What to do with porcini mushrooms collected in the forest or bought in a store: tips and recipes. White Mushroom Recipes

Porcini mushrooms (porcini mushrooms) - are valued for their taste and nutritional qualities. If cooked properly, they can be a real delicacy. Mushrooms belong to the first category of mushrooms, which indicates their excellent digestibility by the human body. This is a very important quality for any food product.

In addition, porcini mushrooms contain a large amount of riboflavin, more than other mushrooms. This useful substance is necessary for the condition of nails, hair, skin. It is responsible for the normal functioning of the thyroid gland, as well as for the general health of a person. Mushroom mushrooms also contain the alkaloid hercedin, which is used in the complex treatment of angina pectoris.

Mushrooms have long been used in the culinary of our country. Very tasty, a wide variety of dishes are prepared from them, as they can be boiled, stewed, fried, baked. Fillings for pies are prepared from mushrooms, they are salted and marinated. Bouillon from mushrooms is especially appreciated. It turns out transparent, nutritious and fragrant.

Dishes with porcini mushrooms, the recipes of which I want to offer you, are tasty and easy to prepare. Let's use them and make our family happy with a wonderful dinner:

Stewed mushrooms with potatoes and sour cream

For cooking, we need: 8 medium tubers, 300-500 g of fresh mushrooms, a glass of sour cream, a little butter, salt, pepper, finely chopped dill.

How to cook:

Clean the mushrooms, wash, dry with a paper towel. Cut into large pieces. Peel potatoes, wash, dry. Cut into small pieces.
Heat a small piece of butter in a frying pan, fry the mushrooms until half cooked. Now add potatoes, stir, simmer over medium heat for 15-20 minutes, until tender, stirring occasionally. At the very end, pour sour cream, salt, pepper, mix. Simmer another 5 min.

Arrange the finished potatoes with mushrooms in portions, sprinkle with dill, serve on the table "hot, hot."

Mushrooms marinated

Be sure to cook this wonderful appetizer, which is delicious on its own, and even with hot potatoes - there are simply no words.

For cooking, we need: 1 kg of mushrooms, 2 small onions, half a glass of 6% table vinegar, 1 tsp. black pepper (peas), 0.5 tsp allspice (peas), 2 parsley, 3 cloves of garlic, salt. You can put a little cloves, but this is not for everyone.

How to cook:

First clean, wash the mushrooms well. Leave them on a towel to absorb the remaining water. Now cut the large mushrooms, and leave the small ones whole. But try to keep all the pieces roughly the same.

Now put them in a bowl, pour 1 glass of water (or pour enough water to completely cover the surface of the mushrooms), boil. Reduce the heat, cook at a low boil for about 15 minutes. Do not forget to stir the mushrooms with a wooden spoon so that they do not burn.

Remove the boiled mushrooms with a slotted spoon, put in a colander, wait until the water drains. Salt the remaining broth to taste, add the remaining ingredients, halves of the garlic cloves, boil. Now remove the bay leaf, add vinegar, add mushrooms again, cook for another 10 minutes.

Now peel the onion, cut into thin rings, scald with boiling water. Transfer the mushrooms to a clean glass jar, pour over the marinade, put the onion on top, close the lid. Wait for the snack to cool, store in the refrigerator.

White mushroom soup with barley

This ancient dish of Russian cuisine is sure to please all members of your family. Hot soup is good with sour cream, it is very tasty, nutritious and fragrant.
For cooking, we need: 300 g of fresh mushrooms, an incomplete glass of pearl barley, 3 potatoes (small), 1 carrot, onion, finely chopped parsley and dill, salt, pepper, a piece of butter.

How to cook:

First, soak the barley for 3-4 hours. After that, drain the water, pour it with fresh water, cook the soup over a very low heat, until it thickens.

While the cereal is cooking, clean, wash the mushrooms, carrots and onions. Cut mushrooms into not very small pieces, finely chop the onion, grate the carrots on a coarse grater. Fry over medium heat, in a frying pan in heated butter until half cooked, salt.

