Each housewife is often forced to decide: what is best to do with porcini mushrooms collected the day before in the nearest forest. How can you recycle your prey? What recipes to choose for harvesting mushrooms for the winter? This material tells about what to do with porcini mushrooms after harvest - how to sort them, clean them of garbage and prepare them for processing. What to do next with porcini mushrooms depends on the imagination of the hostess and the needs of the family. You can boil raw materials and then freeze. You can make preservation in the form of marinades and pickles. And you can fry fragrant mushrooms with potatoes and fresh herbs. Read the article for ideas on what to do with fresh porcini mushrooms, choose what you like and implement.

Mushrooms are widely used in cooking in fresh, frozen, dried, fried, boiled, salted and pickled form, and they are also introduced into various dishes. In Russia, the porcini mushroom is considered the most valuable in cooking. It is distinguished by dense white pulp, which will not change color during the heat treatment. What to do with the collected porcini mushrooms immediately after returning from the forest is described on the page.

If the mushrooms from the forest are heavily polluted, they are soaked in water and pressed down with a weight for complete immersion. After 10–20 minutes, the caps are already easily washed from adhering grass and leaves. You should not leave the mushrooms in the water for a long time, as they will actively absorb it, which will eventually negatively affect their taste and aroma, and make the caps brittle. Then the mushrooms are washed with clean running water.

Particular attention is paid to washing the lower surface of the mushroom caps, which is spongy or lamellar, and therefore most susceptible to contamination. Then the mushrooms are left in a colander or sieve to drain the liquid. The exception is mushrooms intended for drying and sometimes freezing. They are only cleaned, but not washed with water, much less soaked.

Mushrooms are dried in their natural form, and for freezing they are pre-cut into thin slices or pieces, depending on the size. For cooking, mushrooms are cut in a variety of ways (slices, slices, straws, cubes, sticks) or ground into minced meat using a meat grinder or blender. By the way, dishes with chopped mushrooms are better absorbed. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

What to do with dried porcini mushrooms

Dishes made from fresh porcini mushrooms have a special taste, and dried mushrooms of this species, unlike all the others, are the most fragrant. What to do with dried porcini mushrooms: they are recommended to be added to first courses, sauces and pie fillings. Before use, dried mushrooms are washed with water and soaked in clean cold water, and then boiled until tender. Only then they are cut into pieces and added to other ingredients. Fresh mushrooms are stored for a short time, therefore, within 3-4 hours after picking, they must be processed - sorted and prepared for canning or used for cooking mushroom dishes. If it is not possible to process the mushrooms right away, transfer them to an enamel bowl without a lid and store in the refrigerator for 1-2 days.

At the same time, they should be shaken and shifted as little as possible, and handled carefully so as not to leave dark spots and dents. Preparation of mushrooms for culinary processing consists in cleaning from debris (adhered blades of grass and insects), removing darkened or damaged areas. Mushroom caps are cleaned with a knife with a stainless steel blade or a soft cloth. The cut on the legs is updated by removing the most contaminated part.

What to do with large porcini mushrooms

The best thing to do with large porcini mushrooms is to dry them and process them into mushroom powder. Drying is the most proven and reliable way to preserve mushrooms. Properly dried mushrooms keep well, remain tasty and nutritious. They are used to prepare soups, roasts, sauces, fillings. For drying, it is necessary to select fresh, young, strong, intact mushrooms. Porcini mushrooms retain their white color even after drying and heat treatment, for which they got their name.

What to do with old porcini mushrooms

So, the best thing to do with old porcini mushrooms is to dry them. And how to do it right is described below. Before drying, do not wash the porcini mushrooms, but wipe them with a dry cloth. Cut large specimens into pieces, dry the rest whole. On hot days, you can dry the mushrooms in the sun - to do this, string them on a string and hang them in the air. From flies cover mushrooms with gauze.

At home, mushrooms can be dried in an oven at 70–80°C with the door open to allow fresh air to enter and remove moisture from the mushrooms.

