Porcini mushrooms are considered one of the most delicious, they are even called royal. The porcini mushroom lives on all continents, only Australia is deprived of such deliciousness, but most often it is used in Asia and Europe.
Porcini mushrooms in the forest
This species is very demanding on conditions and growth is also slower than that of its other “brothers”. Let's look at what dishes you can prepare from frozen porcini mushrooms.
Description
Porcini mushroom has a very high value and very high taste. There are about 15 varieties of these mushrooms. They differ in the color of the cap and stem. They grow from June to October. The diameter of the cap is approximately 8-9 cm, but there are specimens up to 27-30 cm. The color ranges from beige to brown. Leg height from 15 cm or more. The mushroom pulp is dense and aromatic. Porcini mushroom is a very valuable product from which you can prepare a huge number of soups, salads, pates, sauces, and snacks. This mushroom can be prepared for future use in any way: dried, pickled, canned and, of course, frozen. Today you will learn how to properly store frozen porcini mushrooms and what you can cook from them.
Porcini
Freezing
Freezing mushrooms, what could be easier! Mushrooms that will be frozen must be washed several times and then allowed to drain. Then divide into portions, place in sealed bags or containers and place in the freezer. In this simple way you can prepare boiled and fried mushrooms. They can be stored in the freezer for up to 12 months. Frozen mushrooms do not need to be thawed before cooking if you don't have time to do so.
Frozen mushrooms
How to store frozen porcini mushrooms
- It is very important to maintain the tightness of the packaging of the frozen product so that the boletus mushrooms do not absorb foreign odors. Therefore, plastic bags and plastic containers with workpieces must be tightly closed
- On sale you can find special containers for freezing, equipped with a zip lock. They come in different capacities. Typically, a volume of 1 liter is enough to form a single portion for freezing.
Soups
Soup is an inseparable part of a nutritious and tasty table. Taking into account the diversity of this dish, the absence of monotony in your menu is guaranteed.
Option 1.
Mushroom puree soup with the addition of processed cheese based on chicken broth.
- White mushrooms 300-400 gr.
- Chicken broth 2 l.
- Onion 1 pc.
- Potatoes 4 pcs.
- Carrot 1 pc.
- Processed cheese 2 pcs.
Take a medium onion, finely chop it, grate the carrots and fry everything in a frying pan. Then add the porcini mushrooms and fry until there is no liquid left in the pan. Put the potatoes into the broth and cook over low heat for 20 minutes, then pour the mushrooms and vegetables from the pan into the pan and, after boiling, cook for another 10 minutes. It's time to add processed cheese, previously finely chopped. The cheese should completely dissolve. Add salt and pepper to taste. The soup is ready. Use a blender to make the soup live up to its name.
Option 2.
Mushroom soup with cream.
- Mushrooms 350-400 gr.
- Onion 1 pc.
- Carrot 1 pc.
- Semolina 3 tbsp.
- Cream 250 gr.
Chop and fry the mushrooms, onions and carrots well. Place shredded potatoes into boiling water. After the potatoes are cooked, we combine all the preparations. Then carefully add the semolina and stir thoroughly, and immediately add the cream. Salt to taste. Keep on low heat for 15 minutes.
Option 3.
Rassolnik soup with mushrooms will exceed all your expectations.
- Porcini mushrooms 300-400 gr.
- Meat broth 2 l.
- Onion 2 pcs.
- Carrot 1 pc.
- Pickled cucumbers 2-3 pcs.
- Potatoes 5-6 pcs.
- Butter 30 gr.
Defrost the mushrooms; if they are large, cut them into several pieces. Rinse them well and squeeze them out. Prepare broth, you can use chicken or beef. Peel and cut the onions, grate the carrots and pickles. Fry mushrooms, onions, carrots and pickles in homemade butter. Peel and finely chop the potatoes. First throw the potatoes into the boiling broth, after 10 minutes all the other vegetables. Salt to taste and cook for another 20 minutes over low heat. At the end, add the greens.
Porcini mushrooms are a very nutritious product. Good for fasting people. Pickle soup can be made lean. Boil in water and fry vegetables in sunflower oil.
Soup
Important facts about porcini mushrooms
Before you cook porcini mushrooms, you should learn how to handle them correctly.
First of all, you need to understand how to distinguish a product among the variety of its close and distant relatives. People often mistake boletus and boletus mushrooms for porcini mushrooms, which leads to violation of the rules for their processing. True porcini mushrooms have a velvety cap, the color of which varies from yellow to dark brown or red brown. The leg is a very light brown shade, widens downwards and is covered with a white mesh. Under the cap of young mushrooms you can find white pores; in mature mushrooms they are yellowish or greenish. The cut of porcini mushrooms always remains white, regardless of whether they are dried, boiled or fresh.
Tip: Few people know that porcini mushrooms can be dried in the microwave, spending a minimum of time. The workpieces are simply placed on a dish and processed at the lowest power for 20 minutes. Then the microwave is ventilated and another 2-3 approaches are done.
Before heat treatment, the product must be cleaned.
It consists of several stages:
- The product must be placed in cold water and kept in it for at least an hour.
- After which you will have to process each product separately, removing it from the liquid, cutting off all suspicious and dark areas. It is recommended to remove all the skin from the legs of aged components until the white flesh is present.
- We cut each element into at least 4 parts to assess its internal purity. White boletus, boletus and boletus very often turn out to be wormy, so you should check them as carefully as possible.
- Place the processed ingredients in a bowl or colander. They cannot be left for a long time; it is better to immediately begin subsequent processing.
The above manipulations must be carried out not only before boiling mushrooms for their subsequent cooking, but also when freezing, canning, and drying the components.
Second courses
Surprisingly delicious recipes for second courses are very diverse. Vegetables, fish, meat can be included in their composition, but our topic today is about porcini mushrooms. A few more recipes on how to cook frozen porcini mushrooms.
Option 1.
Roast with mushrooms and meat.
To prepare you need:
- Porcini mushrooms 1 kg.
- Meat 600 gr.
- Onions 2-3 pcs.
- Carrot 1 pc.
- Cream 100 ml.
Take the onions, chop them and fry them in butter in a frying pan until golden brown, add grated carrots. Later we add pre-chopped frozen porcini mushrooms. When the mushrooms release water, you can add chopped meat. If the water has evaporated and the meat is not yet ready, you need to add more. Simmer for 20-30 minutes depending on the type of meat. At the end of cooking, add cream or sour cream and salt to taste.
Option 2.
Casserole with mushrooms and potatoes.
To prepare you need:
- White mushrooms.
- Onions 2-3 pcs.
- Potatoes 3-4 pcs.
- Oil (sunflower or olive)
- Sour cream 100 gr.
- Hard cheese 100 gr.
- Fresh greens.
- Salt and pepper to taste.
Potatoes must be peeled and cut into small cubes. The form in which the casserole will be prepared must be greased with oil, then place the potatoes. The next layer will be onions cut into half rings and mushrooms. You can lay them in this order several times. But each layer must be salted, and each layer of potatoes must be greased with oil. The last layer can be lightly covered with sour cream and sprinkled with grated cheese. Bake in the oven for 50-60 minutes, at a temperature of 200-220 degrees. A golden crust should form on top, which can be decorated with fresh herbs.
Option 3.
Mushrooms in sour cream.
To prepare you need:
- Mushrooms 1 kg.
- Onion 1 pc.
- Sour cream 250 gr.
- Oil 2 tbsp. l.
The mushrooms need to be thawed and allowed to drain a little, then cut into pieces. Pour tablespoons of oil into a hot frying pan and fry the onion. Add mushrooms and simmer for 15 minutes. Then you need to add salt and pepper, and then add 250 grams. sour cream of any fat content. Be sure to cover with a lid, do not forget to stir from time to time, and cook for 20-25 minutes. You can add greens if you wish. Mushrooms baked in sour cream can be served with any side dish.
Roast
Sauces
The sauce will allow your dish to acquire an unforgettable taste and will stimulate the appetite with its attractive appearance.
Option 1.
The simplest mushroom sauce made from porcini mushrooms will be much more aromatic than from other wild mushrooms.
To prepare the sauce you need:
- Frozen porcini mushrooms 400 gr.
- Cream 250-300 gr.
- 1 onion.
- Wheat flour 1 tbsp. l.
- Ghee 20 gr.
- Salt pepper.
Let's start cooking with mushrooms; they need to be boiled. Then chop and fry with onions and flour with added oil, fry for 5-10 minutes. Add cream, making sure it is warm. Salt, pepper and reduce heat to low heat, simmer until thickened. The cooled sauce can be served either with the dish or separately. This mushroom sauce goes well with meat dishes.
Option 2.
Mushroom sauce based on steamed fish broth.
For the sauce you will need:
- Fish broth 400 gr.
- Porcini mushrooms 150 gr.
- Butter 40 gr.
- Lemon acid.
Add mushrooms, cut into small cubes, into the broth that remains from boiling or steaming the fish. Cook until done, then add salt to taste, oil and citric acid and simmer for another 5 minutes. This sauce will be a great addition to any fish.
Option 3.
Mushrooms in tomato sauce.
For the sauce you will need:
- Porcini mushrooms 200 gr.
- Tomato juice 250 gr.
- Carrot 1 pc.
- Onion 1 pc.
- Garlic 3 cloves.
- Spices to taste.
First, let's prepare everything. Finely chop the onion, grate the carrots, chop the mushrooms. Sauté the onions and carrots lightly in oil. Then add mushrooms, tomato juice, finely chopped garlic, spices and 200 grams of water, salt to taste. Simmer over low heat until the volume is reduced by half. Make a homogeneous mass using a blender. This sauce is served with pasta.
Sauce
How long to cook
To properly boil mushrooms, you need to consider the initial state of the product: whether it is fresh, dried or pickled. Boletus mushrooms are mostly cooked whole, although it is acceptable to cut them into pieces to reduce cooking time.