When the soup is almost ready, put the fried mushrooms with onions in it, salt, pepper, cook for another 10 minutes. At the end of cooking, put 1 tbsp. l. butter, herbs. Simmer under the lid for another 10 minutes, pour into portions, put sour cream in each and serve.

Mushrooms fried with onions

The simplest and, in my opinion, the most delicious thing that can be cooked from porcini mushrooms is simply to fry them with onions. Let's do that.

For cooking, we need: a pound of porcini mushrooms, vegetable oil, onion, finely chopped dill, salt.

How to cook:

Clean the mushrooms, wash and dry with a paper towel. Now cut the caps into small plates, the legs into circles. Peel the onion from the skin, cut into thin half rings.

Put mushrooms in a pan with heated vegetable oil, fry over high heat, stirring, salt, mix. Cook over low heat for another 15 minutes. Don't forget to stir. Fry the onion separately until browned. Combine the prepared mushrooms with onions, mix, sprinkle with herbs and serve. Bon appetit!

White mushroom is a fairly large cap mushroom on a dense white leg, which has exceptional taste. It belongs to the mushrooms of the first category, among the people it is considered "noble". It is used boiled, fried, pickled, suitable for drying, canning, freezing. Powder is also made from porcini mushroom, which is added to soups, sauces, gravies.

In some countries, the "white handsome" is eaten raw. For example, in Italy, raw porcini mushrooms are used to make a salad seasoned with oil, lemon juice, and spices. In Russia, white mushrooms are most often fried with sour cream and onions, marinated, used as a filling for pies, excellent soups and roasts are made from it.

White mushroom is rightly called "vegetable meat", because it contains a huge amount of protein. Through research, it was found that this protein is several times better absorbed after drying mushrooms - almost 80%. In terms of its ability to stimulate the digestive system, porcini mushroom surpasses even meat broth. The chemical composition of mushrooms includes several valuable natural enzymes that perfectly break down carbohydrates, fats and glycogen - sources of high blood pressure and diabetes. The white fungus also contains lecithin, which is useful for anemia and atherosclerosis of blood vessels. Among its healing properties, it is necessary to mention the ability to resist infections, increase immunity, tone up.

To eat, porcini mushroom is recommended for almost everyone. The only exceptions are preschool children and very elderly people, who have an insufficient amount of digestive enzymes that affect the breakdown and absorption of heavy food.

Other names: boletus, belovik, cowshed, bear cub.

This time I propose to cook the most noble representative of the kingdom of mushrooms - white mushroom. It has dense pulp, pleasant aroma and taste, which is even better revealed when sour cream is added.

Prepare a soup of dried porcini mushrooms, potatoes, onions and sour cream in a slow cooker according to our recipe. Exquisite taste, divine aroma will not leave anyone indifferent. Try and enjoy!

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Borovik is truly the king among mushrooms. While other fruiting bodies have to be boiled in order to then fry, the white one does not need pre-cooking. And besides, it almost does not decrease in size as a result of heat treatment. Central Russia is especially rich in porcini mushrooms. They are the basis of many dishes of Russian cuisine, and not only. Due to the unique taste characteristics of mushrooms, mushrooms can be easily harvested for the winter, so that later, during frosts and a lack of plant food, you can enjoy a rich aroma and amazing mushroom taste. Therefore, many recipes for dishes have two options: with fresh or dried fruiting bodies. Regardless of which porcini mushrooms you use in cooking, the result will always be wonderful. Here we will look at how to cook porcini mushrooms deliciously and give some basic recipes. And photographs will help you distinguish the boletus from other gifts of the forest, not so tasty ... or even inedible.

