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Cooking porcini mushroom allows a wide variety of culinary methods. The article tells about how to properly clean boletus and what can be prepared from them with a sufficient amount of raw materials. It is very simple to choose a method of cooking porcini mushroom at home: you just need to decide which dish you need for dinner or lunch. In the proposed material, it is proposed to study the preparation of various dishes from porcini mushrooms, which will please even the most fastidious gourmets. This can be pies and pizzas, a variety of soups and casseroles, stews and much more. Explore the proposed recipes for preparing porcini mushrooms and choose the most suitable culinary methods for yourself. This will diversify the family menu and enrich the diet with healthy plant proteins.

Cooking fresh porcini mushrooms

Composition:

• fresh porcini mushrooms - 500 g
• onions - 2-3 pcs.
• corn flour - 1 tbsp. spoon
• cilantro
• parsley
• Dill
• garlic
• pepper
• salt
• peeled walnuts - 0.5 cups

To prepare fresh porcini mushrooms, boil them, put them in a colander and cut into strips. Fry finely chopped onions in butter, add mushroom broth and simmer a little. Put mushrooms and onions into broth. When it boils, dilute the flour in half a glass of broth and pour into the soup. Cook for 10 minutes, add finely chopped herbs, salt, crushed garlic and chilli. Boil for another 5 minutes, then remove from heat and add crushed nuts. Season with fresh herbs before serving.

Look at the recipes for cooking porcini mushrooms with a photo, where all instructions and recipes are illustrated step by step.

Cooking dried porcini mushroom

Composition:

• dried porcini mushrooms - 50 g
• wheat flour - 1 glass
• egg - 1 pc.
• butter - 2 tbsp. spoons
• potatoes - 600 g
• Carrot
• Parsley
• parsnip - one root at a time
• onion - 1 pc.
• black pepper
• Bay leaf
• Greens
• salt

This method of preparing dried porcini mushroom allows you to get a delicious and nutritious soup.

Prepare the mushroom broth, remove the mushrooms with a slotted spoon.

Sift flour through a sieve, add a quarter glass of water, egg, salt.

Make a cool unleavened dough, roll it out to a thickness of 1 cm, cut the dumplings.

Peel the potatoes, cut into wedges, dip in the mushroom broth and cook for 10-15 minutes, then add the chopped and lightly fried roots and onions to the broth, as well as finely chopped boiled mushrooms, dumplings, peppers, bay leaves, salt and cook until tender.

When serving, season with herbs.

How to cook porcini mushrooms correctly

Composition:

• fresh porcini mushrooms - 200 g
• fat or margarine - 1 tbsp. spoon
• onion - 1 pc.
• carrots - 1 pc.
• flour - 1 tbsp. spoon
• tomatoes - 1-2 pcs.
• apple - 0.5 pcs.
• water - 1 l
• sour cream - 1-2 tbsp. spoons
• salt
• dill or green onions

Before cooking porcini mushrooms properly, they need to be cut into cubes and lightly fried in fat. Add chopped onions, grated carrots and flour, lightly brown. Cover with hot water, salt and cook for 10-15 minutes. Add thinly sliced ​​tomatoes and apple and boil for a few more minutes.

When serving, add sour cream, dill or onions to the soup.

How to cook porcini mushroom (with video)

Composition:

• fresh porcini mushrooms - 300 g
• carrots - 1 pc.
• parsley - 1 root
• celery - 0.5 root
• onion - 1 pc.
• butter - 50 g
• young potatoes - 300 g
• water - 1.5-2 liters of water
• cabbage - 0.25 head of cabbage
• cumin - 0.5 tsp
• garlic - 2 cloves
• a pinch of marjoram
• salt
• lard - 40 g
• flour - 2 tbsp. spoons

Heat oil in a saucepan, add chopped roots, diced onion, chopped mushrooms and simmer in a covered saucepan for about 5 minutes. Then pour in 250 ml of water, put in peeled and diced potatoes, cook for about 10 minutes.Heat lard in a frying pan, add flour, fry until golden brown, pour everything into hot water and mix thoroughly so that no lumps form. Add crushed caraway seeds, finely chopped cabbage, salt. When the cabbage is cooked, add the garlic and marjoram, ground with salt.

Green peas and beans can be used instead of cabbage.

Watch how to cook porcini mushroom in the video, which shows the whole process of cooking the soup.

How to cook porcini mushrooms with potatoes

Composition:

• potatoes - 750 g
• fresh porcini mushrooms - 150 g
• carrots - 1 pc.
• parsley - 1 pc.
• butter - 30 g
• semolina - 50 g
• egg yolk - 1 pc.
• milk - 2 tbsp. spoons
• salt
• water - 1 l

Before cooking porcini mushrooms with potatoes, cut the peeled vegetable into small cubes and cook in salted water for 10 minutes. Cut the roots into strips, finely chop the mushrooms, add the semolina and simmer in a skillet under the lid until tender. Then put this mixture into soup and boil. Add salt to taste and pour in the yolk, whipped in milk. Remove from heat and sprinkle with finely chopped parsley.

How to cook dried porcini mushrooms

Composition:

• carrots - 1 pc.
• parsley - 1 root
• celery - 1 root
• onion - 1 pc. or a stalk of leeks
• butter - 50 g
• a few dried porcini mushrooms
• potatoes - 1 pc.
• noodles or spaghetti - 2 tbsp. spoons
• salt
• parsley

Before cooking the dried porcini mushrooms, cut the roots like noodles, soak the boletus 15 minutes before boiling in boiling water, cut the potatoes into slices, chop the parsley, cut the onion into cubes. Saute the roots and onions in oil, add the chopped mushrooms, 0.5 liters of hot water, salt, pour in the water in which the mushrooms were soaked, put the potatoes, noodles, parsley and cook for about 10-15 minutes until tender. Remove from heat and sprinkle with parsley.

Recipe for cooking porcini mushroom with potatoes

Composition:

• potatoes - 500 g
• roots (parsley, celery, carrots) - 100 g
• fresh porcini mushrooms - 100 g
• baked pork lard - 30 g
• flour - 30 g (about 1 tablespoon with the top)
• garlic - 1 clove
• caraway
• salt
• marjoram
• parsley

According to the recipe for cooking porcini mushroom with potatoes, cut the peeled and washed vegetable into cubes and cook in salted water for 10 minutes, add finely chopped roots, caraway seeds, marjoram. Fry red-hot flour in bacon, put chopped mushrooms, garlic pounded with salt, finely chopped parsley, salt to taste.

This soup can also be made from dried mushrooms.

In this case, you need to take about 30 g of dried mushrooms, boil them in a separate saucepan and, when they become soft, pour into the soup along with the water in which they were cooked.

Cooking porcini mushrooms with potatoes

Composition:

• fresh porcini mushrooms - 130 g or dried - 10 g
• potatoes - 350 g
• carrots - 40 g
• parsley (root) - 10 g
• onions - 40 g
• fresh tomatoes - 60 g
• table margarine - 10 g
• broth or water - 650 g
• salt
• spices

Dice potatoes and carrots. To prepare porcini mushrooms with potatoes, lightly fry the carrots and onions together with finely chopped boletus legs. Put chopped mushroom caps in boiling broth or water and cook for 40 minutes, then add potatoes, bring to a boil, put browned vegetables and tomatoes, cut into slices, salt, spices. Add prepared dried mushrooms 15 minutes before the end of cooking the soup.

Recipe for cooking dried white mushrooms

Ingredients:

• 100 ml of juice from roasting meat
• 50 g dry porcini mushrooms
• 30 g flour
• 2-3 onions
• 500 ml beef broth
• 50 g butter
• salt

According to the recipe for preparing dried white mushrooms, they need to be washed, boiled in a small amount of salted water, and chopped. Peel the onion, wash, chop finely, sauté in a pan in heated butter (30 g). Saute flour in the remaining oil, add mushroom broth with constant stirring, bring to a boil and cook over low heat for 7-10 minutes.Then add mushrooms and onions, pour in the juice formed during baking the meat, broth, salt and cook the gravy until tender.

Fried porcini mushroom recipe

Cooking time: 15 min.

Composition:

• 1 kg of mushrooms
• 0.5 tsp citric acid
• 5 tbsp. l. salt
• 2 tbsp. l. vegetable oil
• spices to taste

According to the recipe for fried porcini mushrooms, blanch them for 3 minutes, then cut them in half and fry in oil. At the bottom of the jar, put spices to taste and mushrooms in oil. Boil water with salt and citric acid and pour over the mushrooms. Close the lids and cool.

Dry porcini mushroom recipe

You can bake delicious pies using this dry porcini mushroom recipe.

Dough:

• 400-450 g flour
• 1.5 cups of water
• 30–35 g yeast
• 75-100 g sugar
• 0.5 tsp salt
• 75-100 ml of vegetable oil

Filling:

• 50 g dried porcini mushrooms
• 2 onions
• 2 tbsp. l. vegetable oil

Dissolve the yeast in warm water (30-35 ° C), add about half of all the flour, knead the dough and let it ferment for 2-3 hours. Then grind the butter with sugar, add to the dough, mix, add the remaining flour and leave for 1–1.5 hours to ferment. Filling: Rinse dried mushrooms, soak in water for 1.5-2 hours, boil, mince. Peel the onion, chop finely, fry in vegetable oil, mix with finely chopped mushrooms. Form balls of 50–70 g from the finished dough and let them rise for 5–10 minutes. Then roll the balls into tortillas, put the mushroom mass on top, wrap in a roll, place on a baking sheet greased with vegetable oil, stand for 20-30 minutes, sprinkle with water and bake in a heated oven for 30-40 minutes.

Place the finished pies in a deep plate and cover with a clean towel.

How to cook frozen porcini mushrooms

This is a way of how to prepare frozen porcini mushrooms as pizza toppings.

Dough:

• 300-400 g flour
• 200 g butter
• 200 g sour cream
• salt

Filling:

• 500-600 g frozen porcini mushrooms
• 40-60 ml vegetable oil
• 2-3 eggs
• 125 ml milk
• 20 ml lemon juice
• 100 g onions
• salt
• pepper
• parsley

Knead the dough from butter, sour cream, flour and salt, leave for 20 minutes for maturing, roll out in an even layer 6–7 mm thick to fit the baking sheet. Roll out the flagellum from the same dough, lay it on the side of the pizza, grease with yolk. Place the filling of separately fried and then mixed mushrooms and onions evenly on the surface of the dough. Beat eggs, mix with milk, lemon juice, season with salt, pepper, add finely chopped parsley and pour the filling into the resulting mixture. Bake until tender. Serve hot pizza with mushroom broth, tea, coffee.

How to cook dry porcini mushrooms

This is a way of how to cook dry porcini mushrooms in the form of mouth-watering cutlets.

Ingredients:

• 200 g dried porcini mushrooms
• 400 g wheat bread
• 4 tbsp. l. milk
• 4 onions
• 8 eggs
• butter
• flour
• breadcrumbs
• ground black pepper
• salt

Sauce:

• 1.5 tablespoon butter
• 1-1.5 tablespoons flour
• 1 onion
• 0.5 l of broth
• 4 allspice peas
• 1 small bay leaf
• 2-3 potatoes
• 0.5 lemon
• 0.5 tsp Sahara
• salt

Boil the mushrooms in a small amount of water and, after cooling, pass through a meat grinder with well-squeezed bread soaked in milk. Add chopped and sautéed onion, eggs, pepper, salt. Knead thoroughly and form small flat patties from this mass. Breaded them in flour, dipped in an egg, breaded in breadcrumbs and fry. Drizzle with potato sauce. Potato sauce: sauté flour in oil. Add the chopped onion, making sure it is browned. Then dilute with broth, add allspice and bay leaf. After boiling for 10 minutes on the lowest heat, rub the sauce (it should be liquid) through a sieve, add the diced potatoes and continue cooking. When the potatoes are boiled, season the sauce with lemon juice, salt, and you can sweeten it.

How to cook (fry) porcini mushroom

Ingredients:

• 8 potatoes
• 3 onions
• 400 g fresh or 50 g dried porcini mushrooms
• 120 g bacon
• greens
• spices
• salt

Before frying the porcini mushroom, you need to cook all the ingredients, some of them are boiled, some are blanched. Scald the peeled and washed fresh mushrooms with boiling water, chop and fry in bacon (bacon) along with onions. Cut the peeled potatoes into large slices, fry and put together with the fried mushrooms in the rooster, pouring water to the top. Add salt, bay leaf, pepper, parsley stalks and, covering the rooster with a lid, simmer over low heat. When serving, remove the bay leaf and sprinkle the potatoes with finely chopped herbs. Potatoes can also be cooked with dried mushrooms. In this case, the mushrooms must first be soaked, boiled, chopped, and then fried. Mushroom broth can be used to stew potatoes.

How to cook fried porcini mushrooms

Before cooking fried porcini mushrooms, you need to collect all the ingredients:

• 400 g fresh porcini mushrooms
• 10 potatoes
• 1 tomato
• 2 tbsp. l. butter
• 1 onion
• 1 tbsp. l. grated cheese
• 1 cup sour cream sauce
• 2 apples
• salt

Boil the peeled mushrooms, put them in a colander, chop and fry in oil along with shredded onions. Mix the fried potato slices with thinly sliced ​​raw apples and place in the pan. Place the fried mushrooms in the center, and on them - the halves of the tomatoes fried in oil. Season everything with sour cream sauce and fried onions, sprinkle with grated cheese and bake.

The recipe for cooking frozen white mushrooms

Ingredients:

• 250 g frozen white mushrooms
• 2-3 small potatoes
• 1 coffee cup of rice
• 2 tbsp. l. canned green peas
• 1 tbsp. l. tomato puree
• 40 g butter
• fresh herbs
• pepper
• Salt

According to this recipe for cooking frozen white mushrooms, you need to chop them coarsely and rinse them under running water. Simmer mushrooms in butter for about 15 minutes in a large skillet with high sides. Season with salt and pour 3 coffee cups of hot water, in which dilute 1 tablespoon of tomato puree. Bring the resulting mixture to a boil. At this time, cook the potatoes, peel them and cut them into small cubes, which are added to the mushrooms. Then, after about 5 minutes, pour the rice, after having sorted it out and rinsed in cold running water. Cook over low heat for about 20 minutes. Now put canned green peas in a colander, drain and put in a stew. The dish is ready in 5 minutes. Sprinkle it with herbs and ground pepper. Mushroom stew can be cooked both on ordinary days and as a main hot dish for a festive table.

Hunting mushrooms

Ingredients:

• 700 g fresh porcini mushrooms
• 6 green pepper pods
• 1 onion
• 50 g margarine
• 1 tbsp. l. flour
• 3 tomatoes or 3 tbsp. l. tomato paste
• salt
• cumin and parsley

Chop mushrooms, peppers and onions and simmer in hot oil, then add caraway seeds, a little hot water, flour and simmer everything until tender. At the end of stewing, add the tomatoes, vegetables, cut into wedges, salt and sprinkle with parsley.

Frozen braised porcini mushrooms

Peel fresh mushrooms, rinse in cold water and chop finely. Heat vegetable oil in a frying pan, add mushrooms and simmer over low heat for 20 minutes. Then pour in white wine, add salt, finely chopped parsley, ground black pepper, cloves and simmer until mushrooms are soft. Cool the finished mushrooms, put in a plastic bag or plastic box and freeze. Braised frozen mushrooms are used to prepare both first and second courses.

You will need:

• fresh porcini mushrooms - 1 kg
• vegetable oil - 2-3 tbsp. l.
• white wine - 1/2 tbsp
• salt, ground black pepper to taste
• parsley greens - 1/2 tbsp. l.
• cloves - 1/3 tsp

Fried mushrooms baked in oil

Ingredients:

• 1 kg of fresh boiled porcini mushrooms
• 100 g ghee
• 200 g thick sour cream
• 2 onions
• 1 tbsp. l. wheat flour
• 3 tbsp. l. grated cheese
• 1 tsp salt
• 1 tsp ground black pepper
• 2 bay leaves

Chop the prepared boiled mushrooms, chop the onion. Combine mushrooms and onions and put in a deep frying pan with heated oil. Fry mushrooms over medium heat, stirring occasionally. As soon as the moisture from the mushrooms begins to evaporate, pour them with melted butter, season with salt, black pepper, put a bay leaf and continue to fry for another 10-15 minutes, stirring constantly. As soon as the mushrooms begin to brown, transfer them to a rooster or a saucepan with a thick bottom, add oil. Sprinkle on top with wheat flour and grated cheese, add sour cream, mix well and close the lid. Put the utyatnitsa in a preheated oven and, stirring occasionally, bake until soft and golden brown. To the table, baked mushrooms can be served with mashed potatoes.

Fried mushrooms

Dough:

• 2-3 eggs
• 1 cup wheat flour
• 1 glass of milk or beer
• 3-4 st. l. vegetable oil
• 1-2 tbsp. l. grated cheese
• salt
• 500 g fresh porcini mushrooms
• vegetable oil or fat
• parsley

Beat eggs, combine with milk or beer, vegetable oil, grated cheese, salt and mix with wheat flour. Dip the prepared mushroom caps in the dough and fry in heated vegetable oil or fat.

Serve with fresh vegetable salad and sour cream.

How to properly cook dried porcini mushrooms

Now let's get acquainted with how to properly cook dried porcini mushrooms in the form of a casserole in the oven.

Ingredients:

• 500 g porcini mushrooms
• 0.5 cups butter
• 3-4 cloves of garlic
• 0.5 cups sour cream
• 50 g cheese
• salt
• pepper

Put the sliced ​​mushrooms in heated ghee, add crushed garlic, salt and ground black pepper, stir and simmer over low heat for about an hour. Put the mushrooms on a baking sheet, pour over sour cream, sprinkle with grated cheese and bake in the oven for about 30 minutes.

How to clean and cook porcini mushroom

Before you clean and cook the porcini mushroom, you need to prepare all the necessary ingredients:

• 500 g fresh porcini mushrooms
• 0.5 cups sour cream
• 25 g cheese
• 1 tsp flour
• 2 tbsp. l. oils
• rest

Peel the mushrooms, rinse and scald with hot water. Throwing them on a sieve, let the water drain, cut into slices, salt and fry in oil. Before the end of frying, add tsp into the mushrooms. flour and stir, then add sour cream, boil, sprinkle with grated cheese and bake in the oven. When serving, sprinkle with parsley or dill.