Recipe for porcini mushrooms. How to fry porcini mushrooms in a frying pan

Before preparing many dishes, it is advisable to boil porcini mushrooms for 15 minutes, after which the broth is drained and the mushrooms are used for cooking.

How to dry porcini mushrooms

Most useful substances are preserved in dried mushrooms. To prepare them, you first need to clean the mushrooms from dirt, but do not wash them, but simply shake off moss, pine needles and other dirt from them with a cloth. Small mushrooms can be dried whole, but large ones should preferably be cut into smaller pieces. Large legs are divided into wheels two to three centimeters wide.

Sliced mushrooms should be placed on trays lined with parchment. It is necessary to leave a distance between the mushrooms to allow air circulation. Place the trays with mushrooms on the loggia or balcony. The readiness of dried porcini mushrooms can be determined by bending the cap - it remains elastic, but can break if bent too hard. After this, the mushrooms can be stored. It is important to ensure that the mushrooms do not dry out.

You can also take a large darning needle and thick cotton thread. Small mushrooms must be pierced in the middle of the cap and distributed one by one along the entire length of the thread. Dry these mushroom beads directly in the sun. To do this, you can tie them at a distance from each other and cover them with gauze to prevent dust and flies from falling on them.

You can prepare dried porcini mushrooms in another way: you need to spread the mushrooms on paper and leave them in the sun until slightly dry. After this, distribute evenly on a parchment-lined baking sheet and place the baking sheet in the oven at 60-70 degrees. As soon as they dry, they must be immediately stored.

Frozen porcini mushrooms

To freeze fresh porcini mushrooms, peel, rinse and cut them into slices five to seven millimeters thick. Dry them on a sieve or in a colander so that in the freezer they do not stick together and lose their taste and aroma. After this, place the mushrooms in plastic bags in quantities for preparing one dish. You need to distribute the mushrooms in a thin layer and expel excess air from the bag.

You can also freeze boiled or fried porcini mushrooms. To prepare frozen boiled porcini mushrooms, fresh mushrooms must be peeled, washed, cut and cooked in boiling water for five minutes, drained, and the mushrooms placed in a sieve, cooled and dried. As with fresh mushrooms, they must be placed in bags and stored in a separate compartment in the freezer.

To prepare fried frozen mushrooms, fresh mushrooms must be fried in vegetable oil until all the liquid has completely evaporated and the mushrooms are golden brown. There is no need to add salt and pepper. Place the fried mushrooms in a thin layer on a tray to cool, and then place them in food bags or in hermetically sealed trays. Frozen mushrooms can be used instead of fresh ones in all dishes.

How to pickle porcini mushrooms

To marinate porcini mushrooms you will need one kilogram of fresh mushrooms, 200 milliliters of water, one onion, 60 milliliters of six percent vinegar, ten black peppercorns, three or four bay leaves, three allspice peas, three buds of cloves and one tablespoon of salt.

If necessary, clean and rinse the mushrooms. Marinate small mushrooms whole, but it is advisable to cut large ones into equal pieces. Place the mushrooms in a saucepan and add half a glass of water, place the saucepan on the fire and bring to a boil. After boiling, reduce the heat and cook for 10-15 minutes, stirring constantly so that the mushrooms do not stick to the bottom of the pan.

Drain the mushrooms in a colander, pour the broth into another container and add pepper, salt, cloves and bay leaf. Bring the broth to a boil, remove the bay leaf and pour in the vinegar. Place the mushrooms in the marinade and cook for 5-10 minutes, stirring and skimming off the foam.

Peel the onion and cut it into thin rings. Scald the jar with boiling water, put onions on the bottom and mushrooms on top, fill with marinade and close the jar with a lid. Once completely cooled, store in the refrigerator.

Porcini mushroom dishes

The following delicious dishes can be prepared from mushrooms.

White mushrooms in sour cream

Ingredients: 500 grams of porcini mushrooms, two tablespoons of butter, half a glass of sour cream, one teaspoon of flour and 25 grams of cheese.

Preparation: peel, rinse and scald the mushrooms with boiling water, place them in a sieve to drain, cut into slices, add salt and fry in vegetable oil. Before finishing frying, add flour to the mushrooms and stir, then add sour cream, boil, sprinkle with grated cheese and bake. Before serving, sprinkle with dill or parsley.

Porcini mushrooms fried with onions

Ingredients: 500 grams of porcini mushrooms, three tablespoons of oil and one onion, salt.

Preparation: peel and wash the mushrooms, scald with boiling water. Cut into thin slices, add salt and fry in vegetable oil. Separately, fry with onions and mix with mushrooms. Before serving, sprinkle with dill or parsley. This dish can be served with fried potatoes.

Porcini mushroom soup

Ingredients: 500 grams of porcini mushrooms, three potatoes, one onion and one carrot, peppercorns, pepper, salt and herbs.

Preparation: Wash and peel the mushrooms thoroughly, cut into small slices and bring to a boil. Immediately after boiling, skim off the foam, add salt and peppercorns. While the mushrooms are cooking, peel the carrots and potatoes and cut into small cubes. Also chop and fry the onion. Add carrots and potatoes, fried onions to the mushroom broth and cook until tender. At the end of cooking, add the herbs.

Stew of porcini mushrooms and vegetables

Ingredients: 500 grams of porcini mushrooms, 300 grams of potatoes, 100 milliliters of vegetable oil, two onions, two tomatoes, one parsley root, one carrot, one sweet pepper, one zucchini, 50 grams of flour, pepper, salt and herbs.

Preparation: peel, wash and boil the mushrooms, cool, cut into large pieces and fry in vegetable oil. Next, add a little mushroom broth, pepper, salt, bay leaf and simmer over low heat. Cut the parsley root, carrots, potatoes and zucchini into small cubes, fry and add to the mushrooms. Fry the flour in a dry frying pan and add to the mushroom broth. At the end of cooking, add finely chopped bell peppers, tomatoes and herbs.

If you try properly cooked fried fresh porcini mushrooms at least once in your life, other mushroom dishes will simply fade in the light of this delicious delicacy. Mushroom season is in full swing, friends, and today I want to tell you how to properly fry porcini mushrooms so that they turn out incredibly tasty, aromatic and juicy. Cooking porcini mushrooms is not at all a complicated process, as it might seem at first glance.

And I have prepared for you a detailed excursion on this topic so that you can easily fry porcini mushrooms yourself in your kitchen. My grandmother taught me how to cook mushrooms this way; she also told me how long it takes to fry the porcini mushroom and whether it is necessary to boil the porcini mushrooms before frying.

Recipe Ingredients

1 kg. porcini mushrooms
1 small onion
2-3 tbsp. vegetable oil
1 tbsp. butter
½ bunch of parsley
salt and black ground pepper

Cooking instructions

For frying, we will need any porcini mushroom, including substandard ones with a green cap on the inside, which is not suitable for preservation.

Fill the porcini mushrooms with cold water, clean them of dirt, cut off the rotten areas, and inspect them for the presence of worms. We cut porcini mushrooms for frying into large pieces, approximately like in my photo.

Boil or not?

Next, you're probably wondering, do you need to boil porcini mushrooms before frying? I think that the porcini mushroom should be boiled, and my grandmother thinks the same way. In 90% of cases, porcini mushrooms contain worms. Even if you don't see them, they are still there. Therefore, in order not to fry porcini mushrooms with “meat”, we boil the porcini mushrooms in salted water for 20 minutes. Bring the water to a boil, add salt, add porcini mushrooms to boiling water, bring to a boil, and cook for 20 minutes.

How to fry in a frying pan

Pour vegetable oil into a frying pan (preferably with a non-stick coating) and add butter.

Fry the chopped onion in melted butter until translucent. Porcini mushrooms fried with onions turn out tender and juicy, just like if you fry porcini mushrooms without onions.

Add boiled porcini mushrooms to the fried onions and mix thoroughly. Further attention: set the stove temperature to maximum, and fry the porcini mushrooms in a frying pan, constantly stirring with a spatula.

The answer to the question: how long to fry porcini mushrooms in time will look like this: all the liquid should evaporate from the mushrooms, a golden crust should appear and the oil will begin to “sizzle” in the pan. 1 kg of fresh boiled porcini mushrooms will take approximately 15 minutes.

At this stage, add salt, black pepper and chopped parsley to the fried porcini mushrooms.

Stir the contents of the frying pan, taste the fried porcini mushrooms, and remove from the stove.

