Recipes for stewed porcini mushrooms

Stewed porcini mushrooms can be served with boiled, fried and baked potatoes. Rice, buckwheat, boiled pasta and some vegetables can also serve as a side dish. The recipes for stewed porcini mushrooms offered on this page will help diversify your everyday menu. Some of them can be used during fasting, as they are related to lenten dishes. Adding sour cream, cream or mayonnaise helps soften the taste and adapt it to use with different types of side dishes. Each hostess herself determines the degree of fat content of sour cream or cream used. If necessary, they can be successfully replaced with natural fat-free yogurt. The taste of the food will not be affected. So, look at the recipes for stewed porcini mushrooms, choose the ones that suit you and use them in everyday life.

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Recipe for stewed porcini mushrooms in sour cream

Ingredients for stewed porcini mushrooms in sour cream are products such as:

• 500 g fresh or 250–300 g boiled (salted) mushrooms
• 1–2 tbsp. tablespoons of vegetable oil
• 1 bulb
• 2–3 tbsp. spoons of sour cream
• 120 ml of meat (or mushroom) broth
• parsley (or dill)
• salt

According to the recipe for stewed porcini mushrooms in sour cream, you need to heat the oil, put the mushrooms cut in half (or cut into thin slices) and chopped onion into it. Pour broth into boiled mushrooms, simmer fresh mushrooms in their own juice for 15-20 minutes. At the end of cooking, add salt, herbs and, if desired, sour cream.

Garnish with boiled potatoes and a salad of raw vegetables.

Stewed porcini mushrooms with sour cream

Ingredients:

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• 500 g fresh porcini mushrooms
• 2 st. spoons of fat
• 1½ tbsp. spoons of flour
• 1 large onion
• 1-1½ cups broth (or mushroom stock)
• 1–1 ½ st. spoons of mustard
• salt
• pepper
• sugar
• vinegar

Cut the mushrooms into pieces and simmer until the juice comes out of them. Melt the fat, sauté flour and onion in it. Pour in the broth, boil and spicy season. Mix stewed mushrooms with sauce and hold on fire for another 3-5 minutes. Serve stewed porcini mushrooms with sour cream, sprinkled with finely chopped greens.

Porcini mushrooms stewed in sour cream with potatoes

Ingredients:

• 500 g fresh, 250-300 g boiled or 60-100 g dried porcini mushrooms
• 50 g of smoked lard (or 40 g of fat)
• 1 bulb
• 2–3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10 potatoes
• water
• dill
• parsley
• salt
• pepper

1. To cook porcini mushrooms stewed in sour cream with potatoes, chop mushrooms and onions, stew in melted smoked lard (or in fat), add seasonings.
2. Cut the potatoes into slices (or cut into quarters) and boil in a small amount of water.
3. Then drain it, and transfer the potatoes to a refractory form (or bowl).
4. Put the mushrooms on top, simmer for a few minutes so that the potatoes are saturated with their sauce.
5. When serving, decorate the dish with tomato slices and herbs.

Mushrooms stewed in sour cream.

Components:

• 800 g fresh porcini mushrooms
• 500 g sour cream
• salt
• pepper

Mushrooms clean, rinse, large cut into pieces. Put them in a frying pan, salt and pepper, put sour cream and fry until it darkens slightly. Serve in a skillet.

White mushrooms stewed in cream

Components:

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• 500 g fresh porcini mushrooms
• 250 ml cream
• 1 st. spoon of oil
• salt
• pepper
• spice

Porcini mushrooms stewed in mustard sauce.

Components:

• 500 g fresh porcini mushrooms
• 2 st. spoons of fat
• 1½ tbsp. spoons of flour
• 1 large onion
• 1-1½ cups broth (or mushroom stock)
• 1–1 ½ st. spoons of mustard
• salt
• pepper
• sugar
• vinegar

Cut the mushrooms into pieces and simmer until the juice comes out of them. Melt the fat, sauté flour and onion in it. Pour in the broth, boil and spicy season. Mix stewed mushrooms with sauce and hold on fire for another 3-5 minutes.

Porcini mushrooms stewed with vegetables

Components:

• 500 g fresh (or 250 g boiled salted) porcini mushrooms
• 50 g bacon (or fat)
• 1 bulb
• 2-3 carrots
• 1 parsley root
• ¼ cabbage
• 500 ml water (or broth)
• 6–8 potatoes
• 1 glass of peas
• 1 cup beans
• 2 tbsp. spoons of tomato puree
• 120 g sour cream
• chives (or green)
• dill (or parsley)
• salt

Mushrooms cut in half (or chop into pieces). Then heat the oil in a saucepan, put the diced vegetables in it and sauté for 5-6 minutes. After that, pour in water (or broth) and simmer under the lid until half cooked. Put the potatoes, cut into slices or quarters, and simmer until tender. Shortly before the end of the stew, put separately stewed mushrooms, tomato puree, sour cream and chopped herbs, salt. Porcini mushrooms stewed with vegetables are an excellent side dish for fried or smoked meat.

Separately, offer a salad of cucumbers (or beets).

Mushrooms stewed with potatoes.

Ingredients:

• 400 g white mushrooms
• 4 – 5 potato tubers
• 1 / 2 cup sour cream
• 1 tbsp. a spoonful of tomato puree
• 2 st. tablespoons butter
• 1 bulb
• salt
• pepper
• bay leaves to taste
• dill

Mushrooms clean, rinse and for 5 – 6 minutes. drop into boiling water. Then put it in a colander and let the water drain. Cut the mushrooms into slices, put in a deep frying pan, pour over the sour cream. In the same pan, add tomato puree, salt, pepper, bay leaf. Put the pan on medium heat and simmer a little (7 – 10 minutes). Peel potatoes, wash, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all products are cooked. Sprinkle with herbs when serving.

Fresh mushrooms stewed with potatoes.

Ingredients:

• 1 bowl boiled fresh porcini mushrooms
• 5 potatoes
• 50 g fat
• 1 bulb
• 1 / 2 cup sour cream
• salt to taste

Preparation: clean the mushrooms, boil in salted water and put in a saucepan. Add a part of the bacon fried with onions and fry everything together, then pour the mushroom broth and simmer. In the middle of the stew, add chopped raw or fried potatoes. When serving, add the remaining bacon fried with onions, sour cream and salt to taste.

Porcini mushrooms stewed with bacon.

Ingredients:

• 1 bowl boiled porcini mushrooms
• 70 g of bacon or lard
• 1 st. spoon of flour
• 1 bulb
• 1 / 2 cup sour cream
• salt

Preparation: clean the mushrooms, rinse, boil in salted water and put in a saucepan. Add bacon and fry, put flour, pour in mushroom broth and simmer in a sealed container. At the end, add bacon fried with onions, sour cream and salt to taste.

 Stewed porcini mushrooms in a slow cooker

Composition:

• fresh porcini mushrooms – 400-500 g
• onions – 1 pcs.
• butter – 2 tbsp. spoons
• pepper
• salt

To cook stewed porcini mushrooms in a slow cooker, peel the mushrooms, rinse, finely chop, put in a deep frying pan, add onion and a little water, salt and simmer until tender. At the end of the stew, add oil and simmer again. Season with spices and fried onions. Before stewing, mushrooms can be pre-boiled for 6-8 minutes.

Porcini mushrooms stewed with tomatoes

Composition:

• fresh porcini mushrooms – 500 g or dried porcini mushrooms – 50 g
• mushroom broth – 1 l
• butter or vegetable oil – 80 g
• onions – 3-4 pcs. or green onions – 2 bunches
• tomatoes – 3-4 pcs. or tomato puree – 1 teaspoon
• flour – 1 tbsp. spoon
• parsley
• salt
• pepper

Clean the mushrooms, wash and cut into large slices. In a saucepan with hot oil, put coarsely chopped onion and lightly fry, then add flour and fry until the flour becomes golden brown. Put mushrooms, finely chopped tomatoes or tomato puree there, add 3-4 cups of strained mushroom broth, mix, salt, put a row of sliced ​​tomatoes on top and cook over low heat for 30-40 minutes. Mushrooms can be baked in the oven, then they will be tastier. Sprinkle with parsley before serving.