How to cook porcini mushrooms: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Without a doubt, he is the most desired prey of any mushroom picker. White mushroom (boletus), due to its excellent taste, wide distribution area and impressive size, is one of the most coveted trophies of “quiet hunting” lovers and perhaps the most valuable product in any home kitchen. This particular mushroom is known to be a highly desired ingredient in both everyday and holiday recipes. How to cook porcini mushrooms? Housewives often think about this, trying to please their guests with something unusual and tasty. We will try to answer this question.

Introduction

Cep mushroom (the photo is presented in the article), without a doubt, is a special, delicate product that every housewife wants to cook in such a way as not to spoil its taste. Valuable medicinal and nutritional properties of boletus are well studied and known to many.

But the porcini mushroom has earned its immense popularity among connoisseurs and the true love of gourmets due to the presence of excellent culinary qualities. Many admire its pronounced taste and rich aroma. White mushroom is considered an ideal product for creating independent dishes, as well as for use as one of the ingredients of some complex food.

How to collect mushrooms?

Cooking great porcini mushrooms at home is not a particularly difficult process. But in order to make a dish of them really tasty, you should, among other things, familiarize yourself with some rules for their collection and storage.

Boletus mushrooms grow in both deciduous and coniferous forests. The main time of their collection is the period from August to October. Experts recommend picking the youngest porcini mushrooms, the height of which does not exceed seven centimeters.

However, adult mushrooms of large sizes are no less tasty. Their only drawback is that they are often wormy. Putting a large porcini mushroom in a basket, you should definitely make a cut on the leg - this will help make sure that the worms have not eaten the mushroom too much. If you cut off the lower part from the leg and soak the collected mushrooms in water (cold, s alted), the worms will disappear in half an hour.

When buying fresh mushrooms on the market, care and caution should be exercised. Experienced mushroom pickers recommend buying mushrooms from well-trusted sellers - this can guarantee that the mushrooms were picked in a forest far from megacities and busy highways. It must be remembered that heavy metal s alts and harmful substances from polluted soil are easily absorbed by mushrooms (any).

Before buying mushrooms, be sure to inspect and feel tomake sure they are fresh. Young, fresh mushrooms are distinguished by their characteristic strength, density, slight crunchiness, but are not fragile. If you hold a fresh porcini mushroom to your ear and lightly press it with your fingers, it will make a slight crunch.

You must remember to smell the mushrooms before buying them. Freshly harvested, fresh forest products have a pronounced pleasant aroma, which combines mushroom, leafy, coniferous and earthy notes. Otherwise, you should refuse the purchase. If sourness appears in the smell, you can get poisoned by such a mushroom.

How to store?

Cep mushrooms (fresh), like any others, do not store for a long time. Experts recommend recycling them immediately after purchase. Mushroom mushrooms are washed in cool water, the lower part is cut off in the mushroom leg, large specimens are cut into pieces. Then the crop is soaked for half an hour in s alted water (cool) so that the worms run away. Next, the mushrooms (soaked) should be thoroughly rinsed again, after which you can start preparing the treat.

If it is not possible to process mushrooms immediately after collection, they should be carefully shaken off the remains of leaves, needles, grass and earth, put in a wide bowl (wicker) or bag (paper) and put in the refrigerator (department for vegetables), which provides for the storage of fresh mushrooms for no more than one and a half days.

On the richness and diversity of recipes

What can not be cooked from porcini mushrooms! Amazes with a huge variety of appetizers and salads, secondhot dishes, soups, pies, etc. Equally tasty are ordinary fried porcini mushrooms, which are stewed with sour cream, and hearty buckwheat porridge with mushrooms, stewed in the oven or oven. This product is fried, boiled, dried, stewed, baked, s alted and marinated. The refined taste of porcini mushroom soup, cooked according to one of the exquisite French recipes, is striking. The aroma of mushrooms, like no other, subtly emphasizes the smell of baked chicken or goose, roast beef, stewed lamb, etc.

How to dry porcini mushrooms? Recipes with photos: method 1

Drying is one of the most popular ways to prepare this product. Dried porcini mushrooms retain most of the nutrients. To prepare them, first, the gifts of the forest are cleaned of pollution, but they are not washed, but simply, using a cloth, they shake off dirt, pine needles and moss from them. Small ones are dried whole, large ones are cut into pieces. Legs (large) are divided into "wheels" 2-5 cm wide. Sliced mushrooms are laid out on trays lined with parchment. Leave a little space between them for air circulation. Trays are placed on the balcony or loggia. The readiness of dried mushrooms is judged by whether the cap remains elastic when slightly bent and whether it breaks if you try to bend it harder. If this happens, it means that the dried porcini mushrooms are ready.

