What is the best way to cook porcini mushrooms. How to dry porcini mushrooms

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

How to dry porcini mushrooms

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

Sliced ​​mushrooms must be laid out on trays lined with parchment. Space must be left between mushrooms to allow air to circulate. Put 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 when strongly bent. After that, the mushrooms can be stored. It is important to ensure that the mushrooms do not dry out.

You can also use a large darning needle and thick cotton thread. Small mushrooms must be pierced in the middle of the cap and distributed in turn 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 with gauze so that dust and flies do not get on them.

You can cook dried porcini mushrooms in another way: you need to spread the mushrooms on paper and leave in the sun until slightly dried. After that, evenly distribute on a baking sheet covered with parchment, put 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 into slices five to seven millimeters thick. Dry them on a sieve or in a colander so that they do not stick together and lose their taste and aroma in the freezer. After that, place the mushrooms in plastic bags in an amount to prepare one dish. It is necessary 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 cleaned, washed, cut and boiled in boiling water for five minutes, drained, and the mushrooms put on a sieve, cool and dry. As with fresh mushrooms, they must be bagged and stored in a separate freezer compartment.

To cook fried frozen mushrooms, fresh mushrooms must be fried in vegetable oil until all the liquid has completely evaporated and the mushrooms are ruddy. No need for salt and pepper. Put the fried mushrooms in a thin layer on a cooling tray, and then arrange them in food bags or in hermetically sealed trays. Frozen mushrooms can be used instead of fresh in all dishes.

How to pickle porcini mushrooms

To pickle 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 cloves and one tablespoon of salt.

If necessary, clean and rinse the mushrooms. Pickle small mushrooms whole, and large ones should be cut into equal pieces. Put the mushrooms in a saucepan and pour half a glass of water, put 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.

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

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

Dishes of porcini mushrooms

From mushrooms, you can cook the following delicious dishes.

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: clean, rinse and scald the mushrooms with boiling water, put them on a sieve so that the glass is water, and cut into slices, salt and fry in vegetable oil. Before the end of the frying, add flour to the mushrooms and mix, then put the sour cream, boil, sprinkle with grated cheese and bake. Sprinkle with dill or parsley before serving.

Porcini mushrooms fried with onions

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

Preparation: clean and rinse the mushrooms, scald with boiling water. Cut into thin slices, salt, fry in vegetable oil. Separately fry with onions and mix with mushrooms. Sprinkle with dill or parsley before serving. This dish can be served with fried potatoes.

White mushroom soup

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

Preparation: Wash and clean the mushrooms thoroughly, cut into small pieces and bring to a boil. Immediately after boiling, remove the foam, salt and add peppercorns. While the mushrooms are cooking, peel the carrots and potatoes and cut into small cubes. Onion also cut and fry. Add carrots and potatoes, fried onions to the mushroom broth and cook until tender. At the end of cooking, add greens.

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: clean, 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 sweet peppers, tomatoes and herbs.

Porcini mushrooms are boiled from - minutes, if you plan to fry later, then 20 minutes is enough. Before laying in the pan, porcini mushrooms must be cleaned and rinsed thoroughly. When cooking, it is necessary to regularly remove the foam.
Soak dried porcini mushrooms for 2-3 hours, then cook for 20 minutes. Frozen porcini mushrooms without defrosting cook for 20 minutes after boiling.

In a slow cooker, cook fresh porcini mushrooms for 40 minutes in the "Baking" mode.
Boil porcini mushrooms in a double boiler for 40 minutes.

How to cook porcini mushrooms

1. Clean the porcini mushrooms from dirt and forest debris, cut off the base of the leg a little so that the remains of the roots do not get into the dish.
2. Cut the porcini mushrooms, removing the wormy mushrooms and cutting out the wormy parts of the mushrooms.

2. Put the peeled mushrooms into a saucepan.

3. Pour the mushrooms with cold water so that it completely covers the mushrooms: if the porcini mushrooms are boiled for soup, then the amount of water must be selected according to the volume of the broth, and if the boiled porcini mushrooms are then used for frying, then very little water is needed.
4. Add salt.

5. Wait for the water to boil, remove the foam.

6. Cook porcini mushrooms over medium heat for 35-40 minutes, be sure to remove the foam.

Your white mushrooms are cooked!

How to cook porcini mushrooms in a slow cooker

1. Put the cleaned and washed fresh mushrooms into a slow cooker and pour enough cold water into it so that the mushrooms are completely covered with water.
2. If the mushrooms are more than half the bowl, they should be divided into several cooking passes.
3. Set the "Baking" mode on the multicooker and cook porcini mushrooms for 40 minutes.

Cream soup with porcini mushrooms

Products
White mushrooms - half a kilo
Onion - 2 heads
Potato - 2 large potatoes
Cream 20% - 1 cup
Dill - a small bunch
Vegetable oil - 2 tablespoons
Italian seasonings, salt and pepper to taste.

Creamy porcini mushroom soup recipe in a saucepan
Fry finely chopped onions in vegetable oil, add mushrooms to the pan to the onions, fry over low heat for 5-7 minutes, then pour in the cream (carefully, in a thin stream), add peeled and diced potatoes, and cook for 20 minutes over low heat . Pour the resulting mixture into a saucepan, bring to a homogeneous mass in a blender or mixer, season with spices, garnish with dill. Serve with pleasure!

Recipe for cream soup of porcini mushrooms in a slow cooker
Set the multicooker to the "Baking" mode. Put the chopped onion into the multicooker container, fry it in the multicooker for 10 minutes, add chopped potatoes, mushrooms, close the multicooker lid and cook for 40 minutes. Then add cream, salt and spices, and continue to cook for 10 minutes in the same mode. Then grind the soup into a puree, and cook for 5 minutes on the "Steaming" mode. Serve porcini mushroom soup, garnished with herbs.

How to clean porcini mushrooms?

Porcini mushrooms should be put in cold water and held there for about an hour. During this time, some of the debris will move away on its own. Then each white mushroom is caught one by one from the water, cut off dark places and cleaned of leaves and earth. From the legs of old mushrooms, remove the skin completely, white, from young ones - only dark and damaged places. Cut each porcini mushroom in half (large porcini mushrooms - into more parts) to make sure the internal cleanliness of the mushrooms. Cut off dark spots and remove. Put the peeled mushrooms in a bowl or, if you plan to dry the mushrooms, in a colander. Porcini mushrooms are ready for cooking.

Fkusnofakty

- Gather white mushrooms from early June until late autumn in coniferous, mixed or deciduous forests. They appear in warm and humid weather. These mushrooms like to grow near pine, spruce, birch, beech, oak, or even in juniper. Most often hides in the grass and under fallen leaves. It prefers to grow in families, although it is possible to meet a single mushroom. The red fly agaric or anthill often act as neighbors. They can also grow on the edge of the forest in a sparse forest.

White mushrooms are slightly different appearance, depending on where they grow. The cap of this mushroom has a pleasant smell, velvety to the touch and can be from brown-white to dark brown. Sometimes you can find a red-brown or almost yellow hat. The cap can be up to 40 cm in diameter. The leg has a barely noticeable brown tint with a white mesh. It can be both flat and expanding to the bottom with a diameter of up to 25 centimeters.

A mature mushroom has yellow or slightly greenish under the cap. pores. In a young mushroom, they are white. In rainy weather, the hat becomes slippery.

- Price dried porcini mushrooms - from 250 rubles / 50 grams (data for Moscow as of June 2017) From 50 grams of dried porcini mushrooms, about 300 grams of soaked mushrooms are obtained.

Porcini does not darken when cut and retains color in any processing. The white flesh of this mushroom remains white even after drying. That is why it is called that.

How long to cook dried porcini mushrooms?
Soak dried mushrooms in cold salted water (in this ratio - 1 glass of water per handful of mushrooms) for 2-3 hours. Then, without changing the water, put on fire and cook chopped mushrooms - 30 minutes, whole mushrooms - 40 minutes.

How long do you need to cook porcini mushrooms before frying?
Porcini mushrooms, due to frequent cases of poisoning, should be boiled in salted water for 20 minutes after boiling. Then you can fry the porcini mushrooms.

How long to fry porcini mushrooms after cooking?
Put porcini mushrooms after cooking in a colander, heat a frying pan, put porcini mushrooms and fry for 15 minutes How to dry porcini mushrooms
in the microwave: put porcini mushrooms on a dish, set to a power of 100-180 W and set for 20 minutes. Then ventilate the microwave for 5 minutes and repeat the same 2-3 times.
In the oven(including electric oven): put porcini mushrooms on baking paper, dry at a temperature of 50 degrees, the oven door should be ajar. The drying time of porcini mushrooms in the oven is about 6-7 hours.