Place the mushrooms on a baking sheet lined with parchment. The drying process will take about 5 hours, during which time the mushrooms must be turned over several times. Mushrooms dried in this way should be stored in a dry place, in glass jars or linen bags, separately from products with a pungent odor.

What is done with porcini mushrooms for the winter

The most common thing they do with porcini mushrooms for the winter is salting and pickling mushrooms in jars.

Salting is a traditional old way of preserving mushrooms. The simplest harvesting method is based on the preservative effect of table salt at a certain concentration. The only pity is that under the influence of salt, the nutritional value of mushrooms decreases and, to a greater extent than with other harvesting methods, their taste worsens. Mushrooms are salted in three ways: dry, cold and hot. Each method is applicable to certain types of mushrooms, taking into account their properties.

Mushroom pickling is a harvesting method using acetic or citric acid, spices, salt and sugar. Mushrooms for pickling are taken young, strong and without the slightest worminess. Mostly caps are marinated, and small mushrooms are marinated whole. Large mushrooms are cut into halves or quarters. The roots of porcini mushrooms are cut across not very thick slices and marinated separately from the caps. You can cook the marinade together with mushrooms in order to preserve the aroma and specific extractive substances in the product as much as possible, which give mushroom dishes their special taste. In this case, the marinade turns out to be really more saturated, but it does not always have a pleasant appearance - it is dark, cloudy, viscous, often with fragments from mushrooms crumbled during cooking.

What to do with the leg of the porcini mushroom

There are several options for processing different parts of mushrooms. The best thing to do with a porcini leg is to make caviar. But another way of processing is also suitable - canning. Pre-boil the legs intended for pickling and lower them into the boiling marinade ready. With this method, the marinade turns out to be lighter, cleaner and more transparent, but inferior to the product prepared in the first way in terms of the strength of the mushroom smell and taste. The salt is stirred until completely dissolved, the solution is brought to a boil and the prepared mushrooms are loaded into the boiler. The mushrooms are boiled at a low boil and stirring with a wooden paddle, while removing the resulting foam. To give them a beautiful golden hue, add citric acid (3 g per 10 kg of mushrooms). The duration of cooking, depending on the age of the mushrooms, is from 20 to 25 minutes. The settling of mushrooms to the bottom of the boiler and the transparency of the brine are signs of their readiness. To obtain pickled mushrooms, 80% acetic acid, diluted 2–3 times, and spices are added to the brine 3–5 minutes before the end of cooking. For 100 kg of white mushrooms add (in g):

• bay leaf - 10
• allspice - 10
• 10 g of cloves and cinnamon

The marinade should cover the mushrooms. If the room is dry and the jars are not closed tightly enough, during the winter it is sometimes necessary to add marinade or water. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing utensils. You can store them in bottles with a wide neck, with a smaller evaporation area. To protect against mold, mushrooms are poured with boiled oil from above. Instead of acetic acid, citric acid can be used, but its effect on mushroom storage is much weaker.

Marinades with citric acid should be stored in hermetically sealed jars, sterilized for 1 hour at 100 °C.

What to do with porcini mushrooms: how to freeze

We suggest you learn more about what to do with porcini mushrooms and how to freeze them using a home freezer or refrigerator. Peel and rinse the porcini mushrooms well, then place in a bag and put in the freezer. You can freeze both whole mushrooms and cut ones. Frozen mushrooms can be used to add to various dishes - their taste will remain the same as fresh ones. Fresh mushrooms frozen at -28 °C can be stored for 6-12 months.

White mushroom: what can be done with it

Components:

• White mushrooms
• horseradish leaves
• vegetable oil

If a white mushroom is collected in large quantities, the first thing you can do with it is, of course, preserve it. Boil the mushrooms in salted water, put in a colander, cool. Place washed horseradish leaves in sterilized jars. Then lay out the mushrooms, shifting with horseradish leaves. When the jar is full, pour mushrooms with vegetable oil. It is important that the mushrooms with horseradish are completely covered with oil. Close the jar with a lid and store in a cool place.

Many housewives think about what is best to cook from porcini mushrooms, since mushrooms are rare prey. They are not found in the forests in large clearings. Therefore, you have to choose what delicious to cook from porcini mushrooms in order to please yourself and your loved ones. This page contains recipes for what can be prepared from porcini mushrooms for serving at the family table.

Among the dishes there are a wide variety of options for dinner, lunch or for a festive table setting. We hope this information is helpful. At least there will be answers to questions about what to cook tasty and unusual from porcini mushrooms. Tips are given on what to cook from porcini mushrooms for dinner or for winter storage.

The first thing you can cook from fresh porcini mushrooms in hot summer weather is okroshka. Chop mushrooms, chop fresh cucumbers and green onions, mix everything. Peel boiled carrots and potatoes and cut into cubes. Hard boil the eggs, cut the whites into cubes, and grind the yolks with mustard and sour cream. Combine all prepared products, pour kvass, season with a mixture of egg yolks, mustard and sour cream, salt and add sugar. When serving, season with sour cream and finely chopped herbs.

For 100 g of salted mushrooms:

• 300 g bread kvass
• 40 g potatoes
• 20 carrots,
• 50 g fresh mushrooms
• 1 onion
• 30 g sour cream

Mustard, salt, sugar and dill to taste.

What to cook from boiled porcini mushrooms

1. But the best thing to cook from boiled porcini mushrooms is puree soup with amazing nutritional properties.
2. Pass the mushrooms through a meat grinder, put in a saucepan, pour in 1 tbsp. l. butter, put chopped carrots, a whole onion, cover the pan with a lid, simmer for 40-45 minutes.
3. Pour in a glass of water.
4. After cooking, wipe everything through a sieve.
5. Separately, in a soup pot, lightly toast 2 tbsp. l. flour with 2 tbsp. l. oil, then dilute everything with 4 glasses of milk, a glass of vegetable broth or water, boil, put stewed mushrooms (remove carrots and onions) and cook for 15-20 minutes.
6. Then salt the soup, season with butter and 2 egg yolks and add a glass of cream.

For 600 g of fresh mushrooms:

• 80 g butter
• 20 g flour
• 2 egg yolks
• 4 glasses of milk
• 50 g onion
• 75 g carrots
• 1 cup cream
• salt to taste

What to cook from porcini mushrooms and potatoes

If you don’t know what to cook from porcini mushrooms and potatoes, then cook this unusual borscht.

Peel fresh mushrooms, rinse in running water, cut and stew together with finely chopped roots in oil.

Cook the broth from the prepared mushrooms.

Grind the boiled beets into strips, sprinkle with vinegar and sauté, cut the potatoes into oblong pieces, boil in the broth until soft, add to the chopped onion, flour, mixed with a small amount of cold water.

All this put in the broth, salt and cook for 10 minutes.

Before cooking, add tomato puree and bay leaf.

When serving, season with sour cream and sprinkle with parsley.

• 5 potato tubers
• 3 beets
• parsley or celery root
• 1 head of onion
• 2 tbsp. l. tomato puree
• 1 st. l. flour
• table vinegar
• bay leaf
• parsley

What can be cooked from frozen porcini mushrooms

Components:

• Arugula - 200 g
• Balsamic vinegar - 70 ml
• Olive oil - 80 ml
• Dried tomatoes - 150 g
• White mushrooms fresh-frozen - 250 g
• Thyme - 1-2 sprigs
• Garlic - 6 cloves
• Shallots - 2 pcs.
• Cognac - 100 ml
• Butter - 70 g
• Salt pepper

This dish is the main thing that can be prepared from frozen porcini mushrooms, because it has a simply unreal flavor. Mix some olive oil with balsamic vinegar. Rinse the arugula, dry it and put it in deep plates, pour over this mixture. Cut sun-dried tomatoes into strips. Mushrooms pour boiling water, bring to a boil, drain, cut into large cubes. Saute the mushrooms in the remaining olive oil, thyme, garlic and finely chopped shallots. Pour brandy over mushrooms and set fire (flambé), salt and pepper.