Method 2

Also, when drying mushrooms, you can use a large needle (darning) and a thick thread (cotton). The caps of small mushrooms are piercedin the middle and alternately distributed along the entire length of the thread. Such mushroom beads are dried directly in the sun. To do this, they are tied at a short distance from each other and covered with gauze to protect them from dust and flies.

Method 3

Cep mushrooms are also dried like this. Spread them on paper and leave in the sun until the mushrooms are dried (slightly). Then they are evenly distributed on a baking sheet covered with parchment, which is placed in an oven preheated to 60-70 ° C. After the mushrooms dry out, they are immediately put away for storage.

How to freeze white mushrooms (fresh)?

Freezing fresh mushrooms is easy: they are cleaned, washed and cut into slices of 5-7 mm. Then they are dried in a colander or on a sieve - this will prevent sticking in the freezer and loss of taste and aroma. Then the mushrooms are laid out in plastic bags (in portions). Mushrooms are distributed in a thin layer, excess air is expelled from the bag.

Freeze boiled mushrooms

Fried or boiled mushrooms are also frozen. For their preparation, fresh mushrooms are cleaned, washed, cut and boiled in boiling water for about 5 minutes. Then the water is drained, after which the mushrooms are thrown back on a sieve, cooled and dried. Next, the product is laid out in bags and stored in a separate freezer compartment.

About freezing fried mushrooms

Fresh mushrooms are fried in oil (vegetable) until the liquid from them completely evaporates and the mushrooms are browned. There is no need to pepper and s alt. Mushrooms (fried) are laid out on a tray in a thin layer so that they cool, and then laid out in food bags or trays (sealed). Frozen mushrooms in all dishes can be replaced with fresh ones.

How to pickle? Ingredients

Marinating porcini mushrooms is easy. You will need:

• 1 kg mushrooms (fresh);
• 200ml water;
• one bulb;
• 60ml vinegar (6%);
• pepper (black) - 10 peas;
• three or four bay leaves;
• allspice (3 peas);
• carnations (3 buds);
• s alt (1 tbsp.).

Process Description

If necessary, the mushrooms are cleaned and washed. Mushrooms of small sizes are pickled whole, and small ones are cut into pieces (the same). Next, the mushrooms are placed in a saucepan, poured with water (0.5 cups) and brought to a boil. After the water boils, reduce the heat and cook the mushrooms for 10-15 minutes with constant stirring to avoid them sticking to the bottom of the pan.

Then the mushrooms are thrown into a colander, the broth is poured into another bowl and s alt, pepper, cloves and bay leaf are added to it. Bring the broth to a boil, take out the bay leaf and add the vinegar. Mushrooms are put into the marinade and boiled for 5-10 minutes, regularly removing the foam and stirring.

Next, peel the onion (bulb) and cut it into thin rings. Then the jar is scalded with boiling water, onions are laid on the bottom, mushrooms are placed on top, poured with marinade and the jar is closed with a lid. After the jar has completely cooled down, it is placed inrefrigerator for storage.

How to cook porcini mushrooms deliciously? Recipes

Before you start cooking any dish of these magnificent mushrooms, it is advisable to boil them for a quarter of an hour. After that, the broth is drained, and porcini mushrooms are used to create dishes. and there are a lot of them. We will share recipes for some of them with you later.

Mushroom soup with semolina

This tender porcini mushroom soup with semolina will surprise you with its original taste and bright aroma. The preparation of the dish is simple.

Ingredients:

• white mushrooms - 500 g;
• 3 potatoes;
• one onion and one carrot;
• peppercorns, hot peppers, herbs, s alt;
• milk - 500 ml;
• water - 500 ml.

Cooking

How is porcini mushroom soup made? Recipe with photo below:

1. Clean and thoroughly wash 300 g of mushrooms.
2. Grate mushrooms, potatoes and carrots on a coarse grater, chop the onion. In a saucepan, heat 2 tbsp. l. oil (vegetable), add vegetables and mushrooms, mix and simmer for 10 minutes, then remove from heat.
3. Further, milk mixed with water is boiled separately. Add them to a mixture of mushrooms and vegetables, mix thoroughly, s alt and pepper to taste, bring to a boil and cook over low heat for about 7 minutes.
4. Then, cut into thin slices three small mushrooms and fry them in vegetable oil until golden browncolors.
5. Add fried mushrooms to the soup, bring to a boil and cook for another five minutes.
6. Pour two tablespoons of semolina into the soup, with constant stirring, cook for 10 minutes on the lowest heat. Remove the soup from the heat, cover with a lid and let stand for 10 minutes.
7. Served to the table, sprinkled with chopped herbs if desired.

Classic recipe

Houses offer to get acquainted with one more recipe for porcini mushroom soup, which is considered to be a classic. A dish is being prepared from a traditional set of products: mushrooms, carrots, potatoes, onions, herbs, peppers (peas). The hostess chooses the amount of ingredients at her own discretion and taste.

How to cook?

Carefully wash and clean the porcini mushrooms, cut into small slices and bring to a boil. Immediately after boiling, remove the foam, s alt and add peppercorns. While the mushrooms are cooking, peel the potatoes and carrots and cut them into small cubes. Onions are also chopped and fried. Potatoes, carrots, onions (fried) are added to the mushroom broth and boiled until tender. Greens are added at the end of cooking.

Mushrooms in sour cream

From mushrooms you can cook a lot of different very tasty dishes. One of them is mushrooms in sour cream.

Use:

• white mushrooms - 500 g;
• oil (veg.) - 2 tbsp. l.;
• sour cream - half a glass;
• flour - one teaspoon;
• cheese - 25g

Featurescooking

Mushrooms are cleaned, washed and scalded with boiling water, thrown on a sieve so that water is free to glass, and cut into slices, s alted and fried in oil (vegetable). Before frying is completed, flour is added to the mushrooms and mixed, sour cream is added, boiled, sprinkled with cheese (grated) and baked. Sprinkle with chopped dill or parsley before serving.

Fried mushrooms with onions

For cooking use:

• white mushrooms - 500 g;
• oil (veg.) - 3 tbsp. l.;
• one onion;
• s alt.

Mushrooms are cleaned and washed, scalded with boiling water. Cut into thin slices, s alted, fried in oil (vegetable). Separately fry onions and mix with mushrooms. The dish is served with potatoes (fried), sprinkled with herbs.

Mushroom stew with vegetables

Use:

• white mushrooms - 500 g;
• potato - 300 g;
• oil (veg.) - 100 ml;
• two onions;
• one parsley root;
• two tomatoes;
• one carrot;
• 1 pepper (sweet);
• 1 zucchini;
• flour - 50 g;
• pepper;
• greens and s alt.

Cooking

Prepared like this: clean, wash and boil the mushrooms, cool, cut into large slices and fry in oil (vegetable). Next, add mushroom broth (a little), s alt, bay leaf, pepper and stew over low heat. Cut carrots, parsley root, zucchini and potatoes andfried in small cubes and added to the mushrooms. Fry the flour in a pan (dry) and add to the mushroom broth. At the end of cooking, chopped peppers (sweet), herbs and tomatoes are added.

Julienne (mushroom snack)

The most common mushroom snack is julienne. The treat is especially delicious if cooked with sour cream sauce:

1. Thoroughly washed, peeled and cut into large pieces of half a kilo of porcini mushrooms.
2. In a frying pan (deep), heat 2 tablespoons of butter (butter), add the mushrooms and simmer over medium heat for 10 minutes until the mushroom juice stands out.
3. The juice is poured into a separate container, and 1 onion (large) is added to the mushrooms, which is cut into half rings, and another 2 tablespoons of oil are poured.
4. Then the onion with mushrooms is cooked over medium heat for 15 minutes.
5. Pour sour cream (200 g) into a separate bowl, add 1 tablespoon of flour and mix with a whisk, then add s alt, mushroom juice, pepper (black) to taste and mix everything thoroughly again.
6. Pour sour cream sauce into a pan with mushrooms and simmer for about 10 minutes, stirring frequently.
7. Kokotnitsa is rubbed with garlic from the inside, filled with julienne, which is sprinkled with a small amount of parmesan (grated), and baked for a quarter of an hour in an oven heated to 200 ° С.

Porcini mushrooms prepared according to one of the presented recipes are a real decoration of any feast. Enjoyappetite!