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Juicy porcini mushrooms in pots can be cooked not only during the quiet hunting season. We suggest in the summer only to try out the proposed recipes for cooking porcini mushroom in pots, and for the winter to prepare boletus mushrooms in salted, dried and frozen form. This is a very valuable mushroom culture, rich in vegetable protein and vitamins as much as possible.

You just need to know how to cook porcini mushrooms in pots with the addition of various ingredients that enrich the taste of the future dish. You can learn how to make lists of ingredients yourself, but it's easier to use ready-made recipes. According to them, a dish of porcini mushrooms in pots will always turn out delicious in taste and very useful in chemical composition.

Borscht with porcini mushrooms in pots with sour cream

Components:

• Medium beets - 1 pc.
• Fresh porcini mushrooms - 200 g
• White cabbage - 200 g
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Parsley root - 1 pc.
• Bulgarian pepper - 1 pc.
• Potatoes - 2 pcs.
• Dill and parsley greens - 1 bunch each
• Ghee butter - 4 tablespoons
• Tomato paste - 1 tablespoon
• Allspice - 6-7 peas
• Bay leaf - 2 pcs.
• Water - 1.5 l
• Salt to taste

The first thing we offer to try to cook porcini mushrooms in pots with sour cream is an excellent nutritious borscht.

Boil the mushrooms until tender in salted water in the usual way.

Remove the boiled mushrooms and chop, strain the broth.

Boil the diced potatoes in the mushroom broth in the usual way until tender.

Peel the beets, carrots, onions and parsley root, chop finely, put in a pan with melted butter and sauté, then add the chopped mushrooms, tomato paste, stir and heat a little more.

Put sautéed vegetables with mushrooms in a large clay pot, pour hot mushroom broth together with boiled potatoes (if necessary, top up with boiling water), add chopped cabbage, finely chopped peppers and mushrooms, salt, put spices.

Put the filled pot in the oven, bring the borsch to a boil and cook for 3-5 minutes until tender.

Serve with chopped parsley and dill.

Porcini mushrooms with potatoes and sour cream in pots

To cook porcini mushrooms with potatoes and sour cream in pots, you need to take the following ingredients:

• 300 g fresh porcini mushrooms
• 1 onion
• 200 g fresh cabbage
• 2 potatoes
• 1 bunch of parsley and celery
• 120 g sour cream
• water
• salt
• pepper

Boil the mushrooms in water. Strain the broth, cut the mushrooms into strips. Put vegetables in layers in a pot: peeled and diced potatoes and onions, chopped cabbage, chopped herbs, salt and pepper. Pour in the mushroom broth. Close the pot with a lid and place it in a moderately preheated oven for 35 minutes. When serving, put slices of mushrooms in a dish and season it with sour cream.

Mushroom soup with veal.

Ingredients:

• 1.2 l of broth or water
• 300 g veal
• 2 potato tubers
• 3 tbsp. l. dried porcini mushrooms
• 2 carrots
• 2 tbsp. l. vegetable oil
• dill
• parsley and celery salt
• pepper to taste

Cut the veal into portions and simmer together with chopped mushrooms in a pan with vegetable oil until half cooked. Peel potatoes and carrots, cut into cubes. Rinse the greens thoroughly, chop. Put the stewed meat and mushrooms in a pot, add potatoes and carrots, chopped herbs, salt and pepper, cover with hot broth, cover and place in a moderately preheated oven for 45 minutes.

Roast with porcini mushrooms in pots

Components:

• Chicken - 800 g
• Fresh porcini mushrooms - 400 g
• Butter - 3 tablespoons
• Sour cream - 0.5 cups
• Salt to taste

To cook a roast with porcini mushrooms in pots, chop the chicken into portions, lightly fry in oil and put in a ceramic pot. Cut the porcini mushrooms into small pieces and boil in a little water, then pour the mushrooms with the broth into a ceramic pot with chicken, salt. Cover the pot with a lid, put in the oven and simmer the dish at a low boil. A few minutes before the end of stewing, add sour cream to the pot.

Serve with fried potatoes and fresh herbs.

Pearl barley soup with porcini mushrooms.

Components:

• Dried mushrooms - 30 g
• Water - 1.5 l
• Pearl barley - 0.5 cups
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Parsley roots - 3 pcs.
• Vegetable oil - 2 tablespoons
• Bay leaf - 2 pcs.
• Ground pepper and salt - to taste

Rinse the groats well, pour 1 glass of boiling water and put in an open container over low heat to swell. Soak the mushrooms and cook in the usual way, adding swollen groats to the mushrooms during cooking, cook until the groats are half cooked. Peel vegetables and roots, chop finely and sauté in a frying pan in oil. In pots, evenly spread cereals, browned vegetables, pour mushroom broth, salt and pepper and cook in the oven until tender. Serve with sour cream.

Noodle soup with porcini mushrooms.

Components:

• Homemade noodles - 1 glass
• Water - 1 l
• Dried mushrooms - 4-5 pcs.
• Bulb onions - 1 pc.
• Ghee - 1 tablespoon
• Chopped parsley and dill - 1 tablespoon each
• Bay leaf - 1 pc.
• Salt to taste

Pre-soak dried mushrooms and boil in a little water. Pour water into a large earthenware pot, place in the oven and bring to a boil. Put noodles in boiling water, salt and cook for 10 minutes. Then add the chopped mushrooms to the noodles along with the broth in which they were cooked, the onions sautéed in oil, put the bay leaf and herbs and boil for another 5-7 minutes.

Serve with fresh herbs and sour cream.

Potatoes with fresh porcini mushrooms in pots

The ingredients for cooking potatoes with porcini mushrooms in pots are as follows:

• Fresh porcini mushrooms - 500 g
• Millet - 250 g
• Potatoes - 500 g
• Bulb onions - 3 pcs.
• Vegetable oil - 4 tablespoons
• Water - 2 l
• Salt to taste

To cook potatoes with fresh porcini mushrooms in pots, peel the boletus, scald with boiling water, then boil, remove the prepared mushrooms from the broth and chop. Strain the broth and bring to a boil. Put washed millet in a large ceramic pot, pour over boiling mushroom broth, put in the oven and cook for 15–20 minutes. Then add the finely chopped potatoes and continue to cook. Peel the onion, chop it, fry it together with the mushrooms in vegetable oil and put in a kale, stir and boil for another 5-7 minutes.

Chicken soup with fish and porcini mushrooms.

Components:

• Perch fillet - 300 g
• Chicken broth - 1 l
• Porcini mushrooms - 300 g
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Vegetable oil - 2 tablespoons
• Sour cream - 0.5 cups
• Chopped parsley - 2 tablespoons
• Salt to taste

Peel carrots and onions, chop and sauté in oil. Cut the fish fillet and mushrooms into small pieces. Pour hot chicken broth into pots, evenly add pieces of fish and mushrooms, browned vegetables, salt. Put the filled pots in the oven and cook the soup until the fish and mushrooms are cooked. Shortly before the end of cooking, add sour cream and a little greenery to each pot.

Potatoes with porcini mushrooms in pots

Components:

• Rabbit meat - 500 g
• Pork fat - 150 g
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Bulgarian red pepper - 2 pcs.
• Fresh porcini mushrooms - 400 g
• Flour - 2 tablespoons
• Dry white wine - 0.5 cups
• Tomato paste - 2 tablespoons
• Allspice - 4-5 peas
• Bay leaf - 1 pc.
• Water - 1.5 l
• Salt to taste

To cook potatoes with porcini mushrooms in pots, peel the boletus, pour over with boiling water and chop.Cut the bacon into small cubes, put in a frying pan and melt. Cut the rabbit meat into small pieces and fry in bacon until golden brown, then put the chopped onions and carrots and fry with the meat, transfer to a large ceramic pot, add chopped mushrooms and peppers, flour pounded with tomato paste, salt and spices, pour hot water and wine. Cover the filled pot, put in the oven, bring the broth to a boil and cook the soup until the meat is tender. Serve with sour cream and fresh herbs.