One of the most popular, delicious mushrooms is considered to be a porcini mushroom. The fact is that even a novice culinary specialist can cope with its preparation, it is extremely difficult to spoil the taste of this product during cooking, usually dishes from porcini mushrooms are very aromatic, satisfying and tasty. The popularity of porcini mushrooms is explained not only by their taste, but also by the possibility of using all known methods of culinary processing. Porcini mushrooms are used fresh, pickled, canned, dried, made mushroom powder, boiled and frozen.The mushroom season is now in full swing, which means you can pamper yourself with fresh porcini mushrooms. Do not deny yourself the pleasure, cook delicious dishes from porcini mushrooms!

Porcini and pineapple salad

Ingredients:
2 large porcini mushrooms,
1 fresh pineapple or 1 can of canned
3-4 eggs,
2-3 large heads of onions,
1 can of canned corn
a handful of chopped walnuts,
lettuce leaves,
vegetable oil,
mayonnaise,
salt.

Preparation:
If the pineapple is fresh, then peel and cut into pieces, if canned, then drain the juice. Preheat a frying pan, add a little vegetable oil and heat the pineapple pieces for 2-3 minutes. Then put them in a colander to drain all the liquid. Boil porcini mushrooms in salted water with a little onion. Cut the finished mushrooms into thin slices and fry in the same pan as the pineapple. Cut the remaining onion into half rings and add it to the mushrooms. When the mushrooms have cooled, add the corn and pineapple pieces to the mushrooms. Hard boil the eggs, peel, chop and add to the salad, also add walnuts and mayonnaise. Mix everything, lay out the dish with lettuce leaves and put the prepared salad on top.

Ingredients:
ready-made shortcrust pastry baskets,
500 gr. fresh porcini mushrooms,
1 head of onion,
1 tbsp butter,
1 tbsp flour,
¼ Art. sour cream,
100 g cheese
2 eggs,
parsley,
pepper,
salt.

Preparation:
Peel the mushrooms, wash and cover with salted water for 5 minutes, then drain the water, and finely chop the mushrooms. Simmer mushrooms with butter and finely chopped onions. Separate the yolks from the whites, grind the yolks with sour cream. When the mushrooms are ready, sprinkle them with flour, add the yolks, grated with sour cream, salt, pepper and add parsley. Stir and remove from heat. Fill the baskets with a slightly cooled mushroom mass. Grate the cheese on a fine grater and sprinkle the baskets with it. Place the baskets in a preheated oven for 5-10 minutes to melt the cheese and acquire a golden hue. Serve the baskets hot.

Hot dishes made from porcini mushrooms are especially tasty. There is hardly a single person who does not like potatoes with mushrooms and sour cream! Meanwhile, porcini mushroom dishes are not limited to the well-known potatoes; pasta with porcini mushrooms, mushroom cutlets, as well as a wide variety of mushroom stews are no less popular. In addition, mushrooms are used as an addition to some meat dishes.

Ingredients:
200 gr. pastes,
300 gr. fresh porcini mushrooms,
100 ml cream,
50 gr. butter,
1 tsp flour,
500 gr. parmesan or other hard cheese
3-4 sprigs of parsley,
4 cherry tomatoes,
pepper,
salt.

Preparation:
Wash and peel the mushrooms thoroughly, then cut into thin slices. Melt the butter in a deep saucepan, add 1 tsp. flour, mix and fry the resulting mass a little. Add the cream and stir well to create a lump-free sauce. Season it with pepper and salt. Simmer the sauce, covered, for 10 minutes over the lowest heat. Then add whole cherry tomatoes and chopped porcini mushrooms to it. Stir everything gently and continue simmering over low heat for at least 20 minutes. Once the tomatoes have juiced, remove them from the sauce and set aside, you can use them to serve. Boil the paste of your choice according to the instructions on the package. Throw the finished paste in a colander so that all the water is glass. Then transfer the pasta to a deep bowl, add the creamy mushroom sauce and stir. Put the prepared pasta with porcini mushrooms on plates, sprinkle with grated cheese and garnish with parsley and cherry tomatoes.

