Porcini mushrooms: cooking in different ways. How to cook fresh porcini mushrooms correctly and tasty (even those who do not eat them will like it) How to cook porcini mushrooms at home

Culinary community Li.Ru -

Mushrooms are awesome

Recipe for mushrooms "awesome" in the air grill. As a rule, such mushrooms are very good to cook on a fire, although at home they turn out to be very tasty.

Thinking about making something delicious for lunch or dinner? Then I bring to your attention a great option - meat with mushrooms in a slow cooker.

A simple recipe for mushrooms in pots will appeal to all lovers of a tasty and satisfying meal, but do not spend a lot of time cooking. In addition, such a dish can be served both for guests and for lunch.

Pickled porcini mushrooms and steaming potatoes - a fairy tale! Especially if you also collected these mushrooms yourself. The king of all mushrooms is good in any form, and pickled, it also retains its shape.

Recipe for stuffed porcini mushroom caps sun-dried tomatoes, onion, garlic, bread crumbs, parsley, basil and grated Parmesan cheese.

Quesadillas are a versatile Mexican dish that can be filled with a variety of ingredients and served both for breakfast and dinner as an appetizer or main course.

Creamy pasta with mushrooms is a divine dish. Very tender, juicy and incredibly appetizing, made with pappardelle pasta, three types of mushrooms, white wine, cream, fresh parsley and cheese.

Pilaf with mushrooms is an easy and quick main dish to prepare. You can cook hot in just half an hour! For this dish, I use mushrooms, but any other mushrooms will work.

Gorgeous mushroom assortment, baked in a pot, will be an excellent festive side dish and will delight you and your loved ones. Really tasty and hearty meal which is sure to brighten up any table.

White mushroom itself is a delicious gift of nature, and soup made from it is even more so. Mushroom soup from porcini mushrooms is one of the most luxurious soups that I have ever tried.

Mushrooms stuffed with minced meat - an appetizer that will be a great decoration for any holiday table. And, believe me, at the end of the evening the plate will definitely be empty, and the guests will be happy.

Salad "mushrooms and ham"

A popular recipe for mushroom and ham salad, which is very often offered by restaurant menus.

Potatoes with porcini mushrooms are a very tasty and nutritious dish, for which you would have to pay a lot of money in a European restaurant. And we have porcini mushrooms growing in the forest - why not cook?

Refined and, at the same time, easy to prepare dish - the perfect hot snack for the holiday table. How to make julienne from porcini mushrooms you will learn from this recipe.

Oyster mushrooms are amazing mushrooms. They not only contain a large amount of minerals and vitamins useful for humans, but also have healing properties. And their salads are amazing!

Recipe for baked porcini mushrooms stuffed with onions stewed in wine and beef broth, with cheese and parsley.

Salad with corn and mushrooms is a dish that surprises with the subtlety of its taste. This salad is definitely for those who love the taste of mushrooms and want to prepare a hearty meal.

Recipe for pasta with mushrooms. Those people who adhere to fasting and respect Italian cuisine will like this dish.

chicken cutlets stuffed with mushrooms - a very tasty dish! Cutlets are insanely tender, and their pleasant aroma make your guests ask for more.

Shchi with mushrooms and beans is an unusual variation of this dish, very popular in Ukraine and Poland. These soups are easy to make and can be served hot or cold. Discover Transcarpathian cuisine!

A simple, but at the same time incredibly tasty dish of mushrooms baked in a pot with potatoes and sour cream filling. So, the recipe for mushrooms in sour cream in a pot - cook and enjoy!

Salad with salted mushrooms - an original salad, for the preparation of which any salted mushrooms are suitable - champignons, mushrooms, chanterelles, etc. I tell you how to cook a salad with salted mushrooms.

Omelette is perfect breakfast. Fast, satisfying and nutritious. I share the recipe for an omelet with mushrooms - one of hundreds of variations on this classic morning dish.

A simple recipe for salmon with mushrooms is to help everyone who does not know how to cook and serve this fish deliciously. festive table. However, you can put such a dish for a weekday lunch or dinner.

Recipe for making a jellied pie with mushrooms. The dough for the jellied pie with mushrooms is prepared on kefir.

Borscht with mushrooms and beans is a real storehouse of proteins for vegetarians and a very satisfying dish for those who are fasting. Classic recipe borscht with mushrooms and beans - from our table to yours!

During fasting, you also sometimes want to treat yourself to fragrant pilaf - and this is quite possible if you replace meat with mushrooms! Recipe lean pilaf with mushrooms - for fasting days and not only.

Recipe for pickled mushrooms with onions, vegetable oil and greenery.

Recipe for Baked Mushroom Hats Stuffed with Brie, Parsley, Garlic and Green Onions.

Do you want to charge your body with nutrients for the whole day? Grab a bowl of this hearty soup! How to cook soup with mushrooms and meat, you will learn from this recipe!

A dish with an amazing taste and delicate aroma, creamy consistency and delicate texture... Delicious, light and refined porcini mushroom puree soup is the king among its kind!

I tried beef stroganoff with mushrooms at a party and did not recognize my favorite dish since childhood. Mushrooms gave it aroma and exquisite taste. Mushrooms, however, were white. Learned how to cook, here's the recipe!

A simple recipe for fried mushrooms with spinach, garlic and onions. Delicious dish for vegetarians.

Recipe for pizza with porcini mushrooms at home. Vegetables, cheese and mushrooms on a thin soft dough- a wonderful dish for a large company. Pairs well with both wine and juice.

In fasting and for unloading, we eat lean okroshka with mushrooms with our family. Mushrooms go into it any that you have at home or that you buy. A simple option - with champignons, royal - with white.

Potatoes with mushrooms in cream - a dish that I can never resist, it looks too appetizing. The taste depends on the mushrooms used. I cook with white, chanterelles or champignons.

Salad "Fried mushrooms"

Salad from fried mushrooms can be both an independent dish and an excellent side dish (for example, grilled lamb or fish).