Without the slightest doubt, the porcini mushroom is the most desired catch of any mushroom picker and the most desired mushroom of every lover of home cooking. Perhaps only truffles occupy a higher place in the entire culinary and mushroom hierarchy. But will you really follow them with a basket? That's it! And the porcini mushroom knows how to please both the mushroom picker and the eater. Excellent taste, wide distribution area, and impressive size - all these qualities make the porcini mushroom an excellent trophy and a welcome guest in our kitchens. And, of course, a special mushroom requires special preparation. How often do housewives who are not entirely confident in their abilities think about what special thing to cook from porcini mushrooms in order to please their loved ones with an unusual dish and not spoil the taste of the delicate mushroom. Today we invite everyone who wants to understand this issue to think with us and decide how to cook porcini mushrooms.

The valuable nutritional and even medicinal properties of porcini mushrooms have been well studied and are known to almost everyone. But boletus mushrooms have earned real popularity and love thanks to their excellent culinary qualities. The pronounced taste and bright aroma of porcini mushrooms makes them an ideal product both for preparing independent dishes and for use as an additional ingredient in dishes with a complex composition. What not to cook from porcini mushrooms! Appetizers and salads, soups and main courses, pies and marinades. Porcini mushrooms are boiled, fried, stewed and baked, dried, pickled and salted. Equally tasty are simple fried porcini mushrooms, stewed with sour cream, and good, hearty buckwheat porridge, cooked with boletus, and simmered in the oven or oven, and a refined cream soup with porcini mushrooms, cooked according to a French recipe. The aroma of porcini mushrooms, like no other, can subtly highlight the aroma of fried beef or baked chicken, stewed lamb or roast goose. And sometimes in the cold winter, a pickled or salted strong young boletus will accompany a steamy glass of vodka in such a way that you can’t even dream of anything better.

As is the case with most other mushrooms of the first category, the preparation of porcini mushrooms does not conceal any special secrets. However, in order to choose the right boletus mushrooms and prepare a truly tasty and aromatic dish from them, you will still need knowledge of little tricks and culinary secrets.

Today, “Culinary Eden” has carefully collected and diligently recorded for you the most important tips and secrets, as well as a small selection of the best recipes that will definitely tell even the most inexperienced housewives how to cook porcini mushrooms.

1. The most delicious dishes are made from the freshest mushrooms, personally collected. Moreover, picking porcini mushrooms is easy and pleasant. Our boletus grows both in coniferous and deciduous forests. The main collection time should be attributed to August - October. It is best to collect the youngest porcini mushrooms, no more than seven centimeters high. However, older, larger mushrooms are no less tasty than their young relatives, but unfortunately, in most cases they are wormy. So, when picking large mushrooms, be sure to make a cut at the stem to make sure that your mushroom is not too eaten by worms. However, even the youngest mushrooms can easily end up with a wormhole. And it’s okay, just cut off the lower part of the stem, soak the mushrooms in cool salted water, and the worms will leave the mushroom within half an hour.

2. When buying fresh mushrooms at the market, be careful and careful. Try to buy mushrooms from trusted sellers in order to be sure that the mushrooms were collected in a forest far enough away from large cities and busy highways. Do not forget that any mushrooms very easily absorb harmful substances and heavy metal salts from contaminated soil. Be sure to inspect and feel the mushrooms before purchasing. Make sure they are fresh. Fresh, young porcini mushrooms have a characteristic density, strength and slight crispness, but not fragility. Lightly press the fungus with your fingers, bringing it close to your ear - a good fresh boletus will crunch slightly under your fingers. Don't forget to smell the mushrooms before purchasing. Fresh, recently picked mushrooms will have a distinct mushroom aroma, mixed with the smell of forest, foliage or pine needles and a little earth. If the mushrooms offered to you seem too soft and flabby, if the smell of such mushrooms is no longer pleasant, but begins to include sour notes of rotting, refuse to purchase. It will not be possible to prepare a tasty dish from such mushrooms, but you can easily get poisoned by them.

3. Fresh porcini mushrooms, like any other mushrooms, cannot be stored for long periods of time. It's best to recycle them right away. P Rinse the mushrooms in cool water, trim off the bottom of the mushroom stem, and cut large mushrooms into pieces. Then soak your mushrooms in cool, salted water for 30 minutes. During this time, all the worms in the mushrooms must leave them. Rinse the soaked mushrooms thoroughly again and begin preparing your chosen dish. If for some reason you cannot process your mushrooms immediately, then carefully shake off any remaining soil, grass, pine needles and leaves, place your mushrooms in a wide wicker bowl or paper bag and put them in the vegetable section of your refrigerator. But remember that even after such preparations, fresh mushrooms can be stored for no more than one and a half days.

4. The most common mushroom appetizer, julienne, turns out especially tasty if you cook it with porcini mushrooms and sour cream sauce. Rinse thoroughly, peel and cut into large pieces 500 g. porcini mushrooms. In a deep frying pan, heat 2 tbsp. spoons of butter, add mushrooms and simmer over medium heat for 10 minutes until mushroom juice releases. Drain the mushroom juice into a separate bowl, and add one large onion, cut into half rings, and two more tablespoons of oil to the mushrooms. Cook the onions and mushrooms for 15 minutes over medium heat. Place 200 g in a separate bowl. sour cream, add 1 tbsp. spoons of flour and mix thoroughly with a whisk, then add mushroom juice, salt and black pepper to taste and mix everything thoroughly again. Pour the sour cream sauce into the pan with the mushrooms and simmer for 10 minutes, stirring frequently. Rub the inside of the cocotte makers with garlic, fill with mushrooms in sour cream sauce, sprinkle the julienne with a small amount of grated Parmesan and bake in an oven preheated to 200⁰ for 15 minutes.

5. A very simple salad with porcini mushrooms and pumpkin seeds will delight you with its fresh taste and undoubted health benefits. Peel and rinse thoroughly 100 gr. porcini mushrooms, blanch them in boiling water for two minutes, drain and cut into thin slices. Heat 1 tbsp in a frying pan. a spoonful of pumpkin oil, add one chopped clove of garlic and mushroom slices, stir and simmer for 5 minutes. Remove from heat and cool. Fry two tablespoons of peeled pumpkin seeds in a dry frying pan until lightly browned. 50 gr. Tear arugula leaves and lettuce with your hands. Place lettuce leaves in a salad bowl, add mushrooms, stir. Season the salad with a mixture of 3 tbsp. spoons of pumpkin oil, 1 tbsp. spoons of dry white wine, 1 teaspoon of white wine vinegar, ½ teaspoon of paprika, salt to taste. Sprinkle the pumpkin seeds over the salad and serve immediately.

6. The most delicate soup of porcini mushrooms and semolina will surprise you with its bright aroma and original taste. Peel and rinse thoroughly 300 gr. porcini mushrooms. Grate mushrooms, three potatoes and one carrot on a coarse grater, finely chop one onion. Heat 2 tbsp in a saucepan. spoons of vegetable oil, add mushrooms and vegetables, stir and simmer for 10 minutes, then remove from heat. Separately boil 500 ml. milk mixed with 500 ml. water. Add milk and water to the mushrooms and vegetables, mix thoroughly, add salt and pepper to taste, bring to a boil and cook everything together for 7 minutes over low heat. Cut 3 more small porcini mushrooms into thin slices and fry in vegetable oil until golden brown. Add the sauteed mushrooms to your soup, bring to a boil and cook for another 5 minutes. Then add 2 tbsp to the soup. spoons of semolina, stirring constantly, and cook over low heat for another 10 minutes. Remove the soup from the heat, cover and let sit for 10 minutes. Serve to the table, sprinkled with finely chopped dill.

7. Spicy soup with porcini mushrooms and eggplants will appeal to all lovers of spicy foods. Peel, rinse and cut into large pieces 400 g. porcini mushrooms. Place the mushrooms in a saucepan, add two liters of cold water, add one small carrot, one parsley root, one onion, two bay leaves, and salt to taste. Cook everything together for 15 minutes, strain the broth, discard the vegetables, and set aside the mushrooms. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add one large eggplant, diced, one chopped garlic clove and fry everything together for five minutes. Then add the boiled mushrooms to the eggplants and simmer for another couple of minutes. Transfer the vegetables and mushrooms to the broth, bring to a boil and cook for 10 minutes. Peel one small hot pepper, cut into slices and add to the soup. Cook for another five minutes, then add 150 g. finely grated cheese, stir and heat everything together for a couple more minutes, without bringing to a boil. Remove the soup from the heat and serve, sprinkled with parsley.

8. It’s very easy to cook porcini mushrooms in cream. Peel and cut into large pieces 400 gr. porcini mushrooms. In a deep frying pan, heat 2 tbsp. spoons of melted butter, add mushrooms, one finely chopped onion, one pinch of black pepper and ground cloves. Fry, stirring frequently, until golden brown. Then add 200 ml. cream 10% fat, salt to taste. Simmer everything together, stirring often, for another 10 minutes and serve. Serve boiled rice as a side dish.