You need to boil according to the following scheme:
- Place a pan of water on the fire. Once it boils, add mushrooms and salt to taste.
- It will take 15 minutes to cook 300 grams of medium-sized boletus mushrooms. When they are cooked, they will darken and soften slightly.
- 5 minutes before the end of cooking, add seasonings to the broth to give the dish a richer aroma.
Adding wine when cooking mushrooms is necessary if you intend to use them in tomato sauce or beef stew. Wine helps the ingredients reveal their aroma much more strongly, which cannot be achieved using butter or broth.
For soup
Dried boletus mushrooms can also be boiled, but after cooking the cap turns out dense and dry, and the spongy layer becomes slimy. Therefore, they are first soaked in water to restore the plasticity of the fruiting body, and then crushed to make the mushroom mass homogeneous in composition.
The mushrooms are pre-soaked for 2 hours to restore their texture, and then boiled in the same water . To do this, place the pan on the fire and as soon as the water boils, reduce the flame to low, then cook for another 2 hours. To prevent boletus mushrooms from losing color, add 0.5 tsp to the water. citric acid.
Dried mushrooms make the broth very aromatic, so it is recommended to make soup from it later. Fresh mushrooms are boiled for 20 minutes. In this case, you can also add citric acid to preserve color. Mushrooms that have been frozen can be boiled for 10 minutes.
Before frying
It is not necessary to cook frozen boletus mushrooms before frying. Frying whole mushrooms takes an average of 15 minutes, and if they are cut into pieces, the frying time is halved.
In order for the mushrooms to turn out tasty, you need to take into account several cooking rules:
- Boletus mushrooms contain more than 50% water, and it will certainly be released during the frying process. To ensure that the whites are fried rather than boiled, place them over high heat. This will help quickly evaporate the released liquid. It can also be drained and used for preparing first courses.
- Now you will need fat. Always try to use it minimally. Mushrooms should not swim in it.
- Never stir mushrooms until they are done! The boletus will take 5 to 15 minutes to brown. This depends on the weight of the mushrooms, the size of the pan and the intensity of heating.
- Use a thick non-stick pan to ensure the mushrooms are thoroughly fried. This will allow them to absorb the flavor.
Until ready
The technology of cooking until done involves the following steps:
- Wash and dry the mushrooms. Cut them into pieces.
- Pour enough oil into the pan to completely cover the bottom.
- Place the vessel on the fire. Heat the oil and reduce the flame to medium.
- Add boletus to the pan, stir and leave to simmer.
- As soon as the volume of the mushrooms is reduced by 2 times and their edges are browned, the cooking is over.
Important! Raw boletus and mycelium pose a risk to human health due to the toxins they may contain. Toxins cause damage to red blood cells, gastrointestinal irritation, and allergic reactions.
Snacks
You can prepare a great variety of mushroom snacks. I will present to your attention the most popular and delicious of them.
Option 1.
Stuffed porcini mushroom caps.
To prepare you need:
- White mushrooms 20 pcs. (small).
- Broth 100-120 gr.
- Dry wine 100-120 gr.
- Oil 70 gr
- Crushed crackers 3 tbsp.
Calculate the number of mushrooms yourself. Chop the legs, previously separated from the caps, and fry with onions in a frying pan with added oil. At the end, you can add finely chopped greens. In a separate bowl, mix the fried legs with onions and crackers, salt and pepper them to taste. Turn the caps over and stuff them with filling. Grease a baking sheet with oil, place the finished caps in it, then pour the mixed wine and broth onto the baking sheet. Before baking, if desired, you can sprinkle grated cheese on top. Bake for 10-15 minutes at a temperature of 200-210 degrees.
Option 2.
Cheesecakes with mushroom filling.
For the filling you will need one carrot, one onion, 300-400 grams of mushrooms, soy sauce and spices to taste. Grate the carrots, chop the onions, cut the mushrooms into four parts. Fry all this with the addition of oil and soy sauce, about 2 tbsp. spoons. Then grind the filling in a meat grinder and leave to cool. Now we make the dough. Grind 400 g in a meat grinder. cottage cheese, salt, add 2 eggs, mix. Then you need to add flour, approximately 250-300 g. Mix in flour a little at a time. Place the entire dough on parchment and roll it out to 1 cm thick. Place the filling in the middle of the dough and roll it into a tube. Fry the tube in a frying pan, constantly turning it over so that it browns evenly. Remove from the pan and cut into pieces 1.5 cm thick.
Option 3.
Mushroom pate.
As an appetizer, it is suitable for breakfast and a holiday table.
To prepare the pate we will need:
- White mushrooms 800 gr.
- Butter 200 gr.
- Juice of one lemon, spices and salt
First you need to boil the mushrooms in salted water until tender. Afterwards, grind the mushrooms in a meat grinder and add butter, pepper, lemon juice and taste for salt, adding more salt if necessary. A very simple dish, but incredibly tasty.
Stuffed porcini mushroom caps
