Ceps baked in the oven

Boletus recipes include hundreds of different dishes. but the most delicious of them are casseroles of various kinds. Porcini mushrooms baked in the oven can be served as main course for both lunch and dinner.

Baked porcini mushrooms can be a great addition to potatoes or meatballs, pasta or pilaf. They can also prepare in the form of pies and pies for homemade tea. See on this page cooking methods with different ingredients. Among them there are complex recipes, including meat or chicken, cheese or sour cream, cream or mayonnaise. As Supplements use various spices and aromatic herbs.

Ceps baked in sour cream

  • Baked porcini mushrooms with cheese
  • Porcini mushrooms baked in the oven with potatoes
  • Whole porcini mushrooms baked in the oven
  • Ceps baked with meat
  • Ceps baked in sour cream

    To cook porcini mushrooms baked in sour cream, The following ingredients are needed:

    • 500 g fresh mushrooms
    • 2-3 tbsp. tablespoons of vegetable oil
    • 100 g ham
    • 120 g sour cream
    • ½ cup crackers
    • pepper
    • salt

    Cut the prepared mushrooms into slices, pepper, salt, put on a greased pan with strips ham and fry, stirring, 15–20 min. Sprinkle the dish with breadcrumbs, pour sour cream, drizzle with oil and bake in the oven until rosy colors. Serve hot.

    Mushrooms baked in sour cream.

    Ingredients:

    • 500 g porcini mushrooms
    • 100 g sour cream
    • 40 ml of vegetable oil
    • 10 g flour
    • salt and spices to taste

    Peel, rinse and cut the mushrooms into thin slices. That they do not darken, sprinkle them with lemon juice, then fry in oil, sprinkle with flour, pour sour cream and bake in the oven until tender (40-60 minutes).

    Baked porcini mushrooms with cheese

    Composition:

    • 1 kg of mushrooms
    • 100 g mayonnaise
    • 100 g cream cheese
    • 3 potatoes
    • 1 onion
    • 2 cloves of garlic
    • 3 tomatoes
    • 1 bell pepper
    • salt
    • Greens
    • cooking oil

    Fry the mushrooms in vegetable oil. Chopped potatoes circles. Grind peppers, onions, garlic and tomatoes (as more like). Grate the cheese.  Prepared foods neatly put on a baking sheet, pepper and salt. Pour it with mayonnaise, crumble cheese on top. Bake in the oven for about 15–20 minutes.

    Serve baked porcini mushrooms with cheese, herbs and fresh bread.

    Porcini mushrooms baked in the oven with potatoes

    Components:

    • 100 g of fresh mushrooms (or 30 g of dried)
    • 30 g onions
    • 20 g margarine
    • 150 g of potatoes
    • 100 g white sauce
    • 10 g cheese
    • 5 g ground crackers
    • salt

    To cook porcini mushrooms baked in the oven with potatoes, and x first need to boil and fry with onions. Season with half white, sour cream or milk sauce and put in the middle of the pan.  Around spread the boiled potatoes. Pour in the remaining sauce, sprinkle with grated cheese and breadcrumbs, drizzle with fat and bake.

    Ceps baked in cheese sauce.

    Ingredients:

    • Ceps – 200 g
    • Olive Oil – 50 ml
    • Garlic – 1 clove
    • Thyme – 2-3 branches
    • Soft cheese – 150 g
    • Egg yolks – 4 pcs.
    • Green basil – 1 sprig
    • Salt pepper

    45 min

    Rinse porcini mushrooms, peel and boil in a small the amount of salted water until tender for 10-15 minutes. Cut the mushrooms into thin slices and fry in olive oil with adding garlic and thyme until golden brown. Put mushrooms in a baking dish, spread cheese mixed with egg yolks, and bake in the oven for 7-10 minutes until golden color.

    Garnish with basil before serving.

    Whole porcini mushrooms baked in the oven

    Composition:

    • 1 kg of fresh porcini mushrooms
    • 2 cloves of garlic
    • 100 g cheese
    • 50 g stale rolls
    • ½ cup milk
    • 1 tbsp. l breadcrumbs
    • 100 g butter
    • 1 tsp mustard
    • a pinch of ground nutmeg
    • ground black pepper
    • salt

    1. To cook the whole mushrooms, baked in the oven, you need to heat it to 180 ° C, then wash the mushrooms, clean, well dry, separate the legs, and put the hats on a baking sheet and put in the oven for 10-15 minutes.
    2. Finely chop the legs, fry in 1 tbsp. l creamy oils.
    3. Soak the loaf in milk, then squeeze and grind with 1 tbsp. l butter.
    4. Add chopped garlic, salt, pepper, nutmeg, mustard and fried mushroom legs, mix thoroughly.
    5. Grease the refractory form with butter, put half mushroom mass, top the hats (with convex parts down) and cover with the remaining mushroom mass.
    6. Sprinkle with breadcrumbs mixed with grated cheese.
    7. Bake in the oven for about 45 minutes, while 15 minutes before finish cooking increase fire so that mushrooms are good blushed.

    Ceps baked with meat

    Composition of products for the preparation of baked white mushrooms with meat includes:

    • Fresh porcini mushrooms – 500 g
    • beef – 1 kg
    • potatoes – 1 kg
    • onions – 2-3 pcs.
    • fat – 150 g
    • sour cream – 1 cup
    • flour – 3 tbsp. spoons
    • ground black pepper
    • salt.

    Wash the meat, remove the film, cut into slices, beat off, salt, roll in flour and fry in fat in a preheated pan.

    In the remaining fat, fry chopped onions and mushrooms.

    Put fat and a layer of sliced ​​slices on the bottom of the goose maker potatoes, on top of it a layer of mushrooms with onions and meat, then again a layer of potatoes and a layer of mushrooms, onions and meat.

    Add salt to each layer of potato and sprinkle with ground black pepper.

    After filling the gooseberries, pour a glass of water, close the lid and put in the oven for 1 hour, pour sour cream, shake gently, so that the sour cream sank to the bottom, and simmer another 5-10 minutes.

    Ceps baked with rice and tomatoes.

    Composition:

    • Fresh porcini mushrooms – 300 g
    • tomatoes – 300 g
    • rice – 100 g
    • onion – 2 pcs.
    • oil – 4 tbsp. spoons
    • tomato puree – 1-2 tbsp. spoons
    • parsley
    • ground red pepper
    • salt

    1. Boil mushrooms and cut into slices.
    2. Chop the onion into strips and fry in vegetable oil.
    3. Finely chop the tomatoes, add oil, fried onions, tomato puree, red pepper, salt and stew on a weak the fire.
    4. When the water evaporates, pour in 1.5 cups of mushroom broth, bring to a boil, put rice, mushrooms, chopped greens parsley, mix everything and bake for 30 minutes in the oven.
    5. Serve cold.

    Ceps baked with cabbage.

    Composition:

    • Fresh porcini mushrooms – 1 kg
    • stewed cabbage – 1 kg
    • pickles – 1-2 pcs.
    • fat – 1 tbsp. a spoon
    • flour – 1 tbsp. a spoon
    • milk – 1 cup
    • onion – 1 pc.
    • grated cheese – 2-3 tbsp. spoons
    • salt

    Mushrooms stew in their own juice and put on the bottom greased greasy baking dishes. Put the stewed cabbage on top and chopped pickles. Fry onion with flour, dilute milk and cook for 5-10 minutes, until a thick sauce is obtained. Pour them sprinkle with grated cheese and put in the oven until browning.

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    Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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