Recipes of the simplest and most delicious dishes from porcini mushrooms

The most delicious dish of porcini mushrooms is the taste of jareha (stewed potatoes with mushrooms, dill and cream), familiar to everyone since childhood. You can cook simple dishes from porcini mushrooms, introducing various vegetables, sauces and herbs into them for a change. The page contains the most relevant recipes for delicious dishes from porcini mushrooms, which will appeal to everyone, without exception. Offered dishes from porcini mushrooms are suitable for a diet and a festive table, will serve as an appetizer and salad. Choosing a recipe for cooking cep mushrooms is not always easy, because there are many ways to cook mushrooms. In this regard, for cooking dishes from porcini mushrooms, you can take the classic methods of culinary processing and supplement them at will with the necessary ingredients.

The best first mushroom dish

The components for the first course of porcini mushrooms are the following products:

• 60 g fresh porcini mushrooms
• 150 g of potatoes
• 1 carrot
• 1 liter of water or broth
• parsley
• onion
• 1 tbsp. spoon of oil
• 1 tbsp. a spoon of sour cream
• salt to taste

Peel and rinse fresh mushrooms. Cut the legs of mushrooms, sauté in oil and cook in a small amount of water for 30–40 minutes. Chop the onion, spasserovat with fat. Dice potatoes. In a boiling broth or water, put chopped mushroom caps, carrots, parsley, onions, potatoes, cook for 15–20 minutes. When serving, put sour cream and greens in a plate with mushroom soup. Soup is the best white mushroom dish for a family dinner.

Take a look at other recipes for porcini mushrooms dishes with the photo on the page that offers different types of soups.

Hot porcini mushroom dish

Ingredients:

• 2 kg of porcini mushrooms
• 1 onion
• 2 cloves of garlic
• 60 g butter
• 4 tbsp. tablespoons of flour
• Tabasco (spicy Mexican sauce) to taste
• 1 egg yolk
• 3 tbsp. tablespoons of cream
• 1 bunch of green onions
• soda
• ground black pepper
• salt to taste

White mushroom and potato dish

Structure:

• 150 g of fresh porcini mushrooms
• 1-2 carrots
• 2-3 potato tubers
• 1 bay leaf
• 1 teaspoon butter
• 2 eggs
• ½ cup sour milk (yogurt)
• ground black pepper or parsley
• salt to taste

Sort and rinse fresh mushrooms and cut into slices. Cut carrots into thin slices. Mushrooms and carrots cook together in salted water for about 20 minutes. Add diced potatoes and bay leaf. Finish the soup. Then remove from heat and add butter. Season a dish of porcini mushrooms and potatoes with eggs mixed with sour milk, black pepper or finely chopped parsley.

White mushroom and potato dish

Ingredients:

• 500 g of fresh porcini mushrooms
• 7 potato tubers
• 2-3 large carrots
• 1 parsley root
• 1 onion
• 2 tbsp. tablespoons butter
• sour cream
• dill greens and salt to taste

Cut and fry the mushrooms in oil, pour hot water and boil over low heat for 30 minutes. Then add chopped potatoes, parsley root, carrots, onions, salt, pepper, bay leaf and cook for another 20-30 minutes. When serving, add sour cream and dill to a dish of porcini mushrooms and potatoes.

What dish can be made from porcini mushrooms

Components:

• 10-12 fresh porcini mushrooms
• 1 tbsp. spoon of tomato paste
• 2 pickles
• 5 onions
• 2-3 tbsp. tablespoons of oil
• 12-16 olives
• 2-3 tbsp. capers spoons
• ½ lemon
• 4 tbsp. spoons of sour cream
• ground black pepper
• Bay leaf
• pepper and salt to taste

If you don’t know what dish can be prepared from porcini mushrooms, then try the pickled hodgepodge of mushrooms. Rinse mushrooms, peel, add water and cook until cooked. At this time, peel, rinse, chop and chop the onion in ghee with tomato paste. Peel pickles, cut lengthwise, remove seeds, cut across into thin slices and simmer lightly. Rinse olives well, free from seeds. Strain the mushroom broth, and cut the mushrooms into slices. Put chopped mushrooms, cucumbers, sauteed onions, capers, bay leaf into the broth and let it boil for 8-10 minutes. Then season the hodgepodge to taste with salt, sour cream, add olives, dill and parsley. When serving, add 1 tablespoon of sour cream, a slice of lemon in a hodgepodge and sprinkle with chopped greens of dill and parsley.

