Wood mushrooms introduce enzymes called perforins into the human body. With their deficiency, tumors develop from abnormal cells. This type of mushroom is common in China. In our stores they can be found in dry form. In a cool place, wood mushrooms can be stored for a very long time. Outwardly, they resemble charred paper. Wood mushrooms have the aroma of smoke and dust. But as soon as you soak them with water, the smell will disappear immediately. This type of mushroom is able to increase in volume by 6-8 times. Even a small piece of mushroom can absorb 250 ml of water. Black wood mushrooms are usually used for cooking fried and stewed dishes, and also add them to the soup. They are good for health: they cleanse the liver and kidneys, remove toxins from the body. There are a lot of recipes for cooking wood mushrooms.
Pick your recipe
You will need
-
- dry wood mushrooms (1 box);
- vinegar (a few drops);
- onions (one large head);
- vegetable oil (50g.);
- garlic (3 cloves);
- salt (1 pinch).
Instruction manual
1
Open dry mushrooms. Take a small saucepan. Put the wood mushrooms in a bowl and pour boiling water for one hour. Add a few drops of vinegar to the water. Wait until the mushrooms swell and open. Then salt them.
2
Take onion, peel it. Then pour vegetable oil into the pan. Take a chopped board and chop coarsely onions. After the pan is warm, fry the onion until a slight blush.
3
After the mushrooms have swollen, remove them from the water. Fold in a colander, then rinse. Take a pinch of salt and salt the mushrooms.
4
After that, fill them with boiling roast and mix thoroughly. Add three cloves of crushed garlic. Mix again and set to cool. Mushrooms are ready to eat.
note
Mushrooms should be tasted in small portions, because they can cause allergies.
Due to the high content of active substances in mushrooms, pregnant women are better off not eating them.
Useful advice
Soaked mushrooms can be stored for 2-3 days in the refrigerator, in a closed bowl with water.
In order for them to open completely, it is necessary to soak them in warm water for 1-2 hours. After that, they should be sorted out. Then pour cold water and put in the refrigerator for a day on the lower shelf. Then the mushrooms will open to their true size, will become soft.
Mushrooms should be sourish-brackish, with a meaty flavor and crunch strongly. Therefore, pouring boiling water, you should not spare water.