How To Store Mushrooms

Mushroom soup. You have no idea for dinner and wonder how to use the collected mushrooms? We provide a proven recipe for a delicious vegetarian soup that will also appeal to the most demanding carnivores.

Mushroom soup - The Perfect Idea For Dinner

The mushroom picking season is in full swing. Although it is already mid-October behind us, warm weather and humidity provide favorable conditions for the development of mushrooms. 

Forest treasures attract Poles who are eager to boast about their achievements on social media. One question arises. 

What to do with so many mushrooms ? Although dried, added to dishes, they work very well in Polish cuisine, they can also be used in other ways. If you don't have an idea for dinner, try our recipe for a vegetarian mushroom soup.

A method of preparing vegetarian mushroom soup

  • We clean our mushrooms thoroughly. It is best to do it with a brush to thoroughly remove all dirt. Then dry them with a towel and cut them into large pieces.
  • Peel the onion and dice it. Heat the butter in a frying pan, then add the onion and fry it until it is translucent. We add the sliced ​​mushrooms. Fry them for about 5 minutes using the highest power of the burner.
  • We peel the carrot and grate it.
  • Chop the parsley.
  • Put the mushrooms and onions into a small pot, add the carrots and pour the hot broth over the dish. Bring to the boil, and then cook for about 15 minutes, covered, on low power. We are waiting for the mushrooms and carrots to soften.
  • Finally, season our soup with salt and pepper. Add cream, parsley and mix thoroughly.
  • Serve the dish with cooked pasta.

Everything indicates that the mushroom season will be exceptionally long this year. Even though October is almost over, we are returning from the forest with baskets full of boletus mushrooms, boletus mushrooms and red pine mushrooms. 

What to do with so many mushrooms? After all, you can't eat them right away. Therefore, in the Polish culinary tradition, there are many recipes for their storage for the winter. How to process our mushrooms so that they do not lose their flavor and aroma? Here is our short tutorial.

The noblest of our mushrooms are so precious that we try to keep them in every form. The most traditional way is to dry them. If we do it in the right way, i.e. at a not too high temperature, they will keep not only their shape, but also their bright color. 

Then we can soak them and use them like fresh mushrooms. We can also freeze the real mushrooms. We wipe them with a slightly damp cloth, divide them into portions and pack them into bags. Small porcini mushrooms are also perfect for pickling in vinegar .

Dried boletes are a must-have in every pantry. We use them to prepare mushroom soup or as an addition to sauces and stew. 

Tiny boletes in vinegar are also popular. We should marinate them whole. The larger ones are not suitable for this, because the tubes fall off their hats during processing and our marinade looks like worms are floating in it. 

It is also easy to prepare a mixture of stewed mushrooms, which can be used like fresh mushrooms after pasteurization. 

Boletes are frozen in the same way as porcini mushrooms. Remember, however, that they should be very carefully closed in the bag. Otherwise they lose their flavor.

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