fry the mushrooms in oil, adding a little salt until the liquid has evaporated. Take a baking sheet, grease it with oil or cover it with foil (along with the sides). Place a layer of sliced ​​potatoes on a baking sheet.

Pepper, salt, grease with mayonnaise or sour cream. Also add a layer of onion sliced ​​into rings. Next is a layer of mushrooms (half of the total mass). Repeat all layers again. The last layer is potatoes, smeared with sour cream or mayonnaise. Bake at 180° for about an hour (40-60 minutes) until the potatoes are soft.

When the time is up, remove the pan, sprinkle the casserole with grated cheese and return it to the oven until the cheese melts. The calculated amount of products is enough for 5 servings.

Recipe No. 10: Mushroom cutlets

500g mushrooms

a couple of boiled potatoes

greens (parsley)

a couple tbsp. breadcrumbs

flour (for breading)

vegetable oil (for deep frying)

Fry chopped mushrooms in oil until tender, combine with grated boiled potatoes. Beat the egg and add it to the mixture.

Place and mix breadcrumbs, pepper, salt, and herbs. Form into cutlets, roll in flour and fry in plenty of oil on both sides until golden brown. Can be served with sour cream.

As you can see, the recipes are simple, without any fancy ingredients. Potatoes, cheese, chicken and sour cream are the most common foods that traditionally go well with mushrooms. Try our delicious mushroom recipes and delight your loved ones with them!