The most popular forest mushroom is considered to be white, because it has an attractive appearance, a huge number of useful properties and a pleasant taste and aroma that remains even after processing. Boletus mushrooms are delicious in any form: fried, frozen, salted and pickled. In addition, they are often included in various dishes and caviar is prepared from them.
Naturally, for a dish of porcini mushrooms to be tasty, boletus mushrooms must be cooked correctly. The main stage is cooking, which is practiced with any cooking method. In this article we will look at how to cook porcini mushrooms correctly and how long this process will take.
How long to cook porcini mushrooms
Before heat treatment, boletus mushrooms must be properly prepared. That is, they must be cleaned. To do this, the stem and cap are first cleaned of large particles of debris: remnants of forest soil, adhering leaves and pine needles.
Note: Next, it is advisable to soak the product in cold water for 1 hour, but if you are going to dry the boletus mushrooms, it will be enough to simply clean them. In this case, you cannot wash or soak them.
Soaking helps to naturally remove small debris from hard-to-reach places. After this, you need to remove all the darkened pulp, and in old specimens you should additionally remove the thin skin from the stem. Next, all that remains is to cut the mushrooms into pieces of the required size. Small boletus mushrooms can be cooked whole (Figure 1).
Figure 1. Preparation for heat treatment Cooking porcini mushrooms is a mandatory step in their preparation. While there are some general principles to this process, the duration and method of cooking will largely depend on how you cook them next. So that you don’t have any questions regarding preparation, we will look at each option in more detail.
How long to cook before frying
Boletus mushrooms belong to the highest category, that is, they contain many useful substances, have a pleasant characteristic aroma and a pronounced taste. However, this does not mean that you can skip the stage of thorough heat treatment.
Often they prefer to fry them with onions and then add them to boiled potatoes or porridge. To make the flesh tasty and dense, boletus mushrooms must be properly boiled before frying. To do this, the prepared product is poured with water so that it completely covers the pulp. Place the pan on the fire and bring the liquid to a boil. Foam will form on the surface: be sure to skim it off with a slotted spoon, then add salt and spices to taste and continue cooking until done. Typically, this process takes about 30 minutes for small specimens, and 45 minutes for large ones (Figure 2).
Figure 2. Preparing for frying Since in the future the product will undergo additional heat treatment in the form of frying, it makes no sense to change the water or cook the mushrooms longer. Overcooked pulp will lose density and simply fall apart during frying.
How long to cook porcini mushrooms for freezing
Note: Despite the fact that some housewives prefer to freeze boletus mushrooms raw, it is better to boil them first. The fact is that such pre-treatment will help not only reduce the cooking time in the future, but also preserve the density, taste and aroma of the pulp.
If you plan to freeze them, the first step is to sort them by size. Large specimens are cut into pieces, while small and medium ones can be boiled and frozen whole. As in the case of processing boletus mushrooms before frying, they are boiled only once before freezing, and it is better to do this in different pans, since small pieces cook much faster than large ones.
Figure 3. Cooking before freezing Fill the prepared and sorted boletus mushrooms with water and bring to a boil. When the mixture boils, remove the foam from the surface of the liquid, add salt and your favorite seasonings to taste and continue cooking over medium heat. For the pulp to cook, it will take 35 minutes for small pieces and whole mushrooms, and 45-50 minutes for large specimens.
How much to cook for soup
Mushroom soup is considered one of the most delicious dishes, and if you add wild porcini mushrooms to it instead of ordinary champignons, its taste will become completely exquisite.
Naturally, to prepare such a soup, you need to properly prepare the main ingredient - boletus mushrooms. According to the rules, they are added to the soup dried or pre-boiled, but a frozen product can also be used (Figure 4).
To pre-boil a product to add to soup, you must:
- Peel fresh boletus mushrooms and rinse them under running water.
- Place the prepared product in a saucepan and fill with clean water so that it completely covers the pulp.
- You need to add salt to the water. On average, 2-3 liters of water require a level teaspoon of salt.
- Bring the liquid to a boil over high heat, and then reduce the heat so that the water does not boil too intensely.
- After boiling, the cooking time for fresh boletus is 35-40 minutes, and for dried boletus - 20 minutes.
During cooking, foam will constantly form on the surface of the liquid, which must be removed. The mushrooms will be ready when they settle to the bottom of the pan. After this, they can be thrown into a colander, allowed to drain off any remaining moisture and added to the soup.
Figure 4. Cooking boletus mushrooms for soup When such preparatory activities are completed, you can begin to directly prepare the soup. When using pre-boiled fresh boletus, they are added to the soup about 20 minutes before the end of cooking. If you use frozen ones and did not have time to defrost them in time, you can add them 30 minutes before the end of cooking, along with the potatoes.
How long to cook dried porcini mushrooms
As a rule, dried boletus mushrooms are used as a separate ingredient for preparing stews, soups or casseroles. Unlike fresh ones, dried ones must be properly prepared for heat treatment (Figure 5).
First, they need to be soaked in water for 2-3 hours. This will not only allow the pulp to swell, but also remove any small particles of debris that may have accumulated on the surface. Secondly, it is advisable to pre-boil dried boletus mushrooms before adding them to dishes. To do this, fill them with water, add a little salt and cook over medium heat until tender within 20 minutes after boiling.
In most cases, it is recommended to use the same water that was used for soaking, since it is this liquid that gives the finished dish a rich taste and aroma. However, if you notice large particles of debris on the surface, it is better to replace the fluid.
The above recommendations are relevant if you need to add dried mushrooms to the finished dish already pre-boiled. But, if you are stewing potatoes or stews, you can add the dried mushrooms directly to the pan immediately after soaking. During the cooking process, the pulp releases juice, which gives the finished dish a characteristic taste and aroma.
How long to cook for marinating
Pickling is a process in which the density of the pulp, taste and aroma of boletus mushrooms are preserved with the help of preservatives - vinegar and citric acid. With this method of harvesting, boletus mushrooms must undergo a full cycle of heat treatment, since during pickling the pulp is simply soaked in brine. Accordingly, they must be completely ready for use.
There are several options for cooking before marinating. The first is that the boletus mushrooms are boiled separately, and only after they are completely ready are they poured with brine and sterilized. According to the second option, they are boiled together with brine. In terms of taste, preference should be given to the second option, since with such preparation the workpiece acquires a rich taste and aroma.
Regardless of the chosen method, boletus mushrooms must be cooked so that their pulp is completely cooked, and this depends on the size of the fruiting bodies. For example, small mushrooms, whole or pieces, are boiled for about 35 minutes from the moment of boiling. Large specimens require much more time to prepare: they are cooked for 45-50 minutes after the brine boils.
Figure 5. Preparing for marinating You can determine that the mushrooms for pickling are fully cooked by several signs. First, the fruiting bodies must settle to the bottom. Because of this feature, you need to periodically stir them in the pan so that they do not stick to the bottom. In addition, you need to constantly remove the foam that has formed on the surface of the liquid.
Secondly, the color of the brine also serves as a sign of readiness. It should become completely clear, although the mixture will appear cloudy when mixing the ingredients directly.
Regardless of the chosen method of cooking for pickling, it should be taken into account that for long-term storage at room temperature or in the refrigerator, it is advisable to sterilize such a workpiece. This process will destroy pathogens, but at the same time preserve the taste and smell of forest boletus. On average, the duration of sterilization is 30-40 minutes for half-liter jars, and 45-50 minutes for liter jars.
How long to cook porcini mushrooms for pickling
The preparation of fruiting bodies before salting is carried out in a similar way. By the way, salting boletus mushrooms is considered one of the best ways to preserve this product during the winter.
As in the case of pickling, before salting, boletus mushrooms must undergo complete heat treatment and be completely ready for consumption. Only after this they are salted into jars or barrels. Naturally, before this, the mushrooms are sorted by size, cleaned, and large specimens, if necessary, are cut into pieces. Slicing before salting not only helps make the pieces more uniform, but also inspects the inside of the flesh for worms.
They are then boiled in lightly salted water. There is no need to heavily salt the liquid, since during the pickling process in jars the pulp will be saturated with aromatic brine. On average, for 2-3 liters of liquid you will need a level teaspoon of table salt. If you are afraid of oversalting the product, you may not add salt to the water at all. In addition, experienced mushroom pickers advise boiling large and small mushrooms in separate containers. Because they have different cooking times, you run the risk of overcooking small pieces or undercooking large ones. In the first case, the product will lose its taste, and in the second, it may even deteriorate.
To properly prepare porcini mushrooms before salting, they are sorted, washed under running water and cleaned. Small specimens can simply be cleaned of large debris, while large ones need to additionally remove the thin skin from the stem. If you are not sure about the purity of boletus mushrooms, you can soak them in clean cold water for several hours. This will remove even the smallest particles of debris from the pulp. After this, the mushrooms are boiled in water whole or in pieces. Cooking time directly depends on the size of the fruiting bodies. Small ones are cooked no more than 35 minutes after boiling, and for large specimens this time is 45-50 minutes. During the process, it is necessary to stir the product so that it does not stick to the bottom of the pan, and also to remove the foam formed on the surface, as it can spoil the taste of the finished dish.
If you are interested in the details of boiling porcini mushrooms before preparing various dishes, we recommend that you watch the video, which shows not only the secrets of the heat treatment of boletus mushrooms, but also the nuances of cleaning them and preparing them for cooking.
You will find useful tips on heat treatment of porcini mushrooms in the video.
It is not for nothing that the porcini mushroom is considered the “king of mushrooms”. It has earned this title due to its impressive size, delicious aroma and taste. In a number of characteristics, boletus is not inferior to meat and many vegetables. It has a composition rich in vitamins, macro- and microelements.
The complex of beneficial substances is so great that in some cases even doctors recommend including porcini mushrooms in the menu of sick and convalescent patients. To get the most out of this forest delicacy, let’s figure out when it needs to be collected and how to cook it correctly.
Meet: White mushroom
The white mushroom got its name many centuries ago. Even in pagan times, the Slavs supplemented their diet with mushrooms collected in the forests. They noticed that during heat treatment, the stem and cap of the boletus practically do not change color. Remains as light as immediately after cutting.
This makes porcini mushrooms significantly different from champignons, boletuses and other equally tasty forest products. There is nothing wrong with blackening the cut. This is how minerals react to contact with oxygen. Nevertheless, our ancestors regarded the ability of boletus to maintain whiteness as an undoubted advantage.
The boletus has a thick, pot-bellied leg and a spreading, fleshy cap with a diameter of up to 30 cm or more. The older the mushroom, the more massive and darker it is. The leg always remains white, but the color of the cap varies from light beige to black-brown.
Varieties
Few people know that porcini mushrooms are divided into several subspecies. Here are just a few of them:
Spruce- with an elongated stem and a dry reddish-brown cap. Loves coniferous forests.
Oak- a massive mushroom with loose flesh. Grows in oak trees. It is distinguished by a grayish-brown cap, on which lighter-colored spots can often be seen.
Birch- an ordinary inhabitant of deciduous forests with a very light cap. Usually hides under birch trees.
Graboviy- lover of oak and beech thickets. It is distinguished by a dark brown cap.
The boletus also has an inedible relative - the gall mushroom. It has a bitter taste. During cooking, the bitterness does not disappear, but only intensifies. It is impossible to eat such a dish. The gall mushroom is slightly pinkish when cut. The leg is covered with a dark mesh.
Collection time
Boletus mushrooms grow on all continents except Australia. They love dense forests with old oaks, birches and spruces. Often found near moss-covered stumps, in grass in clearings. Boletuses do not tolerate high humidity, so it is useless to look for them in wetlands.
The harvest season begins in mid-June. In July-August the mushroom actively bears fruit. The last month of summer is the period of mass collection of porcini mushrooms. They are prepared in different ways: fried, boiled, pickled, dried and frozen for the winter.
Boletus is not only tasty and aromatic, but also practically the largest mushroom in the forest. It can reach colossal sizes. A specimen weighing more than 9 kg and a cap diameter of 57 cm was discovered by a Russian mushroom picker in 1961.
Porcini mushrooms should be cooked immediately after picking. If you leave them for a long time without processing, not only will worms begin to actively reproduce in the juicy pulp, but the lion’s share of the nutrients will gradually disappear. 10 hours after cutting, there are 50% fewer of them than initially.
Porcini mushrooms contain substances with antitumor properties. Our ancestors knew about this, so they treated frostbite and some diseases with mushroom decoctions.
Boletus is rich in protein, which, however, is rather poorly absorbed. Drying helps solve the problem. In the dried product, the protein becomes more easily accessible to enzymes in the human digestive system. After drying, up to 80% of the white mushroom protein is absorbed.
In Russian forests you can find boletus, the cap of which is painted in a rather unusual orange or lemon color. This usually scares off novice mushroom pickers. And completely in vain. Mushrooms with such strange caps are quite edible.
Beneficial features
The calorie content of boletus is 34 kcal per 100 grams. It can be recommended as a dietary product to anyone who wants to lose a couple of extra pounds. At the same time, you can’t eat a lot of mushrooms at once, because they are too “heavy” for the stomach. You should treat yourself to a mushroom dish no more than 2 times a week.
100 g of porcini mushrooms contain:
- 3.7 g protein;
- 1.7 g fat;
- 1.1 g carbohydrates;
- 89 g water.
In addition, the product is rich in:
- vitamins (C, B1, D, carotene);
- riboflavin, which stimulates hair and nail growth, is responsible for the health of the skin and thyroid gland;
- sulfur, selenium and polysaccharides, which help fight cancer;
- lecithin - a substance with anti-aging properties;
- ergothioneine - an amino acid that strengthens vision, renews liver cells, and has a beneficial effect on the kidneys and bone marrow;
- calcium and iron, involved in the formation of bone tissue and hematopoiesis;
- B-glucotate is an antioxidant that helps the body fight viruses.
Such a rich composition makes porcini mushroom a very useful product for humans. Doctors advise introducing it into the menu for patients with tuberculosis, anemia, angina pectoris. Boletus is an excellent remedy for skin ulcerations and frostbite. This product is also used for the prevention of cancer.
Precautionary measures
Due to chitin, boletus mushrooms are difficult to digest by our digestive system. Mushroom dishes are not recommended for young children (under 7 years old), pregnant and nursing mothers, ulcer sufferers and patients with kidney disease. For people with problematic digestive systems, love for these delicacies can cause an exacerbation of existing diseases.
Fungal spores can cause allergies. People with overreacting immune systems should not eat them. You should also be very careful when picking mushrooms. Do not confuse white mushroom with gall mushroom! The latter is easy to poison.
If you are a novice mushroom picker, do not “hunt” near highways, landfills and industrial enterprises. Boletuses tend to accumulate radionuclides and heavy metals contained in the soil and air. These substances cause cancer.
You should also not collect very old, “overripe” mushrooms. Over many months, they manage to accumulate such amounts of harmful substances that they become potentially hazardous to health.
Cooking features
Even our distant ancestors knew that for each type of mushroom there is “its own” dish. Boletus and boletus mushrooms, for example, are best marinated, stewed or fried. Broths and sauces (julienne) are prepared from boletus mushrooms. It is also excellent for frying, stewing, salting and pickling. For the winter, porcini mushrooms are frozen or dried. The second option allows you to preserve the maximum of nutrients and protein.
Preparatory process
Then the mushrooms are cleaned. First, carefully remove leaves and other debris. The skin is cut off from the tough legs. All places where worms may be located are cut out. There is no need to peel the skin off the caps of porcini mushrooms. It does not have any unwanted impurities and does not spoil the taste of the dish at all.
If boletus mushrooms are collected for drying for the winter, then they should not be soaked or washed. But for immediate cooking you will have to wash it thoroughly. Small mushrooms can be boiled and fried whole. Large specimens should still be cut into several parts.
