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Cooking porcini mushrooms in a slow cooker is simple only at first glance. In fact, mushrooms are quite capricious and the taste of food may not meet expectations. Therefore, we offer recipes for cooking porcini mushrooms in a slow cooker, following which you can successfully conquer even the impregnable heights of modern culinary art. Read information on how to cook porcini mushrooms in a slow cooker, what products can be used as a supplement. We hope that the prepared dish of porcini mushrooms in a slow cooker will not disappoint and will become a regular guest on your family table. All recipes for cooking porcini mushrooms in a slow cooker have been tested and carefully inspected for compliance with generally accepted organoleptic parameters. This is done so that cooking porcini mushrooms in a slow cooker according to the proposed layouts and methods of cooking mushrooms does not bring disappointment and bitterness for needlessly spoiled products.
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The recipe for soup from fresh porcini mushrooms in a slow cooker
Ingredients:
- Fresh porcini mushrooms – 600 g
- Carrots – 1 pieces.
- Onions – 2 pc.
- Potatoes – 3 pcs.
- Salt, black pepper, bay leaf to taste
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Fried porcini mushrooms in a slow cooker
Composition:
- White mushrooms – 500 g
- Potatoes – 8 pcs.
- Onions – 1 pc.
- Butter – 50 g
- Salt
- Black pepper
- Parsley to taste
To cook fried porcini mushrooms in a slow cooker, fry the chopped onion in butter in a pan until golden brown, then transfer it to the cooking bowl of the slow cooker. Add mushrooms cut into quarters, potatoes cut into large cubes and pour 2 cups of water. Add salt, pepper and set the timer for 40 minutes in the STEW mode. Garnish with parsley before serving.
The second recipe for fried porcini mushrooms.
Products:
- 500 g white mushrooms
- 1 bulb
- 2 Art. l. vegetable oil
- 100 g sour cream
- salt
Cooking time – 40 min. Peel and cut mushrooms and onions. Pour a little vegetable oil into the multicooker bowl, put the mushrooms, set the Baking mode for 40 minutes. After 20 minutes, add onions to the mushrooms, mix and continue cooking in the same mode. After another 10 minutes, add sour cream, mix and cook until the signal, without closing the lid of the multicooker and occasionally stirring the mushrooms so that the excess liquid evaporates.
Stewed porcini mushrooms in a slow cooker
Products:
- 300 g white mushrooms
- 1 bulb
- vegetable oil
- cream
- green onions
- clove
- salt
- ground black pepper
Cooking time – 40 min. To cook stewed porcini mushrooms in a slow cooker, peel, wash, chop the onion. Clean the mushrooms and cut into slices. Put in a multicooker bowl and boil in the Simmer mode until tender. Throw the mushrooms in a colander, let the water drain. Return the mushrooms to the multicooker bowl, add the onion, oil and fry in the Baking mode for 15 minutes. Then pour in the cream, add chopped green onions, cloves and boil for another 5 minutes in the same mode.
White mushrooms with cream.
Products:
- 500 g white mushrooms
- 3 Art. l. butter
- 1 clove garlic
- 200 ml cream
- 1 tsp lemon peel
- 3 century. l. grated sыra
- ground black pepper
- grated nutmeg
- salt
Cooking time – 15 min. Mushrooms and garlic clean, wash and chop. Pour oil into the multicooker bowl, put the mushrooms and fry in the 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.
Porcini mushrooms with potatoes in the Redmond multicooker
To cook porcini mushrooms with potatoes in the Redmond slow cooker, take the following components:
- 6 potato tubers
- mushrooms
- 1 / 2 cup sour cream
- salt
Put chopped mushrooms into the bowl of the multicooker, salt and cook in the “Stew” mode for 1 hour. Add chopped potatoes, sour cream, add salt. Cook in the “Pilaf” mode until the signal.
Stewed porcini mushrooms with potatoes.
Composition:
- 500 g white mushrooms
- 5 potatoes
- 2 bulbs
- 4 tablespoons grated cheese (any kind)
- greens (any)
- vegetable oil
- spices (any)
- 100 ml of water
- salt
Wash the mushrooms and cut into pieces. Peel the potatoes and cut into cubes, cut the onion into half rings. Pour vegetable oil into the multicooker bowl, set the “Baking” mode and fry the onion until golden brown, then add the chopped mushrooms and fry them together with the onion. Salt, add spices and cook for 20 minutes, stirring lightly. Then add potatoes, pour in water, salt again and add spices. Cook in the “Extinguishing” mode for 40-50 minutes. After the signal, arrange the dish on plates, sprinkle grated cheese and chopped fresh herbs on top.
White mushrooms with potatoes.
Components:
- Potatoes – 500 g
- Fresh mushrooms – 200 g
- Onions – 1 pc.
- Melted butter – 3 tablespoons
- Milk – 2/3 cup
- Sour cream – 0,5 cups
- Ground pepper and salt – to taste
Boil the mushrooms until half cooked in salted water in the usual way, drain the broth, and finely chop the mushrooms. Separately, on the stove, boil the potatoes in their skins until half cooked, cool, peel and cut into thin slices. Peel the onion, cut into rings and fry in oil. Put half of the potatoes into a steamer bowl greased with melted butter, put a layer of mushrooms and fried onions on it, then again a layer of the remaining potatoes. Salt and pepper each layer. Laid vegetables pour hot milk and sour cream. Turn on the steamer and steam the dish.
