Boletus mushrooms are boiled in salted water after thorough rinsing in cold water.

How to cook boletus mushrooms

1. Sort the mushrooms, wash them well, remove leaves and dirt, cut off the remaining rhizomes and dark places.
2. Soak the boletus mushrooms for 20 minutes in cold water, and then drain it. This will help not only remove the remaining soil stuck to the mushrooms, but also get rid of worms.
3. Fill the pan with fresh water, add salt and place on the stove.
4. As soon as the water boils, add the mushrooms cut into pieces. Young boletus mushrooms can be placed whole in the pan.
5. Cook for 10 minutes from the moment of boiling, stirring and skimming off any foam that forms. Then drain the water, add clean water and put it back on the fire.

6. Let the boletus boil and cook for another 20 minutes. Ready mushrooms should sink to the bottom.

How to pickle boletus mushrooms

What you need to marinate boletus mushrooms
Boletus - 1 kilogram
Black peppercorns - 5 pieces
Allspice - 5 pieces
Cloves - 3 pieces
Garlic - 1 clove
Bay leaf - 2 leaves
Sugar - 2 tablespoons
Coarse salt - 1.5 tablespoons
Vinegar essence - 1 tablespoon
Banks

How to pickle boletus mushrooms
1. Peel and cut the boletus mushrooms.
2. Place the mushrooms in a bowl or large saucepan.
3. Pour water over the mushrooms so that the mushrooms are completely covered.
4. Place the pan with boletus mushrooms on the fire.
5. Cook boletus mushrooms for 10 minutes.
6. Drain the water, rinse the mushrooms under cold water in a colander, let the water drain and place in a saucepan.
7. Pour boiled cold water into the mushrooms.
8. Put on the fire again, cook for 20 minutes after boiling.
9. Prepare the marinade: add spices and sugar to the water and boil for 5 minutes.
10. Place the mushrooms in the marinade, bring to a boil and simmer for 1 minute.
11. Pour vinegar and turn off the heat.
12. Place mushrooms in sterilized jars.
13. Pour marinade over the boletus mushrooms.
Store the boletus preparation in a cool place. The boletus mushrooms will be completely pickled in a month.

How to salt boletus mushrooms

Products
Boletus - 1/3 bucket
Salt - 0.5 cups
Ox fat or vegetable oil - 2 tablespoons per jar

How to pickle boletus mushrooms
1. Rinse the boletus mushrooms thoroughly under running water and remove any adhering grass, leaves and dirt.
2. Fill a deep saucepan halfway with water, bring to a boil and add the mushrooms. If everything is not removed, cook in several stages.
3. As soon as the mushrooms boil, drain them in a colander and water them with cold water until cool.
4. Place the boletus mushrooms on a wire rack, dry them a little, and then put them in layers of thoroughly washed jars, sprinkling them with salt. Mushrooms should be placed with their caps facing down, this way they will better retain their shape.
5. Cover the compacted mushrooms with a wooden circle, press down on top with a weight and place in a cool place.
6. After a few days, the mushrooms will settle, and you can add a new portion of fresh mushrooms to them. Pour 2 tablespoons of melted and slightly cooled ox fat or vegetable oil into each jar on top and tie with a bubble. Place the jars in the refrigerator.

Fkusnofacts

- Boletus - best known a type of mushroom from the genus porcini. It got its name from the structural features; borovoy means strong.

They are considered the healthiest and most delicious young mushrooms. With age, the stem of boletus, unlike the cap, acquires a harsh and more bland taste.

The boletus has a rounded cap, smooth and dry to the touch, with a thickened stem at the base or in the middle. When broken, the flesh of the mushroom is white or yellowish shade, in some species it may turn blue or red when cut.

Most often boletus meet in coniferous, oak and birch forests, they prefer sunny and dry places. The main mushroom picking season is autumn. Boletus mushrooms often grow in whole groups on the edges, along paths, in the depths of the old forest. But in summer they prefer to grow alone in small forests. - Distinguish 18 types Boletus mushrooms The most popular are birch, spruce, pine and oak. Birch boletuses appear in the forest first; they can be recognized by their light brown cap. The same shade, but with a longer stem, is a spruce boletus. The pine cap is a little darker and brighter in color. The cap of oak boletuses is distinguished by a grayish tint.

The first boletus mushrooms can be found as early as the end of June, but the exact timing of fruiting depends on weather conditions. Next mushroom layer season starts in mid-August and lasts until early September. This is the best time to pick mushrooms. However, when warm weather sets in, boletus mushrooms can be found in mid-October.

Boletus follows differ from gall fungus. They look similar and prefer to grow in the same places. However, if you break the cap, the gall mushroom will immediately turn pink at the break. In addition, it tastes very bitter, so there are no worms on it.

- Calorie content boletus - 34 kcal/100 grams.

Boletus mushrooms are best processed on the day of collection. Maximum shelf life fresh mushrooms in the refrigerator - 2 days.

How to make soup with boletus mushrooms

Products for soup
Water - 2 liters
Fresh boletus - 500 grams
Onions - 2 heads
Carrots - 1 piece
Potatoes - 5 pieces
Sunflower oil - 2 tablespoons
Salt, pepper - to taste
Parsley - 1 bunch

How to cook soup with boletus mushrooms
Peel, wash and cut the mushrooms. Pour water into the pan, add salt, add mushrooms and put the pan on the fire. Cook the boletus mushrooms, skimming off the foam, for 20 minutes. Then add the chopped potatoes to the broth
Peel the onion and cut into half rings, peel the carrots and grate on a coarse grater. Heat a frying pan, pour oil, add onion. Fry the onion for 7 minutes over medium heat without a lid, then add the grated carrots and fry for another 10 minutes, stirring. Add fried vegetables to the soup, cook the soup for another 15 minutes. After cooking, let the soup steep for 20 minutes, covered.
Serve the soup, sprinkled with herbs, with a spoonful of sour cream on a plate.

Boletus is considered one of the most delicious mushrooms. Edible boletus mushrooms are popularly called porcini mushrooms. These mushrooms have a unique taste and high nutritional value. Porcini mushroom broth is superior in calorie content to meat broth.

There is hardly a person who would voluntarily refuse a white dish. However, not everyone can cook these mushrooms correctly. But there is nothing complicated about it. Today’s article is just about how to cook boletus mushrooms.

How to cook boletus mushrooms correctly

Before proceeding with any heat treatment, it is necessary to prepare the mushrooms, namely, clean them of debris and dirt.

After this, you should soak the mushrooms for 5 minutes in cold water, and then drain it.