The benefits of white mushrooms
The benefits of white mushrooms are due to the content of vitamins E (healthy cells), ascorbic acid (immunity), nicotinic acid (oxidation-reduction processes), folic acid (health of the circulatory system), thiamine (health of nerve cells) and riboflavin (vision, energy).

Calorie content of porcini mushrooms 30 kcal / 100 grams.

How to pickle porcini mushrooms

Products
Fresh porcini mushrooms - 2 kilograms,
0.5 liters of water,
vinegar 6% - 120 ml,
Lavrushka - 10 sheets,
onion - 1 head,
black peppercorns - half a teaspoon,
pepper, cloves, 4 tablespoons of salt, 2 tablespoons of sugar.

How to pickle porcini mushrooms for the winter
Peel and wash the mushrooms, cut large mushrooms into pieces. Cook with bay leaf for minutes on low heat.
Strain the broth, put the boiled porcini mushrooms in a colander. Add salt and spices to the broth. Add spices and salt to the broth, bring it to a boil, add vinegar, return the mushrooms, cook the mushrooms for another minute, regularly removing the foam.

Prepare jars - scald them with boiling water, put chopped onion rings on the bottom, put mushrooms, pour marinade, close the lid. You need to store porcini mushrooms in the refrigerator.

White mushroom is the most honored guest in every kitchen. This delicacy is pleasant not only to eat, but also to collect. The area of ​​​​its distribution is quite large, and the taste is excellent. In addition, the white mushroom has an impressive size, which makes it a welcome trophy in the basket of any mushroom picker. A special product requires special preparation. "How to cook porcini mushrooms?" - cooks who are not quite confident in their abilities are interested. For anyone who wants to understand this issue, this article is intended.

Taste qualities

Everyone has probably heard about the valuable nutritional, and sometimes even medicinal qualities of porcini mushrooms. However, mushrooms gained true love and popularity due to their excellent culinary properties. The bright aroma and distinct taste of these mushrooms make them an excellent product for preparing separate dishes or adding them as an ingredient to dishes with a richer composition. What kind of dishes are not prepared from mushrooms! They are used in salted, stewed, fried, pickled and baked form. White mushroom, the recipes for which are discussed in this article, are equally good in any version. And its amazing aroma, like no other, is able to emphasize the taste properties of fried chicken, baked beef, good-quality buckwheat porridge or stewed lamb. On cold winter evenings, pickled or salted mushrooms will be a welcome guest at any festive feast.

How to pick mushrooms

The answer to the question is not fraught with special secrets. However, in order to accurately select the right mushrooms and cook a fragrant and tasty dish from them, you need to know some culinary secrets and little tricks.

The most appetizing dishes are obtained from hand-picked and fresh mushrooms. Mushrooms grow in deciduous and coniferous forests. You can collect them from August to October. It is best to cut young porcini mushrooms, the height of which does not exceed seven centimeters. Large mushrooms are tasty no less than their younger relatives, but are often eaten by worms. It is not difficult to cope with this trouble - it is enough to hold freshly picked mushrooms for half an hour in salted cool water. However, eating such a product will no longer be so pleasant.

How to choose mushrooms when buying

Before buying mushrooms, you need to carefully feel and inspect. Young porcini mushrooms have a characteristic density, strength and crunchiness. If you bring a fresh mushroom to your ear and squeeze it slightly, it will crunch under your fingers. In addition, freshly picked mushrooms retain a pleasant aroma filled with the smell of earth, foliage and autumn forest. Excessively flabby and soft mushrooms with an unpleasant odor can cause poisoning. In any case, it is no longer possible to cook a delicious dish from them.

Preliminary processing

Before cooking porcini mushrooms, they must be processed immediately. They are not subject to long-term storage. Mushroom mushrooms should be washed in cool water, the largest specimens cut into pieces, cut off the lower part of the mushroom legs. Then you need to soak the product in salted cold water for half an hour. After that, the mushrooms must be washed again and proceed to the preparation of the selected dish. If for any reason processing is delayed, mushrooms should be shaken off needles, earth and leaves, put in a paper bag or wicker wide bowl and put in the refrigerator. However, the shelf life of the product in this form should not exceed one and a half days.

Mushroom soup with semolina

One of the most delicious and nutritious dishes is mushroom soup. From porcini mushrooms and semolina, it turns out to be especially tender, with an original taste and bright aroma. For cooking, you need to take 300 grams of mushrooms, peel them and rinse. On a coarse grater, you need to grate mushrooms, potatoes (three tubers) and carrots (one piece). Then finely chop one medium-sized onion with a knife. After that, vegetable oil should be heated in a saucepan (2 tablespoons), add vegetables and mushrooms, mix thoroughly and simmer for ten minutes. Separately, you need to mix half a liter of milk with 500 ml of water, boil. Add the resulting liquid to vegetables with mushrooms, mix well, season with pepper and salt, bring to a boil and cook for seven minutes over low heat. 3 more small mushrooms need to be finely chopped, fried until golden brown in sunflower oil and added to the soup. Bring the resulting mixture to a boil again and cook for five minutes. Then you should pour semolina (2 tablespoons) into the soup and, stirring constantly, keep on low heat for another ten minutes. After that, the pan with the finished dish must be removed from the stove, tightly closed with a lid and let stand for ten minutes. Then the soup, pre-sprinkled with finely chopped dill, can be served at the table.

Soup with eggplant and porcini mushrooms

Fans of spicy will love the spicy mushroom soup. White mushroom combined with eggplant gives the dish an exquisite and unusual taste. For cooking, you need to take 400 g of mushrooms, peel, rinse them and cut into large pieces. Then the mushrooms should be placed in a saucepan and pour them with two liters of cool water. Add carrots (1 pc.), Parsley (1 root), onion (1 pc.), Bay leaf (2 pcs.) And a little salt to them. Boil everything together for 15 minutes, then strain the broth, discard the vegetables, and set aside the mushrooms. After that, in a pan with heated sunflower oil (2 tablespoons), you need to add one large eggplant (diced), a clove of chopped garlic and fry everything together for five minutes. Then add mushrooms to the eggplant and simmer for another two minutes. After that, mushrooms and vegetables should be transferred to the broth, bring to a boil and cook for 10 minutes. For spiciness, you can add one small bitter pepper, de-seeded and cut into circles, into the pan. After cooking the soup for another five minutes, you need to pour 150 grams of cheese grated on a fine grater into it, mix everything well, heat for another couple of minutes and remove from heat. Sprinkle the prepared dish with parsley and serve.

Marinated mushrooms

Marinated porcini mushrooms are a real highlight of any feast. To prepare an exquisite delicacy, the smallest mushrooms are taken, cleaned, washed and put into a deep saucepan. Then they should be boiled for twenty minutes in salted hot water over low heat. After that, the finished mushrooms should be thrown into a colander and slightly dried. The marinade is prepared separately. To do this, boil 4 cups of mushroom broth, add 1 cup of white wine vinegar, half a cup of sugar, one tablespoon of salt, mustard seeds (1 tablespoon), black peppercorns (1 teaspoon) and four cloves. Then you should bring the broth to a boil, cook for five minutes and remove from heat. After that, you need to arrange the mushrooms in jars, add one bay leaf and a dill umbrella to them, pour hot marinade over them. Banks with mushrooms are sterilized in boiling water for twenty minutes. Then they are rolled up with lids, turned over, wrapped in towels and left to cool completely. Porcini mushrooms marinated in this way are stored at room temperature for no more than one year.

mushroom caviar

Porcini caviar is another tasty and popular dish. For it, it is necessary to select one kilogram of the largest mushrooms and chop them finely. Then you need to pour two tablespoons of sunflower oil into the pan, add fifty grams of butter to them and fry the mushrooms for about 15-20 minutes until fully cooked. After that, peel the tomatoes (4 pieces) and scroll in a meat grinder along with mushrooms. The minced meat prepared in this way must be put back into the pan and simmer for about 5-7 more minutes, until the excess moisture has completely evaporated. Then you need to season the resulting dish with spices (add pepper and garlic), salt and serve chilled.

Dried porcini mushroom soup

How to cook dried porcini mushrooms? Dishes from them are also very tasty and healthy. The mushroom soup is the best. From porcini mushrooms in dried form, it turns out to be especially fragrant and rich. It takes very little time, labor and products to prepare it. Dried mushrooms (5-7 pieces) must be washed, put in a deep container, pour boiling water and leave for a while. Then you should do the dressing for the soup: finely chop one onion, grate the carrot (1 pc.), Fry the vegetables over low heat until tender. After that, you need to remove the mushrooms from boiling water, rinse thoroughly again under the tap and cut into small strips. Mushroom infusion must be carefully strained into a saucepan, throw chopped mushrooms and ready-made dressing from carrots and onions into it, bring to a boil and cook over low heat for twenty minutes. Then you need to take a handful of vermicelli (it is better to use high-quality spaghetti), add it to the pan and cook. The soup is ready. It can be poured into plates and served with sour cream.

frozen mushrooms

How to cook frozen porcini mushrooms? Pretty much the same as fresh. Good cooks have proven that you can cook a tasty and nutritious dish from mushrooms that were stored in the freezer. To do this, mushrooms are preliminarily thawed and boiled until cooked (about 20 minutes), fried, stewed or boiled vegetables (potatoes, broccoli or cauliflower) are added to them and ground to a paste in a blender. Then return the resulting mass to the pan, bring to a boil and boil with the addition of sour cream or cream. Ten minutes later, hot fragrant soup is ready, it is served with sour cream and herbs. You can add melted cheese to the dish during cooking. To do this, pre-shredded cheese must be added to the soup 10 minutes before the end of cooking, bring to a boil and cook, stirring all the time, until cooked. It turns out a very tasty dish, the preparation of which takes very little time.

Fried mushrooms

Porcini mushrooms fried with onions is one of the easiest dishes to prepare. Nevertheless, it is considered a delicacy even among gourmets. It is necessary, as usual, to sort out mushrooms, rinse them, pour boiling water over them, cut into thin slices and put in a pan with preheated vegetable oil. How much to cook porcini mushrooms this way? Fifteen minutes is enough. When frying, the product must be stirred with a wooden spatula. Then onion (1 pc.) Should be cut into rings, fried separately until golden brown in sunflower oil and mixed with porcini mushrooms. The dish is ready.

Julienne

How to cook porcini mushrooms to please your relatives and friends with a delicious delicacy? The most popular appetizer is julienne. From mushrooms with sour cream, it turns out very tasty. For cooking, you need to take half a kilogram of porcini mushrooms, peel them, rinse, cut and simmer in a deep frying pan in vegetable oil for ten minutes until the juice is released. After that, excess moisture should be drained into another bowl, and chopped onion rings, a couple more tablespoons of oil should be added to the mushrooms, then cook for another fifteen minutes over medium heat. To prepare the sauce in a separate bowl, put 200 g of sour cream, one tablespoon of flour (table) and mix well. Salt, pepper and mushroom juice should be added to the resulting mixture, again beat everything conscientiously with a whisk. Sour cream sauce must be added to the pan with mushrooms and onions and simmer, stirring often, for ten minutes. Cocotte makers (special containers for julienne) must be rubbed with garlic from the inside, filled with sour cream sauce with mushrooms, sprinkled with grated parmesan and baked in the oven at a temperature of two hundred degrees.

Buckwheat porridge with mushrooms and bacon

I would like to finish the article on how to cook porcini mushrooms with a description of the preparation of a simple, but very nutritious and tasty dish. Buckwheat porridge in combination with mushrooms and bacon turns out to be especially fragrant. To prepare it, you need to fry carrot (1 pc.), Bacon (100 g) and onion (1 pc.) In sunflower oil in a deep frying pan. Then add porcini mushrooms (200 grams), cut into large pieces, fry for another ten minutes. The resulting mass should be poured with three cups of hot broth or water, add 1 cup of buckwheat, season with pepper, add salt and two cups of chopped parsley, mix everything in good faith and bring to a boil. Cook the porridge for half an hour at medium temperature, until the moisture has completely boiled away. The prepared dish must be flavored with two tablespoons of butter, mix and let stand for about 15 minutes. The porridge is ready. Bon appetit!

Not difficult. You need to choose from them healthy, fresh and strong. First, they are sorted out from leaves, earth and needles. Washing is not recommended, as this causes the fungus to darken. Sort them by size. You can dry whites entirely by cutting off the contaminated leg. It is worth noting that you can also dry the roots. White mushrooms are very fragrant. They can be used for cabbage soup, borscht, hodgepodge, various sauces. They are also added to minced meat for pies, zrazy and cabbage rolls. Before you start cooking dried porcini mushrooms, they must be soaked in water. The broth after soaking is not poured out, but is used to dilute the broth or sauce. Mushrooms should be in water for 20-30 minutes. By appearance, you can determine their readiness - the mushrooms acquire 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 do not want to dry them, you can use them for freezing. To do this, white must be sorted, cleaned of needles and dirt, cut off the spine. Chop the mushrooms into small pieces, arrange in bags and hide in the freezer. In winter, when you want a dish like soup, you can put them directly into a pot of boiling water. Do not drain the first broth, it will be transparent and fragrant.

The easiest way is with fresh mushrooms. It is enough to clean them and cut off the spine, after which they can be used for cooking and frying. Another small nuance: during cooking, do not use too many spices and spices. This will ruin the flavor of the porcini mushrooms. It is best to limit yourself to pepper and salt. Fresh, frozen or dried mushrooms can be used to prepare many different dishes. We offer several simple recipes.

White mushroom: cooking recipes

Prepare an unusual salad of porcini mushrooms. For it you will need:

• dried white 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);
• a spoonful of olive oil.

Cooking technology

If you are using dried porcini mushrooms, you need to start cooking by soaking them. Fresh can be just finely chopped. Pour dried mushrooms at a ratio of 20 grams to 125 ml of water. Hold for an hour. As soon as the mushrooms swell, drain the liquid into another container and chop them finely. Do not pour out the water. Wash the tomatoes, cut into 4 pieces. Rinse the greens, dry slightly and chop finely. Chop the onion and garlic into cubes. Melt the butter and sauté the onion in it. Pour mushroom water into it. Put greens and porcini mushrooms. Cooking will take a little time - it is enough to put out the food for 5 minutes. Then season with vinegar, squeeze out a little (about a teaspoon) of lemon juice, salt, put pepper. In a separate frying pan in olive oil, you need to fry the cubes of white bread. They should form a crispy crust. Mix tomatoes, croutons, garlic, parsley, onion and porcini mushrooms in a salad bowl. Serve salad.

Noodles with porcini mushrooms

A fragrant and tasty soup of porcini mushrooms will turn out. For the noodles you will need:

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

Cooking technology

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

Zharenka

This is a hearty and very tasty dish of potatoes, mushrooms and meat. For it you will need:

• about 800 grams of potatoes;
• a piece of fat 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 of fresh;
• 3-4 tablespoons of sour cream;
• salt pepper.

Cooking technology

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

White mushroom is the most honored guest in every kitchen. This delicacy is pleasant not only to eat, but also to collect. The area of ​​​​its distribution is quite large, and the taste is excellent. In addition, the white mushroom has an impressive size, which makes it a welcome trophy in the basket of any mushroom picker. A special product requires special preparation. "How to cook porcini mushrooms?" - cooks who are not quite confident in their abilities are interested. For anyone who wants to understand this issue, this article is intended.

Taste qualities

Everyone has probably heard about the valuable nutritional, and sometimes even medicinal qualities of porcini mushrooms. However, mushrooms gained true love and popularity due to their excellent culinary properties. The bright aroma and distinct taste of these mushrooms make them an excellent product for preparing separate dishes or adding them as an ingredient to dishes with a richer composition. What kind of dishes are not prepared from mushrooms! They are used in salted, stewed, fried, pickled and baked form. White mushroom, the recipes for which are discussed in this article, are equally good in any version. And its amazing aroma, like no other, is able to emphasize the taste properties of fried chicken, baked beef, good-quality buckwheat porridge or stewed lamb. On cold winter evenings, pickled or salted mushrooms will be a welcome guest at any festive feast.

How to pick mushrooms

The answer to the question is not fraught with special secrets. However, in order to accurately select the right mushrooms and cook a fragrant and tasty dish from them, you need to know some culinary secrets and little tricks.

The most appetizing dishes are obtained from hand-picked and fresh mushrooms. Mushrooms grow in deciduous and coniferous forests. You can collect them from August to October. It is best to cut young porcini mushrooms, the height of which does not exceed seven centimeters. Large mushrooms are tasty no less than their younger relatives, but are often eaten by worms. It is not difficult to cope with this trouble - it is enough to hold freshly picked mushrooms for half an hour in salted cool water. However, eating such a product will no longer be so pleasant.

How to choose mushrooms when buying

Before buying mushrooms, you need to carefully feel and inspect. Young porcini mushrooms have a characteristic density, strength and crunchiness. If you bring a fresh mushroom to your ear and squeeze it slightly, it will crunch under your fingers. In addition, freshly picked mushrooms retain a pleasant aroma filled with the smell of earth, foliage and autumn forest. Excessively flabby and soft mushrooms with an unpleasant odor can cause poisoning. In any case, it is no longer possible to cook a delicious dish from them.

Preliminary processing

Before cooking porcini mushrooms, they must be processed immediately. They are not subject to long-term storage. Mushroom mushrooms should be washed in cool water, the largest specimens cut into pieces, cut off the lower part of the mushroom legs. Then you need to soak the product in salted cold water for half an hour. After that, the mushrooms must be washed again and proceed to the preparation of the selected dish. If for any reason processing is delayed, mushrooms should be shaken off needles, earth and leaves, put in a paper bag or wicker wide bowl and put in the refrigerator. However, the shelf life of the product in this form should not exceed one and a half days.

Mushroom soup with semolina

One of the most delicious and nutritious dishes is mushroom soup. From porcini mushrooms and semolina, it turns out to be especially tender, with an original taste and bright aroma. For cooking, you need to take 300 grams of mushrooms, peel them and rinse. On a coarse grater, you need to grate mushrooms, potatoes (three tubers) and carrots (one piece). Then finely chop one medium-sized onion with a knife. After that, vegetable oil should be heated in a saucepan (2 tablespoons), add vegetables and mushrooms, mix thoroughly and simmer for ten minutes. Separately, you need to mix half a liter of milk with 500 ml of water, boil. Add the resulting liquid to vegetables with mushrooms, mix well, season with pepper and salt, bring to a boil and cook for seven minutes over low heat. 3 more small mushrooms need to be finely chopped, fried until golden brown in sunflower oil and added to the soup. Bring the resulting mixture to a boil again and cook for five minutes. Then you should pour semolina (2 tablespoons) into the soup and, stirring constantly, keep on low heat for another ten minutes. After that, the pan with the finished dish must be removed from the stove, tightly closed with a lid and let stand for ten minutes. Then the soup, pre-sprinkled with finely chopped dill, can be served at the table.

Soup with eggplant and porcini mushrooms

Fans of spicy will love the spicy mushroom soup. White mushroom combined with eggplant gives the dish an exquisite and unusual taste. For cooking, you need to take 400 g of mushrooms, peel, rinse them and cut into large pieces. Then the mushrooms should be placed in a saucepan and pour them with two liters of cool water. Add carrots (1 pc.), Parsley (1 root), onion (1 pc.), Bay leaf (2 pcs.) And a little salt to them. Boil everything together for 15 minutes, then strain the broth, discard the vegetables, and set aside the mushrooms. After that, in a pan with heated sunflower oil (2 tablespoons), you need to add one large eggplant (diced), a clove of chopped garlic and fry everything together for five minutes. Then add mushrooms to the eggplant and simmer for another two minutes. After that, mushrooms and vegetables should be transferred to the broth, bring to a boil and cook for 10 minutes. For spiciness, you can add one small bitter pepper, de-seeded and cut into circles, into the pan. After cooking the soup for another five minutes, you need to pour 150 grams of cheese grated on a fine grater into it, mix everything well, heat for another couple of minutes and remove from heat. Sprinkle the prepared dish with parsley and serve.

Marinated mushrooms

Marinated porcini mushrooms are a real highlight of any feast. To prepare an exquisite delicacy, the smallest mushrooms are taken, cleaned, washed and put into a deep saucepan. Then they should be boiled for twenty minutes in salted hot water over low heat. After that, the finished mushrooms should be thrown into a colander and slightly dried. The marinade is prepared separately. To do this, boil 4 cups of mushroom broth, add 1 cup of white wine vinegar, half a cup of sugar, one tablespoon of salt, mustard seeds (1 tablespoon), black peppercorns (1 teaspoon) and four cloves. Then you should bring the broth to a boil, cook for five minutes and remove from heat. After that, you need to arrange the mushrooms in jars, add one bay leaf and a dill umbrella to them, pour hot marinade over them. Banks with mushrooms are sterilized in boiling water for twenty minutes. Then they are rolled up with lids, turned over, wrapped in towels and left to cool completely. Porcini mushrooms marinated in this way are stored at room temperature for no more than one year.

mushroom caviar

Porcini caviar is another tasty and popular dish. For it, it is necessary to select one kilogram of the largest mushrooms and chop them finely. Then you need to pour two tablespoons of sunflower oil into the pan, add fifty grams of butter to them and fry the mushrooms for about 15-20 minutes until fully cooked. After that, peel the tomatoes (4 pieces) and scroll in a meat grinder along with mushrooms. The minced meat prepared in this way must be put back into the pan and simmer for about 5-7 more minutes, until the excess moisture has completely evaporated. Then you need to season the resulting dish with spices (add pepper and garlic), salt and serve chilled.

Dried porcini mushroom soup

How to cook dried porcini mushrooms? Dishes from them are also very tasty and healthy. The mushroom soup is the best. From porcini mushrooms in dried form, it turns out to be especially fragrant and rich. It takes very little time, labor and products to prepare it. Dried mushrooms (5-7 pieces) must be washed, put in a deep container, pour boiling water and leave for a while. Then you should do the dressing for the soup: finely chop one onion, grate the carrot (1 pc.), Fry the vegetables over low heat until tender. After that, you need to remove the mushrooms from boiling water, rinse thoroughly again under the tap and cut into small strips. Mushroom infusion must be carefully strained into a saucepan, throw chopped mushrooms and ready-made dressing from carrots and onions into it, bring to a boil and cook over low heat for twenty minutes. Then you need to take a handful of vermicelli (it is better to use high-quality spaghetti), add it to the pan and cook. The soup is ready. It can be poured into plates and served with sour cream.

frozen mushrooms

How to cook frozen porcini mushrooms? Pretty much the same as fresh. Good cooks have proven that you can cook a tasty and nutritious dish from mushrooms that were stored in the freezer. To do this, mushrooms are preliminarily thawed and boiled until cooked (about 20 minutes), fried, stewed or boiled vegetables (potatoes, broccoli or cauliflower) are added to them and ground to a paste in a blender. Then return the resulting mass to the pan, bring to a boil and boil with the addition of sour cream or cream. Ten minutes later, hot fragrant soup is ready, it is served with sour cream and herbs. You can add melted cheese to the dish during cooking. To do this, pre-shredded cheese must be added to the soup 10 minutes before the end of cooking, bring to a boil and cook, stirring all the time, until cooked. It turns out a very tasty dish, the preparation of which takes very little time.

Fried mushrooms

Porcini mushrooms fried with onions is one of the easiest dishes to prepare. Nevertheless, it is considered a delicacy even among gourmets. It is necessary, as usual, to sort out mushrooms, rinse them, pour boiling water over them, cut into thin slices and put in a pan with preheated vegetable oil. How much to cook porcini mushrooms this way? Fifteen minutes is enough. When frying, the product must be stirred with a wooden spatula. Then onion (1 pc.) Should be cut into rings, fried separately until golden brown in sunflower oil and mixed with porcini mushrooms. The dish is ready.

Julienne

How to cook porcini mushrooms to please your relatives and friends with a delicious delicacy? The most popular appetizer is julienne. From mushrooms with sour cream, it turns out very tasty. For cooking, you need to take half a kilogram of porcini mushrooms, peel them, rinse, cut and simmer in a deep frying pan in vegetable oil for ten minutes until the juice is released. After that, excess moisture should be drained into another bowl, and chopped onion rings, a couple more tablespoons of oil should be added to the mushrooms, then cook for another fifteen minutes over medium heat. To prepare the sauce in a separate bowl, put 200 g of sour cream, one tablespoon of flour (table) and mix well. Salt, pepper and mushroom juice should be added to the resulting mixture, again beat everything conscientiously with a whisk. Sour cream sauce must be added to the pan with mushrooms and onions and simmer, stirring often, for ten minutes. Cocotte makers (special containers for julienne) must be rubbed with garlic from the inside, filled with sour cream sauce with mushrooms, sprinkled with grated parmesan and baked in the oven at a temperature of two hundred degrees.

Buckwheat porridge with mushrooms and bacon

I would like to finish the article on how to cook porcini mushrooms with a description of the preparation of a simple, but very nutritious and tasty dish. Buckwheat porridge in combination with mushrooms and bacon turns out to be especially fragrant. To prepare it, you need to fry carrot (1 pc.), Bacon (100 g) and onion (1 pc.) In sunflower oil in a deep frying pan. Then add porcini mushrooms (200 grams), cut into large pieces, fry for another ten minutes. The resulting mass should be poured with three cups of hot broth or water, add 1 cup of buckwheat, season with pepper, add salt and two cups of chopped parsley, mix everything in good faith and bring to a boil. Cook the porridge for half an hour at medium temperature, until the moisture has completely boiled away. The prepared dish must be flavored with two tablespoons of butter, mix and let stand for about 15 minutes. The porridge is ready. Bon appetit!