Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Fragrant, spicy - mushroom soup in autumn is considered a classic hot dish dining table... The best basis for it, in the opinion of professionals, is forest boletus, boletus and boletus. They give the richest flavor and lightest broth.

How to cook fresh mushroom mushroom soup

General Principle The work for this first course is almost the same as for the rest of the soups: first, the broth is prepared, which can be meat or vegetable. Then fresh boletus is boiled, since they often require the longest cooking. After that, the rest of the ingredients are laid in order of the duration of their cooking. It is recommended to salt and pepper such a dish in the last minutes.

Make mushroom soup like a professional culinary photos the following recommendations will help:

• Classic set of spices - Bay leaf, black peppercorns, salt. It is better not to touch the rest of the seasonings, so as not to clog the individual aroma of boletus.
• Garlic is not the best addition for this dish. The exception is French cream soups with cream.
• If you cannot boil boletus immediately after harvesting, soak them with a spoon. citric acid... However, this will postpone the start of work by only 8-10 hours.

How to peel a porcini mushroom

The active use of this product in cooking is due to its low calorie content, coupled with an incredible taste and aroma, which remains even after prolonged heat treatment. In addition to soups from fresh porcini mushrooms, winter preservation is actively done, but before that, a number of complex manipulations have to be carried out. One of the main questions tormenting the housewives at this moment is how to properly clean the boletus. Professionals willingly share their experience:

• If you collected this product yourself, it is advisable to carry out preliminary removal of dirt (leaves, needles, etc.) in the forest, at the same time cutting off a third of the leg. Keep in mind that a cap damaged by worms is a signal to eliminate this specimen.
• Before preparing the soup, the porcini mushrooms must be washed. This step can be omitted for frying and drying.
• Use a medium-soft toothbrush to brush over the surface, paying particular attention to the underside of the cap. If there are lesions and dark spots, remove with a sharp, short knife.
• Wash the fruits only under cool water, without soaking.
• For greater reliability, it is worth cutting the cap lengthwise in half when washing.
• The mushrooms should be dried on the wire rack, otherwise some of the moisture will remain, no matter how much they lie.

How much to cook

Most attractive forest mushrooms- ease of work with them. White is especially successful from this position, since they do not require long cooking or even passage through several waters. How much to cook porcini mushrooms for soup? Professionals advise waiting for half an hour, while throughout the entire process, you need to constantly remove the foam. However, some chefs are of the opinion that boletus is ready in a quarter of an hour if the water has been well salted. Too long process will kill its bright taste.

Porcini mushroom recipes

Such a dish may look like not only a classic soup with a light transparent broth and rare inclusions of vegetables, meat, and cereals. Mushroom soup in mashed potatoes or cream format sounds no worse, and in some cuisines there is also a noodle soup format. Step by step descriptions work technologies will help you figure out how to cook such dishes.

Cream soup

For some housewives, the difference between the first courses, which have a uniform mashed consistency, is almost imperceptible. Cream soup and puree soup are practically the same for them, but professionals deny an equal sign between them. They can be confused by the photo, never by taste. Cream soup with cream is always very tender and without a fatty component is impossible.

Ingredients:

• fresh boletus - 380 g;
• bulb;
• butter - 55 g;
• meat broth - 700 ml;
• cream 25% - 200 g;
• salt;
• ground white pepper.

Cooking method:

1. Fry chopped onions with finely chopped mushrooms - about 5 minutes with constant stirring.
2. Pour the mass into a saucepan, pour in the broth. Cook for 10-12 minutes, letting it simmer barely.
3. Give the soup the consistency of puree with a blender, continue cooking (another 5-7 minutes).
4. Wait until it boils, gently add the cream. Salt.
5. Add pepper after 10 minutes.

Soup-puree

With any recipe, this dish differs from the previous version in taste - it is not greasy at all, and less creamy in consistency. The reason is the lack of cream and butter. How to cook mushroom soup? You can use any recipe for hot mushrooms, not forgetting to grind all the products after cooking. This is done with a blender, grater, or even a special pusher with a grid base.