Fresh White Mushroom Recipe

According to this recipe, dishes from fresh porcini mushrooms need to take the following components:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g of fresh porcini mushrooms
• noodles

For noodles:

• 160 g flour
• 1 teaspoon melted butter
• 2-3 tbsp. tablespoons of water

Knead flour with other products until a viscous dough is formed, then roll it onto the board with a ragged layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles in boiling salted water and cook until it floats to the surface. If you do not need to cook all the noodles at once, then the rest should be dried. In this form, it is well preserved. In a boiling broth, dip the roots and mushrooms, cut into strips, cut in half or in four parts, cook until tender. Add the boiled noodles to the finished soup.

Dried white mushroom recipe (with photo)

To use this recipe for dried porcini mushrooms, you need to collect the following ingredients:

• 350-400 g soft beef
• 1 tbsp. a spoonful of fat or butter
• celery or parsley
• 8-10 potatoes
• 200 g fresh or 30 g dried porcini mushrooms
• 2 small pickles
• salt
• pepper
• greenery
• sour cream

Cut the meat across the fibers into 4-5 pieces, beat and lightly fry on both sides. Then immerse in a pan for cooking, pour 1 liter of boiling water and the liquid formed in the pan when frying meat. When the meat becomes semi-soft, put the potatoes and cook until cooked.10 minutes before the end of cooking add chopped pickles, cooked and sliced ​​boiled mushrooms and seasonings, continue cooking. On the table, serve soup transparent or with sour cream. Sprinkle with greens on top.

See the recipe for this dish of dried porcini mushrooms with a photo that shows all the steps visually.

Oven of porcini mushrooms in the oven

Ingredients:

• 500 g ceps
• 100 g finely chopped bacon
• 4 slices of bread without crusts
• 4 tbsp. tablespoons of milk
• 4 things. canned anchovies (fillet)
• 1 clove of garlic
• 1 egg
• 3 tbsp. chopped parsley
• 1 pinch of chopped basil
• salt and freshly ground black pepper to taste
• 4 tbsp. spoons of crackers
• 4 tbsp. tablespoons of olive oil
• sprigs of basil

Before you cook a dish of porcini mushrooms in the oven, you need to heat it to 200 ° C and grease a large baking sheet with oil. Put fresh bread in a small bowl, add milk and leave to get wet. Separate the legs of the mushrooms and finely chop them. Put anchovy fillet, garlic, beaten egg, parsley, basil, salt and pepper in a bowl with bacon. Squeeze the bread, add to the rest of the mass and mix well. Divide the mixture into the inverted mushroom caps, overlaying with a slide. Put on a baking sheet and sprinkle with bread crumbs. Sprinkle with olive oil. Oven on the top shelf of the oven for 20-30 minutes before the top is browned. Remove and cool for several minutes before serving, sprinkle with basil.

Cooking dishes of porcini mushrooms by languishing

Structure:

• 500 g ceps
• 1 kg of potatoes
• onion
• 1.5 cups young peas
• 3 tbsp. tablespoons of vegetable oil
• 3 tbsp. tablespoons of cream
• 200 ml of water
• dill or parsley to taste
• salt.

To prepare a dish of porcini mushrooms by longing, peeled and washed boletus should be cut into slices and stewed in vegetable oil along with chopped onions until half cooked. Then add chopped potatoes, some water or mushroom broth, salt and simmer for another 10-15 minutes. After that, add young peas and stew until it is ready (add overripe peas at the same time as potatoes). A few minutes until ready to pour cream. Sprinkle with chopped herbs before use.