What can be cooked from the legs of porcini mushrooms

Composition:

• White mushrooms - 200 g
• Olive oil - 50 ml
• Garlic - 1 clove
• Thyme - 2-3 sprigs
• Soft cheese - 150 g
• Egg yolks - 4 pcs.
• Green basil - 1 sprig
• pepper

Consider another dish of what can be prepared from the legs of porcini mushrooms with the addition of noble cheese. Rinse the porcini mushrooms, peel and boil in a small amount of salted water until tender for 10-15 minutes. Cut the mushrooms into thin slices and fry in olive oil with garlic and thyme until golden brown. Put the mushrooms in a baking dish, spread the cheese mixed with egg yolks on top and bake in the oven for 7-10 minutes until golden brown. Garnish with basil before serving. Put the mushrooms in the plates around the seasoned arugula, put the sun-dried tomatoes on top. When serving, season the dish with coarsely ground black pepper.

What to cook from porcini mushrooms in a slow cooker

Ingredients:

• 500 g white mushrooms
• 1 cup cream
• 1 st. butter spoon

What to cook from porcini mushrooms in a slow cooker if there are only cream and butter from the additional ingredients? You can simply bake mushrooms, including using the oven for this. Peel fresh mushrooms, rinse and scald, then cut into slices, salt and lightly fry. After that, put them in a pot or pan and pour boiled cream. Tie parsley and dill greens, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and put in a saucepan - in mushrooms. Salt the mushrooms, cover with a lid and put in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, take out the bound greens, and serve the mushrooms in the same bowl in which they were stewed.

Mushroom soup in a slow cooker.


Components:

• Fresh porcini mushrooms - 600 g
• Carrot - 1 pc.
• Onion - 2 pcs.
• Potatoes - 3 pcs.
• Salt, black pepper, bay leaf to taste

Fry in vegetable oil 300 g of mushrooms, cut into medium-sized pieces, chopped onions and carrots. Transfer the contents of the pan to the multicooker bowl, add the remaining mushrooms and potatoes. Then put a bay leaf, add water to the “8” mark indicated on the container. Close the lid and set the timer for 40-50 minutes in SOUP/STEAM mode. Add salt and pepper to taste.

What can be cooked from dried porcini mushrooms

Let's think about what can be prepared from dried porcini mushrooms, if the following composition is available:

• 500 g fresh, 250-300 g boiled or 60-70 g dried mushrooms
• 50 g smoked lard
• 40 g fat
• 1 bulb
• pepper
• 2–3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10–12 potatoes
• Dill
• parsley

Chop mushrooms and onions, stew in fat, add seasonings. Cut the potatoes into slices or cut into four parts, boil in a small amount of water, drain the water, transfer the potatoes to a fireproof pan or bowl. Put 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.

What can be cooked from dry porcini mushrooms

Ingredients:

• 400 g white mushrooms
• 3 onions
• 100 g cheese
• 100 g butter

The simplest thing that can be prepared from dry porcini mushrooms is a baked dish with a side dish of potatoes. Mushrooms wash, clean, cut into slices. Onion peel, wash, cut into rings. Cheese grate on a coarse grater. Mushrooms mix with onions and butter cut into small pieces, put on foil, sprinkle with cheese, wrap. Bake at 260°C and high fan speed for 35 minutes.

Potato soup with fresh porcini mushrooms.

Composition:

• 500 g white mushrooms
• 500 g potatoes
• 200 g roots and onions
• 2 tbsp. butter spoons
• 3 liters of water
• Bay leaf
• green onion
• Dill
• sour cream

Clean and wash fresh mushrooms. Cut off the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, add water and cook for 20–30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onion, salt, pepper, bay leaf into the pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill. Soup with fresh mushrooms can also be prepared in meat broth. In this case, add semolina to the soup (10 g per plate).

