Recipes for making delicious porcini mushrooms

In the classic version, mushroom soup is a soup made from dried porcini mushrooms. Although, in fact, there are no mushroom mushrooms from fresh fruiting bodies, however, today any mushroom soup has come to be called this word. Therefore, all variants of such dishes have one common name. In this article, we will give several options for porcini mushroom mushrooms: fresh, dried and frozen.

Usually, different ingredients can be used for recipes for making delicious porcini mushroom mushrooms. This may include cereals such as buckwheat, pearl barley, oatmeal and rice, as well as vegetables: potatoes, carrots, onions.

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Dry porcini mushroom box: a classic recipe

As already noted, the classic mushroom bowl is made from dried porcini mushrooms. Thanks to this, the dish turns out appetizing and rich. Taking this recipe into account, you can cook this delicious mushroom soup for any occasion.

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• 30 g of the main product;
• 4 potatoes;
• 1 bulb;
• Vegetable oil or butter;
• 1 carrots;
• Sour cream;
• Salt, pepper – to taste;
• Green parsley.

A delicious porcini mushroom bowl is prepared in stages as follows:

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How to cook a mushroom picker from dried porcini mushrooms

This dry porcini mushroom mushroom recipe is considered the standard of such first courses. In it, except for potatoes and onions, you do not need to add anything. However, the taste of the soup will not yield to another option in anything.

• 50 g dried mushrooms;
• 5 potato;
• 2 bulbs;
• 2 L of water;
• Salt – to taste;
• Sour cream.

How to properly cook a mushroom box from porcini mushrooms so that you can feed a family of 4-5 people?

1. Dried fruit bodies are washed in water, poured with boiling water, covered with a blanket and left overnight. The liquid is not poured out, but filtered and added to the base of the broth when cooking.
2. The water indicated in the recipe is poured into the pan, and the liquid in which the fruiting bodies were soaked is added, and allowed to boil.
3. Mushrooms are cut into small pieces and introduced to the broth.
4. Boil for 30 minutes, constantly removing the foam with a slotted spoon to make the soup light.
5. Cut the peeled potatoes into cubes and pour over the mushrooms.
6. Next, the onion is peeled, but not cut, but sent whole to the soup.
7. Bring the potatoes and onions to a boil over medium heat, boil for 10 minutes and reduce the heat.
8. Cook over low heat until potatoes are tender, about 40 minutes.
9. When serving, the onion is taken out of the mushroom bowl and thrown away, and each plate is seasoned with sour cream.

How to cook mushroom mushrooms from fresh porcini mushrooms

A variety of ingredients can be included in the recipe for mushroom mushrooms from fresh porcini mushrooms. In this case, you have room for small experiments.

Use vegetables, grains, and your favorite spices.

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• 400 g of fresh mushrooms;
• 3 potatoes;
• 1 pc. carrots, peppers and onions;
• Butter;
• Dill herbs;
• 3 garlic cloves;
• Salt.

A step-by-step description will show how to cook a mushroom mushroom from porcini mushrooms.

1. Divide peeled and washed mushrooms into stems and caps.
2. Finely chop the legs and fry in oil until golden brown.
3. Cut the caps into pieces and cook for 40 minutes over low heat.
4. Finely chop the carrots and onions and sauté in oil for 15 minutes.
5. Peel the potatoes, wash, cut into thin strips and put to the hats, cook for 10 minutes.
6. Fried legs, along with carrots and onions, add to the potatoes and continue to cook for 20 minutes.
7. Salt to taste, add chopped bell pepper and chopped garlic, boil for 10 minutes.
8. Turn off the heat, add chopped dill to the mushroom picker and let stand for 10 minutes. When serving, you can add 1 tbsp to each plate. l. sour cream or cream.

Mushroom bowl of porcini mushrooms with rice: recipe with photo

How to cook a porcini mushroom bowl with rice to surprise your household with a delicious dish?

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• 300 g of fresh mushrooms;
• 2 eggs;
• 3 Art. liter. lemon juice;
• 4 st. l. butter;
• 2 tbsp. l. sour milk or kefir;
• Salt and black ground pepper;
• 2 tbsp. l. rice;
• Sour cream and parsley.

Pay attention to the step-by-step recipe for cooking porcini mushrooms with a photo of the finished dish:

1. Washed porcini mushrooms cut into strips, put in a saucepan and pour over lemon juice and melted butter.
2. Stir, let stand for 5 minutes and pour hot water.
3. Salt to taste and cook for 20 minutes over low heat.
4. Wash the rice in cold water, add to the soup and cook for 20-25 minutes.
5. Beat the eggs with sour milk, pepper and pour into the mushroom bowl, constantly stirring with a whisk.
6. Let it boil for 10 minutes, add chopped herbs and remove from the stove.
7. When serving, add sour cream or mayonnaise to the table. If you do not like rice, you can replace it with semolina. In this case, the soup should not be boiled for a long time, as semolina cooks very quickly.

Mushroom box of frozen porcini mushrooms with barley

If you do not have fresh or dried fruiting bodies, try making a recipe for mushroom mushrooms from frozen porcini mushrooms. We assure you that this version of the soup will not disappoint you with its taste.

• 300 g frozen mushrooms;
• 2 bulbs;
• 5 potato;
• Vegetable oil;
• 2 Art. l. pearl barley;
• 1 tsp grated celery root;
• Salt.

1. Frozen mushrooms after defrosting, cut into pieces and pour into boiling water.
2. We wash the barley and add it to the mushrooms, cook for 30 minutes, and in the meantime, peel the potatoes and cut into cubes.
3. Add mushrooms and cook until tender, about 30 more minutes.
4. Fry the onion in vegetable oil with chopped celery – 10 minutes.
5. We spread it in a mushroom picker, and boil it over low heat for 7-10 minutes, add it.
6. When serving, decorate the soup with basil or parsley leaves.

How to cook mushroom mushrooms in a slow cooker

To keep the useful vitamins and minerals contained in mushrooms in the soup, use a slow cooker. Cooking mushroom mushrooms from porcini mushrooms in a slow cooker is ideal.

This recipe will feed 5-6 people in your family.

• 30-40 g of dry mushrooms;
• 60 g of pearl barley;
• 1 carrot and onion;
• 3 potatoes;
• Butter – 30 g;
• Ground black pepper and salt – to taste;
• 2 bay leaves.

1. At night, washed dry mushrooms are poured with cold water, the same procedure is carried out separately with barley.
2. All vegetables are peeled, washed and cut into small cubes.
3. The slow cooker is set to the “Soup” or “Cooking” mode, butter is laid.
4. As soon as it melts, add barley and chopped mushrooms.
5. Pour in water and leave to boil for 60 minutes.
6. After a beep, all the chopped vegetables, as well as spices, are added to the bowl.
7. Turn on the “Soup” mode for 40 minutes and wait for the multicooker to turn off.
8. Before serving, the mushroom bowl is seasoned with sour cream and sprinkled with finely chopped herbs.