If we compare mushrooms and meat, then in terms of the amount of protein, mushrooms are in no way inferior to an animal product. There are very few calories in them, but vitamins, amino acids are enough. The question is, is it possible to eat dried mushrooms that are not thermally processed, definitely not.

My arguments are:
You should not take risks and use dried mushrooms without soaking and boiling. This forest product is very hygroscopic, absorbing everything that is in the air. Therefore, everything that the mushrooms managed to absorb harmful into themselves will suddenly appear in the body.
Correctly and better to do so - soak, boil, pour out the broth, then you can protect your body from toxic substances. In addition, this is a very heavy food for the stomach, they need to be chewed for a long time. Although I know about people who love to drink dried mushrooms with beer, instead of chips. And they believe that there can be no better snack.

We are all different people, one is such a product for happiness, and the other may have poisoning. You need to listen to your body.

You can eat dried mushrooms. The proof of this is the information from the explanations to the question - it is known that at a young age the author liked to gnaw dried mushrooms, tasty and fragrant))

Here you are, years later, the mushrooms did not harm the author’s health at all - from a little lover of dried mushrooms, the girl turned into a smart and beautiful adult woman. By the way, in my childhood I also loved to drag dried mushrooms and apples from my grandmother's stocks. I still couldn’t understand: why do people cook dried mushrooms and apples with pears, because they just taste so much better. Thus, after eating dried mushrooms in childhood, I, like the author of the question, did not notice any negative consequences in my body))

Well, okay, jokes aside)) Now about dried mushrooms in all seriousness. From my point of view, it is in the dry form that mushrooms have a unique attractive aroma, a very tasty aroma. I can only compare dried mushrooms with natural coffee, which is more delicious to smell than to drink cooked.

From dried porcini mushrooms, I prepare a fragrant dry seasoning. I do everything simply: I grind dried mushrooms in a coffee grinder to a state of powder, then I send the mushroom powder for storage in a glass jar with a tight lid. Sometimes, along with mushrooms, I add a little dried dill and cumin to the coffee grinder. I use mushroom seasoning in small quantities when dressing a variety of cold dishes: salads, pates, sandwiches, etc.

I must say that the unusual mushroom seasoning is very convenient to use. It is stored for a long time, I advise you to try it. I cook mushroom seasoning only from proven and high-quality dried mushrooms, of course))

Sergei Agapkin:
Today the topic of our conversation is dried mushrooms .

I think that out of the people here, there are a lot of people who like to go mushroom picking, but fewer people like to clean mushrooms. And now, after the mushrooms are cleaned, the question arises - what to do with them?

Mikhail Politseymako:
There are many ways to dry mushrooms. People dry mushrooms in the oven, in the refrigerator and in attics.

How to properly dry mushrooms?

Sergei Agapkin:
Nowadays, things are much easier. There is a need and production satisfies this need.


There is such a dryer in which you can dry mushrooms for the winter.

When selecting mushrooms, it is very important that they are the same size so that they dry at the same rate. It is better not to wash the mushrooms, but to clean them, otherwise they will pick up excess moisture. We will wash, boil and drain the broth when we cook these mushrooms.

In such a dryer, mushrooms will dry from 4 to 6 hours, depending on the size and number of mushrooms.

Mikhail Politseymako:
I invite our guest, Valentina, to take part in a quiz dedicated to dried mushrooms.

We are talking about dried mushrooms in the "Product of the Day" section.
The dietitian of the clinic of the Institute of Nutrition of the Russian Academy of Sciences, Candidate of Medical Sciences - Victoria Vladimirovna Zykina will comment on the answers of the participants in our quiz.

- Are there no vitamins in dried mushrooms?

Valentine:
I agree that there are practically no vitamins.

Sergei Agapkin:
In fact, not all vitamins are destroyed during drying, so almost all vitamins are preserved in dried mushrooms.

Zykina V.V.:
Dried mushrooms contain B vitamins, vitamin C, and practically do not contain Vitamin A. But you need to remember that when preparing dried mushrooms, vitamins can be destroyed.

Mikhail Politseymako:
Are mushroom stalks more nutritious than mushroom caps?

Valentine:
No, I think hats are more nutritious.

Sergei Agapkin:
The legs are much stiffer, they begin to wood much earlier, and there are practically no nutrients in them.

Zykina V.V.:
Mushroom caps contain more protein and they contain less fiber. Therefore, protein is absorbed better from hats.

Mikhail Politseymako:
Are dried mushrooms good for heart disease?

Valentine:
I think that they are not harmful, and if they are not harmful, then they are useful.

