Recipes for cooking porcini mushrooms in slow cooker

Cooking porcini mushrooms in a slow cooker is easy only at the first sight. In fact, mushrooms are quite capricious and taste like food. may not meet expectations. Therefore, we offer recipes cooking porcini mushrooms in a slow cooker, following which you can with to conquer even the impregnable peaks of modern culinary success art. Read information on how to cook porcini mushrooms. in a slow cooker, which products can be used as additions. We hope that the prepared dish of porcini mushrooms in the slow cooker will not disappoint and will become a regular guest on your family table. All recipes for cooking porcini mushrooms in multicooker tested and thoroughly inspected on compliance with generally accepted organoleptic parameters. It’s done in order to cook porcini mushrooms in a slow cooker according proposed layouts and cooking methods of mushrooms did not bring disappointment and bitterness for vainly spoiled products.

Recipe for fresh porcini mushroom soup slow cooker


  • Fresh porcini mushrooms – 600 g
  • Carrots – 1 pc.
  • Onions – 2 pcs.
  • Potato – 3 pcs.
  • Salt, black pepper, bay leaf to taste

According to this recipe from fresh porcini mushrooms in a slow cooker you can to prepare aromatic and delicious soup.

For cooking, fry 300 g of mushrooms in vegetable oil, chopped into small pieces, chopped onions and carrots.

Transfer the contents of the pan to the multicooker bowl, add remaining mushrooms and potatoes.

Then put a bay leaf, add water to the mark “8”, marked on the tank.

Close the lid and set the timer for 40-50 minutes in mode SOUP / STEAM BOILER.

Add salt and pepper to taste.

Fried porcini mushrooms in a slow cooker


  • Ceps – 500 g
  • Potato – 8 pcs.
  • Onions – 1 pc.
  • Butter – 50 g
  • Salt
  • Black pepper
  • Parsley to taste

To cook fried porcini mushrooms in a slow cooker, on in a frying pan in butter, fry the chopped onions until golden color, then put it in the hob slow cookers. Add the mushrooms, cut into quarters, potatoes, chopped into large cubes, and pour 2 cups of water. Add salt, pepper and set the timer for 40 minutes to the EXTINGUISHING mode. Before Serve the dish with parsley.

The second recipe for fried porcini mushrooms. Products:

  • 500 g porcini mushrooms
  • 1 onion
  • 2 tbsp. l vegetable oil
  • 100 g sour cream
  • salt

Cooking time – 40 minutes. Mushrooms and onions peel and slice. Pour a little vegetable oil into the multicooker bowl, put mushrooms, set the Baking mode for 40 min. 20 minutes later put onions to the mushrooms, mix and continue cooking in same mode. After another 10 minutes add sour cream, mix and cook before the signal without closing the multicooker lid and sometimes stirring the mushrooms to evaporate the excess liquid.

Braised porcini mushrooms in a slow cooker


  • 300 g porcini mushrooms
  • 1 onion
  • vegetable oil
  • cream
  • green onions
  • clove
  • salt
  • ground black pepper

Cooking time – 40 minutes. To cook stewed whites mushrooms in a slow cooker, peel, wash, chop onions. Mushrooms peel and cut into slices. Put in the bowl of the multicooker and cook in Extinguishing mode until tender. Throw the mushrooms in a colander, let the water drain. Mushrooms return to the bowl of the multicooker, add onions, oil and fry in baking mode 15 min. Then pour in the cream, add chopped green onions, cloves and boil another 5 minutes in same mode.

Ceps with cream. Products:

  • 500 g porcini mushrooms
  • 3 tbsp. l butter
  • 1 clove of garlic
  • 200 ml cream
  • 1 tsp lemon zest
  • 3 tbsp. l grated cheese
  • ground black pepper
  • grated nutmeg
  • salt

Cooking time – 15 minutes. Peel, wash and mushrooms and garlic slice. Pour oil into a multicooker bowl, put mushrooms and fry in Baking mode 10 min. Add garlic, cream, lemon zest, pepper, salt, nutmeg.

Sprinkle with cheese on top and cook for another 5 minutes in the same mode.

Porcini mushrooms with potatoes in the Redmond slow cooker

To cook porcini mushrooms in potato slow cooker “Redmond”, take the following components:

  • 6 potato tubers
  • mushrooms
  • 1/2 cup sour cream
  • salt

Put chopped mushrooms in a multicooker bowl, salt and cook in the “Stew” mode for 1 hour. Add chopped add potatoes, sour cream. Cook in Pilaf until signal.

Braised porcini mushrooms with potatoes. Composition:

  • 500 g porcini mushrooms
  • 5 potatoes
  • 2 onions
  • 4 tablespoons of grated cheese (any)
  • greens (any)
  • vegetable oil
  • spices (any)
  • 100 ml of water
  • salt

Wash the mushrooms and cut into pieces. Peel the potatoes and cut into cubes, onion cut into half rings. In the multicooker bowl pour in vegetable oil, set the mode to “Baking” and fry onion until golden brown, then add chopped mushrooms and fry them with onions. Salt, add spices and cook 20 min., Stirring slightly. Then add the potatoes, pour in the water, salt again and add spices. Cook in Extinguishing 40-50 minutes After the signal, put the dish in plates, sprinkle grated cheese and chopped fresh herbs on top.

