How to cook fresh porcini mushrooms. How to fry porcini mushrooms with onions, parsley and garlic

They belong to the first category. They are widely used in cooking: boiled, fried, salted, dried and pickled. Dishes from them are prepared in different ways - both with preliminary boiling and without it. Our mushroom does not darken during processing, unlike some others, so it is often used in various soups, as it turns out a clean, transparent broth. Let's figure out how to cook porcini mushrooms.

Leshy meat is a valuable element of nutrition. And the mushroom we are considering now is the best of all. Its proteins are best absorbed by the human body, in addition, they are rich in proteins, fiber and trace elements. Therefore, it is very important to know how long to cook porcini mushroom so that dishes from it do not lose their benefits and remain tasty.

Cooking time for goblin meat depends on its type and consistency. One type has a watery structure, the other is more dense. For some mushrooms, a few minutes of cooking is enough, while others require a much longer processing time. For example, champignons can be cited, which are cooked until fully cooked for only five minutes. With our mushrooms, everything is far from being so simple. How to cook porcini mushrooms and how much depends on their size and age. It is enough to boil small and young mushrooms for 20 minutes, but mature ones need to be processed for at least 40 minutes.

When using a slow cooker, mushrooms are boiled for 40 minutes in the baking mode, the same time in a double boiler. In the case when the mushrooms are planned to be fried after boiling, then the time of their cooking in salted boiling water is 20 minutes.

When considering how to cook porcini mushrooms, one must also take into account the fact that not only fresh, but also frozen and dried products are processed in this way. In this form, they can be stored for a very long time, without losing their taste and useful qualities at all. On the contrary, the aroma and taste only intensifies. Strange as it may seem.

Any mushroom in its composition has water, which leaves when dried. For this reason, the dried product must first soften. To this end, it is soaked for three to four hours, then boiled over low heat, and for a long time - at least two hours.

If the mushroom was frozen for storage, then it did not lose moisture and, in connection with this, it cooks relatively quickly - about 20 minutes. By the way, many are wondering if porcini mushrooms are cooked at all. So, as everyone has already understood, the answer is yes. Do not forget to wash them thoroughly beforehand, and you need to remove the skin from the hats.

Well, now one of the recipes for how to cook porcini mushrooms is offered.

1. We clean and wash our mushrooms well.
2. Cut into several pieces, depending on the size, and pour cold water in a saucepan.
3. We put it on the fire, wait for it to boil and remove the foam with a slotted spoon.
4. Salt to taste.
5. Cook for 40 minutes or a little longer.
6. We throw the boiled mushrooms into a colander and wait until all the water has drained.

If, for example, we cook soup from porcini mushrooms, then we do the following. Boil dried mushrooms until completely soft, then peel a piece of celery and onion, finely chop and cook for about 30 minutes in salted water. Boiled, soft mushrooms, put in the water in which the onions and celery were cooked and cook a little more. We fill the soup with noodles or vermicelli. Immediately before serving, add a piece of butter.

Bon appetit!

In a slow cooker - a light, fragrant and simple dessert that you can cook from the available ingredients.

It also cooks easily in the oven.

Lenten charlotte with apples. Recipe

Pound one and a half glasses of sugar with a half glass of vegetable oil. Fruit must be peeled and finely chopped. will be more tender if you take slightly sour and juicy fruits. Strongly starchy or hard fruits will not work, their pieces will feel like foreign inclusions in the dough. Add a glass of finely crushed walnut kernels together with apples to butter and sugar, put a few tablespoons of jam, pour a glass of strong tea leaves, add a tablespoon of soda, two and a half glasses of flour.

Place the prepared dough in the saucepan of the multicooker and, turning on the “Baking” mode for an hour and a half, leave to bake. Fresh lean charlotte with apples has a rather sticky and unpleasant texture (it does not affect its taste), so it is best to cut and serve it after it has cooled sufficiently.

Charlotte with fruit layer

The dough for this pastry is similar to the one we used in the previous recipe. But this lean charlotte with apples is different in that the fruits are not mixed with other ingredients, but are laid out in a separate layer. In order for this layer to keep its shape, the fruits must first be prepared by stewing them with the addition of starch.

Slice two apples. Sprinkle with a little sugar and a spoonful of starch. Boil until jam in a saucepan. At the end, pour a spoonful of a mixture of spices for gingerbread or mulled wine into the filling. Prepare the dough from two ordinary glasses of sifted wheat flour, a package of baking powder, three tablespoons of vegetable oil and a glass of sugar. Pour the resulting mixture with half a glass of strong coffee or tea, add a little jam and chopped nuts to taste. This lean charlotte with apples can also be cooked with butter - in this case, it can be eaten on ordinary days when there is no need to fast. Divide the thick dough into two parts, put half in a baking dish in the oven or in a multicooker bowl. Place apples on top. Sprinkle the final layer of dough with sugar (you can also add flour and sugar streusel if you like its taste). Cook from one hour.

Lean and carrots

A very interesting cake will turn out if you replace the flour with slightly dried rye bread. It will be a bit like an English traditional crumble and have a unique crispy crust. Take 350 g of carrots and bread, add five small peeled apples, a glass of sugar, a spoonful of cinnamon and five large tablespoons of vegetable oil. Mix bread, crushed with your hands, with carrots grated and stewed in butter, as well as with finely chopped fruit. Add cinnamon and sugar, bake for half an hour, sprinkle the finished product with powdered sugar.