Cut the washed mushrooms into halves or smaller pieces, place in a saucepan and cover with water. Young mushrooms can be placed whole in the pan.

As soon as the water boils, add the mushrooms. Cut the washed mushrooms into halves or smaller pieces, place in a saucepan and cover with water. Young mushrooms can be placed whole in the pan.

Let the water boil again. Skim off the foam and reduce the heat.

Cook the mushrooms for 10 minutes. Then drain the water and fill the mushrooms with clean water. Now you should cook the mushrooms after boiling for 20 minutes. As soon as the mushrooms sink to the bottom of the pan, they are ready.

How to fry boletus mushrooms

Boletus mushrooms are no less tasty when fried.

Before frying, mushrooms also need to be peeled and washed. Then the mushrooms should be boiled a little in salted water. Afterwards, drain the mushrooms in a colander and then cut into pieces. Now they can be fried in oil. The frying time for boletus mushrooms using this cooking method is 15 minutes. If you fry fresh mushrooms, they should simmer in a frying pan for at least half an hour.

How to salt boletus mushrooms

Salting porcini mushrooms is also very simple.

First, peel the mushrooms and rinse them. Then fill a large saucepan halfway with water. Bring the water to a boil and add the mushrooms. As soon as they boil, drain them in a colander and pour cold water over them. Then place the mushrooms on a wire rack and let them dry. Now place the mushrooms in steamed, clean jars. Each layer should be sprinkled with coarse salt. Always try to place mushrooms with their caps facing down - this way they will better retain their shape.

Press down the compacted mushrooms with a weight and place in a cool place. After a few days, the mushrooms will settle. In this case, you can add a new portion of fresh boletus mushrooms to them. Then add 2 tbsp to each jar. spoons of vegetable oil and put them in the refrigerator.

After a week you can already try the snack. If the mushrooms were not subjected to heat treatment during the pickling process, it is not recommended to eat them for 40 days.

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Boletuses are a real forest treasure. They are rich in minerals, vitamins, macro- and microelements. And, of course, excellent taste. There are many recipes for pickling boletus mushrooms in jars for the winter. The gifts of the forest are fried, pickled, salted and added to salad.

1. Boletus is easy to recognize. It grows quite large with a cap up to 16 centimeters in diameter, which is mostly brown in color and round in shape. Its leg is white or, in rare cases, with a light red tint.
2. You can go into the forest for boletus mushrooms at the end of May - beginning of June. They love deciduous forests; you need to look especially carefully for them under oaks, beech or hornbeam.
3. When collecting any type of mushroom, be careful, because there are many false species that can cause irreparable harm to health.
4. Since the favorite method of many housewives is pickling, let’s look at some of the most interesting and extraordinary recipes.

When preparing any food, follow these steps:

1. Do the sorting. Select view from view. This must be done due to the different preparation systems for marinating and incompatibility during the cooking process. In this case, select only boletus mushrooms.
2. Soak. Salt the water a little, the debris will be easier to remove and will soon float up. Boletus mushrooms should not be in the water for too long. They can absorb too much liquid.
3. Preparing mushrooms for the cooking process. Small ones can be left whole, but large ones should be cut in half or into 4 pieces.
4. So, everything is ready, let's start marinating.

Boletus mushrooms marinated for the winter recipe

If you like an extraordinary taste, then be sure to try marinating mushrooms using mustard. They will be a wonderful savory dish for any feast.

Main components:

• Boletus mushrooms – 1 kilogram.
• Granulated sugar – 15 grams.
• Black peppercorns – 6 pcs.
• Dried dill – 10 grams.
• Citric acid – 1/2 teaspoon.
• Dried cloves – 3 pieces.
• Dry laurel leaf – 4 pieces.
• Mustard seeds – 4 grams.
• Water – 1 liter.
• Salt – 30 grams.

Recipe for marinated boletus mushrooms:

1. Prepare the necessary ingredients.
2. Place the boletus in a saucepan and add water.
3. Add salt and cook for half an hour over medium heat.
4. Drain all the water and dry the mushrooms a little.
5. To prepare the marinade, take 4 cups of water, bring to a boil, add spices.
6. It is necessary to boil the marinade for another 10 minutes.
7. Prepare jars and lids and sterilize.
8. Arrange the mushrooms and pour the prepared marinade into the jars.
9. Leave on the counter to cool.

How to pickle boletus mushrooms for the winter

Treat your relatives to delicious pickled boletus mushrooms. They make a nutritious addition to any lunch. The onion included in the recipe will help add a new twist to the usual taste.

Required components:

• Boletus - 1.5 kilograms.
• Vinegar – 250 milliliters.
• Black pepper in peas – 10 pieces.
• Sugar – 15 grams.
• The bulb is large.
• Laurel – 1 leaf.
• Salt 7.5 grams.
• Water for marinade - 1000 ml.

How to pickle boletus mushrooms:

1. Peel the mushrooms and chop coarsely.
2. Place them in salted water and cook for half an hour over low heat.
3. For the marinade, boil 1 liter of water.
4. Cut the onion into half rings.
5. Place chopped onion, spices specified in the recipe, and pour one glass of vinegar into boiling water.
6. Cook the mixture for no more than 5 minutes.
7. Divide the prepared boletus into jars and add the marinade.
8. Leave the finished dish to cool.

Marinating boletus mushrooms for the winter

The recipe is easy to prepare and you can try it very quickly. It should only take 3 days. The components of the dish can always be found in the kitchen of any housewife.

Components:

• Boletus 1kg.
• Water 1 liter.
• Salt 15 grams.
• Granulated sugar 15 grams.
• Garlic – 3 cloves.
• Laurel leaf – 3 pcs.
• Carnation 4 buds.
• Vinegar – 250 milliliters.

We marinate boletus mushrooms for the winter:

1. Prepare boletus mushrooms according to the general rules; small ones are the best choice.
2. Pour water over the prepared mushrooms and let them boil.
3. Drain the first water, add clean water and cook until tender, no more than 20 minutes.
4. Place the mushrooms in a colander to drain.
5. To prepare the marinade, do the following:
6. Boil 1 liter of water.
7. Mix all ingredients except vinegar. Let it boil and only then pour in the vinegar.
8. After the next boil, transfer the boletus mushrooms to the marinade and cook for another quarter of an hour.
9. Remove the container from the stove.
10. First, place the mushrooms in the jars, and then fill them with marinade up to the neck of the jar. Pour 15 milliliters of vegetable oil on top.
11. Screw on the lids and leave to cool.

