Like dried mushrooms. Dried mushrooms - calorie content, benefits and harm

What to do if you want mushroom soup in winter, but fresh mushrooms are still six months away? We reach into our granary bins and take out dried mushrooms lovingly prepared in summer and autumn. In my arsenal they are present from chanterelles, boletus, boletus and white boletus. They are more common in our forests, which is why we dry them.

I read on the Internet that mushrooms replace meat and vegetables in their nutritional value, as they contain proteins, fats, carbohydrates, minerals and vitamins. This is good for those who prefer vegetarian dishes or fast.

On the other hand, I love mushrooms even without all this, simply because dishes from them are prepared quickly and turn out aromatic and tasty, including dried ones.

You can use them, just like fresh ones, to prepare various soups, gravies, roasts, and stuff eggs with them. There are many recipes. Today I will tell you about my favorite recipes step by step.

Just before any cooking, they need to be washed and soaked in water for two to three hours to soak.

So today I have prepared some simple step by step recipes.

For this recipe, I use canned beets, grated on a medium grater. The recipe is designed for cooking in a 3 liter saucepan.

Ingredients:

Dried mushrooms - approximately 100 gr.
Canned beets - 0.5 kg.
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 5 pcs.
Vinegar - 1 tbsp. spoon
Salt - to your taste

Cut the pre-soaked mushrooms into not very large pieces and cook in a saucepan.

Peel onions, carrots, potatoes. Cut the onion into cubes, grate the carrots.

Then put the onion in a heated frying pan and fry until transparent, then put the carrots in there and continue frying for another 10 minutes.

Then put the beets there. Add vinegar. I pour the marinade into a frying pan with vegetables and simmer for 15-20 minutes.

When the water in the pan boils, add the diced potatoes. Cook for 15 minutes, then add the stewed vegetables, add salt and cook for another 10 minutes.

You can serve it with mayonnaise, or sour cream and herbs.

Dried mushroom sauce with sour cream

This sauce can be served with absolutely any side dish. I like it best with noodles or a potato dish. And what an aroma and taste, simply delicious.

Ingredients:

Dried mushrooms - 100 gr. (approximately)
Onion - 1 pc.
Carrots - 1 pc.
Flour - 1 tbsp. spoon
Vegetable oil - 2 tbsp. spoon
Sour cream 20% - 4-6 tbsp. spoons

We clean and cut vegetables - onions into cubes (you can do it in a semicircle, depending on your preference), carrots on a grater. Pour oil into a frying pan, heat and fry onions and carrots for 5 minutes

First, remove the mushrooms, squeeze them out and cut them into pieces.

Then add to the pan and fry everything for 10 minutes, stirring with a spatula.

The flour must be dissolved in a small amount of water. I usually do this and mix with a fork, since it is not a large volume.

Add the water in which we soaked the mushrooms, flour, and salt to the frying pan and simmer for another 10-15 minutes.

And now, finally, our gravy is ready, we can serve it on the table.

By the way, instead of sour cream, you can add mixed mayonnaise with ketchup (“Ketchunez”). Proportions as desired. Then, however, the name of the sauce will be different, but it will be no less tasty.

Quick recipe for dried mushroom soup with cheese

This recipe is designed for cooking in a three-liter saucepan. I like to cook in such proportions, but this is everyone’s business, some like it thicker, others like it less thick.

Ingredients:

Dried mushrooms - 50 gr.
Potatoes - 6 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Cheese (I take “Russian”) - 400 gr.
Salt.

Remove the soaked mushrooms, squeeze and cut into pieces.

Peel potatoes, onions, carrots. Grate the carrots, cut the potatoes and onions into cubes.

Grate the cheese on a fine grater.

Pour the mushroom water into the pan, add plain water, not reaching the top of the pan by about 5 cm, and set to boil.

After boiling, add chopped potatoes and salt to taste.

Fry the onion and carrots for 5 minutes and add the mushrooms. Continue frying for another 10 minutes.

We add all this to our broth 5 minutes before the end of cooking.

At the very end, add grated cheese to the mushroom soup.

The finished soup should sit for 15 minutes, after which it can be served.

You can add chopped fresh herbs to the plate.

All cooking takes 30-40 minutes. It’s delicious, thanks to the cheese, it becomes finger-licking tender.

