How long can you soak mushrooms? How long should you soak dry mushrooms for soup? How to cook dried mushrooms

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Dried mushrooms are easy to prepare for the winter, they are stored well and for a long time at home, and you can easily buy them in the store throughout the year. Dried mushrooms are often used to make delicious mushroom soup and are used to prepare other dishes, so in this article we will look at how long and how to cook it correctly dried mushrooms until done in the pan.

How long to cook dried mushrooms?

Dried mushrooms are usually used to cook mushroom soup, since it is from dried forest mushrooms that a tasty, rich and aromatic broth is obtained. The cooking time for dry mushrooms depends on their type (some cook faster, others longer):

• How long should you soak dried mushrooms before cooking? Typically, dried mushrooms are soaked for 2-3 hours in cold water (sometimes in milk) or left overnight the day before cooking.
• How long to cook dried mushrooms for soup? Depending on the type, dried mushrooms are boiled for 30 to 90 minutes until cooked (when they sink to the bottom of the pan, they are cooked).

Note: if for some reason you do not have time to soak dried mushrooms before cooking, you can immediately place them in a saucepan and cook for 10-15 minutes after the water boils, then drain all the water and continue cooking them further according to the recipe.

Having learned how long to cook dried mushrooms, we will now consider the main secrets of cooking them in a saucepan.

How to cook dried mushrooms?

To properly boil dried mushrooms for preparing your favorite dishes that contain them, you should follow the following sequence of actions:

• We measure out the required amount of dry mushrooms, put them in a deep container and pour cold water so that the water completely covers them and its level is 2-3 cm above the mushrooms. Let the mushrooms steep in water for 2-3 hours (you can leave them overnight).
• After soaking, transfer the mushrooms into a saucepan and fill with water (if it is not cloudy and dirty, you can use the water in which they were soaked, since the broth will be richer after this).
• Over high heat, bring the water in the pan to a boil, then remove the foam that has formed on the surface of the water, reduce the heat so that the water does not boil too much and cook the mushrooms for an average of 30 minutes until tender (the most popular Forest mushrooms, such as White mushroom, boletus, russula, honey mushrooms, have such a cooking time).
• When the mushrooms are cooked, they can be immediately used for making soup, frying, or making pie fillings, etc.

Note: if dried mushrooms are purchased and you are not sure of their quality and purity, then it is better to rinse them with running cold water before cooking, placing them in a colander to wash away dust and possible small debris from them, and when cooking the soup, you can drain the first water after boiling and cook the broth in new water.

How to cook mushroom soup from dried mushrooms?

Cooking soup from dried mushrooms is quite simple and does not require special knowledge and skills. Let's look at how to cook dried mushroom soup step by step:

• First of all, we prepare everything necessary ingredients for preparing mushroom soup: dried mushrooms (30-50 grams, which is equivalent to 300 grams of fresh ones), potatoes (2-3 pieces), carrots (1 medium), 1 onion, salt, pepper, herbs (parsley).
• First of all, soak the dried mushrooms, then cook in a saucepan for an average of 30 minutes until tender.
• We take out the cooked mushrooms and additionally cut them into small pieces (if they become large after cooking).
• In a heated frying pan in vegetable oil, fry the chopped onion until golden brown, add the grated carrots and after a few minutes the chopped boiled mushrooms, after which everything is fried together for an average of 5-7 minutes.
• Place the roast in a pan of boiling water, add salt to taste, then add the potatoes cut into pieces and cook for 10 minutes.
• Leave the pan with the cooked mushroom soup off the heat and let it sit for 10-15 minutes before serving.

In conclusion to the article, it can be noted that knowing how to prepare dried mushrooms (how to boil them), you can easily cook delicious and aromatic mushroom soup or boil wild mushrooms dried for the winter to prepare your favorite dishes. Your feedback and useful tips how and how long to cook dried mushrooms in time, leave it in the comments to the article and share it in in social networks, if it was useful to you.

Dried mushrooms are soaked for 1 - 2 hours in water, or even better, in milk. Do not throw out the water in which you soaked the mushrooms, but strain it to remove any possible debris and cook the mushrooms in the same water so that the mushroom broth is not lost. It is enough to soak porcini mushrooms for only 1 hour and cook for 20 minutes.

Dry mushrooms do not need to be soaked for a long time. I think half an hour is enough. If they are very dry, they will quickly become good in the hot broth. They will straighten out. And if you keep them in water for a long time, they will deteriorate in taste and will give everything back to the water.

Dried mushrooms are soaked for 1 - 2 hours before preparing soup or other dishes. After this it is boiled. If time is pressing and there is no time to wait that long, then you can soak it in water for less - 30 - 40 minutes. You can also determine by eye: if the mushrooms have begun to disperse, then you can start cooking.

You can soak dry mushrooms in water for several (3-4) hours, or you can soak them in salted milk for several hours, then they will become as fresh. There are many recipes for mushroom soups, my favorite is regular mushroom soup without meat (potatoes, onions, carrots, mushrooms and herbs).

• Dry mushrooms

  You probably shouldn’t soak it for too long, two to three hours is enough.

  There is no need to pour out the water in which the mushrooms were soaked; during cooking, add it to the dish being prepared. For example, in soup, in gravy, what is usually prepared from dried mushrooms.

  I love you very much beans with white, dried mushrooms. This is where we need the water in which the mushrooms were soaked. I boil the pre-soaked beans until tender, fry the mushrooms with plenty of onions, mix everything together and add mushroom water. Simmer over low heat for about ten minutes and add finely chopped parsley. You can add a little tomato sauce, but this is not for everyone.

  The dish fits very well fast days !!

Before cooking mushroom soup, I soak the mushrooms very little, pour water and put the mushrooms in this water, put them on gas, they just start to boil, rinse them three times, immediately drain the water and chop them finely, they are almost soft, after the chopped mushrooms I put it in a saucepan for soup and bring it to a boil, add salt, boil for 20/30 minutes, then add potatoes, carrots, fry onions, cook the whole thing for about 20 minutes, then add rice because pearl barley takes longer to cook, more 10-15 minutes and the soup is ready)) with sour cream it’s very tasty))

Opinions about how long you need to soak dry mushrooms before cooking vary: some say/write that it will be enough to let the mushrooms sit for 30-40 minutes in cold water, others suggest soaking them for a couple of hours, others advise leaving them in water overnight (by the way I would say that’s what my mother did, and I learned the same from her).

And the recipe for a delicious mushroom soup is very simple: the water in which the mushrooms were soaked will go into the broth, if the infusion is not dark and there are no needles, leaves or, in the worst case, sand.

Make a fry of onions, carrots, add mushroom infusion, potatoes, mushrooms to a saucepan with water and cook everything until tender. If desired, you can add rice or pearl barley to the soup for thickness. Serve the soup with sour cream, yum!



It depends on what dry mushrooms you have to soak. For example, I soak porcini mushrooms in hot water for about 15 minutes, they become soft and ready for further cooking. But honey mushrooms, shiitakes, and morels soak a little longer, about 30-40 minutes. In any case, mushrooms will soak faster if you put them in hot water rather than cold.

I usually leave dried mushrooms in warm water for several hours. Then they become soft and tasty. If this is not possible, you need to start cooking urgently, then I pour boiling water over them and let them stand for at least 30 minutes. But I always drain the water, I don’t cook in it, it doesn’t seem clean enough to me.

A delicious mushroom soup is obtained if you add pearl barley to it, in addition to mushrooms, potatoes, onions and carrots. This is the second soup (besides pickle) that I can’t imagine without this grain.



It is necessary to soak dried mushrooms in cold, clean water, and in addition to the time itself, be sure to check them by touch. Make sure that the mushrooms become slightly soft and swollen, as if puffed up a little, then the mushrooms will be ready and you can start boiling or frying them. The mushrooms are soaked for one or two hours. Depending on the variety of mushroom, and the correctness of its drying. Since dried mushrooms, processed sharply at high temperatures, even in an oven or oven, will be the most hard and rough, and then they will take more time to soak. Which can be more than three hours. If the mushrooms are properly dried, then soaking takes place from an hour to two. Soak well dried mushrooms in cold milk pure product as water, and in addition, it rinses and cleans the mushrooms themselves well, making them tasty, preserving the aroma of the mushrooms. If you soak mushrooms in water, then it is better not to pour out the water, but strain through a sieve or double gauze, and add the strained water to the broth in which the mushrooms or mushroom soup will be cooked. Then the soup will turn out to be very rich, aromatic and tasty. Boil dry soaked mushrooms for thirty minutes. Soak porcini mushrooms for one hour and cook for twenty minutes.

Therefore, you must first fry the onions and carrots, cook potatoes, a little rice with onions and carrots in the resulting broth from the soaked mushrooms for 15 - 20 minutes, and then just add the cooked soaked mushrooms to everything and cook for another 20 minutes. Add Bay leaf, peppercorns, salt two minutes before readiness.

Here is another recipe for mushroom soup that I like: -

Dried mushroom soup with potatoes

Dry mushrooms 50 grams. 3 potatoes. 4 spoons butter. 2 tablespoons flour. 2 bay leaves. Greens (parsley, dill). Salt.

Rinse the dried mushrooms well and pour hot, but not boiled, water for 30 minutes (the mushrooms soak faster in warm water, but it’s better if they are in cold water, even twice as long). Then chop the mushrooms and put them in salted water, add the water in which the mushrooms were soaked. Cook until the mushrooms are soft, about 20 minutes, then add the diced potatoes and two bay leaves.

Make a separate fry, in four tablespoons of butter, two tablespoons of flour, and add this dressing to the soup, add two bay leaves (add peppercorns, to taste). And cook for another 5-10 minutes. The soup will be ready, and when serving, sprinkle on top with finely chopped herbs in a mixture of parsley and dill.

Since ancient times, they have firmly entered into Russian cuisine. Our ancestors not only prepared dishes based on them, but also stocked up on mushrooms for future use. In other cuisines, mushrooms have also always been given pride of place. French julienne, fragrant European chanterelles with vegetables, expensive truffles - a huge variety of options, among which you can find something of your own.

A little about the benefits and disadvantages of mushrooms

As for vitamins, there are more of some in mushrooms than in grains - for example, vitamins PP, D, A. Mushrooms contain a lot of sulfur and polysaccharides, so they are useful for preventing cancer. It is believed that dried porcini mushrooms are a reliable prevention of cancer. Butter oil contains a substance that relieves the symptoms of gout.

Any mushrooms are rich in extractive substances; they make the most aromatic and flavorful broths, sauces, and gravies. Their taste allows you to combine mushrooms with many other products - meat, fish, vegetables, seafood.

Dry mushrooms ground into flour are best absorbed. That is, if you are a big fan of mushrooms and cannot live without them, then you can eat them a little more often in the form of pancakes.

Dry mushrooms contain a substance called fungin, which puts additional stress on the liver. Nutritionists advise eating mushrooms no more than 2 times a week. Pediatricians recommend giving mushrooms to children no earlier than 7 years of age.

Mushrooms accumulate nitrates and harmful substances from the area in which they grow. Therefore, it is important to collect them in ecologically clean areas and, when buying at the market, ask what area they are from.

People with chronic gastritis, ulcers, liver, duodenal and kidney diseases should consult their doctor about the systematic use of mushrooms. You should not eat overripe, old or softened mushrooms.