9. The most aromatic buckwheat porridge with porcini mushrooms and bacon will delight you with its rich taste, and it’s not at all difficult to prepare. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add one finely chopped onion, 100 gr. bacon, cut into small pieces, and one carrot, diced. Stirring frequently, fry everything together until golden brown, then add 200 g. porcini mushrooms, cut into large pieces, and fry everything until the mushrooms are golden brown for 10 minutes. Add salt and black pepper to taste, stir, add one glass of buckwheat, add 2 tbsp. spoons of finely chopped parsley, mix again and pour everything with three glasses of hot water or broth. Bring the water to a boil, cover the pan, reduce the heat and simmer everything together for 30 minutes until the water has completely evaporated. Remove the finished porridge from the heat, add 2 tbsp. spoons of butter, stir and let stand warm for 15 minutes. Serve sprinkled with parsley or dill.

10. Pickled porcini mushrooms will be a real decoration for any holiday table. Carefully clean two kilograms of the smallest white mushrooms, rinse and place in a deep saucepan. Pour hot salted water over the mushrooms and cook for 20 minutes over low heat. Place the finished mushrooms in a colander and drain slightly. Prepare the marinade separately. To do this, boil 4 cups of mushroom broth, add one cup of white wine vinegar, ½ cup of sugar, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of mustard seeds, 1 teaspoon of black peppercorns, 4 buds of cloves. Bring the marinade to a boil, cook for 5 minutes and remove from heat. Place your mushrooms in jars, add a small umbrella of dill and one bay leaf to each. Pour the hot marinade over the mushrooms, cover the jars with lids and sterilize in boiling water for 20 minutes. Roll up the lids, turn the jars upside down, wrap them in towels and leave until completely cool. Store at room temperature.

And on the pages of “Culinary Eden” you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook porcini mushrooms.

The porcini mushroom is often called the king of all mushrooms. It is valued not only by culinary gourmets, but also by doctors around the world for a whole arsenal of valuable vitamins and minerals. In addition, porcini mushrooms occupy a leading position in the fight against cancer diseases due to the fact that they contain a huge amount of polysaccharides and sulfur.

We bring to your attention a selection of incredibly appetizing and healthy recipes for dishes with porcini mushrooms. These dishes will be useful for all occasions.

To get a delicate cream soup, designed for 4 servings, take:

porcini mushrooms - 300 g;
potatoes - 500 g;
vegetable broth - 1 l;
cream 33% - 100 g;
onions - 1 pc.;
Provencal oil - 2 tbsp;
parsley;
salt and pepper - to taste.

We prepare the most tender of porcini mushrooms.

Wash and dry the mushrooms, then chop into medium slices.
Chop the peeled potatoes into large cubes and rinse to remove excess starch.
Fry the onion in a deep frying pan with Provençal oil, pour in a little vegetable broth and simmer for a couple of minutes.
Pour the potatoes into the pan and add a little more vegetable broth so that it completely covers the vegetables.
Sprinkle with salt, pepper and any spices to taste. Simmer covered for about 10 minutes.
Once the time has passed, add the mushrooms and cook for another 10-15 minutes until the potatoes become soft.
Beat the prepared vegetables using a blender and pour the cream into the resulting puree.
Serve the dish sprinkled with chopped parsley.

Chicken stroganoff: chicken with porcini mushrooms

To get chicken stroganoff, designed for 4 servings, take:

chicken fillet - 400 g;
porcini mushrooms - 200 g;
onions - 1 pc.;
cream 20% - 200 ml;
Provencal oil - 1 tbsp;
salt and any spices - to taste.

Cooking stroganoff with porcini mushrooms and chicken.

Wash the chicken fillet, remove excess moisture with a paper towel and cut into thin strips.
Chop the peeled onion into half rings and chop the mushrooms into slices.
Fry the onion in a frying pan with Provencal oil and add chicken fillet and mushrooms to it. Fry until golden brown.
Sprinkle with salt and spices and add cream.
Simmer covered, stirring occasionally, for about 10 minutes.
Serve the finished dish with fresh herbs and vegetables.

Salad with porcini mushrooms

To get a salad for 2 servings, take:

porcini mushrooms - 200 g;
cherry tomatoes - 8 pcs.;
lightly salted cheese - 200 g;
breadcrumbs - 3 tbsp;
lettuce - 150 g;
Provencal oil - 2 tbsp;
refined oil - 200 ml;
salt and pepper - to taste.

Prepare a salad with porcini mushrooms and chicken.

Wash the porcini mushrooms, dry with a paper towel, cut into thin slices and fry in a frying pan with Provençal oil until golden brown on each side.
Place the finished mushrooms on a paper towel to drain excess oil.
Cut the cheese into even cubes, roll in breadcrumbs and fry in a deep frying pan with plenty of oil.
Place the finished cheese cubes on a paper towel to drain off excess oil.
Cut the cherry tomatoes into halves and tear the lettuce leaves with your hands.
Combine all ingredients in a salad bowl, season with salt and pepper and season with Provençal oil.

Risotto with porcini mushrooms

To get mushroom risotto, designed for 2 servings, take:

arborio rice or carnaroli - 200 g;
porcini mushrooms - 120 g;
Parmesan cheese - 30 g;
shallots - 20 g;
garlic - 1 clove;
parsley - 5 g;
dried parsley - 3 g;
butter - 30 g;
dry white wine - 50 ml;
Provencal oil - 2 tbsp;
salt - to taste.

Prepare risotto with porcini mushrooms.

Fry chopped garlic and finely chopped shallots in Provencal oil until transparent.
Add rice, fry for about one more minute, pour in dry white wine and heat until the alcoholic smell disappears.
Pour water into the rice and simmer, stirring continuously, for about 15 minutes.
Chop the porcini mushrooms into small cubes and fry in Provençal oil.
Add butter, salt and spices to the prepared mushrooms and simmer for a couple more minutes.
Add the mushrooms and spices to the rice and cook until the water has completely evaporated.
Serve the finished dish to the table, sprinkled with grated Parmesan and garnished with chopped parsley.

Italian pasta with porcini mushrooms

To get pasta for 2 servings, take:

pasta - 200 g;
porcini mushrooms - 200 g;
Provencal oil - 2 tbsp;
onions - 1 pc.;
grated parmesan cheese - 30 g;
salt and spices - to taste.

Cooking Italian pasta with porcini mushrooms.

Wash the mushrooms, dry and chop into medium slices.
Coarsely chop the onion and fry it in a frying pan with Provençal oil.
Add mushrooms to the onions, sprinkle with salt and spices. Simmer until the mushrooms are completely cooked.
Cook the pasta as directed in the package instructions.
Combine the pasta with mushrooms, sprinkle with grated Parmesan and serve.

Country-style fried potatoes with porcini mushrooms

To get country-style potatoes, designed for 2 servings, take:

large potatoes - 4 pcs.;
porcini mushrooms - 100 g;
Provencal oil - 3 tbsp;
green onions;
salt and pepper - to taste.

Cooking fried potatoes with porcini mushrooms.

Wash the potatoes and porcini mushrooms well and cut into large slices.
In a hot frying pan with Provençal oil, fry the mushrooms until golden brown and add the potatoes.
Fry, stirring occasionally, until the potatoes are completely cooked.
Serve country-style potatoes with mushrooms, sprinkled with chopped green onions.

Buckwheat with porcini mushrooms

To get buckwheat with porcini mushrooms, designed for 6 servings, take:

buckwheat - 3 tbsp.;
porcini mushrooms - 300 g;
onions - 2 pcs.;
butter - 30 g;
salt and pepper - to taste.

Cooking buckwheat with porcini mushrooms.

Wash the mushrooms and chop into medium slices.
Peel the onion and finely chop.
In a hot deep frying pan with butter, fry the prepared onions and mushrooms.
Add washed buckwheat to the prepared mushrooms and onions, mix and add water in a 1:2 ratio. Cover with a lid and simmer over medium heat for 15 minutes.
After time has passed, reduce the heat and simmer for another 15 minutes.
Wrap the frying pan with the prepared buckwheat and mushrooms in a towel, let it brew for about 1 hour.

Vegetarian salad: beans with porcini mushrooms

To get a salad with porcini mushrooms, designed for one serving, take:

green beans - 100 g;
porcini mushrooms - 100 g;
garlic - 1 clove;
Provencal oil - 1 tbsp;
sugar - 0.5 tsp;
soy sauce -1 tsp;
sesame seeds.

Prepare a salad with porcini mushrooms and beans.

Chop the beans and mushrooms. Boil the beans in salted water until tender.
In a frying pan with Provençal oil, fry the garlic and mushrooms and add the beans.
Add sugar and soy sauce to the mushrooms and beans, mix well and simmer for a few more minutes.
Serve the vegetarian salad with a sprinkle of sesame seeds.

Barley with porcini mushrooms

To get barley with porcini mushrooms, designed for 2 servings, take:

pearl barley - 150 g;
porcini mushrooms - 100 g;
medium carrots - 1 pc.;
onions - 1 pc.;
garlic - 3 cloves;
Provencal oil - 3 tbsp;
salt and pepper - to taste;
parsley.

Prepare pearl barley with porcini mushrooms.

Finely chop the carrots, garlic and onions and then fry in Provençal oil.
Add chopped porcini mushrooms, salt and pepper, stir and simmer until the mushrooms are soft.
Add pre-soaked pearl barley to the vegetables and cover with water.
Simmer until the pearl barley is completely cooked.
Serve to the table, sprinkled with herbs.

Open pie: porcini mushrooms with cheese

To prepare with porcini mushrooms, designed for 6 servings, take:

puff pastry - 500 g;
porcini mushrooms - 1 kg;
sour cream - 100 g;
butter - 50 g;
hard cheese - 100 g;
Provencal oil - 1 tbsp;

Prepare an open pie with porcini mushrooms.

Wash the mushrooms and chop into small slices, sprinkle with salt and spices, and then fry in a frying pan with butter.
Add sour cream to the prepared mushrooms and simmer for about 5 minutes.
Grate the hard cheese on a fine grater.
Roll out the puff pastry and line it with a baking sheet greased with Provençal oil.
Place fried mushrooms on top of the dough, sprinkle with herbs and generously cover with grated cheese.
Fold the edges of the pie nicely so that the filling does not fall out.
Send the pie to bake in the oven for 25-30 minutes at 180 degrees.

Porcini mushroom julienne

To get julienne with porcini mushrooms, designed for 4 servings, take:

porcini mushrooms - 500 g;
sour cream - 200 g;
hard cheese - 100 g;
onions - 2 pcs.;
garlic - 2 cloves;
Provencal oil - 2 tbsp;
herbs, salt and spices - to taste.

Cooking mushroom julienne.

Wash the mushrooms, dry and chop into medium slices.
Finely chop the onion and garlic and fry in Provencal oil until transparent.
Place mushrooms, fried onions and garlic in individual baking dishes.
Pour sour cream over the vegetables, sprinkle with salt, pepper, herbs and generously sprinkle with grated cheese.
Send the julienne to bake in the oven for 40 minutes at 180 degrees.

Baked beef with porcini mushrooms

To get beef with porcini mushrooms, designed for 4 servings, take:

beef - 400 g;
porcini mushrooms - 200 g;
low-fat sour cream - 200 g;
Provencal oil - 2 tbsp;
leek;
flour;
salt and spices - to taste.

Cooking baked beef with porcini mushrooms.

Wash the beef well, remove excess moisture with a paper towel, cut into medium pieces and roll each piece in flour.
Chop the onion into rings and fry in Provencal oil until golden.
Place the meat in a frying pan and pour half a glass of water into it, sprinkle with salt and spices. Close the lid and simmer for about 15 minutes.
In a separate pan, fry the mushrooms until golden brown.
Combine meat, onions, mushrooms and bake in the oven for 20 minutes at 200 degrees.
Serve the hot dish to the table, sprinkled with a little herbs.

Pork with porcini mushrooms

To get pork with porcini mushrooms, designed for 4 servings, take:

pork - 800 g;
porcini mushrooms - 200 g;
low-fat sour cream - 150 g;
Provencal oil - 4 tbsp;
onions - 2 pcs.;
mix of dill and parsley - 1 bunch;
salt and pepper - to taste.

Cooking pork with porcini mushrooms.

Wash the mushrooms, dry and chop into large slices.
Finely chop the washed dill and parsley.
Wash the pork, remove excess moisture with a paper towel and cut into large pieces.
In a deep frying pan with Provençal oil, fry the meat until golden brown, add leeks and pour in 2 glasses of water. Cover with a lid and simmer for about 10 minutes.
After time, add mushrooms, herbs, sour cream to the meat, stir and simmer over low heat for another 20 minutes.
Serve the dish hot, sprinkled with some herbs.

White mushrooms in sour cream

To get mushrooms in sour cream, designed for 4 servings, take:

porcini mushrooms - 600 g;
large onions - 1 pc.;
butter - 50 g;
wheat flour - 1 tbsp;
low-fat sour cream - 5 tbsp;
mix of dill and parsley;
salt and pepper - to taste.

Cooking porcini mushrooms in sour cream.

Wash the porcini mushrooms and chop into small pieces.
Finely chop the peeled onion and fry in butter until golden.
Add the mushrooms to the onion and fry over low heat for another 10-15 minutes.
After time, sprinkle the mushrooms with wheat flour, salt, pepper, stir and pour in sour cream. Bring to a boil and remove from heat.
You can serve porcini mushrooms in sour cream either hot or chilled.
When serving the dish, decorate it with herbs.

Creamy white sauce with mushrooms

To make white sauce for 4 servings, use:

cream 20% - 300 ml;
butter - 30 g;
soft processed cheese - 50 g;
porcini mushrooms - 200 g;
garlic - 4 cloves;
onions - 1 pc.;
salt and pepper - to taste.

Prepare creamy sauce with porcini mushrooms.

Wash the mushrooms and chop into small cubes.
Finely chop the onion and garlic.
In a preheated frying pan with butter, fry the mushrooms and add onion and garlic to them.
Grate the melted cheese on a coarse grater.
Pour cream into the prepared mushrooms, sprinkle with salt and pepper, stir.
Add grated cream cheese to the mushrooms and cream and continue frying over low heat until it boils.
Creamy sauce with porcini mushrooms goes well with meat dishes.

Porcini mushrooms for the winter: homemade marinade

To get homemade pickled mushrooms for 4 servings, take:

Pour the mushrooms into the resulting marinade and cook over medium heat for another 15 minutes.

Cool the finished mushrooms and place them in canning jars.

These pickled porcini mushrooms can be kept in the refrigerator.

Video recipe: lentils with porcini mushrooms

Porcini mushrooms are considered one of the most delicious, they are even called royal. White lives on all continents, only Australia is deprived of such deliciousness, but most often it is used in Asia and Europe.

This species is very demanding on conditions and growth is also slower than that of its other “brothers”. Let's look at what dishes you can prepare from frozen porcini mushrooms.

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 no little time to digest porcini mushrooms, in terms of this indicator it can be compared with. 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.

Combination of porcini mushrooms in cooking

Porcini mushrooms can be prepared as a main dish and served along with a vegetable salad. Most often they are combined with potatoes, but with fish or meat they can put a strong strain on digestion.

Boletus mushrooms will be tasty both when fried and when they are stewed; it is best to use only the caps. Frying should not be done in butter, as it contains water; you need to use lard or vegetable oil.

And when stewing, you should add a small amount of water and fry them a little beforehand. Preparation should be carried out in the container in which it will later be served.

Most often, sauces or soups are prepared from mushrooms, and this is not strange, because they produce a very rich and, importantly, clear broth. This delicious mushroom sauce can be served with rice, vegetables or pasta.

Of course, it is better to use fresh mushrooms, but this may not be possible, so they are replaced with frozen or dried ones.

Ingredients:

five hundred grams of frozen porcini mushrooms
500 gr. 20% cream
one onion
50 grams butter
spices

Mushrooms should be placed in water and cooked for thirty minutes; you don’t need to defrost them. Now they need to be chopped into cubes and fried in a frying pan with the addition of butter. Next, chop the onion and add to the mushrooms, sprinkle with flour and continue frying.

Heat the cream separately, and then pour it into the mushroom mixture in a thin stream, add spices as you like. When it thickens, it means it is already cooked.

Porcini mushroom sauce

This gravy will be very tasty with pasta or whole boiled potatoes, and is also perfect with any dish.

Ingredients:

two hundred grams of frozen porcini mushrooms
three tbsp. l. sunflower oil
one and a half tablespoons of flour
small onion and half a medium one
half a liter of meat broth
150 ml. 15% sour cream
tablespoon lemon juice
pepper, salt
dry or fresh parsley

The onion and parsley are finely chopped and fried in a hot large frying pan, but it is better to take a saucepan.

Then you can add previously stewed porcini mushrooms and cook for another fifteen minutes. Before turning off, add lemon juice, as well as salt and.

So, it’s so easy to prepare dishes from frozen porcini mushrooms; recipes with photos are not needed at all. The variety is amazing, because you can make appetizers, sauces, hearty side dishes and unusual first courses. The main advantage of freezing is that you can enjoy it throughout the year.

You can watch the video on how to freeze mushrooms for the winter: