Recipes of second courses with porcini mushrooms (with photo)

White mushroom for the second can be served as an additional snack in marinated form, as a sauce or as a side dish. Recipes of main dishes with porcini mushrooms allow their use as fillings for zrazy, meatballs, meatballs and other minced meat dishes. In some cases, mushrooms can be the main component of the dish. For example, if it is baked or stewed mushrooms with different sauces. As a supplement, they can be used in cereals, roasts, watering and with potatoes. Recipes of main dishes with porcini mushrooms from the photo, which illustrates the steps of the accompanying cooking instructions and the final results of the work of the cook. Perhaps this will help you choose a recipe for cooking a second dish at home.

Baked Ceps

Ingredients:

• 600 g caps of large porcini mushrooms
• 100 g butter
• 1/2 tsp salt

To cook these baked main dishes from porcini mushrooms even the novice hostess can do.

Ceps stewed in cream.

Components:

• 500 g of mushrooms
• 1 cup cream
• 1 tbsp. a spoonful of oil.

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.

Stew of porcini mushrooms and vegetables.

Ingredients:

• 900 g of 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 and 20 g of butter
• 1 bunch of parsley and dill
• 1-2 bay leaves
• a few peas of black pepper
• salt to taste.

Rinse mushrooms, boil, strain, 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.

Mushrooms baked in sour cream.

Structure:

• 1 kg of mushrooms
• 100 g butter
• 60 g flour
• 240 g sour cream
• 50 g cheese
• 5-6 branches of dill
• ground black pepper
• salt to taste.

Wash the mushrooms, strain, cut into slices, salt and fry in butter for 20–25 minutes. Then sprinkle with flour, pour sour cream, add salt, pepper and bring to a boil over low heat. Remove from heat, sprinkle with grated cheese and bake in the oven for 5-7 minutes. Sprinkle with finely chopped dill before serving.

What to cook with porcini mushrooms for the second

What else to cook with porcini mushrooms for the second so that it is tasty, nutritious, and healthy? Maybe pudding?

Components:

• 20 g dried mushrooms
• 220 g rice
• 2-3 onions
• 3 eggs
• 60 g butter
• 20 g crackers
• salt to taste.

Boil the mushrooms until tender, strain and chop. In a boiling mushroom broth (2 times the volume of rice; if there is not enough broth, you can add water) put salt, butter, pour rice, mix and cook over low heat. When rice absorbs liquid, mix it, close the lid and cook in a medium-heated oven. Combine the prepared rice with prepared mushrooms, fried onions, add beaten egg yolks and mix gently. Then add whipped proteins and again carefully, but mix thoroughly. Put the prepared mass in a greased and sprinkled with ground breadcrumbs form, close the lid and bake in the oven for about 1 hour.

Remove the prepared pudding from the oven and put it on the dish in 5-10 minutes.

Frozen porcini mushroom main courses

Structure:

• freshly picked young mushrooms
• salt
• vegetable oil.

In order to prepare the second dishes of frozen porcini mushrooms throughout the year, you must first prepare raw materials for future use. The peeled mushrooms are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then the strained mushrooms are fried for 30 minutes in vegetable oil, after which they allow the mushrooms to cool and are placed in plastic bags in small portions (about 200-300 g) for single use; air is squeezed out of the bags. Mushrooms are stored in the freezer. Before use, the contents of the packets (frozen mushrooms) are cut into several parts and laid out in a heated pan.