Caviar from dried mushrooms - it couldn’t be simpler

The recipe for making caviar from dried mushrooms is so simple that even the most inexperienced cook can handle it, and the result is incredibly tasty. Cooking time

Ingredients:

Dried mushrooms - 100-150 gr. (2-3 handfuls)
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 2-3 cloves (optional)
Dill, parsley - 1 branch each
Vegetable oil.

We take out our soaked mushrooms, squeeze them out, cut them into pieces and set them to cook for 15 minutes.

Then drain the water through a colander.

Peel and cut the onion, garlic and carrots, fry in vegetable oil until tender (15-20 minutes).

Add the mushrooms, salt, after 5 minutes of frying, add the herbs, mix and remove from the stove. Let it cool down.

Grind the finished mixture through a meat grinder or blender.

And, voila - our delicious caviar is ready. Can be spread on bread.

I hope you enjoyed these simple dried mushroom recipes. They all cook very quickly. The result is very tasty. Bon appetit!

Although the duration of the mushroom season ends with the arrival of autumn frosts, dishes from them can be prepared all year round. There are several ways to store forest products, one of which is drying. The taste of the dry product is not inferior to fresh fruits.

Drying is the simplest method of processing forest crops

Drying is the simplest method of processing forest crops. The finished product retains all nutritional elements and does not take up much space during storage, especially when ground into powder. Large fruits are usually crushed, while small ones are left whole. This way they will dry faster.

During the drying process, fruiting bodies should lose moisture gradually. They can be dried in the open air, strung on hard threads, in the oven or microwave. To avoid drying out, the mushroom layout must be regularly checked and ready-made pieces removed.

During the drying process, fruiting bodies should lose moisture gradually

Recipes for first courses with dried mushrooms

Preparing soup from dried mushrooms takes a minimum of time, and the dish turns out aromatic and satisfying.

Mushroom soup with vermicelli

Any mushrooms are suitable for this recipe. Many cooks use white ones. You don't need potatoes for this dish. but you need to take:

50 g mushrooms;
2 onions;
1 carrot;
100 g pasta;
salt and herbs.

Cooking technology:

Rinse dry raw materials thoroughly, immerse in a container and fill with boiled water. After a third of an hour, strain. Leave the broth in the pan and rinse the mushrooms.
Chop vegetables. Carrots can be grated. Fry for 5 minutes.
Add water to the broth until the volume reaches 2.5 liters. Boil and add mushrooms.
Place the stewed vegetables in the pan. Add salt.
After 20 minutes, add vermicelli and keep on fire for another 5 - 7 minutes.

Serve with herbs and sour cream.

Mushrooms in sour cream (video)

Cabbage soup with mushrooms

For the recipe you need to purchase:

carrots and onions;
500 g sauerkraut;
wheat flour;
tomato paste.

To make delicious cabbage soup, you should:

Pour a glass of mushroom broth over the cabbage and add vegetable oil (1 tablespoon). If the cabbage is very sour, it must be rinsed with cold water.
Fry vegetables with tomato paste.
An hour after you start stewing the cabbage, place the contents of the pan into the pan and add mushroom broth.
After a quarter of an hour, add a spoonful of flour, pepper and bay leaf fried in oil to the cabbage soup.

The dish is very tasty with the addition of sour cream.

Cabbage soup with mushrooms

Potato soup

Based on 3 liters of water and 1 kg of potatoes, you will need 60 grams of porcini mushrooms or champignons.

Make broth from dried fruits.
Chop vegetables (carrots, onions, parsley root) and fry.
Boil potatoes in mushroom broth.
Transfer vegetables to soup pot. After 5 minutes, season with spices. Before use, add finely chopped green onions.

Recipes for preparing main courses with dried mushrooms

It's very easy to prepare a healthy dish.

Place dry fruits in water for 1.5 hours. After they swell, strain and cut into pieces. Do not pour out the water, but put it on fire.
Place the chopped mushrooms in a saucepan with the same water. Add salt.
After boiling, add the pre-roasted cereal.
Once the contents have thickened, reduce the heat to low and leave on the stove for another 1.5 hours.
Add fried onions to the porridge.

Buckwheat porridge with onions and mushrooms

Stewed mushrooms

For the recipe you need to take dried fruits. For 800 g of boiled mushrooms you will need a couple of glasses of sour cream, which can be replaced with butter.

