White dried. How to cook dried mushrooms: several options

White mushroom - boletus is considered the king among mushrooms growing in central Russia. These mushrooms are the most delicious, the most useful among all. Mushroom mushrooms can be boiled, fried, stewed, baked, salted, marinated and dried for future use. Moreover, their taste and aroma from this does not deteriorate at all, on the contrary, it only becomes more appetizing from the spices added to them.

Today we will talk about popular dried mushroom dishes, the recipes of which we will definitely discuss and cook something delicious for dinner. But first, let's learn about the nutritional qualities of dried mushrooms:

Are dried mushrooms healthy?

Of course, they are very useful, tasty and do not lose their valuable qualities that are inherent in fresh porcini mushrooms. Nutritionists generally recommend using dried mushrooms, since after drying they are absorbed by the body almost completely.

Just like fresh, dried mushrooms contain many useful substances, including vitamin C, folic acid. They contain tocopherol, niacin, riboflavin, thiamine, and many other useful substances that are very necessary for a person.

In addition, these forest gifts of nature - mushrooms contain certain enzymes that improve digestion, promote the active breakdown of fats and glycogen.

From dried porcini mushrooms, you can cook almost the same dishes as from fresh ones, just picked at the forest edge. Their dried ones are prepared in soups, borscht, hodgepodges. They are used for stewing, preparing fillings for pies, cabbage rolls. They are baked, caviar is made. Just before cooking, they must be soaked in cool water for several hours, and then boiled in the same water.

Dried porcini mushrooms cannot be confused with other dry mushrooms by their subtle, characteristic aroma. Therefore, the soup from them is just a culinary masterpiece. Let's start with him. Here is the recipe for making real mushroom soup:

Dry mushroom soup

For cooking, we need: a handful of dry mushrooms (about 50 g), the same amount of vermicelli, 2 potatoes, 1 carrot, half an onion, a piece of butter, 1 bay leaf, finely chopped dill, parsley, sour cream.

How to cook:

The night before, put the mushrooms in a bowl, cover with clean water, cover, leave overnight. Soup can be made in the morning.

So, take out the softened mushrooms with a slotted spoon, let the water drain. And pour the remaining infusion into a saucepan. You will need it to make soup.

Heat a little butter in a frying pan, fry the mushrooms in it. Cook for about 10 minutes over medium heat. While the mushrooms are fried, add a little water to the pot with the infusion, as much as you need for the soup, boil. Dip the fried mushrooms into the pan, cook at a light boil for 15 minutes.

Now, in the pan where the mushrooms were fried, brown the vermicelli a little. Then it will not boil soft and will not soften in the soup.

Peel potatoes, carrots, wash. Cut the tubers into small slices, add to the soup, continue to cook, stirring occasionally. After 10 minutes, lay out the vermicelli.

Now, in a clean frying pan, melt a little butter, fry the carrots chopped on a grater, finely chopped onions. Add to soup, salt, add lavrushka. Cook for 5 more minutes. Now pour the soup into portions, season each with sour cream, sprinkle with herbs, and serve.

Buckwheat porridge with porcini mushrooms

To prepare this dish of Russian cuisine, we need: 1 cup of buckwheat, 2 cups of pure water, 1 cup of dry mushrooms, 2 onions, 1 carrot, salt, vegetable oil, parsley.

How to cook:

Just as in the previous recipe, pour the mushrooms with cool water, leave overnight. In the morning, drain the infusion, leave the mushrooms in a bowl for now. We will deal with them a little later, but for now we will cook buckwheat.

First, sort out the grits, fry in a dry frying pan. Put in a saucepan, pour 400 ml of boiling water, salt, cook at a very low boil for half an hour. During the cooking process, it is unnecessary to stir the porridge. When the buckwheat is ready, turn off the heat, cover the pan with something warm, leave it like that while we prepare the mushroom dressing.

Peel onions, carrots, wash, finely chop. Mushrooms cut into small pieces. Fry everything until cooked in a deep frying pan with vegetable oil. Now put the roast in boiled buckwheat, mix, season with finely chopped herbs.
Mushroom caviar from dry mushrooms

This appetizer is especially good to cook in winter from pre-dried porcini mushrooms. It is very tasty with boiled potatoes, it is good to smear breakfast sandwiches with it.

To prepare delicious caviar, prepare the following products: a pound of dry mushrooms, 3 fresh onions, a little white wine vinegar, sugar, salt, pepper to taste, vegetable oil.