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

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

Recipe Ingredients

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

Cooking instructions

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

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

Boil or not?

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

How to fry in a pan

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

Saute chopped onion in melted butter until translucent. Porcini mushrooms fried with onions are tender and juicy, so if you fry porcini mushrooms without onions.

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

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

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

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

You will need - porcini mushrooms, water for cooking, salt

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.

Reading time - 8 min.

Fry fresh porcini mushrooms until golden brown.
Frozen porcini mushrooms fry over low heat.

How to fry porcini mushrooms

Boil porcini mushrooms in water for 20 minutes, then fry for 10 minutes until golden brown.
If it is not possible to cook the mushrooms, it is necessary to clean and wash the mushrooms with special care, and also pour over boiling water or soak for half an hour or an hour in salted water.

How to fry porcini mushrooms with potatoes

Products
Potato - 1 kilogram
Porcini mushrooms fresh or frozen - 400 grams
Onion - 1 head
Dill - several sprigs
Vegetable oil - 3 tablespoons

How to fry porcini mushrooms with potatoes
1. Check porcini mushrooms for worms, removing dark and wormy places.
2. Cook porcini mushrooms in a small amount of salted water.

3. Peel and finely chop the onion; put on a heated frying pan, poured with oil.

4. Peel potatoes, cut into thin semicircles, put onions and fry for 20 minutes.
5. Put the mushrooms to the potatoes, fry with constant stirring over medium heat for 10 minutes, then add the greens.

How to fry porcini mushrooms in sour cream

Products
White mushrooms - half a kilo
Sour cream - 1 cup 300 milliliters
Onion - 2 heads
Salt and ground black pepper - to taste
Vegetable oil - 3 tablespoons
Red bell pepper and coriander - pinch each

How to fry porcini mushrooms in sour cream
1. Peel, wash and cut porcini mushrooms.
2. Cut the legs along the thickness of 1-2 centimeters, cut the caps into small pieces.
3. Peel and finely chop the onion.
4. Heat up a frying pan, pour in the oil, add the onion and fry it, stirring, for 7 minutes over medium heat without a lid.
5. Add porcini mushrooms and fry them for another 15 minutes.
6. Salt and pepper the mushrooms, add sour cream, mix, cover and simmer for another 20 minutes over low heat.

How to fry porcini mushroom cutlets

Products
Fresh porcini mushrooms - 1 kilogram
Butter - 200 grams
Chicken eggs - 4 pieces
Flour - 15 tablespoons
Ground crackers - 6 tablespoons
Milk - 2 cups
Grated cheese "Russian" - 150 grams
Parsley - 20 grams
Vegetable (sunflower oil) - 3 tablespoons
Ground black pepper and salt - to taste

How to fry cutlets from porcini mushrooms
1. Mushrooms clean, wash, cut, boil in salted water.
2. Strain the mushrooms and put in a bowl.
3. Prepare the sauce: mix butter, flour, eggs and milk.
4. Add the sauce to the mushrooms, mix and cool.
5. Form cutlets from the mushroom mixture, roll in breadcrumbs and fry over high heat on both sides - 5 minutes on each side.
6. After frying, sprinkle hot mushroom cutlets with grated cheese.

Mushrooms for cooking are better to choose fresh and young in the same way as other products. They can be boiled, fried, stewed, added to soups, salads, main dishes and served on the table as an independent dish. Mushrooms are generally very easy to cook. But even here there are nuances. For example, do you need to boil mushrooms before frying? Let's figure it out.

When can you fry raw mushrooms?

Not all mushrooms, even the freshest, are suitable for frying without prior heat treatment. For example, milk mushrooms, morels, lines, pigs, oak trees are not suitable for this purpose.

For frying in raw (uncooked) form, suitable:

• mushrooms (white mushroom), especially from under the spruce forest
• mushrooms
• boletus
• boletus
• boletus
• honey mushrooms
• chanterelles
• umbrella mushrooms
• russula.

Here it is also necessary to take into account the fact that these mushrooms should be collected away from industrial zones, highways, railways, in other words, in ecologically clean places.

If you yourself have collected mushrooms, and are confident in their environmental friendliness, then feel free to fry them without first boiling them. But if you bought mushrooms that you didn’t know where you picked them, then it’s better to boil them before frying.

Processing mushrooms before frying

1. Sort the mushrooms by type (each of them requires a separate heat treatment).
2. Place them in a deep pot and cover with water. To prevent them from floating up, put a plate with a small load on top. After 10 minutes, the adhering leaves and dirt will get wet and easily move away. Don't keep the mushrooms in the water for too long or they will absorb a lot of water and become less tasty and more crumbly.
3. Take the mushrooms out of the water, rinse them again under running water and peel them. Cut off the lower part from the legs (it can be bitter).
4. Cut them into small pieces, and leave the small mushrooms whole. Dry on a paper or cloth towel.
5. Put on the pan. When all the moisture has evaporated, pour in the oil, and after a while add the onion cut into half rings or strips, salt and fry until tender.

Mushrooms have a rich taste, so you can not add spices to them at all. It is acceptable to use a small amount of ground black pepper in mushroom dishes.