Marinate boletus mushrooms for the winter

The interesting taste of pickled boletus will not leave any housewife indifferent. The dish is ready to eat immediately after preparation.

Products:

• Boletus 1 kg.
• Water 500 milliliters.
• Vinegar – 100 ml.
• Carrot 1 pc.
• Sweet pepper 1 pc.
• Granulated sugar 30 grams.
• Salt 30 grams.
• Bay leaf 2 pcs.
• Allspice in peas 3 pieces.

Harvesting boletus mushrooms for the winter:

1. Cut the boletus into pieces.
2. Wash the carrots and grate on a fine or medium grater.
3. Peel the sweet bell pepper from seeds and cut neatly into strips.
4. Place sugar, salt and all the spices into the water. Boil it.
5. Place chopped vegetables in the solution: carrots and peppers, pour in vinegar. Continue boiling for another 3-5 minutes.
6. Add boletus to the marinade and cook for 15 minutes.
7. The dish is ready to eat.

Recipe for pickling boletus mushrooms

An unusual sweet and sour marinade will give the dish an unforgettable taste. The main component for this recipe does not need to be pre-cooked. This will save time for any housewife.

Dish ingredients:

• Boletus 2 kg.
• Water 0.75 l.
• Vinegar 8% 250 ml.
• Salt 30.0
• Sugar 80.0
• Laurel leaf 5 pcs.
• Mustard seeds 3 teaspoons.
• Allspice peas 10 pcs.
• Black peppercorns 10 pcs.
• Dill 2 sprigs.
• Horseradish root - half.

To marinate boletus mushrooms at home:

1. Wash and peel the mushrooms.
2. Prepare the jars.
3. Place peppers, mustard, dill, bay leaves and horseradish pieces into each jar.
4. Place all other ingredients into jars.
5. Pour water into a saucepan, add salt, sugar and vinegar, and boil.
6. Fill the jars with marinade.
7. Sterilize. To sterilize half a liter jars, you need half an hour at a temperature of 90 degrees.
8. Store finished products at low temperatures.

Mushroom caviar

Such caviar can be either an independent dish or the basis for a variety of snacks. You can also make it from chanterelles, but caviar tastes better with porcini mushrooms.

Main components:

• Boletus 1 kg.
• Mustard 1 tablespoon
• Sunflower oil 90 milliliters.
• Citric acid 4 g.
• Greens to taste.
• Vinegar 5% 75 ml.
• Salt 40 gr.
• Ground black pepper 5 grams.
• Water 1 liter.

Cooking technology:

1. Mushrooms must be boiled in water, after salting and adding citric acid. Don't forget to remove the foam.
2. Place them in a colander and leave to drain.
3. Grind the mushrooms in a meat grinder or chop them very finely with a knife.
4. Dilute mustard with vinegar.
5. Add the mixture to the mushroom paste and add vegetable oil.
6. Stir, salt and pepper.
7. Transfer to pre-sterilized jars (40 minutes).
8. Leave to cool at room temperature.

Is it possible to pickle boletus mushrooms with nutmeg?

This recipe does not use vinegar, but 30% acetic acid, and nutmeg gives the marinade an additional delicious taste. The peculiarity of this marinade is also the use of only 1/2 teaspoon of sugar.

To prepare you will need:

• Boletus mushrooms 1000 grams.
• Salt 20 grams.
• Acetic acid 30% 60 ml.
• Water 500 milliliters.
• Black pepper 12 peas.
• Sweet peas 5 pcs.
• Laurel leaf 2 pcs.
• Sugar 1/2 teaspoon.
• Onions 1 pc.
• Nutmeg 1/4 teaspoon.

Marinate boletus mushrooms for the winter:

1. Clean the boletus mushrooms.
2. Soak them and cut them into pieces of the desired size.
3. Place the mushrooms in a container, add water, salt and cook for 10 minutes.
4. Cut the onion into half rings.
5. Add onions and necessary spices to the saucepan with mushrooms.
6. Cook until done and only add acetic acid at the end.
7. Place the mushrooms in sterilized jars and seal with lids.

Recipes for marinating boletus mushrooms for the winter

This is one of the fastest and easiest recipes for making pickled mushrooms. You can try them after 4 days, but they are stored in the refrigerator or in a very cold place for no more than 30 days.

Main components:

• Boletus mushrooms 700 grams.
• Carnations 5 buds.
• Laurel leaf – 3 pcs.
• Fresh thyme/basil/dill 2 sprigs.
• Onions 1 piece.
• Water 200 milliliters.
• Wine vinegar 100 ml.
• Sea salt 15.0.
• Allspice – 10 pieces.

How to pickle boletus mushrooms recipe:

1. Prepare mushrooms for pickling according to general rules.
2. Leave small mushrooms in their original form, and chop large ones.
3. Chop the onion as finely as possible.
4. Rinse the greens and place them in the bottom of a sterilized jar.
5. Place all ingredients into a saucepan. Boil and leave on the fire for a quarter of an hour.
6. Place everything in a jar and leave in a cool place.

Pickled boletus mushrooms for the winter - basic rules:

1. Always throw the mushrooms into boiling water and simmer for at least half an hour.
2. Do not use metal lids to seal this type of food. Studies have shown that this is dangerous due to the possibility of developing botulism.
3. Before use, the finished dish should stand for 25 to 30 days. This will allow the taste to fully develop.
4. Store jars of prepared mushrooms for 1 year in a dark and cool place.
5. Always boil preparations before use. To do this, remove them from the jar, add water, boil for half an hour, add salt and vinegar (as in the main recipe) and boil for no more than 10 minutes.
6. When consuming forest products, remember that if they are processed incorrectly and deviate from the recommended cooking methods, this can be life-threatening.

The most delicious dish of porcini mushrooms is the taste of zharakha (stewed potatoes with boletus mushrooms, dill and cream), familiar to everyone from childhood. You can prepare simple dishes from porcini mushrooms, adding various vegetables, sauces and herbs for variety. The page contains the most current recipes for delicious porcini mushroom dishes that will appeal to everyone without exception. The offered dishes of porcini mushrooms are suitable for dietary and festive tables, suitable as an appetizer and salad. Choosing a recipe for preparing porcini mushroom dishes is not always easy, since there are many ways to cook porcini mushrooms. In this regard, to prepare dishes from porcini mushrooms, you can take classical methods of culinary processing and supplement them with the necessary ingredients as desired.

The ingredients for the first course of porcini mushrooms are the following products:

• 60 g fresh porcini mushrooms
• 150 g potatoes
• 1 carrot
• 1 liter of water or broth
• parsley
• 1 tbsp. spoon of butter
• 1 tbsp. spoon of sour cream
• salt to taste

Peel and rinse fresh mushrooms. Chop the mushroom stems, sauté in oil and cook in a small amount of water for 30–40 minutes. Chop the onion and sauté with fat. Cut the potatoes into cubes. Place chopped mushroom caps, carrots, parsley, onions, potatoes into boiling broth or water and cook for 15–20 minutes. When serving, add sour cream and herbs to a plate with mushroom soup. Soup is the best porcini mushroom dish for a family dinner.

Look at other recipes for porcini mushroom dishes with photos further on the page, where different soup options are offered.

Hot dish of porcini mushrooms

Ingredients:

• 2 kg porcini mushrooms
• 1 onion
• 2 cloves garlic
• 60 g butter
• 4 tbsp. spoons of flour
• Tabasco (hot Mexican sauce) to taste
• 1 egg yolk
• 3 tbsp. spoons of cream
• 1 bunch of green onions
• ground black pepper
• salt to taste

Quickly but thoroughly rinse the mushrooms, peel and cut into pieces.

Boil salted water, adding a whisper of soda, and cook the mushrooms for about 15–20 minutes.

Remove the foam with a slotted spoon.

Remove the mushrooms from the broth and mash until pureed.

Do not pour out the broth.

Peel and finely chop the onion and garlic.

Sauté in melted butter.

Add mushroom puree, sprinkle everything with flour, mix well and heat through.

After this, add mushroom broth to taste and cook the soup, stirring frequently, for about 25 minutes.

Remove the pan from the stove, season the hot porcini mushroom dish with salt, pepper and Tabasco, add the yolk and cream.

Wash the green onions, chop, mix with soup and serve.

Dish of porcini mushrooms and potatoes

Compound:

• 150 g fresh porcini mushrooms
• 1–2 carrots
• 2–3 potato tubers
• 1 bay leaf
• 1 teaspoon butter
• 2 eggs
• ½ cup sour milk (yogurt)
• ground black pepper or parsley
• salt to taste

Sort and wash fresh mushrooms and cut into slices. Cut carrots into thin slices. Cook mushrooms and carrots together in salted water for about 20 minutes. Add diced potatoes and bay leaf. Bring the soup to readiness. Then remove from heat and add butter. Season a dish of porcini mushrooms and potatoes with eggs mixed with sour milk, ground black pepper or finely chopped parsley.

Dish of porcini mushrooms and potatoes

Ingredients:

• 500 g fresh porcini mushrooms
• 7 potato tubers
• 2–3 large carrots
• 1 parsley root
• 1 onion
• 2 tbsp. spoons of butter
• sour cream
• dill and salt to taste

Chop and fry the mushrooms in oil, add hot water and simmer over low heat for 30 minutes. Then add chopped potatoes, parsley root, carrots, onions, salt, pepper, bay leaf and cook for another 20-30 minutes. When serving, add sour cream and dill to a dish of porcini mushrooms and potatoes.

What dish can be prepared from porcini mushrooms?

Components:

• 10–12 fresh porcini mushrooms
• 1 tbsp. spoon of tomato paste
• 2 pickled cucumbers
• 5 onions
• 2–3 tbsp. spoons of butter
• 12–16 olives
• 2–3 tbsp. spoons of capers
• ½ lemon
• 4 tbsp. spoons of sour cream
• ground black pepper
• Bay leaf
• pepper and salt to taste

If you don’t know what dish can be prepared from porcini mushrooms, then try a hodgepodge of boletus mushrooms. Wash the mushrooms, peel them, add water and cook until tender. At this time, peel the onion, rinse, chop and sauté in melted butter with tomato paste. Peel the pickled cucumbers, cut lengthwise, remove seeds, cut crosswise into thin slices and lightly simmer. Wash the olives well and remove the pits. Strain the mushroom broth and cut the mushrooms into slices. Place chopped mushrooms, cucumbers, sautéed onions, capers, bay leaves into the broth and let simmer for 8-10 minutes. Then season the hodgepodge to taste with salt, sour cream, add olives, dill and parsley. When serving, add 1 tablespoon of sour cream, a slice of lemon to the hodgepodge and sprinkle with chopped dill and parsley.

Recipe for fresh porcini mushrooms

For this recipe for a dish made from fresh porcini mushrooms, you need to take the following components:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g fresh porcini mushrooms
• noodles

For the noodles:

• 160 g flour
• 1 teaspoon melted butter
• 2–3 tbsp. spoons of water

Knead the flour with other products until a viscous dough is formed, then roll it out in a thin layer on a board and cut into strips. The dough is easier to cut if it is allowed to dry slightly while rolled out. Place the chopped noodles in boiling salted water and cook until they float to the surface. If you do not need to cook all the noodles at once, then the rest should be dried. In this form it is well preserved. Place the roots and mushrooms cut into strips, cut in half or into four parts, into the boiling broth and cook until tender. Add separately boiled noodles to the finished soup.

Recipe for a dish of dried porcini mushrooms (with photo)

To use this recipe for dried porcini mushrooms, you need to gather the following ingredients:

• 350–400 g soft beef
• 1 tbsp. spoon of fat or butter
• celery or parsley
• 8–10 potatoes
• 200 g fresh or 30 g dried porcini mushrooms
• 2 small pickles
• pepper
• greenery
• sour cream

Cut the meat across the grain into 4-5 pieces, beat and lightly fry on both sides. Then place it in a cooking pan, pour in 1 liter of boiling water and the liquid formed in the pan when frying the meat. When the meat becomes semi-soft, add the potatoes and cook until fully cooked. 10 minutes before the end of cooking, add chopped pickled cucumber, prepared and cut into pieces boiled mushrooms and seasonings, continue cooking. Serve the soup clear or with sour cream. Sprinkle with herbs on top.

Look at the recipe for preparing this dish from dried porcini mushrooms with a photo that clearly shows all the steps.

Porcini mushroom dish in the oven

Ingredients:

• 500 g porcini mushrooms
• 100 g finely chopped bacon
• 4 slices bread without crusts
• 4 tbsp. spoons of milk
• 4 things. canned anchovies (fillets)
• 1 clove of garlic
• 1 egg
• 3 tbsp. tablespoons chopped parsley
• 1 pinch chopped basil
• salt and freshly ground black pepper - to taste
• 4 tbsp. spoons of crackers
• 4 tbsp. spoons of olive oil
• basil sprigs

Before preparing a dish of porcini mushrooms in the oven, you need to heat it to 200 °C and grease a large baking tray with oil. Place fresh bread in a small bowl, add milk and leave to soak. Remove the stems from the mushrooms and chop them finely. Place the anchovy fillets, garlic, beaten egg, parsley, basil, salt and pepper in a bowl with the bacon. Squeeze out the bread, add to the rest of the mixture and mix well. Divide mixture into upside-down mushroom caps, mounding. Place on a baking sheet and sprinkle with bread crumbs. Sprinkle with olive oil. Bake on the top rack of the oven for 20 to 30 minutes until the top is lightly browned. Remove and cool for a few minutes before serving and sprinkle with basil.

Cooking a dish of porcini mushrooms by simmering

Compound:

• 500 g porcini mushrooms
• 1 kg potatoes
• bulb onions
• 1.5 cups young peas
• 3 tbsp. spoons of vegetable oil
• 3 tbsp. spoons of cream
• 200 ml water
• dill or parsley - to taste
• salt.

To prepare a dish of porcini mushrooms by simmering, you need to cut the peeled and washed boletus mushrooms into pieces and simmer in vegetable oil along with chopped onions until half cooked. Then add potatoes cut into rectangles, a little water or mushroom broth, salt and simmer for another 10-15 minutes. After this, add young peas and simmer until they are fully cooked (add overripe peas at the same time as the potatoes). A few minutes before it's ready, pour in the cream. Sprinkle with chopped herbs before use.

How to cook a dish of dried porcini mushrooms

Compound:

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

Before preparing a dish of dried porcini mushrooms, chop boletus mushrooms and onions, simmer in fat, add seasonings. Cut the potatoes into slices or cut into four parts, boil in a small amount of water, drain the water, place the potatoes in a fireproof pan or bowl. Place porcini mushrooms on top and simmer for a few minutes until the potatoes are soaked in the mushroom sauce. When serving, garnish with tomato slices and herbs.

Recipe for pickled porcini mushrooms

The composition of ingredients for preparing a dish of pickled porcini mushrooms is as follows:

• 500 g fresh or 250 g canned porcini mushrooms
• 50 g bacon
• 1–2 onions
• 8–10 boiled potatoes
• caraway,
• (bouillon)

According to the recipe for a dish of pickled porcini mushrooms, you first need to cut the boletus mushrooms into cubes, the bacon into cubes and simmer along with chopped onions, adding a little broth if desired. Cut the potatoes into cubes or slices, fry with the remaining bacon until a light crispy crust forms. Mix mushrooms with potatoes, season with salt and caraway seeds and fry for several minutes.

Stewed carrots or cabbage, as well as a salad of raw vegetables, are suitable as a side dish.

Dietary dish of porcini mushrooms

Compound:

• 500 g porcini mushrooms
• 1 cup cream
• 1 tbsp. spoon of butter

For a dietary dish of porcini mushrooms, peel, rinse and scald the boletus mushrooms, then cut into slices, add salt and lightly fry. After that, put them in a pot or pan and pour boiled cream over them. Tie the parsley and dill, putting cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and put it in a saucepan - in the mushrooms. Salt the mushrooms, cover with a lid and place in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, remove the bound greens and serve the mushrooms in the same bowl in which they were stewed.

Recipe for dry porcini mushrooms

Compound:

• 900 g porcini mushrooms
• 1.2 kg potatoes
• 80 g tomato puree
• 180 g onions,
• 140 g carrots
• 50 g parsley
• 160 g turnips
• 200 g tomatoes
• 20 g flour
• 80 g vegetable
• 20 g butter
• 1 bunch of parsley
• 1 bunch of dill
• 1–2 bay leaves
• a few black peppercorns
• salt - to taste.

According to this recipe for a dish made from dry porcini mushrooms, they must first be washed, boiled, drained, cut into large pieces and fried in vegetable oil in a saucepan with a thick bottom. Then add hot mushroom broth, add tomato puree, a few black peppercorns, bay leaves and simmer for 10 minutes. Fry the potato wedges and separately, in vegetable oil, sliced ​​onions, carrots, parsley root and turnips. Dilute the flour sautéed in butter with chilled mushroom broth and mix with the mushrooms along with the prepared vegetables and potatoes. Mix everything well and continue to simmer over low heat for 15–20 minutes. At the end of the stew, add the tomatoes cut into slices and let it boil. Place the finished stew on a dish, sprinkle with finely chopped parsley and dill.

Casserole with porcini mushrooms and pasta.

Compound:

• 200 g pasta or noodles
• 400 g of salted or poached porcini mushrooms in their own juice
• 2 onions
• 60–80 g smoked loin
• 2 eggs,
• 1½ cups milk
• salt,
• pepper,
• 1 tbsp. spoon of sour cream
• 1 tbsp. spoon of grated cheese
• 1 tbsp. spoon of butter.

Place the pasta in hot salted water and cook until tender, discard in a colander, cut into pieces 2-3 cm long. Cut the smoked loin into small cubes and heat. Fry chopped mushrooms and onions in the resulting fat. Place the prepared products in layers in a mold so that the bottom and top layers contain pasta or noodles. Pour the egg-milk mixture seasoned with salt and pepper on top, brush with sour cream and sprinkle with grated cheese. Bake at medium temperature (180–200 °C) until the dish is browned and cooked through. Serve stewed carrots and beet or tomato salad as a side dish. The casserole can be cooked in melted fat or margarine, in which case it is served with thinly sliced ​​ham.

Festive dish of porcini mushrooms

Compound:

• 200 g porcini mushrooms poached in their own juice
• 150 g boiled or fried meat
• 200 g pasta or 8 potatoes
• 2 tbsp. tablespoons butter or margarine
• 2 glasses of milk
• 2–3 eggs,
• grated cheese or ground crackers

Boil pasta, potatoes can be raw or boiled. Place mushrooms, meat and other products in layers in a greased form so that the bottom and top layers are pasta or potatoes. Mix beaten eggs with milk, season and pour the mixture over the products placed in the mold, put pieces of butter on top and sprinkle with grated cheese or ground breadcrumbs. Bake at medium temperature until the festive porcini mushroom dish is cooked through and browned. If raw potatoes are used, the oven temperature should be slightly lower than when using boiled potatoes, as in this case the baking time will be longer (40-45 minutes). Serve the casserole with melted butter or sour cream and vegetable salad in a gravy boat.

