Cep on the second can be served as pickled appetizers, as a sauce or garnish. Second course recipes with porcini mushrooms allow them use as fillings for zraz, meatballs, cutlets and other minced meat dishes. In some cases, mushrooms can be the main component of the dish. For example, if it’s baked or stewed mushrooms in different sauces. In addition, they can be used in cereals, roasts, waterings and with potatoes. Recipes of second courses with porcini mushrooms from the photo, where illustrated accompanying cooking steps and final steps the results of the work of the cook. Perhaps this will help you choose a recipe for cooking a second course at home
Baked main mushroom dishes
- 600 g caps of large porcini mushrooms
- 100 g butter
- 1/2 tsp salt
Cook these baked porcini mushroom main dishes even a novice hostess.
Wipe the dirt off the mushroom caps with a wet towel, sprinkle them salt, spread on a baking sheet in which 2 tbsp. melted spoons butter.
When placing mushrooms on a baking sheet, place the hats so that they lay upside down.
Put a piece of butter in each hat.
Place the baking sheet in a heated oven for 10 minutes.
If the mushrooms begin to dry, put in a hat still creamy oil and do so until the mushrooms are ready.
Salt to taste.
Serve separately or with fried pork fat to beef steak or fried pork.
Ceps stewed in cream. Components:
- 500 g of mushrooms
- 1 cup cream
- 1 tbsp. a spoonful of oil.
Peel fresh mushrooms, rinse and scald, and then chop slices, salt and lightly fry. After that put them in pot or pan and pour boiled cream. Parsley and tie dill by putting cinnamon, cloves, pepper in the middle of the bunch, bay leaf, and put in a pan – in the mushrooms. Salt the mushrooms cover and put in a moderately hot oven for 1 hour for extinguishing. When the mushrooms are ready, take out the associated greens, and the mushrooms serve in the same bowl in which they were stewed.
Stew of porcini mushrooms and vegetables. Ingredients:
- 900 g of mushrooms
- 1.2 kg of potatoes
- 80 g tomato puree
- 180 g onions
- 140 g carrots
- 50 g parsley
- 160 g turnip
- 200 g tomatoes
- 20 g flour
- 80 g of vegetable and 20 g of butter
- 1 bunch of parsley and dill
- 1-2 bay leaves
- a few peas of black pepper
- salt to taste.
Rinse the mushrooms, boil, strain, cut into large pieces and fry in vegetable oil in a pan with a thick bottom. Then add hot mushroom broth, add tomato puree, several peppercorns black pepper, bay leaf and simmer 10 min. Fry sliced potato and separately, in vegetable oil, chopped sliced onions, carrots, parsley root and turnips. Passaged on butter, dilute flour with chilled mushroom broth and together with prepared vegetables and potatoes mixed with mushrooms. All mix well and continue to simmer over low heat for 15–20 minutes. IN end of the stew put sliced tomatoes and give to boil. Put ready stew on a dish, sprinkle with finely chopped parsley and dill.
Mushrooms baked in sour cream. Composition:
- 1 kg of mushrooms
- 100 g butter
- 60 g flour
- 240 g sour cream
- 50 g cheese
- 5-6 branches of dill
- ground black pepper
- salt to taste.
Rinse mushrooms, strain, cut into slices, salt and fry in butter for 20–25 minutes. Then sprinkle with flour, pour sour cream, add salt, pepper and over low heat to bring boiling. Remove from heat, sprinkle with grated cheese and bake in the oven 5–7 minutes. Sprinkle with finely chopped dill before serving.
What to cook with porcini mushrooms for the second
What else to cook with porcini mushrooms for the second so that was both tasty, nutritious, and healthy? May be – 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 after 5-10 minutes put it on dish.
Second courses of frozen porcini mushrooms
- freshly picked young mushrooms
- vegetable oil.
In order to cook frozen white dishes mushrooms throughout the year, you must first prepare raw materials for future use. The peeled mushrooms are washed in water, cut into pieces, pour into boiling salted water and boil for 15 minutes. Then the strained mushrooms are fried for 30 minutes in vegetable oil, after which they allow the mushrooms to cool and lay on plastic bags in small portions (about 200-300 g) for single use; air is squeezed out of the bags. Store mushrooms in the freezer. Before Using Package Contents (frozen mushrooms) are cut into several parts and spread on preheated pan.