What is better to cook from porcini mushrooms

Many housewives think that it is better to cook from porcini mushrooms, as boletus mushrooms are a rare prey. They are not found in forests by 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 provides recipes for what can be prepared from porcini mushrooms for serving on the family table.

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

What can be prepared from fresh porcini mushrooms

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-boiled eggs, cut the cubes 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 greens.

Per 100 g of salted mushrooms:

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

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. Mushrooms pass through a meat grinder, put in a pan, pour in 1 tbsp. l oil, put chopped carrots, a whole onion, close the pan with a lid, simmer for 40-45 minutes.
3. Pour a glass of water.
4. After cooking, wipe everything through a sieve.
5. Separately, in a soup pan, lightly fry 2 tbsp. l flour with 2 tbsp. l butter, then dilute all with 4 cups 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 add salt and season with oil 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 cups of milk
• 50 g onions
• 75 g carrots
• 1 cup cream
• salt to taste

What to cook with porcini mushrooms and potatoes

For 250 g of fresh mushrooms:

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

What can be prepared from frozen porcini mushrooms

Components:

• Arugula - 200 g
• Balsamic Vinegar - 70 ml
• Olive Oil - 80 ml
• Sun-dried tomatoes - 150 g
• Fresh-frozen porcini mushrooms - 250 g
• Thyme - 1-2 branches
• 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 unrealistic aroma. Mix olive oil with balsamic vinegar. Rinse the arugula, dry it and put in deep plates, pour with this mixture. Dried tomatoes cut into strips. Pour mushrooms with boiling water, bring to a boil, drain, cut into large cubes. Fry the mushrooms in the remaining olive oil with the addition of thyme, garlic and finely chopped shallots. Pour mushrooms over cognac and set fire (flambé), salt and pepper.

What can be prepared from the legs of porcini mushrooms

Structure:

• Ceps - 200 g
• Olive Oil - 50 ml
• Garlic - 1 clove
• Thyme - 2-3 branches
• Soft cheese - 150 g
• Egg yolks - 4 pcs.
• Green basil - 1 sprig
• Salt
• pepper

Consider another dish of them that can be prepared from the legs of porcini mushrooms with the addition of noble cheese. Rinse 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 the addition of 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. Garnish with basil before serving. Put the mushrooms in plates around the seasoned arugula, lay the sun-dried tomatoes on top. When serving, season the dish with coarse black pepper.

What to cook from porcini mushrooms in a slow cooker

Ingredients:

• 500 g ceps
• 1 cup cream
• 1 tbsp. spoon of oil

What to cook from porcini mushrooms in a slow cooker, if the additional ingredients have only cream and butter? You can just bake mushrooms, including using an oven for this. Peel fresh mushrooms, rinse and scald, and then cut into slices, add salt and lightly fry. After that, put them in a pot or pan and pour boiled cream. Parsley and dill are tied, putting cinnamon, cloves, pepper, bay leaf in the middle of the bunch and put in the pan - in the mushrooms. Salt the mushrooms, cover and put in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, remove 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
• Carrots - 1 pc.
• Onions - 2 pcs.
• Potato - 3 pcs.
• Salt, black pepper, bay leaf to taste

Fry 300 g of mushrooms, chopped into small pieces, chopped onions and carrots in vegetable oil. 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 mark "8", marked on the container. Close the lid and set the timer for 40-50 minutes in the SOUP / STEAM mode. Add salt and pepper to taste.

What can be prepared from dried porcini mushrooms

We’ll think about what can be prepared from dried porcini mushrooms, if such a composition is available:

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

Chop mushrooms and onions, stew in fat, add seasoning. 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 refractory pan or bowl. Put mushrooms on top, stew for several minutes so that the potatoes are saturated with mushroom sauce.

When serving, garnish with tomato slices and herbs.

What can be prepared from dried porcini mushrooms

Ingredients:

• 400 g porcini mushrooms
• 3 onions
• 100 g cheese
• 100 g butter
• salt

The simplest thing that can be prepared from dried porcini mushrooms is a baked dish with a side dish of potatoes. Rinse mushrooms, peel, cut into slices. Peel, wash, cut the onion rings. Grate the cheese on a coarse grater. Mix the mushrooms with onions and butter, chopped into small pieces, put on the foil, sprinkle with cheese, wrap. Bake at 260 ° C and high fan speed for 35 minutes.