What does white mushroom look like

For food and taste, many peoples call the white mushroom royal. Yes, in the mushroom hierarchy, only truffle is higher than white. But since we are unlikely to go to Perigueux, where the latter is grown, let's still return to the topic of mushrooms. White mushrooms, the photos of which you see in the article, have a dark hat and a white fleshy leg. On average, the cap diameter varies from 7 to 30 cm, it is convex, and its surface can be either smooth or slightly wrinkled. The stem of the fungus is barrel-shaped, massive, thickened at the base. White fungus is hard to confuse with any other species, especially grebe. However, there are newcomers who still manage to do it. The opinion that poisonous mushrooms have a lamellar hat cap is not a panacea for fly agaric poisoning. There are also very dangerous "twins". Pretty similar to the boletus satanic mushroom. It is given out by a leg - reddish, purple. In the moss of boron, bile fungi are also found - also with a spongy foot of the cap. But one such mushroom in a basket with porcini is capable of hopelessly spoiling the whole dish. Unbearable bitterness will not allow you to swallow a bite. The sponge of the bitter fungus is somewhat greenish, and the hat is light brown. Harvesting porcini mushrooms is a necessary thing, but it is unacceptable to collect them near highways and in areas contaminated with radiation. If you decide to buy mushrooms, make sure that the crop was recently harvested. Mushrooms should smell nice like a forest. If you press on them, they crunch slightly.

White benefit

The saying "For the poor and the mushroom - meat" refers to mushrooms. Their calorie content, however, is quite low - 30 Kcal per 100 grams, but since this product is difficult to digest, it gives the effect of long saturation. An excellent solution than to replace meat with those who are on a diet. Yes, and the benefits of white mushrooms are much greater than from pork. They contain vitamin E, which is responsible for the healing and renewal of body cells, ascorbic acid, which strengthens the immune system, thiamine and riboflavin, which improve vision, increase tone and take care of nerve cells. There are other useful substances in mushrooms. So, nicotinic acid is responsible for redox processes, and folic acid is responsible for the health of the circulatory system. That is why meat should be preferred white mushroom. Dishes from mushrooms are nutritious, tasty and very healthy. So the choice is obvious.

Preliminary manipulations

The recipes indicate how to cook porcini mushrooms, but by default it is believed that the fruiting bodies have already been brought to the stage of heat treatment by a skilled hostess. But no matter what we will do with mushrooms next - dry, salt or fry, they must first be washed and cleaned. Take a basin and fill it with cold water. Dissolve common salt in it. Throw the contents of the basket into the water and leave for an hour. The salted liquid will force all the worms to leave their shelters in the fruiting bodies and float to the surface, the adhering blades of grass and moss will also fall off, and the dirt will dissolve. Peeling porcini mushrooms is not such a hassle as oil mushrooms. Scrape the hat a little, and cut off the skin on the stem from the old fruiting bodies. If there are dark spots, remove them too. Cut large mushrooms into several pieces, medium ones - in half. Leave the little ones as they are.

Mushroom storage

If you are not going to cook mushroom dishes right now, how long can they be kept raw? If you shake off dirt and dust from mushrooms and put them in a paper bag, they can safely stand in the vegetable compartment of the refrigerator for about two days. Only if the mushrooms were picked in the rain, they should be dried a little with the warm oven door open for several minutes. You can boil mushrooms, strain and put in a plastic bag. You can keep them in the freezer for at least a couple of months. The easiest way to store mushrooms for a long time is to dry them. After cleaning, put them in a colander so that they drain well. After that, cut into pieces of the same size and string them on a fishing line or a harsh thread. Hang the bundle in a warm, dry and well ventilated area. Fruit bodies should be cut lengthwise, not across. Dried white mushroom differs from other species in that it does not lose its wonderful smell, does not crumble and does not break.

How to cook porcini mushrooms for the winter quickly

If you do not have the opportunity for a long time, for a week or two, to keep the bunch suspended, there are other ways to dry. You can use an oven, including an electric one. Set the temperature to 50 degrees. Line a baking sheet with baking paper. Spread the sliced ​​mushrooms in an even layer. Do not close the oven door! After six to seven hours, mushrooms can be removed in a dry, tightly closed glass container. Another express method is to resort to using a microwave oven. Set the power to 150 watts and the timer to twenty minutes. Then remove the plate with mushrooms and air the microwave for some time. Then repeat the same manipulations 2-3 times until the mushrooms become firm.