Pork dish with porcini mushrooms

Compound:

• 200 g fresh, uncooked porcini mushrooms
• 100 g fried or boiled meat
• 100 g bacon pork
• 1 onion
• 2 tomatoes
• 1 pickled cucumber
• 1 parsley root,
• Pepper
• tomato puree
• 1 glass of rice,
• meat cube broth
• ground crackers or grated cheese
• butter.

Simmer porcini mushrooms, meat and seasonings cut into pieces in one bowl and season. Boil the rice separately in salted water until you get a crumbly porridge. Place most of the rice in a greased pan so that it completely covers the bottom and sides. Make a hole in the middle where to put porcini mushrooms stewed with meat, chopped tomatoes and cucumber. Cover the mixture with the remaining rice. If the products are too dry, lightly sprinkle them with broth. Sprinkle with ground breadcrumbs or grated cheese on top and put pieces of butter. Bake until the pork dish with porcini mushrooms is lightly browned. Serve with sour cream sauce, stewed vegetables and raw vegetable salad

Roast with porcini mushrooms.

Compound:

• 180 g beef tenderloin
• 15 g dried porcini mushrooms
• 140 g potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 tbsp. spoons of sour cream
• 3 g parsley
• 20 g fresh tomatoes
• pepper

Peel the meat from films, cut into pieces, add salt and pepper and fry in a hot frying pan on both sides. Separately, fry chopped cooked porcini mushrooms, onions and tomatoes. Boil and fry the potatoes, then place the meat in a frying pan, put mushrooms, onions and tomatoes on it, and next to it - fried potatoes, pour sour cream and sprinkle with grated cheese. Place in the oven to bake. Sprinkle with parsley before serving. Be sure to serve it in a frying pan.

Turkey with pickled mushrooms, baked in sour cream.

Compound:

• 500 g turkey
• 1 cup pickled porcini mushrooms
• 2 tbsp. spoons of butter
• 1 cup sour cream
• 2 tbsp. spoons of grated cheese
• 1 tbsp. spoon of parsley or dill

Boil the turkey, cut the flesh except the fillet into strips, fry in butter, add sour cream (part of it) and heat through. Place this mass in a small frying pan, and put a piece of fillet on top, garnish with pickled porcini mushrooms cut into pieces, pour over the remaining sour cream, sprinkle with grated cheese, sprinkle with melted butter and bake in the oven. Before serving the dish, sprinkle it with chopped parsley or dill.

A dish of porcini mushrooms in a slow cooker

Compound:

• porcini mushrooms – 500 g
• potatoes – 8 pcs.
• onions – 1 pc.
• butter – 50 g
• black pepper,
• parsley to taste

To prepare a dish of porcini mushrooms in a slow cooker, fry the chopped onion in a frying pan with butter until golden brown, then transfer it to the cooking bowl. Add mushrooms, cut into quarters, potatoes, cut into large cubes, and add 2 cups of water. Add salt, pepper and set the timer for 40 minutes in the STEW mode. Before serving, garnish the dish with parsley.

Porcini mushrooms in sour cream.

Compound:

• 500 g wild porcini mushrooms
• 100 g sour cream
• 2 onions
• vegetable oil,
• salt.

Wash and peel the porcini mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” mode for 40 minutes. It is best to fry mushrooms with the lid open so that the dish does not turn out too liquid. In 20 minutes. add the chopped onion and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook in the “Stew” mode for another 5 minutes. Serve sprinkled with herbs.

Porcini mushrooms with sauce.

Compound:

• 300 g porcini mushrooms
• 1 onion
• vegetable oil
• cream
• green onions
• carnation
• ground black pepper

Cooking time – 40 minutes.

Peel, wash and chop the onion. Peel and cut porcini mushrooms into slices. Place in the multicooker bowl and cook in the Stew mode until cooked. Place the mushrooms in a colander and let the water drain. Return the mushrooms to the multicooker bowl, add the onion, butter and fry in the Baking mode for 15 minutes. Then pour in the cream, add chopped green onions, cloves and cook for another 5 minutes in the same mode.

Porcini mushrooms with cream.

Compound:

• 500 g porcini mushrooms
• 3 tbsp. l. butter
• 1 clove of garlic
• 200 ml cream
• 1 tsp. lemon zest
• 3 tbsp. l. grated cheese
• ground black pepper
• grated nutmeg

Cooking time – 15 minutes.

Peel, wash and chop the mushrooms and garlic. Pour oil into the multicooker bowl, add porcini mushrooms and fry in baking mode for 10 minutes. , add garlic, cream, lemon zest, pepper, salt, nutmeg. Sprinkle cheese on top and cook for another 5 minutes in the same mode.

Dish of porcini mushrooms and chicken

Compound:

• 600 g chicken meat
• 150 g of any boiled porcini mushrooms
• 2 onions
• 2 cloves garlic
• 100 ml vegetable oil
• 1 tbsp. l. tomato paste
• dill greens
• ground black pepper

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

Fried caps of fresh porcini mushrooms.

Compound:

• 600 g fresh porcini mushroom caps
• 3–4 tbsp. spoons of vegetable oil or fat,
• 4–5 tbsp. spoons of flour
• pepper.

Peel freshly picked porcini mushrooms dry. (If the mushrooms need to be washed, then they need to be dried on a napkin.) Cut off the stems of the mushrooms and use them to prepare some other dish. Heat the fat so that it smokes slightly, dip whole porcini mushrooms into it, lightly brown first on one side, then on the other. (If the porcini mushrooms crumble, roll them in flour. It adds some dryness to the surface of the porcini mushrooms.) Place the fried porcini mushrooms on a dish, sprinkle with salt and pour over the remaining fat after frying.

Serve the dish with fried or boiled potatoes and a salad of raw vegetables.

Fried dried porcini mushrooms.

Compound:

• 9–10 large dried porcini mushrooms
• 250 ml milk
• 1 egg
• 4–5 tbsp. spoons of ground crackers
• 3–4 tbsp. spoons of fat
• pepper.

Rinse the porcini mushrooms thoroughly and soak in milk mixed with water for 3-4 hours. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the porcini mushrooms with seasonings, soak them in beaten egg, and then roll them in ground breadcrumbs with salt and pepper. Fry porcini mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), horseradish sauce and a salad of cucumbers and tomatoes (or red peppers).

Porcini mushrooms “Ruddy”.

Compound:

• 600 g porcini mushrooms,
• 200 g butter
• 150 g flour
• 1 onion
• dill
• carnation
• Pepper
• Sugar
• vinegar

Peel, chop and place porcini mushrooms in a frying pan with melted butter. Salt, pepper, add sugar and vinegar. Fry the porcini mushrooms for 5-7 minutes, then add flour, add a little water, finely chopped dill, onion and cloves. Continue frying for 30 minutes over low heat. At the end of frying, remove the onion and sprinkle the finished side dish with vinegar.