How to cook:

Soak dry mushrooms overnight, as described in previous recipes. In the morning you can start preparing a snack. In the same infusion where the mushrooms were, boil them, just add a little salt. When the mushrooms become soft, put them in a colander, rinse, let the water drain.

By the way, the broth itself can be used to make a sauce or soup.

Pass the cooked mushrooms through a meat grinder, peel the onion, chop finely, fry in vegetable oil. Put the mushroom puree in a bowl, add the roast, a pinch of sugar, salt, pepper, vinegar, pour over with vegetable oil (if necessary), mix. Bon appetit!

dried mushrooms- This is one of the most popular blanks. At the same time, you can dry them not only for the winter. Many delicious dishes can be prepared from this product, using dried mushrooms as a main or additional ingredient.

The most suitable for drying are porcini mushrooms, as they do not darken and almost do not change shape when dried. However, many other varieties are also dried: chanterelles, russula, mushrooms and many others. They are mainly used for cooking, but there is another variety of this product - shiitake mushrooms. Often they are used to make useful healing infusions and decoctions.

Most mushroom pickers have their own secrets of drying mushrooms. An interesting fact is that dried mushrooms are more useful than pickled and salted ones, and can also be stored for quite a long time, while maintaining their taste.

For drying, only the freshest and strongest mushrooms are chosen, which did not have time to deteriorate and be filled with worms. Before drying, the product is thoroughly washed, cleaned of dirt and leaves, if necessary, soaked for several hours and only after that they begin to dry. We will talk about this in more detail in our article.

How to dry mushrooms at home?

Drying mushrooms at home is quite easy, but it should be clarified that not all products are suitable for drying. Some of them can be very bitter, so we suggest that you familiarize yourself with the list of mushrooms that are best suited for drying.

• White mushrooms;
• boletus;
• boletus;
• boletus;
• oak trees;
• morels;
• truffles;
• honey mushrooms;
• Champignon;
• chanterelles;
• russula.

If you are picking mushrooms for drying yourself, we recommend that you bring a person with you who is well versed in them, as there is a high probability of picking up inedible mushrooms. As a last resort, look at photos and pictures on the Internet to know which mushrooms are in front of you.

Here are a few ways in which you can easily prepare the required amount of dried mushrooms.

You can store ready-made dried mushrooms in a dry, ventilated place, covering them with a light porous cloth so as not to prevent air from penetrating the products, but also to prevent insects from spoiling them. You can also store dried mushrooms in glass jars or strung on a strong thread. Their shelf life usually does not exceed two years, and subject to all conditions - up to three years.

How and how much to cook?

Dried mushrooms must be boiled to make a delicious dish out of them. However, this must be done correctly, because by undercooking or overcooking the ingredients, you risk ruining the taste or texture of your dish. Here are some guidelines to help you learn how to cook dried mushrooms properly and how long it takes.

• First you need to soak the dried mushrooms in cold water for two hours. If you want their taste to be richer and the products themselves more tender, soak them in cold milk.
• Boil forest or tree mushrooms in the water in which they were soaked if you want to get a richer broth.
• The optimal cooking time for which dried mushrooms will be ready is no more than half an hour.

Thus, we can conclude that dried mushrooms need to be cooked for a short time so that they do not have time to boil, but at the same time, the mushroom broth turned out to be as rich and fragrant as possible.

Dishes from dried mushrooms

From dried mushrooms you can cook a huge number of all kinds of dishes. You can use them in the same way as fresh mushrooms. To the surprise of many hostesses, dried mushrooms can even be marinated by soaking them in cold water to restore their smoothness and volume.

The most popular way to use dried mushrooms is to make a delicious aromatic soup. In this case, you can make both regular soup and puree soup. Quite often, dried mushrooms also appear in the ingredients for making borscht. Any other first courses can also be prepared using this product. It is only important to cook a rich broth from dried mushrooms, thanks to which the food will turn out to be guaranteed tasty.

Among the recipes for cooking dishes from mushrooms, there are also side dishes. The most popular of them are fried potatoes or mashed potatoes, pasta, vermicelli, buckwheat, rice, noodles, all kinds of cereals, including barley and rice, and much more.

Among other things, dried mushrooms can be used in the preparation of such dishes:

• mushroom caviar;
• gravy;
• meat dishes (chicken, beef, pork);
• pie;
• paste;
• cutlets;
• julienne;
• pate;
• various sauces;
• stuffing for baking;
• risotto;
• casserole;
• pizza;
• pilaf;
• cabbage soup, etc.

