Dried mushrooms often appear on Polish tables during the Christmas and New Year period. The well-known delicacy is ideal for preparing aromatic soups and sauces. You can also use it as an addition to meat, croquettes, dumplings or dumplings.
But you need to know Giving forest fruits a bath in a pot filled with water is definitely the most popular method. However, not necessarily the best.
Soaking dried mushrooms is not necessary, but it is worth doing. This action restores moisture and improves their consistency, not to mention additional cleaning of sand and other surprises.that may be lurking under hats.
Not to mention the fact that soaking dried mushrooms removes the bitterness and makes their further processing (boiling, frying) easier. You can give them a bath in water – salted or not. This is the most frequently chosen way to prepare them for use in the kitchen, but there are also other ways.
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Soaking mushrooms in milk is an old grandmother’s method that can bring many benefits. It will improve the taste of dishes with forest bounties, because it will make boletes, boletes and butter mushrooms more delicate in taste and softer.
Unlike soaking in water, dried mushrooms soaked in milk will also be creamier. Remember, however, that it should be lukewarm and must be slightly salted.
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Soaking dried mushrooms in milk should take about 4-5 hours to make them perfect. They must be completely immersed in the liquid (you can weigh them down, e.g. with a plate).
After this time, remove the mushrooms from the pot. Wait a while, strain them gently, transfer them to another vessel, pour water over them and cook. Make sure they don’t burn.