Ingredients:

• boletus - 650 g;
• milk - half a glass;
• white onion;
• potato starch - 3 tbsp. l .;
• carrot;
• egg yolks - 2 pcs.;
• salt.

Cooking method:

1. Wash and chop the boletus, scroll in a blender or food processor.
2. Chop the carrots very finely, chop the onion.
3. Combine these ingredients, add water (1 l). Simmer for half an hour.
4. Bring the soup to a boil, season with salt, cook for another 15 minutes.
5. Warm the milk, dilute the starch, egg yolks in it (beat beforehand). Pour this liquid into the soup.
6. Cook for 10-12 minutes. Serve with herbs.

With cream

French cuisine rich in aromatic delicious hot dishes, among which you can find mushroom soup with cream. It is recommended to serve it with a glass of dry white wine, and cook it with a mushroom mixture, which contains both dried and fresh product... The only seasoning is thyme. If you are using ground, take a small pinch, but lay in the same way as the twigs.

Ingredients:

• potatoes - 2 pcs.;
• dried boletus - half a glass;
• cloves of garlic - 3 pcs.;
• fresh boletus - 300 g;
• fat cream - a glass;
• processed cheese - 100 g;
• purple onion;
• thyme sprigs - 2 pcs.;
• butter;
• ground pepper, salt.

Cooking method:

1. Steam dried mushrooms with boiling water.
2. Drain this liquid after 3-4 hours, add enough water to make 4 liters. Let it boil.
3. Throw the steamed mushrooms into the broth, cook for half an hour. Catch with a slotted spoon, leave temporarily.
4. Pour potato straws there, cook until soft.
5. Fry chopped onions with butter, add chopped garlic.
6. Cut fresh boletus into strips, mix with frying. Throw in the thyme, steamed mushrooms. Fry for 15-17 minutes.
7. Remove the thyme, transfer the contents of the pan to the broth.
8. Add cream, grated processed cheese, cook for another 6 minutes. Pepper before serving.

In a multicooker

If you are tired of classic recipes, try to add a twist to the basic version - use not only fresh mushrooms, but also pickled or salted ones. You can fry them in a mixture of vegetable oils with butter. This polish recipe mushroom soup in a slow cooker can also be adapted under the stove: fry in a pan, cook potatoes with mushrooms for about 20-25 minutes.

Ingredients:

• potatoes - 2 pcs.;
• fresh boletus - 150 g;
• pickled champignons - 200 g;
• carrot;
• bulb;
• frying oil;
• a bunch of greens;
• lavrushka;
• salt.

Cooking method:

1. Chop the onion with carrots, pour into a bowl. Frying mode for 3-4 minutes.
2. Cut boletus with potatoes into thin bars, add to the onion-carrot mass.
3. Top up with 2.3 liters of water, throw the lavrushka, turn on the "soup" for half an hour.
4. Chop the pickled champignons, put in a slow cooker. Salt, add salt, herbs.
5. Cook on the same mode for another 5-7 minutes.

With potato

The highlight of this recipe is the absence of any spices. The only flavoring additive is salt, without which even soup with mushrooms and potatoes is too bland. Refusal to use seasonings pursues 2 goals: the load on the liver with the stomach is reduced and the boletus' own taste is fully revealed. If you were looking for a simple universal recipe soup, it is in front of you.

Ingredients:

• fresh boletus - 350 g;
• purple onion;
• potatoes - 3 pcs.;
• vegetable oil;
• semolina - 1 tbsp. l. with a slide;
• salt.

Cooking method:

1. Pour the finely chopped boletus with cold water (1.2-1.5 l). Wait until it boils, add salt.
2. Cook for about a quarter of an hour, remembering to remove the foam.
3. Fry half rings of onion. Add boletus caught with a slotted spoon.
4. Pour diced potatoes into empty broth.
5. After a quarter of an hour, send boletus with onions to the soup.
6. When the potatoes become soft, add semolina there.
7. After 3-5 minutes, turn off the burner, let the mushroom soup stand for a while.

