Recipes for the simplest and most delicious dishes of porcini mushrooms

The most delicious dish of porcini mushrooms is the taste of roast (stewed potatoes with mushrooms, dill and cream), familiar to everyone since childhood. You can cook simple dishes from porcini mushrooms, introducing various vegetables, sauces and herbs into them for a change. The page contains the most up-to-date recipes for delicious porcini mushroom dishes that will appeal to everyone without exception. The proposed dishes from porcini mushrooms are suitable for a dietary and festive table, they will fit as an appetizer and salad. It is not always easy to choose a recipe for cooking dishes from porcini mushrooms, since there are many ways to cook mushrooms. In this regard, for the preparation of dishes from porcini mushrooms, you can take the classic methods of cooking and supplement them at will with the necessary ingredients.

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The best first dish of porcini mushrooms

The ingredients for the first course of porcini mushrooms are the following products:

• 60 g fresh porcini mushrooms
• 150 g potatoes
• 1 carrots
• 1 liter water or stock
• parsley
• onion
• 1 st. spoon of oil
• 1 tbsp. a spoonful of sour cream
• salt to taste

Clean fresh mushrooms, rinse. Cut the legs of the mushrooms, sauté in oil and cook in a small amount of water for 30–40 minutes. Chop the onion, sauté with fat. Cut potatoes into cubes. Put chopped mushroom caps, carrots, parsley, onions, potatoes into boiling broth or water, cook for 15-20 minutes. When serving, put sour cream and greens in a bowl with mushroom soup. Soup is the best porcini mushroom dish for a family dinner.

Look at other recipes for porcini mushrooms dishes with a photo further on the page, where different soup options are offered.

Hot dish of porcini mushrooms

Ingredients:

• 2 kg white mushrooms
• 1 bulb
• 2 garlic cloves
• 60 g butter
• 4 Art. tablespoons flour
• tabasco (spicy mexican sauce) to taste
• 1 egg yolk
• 3 art. spoons of cream
• 1 bunch of green onions
• soda
• ground black pepper
• salt to taste

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Dish of porcini mushrooms and potatoes

Composition:

• 150 g fresh porcini mushrooms
• 1-2 carrots
• 2-3 potatoes
• 1 bay leaf
• 1 teaspoon butter
• 2 eggs
• ½ cup sour milk (yogurt)
• ground black pepper or parsley
• salt to taste

Sort and wash fresh mushrooms and cut into slices. Cut carrots into thin slices. Boil mushrooms and carrots together in salted water for about 20 minutes. Add diced potatoes and bay leaf. Bring the soup to a boil. Then remove from heat and add butter. Season a dish of porcini mushrooms and potatoes with eggs mixed with sour milk, ground black pepper or finely chopped parsley.

Dish of porcini mushrooms and potatoes

Ingredients:

• 500 g fresh porcini mushrooms
• 7 potato tubers
• 2-3 large carrots
• 1 parsley root
• 1 bulb
• 2 st. tablespoons butter
• cream
• dill and salt to taste

Cut and fry mushrooms in oil, pour hot water and simmer over low heat for 30 minutes. Then add chopped potatoes, parsley root, carrots, onions, salt, pepper, bay leaf and cook for another 20-30 minutes. When serving, add sour cream and dill to a dish of porcini mushrooms and potatoes.

What dish can be prepared from porcini mushrooms

Components:

• 10-12 fresh porcini mushrooms
• 1 st. a spoonful of tomato paste
• 2 pickles
• 5 bulbs
• 2–3 st. spoons of butter
• 12–16 olives
• 2–3 tbsp. spoons of capers
• ½ lemon
• 4 st. tablespoons of sour cream
• ground black pepper
• Bay leaf
• pepper and salt to taste

If you don’t know what dish can be prepared from porcini mushrooms, then try the mushroom hodgepodge. Rinse mushrooms, peel, pour water and cook until tender. At this time, peel the onion, rinse, chop and sauté in melted butter with tomato paste. Peel the pickled cucumbers, cut lengthwise, remove the seeds, cut across into thin slices and lightly stew. Rinse olives well, free from pits. Strain the mushroom broth, and cut the mushrooms into slices. Put chopped mushrooms, cucumbers, browned onions, capers, bay leaves into the broth and let it boil for 8-10 minutes. Then season the hodgepodge to taste with salt, sour cream, add olives, dill and parsley. When serving, add 1 tablespoon of sour cream, a slice of lemon to the hodgepodge and sprinkle with chopped dill and parsley.

