Dried Mushroom Spread
A quick, tasty dish — and it's plant-based, too. This dried mushroom spread comes together fast and easy, with budget-friendly ingredients; the main thing is to have dried mushrooms on hand (stock up in season, or just grab them at any well-stocked store). The result is savory and full of flavor — perfect spread on toast.
♥tatyna♥
Recipe author
Dried Mushroom Spread
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 %
3 g
Fats 44 %
4 g
Carbohydrates 22 %
2 g
47 kcal
GI:
100
/
0
/
0
- This dried mushroom spread isn't hard to make, and it turns out wonderfully fragrant. Best of all, you can make it any time of year, even when fresh wild mushrooms aren't around. So: soak the dried mushrooms in warm water for about 15 minutes, then drain. Transfer them to a medium pot, cover with fresh water, and set over the heat. Bring to a boil, then turn the heat down to the lowest setting and simmer for half an hour. Drain the mushrooms in a colander, let the excess water run off, and leave them out to dry a bit. Peel the onion, rinse it in cool water, and pat it dry with a paper towel, then cut it into small cubes. Set a skillet over medium heat, add the vegetable oil, and heat it well, then add the slightly dried mushrooms. Fry, stirring, for about 10 minutes. Move the mushrooms to a separate plate and add the onion to the skillet, frying until soft and golden. Let both the mushrooms and onion cool a little, then transfer them to a blender or food processor. Pulse everything into a more or less smooth mass. Add salt, sugar, and dry spices to taste (ground black pepper, garlic powder, a pepper blend, or other seasonings all work well). Pour in the vinegar and blend again to a purée. Rinse the herbs, pat them dry, chop coarsely, then add them to the rest and blend once more. Taste and adjust with a little more salt, sugar, or spice as needed, mixing well again. To finish, garnish the spread with a sprinkle of spices and herbs. It's ready — serve right away!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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