White mushrooms: recipes. How to fry porcini mushrooms with onions, parsley and garlic How to cook fresh porcini mushrooms

Not difficult. You need to choose from them healthy, fresh and strong. First, they are sorted out from leaves, earth and needles. Washing is not recommended, as this causes the fungus to darken. Sort them by size. You can dry whites entirely by cutting off the contaminated leg. It is worth noting that you can also dry the roots. White mushrooms are very fragrant. They can be used for cabbage soup, borscht, hodgepodge, various sauces. They are also added to minced meat for pies, zrazy and cabbage rolls. Before you start cooking dried porcini mushrooms, they must be soaked in water. The broth after soaking is not poured out, but is used to dilute the broth or sauce. Mushrooms should be in water for 20-30 minutes. By appearance you can determine their readiness - the mushrooms take on their original shape and gain moisture. After that, you can start working with them in the kitchen.

Fresh & Cooking & Tips

If you have at your disposal fresh mushrooms and you don't want to dry them, you can use them for freezing. To do this, white must be sorted, cleaned of needles and dirt, cut off the spine. Chop the mushrooms into small pieces, arrange in bags and hide in the freezer. In winter, when you want a dish like soup, you can put them directly into a pot of boiling water. Do not drain the first broth, it will be transparent and fragrant.

The easiest way is with fresh mushrooms. It is enough to clean them and cut off the spine, after which they can be used for cooking and frying. Another small nuance: during cooking, do not use too many spices and spices. This will ruin the flavor of the porcini mushrooms. It is best to limit yourself to pepper and salt. From fresh, frozen or dried mushrooms, you can cook a lot various dishes. We offer several simple recipes.

White mushroom: cooking recipes

cook unusual salad from white mushrooms. For it you will need:

• dried white mushrooms (about 20 grams);
• tomatoes - several medium-sized fruits (weighing about 500 grams);
• two bunches of parsley;
• two onion heads;
• a few cloves of garlic;
• a spoon butter;
• vinegar with spices, lemon juice;
• salt pepper;
• white bread (about 300 grams);
• a spoonful of olive oil.

Cooking technology

If you are using dried porcini mushrooms, you need to start cooking by soaking them. Fresh can be just finely chopped. Pour dried mushrooms at a ratio of 20 grams to 125 ml of water. Hold for an hour. As soon as the mushrooms swell, drain the liquid into another container and chop them finely. Do not pour out the water. Wash the tomatoes, cut into 4 pieces. Rinse the greens, dry slightly and chop finely. Chop the onion and garlic into cubes. Melt the butter and sauté the onion in it. Pour into it mushroom water. Put greens and porcini mushrooms. Cooking will take a little time - it is enough to put out the food for 5 minutes. Then season with vinegar, squeeze out a little (about a teaspoon) of lemon juice, salt, put pepper. In a separate pan, fry the cubes in olive oil. white bread. They should form a crispy crust. Mix tomatoes, croutons, garlic, parsley, onion and porcini mushrooms in a salad bowl. Serve salad.

Noodles with porcini mushrooms

A fragrant and tasty soup of porcini mushrooms will turn out. For the noodles you will need:

• meat (chicken, pork, beef) - about 300 grams;
• pasta (noodles, vermicelli) - about 100 grams;
• white mushrooms (200 grams dried or 600 fresh);
• 2 fresh chicken eggs;
• a couple of spoons of soy sauce;
• ground ginger (a quarter of a spoon);
• salt.

Cooking technology

Wash the meat. Pour in a little water (enough for cooking) and put on fire. Once it's ready, take it out and let it cool. Strain the broth. Pour hot water White mushrooms. As soon as they swell, drain the water from them and put it on a boil. Put in it meat, cut into thin slices, porcini mushrooms, ginger. Throw noodles or vermicelli, salt, pour soy sauce. Whisk the eggs. As soon as the soup begins to boil, pour them into the broth and stir well. Bring to a boil again and remove the noodles from the heat. Pour the soup into bowls, sprinkle with herbs.

Zharenka

This is a hearty and very tasty dish of potatoes, mushrooms and meat. For it you will need:

• about 800 grams of potatoes;
• a piece of fat weighing about 100 grams;
• beef pulp weighing about 600 grams;
• onion head;
• one medium sized carrot;
• dried mushrooms about 60 grams or about 200 grams of fresh;
• 3-4 tablespoons of sour cream;
• salt pepper.

Cooking technology

Cut the meat into pieces weighing approximately 100 grams. Fry in oil from melted fat. Mushrooms soak or, if you take fresh, boil. Remove the meat from the pan, transfer it to a thick-walled saucepan or portioned ceramic pots. Peel and cut onions, carrots, potatoes. Saute mushrooms with onions in oil. In a pot on the meat, put a layer of potatoes, mushrooms with onions, carrots. Pour in Add salt, pepper. You can put a bay leaf. Put in the oven and simmer until done. This method of cooking porcini mushrooms takes about 1-1.5 hours. V ready meal put sour cream, sprinkle with herbs and serve.

White fungus is often called the king of all mushrooms. It is valued not only by culinary gourmets, but also by physicians around the world for a whole arsenal of valuable vitamins and minerals. In addition, porcini mushrooms occupy a leading position in the fight against cancer due to the fact that they contain a huge amount of polysaccharides and sulfur.

We bring to your attention a selection of incredibly appetizing and healthy recipes dishes with porcini mushrooms. These dishes will be useful to you for all occasions.

For a gentle creamy soup for 4 servings, take:

• white mushrooms - 300 g;
• potatoes - 500 g;
• vegetable broth - 1 l;
• cream 33% - 100 g;
• onions - 1 pc.;
• Provence oil - 2 tablespoons;
• parsley;
• salt and pepper - to taste.

Cooking the most delicate of porcini mushrooms.

1. Rinse and dry the mushrooms, then chop into medium slices.
2. Chop the peeled potatoes into large cubes and rinse off excess starch.
3. In a deep frying pan with Provence oil, fry the onion, pour a little vegetable broth and simmer for a couple of minutes.
4. Pour the potatoes into the pan and pour in a little more vegetable broth so that it completely covers the vegetables.
5. Sprinkle with salt, pepper and any spices to taste. Simmer covered for about 10 minutes.
6. After the time has passed, add the mushrooms and cook for another 10-15 minutes to make the potatoes soft.
7. Beat the prepared vegetables with a blender and pour the cream into the resulting puree.
8. Serve the dish to the table, sprinkled with chopped parsley.

Chicken stroganoff: chicken with porcini mushrooms

For a 4-serving chicken stroganoff, take:

• chicken fillet- 400 g;
• white mushrooms - 200 g;
• onions - 1 pc.;
• cream 20% - 200 ml;
• olive oil - 1 tbsp;
• salt and any spices - to taste.

Cooking stroganoff with porcini mushrooms and chicken.

1. Wash the chicken fillet, remove excess moisture with a paper towel and cut into thin strips.
2. Chop the peeled onion into half rings, chop the mushrooms into plates.
3. Fry the onion in a frying pan with Provence oil and add the chicken fillet and mushrooms to it. Roast until it appears golden brown.
4. Sprinkle with salt and spices and add cream.
5. Simmer covered, stirring occasionally, for about 10 minutes.
6. Serve the finished dish to the table with fresh herbs and vegetables.

Salad with porcini mushrooms

For a salad for 2 servings, take:

• white mushrooms - 200 g;
• cherry tomatoes - 8 pcs.;
• slightly salted cheese - 200 g;
• breadcrumbs - 3 tablespoons;
• lettuce - 150 g;
• Provence oil - 2 tablespoons;
• refined oil - 200 ml;
• salt and pepper - to taste.

Cooking a salad with porcini mushrooms and chicken.

1. Rinse the porcini mushrooms, dry with a paper towel, cut into thin slices and fry in a pan with Provence oil until golden brown on each side.
2. Transfer the cooked mushrooms to a paper towel to drain excess oil.
3. Cut the cheese into even cubes, roll in breadcrumbs and fry in a deep frying pan with plenty of oil.
4. Put the finished cheese cubes on a paper towel to drain excess oil.
5. Cut the cherry tomatoes in half, and tear the lettuce leaves with your hands.
6. Combine all ingredients in a salad bowl, season with salt and pepper and season with olive oil.

Risotto with porcini mushrooms

For mushroom risotto for 2 servings, take:

• rice arborio or carnaroli - 200 g;
• white mushrooms - 120 g;
• parmesan cheese - 30 g;
• shallots - 20 g;
• garlic - 1 clove;
• parsley - 5 g;
• dried parsley - 3 g;
• butter - 30 g;
• dry white wine - 50 ml;
• Provence oil - 2 tablespoons;
• salt - to taste.

Cooking risotto with porcini mushrooms.