Preparation of mushrooms for the winter by the traditional method

There are at least two ways to salt porcini mushrooms: cold and hot. The first one is simpler, but for it you need to choose young, small mushrooms. We clean them, wash them and dip them whole in boiling water. Bring to a boil twice and put on a sieve. We cool them with cold water, and then dry them thoroughly, turning them over several times to remove any moisture. In prepared and well-wiped jars, we put the mushrooms upside down with hats. Sprinkle each row of mushrooms with a layer of salt. We cover with a circle of cardboard, put a stone on top. In a few days the bank will be incomplete. Add fresh mushrooms, sprinkling them with salt. Pour in lukewarm melted butter and close the lid. We store in the cellar or in the refrigerator door. Before use, soak for several hours and rinse.

Hot pickling method

We clean mushrooms, wash, boil, removing foam, 20-25 minutes. This method of how to salt porcini mushrooms is good because you do not need to soak them for several days. Throw mushrooms on a sieve, dry. Transfer to prepared jars or enameled dishes. We prepare the brine separately. For every 10 kilograms of mushrooms, we take 1.2 liters of water and 0.5 kg of salt, as well as one bay leaf. Bring it all to a boil, cool, pour mushrooms. We lay a clean cloth on the surface, on it - a wooden circle and a heavy stone. Store in a cellar or refrigerator.

Pickled mushrooms

There are many ways to prepare porcini mushrooms for the winter. One of them is pickling. Delicious glazed mushrooms can be both an independent snack and an ingredient for winter salads. To do this, we clean 2 kilos of fresh mushrooms, wash them, cut them coarsely. Fill with cold water (0.5 liters), add 10 bay leaves and set to cook over low heat for about half an hour. We put a colander on another pan and separate the mushrooms from the broth. In the liquid we put 4 soup spoons of salt and 2 - sugar, as well as a pinch of spices: black pepper (ground or peas), cloves. Bring the broth to a boil, then pour in 120 ml of 6% vinegar and return the mushrooms to the pan. Cook for another 10 minutes, removing the resulting foam. We scald the jars with boiling water. We cut a large onion into rings, lay it on the bottom of a glass container. We evenly place mushrooms with marinade there and immediately roll up the lids. Such porcini mushrooms should be stored in the refrigerator for the winter.

Bouillon

Many housewives believe that in order to avoid food poisoning, all mushrooms should be boiled. The following method will help you prepare a fragrant clear broth - the basis for the soup. But how to cook porcini mushrooms so that their characteristic aroma is not lost? Pour washed and coarsely chopped mushrooms with cold water and let stand for half an hour. Then put the pot on the fire. As it boils, reduce the flame and cook for thirty to forty minutes, removing the foam from time to time. In a double boiler, porcini mushrooms will be ready in 40 minutes. The same time will be required if we use a slow cooker. In it you need to set the "Baking" mode. But what about dried mushrooms? We remove them from the thread and soak in a small amount of cold water for 3-4 hours. After that, pour together with this infusion into the pan and cook for about 20 minutes.

Mushroom cream soup

Even if you decide to use boiled mushrooms for cooking a second course, do not drain the liquid. You can put potatoes, carrots, parsley, celery root in this broth and please your home with a delicious and fragrant mushroom soup. And for the second, serve buckwheat porridge or rice with mushrooms. And here we will tell you how to cook French cream soup of porcini mushrooms. To do this, finely chop 2 onions and fry until golden in vegetable oil in a deep frying pan. Add to them 0.5 kg of fresh chopped mushrooms. Fry for about 7 minutes, then pour in a glass of cream 20% fat. Add 2 large potatoes cut into cubes. We wait another 20 minutes (on a tiny fire), stirring lightly so that the cream does not “run away”. Pour into a saucepan and blend with a blender until smooth. Season with spices, herbs and serve.