Fry peeled mushrooms with three onions. Then sprinkle with 1 tablespoon of flour, add a little water and simmer.
Pour into a saucepan and simmer until done. Spice up. Season with butter or sour cream. At the end, sprinkle with herbs.

Stewed potatoes with dried mushrooms

Boil the dry product and fry with onion.
Separately, fry the potatoes, cut into slices. Then combine both ingredients in one pan. Pour in mushroom broth. Add spices and simmer for half an hour. If desired, you can add sour cream.

Roast dried mushrooms (video)

How to deliciously cook dry white mushrooms

There are many different recipes where porcini mushrooms are the main ingredient.

Dried white mushroom soup

The dish turns out to be very rich. For 100 g of forest product you need to take:

potatoes;
1 carrot and onion;
spices;
sour cream to taste.

Dry fruits should be soaked first. Then boil for 30 minutes and chop. Further actions:

Finely chop the onion. Grate the carrots. Then fry.
Pour the prepared mushrooms into the pan and fry for 8 - 10 minutes.
Place the entire contents of the pan into the pan, add the potatoes and cook for 10 minutes. Then insist.

Serve, sprinkled with fresh chopped herbs (parsley, dill).

Dried white mushroom soup

Hot appetizer with pasta

For the recipe you need to stock up:

pasta 300 g;
carrots and onions;
dill.

Step by step steps:

It is better to pour dry fruits overnight and cook them in the morning. Then strain and cool.
Grate the carrots and finely chop the onion. Then fry.
Place the prepared vegetables into a deep bowl. Add pasta to it and add water. Add salt.

Hot appetizer with pasta

Stroganoff recipe

The following components are required:

a glass of milk;
1 tablespoon sour cream;
butter;
onion head;
tomato sauce or tomatoes;
1 teaspoon wheat flour.

First of all, pour hot milk over the dry mushrooms. After they swell, cut them.

Fry the mushroom strips and add flour. Then fry again.
Heat oil with tomato. Fry chopped onion. Place everything in a frying pan and pour in sour cream.

Before serving, chop the dill and parsley. The dish goes well with fried potatoes.

Stroganov style

What else can you cook with dried mushrooms?

Although at first glance it seems that very few dishes can be prepared from a dry ingredient, in fact there are hundreds of options for preparing them. Soups, stews, solyanka, noodles or omelettes are very tasty. Many gourmets prefer to bake them in the oven with cheese or make mushroom cutlets from them with the addition of potatoes. Unusual sauces are prepared in a frying pan with oil and spices.

Mushroom sauce

This is just a godsend for the cook. To get a juicy and tasty dish, You will need very few products:

100 g of forest product;
2 onions;
3 tablespoons sour cream;
100 ml vegetable oil.

Mushroom sauce

Forest mushrooms can be anything.

Pour hot water over the fruiting bodies. After they swell, boil for a quarter of an hour.
Chop the onion and fry until the structure becomes transparent and soft.
Strain the mushrooms and transfer to the frying pan.
Fry all ingredients and add spices to taste.
Pour in the broth, sour cream and boil for a couple of minutes.

Mushrooms in sour cream go well with any side dish.

Goulash with garlic and onions

Fruits can be dried, fresh or salted. The dish turns out very tasty if you use a mixture of different mushrooms, for 600 g which you will need:

bell pepper (2 pcs.);
onions (4 pcs.);
potatoes (2 pcs.);
carrots (1 pc.).

Goulash with garlic and onions

List of necessary actions:

Soak dry fruits for half an hour, then drain the water. Pour boiling water over the raw material and boil for another 30 minutes.
Peel the vegetables. It is advisable to cut the onion into half rings, and grate the carrots using a coarse grater. Fry. Add pepper there too. To diversify the taste, you can use tomato slices.
Strain the broth and cut large fruiting bodies into pieces. Transfer to the pan. Put it out. If desired, you can add flour. Before finishing cooking, add chopped garlic cloves.
The contents of the frying pan are laid out in the broth and chopped potatoes are added there. It is recommended to grate it. In this case, the required density is formed. After boiling, turn off the stove.

Goulash is served with any side dish. Don't forget to sprinkle some herbs on top.