Sergei Agapkin:
I fully agree with Valentina.

Zykina V.V.:
Dried mushrooms contain a lot of potassium. For example, in 100 gr. Dried mushrooms contain the daily requirement for potassium. Accordingly, if there are no contraindications from other organs, then dried mushrooms are indicated.

Mikhail Politseymako:
Is it possible to eat dried mushrooms without special treatment?

Valentine:
No, my personal opinion is that I would not risk it.

Sergei Agapkin:
No you can not. Mushrooms, and especially dried ones, are a very hygroscopic product and literally absorb everything from the air. Naturally, if you use mushrooms in a dry form, then everything that has accumulated in them enters our body.

If the mushrooms are boiled, this decoction is drained, then naturally toxic substances practically do not enter the body.

Zykina V.V.:
In general, raw mushrooms are not desirable, but some nationalities have recipes where they eat them raw.

In our area, mushrooms need to be cooked, both dried and fresh, and even before you fry the mushrooms, it is advisable to boil them.

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  Forest mushrooms. Why natural mushrooms are not sold on ...

Nutritionists are wary of mushrooms, because these delicious gifts of the forest cannot boast of high nutritional value. They contain 90 percent water (which is why they are low in calories), and the rest is carbohydrates and incomplete protein. After drying, however, mushrooms acquire more advantages, since they lose water and concentrate valuable minerals in themselves. Especially we are talking about calcium (the main building material for bones and teeth), selenium (protects cells from free radicals and activates the immune system), phosphorus (supports brain performance), potassium (regulates water balance and helps maintain pressure at the right level). Due to the increased content of enzymes, dried mushrooms stimulate appetite and improve digestion. At the same time, they become more nutritious than fresh ones (100 grams of dry mushrooms provide approximately 230 kilocalories, while the same amount of processed product contains only 35 kilocalories).

Two mushrooms in borscht

In winter, the nutritional value of dried mushrooms fades into the background, because the gifts of the forest in some countries are an indispensable element of traditional dishes. Residents of some countries cannot imagine, in particular, a Christmas table without borscht or, cabbage and mushrooms, pies with minced mushrooms, etc. There are a lot of recipes for such dishes, but traditionally mushrooms are combined with fresh and sauerkraut, meat and sausage, combining them , for example, in pots.

Mushrooms "our" and exotic

Which types of mushrooms taste best when they are dried? First of all, we are talking about specimens with hard caps and a high content of pulp, that is, for example, O white mushrooms. Mushrooms especially appreciated in cooking. Dried boletus should have a light color and a delicate aroma. They are great for mushroom soups. Russian mushrooms are much darker and more aromatic, so they should be used in cooking dishes with sauerkraut, stew.

Recently, exotic dried mushrooms have appeared on the market, which are often as tasty as domestic ones and surpass them in nutritional value. A good example is the Brazilian muril mushroom (agarik), plays an important role in the diet of South Americans. You can buy it from us only in dried form, which, fortunately, does not deprive the mushroom of valuable components, even more often it can be found in the form of an extract in a pharmacy version. Among the components, the most valuable are polysaccharides, and there are more of them than in other edible mushrooms. These beneficial compounds have a great effect on the immune system, several times increase the activity of anti-cancer cells. They are effective in the fight against cardiovascular diseases, reduce blood sugar and cholesterol levels, regulate blood pressure, restore the liver and improve intestinal motility.

It makes sense to experiment by adding a dried mushroom originally from Japan, known as . They have been valued in Asian medicine for centuries for their ability to regulate the immune system and support the body in its fight against tumors. And another local dried delicacy - moon mushrooms- have a great effect on the cardiovascular system.

Precautions and storage rules

When buying dried mushrooms, you should follow the same rules as when purchasing fresh ones. You need to strongly avoid products from unverified sources, do not buy from people who do not have the appropriate permission. Poisonous mushrooms do not lose their dangerous properties after drying, and in the market, among the hats strung on a string, an inedible mushroom can get in, which will ruin the whole feast. Doctors confirm that there are cases of poisoning after eating dried poisonous mushrooms, although, fortunately, there are not so many of them and they are not as tragic as, for example, the consequences of eating fresh fly agaric.

Well-dried mushrooms are quite elastic and break only after strong bending. Under-dried will be badly broken, and over-dried - too fragile. Dried mushrooms can be stored for several months, subject to the main rule: the product requires an airtight container, where moisture, light and air do not enter. remember, that dried mushrooms are hygroscopic and easily absorb odors.