How long to cook porcini mushrooms before frying and why
Experienced chefs always advise boiling the mushrooms first, and then frying or stewing. Pre-cooking cleanses the product of any unwanted impurities, bacteria and toxins. Even if the boletus grows in an ecologically favorable region, it still absorbs poisons and its own waste products from the soil.
The second important point concerns how long to cook porcini mushrooms before frying and how to do it. Pre-dried mushrooms should be soaked for two hours in cool water, frozen mushrooms should be thawed. The water after soaking is drained, the mushrooms are transferred to clean water and boiled.
The water should completely rupture the product. Cook like this: first bring to a boil over low heat, then reduce the heat and cook some more:
45 minutes - fresh mushrooms;
20 minutes - pre-dried;
half an hour - frozen.
During this process, foam will form on the surface of the broth. It must be removed periodically with a slotted spoon. It’s easy to determine the readiness of the mushrooms: as soon as they all sink to the bottom of the pan, they are ready.
How long to cook porcini mushrooms for different cooking methods
Porcini mushrooms are dried only in their “natural” form, unwashed. If you plan to freeze them, you will first have to cut them into small pieces and boil them for 45 minutes.
Soups and broths are also prepared from pre-boiled boletus mushrooms. They are added to the water along with the potatoes half an hour before the dish is ready.
Before marinating, small mushrooms and cut into pieces are boiled for 35 minutes, large and whole ones - about 50. The same cooking time is observed for subsequent pickling of mushrooms.
These are the basic rules for pre-processing porcini mushrooms. After it, the product can be fried, julienned, stewed with vegetables and other dishes.
The porcini mushroom is the most popular and more in demand forest mushroom, which many people like to buy or collect themselves in the fall, so in this article we will look at how long and how to properly cook porcini mushrooms (fresh, dried and frozen).
How long to cook porcini mushrooms (boletus mushrooms)?
The cooking time for porcini mushrooms depends on their type: fresh, frozen or dried, so we will consider separately how long it takes to cook porcini mushrooms in a pan:
- How long to cook fresh porcini mushrooms in a saucepan? Fresh porcini mushrooms need to be cooked for an average of 35-40 minutes after the water boils in the pan.
- How long should you cook dried porcini mushrooms? Dry porcini mushrooms are pre-soaked in cold water for 2-3 hours, after which they are boiled for an average of 20 minutes.
- How long to cook frozen porcini mushrooms for soup? Most frozen mushrooms are boiled a little before freezing, so such mushrooms need to be cooked for an average of 20 minutes after boiling water in a pan, but if fresh porcini mushrooms were frozen, then they are cooked for 35-40 minutes until tender after boiling water.
- How long should you cook porcini mushrooms before frying? Before frying porcini mushrooms (and many others), I recommend boiling them first so that there are no harmful substances and microorganisms left in them, so before frying, porcini mushrooms are boiled for 20-30 minutes after boiling water in a saucepan.
- How long does it take to cook porcini mushrooms in a slow cooker? In a multicooker in the “Baking” mode, fresh porcini mushrooms must be cooked for an average of 40 minutes.
Having found out how long to cook porcini mushrooms, we will next consider the process of preparing them in order to know how to properly prepare them for cooking, as well as how to properly cook them until tender.
How to peel fresh porcini mushrooms before cooking?
Fresh porcini mushrooms are first cleaned of large debris on the cap and stem (manually, using a knife and a soft brush), after which they are placed in a container of a suitable size and filled with cold water (soaked for 1 hour), as a result of which most of the small debris falls off on their own from the surface of the mushroom.
After soaking, all dark spots and minor damage are carefully cut off from each mushroom with a knife, and all the skin is removed from the stem of old mushrooms. Completely peeled porcini mushrooms are cut into smaller pieces (we check the inside of each mushroom to ensure it is not wormy), after which they are ready for cooking.
How to cook porcini mushrooms?
To boil porcini mushrooms for preparing various dishes, in particular for cooking mushroom soup, they should be cooked in a certain sequence (fresh, frozen and dried), and only their preparation for cooking will differ (fresh ones must be cleaned, frozen ones must be defrosted at room temperature , fill them with cold water, and soak dried ones in cold salted water for 2-3 hours before cooking), as well as their cooking time. Let's consider step by step how to cook boletus mushrooms (ceps) in a saucepan:
- As mentioned earlier, we first prepare porcini mushrooms for cooking (thaw frozen ones, clean fresh ones, and soak dried ones for several hours).
- Place the prepared mushrooms in a saucepan and add water (if you are simply cooking porcini mushrooms, then so that the water completely covers them; if you are preparing mushroom soup, add water to make a full-fledged soup).
- Add salt to the water to taste (on average 1 level teaspoon per 2-3 liters of water).
- Over high heat, bring the water in the pan to a boil, then reduce the heat so that the water does not boil too much. After the water boils, cook fresh porcini mushrooms for 35-40 minutes, dried ones for 20 minutes, and frozen ones for 20-35 minutes until tender. During cooking, constantly skim off the foam that forms on the surface of the water with a spoon or slotted spoon.
- At the end of cooking, check the mushrooms for readiness (if they all sank to the bottom of the pan, then they are ready).
Note: a sure sign that porcini mushrooms are cooked or not is that they sink to the bottom of the pan when ready, and do not float on the surface of the water.
In conclusion to the article, it can be noted that knowing how to properly cook porcini mushrooms (fresh, frozen and dried), you can quickly cook a delicious mushroom soup from porcini mushrooms or boil them to prepare other equally tasty dishes. We leave our reviews and useful tips on how long to cook porcini mushrooms for soup and more in the comments to the article and share it on social networks if it was useful to you.
Dishes made from porcini mushrooms have excellent taste and a pleasant appearance. For any cooking method, it is recommended to boil the boletus mushrooms first. This stage will not at all spoil the taste of the mushroom, but will make it completely suitable for consumption.
How long do porcini mushrooms take to cook?
Boletus mushrooms need to be boiled in boiling water for 35-40 minutes. If the mushrooms are dry, they are first soaked for at least two hours, and only then boiled for 20 minutes. In a slow cooker or double boiler, the product is cooked for up to 40 minutes.
It is not difficult to determine the readiness of porcini mushrooms - they should sink to the bottom of the pan.
Step-by-step instructions for cooking porcini mushrooms
To properly prepare boletus mushrooms, you need to do everything step by step:
- Clean the mushrooms from dirt, leaves and other debris. Cut off the base of the leg.
- Cut large boletus mushrooms into pieces. Remove wormy and dark parts of mushrooms.
- Transfer the prepared mushrooms to a saucepan.
- Fill the container with cold water - it should completely cover the product. To prepare the soup later, you need to fill a full pan of water. If you are going to prepare a salad or main dish from mushrooms, it is better to take a small amount of liquid.
- Salt the water.
- After boiling, skim off the foam.
- Cook porcini mushrooms over medium heat for 35-40 minutes. Remove foam constantly.
If you plan to fry porcini mushrooms, they still need to be subjected to preliminary heat treatment. In this case, the product is boiled for a little less time - about 20 minutes. Then the water is drained and the boletus mushrooms begin to fry.
Dried mushrooms must be soaked in cool, salted water before boiling. For a handful of mushrooms you need to take 1 glass of water. After 2-3 hours, the product can be boiled in the same liquid. If the mushrooms are whole, they are cooked for 40 minutes; sliced mushrooms are recommended to be boiled for 30 minutes.
Cooking time for mushrooms is also calculated depending on their size. Small specimens cook faster, larger ones take longer. Before immersing in boiling water, it is best to sort the mushrooms by size or cut large mushrooms into smaller pieces.
During the cooking process, you need to constantly remove the foam that appears on the surface of the broth.
Simple recipes for dishes with porcini mushrooms
Boletus mushrooms are an ideal option for a hearty soup, both for the standard version and for puree soup. Not only first courses are prepared from these mushrooms, because this component will complement and improve any salad, julienne, etc.
Cream of porcini mushroom soup
This version of the first course is prepared from 500 g of porcini mushrooms, 2 pcs. onions, 2 potatoes, 1 cup cream 20%, bunch of dill, 2 tbsp. tablespoons vegetable oil, Italian seasonings, salt and pepper.
Cooking process:
- Peel the onion, chop finely. Fry in vegetable oil.
- Add peeled chopped mushrooms to the onion. Fry over low heat for 5-7 minutes.
- Pour cream into the pan.
- Peel and cut the potatoes into cubes. Add to previous products. Cook for 20 minutes over low heat.
- Pour the resulting mass into a saucepan. Grind until smooth with a blender.
- Season with spices. Garnish with chopped dill.
Marinated porcini mushrooms
To marinate boletus mushrooms, you need to take 2 kg of mushrooms, 0.5 liters of water, 120 ml of vinegar, 10 pcs. bay leaf, 1 onion. You will also need 0.5 teaspoons of peppercorns, 2 tbsp. spoons of sugar, 4 tbsp. spoons of salt, pepper and cloves.
Cooking process:
- Peel and rinse mushrooms. Cut larger specimens into pieces.
- Cook the boletus mushrooms with bay leaves over low heat for up to 30 minutes.
- Strain the broth. Place the mushrooms in a colander.
- Add spices and salt to the broth. Boil.
- Pour vinegar into the liquid.
- Add boiled mushrooms to the broth. Cook for 10 minutes, skimming off the foam.
- Scald the jars with boiling water. Place onion and mushrooms cut into rings at the bottom. Pour marinade over everything and close with a lid.
Porcini mushroom julienne
The popular dish is prepared quite quickly and simply. This requires 3 large porcini mushrooms, 1 onion, 3 tbsp. spoons of fat sour cream, 1 tablespoon of flour, 100 g of cheese, 2 tbsp. spoons of any type of vegetable oil, salt, pepper.
Cooking process:
- Wash and dry the mushrooms.
- Cut them into slices.
- Fry in oil with finely chopped onion.
- Heat the sour cream, add salt and flour. Cook the sauce until it becomes quite thick.
- Place the fried mushrooms in the molds.
- Pour in sour cream sauce.
- Grate hard cheese. Sprinkle over mushrooms.
- Bake in a preheated oven for 7-10 minutes.
Porcini mushrooms with green beans
For an interesting version of a lean dish you will need 3-5 porcini mushrooms, 100 g green beans, an onion, 3 tbsp. spoons of any type of vegetable oil, salt, 1 tbsp. spoon of butter.
Cooking process:
- Peel the mushrooms and cut into slices.
- Peel the onion and cut into half rings.
- Fry onions and beans in vegetable oil in a frying pan. Stirring, cook for 3-5 minutes.
- Add a third of a glass of water. Simmer until the beans become soft.
- Place mushrooms in the pan. Add salt and cook for 5-7 minutes.
- At the end of cooking, add butter. Mix.
Stewed potatoes with porcini mushrooms
This second dish is prepared from 200 g of porcini mushrooms, 3-4 potatoes, 1 carrot, 1 onion, vegetable oil, fresh dill and salt.
Cooking process:
- Peel and finely chop the onion. Place in hot oil in a frying pan.
- Add chopped mushrooms there. Fry for 5-7 minutes.
- Pour in a small amount of water. Cover with a lid and simmer for 15-20 minutes.
- Peel the carrots and cut into strips. Add to mushrooms, stir.
- Peel the potatoes and cut into cubes. Place in a frying pan.
- Mix everything, add salt. Add a little water, cover and simmer until the potatoes are done.
- When serving, sprinkle with chopped dill.
Mushroom dishes, loved by many, are varied and nutritious. Edible mushrooms decorate the table on holidays and weekdays. But the white mushroom, which has unique nutritional properties, is deservedly considered the king. To get the maximum benefit from it, you need to know how long to cook porcini mushrooms.
Before cooking, mushrooms must be properly prepared. First, they are sorted, removing low-quality ones, and cleaned of debris, grains of sand, and dirt. The edges of their legs are cut off, wormy pieces and film are removed from the cap. If they are a little wormy, soak them in lightly salted cool water for 30 minutes. There will be less loss of raw materials, and the worms themselves will be removed from it. Then the cap is separated from the stem, everything is washed with a large amount of water, which is changed frequently or with a running stream from the tap. Large mushrooms are cut into large cubes, medium ones are cut in half, small ones are cooked whole.