You can use dried mushrooms not only as an additional ingredient for cooking, but also as a main dish. For example, they can be fried whole or in the form of minced meat in a pan with a creamy sauce, and also stewed with cabbage, beans or sour cream. Boiled or fried eggs with mushrooms also go well.

Soups from this ingredient are not too high in calories, which allows them to be used as diet meals. You can find a large number of recipes that use dried mushrooms as a main or secondary ingredient.

Benefit and harm

Dried mushrooms can both benefit and harm. In order not to worry about your health, you need to know the recommendations and contraindications for the use of this product, which we will tell you about in this article.

To begin with, I would like to focus your attention on the benefits of this ingredient. Dried and fresh mushrooms are a low-calorie and easily digestible product that contains useful protein compounds, trace elements and vitamins. Thanks to this, the product is included in many diets, as it allows you to fill the body with the necessary mineral components, saturate, but not bring extra calories.

Many antioxidants have been found in mushrooms that help stop the spread of cancer cells and prevent their appearance. Also, the inclusion of these products in the diet will help to avoid the occurrence of cardiovascular diseases and remove harmful cholesterol from the body.

As for harm, dried mushrooms can cause it only in two cases: with individual intolerance and with diseases of the stomach. Since this food is heavy, it is not recommended to eat it at night, and it is strictly forbidden to eat mushrooms for people with stomach ulcers or gastritis. Pregnant women and young children should use the product only after consulting a doctor.

In all other cases, you can cook delicious dishes with dried mushrooms with pleasure, treat them to your family, and also enjoy on your own.

WHAT TO COOK FROM DRIED MUSHROOMS

Mushrooms themselves are a very nutritious and tasty product, so by preparing mushrooms alone you can already get a delicious dish. However, mushrooms are often used in the preparation of various dishes as an additive to improve the taste and give the dish a specific mushroom flavor. For cooking, both fresh mushrooms and dried, salted and pickled mushrooms are used. Of course, fresh mushrooms are the best, they have the greatest taste and will give potato or meat dishes a special mouth-watering taste, if you add them even in small quantities. Dried mushrooms can be used to prepare many dishes and it is very convenient because such mushrooms can always be at hand.

How to cook the first hot dishes from dried mushrooms. Dry mushrooms are used for hodgepodges and sauces. For the preparation of first courses, mushroom broth is used, and even without the addition of meat, the dishes are tasty and nutritious. It is better to prepare mushroom broth from dried mushrooms. Dried mushrooms are washed and soaked in cold water for 2 hours. In the water in which the dried mushrooms were soaked, they are boiled. Cook mushrooms for 1.5-2.0 hours with the addition of onions, and the onion must be peeled and cut in half. Then, when the mushrooms are cooked, they must be thrown back on a sieve, strain the mushroom broth. Rinse the mushrooms with cold water and finely chopped add to the broth. Now you can cook any first course from the broth, for example, it can be sauerkraut soup.

How to cook cabbage soup with mushrooms. It will take 0.5 kg of sauerkraut, 50 g of dried mushrooms, onion, a tablespoon of flour, 2 tablespoons of oil, 2 tablespoons of tomato paste, carrots. Rinse sauerkraut with cold water if it is too acidic. Then put the cabbage in a saucepan, add a glass of pre-cooked mushroom broth, one tablespoon of oil and cover with a lid and simmer over low heat for about an hour. Then add mushroom broth, onion and carrots to the pan. Fry onions and carrots in oil with the addition of tomato paste. Continue to cook cabbage soup for another 15 minutes. Then fry the flour in butter, dilute it with a small amount of broth and add to the cabbage soup. Season the soup with salt, pepper and bay leaf. When serving, put sour cream in cabbage soup with sauerkraut and dried mushrooms.

Mushroom hodgepodge recipe. You will need 50 g of dried porcini mushrooms, 3 pickled cucumbers, onions, 50 g of olives, 2 tbsp. spoons of tomato paste, 3 tbsp. tablespoons of butter. Prepare mushroom broth as above. Cut the onion and fry in oil, add tomato paste to it and heat for 2-3 minutes. Peel the pickled cucumbers and finely chop or grate. Put everything in the broth and add capers, salt, bay leaf to warm up for 10 minutes. When serving, add sour cream and olives to each serving.

