Porcini mushrooms of all types of mushrooms are considered the most delicious and easy to prepare. A large number of dishes can be prepared from them, which will be not only tasty, but also healthy. Porcini mushrooms can be fried using a wide variety of ingredients, and each dish will give you its own unique flavor.

Each country in the world has its own recipes for how to fry porcini mushrooms deliciously. Therefore, any housewife can easily choose a traditional recipe or try an unusual way of cooking porcini mushrooms.

How to fry porcini mushrooms with onions?

Compound:

• Porcini mushrooms - 500 g
• Vegetable oil - 3 tbsp. l.
• Onions - 1 pc.
• Salt, black pepper - to taste

Preparation:

1. Sort the mushrooms thoroughly and rinse. After pouring boiling water over them, cut into thin slices. Then pepper and salt.
2. Fry the mushrooms in vegetable oil. Enough 15 minutes.
3. Peel the onions and cut into rings. Fry the onions until golden brown, separately from the porcini mushrooms. Mix fried mushrooms with onions.

Fried porcini mushrooms with sour cream: a New Zealand recipe

Compound:

• Porcini mushrooms - 300 g
• Corn or olive oil - 2 tablespoons l.
• Sour cream - 0.5 tbsp.
• Flour - 0.5 tsp.

Preparation:

1. Sort out the mushrooms, peel, rinse, pour over with boiling water, wait until the water drains.
2. Cut them into slices and salt. Fry in vegetable oil.
3. Once the mushrooms are golden brown, add the flour, stirring in the mushrooms.
4. Pour in the sour cream and, having mixed everything, boil the mushrooms in the resulting sauce.
5. Place the prepared dish in the oven for 5 minutes.

How to fry porcini mushrooms: an American recipe

Fried porcini mushrooms are no less popular in North America. This dish takes 35 minutes to cook.

Compound:

• Porcini mushrooms - 500 g
• Chicken egg - 2 pcs.
• Vegetable oil - 1 tbsp. l.
• Milk - 1 tbsp. l.
• Salt and herbs to taste

Preparation:

1. Sort out the mushrooms, cut and wash. Cut into rings and fry in a pan for 15 minutes. Stir occasionally.
2. Mix milk with egg and pour into mushrooms. Salt.
3. After 7 minutes, put the pan in the oven preheated to 180 ° C.
4. After 5 minutes, the mushrooms will be ready. Drizzle with melted butter and chopped herbs before serving.

How to fry dried porcini mushrooms?

You can fry not only fresh porcini mushrooms, but also dried ones. They can be used as a main dish or as an appetizer, or added to a stew. When cooked properly, dried mushrooms will not differ in any way from fresh porcini mushrooms.

Compound:

• Porcini mushrooms - 400 g
• Water - 2 l
• Butter - 50 g
• Sour cream - 100 ml
• Flour - 1 tbsp. l.
• Onions - 1 pc.
• Salt to taste

Preparation:

1. Pour dried mushrooms with water or milk. After an hour, drain the water and rinse them. Rinse until the water is clear.
2. Boil porcini mushrooms. The resulting broth can be used to make soup. Cut the mushrooms into pieces.
3. Heat the pan and add oil. Chop the onion and sauté it.
4. Then add the porcini mushrooms. Season with salt, you can add spices to taste. Pour in some sour cream and flour to thicken.
5. Serve the fried porcini mushrooms with a vegetable side dish, potatoes, or rice. They can be stuffed with chicken or peppers, used as an appetizer or as an ingredient for a salad.

Fried porcini mushrooms: a Norwegian recipe

Compound:

• Dried porcini mushrooms - 100 g
• Soaking milk - 1 l
• Vegetable or butter - 3 tbsp. l. or 150 g
• Breadcrumbs
• Chicken egg - 1 pc.
• Ground red pepper and salt - to taste

Preparation:

1. Rinse the mushrooms well in warm water, then soak them in cold milk. The milk will give them a delicate flavor. Soak the mushrooms for 4 hours.
2. Boil the mushrooms in milk for half an hour. Drain the milk and dry the mushrooms. Milk can be replaced with water. If you have used water, you can leave it to make the mushroom sauce.
3. Beat the egg. Add spices and salt to the bread crumbs.
4. Dip the mushrooms in an egg and coat them in breadcrumbs.
5. Preheat a skillet and fry the mushrooms in it. Once they are golden brown, the dish is ready.