Each dish has its own mushroom

Broths and sauces are prepared from porcini mushrooms, they are fried, marinated and salted. Boletuses and boletuses are never used for making soups and broths. It is better to fry them, stew them, marinate them.

Butter can be dried, boiled, pickled. They should not be fried or stewed, as they secrete a specific slippery juice. Chanterelles are great for frying. They can also be pickled, although they are not very elastic. They are also used for open pies and quiches. But we do not recommend drying or cooking chanterelles. They are bitter, and when dried they are almost tasteless.

Champignons and oyster mushrooms can be prepared however you like. Grilled champignon caps, lightly sprinkled, turn out very tasty. olive oil and salt.

Black and white milk mushrooms are ideal for pickling; they are prepared only in this way. These are noble and very delicious mushrooms, used exclusively in Russian cuisine.

For julienne mushrooms, porcini mushrooms and honey mushrooms are a good choice. Champignons are also used in julienne, but their taste is quite neutral. Dried mushrooms make very aromatic soups and broths, gravies for meat and vegetables.

Preparing mushrooms

In old mushrooms, it is recommended to cut off the tubular layer under the cap, as spores form there. It is important to cook peeled mushrooms immediately, since mushroom fibers absorb excess odors very quickly.

It is not recommended to wash mushrooms before drying; it is enough to clean them of debris, trim the roots, separate the caps from the stems and cut the too large parts in half.

The preparation of dried mushrooms involves washing them, pouring boiling water over them and soaking them in cold water for 4 hours. Such mushrooms are then boiled in the same water in which they were lying.

General rules preparations

Champignons change their taste and smell very easily, so we do not recommend adding sharp-smelling spices to them. Salted or pickled mushrooms should be rinsed with cold water before adding to the salad to remove excess salt and acid.

You can freeze any mushrooms. In this form they are stored for a long time and are easy to prepare. Moreover, they do not need to be defrosted; it is enough to put them in the dish being prepared at the right time.

You can prepare a hot dish from salted and pickled mushrooms or use them in salads if you boil them in water for 5-7 minutes to remove excess salt and acid. If you use salted mushrooms, you can soak them in cold water for about 5 hours.

To season mushroom dishes, sour cream, onions, garlic, dill, parsley, and apples are most often used. IN minimum quantities We recommend adding nutmeg, cloves, allspice. Especially little spices are required for saffron milk caps, milk mushrooms, chanterelles and white mushrooms.

We recommend not using vinegar when preparing, but replacing it with lemon juice. Mix while cooking different types mushrooms are not recommended; it is better to cook each type separately. The exception is frying.

Frying and stewing mushrooms

It is very tasty to stew mushrooms in sour cream, rabbit broth or white wine. These stewed mushrooms can be used as an independent side dish, or as part of a complex dish.

Cooking mushrooms and broths

Any mushrooms should be cooked for no more than 20 minutes after boiling. Boil milk mushrooms and russula for 5 minutes, boletus – 7 minutes, white and aspen mushrooms – 10 minutes. Boil morels in salted water for 15 minutes. Chanterelles and valui – 20 minutes. After boiling, the mushrooms should be rinsed with cold boiled water. Large mushrooms cook faster than small ones.

Dried chanterelles will boil better if you add a pinch of baking soda to the water. Peeled boletus legs will not darken during cooking if you cook them without cutting them. To prevent the mushrooms from losing their taste and aroma during cooking, we recommend cooking them only over medium heat. When cooking honey mushrooms and boletus mushrooms, try adding bay leaves to boiling water; the aroma will become more pleasant.

It’s easy to check the readiness of mushrooms - raw mushrooms float up, and the finished ones settle to the bottom.

Salting and marinating mushrooms

If you salt or pickle mushrooms yourself, do not use metal lids. It is best to cover the jar with several layers of wax paper, tie it tightly with twine and place it in a cool place. When marinating, try adding a little cloves, star anise and cinnamon to the marinade - this will add a spicy original aroma.