Recipe for fresh porcini mushrooms

According to this recipe for fresh porcini mushrooms, you need to take the following components:

• 1 liter of broth (meat or chicken) or mushroom broth
• 1 small onion
• 1 parsley or celery root
• 150 g fresh porcini mushrooms
• noodles

For noodles:

• 160 g flour
• 1 teaspoon melted butter
• 2–3 tbsp. spoons of water

Knead flour with other products until a viscous dough is formed, then roll it out on a board in a racing layer and cut into strips. The dough is easier to cut if it is allowed to dry slightly when rolled out. Dip the chopped noodles into boiling salted water and cook until they float to the surface. If you do not want to cook all the noodles at once, then the rest should be dried. In this form, it is well preserved. In a boiling broth, lower the roots and mushrooms cut into strips, cut in half or into four parts, cook until tender. Add separately boiled noodles to the finished soup.

Dried porcini mushroom recipe (with photo)

To use this recipe for dried porcini mushrooms, you need to collect the following ingredients:

• 350–400 g soft beef
• 1 st. a spoonful of fat or butter
• celery or parsley
• 8–10 potatoes
• 200 g fresh or 30 g dried porcini mushrooms
• 2 small pickles
• salt
• pepper
• greenery
• cream

Cut the meat across the grain into 4-5 pieces, beat off and lightly fry on both sides. Then lower it into a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying the meat. When the meat becomes semi-soft, put the potatoes and cook until fully cooked. 10 minutes before the end of cooking, add chopped pickled cucumber, boiled mushrooms and seasonings prepared and cut into pieces, continue cooking. Serve soup on the table transparent or with sour cream. Sprinkle with herbs on top.

See the recipe for this dried porcini mushroom dish with a photo that clearly shows all the steps.

A dish of porcini mushrooms in the oven

Ingredients:

• 500 g white mushrooms
• 100 g finely chopped bacon
• 4 slices of bread without crusts
• 4 tbsp. spoons of milk
• 4 things. canned anchovies (fillets)
• 1 clove garlic
• 1 egg
• 3 art. tablespoons chopped parsley
• 1 pinch chopped basil
• salt and freshly ground black pepper – to taste
• 4 tbsp. spoons of crackers
• 4 st. tablespoons olive oil
• twigs of basil

Before you cook a dish of porcini mushrooms in the oven, you need to heat it to 200 ° C and grease a large baking sheet with oil. Place fresh bread in a small bowl, add milk and leave to soak. Separate the stems from the mushrooms and chop them finely. Place anchovy fillets, garlic, beaten egg, parsley, basil, salt and pepper in a bowl with bacon. Squeeze out the bread, add to the rest of the mass and mix well. Divide mixture into inverted mushroom caps, spreading in a heap. Place on a baking sheet and sprinkle with bread crumbs. Spray with olive oil. Bake on the top shelf of the oven for 20-30 minutes until the top is browned. Remove and cool for a few minutes before serving, sprinkle with basil.

Cooking a dish of porcini mushrooms languishing

Composition:

• 500 g white mushrooms
• 1 kg of potatoes
• onion
• 1,5 cups young peas
• 3 Art. tablespoons vegetable oil
• 3 art. spoons of cream
• 200 ml of water
• dill or parsley – to taste
• salt.

To prepare a dish of porcini mushrooms by languishing, you need to cut the peeled and washed mushrooms into pieces and stew in vegetable oil along with chopped onions until half cooked. Then add potatoes cut into rectangles, a little water or mushroom broth, salt and simmer for another 10-15 minutes. After that, add young peas and simmer until fully cooked (add overripe peas at the same time as potatoes). A few minutes before readiness, pour in the cream. Sprinkle with chopped herbs before serving.