How to fry porcini mushrooms with potatoes?

One of everyone's favorite dishes is fried potatoes with mushrooms.

Compound:

• Porcini mushrooms - 250 g
• Water - 1.5 l
• Medium potatoes - 5 pcs.
• Onion - 1 pc.
• Butter - 100 g

Preparation:

1. Soak dried mushrooms in water for an hour. Then rinse under running cold water and cut into cubes.
2. Peel the onions and potatoes. Cut the onion into rings and the potatoes into strips.
3. Heat oil in a skillet until it spreads. Fry the onions and mushrooms in it.
4. Add potatoes, stir. Cover the skillet with a lid and heat low. Stir until the potatoes are tender.
5. Season the dish with salt and fry until golden brown over high heat.

Before preparing many dishes, it is advisable to boil porcini mushrooms for 15 minutes, then drain the broth, and use the mushrooms for cooking.

How to dry porcini mushrooms

Most of the nutrients are stored in dried mushrooms. To prepare them, you first need to clean the mushrooms from dirt, but not wash, but simply shake off the moss, needles and other dirt from them with a cloth. Small mushrooms can be dried whole, and large ones should preferably be cut into smaller pieces. Large legs are divided into casters with a width of two to three centimeters.

Place the sliced ​​mushrooms on trays lined with parchment. It is necessary to leave a distance between the mushrooms so that there is air circulation. Place the trays with mushrooms on the loggia or balcony. The readiness of dried porcini mushrooms can be determined by bending the cap - it remains elastic, but it can break with strong bending. After that, the mushrooms can be stored. It is important to ensure that the mushrooms do not dry out.

You can also use a large darning needle and thick cotton thread. Small mushrooms must be pierced in the middle of the cap and distributed in turn along the entire length of the thread. Dry these mushroom beads directly in the sun. To do this, you can tie them at a distance from each other and cover with gauze so that dust and flies do not get on them.

You can prepare dried porcini mushrooms in another way: you need to put the mushrooms on paper and leave in the sun until slightly dry. After that, evenly distribute on a baking sheet covered with parchment, put the baking sheet in the oven at 60-70 degrees. As soon as they dry out, they must be immediately removed for storage.

Frozen porcini mushrooms

To freeze fresh porcini mushrooms, peel, rinse and cut into slices five to seven millimeters thick. Dry them on a sieve or in a colander so that they do not stick together and lose their flavor and aroma in the freezer. After that, put the mushrooms in plastic bags in the amount for one dish. It is necessary to distribute the mushrooms in a thin layer and expel excess air from the bag.

You can also freeze boiled or fried porcini mushrooms. To prepare frozen boiled porcini mushrooms, fresh mushrooms must be peeled, washed, cut and boiled in boiling water for five minutes, drained, and the mushrooms must be put on a sieve, cooled and dried. As with fresh mushrooms, they must be packaged and stored in a separate compartment in the freezer.

To cook fried frozen mushrooms, fresh mushrooms must be fried in vegetable oil until all the liquid has evaporated and the mushrooms are golden brown. There is no need to salt and pepper. Put the fried mushrooms in a thin layer on a cooling tray, and then place in food bags or in hermetically sealed trays. Frozen mushrooms can be used in all dishes instead of fresh ones.

How to pickle porcini mushrooms

To marinate porcini mushrooms, you will need one kilogram of fresh mushrooms, 200 milliliters of water, one onion, 60 milliliters of six percent vinegar, ten black peppercorns, three or four bay leaves, three peas of allspice, three cloves and one tablespoon of salt.

If necessary, peel and rinse the mushrooms. Pickle small mushrooms whole, and it is advisable to cut large ones into equal pieces. Place the mushrooms in a saucepan and cover with half a glass of water, put the pan on the heat and bring to a boil. After boiling, reduce heat and cook for 10-15 minutes, stirring constantly, so that the mushrooms do not stick to the bottom of the pan.