Mushroom sauce made from dried mushrooms (video)

Stuffed eggs

Although the dish is not festive, it still carries enormous weight at the table. For 0.5 kg of raw materials you will need:

mayonnaise;
eggs;
bulb.

Step by step guide:

Boil the fruits, skimming off the foam, until the pieces sink to the bottom (at least 40 minutes).
Strain, rinse and set aside to cool.
Then grind with a blender or meat grinder.
Cut the boiled eggs into 2 parts, remove the yolks and mix them with the mushroom mixture. Add ground black pepper and remaining ingredients.
Chop and fry the onion. At the end add butter. Pour the mixture of yolks and mushrooms over the mixture.
Fill the egg halves with the prepared mixture and cover with a small amount of mayonnaise.

Dried fruits can be used to make delicious filling for pies. Raw materials must be dry to the touch and not spoiled. Since the structure of the fruiting bodies is very hygroscopic, the necessary rules must be observed during storage.

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Mushrooms are an excellent culinary ingredient that are available in dried form all year round, retaining maximum organoleptic properties even after soaking. You can learn about which dishes are the most popular and how to cook dried mushrooms from the article.

Preliminary preparation

Drying is the most common, simple and affordable method of processing and further storage. Dried mushrooms are famous not only for their aroma and outstanding taste, but also for their very modest dimensions. Mushrooms are 85% water, so it’s not surprising that when dried, they shrink in size by up to 7-9 times. Current sanitary standards allow human consumption of umbrella polypores, all varieties of honey mushrooms, as well as champignons, morels, porcini mushrooms, Polish mushrooms, boletuses, honey mushrooms, butter mushrooms and boletus mushrooms.

Before subjecting this product to any heat treatment, they must first be soaked. The simplest way is this:

Dried representatives of the mushroom kingdom are washed under running cold water to remove traces of sand and dirt.
For 30 g of dried caps and legs you will need 350–400 ml of warm water. Boiling water cannot be used in this case.
How long will it take to soak? It depends on the type of mushroom, but on average the rules are as follows: the dishes should be covered with plastic wrap and left for 30–45 minutes at room temperature.
After the specified period of time, the remaining liquid is poured into a separate container.

It is worth noting that dried mushrooms, after soaking, increase significantly in size and can be used to prepare a wide variety of dishes in the same way as freshly collected specimens that have been cleaned of dirt and film.

How to soak such mushrooms? For such tasks, it is recommended to use exclusively clean water (warm or cold). By the way, you can also soak them in olive oil, to which various spices, herbs and aromatic herbs are added.

Preparation

You can cook mushrooms either as an independent dish or use them as one of the ingredients for first and second courses, cold or hot appetizers, as well as for preparing various sauces. This product is often used as a filling for pies.

Mushrooms are an excellent source of plant protein, the digestibility coefficient of which is much higher than that of animal protein. When dried, the taste becomes more distinct and rich, so when preparing dishes it is worth using them in small quantities. For example, an average handful of dried mushrooms is enough for a pot of aromatic soup, and in this case it does not matter whether they were pre-soaked or not.

Some chefs make finely ground powder from dried mushrooms, which can later be added to various dishes as a spice or to create all kinds of sauces. It is believed that dried boletus and chanterelles are best combined with garlic, bay leaves, as well as black and allspice.

It is not recommended to use boletus and aspen mushrooms for making soups. To speed up the process of cooking chanterelles, you should add a small amount of ordinary soda to the water. There is definitely no need to fry mushrooms for too long, since during prolonged heat treatment they lose useful substances.

Recipes for porcini mushrooms

How to cook dried porcini mushrooms? They are usually dried whole, so before cooking they are usually soaked, then squeezed and cut into pieces. A popular dish in Russian cuisine is cabbage soup, to which tasty and aromatic boletus mushrooms are added. The classic recipe looks like this:

The soaked mushrooms are washed and chopped.
Then they are filled with clean warm water and brought to a boil.
After half an hour, salt and spices (bay leaf, pepper) are added to the broth.
Next, you need to finely grate fresh carrots (1 piece), cut the onion into rings (1 medium-sized piece), and potatoes (5-6 pieces) into small slices.
Add chopped potatoes to cabbage soup, sauté carrots and onions in olive oil.
After 10–15 minutes, add 250–300 g of fresh or sauerkraut.
After fifteen minutes of cooking over low heat, the cabbage soup is completely ready.