With pearl barley

A simple dish, devoid of any delights, but very nutritious, tasty, aromatic - this recipe for a soup with porcini mushrooms and barley was popular in the USSR. It can be modified for yourself by choosing any cereal: buckwheat, rice, even oatmeal. Professionals do not advise taking millet, since such a tandem is difficult for the stomach. Barley must be soaked before work.

Ingredients:

• assorted mushroom forest (white, aspen mushrooms) - 300 g;
• pearl barley - half a glass;
• potatoes - 3 pcs.;
• carrot;
• salt;
• vegetable oil.

Cooking method:

1. Cut the washed mushroom platter, pour into boiling water (3 l).
2. Periodically removing the foam, cook for half an hour.
3. Grate onions with carrots, fry.
4. Cut the potatoes into bars, add to the mushrooms.
5. When soft, add pearl barley.
6. Cook this soup from fresh porcini mushrooms for another quarter of an hour.
7. Salt, leave for an hour.

With cheese

Delicious and delicate, with a creamy consistency, bright garlic aroma and shrimp sweetness - this mushroom soup will decorate any table. Rice gives it special nutritional value. To serve such a cheese mushroom soup with porcini mushrooms, professionals advise with croutons from white bread, which can be cooked while the dish is infused. In a small frying pan, greased with oil, fry thin slices of fresh loaf, grated with garlic. Eat them hot.

Ingredients:

• fresh porcini mushrooms - a glass;
• processed cheese - 300 g;
• peeled salad shrimps - 100 g;
• rice - half a glass;
• salt;
• vegetable oil;
• ground pepper.

Cooking method:

1. Cut the peeled boletus into slices. Fill with water (2 l), wait for it to boil. Cook at medium power, covered with a lid. Skim off the foam periodically.
2. Salt after half an hour, add washed rice.
3. Warm vegetable oil in a frying pan, pour chopped garlic on it. Fry for 30-40 seconds until the characteristic aroma comes out.
4. Add shrimps.
5. Prepare a dressing for fresh porcini mushroom soup - grate melted cheese, add and stir.
6. After 5-6 minutes, pepper, turn off. Insist half an hour.

With Chiken

It is difficult to find an exact definition for such a dish, because due to its consistency it can be called "noodle soup". If you want more broth, add boiling water in the penultimate step. This soup with porcini mushrooms and chicken can be cooked not only with traditional wheat pasta, but also with rice, buckwheat, egg noodles.

Ingredients:

• short thin vermicelli - 250 g;
• fresh boletus - 250 g;
• chicken breast;
• onion;
• carrot;
• butter;
• salt.

Cooking method:

1. Wash the breast, cut into strips. Pour into a saucepan, add water (3 l). Wait until it boils, add salt, add half of the chopped onion.
2. After half an hour chicken bouillon add chopped porcini mushrooms.
3. Cut the rest of the onion into half rings, cut the carrots into strips. Fry with butter.
4. Add vermicelli and fry to the fresh porcini mushroom soup.
5. Transfer to an oven preheated to 170 degrees for half an hour.

With meat

The most satisfying hot dish must contain animal protein. If you are not embarrassed by the final calorie content, use beef - it goes better with mushrooms than pork, but satiates very well. For work, you can take any part of it. How to cook soup with fresh porcini mushrooms with meat? It cooks in 1.5 hours and can additionally include fried pieces of bacon or smoked meats. Connoisseurs of a sharp note can add before serving Cayenne pepper or a spoonful of chili sauce.

Ingredients:

• beef - 200 g;
• fresh boletus - 170 g;
• bulb;
• celery stalk;
• ground pepper;
• sour cream;
• a bunch of different greens.

Cooking method:

1. Boil the beef: pour cold water, wait for it to boil, cook for an hour without adding salt. Be sure to skim off the foam.
2. Add chopped mushrooms, cook for 20-25 minutes.
3. Add chopped celery and onion. Spice up. Cook the soup for 7-10 minutes.
4. After adding sour cream and fresh herbs, turn off the burner, let the dish stand.

Video: soup with fresh porcini mushrooms

Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

Fresh porcini mushroom soup

Boiling porcini mushrooms is an essential step. culinary processing forest gifts. Each has a special recipe for boiling porcini mushrooms experienced hostess... And if you don't have it yet, choose on this page. Here you can learn how to cook porcini mushrooms correctly, what ingredients allow you to preserve their color and natural color. The question of how to cook dried boletus before using them deserves a separate discussion. Pre-soaking in warm water or milk ensures full restoration of the taste and aroma of forest mushrooms. We also recommend that you pay attention to the recommendations regarding cooking frozen boletus - there are certain subtleties that will not allow the thawed raw material to turn into a shapeless porridge.

The highest quality of all mushrooms is rightfully called White mushroom, or boletus. Many mushroom pickers consider their trip to the forest successful only if there is at least one porcini mushroom in their basket. This mushroom is called white because, unlike other tubular mushrooms, its pulp at the break does not change color and remains white both after boiling and after drying. Boiling porcini mushrooms is a fairly simple process if you know how to cook mushrooms correctly.

Before boiling porcini mushrooms before freezing, it is important to know how long it should take. When digested, mushrooms lose some of their qualities. Before cooking, you need to peel the mushrooms, rinse them under running water and only then start the cooking process. Prepared mushrooms are placed in a saucepan with a little water. The water should be salted. Salt is taken at the rate of 40 g per 1 kg of mushrooms. After the water boils, a lot of foam begins to stand out, which must be removed with a slotted spoon. The signal for the end of cooking is the lowering of the mushrooms to the bottom of the pan. The main thing is not to miss the end of the cooking process, as the mushrooms become less tasty and not aromatic.

How long to cook porcini mushrooms

Porcini mushrooms, cook for at least 30 minutes from the beginning of the boil. The broth after boiling porcini mushrooms can be used for cooking mushroom soups... It is not recommended to cook a new portion of mushrooms in the used broth, as they will darken, and in addition, they may taste bitter. How long to cook porcini mushrooms depends on their age and size, the larger they are, the longer it takes to boil.

Some housewives, when boiling mushrooms, put a large onion or a silver coin in a saucepan. Many will say that this is a whim. In fact, silver takes all the harmful substances onto itself, and onions neutralize all the harmful components contained in mushrooms. After all, mushrooms absorb a fairly large amount of harmful substances. Therefore, it is not recommended to pick mushrooms on the side of the road. Better to go deep into the thicket of the forest and look for mushrooms there.

How to process porcini mushrooms before cooking

If applicable hot way salting, you must be guided by the following instructions. You need to know how to process porcini mushrooms before cooking in such a way as to preserve maximum nutritional value... First, you need to peel and rinse the mushrooms, put them in a deep saucepan and cover with cold water, put on a strong fire and bring to a boil. Then reduce the heat and simmer the contents of the container until tender. Boiled mushrooms must be discarded in a colander.

When the water has drained, place them, caps down, in an enamel bowl in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0.5 kg of mushrooms. Cover the mushrooms on top with a piece of clean cloth, and then with a wooden circle and press down with a load. The mushrooms will be ready after 1.5-2 weeks.

Do not worry if you see mold on the surface of mushrooms salted in this way.

It just needs to be periodically removed with a rag dipped in vinegar. In this case, the load and the wooden circle should be washed each time in boiled water with soda, the fabric should be changed.

How to cook fresh porcini mushrooms correctly

Components:

• 5 kg of porcini mushrooms
• 250-300 g salt
• garlic
• dill
• horseradish root to taste

Before boiling fresh porcini mushrooms properly, they must be peeled, rinsed in running water, allowed to drain, put in an enamel pot and boiled in slightly salted water for 2-3 hours (depending on the type of mushroom, the bitter mushrooms must be boiled longer). Then cool the mushrooms in cold water, put the caps down in a wooden barrel (tub) or glass jar with a wide throat, sprinkling each layer with chopped onions, salt mixed with chopped garlic, dill and horseradish root. Place the mushrooms carefully so as not to compromise the integrity. Put more salt on the bottom of the dish and on top. Put a lid on top of the mushrooms and place a medium weight. The mushrooms will be ready to eat in 7-10 days. Make sure that the mushroom brine completely covers the mushrooms. If there is little brine, you need to add salted boiled water (50 g of salt per 1 liter of water). If mold appears, rinse the lid and bends in water with soda and boil, and remove the mold.

The color of porcini mushrooms during cooking

For brine (for 1 liter of water):

• 40 g salt

Peel and rinse the mushrooms. Small mushrooms can be left intact, large ones cut into 2–4 pieces. Cover with water, bring to a boil, collect foam. Pour in salt and cook for at least 1 hour. Put the hot mushrooms together with the brine in sterilized jars and roll up the lids. Turn over, wrap, let cool. The color of porcini mushrooms during cooking can change to a darker or lighter side.

You can store it in the closet or cellar. Before use, such mushrooms need to be boiled in a large number water to remove excess salt. After that, they can be fried, stewed, added to soup, borscht, vegetable dishes etc. You can use them as an independent snack, seasoning with lemon juice, vegetable oil, adding onions and garlic.

If the porcini mushroom changes color during cooking

For 10 kg of fresh porcini mushrooms:

• water - 1.5 l
• salt - 400 g
• citric or tartaric acid - 3 g
• food vinegar essence - 100 ml
• Bay leaf
• cinnamon
• Carnation
• allspice
• nutmeg and other spices

For pickling, the mushrooms need to be sorted out, sorted by size, cut off the legs, rinsed thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom, and the broth becomes transparent.

If the porcini mushroom changes color during cooking, then you need to change the water and boil it again.

At the end of cooking add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 30 minutes, liter jars - 40 minutes. At the end of sterilization, quickly roll up and cool the cans.

How to cook frozen porcini mushrooms

Components:

• Water - 120 ml
• Table vinegar 6% - 1 glass
• Frozen porcini mushrooms - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid on the tip of a knife
• Salt - 60 g

Before boiling frozen porcini mushrooms, sort and process them, rinse. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pot. Skim off the resulting foam from time to time. After waiting until the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms from the moment of boiling, 20-25 minutes. The mushrooms are done if they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After that, distribute them in jars and pour over cooled marinade - broth. Close with ordinary plastic lids. Put the banks in the cellar. Store them for 1 year at a constant temperature of 3-4 ° C.

How to cook dried porcini mushrooms

Before cooking dried porcini mushrooms, they must be sorted, cleaned of leaves, earth, moss. Cut out the damaged areas. Wash, drain, chop. Pour 0.5 cups of water into an enamel pot, add 1 teaspoon of salt and 2 g of citric acid (per 1 kg of mushrooms). Put the pan on the fire, bring the water to a boil, put the prepared mushrooms and cook over low heat for 30 minutes, adding half a glass of water in small portions. In the cooking process, remove the foam with a slotted spoon.

How to cook dried porcini mushrooms

Before boiling the dried porcini mushrooms to the end, they must be removed from the pan using a colander. Let the liquid drain and pass through a meat grinder, and then put under a press. Mix the juice collected after boiling and pressing, filter through a flannel napkin, pour into an enamel pan and, stirring constantly, boil to half the original volume. Put the boiled hot mass into small jars with a capacity of about 200 g, cover with prepared lids. Put the jars in a saucepan with water heated to 70 degrees and sterilize at a low boil for 30 minutes. After sterilization, immediately roll up, check the tightness of the closure, put the lids down to cool.

How to cook porcini mushrooms for the winter

Components:

• freshly picked porcini mushrooms
• lemon acid

Before boiling porcini mushrooms for the winter, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan with cold water. Then the well-dried mushrooms are laid out in one layer on foil and frozen at a temperature of -20 ° C. Frozen mushrooms are placed in plastic bags in portions (about 200-300 g) for one-time use, and the air is squeezed out of the bags. Mushrooms are stored in a freezer, frozen mushrooms are not thawed before use, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after thawing. This should be borne in mind, otherwise poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms, of course, is not applicable in cases of power outages.

How to cook fresh porcini mushrooms for freezing

Components:

• freshly picked porcini mushrooms
• vegetable oil

Before boiling porcini mushrooms fresh for freezing, they are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, the strained mushrooms are fried for 30 minutes in vegetable oil, after which the mushrooms are allowed to cool and laid out in plastic bags in small portions (about 200-300 g) for one-time use; air is squeezed out of the bags. Store the mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and placed in a preheated pan. Frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms... This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another.