Chicken appetizer with porcini mushrooms.

Compound:

• 500 g chicken fillet
• 200 g porcini mushrooms
• 2 tbsp. spoons of cream,
• 1 tbsp. spoon, mayonnaise
• 1 soup spoon of tomato paste
• ground black pepper
• ground red pepper
• sugar

Cooking time - 40 minutes

Place chicken fillet in a steamer and cook for 25–30 minutes. Place porcini mushrooms in a steamer for 20–25 minutes. Mix finely chopped porcini mushrooms and chicken meat, add salt.

Combine mayonnaise, cream, tomato paste and mix. Add salt and sugar. Pour this mixture over the meat with porcini mushrooms, sprinkle with red and black pepper and mix carefully.

Dish of porcini mushrooms in pots

The ingredients of a dish of porcini mushrooms in pots are the following products:

• 1½ l mushroom broth
• 200 g white cabbage
• 2 potato tubers
• 1 onion
• 1 carrot
• 30 g dried porcini mushrooms
• 50 g tomato paste
• 100 g sour cream
• 1 bunch of dill
• 1 bunch of parsley
• 1 tablespoon vegetable oil
• salt.

Method of preparation: Peel carrots and onions, wash, finely chop, sauté in a frying pan in vegetable oil. Wash the dill and parsley and chop finely. Wash the potatoes, peel them, cut them into cubes. Wash and chop the cabbage. Bring the broth to a boil in a pot, add pre-soaked porcini mushrooms, cook for 15 minutes, add potatoes and cabbage, add salt, cook for 10 minutes. Add sautéed vegetables and tomato paste and cook in the oven until done. When serving, season with sour cream and sprinkle with herbs.

Watch how to cook porcini mushroom dishes in the video, where all the culinary tricks and secrets are presented.

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Without the slightest doubt, the porcini mushroom is the most desired catch of any mushroom picker and the most desired mushroom of every lover of home cooking. Perhaps only truffles occupy a higher place in the entire culinary and mushroom hierarchy. But will you really follow them with a basket? That's it! And the porcini mushroom knows how to please both the mushroom picker and the eater. Excellent taste, wide distribution area, and impressive size - all these qualities make the porcini mushroom an excellent trophy and a welcome guest in our kitchens. And, of course, a special mushroom requires special preparation. How often do housewives who are not entirely confident in their abilities think about what special thing to cook from porcini mushrooms in order to please their loved ones with an unusual dish and not spoil the taste of the delicate mushroom. Today we invite everyone who wants to understand this issue to think with us and decide how to cook porcini mushrooms.

The valuable nutritional and even medicinal properties of porcini mushrooms have been well studied and are known to almost everyone. But boletus mushrooms have earned real popularity and love thanks to their excellent culinary qualities. The pronounced taste and bright aroma of porcini mushrooms makes them an ideal product both for preparing independent dishes and for use as an additional ingredient in dishes with a complex composition. What not to cook from porcini mushrooms! Appetizers and salads, soups and main courses, pies and marinades. Porcini mushrooms are boiled, fried, stewed and baked, dried, pickled and salted. Equally tasty are simple fried porcini mushrooms, stewed with sour cream, and good, hearty buckwheat porridge, cooked with boletus, and simmered in the oven or oven, and a refined cream soup with porcini mushrooms, cooked according to a French recipe. The aroma of porcini mushrooms, like no other, can subtly highlight the aroma of fried beef or baked chicken, stewed lamb or roast goose. And sometimes in the cold winter, a pickled or salted strong young boletus will accompany a steamy glass of vodka in such a way that you can’t even dream of anything better.

As is the case with most other mushrooms of the first category, the preparation of porcini mushrooms does not conceal any special secrets. However, in order to choose the right boletus mushrooms and prepare a truly tasty and aromatic dish from them, you will still need knowledge of little tricks and culinary secrets.

Today, “Culinary Eden” has carefully collected and diligently recorded for you the most important tips and secrets, as well as a small selection of the best recipes that will definitely tell even the most inexperienced housewives how to cook porcini mushrooms.

1. The most delicious dishes are made from the freshest mushrooms, personally collected. Moreover, picking porcini mushrooms is easy and pleasant. Our boletus grows both in coniferous and deciduous forests. The main collection time should be attributed to August - October. It is best to collect the youngest porcini mushrooms, no more than seven centimeters high. However, older, larger mushrooms are no less tasty than their young relatives, but unfortunately, in most cases they are wormy. So, when picking large mushrooms, be sure to make a cut at the stem to make sure that your mushroom is not too eaten by worms. However, even the youngest mushrooms can easily end up with a wormhole. And it’s okay, just cut off the lower part of the stem, soak the mushrooms in cool salted water, and the worms will leave the mushroom within half an hour.

2. When buying fresh mushrooms at the market, be careful and careful. Try to buy mushrooms from trusted sellers in order to be sure that the mushrooms were collected in a forest far enough away from large cities and busy highways. Do not forget that any mushrooms very easily absorb harmful substances and heavy metal salts from contaminated soil. Be sure to inspect and feel the mushrooms before purchasing. Make sure they are fresh. Fresh, young porcini mushrooms have a characteristic density, strength and slight crispness, but not fragility. Lightly press the fungus with your fingers, bringing it close to your ear - a good fresh boletus will crunch slightly under your fingers. Don't forget to smell the mushrooms before purchasing. Fresh, recently picked mushrooms will have a distinct mushroom aroma, mixed with the smell of forest, foliage or pine needles and a little earth. If the mushrooms offered to you seem too soft and flabby, if the smell of such mushrooms is no longer pleasant, but begins to include sour notes of rotting, refuse to purchase. It will not be possible to prepare a tasty dish from such mushrooms, but you can easily get poisoned by them.

3. Fresh porcini mushrooms, like any other mushrooms, cannot be stored for long periods of time. It's best to recycle them right away. P Rinse the mushrooms in cool water, trim off the bottom of the mushroom stem, and cut large mushrooms into pieces. Then soak your mushrooms in cool, salted water for 30 minutes. During this time, all the worms in the mushrooms must leave them. Rinse the soaked mushrooms thoroughly again and begin preparing your chosen dish. If for some reason you cannot process your mushrooms immediately, then carefully shake off any remaining soil, grass, pine needles and leaves, place your mushrooms in a wide wicker bowl or paper bag and put them in the vegetable section of your refrigerator. But remember that even after such preparations, fresh mushrooms can be stored for no more than one and a half days.

