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White mushroom for the second can be served as an additional pickled appetizer, as a sauce or as a side dish. Recipes for second courses with porcini mushrooms allow their use as fillings for zrazy, meatballs, meatballs and other minced meat dishes. In some cases, mushrooms can be the main component of the dish. For example, if it is baked or stewed mushrooms with different sauces. As an addition, they can be used in porridges, stir-fry, waterings and with potatoes. Recipes for main courses with porcini mushrooms with a photo, which illustrates the steps of the accompanying cooking instructions and the final results of the cook’s work. Perhaps this will help you choose a recipe for cooking a second course at home.
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Baked second courses of porcini mushrooms
Ingredients:
- 600 g caps of large porcini mushrooms
- 100 g butter
- 1 / 2 tsp of salt
Even a novice hostess can cook these baked second courses of porcini mushrooms.
Porcini mushrooms stewed in cream.
Components:
- 500 grams of mushrooms
- 1 glass of cream
- 1 Art. a spoonful of butter.
[ »»]Peel, wash and scald fresh mushrooms, then cut into slices, salt and lightly fry. After that, put them in a pot or pan and pour boiled cream. Tie parsley and dill greens, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch, and put in a saucepan – in mushrooms. Salt the mushrooms, cover with a lid and put in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, take out the bound greens, and serve the mushrooms in the same bowl in which they were stewed.
Stew of porcini mushrooms and vegetables.
Ingredients:
- 900 grams of mushrooms
- 1,2 kg of potatoes
- 80 g tomato puree
- 180 g onions
- 140 г моркови
- 50 g parsley
- 160 g turnip
- 200 g tomatoes
- 20 g flour
- 80 g vegetable and 20 g butter
- 1 bunch of parsley and dill
- 1–2 bay leaves
- a few black peppercorns
- salt – to taste.
[ »»]Rinse the mushrooms, boil, drain, cut into large pieces and fry in vegetable oil in a saucepan with a thick bottom. Then add hot mushroom broth, add tomato puree, a few black peppercorns, bay leaf and simmer for 10 minutes. Fry the potato wedges and separately, in vegetable oil, sliced onions, carrots, parsley root and turnips. Dilute flour sautéed in butter with chilled mushroom broth and mix with mushrooms together with prepared vegetables and potatoes. Mix everything well and continue to simmer over low heat for 15-20 minutes. At the end of the stew, put the tomatoes cut into slices and let it boil. Put the finished stew on a dish, sprinkle with finely chopped parsley and dill.
Mushrooms baked in sour cream.
Composition:
- 1 kg of mushrooms
- 100 g butter
- 60 g flour
- 240 g sour cream
- 50 g cheese
- 5-6 sprigs of dill
- ground black pepper
- salt – to taste.
Rinse the mushrooms, drain, cut into slices, salt and fry in butter for 20-25 minutes. Then sprinkle with flour, pour sour cream, add salt, pepper and bring to a boil over low heat. Remove from heat, sprinkle with grated cheese and bake in the oven for 5-7 minutes. Sprinkle with finely chopped dill before serving.
What to cook with porcini mushrooms for the second
What else to cook with porcini mushrooms for the second so that it is tasty, nutritious, and healthy? Maybe pudding?
Components:
- 20 g of dried mushrooms
- 220 grams of rice
- 2-3 bulbs
- 3 eggs
- 60 g butter
- 20 g crackers
- salt – to taste.
Boil the mushrooms until tender, drain and chop. In a boiling mushroom broth (2 times the volume of rice; if the broth is not enough, you can add water), put salt, butter, add rice, mix and cook over low heat. When the rice absorbs the liquid, stir it, close the lid and cook in a medium-heated oven. Combine the prepared rice with prepared mushrooms, fried onions, add beaten egg yolks and mix gently. Then add the beaten egg whites and mix gently but thoroughly again. Put the finished mass into a greased and sprinkled with ground breadcrumbs form, close the lid and bake in the oven for about 1 hour.
Remove the finished pudding from the oven and put it on a dish after 5-10 minutes.
Second courses of frozen porcini mushrooms
Composition:
- freshly picked young mushrooms
- salt
- vegetable oil.
In order to cook main dishes from frozen porcini mushrooms throughout the year, you must first prepare raw materials for future use. Peeled mushrooms are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, already strained mushrooms are fried for 30 minutes in vegetable oil, after which they are allowed to cool and laid out in plastic bags in small portions (about 200–300 g) for one-time use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan.
