How to fry porcini mushrooms, recipe with photos step by step

Hello everybody! As you know, boletus mushrooms are the most desired find of a mushroom picker and the most favorite product of every housewife or owner. In addition, it is a very nutritious and healthy product. That's why I love collecting them and cooking them for my family. My favorites are fried porcini mushrooms. They can be eaten separately or cooked together with vegetables, potatoes, and sour cream. Their calorie content is very low - 67-68 kcal per 100 g, so nutritionists recommend including them in the diet.

Fried mushrooms can be eaten immediately, or you can freeze them for the winter. The preparation is perfect for soups, main courses, and salads. Just take the bag out of the freezer, warm it up a little and put them in a dish. And how many salads and appetizers can be prepared with them: julienne, zrazy with mushrooms, snack cake with puff pastries, dumplings, pies and much more.

The secret to preparing delicious mushrooms is their freshness. You can store them in the refrigerator for no more than 2 days. Before cooking, soak in cold salted water for half an hour. Wash, peel and fry in a pan over medium-low heat for about 30 minutes. At the end of cooking, you can add a piece of butter and herbs.

Family recipe

And I have prepared for you a detailed excursion on this topic so that you can easily fry porcini mushrooms yourself in your kitchen. My grandmother taught me how to cook mushrooms this way; she also told me how long it takes to fry the porcini mushroom and whether it is necessary to boil the porcini mushrooms before frying.

Some useful tips

To make your dishes not just tasty, but also unforgettable, you should follow a few simple rules . Their implementation guarantees the success of preparing any mushroom dish:

The most delicious dishes are made from freshly picked mushrooms. They are most delicious during the season, that is, in August - October.
It is preferable to select the youngest specimens, the height of which is no more than 6-7 cm. However, more mature specimens are no less tasty than their young counterparts, but here’s the problem: most of them end up eaten by worms. Therefore, when collecting large specimens, you definitely need to make a trim on the stem to make sure that it is not wormy. However, even the youngest fungi can easily have a wormhole. There is nothing unsightly about this, just cut off the area at the roots, soak the fungi in cold salt water, and all unnecessary organisms will leave their home in 30-40 minutes.
When purchasing fresh mushrooms at the market, you need to be careful. It is advisable to buy them from trusted sellers in order to have peace of mind that the products sold were collected in the forest, which is far enough away from cities and busy highways. This point is very important, since absolutely all mushrooms extremely quickly absorb unwanted substances and heavy metals from contaminated soil.
It is imperative to inspect and touch the product before purchasing to ensure its freshness. Boletus mushrooms should be dense, strong and crunchy, have a clearly expressed characteristic aroma, with the smell of forest, pine needles and earth. If they turn out to be soft and limp, and the smell has become somewhat musty, then it would be wise to refuse the purchase. They are unlikely to produce tasty dishes, but they can easily provoke food poisoning.

Literally every person can use this gift of nature for food. The only exceptions are children of preschool age and very old people. In this group, the body secretes an insufficient number of digestive enzymes that affect the processing and absorption of food of this kind.

These tips will help you stay healthy and fill your life with a variety of delicious recipes.

The most valuable catch of any mushroom picker is boletus mushrooms. They are truly tasty, nutritious and healthy. But they can easily be ruined by improper preparation. If you overcook the mushrooms in a frying pan, they will become overdried and tasteless. So that you can cook them in your kitchen without any problems, let’s figure out how long to fry porcini mushrooms.

Cooking instructions

For frying, we will need any porcini mushroom, including substandard ones with a green cap on the inside, which is not suitable for preservation.

Fill the porcini mushrooms with cold water, clean them of dirt, cut off the rotten areas, and inspect them for the presence of worms. We cut porcini mushrooms for frying into large pieces, approximately like in my photo.

Preliminary preparation

Preparing mushrooms for frying

Fruiting bodies need to be cleaned of dirt and forest debris. You can use a dry or slightly damp cloth, or an old toothbrush to remove the stickiest stains. If the basket contains specimens that are too old or eaten by worms, throw them away; they won’t be of much use anyway. If the area of damage is small, they can be carefully removed with a knife.
Next, you need to cut off the very bottom part of the stem of the fruiting bodies, and also cut them for the presence of worms.
Next, the mushrooms need to be thoroughly rinsed under running water.
It is possible, although not necessary, to soak the fruiting bodies in cold water for an hour, then rinse under running water.

Boil or not?

Next, you're probably wondering, do you need to boil porcini mushrooms before frying? I think that the porcini mushroom should be boiled, and my grandmother thinks the same way. In 90% of cases, porcini mushrooms contain worms. Even if you don't see them, they are still there. Therefore, in order not to fry porcini mushrooms with “meat”, we boil the porcini mushrooms in salted water for 20 minutes. Bring the water to a boil, add salt, add porcini mushrooms to boiling water, bring to a boil, and cook for 20 minutes.

Next, place the porcini mushroom in a colander and rinse with running cold water.

Features of the view

The porcini mushroom (boletus, ladybug) has a convex cap, which in adult individuals becomes flat-convex and sometimes prostrate. The diameter of the cap varies from 7-30 cm, but there are specimens with a cap up to 50 cm. The surface varies from red-brown to whitish, often with a lemon yellow, orange or purple tint.

How to fry in a frying pan

Pour vegetable oil into a frying pan (preferably with a non-stick coating) and add butter.

Fry the chopped onion in melted butter until translucent. Porcini mushrooms fried with onions turn out tender and juicy, just like if you fry porcini mushrooms without onions.

Add boiled porcini mushrooms to the fried onions and mix thoroughly. Further attention: set the stove temperature to maximum, and fry the porcini mushrooms in a frying pan, constantly stirring with a spatula.

The answer to the question: how long to fry porcini mushrooms in time will look like this: all the liquid should evaporate from the mushrooms, a golden crust should appear and the oil will begin to “sizzle” in the pan. 1 kg of fresh boiled porcini mushrooms will take approximately 15 minutes.

At this stage, add salt, black pepper and chopped parsley to the fried porcini mushrooms.

Stir the contents of the frying pan, taste the fried porcini mushrooms, and remove from the stove.

Roast options

There are only three main options for frying porcini mushrooms. You can fry raw mushrooms right away, you can boil them first, or you can fry a product that was previously dried. In each case, the taste of the finished dish is different. Roasting time depends on the method and takes from 15 to 40 minutes.

Standard set of ingredients for frying:

Boletus mushrooms – 500 gr.
Onions – 1 pc.
Vegetable oil – 4 tbsp. spoons.
Salt and pepper - to taste.

Roasting and boiling

Boil the fruiting bodies for 20 minutes and then dry in a colander.
Fry the onion in a frying pan in oil until golden brown, then add the mushrooms to it and fry for 15 minutes, stirring thoroughly occasionally. Shortly before the end of frying, add salt and pepper.

Roasting without boiling

Cut the fruiting bodies into arbitrary pieces.
Fry the onion in a frying pan in oil until golden brown.
Place mushrooms in a frying pan and fry over medium heat for half an hour, stirring occasionally. Shortly before the end of the frying process, add pepper and salt.

Roasting dried mushrooms

Roasting frozen boletus

If you want to use frozen mushrooms, then they do not need to be completely thawed for frying. Just put them on a regular refrigerator shelf for 15 minutes, after which you can fry the thawed boletus mushrooms as usual.

How to serve and what to add

Serve fried porcini mushrooms immediately with black bread. All additional ingredients: onion, parsley, black pepper and salt are required in the recipe, and if you want to get really tasty fried mushrooms, then I recommend not excluding anything.

Friends, now you know how to properly fry porcini mushrooms so that they turn out tasty, juicy and safe. Maybe you have your own method that has been proven over the years? Please share in the comments, I will be very interested!

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Taste qualities of the product

Most likely, everyone has heard about the significant nutritional, and in some cases even medicinal properties of this mushroom. But at the same time, they have earned genuine love and fame precisely because of their excellent culinary properties. The spectacular aroma and recognizable taste of such mushrooms make them an excellent product for preparing certain dishes or as an additive as an ingredient in dishes with a richer composition of ingredients. Whatever is prepared from these popular gifts of the forest! From them and with their participation they make:

pickles;
stewing;
frying;
marinades.