White mushrooms with potatoes. Components:

  • Potato – 500 g
  • Fresh mushrooms – 200 g
  • Onions – 1 pc.
  • Ghee – 3 tablespoons
  • Milk – 2/3 cup
  • Sour cream – 0.5 cups
  • Ground pepper and salt to taste

Boil mushrooms until half cooked in salted water with ordinary way, drain the broth, and finely chop the mushrooms. Separately on the stove boil potatoes in a peel until half cooked, cool, peel and cut into thin circles. Peel the onion, cut into rings and fry in oil. In a bowl greased with melted butter put half of the potatoes, put a layer of mushrooms on it and fried onions, then again a layer of the remaining potatoes. Each layer salt and pepper. Stacked vegetables pour hot milk and sour cream. Turn on the double boiler and steam the dish.

Stuffed cabbage with fresh porcini mushrooms. Components:

  • Cabbage – 500 g
  • Fresh mushrooms – 400 g
  • Onion – 2 pcs.
  • Vegetable oil – 4 tablespoons
  • Hard boiled eggs – 2 pcs.
  • Grated cheese – 3 tablespoons
  • Sour cream – 1 cup
  • Dill Greens – 1 bunch
  • Ground salt and pepper – to taste

Peel the mushrooms, rinse well, chop. Peel the onion and finely chop, then fry the mushrooms with onions in oil for 10 minutes, put in a bowl, add chopped eggs and greens, salt, pepper and mix thoroughly. Steamed cabbage leaves in double boiler and strip thick petioles. For each cabbage leaf put a portion of cooked minced meat and wrap it with an envelope. Put prepared cabbage rolls into a bowl of a double boiler, pour sour cream, mixed with grated cheese, and hot salted water. Enable double boiler and cook cabbage rolls for a couple.

Ceps with potatoes. Ingredients:

  • 1 1/2 kg of porcini mushrooms (fresh)
  • 3 potatoes (large)
  • 1 onion
  • 4 1/2 tablespoons of vegetable oil
  • spices (any)
  • salt

Clean and rinse fresh mushrooms. Boil for 25-30 minutes, drain the water. Pour with fresh water and cook another 15 minutes. Finished mushrooms cut into small pieces. Potatoes peel, cut into cubes, onions – in half rings. Into the bowl slow cookers pour oil. Turn on the “Preheat” mode when the oil boil, put mushrooms and onions. With the lid open, set the mode “Bakery products”. Add potatoes to the mushrooms, salt and pepper. Turn on Normal mode. Leave the cover open so that moisture evaporated freely from mushrooms. At the end of cooking, set baking mode.

Pickled porcini mushrooms in a slow cooker

Using pickled porcini mushrooms in a slow cooker You can cook a delicious pickle.


  • Pickled porcini mushrooms – 1 can
  • potatoes – 3-4 pcs.
  • onion – 1 pc.
  • carrots – 1 pc.
  • pickled cucumbers – 4 pcs.
  • rice – 1 measuring cup from the multicooker
  • water – 1.5 l
  • vegetable oil for frying – 2 tbsp. l
  • bay leaf to taste
  • ground red pepper – to taste
  • seasoning to taste
  • fresh herbs – to taste
  • salt

Chop onions and carrots, set the timer for 15 minutes and fry in vegetable oil in the “baking” mode when closed the lid. Wait for the program to complete. Slow cooker turn off. Dice pickles, add to vegetables and cook in the baking mode for 2-3 minutes. Turn off the slow cooker. Dice the potatoes, rinse the rice in warm water, put potatoes and cereals in a slow cooker. Add water to the top mark, salt, pepper to taste, add spices, cook in mode “stew” or “soup” 1 hour. 10 minutes before the end of work programs throw the mushrooms in a colander, let the marinade drain. Put in a slow cooker greens and mushrooms. Let the pickle brew when closed lid 10-15 minutes. Serve with fresh herbs.

Dried porcini mushrooms in a slow cooker


  • 100 g dried porcini mushrooms
  • 300 g sauerkraut
  • 1 carrot
  • 1 onion
  • 2 tbsp. l flour
  • 2 tbsp. l butter
  • sour cream
  • greens
  • spice

Before cooking dried porcini mushrooms in a slow cooker, they need to be washed and put in water for 3-4 hours, then remove the mushrooms and shred. Strain the water in which they were soaked. Clear and chop onions and carrots, carrots can also be grated on grater. If the cabbage is sharp, it can be washed in water. In a slow cooker in the “Frying” or “Baking” mode dissolve the oil and fry in it stirring flour until golden brown, add onions and carrots and fry for 10 minutes, stirring. Then put the mushrooms on the fry, cabbage, spices, pour mushroom water, if necessary add more water and set the “Soup” mode for 40 minutes. Salt in the end because there is a danger of over-salting due to cabbage.

Lazy cabbage soup with porcini mushrooms. Composition:

  • 100 g of salted porcini mushrooms or 30 g of dried
  • 500 g sauerkraut
  • 200 g pork
  • 2 onions
  • salt

Rinse salted mushrooms, dried – soak for 3 hours in boiled water, then rinse and chop. If desired, water can be filtered and use in soup. If cabbage tastes sharp, rinse. Meat rinse and chop randomly. Put the meat in the slow cooker, cabbage, chopped mushrooms, chopped onions, pour water into desired volume and cook in the “Soup” mode for 1 hour. Salt in the end since sauerkraut and salted mushrooms. Serve with sour cream and green onions.

See recipes for cooking porcini mushrooms in a slow cooker with a photo showing ready-made serving options dishes.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment