Recipes for stewing porcini mushrooms

Braised porcini mushrooms can be served with potatoes boiled, fried and baked. Rice can also serve as a side dish. buckwheat, boiled pasta and some vegetable crops. Recipes the stewed porcini mushrooms offered on this page will help diversify the daily menu. Some may be used during fasting, as they relate to lean dishes. The addition of sour cream, cream or mayonnaise helps to soften the taste and adapt it to use with different types of side dishes. Each the hostess herself determines the degree of fat content of the used sour cream or cream. If necessary, they can be successfully replaced by natural fat-free yogurt. The taste of dishes from this will not suffer. So, see the recipes for stewing porcini mushrooms, Choose the ones that suit you and use them daily.

Recipe for Braised Porcini Mushrooms in Sour Cream

The ingredients for stewed porcini mushrooms in sour cream are products such as:

  • 500 g of fresh or 250-300 g of boiled (salted) mushrooms
  • 1-2 tbsp. tablespoons of vegetable oil
  • 1 onion
  • 2-3 tbsp. spoons of sour cream
  • 120 ml of meat (or mushroom) broth
  • parsley (or dill)
  • salt

According to the recipe for cooking stewed porcini mushrooms in sour cream, you need heat the oil, put in it cut in half (or cut into thin slices) mushrooms and shredded onions. In boiled pour mushrooms into the broth, stew fresh mushrooms in their own juice 15–20 min At the end of cooking add salt, herbs and, if desired sour cream.

Serve boiled potatoes and a salad of raw vegetables for garnish.

Braised porcini mushrooms with sour cream

Ingredients:

  • 500 g of fresh porcini mushrooms
  • 2 tbsp. tablespoons of fat
  • 1½ tbsp. tablespoons of flour
  • 1 large onion
  • 1–1½ cup broth (or mushroom broth)
  • 1–1 ½ tbsp. spoons of mustard
  • salt
  • pepper
  • sugar
  • vinegar

Cut mushrooms into slices and simmer until juice stands out from them. Melt the fat, spasser flour and onion in it. Pour in the broth, cook and spicy season. Stew the mushrooms with the sauce and hold on fire for another 3-5 minutes. Serve stewed porcini mushrooms with sour cream, sprinkled with finely chopped herbs.

Ceps stewed in sour cream with potatoes

Ingredients:

  • 500 g fresh, 250–300 g boiled or 60–100 g dried white mushrooms
  • 50 g smoked bacon (or 40 g fat)
  • 1 onion
  • 2-3 tbsp. spoons of sour cream
  • 1-2 tomatoes
  • 10 potatoes
  • water
  • dill
  • parsley
  • salt
  • pepper
  1. To cook porcini mushrooms stewed in sour cream with potatoes, chop mushrooms and onions, stew on melted smoked bacon (or fat), add seasoning.
  2. Cut the potatoes into slices (or cut into four parts) and boil in a small amount of water.
  3. Then drain it, and transfer the potatoes to a refractory form (or bowl).
  4. Put mushrooms on top, stew for a few minutes to potatoes soaked in their sauce.
  5. When serving, garnish the dish with slices of tomato and greens.

Mushrooms stewed in sour cream. Components:

  • 800 g of fresh porcini mushrooms
  • 500 g sour cream
  • salt
  • pepper

Peel the mushrooms, rinse, cut large ones into pieces. Put salt and pepper them in a pan, put sour cream and fry, until it darkens slightly.  Serve in a pan.

Ceps stewed in cream

Components:

  • 500 g of fresh porcini mushrooms
  • 250 ml cream
  • 1 tbsp. spoon of oil
  • salt
  • pepper
  • spice

Porcini mushrooms stewed in cream, must first be cleaned, rinse and scald with boiling water.

Then cut them into slices, salt and lightly fry.

After that, put them in a pan and pour boiled cream.

Tie parsley and dill, put in the middle of the bunch cinnamon, cloves, pepper, bay leaf and put in a pan with mushrooms.

Cover the mushrooms and put in a moderately hot cabinet for 1 h

When the mushrooms are ready, remove the greens.

Porcini mushrooms stewed in mustard sauce.

Components:

  • 500 g of fresh porcini mushrooms
  • 2 tbsp. tablespoons of fat
  • 1½ tbsp. tablespoons of flour
  • 1 large onion
  • 1–1½ cup broth (or mushroom broth)
  • 1–1 ½ tbsp. spoons of mustard
  • salt
  • pepper
  • sugar
  • vinegar

Cut mushrooms into slices and simmer until juice stands out from them. Melt the fat, spasser flour and onion in it. Pour in the broth, cook and spicy season. Stew the mushrooms with the sauce and hold on fire for another 3-5 minutes.

Ceps stewed with vegetables

Components:

  • 500 g fresh (or 250 g boiled salted) porcini mushrooms
  • 50 g fat (or fat)
  • 1 onion
  • 2-3 carrots
  • 1 parsley root
  • ¼ head of cabbage
  • 500 ml of water (or broth)
  • 6-8 potatoes
  • 1 cup peas
  • 1 cup beans
  • 2 tbsp. tablespoons of tomato puree
  • 120 g sour cream
  • chives (or green)
  • dill (or parsley)
  • salt

Mushrooms cut in half (or chop into pieces). Then in heat oil in a saucepan, put diced vegetables into it and pass for 5-6 minutes. After that pour water (or broth) and simmer under the lid until half ready. Put chopped potatoes slices or quarters, and simmer until tender.  Shortly before end of stew put separately stewed mushrooms, tomato puree, sour cream and chopped greens, salt.   Ceps stewed with vegetables, – perfect side dish for grilled or smoked meat.

Separately offer a salad of cucumbers (or beets).

Mushrooms stewed with potatoes. Ingredients:

  • 400 g porcini mushrooms
  • 4 to 5 potato tubers
  • 1/2 cup sour cream
  • 1 tbsp. spoon of tomato puree
  • 2 tbsp. tablespoons butter
  • 1 onion
  • salt
  • pepper
  • bay leaf to taste
  • dill greens

Peel the mushrooms, rinse and for 5 – 6 minutes. lower in boiling water. Then lay in a colander and let the water drain. Chop mushrooms slices, put in a deep pan, pour sour cream. In the same add tomato puree, salt, pepper, bay leaf to the pan. Put the pan on medium heat and a little (7 – 10 min.) put out. Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan and simmer until cooked. all products. When serving, sprinkle with herbs.

Fresh mushrooms stewed with potatoes. Ingredients:

  • 1 bowl of boiled fresh porcini mushrooms
  • 5 potatoes
  • 50 g fat
  • 1 onion
  • 1/2 cup sour cream
  • salt to taste

Preparation: peel the mushrooms, boil in salted water and put in a pan. Add a portion of the bacon toasted with onion and fry everything together, then pour mushroom broth and simmer. IN half stew add chopped raw or fried potatoes. When serving, add the remaining toasted with onion bacon, sour cream and salt to taste.

Ceps stewed with bacon. Ingredients:

  • 1 bowl of boiled porcini mushrooms
  • 70 g bacon or bacon
  • 1 tbsp. flour spoon
  • 1 onion
  • 1/2 cup sour cream
  • salt

Preparation: peel the mushrooms, rinse, boil in salted water and put in a pan. Add lard and fry, put flour, pour mushroom broth and simmer in a sealed container. At the end add bacon toasted with onion, sour cream and salt to taste.

Braised porcini mushrooms in a slow cooker

Composition:

  • fresh porcini mushrooms – 400-500 g
  • onion – 1 pc.
  • butter – 2 tbsp. spoons
  • pepper
  • salt

To cook stewed porcini mushrooms in a slow cooker, mushrooms peel, rinse, chop finely, put in a deep pan, add onion and a little water, salt and simmer until tender. IN add oil and extinguish again. Season with spices and toasted onions. Before stewing mushrooms can pre-boil for 6-8 minutes.

Белые грибы, тушенные с помидорами Состав:

  • fresh porcini mushrooms – 500 g or dried porcini mushrooms – 50 g
  • mushroom broth – 1 l
  • butter or vegetable oil – 80 g
  • onions – 3-4 pcs. or green onions – 2 bunches
  • tomatoes – 3-4 pcs. or tomato puree – 1 teaspoon
  • flour – 1 tbsp. a spoon
  • parsley
  • salt
  • pepper

Peel the mushrooms, rinse and cut into large slices. IN a pan of heated oil put coarsely chopped onions and lightly fry, then add flour and fry until flour will get a golden color. Put mushrooms finely chopped tomatoes or tomato puree, add 3-4 cups strained mushroom decoction, mix, salt, put a row of tomatoes on top, sliced, and cook over low heat for 30-40 minutes. Mushrooms You can bake in the oven, then they will be tastier. Before serving table sprinkled with parsley.

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