Mushroom sauce

If, as a result of forest hunting, you have quite a few porcini mushrooms in your basket, you can make sauce from the trophy. Only three or four mushrooms are enough to make buckwheat porridge, mashed potatoes or boiled rice fragrant and tasty. As the main ingredient for the sauce, you can also use dried white mushroom - one handful, only in this case, you must first soak the product in cold water for two hours. Boil finely chopped mushrooms in a small amount of water for about 40-50 minutes. Strain, but save the broth. Finely chop the onion, fry in butter, add mushrooms and fry for about a quarter of an hour. In small portions (stirring constantly so that no lumps form), pour in 3 tablespoons of flour. Pour enough broth into the pan to make a thick sauce. Separately, mix chopped dill, salt and spices to taste with 2-3 tablespoons of sour cream. Pour this into the main sauce, mix, warm well.

Mushroom julienne

How to cook porcini mushrooms as a hot snack? If you have beautiful cocottes in your house, serve julienne to your guests. To do this, simmer 0.5 kg of peeled and coarsely chopped mushrooms in butter for about 10 minutes. We collect the released mushroom juice with a spoon in a cup, and add half rings of a large onion and another spoon or two of butter to the pan. After a quarter of an hour, in a separate bowl, prepare the following mixture: shake 1 cup of sour cream with a tablespoon of flour, mushroom juice, salt and spices. Pour this creamy sauce into the pan and simmer for another 10 minutes, stirring constantly. We rub the inside of the cocotte makers with garlic, fill them with julienne, sprinkle the surface with grated parmesan and send it to the oven preheated to 200⁰ for a quarter of an hour.

Buckwheat with mushrooms

If you are thinking about how to cook porcini mushrooms in the traditional Russian way, then there is nothing easier than cooking fragrant porridge. In a very deep frying pan, fry a finely chopped onion, 100 grams of bacon and diced carrots in two tablespoons of vegetable oil. When all this becomes golden, add 200 g of porcini mushrooms. Fry for another 10 minutes. Season with salt and spices, pour a glass of buckwheat and two tablespoons of finely chopped parsley. Stir and pour in three cups of hot broth (or boiling water). When the liquid boils, cover with a lid and reduce the heat to a minimum. We simmer the porridge for half an hour until the water boils away. After that, add 2 large tablespoons of butter, mix and let stand warm for another 15 minutes. Serve sprinkled with dill.

What to cook from porcini mushrooms (boletus mushrooms) - delicious recipes from the magazine "site"

There is nothing more desirable for a passionate mushroom picker than filling a basket with porcini mushrooms (the second name is mushrooms). These inhabitants of the forest are tasty, nutritious, healthy and at the same time low in calories (only 30 kcal per 100 g of fresh mushrooms). Borovik is deservedly called the king of mushrooms. It owes its popularity to its impressive size, wide distribution area and excellent culinary qualities - impeccable taste, bright aroma and high nutritional value.

Dishes from porcini mushrooms are very satisfying and unusually fragrant. They are especially popular in Russian, Italian and French cuisine. Salads, soups, casseroles are prepared from white mushrooms, they are boiled, stewed, salted, dried and pickled. Julienne with sour cream sauce, salad with pumpkin seeds, spicy eggplant soup, cream soup with cream and many, many more unusual, delicious dishes can be prepared from porcini mushrooms. Mushrooms are ideal for gravies and soups: the broth from them is clear, rich and unusually fragrant.

There are no special secrets in porcini mushroom recipes, but to make the dishes really tasty, knowing little tricks and culinary secrets will not hurt.

How long to cook porcini mushrooms?

It is enough to boil very young and very small mushrooms for 20 minutes, and large and mature mushrooms should spend 35-40 minutes in boiling water. Thawed mushrooms are cooked for 30 minutes, dried mushrooms are first soaked in cold water and then boiled until they settle.

Mushrooms, which crumble heavily after drying, can be chopped - you get an unusually fragrant, tasty, and most importantly natural seasoning. Just one teaspoon of this powder will fill cream sauce, mashed potatoes, vegetable soup, cheese casserole with delicious mushroom notes, favorably set off the aroma of baked meat. And if you want to give the dishes to which you add dried mushrooms a particularly delicate taste, soak them not in water, but in milk.

Recipes for porcini mushrooms

Recipe 1.

You will need: 1 carrot, 50 g of dried mushrooms, 2 onions, greens, salt, 3 egg yolks, a quarter pack of butter, 700 g of chicken, 1.5 liters of water, 2 tablespoons of flour, 150 ml of cream with a fat content of 20%.

Put the chicken in a saucepan with a liter of water, let it boil, remove the foam, and then put the peeled vegetables into the broth: carrots and 1 onion (without chopping). Salt and cook for 25 minutes. Remove the meat, cool slightly and cut into pieces. Strain the broth. Discard the onion and cut the carrot into pieces. Pour dry mushrooms for 10 minutes with cold water, put in 0.5 liters of salted boiling water and cook for 15 minutes. Remove the mushrooms and cut into strips. Finely chop the second onion, fry in butter, add flour, mix well, dilute in 40 ml of chicken broth and rub through a sieve. Mix chicken broth with mushroom broth, add onion sauce, diced egg yolks, chicken and mushroom pieces. Serve sprinkled with chopped parsley.

Recipe 2.

You will need: 30 g of dried mushrooms, 300 g of white cabbage, 4 potatoes, 4 beets, a handful of chopped parsley, 1 carrot, 1 tablespoon of sugar, 50 g of tomato paste, 70 g of prunes, 2 teaspoons of flour, 1 onion, 60 ml of vegetable oil, 1 parsley root, 2 liters of water and salt to taste.

Soak the mushrooms in water for 1.5 hours, and then boil for an hour and remove from the broth. Dissolve sugar in 2 cups of water, put the washed prunes and cook for 10 minutes. Wash and clean all vegetables. Cut the beets into strips and simmer over low heat for 10-12 minutes in half the vegetable oil, adding a tablespoon of mushroom broth and tomato paste. Sauté the parsley root, onions and carrots, cut into thin strips separately, adding the remaining oil, flour and tomato paste. Cut potatoes into cubes. Shred the cabbage finely. Dip the stewed beets, cabbage and potatoes into the boiling mushroom broth. Cook after boiling for 15 minutes. Then add the prunes along with the water in which they were boiled, chopped mushrooms, browned vegetables, your favorite spices and cook for another 8-10 minutes. Serve sprinkled with chopped parsley.

Recipe 3.

You will need: 3 sweet peppers of different colors, 1 red onion, 180 g of frozen green beans, 180 g of asparagus, 2 tomatoes, 200 g of pickled mushrooms, 1 fresh cucumber, juice of half a lemon, salt, pepper, half a glass of olive oil and honey to taste.

Wash all vegetables and pat dry on paper towels. Put the peppers in a refractory form, sprinkle with a spoonful of oil and bake for a quarter of an hour at a temperature of 200 °. Remove tough stems from the asparagus and boil for 3 minutes in salted water. Boil the beans in water with salt for 7 minutes. Cut the chilled asparagus and bean pods into pieces. On tomatoes, to make it easier to remove the skin, make cross-shaped cuts, and then dip in boiling water for half a minute and immediately pour over with ice water. Peel off the skin and cut the flesh into slices. Peel the roasted peppers, remove the core and cut into thin strips. Wash the mushrooms. Cut the cucumber into circles, onion into thin rings. Combine the remaining oil with honey, pepper, salt and lemon juice. Combine the asparagus, peppers, green beans, mushrooms, onions, cucumbers and tomatoes in a salad bowl and pour over the dressing.

Recipe 4.

You will need: 10 medium-sized mushrooms, 100 g of cheese, 100 ml of milk, 140 g of ham, 1 fresh tomato, two slices of loaf, 2 cloves of garlic, 2 eggs, a handful of herbs, spices and olive oil.

Wash mushrooms thoroughly, dry and cut off the legs at the very hat. Peel the tomato (as in the previous recipe) and cut into small cubes. Finely chop the ham along with mushroom legs, add finely chopped garlic. Cut off the crust from the loaf, and soak the pulp in warm milk, squeeze and combine with the mushroom filling. Then add diced cheese, tomato, beaten eggs, salt, pepper and mix everything well. Stuff the hats with the stuffing, put on an oiled baking sheet and bake in the oven until done. Serve garnished with chopped herbs.

Recipe 5.

You will need: 1 kg of mushrooms (preferably small and the same size), 1 tablespoon of salt, 1 onion, 2 dessert spoons of sugar, 4 cloves, 4 allspice and 4 bay leaves, a teaspoon of mustard seeds and black peppercorns, 60 ml 6% vinegar (preferably white wine).

Wash the mushrooms. Small mushrooms are pickled whole, and large ones need to be cut. Put the mushrooms in a deep saucepan, pour a glass of water, let it boil and cook over very low heat, stirring constantly, for 15 minutes. Throw the boiled mushrooms on a sieve, and add cloves, bay leaves, sugar, salt and pepper - black and fragrant to the resulting mushroom broth, bring to a boil, remove the bay leaves, pour in the vinegar and put the mushrooms into the broth. Cook for 10 minutes, remembering to stir and remove the foam. Cut the onion into rings and place in sterilized jars. Send mushrooms there, fill with marinade and cork. Turn the jars upside down, wrap them in a blanket and let cool. Store in a cool place.

Recipe 6.

You will need: half a cup of dried mushrooms, 1 onion, 400 ml of water, 120 ml of homemade sour cream (or cream), a handful of chopped herbs (dill and parsley), 2 bay leaves and 4 black peppercorns, 3 tablespoons of flour, salt, 2 garlic cloves , a pinch of nutmeg, a piece of butter.

Soak mushrooms for 1 hour in a small amount of cold water, then drain the liquid, and cut the mushrooms into equal-sized pieces, pour fresh water (400 ml) and cook for about an hour. Melt the butter in a frying pan and fry, first, finely chopped garlic and onions until half cooked, then add the mushrooms and sauté for another 10 minutes. When the broth has cooled, pour 50 ml into a glass, add flour and stir thoroughly or beat until smooth. Combine the flour mixture with the chilled broth in a saucepan, bring to a boil, stirring constantly with a wooden spoon, put the fried mushrooms, finely chopped greens, salt, add black peppercorns, nutmeg and bay leaf, boil for 7 minutes, pour in the sour cream and keep on fire for another 3 minutes. It turns out very tender and at the same time spicy sauce. It goes well with boiled pasta, mashed potatoes, buckwheat and rice porridge.

Recipe 7.

You will need: 5 mushrooms, 2 ears of corn, 2 carrots, 1 young squash, 2 green bell peppers, 2 red onions, 1 tablespoon of soy sauce, a handful of pine nuts, 80 ml of olive oil, 4 green onion feathers, 2 stalks of the white part of the onion -leek, 20 ml of wine vinegar, pepper and salt.

Clean the mushrooms, wash and dry. Rinse all other vegetables too. Prepare a marinade from soy sauce, vinegar and finely chopped green onions (1 feather is enough) and dip the mushrooms cut in half into it for 15 minutes. Cut the zucchini lengthwise into 4-5 parts and make cuts in the form of a mesh on the skin on each piece. Cut the peeled carrots in half lengthwise and blanch for 3 minutes in boiling water, remove with a slotted spoon and dry. Divide the onion into quarters. Cut the corn into pieces about 3 cm thick. Put the zucchini, carrots, onions, leeks and corn on a well-heated grill. Drizzle with a spoonful of oil and cook for 4 minutes on each side. Then place mushrooms and quartered peppers on the grill (right with the core, it will give the vegetables a special flavor), drizzle with a spoonful of oil and cook for 6 minutes on each side. Salt and pepper all the vegetables and mushrooms, drizzle with oil, put on a large flat plate and sprinkle with nuts.

