How to cook fresh porcini mushrooms

The noblest of nobles, the porcini mushroom is the treasured prey of every lover of “quiet” hunting. Finding a boletus is a great success; collecting a full basket means happiness and long memories. And then the question arises: how to cook porcini mushrooms tasty and correctly? You can traditionally fry them with onions and potatoes, stew them in sour cream , or cook aromatic soup. But there are still many dishes that can turn an ordinary meal into a feast for the belly.

Despite the sophistication of the forest gift, it is simply prepared. I won’t bore you with gourmet recipes; I offer the simplest ones that you can use in your everyday menu. All dishes can be prepared not only from fresh porcini mushrooms; use frozen or dried mushrooms.

Porcini mushrooms fried with onions - a simple recipe

The simplest white dish you can think of first. Serve with potatoes, buckwheat, rice. Use a minimum of seasonings so as not to “overwhelm” the real taste of boletus mushrooms and their unique aroma.

Take:

White – 1 kg.
Onion – 2 heads.
Sunflower oil – 30 ml.
Pepper, salt.

How to cook:

Sort through the forest gifts, mercilessly reject overaged and wormy specimens. Rinse and let the water drain. Cut the stems and caps into large pieces.
Fill with water and boil for 15 minutes, counting the time after boiling. Then fold it back so that the liquid drains completely.
Chop the onion heads into small cubes.
Heat oil in a frying pan, add chopped onion. Sauté until transparent.
Add chopped porcini mushrooms. Stir, fry together for at least another quarter of an hour, until beautifully browned, remembering to stir. At the end, salt and pepper the food to taste. If desired, you can add a drop of sour cream.

Freezing rules

It seems like it could be easier than freezing mushrooms. But to do this, you need to know a few rules :

Before freezing, the product is washed and dried well;
Now you should divide the portions, and cut large specimens into pieces;
For freezing, you can use sealed bags or special containers in which the workpieces are sent to the freezer.

It is not necessary to freeze mushrooms raw; this can also be done with prepared ones. They can be stored in this form for almost a year. You don’t have to defrost them before cooking.

Porcini mushrooms fried with potatoes

People remember this kind of “fry” even in winter, and during the quiet hunting season they can’t wait to see it. It’s so delicious that I advise you not to invite guests and lock the doors. I offer one of the options for preparing potatoes fried with porcini mushrooms . You will find other step-by-step recipes on another page.

You will need:

Potatoes – 6 tubers.
Porcini mushrooms – 300 gr.
Bulb.
Sunflower oil – as needed.
Salt.

How to cook:

Sort out the prey, wash it, chop it coarsely. Boil in slightly salted water for a quarter of an hour. Drain the broth until no liquid remains.
Chop the onion into small cubes.
Pour oil into a frying pan, add chopped onion, fry for a couple of minutes.
Add boiled porcini mushrooms and cook for 3-5 minutes.
Peel the potatoes and cut into strips. Place in the pan.
Continue cooking, stirring frequently, until the potatoes are tender (15 to 20 minutes). Add salt only at the end of cooking.

If you decide to use dried boletus mushrooms, fill them with hot water and leave for half an hour until they are saturated with moisture.

Selection and preparation of ingredients

You can freeze boletus mushrooms for the winter whole or in pieces. The main thing is that they must be fresh and not wormy. Before freezing, they must be washed in warm water, the stem cleaned and its edge trimmed. Mushrooms that are constantly defrosted and frozen lose their taste and smell. To avoid this, you should divide them into portions before freezing.

How to cook meat with mushrooms and sour cream

Meat stewed with whites has a delicious taste and incomparable aroma. Adding sour cream will add creaminess to the sauce. Take any meat - beef, pork, chicken, turkey. The dish is intended for a festive table.

Required:

Pork fillet – 350 gr.
Meat broth – 200 ml.
Sour cream – 100 gr.
Porcini mushrooms – 0.5 kg.
Flour – 30 gr.
Shallots – 80 gr.
Dijon mustard - teaspoon.
A clove of garlic.
Olive oil – 50 ml.
Pepper, salt, parsley sprigs.

Cooking technology:

Prepare the gifts of the forest: sort, rinse, cut into slices.
Cut the shallot into cubes and finely chop the garlic into crumbs.
Cut the meat into medium-sized cubes and place in a frying pan in hot oil. Fry for 3-4 minutes on full heat. Then lower the power and continue cooking until the meat is tender. Then transfer to a bowl.
Add a little oil and add chopped shallots. Saute, without reducing the heat, for just a minute, without ceasing to stir, so as not to burn.
Add mushrooms and chopped garlic. Continue frying for about 10 minutes.
When the juice released by the mushrooms has evaporated, add flour. Stir quickly.
Pour broth into the pan (you can use a cube) and wait until it boils. Reduce heat to low. Simmer the contents for another 5 minutes, covering with a lid.
Add mustard and sour cream to the sauce. Mix well, continue simmering under the lid for 5 minutes.
Combine the meat with the sauce, simmer together for a couple of minutes.