How to cook a dish of dried porcini mushrooms

Structure:

• 500 g dried porcini mushrooms
• 250–300 g boiled or 60–70 g dried porcini 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 greens.

Before cooking a dish of dried porcini mushrooms, mushrooms and onions, chop, 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 refractory pan or bowl. Put porcini mushrooms on top, stew for several minutes so that the potatoes are saturated with mushroom sauce. When serving, garnish with tomato slices and herbs.

Pickled White Mushroom Recipe

The composition of the products for the preparation of pickled white mushrooms is as follows:

• 500 g fresh or 250 g canned porcini mushrooms
• 50 g fat
• 1-2 bulbs
• 8-10 boiled potatoes
• Salt
• caraway,
• (bouillon)

According to the recipe, pickled white mushrooms, first you need to cut the mushrooms in small cubes, lard into cubes and stew with chopped onions, if necessary, add a little broth. Cut the potatoes into cubes or slices, fry with the remaining bacon until a crisp is formed. Mix mushrooms with potatoes, season with salt and caraway seeds and fry for several minutes.

Stewed carrots or cabbage, as well as a salad of raw vegetables, are suitable for garnish.

Cep mushroom diet

Structure:

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

 

For a porcini mushroom diet dish, peel, rinse and scald the mushrooms, 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.

Recipe for dried porcini mushrooms

Structure:

• 900 g porcini mushrooms
• 1.2 kg of potatoes
• 80 g tomato puree
• 180 g onions,
• 140 g carrots
• 50 g parsley
• 160 g turnip
• 200 g tomatoes
• 20 g flour
• 80 g of vegetable
• 20 g butter
• 1 bunch of parsley
• 1 bunch of dill
• 1-2 bay leaves
• a few peas of black pepper
• salt to taste.

According to this recipe, dishes from dried porcini mushrooms must first be washed, boiled, drained, cut into large pieces and fry in vegetable oil in a pan with a thick bottom. Then add hot mushroom broth, add tomato puree, a few peas of black pepper, bay leaf and simmer for 10 minutes. Fry potato wedges and separately, in vegetable oil, sliced ​​onions, carrots, parsley root and turnips. Dilute flour sashed in butter with chilled mushroom broth and mix with mushrooms with prepared vegetables and potatoes. Mix everything well and continue to simmer over low heat for 15–20 minutes. At the end of the stew put the sliced ​​tomatoes and let them boil. Put the prepared stew on a dish, sprinkle with finely chopped parsley and dill.

Porcini casserole and pasta.

Structure:

• 200 g pasta or noodles
• Water
• Salt
• 400 g salted or boiled porcini mushrooms in their own juice
• 2 onions
• 60–80 g smoked loin
• 2 eggs,
• 1½ cups milk
• salt,
• pepper,
• 1 tbsp. a spoon of sour cream
• 1 tbsp. grated cheese
• 1 tbsp. a spoonful of butter.

Dip the pasta in hot salted water and cook until tender, discard in a colander, cut into 2-3 cm slices. Cut the smoked loin into small cubes and heat. In the resulting fat, fry chopped mushrooms and onions. Lay prepared foods in layers so that pasta or noodles are in the lower and upper layers. Pour the egg and milk mixture seasoned with salt and pepper, grease with sour cream and sprinkle with grated cheese. Bake at medium temperature (180-200 ° C) until the dish is browned and baked. Serve stewed carrots and a salad of beets or tomatoes. The casserole can be cooked in melted fat or margarine, in which case it is served with thinly sliced ​​slices of ham.

