Mushroom broth

Mushroom broth

In some families, mushroom broth is in demand more than meat. It turns out fragrant and tasty, while it has a negligible energy value. On it you can cook soups, make sauces, it is used for the preparation of second courses. Some housewives add mushroom broth to meat or chicken to give them a seductive flavor. This dish is suitable for vegetarian food, indispensable in the post. The ability to cook it is necessary for any hostess.

Cooking Features

The technology of cooking mushroom broth is not very complex. With proper skill, the process will take no more than an hour. However, without knowing some of the subtleties, tasty and healthy broth from mushrooms cannot be cooked.

  • Not all mushrooms are suitable for cooking broth. If they fall into the second category or are conditionally edible in general, they are not used for broth: they will give the decoction all the harmful substances, turning it into poison. The same applies to old (overgrown) mushrooms and forest gifts collected in ecologically unfavorable areas. Do not boil the broth and from the aspen mushrooms, but only for the reason that it turns brown and unappetizing.
  • You can boil mushroom broth not only from fresh or frozen mushrooms, but also from dried ones. The technology of cooking dishes from fresh and frozen products is about the same, but dried mushrooms need preliminary preparation. So that they regain form, they are soaked in cool water for at least an hour. After that, the mushrooms are thoroughly washed and only after that they are used to make broth.
  • It is not worth pouring out the water in which the mushrooms were soaked, but it must be drained well to prevent sand from entering the broth. For this you can use folded gauze. After that, the aromatic liquid is diluted with the right amount of water and used to cook the broth. Thanks to this trick, it turns out more fragrant.
  • If the cream soup will boil on the broth, you can soak them not in water, but in milk. It is filtered and added to the dish at the last stage of preparation.
  • The boiling time of the broth depends on the variety of mushrooms and the size of the pieces into which they are cut, it is usually 25-45 minutes. Mushrooms cook a little faster, forest mushrooms - a little longer.
  • The most useful and fragrant is a white mushroom broth.
  • Mushroom broth can be light and dark. Light usually made from fresh and young mushrooms, dark - from ripe and dried. A pleasant shade of broth allows you to give the use of untreated onions or onion peels.
  • When cooking broth from mushrooms, various roots and seasonings are used. The taste of the finished product largely depends on these ingredients. However, it is not necessary to add too much spices in the broth, so that they do not compete with the mushrooms, trying to kill their seductive aroma.
  • If you pre-fry the mushrooms, the broth from them will be more fragrant and tasty. So do if you plan to serve it as an independent dish.

If you are serving broth instead of soup, it doesn’t hurt to offer croutons to it, add fresh greens to it, finely chopped it with a knife.

A simple recipe for fresh mushroom broth

Composition:

  • fresh mushrooms - 0, 5-1 kg (whites enough, 5, 5 kg, you need more mushrooms);
  • water - 2 l;
  • onions - 100 g;
  • carnation - 2 pcs .;
  • bay leaf - 1 pc .;
  • allspice peas - 5 pcs .;
  • salt - to taste.

Method of preparation:

  • Wash the mushrooms, cut them into large pieces.
  • Peel the onion, cut it into 4 pieces, put it to the mushrooms.
  • Fill with water and set on fire.
  • After the water begins to boil, remove the foam that has protruded on the surface, reduce the intensity of the flame.
  • Cover the pot with a lid, but leave a gap for steam. Boil for 20-30 minutes.
  • Add salt and spices. Cook for another 5 minutes and remove from heat.
  • Take out the onions and mushrooms. Onions are no longer required, and mushrooms can be used to prepare other dishes. If you plan to cook soup with mushroom broth, you can add them to it.
  • Strain the broth.

Mushroom broth for this recipe is easy to prepare. It will be a good basis for any dish that is recommended to include this product. However, if you want to serve broth as a separate dish, its recipe does not hurt to complicate.

Delicious white mushroom broth

Composition:

  • white mushrooms - 1 kg;
  • water - 2, 5 l;
  • onions - 0, 25 kg;
  • carrots - 100 g;
  • celery root - 50 g;
  • parsley root - 30 g;
  • vegetable oil - as required;
  • salt, spices - to taste.

Method of preparation:

  • Clean and wash the mushrooms. A few pieces (approximately 0, 2-0, 25 kg) set aside, put the rest in a saucepan, fill with water in the amount of 2 liters and put on the stove.
  • Wash the bulbs, remove the husks from them, put them in a separate pan. There also put the whole bulb small. Fill with remaining water. Put on the fire. Boil 5-10 minutes after boiling. Strain.
  • Wash and clean the carrots, parsley and celery roots, cut them into small cubes or circles.
  • Cut the remaining onion into large rings.
  • Fry the onions, carrots and roots in vegetable oil for 5-7 minutes, pour onion peel with broth, stew for the same amount.
  • Cut into medium-sized pieces and fry mushrooms until half cooked.
  • When the water in the pan, where the mushrooms are boiled, boil, remove the foam. Reduce heat and simmer for 15–20 minutes.
  • Add the fried mushrooms, cook for another 10-15 minutes.
  • Add the contents of the second pan. Salted, put spices. Cook the same time.

Strain the broth, pour into plates and serve to the table. Add fresh greens to each plate. You can also put mushrooms from which the broth was boiled, unless you plan to use them for cooking another dish.

Dried mushroom broth

Composition:

  • dried mushrooms - 80-100 g;
  • water - 2 l;
  • onions - 100 g;
  • carrots - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Fill the mushrooms with cool water, leave for 2 hours.
  • Drain, strain through cheesecloth. Dilute with water to end up with 2 liters.
  • Rinse the mushrooms thoroughly under running water, put them into the pan, pour the prepared liquid.
  • Wash and peel the vegetables, put them whole in a saucepan with mushrooms.
  • Boil, removing the foam, 40 minutes after the water boils. 10-15 minutes until cooked, season with broth, add spices.
  • Throw back the mushrooms and vegetables in a colander. Strain the broth to rid it of spices, otherwise it will acquire a bitter aftertaste.

This recipe for making dried mushroom broth is considered classic.

Mushroom broth is tasty in itself, but is more often used for the preparation of mushroom soups, sauces and dishes from vegetables, meat, poultry. It can be boiled from fresh or dried mushrooms. There are several recipes for this dish, the technology of their preparation is not exactly the same, but the basic principles of boiling mushroom broth remain common.

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