Potato soup with dried mushrooms. It will take 3 liters of water: 60 g of dried porcini mushrooms or champignons, onions, carrots, butter, 1 kg of potatoes. Dried mushrooms prepare and cook mushroom broth. Carrot, parsley root, chop onion and fry in butter. Put the potatoes in the mushroom broth and cook until tender. When the potatoes are cooked in the soup, put the fried vegetables. Warm up 5 minutes. Add salt, spices and bay leaf. When serving, sprinkle the soup with finely chopped green onions.

Mushroom caviar can be prepared from dried mushrooms. Dry mushrooms should be boiled for two hours, the broth can be filtered and used for cooking first courses, and the mushrooms themselves should be thrown into a sieve. Then pass the mushrooms through a meat grinder. Finely chop the onion and fry in oil, then add to the chopped mushrooms, season with pepper and vinegar if desired. Mix the mushroom caviar well. With mushroom caviar, you can cook sandwiches, stuff puff pastry baskets with it and use it for stuffing when cooking stuffed tomatoes.

You can make a delicious sauce from dried mushrooms. After all, fresh mushrooms are not always in the house, but what to cook from dried mushrooms for a change. We advise you to cook mushroom sauce, you can diversify any menu with it. Mushroom sauce is good to serve with crumbly cereals, pasta, potatoes, carrot and rice cutlets.

To prepare the sauce, you need to take 50 g of dried mushrooms, a spoonful of flour, an onion, two tablespoons of oil, a spoonful of tomato paste. Rinse dried mushrooms, soak and boil for two hours. Fry the flour in butter until brown, then dilute with two glasses of hot strained mushroom broth and warm for 5 minutes. Cut the onion, fry in butter and add boiled and chopped mushrooms and tomato paste to it. Then combine onions and mushrooms with diluted flour. Mix everything well, add spices and heat over low heat for 15 minutes. The sauce is ready.

Stuffing for pies from dried mushrooms. Fresh mushrooms are rarely used to make fillings for pies and pies, but dried mushrooms are great for this. By adding a little dried mushrooms to rice or cabbage, you get an excellent, tasty yeast dough filling for baking. To prepare the filling, dried mushrooms must be boiled as usual, then finely chopped and fried together with onions in oil. Then the mushrooms can be combined with boiled rice or potatoes, mix well and the filling is ready.

Boletus mushroom - called the king of mushrooms. And this is not surprising, because it contains a lot of various useful substances that have a positive effect on overall health, the condition of hair and nails. The porcini mushroom is a delicious medicine. It will help normalize the functioning of the thyroid gland, improve metabolism. Dishes from mushrooms are useful for general loss of strength, tuberculosis.

Dried mushrooms, if you do not violate the technology of their preparation, do not differ in taste from fresh ones just brought from the forest. They can be used for cooking first, second courses, sauces. They make an excellent rich soup, delicious stew with potatoes and vegetables, they, like fresh mushrooms, can be fried or stewed. So you can cook a wide variety of dishes from dried porcini mushrooms.

The advantages of mushrooms over other mushrooms are also that they always remain white, even after cutting and drying. All other species of their relatives always turn black. In addition, mushrooms remain light even when cooked, and their broth is always transparent, fragrant and has a unique pleasant taste. To make sure of this, let's cook such a soup on our own. And also consider a few more recipes for delicious dishes from dried mushrooms.

Mushroom soup with potatoes

To prepare a hot, hearty soup, we need to prepare: 4 medium potato tubers, 1 small carrot, 3 tbsp. l. dried mushrooms, 1 small onion, 1 fresh parsley root, a little tomato and butter (1 tbsp each), fresh dill, salt, pepper.

Let's start cooking:

In the evening, pour dried porcini mushrooms with cold water to swell. In the morning you can start cooking. Boil water in a saucepan, put them in boiling water, cook at a slight boil for 10 minutes.

Now heat the butter in a small skillet. Put finely chopped onions, finely chopped or grated carrots, chopped parsley root, fry in oil until the onions and carrots are lightly browned. Now add the tomato, simmer for another three minutes.

Put the whole frying into a pot with soup, add diced potatoes, cook for about 20 minutes more. At the very end of cooking, salt the soup, pepper, sprinkle with herbs. Pour it into bowls and you can serve.

Dried mushrooms fried with sour cream

For a delicious hot mushroom dish, we need to prepare the following products: 50 g of dried porcini mushrooms, half a glass of fresh milk, 2 tbsp. l. sour cream, vegetable oil, 1 small onion, green onion and salt to taste.