Benefits and harms

The porcini mushroom does not have any special differences in nutritional value when compared with other species. In addition to the very unusual and pleasant taste, beneficial properties include stimulation of digestion and improvement of the gastrointestinal tract.

This product contains protein in relatively large quantities. Due to the fact that it takes a lot of time to digest porcini mushrooms, in terms of this indicator it can be compared with meat. Although the calorie content is not at all high, it is only thirty kcal.

Very often, many people are afraid to eat mushrooms, not just porcini mushrooms, but any kind. This makes sense, because all representatives of this family can absorb toxic substances and heavy metals. In this regard, you should avoid collecting in contaminated areas, especially if there are factories or industrial enterprises nearby.

It is better not to give any type of mushroom to children under three years of age, since the children's pancreas cannot yet produce the necessary enzymes that will facilitate digestion.

How to cook porcini mushrooms in cream

We take:

White – 400 gr.
Cream 10% - 200 ml.
Ghee (butter) – 2 tablespoons.
Onion - medium head.
Ground pepper, cloves, optional nutmeg, salt.

Preparation:

Cut the prepared mushrooms into large pieces.
Heat the oil in a frying pan, add the slices. Chop the onion into small cubes and send next.
Sprinkle with seasonings immediately. Fry over high heat until the mushrooms are browned.
Pour in the cream and salt the dish.
Simmer on the lowest heat for about 10 minutes. Boiled rice is best served as a side dish.

Sauces

The sauce will allow your dish to acquire an unforgettable taste and will stimulate the appetite with its attractive appearance.

Option 1.

The simplest mushroom sauce made from porcini mushrooms will be much more aromatic than from other wild mushrooms.

To prepare the sauce you need:

Frozen porcini mushrooms 400 gr.
Cream 250-300 gr.
1 onion.
Wheat flour 1 tbsp. l.
Ghee 20 gr.
Salt pepper.

Let's start cooking with mushrooms; they need to be boiled. Then chop and fry with onions and flour with added oil, fry for 5-10 minutes. Add cream, making sure it is warm. Salt, pepper and reduce heat to low heat, simmer until thickened. The cooled sauce can be served either with the dish or separately. This mushroom sauce goes well with meat dishes.

Option 2.

Mushroom sauce based on steamed fish broth.

For the sauce you will need:

Fish broth 400 gr.
Porcini mushrooms 150 gr.
Butter 40 gr.
Lemon acid.

Add mushrooms, cut into small cubes, into the broth that remains from boiling or steaming the fish. Cook until done, then add salt to taste, oil and citric acid and simmer for another 5 minutes. This sauce will be a great addition to any fish.

Option 3.

Mushrooms in tomato sauce.

For the sauce you will need:

Porcini mushrooms 200 gr.
Tomato juice 250 gr.
Carrot 1 pc.
Onion 1 pc.
Garlic 3 cloves.
Spices to taste.

First, let's prepare everything. Finely chop the onion, grate the carrots, chop the mushrooms. Sauté the onions and carrots lightly in oil. Then add mushrooms, tomato juice, finely chopped garlic, spices and 200 grams of water, salt to taste. Simmer over low heat until the volume is reduced by half. Make a homogeneous mass using a blender. This sauce is served with pasta.

Sauce

Porcini mushroom julienne in the oven

A simple and incredibly tasty dish that is very easy and quick to prepare in a frying pan, then baked in the oven. Suitable for holiday serving.

Take:

Boletus mushrooms – 500 gr.
Butter – 4 tablespoons.
Large onion.
Sour cream – 200 gr.
Flour - a large spoon.
Parmesan cheese - to taste.
Garlic - a couple of cloves.
Salt pepper.

How to cook:

Rinse the prey and chop it coarsely.
Dissolve half the butter in a frying pan and add the mushroom slices. Fry over medium heat for 10 minutes, stirring frequently. A lot of juice will be released, which must be poured into a separate container and set aside for now.
Chop the onion into cubes and place in a frying pan. Add a couple more tablespoons of butter. Continue frying, constantly stirring the contents for another quarter of an hour.
In a separate bowl, mix sour cream with flour and stir. Pour in the mushroom juice (we poured it, remember?). Season with salt and pepper. Stir again.
Pour sour cream sauce into the pan. After boiling, reduce the heat. Simmer the julienne at a gentle simmer for 10 minutes.
Rub the inside of the cocotte makers with garlic (it will be easier if you beat it into a paste). Fill with fried whites and cover with sauce.
Sprinkle grated cheese on top, making a small cap.
Bake at 200 o C, turning on the timer for a quarter of an hour.

Julienne

It is considered one of the most common dishes prepared with porcini mushrooms. Most often, julienne is classified as an appetizer, but some also serve it as a main course.

Ingredients for cooking:

3 large porcini mushrooms;
1 onion;
3 tbsp. sour cream (20% fat);
premium flour (wheat);
100 g cheese;
2 tbsp. l vegetable oil;
salt and sugar to taste.

Julienne

Cooking steps:

Rinse the boletus under drainage water, dry it, and then cut it into small slices.
Cut the onion into small pieces and place it in a frying pan with hot vegetable oil. Pour the boletus mushrooms in there.
Heat the sour cream, add flour, sugar and salt “by eye”. Mix all ingredients and cook until thickened.
Distribute the fried mushrooms among several pots to prepare julienne. Pour sour cream sauce on top.
Sprinkle with grated cheese.
Preheat the oven to 200 degrees C and bake at this temperature for 7-10 minutes.

Julienne is ready to eat. The dish is best served hot. It is in this state that taste characteristics and juiciness are best conveyed.

Mushroom casserole - a simple recipe

A tender, aromatic and incredibly tasty dish, the preparation of which is not difficult.
If you have stale bread lying around in your bins, remember this recipe. Compound:

Boletus mushrooms – 400 gr.
White bread – 400 gr.
Milk – 2 glasses.
Eggs – 4 pcs.
Butter – 150 gr.
Onion - head.
Dill, parsley - several sprigs.
Salt, oil.

How to cook:

Place stale bread in a deep bowl and fill with milk. When the slices soften, squeeze, but not too much, mash with a fork.
Fry the diced onion and add a drop of vegetable oil. Then add the porcini mushrooms cut into slices.
Fry lightly. When the juice has evaporated, add the bread crumb. Stir, reduce heat, continue frying until golden brown. Then turn off the burner and cool.
Take the yolks from the eggs, add salt and whisk. Add chopped herbs.
Place the whites in a separate bowl, beat with a mixer until strong foam. Carefully transfer to the yolks.
Place the egg mixture into the frying pan and stir gently.
Transfer the mushroom mixture to an ovenproof dish and place on the middle rack of the oven. Bake at 180°C until the top is golden brown. This will take approximately 20 minutes.

Description

Porcini mushroom has a very high value and very high taste. There are about 15 varieties of these mushrooms. They differ in the color of the cap and stem. They grow from June to October. The diameter of the cap is approximately 8-9 cm, but there are specimens up to 27-30 cm. The color ranges from beige to brown. Leg height from 15 cm or more. The mushroom pulp is dense and aromatic. Porcini mushroom is a very valuable product from which you can prepare a huge number of soups, salads, pates, sauces, and snacks. This mushroom can be prepared for future use in any way: dried, pickled, canned and, of course, frozen. Today you will learn how to properly store frozen porcini mushrooms and what you can cook from them.

Porcini

How to cook beef ribs with porcini mushrooms

Beef ribs are always delicious, but cooked in wine is a song that can be sung endlessly. The dish is intended for a formal meal with friends.

Ingredients:

Ribs – 2 kg.
Boletus mushrooms – 350 gr.
Red wine – 200 ml.
Broth – 200 ml.
Bacon – 200 gr.
Tomato paste – 30 gr.
Garlic - head.
Olive oil – 80 ml.
Salt pepper.

How to cook:

Cut the brisket and ribs into large chunks. Sprinkle with salt and pepper and rub in thoroughly. Leave to marinate for half an hour.
Fry in hot oil over full heat on both sides until golden brown.
Divide the head of garlic in half by cutting crosswise. Place cut side down in oil in pan.
Add tomato paste, pour in wine and broth. Stir.
Place directly in the pan into the oven for exactly one hour. The temperature in the oven is 160-180 o C. Don’t forget to cover with a lid or foil.
While the ribs are cooking, make the mushrooms. Chop them coarsely. Do the same with the bacon, dividing it into equal slices.
Fry the bacon first, after 3-5 minutes add the sliced mushrooms. Continue cooking over moderate heat for 10 minutes. The mushrooms are ready when they appear nicely browned.
Remove the pan with the meat and place the ribs on a plate.
Place the frying pan with the remaining juice on the burner. Over medium heat, reduce most of the liquid until the sauce becomes fairly thick. If you're not too lazy, strain the sauce through a sieve.
Place the ribs on a plate, place a pile of mushrooms next to them, pour the sauce over the dish, and sprinkle with chopped herbs.

Dish with boletus

To prepare a savory snack you will need the following products:

300 g fresh boletus;
2 large spoons of mayonnaise;
purple onion;
2 large tablespoons of vegetable oil;
a pinch of salt;
a pinch of pepper;
5 grams of fresh parsley.

Clean and wash the mushrooms. Separate the legs and caps. The legs need to be cut into circles, the caps into plates. The caps and legs are prepared separately. Place the caps on a dry roasting pan and turn the heat to low. Cover the roasting pan with a lid until the liquid has completely evaporated. Then pour in vegetable oil and fry them until golden brown. Separately, cook the legs until golden brown.

Peel the onion, cut it in half, and then cut each half into thin rings.

When all the ingredients are ready, place the fried caps, legs and onions into the dish. Season the appetizer with salt, pepper, and mayonnaise. Mix. Top with finely chopped parsley.

Cheese cream soup with porcini mushrooms

We have already prepared ordinary mushroom soup, and we don’t want to repeat it. Visit Easy Fresh White Soup and check out Delicious Cream of White Soup . Here I offer a real royal dish that will captivate you from the first spoon.

Necessary:

Mushrooms – 1 kg.
Water – 2 liters.
Butter – 50 gr.
Loaf – 200 gr.
Sherry – 50 ml.
Cream – 200 ml.
Large onion.
Garlic – 2 cloves.
Lemon juice – 20 ml.
Parmesan cheese – 50 gr.
Thyme, thyme, pepper - a pinch each.
Salt.

How to cook:

Prepare the forest gifts - wash, dry, cut into slices.
Chop the onion into cubes, crush the garlic cloves with a knife (the flat part of the blade).
Place the butter in a thick-bottomed pan, melt it, and add the onion cubes. Fry over moderate heat for 5 minutes.
Pour in the wine and continue cooking until the alcohol evaporates. After a couple of minutes, throw in the crushed garlic, sliced mushrooms, thyme, and thyme.
Continue frying the contents over medium heat. After 20 minutes, when the whites have released the juice, add water. Cover the pan with a lid, lower the heat, and cook for half an hour.
Remove the pan from the burner and puree the contents.
Pour in the cream and return the pan to the stove. Bring to a boil, season with pepper and salt to taste.
Add lemon juice and grated Parmesan. Stir, remove from the burner.
Separately, fry the croutons from the loaf and serve with the soup.

Where to look for boletus

The easiest way to find porcini mushrooms is at the market . But there is one danger lurking here. Mushrooms absorb radiation, heavy metals and harmful substances like a sponge. Therefore, you cannot collect them on the sides of highways and in industrial zones. And the seller at the market is unlikely to tell you under which power line he collected his harvest.

It is much safer to look for boletus mushrooms in the forest yourself . They grow in coniferous and mixed forests, in birch forests. Whites do not like strong shade, so it is unlikely to be found in a dense spruce forest. But on the sides of forest roads, on the edge of a field, in well-ventilated and illuminated areas of the forest - as many as you like. The collection of porcini mushrooms begins in July and ends with the first frost.

Marinated mushrooms without oil

Photo: koolinar.ru
Another universal marinade for any mushrooms, but now not so greasy.

You will need:
1 kg of mushrooms, 1 onion, 1 pepper, 3 cloves of garlic, half a bunch of dill and green onions, 3 tbsp.
9% vinegar, 2 bay leaves, salt, pepper, 1 tbsp. Sahara. Preparation:

Chop the mushrooms, place them in a saucepan and add water until they are completely covered. Add 0.5 tbsp. vinegar, bring to a boil and boil for 15 minutes. Chop the onion with garlic, pepper and herbs, mix it all with the dried mushrooms. Add sugar and spices, pour in the remaining vinegar and leave under the film for 2 hours.

Crispy baked mushrooms

Photo: pinterest.ru
Familiar champignons acquire a completely new taste.

You will need:
300 g champignons, 1 tbsp.
soy sauce, olive oil and balsamic, garlic, rosemary, spices, 1 egg, 100 g breadcrumbs, 1 tbsp. flour. Preparation:

Mix champignons with crushed garlic, balsamic and rosemary. Pour slightly heated olive oil and soy sauce on top, add spices and leave the mushrooms in the marinade for at least half an hour. Drain off excess liquid and roll mushrooms in beaten egg and flour. Using a toothpick, dip each champignon in breadcrumbs and bake for 25 minutes at 200 degrees.

Fluffy pancakes with milk: 10 recipes

Mushrooms stuffed with cheese

Photo: pizza-top.ru
We recommend taking cottage cheese and plenty of greens.

You will need:
8 large champignons, 2 cloves of garlic, 300 g of cottage cheese, 120 g of butter, 1 yolk, 70 g of breadcrumbs, thyme, parsley, cilantro, spices.
Preparation:

Melt half the butter, mix with half the chopped garlic, coat the peeled mushroom caps and place them in the mold. Mix cheese, remaining garlic and herbs with spices, place on caps and sprinkle with breadcrumbs. Pour the beaten yolk with the remaining butter on top and bake for 15 minutes at 180 degrees.