Ingredients:
1 kg. porcini mushrooms,
2 onions
4 eggs,
4 tablespoons vegetable oil,
breadcrumbs,
pepper,
salt.

Preparation:
Wash the mushrooms, peel and boil until tender in salted water. Throw the finished mushrooms in a colander, and when the water drains, finely chop. Add raw eggs, ground pepper and salt to the chopped mushrooms, mix the resulting mass well. Form cutlets from the minced mushroom, roll them in breadcrumbs and fry in hot vegetable oil.

The fact that porcini mushrooms produce wonderful, fragrant and transparent broths everyone knows. On the basis of such broths, especially tasty mushroom soups are obtained. Although any porcini mushroom dishes can be delicious if you know the most important secret. If you yourself are not a mushroom picker and you can hardly distinguish a mushroom from a toadstool, then when buying porcini mushrooms, pay attention to the fact that they are fresh, young and without any signs of pests. Before cooking, be sure to cut the bottom of the stem of the mushroom to make sure the mushroom is completely clean. It is from such mushrooms that the most rich, tasty and mouth-watering broths are obtained.

Ingredients:
1 large porcini mushroom,
5-6 small porcini mushrooms,
3 pcs. potatoes,
1 carrot
1 onion
2 tbsp semolina,
500 ml milk,
500 ml water,
2 tbsp vegetable oil,
sour cream,
salt.

Preparation:
Wash and peel mushrooms, and also peel potatoes, carrots and onions. Chop the onion very finely, grate the carrots and a large porcini mushroom on a coarse grater. Heat vegetable oil in a saucepan and fry grated carrots, mushrooms and onions in it. Grate potatoes on a coarse grater, add it to mushrooms and carrots, fry for 5-7 minutes and remove from heat. Pour milk and water into a separate bowl, bring the mixture to a boil and add to mushrooms and potatoes. Mix everything thoroughly and put the saucepan on low heat again for 7 minutes. Wash small porcini mushrooms, peel and chop coarsely. Fry them in 1 tablespoon. vegetable oil until golden brown. Add the fried mushrooms to the soup, bring to a boil and simmer over medium heat for 5 minutes. Then remove the soup from the heat, sift the semolina and, stirring the soup constantly, gradually add the semolina. Continue stirring for about 1 minute more, then season with salt and return to low heat and simmer for another 10 minutes, covered. Serve the finished soup with sour cream.

Porcini mushroom puree soup

Ingredients:
500 gr. porcini mushrooms,
100 ml 22% cream
5 pieces. potatoes,
1 onion
1 tbsp. water,
vegetable oil,
sour cream,
toast,
garlic,
pepper,
salt.

Preparation:
Peel and finely chop the onion. Wash, peel and chop the mushrooms. Fry the onions in vegetable oil, add the mushrooms and fry them until tender. Peel and boil the potatoes, make mashed potatoes from the finished potatoes, add mushrooms fried with onions to it. Use a blender to puree the mixture. Add cream and a glass of clean water to the future soup, season with pepper and salt. Put the resulting soup on the fire and bring to a boil. Fry the croutons in a pan with hot vegetable oil and chopped garlic. Serve the finished soup with sour cream and garlic croutons.

Everyone knows how tasty baked goods with the addition of porcini mushrooms are. Surely not many will refuse small pies and large open pies, from ruddy, tender, fragrant pancakes from fresh mushrooms or mouth-watering pizza. All these porcini mushroom dishes firmly settled on our tables, but sometimes it is worth adding variety and preparing your favorite dishes according to new recipes.

Ingredients:
250 g pizza dough,
200 gr. Mozzarella cheese,
150 g porcini mushrooms,
olive oil,
salt.

Preparation:
Wash the porcini mushrooms thoroughly, peel and dry. Boil the water, add a little salt and blanch the mushrooms in boiling water for a few minutes. Cut the mushrooms into small cubes. Form a thin round layer of pizza dough, sprinkle with grated Mozzarella cheese, spread the mushrooms evenly over the cheese. Brush the edges of the pizza with olive oil and bake in a preheated oven until tender.