Try to prepare a delicious, but at the same time quite affordable recipe, which involves dried porcini mushrooms - pasta with aromatic boletus mushrooms. For cooking you need pasta made from durum (durum wheat). Pre-soaked mushrooms are fried, then mixed with paste and served along with greens.

No less popular is the sauce with the addition of broth, which remains after boiling the boletus mushrooms. The following seasonings are used to prepare the sauce: cloves, pepper (black peas) and thyme.

What else is worth knowing about cooking

How to properly cook mushrooms? If there is not enough time to soak them, you can put the product in boiling water and cook over low heat for at least ten minutes. Then drain the water, rinse the mushrooms and use them for preparing other dishes.

For those who are interested in the topic: “Dried mushrooms: how to cook boletus mushrooms in order to preserve their rich taste and aromatic qualities as much as possible?”, the following tips will be useful:

Firstly, when cooking, it is necessary to strictly observe the proportion of 1: 6. That is, for 200 g of dried boletus mushrooms you will need 1.2 liters of clean water.
Secondly, they need to be cut into small pieces before blanching or mixing with other ingredients.

Oh, how many recipes for wonderful mushroom dishes there are! This product is equally good and healthy both fresh and dried. Choose, cook, try. Bon appetit!

HOW TO COOK DRY BEANS CORRECTLY!
1 - Beans must be pre-soaked!
Of course, many people do this. BUT! I'm pretty sure they only soak it overnight! But this is not enough... It is better to soak the beans for 1.5-2 days!!!
Then the beans swell enough, almost to their maximum size, and the skin gradually stretches to its maximum! Therefore, the beans cook quickly and evenly, and the skin no longer bursts during cooking!

Fill the beans with cold (required!) water. We pour a lot of water! Beans take up a lot of water! And we will still drain it....

Leave for 10-12 hours at room temperature, on the table. Then we put it in the refrigerator and let it sit for another day and a half...

2 - It is highly advisable to change the water from time to time! That is, drain the old one and fill it with fresh water. If you soak for 2 days, then it is enough to change the water every 10-12 hours. It is more convenient to do this in the mornings and evenings...
This neutralizes, sorry, the “gassy” effect of the finished dish...

3 - It’s very convenient to soak a fairly large number of beans at once! Some of the soaked beans can be easily frozen and cooked if necessary!..

4 - Before cooking, you need to drain the water again and fill the beans with fresh water. Then put it on high heat! As soon as the water boils, boil for 5 minutes and drain the water again!
Pour in fresh water again, bring to a boil over high heat, and cook over low heat until tender...

5 - DO NOT SALT the beans during cooking! Otherwise it will remain tough!
The beans are salted at the very end, almost before they are ready, for 10-15 minutes...

6 - Cooking time depends on three factors:
- duration of soaking,
- varieties of beans
- and her “age”!
It could be an hour or two... Or maybe 30-40 minutes!!!

7 - It is better to immediately throw the cooked beans into a sieve/colander and use them. Remaining in the broth, it continues to boil! But if you need boiled beans (for making pates, purees, thick soups), then they can be left in the broth.
Here are the cooked beans...

And the decoction from it...
8 - Bean broth can (and should!!!) be used to make soup! Great! Or you can freeze it until better times...
To do this, you need to cool the broth, then pour it into ANY container that can be stored in the freezer, close it tightly and put it in the freezer! And that's it!
I usually use 1-1.5 liter plastic ice cream containers for this. But you can use anything, as long as the container has a tight lid..
Just freeze in enough portions to defrost once (do not refreeze the leftovers), that is, for one lunch..
I freeze broths in the same way.. Very convenient!

And you don’t even need to defrost, just sit on the table for about 10 minutes, just so that the “ice” broth or broth separates from the walls of the container, and immediately pour it into the pan, it will melt on the fire..

9 - You can freeze the beans themselves, already cooked!!! And use when necessary! Isn't this better than using a JAR??
To freeze beans (both just soaked and already boiled), I drain them well, then spread them on a tray in a single layer and put them in the freezer. After an hour or two, I take it out, quickly stir it with a spatula (the beans freeze to the tray) and then into the freezer. And the next day I pour it from the tray into cellophane. bag or any compact container and back into the freezer - already for storage.
This way the beans don’t stick together, they remain one to one!

Not many people know how to cook dried mushrooms so that they remain aromatic and tasty. In fact, everything is very simple. This is a unique product that contains many useful components. It is rich in vitamins B, A, PP, C. There are different ones. Porridges are prepared with them, they are added to soups, and are also used in the process of making pizza.

Dried mushrooms are not only tasty, but also healthy

This is the most popular product in the world. Popularly, mushrooms received another name – “vegetable meat”. They have a beneficial effect on metabolism and the functioning of the gastrointestinal tract. The weight of dried mushrooms is one tenth that of fresh ones. Therefore, to get 100 grams of dry preparations, you will need to use 1 kg of raw ones.

Mushrooms contain:

amino acids;
vegetable proteins;
vitamins and other essential microelements.

The product also contains a large amount of fats, which are fully absorbed by the body. They are necessary for raw foodists, as well as vegetarians. You can dry different mushrooms. But among all, the most vitamin-rich and healthy are white ones.

A simple recipe for barley with dried mushrooms in a slow cooker

To make delicious porridge, you don’t need any special skills. You can cook this dish in the oven, on gas or in a slow cooker. Barley with dry mushrooms is very aromatic and satisfying. To ensure that the porridge has the correct consistency, it is better to use a slow cooker.

Dried mushrooms that are collected in the forest may have sand on them. Therefore, in order not to spoil the dish, you should clean them properly. Before cooking dried mushrooms, you need to carefully sort them out and rinse them several times in a colander under running water.

Pearl barley, which has been previously filled with liquid, is prepared in 15-20 minutes.

Required ingredients:

pearl barley - 200 grams;
clean water – 500 ml;
dried porcini mushrooms – 50 grams;
onion – 100 grams (1 medium);
carrots – 100 grams (1 small);
sea salt;
crushed allspice.

Steps for preparing porridge:

To make the pearl barley soft, add a piece of butter.

After the signal, stir the porridge and pour into a bowl. The dish should be served warm. You can use a variety of greens.

Soup with mushrooms and pearl barley

This recipe is very useful. Soup prepared in this way is nutritious and rich in vitamins. The whole family can eat this dish.

To prepare the soup you will need:

50 grams of dried mushrooms (any);
half a glass of cereal;
2 onions (small);
(average);
4 potatoes;
2 tablespoons sunflower oil;
bay leaf (dried in the oven);
2.5 liters of clean water;
salt, pepper, herbs.

Rinse the pearl barley and mushrooms thoroughly. Then soak them in cold water and leave for 12 hours at room temperature. At the end of this time, pour the cereal into a saucepan and put on fire.

Peel the onions and carrots and wash them well. Chop the vegetables and place in a frying pan. Carrots can be either grated or cut into small strips. Fry for 8-10 minutes. If the carrots turn yellow and the onions turn golden, you can remove the pan from the heat.

Squeeze the mushrooms and rinse in cold water. Then chop the pieces and add to the frying pan. Simmer all components for 15 minutes.

Peel and cut into small cubes. After the broth has boiled, you can add the potatoes. After 15-20 minutes, put the frying with mushrooms into the pan. The dish should also be seasoned with salt and pepper. After this, cook the soup for another 10 minutes. At the end of cooking, add chopped herbs.

Dried mushroom sauce

Anyone who wants to diversify their diet should prepare an unusual and flavorful gravy. It goes well with many dishes.

Required components:

20 gr. mushrooms;
2 teaspoons wheat flour;
0.5 cups homemade sour cream;
1.5 cups of mushroom broth;
, fine salt, pepper.

Place the mushrooms in water and leave overnight. Then pour into a saucepan and cook for 20 minutes.

Remove the boiled mushrooms from the heat and drain in a colander. Fry the flour in a frying pan until golden brown. Add mushroom broth to it.

Add a little water to the flour. You need to add enough liquid to get the desired consistency. As soon as the sauce begins to thicken, you can add mushrooms and sour cream. You will also need to add salt and pepper.

After this, cook the sauce for another 5 minutes over very low heat. To prevent the mixture from sticking to the bottom of the pan, you need to stir it constantly. When the time is up, the pan can be removed from the heat. Sprinkle chopped herbs on top of the gravy.

Dried mushrooms are a unique product that can be used to make any dish irresistible. By following the above recommendations, you can prepare a delicious and nutritious lunch for the whole family.