Cooking rice with porcini mushrooms: recipes with a photo

You can cook rice with porcini mushrooms as a side dish and main course for dinner and lunch. About how to do it all rules to preserve the nutritional value of this amazing product can be read on this page. And help cook delicious porcini mushrooms with rice recipes that are verified time, experience of many housewives and famous cooks. All layouts products are carefully verified and guarantee excellent balanced taste of the finished dish. Choose a suitable method cooking garnish is possible further. Among the recipes offered can be found designed for ovens, slow cookers, pans and pots. Soups and stuffed peppers, pudding and meatballs – all this presented in the article. See how to cook rice with porcini mushrooms. in the recipe with a photo, learn cooking methods and choose for their culinary experiences new ideas.

Stuffed cabbage stuffed with rice and porcini mushrooms


  • 1 cup rice
  • 400 g fresh mushrooms
  • 1 medium head of cabbage
  • 1 onion
  • 4 tbsp. l vegetable oil
  • 2 tbsp. l flour
  • ½ bunch of dill and parsley
  • pepper
  • salt

For the sauce:

  • 1 onion
  • 1 tbsp. l vegetable oil
  • 2 tbsp. l tomato paste
  • Pepper
  • salt

  1. In order to cook stuffed cabbage stuffed with rice and porcini mushrooms, boil cereal in salted water with the addition of 1 Art. l vegetable oil.
  2. Rinse mushrooms, finely chop, fry in vegetable oil salt with chopped onion.
  3. Combine with boiled rice.
  4. Finely chop the onion for the sauce, passer in the vegetable oil, add tomato paste, bring to a boil, salt, sprinkle with pepper.
  5. Blanch cabbage leaves in boiling water, remove, cut thick veins.
  6. Put a filling on each sheet, fold it in an envelope.
  7. Roll stuffed cabbage in flour, fry in vegetable oil.
  8. Put the finished cabbage rolls in a deep fryer, greased vegetable oil, sprinkle with finely chopped herbs, pour tomato sauce and bake in the oven until cooked.

Rice with dried porcini mushrooms

Prepare rice with dried mushrooms in the form of cutlets, for this we take the following ingredients:

  • 100 g dried porcini mushrooms
  • 1 cup rice
  • 2-3 tbsp. l flour
  • parsley
  • 3 tbsp. l vegetable oil
  • nutmeg
  • salt

Soak the mushrooms overnight, then boil in salted water and chop finely. Boil rice in salted water with the addition of parsley greens. Combine boiled rice with mushrooms, add nutmeg. It is desirable to grind the mass in a blender. To form cutlets, lightly sprinkle them with flour, fry in oil.

Rice soup with porcini mushrooms.


  • 2 cups of vegetable broth
  • 6 potatoes
  • 50 g dried mushrooms
  • 1 onion
  • 7 carrots
  • � parsley root
  • 1 slice of celery root
  • 75 g butter
  • 500 g rice
  • 3-4 tbsp. spoons of sour cream
  • Water
  • 1 tbsp. a spoonful of chopped parsley
  • salt to taste.

Rinse the dried mushrooms, pour cold water for 3-4 hours, and then in cook it.

Remove, cut into small slices, and strain the broth.

Peel the onion, rinse, chop finely, put in a deep pan and fry in hot oil.

Then add chopped roots, carrots, boiled mushrooms, vegetable broth and stew (until the roots are soft).

After that, stew the vegetables evenly in pots with hot strained mushroom broth, bring to a boil, pour washed rice, diced potatoes in small cubes and cook about 20 minutes

3-5 minutes before being ready to salt and season with sour cream.  At Serve the dish with herbs.

Rice with porcini mushrooms in a slow cooker

In order to cook rice with porcini mushrooms in In a slow cooker, you need to take the following ingredients:

  • 400 g salted or 60 g dried mushrooms
  • 50-60 g fat or fat
  • 1-2 bulbs
  • ½ – ½ cup rice
  • 2-3 cups of water or broth
  • 1 tbsp. a tablespoon of mashed tomato or 3-4 fresh tomatoes
  • Salt
  • 2-3 tbsp. spoons of sour cream
  • chives or parsley.

Prepared shredded mushrooms and onions in fat until light golden color. Mix in a slow cooker with washed rice and hot water or mushroom broth, simmer until rice becomes soft, then add tomato puree or chopped fresh tomatoes and sour cream.

Sprinkle the finished dish with chopped herbs.

Peppers stuffed with rice and white mushrooms.


  • 1 kg sweet bell pepper
  • 300-400 g of fresh mushrooms
  • 1 cup rice
  • 2 onions
  • 100 g of vegetable oil
  • 4 tomatoes
  • salt and ground pepper to taste.

Wash the pepper, remove the seeds, scald with boiling water. Onion finely chop, fry in oil, add washed rice, chopped fresh mushrooms and mashed (without skin) 2 tomatoes. Fry the mixture in in a few minutes. Then pour ½ cup of water, salt, sprinkle with ground pepper and simmer until half cooked rice. Fill up minced prepared pepper pods, lay them in a wide low pan, pour in mashed and fried tomatoes, add a glass of hot water and simmer over low heat until tender. Pepper You can not extinguish, but bake in the oven.

Ceps and rice pudding.


  • 20 g dried mushrooms
  • 220 g rice
  • 2-3 onions
  • 3 eggs
  • 60 g butter
  • 20 g crackers
  • salt to taste.

Boil the mushrooms until tender, strain and chop. In boiling mushroom broth (2 times the volume of rice; if the broth is small, you can add water) put salt, butter, pour rice, mix and simmer. When rice absorbs liquid, mix it, close the lid and cook in a medium-heated oven. Ready rice combined with prepared mushrooms, fried onions, add beaten egg yolks and mix gently. Then add whipped proteins and again carefully, but mix thoroughly. Put the finished mass in greased and sprinkled with ground breadcrumbs, close the lid and bake in the oven for about 1 hour. Remove the finished pudding from the oven and put it out in 5-10 minutes to the dish.

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