The wonderful aroma and exquisite taste of porcini mushrooms makes them an ideal ingredient for preparing appetizers, pies, salads, soups, main courses, as well as independent meals. This universal delicacy is dried, stewed, fried, pickled, and baked in the oven.
In addition, boletus mushrooms are almost completely digestible and saturate the human body with essential microelements. We can talk endlessly about the benefits of these forest gifts. Porcini mushroom has a beneficial effect on the immune system, creating protection against viruses and bacteria.
How to choose porcini mushrooms
Of course, the best option is to collect boletus mushrooms yourself. But if you decide to buy this product, then you should remember a few simple rules in order to make the right choice.
- The mushroom should be elastic to the touch. Flabby, soft and unpleasant-smelling fruiting bodies should never be taken, otherwise you risk getting an intestinal upset.
- Do not buy boletus mushrooms that have a watery, wormy, rotten cap or stem. This can also lead to trouble.
- Avoid specimens that are too large, as the old fruit has already accumulated more harmful toxic substances than the young one.
- It is not advisable to buy porcini mushrooms from sellers standing on the side of the highway, because they could collect them there, not far from the road.
- If you notice even one suspicious one in a basket of porcini mushrooms, it is better to refuse such a purchase, since the boletus mushrooms may have already absorbed the poison from it.
- Do not purchase ready-made canned mushrooms from your hands. You don’t know what the fruiting bodies looked like before processing, and whether any of them were poisonous. This product, in salted or pickled form, is safe to buy only in large supermarkets. But at the same time, you still need to check the expiration date indicated on the jar, as well as the integrity of the lid and the container itself.
- Think about it if the seller is too persistent in asking you to buy boletus mushrooms. Perhaps he wants to quickly get rid of a dubious product.
Important: mushrooms collected in an industrial area or near highways will only cause harm to your health, since they are capable, like a sponge, of absorbing large amounts of exhaust gases and toxic substances.
How to prepare porcini mushrooms
First you need to shake off stuck branches, leaves and other forest debris, inspect each mushroom, cut off a small part of the stem, throw away wormy, spoiled or very old fruiting bodies. This can be done at the collection point. The purchased product must have already been sorted.
At home, rinse each mushroom under running water. Large boletus mushrooms must be cut into pieces. Soak the fruits in salted water for half an hour, and then rinse them again, and you can start cooking. It is not necessary to boil the boletus mushrooms first, as they are completely edible, but if in doubt, you can boil them for 15 minutes in salted water. It should be noted that after such processing, forest products will lose some of their aroma, taste and nutrients.
Advice: if you have any doubts and you decide to cook boletus mushrooms, throw a peeled onion into the water. If there is a poisonous mushroom or a large amount of toxic substances, the onion will turn blue. It is recommended to throw away the product.
Now that you have stocked up on the best gifts of the forest, it’s time to start preparing mouth-watering dishes from them that no one can refuse. We offer simple step-by-step recipes for frying boletus mushrooms in fresh, dried, pickled or frozen form with their faithful “companion” - potatoes. Also see some photos and videos of this fascinating process.
Fried porcini mushrooms in vegetable oil with potatoes
The secret to the appetizing appearance of this simple dish is that all components are fried separately from each other and mixed at the end. The result is not stewed, but crispy fried potatoes.
Cooking time: 45 minutes
Number of servings: 5
Energy value
- calorie content - 131.1 kcal;
- fats - 7.4 g;
- proteins - 3.06 g;
- carbohydrates - 13.7 g.
Ingredients
- porcini mushrooms - 1 kg;
- potatoes - 1 kg;
- onions - 2 pcs.;
- fresh herbs - 1 bunch;
- vegetable oil - 3 tbsp;
- salt - to taste;
- black pepper - to taste.
Step-by-step preparation
- Peel and cut the potatoes into medium-sized pieces, chop the onion into half rings.
- To prevent the potatoes from turning black, place them in a bowl with cold water and set them aside - you don’t need them yet.
- Wash and prepare porcini mushrooms. Grind the fruits, keeping in mind that they will shrink greatly when frying.
- Then place the frying pan on the stove, turn on the heat and pour in the oil. Throw the boletus mushrooms to fry until lightly browned, then add a little salt and season as desired.
- Now get to the potatoes. Drain the water and dry the root vegetables to remove moisture.
- Place a second frying pan or cauldron on the stove with fire, pour in sunflower oil and fry the potatoes until they acquire a crust.
- Throw the onion into the fried potatoes and mix everything. Fry the dish for three minutes.
- Then add fried porcini mushrooms to the potatoes, stir and simmer for another four minutes.
Sprinkle the dish with your favorite herbs, you can grate cheese on top, and keep the plate with food in the microwave for a minute. Bon appetit!
Ingredients
- Fresh potatoes of any variety - 800 grams;
- Fresh porcini mushrooms - 500 grams (or 200 grams dried);
- Sunflower oil for potatoes - 30-50 grams;
- Butter for mushrooms - 50 grams;
- Onion (optional) - half a head;
- Sour cream (optional) - 3 tablespoons;
- Greens - to taste;
- Salt, pepper - to taste.
Advice! Don't use any seasonings other than salt and pepper unless you already know how they go with the whites. Most spices have strong aromas that, if they do not spoil the natural taste of the product, will mask it.
Fried white marinated mushrooms with potatoes and sour cream
Cooking time: 40 minutes
Number of servings: 5
Energy value
- calorie content - 142.6 kcal;
- fats - 9.3 g;
- proteins - 2.7 g;
- carbohydrates - 12.5 g.