Turkey with porcini mushrooms.

Prepare minced meat:

• 400 grams of veal
• 400 grams of fresh fat
• 150 grams of soaked and squeezed bread crumbs
• 500 grams of porcini mushroom legs
• stewed in duxelle sauce

Season with 15 grams of salt, pepper, nutmeg. Fill the turkey with minced meat. Simmer until almost done. Change the container, surround with 600 grams of blanched and fried bacon, cut into cubes, and 1 kilogram of fried porcini mushrooms. Pour in the broth remaining from the stew, close the lid tightly, bring to readiness. Put the bird on a dish, surround with a side dish. Garnish can be served separately.

What to cook with chicken and porcini mushrooms

The following are 2 recipes for what to cook from chicken and porcini mushrooms at home quickly and tasty.

Fried chicken with porcini mushrooms.

Fry the chicken in vegetable oil, lay out. Strain off the oil. Add a spoonful of shallots to it and deglaze with white wine. Evaporate the liquid by half. Put 50 grams of butter and pour the resulting sauce over the chicken. Surround it with porcini mushrooms cooked in Bordeaux style (250 grams), sprinkle with parsley.

Chicken with porcini mushrooms in sauce.

Pulp of boiled chicken and boiled mushrooms cut into strips. Put mushrooms, meat in a hot pan with vegetable oil, lightly fry, season with sour cream sauce, mix, sprinkle with grated cheese, drizzle with oil and bake in the oven.

Components:

• 250 g white mushrooms
• 500 g boiled chicken meat
• 2 tbsp. l. butter,
• 1 cup sour cream sauce
• 2 tbsp. l. grated cheese.

Roast chicken with porcini mushrooms.

Ingredients:

• 600 g chicken meat
• 150 g boiled porcini mushrooms
• 2 heads of onion, garlic cloves
• 100 ml vegetable oil
• 1 st. l. tomato paste
• dill greens
• ground black pepper

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

Recipe for frozen porcini mushrooms

Kulebyaka with porcini mushrooms is a recipe for what to cook from frozen porcini mushrooms for tea drinking with the whole family.

Ingredients. Dough:

• 4 cups flour
• 2 tbsp. l. Sahara
• 4 eggs
• 1 tsp salt
• 50 g butter
• 1 st. l. sunflower oil
• 5 g dry yeast
• 1 glass of milk

Filling:

• 1 kg frozen porcini mushrooms (400 g boiled), 2-3 dried mushrooms
• 3 onions
• 1 st. l. butter
• pepper
• dill and parsley.

Mix flour with yeast. Heat milk to 40 ° C, dissolve salt, sugar in it and pour into flour. Add 3 eggs and mix. Add melted butter and knead the dough. If it is thick, add milk, if watery - flour. The finished dough should stick well from the hands and the walls of the dishes.

Add vegetable oil last.

Cover the dough with plastic wrap and leave to proof. Filling: crush dried mushrooms into powder. Boil fresh mushrooms, put in a colander. Chop the onion, fry it until golden brown, add boiled mushrooms and mushroom powder. Pass through a meat grinder. Dilute with white sauce. When the dough has risen, divide it into 3 parts - two identical and one smaller, for decoration. Place the dough on a greased baking sheet, cover with plastic wrap and let rise.

Roll out the dough, put the filling, align the dough in the form of a rectangle, pinch the edges, turn the seam down and place on a greased baking sheet. Let stand 15 minutes. Loosen the yolk, add 0.5 tsp. water and grease the pie. Cut out decorative ornaments from well-rolled dough using molds or a knife. Arrange them on a surface greased with yolk, brush on top. Make several punctures with a fork or wooden hairpin - on top and on the sides of the pie. Put the kulebyaka in a preheated oven and bake for 35 minutes at 180 ° C. When ready, remove from the oven, cover with a towel and leave to cool for 20 minutes.

What to cook from porcini mushrooms for the winter

Fried mushrooms - this is what you can cook from porcini mushrooms for the winter without enormous time and physical costs.

Cooking time-15 min.

Composition:

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

Blanch mushrooms 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 mushrooms. Close with lids and chill.

Recipe for dried porcini mushrooms

This is a rather complicated recipe for making dried porcini mushrooms, but the result exceeds all expectations.

Components:

• 8 dried porcini mushrooms with whole caps
• 1 st. l. grated cheese
• 1 st. l. vegetable oil
• ½ bunch dill greens

For filling:

• 100 g canned green peas
• 1 bulb
• 2 garlic cloves
• ½ bunch dill greens
• 2 tbsp. l. butter

Unfortunately, many modern housewives are completely unable to cook dishes using native Russian products. For example, most residents of large cities have no idea what to do with porcini mushrooms so that they become usable, not to mention harvesting for the winter. But they make a great soup, they can be added to roasts, salads and many other dishes. Even corny fried ones are good if they are cooked with onions and butter.

After a trip to the forest (or to the nearest market), before proceeding with processing, it is necessary to carefully examine the prey. It is better to get rid of wormy and other suspicious specimens immediately, even if they are very beautiful. The fact is that spoiled mushrooms can be bitter, and old ones accumulate various kinds of toxins from the surrounding air, soil, etc., which can cause poisoning. Therefore, no matter what will be done with porcini mushrooms in the future, they are sorted out and cleaned. You also need to make sure that all leaves, insects, worms and other living creatures that love to feast on forest delicacy are removed.

White mushrooms for the winter

Those who do not really like to mess with all sorts of blanks will surely like this unpretentious, but very effective storage method. So, also starts with sorting and cleaning. In no case should they be washed, otherwise you can spoil the look of the final product. So leaves, needles and other debris are removed manually. The procedure itself is best done in natural conditions. The process is accelerated by good sunny weather. Of course, everything can be done in a special dryer, as well as using a gas stove, but the most fragrant and healthy mushrooms will turn out if they hang in the country house under a canopy or on a ventilated balcony.

Those who have never encountered this harvesting method and do not know what to do with porcini mushrooms before drying should be advised to separate the caps from the legs. The former are cut into thin slices, the latter - across in circles. Then both of them are strung on a strong thread and hung out, or spread in one layer on a baking sheet. Under natural conditions, this will take about a week, and in the oven - several hours. The degree of readiness should be checked periodically. It is important not to try to rush things by raising the temperature (it should not be higher than 70 ° C), otherwise the mushrooms will be bitter in the future. Such a workpiece should be stored in a dry, dark place. A tightly sealed, opaque container is ideal.

In winter, it will make a great soup. Pre-soaked in water, they can also be fried, stewed, added to sauces, in general, do everything the same as with fresh ones.

Fried white mushrooms

This dish is ideal for those who have just returned from the forest with a full basket and do not yet know exactly what to do with their prey. Thinking about whether to dry or freeze mushrooms, some of them can be quickly fried. Moreover, the products will require a minimum and time too. For a pound of mushrooms, take an onion, 30 g of vegetable oil and 50 g of butter, salt, ground pepper and garlic to taste. First, they are sorted, cleaned and washed, then cut and sent to an empty hot frying pan. Soon a lot of juice will appear, which is poured into some kind of container (it will still be needed), and oil is added instead. Onions are peeled, cut into half rings and sent there, at the end there is finely chopped garlic. Next, the mushrooms should be fried to a crust, salt, pepper and pour the juice back. Then the fire is made to the maximum and stewed with the lid closed for another 5 minutes. They are served as an independent dish or with any side dish. This recipe is perfect for those who do not know what to do with porcini mushrooms, because it is very simple, and the result is great.

Before preparing many dishes, it is advisable to boil the porcini mushrooms for 15 minutes, after which the broth is drained, and the mushrooms are used 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 do not wash, but simply shake off moss, needles and other dirt from them with a cloth. Small mushrooms can be dried whole, while large ones can be cut into smaller pieces. Large legs are divided into wheels with a width of two to three centimeters.

Sliced ​​mushrooms must be laid out on trays lined with parchment. Space must be left between mushrooms to allow air to circulate. Put 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 can break when strongly bent. 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 cook dried porcini mushrooms in another way: you need to spread the mushrooms on paper and leave in the sun until slightly dried. 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, they must be immediately stored.

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 taste and aroma in the freezer. After that, place the mushrooms in plastic bags in an amount to prepare 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 put the mushrooms on a sieve, cool and dry. As with fresh mushrooms, they must be bagged and stored in a separate freezer compartment.

To prepare fried frozen mushrooms, fresh mushrooms must be fried in vegetable oil until all the liquid has completely evaporated and the mushrooms are ruddy. No need for salt and pepper. Put the fried mushrooms in a thin layer on a cooling tray, and then arrange them in food bags or in hermetically sealed trays. Frozen mushrooms can be used instead of fresh in all dishes.

How to pickle porcini mushrooms

To pickle 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 allspice peas, three cloves and one tablespoon of salt.

If necessary, clean and rinse the mushrooms. Pickle small mushrooms whole, and large ones should be cut into equal pieces. Put the mushrooms in a saucepan and pour half a glass of water, put the saucepan on the fire and bring to a boil. After boiling, reduce the 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 leaf to it. Bring the broth to a boil, remove the bay leaf and pour in the vinegar. Put the mushrooms in the marinade and cook for 5-10 minutes, stirring and removing the foam.

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

Dishes of porcini mushrooms

From mushrooms, you can cook the following delicious dishes.

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

Porcini mushrooms fried with onions

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

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

White mushroom soup

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

Preparation: Wash and clean the mushrooms thoroughly, cut into small pieces and bring to a boil. Immediately after boiling, remove the foam, salt and add peppercorns. While the mushrooms are cooking, peel the carrots and potatoes and cut into small cubes. Onion also cut and fry. Add carrots and potatoes, fried onions to the mushroom broth and cook until tender. At the end of cooking, add greens.

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 sweet pepper, one zucchini, 50 grams of flour, pepper, salt and herbs.

Preparation: clean, wash and boil the mushrooms, cool, cut into large pieces and fry in vegetable oil. Next, 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 sweet peppers, tomatoes and herbs.

For any mushroom picker, the white mushroom is a welcome trophy. This is entirely justified. Rarely from which mushroom can you cook so many culinary masterpieces. It is not difficult to make the simplest and most affordable dishes with them, but cooking porcini mushrooms correctly, so as to preserve their unique aroma and taste, is an art.

Where to look for mushrooms

The easiest way to find porcini mushrooms in the market. But there is one danger lurking here. Mushrooms absorb radiation, heavy metals and harmful substances like a sponge. Therefore, it is impossible to collect them on the sides of the highway and in industrial zones. And the seller on the market is unlikely to tell under which power line he harvested his crop.

It is much more reliable to look for mushrooms in the forest on your own.. They grow in coniferous and mixed forests, in birch forests. Whites do not like strong shade, so it is unlikely to be found in a dense spruce forest. But on the sides of forest roads, on the edge of the field, in well-ventilated and illuminated areas of the forest - as much as you like. The collection of porcini mushrooms begins in July and ends with the first frost.

Primary processing

It is usually done immediately after collection. The hat is cleared of adhering debris. The remains of the earth and mycelium are cut from the legs. The legs are separated from the hats. If the cap or stem has a small wormhole, then it is set aside for drying. Old big mushrooms also go there. Young specimens without worm damage can be used for freezing for the winter, canning or frying.

Simple and delicious champignon mushroom dishes

Drying at home

Dried boletus is a semi-finished product. Then you can cook mushroom soup from it. You can boil and then fry with potatoes. Some just eat dried mushrooms.

To prepare the white mushroom for drying, its caps and legs are cut into thin plates. Then they are laid in a layer on a wire rack and placed to dry. For drying, you can use:

• oven;
• gas stove;
• microwave;
• open air.

In the oven, the mushrooms are dried with the door open and a temperature of about 50 degrees. Periodically they need to be stirred so that they do not stick to the grate. The whole process usually takes two days. The dried mushroom plate should be light and break at the fold.

You need to be very careful when using a gas stove for drying. For this method, the grate is installed above the stove at a distance of about a meter from the heating surface or gas burners. The stove is set to the weakest heat. Be sure to make sure that the mushrooms do not burn and stir them periodically. Drying in this way will take two days.

The microwave oven should only be used if no other drying options are available. Finely chopped mushrooms are placed inside and the heat is turned on for 20 minutes. After that, the microwave door is opened for 10 minutes in order to evaporate excess moisture. This process is repeated until completely dry.

Outdoor drying has been used since time immemorial. Who doesn't remember a garland of dried mushrooms on a string. Mushroom plates are strung on a nylon or harsh thread and hung in a warm, well-ventilated room.

Caviar from mushrooms: cooking recipes for the winter

Freezing for the winter

This method is good because it retains all the properties of a fresh mushroom and requires almost no action. Young strong mushrooms are cleaned, coarsely cut and frozen in plastic bags. It is better to do it in portions, at one time. Mushrooms do not tolerate re-freezing.

Frozen mushrooms take up quite a lot of space. In addition, to store them in this state, you need a freezer.

White Mushroom Recipes

Cooking porcini mushrooms at home usually does not cause any difficulties for housewives. From them you can make, for example, such dishes:

Julienne is made from porcini mushrooms and sour cream sauce. To prepare it, you need to thoroughly rinse, clean and coarsely chop a pound of mushrooms. Heat 2 tablespoons of butter in a frying pan, then add the mushrooms. All this is stewed over medium heat for about 10 minutes. The resulting mushroom juice must be drained. No need to pour it down the sink, it will still come in handy. Then two small onions, cut into half rings, and a couple more tablespoons of oil are added to the mushrooms. For about fifteen minutes it all languishes over low heat.

In a separate bowl, mix the drained mushroom juice, 200 grams of sour cream and one tablespoon of flour. Shake everything thoroughly. The resulting sauce should be added to the pan with mushrooms and simmer, stirring, for 10 minutes.

From the inside, rub the kokotnitsa with garlic, put the stewed mushrooms in the sauce and pour grated cheese on top. Put in the oven for 15 minutes at 200 degrees.

Mushroom soup with meat: a classic recipe and recommendations

Mushroom caviar with melted cheese is the most delicate appetizer. In a frying pan, you need to fry finely chopped three cloves of garlic and a head of onion until golden brown with the addition of a small amount of butter and olive oil. Add chopped 300 grams of peeled porcini mushrooms and 50 grams of white table wine. Simmer, stirring, until moisture is completely evaporated, then cool. Add processed cheese, chopped on a grater, and finely chopped sprig of parsley, as well as salt and black pepper to taste. Beat everything with a whisk until creamy, then refrigerate to thicken.

Pickled white mushrooms, especially small ones, look very impressive on the festive table. Pickle them as follows. Two kilograms of small mushrooms must be thoroughly washed. Then put them in a saucepan, add water and bring it to a boil. After five minutes of boiling, the water is drained. This is necessary to wash off and remove all the dirt. Then the mushrooms are again poured with water and boiled over low heat for 20 minutes in salted water. Then they can be thrown into a colander and let the water drain.

The marinade is prepared separately. A tablespoon of sugar and salt, a lavrushka leaf, a chopped clove of garlic and a few peas of black pepper are added per liter of water. All this is brought to a boil, after which a tablespoon of vinegar essence is added. Mushrooms from a colander are transferred to the marinade and let them boil for a minute. Then the pan is removed from the fire.

Mushrooms are laid out in pre-sterilized jars and filled with hot marinade almost under the lid. The final touch will be the addition of a small amount of vegetable oil on top. Banks are rolled up with lids. Store pickled mushrooms in the refrigerator.