Let's start cooking:

The night before, before you planned to cook this dish, put the mushrooms in a large bowl, pour warm milk over it. In the morning, all the milk will be absorbed, the mushrooms will become elastic, their volume will increase, and they can be fried.

Cut them into small pieces, leave the small ones as they are. Put on a well-heated frying pan with vegetable oil, fry until browned, along with finely chopped onions. When the mushrooms are reddened, pour them with sour cream, salt, mix. Divide among cups and sprinkle each serving with a small amount of finely chopped green onions.

Solyanka from dried mushrooms

To prepare mushroom hodgepodge according to this recipe, we need: 2 tbsp. l. dried mushrooms, half a glass of salted mushrooms or any other salted mushrooms, half a fork of cabbage, one and a half glasses of salted cabbage, 1 carrot, celery root, 1 onion.

You will also need: 2 tomatoes, a handful of olives, half a glass of sour cream, lemon slices, 2 bay leaves. For flavor, you will need parsley and dill. And of course salt and pepper to taste.

Let's start cooking:

Mushrooms need to be filled with water, as we already know, at night. Boil them in the morning by pouring 300 ml of water into a large saucepan. When they are almost ready, you need to get them with a slotted spoon. Now cool and cut into small sticks. Put back into the saucepan with the broth and continue to cook over low heat. There, in the broth, put grated carrots, celery root cut into slices.

Pour 2 tbsp into a clean skillet. l. oil, fry finely chopped fresh cabbage along with salted cabbage and onions. When the vegetables become soft, add the diced tomatoes, simmer until tender.

Transfer the stewed vegetables to the mushrooms in a saucepan, add finely chopped salted mushrooms, parsley, pepper. Add salt if needed. Simmer at a low boil for 15-20 minutes. Then pour sour cream into the hodgepodge. At the end of cooking, add olives (pitted). Arrange the finished dish in portions, put a slice of lemon in each plate, sprinkle with herbs.

Hot appetizer of mushrooms and pasta

For the recipe, prepare: 3 tbsp. l. dried mushrooms, 300 g pasta or horns, 2 small carrots, 1 medium onion. For frying - vegetable oil, for taste - salt, fresh dill.

Let's start cooking:

As usual, pour water over the mushrooms in the evening to swell. In the morning, just boil them until tender. Drain the water, cool the mushrooms. Now grate the carrots on a coarse grater, finely chop the onion. Fry vegetables and mushrooms in vegetable oil until browned.

Put the roast in a deep saucepan or heavy saucepan, add the pasta there, and then add cold water so that the pasta is completely covered. Boil everything, cook with the lid ajar until the pasta is cooked. Salt before removing from heat. Arrange the finished dish in bowls, sprinkle with herbs and - bon appetit!

Mushroom dishes can be called favorites of Slavic cuisine. However, you can please yourself with fresh mushrooms for quite a short time, since the mushroom season lasts only a few months a year. Therefore, culinary specialists often use dried mushrooms in cooking, which are not inferior in taste and aroma to fresh ones. You can buy them at retail outlets or make your own dried mushrooms at home.

What mushrooms are dried and how

Drying is the most common, affordable and simple method for processing and preserving mushrooms. As a result of such processing, mushrooms are not only stored for a long time, but also retain all the nutrients, taste and acquire a rich aroma. Dried mushrooms are valued not only for their taste, but also for their compactness. They do not require a lot of space and large bulky containers to store them. They are easy to pack and weigh a little, so they are very convenient for transportation.

According to sanitary standards, it is allowed to dry such mushrooms as: porcini mushroom, boletus, boletus, boletus, Polish mushroom, white truffle, morel, champignons, deer scourge, all types of honey agaric, meitake, tinder fungus.

Mushrooms are dried in whole form and in crushed. Selected mushrooms of medium and small sizes are dried whole. In large mushrooms, the caps are separated from the stem. To speed up the process, the mushrooms are crushed.

Mushroom flour or powder is also prepared from dried mushrooms. The powder may consist of one or more types of mushrooms.

What to cook with dried mushrooms

Dried mushrooms are used to prepare separate dishes: hot and cold appetizers, first courses and various sauces. Very often, mushrooms are added to a variety of fillings for pies, dumplings.

Mushrooms are a source of vegetable protein, which is not inferior in digestibility to the animal found in meat and seafood. Therefore, all dishes from dried mushrooms can be included in the menu while observing fasting. They can serve as an excellent substitute for meat.

