Recipes for cooking porcini mushrooms in a slow cooker

Cooking porcini mushrooms in a slow cooker is simple only at first glance. In fact, mushrooms are quite capricious and the taste of the food may not meet expectations. Therefore, we offer recipes for cooking porcini mushrooms in a slow cooker, following which you can successfully conquer even the inaccessible peaks of modern culinary art. Read information on how to cook porcini mushrooms in a slow cooker, which products can be used as a supplement. We hope that the cooked dish of porcini mushrooms in the slow cooker will not disappoint and will become a regular guest at your family table. All recipes for the preparation of porcini mushrooms in the multicooker are tested and carefully inspected for compliance with generally accepted organoleptic parameters. This is done so that the preparation of porcini mushrooms in a slow cooker according to the proposed layouts and cooking methods of boletus mushrooms does not bring disappointment and bitterness for vainly spoiled foods.

Recipe for fresh porcini mushroom soup in a slow cooker

Ingredients:

• Fresh porcini mushrooms - 600 g
• Carrots - 1 pc.
• Onions - 2 pcs.
• Potato - 3 pcs.
• Salt, black pepper, bay leaf to taste

Fried porcini mushrooms in a slow cooker

Structure:

• Ceps - 500 g
• Potato - 8 pcs.
• Onions - 1 pc.
• Butter - 50 g
• Salt
• Black pepper
• Parsley to taste

To cook fried porcini mushrooms in a slow cooker, fry the chopped onion in a frying pan in butter until golden brown, then transfer it to the cooking bowl of the slow cooker. Add the mushrooms, sliced ​​in quarters, potatoes, chopped into large cubes, and pour 2 cups of water. Add salt, pepper and set the timer for 40 minutes to the EXTINGUISHING mode. Before serving, garnish the dish with parsley.

The second recipe for fried porcini mushrooms.

Products:

• 500 g ceps
• 1 onion
• 2 tbsp. l vegetable oil
• 100 g sour cream
• salt

Cooking time - 40 minutes. Peel and chop mushrooms and onions. Pour a little vegetable oil into the bowl of the multicooker, put the mushrooms, set the Baking mode for 40 minutes. After 20 minutes, add onions to the mushrooms, mix and continue cooking in the same mode. After another 10 minutes, add sour cream, mix and cook until the signal, without closing the lid of the multicooker and sometimes stirring the mushrooms, so that the excess liquid evaporates.

Braised porcini mushrooms in a slow cooker

Products:

• 300 g porcini mushrooms
• 1 onion
• vegetable oil
• cream
• green onions
• clove
• salt
• ground black pepper

Cooking time - 40 minutes. To cook stewed porcini mushrooms in a slow cooker, peel, wash, chop onions. Peel and slice the mushrooms. Put the multicookers in the bowl and cook in the Extinguishing mode until cooked. Throw the mushrooms in a colander, let the water drain. Mushrooms return to the bowl of the multicooker, add onion, oil and fry in the Baking mode for 15 minutes. Then pour the cream, add chopped green onions, cloves and boil for another 5 minutes in the same mode.

Ceps with cream.

Products:

• 500 g ceps
• 3 tbsp. l butter
• 1 clove of garlic
• 200 ml cream
• 1 tsp lemon zest
• 3 tbsp. l grated cheese
• ground black pepper
• grated nutmeg
• salt

Cooking time - 15 minutes. Peel, wash and chop mushrooms and garlic. Pour oil into the multicooker bowl, put mushrooms and fry in the Baking mode for 10 minutes. Add garlic, cream, lemon zest, pepper, salt, nutmeg.

Sprinkle with cheese on top and cook for another 5 minutes in the same mode.

Porcini mushrooms with potatoes in the Redmond slow cooker

To cook porcini mushrooms with potatoes in the Redmond multicooker, we take the following components:

• 6 potato tubers
• mushrooms
• 1/2 cup sour cream
• salt

Put chopped mushrooms in a multicooker bowl, salt and cook in the “Stew” mode for 1 hour. Add chopped potatoes, sour cream, add salt. Cook in “Pilaf” mode before the signal.

Braised porcini mushrooms with potatoes.

Structure:

• 500 g ceps
• 5 potatoes
• 2 onions
• 4 tablespoons of grated cheese (any)
• greens (any)
• vegetable oil
• spices (any)
• 100 ml of water
• salt

Wash the mushrooms and cut into pieces. Peel the potatoes and cut them into cubes, chop the onions in half rings. Pour vegetable oil into the multicooker bowl, set the “Baking” mode and fry the onions until golden, then add the chopped mushrooms and fry them with the onions. Salt, add spices and cook for 20 minutes, stirring slightly. Then add potatoes, pour in water, salt again and add spices. Cook in the "Extinguishing" mode for 40-50 minutes. After the signal, put the dish in plates, sprinkle with grated cheese and chopped fresh herbs on top.

White mushrooms with potatoes.