Ingredients:
600 gr. porcini mushrooms,
4 slices of stale white bread,
1 clove of garlic
1 bunch of parsley
vegetable oil,
1 egg,
1 yolk,
75 gr. cheese
1 onion
200 gr. sour cream,
1 lemon
pepper,
salt.

Preparation:
Peel the onion and chop finely. Heat a small amount of vegetable oil in a frying pan and fry the onions in it. Add sour cream, juice squeezed from one lemon, pepper and salt. While stirring constantly, simmer the resulting sauce for 5 minutes. Then remove from heat, sprinkle with lemon zest and cool. Cut off the crust from the bread, and soak the pulp in warm boiled water. Wash the mushrooms well, peel, dry and chop finely. Peel and chop the garlic. Wash and chop the parsley. Combine soaked bread, herbs, mushrooms and garlic in a deep bowl. Add egg, yolk, finely grated cheese, salt and pepper. Mix the resulting dough thoroughly. Heat vegetable oil in a skillet, spoon small portions of dough into the skillet and fry them on each side until golden brown. Serve the prepared pancakes hot with sour cream and lemon sauce.

The time for mushrooms is in full swing, which means that now is the time to pamper yourself and prepare delicious dishes from porcini mushrooms. Mushrooms will make the dish nourishing, fill it with vitamins and minerals, and give it a flavor that no fussy can withstand. The low calorie content of mushrooms allows you to include them in your diet even during diets, so you can cook dishes from porcini mushrooms even every day and not be afraid for your figure. And the abundance of ways to prepare this product opens up ample opportunities for your creativity. Cook hearty, original and delicious porcini mushroom dishes, and pamper your loved ones with new culinary experiments!

Porcini mushrooms are loved by many for their exquisite taste. But in order to fully enjoy them, you need to know what to do with porcini mushrooms after picking, how to properly process them. This is what "Popularly about health" will tell its readers who are very fond of boletus.

Primary processing of porcini mushrooms

Collecting porcini mushrooms is a whole art. If you still do not have much experience in this matter, then you should know that the processing of boletus begins immediately after collection, right in the forest. What should you do with mushrooms?

1. After harvesting, porcini mushrooms must be cleaned of debris - grass, leaves, coniferous needles, fragments of branches.

4. When placing boletus in the basket, do not press down on them, handle them with care.

Back home, you have to immediately set aside time to process the product. Remember that all mushrooms spoil very quickly, so don't put off this work until later.

What to do after harvesting, how to process porcini mushrooms at home?

Carefully put the collected forest gifts in a basin and revise again, removing the remains of litter. Then place the porcini mushrooms in cold water. This is necessary so that all the dirt on them is soaked and easier to remove. The mushrooms are very light and porous, they will float unruly to the surface, so place a load on top. After 15 minutes you can start cleaning them. To do this, you will need a knife and a scraper or stiff-bristled brush.

Use your hands to remove all the dirt adhering to the legs and hats. After that, the water should be changed to clean water. Now arm yourself with a scraper and use it to remove stubborn dirt. Then turn each mushroom over and use your fingers to massage the grains of sand and dust from under the caps. A lot of small debris collects in the so-called gills. Rinse the mushrooms in running water, removing suspicious dark fragments with a knife.

Throw the boletus into a colander, let the water drain. Now porcini mushrooms should be processed after harvesting at temperature.

Attention! If you want to dry the collected forest gifts, then they do not need to be soaked and washed. It is enough to manually remove the dirt and cut off the damaged tissue of the mushrooms.

How to properly dry porcini mushrooms?

Drying boletus should be carried out at a temperature not exceeding 50 degrees. It is very easy to do this in the oven. Place baking paper on a baking sheet, put boletus in one layer. Turn on the oven at 45-50 degrees, insert the stopper into the door so that it does not close. Dry the product for at least 6-7 hours. If you have a special drying chamber at your disposal, follow the instructions.

How to cook porcini mushrooms?

Heat treatment of boletus is necessary to exclude the possibility of poisoning with toxins. We send the product into salted water (a teaspoon of salt per liter), bring to a boil. Be sure to remove the foam formed on the surface. After boiling, we detect 40 minutes. We put the finished mushrooms in a colander.

How to freeze boletus?

For long-term storage of porcini mushrooms, freezing is often used. It is best to freeze the product already boiled. After the water is completely drained, and the boletus is slightly dry and cool, place them in clean bags. Pack so that there is one portion of the product in one bag that you can use at a time - it's more convenient. Release the air from the packages, tie the bags tightly, and then place the packages in a super-freeze chamber for 2-3 hours. If you have other types of mushrooms in the freezer, it is better to sign the packages so that you do not confuse them later. After 2-3 hours, transfer the bags to the regular compartment of the freezer.

How porcini mushrooms are cooked?

Boletus mushrooms are versatile, they make delicious snacks - pates, caviar, salted, pickled, fried, baked, soups. For pickling, either small mushrooms are chosen, or only caps are used, cut into several fragments. It is very important that the boletus is not the slightest sign of spoilage. Boletus legs are most often used to prepare mushroom caviar - this is a truly royal delicacy, and they are also fried. The frying time of porcini mushrooms, which have been pre-boiled, is 15 minutes.

And of course, these mushrooms are good when salted. From time immemorial, housewives have salted them in barrels in large quantities, this tradition has survived to this day. Hardly anyone can refuse such an appetizing snack. For soup, it is better to take a dried product, as it has a richer aroma and taste. Dried boletus is first soaked, washed thoroughly, and then boiled.

Porcini mushrooms are a luxury for many, but if you have already managed to collect them in the forest, then it is important to know exactly what to do with them, how to process and prepare them for storage. Remember that the product spoils quickly, so do not postpone cleaning, washing and further processing of mushrooms until later.

Without the slightest doubt, the porcini mushroom is the most coveted prey of any mushroom picker and the most coveted mushroom of every lover of home cooking. A higher place in the entire culinary and mushroom hierarchy is occupied, perhaps, only by truffles. But will you go after them with a basket? That's just it! And the porcini mushroom can please both the mushroom picker and the eater. Excellent taste, wide distribution area, and impressive size - all these qualities make porcini mushroom an excellent trophy and a welcome guest in our cuisines. And, of course, a special mushroom requires special preparation. How often housewives who are not quite confident in their abilities think about what is special to cook from porcini mushrooms, so that they can please their loved ones with an unusual dish, and not spoil the taste of a delicate mushroom. To everyone who wants to understand this issue, today we invite you to think with us and decide how to cook porcini mushrooms.

The valuable nutritional and even medicinal properties of porcini mushrooms are well studied and known to almost everyone. But boletus deserves real popularity and love due 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 using as an additional ingredient in dishes with a complex composition. What is not prepared 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. Simple fried porcini mushrooms, stewed with sour cream, and good-quality hearty buckwheat porridge cooked with boletus mushrooms, and simmered in the oven or oven, and refined mashed potatoes with porcini mushrooms, cooked according to a French recipe are equally tasty. The aroma of porcini mushrooms, like no other, will be able to subtly emphasize the aroma of fried beef or baked chicken, stewed lamb or fried goose. And in the cold winter at times, a pickled or salted strong young boletus will accompany a misted glass of vodka in such a way that it is impossible to dream better.

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

Today "Culinary Eden" carefully collected and carefully wrote down for you the most important tips and secrets, as well as a small selection of the best recipes that will surely tell even the most inexperienced housewives how to cook porcini mushrooms.

1. The most delicious dishes are obtained from the freshest, personally picked mushrooms. 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 pick the youngest porcini mushrooms, no more than seven centimeters high. However, older, large mushrooms are no less tasty than their young relatives, but the misfortune is that in most cases they are worms. So when picking large mushrooms, be sure to cut the stem to make sure your mushroom is not overly eaten by worms. However, even the youngest mushrooms can easily end up with a wormhole. And it's okay, you just need to cut off the lower part of the leg, and soak the mushrooms in cool salted water, and the worms will leave the mushroom within half an hour.

2. When buying fresh mushrooms in the market, be careful and careful. Try to buy mushrooms from trusted sellers, in order to be sure that mushrooms were gathered in a forest far enough from large cities and highways with heavy traffic. Do not forget that any fungi very easily absorb harmful substances and salts of heavy metals from contaminated soil. Be sure to inspect and feel the mushrooms before purchasing. Make sure they are fresh. Fresh, young porcini mushrooms have characteristic firmness, strength and light crunchiness, but not brittleness. Press lightly on the fungus with your fingers, bringing it close to your ear - a nice fresh boletus will crunch slightly under your fingers. Remember to sniff the mushrooms before purchasing. Fresh, recently harvested mushrooms will have a pronounced mushroom aroma, with an admixture of the smell of forest, foliage or pine needles and a little earth. If the mushrooms offered to you seem to you too soft and flabby, if the smell of such mushrooms has ceased to be pleasant, but has begun to include sour notes of decay, refuse to purchase. You won't be able to cook a tasty dish from such mushrooms, but you can easily get poisoned with them.

3. Fresh porcini mushrooms, like any other mushrooms, cannot be stored for a long time. It's best to recycle them right away. NS Rinse the mushrooms in cool water, cut off the lower part of the mushroom leg, and cut the large mushrooms into slices. 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 start preparing the dish of your choice. If, for some reason, you cannot process your mushrooms right away, then carefully shake off the remnants of soil, grass, needles and leaves from them, put 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 a day and a half.

4. The most common mushroom snack, julienne, turns out to be especially tasty when cooked with porcini mushrooms and sour cream sauce. Rinse thoroughly, peel and cut into coarse 500 gr pieces. porcini mushrooms. In a deep skillet, heat 2 tbsp. tablespoons of butter, add the mushrooms and simmer over medium heat for 10 minutes, until the mushroom juice is released. 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 onion and mushrooms over medium heat for 15 minutes. Put 200 gr. In a separate bowl. sour cream, add 1 tbsp. tablespoons 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 mushroom pan and simmer for 10 minutes, stirring frequently. Grate the cocotte from the inside with garlic, fill with mushrooms in sour cream sauce, sprinkle with a little grated Parmesan julienne 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 undeniable health benefits. Clean and rinse thoroughly with 100 gr. porcini mushrooms, blanch them in boiling water for two minutes, drain and cut into thin slices. Heat 1 tbsp in a skillet. a spoonful of pumpkin seed oil, add one chopped garlic clove and mushrooms, stir and simmer for 5 minutes. Remove from heat and cool. Fry two tablespoons of peeled pumpkin seeds in a dry skillet until lightly browned. 50 gr. Pick up arugula leaves and lettuce with your hands. Fold lettuce leaves into a salad bowl, add mushrooms, mix. Season the salad with a mixture of 3 tbsp. tablespoons of pumpkin oil, 1 tbsp. tablespoons 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. Delicate soup of porcini mushrooms and semolina will surprise you with its bright aroma and original taste. Clean and rinse thoroughly with 300 gr. porcini mushrooms. Grate mushrooms, three potato tubers and one carrot on a coarse grater, finely chop one onion. Heat 2 tablespoons in a saucepan. tablespoons of vegetable oil, add mushrooms and vegetables, stir and simmer for 10 minutes, then remove from heat. Boil 500 ml separately. milk mixed with 500 ml. water. Add milk and water to mushrooms and vegetables, mix thoroughly, salt and pepper to taste, bring to a boil and cook everything together for 7 minutes over low heat. Cut another 3 small porcini mushrooms into thin slices and fry until golden brown in vegetable oil. Add the sautéed mushrooms to your soup, bring to a boil and cook for another 5 minutes. Then add 2 tbsp. tablespoons of semolina, stirring constantly, and cook on the lowest heat for another 10 minutes. Remove soup from heat, cover and let stand for 10 minutes. Serve with finely chopped dill.

7. Spicy soup with porcini mushrooms and eggplants will appeal to all spicy lovers. Peel, rinse and cut into large pieces 400 gr. porcini mushrooms. Place the mushrooms in a saucepan, pour 2 liters of cold water, add one small carrot, one parsley root, one onion, two bay leaves, salt to taste. Cook everything together for 15 minutes, strain the broth, discard the vegetables, and set aside the mushrooms. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil, add one large diced eggplant, one minced garlic clove and fry all together for five minutes. Then add boiled mushrooms to the eggplant and simmer for a 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 gr. finely grated cheese, stir and heat everything together for a couple of minutes without boiling. Remove soup from heat and serve, sprinkled with parsley.

8. It is very easy to cook porcini mushrooms in cream. Peel and cut into large pieces 400 gr. porcini mushrooms. In a deep skillet, heat 2 tbsp. tablespoons of ghee, add mushrooms, one finely chopped onion, one pinch of black pepper and ground cloves. Fry, stirring often, 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 for a side dish.

9. The most fragrant buckwheat porridge with porcini mushrooms and bacon will delight you with its rich taste, and it is not at all difficult to cook it. In a deep skillet, heat 2 tbsp. tablespoons of vegetable oil, add one finely chopped onion, 100 gr. bacon, cut into small pieces; and one carrot, cut into cubes. Stirring often, fry everything together until golden brown, then add 200 gr. porcini mushrooms, cut into large pieces, and fry all mushrooms until golden brown for 10 minutes. Add salt and black pepper to taste, stir, add one glass of buckwheat, add 2 tbsp. tablespoons of finely chopped parsley, mix again and cover all with three glasses of hot water or broth. Bring the water to a boil, cover the skillet with a lid, reduce heat, and cook everything together for 30 minutes, until the water has completely boiled away. Remove the prepared porridge from heat, add 2 tbsp. tablespoons of butter, stir and let stand warm for 15 minutes. Serve with parsley or dill.

10. Pickled white mushrooms will serve as a real decoration of any festive table. Thoroughly peel two kilograms of the smallest porcini mushrooms, rinse and put in a deep saucepan. Pour the mushrooms in hot salted water and cook for 20 minutes over low heat. Throw the finished mushrooms in a colander and dry slightly. Prepare the marinade separately. To do this, boil 4 cups of mushroom broth, add one cup of white wine vinegar, ½ cup sugar, 1 tbsp. a spoonful of salt, 1 tbsp. spoon of mustard seeds, 1 teaspoon of black peppercorns, 4th clove bud. Bring the marinade to a boil, cook for 5 minutes, and remove from heat. Arrange your mushrooms in jars, add a small dill umbrella 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 to cool completely. 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.

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 will cause the mushroom to darken. Arrange them according to size. You can dry whites entirely by cutting off the soiled leg. It is worth noting that the roots can also be dried. Porcini mushrooms are very aromatic. They can be used for cabbage soup, borscht, hodgepodge, various sauces. They are also added to minced meat for pies, zraz and cabbage rolls. Before you start cooking dried porcini mushrooms, they must be soaked in water. After soaking, the broth is not poured out, but used to dilute the broth or sauce. The mushrooms should be in the water for 20-30 minutes. By their 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 fresh mushrooms at your disposal and you do not want to dry them, you can use them to freeze. To do this, the whites must be sorted, cleaned of needles and dirt, and the spine must be cut off. Chop the mushrooms into small pieces, arrange in bags and hide in the freezer. In winter, when you feel like having a dish like soup, you can dip them directly into a pot of boiling water. Do not drain the first broth, it will be transparent and fragrant.

The easiest is the case with fresh mushrooms. It is enough to peel them and cut off the root, after which they can be used for cooking and frying. Another small nuance: during cooking, do not use too many spices and herbs. This will spoil the aroma of the porcini mushrooms. It is best to limit yourself to pepper and salt. Fresh, frozen or dried mushrooms can be prepared in many different ways. We offer several simple recipes.

