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?
Mushroom mushrooms are universal, they make delicious snacks - pastes, 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. It is unlikely that anyone will be able to refuse such an appetizing snack. 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 them for storage. Remember that the product deteriorates quickly, so do not postpone cleaning, washing and further processing of mushrooms until later.
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, chop fresh cucumbers and green onions, 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
- But the best thing to cook from boiled porcini mushrooms is puree soup with amazing nutritional properties.
- 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.
- Pour in a glass of water.
- After cooking, wipe everything through a sieve.
- 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.
- 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 pieces, 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 in the remaining olive oil, 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 onion 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 semolina to the soup (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 boiled chicken meat
- 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. Add melted butter and knead the dough. If it is thick, add milk, if watery - flour. The finished dough should stick well from the hands and the walls of the 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 - that's 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 what to cook from 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
If you ever try properly prepared fried fresh porcini mushrooms at least once in your life, then other mushroom dishes will simply fade in the light of this delicious delicacy. Mushroom season is in full swing, friends, and today I want to tell you how to properly fry porcini mushrooms so that they turn out incredibly tasty, fragrant and juicy. Cooking porcini mushrooms is not at all a complicated process, as it might seem at first glance.
And I have prepared for you a detailed excursion on this topic, so that you can easily fry porcini mushrooms on your own in your kitchen. My grandmother taught me how to cook mushrooms in this way, she also told me how long it takes to fry porcini mushrooms in time and whether it is necessary to boil porcini mushrooms before frying.
Recipe Ingredients
- 1 kg. white mushrooms
- 1 small onion
- 2-3 tbsp vegetable oil
- 1 tbsp butter
- ½ bunch parsley
- salt and black ground pepper
Cooking instructions
For frying, we need any porcini mushroom, including substandard ones with a green cap on the inside, which is not suitable for conservation.
Pour porcini mushrooms with cold water, clean from dirt, cut off rotten areas, inspect for the presence of worms. We cut the porcini mushrooms for frying into large pieces, approximately like in my photo.
Boil or not?
Next, you are probably wondering if porcini mushrooms need to be boiled before frying? I believe that the white mushroom should be boiled, and my grandmother thinks the same way. In white mushrooms in 90% of cases there are worms. Even if you can't see them, they are still there. Therefore, in order not to fry porcini mushrooms with “meat”, we boil porcini mushrooms in salted water for 20 minutes. Bring the water to a boil, add salt, send porcini mushrooms to boiling water, bring to a boil, and cook for 20 minutes.
How to fry in a pan
Pour vegetable oil into a frying pan (preferably with a non-stick coating) and add butter.
Saute chopped onion in melted butter until translucent. Porcini mushrooms fried with onions are tender and juicy, so if you fry porcini mushrooms without onions.
Add boiled porcini mushrooms to the fried onions, and mix thoroughly. Further attention: set the temperature of the stove to the maximum, and fry the porcini mushrooms in a pan, constantly stirring with a spatula.
The answer to the question: how long to fry porcini mushrooms in time will look like this: all the liquid should evaporate from the mushrooms, a golden crust will appear and the oil will begin to “hiss” in the pan. It will take about 15 minutes for 1 kg of fresh boiled porcini mushrooms.
At this stage, add salt, black pepper and chopped parsley to the fried porcini mushrooms.
For any mushroom picker, the white mushroom is a welcome trophy. This is entirely justified. Rarely from which mushroom can you cook so many culinary masterpieces. It is not difficult to make the simplest and most affordable dishes with them, but cooking porcini mushrooms correctly, so as to preserve their unique aroma and taste, is an art.
Where to look for mushrooms
The easiest way to find porcini mushrooms in the market. But there is one danger lurking here. Mushrooms absorb radiation, heavy metals and harmful substances like a sponge. Therefore, it is impossible to collect them on the sides of the highway and in industrial zones. And the seller on the market is unlikely to tell under which power line he harvested his crop.
It is much more reliable to look for mushrooms in the forest on your own.. They grow in coniferous and mixed forests, in birch forests. Whites do not like strong shade, so it is unlikely to be found in a dense spruce forest. But on the sides of forest roads, on the edge of the field, in well-ventilated and illuminated areas of the forest - as much as you like. The collection of porcini mushrooms begins in July and ends with the first frost.
Primary processing
It is usually done immediately after collection. The hat is cleared of adhering debris. The remains of the earth and mycelium are cut from the legs. The legs are separated from the hats. If the cap or stem has a small wormhole, then it is set aside for drying. Old big mushrooms also go there. Young specimens without worm damage can be used for freezing for the winter, canning or frying.
Simple and delicious champignon mushroom dishes
Drying at home
Dried boletus is a semi-finished product. Then you can cook mushroom soup from it. You can boil and then fry with potatoes. Some just eat dried mushrooms.
To prepare the white mushroom for drying, its caps and legs are cut into thin plates. Then they are laid in a layer on a wire rack and placed to dry. For drying, you can use:
- oven;
- gas stove;
- microwave;
- open air.
In the oven, the mushrooms are dried with the door open and a temperature of about 50 degrees. Periodically they need to be stirred so that they do not stick to the grate. The whole process usually takes two days. The dried mushroom plate should be light and break at the fold.
You need to be very careful when using a gas stove for drying. For this method, the grate is installed above the stove at a distance of about a meter from the heating surface or gas burners. The stove is set to the weakest heat. Be sure to make sure that the mushrooms do not burn and stir them periodically. Drying in this way will take two days.
The microwave oven should only be used if no other drying options are available. Finely chopped mushrooms are placed inside and the heat is turned on for 20 minutes. After that, the microwave door is opened for 10 minutes in order to evaporate excess moisture. This process is repeated until completely dry.
Outdoor drying has been used since time immemorial. Who doesn't remember a garland of dried mushrooms on a string. Mushroom plates are strung on a nylon or harsh thread and hung in a warm, well-ventilated room.
Caviar from mushrooms: cooking recipes for the winter
Freezing for the winter
This method is good because it retains all the properties of a fresh mushroom and requires almost no action. Young strong mushrooms are cleaned, coarsely cut and frozen in plastic bags. It is better to do it in portions, at one time. Mushrooms do not tolerate re-freezing.
Frozen mushrooms take up quite a lot of space. In addition, to store them in this state, you need a freezer.
White Mushroom Recipes
Cooking porcini mushrooms at home usually does not cause any difficulties for housewives. From them you can make, for example, such dishes:
Julienne is made from porcini mushrooms and sour cream sauce. To prepare it, you need to thoroughly rinse, peel and coarsely chop a pound of mushrooms. Heat 2 tablespoons of butter in a frying pan, then add the mushrooms. All this is stewed over medium heat for about 10 minutes. The resulting mushroom juice must be drained. No need to pour it down the sink, it will still come in handy. Then two small onions, cut into half rings, and a couple more tablespoons of oil are added to the mushrooms. For about fifteen minutes it all languishes over low heat.
In a separate bowl, mix the drained mushroom juice, 200 grams of sour cream and one tablespoon of flour. Shake everything thoroughly. The resulting sauce should be added to the pan with mushrooms and simmer, stirring, for 10 minutes.
From the inside, rub the kokotnitsa with garlic, put the stewed mushrooms in the sauce and pour grated cheese on top. Put in the oven for 15 minutes at 200 degrees.
Mushroom soup with meat: a classic recipe and recommendations
Mushroom caviar with melted cheese is the most delicate appetizer. In a frying pan, you need to fry finely chopped three cloves of garlic and a head of onion until golden brown with the addition of a small amount of butter and olive oil. Add chopped 300 grams of peeled porcini mushrooms and 50 grams of white table wine. Simmer, stirring, until moisture is completely evaporated, then cool. Add processed cheese, chopped on a grater, and finely chopped sprig of parsley, as well as salt and black pepper to taste. Beat everything with a whisk until creamy, then refrigerate to thicken.
Pickled porcini mushrooms, especially small ones, look very impressive on the festive table. Pickle them as follows. Two kilograms of small mushrooms must be thoroughly washed. Then put them in a saucepan, add water and bring it to a boil. After five minutes of boiling, the water is drained. This is necessary to wash off and remove all the dirt. Then the mushrooms are again poured with water and boiled over low heat for 20 minutes in salted water. Then they can be thrown into a colander and let the water drain.
The marinade is prepared separately. A tablespoon of sugar and salt, a lavrushka leaf, a chopped clove of garlic and a few peas of black pepper are added per liter of water. All this is brought to a boil, after which a tablespoon of vinegar essence is added. Mushrooms from a colander are transferred to the marinade and let them boil for a minute. Then the pan is removed from the fire.
Mushrooms are laid out in pre-sterilized jars and filled with hot marinade almost under the lid. The final touch will be the addition of a small amount of vegetable oil on top. Banks are rolled up with lids. Store pickled mushrooms in the refrigerator.
One of the most popular, delicious mushrooms is considered to be white mushroom. The fact is that even a novice cook can cope with its preparation, it is extremely difficult to spoil the taste of this product during cooking, usually dishes from porcini mushrooms turn out to be very fragrant, satisfying and tasty. The popularity of porcini mushrooms is explained not only by their taste, but also by the possibility of using all known methods of culinary processing. Porcini mushrooms are used fresh, they are pickled, canned, dried, mushroom powder is made, boiled and frozen.Mushroom season is now in full swing, which means you can treat yourself to fresh porcini mushrooms. Do not deny yourself the pleasure, cook delicious dishes from porcini mushrooms!
White mushroom and pineapple salad 
Ingredients:
2 large white mushrooms,
1 fresh pineapple or 1 can canned
3-4 eggs
2-3 large onions,
1 can of canned corn
a handful of chopped walnuts,
lettuce,
vegetable oil,
mayonnaise,
salt.
Cooking:
If the pineapple is fresh, then peel it and cut into slices, if canned, then drain the juice. Preheat the pan, add a little vegetable oil and heat the pineapple slices for 2-3 minutes. Then put them in a colander to drain all the liquid. Boil porcini mushrooms in salted water with a small amount of onion. Cut the prepared mushrooms into thin slices and fry in the same pan as the pineapple. Cut the remaining onion into half rings and add it to the mushrooms. When the mushrooms have cooled, add the corn and pineapple pieces to them. Hard boil eggs, peel, chop and add to the salad, also add walnuts and mayonnaise. Mix everything, lay out the dish with lettuce leaves and put the finished salad on top.
Ingredients:
ready-made shortcrust pastry baskets,
500 gr. fresh porcini mushrooms,
1 head of onion,
1 tbsp butter,
1 tbsp flour,
¼ st. sour cream
100 gr. cheese,
2 eggs,
parsley,
pepper,
salt.
Cooking:
Peel the mushrooms, wash and soak in salted water for 5 minutes, then drain the water and finely chop the mushrooms. Stew the mushrooms with butter and finely chopped onions. Separate the yolks from the proteins, rub the yolks with sour cream. When the mushrooms are ready, sprinkle them with flour, add the yolks grated with sour cream, salt, pepper and add parsley. Stir and remove from heat. Fill the baskets with a slightly cooled mushroom mass. Grate the cheese on a fine grater and sprinkle the baskets over it. Put the baskets in the preheated oven for 5-10 minutes to melt the cheese and acquire a golden hue. Serve the baskets hot.
Hot dishes from porcini mushrooms are especially delicious. It is unlikely that there will be at least one person who does not like potatoes with mushrooms and sour cream! Meanwhile, dishes from porcini mushrooms are not limited to well-known potatoes; pasta with porcini mushrooms, mushroom cutlets, as well as a wide variety of mushroom stews are no less popular. In addition, mushrooms are used as an accompaniment to some meat dishes.
Ingredients:
200 gr. pasta,
300 gr. fresh porcini mushrooms,
100 ml. cream,
50 gr. butter,
1 tsp flour,
500 gr. parmesan or other hard cheese
3-4 sprigs of parsley,
4 cherry tomatoes,
pepper,
salt.
Cooking:
Wash and clean the mushrooms thoroughly, then cut into thin slices. Melt the butter in a deep saucepan, add 1 tsp. flour, mix and fry the resulting mass a little. Add cream and mix thoroughly to make a sauce without lumps. Pepper and salt it. Simmer the sauce under the lid for 10 minutes on the smallest fire. Then add whole cherry tomatoes and chopped porcini mushrooms to it. Gently mix everything and continue to simmer over low heat for at least 20 minutes. As soon as the tomatoes give juice, remove them from the sauce and set aside, you can use them to serve the dish. Boil the pasta of your choice according to the instructions on the package. Drain the cooked pasta in a colander to drain all the water. Then transfer the pasta to a deep bowl, add the creamy mushroom sauce and mix. Put the finished pasta with porcini mushrooms on plates, sprinkle with grated cheese and garnish with parsley and cherry tomatoes.
Ingredients:
1 kg. white mushrooms,
2 bulbs
4 eggs,
4 tbsp vegetable oil,
breadcrumbs,
pepper,
salt.
Cooking:
Wash the mushrooms, peel and boil until tender in salted water. Throw the finished mushrooms in a colander, and when the water drains, finely chop. Add raw eggs, ground pepper and salt to the chopped mushrooms, mix the resulting mass well. Form cutlets from minced mushrooms, roll them in breadcrumbs and fry in hot vegetable oil.
The fact that wonderful, fragrant and transparent broths are obtained from white mushrooms 
everyone knows. On the basis of such broths, especially tasty mushroom soups are obtained. Although any porcini mushroom dishes can be delicious if you know the most important secret. If you yourself are not a mushroom picker and have difficulty distinguishing a fly agaric from a toadstool, then when buying porcini mushrooms, pay attention to the fact that they are fresh, young and without any signs of pests. Before cooking, be sure to cut off the bottom of the stem of the mushroom to make sure the mushroom is completely clean. It is from these mushrooms that the most rich, tasty and mouth-watering broths are obtained.