Ingredients
- mushrooms - 500 g;
- potatoes - 7 pcs.;
- onions - 1 pc.;
- 20% sour cream - 400 ml;
- vegetable oil - 3 tbsp;
- fresh dill - 1 bunch;
- salt and ground black pepper - to taste.
Step-by-step preparation
- Peel the tubers and cut them into medium-sized slices.
- Strain the boletus mushrooms from the brine, dry the liquid and chop coarsely.
- Peel the onion and chop it as finely as possible. Wash and chop the dill.
- Place a frying pan or saucepan on the fire, heat the oil and fry the onion until golden brown.
- Add the mushrooms to the onion and sauté for three minutes over medium heat.
- Add potatoes to the fried vegetables and mix everything thoroughly. Reduce heat and simmer the dish for 20 minutes.
- It's time to add sour cream, add salt and pepper. Mix the ingredients and simmer covered for five minutes.
- Place the food on plates and don’t forget to sprinkle with dill.
Tip: sour cream can curdle due to high temperature. To avoid this, first add three tablespoons of boiling water, and then add the dairy product directly to the dish.
How to fry dried porcini mushrooms with potatoes
Cooking time: 40 minutes
Number of servings: 7
Energy value
- calorie content - 150 kcal;
- fats - 7.7 g;
- proteins - 4.8 g;
- carbohydrates - 15.7 g.
Ingredients
- potatoes - 800 g;
- dried porcini mushrooms - 200 g;
- vegetable oil - 4 tbsp;
- onions - 2 pcs.;
- sour cream - 250 g;
- salt - to taste;
- black pepper - to taste;
- dill - 5 sprigs.
Step-by-step preparation
- Soak the dry mushrooms in cold water for about one hour. Then drain them in a colander, rinse and cut into small pieces.
- Peel the onion, chop it as you like, and sauté over medium heat until golden brown.
- Then add porcini mushrooms to the vegetable, add a little salt and continue frying everything together for 15 minutes.
- Add sour cream, mix the ingredients and simmer for another seven minutes.
- Now chop the peeled potatoes into small cubes and place in a deep frying pan or cauldron with preheated oil. Fry the pieces until golden brown.
- Salt and pepper the potatoes, add the fried mushrooms and stir. Simmer everything together for five minutes under the lid.
- It's time to place the aromatic dish on plates and sprinkle with chopped herbs to taste.
This is interesting: dried porcini mushrooms have a much higher calorie content than fresh ones. 100 grams of dry boletus contains about 282 kcal, while 100 g of raw product contains approximately 30 kcal.
Fried potatoes in sour cream
Those who find the classic version boring can try this recipe, which is complemented with delicious sour cream. In this case, the taste of potatoes and the unique aroma of porcini mushrooms are complemented by delicate sour cream, which serves as an excellent sauce.
To prepare the recipe you will need:
- Potatoes – 200 g;
- Porcini mushrooms – 100 g;
- Sour cream of any fat content – 50-70 g
- Vegetable oil;
- Spices
To prepare, fry the potatoes.
Mushrooms can then be added directly to the semi-cooked vegetable. But if you want to achieve a golden brown crust, it is better to fry them separately. In this case, porcini mushrooms should only be placed in a hot frying pan, and during the cooking process they should never be stirred frequently, otherwise they will release water and turn out stewed rather than fried. Also, for the first couple of minutes it is better not to touch them at all.
When ready, the ingredients are mixed, salted and poured with sour cream. After two minutes of simmering, everything is ready. You can serve garnished with chopped herbs.
How to fry frozen porcini mushrooms with potatoes in a frying pan
Cooking time: 50 minutes
Number of servings: 5
Energy value
- calorie content - 123.4 kcal;
- fats - 7.1 g;
- proteins - 2.2 g;
- carbohydrates - 13.6 g.
Ingredients
- potatoes - 5 pcs.;
- frozen mushrooms - 200 g;
- onions - 3 pcs.;
- vegetable oil - 3 tbsp;
- salt, pepper, spices - to taste.
Step-by-step preparation
- To begin with, of course, defrost the mushrooms, rinse them and dry them a little. Cut large specimens into pieces. Peeled onions should be chopped into half rings.
- Place the frying pan on the burner and add a little oil. Add mushrooms and onions and sauté over medium heat until golden. It will take 15 minutes.
- Chop the peeled potatoes into bars and rinse under running water.
- Next, you should take a second frying pan. Pour the potatoes into it and fry over medium heat until golden brown for 15 minutes.
- Then combine the potatoes and mushrooms with onions, stir. At this stage, you need to salt and season the dish to taste. Turn the heat down and cook for another five minutes.
- A hearty lunch is ready, don’t forget to sprinkle the portions with fresh herbs.
Tip: when buying frozen boletus in a store, pay attention to their appearance. If mushrooms are sold in a sticky lump with a lot of ice, then most likely the storage conditions have been violated and they have already been thawed. This product should be avoided.
Fried potatoes covered with a crispy golden brown crust, combined with tasty and tender porcini mushrooms, are an excellent option for a family dinner. The aromatic dish can also be a hearty meal for visiting guests, who will definitely ask for more. Use our proven recipes to delight your loved ones. Bon appetit!
With onion
Fried potatoes and onions go just great, but “white” ones are quite capricious in this regard. In order for the combination to be tasty, you need to properly prepare the onions.
- The onions are not fried immediately together with the mushrooms, but a little in advance;
- Do not fry onions with potatoes. Our task is to impart richness of flavor to the mushrooms, and not to the potatoes;
- It is best to cut it into half rings;
- It is necessary to fry the onions over very high heat so that they are fried and not stewed;
- Wait until it becomes a little brownish and soft. You can taste it, it should be slightly sweet; And after that add porcini mushrooms;
- Next, follow the basic recipe and enjoy the delicious dish.