White mushroom festive dish

Structure:

• 200 g of porcini mushrooms stewed in their own juice
• 150 g boiled or fried meat
• 200 g pasta or 8 potatoes
• 2 tbsp. tablespoons butter or margarine
• 2 cups of milk
• 2-3 eggs
• salt
• grated cheese or ground crackers

Boil pasta, potatoes can be raw or boiled. Lay mushrooms, meat and other products in layers in a greased form so that the bottom and top layers are pasta or potatoes. Mix whipped eggs with milk, season and pour the mixture into the form-packed products, put pieces of butter on top and sprinkle with grated cheese or ground crackers. Bake at medium temperature until a holiday mushroom dish is baked and browned. If raw potatoes are used, the oven temperature should be slightly lower than when using boiled potatoes, since in this case, baking takes a longer time (40–45 minutes). To the casserole, serve melted butter or sour cream and a vegetable salad in a sauceboat.

Pork dish with porcini mushrooms

Structure:

• 200 g fresh, not requiring heat treatment of ceps
• 100 g of fried or cooked meat
• 100 g bacon pork
• 1 onion
• 2 tomatoes
• 1 pickle
• 1 parsley root
• salt
• Pepper
• mashed tomato
• 1 cup rice
• water
• meat cube broth
• ground crackers or grated cheese
• butter.

Stew sliced ​​porcini mushrooms, meat and seasonings, simmer in one bowl and season.Boil rice separately in salted water so that crumbly porridge is obtained. Put most of the rice in a greased form so that it completely covers the bottom and walls. In the middle, make a deepening, where to put porcini mushrooms stewed with meat, chopped tomatoes and cucumber. Cover the mixture with the remaining rice. If the products are too dry, sprinkle them lightly with broth. Sprinkle with crumbs or grated cheese on top and put in slices of butter. Bake until the pork dish with porcini mushrooms is lightly browned. Serve with sour cream sauce, stewed vegetables and raw vegetable salad

Roast with porcini mushrooms.

Structure:

• 180 g beef tenderloin
• 15 g dried porcini mushrooms
• 140 g of potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 tbsp. spoons of sour cream
• 3 g parsley
• 20 g fresh tomatoes
• salt
• pepper

Peel the meat from the films, cut into slices, salt, pepper and fry in a hot frying pan on both sides. Separately, fry chopped boiled porcini mushrooms, onions and tomatoes. Boil and fry the potatoes, then put meat in a pan, put mushrooms, onions and tomatoes on it, and next - fried potatoes, pour sour cream and sprinkle with grated cheese. Put in the oven for baking. Before serving, sprinkle with parsley. Be sure to serve on the table in a pan.

Turkey with pickled mushrooms, baked in sour cream.

Structure:

• 500 g turkey
• 1 cup pickled porcini mushrooms
• 2 tbsp. tablespoons butter
• 1 cup sour cream
• 2 tbsp. grated cheese
• 1 tbsp. a spoonful of parsley or dill

Cook the turkey, the pulp, except the sirloin, cut into strips, fry in butter, add sour cream (part) and warm. Put this mass in a small frying pan, and put a piece of fillet on top, garnish with pickled porcini mushrooms cut into pieces, pour over the remaining sour cream, sprinkle with grated cheese, drizzle with melted butter and bake in the oven. Before serving the dish, sprinkle with chopped parsley or dill.

Dish of porcini mushrooms in a slow cooker

Structure:

• porcini mushrooms - 500 g
• potatoes - 8 pcs.
• onions - 1 pc.
• butter - 50 g
• salt
• black pepper,
• parsley to taste

To prepare a dish of 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. 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.

Ceps in sour cream.

Structure:

• 500 g of forest porcini mushrooms
• 100 g sour cream
• 2 onions
• vegetable oil,
• salt.

White mushrooms wash and peel, cut into slices. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” mode for 40 minutes. It is best to fry mushrooms with the lid open so that the dish does not turn out to be very liquid. In 20 minutes. add chopped onions and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook in the "Extinguishing" mode for another 5 minutes. Serve sprinkled with herbs.

Ceps with sauce.

Structure:

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

Cooking time - 40 minutes.

Peel, wash, chop the onion. Porcini mushrooms peel and cut into slices. 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.

Structure:

• 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 ceps and fry in 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.