They are also baked, dried, ground into powder, etc. The mushroom is equally good in a variety of forms. And its incomparable aroma, like no other, perfectly emphasizes the taste properties of fried chicken, baked beef, buckwheat or stewed pork. During poor harvests or in winter, well-marinated or salted strong porcini mushrooms will become a dear guest at any feast in honor of any celebration.

Cooking oyster mushrooms

Before cooking, the variety must be thoroughly washed and coarsely chopped. You need to pour a little oil into the frying pan. Experts recommend frying only the caps of oyster mushrooms. It is better to stew the tough legs in sour cream sauce and serve as a separate dish. How to fry mushrooms in a frying pan?

Simmer the oyster mushrooms on the fire for no more than 10 minutes.
After 10 minutes of frying, add onion, paprika and garlic.
Fry for another 10 minutes until fully cooked.

When cooked, the oyster mushrooms will reduce in volume. This variety contains little water, so it does not fry.

Porcini mushrooms fried with egg

fresh or reconstituted porcini mushrooms from dry – 0.5 kg;
egg – 2 pcs.;
milk – 50 ml;
vegetable oil – 50 ml;
salt and herbs - to taste.

Boil the mushrooms for 10 minutes in salted water.
Place in a frying pan with oil and fry the boletus for 20 minutes.
Beat the eggs with milk and salt and pour the resulting mixture over the mushrooms.
Place the frying pan in an oven preheated to 200 degrees for 5 minutes or fry under the lid until the eggs are ready.
Before serving, sprinkle with chopped herbs.

Porcini mushrooms fried with eggs is one of the traditional dishes, but few people prepare it, so it may well surprise your guests.

Porcini mushrooms fried in sour cream and wine

fresh porcini mushrooms – 0.5 kg;
butter – 50 g;
sour cream – 0.2 l;
hard cheese – 100 g;
dry white wine – 50 ml;
salt - to taste.

Peel and wash the mushrooms, cut them into small pieces and boil in salted water for 10 minutes.
Melt the butter in a frying pan, place the mushrooms on it and fry them for 10 minutes over medium heat, stirring vigorously.
Pour in the wine, after 2 minutes reduce the intensity of the flame and close the pan with a lid.
Mix sour cream with finely grated cheese, pour this mixture over the mushrooms, stir.
Simmer under the lid, removing it from time to time and stirring the mushrooms until the sour cream thickens. This will take 15–20 minutes.

Mushrooms fried according to this recipe can be served as a hot appetizer even at the holiday table. Before serving, you can sprinkle it with chopped herbs.

Whatever recipe for fried porcini mushrooms you choose, you can be sure that you will get an appetizing, aromatic and very tasty dish that will not leave anyone indifferent.

Diversify your menu with delicious mushroom dishes! Porcini mushrooms fried with onions can be served with a side dish of potatoes, buckwheat or pasta. They can also be an independent dish - you can eat them simply with bread. Porcini mushrooms have an impeccable taste and smell, unlike butter mushrooms and other mushrooms, this is exactly the type that everyone loves. They do not lose their shape and color during heat treatment, which is why they are especially popular. Before frying, it is recommended to boil wild mushrooms in salted water for greater safety.

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Porcini mushrooms in a frying pan

Porcini mushrooms fried with potatoes

fresh porcini mushrooms – 0.5 kg;
potatoes – 1 kg;
onions – 0.3 kg;
vegetable oil – 100 ml;
sour cream – 100 g;
green onions, dill - as desired;
salt, ground black pepper - to taste.

Wash the porcini mushrooms, cut them, boil for 10 minutes, and drain in a colander.
Heat the oil in a frying pan, add the mushrooms and fry them for a quarter of an hour.
Peel the potatoes, cut into bars and place in the pan with the mushrooms. Fry the dish for another 15 minutes.
Chop the onion and add to the mushrooms and potatoes. Fry for another 10 minutes.
Season with salt and pepper, add chopped dill and green onions, pour in sour cream, stir and simmer covered for 10 minutes.

If you fry boletus mushrooms with potatoes according to this recipe, the dish will be saturated with their aroma. However, there is another way to fry porcini mushrooms in a frying pan with potatoes, when all the ingredients (mushrooms, onions, potatoes) are fried separately, and then mixed and sprinkled with green onions and dill. In this case, sour cream is served separately with the dish.