Tip: before cooking, it is better to place the prepared porcini mushrooms in a colander and pour boiling water over them.
Nuances of preparation
Fresh porcini mushrooms are prepared immediately after a quiet hunt in summer and autumn. To enjoy them out of season, they are dried, frozen, pickled, salted for preservation, but the easiest way is to boil them. There are opinions that they can not be boiled, but fried raw. However, mushrooms absorb harmful substances from the soil, air, water, like a sponge, and there are fewer and fewer environmentally friendly places. Therefore, to avoid poisoning, it is better to initially pour salted water over the mushrooms, boil, simmer for 1/3 hour, and then safely prepare the planned meal.
Options for how to cook them:
- Place the pan on the stove, add water: more for soup, a little for regular cooking. Then add salt, bring to a boil, add fresh porcini mushrooms. As soon as they boil, reduce the heat of the stove and actively remove the foam that forms on them. They need to be cooked this way for about forty minutes.
Advice: if further heat treatment is required, you plan to fry, stew, or bake them, then cooking can be reduced to 25 minutes. If after cooking they act as a side dish and are no longer exposed to heat, then cook for a maximum of 40 minutes. There is no need to overcook, it spoils the mushroom taste. Porcini mushrooms are the only ones that do not oxidize when cut and do not darken. This makes it possible to prepare a light, transparent mushroom broth from them. The main thing is not to leave them cooked in the broth for a long time. So they can darken. They need to be removed, blot off excess liquid and continue cooking. If the broth remaining after cooking fresh porcini mushrooms is frozen in special molds and stored in the freezer, then you will always have a ready-made semi-finished product for gravies, sauces, etc. on hand.
- You need to cook dried whites like this: boil water, add salt, place in a saucepan with boiling water (a handful per glass of liquid), cover with a lid, and leave to steam for 4 hours. Then make boiling water in another pan and pour the steamed raw materials into it along with the water in which it was soaked. In this case, there will be no foam; you won’t have to collect it. Cook whole mushrooms at moderate temperature for forty minutes, cut mushrooms for half an hour.
Advice: it is better not to add spices during cooking so as not to interrupt the mushroom taste. Dried ones have a concentrated aroma, making richer soups. Therefore, you should limit yourself to bay leaf with salt. The liquid in which they were steamed will later be useful for preparing gravies and sauces. The mushrooms themselves should be kept away from foods that have a strong aroma, as they can quickly absorb it.
- You can cook frozen porcini mushrooms by first defrosting them at room temperature or in the microwave. They need to be washed, placed in cold water and placed in a saucepan, reducing the heat to low, for half an hour. Remove the foam periodically. Salt only when finished.
Tip: it is better to cook mushrooms with vegetable oil rather than butter. You can add sour cream for frying or stewing.
Preservation of nutritional value
This product can be cooked in a slow cooker. This option maximizes the preservation of the nutrients and flavor of the mushrooms. The preparation steps are as follows:
- Place the prepared, washed pieces on the bottom of the multicooker.
- Pour cool water over them, covering them by a centimeter.
- Cook on baking mode for 40 minutes.
Tip: if there are a lot of mushrooms and they take up more than half the volume of the bowl, you should cook them in portions.
The nutritional value is appreciated by nutritionists; they are recommended for sanatorium and even baby food.
| Basic indicators | Quantity per 100 g |
|---|---|
| Calorie content | 34 kcal |
| Triad of nutrients, g | |
| Carbohydrates | 1,1 |
| Squirrels | 3,7 |
| Fats | 1,7 |
| Vitamins, mg | |
| WITH | 30 |
| IN 1 | 0, 04 |
| AT 2 | 0, 3 |
| Microelements, mg | |
| Fe | 0, 5 |
| Ca | 13 |
The variety of dishes made from porcini mushrooms will please the most picky eaters, and the ease of preparation is suitable even for beginners. By following the rules and knowing the cooking time, you can cook them, preserving their beneficial properties, taste and aroma as much as possible.
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