How to cook a dish of dried porcini mushrooms

Composition:

• 500 g dried porcini mushrooms
• 250–300 g boiled or 60–70 g dried porcini mushrooms
• 50 g smoked bacon
• 40 g fat
• 1 bulb
• salt
• pepper
• 2–3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10–12 potatoes
• water
• dill
• parsley.

Before preparing a dish of dried porcini mushrooms, chop mushrooms and onions, stew in fat, add seasonings. Cut the potatoes into slices or cut into four parts, boil in a small amount of water, drain the water, transfer the potatoes to a fireproof pan or bowl. Put porcini mushrooms on top, simmer for a few minutes so that the potatoes are saturated with mushroom sauce. When serving, garnish with tomato slices and herbs.

Recipe for pickled porcini mushrooms

The composition of the products for cooking a dish of pickled porcini mushrooms is as follows:

• 500 g fresh or 250 g canned porcini mushrooms
• 50 g fat
• 1-2 bulbs
• 8-10 boiled potatoes
• Salt
• caraway,
• (broth)

According to the recipe for pickled porcini mushrooms, you first need to cut mushrooms into cubes, bacon into cubes and stew along with chopped onions, if desired, add a little broth. Cut the potatoes into cubes or slices, fry with the remaining bacon until a light crispy crust forms. Mix mushrooms with potatoes, season with salt and caraway seeds and fry for several minutes.

For a side dish, stewed carrots or cabbage are suitable, as well as a salad of raw vegetables.

Diet dish of porcini mushrooms

Composition:

• 500 g white mushrooms
• 1 glass of cream
• 1 st. spoon of oil

For a dietary dish of porcini mushrooms, peel, rinse and scald, and 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.

Dry porcini mushroom recipe

Composition:

• 900 g white mushrooms
• 1,2 kg of potatoes
• 80 g tomato puree
• 180 g onion,
• 140 г моркови
• 50 g parsley
• 160 g turnip
• 200 g tomatoes
• 20 g flour
• 80 g vegetable
• 20 g butter
• 1 bunch of parsley
• 1 bunch of green dill
• 1-2 bay leaves
• a few black peppercorns
• salt – to taste.

According to this recipe, dishes from dry porcini mushrooms must first be washed, boiled, drained, cut into large pieces and fried 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.

Casserole of porcini mushrooms and pasta.

Composition:

• 200 g pasta or noodle
• Water
• Salt
• 400 g salted or poached porcini mushrooms in their own juice
• 2 bulbs
• 60–80 g smoked loin
• 2 eggs
• 1½ cups milk
• salt
• pepper,
• 1 tbsp. a spoonful of sour cream
• 1 Art. a spoonful of grated cheese
• 1 tbsp. a spoonful of butter.

Dip the pasta in hot salted water and cook until cooked, discard in a colander, cut into pieces 2–3 cm long. Cut the smoked loin into small cubes and reheat. In the resulting fat, fry the chopped mushrooms and onions. Lay the prepared products in layers in a mold so that there are pasta or noodles in the lower and upper layers. Pour the egg-milk mixture seasoned with salt and pepper on top, brush with sour cream and sprinkle with grated cheese. Bake at a medium temperature (180-200 ° C) until the dish is browned and baked. Serve stewed carrots and beet or tomato salad as a side dish. The casserole can be made with melted fat or margarine, in which case it can be served with thinly sliced ​​ham.

Festive dish of porcini mushrooms

Composition:

• 200 g porcini mushrooms stewed in their own juice
• 150 g boiled or fried meat
• 200 g pasta or 8 potatoes
• 2 tbsp. tablespoons of butter or margarine
• 2 cup of milk
• 2-3 eggs
• salt
• grated cheese or ground breadcrumbs

Boil pasta, potatoes can be raw or boiled. Mushrooms, meat and other products are laid in layers in a greased form so that the bottom and top layers are pasta or potatoes. Mix the beaten eggs with milk, season and pour the mixture into the products placed in the mold, put pieces of butter on top and sprinkle with grated cheese or ground breadcrumbs. Bake at medium temperature until the festive dish of porcini mushrooms is baked and browned. If raw potatoes are used, then the oven temperature should be slightly lower than when using boiled potatoes, as in this case the baking time is longer (40-45 minutes). Serve with melted butter or sour cream and vegetable salad in a gravy boat.

Pork dish with porcini mushrooms

Composition:

• 200 g fresh, uncooked porcini mushrooms
• 100 g fried or boiled meat
• 100 g bacon pork
• 1 bulb
• 2 tomatoes
• 1 pickled cucumber
• 1 parsley root
• salt
• Pepper
• tomato puree
• 1 glass of rice
• water
• meat cube broth
• ground crackers or grated cheese
• butter.

Sliced ​​porcini mushrooms, meat and seasonings stew in one bowl and season. Boil the rice separately in salted water so that you get a crumbly porridge. Put most of the rice in a greased form so that it completely covers the bottom and sides. In the middle, make a depression where to put the porcini mushrooms stewed with meat, chopped tomatoes and cucumber. Cover the mixture with the remaining rice. If the products are too dry, sprinkle them lightly with broth. Sprinkle with ground breadcrumbs or grated cheese on top and put pieces of butter. Bake until pork with porcini mushrooms is lightly browned. Serve with sour cream sauce, stewed vegetables and raw vegetable salad

Roast with porcini mushrooms.

Composition:

• Xnumx Beef Tenderloin
• 15 g dried porcini mushrooms
• 140 g potatoes
• 50 g onions
• 25 g butter
• 10 g cheese
• 2 st. tablespoons of sour cream
• 3 g parsley
• 20 g fresh tomatoes
• salt
• pepper

Clean the meat from the films, cut into pieces, salt, pepper and fry in a hot frying pan on both sides. Separately fry chopped boiled porcini mushrooms, onions and tomatoes. Boil and fry the potatoes, then put the meat in the pan, put mushrooms, onions and tomatoes on it, and next to it – fried potatoes, pour sour cream and sprinkle with grated cheese. Place in the oven for baking. Sprinkle with parsley before serving. On the table, be sure to serve in a frying pan.

Turkey with pickled mushrooms, baked in sour cream.

Composition:

• 500 g turkey
• 1 cup pickled porcini mushrooms
• 2 st. tablespoons butter
• 1 cup sour cream
• 2 st. tablespoons grated cheese
• 1 st. a spoonful of parsley or dill

Boil the turkey, the pulp, except for the sirloin, cut into strips, fry in butter, add sour cream (part) and warm. Put this mass in a small frying pan, and put a piece of fillet on top, decorate with pickled porcini mushrooms cut into pieces, pour over the remaining sour cream, sprinkle with grated cheese, sprinkle with melted butter and bake in the oven. Before serving the dish, sprinkle it with chopped parsley or dill.

A dish of porcini mushrooms in a slow cooker

Composition:

• porcini mushrooms – 500 g
• potatoes – 8 pcs.
• onions – 1 pcs.
• butter – 50 g
• salt
• black pepper,
• parsley to taste

To cook a dish of 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. 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.

White mushrooms in sour cream.

Composition:

• 500 g forest white mushrooms
• 100 g sour cream
• 2 bulbs
• vegetable oil,
• salt.

Wash and clean the porcini mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” mode for 40 minutes. It is best to fry the mushrooms with the lid open so that the dish does not turn out to be very liquid. In 20 minutes. add the chopped onion and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook in the “Extinguishing” mode for another 5 minutes. Serve sprinkled with herbs.

Porcini mushrooms with sauce.

Composition:

• 300 g white mushrooms
• 1 bulb
• vegetable oil
• cream
• green onions
• clove
• salt
• ground black pepper

Cooking time – 40 min.

Peel, wash and chop the onion. Clean the white 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.

Composition:

• 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 porcini mushrooms and fry in 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.

White mushroom and chicken dish

Composition:

• 600 g chicken meat
• 150 g any boiled porcini mushrooms
• 2 heads of onions
• 2 garlic cloves
• 100 ml of vegetable oil
• 1 Art. l. tomato paste
• dill
• ground black pepper
• salt

Rinse the chicken, cut into pieces and fry in vegetable oil. Peel the onion, rinse, chop finely and add to the chicken. Salt the roast, pepper, put the porcini mushrooms, tomato paste and pour in a little water. 5 minutes before readiness, add garlic passed through a press to a dish of porcini mushrooms and chicken and sprinkle with thoroughly washed and finely chopped dill.

Fried caps of fresh porcini mushrooms.

Composition:

• 600 g caps of fresh porcini mushrooms
• 3–4 tbsp. tablespoons of vegetable oil or fat,
• 4–5 st. spoons of flour
• salt
• pepper.

Freshly picked porcini mushrooms are cleaned in a dry form. (If the mushrooms need to be washed, then they must be dried on a napkin.) Cut off the legs of the mushrooms and use them to prepare some other dish. Heat the fat so that it smokes slightly, dip whole porcini mushrooms into it, lightly brown first on one side, then on the other. (If porcini mushrooms crumble, roll them in flour. It gives some dryness to the surface of porcini mushrooms.) Put the fried porcini mushrooms on a dish, sprinkle with salt and pour over the fat remaining after frying.

Serve with fried or boiled potatoes and raw vegetable salad.

Fried dried porcini mushrooms.

Composition:

• 9-10 large dried porcini mushrooms
• 250 ml of milk
• 1 egg
• 4–5 st. tablespoons of ground breadcrumbs
• 3–4 tbsp. spoons of fat
• water
• salt
• pepper.

Rinse porcini mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The decoction is used to make a soup or sauce.) Sprinkle porcini mushrooms with seasonings, dip in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry porcini mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

White mushrooms “Rosy”.

Composition:

• 600 g white mushrooms,
• 200 g butter
• 150 g flour
• 1 bulb
• dill
• clove
• Salt
• Pepper
• Sugar
• vinegar

Peel the porcini mushrooms, chop and put in a frying pan with melted butter. Salt, pepper, add sugar and vinegar. Fry porcini mushrooms for 5-7 minutes, then add flour, add a little water, finely chopped dill, onion and cloves. Continue frying for 30 minutes over low heat. At the end of frying, remove the onion and sprinkle the finished side dish with vinegar.

Appetizer of chicken with porcini mushrooms.

Composition:

• 500 g chicken
• 200 g white mushrooms
• 2 tbsp. cream spoons,
• 1 st. spoon, mayonnaise
• 1 soup. a spoonful of tomato paste
• ground black pepper
• red ground pepper
• sugar
• salt

Cooking time – 40 minutes

Put the chicken fillet in a double boiler and cook for 25-30 minutes. Keep porcini mushrooms in a double boiler for 20-25 minutes. Mix finely chopped porcini mushrooms and chicken meat, salt.

Combine mayonnaise, cream, tomato paste and mix. Add salt and sugar. Pour this mixture over meat with porcini mushrooms, sprinkle with red and black pepper and mix gently.

A dish of porcini mushrooms in pots

The composition of the dish of porcini mushrooms in pots is the following products:

• 1½ liters of mushroom broth
• 200 g cabbage
• 2 potato tuber
• 1 bulb
• 1 carrot
• 30 g dried porcini mushrooms
• 50 g of tomato paste
• 100 g sour cream
• 1 bunch of green dill
• 1 bunch of parsley
• 1 tablespoon vegetable oil
• salt.

Cooking method: Peel, wash, finely chop the carrots and onions, sauté in vegetable oil in a frying pan. Wash the dill and parsley, finely chop. Wash potatoes, peel, cut into cubes. Wash and shred the cabbage. Bring the broth in a pot to a boil, add pre-soaked porcini mushrooms, cook for 15 minutes, put potatoes and cabbage, salt, cook for 10 minutes. Add sautéed vegetables and tomato paste, bring to the oven until tender. When serving, season with sour cream and sprinkle with herbs.

See how to cook porcini mushrooms in the video, which presents all the culinary tricks and secrets.