Before adding dried mushrooms to dishes, do not forget to soak them in water, for at least a few hours. The taste of mushrooms, boletus mushrooms, etc. will further emphasize soaking in milk.

Mushrooms are loved, if not by everyone, then by many. However, their season is quite short. Therefore, thrifty connoisseurs of the gifts of nature prudently dry their prey in order to feast on it until the next harvest. Knowing how to cook dried mushrooms, you can enjoy mushroom dishes even in the dead of winter. And they will not differ in any way from those prepared from a fresh product.

How to cook dried mushrooms

Drying is used in soups, second courses, sauces. And everywhere it will be appropriate, if only you follow some simple rules.

The most basic of them: before preparing dishes from dried mushrooms, the latter must be soaked. The soaking time for different cooks is called unequal. Someone insists on an hour - they say, that's enough. Someone believes that drying should be poured with water in the evening, and they can only be cooked in the morning. But most cooks recommend soaking for a couple of hours.

Cold water is taken and poured so that even the edge of the mushroom does not protrude to the surface. It is even better to pour with a margin: the mushrooms will swell.

Attention, feature!

There is a subtlety in how to properly cook dried porcini mushrooms. Experts insist that mushrooms should be soaked not in water, but in milk, and not in cold, but warm. Then the final dish will be especially fragrant, and its taste will acquire refined tenderness.

This move can probably be applied not only to white mushrooms. If you are not inclined to save on trifles, you can try soaking any variety of mushrooms in milk. And compare with the control batch aged in water.

How much to cook dried mushrooms

After soaking, the product must be cooked. Even if you have fried potatoes with mushrooms in your future plans. Or even just fried mushrooms. Cooking time directly depends on the type of forest production and its size. It can vary from 20 minutes to an hour. It’s easier to focus on the “behavior” of mushrooms: if they sink to the bottom, then it’s time to take them out.

Note: if after soaking in water there is no debris left and no sediment appears, it should be used for the broth, so it will turn out much tastier.

Just Soup

There are many ways to prepare dried mushroom soup. For the basic recipe, in addition to the actual drying, potatoes, carrots and onions, you only need spices and herbs.

Mushrooms, soaked and boiled in accordance with all the rules, are caught from the yushka and cut if they have grown in size during processing. Frying is done in vegetable oil: first, chopped onions are browned, then carrot cubes are added to it, and finally, mushrooms. After five minutes of joint frying, the vegetables are laid out in a mushroom broth, the soup is salted. As it boils, chopped potatoes are poured in, and after ten minutes the fire can be turned off. You can pour into plates after a quarter of an hour, when the dish is infused. Serve sprinkled with chopped herbs.

Cheese soup

One of the best options on how to cook mushroom soup from dried mushrooms. The main component is soaked, boiled, crushed. Mushroom broth is salted, potato cubes are lowered into it. While it boils, fry the chopped onion, and later pour the mushrooms into it. Roasting is added to the pan, vermicelli is poured almost immediately (it is better to take small). When it is almost ready (we ask about the cooking time in the instructions on the package), processed cheese is introduced. You need to stir the soup until the last component is completely dissolved. Before serving, the soup is infused in a saucepan under the lid for 5-10 minutes.

First, chicken and mushrooms

Having figured out in detail how to cook dried mushrooms, you can turn on culinary fantasy and create. For example, treat the family with soup with forest gifts and chicken.

The broth is brewed either from the whole bird or from its parts. Only the breast is not recommended: it will not be rich. To increase the diet, you can drain the first water and cook the soup in the second.

Mushrooms are boiled separately; if desired, you can later add the broth to the broth. Zazharka is prepared traditionally, from onions and carrots. Mushrooms do not need to be added to them: they are cut and immediately thrown into the broth. The chicken is first pulled out of it, disassembled into pieces and returned back. It remains to add roast, salt and pepper. There is no potato in this recipe, so the soup is light, albeit hearty thanks to the mushrooms.

Bean variant

For this soup, you need to soak both mushrooms and beans separately. Then cook separately. Chopped onions are fried in a frying pan (there should be a lot of them) with the addition of mushrooms to it after gaining a "tan". Next, the contents of the pan and the beans are transferred to the broth prepared in advance, and the soup is cooked for another ten minutes so that its ingredients are saturated with each other's taste. After removing the pan from the stove, greens are poured into the dish.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is unimaginably delicious. This time we will not cook mushrooms, just soak, cut and fry until golden. When soaked, they should be 250 grams per two-liter pot of soup.

Next step: boil four large potatoes and mash them into a puree. When it cools down, beat in an egg, add four tablespoons of flour and stick dumplings.

Step number three: make a fried onion and a small carrot. Cutting a root crop or rubbing, each housewife decides individually.

Fourth stage: sort out a third of a glass of buckwheat, dry-fry a little.

At the last stage of cooking, all the blanks must be collected in a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and dinner is ready.

Delicious soup

Traditional first courses, even varied ones, become boring over time. If you want hot and liquid, but the “standard” is already tired, try making a light and unusual soup according to this recipe.

It is better to take dried mushrooms or porcini, or a set of different, so to speak, mix. They are soaked, boiled and cut not too finely. Prepare more mushrooms, because apart from them, there will be practically nothing else in the soup. At the same time, a strong broth is brewed. Beef is recommended, but experiments are not prohibited. The main component is laid in the base, and the broth boils for some time along with the mushrooms in order to absorb their aroma. When the result satisfies the cook, a dessert spoon of wine is poured into the pan and a small spoonful of sugar is added. At the same stage, the soup is salted and peppered, and you need to add a little more pepper than you are used to. Eggs are well beaten in a bowl, at the rate of two pieces per liter of broth. They are introduced into the soup in a thin stream, with constant stirring. It should be eaten with lots of greens and sour cream. Wine will give the dish an elegant astringency, and sugar - piquancy.

What about frying?

That we are all about soups and soups. Since it’s not a secret for us how to cook dried mushrooms, it’s time to remember the second courses. Mushrooms fried with onions will be an excellent side dish for meat and poultry. To do this, the soaked drying needs to be boiled, but less time is allotted for this stage - about ten minutes after boiling. Then the mushrooms are strained to the maximum from the liquid - just the time will come out in order to chop the onion into half rings.

Now you need to dissolve the butter in a pan - it is ideal for realizing the idea. Onion chips are first fried on it, and after it is browned, strained mushrooms. It is necessary to fry with intensive stirring, since butter has a lower resistance to sticking than vegetable oil. At the very end, the mushrooms are salted, peppered and flavored with selected spices.

Do not deprive yourself of gastronomic pleasure because it is “out of season”, as preparing dried mushrooms is no more difficult than fresh ones.

Dried mushrooms are used to prepare a variety of dishes. In terms of taste and nutritional value, mushroom blanks are superior to canned mushrooms and aspen mushrooms. However, poisoning with dried mushrooms has not been so uncommon lately. The cause of intoxication is often the harvesting of poisonous mushrooms, which are dangerous to human health.

What is the use

Mushrooms are often referred to as "vegetable meat" because of the vegetable proteins they contain. Dried forest products are superior in calories to raw mushrooms, so experts do not recommend their use in dietary nutrition.

Composition of dried mushrooms:

• Trace elements: phosphorus, calcium, zinc, sulfur;
• Vitamins: A, B, D, E;
• Other useful substances: organic acids, melanin, urea.

The benefits of dried mushroom products:

1. famous for its unique composition, and in dry form, the beneficial properties do not lose their strength. Dried boletus contains more than 20 types of amino acids that contribute to improved performance of the digestive organs, metabolism and the formation of new blood cells.
2. Dried oyster mushrooms have antiviral and anticancer effects.
3. Dried mushrooms help to cope with constipation.
4. Mushrooms quickly satisfy hunger.

In cooking, not only whole dried mushrooms are used, but also in powdered form.

How to dry mushrooms

Each housewife has her own way of drying mushrooms, with the help of which it is possible to preserve the aroma and taste of the delicacy. Before you start harvesting, you need to know which types of mushrooms can be dried and which cannot.

tubular mushrooms

Many members of this family are suitable for dry harvesting.

Types of mushrooms:

• Aspen mushrooms;
• White mushrooms;
• boletus;
• Mokhoviki.

agaric mushrooms

Agaric mushrooms are distinguished by long stripes under the cap and secreted white juice on the cut. It is this liquid that gives the bitter taste to the dried fruits of the forest.

Kinds:

• All varieties of mushrooms;
• Umbrella motley;
• Champignon.

Volnushki, milk mushrooms and russula are not suitable for this type of preparation for the winter.

Chanterelles

Common chanterelle is used for drying for the winter, but it has a specific bitter taste.

marsupials

A distinctive feature of the marsupial fruits of the forest is a wrinkled bumpy surface, unattractive in appearance. The most famous representative of this family are morels. They contain a lot of toxins, which, if not properly processed, cause food intoxication.

Another representative of the marsupial mushroom family is the white truffle. This forest product grows only in certain places and is rarely found by mushroom pickers.