Porcini mushroom: recipes

Make an unusual porcini mushroom salad. For it you will need:

• dried porcini 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 spoonful of butter;
• vinegar with spices, lemon juice;
• salt pepper;
• white bread (about 300 grams);
• spoon of olive oil.

Cooking technology

If you are using dried porcini mushrooms, you must start cooking by soaking them. Fresh can be simply chopped into small pieces. Pour 20 grams of dried mushrooms in 125 ml of water. Soak for an hour. As soon as the mushrooms are swollen, drain the liquid into another container and chop them finely. Do not empty the water. Wash the tomatoes, cut into 4 pieces. Rinse the greens, dry lightly and chop finely. Chop the onion and garlic into cubes. Melt the butter and sauté the onion in it. Pour the mushroom water into it. Add greens and porcini mushrooms. Cooking will take a little time - it is enough to simmer the food for 5 minutes. Then season with vinegar, squeeze out a little (about a teaspoon) lemon juice, salt, put pepper. Fry cubes of white bread in a separate skillet in olive oil. They should be crispy. Combine tomatoes, croutons, garlic, parsley, onion and porcini mushrooms in a salad bowl. Serve the salad.

Noodles with porcini mushrooms

The porcini mushroom soup will turn out to be fragrant and tasty. For the noodles you will need:

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

Cooking technology

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

Fried

This is a hearty and delicious dish made from potatoes, mushrooms and meat. For him you will need:

• about 800 grams of potatoes;
• a piece of bacon 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 fresh;
• 3-4 tablespoons of sour cream;
• salt pepper.

Cooking technology

Cut the meat into pieces weighing approximately 100 grams. Fry in butter from the melted lard. Soak the mushrooms or, if you take fresh ones, boil them. Remove the meat from the skillet and transfer it to a thick-walled saucepan or ceramic portion pots. Peel and chop onions, carrots, potatoes. Fry the mushrooms with onions in oil. Put a layer of potatoes, mushrooms and onions, carrots in a pot on the meat. Pour in Add salt, pepper. You can put a bay leaf. Place in the oven and simmer until tender. This method of cooking porcini mushrooms takes about 1-1.5 hours. Put sour cream in the finished dish, sprinkle with herbs and serve.

Unfortunately, many modern housewives do not know how to cook dishes using primordially Russian products at all. 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 trite fried ones are good if cooked with onions and butter.

After going to the forest (or to the nearest market), before starting processing, you need to carefully consider the production. It is better to get rid of wormy and other suspicious specimens right away, even if they are very beautiful. The fact is that spoiled mushrooms can taste bitter, and old ones accumulate all sorts of toxins from the surrounding air, soil, etc., which can cause poisoning. Therefore, regardless of what to do 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 animals that love to feast on a forest delicacy are removed.

Porcini mushrooms for the winter

Those who do not really like to tinker with all sorts of blanks will surely like this simple, but very effective way of storing. So, it also starts with sorting and cleaning. In no case should you wash them, otherwise you can spoil the appearance of the final product. So leaves, needles and other debris are removed by hand. The procedure itself is best carried out in vivo. Good sunny weather contributes to the acceleration of the process. Of course, everything can be done in a special dryer, as well as using a gas stove, but the most fragrant and useful mushrooms will turn out if they hang in the country under a canopy or on a ventilated balcony.

Those who have never come across 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 are cut across in circles. Then both 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 taste bitter in the future. Such a blank must be stored in a dry, dark place. A tightly closed, opaque container is ideal.

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

Fried porcini mushrooms

This dish is ideal for those who have just returned from the forest with a basket full and still do not know exactly what to do with their prey. When thinking about drying or freezing mushrooms, you can quickly fry some of them. Moreover, it will take a minimum of products 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 out, 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. Peel the onion, cut it in half rings and send it there, at the end there is finely chopped garlic. Next, the mushrooms should be fried to a crust, salt and pepper and pour the juice back. Then the fire is made maximum and extinguished 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, since it is very simple and the result is great.