Recipes for stewing porcini mushrooms

Stewed porcini mushrooms can be served with boiled, fried and baked potatoes. Rice, buckwheat, boiled pasta and some vegetable crops can also serve as a side dish. The recipes for stewed porcini mushrooms offered on this page will help diversify the daily menu. Some of them can be used during fasting, as they relate to lean dishes. Adding sour cream, cream or mayonnaise helps to soften the taste and adapt it to use with different types of side dishes. Each hostess herself determines the degree of fat content of the used sour cream or cream. If necessary, they can be successfully replaced with natural fat-free yogurt. The taste of the dishes will not be affected. So, see recipes for cooking stewed porcini mushrooms, choose the ones suitable for you and use them in everyday life.

Recipe for Braised Porcini Mushrooms in Sour Cream

Ingredients for stewed porcini mushrooms in sour cream are products such as:

• 500 g of fresh or 250-300 g of boiled (salted) mushrooms
• 1-2 tbsp. tablespoons of vegetable oil
• 1 onion
• 2-3 tbsp. spoons of sour cream
• 120 ml of meat (or mushroom) broth
• parsley (or dill)
• salt

According to the recipe for cooking stewed porcini mushrooms in sour cream, you need to heat the oil, put in it chopped in half (or cut into thin slices) mushrooms and shredded onions. Pour the broth into the boiled mushrooms, stew fresh mushrooms in their own juice for 15–20 minutes. At the end of cooking, add salt, herbs and, if desired, sour cream.

Serve boiled potatoes and a salad of raw vegetables for garnish.

Braised porcini mushrooms with sour cream

Ingredients:

• 500 g of fresh porcini mushrooms
• 2 tbsp. tablespoons of fat
• 1½ tbsp. tablespoons of flour
• 1 large onion
• 1–1½ cup broth (or mushroom broth)
• 1–1 ½ tbsp. spoons of mustard
• salt
• pepper
• sugar
• vinegar

Cut mushrooms into slices and simmer until juice stands out from them. Melt fat, spasser flour and onion in it. Pour in the broth, cook and spice up. Stew the mushrooms with the sauce and keep on fire for another 3-5 minutes. Serve stewed porcini mushrooms with sour cream, sprinkled with finely chopped herbs.

Ceps stewed in sour cream with potatoes

Ingredients:

• 500 g fresh, 250–300 g boiled or 60–100 g dried porcini mushrooms
• 50 g smoked bacon (or 40 g fat)
• 1 onion
• 2-3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10 potatoes
• water
• dill
• parsley
• salt
• pepper

1. To cook porcini mushrooms stewed in sour cream with potatoes, mushrooms and onions, chop, stew on melted smoked bacon (or fat), add seasonings.
2. Cut the potatoes into slices (or cut into four parts) and boil in a small amount of water.
3. Then drain it, and transfer the potatoes to a refractory form (or bowl).
4. Put mushrooms on top, stew for several minutes so that the potatoes are soaked in their sauce.
5. When serving, garnish the dish with slices of tomato and herbs.

Mushrooms stewed in sour cream.

Components:

• 800 g of fresh porcini mushrooms
• 500 g sour cream
• salt
• pepper

Peel the mushrooms, rinse, cut large ones into pieces.Put them in a pan, salt and pepper, put sour cream and fry until it darkens slightly. Serve in a pan.

Ceps stewed in cream

Components:

• 500 g of fresh porcini mushrooms
• 250 ml cream
• 1 tbsp. spoon of oil
• salt
• pepper
• spice

Porcini mushrooms stewed in mustard sauce.

Components:

• 500 g of fresh porcini mushrooms
• 2 tbsp. tablespoons of fat
• 1½ tbsp. tablespoons of flour
• 1 large onion
• 1–1½ cup broth (or mushroom broth)
• 1–1 ½ tbsp. spoons of mustard
• salt
• pepper
• sugar
• vinegar

Cut mushrooms into slices and simmer until juice stands out from them. Melt fat, spasser flour and onion in it. Pour in the broth, cook and spice up. Stew the mushrooms with the sauce and keep on fire for another 3-5 minutes.

Ceps stewed with vegetables

Components:

• 500 g fresh (or 250 g boiled salted) porcini mushrooms
• 50 g fat (or fat)
• 1 onion
• 2-3 carrots
• 1 parsley root
• ¼ head of cabbage
• 500 ml of water (or broth)
• 6-8 potatoes
• 1 cup peas
• 1 cup beans
• 2 tbsp. tablespoons of tomato puree
• 120 g sour cream
• chives (or green)
• dill (or parsley)
• salt

Mushrooms cut in half (or chop into pieces). Then heat the oil in a saucepan, put the diced vegetables into it and sauté for 5-6 minutes. After this, pour water (or broth) and simmer under the lid until half ready. Put potatoes, sliced ​​or in quarters, and simmer until tender. Shortly before the end of the stew, put the stewed mushrooms separately, tomato puree, sour cream and chopped herbs, salt. Porcini mushrooms stewed with vegetables are an excellent side dish for grilled or smoked meat.

Separately offer a salad of cucumbers (or beets).

Mushrooms stewed with potatoes.

Ingredients:

• 400 g porcini mushrooms
• 4 to 5 potato tubers
• 1/2 cup sour cream
• 1 tbsp. spoon of tomato puree
• 2 tbsp. tablespoons butter
• 1 onion
• salt
• pepper
• bay leaf to taste
• dill greens

Peel and rinse the mushrooms for 5-6 minutes. lower in boiling water. Then lay in a colander and let the water drain. Cut the mushrooms into slices, put in a deep pan, pour sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan. Put the pan on medium heat and simmer a little (7-10 minutes). Peel the potatoes, wash, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan and simmer until all products are cooked. When serving, sprinkle with herbs.

Fresh mushrooms stewed with potatoes.

Ingredients:

• 1 bowl of boiled fresh porcini mushrooms
• 5 potatoes
• 50 g fat
• 1 onion
• 1/2 cup sour cream
• salt to taste

Preparation: peel the mushrooms, boil in salted water and put in a pan. Add part of the bacon fried with onion and fry everything together, then pour mushroom broth and simmer. In the middle of the stew add chopped raw or fried potatoes. When serving, add the remaining bacon toasted with onion, sour cream and salt to taste.

Ceps stewed with bacon.

Ingredients:

• 1 bowl of boiled porcini mushrooms
• 70 g bacon or bacon
• 1 tbsp. flour spoon
• 1 onion
• 1/2 cup sour cream
• salt

Preparation: peel the mushrooms, rinse, boil in salted water and put in a pan. Add lard and fry, put flour, pour mushroom broth and simmer in a sealed container. At the end, add bacon toasted with onion, sour cream and salt to taste.

Braised porcini mushrooms in a slow cooker

Structure:

• fresh porcini mushrooms - 400-500 g
• onion - 1 pc.
• butter - 2 tbsp. spoons
• pepper
• salt

To cook stewed porcini mushrooms in a slow cooker, peel, rinse, rinse, finely chop, put in a deep frying pan, add onions and a little water, salt and stew until cooked. At the end of the stew, add oil and simmer again. Season with spices and fried onions. Before stewing, mushrooms can be boiled for 6-8 minutes.

Ceps stewed with tomatoes

Structure:

• fresh porcini mushrooms - 500 g or dried porcini mushrooms - 50 g
• mushroom broth - 1 l
• butter or vegetable oil - 80 g
• onions - 3-4 pcs. or green onions - 2 bunches
• tomatoes - 3-4 pcs. or tomato puree - 1 teaspoon
• flour - 1 tbsp. a spoon
• parsley
• salt
• pepper

Peel the mushrooms, rinse and cut into large slices. In a saucepan with heated oil, put coarsely chopped onions and lightly fry, then add flour and fry until the flour becomes golden color. Put mushrooms, finely chopped tomatoes or tomato puree, add 3-4 cups strained mushroom broth, mix, salt, put on top a row of tomatoes, sliced ​​in circles, and cook over low heat for 30-40 minutes. Mushrooms can be baked in the oven, then they will be tastier. Before serving, sprinkle with parsley.