What can you do with porcini mushrooms recipes. How to cook fresh porcini mushrooms correctly and tasty (will appeal even to those who do not eat them). Country style fried potatoes with porcini mushrooms

What can you do with porcini mushrooms recipes. How to cook fresh porcini mushrooms correctly and tasty (will appeal even to those who do not eat them). Country style fried potatoes with porcini mushrooms

26.11.2021 Instruments

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 tasty food, but it is most often used in Asia and Europe.

This species is very demanding on conditions and growth is also slower than that of the rest of its "brothers". Let's take a look at what you can cook from frozen porcini mushrooms.

The porcini mushroom has no particular nutritional differences when compared with other species. In addition to a very unusual and pleasant taste, the beneficial properties include stimulation of digestion and improvement of the gastrointestinal tract.

Such a product contains protein in relatively high amounts. Due to the fact that it takes no little time to digest porcini mushrooms, by this indicator it can be compared with. Although the calorie content is not at all high, it is only thirty Kcal.

Very often, many are afraid to eat mushrooms, not only porcini, but any kind. This makes sense, because all members of this family can absorb toxic substances and heavy metals. In this regard, collection in contaminated areas should be avoided, especially if there are factories or industrial plants nearby.

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

The combination of porcini mushrooms in cooking

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

The boletus will be delicious both when fried and if stewed, it is best to use only the caps. Frying should not be done in butter, since it contains water, you need to use lard or vegetable oil.

And when stewing, you should add water in a small amount, and fry them a little beforehand. Cooking should be carried out in the container in which the serving will then be made.

Most often, sauces or soups are prepared from mushrooms, and this is not strange, because they make a very rich, and, which is not unimportant, transparent broth. Such an exquisite 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 of butter
spices

Mushrooms should be put in water and cooked for thirty minutes, you don't need to defrost them. Now they need to be crushed into cubes and fried in a skillet, 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 that it is already cooked.

Porcini mushroom sauce

Such a sauce will be very tasty with pasta or whole boiled potatoes, and will also go well with any.

Ingredients:

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

Finely chop the onion and parsley and sauté in a hot large skillet, but a stewpan is best.

Then you can add, pre-stewed, porcini mushrooms and cook for fifteen minutes. Add lemon juice and salt and before switching off.

So, it is 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 snacks, sauces, hearty side dishes and unusual first courses. The main plus of freezing is that you can feast on it throughout the year.

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

For any mushroom picker, the porcini mushroom is a welcome trophy. This is fully justified. Rarely from what mushroom can you prepare so many culinary masterpieces. It is not difficult to make the simplest and most affordable dishes with them, but cooking porcini mushrooms correctly, so as to preserve their unique aroma and taste, is an art.

Where to look for boletus

The easiest way to find porcini mushrooms is in the bazaar.... But there is one danger lurking here. Mushrooms absorb radiation, heavy metals and harmful substances like a sponge. Therefore, it is impossible to collect them on the roadsides and in industrial areas. And the seller in the market is unlikely to tell under which power line he was harvesting.

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

Primary processing

It is usually done immediately after collection. The hat is cleared of adhering debris... The remnants of the earth and mycelium are cut off from the leg. The legs are detached from the caps. If the hat or leg has a small wormhole, then it is set aside for drying. Old big mushrooms also go there. Young specimens without worm infestation can be used for freezing for the winter, canning or frying.

Mushrooms in the kitchen: recipes for cooking milk mushrooms

Drying at home

Dried boletus is a semi-finished product. Then you can cook mushroom soup from it. You can boil and then fry with potatoes. Some people just eat dried mushrooms.

To prepare the porcini mushroom for drying, its caps and legs are cut into thin plates. Then they are laid in a layer on a wire rack and placed to dry. For drying, you can use:

oven;
gas stove;
microwave oven;
open air.

In the oven, mushrooms are dried with the door open and a temperature of about 50 degrees. From time to time they need to be stirred up so that they do not stick to the grate. The entire process usually takes two days. The dried mushroom plate should be light and break at the fold.

It is necessary to use a gas stove for drying very carefully. For this method, the grate is installed above the stove at a distance of about one meter from the heating surface or gas burners. The stove is placed on the weakest heating. It is imperative to make sure that the mushrooms do not burn and stir them up periodically. Drying in this way will take two days.

The microwave should only be used if there is no other drying option. Finely chopped mushrooms are placed inside and heated for 20 minutes. After that, the microwave door is opened for 10 minutes in order for excess moisture to evaporate. This process is repeated until completely dry.

Outdoor drying has been used since time immemorial. Who does not remember a garland of dried mushrooms on a string. Mushroom plates are strung on a nylon or harsh thread and hung in a warm, well-ventilated room.

Mushroom sauce from frozen mushrooms: recipes

Freeze for the winter

This method is good in that it retains all the properties of a fresh mushroom and requires virtually no action. Young strong boletuses are cleaned, coarsely cut and frozen in plastic bags. It is better to do it in portions, at a time. Mushrooms do not tolerate repeated freezing.

Frozen mushrooms take up a lot of space. In addition, a freezer is needed to store them in this state.

Porcini mushroom recipes

Cooking porcini mushrooms at home usually does not cause any difficulties for housewives. You can make, for example, the following dishes from them:

Julienne is made from porcini mushrooms and sour cream sauce. To prepare it, you need to thoroughly rinse, peel and coarsely chop a pound of boletus. In a frying pan, heat 2 tablespoons of butter, then add the mushrooms. All this is simmered over medium heat for about 10 minutes. The resulting mushroom juice must be drained. You don't need to pour it down the sink, it will still come in handy. Then two small onions, cut into half rings, and a couple of tablespoons of oil are added to the mushrooms. For about fifteen minutes, it all languishes over low heat.

In a separate bowl, you need to mix the drained mushroom juice, 200 grams of sour cream and one tablespoon of flour. Shake everything thoroughly. The resulting sauce must be added to the pan with mushrooms and simmer, stirring occasionally, for 10 minutes.

From the inside, rub the cocotte with garlic, put the stewed mushrooms in the sauce and cover with grated cheese. Bake in the oven for 15 minutes at 200 degrees.

Easy ways to cook camelina mushroom dishes

Mushroom caviar with processed cheese is the most delicate appetizer. In a skillet, fry finely chopped three cloves of garlic and a head of onion until golden brown, with the addition of a small amount of butter and olive oil. Add chopped 300 grams of peeled porcini mushrooms and 50 grams of white table wine. Simmer, stirring occasionally, until the moisture has completely evaporated, then cool. Add processed cheese, chopped on a grater, and a finely chopped sprig of parsley, as well as salt and black pepper to taste. Beat everything with a whisk until creamy, then refrigerate to thicken.

Pickled porcini mushrooms, especially small ones, look very impressive on the festive table. Marinate them as follows. Two kilograms of small boletus must be thoroughly rinsed. Then put them in a saucepan, add water and bring it to a boil. After five minutes of boiling, the water is drained. This is necessary to wash off and remove all the dirt. Then the mushrooms are again poured with water and boiled over low heat for 20 minutes in salted water. Then they can be thrown into a colander and allowed to drain.

Marinade is prepared separately. A tablespoon of sugar and salt, a leaf of lavrushka, a chopped clove of garlic and a few peas of black pepper are added per liter of water. All this is brought to a boil, after which a tablespoon of vinegar essence is added. Colander mushrooms are placed in the marinade and allowed to boil for a minute. Then the pan is removed from the heat.

The mushrooms are placed in pre-sterilized jars and poured with hot marinade almost under the lid. The final touch is to add a little vegetable oil on top. Banks are rolled up with lids. Store pickled mushrooms in the refrigerator.

The white mushroom is often called the king of all mushrooms. It is appreciated 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 delicious and healthy recipes for dishes with porcini mushrooms. These dishes will come in handy for all occasions.

For a delicate, creamy soup for 4 servings, use:

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

Cooking the most tender porcini mushroom.

Rinse and dry the mushrooms, then chop into medium slices.
Chop the peeled potatoes into large cubes and rinse off excess starch.
In a deep frying pan with Provencal oil, fry the onion, add a little vegetable broth to it 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.
Add the mushrooms over time and cook for another 10-15 minutes to soften the potatoes.
Beat the prepared vegetables with a blender and pour the cream into the resulting puree.
Serve with chopped parsley.

Chicken stroganoff: chicken with porcini mushrooms

For 4 servings of chicken stroganoff, take:

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

Cooking stroganov 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, chop the mushrooms into plates.
Fry the onions in a skillet with olive oil and add the chicken 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

For a salad for 2 servings, take:

porcini mushrooms - 200 g;
cherry tomatoes - 8 pcs.;
lightly salted feta cheese - 200 g;
bread crumbs - 3 tablespoons;
lettuce - 150 g;
provencal oil - 2 tablespoons;
refined oil - 200 ml;
salt and pepper to taste.

Cooking salad with porcini mushrooms and chicken.

Rinse the porcini mushrooms, dry with a paper towel, cut into thin slices and fry in a pan with Provencal oil until golden brown on each side.
Transfer the finished mushrooms to a paper towel so that the glass will have excess oil.
Cut the cheese into even cubes, roll in breadcrumbs and fry in a deep frying pan with plenty of oil.
Put the finished cheese cubes on a paper towel so that the glass will have excess oil.
Cut the cherry tomatoes into halves and tear the lettuce leaves with your hands.
In a bowl for salads, combine all the ingredients, rub with salt and pepper and season with olive oil.

Risotto with porcini mushrooms

For 2 servings of mushroom risotto, take:

arborio or carnaroli rice - 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 tablespoons;
salt to taste.

Cooking risotto with porcini mushrooms.

Fry chopped garlic and finely chopped shallots in olive oil until transparent.
Pour in rice, fry for about one more minute, pour in white dry wine and heat until the alcoholic smell disappears.
Pour water over the rice and simmer, stirring continuously, for about 15 minutes.
Chop the porcini mushrooms into small cubes and fry in olive oil.
Add butter, salt and spices to the ready-made mushrooms and simmer for a couple of minutes.
Pour mushrooms with spices to rice and cook until the water evaporates completely.
Serve the finished dish to the table, sprinkle with grated Parmesan and garnish with chopped parsley.

Italian pasta with porcini mushrooms

For 2 servings of pasta, use:

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

Cooking Italian pasta with porcini mushrooms.

Rinse the mushrooms, dry and chop into medium slices.
Chop the onions coarsely and fry them in a skillet with olive oil.
Pour mushrooms to the onion, sprinkle with salt and spices. Simmer until mushrooms are fully cooked.
Boil the paste as indicated in the instructions on the package.
Combine the pasta with mushrooms, sprinkle with grated Parmesan and serve.

Country style fried potatoes with porcini mushrooms

For 2 servings of country-style potatoes, take:

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

Cooking fried potatoes with porcini mushrooms.

Wash the potatoes and porcini mushrooms well and cut into large wedges.
In a hot skillet with Provencal oil, fry the mushrooms until golden brown and add potatoes to them.
Fry, stirring occasionally, until the potatoes are fully cooked.
Serve rustic potatoes with mushrooms, sprinkle with chopped green onions.

Buckwheat with porcini mushrooms

For 6 servings of buckwheat with porcini mushrooms, take:

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

Cooking buckwheat with porcini mushrooms.

Rinse the mushrooms and chop into medium slices.
Peel the onion and chop finely.
Fry the prepared onions and mushrooms in a deep hot skillet with butter.
Pour the washed buckwheat groats to the ready-made mushrooms with onions, mix and cover with water in a 1: 2 ratio. Cover and simmer over medium heat for 15 minutes.
Reduce heat over time and simmer for another 15 minutes.
Wrap the pan with ready-made buckwheat and mushrooms in a towel, let it brew for about 1 hour.

Vegetarian salad: beans with porcini mushrooms

For a salad with porcini mushrooms, calculated for one serving, take:

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

Cooking salad with porcini mushrooms and beans.

Chop the beans and mushrooms. Boil the beans in salted water until tender.
Fry the garlic with mushrooms in a skillet with olive oil and add beans to them.
Add sugar and soy sauce to mushrooms with beans, mix well and keep on fire for a few more minutes.
Serve the veggie salad to the table, sprinkle with some sesame seeds

Barley with porcini mushrooms

For 2 servings of pearl barley with porcini mushrooms, take:

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

Cooking barley with porcini mushrooms.

Finely chop the carrots, garlic and onions, and then fry in Provence oil.
Add chopped porcini mushrooms, salt and pepper, stir and simmer until mushrooms are soft.
Stir in pre-soaked pearl barley with vegetables and cover with water.
Simmer pearl barley until cooked.
Serve with a sprinkle of herbs.

Open pie: porcini mushrooms with cheese

For 6 servings with porcini mushrooms, take:

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

Cooking an open pie with porcini mushrooms.

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

Julienne from porcini mushrooms

For 4 servings of julienne with porcini mushrooms, take:

porcini mushrooms - 500 g;
sour cream - 200 g;
hard cheese - 100 g;
onions - 2 pcs.;
garlic - 2 cloves;
provencal oil - 2 tablespoons;
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 olive oil until transparent.
Place mushrooms, sautéed onions and garlic in single portion baking dishes.
Pour sour cream over the vegetables, sprinkle with salt, pepper, herbs and generously sprinkle with grated cheese.
Bake the julienne in the oven for 40 minutes at 180 degrees.

Baked beef with porcini mushrooms

For 4 servings of beef with porcini mushrooms, take:

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

Cooking baked beef with porcini mushrooms.

Wash the beef well, wipe off excess moisture with a paper towel, cut into medium pieces and dip each piece in flour.
Chop the onion into rings and fry in olive oil until golden brown.
Put 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.
Fry the mushrooms in a separate skillet until golden brown.
Combine meat, onions, mushrooms and send to bake in the oven for 20 minutes at 200 degrees.
Serve the hot dish to the table, sprinkle with some herbs.

Pork with porcini mushrooms

For 4 servings of pork with porcini mushrooms, take:

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

Cooking pork with porcini mushrooms.

Wash, dry and chop the mushrooms 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 Provencal oil, fry the meat until golden brown, add the leeks and cover with 2 glasses of water. Cover and simmer for about 10 minutes.
Over time, add mushrooms, herbs, sour cream to the meat, mix and simmer over low heat for another 20 minutes.
Serve hot, sprinkle with some herbs.

Porcini mushrooms in sour cream

For 4 servings of mushrooms in sour cream, take:

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

Cooking porcini mushrooms in sour cream.

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

Creamy white mushroom sauce

For a 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.

Cooking a creamy sauce with porcini mushrooms.

Rinse the mushrooms and chop into small cubes.
Chop the onion and garlic finely.
Fry the mushrooms in a preheated skillet with butter and add onions and garlic to them.
Grate the processed cheese on a coarse grater.
Pour the cream into the ready-made mushrooms, sprinkle with salt and pepper, mix.
Stir in grated melted cheese with mushrooms and cream and continue to fry over low heat until boiling.
Creamy sauce with porcini mushrooms goes well with meat dishes.

Porcini mushrooms for the winter: homemade marinade

For 4 servings of homemade pickled mushrooms, take:

porcini mushrooms - 1 kg;
vinegar 5% - 100 ml;
medium carrots - 1 pc.;
granulated sugar - 2 tbsp;
salt - 1 tablespoon;
water - 0.5 l;
ground black pepper - to taste;
bay leaf to taste.

Cooking porcini mushrooms for the winter.

Rinse the mushrooms and cut into medium slices.
Grate the peeled carrots on a medium grater.
Mix sugar, salt and pepper in water. Put on fire, bring to a boil and add vinegar, boil for about 3 more minutes.
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 marinated porcini mushrooms can be kept in the refrigerator.

Video recipe: lentils with porcini mushrooms

Porcini mushrooms are loved by many for their exquisite taste. But in order to fully enjoy them, you need to know what to do with porcini mushrooms after picking, how to properly process them. This is what "Popularly about health" will tell its readers who are very fond of boletus.

Primary processing of porcini mushrooms

Collecting porcini mushrooms is a whole art. If you still do not have much experience in this matter, then you should know that the processing of boletus begins immediately after collection, right in the forest. What should you do with mushrooms?

1. After harvesting, porcini mushrooms must be cleaned of debris - grass, leaves, coniferous needles, fragments of branches.

4. When placing boletus in the basket, do not press down on them, handle them with care.

Back home, you have to immediately set aside time to process the product. Remember that all mushrooms spoil very quickly, so don't put off this work until later.

What to do after harvesting, how to process porcini mushrooms at home?

Carefully put the collected forest gifts in a basin and revise again, removing the remains of litter. Then place the porcini mushrooms in cold water. This is necessary so that all the dirt on them is soaked and easier to remove. The mushrooms are very light and porous, they will float unruly to the surface, so place a load on top. After about 15 minutes you can start cleaning them. To do this, you will need a knife and a scraper or stiff-bristled brush.

Use your hands to remove all the dirt adhering to the legs and caps. After that, the water should be changed to clean water. Now arm yourself with a scraper and use it to remove stubborn dirt. Then turn each mushroom over and use your fingers to massage the grains of sand and dust from under the caps. A lot of small debris collects in the so-called gills. Rinse the mushrooms in running water, removing suspicious dark fragments with a knife.

Throw the boletus into a colander, let the water drain. Now porcini mushrooms should be processed after harvesting at temperature.

Attention! If you want to dry the collected forest products, then they do not need to be soaked and washed. It is enough to manually remove the dirt and cut off the damaged tissue of the mushrooms.

How to properly dry porcini mushrooms?

Drying boletus should be carried out at a temperature not exceeding 50 degrees. It is very easy to do this in the oven. Place baking paper on a baking sheet, put boletus in one layer. Turn on the oven at 45-50 degrees, insert the stopper into the door so that it does not close. Dry the product for at least 6-7 hours. If you have a special drying chamber, follow the instructions.

How to cook porcini mushrooms?

Heat treatment of boletus is necessary to exclude the possibility of poisoning with toxins. We send the product into salted water (a teaspoon of salt per liter), bring to a boil. Be sure to remove the foam formed on the surface. After boiling, we detect 40 minutes. We put the finished mushrooms in a colander.

How to freeze boletus?

For long-term storage of porcini mushrooms, freezing is often used. It is best to freeze the product already boiled. After the water is completely drained, and the boletus is slightly dry and cool, place them in clean bags. Pack so that there is one portion of the product in one bag that you can use at a time - it's more convenient. Release the air from the packages, tie the bags tightly, and then place the packages in a super-freeze chamber for 2-3 hours. If you have other types of mushrooms in the freezer, it is better to sign the packages so that you do not confuse them later. After 2-3 hours, transfer the bags to the regular compartment of the freezer.

How porcini mushrooms are cooked?

Boletus mushrooms are versatile, they make delicious snacks - pates, caviar, salted, pickled, fried, baked, soups. For pickling, either small mushrooms are chosen, or only caps are used, cut into several fragments. It is very important that the boletus has not the slightest sign of spoilage. Boletus legs are most often used to prepare mushroom caviar - this is a truly royal delicacy, and they are also fried. The frying time of porcini mushrooms, which have been pre-boiled, is 15 minutes.

And of course, these mushrooms are good when salted. From time immemorial, housewives have salted them in barrels in large quantities, this tradition has survived to this day. Hardly anyone can refuse such an appetizing snack. For soup, it is better to take a dried product, as it has a richer aroma and taste. Dried boletus is first soaked, washed thoroughly, and then boiled.

Porcini mushrooms are a luxury for many, but if you have already managed to collect them in the forest, then it is important to know exactly what to do with them, how to process and prepare them for storage. Remember that the product deteriorates quickly, so do not postpone cleaning, washing and further processing of mushrooms until later.

Not difficult. You need to choose from them healthy, fresh and robust. First, they are sorted out from leaves, earth and needles. Washing is not recommended as this will cause the mushroom to darken. Arrange them according to size. You can dry whites entirely by cutting off the soiled leg. It is worth noting that the roots can also be dried. Porcini mushrooms are very aromatic. They can be used for cabbage soup, borscht, hodgepodge, various sauces. They are also added to minced meat for pies, zraz and cabbage rolls. Before you start cooking dried porcini mushrooms, they must be soaked in water. After soaking, the broth is not poured out, but used to dilute the broth or sauce. The mushrooms should be in the water for 20-30 minutes. By their appearance, you can determine their readiness - the mushrooms take on their original shape and gain moisture. After that, you can start working with them in the kitchen.

Fresh & Cooking & Tips

If you have fresh mushrooms at your disposal and you do not want to dry them, you can use them to freeze. To do this, the whites must be sorted, cleaned of needles and dirt, and the spine must be cut off. Chop the mushrooms into small pieces, arrange in bags and hide in the freezer. In winter, when you feel like having a dish like soup, you can dip them directly into a pot of boiling water. Do not drain the first broth, it will be transparent and fragrant.

The easiest is the case with fresh mushrooms. It is enough to peel them and cut off the root, after which they can be used for cooking and frying. Another little nuance: during cooking, do not use too many spices and herbs. This will spoil the aroma of the porcini mushrooms. It is best to limit yourself to pepper and salt. Fresh, frozen or dried mushrooms can be prepared in many different ways. We offer several simple recipes.

Porcini mushroom: recipes

Make an unusual porcini mushroom salad. For it you will need:

dried porcini mushrooms (about 20 grams);
tomatoes - several medium-sized fruits (weighing about 500 grams);
two bunches of parsley;
two onion heads;
a few cloves of garlic;
a spoonful of butter;
vinegar with spices, lemon juice;
salt pepper;
white bread (about 300 grams);
spoon of olive oil.

Cooking technology

If you are using dried porcini mushrooms, you must start cooking by soaking them. Fresh can be simply chopped finely. Pour 20 grams of dried mushrooms in 125 ml of water. Soak for an hour. As soon as the mushrooms are swollen, drain the liquid into another container and chop them finely. Do not empty the water. Wash the tomatoes, cut into 4 pieces. Rinse the greens, dry lightly and chop finely. Chop the onion and garlic into cubes. Melt the butter and sauté the onion in it. Pour the mushroom water into it. Add herbs and porcini mushrooms. Cooking will take a little time - it is enough to simmer the food for 5 minutes. Then season with vinegar, squeeze out a little (about a teaspoon) lemon juice, salt, put pepper. Fry cubes of white bread in a separate skillet in olive oil. They should be crispy. Combine tomatoes, croutons, garlic, parsley, onion and porcini mushrooms in a salad bowl. Serve the salad.

Noodles with porcini mushrooms

The soup from porcini mushrooms will turn out to be fragrant and tasty. For the noodles you will need:

meat (chicken, pork, beef) - about 300 grams;
pasta (noodles, vermicelli) - about 100 grams;
porcini mushrooms (200 grams dried or 600 fresh);
2 fresh chicken eggs;
a couple of tablespoons of soy sauce;
ground ginger (a quarter spoon);
salt.

Cooking technology

Wash the meat. Pour in a little water (enough for cooking) and put on fire. Once it's done, remove and cool. Strain the broth. Pour porcini mushrooms with hot water. As soon as they swell, drain the water from them and put it to boil. Put in it the meat, cut into thin slices, porcini mushrooms, ginger. Throw in noodles or noodles, salt, add soy sauce. Beat eggs. Once the soup starts to boil, pour them into the broth and stir well. Bring to a boil again and remove from heat. Pour the soup into bowls, sprinkle with herbs.

Fried

This is a hearty and delicious dish made from potatoes, mushrooms and meat. For it you will need:

about 800 grams of potatoes;
a piece of bacon weighing about 100 grams;
beef pulp weighing about 600 grams;
onion head;
one medium-sized carrot;
dried mushrooms about 60 grams or about 200 grams fresh;
3-4 tablespoons of sour cream;
salt pepper.

Cooking technology

Cut the meat into pieces weighing about 100 grams. Fry in butter from the melted lard. Soak the mushrooms or, if you take fresh ones, boil them. Remove the meat from the pan and transfer it to a thick-walled saucepan or ceramic portion pots. Peel and chop onions, carrots, potatoes. Fry the mushrooms with onions in oil. Put a layer of potatoes, mushrooms with onions, carrots in a pot on the meat. Pour in. Add salt, pepper. You can put a bay leaf. Place in the oven and simmer until tender. This method of cooking porcini mushrooms takes about 1-1.5 hours. Put sour cream in the finished dish, sprinkle with herbs and serve.