Dishes of porcini mushrooms. Porcini mushrooms: cooking in different ways What can be prepared from porcini mushrooms

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

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 of 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. Julienne with 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 cream sauce, mashed potatoes, vegetable soup, cheese casserole with delicious mushroom notes, 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, chicken and mushroom pieces. Serve sprinkled with chopped parsley.

Recipe 2.

You will need: 30 g of dried mushrooms, 300 g of white cabbage, 4 potatoes, 4 beets, a handful of chopped parsley, 1 carrot, 1 tablespoon of sugar, 50 g of tomato paste, 70 g of prunes, 2 teaspoons of flour, 1 onion, 60 ml of vegetable oil, 1 parsley root, 2 liters of water and salt to 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. Sauté the parsley root, onions and carrots, cut into thin strips separately, adding the remaining oil, flour and tomato paste. Cut potatoes into cubes. Shred the cabbage finely. Dip the stewed beets, cabbage and potatoes into the boiling mushroom broth. 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 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 the mushroom filling. 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 allspice and 4 bay leaves, a teaspoon of mustard seeds and black peppercorns, 60 ml 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 of 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 garlic cloves , 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 the fried mushrooms, finely chopped greens, salt, add black peppercorns, nutmeg and bay leaf, boil for 7 minutes, pour in the sour cream and keep 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 ears of corn, 2 carrots, 1 young squash, 2 green bell peppers, 2 red onions, 1 tablespoon of soy sauce, a handful of pine nuts, 80 ml of olive oil, 4 green onion feathers, 2 stalks of the white part of the onion -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. Indulge your loved ones with new culinary experiments, cook delicious, original and healthy recipes for porcini mushrooms and eat to your health!

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 tasty. 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!

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 white 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.

Culinary community Li.Ru -

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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 - cooking 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 for a holiday meal. French appetizer in the form of mushrooms stuffed with cheese.

A light, tasty and very healthy carrot dish is suitable for lovers of vegetarian food, as well as for those who fast or watch their figure.

Cooking porcini mushroom allows a wide variety of cooking methods. The article tells about how to properly clean the boletus and what can be cooked from them with a sufficient amount of raw materials. Choosing a way to cook porcini mushroom at home is very simple: just decide what dish you need for dinner or lunch. In the proposed material, it is proposed to study the preparation of various dishes from porcini mushrooms, which will appeal to even the most fastidious gourmets. It can be pies and pizzas, a variety of soups and casseroles, stews and much more. Study the proposed recipes for cooking porcini mushrooms and choose the appropriate methods for their culinary processing. This will diversify the family menu and enrich the diet with healthy vegetable proteins.

Compound:

fresh porcini mushrooms - 500 g
onions - 2-3 pcs.
cornmeal - 1 tbsp. a spoon
cilantro
parsley
dill
garlic
pepper
peeled walnuts - 0.5 cups

To prepare fresh porcini mushrooms, they need to be boiled, put in a colander and cut into strips. Finely chopped onion fry in butter, pour mushroom broth and stew a little. Mushrooms and onions put in the broth. When it boils, dilute the flour in half a glass of broth and pour into the soup. Boil for 10 minutes, add finely chopped greens, salt, crushed garlic and capsicum. Boil for another 5 minutes, then remove from heat and add crushed nuts. Top with fresh herbs before serving.

Look at the recipes for cooking porcini mushrooms with a photo, where all instructions and recipes are illustrated step by step.

Preparation of dried porcini mushroom

Compound:

white dried mushrooms - 50 g
wheat flour - 1 cup
egg - 1 pc.
butter - 2 tbsp. spoons
potatoes - 600 g
Carrot
Parsley
parsnip - one root each
onion - 1 pc.
black pepper
Bay leaf
Greens

This method of cooking dried porcini mushroom allows you to get a delicious and nutritious soup.

Prepare the mushroom broth, remove the mushrooms with a slotted spoon.

Sift flour through a sieve, add a quarter cup of water, egg, salt.

Make a cool unleavened dough, roll out to a thickness of 1 cm, cut into dumplings.

Peel potatoes, cut into slices, dip in mushroom broth and cook for 10-15 minutes, then add chopped and lightly fried roots and onions to the broth, as well as finely chopped boiled mushrooms, dumplings, pepper, bay leaf, salt and cook until tender.

When serving, season with herbs.

How to cook white mushrooms

Compound:

fresh porcini mushrooms - 200 g
fat or margarine - 1 tbsp. a spoon
onion - 1 pc.
carrots - 1 pc.
flour - 1 tbsp. a spoon
tomatoes - 1-2 pcs.
apple - 0.5 pcs.
water - 1 l
sour cream - 1-2 tbsp. spoons
dill or green onion

Before you properly cook porcini mushrooms, they need to be cut into cubes and lightly fried in fat. Add chopped onion, grated carrots and flour, lightly brown. Pour hot water, salt and cook for 10-15 minutes. Put the tomatoes and apple, cut into thin slices, boil for a few more minutes.

When serving, add sour cream, dill or onion to the soup.

How to cook porcini mushroom (with video)

Compound:

fresh porcini mushrooms - 300 g
carrots - 1 pc.
parsley - 1 root
celery - 0.5 root
onion - 1 pc.
butter - 50 g
young potatoes - 300 g
water - 1.5–2 liters of water
cabbage - 0.25 head
cumin - 0.5 tsp
garlic - 2 cloves
a pinch of marjoram
lard - 40 g
flour - 2 tbsp. spoons

Heat oil in a saucepan, add chopped roots, diced onion, chopped mushrooms and simmer in a saucepan covered with a lid for about 5 minutes. Then pour in 250 ml of water, put peeled and diced potatoes, cook for about 10 minutes. Heat the lard in a frying pan, add flour, fry until golden brown, pour everything into hot water and mix thoroughly so that no lumps form. Add crushed cumin, finely chopped cabbage, salt. When the cabbage is cooked, put garlic and marjoram mashed with salt.

Instead of cabbage, you can use green peas and beans.

Watch how to cook porcini mushroom in the video, which shows the entire process of cooking soup.

How to cook porcini mushrooms with potatoes

Compound:

potatoes - 750 g
fresh porcini mushrooms - 150 g
carrots - 1 pc.
parsley - 1 pc.
butter - 30 g
semolina - 50 g
egg yolk - 1 pc.
milk - 2 tbsp. spoons
water - 1 l

Before cooking porcini mushrooms with potatoes, cut the peeled vegetable into small cubes and boil in salted water for 10 minutes. Cut the roots into strips, finely chop the mushrooms, add semolina and simmer in a frying pan under the lid until tender. Then put this mixture into the soup and boil. Put salt to taste and pour in the yolk whipped in milk. Remove from heat and sprinkle with finely chopped parsley.

How to cook dried porcini mushrooms

Compound:

carrots - 1 pc.
parsley - 1 root
celery - 1 root
onion - 1 pc. or a stalk of a leek
butter - 50 g
a few dried porcini mushrooms
potatoes - 1 pc.
noodles or spaghetti - 2 tbsp. spoons
parsley

Before cooking dried porcini mushrooms, cut the roots like noodles, soak the mushrooms for 15 minutes before boiling in boiling water, cut the potatoes into slices, chop the parsley, cut the onion into cubes. Saute the roots and onions in oil, add chopped mushrooms, 0.5 l of hot water, salt, pour in the water in which the mushrooms were soaked, put potatoes, noodles, parsley and cook for about 10-15 minutes until tender. Remove from heat and sprinkle with parsley.

Recipe for porcini mushroom with potatoes

Compound:

potatoes - 500 g
roots (parsley, celery, carrots) - 100 g
fresh porcini mushrooms - 100 g
melted lard - 30 g
flour - 30 g (about 1 tablespoon with top)
garlic - 1 clove
marjoram
parsley

According to the recipe for cooking porcini mushroom with potatoes, cut the peeled and washed vegetable into cubes and boil in salted water for 10 minutes, add finely chopped roots, cumin, marjoram. Fry flour in bacon until red, put chopped mushrooms, garlic mashed with salt, finely chopped parsley, salt to taste.

This soup can also be made from dried mushrooms.

In this case, you need to take about 30 g of dried mushrooms, boil them in a separate saucepan and, when they become soft, pour them into the soup along with the water in which they were boiled.

Cooking porcini mushrooms with potatoes

Compound:

fresh porcini mushrooms - 130 g or dried - 10 g
potatoes - 350 g
carrots - 40 g
parsley (root) - 10 g
onion - 40 g
fresh tomatoes - 60 g
table margarine - 10 g
broth or water - 650 g
spices

Dice potatoes and carrots. To prepare porcini mushrooms with potatoes, lightly saute carrots and onions along with finely chopped boletus legs. Place sliced mushroom caps into boiling broth or water and cook for 40 minutes, then add potatoes, bring to a boil, put browned vegetables and sliced tomatoes, salt, spices. Add prepared dried mushrooms 15 minutes before the end of soup cooking.

Dried porcini mushroom recipe

Ingredients:

100 ml of juice from roasting meat
50 g dry porcini mushrooms
30 g flour
2-3 bulbs
500 ml beef broth
50 g butter

According to the recipe for the preparation of dried porcini mushrooms, they must be washed, boiled in a small amount of salted water, chopped. Peel, wash, finely chop the onion, sauté in a frying pan in hot butter (30 g). Pass the flour in the remaining oil, add the mushroom broth with constant stirring, bring to a boil and cook over low heat for 7-10 minutes. Then add mushrooms and onions, pour in the juice formed during the roasting of meat, broth, salt and cook the gravy until tender.

Recipe for fried porcini mushrooms

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

According to the recipe for fried porcini mushrooms, they need to be blanched for 3 minutes, then cut in half and fried 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

Using this recipe for making dried porcini mushrooms, you can bake delicious pies.

Dough:

400–450 g flour
1.5 cups of water
30–35 g yeast
75–100 g sugar
0.5 tsp salt
75–100 ml vegetable oil

50 g dried porcini mushrooms
2 onions
2 tbsp. l. vegetable oil

Dilute the yeast in warm water (30-35 ° C), add about half of all the flour, knead the dough and leave it for 2-3 hours for fermentation. Then grind the butter with sugar, add to the dough, mix, add the remaining flour and leave for 1-1.5 hours for fermentation. Filling: Rinse dried mushrooms, soak in water for 1.5–2 hours, boil, pass through a meat grinder. Peel the onion, finely chop, fry in vegetable oil, mix with finely chopped mushrooms. Form balls of 50-70 g from the finished dough and let them rise for 5-10 minutes. Then roll the balls into cakes, put the mushroom mass on top, wrap it in a roll, place on a baking sheet greased with vegetable oil, stand for 20-30 minutes, sprinkle with water and bake in a heated oven for 30-40 minutes.

Put the finished pies in a deep plate and cover with a clean towel.

How to cook frozen porcini mushrooms

This is the way how to cook frozen porcini mushrooms in the form of pizza toppings.

Dough:

300–400 g flour
200 g butter
200 g sour cream

Filling:

500–600 g frozen porcini mushrooms
40–60 ml vegetable oil
2–3 eggs
125 ml milk
20 ml lemon juice
100 g onion
pepper
parsley

Knead the dough from butter, sour cream, flour and salt, leave for 20 minutes to mature, roll out an even layer 6-7 mm thick according to the size of the baking sheet. Roll out a flagellum from the same dough, lay it on the side of the pizza, grease with yolk. Place the filling of separately fried and then mixed mushrooms and onions evenly on the surface of the dough. Beat the eggs, mix with milk, lemon juice, season with salt, pepper, add finely chopped parsley and pour the filling with the resulting mass. Bake until done. Serve hot pizza with mushroom broth, tea, coffee.

How to cook dry porcini mushrooms

This is a way to cook dry porcini mushrooms in the form of mouth-watering cutlets.

Ingredients:

200 g dried porcini mushrooms
400 g wheat bread
4 tbsp. l. milk
4 bulbs
8 eggs
butter
breadcrumbs
ground black pepper

Sauce:

1.5 tablespoons butter
1-1.5 tbsp flour
1 bulb
0.5 l broth
4 allspice peas
1 small bay leaf
2-3 potatoes
0.5 lemon
0.5 tsp Sahara

Boil mushrooms in a small amount of water and, having cooled, pass through a meat grinder with bread soaked in milk and well squeezed. Add chopped and browned in oil onion, eggs, pepper, salt. Knead thoroughly and form small flat cutlets from this mass. Dip them in flour, dip in egg, coat in breadcrumbs and fry. Drizzle with potato sauce. Potato sauce: sauté flour in oil. Add chopped onion, making sure it browns. Then dilute with broth, add allspice and bay leaf. After 10 minutes of cooking on the lowest heat, rub the sauce (it should be liquid) through a sieve, add the diced potatoes and continue cooking. When the potatoes are cooked, season the sauce with lemon juice, salt, and you can sweeten it.

How to cook (fry) white mushroom

Ingredients:

8 potatoes
3 onions
400 g fresh or 50 g dried porcini mushrooms
120 g bacon
greens
spices

Before frying the porcini mushroom, you need to cook all the ingredients, some of them are boiled, some are blanched. Peeled and washed fresh mushrooms scalded with boiling water, cut and fry in lard (fat) along with onions. Cut the peeled potatoes into large slices, fry and put together with the fried mushrooms in a chicken dish, filling it with water to the top. Add salt, bay leaf, pepper, parsley stalks and, having covered the ducklings with a lid, simmer over low heat. When serving, remove the bay leaf, and sprinkle the potatoes with finely chopped herbs. Potatoes can also be cooked with dried mushrooms. In this case, the mushrooms must first be soaked, boiled, chopped, and then fried. Mushroom broth can be used to stew potatoes.

How to cook fried porcini mushrooms

Before cooking white fried mushrooms, you need to collect all the ingredients:

400 g fresh porcini mushrooms
10 potatoes
1 tomato
2 tbsp. l. butter
1 bulb
1 st. l. grated cheese
1 cup sour cream sauce
2 apples

Boil the peeled mushrooms, put them in a colander, chop and fry in oil with chopped onions. Mix fried potato pieces with thinly sliced raw apples and put in a pan. Lay fried mushrooms in the center, and on them - halves of tomatoes fried in oil. Season everything with sour cream sauce and fried onions, sprinkle with grated cheese and bake.

Recipe for frozen porcini mushrooms

Ingredients:

250 g frozen white mushrooms
2-3 small potatoes
1 coffee cup of rice
2 tbsp. l. canned green peas
1 st. l. tomato puree
40 g butter
fresh herbs
pepper

According to this recipe for cooking frozen porcini mushrooms, you need to chop them coarsely and rinse them under running water. Saute mushrooms in butter for about 15 minutes in a large skillet with high sides. Salt and pour 3 coffee cups of hot water in which to dilute 1 tablespoon of tomato puree. Bring the resulting mixture to a boil. At this time, cook the potatoes, peel them and cut them into small cubes, which are added to the mushrooms. Then, after about 5 minutes, add rice, after sorting it out and rinsing it in cold running water. Cook over low heat for about 20 minutes. Now throw the canned green peas into a colander, let it drain and put in the stew. After 5 minutes, the dish is ready. Sprinkle with herbs and ground pepper. Mushroom stew can be cooked both on ordinary days and as a main hot dish for a festive table.

Mushrooms stewed in hunting style

Ingredients:

700 g fresh porcini mushrooms
6 green peppers
1 bulb
50 g margarine
1 st. l. flour
3 tomatoes or 3 tbsp. l. tomato paste
cumin and parsley

Mushrooms, peppers and onions cut and stew in hot oil, then add cumin, a little hot water, flour and simmer until done. At the end of the stew, add sliced tomatoes, vegetables, salt and sprinkle with parsley.

Frozen stewed porcini mushrooms

Peel fresh mushrooms, rinse in cold water and finely chop. Heat the vegetable oil in a frying pan, put the mushrooms and simmer over low heat for 20 minutes. Then pour in the white wine, salt, finely chopped parsley, ground black pepper, cloves and simmer until the mushrooms are soft. Cool the finished mushrooms, put them in a plastic bag or a plastic box and freeze. Stewed frozen mushrooms are used for cooking both first and second courses.

You will need:

fresh porcini mushrooms - 1 kg
vegetable oil - 2-3 tbsp. l.
white wine - 1/2 tbsp
salt, ground black pepper to taste
parsley - 1/2 tbsp. l.
cloves - 1/3 tsp

Mushrooms fried, baked in oil

Ingredients:

1 kg fresh boiled porcini mushrooms
100 g melted butter
200 g thick sour cream
2 onions
1 st. l. wheat flour
3 art. l. grated cheese
1 tsp salt
1 tsp ground black pepper
2 bay leaves

Cut the prepared boiled mushrooms, chop the onion. Combine mushrooms with onions and put in a deep frying pan with hot oil. Saute mushrooms over medium heat, stirring occasionally. As soon as the moisture from the mushrooms begins to evaporate, pour them with melted butter, season with salt, black pepper, put bay leaves and continue to fry for another 10-15 minutes, stirring constantly. As soon as the mushrooms begin to blush, put them in a roaster or in a saucepan with a thick bottom, add oil. Sprinkle wheat flour and grated cheese on top, pour sour cream, mix well and close the lid. Put the duck in the preheated oven and, stirring occasionally, bake until soft and golden brown. Baked mushrooms can be served with mashed potatoes at the table.

Mushrooms fried in dough

Dough:

2–3 eggs
1 cup wheat flour
1 glass of milk or beer
3–4 tbsp. l. vegetable oil
1–2 tbsp. l. grated cheese
500 g fresh porcini mushrooms
vegetable oil or fat
parsley

Beat eggs, combine with milk or beer, vegetable oil, grated cheese, salt and mix with wheat flour. Dip the prepared mushroom caps into the dough and fry in hot vegetable oil or fat.

Serve with fresh vegetable salad and sour cream.

How to cook dried porcini mushrooms

And now let's get acquainted with how to properly cook dried porcini mushrooms in the form of a casserole in the oven.

Ingredients:

500 g white mushrooms
0.5 cup oil
3-4 garlic cloves
0.5 cup sour cream
50 g cheese
pepper

Put sliced mushrooms into warmed ghee, add crushed garlic, salt and ground black pepper, mix and simmer over low heat for about an hour. Put the mushrooms on a baking sheet, pour over the sour cream, sprinkle with grated cheese and bake in the oven for about 30 minutes.

How to clean and cook porcini mushroom

Before you clean and cook the white mushroom, you need to prepare all the necessary ingredients:

500 g fresh porcini mushrooms
0.5 cup sour cream
25 g cheese
1 tsp flour
2 tbsp. l. oils
rest

Mushrooms clean, rinse and scald with hot water. Throwing them on a sieve, let the water drain, cut into slices, salt and fry in oil. Before the end of frying, add tsp to the mushrooms. flour and mix, then put sour cream, boil, sprinkle with grated cheese and bake in the oven. When serving, sprinkle with parsley or dill.