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The porcini mushroom for the second can be served as an additional appetizer in marinated form, as a sauce or as a side dish. Recipes for second courses with porcini mushrooms allow their use as fillings for zraz, meatballs, cutlets and other minced meat dishes. In some cases, boletus can be the main component of a dish. For example, if it is baked or stewed mushrooms with different sauces. As a supplement, they can be used in cereals, roasts, watering and with potatoes. Recipes for second courses with porcini mushrooms with a photo, which illustrates the steps of the accompanying cooking instructions and the final results of the culinary work. Perhaps this will help you choose a recipe for preparing a second course at home.

Baked porcini mushroom main courses

Ingredients:

• 600 g caps of large porcini mushrooms
• 100 g butter
• 1/2 teaspoon salt

Even a novice housewife can cook these baked second courses from porcini mushrooms.

Wipe off the dirt from the mushroom caps with a wet towel, sprinkle them with salt, spread on a baking sheet in which 2 tbsp. tablespoons of butter.

When placing mushrooms on a baking sheet, place the caps so that they lie with their bottom up.

Put a piece of butter in each hat.

Place the baking sheet in a preheated oven for 10 minutes.

If the mushrooms begin to dry out, put more butter in the caps and continue until the mushrooms are ready.

Salt to taste.

Serve alone or with fried lard to accompany steak or fried pork.

Porcini mushrooms stewed in cream.

Components:

• 500 g of mushrooms
• 1 glass of cream
• 1 tbsp. spoon of oil.

Peel fresh mushrooms, rinse and scald, 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.

Stew of porcini mushrooms and vegetables.

Ingredients:

• 900 g 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 and 20 g butter
• 1 bunch of parsley and dill
• 1-2 bay leaves
• a few peas of black pepper
• salt to taste.

Rinse the mushrooms, boil, drain, cut into large pieces and fry 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.

Boletus baked in sour cream.

Composition:

• 1 kg of mushrooms
• 100 g butter
• 60 g flour
• 240 g sour cream
• 50 g cheese
• 5-6 sprigs of dill
• ground black pepper
• salt to taste.

Rinse the mushrooms, drain, cut into slices, salt and fry in butter for 20-25 minutes. Then sprinkle with flour, pour over sour cream, add salt, pepper and bring to a boil over low heat. Remove from heat, sprinkle with grated cheese and bake in the oven for 5-7 minutes.Sprinkle with finely chopped dill before serving.

What to cook with porcini mushrooms for the second

What else to cook with porcini mushrooms for the second so that it is tasty, nutritious, and healthy? Maybe pudding?

Components:

• 20 g dried mushrooms
• 220 g rice
• 2-3 onions
• 3 eggs
• 60 g butter
• 20 g rusks
• salt to taste.

Boil the mushrooms until tender, drain and chop. In a boiling mushroom broth (2 times the volume of rice; if the broth is not enough, you can add water) put salt, butter, add rice, stir and cook over low heat. When the rice has absorbed the liquid, stir it, close the lid and cook in a medium-heated oven. Combine cooked rice with prepared mushrooms, fried onions, add beaten egg yolks and mix gently. Then add the whipped egg whites and mix gently but thoroughly again. Put the finished mass in a greased and sprinkled with ground breadcrumbs form, close the lid and bake in the oven for about 1 hour.

Remove the finished pudding from the oven and put it on a dish after 5-10 minutes.

Second courses from frozen porcini mushrooms

Composition:

• freshly picked young mushrooms
• salt
• vegetable oil.

In order to prepare second courses from frozen porcini mushrooms throughout the year, you must first prepare raw materials for future use. The peeled mushrooms are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, the strained mushrooms are fried for 30 minutes in vegetable oil, after which the mushrooms are allowed to cool and laid out in plastic bags in small portions (about 200-300 g) for one-time use; air is squeezed out of the bags. Store the mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and placed in a preheated pan.