Components:

• Potato - 500 g
• Fresh mushrooms - 200 g
• Onions - 1 pc.
• Ghee - 3 tablespoons
• Milk - 2/3 cup
• Sour cream - 0.5 cups
• Ground pepper and salt to taste

Boil the mushrooms until half cooked in salted water in the usual way, drain the broth, and finely chop the mushrooms. Separately, on a stovetop, boil potatoes in a peel until half-cooked, cool, peel and cut into thin slices. Peel the onion, cut into rings and fry in oil. Put half the potatoes in a double-greased bowl of a double boiler, put a layer of mushrooms and fried onions on it, then again a layer of the remaining potatoes. Season each layer with salt and pepper. Stacked vegetables pour hot milk and sour cream. Turn on the double boiler and cook the dish for a couple.

Stuffed cabbage with fresh porcini mushrooms.

Components:

• Cabbage - 500 g
• Fresh mushrooms - 400 g
• Onions - 2 pcs.
• Vegetable oil - 4 tablespoons
• Hard boiled eggs - 2 pcs.
• Grated cheese - 3 tablespoons
• Sour cream - 1 cup
• Dill Greens - 1 bunch
• Ground salt and pepper - to taste

Peel the mushrooms, rinse well, chop. Peel and finely chop the onion, then fry the mushrooms with onion in oil for 10 minutes, put in a bowl, add chopped eggs and greens, salt, pepper and mix thoroughly. Steamed cabbage leaves in a double boiler and strip thick petioles. On each cabbage leaf put a portion of cooked minced meat and wrap it with an envelope. Put the prepared cabbage rolls into a bowl of a double boiler, pour sour cream, mixed with grated cheese, and hot salted water. Turn on the double boiler and steam the stuffed cabbage.

Ceps with potatoes.

Ingredients:

• 1 1/2 kg of porcini mushrooms (fresh)
• 3 potatoes (large)
• 1 onion
• 4 1/2 tablespoons of vegetable oil
• spices (any)
• salt

Clean and rinse fresh mushrooms.Boil for 25-30 minutes, drain the water. Pour in fresh water and cook for another 15 minutes. Finished mushrooms cut into small pieces. Peel potatoes, cut into cubes, onions - in half rings. Pour oil into the multicooker bowl. Turn on the “Preheat” mode, when the oil boils, put the mushrooms and onions. With the lid open, set the “Baking” mode. Add potatoes to the mushrooms, salt and pepper. Turn on the "Normal" mode. Leave the lid open so that moisture evaporates freely from the mushrooms. At the end of cooking, set the “Baking” mode.

Pickled porcini mushrooms in a slow cooker

Using pickled porcini mushrooms in a slow cooker, you can cook a delicious pickle.

Ingredients:

• Pickled porcini mushrooms - 1 can
• potatoes - 3-4 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• pickled cucumbers - 4 pcs.
• rice - 1 measuring cup from the multicooker
• water - 1.5 l
• vegetable oil for frying - 2 tbsp. l
• bay leaf to taste
• ground red pepper - to taste
• seasoning to taste
• fresh herbs - to taste
• salt

Chop onions and carrots, set the timer for 15 minutes and fry in vegetable oil in the "baking" mode with the lid closed. Wait for the program to finish. Turn off the slow cooker. Dice pickles, add to vegetables and cook in the “baking” mode for 2-3 minutes. Turn off the slow cooker. Cut the potatoes into cubes, wash the rice in warm water, put the potatoes and cereals in a slow cooker. Add water to the top mark, salt, pepper to taste, add spices, cook in the “stew” or “soup” mode for 1 hour. 10 minutes before the end of the program, throw the mushrooms in a colander, let the marinade drain. Put greens and mushrooms in the slow cooker. Let the pickle stand for 10-15 minutes with the lid closed. Serve with fresh herbs.

Dried porcini mushrooms in a slow cooker

Structure:

• 100 g dried porcini mushrooms
• 300 g sauerkraut
• 1 carrot
• 1 onion
• 2 tbsp. l flour
• 2 tbsp. l butter
• sour cream
• greenery
• spice

Before cooking dried porcini mushrooms in a slow cooker, they need to be washed and put in water for 3-4 hours, then the mushrooms should be removed and chopped. Strain the water in which they were soaked. Peel and chop onions and carrots, carrots can also be grated. If the cabbage is sharp, it can be washed in water. In a slow cooker in the "Frying" or "Baking" mode, dissolve the oil and fry the flour in it while stirring until golden brown, add onions and carrots and fry for 10 minutes, stirring. Then put mushrooms, cabbage, spices into the fry, add mushroom water, if necessary add more water and set the “Soup” mode for 40 minutes. Salt at the end, because there is a danger of salt over cabbage.

Lazy cabbage soup with porcini mushrooms.

Structure:

• 100 g of salted porcini mushrooms or 30 g of dried
• 500 g sauerkraut
• 200 g pork
• 2 onions
• salt

Rinse salted mushrooms, dried - soak for 3 hours in boiled water, then rinse and chop. If desired, water can be filtered and used in soup. If cabbage tastes good, rinse. Rinse and chop meat arbitrarily. In the slow cooker, put meat, cabbage, chopped mushrooms, chopped onions, pour water in the desired volume and cook in the “Soup” mode for 1 hour. Salt at the end, as sauerkraut and salted mushrooms. Serve with sour cream and green onions.

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