Mushrooms are noble mushrooms. Indulge your loved ones with new culinary experiments, cook delicious, original and healthy recipes for porcini mushrooms and eat to your health!

White mushrooms are a healthy, tasty and affordable product. And today we will tell you a few recipes on how to cook them.

How to cook soup with porcini mushrooms?

Ingredients:

• meat broth - 750 ml;
• white mushrooms - 500 g;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• butter - 1 tbsp. spoon;
• sour cream;
• spices.

Cooking

Peel the potatoes, cut into large cubes and boil for 20 minutes. Then we filter it, and mash the potatoes with a potato masher. Peel the onion, finely chop and sauté in butter. Next, put the mushrooms to it, fry until soft and transfer this mass to the broth with potatoes. We cover the pan with a lid and cook the soup for about 20 minutes. Now salt, pepper the dish, put sour cream, bring to a boil and serve, seasoned with marjoram.

How to cook fried porcini mushrooms?

Ingredients:

• white mushrooms - 500 g;
• onion - 1 pc.;
• breadcrumbs - 1 tbsp. spoon;
• vegetable oil - 40 ml;
• garlic - 1 clove;
• spices.

Cooking

In a frying pan, heat the oil, fry the finely chopped garlic, and then put the sliced ​​\u200b\u200bmushrooms and fry over medium heat. When they are browned, we throw a finely chopped onion, and after a couple of minutes we pour it out. Salt, pepper the dish to taste, bring to readiness and serve fried porcini mushrooms to the table, sprinkled with chopped herbs.

How to cook white dried mushrooms?

Ingredients:

• white dried mushrooms - 200 g;
• onion - 1 pc.;
• sour cream - 3 tbsp. spoons;
• butter;
• spices.

Cooking

Before cooking, pour the mushrooms with cold water and leave for about 2 hours. Then carefully drain the remaining liquid, rinse the mushrooms and boil for no more than 5-10 minutes in salt water. As soon as they are ready, discard in a colander and leave to drain.

At this time, we clean the onion for now, chop it into thin half rings and sauté in butter until golden brown. Then add mushrooms, put sour cream, salt and pepper to taste. Simmer the dish for 10 minutes, stirring occasionally. Next, lay the mushrooms in pots, sprinkle with grated cheese and bake in a preheated oven. As soon as the cheese is completely melted, serve the finished julienne to the table, decorating with finely chopped greens.

How delicious to cook porcini mushrooms?

Ingredients:

• dried porcini mushrooms - 20 pcs.;
• butter - 4 tbsp. spoons;
• onion - 4 pcs.;
• white bread - 60 g;
• flour - 2 tbsp. spoons;
• chicken egg - 2 pcs.

Cooking

We thoroughly wash the selected dried mushrooms, pour cold water over it and soak for about 2 hours. After that, put them on the stove, without changing the water, and cook for an hour, until cooked. Then we recline the mushrooms in a colander and let the water drain completely.

We clean the onion, finely chop and sauté in a heated pan in vegetable oil until soft. When the onion and mushrooms have cooled, grind them well in a blender. To taste, add a little salt and pour in a little vinegar. Mix everything thoroughly. That's all, the mushroom caviar is ready: we make sandwiches, arrange them on a dish, decorate with fresh herbs and serve.

How to cook fresh porcini mushrooms?

Ingredients:

Cooking

White mushrooms are thoroughly washed, processed and cut into cubes. We clean the onion, chop it in half rings and sauté it in butter. Then add the mushrooms, mix and fry the vegetables, stirring constantly, until golden. Next, pour in the cream, throw salt, pepper and cumin to taste. Simmer for about 5 minutes, and then cover with a lid and bring the dish to readiness. Serve the sauce in a small bowl with meat or vegetable dishes.