Discard the mushrooms in a colander, pour the broth into another container and add pepper, salt, cloves and bay leaves to it. Bring the broth to a boil, remove the bay leaf and pour in the vinegar. Place the mushrooms in the marinade and cook for 5-10 minutes, stirring and skimming.

Peel the onions and cut them into thin rings. Scald the jar with boiling water, put the onion on the bottom, and the mushrooms on top, pour the marinade and close the jar with a lid. After cooling completely, store in the refrigerator.

Porcini mushroom dishes

The following delicious dishes can be prepared from mushrooms.

Porcini mushrooms in sour cream

Ingredients: 500 grams of porcini mushrooms, two tablespoons of butter, half a glass of sour cream, one teaspoon of flour and 25 grams of cheese.

Preparation: peel, rinse and scald mushrooms with boiling water, put them on a sieve so that the water is glass, and cut into slices, salt and fry in vegetable oil. Before the end of frying, add flour to the mushrooms and stir, then add sour cream, boil, sprinkle with grated cheese and bake. Sprinkle with dill or parsley before serving.

Fried porcini mushrooms with onions

Ingredients: 500 grams of porcini mushrooms, three tablespoons of oil and one onion, salt.

Preparation: peel and rinse the mushrooms, scald with boiling water. Cut into thin slices, salt, fry in vegetable oil. Fry separately with onions and mix with mushrooms. Sprinkle with dill or parsley before serving. This dish can be served with fried potatoes.

Porcini mushroom soup

Ingredients: 500 grams of porcini mushrooms, three potatoes, one onion and one carrot, peppercorns, pepper, salt and herbs.

Preparation: Wash and peel the mushrooms thoroughly, cut into small slices and bring to a boil. Immediately after boiling, remove the foam, salt and add peppercorns. While the mushrooms are boiling, peel the carrots and potatoes and cut into small cubes. Chop the onion and fry it. Add carrots and potatoes, fried onions to the mushroom broth and cook until tender. Add herbs to finish cooking.

Stew of porcini mushrooms and vegetables

Ingredients: 500 grams of porcini mushrooms, 300 grams of potatoes, 100 milliliters of vegetable oil, two onions, two tomatoes, one parsley root, one carrot, one bell pepper, one zucchini, 50 grams of flour, pepper, salt and herbs.

Preparation: peel, rinse and boil the mushrooms, cool, cut into large pieces and fry in vegetable oil. Then add a little mushroom broth, pepper, salt, bay leaf and simmer over low heat. Cut the parsley root, carrots, potatoes and zucchini into small cubes, fry and add to the mushrooms. Fry the flour in a dry frying pan and add to the mushroom broth. At the end of cooking, add finely chopped bell peppers, tomatoes and herbs.

Mushroom dishes have an honorable place in Russian traditional cuisine, so in this article I will tell you how to cook chanterelles, oyster mushrooms and white ones. Surely there are many novice chefs who are interested in the answer to this question.

Mushroom dishes have been cooked in Russia for a long time. They were boiled, fried or stewed with the addition of herbs and vegetables, and harvested for the winter. Such dishes are also present in the cuisines of other nations. One cannot fail to note the unsurpassed taste of French julienne. European chefs use chanterelles, truffles, and whites to create masterpieces.

Fresh mushrooms are a storehouse of essential oils, enzymes, proteins that are easy to digest. The composition also includes extractives. They are suitable for making sauces, broths, broths. Due to its taste and aroma, they are combined with various products, including vegetables, poultry, meat.

A variety of mushroom treats help the chef to find a recipe that matches his abilities, skills and abilities. At the same time, mushrooms are a product that requires knowledge of the principles of preparation, since the taste of the treat and human health depend on it.

Process fresh mushrooms as soon as possible. Some species contain easily oxidizing substances and contact with air leads to darkening and loss of attractive appearance. To soak for each liter of liquid, take a small spoonful of salt and a little citric acid.

How to make whites - 3 recipes

White mushroom or boletus has a peculiarity. It is completely white except for the top of the bonnet, which adjusts to the color of the forest. White-based dishes are healthy and unique.

It is not difficult to find them in the forest, but only avid mushroom pickers can cope with the task. If you are lucky enough to collect a basket of whites, recipes will help you prepare dishes that will reveal the merits of the product.

Fried porcini mushrooms

Ingredients:

• Boletus - 5 pcs.
• Onions - 2 heads.
• Butter.

Preparation:

1. After cleaning, rinse the whites, chop, boil in salted water. Five minutes is enough.
2. Select with a slotted spoon and send to a preheated skillet.
3. After a few minutes, add the onion, cut into half rings. Fry with onions for fifteen minutes, stirring occasionally with a spoon.

Video recipe

The recipe is simple. Boletus and mushrooms are prepared in a similar way.

White in sour cream

Ingredients:

• White - 600 g.
• Onions - 2 heads.
• Sour cream - 1 glass.
• Greens, laurel, pepper, salt.

Preparation:

1. Cut the processed boletus into small cubes, and the onion, after processing, into half rings.
2. Send mushrooms to a frying pan, fry for ten minutes until an appetizing crust appears. Then add the onion and cook for a few minutes.
3. Salt and season with spices, pour sour cream. Cook over low heat for ten minutes. Sprinkle with chopped herbs before serving.

White with meat

Finally, I will consider a more complex recipe that will help you prepare a culinary work that combines mushrooms and meat. I am sure the dish will not leave you indifferent.

Ingredients:

• Mushrooms - 150 g.
• Leeks - 1 stalk.
• Pork - 500 g.
• Sour cream - 120 ml.
• Flour, dill, pepper, oil, salt.

Preparation:

1. Cut the processed mushrooms into slices and the onion into half rings. Chop the dill.
2. Wash the meat, dry it, cut into pieces, roll in flour.
3. Pour the meat fried for ten minutes with 150 ml of water, add salt and pepper, simmer under the lid for five minutes.
4. Send the whites to the pan with the onions and cook over low heat for five minutes, cover with sour cream.
5. After 10 minutes, transfer the contents to a baking dish and place in the oven for a third of an hour. Bake at 200 degrees.

Armed with recipes, you will delight your guests with wonderful dishes at any time. I recommend serving with buckwheat or rice.

Cooking oyster mushrooms - 3 recipes

There are many mushrooms. Some are suitable for making soups, some are found in salads, and others are used for sauces. The further conversation will focus on oyster mushrooms, from which a lot of delicious and original snacks, canned food, salads are obtained.

In korean

Ingredients:

• Oyster mushrooms - 1 kg.
• Onions - 2 pcs.
• Vinegar - 50 ml.
• Sugar - 1 tbsp. a spoon.
• Garlic - 3 wedges.
• Salt - 1.5 tbsp spoons.
• Carnation - 3 pcs.
• Spicy herbs, laurel.

Preparation:

1. Pour oyster mushrooms with water, remove the harsh parts, chop into pieces. Then send to a saucepan, cover with salted water, add a little laurel and cloves. Cook for 20 minutes.
2. Throw in a colander and leave for a short time to drain the liquid. Meanwhile, cut the onion into half rings and chop the garlic.
3. Put the Korean-style mushrooms in a clean bowl, season with apple cider vinegar, add salt, sugar, spices. Put the garlic and onion in the resulting mass, and after mixing, send it to the refrigerator for several days.

Before the appetizer goes to the table, season with vegetable oil and sprinkle with chopped green onions.

In a multicooker

Ingredients:

• Oyster mushrooms - 300 g.
• Onions - 1 pc.
• Oil and salt.

Preparation:

1. Cut the sorted, washed and dried oyster mushrooms into strips, and peel and chop the onion into half rings.
2. Pour some oil into the multicooker bowl, put the onion and fry for five minutes, activating the frying mode. Then put the mushrooms in a multicooker, mix with the onions and continue cooking.
3. After about ten minutes salt and stir the contents. It remains to wait for readiness.

Other dishes are also prepared in the multicooker, including cabbage rolls.

In sour cream

Ingredients:

• Oyster mushrooms - 500 g.
• Onion - 200 g.
• Sour cream - 100 ml.
• Garlic - 1 wedge.
• Spices, herbs, oil.

Preparation:

1. Put the washed oyster mushrooms in a preheated pan and, guided by taste, salt.
2. While they are cooking, sauté chopped onions in a second skillet. When there is no liquid left in the pan with mushrooms, add the fried onions and sour cream.
3. It remains to season with spices, mix and simmer under a lid over low heat for twenty minutes. Finally, garnish with herbs and season with garlic.

Video preparation

I will not say that the recipes are intricate. I know that they help to prepare treats that are appropriate for any table.

What to make from chanterelles - 3 recipes

Chanterelles are highly nutritious and easy to cook. Dishes based on them have a unique taste and aroma.

INFORMATION! Fresh chanterelles have a lot of water, so they diminish during the cooking process. Consider this feature. Chanterelles do not soak, and there are no difficulties with cleaning. It is enough to wash fresh mushrooms and send them to the pan. They will be ready in half an hour.

There are many ways to make chanterelles delicious at home, but frying and stewing are the best options. They also make excellent mushroom soup, and in canned form they become an alternative to salted milk mushrooms.

Fry in sour cream

A hearty, tasty and aromatic treat that can be prepared even by a beginner who is mastering the basics of culinary art.

• Fry the chanterelles in butter. 10 minutes before the end of cooking, pour a little sour cream or cream into the pan. The end result is a hearty and aromatic snack.
• Add garlic, pepper and herbs while cooking.
• I recommend serving with mashed potatoes, rice, fried cabbage or buckwheat.

Video recipe

Light soup

The soup preparation technology is simple. Fry the chanterelles with onions and carrots and send to the saucepan. Throw the potatoes last.

These are the basic steps. If you enjoy experimenting, create a unique liquid treat recipe. I think there will be no problems with this, and my ideas will help to achieve success.

1. Replace regular water with beef broth.
2. While frying, add a little sour cream to the pan.
3. Use the herbs and spices that you like.
4. I recommend adding some vegetables to the soup: cabbage, bell peppers, green beans.
5. Season the broth with several grated processed cheese. The result is a cheese soup.

We prepare for the winter

In conclusion, I will share a recipe for fried chanterelles for the winter. They will become a decoration of the New Year's table if you add them to the New Year's menu.

• Fill chanterelles fried in vegetable oil and place in the freezer. If such utensils are not available, use plastic bags.
• In winter, remove from the freezer, defrost at room temperature, fry in a pan. It is so delicious that words cannot convey it.

If you want to try a salad or chanterelle appetizer, write in the comments, and I will delight you with new recipes.

If at least once in your life you try properly cooked fried fresh porcini mushrooms, then other mushroom dishes will simply fade in the light of this delicious delicacy. The mushroom season is in full swing, friends, and today I want to tell you how to fry porcini mushrooms so that they turn out to be incredibly tasty, aromatic and juicy. Cooking porcini mushrooms is not at all a complicated process, as it might seem at first glance.

And I have prepared for you a detailed excursion on how to cook fried porcini mushrooms, so that you can easily fry porcini mushrooms on your own in your kitchen. My grandmother taught me how to fry porcini mushrooms, she also told me how much to fry porcini mushrooms in time and whether to cook porcini mushrooms before frying. So, welcome: how to fry porcini mushrooms in a pan - a step-by-step recipe with pictures at your service.

Ingredients:

• 1 kg. porcini mushrooms
• 1 small onion
• 2-3 tbsp vegetable oil
• 1 tbsp butter
• ½ bunch of parsley
• salt and black pepper

How to fry porcini mushrooms:

For frying, we need any porcini mushroom, including a substandard one with a green cap on the inside, which is not suitable for.

Pour porcini mushrooms with cold water, clean them from dirt, cut off rotten areas, inspect for the presence of worms. Cut porcini mushrooms for frying into large pieces, similar to mine in the photo.

Next, you are probably wondering if you need to cook porcini mushrooms before frying? I believe that the porcini mushroom needs to be boiled, and my grandmother thinks the same way. In porcini mushrooms, in 90% of cases, there are worms. Even if you don't see them, they are still there. Therefore, in order not to fry porcini mushrooms with "meat", we boil porcini mushrooms in salted water for 20 minutes. Bring the water to a boil, salt, put the porcini mushrooms in boiling water, bring to a boil, and cook for 20 minutes.

Well, now for the most interesting part of the recipe: how to cook fried porcini mushrooms. Pour vegetable oil into a frying pan (preferably with a non-stick coating) and add butter.

Fry chopped onion in melted butter until translucent. Porcini mushrooms fried with onions are tender and juicy, so if you fry the porcini mushroom without onions.

Add boiled porcini mushrooms to the fried onions and mix thoroughly. Further attention: we set the temperature of the stove to the maximum, and fry the porcini mushrooms in a pan, stirring constantly with a spatula.

The answer to the question: how long to fry the porcini mushrooms in time will look like this: all the liquid should evaporate from the mushrooms, a golden crust will appear and the oil will begin to "sizzle" in the pan. For 1 kg of fresh boiled porcini mushrooms, it will take about 15 minutes.

At this stage, add salt, black pepper and chopped parsley to the fried porcini mushrooms.

Stir the contents of the pan, taste the fried white mushrooms and remove from the stove.

Porcini mushrooms are considered one of the most delicious, they are even called royal. White lives on all continents, only Australia is deprived of such tasty food, but it is most often used in Asia and Europe.

This species is very demanding on conditions and growth is also slower than that of the rest of its "brothers". Let's take a look at what you can cook from frozen porcini mushrooms.

The porcini mushroom has no particular nutritional differences when compared with other species. In addition to a very unusual and pleasant taste, the beneficial properties include stimulation of digestion and improvement of the gastrointestinal tract.

Such a product contains protein in relatively high amounts. Due to the fact that it takes no little time to digest porcini mushrooms, by this indicator it can be compared with. Although the calorie content is not at all high, it is only thirty Kcal.

Very often, many are afraid to eat mushrooms, not only porcini, but any kind. This makes sense, because all members of this family can absorb toxic substances and heavy metals. In this regard, collection in contaminated areas should be avoided, especially if there are factories or industrial plants nearby.

It is better not to give any kind of mushrooms to children under three years old, since the children's pancreas cannot yet produce the necessary enzymes that will facilitate digestion.

The combination of porcini mushrooms in cooking

Porcini mushrooms can be prepared as a main course and served with a vegetable salad. Most often they are combined with potatoes, but with fish or meat, they can put a heavy load on digestion.

The boletus will be delicious both when fried and if stewed, it is best to use only the caps. Frying should not be done in butter, since it contains water, you need to use lard or vegetable oil.

And when stewing, you should add water in a small amount, and fry them a little beforehand. Cooking should be carried out in the container in which the serving will then be made.

Most often, sauces or soups are prepared from mushrooms, and this is not strange, because they make a very rich, and, which is not unimportant, transparent broth. Such an exquisite mushroom sauce can be served with rice, vegetables or pasta.

Of course, it is better to use fresh mushrooms, but this may not be possible, so they are replaced with frozen or dried ones.

Ingredients:

• five hundred grams of frozen porcini mushrooms
• 500 gr. 20% cream
• one onion
• 50 grams of butter
• spices

Mushrooms should be put in water and cooked for thirty minutes, you don't need to defrost them. Now they need to be crushed into cubes and fried in a skillet, with the addition of butter. Next, chop the onion and add to the mushrooms, sprinkle with flour and continue frying.

Heat the cream separately, and then pour it into the mushroom mixture in a thin stream, add spices as you like. When it thickens, it means that it is already cooked.

Porcini mushroom sauce

This gravy will be very tasty with pasta or whole boiled potatoes, and will also go well with any.

Ingredients:

• two hundred grams of frozen porcini mushrooms
• three tbsp. l. sunflower oil
• one and a half tablespoons of flour
• small onion and half medium
• half a liter of meat broth
• 150 ml. 15% sour cream
• a tablespoon of lemon juice
• pepper, salt
• dry or fresh parsley

Finely chop the onion and parsley and sauté in a hot large skillet, but a sauté pan is best.

Then you can add, pre-stewed, porcini mushrooms and cook for fifteen minutes. Add lemon juice and salt and before switching off.

So, it is so easy to prepare dishes from frozen porcini mushrooms, recipes with photos are not needed at all. The variety is amazing, because you can make snacks, sauces, hearty side dishes and unusual first courses. The main plus of freezing is that you can feast on it throughout the year.

You can watch the video on how to freeze mushrooms for the winter: