White mushrooms, dried

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Product Code: 01240
Cost per 50 g
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130.00 грн
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Dried white mushroom

It is also called boletus, is rightly considered one of the most delicious and fragrant representatives of the kingdom of wildlife. It does not lose its bright taste after drying. This is easy to see by adding dried mushrooms to soup, sauce. And that there, even such seemingly simple dishes as pearl barley or fried potatoes, play with bright flavors, you just need to add mushrooms. By the way, if you fast, they effectively diversify the diet. Their fragrant and rich taste, a variety of spices - all this will help not only to prepare a culinary masterpiece, but also to rediscover many dishes!

Delicious delicacies of dried white mushrooms

Cooking dried boletus is a simple matter. Just follow a few simple rules that we will suggest:

  • do not wash mushrooms before drying them. Wash immediately before cooking;
  • soaking is a mandatory procedure. Can be soaked in water, milk;
  • dried boletuses have a richer taste, so do not overdo it when cooking. Sauce or sauce requires only one handful of mushrooms, as well as soup.
  • for a delicious broth - boletus should be cooked in two waters. The first can be shamelessly drained, as it may have a slight taste of bitterness.

And now let's consider dishes with dried boletuses. Maybe you will find a new, interesting, and most importantly, delicious recipe!

Recipes for first and second courses with dried mushrooms

Buckwheat with white mushrooms

Prepare glasses with buckwheat and finely chopped boletuses. Put all the ingredients in a clay pot, pour water there, add salt. Grease the edges of the pot with vegetable oil, but its top must be glued ... with the dough on which the lid is put on! The dough will need a little, it will perfectly cope with its role - a tight stopper for better saturation of the dish with aroma and taste. Send the pot in the oven, preheated to 150 degrees, for an hour and a half (if you use metal utensils, then for 60 minutes). As a dressing for the dish, fry finely chopped onions in cream and add to porridge. Spices in jars will also help emphasize the rich taste of the dish!

Soup with dried boletus

You will need a quarter of cabbage, 250 grams of sauerkraut, a handful of dried white mushrooms, 4 potatoes, onions, carrots, vegetable oil, 1 tablespoon of tomato paste, spices to taste. Soak the boletuses overnight, then rinse thoroughly, fill with hot water and bring to a boil. Add salt to taste, then continue to cook for 45-50 minutes. Peel the vegetables, grate the carrots. Add the potatoes to the broth. Fry onions and carrots in a pan in vegetable oil, then add tomato paste and leave to stir to simmer. Next, chop the cabbage in the soup and continue to cook for 20 minutes. Add roasted cabbage and sauerkraut to the broth, bring the dish to a boil, add spices to taste and allow the soup to infuse for 20 minutes under the lid.

Bon appetit!

Useful qualities of white mushrooms

Studies show that boletus contains riboflavin, which is responsible for the health of the skin and the growth of nails and hair. They also benefit from the fact that they contain carotene (vitamin A), as well as vitamins B, C, D. Moderate consumption of dried mushrooms helps to restore the body after diseases such as angina, weakness, thyroid problems.

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