Mushroom drying rules:

• First, forest gifts must be freed from dirt and leaves.
• Then you need to select mushrooms that are close in size. Large fruits are cut into several parts, the legs of chanterelles and honey mushrooms are cut off.
• Wormy, rotten and overgrown mushrooms are not suitable for harvesting.

Methods for drying mushrooms:

1. In the sun. For harvesting, only dry and sunny weather is needed. The fruits are strung on a string and dry for about a week. From above it is recommended to cover with gauze so that dust and flies do not sit down.
2. In the oven. For drying, it is desirable to use wire racks; in their absence, the baking sheet is covered with parchment paper. Dry for at least 8 hours at an average temperature of 60 degrees.
3. In the microwave. This is a troublesome process, but some people still use it. At a power of 100 W, the mushrooms are dried for 15 minutes, then the microwave is ventilated and the procedure is repeated 5-6 times.
4. In an electric dryer. The cut product is laid out at an equal distance from each other and dried according to the instructions.

Properly dried mushroom is elastic, without burnt barrels, moderately dry.

Dried mushroom poisoning: symptoms

The most common cause of poisoning is the consumption of dried poisonous mushrooms. Inexperienced mushroom pickers can confuse a chanterelle or boletus with a toadstool, and then poisoning cannot be avoided. After heat treatment or drying, poisonous mushrooms still remain dangerous to humans.

Causes of poisoning:

• Mushrooms were collected near highways and chemical plants;
• Symptoms of poisoning often occur in people suffering from chronic diseases of the gallbladder, gastrointestinal tract, kidney and liver failure;
• Poor quality raw materials for drying;
• Violation of the technology of harvesting the product for the winter.

Symptoms of intoxication

Signs of poisoning become noticeable a few hours after using dried mushrooms for food. The severity of the clinical picture depends on the age of the victim, body weight, and the amount of the delicacy eaten. The general symptoms of mushroom and boletus poisoning are similar to signs of food intoxication.

Signs of poisoning:

1. Nausea;
2. Vomiting;
3. Liquid stool;
4. Pain in the abdominal cavity of a spasmodic nature.

Hallucinations, constriction of the pupils, increased sweating, convulsions, tachycardia are hallmarks of mushroom poisoning.

Poisoning with dried mushrooms in children is much more difficult. The body of young patients is more sensitive to the effects of toxins compared to an adult.

First aid and treatment

When the first signs of poisoning appear, the victim should be given first aid. The sooner you start resuscitation, the less toxins will spread throughout the body.

First aid steps:

• Gastric lavage. To cleanse the digestive organs of toxins, the victim must drink 1000 ml of boiled water and forcefully induce vomiting. The procedure should be done until the contents of the stomach consist only of water.
• The rapid removal of toxic substances from the body helps to take sorbents: Smecta, Enterosgel, Activated carbon, Polysorb.
• Drink plenty of fluids to prevent dehydration.

Further treatment should be carried out in a hospital under the supervision of specialists. Complex therapy is designed to eliminate the symptoms of poisoning and to quickly recover the patient.

Treatment of poisoning:

1. Gastric lavage through a special probe.
2. To restore the body's water balance, the patient is prescribed droppers with saline and glucose.
3. In case of poisoning with poisonous dried mushrooms, the patient undergoes hemodialysis.
4. Restoration of intestinal microflora.

A special position in complex therapy is occupied by dietary nutrition. The daily diet should consist of boiled vegetables and lean meats. Alcohol, soda, fatty and salty foods should be excluded. Compliance with the diet and all the recommendations of the attending physician will allow the patient to fully recover in 2-3 weeks.

Consequences and prevention

The consequences of mushroom poisoning can be the most deplorable. A person who has eaten a dried poisonous mushroom risks getting severe intoxication.

Types of consequences of poisoning:

• Exacerbation of chronic diseases of the gastrointestinal tract;
• The occurrence of renal failure;
• Violation of the intestinal microflora;
• With mushroom poisoning in women in position, abortion is possible;
• Death. Death occurs in 50-80% of cases of intoxication with a pale toadstool or.

Despite all the dangers of a forest delicacy, mushroom poisoning can be avoided if the safety rules for collecting and drying mushrooms are observed.

Precautionary measures:

1. You can not buy dried mushrooms in the market from unknown merchants.
2. Collection of forest gifts should be carried out away from major roads.
3. Mushrooms that arouse suspicion are best thrown away.
4. Before drying, mushrooms should not be kept raw for a long time, it is advisable to process them on the day of collection.

Dried mushroom poisoning requires an immediate response. Timely assistance will save the life of the victim and help avoid consequences.

Video: how to store dried mushrooms