This method of processing mushrooms is not applicable in cases of power outages.

How to cook dry porcini mushrooms

For 2 wide-mouth bottles of 700 ml:

• 250 g dry porcini mushrooms
• 1 liter of sunflower oil

Before boiling dry porcini mushrooms, put them in bottles, pour over with oil and close. Shelf life is 8 months at 1–20 ° C. For consumption, squeeze the mushrooms, wash. Boil in a little water, finely chop after cooking. Mushrooms and broth are suitable for mushroom risotto, goulash and roast sauce. Pass the oil through a tea strainer. Prepare salads and potato casseroles with it. Example: raw potatoes cut into circles, wash, dry in a napkin, mix with mushroom oil, salt and pepper. In the oven, bake for 20 minutes under the lid and then 20 minutes without it at a temperature of 200 ° C.

How to cook porcini mushrooms before frying

Composition:

• 1 kg of porcini mushrooms
• 350 g butter
• 3 tsp, salt

Let's figure out how to cook porcini mushrooms before frying, what needs to be done to process them. Peel fresh, just picked mushrooms, rinse quickly with cold water, drain and cut into bars or pieces. Heat oil in a cooking bowl, put mushrooms in it, add salt. Cover the dishes with a lid and cook the mushrooms at a low boil for 45-50 minutes. Then fry without a lid until the juice released from the mushrooms evaporates and the oil becomes transparent. Transfer the hot mushrooms to small, disposable jars, previously sterilized in boiling water. Top with melted butter, which should cover the mushrooms with a layer of at least 1 cm. Immediately close the jars and refrigerate. Due to the fact that fats break down under the influence of light, you should, if possible, use dark jars or bottles and store the mushrooms in a dark, dry, cool place. You can use melted butter instead of butter. lard, vegetable fat, vegetable oil, but butter gives the mushrooms a particularly pleasant taste.

Watch carefully how to cook porcini mushrooms in the video, which shows the entire culinary processing technology.

If you collected mushrooms in the forest on your own or buy something "forest" on the market, and not champignons, then you need to take into account that they will definitely need to be boiled in order to cleanse and kill all kinds of harmful substances. Even porcini mushrooms require cooking, although they are considered one of the safest mushrooms.

Do I need to cook porcini mushrooms?

Traditionally, before putting them into circulation in the kitchen, porcini mushrooms are boiled for 30-40 minutes. First of all, this is done in order to get rid of excess dirt and microbes, and folk methods also force you to put a whole onion to boiling mushrooms in order to supposedly make sure that they are not poisoned: if the onion turns blue, that is, such mushrooms are strictly prohibited. Cooking porcini mushrooms is not difficult, but first you need to prepare the mushrooms. Young whites do not need to be cleaned, but only rinsed thoroughly, but older and larger mushrooms should be peeled off the stem. You also need to get rid of defects and all kinds of "minuses". As practice shows, small mushrooms very rarely have internal inhabitants, but old wormy ones are not news at all. To check and avoid consumption, you need to cut the medium mushrooms in half lengthwise and throw them into the pan, and the large ones into several parts, and carefully look through the different sides of the cap and legs. from subsequent frying or boiling in soup, he will not give, but you can spoil everything. In order not to throw away such specimens, put them on a baking sheet and dry in the oven. Then, in winter, you will joyfully remember more than once how well they were wormy, because dried mushrooms have a special taste and go well both in soup and potatoes, for example.

How long does it take to cook a porcini mushroom

Depending on how to cook porcini mushrooms, you can cook different dishes... So, for the subsequent frying of the mushrooms, you must first cook those for about half an hour. For soups or other stews, 20-25 minutes will be enough. Many stock up on half-baked porcini mushrooms for the winter. To do this, they boil them for 20 minutes in boiling water with salt, and then cool them down and put them in bags, send them to the freezer before their finest hour. You also need to cook mushrooms for half an hour, which will then become a filling for something in the oven. If you have dried mushrooms, then first you should soak them in cold water, keeping them there for 2-3 hours, and only then cook for up to 20 minutes. Also, the cooking time directly depends on the size of the mushrooms or their pieces that you are going to cook. If these are whole mushrooms or large elements, then increase the cooking time, and the small ones, accordingly, will cook faster. The cooking time can also be changed to a shorter side if the mushrooms are soaked beforehand. True, this will not change it much - only for 5-10 minutes, but soak it for at least an hour. By the way, it is recommended to soak old porcini mushrooms in advance in any case.