I really love Belarusian potato pancakes. Do you love them too? Then try potato pancakes with mushrooms. You will like them very much.

Dedicated to lovers of tasty and healthy food - a simple salad recipe with champignon mushrooms with a photo!

Recipe for lasagna with mushrooms, Bechamel sauce and Parmesan cheese.

Recipe for soup with dried porcini mushrooms, onions, carrots, garlic, tomato paste, cremini mushrooms, sherry and farro grains.

Light, beautiful, useful, original and delicious salad, which fits perfectly in both lean and diet menu while leaving behind a pleasant feeling of satiety.

A simple recipe for potatoes with mushrooms in the oven will help you build a delicious dinner or lunch for the whole family at any time. Nothing complicated simple ingredients but the dish is very tasty and original.

Portobello Mushroom Recipe with Leek, Spinach and Goat Cheese. Serve with whole grain bread.

Casserole with mushrooms and minced meat - sounds interesting, right? :) Then why put off - I'll show you how to make a casserole with mushrooms and minced meat, and don't even doubt that it will turn out delicious.

Pork with porcini mushrooms is an unusually tasty and, importantly, hearty dish. It will undoubtedly please lovers of delicious food - the dish is truly luxurious, lordly.

Beans and mushrooms are an amazing combination. Taste, aroma... Mmmm... This hearty, healthy, tasty dish will make your lunch or dinner festive even for no reason.

This amazing combination of ham, cheese and mushrooms will give you an amazing taste of the dish! Suitable for a holiday menu.

I bring to your attention a recipe for a very tasty, easy vegetarian pasta. Pasta with shiitake mushrooms - you won't try this in Italy :)

Recipe stuffed mushrooms- preparation of mushrooms stuffed with sausages, hazelnuts, garlic, onions and rosemary.

For the preparation of potato pancakes with mushrooms, dried or fresh mushrooms are suitable. You can also add vegetables to the filling, then it will turn out more juicy. Potato pancakes with mushrooms are fried in a pan on the stove. Let's try!

Buckwheat with porcini mushrooms is a healthy, easy to prepare and very tasty homemade dish. If you have porcini mushrooms, be sure to try cooking them with buckwheat - you will love it!

Mushroom julienne baked in pots. Be sure to add cheese! You get an amazing meal.

For a quick and satisfying lunch, pasta is always suitable. For example, penne with mushrooms does not cook for long, it turns out delicious, you will be satisfied until dinner. Prepare penne pasta and mushrooms.

Recipe for baked porcini mushrooms stuffed with onions, breadcrumbs, cream cheese, sour cream, Cheddar cheese, Monterey Jack cheese and spinach.

In the season of vegetables, it's time to recharge with vitamins and discover new dishes! Here, for example, is a way to cook asparagus with mushrooms in white sauce - healthy, affordable and very tasty, I advise :)

Mushroom risotto has been prepared since the 16th century. And I'm just here now! It turns out a delicious lean dish with a forest aroma of mushrooms and a creamy taste of cheese. Can also be served as a side dish. Let's get started!

Recipe holiday dish. French appetizer in the form of mushrooms stuffed with cheese.

Light, tasty and very healthy dish from carrots is suitable for lovers of vegetarian food, as well as for those who fast or watch their figure.

What to cook from porcini mushrooms (boletus mushrooms) - delicious recipes from the site magazine

There is nothing more desirable for a passionate mushroom picker than filling a basket with porcini mushrooms (the second name is mushrooms). These inhabitants of the forest are tasty, nutritious, healthy and at the same time low in calories (only 30 kcal per 100 g). fresh mushrooms). Borovik is deservedly called the king of mushrooms. It owes its popularity to its impressive size, wide distribution area and excellent culinary qualities - impeccable taste, bright aroma and high nutritional value.

Dishes from porcini mushrooms are very satisfying and unusually fragrant. They are especially popular in Russian, Italian and french cuisine. Salads, soups, casseroles are prepared from white mushrooms, they are boiled, stewed, salted, dried and pickled. Julien co sour cream sauce, salad with pumpkin seeds, spicy eggplant soup, cream soup with cream and many, many more unusual, delicious dishes can be prepared from porcini mushrooms. Mushrooms are ideal for gravies and soups: the broth from them is clear, rich and unusually fragrant.

There are no special secrets in porcini mushroom recipes, but to make the dishes really tasty, knowing little tricks and culinary secrets will not hurt.

How long to cook porcini mushrooms?

It is enough to boil very young and very small mushrooms for 20 minutes, and large and mature mushrooms should spend 35-40 minutes in boiling water. Thawed mushrooms are cooked for 30 minutes, dried mushrooms are first soaked in cold water and then boiled until they settle.

Mushrooms, which crumble heavily after drying, can be chopped - you get an unusually fragrant, tasty, and most importantly natural seasoning. Just one teaspoon of this powder will fill you with delicious mushroom notes. cream sauce, mashed potatoes, vegetable soup, cheese casserole, favorably set off the aroma of baked meat. And if you want to give the dishes to which you add dried mushrooms a particularly delicate taste, soak them not in water, but in milk.

Recipes for porcini mushrooms

Recipe 1.

You will need: 1 carrot, 50 g of dried mushrooms, 2 onions, greens, salt, 3 egg yolks, a quarter pack of butter, 700 g of chicken, 1.5 liters of water, 2 tablespoons of flour, 150 ml of cream with a fat content of 20%.

Put the chicken in a saucepan with a liter of water, let it boil, remove the foam, and then put the peeled vegetables into the broth: carrots and 1 onion (without chopping). Salt and cook for 25 minutes. Remove the meat, cool slightly and cut into pieces. Strain the broth. Discard the onion and cut the carrot into pieces. Pour dry mushrooms for 10 minutes with cold water, put in 0.5 liters of salted boiling water and cook for 15 minutes. Remove the mushrooms and cut into strips. Finely chop the second onion, fry in butter, add flour, mix well, dilute in 40 ml of chicken broth and rub through a sieve. Mix chicken broth with mushroom broth, add onion sauce, diced egg yolks, pieces of chicken and mushrooms. Serve sprinkled with chopped parsley.

Recipe 2.

You will need: 30 g dried mushrooms, 300 g white cabbage, 4 potatoes, 4 beets, a handful of chopped parsley, 1 carrot, 1 tablespoon sugar, 50 g tomato paste, 70 g prunes, 2 teaspoons flour, 1 onion, 60 ml vegetable oil, 1 parsley root, 2 liters of water and salt taste.

Soak the mushrooms in water for 1.5 hours, and then boil for an hour and remove from the broth. Dissolve sugar in 2 cups of water, put the washed prunes and cook for 10 minutes. Wash and clean all vegetables. Cut the beets into strips and simmer over low heat for 10-12 minutes in half the vegetable oil, adding a tablespoon of mushroom broth and tomato paste. Parsley root, chopped into thin strips, saute onions and carrots separately, adding the remaining butter, flour and tomato paste. Cut potatoes into cubes. Shred the cabbage finely. In boiling mushroom broth omit the stewed beets, cabbage and potatoes. Cook after boiling for 15 minutes. Then add the prunes along with the water in which they were boiled, chopped mushrooms, browned vegetables, your favorite spices and cook for another 8-10 minutes. Serve sprinkled with chopped parsley.

Recipe 3.

You will need: 3 sweet peppers of different colors, 1 red onion, 180 g of frozen green beans, 180 g of asparagus, 2 tomatoes, 200 g of pickled mushrooms, 1 fresh cucumber, juice of half a lemon, salt, pepper, half a glass of olive oil and honey to taste.

Wash all vegetables and pat dry on paper towels. Put the peppers in a refractory form, sprinkle with a spoonful of oil and bake for a quarter of an hour at a temperature of 200 °. Remove tough stems from the asparagus and boil for 3 minutes in salted water. Boil the beans in water with salt for 7 minutes. Cut the chilled asparagus and bean pods into pieces. On tomatoes, to make it easier to remove the skin, make cross-shaped cuts, and then dip in boiling water for half a minute and immediately pour over with ice water. Peel off the skin and cut the flesh into slices. Peel the roasted peppers, remove the core and cut into thin strips. Wash the mushrooms. Cut the cucumber into circles, onion into thin rings. Combine the remaining oil with honey, pepper, salt and lemon juice. Combine the asparagus, peppers, green beans, mushrooms, onions, cucumbers and tomatoes in a salad bowl and pour over the dressing.

Recipe 4.

You will need: 10 medium-sized mushrooms, 100 g of cheese, 100 ml of milk, 140 g of ham, 1 fresh tomato, two slices of a loaf, 2 cloves of garlic, 2 eggs, a handful of herbs, spices and olive oil.

Wash mushrooms thoroughly, dry and cut off the legs at the very hat. Peel the tomato (as in the previous recipe) and cut into small cubes. Finely chop the ham along with mushroom legs, add finely chopped garlic. Cut off the crust from the loaf, and soak the pulp in warm milk, squeeze and combine with mushroom stuffing. Then add diced cheese, tomato, beaten eggs, salt, pepper and mix everything well. Stuff the hats with the stuffing, put on an oiled baking sheet and bake in the oven until done. Serve garnished with chopped herbs.

Recipe 5.

You will need: 1 kg of mushrooms (preferably small and the same size), 1 tablespoon of salt, 1 onion, 2 dessert spoons of sugar, 4 cloves, 4 peas allspice and 4 bay leaves, a teaspoon of mustard seeds and black peppercorns, 60 ml of 6% vinegar (preferably white wine).

Wash the mushrooms. Small mushrooms are pickled whole, and large ones need to be cut. Put the mushrooms in a deep saucepan, pour a glass of water, let it boil and cook over very low heat, stirring constantly, for 15 minutes. Throw the boiled mushrooms on a sieve, and add cloves, bay leaves, sugar, salt and pepper - black and fragrant to the resulting mushroom broth, bring to a boil, remove the bay leaves, pour in the vinegar and put the mushrooms into the broth. Cook for 10 minutes, remembering to stir and remove the foam. Cut the onion into rings and place in sterilized jars. Send mushrooms there, fill with marinade and cork. Turn the jars upside down, wrap them in a blanket and let cool. Store in a cool place.

Recipe 6.

You will need: half a cup of dried mushrooms, 1 onion, 400 ml of water, 120 ml homemade sour cream(or cream), a handful of chopped herbs (dill and parsley), 2 bay leaves and 4 black peppercorns, 3 tablespoons of flour, salt, 2 cloves of garlic, a pinch of nutmeg, a piece of butter.

Soak mushrooms for 1 hour in a small amount of cold water, then drain the liquid, and cut the mushrooms into equal-sized pieces, pour fresh water (400 ml) and cook for about an hour. Melt the butter in a frying pan and fry, first, finely chopped garlic and onions until half cooked, then add the mushrooms and sauté for another 10 minutes. When the broth has cooled, pour 50 ml into a glass, add flour and stir thoroughly or beat until smooth. Combine the flour mixture with the chilled broth in a saucepan, bring to a boil, stirring constantly with a wooden spoon, put fried mushrooms, finely chopped greens, salt, add black peppercorns, nutmeg and bay leaf, boil for 7 minutes, pour in sour cream and hold on fire for another 3 minutes. It turns out very tender and at the same time spicy sauce. It goes well with boiled pasta. mashed potatoes, buckwheat and rice porridge.

Recipe 7.

You will need: 5 mushrooms, 2 corn cobs, 2 carrots, 1 young zucchini, 2 green bell peppers, 2 red onions, 1 tablespoon soy sauce, a handful of pine nuts, 80 ml of olive oil, 4 green onion feathers, 2 stalks of the white part of a leek, 20 ml of wine vinegar, pepper and salt.

Clean the mushrooms, wash and dry. Rinse all other vegetables too. Prepare a marinade from soy sauce, vinegar and finely chopped green onions (1 feather is enough) and dip the mushrooms cut in half into it for 15 minutes. Cut the zucchini lengthwise into 4-5 parts and make cuts in the form of a mesh on the skin on each piece. Cut the peeled carrots in half lengthwise and blanch for 3 minutes in boiling water, remove with a slotted spoon and dry. Divide the onion into quarters. Cut the corn into pieces about 3 cm thick. Put the zucchini, carrots, onions, leeks and corn on a well-heated grill. Drizzle with a spoonful of oil and cook for 4 minutes on each side. Then place mushrooms and quartered peppers on the grill (right with the core, it will give the vegetables a special flavor), drizzle with a spoonful of oil and cook for 6 minutes on each side. Salt and pepper all the vegetables and mushrooms, drizzle with oil, put on a large flat plate and sprinkle with nuts.

Mushrooms are noble mushrooms. Pamper your loved ones with new culinary experiments, cook delicious, original and healthy recipes dishes from porcini mushrooms and eat to your health!

Many housewives think about what is best to cook from porcini mushrooms, since mushrooms are rare prey. They are not found in the forests in large clearings. Therefore, you have to choose what delicious to cook from porcini mushrooms in order to please yourself and your loved ones. This page contains recipes for what can be prepared from porcini mushrooms for serving at the family table.

Among the dishes there are a wide variety of options for dinner, lunch or for a festive table setting. We hope this information is helpful. At least there will be answers to questions about what to cook tasty and unusual from porcini mushrooms. Tips are given on what to cook from porcini mushrooms for dinner or for winter storage.

The first thing you can cook from fresh porcini mushrooms in hot summer weather is okroshka. chop mushrooms, fresh cucumbers and chop the green onion, mix everything. Peel boiled carrots and potatoes and cut into cubes. Hard boil the eggs, cut the whites into cubes, and grind the yolks with mustard and sour cream. Combine all prepared products, pour kvass, season with a mixture of egg yolks, mustard and sour cream, salt and add sugar. When serving, season with sour cream and finely chopped herbs.

For 100 g of salted mushrooms:

• 300 g bread kvass
• 40 g potatoes
• 20 carrots,
• 50 g fresh mushrooms
• 1 onion
• 30 g sour cream

Mustard, salt, sugar and dill to taste.

What to cook from boiled porcini mushrooms

1. But the best thing to cook from boiled porcini mushrooms is puree soup with amazing nutritional properties.
2. Pass the mushrooms through a meat grinder, put in a saucepan, pour in 1 tbsp. l. butter, put chopped carrots, a whole onion, cover the pan with a lid, simmer for 40-45 minutes.
3. Pour in a glass of water.
4. After cooking, wipe everything through a sieve.
5. Separately, in a soup pot, lightly toast 2 tbsp. l. flour with 2 tbsp. l. oil, then dilute everything with 4 glasses of milk, a glass of vegetable broth or water, boil, put stewed mushrooms(remove carrots and onions) and cook for 15-20 minutes.
6. Then salt the soup, season with butter and 2 egg yolks and add a glass of cream.

For 600 g of fresh mushrooms:

• 80 g butter
• 20 g flour
• 2 egg yolks
• 4 glasses of milk
• 50 g onion
• 75 g carrots
• 1 cup cream
• salt to taste

What to cook from porcini mushrooms and potatoes

If you don’t know what to cook from porcini mushrooms and potatoes, then cook this unusual borscht.

Peel fresh mushrooms, rinse in running water, cut and stew together with finely chopped roots in oil.

Cook the broth from the prepared mushrooms.

Grind the boiled beets into strips, sprinkle with vinegar and sauté, cut the potatoes into oblong slices, boil in the broth until soft, add to the chopped onion, flour, mixed with a small amount of cold water.

All this put in the broth, salt and cook for 10 minutes.

Before cooking, add tomato puree and bay leaf.

When serving, season with sour cream and sprinkle with parsley.

For 250 g fresh mushrooms:

• 5 potato tubers
• 3 beets
• parsley or celery root
• 1 head of onion
• 2 tbsp. l. tomato puree
• 1 st. l. flour
• table vinegar
• bay leaf
• parsley

What can be cooked from frozen porcini mushrooms

Components:

• Arugula - 200 g
• Balsamic vinegar - 70 ml
• Olive oil - 80 ml
• Dried tomatoes - 150 g
• White mushrooms fresh-frozen - 250 g
• Thyme - 1-2 sprigs
• Garlic - 6 cloves
• Shallots - 2 pcs.
• Cognac - 100 ml
• Butter - 70 g
• Salt pepper

This dish is the main thing that can be prepared from frozen porcini mushrooms, because it has a simply unreal flavor. Mix some olive oil with balsamic vinegar. Rinse the arugula, dry it and put it in deep plates, pour over this mixture. Cut sun-dried tomatoes into strips. Mushrooms pour boiling water, bring to a boil, drain, cut into large cubes. Saute the mushrooms on the remaining olive oil with the addition of thyme, garlic and finely chopped shallots. Pour brandy over mushrooms and set fire (flambé), salt and pepper.

What can be cooked from the legs of porcini mushrooms

Compound:

• White mushrooms - 200 g
• Olive oil - 50 ml
• Garlic - 1 clove
• Thyme - 2-3 sprigs
• Soft cheese - 150 g
• Egg yolks - 4 pcs.
• Green basil - 1 sprig
• pepper

Consider another dish of what can be prepared from the legs of porcini mushrooms with the addition of noble cheese. Rinse the porcini mushrooms, peel and boil in a small amount of salted water until tender for 10-15 minutes. Cut the mushrooms into thin slices and fry in olive oil with garlic and thyme until golden brown. Put the mushrooms in a baking dish, spread the cheese mixed with egg yolks on top and bake in the oven for 7-10 minutes until golden brown. Garnish with basil before serving. Put the mushrooms in the plates around the seasoned arugula, put the sun-dried tomatoes on top. When serving, season the dish with coarsely ground black pepper.

What to cook from porcini mushrooms in a slow cooker

Ingredients:

• 500 g white mushrooms
• 1 cup cream
• 1 st. butter spoon

What to cook from porcini mushrooms in a slow cooker if there are only cream and butter from the additional ingredients? You can simply bake mushrooms, including using the oven for this. Peel fresh mushrooms, rinse and scald, then cut into slices, salt and lightly fry. After that, put them in a pot or pan and pour boiled cream. Tie parsley and dill greens, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and put in a saucepan - in mushrooms. Salt the mushrooms, cover with a lid and put in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, take out the bound greens, and serve the mushrooms in the same bowl in which they were stewed.

Mushroom soup in a slow cooker.


Components:

• Fresh porcini mushrooms - 600 g
• Carrot - 1 pc.
• Onion - 2 pcs.
• Potatoes - 3 pcs.
• Salt, black pepper, bay leaf to taste

Fry in vegetable oil 300 g of mushrooms, cut into medium-sized pieces, chopped onions and carrots. Transfer the contents of the pan to the multicooker bowl, add the remaining mushrooms and potatoes. Then put a bay leaf, add water to the “8” mark indicated on the container. Close the lid and set the timer for 40-50 minutes in SOUP/STEAM mode. Add salt and pepper to taste.

What can be cooked from dried porcini mushrooms

Let's think about what can be prepared from dried porcini mushrooms, if the following composition is available:

• 500 g fresh, 250-300 g boiled or 60-70 g dried mushrooms
• 50 g smoked lard
• 40 g fat
• 1 bulb
• pepper
• 2–3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10–12 potatoes
• dill
• parsley

Chop mushrooms and onions, stew in fat, add seasonings. Cut the potatoes into slices or cut into four parts, boil in a small amount of water, drain the water, transfer the potatoes to a fireproof pan or bowl. Put mushrooms on top, simmer for a few minutes so that the potatoes are saturated with mushroom sauce.

When serving, garnish with tomato slices and herbs.

What can be cooked from dry porcini mushrooms

Ingredients:

• 400 g white mushrooms
• 3 onions
• 100 g cheese
• 100 g butter

The simplest thing that can be prepared from dry porcini mushrooms is a baked dish with a side dish of potatoes. Mushrooms wash, clean, cut into slices. Onion peel, wash, cut into rings. Cheese grate on a coarse grater. Mushrooms mix with onions and butter cut into small pieces, put on foil, sprinkle with cheese, wrap. Bake at 260°C and high fan speed for 35 minutes.

Potato soup with fresh porcini mushrooms.

Compound:

• 500 g white mushrooms
• 500 g potatoes
• 200 g roots and onions
• 2 tbsp. butter spoons
• 3 liters of water
• Bay leaf
• green onion
• dill
• sour cream

Clean and wash fresh mushrooms. Cut off the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, add water and cook for 20–30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onion, salt, pepper, bay leaf into the pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill. Soup with fresh mushrooms can also be prepared in meat broth. In this case, add to the soup semolina(10 g per plate).

Turkey with porcini mushrooms.

Prepare minced meat:

• 400 grams of veal
• 400 grams of fresh fat
• 150 grams of soaked and squeezed bread crumbs
• 500 grams of porcini mushroom legs
• stewed in duxelle sauce

Season with 15 grams of salt, pepper, nutmeg. Fill the turkey with minced meat. Simmer until almost done. Change the container, surround with 600 grams of blanched and fried bacon, cut into cubes, and 1 kilogram of fried porcini mushrooms. Pour in the broth remaining from the stew, close the lid tightly, bring to readiness. Put the bird on a dish, surround with a side dish. Garnish can be served separately.

What to cook with chicken and porcini mushrooms

The following are 2 recipes for what to cook from chicken and porcini mushrooms at home quickly and tasty.

Fried chicken with porcini mushrooms.

Fry the chicken in vegetable oil, lay out. Strain off the oil. Add a spoonful of shallots to it and deglaze with white wine. Evaporate the liquid by half. Put 50 grams of butter and pour the resulting sauce over the chicken. Surround it with porcini mushrooms cooked in Bordeaux style (250 grams), sprinkle with parsley.

Chicken with porcini mushrooms in sauce.

Pulp of boiled chicken and boiled mushrooms cut into strips. Put mushrooms, meat in a hot pan with vegetable oil, lightly fry, season with sour cream sauce, mix, sprinkle with grated cheese, drizzle with oil and bake in the oven.

Components:

• 250 g white mushrooms
• 500 g chicken meat boiled
• 2 tbsp. l. butter,
• 1 cup sour cream sauce
• 2 tbsp. l. grated cheese.

Roast chicken with porcini mushrooms.

Ingredients:

• 600 g chicken meat
• 150 g boiled porcini mushrooms
• 2 heads of onion, garlic cloves
• 100 ml vegetable oil
• 1 st. l. tomato paste
• dill greens
• ground black pepper

Rinse the chicken, cut into pieces and fry in vegetable oil. Peel the onion, rinse, chop finely and add to the chicken. Salt the roast, pepper, put the chopped mushrooms, tomato paste and pour in a little water. 5 minutes before readiness, add the garlic passed through the press and sprinkle with thoroughly washed and finely chopped dill.

Recipe for frozen porcini mushrooms

Kulebyaka with porcini mushrooms is a recipe for what to cook from frozen porcini mushrooms for tea drinking with the whole family.

Ingredients. Dough:

• 4 cups flour
• 2 tbsp. l. Sahara
• 4 eggs
• 1 tsp salt
• 50 g butter
• 1 st. l. sunflower oil
• 5 g dry yeast
• 1 glass of milk

Filling:

• 1 kg frozen porcini mushrooms (400 g boiled), 2-3 dried mushrooms
• 3 onions
• 1 st. l. butter
• pepper
• dill and parsley.