1. Fry chopped garlic and finely chopped shallots in olive oil until transparent.
2. Add rice, fry for about one more minute, pour in white dry wine and heat until the alcohol smell disappears.
3. Pour water into the rice and simmer, stirring constantly, for about 15 minutes.
4. Grind porcini mushrooms into small cubes and fry in olive oil.
5. Add butter, salt and spices to the prepared mushrooms and simmer for a couple more minutes.
6. Pour mushrooms with spices to rice and cook until the water has completely evaporated.
7. Serve the finished dish to the table, sprinkled with grated parmesan and garnished with chopped parsley.

Italian pasta with porcini mushrooms

For 2 servings pasta, take:

• paste - 200 g;
• white mushrooms - 200 g;
• Provence oil - 2 tablespoons;
• onions - 1 pc.;
• grated parmesan cheese - 30 g;
• salt and spices - to taste.

Cooking Italian pasta with white mushrooms.

1. Rinse mushrooms, dry and chop into medium slices.
2. Coarsely chop the onion and fry it in a frying pan with olive oil.
3. Pour the mushrooms to the onion, sprinkle with salt and spices. Simmer until the mushrooms are fully cooked.
4. Boil the pasta as directed on the package instructions.
5. Combine pasta with mushrooms, sprinkle with grated parmesan and serve.

Rustic fried potatoes with porcini mushrooms

For 2-serving country style potatoes, take:

• large potatoes - 4 pcs.;
• white mushrooms - 100 g;
• Provence oil - 3 tablespoons;
• green onions;
• salt and pepper - to taste.

Cooking fried potatoes with white mushrooms.

1. Wash potatoes and porcini mushrooms well and cut into large slices.
2. In a hot frying pan with Provence oil, fry the mushrooms until golden brown and add potatoes to them.
3. Cook, stirring occasionally, until the potatoes are fully cooked.
4. Serve rustic potatoes with mushrooms, sprinkled with chopped green onions.

Buckwheat with porcini mushrooms

To get buckwheat with porcini mushrooms, designed for 6 servings, take:

• buckwheat- 3 tbsp.;
• white mushrooms - 300 g;
• onions - 2 pcs.;
• butter - 30 g;
• salt and pepper - to taste.

Cooking buckwheat with porcini mushrooms.

1. Rinse the mushrooms and chop into medium slices.
2. Peel the onion and chop finely.
3. In a hot deep frying pan with butter, fry the prepared onions and mushrooms.
4. Pour the washed buckwheat groats to the prepared mushrooms with onions, mix and fill with water in a ratio of 1: 2. Cover and simmer over medium heat for 15 minutes.
5. After the time has passed, reduce the heat and simmer for another 15 minutes.
6. Wrap the pan with ready-made buckwheat and mushrooms in a towel, let it brew for about 1 hour.

Vegetarian salad: beans with porcini mushrooms

To get a salad with porcini mushrooms, designed for one serving, take:

• green beans - 100 g;
• white mushrooms - 100 g;
• garlic - 1 clove;
• olive oil - 1 tbsp;
• sugar - 0.5 tsp;
• soy sauce -1 tsp;
• sesame seeds.

Preparing a salad with porcini mushrooms and beans.

1. Cut beans and mushrooms. Boil beans in salted water until tender.
2. In a frying pan with olive oil, fry the garlic and mushrooms and add the beans to them.
3. Add sugar and soy sauce to mushrooms with beans, mix well and keep on fire for a few more minutes.
4. Serve vegetarian salad to the table, sprinkled with a little sesame seeds

Barley with porcini mushrooms

For porcini mushroom barley for 2 servings, take:

• pearl barley - 150 g;
• white mushrooms - 100 g;
• medium carrot - 1 pc.;
• onions - 1 pc.;
• garlic - 3 cloves;
• Provence oil - 3 tablespoons;
• salt and pepper - to taste;
• parsley.

Cooking barley with porcini mushrooms.

1. Finely chop carrots, garlic and onions, and then fry in olive oil.
2. Add chopped porcini mushrooms, salt and pepper, mix and simmer until the mushrooms are soft.
3. Stir in the pre-soaked pearl barley to the vegetables and cover with water.
4. Simmer until pearl barley is fully cooked.
5. Serve to the table, sprinkled with herbs.

Open pie: porcini mushrooms with cheese

For 6 servings with porcini mushrooms, take:

• puff pastry - 500 g;
• white mushrooms - 1 kg;
• sour cream - 100 g;
• butter - 50 g;
• hard cheese - 100 g;
• olive oil - 1 tbsp;

Cooking open pie with white mushrooms.

1. Wash the mushrooms and chop into small slices, sprinkle with salt and spices, and then fry in a pan with butter.
2. Add sour cream to the prepared mushrooms and simmer for about 5 minutes.
3. Grate hard cheese on a fine grater.
4. Roll out the puff pastry and lay it on a baking sheet greased with olive oil.
5. Spread the fried mushrooms on top of the dough, sprinkle with herbs and cover generously with grated cheese.
6. Wrap the edges of the pie nicely so that the filling does not fall out.
7. Send the cake to bake in the oven for 25-30 minutes at 180 degrees.

White mushroom julienne

For porcini julienne for 4 servings, take:

• white mushrooms - 500 g;
• sour cream - 200 g;
• hard cheese - 100 g;
• onions - 2 pcs.;
• garlic - 2 cloves;
• Provence oil - 2 tablespoons;
• greens, salt and spices - to taste.

Cooking mushroom julienne.

1. Wash the mushrooms, dry and chop into medium slices.
2. Finely chop the onion and garlic and fry in olive oil until transparent.
3. Put the mushrooms, fried onion and garlic in portioned baking dishes.
4. Pour the vegetables with sour cream, sprinkle with salt, pepper, herbs and generously sprinkle with grated cheese.
5. Send the julienne to bake in the oven for 40 minutes at 180 degrees.

Baked beef with porcini mushrooms

For 4 servings of beef with porcini mushrooms, take:

• beef - 400 g;
• white mushrooms - 200 g;
• low-fat sour cream - 200 g;
• Provence oil - 2 tablespoons;
• leek;
• flour;
• salt and spices - to taste.

Cooking baked beef with porcini mushrooms.

1. Wash the beef well, remove excess moisture with a paper towel, cut into medium pieces and roll each piece in flour.
2. Chop the onion into rings and fry in olive oil until golden brown.
3. Put the meat in a pan and pour half a glass of water into it, sprinkle with salt and spices. Close the lid and simmer for about 15 minutes.
4. In a separate pan, fry the mushrooms until golden brown.
5. Combine meat, onions, mushrooms and bake in the oven for 20 minutes at 200 degrees.
6. Serve a hot dish to the table, sprinkled with a little greenery.

Pork with porcini mushrooms

For Pork with Porcini Mushrooms for 4 servings, take:

• pork - 800 g;
• white mushrooms - 200 g;
• low-fat sour cream - 150 g;
• Provence oil - 4 tablespoons;
• onions - 2 pcs.;
• mix of dill and parsley - 1 bunch;
• salt and pepper - to taste.

Cooking pork with porcini mushrooms.

1. Wash mushrooms, dry and chop into large slices.
2. Finely chop the washed dill and parsley.
3. Wash the pork, remove excess moisture with a paper towel and cut into large pieces.
4. In a deep frying pan with olive oil, fry the meat until golden brown, add the leek and pour 2 cups of water. Cover and simmer for about 10 minutes.
5. After a while, add mushrooms, greens, sour cream to the meat, mix and simmer over low heat for another 20 minutes.
6. Serve the dish hot, sprinkled with a little greens.

White mushrooms in sour cream

For mushrooms in sour cream, for 4 servings, take:

• white mushrooms - 600 g;
• large onion - 1 pc.;
• butter - 50 g;
• wheat flour - 1 tbsp;
• low-fat sour cream - 5 tablespoons;
• dill and parsley mix;
• salt and pepper - to taste.

Cooking porcini mushrooms in sour cream.

1. Rinse the porcini mushrooms and chop into small pieces.
2. Finely chop the peeled onion and fry in butter until golden.
3. Pour the mushrooms to the onion and fry over low heat for another 10-15 minutes.
4. Sprinkle mushrooms over time. wheat flour, salt, pepper, mix and pour in sour cream. Bring to a boil and remove from heat.
5. Porcini mushrooms in sour cream can be served both hot and chilled.
6. When serving the dish on the table, decorate it with herbs.

Creamy white sauce with mushrooms

For getting white sauce for 4 servings, take:

• cream 20% - 300 ml;
• butter - 30 g;
• soft processed cheese - 50 g;
• white mushrooms - 200 g;
• garlic - 4 cloves;
• onion - 1 pc.;
• salt and pepper - to taste.

Cooking cream sauce with white mushrooms.

1. Rinse the mushrooms and chop into small cubes.
2. Finely chop onion and garlic.
3. Saute the mushrooms in a hot pan with butter and add the onion and garlic to them.
4. Grate melted cheese on a coarse grater.
5. Pour the cream into the prepared mushrooms, sprinkle with salt and pepper, mix.
6. Stir in the grated melted cheese to the mushrooms and cream and continue to fry over low heat until boiling.
7. Creamy sauce with porcini mushrooms goes well with meat dishes.

Porcini mushrooms for the winter: homemade marinade

For 4 servings of homemade pickled mushrooms, take:

• white mushrooms - 1 kg;
• vinegar 5% - 100 ml;
• medium carrot - 1 pc.;
• granulated sugar - 2 tbsp;
• salt - 1 tbsp;
• water - 0.5 l;
• black ground pepper- taste;
• bay leaf - to taste.

Cooking porcini mushrooms for the winter.

1. Wash mushrooms and cut into medium slices.
2. Grate the peeled carrots on a medium grater.
3. Mix sugar, salt and pepper in water. Put on fire, bring to a boil and add vinegar, boil for about 3 minutes.
4. Pour the mushrooms into the resulting marinade and cook over medium heat for another 15 minutes.
5. Cool the finished mushrooms and arrange in jars for canning.
6. Such pickled porcini mushrooms can be kept in the refrigerator.

Video recipe: lentils with porcini mushrooms

For any mushroom picker porcini is a coveted trophy. This is entirely justified. Rarely from which mushroom can you cook such an amount 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 food from champignon mushrooms

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 does not remember the garland from dried mushrooms on a thread. 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, peel 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 cocotte with garlic, put stewed mushrooms sauce and top with grated cheese. Put in the oven for 15 minutes at 200 degrees.

Mushroom soup with meat: 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 porcini mushrooms, especially small ones, look very impressive on holiday 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 is added. vinegar essence. 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. final touch there will be a small amount of vegetable oil added on top. Banks are rolled up with lids. Store pickled mushrooms in the refrigerator.

White mushroom is a rather large cap mushroom on a dense white leg, which has exceptional palatability. It belongs to the mushrooms of the first category, among the people it is considered "noble". It is used boiled, fried, pickled, suitable for drying, canning, freezing. Powder is also made from porcini mushroom, which is added to soups, sauces, gravies.

In some countries, the "white handsome" is eaten raw. For example, in Italy, raw porcini mushrooms are used to make a salad dressed with butter, lemon juice, spices. In Russia, white mushrooms are most often fried with sour cream and onions, marinated, used as a filling for pies, excellent soups and roasts are made from it.

White mushroom is rightly called "vegetable meat", because it contains a huge amount of protein. Through research, it was found that this protein is several times better absorbed after drying mushrooms - almost 80%. In terms of its ability to stimulate the digestive system, white fungus surpasses even meat broth. V chemical composition mushrooms include several valuable natural enzymes that perfectly break down carbohydrates, fats and glycogen - sources high blood pressure and diabetes. The white fungus also contains lecithin, which is useful for anemia and atherosclerosis of blood vessels. Among his healing properties it is necessary to mention the ability to resist infections, increase immunity, tone up.

To eat, porcini mushroom is recommended for almost everyone. The only exceptions are preschool children and very elderly people, who have an insufficient amount of digestive enzymes that affect the breakdown and absorption of heavy food.

Other names: boletus, belovik, cowshed, bear cub.

This time I propose to cook the most noble representative of the kingdom of mushrooms - white mushroom. It has dense pulp, pleasant aroma and taste, which is even better revealed when sour cream is added.

Prepare a soup of dried porcini mushrooms, potatoes, onions and sour cream in a slow cooker according to our recipe. Refined taste, the divine aroma will not leave anyone indifferent. Try and enjoy!

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Dried porcini mushroom soup recipe with meatballs from minced meat. This combination of mushrooms and meat should please meat-eaters.

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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 useful substances preserved 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 cook fried frozen mushrooms, fresh mushrooms must be fried on vegetable oil until all the liquid has 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

For pickling porcini mushrooms you will need one kilogram fresh mushrooms, 200 milliliters of water, one onion, 60 milliliters of six percent vinegar, ten black peppercorns, three or four bay leaves, three allspice, three clove buds 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 Bell 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. Toast flour in a dry frying pan and add to mushroom broth. At the end of cooking, add finely chopped sweet peppers, tomatoes and herbs.