Preparing Dried Mushrooms for Cooking

Before preparing any dish with dried mushrooms, they should be prepared in advance. Whole mushrooms and mushroom pieces must first be carefully sorted and washed under running water.

Then the mushrooms are soaked for 15-20 minutes to remove the soil litter from them. After the mushrooms are repeatedly washed, draining the dirty water.

Peeled mushrooms are soaked for 2-3 hours. At this time, they are saturated with moisture and recover. If mushrooms are prepared for poaching, stewing or frying, they are soaked in a minimum amount of water. When preparing mushroom broth, the amount of water increases to seven times the volume.

The last stage of preliminary preparation is boiling. Swollen mushrooms are boiled in the same water in which they were soaked. The duration of cooking depends on the variety of mushrooms. Porcini mushrooms are boiled for 1.5-2 hours. Other varieties cook a little faster. You can determine the edible readiness of mushrooms by tasting them during cooking. Readiness indicator - easy chewing.

Mushroom powder is soaked for swelling in clean water for half an hour before use. The resulting mushroom gruel is not subjected to preliminary heat treatment.

Cooking dishes from dried mushrooms: techniques, methods and subtleties

Whole mushrooms and mushroom pieces are used to make soups, broths, salads, vegetable stews, and pie fillings. Mushroom powder is often added to minced meat, sauces, gravies. Used as a seasoning for meat, fish, seafood, vegetables and in salad dressings. It is also used to prepare mushroom dough for pies.

Dried mushrooms are used in the preparation of boiled, stewed, baked dishes from meat, vegetables and fish, they are included in marinades.

Some subtleties of cooking dried mushrooms:

• Mushroom taste and aroma is most pronounced in dishes prepared with dairy products: milk mushroom soup, cream sauces, mushrooms fried in butter, sour cream and cream sauces.
• You can revive the taste of dried mushrooms by soaking in salted milk.
• To preserve nutrients, dry mushrooms are soaked in a small amount of water and boiled in the same water.
• When calculating the required volume of mushrooms, it should be taken into account that a portion of dry mushrooms replaces 5-7 portions of fresh ones.
• The aroma of dried mushrooms is quite rich, so use the minimum amount of spices when cooking.
• The following spices best shade and emphasize the mushroom taste: allspice, black pepper, bay leaf, garlic.
• To speed up the cooking of dried chanterelles, it is recommended to add a pinch of baking soda to the water.
• Boletus and boletus are not used for cooking first courses.
• Stewing in sour cream sauce will add special tenderness to porcini mushrooms.

It is necessary to cook dishes from mushrooms in small quantities, since when they are reheated (reheated), they release toxic substances that can provoke poisoning.

Delicious dried mushroom dishes

Creamy cheese soup with mushrooms

Ingredients:

• dried mushrooms 50 g,
• onion 50 g,
• carrots 50 g,
• boiled beans 200 g,
• butter 20 g,
• processed cheese 1 pc.

Cooking:

1. Mushrooms are soaked and boiled for an hour. We change the water and cook for another hour.
2. We take out the mushrooms from the broth, grind in a blender or cut into small pieces.
3. Grind the beans through a sieve or use a blender to prepare mashed potatoes.
4. Cut the onion and carrot into small strips and fry until golden brown in butter.
5. In the water where the mushrooms were cooked, add bean puree, mushrooms, fried vegetables and processed cheese.
6. Boil over low heat until the cheese is completely dissolved, add salt and spices to taste.
7. When serving, decorate with herbs.

potato boats

Ingredients:

• potatoes 4 pcs,
• dried mushrooms 30 g,
• hard cheese 50 g,
• minced meat 100 g,
• salt, spices, vegetable oil.

Cooking:

1. Cut the soaked and boiled mushrooms into small pieces, combine with minced meat, add salt and spices.
2. Boil the potatoes in their skins first. Peel potatoes and cut into halves. Using a teaspoon, make indentations in them.
3. We start the potatoes with minced meat.
4. Lay foil on a baking sheet and lay out the potatoes. Sprinkle vegetable oil on top.
5. Cover with foil and bake for 20 minutes in the oven at 170˚C.
6. Then sprinkle the potato boats with grated cheese and leave in a hot oven for 5 minutes.

The dish is served hot.

Delicious dried mushroom dishes not only diversify the daily menu, but can also become the main decoration of the festive table.