Mix flour with yeast. Heat milk to 40 ° C, dissolve salt, sugar in it and pour into flour. Add 3 eggs and mix. Put melted butter and knead the dough. If it is thick, add milk, if watery - flour. Ready dough should stick well from hands and the walls of dishes.

Add vegetable oil last.

Cover the dough with plastic wrap and leave to proof. Filling: crush dried mushrooms into powder. Boil fresh mushrooms, put in a colander. Chop the onion, fry it until golden brown, add boiled mushrooms and mushroom powder. Pass through a meat grinder. Dilute with white sauce. When the dough has risen, divide it into 3 parts - two identical and one smaller, for decoration. Place the dough on a greased baking sheet, cover with plastic wrap and let rise.

Roll out the dough, put the filling, align the dough in the form of a rectangle, pinch the edges, turn the seam down and place on a greased baking sheet. Let stand 15 minutes. Loosen the yolk, add 0.5 tsp. water and grease the pie. Cut out decorative ornaments from well-rolled dough using molds or a knife. Arrange them on a surface greased with yolk, brush on top. Make several punctures with a fork or wooden hairpin - on top and on the sides of the pie. Put the kulebyaka in a preheated oven and bake for 35 minutes at 180 ° C. When ready, remove from the oven, cover with a towel and leave to cool for 20 minutes.

What to cook from porcini mushrooms for the winter

Fried mushrooms - this is what you can cook from porcini mushrooms for the winter without enormous time and physical costs.

Cooking time-15 min.

Compound:

• 1 kg of mushrooms
• 0.5 tsp citric acid
• 5 st. l. salt
• 2 tbsp. l. vegetable oil
• spices to taste

Blanch mushrooms for 3 minutes, then cut them in half and fry in oil. At the bottom of the jar, put spices to taste and mushrooms in oil. Boil water with salt and citric acid and pour mushrooms. Close with lids and chill.

Recipe for dried porcini mushrooms

This is a rather complicated recipe for making dried porcini mushrooms, but the result exceeds all expectations.

Components:

• 8 dried porcini mushrooms with whole caps
• 1 st. l. grated cheese
• 1 st. l. vegetable oil
• ½ bunch dill greens

For filling:

• 100 g canned green peas
• 1 bulb
• 2 garlic cloves
• ½ bunch dill greens
• 2 tbsp. l. butter

White mushrooms are loved by many for their exquisite taste. But in order to fully enjoy them, you need to know what to do with porcini mushrooms after picking, how to properly process them. This is what “Popular about Health” will tell its readers, who are very fond of mushrooms.

Primary processing of porcini mushrooms

Picking porcini mushrooms is a whole art. If you do not yet have much experience in this matter, then you should know that the processing of mushrooms begins immediately after collection, right in the forest. What should be done with mushrooms?

1. After harvesting, porcini mushrooms must be cleaned of debris - grass, leaves, coniferous needles, fragments of branches.

4. When placing mushrooms in the basket, do not press them down, handle them carefully.

When you return home, you will immediately have to set aside time to process the product. Remember that all mushrooms spoil very quickly, so do not put off this work for later.

What to do after picking, how to process porcini mushrooms at home?

Carefully place the collected forest gifts in a basin and inspect again, removing the remnants of litter. Then place the porcini mushrooms in cold water. This is necessary so that all the dirt on them gets wet and it is easier to remove. Mushrooms are very light and porous, they will float unruly to the surface, so place a load on top. After 15 minutes, you can start cleaning them. To do this, you will need a knife and a scraper or a brush with stiff bristles.

Use your hands to remove all rubbish that has stuck to the legs and hats. After that, the water should be changed to clean. Now arm yourself with a scraper and remove stubborn dirt with it. Then turn each mushroom over and use your fingers to remove grains of sand and dust from under the hats. A lot of small debris collects in the so-called gills. Rinse the mushrooms now in running water, removing suspicious dark fragments with a knife.

Throw the mushrooms in a colander, let the water drain. Now porcini mushrooms should be processed after harvesting by temperature.

Attention! If you want to dry the collected forest gifts, then they do not need to be soaked and washed. It is enough to manually remove dirt and cut off damaged mushroom tissues.

How to dry porcini mushrooms?

Drying mushrooms should be carried out at a temperature not exceeding 50 degrees. This is very easy to do in the oven. Lay baking paper on a baking sheet, lay the mushrooms in one layer. Turn on the oven at 45-50 degrees, insert a limiter into the door so that it does not close. Dry the product for at least 6-7 hours. If you have a special drying chamber at your disposal, follow the instructions.

How to cook porcini mushrooms?

Heat treatment of mushrooms is necessary to exclude the possibility of poisoning with toxins. We send the product to salted water (a teaspoon of salt per liter), bring to a boil. Be sure to remove the foam that forms on the surface. After boiling, we detect 40 minutes. Throw the finished mushrooms into a colander.

How to freeze mushrooms?

Freezing is often used for long-term storage of porcini mushrooms. The product is best frozen already boiled. After the water has completely drained and the mushrooms have dried and cooled slightly, place them in clean bags. Pack so that in one package there is one portion of the product that you can use at a time - it's more convenient. Deflate the bags, tie the bags tightly, and then place the bundles in the super freezer for 2-3 hours. If you have other types of mushrooms in the freezer, it is better to sign the packages so that you do not confuse them later. After 2-3 hours, transfer the bags to the regular compartment of the freezer.

How to cook porcini mushrooms?

Mushrooms are universal, they are made from delicious snacks- pates, caviar, salt, marinate, fry, bake, cook soups. For pickling, either small-sized mushrooms are chosen, or only hats cut into several fragments are used. It is very important that there are not the slightest signs of damage on the mushrooms. The legs of mushrooms are most often used to prepare mushroom caviar - this is truly a royal delicacy, and they are also fried. The frying time of porcini mushrooms, which were previously boiled, is 15 minutes.

And of course, these mushrooms are good in salty form. From time immemorial, housewives salted them in barrels in large quantities, this tradition has been preserved to this day. From such appetizing snack hardly anyone can refuse. For soup, it is better to take a dried product, as it has a richer aroma and taste. Dried mushrooms are first soaked, washed thoroughly, and then boiled.

White mushrooms are a luxury for many, but if you have already managed to collect them in the forest, then it is important to know exactly what to do with them, how to process and prepare for storage. Remember that the product deteriorates quickly, so do not postpone cleaning, washing and further processing of mushrooms until later.

Porcini- the most honored guest in every kitchen. This delicacy is pleasant not only to eat, but also to collect. The area of ​​​​its distribution is quite large, and the taste is excellent. In addition, the white mushroom has an impressive size, which makes it a welcome trophy in the basket of any mushroom picker. A special product requires special preparation. "How to cook porcini mushrooms?" - cooks who are not quite confident in their abilities are interested. For anyone who wants to understand this issue, this article is intended.

Taste qualities

Everyone has probably heard about the valuable nutritional, and sometimes even medicinal qualities of porcini mushrooms. However, mushrooms gained true love and popularity due to their excellent culinary properties. The bright aroma and distinct taste of these mushrooms make them an excellent product for preparing separate dishes or adding them as an ingredient to dishes with a richer composition. What kind of dishes are not prepared from mushrooms! They are used in salted, stewed, fried, pickled and baked form. White mushroom, the recipes for which are discussed in this article, are equally good in any version. And its amazing aroma, like no other, is able to emphasize the taste properties fried chicken, baked beef, good-quality buckwheat porridge or stewed lamb. On cold winter evenings, pickled or salted mushrooms will be a welcome guest at any festive feast.

How to pick mushrooms

The answer to the question is not fraught with special secrets. However, in order to accurately select the right mushrooms and cook a fragrant and tasty dish from them, you need to know some culinary secrets and little tricks.

The most appetizing dishes are obtained from hand-picked and fresh mushrooms. Mushrooms grow in deciduous and coniferous forests. You can collect them from August to October. It is best to cut young porcini mushrooms, the height of which does not exceed seven centimeters. Large mushrooms are tasty no less than their younger relatives, but are often eaten by worms. Coping with this disaster is easy - just hold it fresh harvested mushrooms half an hour in salted cool water. However, eating such a product will no longer be so pleasant.

How to choose mushrooms when buying

Before buying mushrooms, you need to carefully feel and inspect. Young porcini mushrooms have a characteristic density, strength and crunchiness. If you bring a fresh mushroom to your ear and squeeze it slightly, it will crunch under your fingers. In addition, freshly picked mushrooms retain a pleasant aroma filled with the smell of earth, foliage and autumn forest. Excessively flabby and soft mushrooms with an unpleasant odor can cause poisoning. In any case, it is no longer possible to cook a delicious dish from them.

Preliminary processing

Before cooking porcini mushrooms, they must be processed immediately. They are not subject to long-term storage. Mushroom mushrooms should be washed in cool water, the largest specimens cut into pieces, cut off the lower part of the mushroom legs. Then you need to soak the product in salted cold water for half an hour. After that, the mushrooms must be washed again and proceed to the preparation of the selected dish. If for any reason processing is delayed, mushrooms should be shaken off needles, earth and leaves, put in a paper bag or wicker wide bowl and put in the refrigerator. However, the shelf life of the product in this form should not exceed one and a half days.

Mushroom soup with semolina

One of the most delicious and nutritious meals is mushroom soup. From porcini mushrooms and semolina, it turns out to be especially tender, with an original taste and bright aroma. For cooking, you need to take 300 grams of mushrooms, peel them and rinse. On a coarse grater, you need to grate mushrooms, potatoes (three tubers) and carrots (one piece). Then finely chop one medium-sized onion with a knife. After that, vegetable oil should be heated in a saucepan (2 tablespoons), add vegetables and mushrooms, mix thoroughly and simmer for ten minutes. Separately, you need to mix half a liter of milk with 500 ml of water, boil. Add the resulting liquid to vegetables with mushrooms, mix well, season with pepper and salt, bring to a boil and cook for seven minutes over low heat. 3 more small mushrooms need to be finely chopped, fried until golden brown in sunflower oil and add to soup. Bring the resulting mixture back to a boil and cook for five minutes. Then you should pour semolina (2 tablespoons) into the soup and, stirring constantly, keep on low heat for another ten minutes. After that, the pan with the finished dish must be removed from the stove, tightly closed with a lid and let stand for ten minutes. Then the soup, pre-sprinkled with finely chopped dill, can be served at the table.

Soup with eggplant and porcini mushrooms

Fans of spicy will love the spicy mushroom soup. White mushroom combined with eggplant gives the dish an exquisite and unusual taste. For cooking, you need to take 400 g of mushrooms, peel, rinse them and cut into large pieces. Then the mushrooms should be placed in a saucepan and pour them with two liters of cool water. Add carrots (1 pc.), Parsley (1 root), onion (1 pc.), Bay leaf (2 pcs.) And a little salt to them. Boil everything together for 15 minutes, then strain the broth, discard the vegetables, and set aside the mushrooms. After that, in a frying pan with heated sunflower oil (2 tablespoons), you need to add one large eggplant (diced), a clove of chopped garlic and fry everything together for five minutes. Then add mushrooms to the eggplant and simmer for another two minutes. After that, mushrooms and vegetables should be transferred to the broth, bring to a boil and cook for 10 minutes. For spiciness, you can add one small bitter pepper, de-seeded and cut into circles, into the pan. After cooking the soup for another five minutes, you need to pour into it 150 grams of cheese, grated on fine grater Mix everything well, heat for a couple more minutes and remove from heat. Sprinkle the prepared dish with parsley and serve.

Marinated mushrooms

Marinated porcini mushrooms are a real highlight of any feast. For cooking gourmet delicacy the smallest mushrooms are taken, cleaned, washed and put into a deep saucepan. Then they should be boiled for twenty minutes in salted hot water over low heat. After that, the finished mushrooms should be thrown into a colander and slightly dried. The marinade is prepared separately. To do this, boil 4 cups of mushroom broth, add 1 cup of white wine vinegar, half a cup of sugar, one tablespoon of salt, mustard seeds (1 tablespoon), black peppercorns (1 teaspoon) and four cloves. Then you should bring the broth to a boil, cook for five minutes and remove from heat. After that, you need to arrange the mushrooms in jars, add one bay leaf and a dill umbrella to them, pour hot marinade over them. Banks with mushrooms are sterilized in boiling water for twenty minutes. Then they are rolled up with lids, turned over, wrapped in towels and left to cool completely. Porcini mushrooms marinated in this way are stored at room temperature for no more than one year.

mushroom caviar

Caviar from porcini mushrooms is another tasty and popular dish. For it, it is necessary to select one kilogram of the largest mushrooms and chop them finely. Then you need to pour two tablespoons of sunflower oil into the pan, add fifty grams of butter to them and fry the mushrooms for about 15-20 minutes until fully cooked. After that, peel the tomatoes (4 pieces) and scroll in a meat grinder along with mushrooms. The minced meat prepared in this way must be put back into the pan and simmer for about 5-7 more minutes, until the excess moisture has completely evaporated. Then you need to season the resulting dish with spices (add pepper and garlic), salt and serve chilled.

Dried porcini mushroom soup

How to cook dried porcini mushrooms? Dishes from them are also very tasty and healthy. The mushroom soup is the best. From porcini mushrooms in dried form, it turns out to be especially fragrant and rich. It takes very little time, labor and products to prepare it. dried mushrooms(5-7 pieces) must be washed, put in a deep container, pour boiling water and leave for a while. Then you should do the dressing for the soup: finely chop one onion, grate a carrot (1 pc.), Fry the vegetables over low heat until tender. After that, you need to remove the mushrooms from boiling water, rinse thoroughly again under the tap and cut into small strips. Mushroom infusion must be carefully strained into a saucepan, throw chopped mushrooms and ready-made dressing from carrots and onions into it, bring to a boil and cook over low heat for twenty minutes. Then you need to take a handful of vermicelli (it is better to use high-quality spaghetti), add it to the pan and cook. The soup is ready. It can be poured into plates and served with sour cream.

frozen mushrooms

How to cook frozen porcini mushrooms? Pretty much the same as fresh. Good cooks have proven that you can cook a tasty and nutritious dish from mushrooms that were stored in the freezer. To do this, mushrooms are preliminarily thawed and boiled until cooked (about 20 minutes), fried, stewed or boiled vegetables (potatoes, broccoli or cauliflower) and grind to a paste in a blender. Then return the resulting mass to the pan, bring to a boil and boil with the addition of sour cream or cream. Hot in ten minutes fragrant soup ready, it is served with sour cream and herbs. Can be added to food while cooking processed cheese. To do this, pre-shredded cheese must be added to the soup 10 minutes before the end of cooking, bring to a boil and cook, stirring all the time, until cooked. It turns out a very tasty dish, the preparation of which takes very little time.

Fried mushrooms

Porcini mushrooms fried with onions is one of the easiest dishes to prepare. Nevertheless, it is considered a delicacy even among gourmets. It is necessary, as usual, to sort out mushrooms, rinse them, pour boiling water over them, cut into thin slices and put in a pan with preheated vegetable oil. How much to cook porcini mushrooms this way? Fifteen minutes is enough. When frying, the product must be stirred with a wooden spatula. Then onion (1 pc.) Should be cut into rings, fried separately until golden brown in sunflower oil and mixed with porcini mushrooms. The dish is ready.

Julienne

How to cook porcini mushrooms to please your relatives and friends with a delicious delicacy? The most popular appetizer is julienne. From mushrooms with sour cream, it turns out very tasty. For cooking, you need to take half a kilogram of porcini mushrooms, peel them, rinse, cut and simmer in a deep frying pan in vegetable oil for ten minutes until the juice is released. After that, excess moisture should be drained into another bowl, and chopped onion rings, a couple more tablespoons of oil should be added to the mushrooms, then cook for another fifteen minutes over medium heat. To prepare the sauce in a separate bowl, put 200 g of sour cream, one tablespoon of flour (table) and mix well. Salt, pepper and mushroom juice should be added to the resulting mixture, again beat everything conscientiously with a whisk. Sour cream sauce must be added to the pan with mushrooms and onions and simmer, stirring often, for ten minutes. Cocotte makers (special containers for julienne) must be rubbed with garlic from the inside, filled with sour cream sauce with mushrooms, sprinkled with grated parmesan and baked in the oven at a temperature of two hundred degrees.

Buckwheat porridge with mushrooms and bacon

I would like to finish the article on how to cook porcini mushrooms with a description of the preparation of a simple, but very nutritious and delicious dish. Buckwheat in combination with mushrooms and bacon, it turns out to be especially fragrant. To prepare it, you need to fry carrot (1 pc.), Bacon (100 g) and onion (1 pc.) In sunflower oil in a deep frying pan. Then add porcini mushrooms (200 grams), cut into large pieces, fry for another ten minutes. The resulting mass should be poured with three cups of hot broth or water, add 1 cup of buckwheat, season with pepper, add salt and two cups of chopped parsley, mix everything in good faith and bring to a boil. Cook the porridge for half an hour at medium temperature, until the moisture has completely boiled away. The prepared dish must be flavored with two tablespoons of butter, mix and let stand for about 15 minutes. The porridge is ready. Bon appetit!