Cabbage rolls with fresh porcini mushrooms.
Components:
- Cabbage – 500 g
- Fresh mushrooms – 400 g
- Onions – 2 pc.
- Vegetable oil – 4 tablespoons
- Hard boiled eggs – 2 pcs.
- Grated cheese – 3 tablespoons
- Sour cream – 1 glass
- Dill greens – 1 bunch
- Salt and ground pepper – to taste
Peel the mushrooms, rinse well, chop. Peel and finely chop the onion, then fry the mushrooms and onions in oil for 10 minutes, put in a bowl, add chopped eggs and herbs, salt, pepper and mix thoroughly. Steam the cabbage leaves in a double boiler and clean the thick petioles. Put a portion of cooked minced meat on each cabbage leaf and wrap it with an envelope. Put the prepared cabbage rolls into a double boiler bowl, pour over sour cream mixed with grated cheese and hot salted water. Turn on the steamer and steam the cabbage rolls.
White mushrooms with potatoes.
Ingredients:
- 1 1/2 kg white mushrooms (fresh)
- 3 potatoes (large)
- 1 bulb
- 4 1/2 tablespoons vegetable oil
- spices (any)
- salt
Peel fresh mushrooms and rinse well. Boil for 25-30 minutes, drain the water. Pour in fresh water and cook for another 15 minutes. Cut the cooked mushrooms into small pieces. Peel the potatoes, cut into cubes, onion into half rings. Pour oil into the multicooker bowl. Turn on the “Heating” mode, when the oil boils, put the mushrooms and onions. With the lid open, set the “Baking” mode. Add potatoes to mushrooms, salt and pepper. Turn on Normal mode. Leave the lid open so that the moisture evaporates freely from the mushrooms. At the end of cooking, set the “Baking” mode.
Marinated porcini mushrooms in a slow cooker
Using pickled porcini mushrooms in a slow cooker, you can cook a delicious pickle.
Ingredients:
- Pickled porcini mushrooms – 1 can
- potatoes – 3-4 pcs.
- onions – 1 pcs.
- carrots – 1 pcs.
- pickled cucumbers – 4 pcs.
- rice – 1 measuring cup from the multicooker
- water – 1,5 l
- vegetable oil for frying – 2 tbsp. l.
- bay leaf – to taste
- ground red pepper – to taste
- seasoning – to taste
- fresh herbs – to taste
- salt
Chop the onions and carrots, set the timer for 15 minutes and fry in vegetable oil in the “baking” mode with the lid closed. Wait for the program to complete. Turn off the multicooker. Dice the pickled cucumbers, add to the vegetables and cook in the “baking” mode for 2-3 minutes. Turn off the multicooker. Cut the potatoes into cubes, rinse the rice in warm water, put the potatoes and grits in a slow cooker. Add water to the upper mark, salt, pepper to taste, add spices, cook in the “stew” or “soup” mode for 1 hour. 10 minutes before the end of the program, put the mushrooms in a colander, let the marinade drain. Put greens and mushrooms in a slow cooker. Let the pickle brew with the lid closed for 10-15 minutes. Serve with fresh herbs.
Dried porcini mushrooms in a slow cooker
Composition:
- 100 g dried porcini mushrooms
- 300 g sauerkraut
- 1 carrot
- 1 bulb
- 2 Art. l. flour
- 2 Art. l. butter
- cream
- greenery
- spice
Before you cook dried porcini mushrooms in a slow cooker, you need to wash them and put them in water for 3-4 hours, then remove the mushrooms and chop them. Strain the water in which they were soaked. Peel and chop onions and carrots, carrots can also be grated. If the cabbage is sharp, it can be washed in water. In a slow cooker on the “Frying” or “Baking” mode, dissolve the butter and fry the flour in it while stirring until golden brown, add onions and carrots and fry for 10 minutes, stirring occasionally. Then put the mushrooms, cabbage, spices in the fry, pour the mushroom water, add more water if necessary and set the “Soup” mode for 40 minutes. Salt at the end, because because of the cabbage there is a danger of oversalting.
Lazy cabbage soup with porcini mushrooms.
Composition:
- 100 g salted white mushrooms or 30 g dried
- 500 g sauerkraut
- 200 g Pork
- 2 bulbs
- salt
Rinse salted mushrooms, dried mushrooms – soak for 3 hours in boiled water, then rinse and cut. Water can be strained and used in soup if desired. If the cabbage tastes sharp, rinse. Rinse the meat and cut as desired. Put meat, cabbage, chopped mushrooms, chopped onions into the slow cooker, pour water in the desired volume and cook in the “Soup” mode for 1 hour. Salt at the end, because both sauerkraut and mushrooms are salty. Serve with sour cream and green onions.
Look at the recipes for cooking porcini mushrooms in a slow cooker with a photo showing serving options for ready meals.