White mushroom and chicken dish

Structure:

• 600 g chicken meat
• 150 g of any boiled porcini mushrooms
• 2 onions
• 2 cloves 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 porcini mushrooms, tomato paste and pour a little water. 5 minutes before cooking, add the garlic passed through the press into a dish of porcini mushrooms and chicken and sprinkle with thoroughly washed and finely chopped dill.

Fried hats of fresh porcini mushrooms.

Structure:

• 600 g caps of fresh porcini mushrooms
• 3-4 tbsp. tablespoons of vegetable oil or fat,
• 4–5 Art. tablespoons of flour
• salt
• pepper.

Clean freshly collected porcini mushrooms in a dry form. (If the mushrooms need to be washed, then they must be dried on a napkin.) Cut off the legs of the mushrooms and use them to prepare any other dish. Heat the fat so that it fumes slightly, dip whole white mushrooms into it, lightly brown first on one side, then on the other side. (If the porcini mushrooms crumble, roll them in flour. It gives some dryness to the surface of the porcini mushrooms.) Put the fried porcini mushrooms on a dish, sprinkle with salt and pour the remaining fat after frying.

Serve with fried or boiled potatoes and raw vegetable salad.

Roasted dried porcini mushrooms.

Structure:

• 9–10 large dried porcini mushrooms
• 250 ml of milk
• 1 egg
• 4–5 Art. spoons of ground crackers
• 3-4 tbsp. tablespoons of fat
• water
• salt
• pepper.

Rinse porcini mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle porcini mushrooms with seasonings, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the porcini mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), with horseradish sauce and a salad of cucumbers and tomatoes (or red pepper).

Porcini mushrooms "Rosy".

Structure:

• 600 g of porcini mushrooms,
• 200 g butter
• 150 g flour
• 1 onion
• dill
• clove
• Salt
• Pepper
• Sugar
• vinegar

Porcini mushrooms peeled, chopped and put in a pan with melted butter. Salt, pepper, add sugar and vinegar. Fry porcini mushrooms for 5-7 minutes, then pour in flour, add a little water, finely chopped dill, onion and cloves. Continue to fry for 30 minutes over low heat. At the end of the frying, remove the onion and sprinkle the finished side dish with vinegar.

Chicken appetizer with porcini mushrooms.

Structure:

• 500 g chicken fillet
• 200 g porcini mushrooms
• 2 tbsp. tablespoons of cream
• 1 tbsp. spoon of mayonnaise
• 1 soup a spoon of tomato paste
• ground black pepper
• ground red pepper
• sugar
• salt

Cooking time - 40 minutes

Place chicken fillet in a double boiler and cook for 25-30 minutes. Porcini mushrooms kept in a double boiler for 20–25 minutes. Mix finely chopped porcini mushrooms and chicken meat, salt.

Combine mayonnaise, cream, tomato paste and mix. Add salt and sugar. Pour the meat with porcini mushrooms with this mixture, sprinkle with red and black pepper and mix gently.

Potted porcini mushroom dish

The composition of a dish of porcini mushrooms in pots is the following products:

• 1½ L mushroom broth
• 200 g cabbage
• 2 potato tubers
• 1 onion
• 1 carrot
• 30 g dried porcini mushrooms
• 50 g tomato paste
• 100 g sour cream
• 1 bunch of dill
• 1 bunch of parsley
• 1 tablespoon of vegetable oil
• salt.

Method of preparation: Peel and wash the carrots and onions, finely chop them, and sauté them in a frying pan in vegetable oil. Wash dill and parsley, finely chop. Wash the potatoes, peel, cut into cubes. Wash and chop cabbage.Bring the broth in a pot to a boil, add pre-soaked porcini mushrooms, cook for 15 minutes, put potatoes and cabbage, salt and cook for 10 minutes. Add sautéed vegetables and tomato paste, bring in the oven until cooked. When serving, season with sour cream and sprinkle with herbs.

Watch how to cook porcini mushroom dishes in a video that shows all the culinary tricks and secrets.