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The most delicious porcini mushroom dish is the taste of roast (stewed potatoes with boletus mushrooms, dill and cream), familiar to everyone from childhood. You can prepare simple dishes from porcini mushrooms, adding various vegetables, sauces and herbs to them for a change. The page contains the most relevant recipes for delicious porcini mushroom dishes, which will please everyone without exception. The offered dishes of porcini mushrooms are suitable for a dietary and festive table, will fit as an appetizer and salad. It is not always easy to choose a recipe for preparing dishes from porcini mushrooms, since there are many ways to cook boletus mushrooms. In this regard, for the preparation of dishes from porcini mushrooms, you can take the classic methods of culinary processing and supplement them with the necessary ingredients as you wish.

Best porcini mushroom first dish

The ingredients for the first course of porcini mushrooms are the following products:

• 60 g fresh porcini mushrooms
• 150 g potatoes
• 1 carrot
• 1 liter of water or broth
• parsley
• onion
• 1 tbsp. spoon of butter
• 1 tbsp. a spoonful of sour cream
• salt to taste

Peel and rinse fresh mushrooms. Cut the mushroom legs, sauté in oil and cook in a little water for 30-40 minutes. Chop the onion, sauté with fat. Cut the potatoes into cubes. Put chopped mushroom caps, carrots, parsley, onions, potatoes in boiling broth or water, cook for 15–20 minutes. When serving, put sour cream and herbs in a plate with mushroom soup. Soup is the best porcini mushroom dish for a family dinner.

Look at other recipes for porcini mushrooms with a photo below on the page, where different options for soups are offered.

Hot dish of porcini mushrooms

Ingredients:

• 2 kg porcini mushrooms
• 1 onion
• 2 cloves of garlic
• 60 g butter
• 4 tbsp. tablespoons of flour
• tabasco (hot Mexican sauce) to taste
• 1 egg yolk
• 3 tbsp. tablespoons of cream
• 1 bunch of green onions
• soda
• ground black pepper
• salt to taste

Quickly but thoroughly rinse the mushrooms, peel and cut into slices.

Boil the salted water, add a whisper of baking soda, and cook the mushrooms for about 15–20 minutes.

Remove foam with a slotted spoon.

Remove the mushrooms from the broth and mash until puree.

Do not pour the broth.

Peel and finely chop the onion and garlic.

Saute in melted butter.

Add mushroom puree, sprinkle with flour, mix well and heat.

After that, add mushroom broth to taste and cook the soup, stirring often, for about 25 minutes.

Remove the pan from the stove, season the hot porcini mushroom dish with salt, pepper and tabasco, add the yolk and cream.

Rinse green onions, chop, mix with soup and serve.

Dish of porcini mushrooms and potatoes

Composition:

• 150 g fresh porcini mushrooms
• 1-2 carrots
• 2-3 potato tubers
• 1 bay leaf
• 1 tsp butter
• 2 eggs
• ½ cup sour milk (curdled milk)
• ground black pepper or parsley
• salt to taste

Sort and rinse fresh mushrooms and cut into slices. Cut the carrots into thin slices. Cook mushrooms and carrots together in salted water for about 20 minutes. Add diced potatoes and bay leaves. Bring the soup to readiness. Then remove from heat and add butter. Season the dish of porcini mushrooms and potatoes with eggs mixed with sour milk, black pepper or finely chopped parsley.

Dish of porcini mushrooms and potatoes

Ingredients:

• 500 g fresh porcini mushrooms
• 7 potato tubers
• 2-3 large carrots
• 1 parsley root
• 1 onion
• 2 tbsp. tablespoons of butter
• sour cream
• dill and salt to taste

Cut and fry the mushrooms in oil, add hot water and simmer over low heat for 30 minutes.Then add chopped potatoes, parsley root, carrots, onions, salt, pepper, bay leaf and cook for another 20-30 minutes. When serving, add sour cream and dill to a dish of porcini mushrooms and potatoes.

What dish can be prepared from porcini mushrooms

Components:

• 10-12 fresh porcini mushrooms
• 1 tbsp. spoon of tomato paste
• 2 pickled cucumbers
• 5 onions
• 2-3 st. spoons of butter
• 12-16 olives
• 2-3 st. spoons of capers
• ½ lemon
• 4 tbsp. sour cream spoons
• ground black pepper
• Bay leaf
• pepper and salt to taste

If you do not know what kind of dish can be prepared from porcini mushrooms, then try the combined boletus hodgepodge. Rinse the mushrooms, peel, add water and cook until tender. At this time, peel the onion, rinse, chop and sauté in ghee with tomato paste. Peel pickled cucumbers, cut lengthwise, remove seeds, cut across into thin slices and simmer slightly. Rinse olives well, free from seeds. Strain the mushroom broth, and cut the mushrooms into slices. Put chopped mushrooms, cucumbers, sautéed onions, capers, bay leaf into the broth and let it simmer for 8-10 minutes. Then season the hodgepodge to taste with salt, sour cream, add olives, dill and parsley. When serving, add 1 tablespoon of sour cream, a slice of lemon to the hodgepodge and sprinkle with chopped dill and parsley.

Fresh porcini mushroom recipe

According to this recipe for dishes from fresh porcini mushrooms, you need to take the following components:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g fresh porcini mushrooms
• noodles

For noodles:

• 160 g flour
• 1 teaspoon butter, melted
• 2-3 st. spoons of water

Knead the flour with other products until a viscous dough is formed, then roll it out on a board in a racing layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles in boiling salted water and cook until they float to the surface. If you do not need to cook all the noodles at once, then the rest should be dried. In this form, it is well preserved. In the boiling broth, lower the roots and mushrooms cut into strips, cut in half or into quarters, cook until tender. Add separately boiled noodles to the finished soup.

Dried porcini mushroom recipe (with photo)

To use this recipe for dried porcini mushrooms, you need to collect the following ingredients:

• 350-400 g soft beef
• 1 tbsp. a spoonful of fat or butter
• celery or parsley
• 8-10 potatoes
• 200 g fresh or 30 g dried porcini mushrooms
• 2 small pickles
• salt
• pepper
• greens
• sour cream

Cut the meat across the grain into 4–5 pieces, beat off and lightly fry on both sides. Then put it in a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying meat. When the meat becomes semi-soft, add the potatoes and cook until cooked through. 10 minutes before the end of cooking, add chopped pickled cucumber, boiled mushrooms and seasonings prepared and cut into pieces, continue cooking. Serve the soup on the table clear or with sour cream. Sprinkle with herbs on top.

Look at the recipe for preparing this dish from dried porcini mushrooms with a photo, which clearly shows all the steps.

A dish of porcini mushrooms in the oven

Ingredients:

• 500 g porcini mushrooms
• 100 g finely chopped bacon
• 4 slices of crustless bread
• 4 tbsp. spoons of milk
• 4 things. canned anchovies (fillets)
• 1 clove of garlic
• 1 egg
• 3 tbsp. chopped parsley
• 1 pinch of chopped basil
• salt and freshly ground black pepper - to taste
• 4 tbsp. tablespoons of crackers
• 4 tbsp. tablespoons of olive oil
• basil sprigs

Before cooking porcini mushrooms in the oven, heat it to 200 ° C and grease a large baking sheet with oil. Put fresh bread in a small bowl, add milk and leave to soak. Separate the mushroom legs and chop them finely. Place anchovy fillets, garlic, beaten egg, parsley, basil, salt and pepper in a bowl of bacon.Squeeze the bread, add to the rest and mix well. Divide the mixture into inverted mushroom caps, rolling over. Place on a baking sheet and sprinkle with bread crumbs. Sprinkle with olive oil. Bake on the top shelf of the oven for 20-30 minutes, until the top is browned. Remove and cool for a few minutes before serving, sprinkle with basil.

Cooking porcini mushrooms by simmering

Composition:

• 500 g porcini mushrooms
• 1 kg of potatoes
• onion
• 1.5 cups young peas
• 3 tbsp. tablespoons of vegetable oil
• 3 tbsp. tablespoons of cream
• 200 ml of water
• dill or parsley to taste
• salt.

To prepare a dish of porcini mushrooms by languishing, you need to cut the peeled and washed boletus into pieces and simmer in vegetable oil along with chopped onions until half cooked. Then add potatoes cut into rectangles, a little water or mushroom broth, salt and simmer for another 10-15 minutes. Then add the young peas and simmer until they are fully cooked (add overripe peas at the same time as the potatoes). A few minutes until ready to pour in the cream. Sprinkle with chopped herbs before use.

How to cook a dish of dried porcini mushrooms

Composition:

• 500 g dried porcini mushrooms
• 250-300 g boiled or 60-70 g dried porcini mushrooms
• 50 g smoked bacon
• 40 g fat
• 1 onion
• salt
• pepper
• 2-3 st. sour cream spoons
• 1-2 tomatoes
• 10-12 potatoes
• water
• Dill
• parsley.

Before preparing a dish of dried porcini mushrooms, chop the boletus and onion, simmer in fat, add seasonings. Cut the potatoes into slices or cut into quarters, boil in a little water, drain the water, transfer the potatoes to a fireproof saucepan or bowl. Put porcini mushrooms on top, simmer for a few minutes, so that the potatoes are saturated with mushroom sauce. When serving, garnish with tomato slices and herbs.

Pickled porcini mushroom recipe

The composition of the products for cooking pickled porcini mushrooms is as follows:

• 500 g fresh or 250 g canned porcini mushrooms
• 50 g bacon
• 1-2 onions
• 8-10 boiled potatoes
• Salt
• caraway,
• (bouillon)

According to the recipe for a dish of marinated porcini mushrooms, first you need to cut the boletus into cubes, lard into cubes and simmer together with chopped onions, add a little broth if desired. Cut the potatoes into cubes or slices, fry with the remaining bacon until light crisp. Mix mushrooms with potatoes, season with salt and caraway seeds and fry for a few minutes.

Stewed carrots or cabbage, as well as a salad of raw vegetables are suitable for a side dish.

Diet dish of porcini mushrooms

Composition:

• 500 g porcini mushrooms
• 1 glass of cream
• 1 tbsp. spoon of butter

For a dietary dish of porcini mushrooms, peel the boletus, rinse and scald, and then cut into slices, salt and lightly fry. After that, put them in a pot or saucepan and pour boiled cream over. Tie parsley and dill, putting cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and put in a saucepan - in the mushrooms. Salt the mushrooms, cover and put in a moderately hot oven for 1 hour to simmer. When the mushrooms are ready, take out the bound greens, and serve the mushrooms in the same bowl in which they were stewed.

Dry porcini mushroom recipe

Composition:

• 900 g porcini mushrooms
• 1.2 kg potatoes
• 80 g tomato puree
• 180 g onions
• 140 g carrots
• 50 g parsley
• 160 g turnips
• 200 g tomatoes
• 20 g flour
• 80 g vegetable
• 20 g butter
• 1 bunch of parsley
• 1 bunch of dill herbs
• 1-2 bay leaves
• a few peas of black pepper
• salt to taste.

According to this recipe, dishes from dry porcini mushrooms must first be washed, boiled, drained, cut into large pieces and fried in vegetable oil in a saucepan with a thick bottom. Then add hot mushroom broth, add tomato puree, a few peas of black pepper, bay leaf and simmer for 10 minutes.Fry the potato wedges and separately, in vegetable oil, cut into slices onions, carrots, parsley root and turnips. Dilute the flour sautéed in butter with chilled mushroom broth and, together with prepared vegetables and potatoes, mix with mushrooms. Mix everything well and continue simmering over low heat for 15–20 minutes. At the end of stewing, put the tomatoes cut into wedges and let it boil. Put the finished stew on a dish, sprinkle with finely chopped parsley and dill.

Casserole with porcini mushrooms and pasta.

Composition:

• 200 g pasta or noodles
• Water
• Salt
• 400 g porcini mushrooms, salted or stewed in their own juice
• 2 onions
• 60–80 g smoked loin
• 2 eggs,
• 1½ cups milk
• salt,
• pepper,
• 1 tbsp. a spoonful of sour cream
• 1 tbsp. a spoonful of grated cheese
• 1 tbsp. a spoonful of butter.

Dip the pasta in hot salted water and cook until tender, discard in a colander, cut into pieces 2-3 cm long. Cut the smoked loin into small cubes and heat. Fry chopped mushrooms and onions in the resulting fat. Lay the prepared food in layers in a mold so that there is pasta or noodles in the lower and upper layers. Pour the egg-milk mixture seasoned with salt and pepper on top, brush with sour cream and sprinkle with grated cheese. Bake at medium temperature (180-200 ° C) until the dish is browned and baked. Serve stewed carrots and beetroot or tomato salad as a garnish. The casserole can be cooked with melted fat or margarine, in which case it is served with thinly sliced ​​ham slices.

Celebratory dish of porcini mushrooms

Composition:

• 200 g porcini mushrooms stewed in their own juice
• 150 g boiled or fried meat
• 200 g pasta or 8 potatoes
• 2 tbsp. tablespoons of butter or margarine
• 2 cups milk
• 2-3 eggs,
• salt
• grated cheese or ground crackers

Boil pasta, potatoes can be raw or boiled. Place mushrooms, meat and other products in layers in a greased form so that the bottom and top layers are pasta or potatoes. Mix the beaten eggs with milk, season and pour the mixture over the products laid in the form, put pieces of butter on top and sprinkle with grated cheese or ground breadcrumbs. Bake at medium temperature until the festive porcini mushroom dish is baked and browned. If you are using raw potatoes, the oven temperature should be slightly lower than when using boiled potatoes, as this will take a longer time to bake (40–45 minutes). Serve melted butter or sour cream and vegetable salad in a gravy boat with a casserole.

Pork dish with porcini mushrooms

Composition:

• 200 g fresh porcini mushrooms that do not require heat treatment
• 100 g fried or boiled meat
• 100 g bacon pork
• 1 onion
• 2 tomatoes
• 1 pickled cucumber
• 1 parsley root
• salt
• Pepper
• tomato puree
• 1 glass of rice
• water
• meat cube broth
• ground crackers or grated cheese
• butter.

Stew the porcini mushrooms, meat and seasonings cut into pieces in one bowl and season. Boil the rice separately in salted water so that a crumbly porridge is obtained. Place most of the rice in a greased dish so that it completely covers the bottom and sides. In the middle, make a depression where to put porcini mushrooms stewed with meat, chopped tomatoes and a cucumber. Cover the mixture with the remaining rice. If the food is too dry, sprinkle it lightly with broth. Sprinkle with ground breadcrumbs or grated cheese on top and add pieces of butter. Bake until the pork dish with porcini mushrooms is lightly browned. Serve with sour cream sauce, stewed vegetables and raw vegetable salad

Roast with porcini mushrooms.

Composition:

• 180 g beef tenderloin
• 15 g dried porcini mushrooms
• 140 g potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 tbsp. sour cream spoons
• 3 g parsley
• 20 g fresh tomatoes
• salt
• pepper

Peel the meat from films, cut into pieces, salt, pepper and fry in a hot pan on both sides.Fry the chopped boiled porcini mushrooms, onions and tomatoes separately. Boil and fry the potatoes, then put the meat in the pan, put mushrooms, onions and tomatoes on it, and next to them - fried potatoes, pour sour cream and sprinkle with grated cheese. Put in the oven for baking. Sprinkle with parsley before serving. Serve on the table in a frying pan.

Turkey with pickled mushrooms baked in sour cream.

Composition:

• 500 g turkey
• 1 cup marinated porcini mushrooms
• 2 tbsp. tablespoons of butter
• 1 glass of sour cream
• 2 tbsp. tablespoons of grated cheese
• 1 tbsp. a spoonful of parsley or dill

Boil the turkey, the pulp, except for the sirloin, cut into strips, fry in butter, add sour cream (part) and heat. Put this mass in a small frying pan, and put a piece of fillet on top, garnish with marinated porcini mushrooms cut into pieces, pour over the remaining sour cream, sprinkle with grated cheese, drizzle with melted butter and bake in the oven. Before serving, sprinkle with chopped parsley or dill.

A dish of porcini mushrooms in a slow cooker

Composition:

• porcini mushrooms - 500 g
• potatoes - 8 pcs.
• onions - 1 pc.
• butter - 50 g
• salt
• black pepper,
• parsley to taste

To prepare a dish of porcini mushrooms in a slow cooker, fry the chopped onion in a pan in butter until golden brown, then transfer it to the cooking bowl. Add mushrooms, cut into quarters, potatoes, cut into large cubes and pour over 2 cups of water. Add salt and pepper and set the timer for 40 minutes in the STEWING mode. Garnish with parsley before serving.

Porcini mushrooms in sour cream.

Composition:

• 500 g of forest porcini mushrooms
• 100 g sour cream
• 2 onions
• vegetable oil,
• salt.

Wash and peel the porcini mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour some vegetable oil into the multicooker bowl and cook in the "Bake" mode for 40 minutes. It is best to fry the mushrooms with the lid open so that the dish does not turn out to be very runny. In 20 minutes. add the chopped onion and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook in the "Simmer" mode for another 5 minutes. Serve sprinkled with herbs.

Porcini mushrooms with sauce.

Composition:

• 300 g porcini mushrooms
• 1 onion
• vegetable oil
• cream
• green onions
• Carnation
• salt
• ground black pepper

Cooking time - 40 minutes.

Peel, wash, chop the onion. Peel and cut porcini mushrooms. Put in a multicooker bowl and boil in the Stew mode until tender. Throw the mushrooms in a colander, let the water drain. Return the mushrooms to the multicooker bowl, add the onion, oil and fry in the Baking mode for 15 minutes. Then pour in the cream, add chopped green onions, cloves and boil for another 5 minutes in the same mode.

Porcini mushrooms with cream.

Composition:

• 500 g porcini mushrooms
• 3 tbsp. l. butter
• 1 clove of garlic
• 200 ml cream
• 1 tsp lemon zest
• 3 tbsp. l. grated cheese
• ground black pepper
• grated nutmeg
• salt

Cooking time - 15 minutes.

Peel, wash and chop mushrooms and garlic. Pour oil into the multicooker bowl, put porcini mushrooms and fry in baking mode for 10 minutes. , add garlic, cream, lemon zest, pepper, salt, nutmeg. Sprinkle with cheese on top and cook for another 5 minutes in the same mode.

A dish of porcini mushrooms and chicken

Composition:

• 600 g chicken meat
• 150 g of any boiled porcini mushrooms
• 2 onions
• 2 cloves of garlic
• 100 ml vegetable oil
• 1 tbsp. l. tomato paste
• dill
• ground black pepper
• salt

Rinse the chicken, cut into pieces and fry in vegetable oil. Peel the onion, rinse, chop finely and add to the chicken. Salt and pepper the roast, add porcini mushrooms, tomato paste and pour in a little water. 5 minutes before cooking, add garlic passed through a press to a dish of porcini mushrooms and chicken and sprinkle with thoroughly washed and finely chopped dill.

Fried caps of fresh porcini mushrooms.

Composition:

• 600 g fresh porcini mushroom caps
• 3-4 st. tablespoons of vegetable oil or fat,
• 4-5 Art. tablespoons of flour
• salt
• pepper.

Peel the freshly picked porcini mushrooms dry. (If the mushrooms need to be washed, then they must be dried on a napkin.) Cut off the mushroom legs and use them to prepare any other dish. Heat the fat so that it smokes slightly, dip whole porcini mushrooms into it, lightly brown first on one side, then on the other side. (If porcini mushrooms crumble, roll them in flour. It gives some dryness to the surface of porcini mushrooms.) Put the fried porcini mushrooms on a dish, sprinkle with salt and pour over the remaining fat after frying.

Serve with fried or boiled potatoes and raw vegetable salad.

Fried dried porcini mushrooms.

Composition:

• 9-10 large dried porcini mushrooms
• 250 ml milk
• 1 egg
• 4-5 Art. tablespoons of ground crackers
• 3-4 st. spoons of fat
• water
• salt
• pepper.

Rinse porcini mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle porcini mushrooms with seasonings, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the porcini mushrooms on both sides in hot fat until golden brown. Serve on the table with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

Porcini mushrooms "Ruddy".

Composition:

• 600 g porcini mushrooms,
• 200 g butter
• 150 g flour
• 1 onion
• Dill
• Carnation
• Salt
• Pepper
• Sugar
• vinegar

Peel the porcini mushrooms, chop and put in a frying pan with melted butter. Season with salt and pepper, add sugar and vinegar. Fry porcini mushrooms for 5-7 minutes, then add flour, add a little water, finely chopped dill, onion and cloves. Continue to fry for 30 minutes over low heat. At the end of frying, remove the onion and sprinkle with vinegar on the finished garnish.

Chicken appetizer with porcini mushrooms.

Composition:

• 500 g chicken fillet
• 200 g porcini mushrooms
• 2 tbsp. tablespoons of cream
• 1 tbsp. spoon, mayonnaise
• 1 soup. a spoonful of tomato paste
• ground black pepper
• ground red pepper
• sugar
• salt

Cooking time - 40 minutes

Place the chicken fillet in a double boiler and cook for 25–30 minutes. Keep porcini mushrooms in a double boiler for 20-25 minutes. Mix finely chopped porcini mushrooms and chicken meat and season with salt.

Combine mayonnaise, cream, tomato paste and stir. Add salt and sugar. Pour the meat with porcini mushrooms with this mixture, sprinkle with red and black pepper and mix gently.

A dish of porcini mushrooms in pots

The composition of the dish of porcini mushrooms in pots is the following products:

• 1½ l mushroom broth
• 200 g white cabbage
• 2 potato tubers
• 1 onion
• 1 carrot
• 30 g dry porcini mushrooms
• 50 g tomato paste
• 100 g sour cream
• 1 bunch of dill herbs
• 1 bunch of parsley
• 1 tablespoon vegetable oil
• salt.

Method of preparation: Peel carrots and onions, wash, chop finely, sauté in a frying pan in vegetable oil. Wash dill and parsley, chop finely. Wash potatoes, peel, cut into cubes. Wash and chop the cabbage. Bring the broth to a boil in a pot, add the pre-soaked porcini mushrooms, cook for 15 minutes, add potatoes and cabbage, salt, cook for 10 minutes. Add the sautéed vegetables and tomato paste, and cook in the oven until tender. When serving, season with sour cream and sprinkle with herbs.

Watch how to cook porcini mushroom dishes in the video, where all the culinary tricks and secrets are presented.