4. The most common mushroom appetizer, julienne, turns out especially tasty if you cook it with porcini mushrooms and sour cream sauce. Rinse thoroughly, peel and cut into large pieces 500 g. porcini mushrooms. In a deep frying pan, heat 2 tbsp. spoons of butter, add mushrooms and simmer over medium heat for 10 minutes until mushroom juice releases. Drain the mushroom juice into a separate bowl, and add one large onion, cut into half rings, and two more tablespoons of oil to the mushrooms. Cook the onions and mushrooms for 15 minutes over medium heat. Place 200 g in a separate bowl. sour cream, add 1 tbsp. spoons of flour and mix thoroughly with a whisk, then add mushroom juice, salt and black pepper to taste and mix everything thoroughly again. Pour the sour cream sauce into the pan with the mushrooms and simmer for 10 minutes, stirring frequently. Rub the inside of the cocotte makers with garlic, fill with mushrooms in sour cream sauce, sprinkle the julienne with a small amount of grated Parmesan and bake in an oven preheated to 200⁰ for 15 minutes.

5. A very simple salad with porcini mushrooms and pumpkin seeds will delight you with its fresh taste and undoubted health benefits. Peel and rinse thoroughly 100 gr. porcini mushrooms, blanch them in boiling water for two minutes, drain and cut into thin slices. Heat 1 tbsp in a frying pan. a spoonful of pumpkin oil, add one chopped clove of garlic and mushroom slices, stir and simmer for 5 minutes. Remove from heat and cool. Fry two tablespoons of peeled pumpkin seeds in a dry frying pan until lightly browned. 50 gr. Tear arugula leaves and lettuce with your hands. Place lettuce leaves in a salad bowl, add mushrooms, stir. Season the salad with a mixture of 3 tbsp. spoons of pumpkin oil, 1 tbsp. spoons of dry white wine, 1 teaspoon of white wine vinegar, ½ teaspoon of paprika, salt to taste. Sprinkle the pumpkin seeds over the salad and serve immediately.

6. The most delicate soup of porcini mushrooms and semolina will surprise you with its bright aroma and original taste. Peel and rinse thoroughly 300 gr. porcini mushrooms. Grate mushrooms, three potatoes and one carrot on a coarse grater, finely chop one onion. Heat 2 tbsp in a saucepan. spoons of vegetable oil, add mushrooms and vegetables, stir and simmer for 10 minutes, then remove from heat. Separately boil 500 ml. milk mixed with 500 ml. water. Add milk and water to the mushrooms and vegetables, mix thoroughly, add salt and pepper to taste, bring to a boil and cook everything together for 7 minutes over low heat. Cut 3 more small porcini mushrooms into thin slices and fry in vegetable oil until golden brown. Add the sauteed mushrooms to your soup, bring to a boil and cook for another 5 minutes. Then add 2 tbsp to the soup. spoons of semolina, stirring constantly, and cook over low heat for another 10 minutes. Remove the soup from the heat, cover and let sit for 10 minutes. Serve to the table, sprinkled with finely chopped dill.

7. Spicy soup with porcini mushrooms and eggplants will appeal to all lovers of spicy foods. Peel, rinse and cut into large pieces 400 g. porcini mushrooms. Place the mushrooms in a saucepan, add two liters of cold water, add one small carrot, one parsley root, one onion, two bay leaves, and salt to taste. Cook everything together for 15 minutes, strain the broth, discard the vegetables, and set aside the mushrooms. Heat 2 tbsp in a frying pan. spoons of vegetable oil, add one large eggplant, diced, one chopped garlic clove and fry everything together for five minutes. Then add the boiled mushrooms to the eggplants and simmer for another couple of minutes. Transfer the vegetables and mushrooms to the broth, bring to a boil and cook for 10 minutes. Peel one small hot pepper, cut into slices and add to the soup. Cook for another five minutes, then add 150 g. finely grated cheese, stir and heat everything together for a couple more minutes, without bringing to a boil. Remove the soup from the heat and serve, sprinkled with parsley.

8. It’s very easy to cook porcini mushrooms in cream. Peel and cut into large pieces 400 gr. porcini mushrooms. In a deep frying pan, heat 2 tbsp. spoons of melted butter, add mushrooms, one finely chopped onion, one pinch of black pepper and ground cloves. Fry, stirring frequently, until golden brown. Then add 200 ml. cream 10% fat, salt to taste. Simmer everything together, stirring often, for another 10 minutes and serve. Serve boiled rice as a side dish.

9. The most aromatic buckwheat porridge with porcini mushrooms and bacon will delight you with its rich taste, and it’s not at all difficult to prepare. In a deep frying pan, heat 2 tbsp. spoons of vegetable oil, add one finely chopped onion, 100 gr. bacon, cut into small pieces, and one carrot, diced. Stirring frequently, fry everything together until golden brown, then add 200 g. porcini mushrooms, cut into large pieces, and fry everything until the mushrooms are golden brown for 10 minutes. Add salt and black pepper to taste, stir, add one glass of buckwheat, add 2 tbsp. spoons of finely chopped parsley, mix again and pour everything with three glasses of hot water or broth. Bring the water to a boil, cover the pan, reduce the heat and simmer everything together for 30 minutes until the water has completely evaporated. Remove the finished porridge from the heat, add 2 tbsp. spoons of butter, stir and let stand warm for 15 minutes. Serve sprinkled with parsley or dill.

10. Pickled porcini mushrooms will be a real decoration for any holiday table. Thoroughly peel, rinse and place two kilograms of the smallest white mushrooms in a deep saucepan. Pour hot salted water over the mushrooms and cook for 20 minutes over low heat. Place the finished mushrooms in a colander and drain slightly. Prepare the marinade separately. To do this, boil 4 cups of mushroom broth, add one cup of white wine vinegar, ½ cup of sugar, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of mustard seeds, 1 teaspoon of black peppercorns, 4 buds of cloves. Bring the marinade to a boil, cook for 5 minutes and remove from heat. Place your mushrooms in jars, add a small umbrella of dill and one bay leaf to each. Pour the hot marinade over the mushrooms, cover the jars with lids and sterilize in boiling water for 20 minutes. Roll up the lids, turn the jars upside down, wrap them in towels and leave until completely cool. Store at room temperature.

And on the pages of “Culinary Eden” you can always find even more interesting ideas and proven recipes that will definitely tell you how to cook porcini mushrooms.