Ingredients:
1 large porcini mushroom
5-6 small white mushrooms
3 pcs. potato,
1 carrot
1 onion
2 tbsp semolina,
500 ml. milk,
500 ml. water,
2 tbsp vegetable oil,
sour cream,
salt.
Cooking:
Wash and clean mushrooms, also clean potatoes, carrots and onions. Chop the onion very finely, grate the carrots and a large porcini mushroom on a coarse grater. Heat the vegetable oil in a saucepan and fry the grated carrots, mushrooms and onions in it. Grate potatoes on a coarse grater, add them to mushrooms and carrots, fry for 5-7 minutes and remove from heat. Pour milk and water into a separate bowl, bring the mixture to a boil and add to the mushrooms and potatoes. Mix everything thoroughly and put the pan back on low heat for 7 minutes. Wash the small porcini mushrooms, peel and coarsely chop. Fry them in 1 tbsp. vegetable oil until golden brown. Add the fried mushrooms to the soup, bring it to a boil and leave over medium heat for 5 minutes. Then remove the soup from the heat, sift the semolina and, constantly stirring the soup, gradually add the semolina. Continue stirring for about 1 minute more, then season with salt and return the soup to low heat and simmer for another 10 minutes, covered. Serve the finished soup with sour cream.
White mushroom soup 
Ingredients:
500 gr. white mushrooms,
100 ml. 22% cream,
5 pieces. potato,
1 onion
1 st. water,
vegetable oil,
sour cream,
toast,
garlic,
pepper,
salt.
Cooking:
Peel and finely chop the onion. Wash mushrooms, clean and cut. Fry the onion in vegetable oil, add the mushrooms and fry them until tender. Peel and boil the potatoes, make mashed potatoes from the finished potatoes, add the mushrooms fried with onions to it. Turn the resulting mixture into a puree using a blender. Add cream and a glass of clean water to the future soup, season with pepper and salt. Put the resulting soup on the fire and bring to a boil. Fry the croutons in a pan with hot vegetable oil and chopped garlic. Serve the finished soup with sour cream and garlic croutons.
Everyone knows how delicious pastries with the addition of porcini mushrooms are. Surely not many will refuse small pies and large open pies, from ruddy, tender, fragrant pancakes from fresh mushrooms or mouth-watering pizza. All these porcini mushroom dishes firmly settled on our tables, but sometimes it’s worth adding variety and cooking your favorite dishes according to new recipes.
Ingredients:
250 gr. pizza dough,
200 gr. mozzarella cheese,
150 gr. white mushrooms,
olive oil,
salt.
Cooking:
Wash mushrooms thoroughly, peel and dry. Boil the water, salt it a little and blanch the mushrooms in boiling water for a few minutes. Cut the mushrooms into small cubes. Form a thin round layer from the pizza dough, sprinkle it with grated Mozzarella cheese, spread the mushrooms evenly over the cheese. Brush the edges of the pizza with olive oil and bake in a preheated oven until done.
Ingredients:
600 gr. white mushrooms,
4 slices of stale white bread,
1 clove of garlic
1 bunch of parsley
vegetable oil,
1 egg
1 yolk,
75 gr. cheese,
1 onion
200 gr. sour cream
1 lemon
pepper,
salt.
Cooking: 
Peel the onion and chop finely. Heat a small amount of vegetable oil in a frying pan and fry the onion in it. Add sour cream, juice squeezed from one lemon, pepper and salt. Stirring constantly, simmer the resulting sauce for 5 minutes. Remove from heat, sprinkle with lemon zest and set aside. Cut off the crust from the bread, and soak the pulp in warm boiled water. Wash the mushrooms well, peel, dry and finely chop. Peel the garlic and finely chop. Wash the parsley and chop. Mix the soaked bread, herbs, mushrooms and garlic in a deep bowl. Add egg, yolk, grated cheese, salt and pepper. Thoroughly mix the resulting dough. Heat the vegetable oil in a frying pan, use a spoon to put small portions of the dough into the pan and fry them on each side until golden brown. Serve hot pancakes with sour cream and lemon sauce.
Mushroom season is in full swing, which means that now is the time to treat yourself and cook delicious dishes from porcini mushrooms. Mushrooms will make the dish satisfying, fill it with vitamins and minerals, and give such a flavor that no fussy can resist. The low calorie content of mushrooms allows you to include them in your diet even during diets, so you can cook dishes from porcini mushrooms at least every day and not be afraid for your figure. And the abundance of ways to prepare this product opens up wide opportunities for your creativity. Prepare hearty, original and tasty dishes from porcini mushrooms, and indulge your loved ones with new culinary experiments!
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