Potato soup with fresh porcini mushrooms.

Structure:

• 500 g ceps
• 500 g of potatoes
• 200 g of roots and onions
• 2 tbsp. tablespoons of oil
• 3 l of water
• salt
• Bay leaf
• green onions
• dill
• sour cream

Peel and rinse fresh mushrooms. Cut the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom hats 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, onions, salt, pepper, bay leaf in a 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 on meat broth. In this case, add semolina to the soup (10 g per plate).

Turkey with porcini mushrooms.

Make minced meat:

• 400 grams of veal
• 400 grams of fresh bacon
• 150 grams of soaked and wrung bread crumbs
• 500 grams of ceps
• Braised in Duxelles Sauce

Season with 15 grams of salt, pepper, nutmeg. Stuff the turkey with minced meat. Put it out almost ready. Change the container, surround with 600 grams of blanched and fried brisket, diced, and 1 kilogram of fried porcini mushrooms. Pour in the broth remaining from the quenching, close hermetically with a lid, bring to readiness. Put the bird on a dish, surround it 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 quickly and tasty from chicken and porcini mushrooms at home.

Fried chicken with porcini mushrooms.

Fry the chicken in vegetable oil, lay out. Strain off the oil. Add a shallot spoon and deglaze with white wine. Half liquid. Put 50 grams of oil and pour the resulting sauce onto the chicken. Surround it with porcini mushrooms cooked in Bordeaux (250 grams), sprinkle with parsley.

Chicken with porcini mushrooms in sauce.

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

Components:

• 250 g of porcini mushrooms
• 500 g boiled chicken
• 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 onions, a clove of garlic
• 100 ml of vegetable oil
• 1 tbsp. l tomato paste
• dill greens
• ground black pepper
• salt

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

The recipe for cooked from frozen white mushrooms

Kulebyak with porcini mushrooms is a recipe for what to cook from frozen white mushrooms for tea drinking as a family.

Ingredients. Dough:

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

Filling:

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

Mix flour with yeast. Heat the 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 liquid - 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 set to proof. Stuffing: Dried mushrooms crushed into powder. Boil fresh mushrooms, discard in a colander. Chop the onion, fry it until golden brown, add boiled mushrooms and mushroom powder. Skip through the meat grinder. Dilute with white sauce. When the dough rises, divide it into 3 parts - two identical and one smaller, for decoration. Lay the dough on a greased baking sheet, cover with polyethylene and leave to stand.

Roll out the dough, put the filling, straighten the dough in the form of a rectangle, pinch the edges, turn the seam down and lay on a greased baking sheet. Allow 15 minutes. Stir the yolk, add 0.5 tsp. water and grease kulebyaku. Cut decorative ornaments from well-rolled dough using molds or a knife. Lay them on a greased yolk surface, grease on top. With a fork or a wooden hairpin, make several punctures - on top and on the sides of the coulibia. Place the cake in a preheated oven and bake for 35 minutes at 180 ° C. When ready, remove from oven, cover with a napkin and leave to cool for 20 minutes.

What to cook with porcini mushrooms for the winter

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

Cooking time is 15 minutes.

Structure:

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

Blanch the 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. Cover and cool.

Recipe for Dried Porcini Mushrooms

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

Components:

• 8 dried porcini mushrooms with whole hats
• 1 tbsp. l grated cheese
• 1 tbsp. l vegetable oil
• ½ bunch of dill

For filling:

• 100 g canned green peas
• 1 onion
• 2 cloves of garlic
• ½ bunch of dill
• 2 tbsp. l butter
• pepper
• salt

Soak the mushrooms for 2-3 hours, peel, wash, separate the legs from the hats. Finely chop the mushroom legs. For filling, peel and chop the onion and garlic. Rub peas through a sieve. Melt the butter in a saucepan, put the chopped mushroom legs, onions, garlic, mashed peas, chopped dill, salt, pepper, mix, pour in a little water and simmer over low heat for 10 minutes. Fill the mushroom caps with the prepared filling, put on a baking sheet greased with vegetable oil and bake in the oven heated to 180 ° C for 10-15 minutes. Sprinkle the finished dish with cheese and garnish with sprigs of dill.