The porcini mushroom is famous for its nutritional qualities. high level... In addition, the porcini mushroom also has a pleasant taste. Boil porcini mushrooms to enjoy them - it would seem, what is easier? But everywhere there are snags: you need to know how long and how to cook porcini mushrooms so that they delight the hostess and her guests with their taste.

How to cook porcini mushrooms

Fresh mushrooms must be cleaned of litter, blades of grass, dirt and rinsed thoroughly. If desired, you can rinse the mushrooms several times. It depends on what kind of dish the mushrooms are for.If you plan to boil them first, and then fry or bake them (for example, with fish), then boil the porcini mushrooms for 20-25 minutes. If boiled mushrooms will act as a separate dish or side dish, then they must be boiled at least 32- 40 minutes

Do not cook mushrooms for a very long time, so as not to spoil their taste. When boiling mushrooms, it must be remembered that the foam formed during the cooking process must be removed regularly. When boiling, mushrooms are salted to taste. You can add your favorite seasoning.

If you plan to boil dried porcini mushrooms, then they are pre-soaked for 2— 3 hours. Next, the mushrooms are boiled in salted water for 20 minutes.

Boiled mushroom recipes

There are many recipes with the addition of boiled mushrooms. In addition, porcini mushrooms can be used as a side dish. We offer several interesting recipes from porcini mushrooms.

Potato salad with porcini mushrooms

Ingredients:

• porcini mushrooms - 200 g;
• potato - 4-5 pcs;
• leek;
• olive oil - 4-5 tbsp. l .;
• vinegar;
• pepper, salt to taste.

Boil jacket potatoes. Next, peel and cut into cubes. Sort fresh mushrooms, clean from litter, rinse thoroughly. Throw the washed mushrooms in a colander, let the water drain. Mix mushrooms with potatoes, add leeks. Salt, pepper, season the salad with vinegar, olive oil or mayonnaise.

Cheese soup with mushrooms

For cooking you will need:

• porcini mushrooms - 150 g;
• potato - 3 - 4 pieces;
• processed cheese - 400 g;
• carrot - 150 g;
• leek or onion- 150 g;
• salt and pepper to taste.

Pour about 3 liters of water into a saucepan, bring it to a boil, add the mushrooms, cut into small pieces, and cook for 30 minutes. Then peel the potatoes, cut them into cubes. Grate the carrots on a medium grater. Cut the onion into rings. Add potatoes to mushrooms, cook for 10 minutes. Next, add onions and carrots. Add cheese a couple of minutes before cooking. Season with pepper and salt as desired. You can add herbs (parsley, celery). Stir and remove from heat.

Fish with mushrooms

Ingredients:

• fish (fillet of pollock, pike perch or other) - 5-6 pieces;
• porcini mushrooms - 500 g;
• half a lemon;
• olive oil;
• salt and pepper to taste.

Sort fresh mushrooms, peel off debris, cut into small pieces, boil for 25— 30 minutes. Rub the fish fillets with salt and pepper, make cuts and fill them with small pieces of lemon. Sprinkle the fish with lemon. If desired, the fish can also be coated with mayonnaise or sour cream. Place the fish on a greased baking sheet with olive oil. Put mushrooms on top of the fish, salt a little $. Send fish and mushrooms to oven for 20- 30 minutes.

Calorie content of boiled porcini mushrooms: 21, 50 kcal per 100 g (meaning the edible part). Fats- 1.6, proteins - 3.7, carbohydrates - 0.9. Calorie content of fried porcini mushrooms- 150 kcal per 100 g.

If you prefer fried mushrooms, check out