Is it possible to immediately fry porcini mushrooms? Is it possible to fry mushrooms without boiling?

How to fry porcini mushrooms

Now let’s get to the fun part so you can quickly enjoy the taste of these wonderful mushrooms.

After cooking

First you need to clean the mushrooms from leaves, grass and top film. For old mushrooms, it is advisable to cut off the tubular layer of the cap and cut your mushrooms into pieces.
Don't forget to check for worms in porcini mushrooms.
Soak the mushrooms in cold water for half an hour, or an hour or two, then rinse under running water. Cook for 20 minutes.
After cooking, place the mushrooms in a colander and rinse with water.
You can fry mushrooms with or without onions. With onions they turn out more juicy.
If you decide to fry with onions, then when they are browned, you can add mushrooms. Fry for 15 minutes, stirring occasionally.
At the end, add salt and pepper to taste.

No cooking

Many people believe that cooking robs mushrooms of their true taste and aroma. Therefore, consider the option without boiling.

As in the recipe above, clean the mushrooms from forest debris; if desired, you can soak them in water.
Next, rinse and cut into pieces that are convenient for you.
Place mushrooms in a heated frying pan with oil.
Without pre-boiling, the frying time will increase slightly.
Reduce heat to slightly below medium and cook for 30 minutes.
Add salt and pepper at the end.

Frying dried mushrooms

Rinse the mushrooms thoroughly in warm water to remove any dirt. Because dust settles on dried mushrooms during storage.
Then soak in cold water and rinse again.
Now you can send the mushrooms to cook for 20–30 minutes from the moment they boil, and then fry for 15 minutes.

How long to cook fresh mushrooms for porcini soup?

If you pick mushrooms yourself, you are incredibly lucky. But to buy porcini mushrooms in any form, you will have to fork out some money. Moreover, fresh mushrooms will be much more expensive than the dried product. Many people do not know how to properly heat treat this type of mushroom. They cook until done for about 35-40 minutes. This is the duration of cooking of the fresh product.

But there are other options. So, some chefs choose frozen products for their treats. If such mushrooms have already been cooked before freezing, then a third of an hour is enough to cook them. How long should you cook frozen porcini mushrooms for soup if they are frozen fresh? In this case, cook them for at least 35-40 minutes.

You can find dried porcini mushrooms on store shelves. You will need much less of this product for the first course. From 50 g of dried product after soaking, approximately 300 g of mushrooms are obtained. Profitable, don't you agree? At the same time, when dried, such food does not lose its taste and beneficial properties. How long to cook dried porcini mushrooms for soup? Approximately 20-25 minutes. Only the pre-dried mushroom is soaked in filtered water for 2-3 hours.

We always measure the cooking time from the moment the liquid boils. Throughout cooking, foam will appear on the surface of the water, which we remove with a slotted spoon.

But such a product is not only prepared on the stove. You can resort to using a multicooker. It is optimal to select the “Baking” program mode. Set the timer for 40 minutes.

On a note! When cooking in a multicooker, it is worth remembering that the kitchen gadget will require additional time to heat the liquid. To shorten the cooking time, pour hot water into the multi-cooker container.

Not every cook, even a professional, knows how to properly cut porcini mushrooms. The leg is processed first. All darkened spots are cut off from it. If the mushroom is overripe, its stem will be completely dark. The surface skin should be cut off until white flesh appears.

Be sure to wash the mushrooms thoroughly. It is advisable to soak previously freshly picked porcini mushrooms in chilled filtered water. 3-4 hours is enough. After the allotted time, the dirt will fall off the mushrooms and the mucus will leave. Accordingly, you will make it easier for yourself to clean the product.

Advice! Mushrooms, regardless of the method of cooking, must be cut into several parts to ensure their safety and freshness. Porcini mushrooms are not cooked whole.

Just imagine that the diameter of the cap of a mushroom of this variety can reach 40 cm, and the thickness of the stem can be 25 cm in diameter. One mushroom can feed the whole family dinner.

Porcini mushrooms make amazingly tasty puree soups. Add vegetables, various herbs, spices, dried herbs. Cream, sour cream, processed or hard cheese perfectly highlight the taste of mushrooms.

How to serve and what to add

Mushrooms and sour cream go very tasty.

For this you will need:

porcini mushrooms – 500 g;
onions – 1–2 pcs.;
vegetable oil – 3–4 tbsp. l.;
flour – 0.5-1 tsp;
sour cream – 1 tbsp. l.

After the onions are golden, add the mushrooms cut into pieces.
When the mushrooms are browned, add a teaspoon of flour; if desired, you can pre-fry it.
Then pour in a tablespoon of sour cream.
You can supplement the mushrooms with garlic, parsley and any other herbs.

You can serve porcini mushrooms with boiled/fried potatoes, stewed vegetables, or make a hodgepodge with them.

We would like to introduce you to an interesting recipe for stewed eggplants with mushrooms and tomatoes. They can be served both cold and hot.

Raw White Recipes

How to cook frying from fresh raw materials:

prepared fresh porcini mushrooms – 500 g – cut into small pieces;
melt butter in a frying pan (2 full tablespoons) and add mushrooms;
fry over medium heat until the moisture at the bottom of the pan evaporates;
then add 1 onion, cut into rings or half rings;
salt the contents to taste and fry until the onion turns golden;
add spices: 3-4 peas each of bitter black and allspice, bay leaf. Mix everything.

It is better to use spices as a whole, rather than in ground form, to give the dish an original flavor. Boiled potatoes can be served as a side dish. It turns out original and tasty if you sprinkle the finished dish with finely chopped green onions, dill, and parsley. How much greens to use is decided according to individual taste.

The original dish is obtained if you cook it according to the recipe:

Before frying, boil the boletus mushrooms for 2-3 minutes in salted water;
Beat 1 raw egg until smooth and add salt to taste;
roll cooled mushroom pieces in flour, then in egg, and again in flour;
fry mushrooms in vegetable or butter until tender;
Sprinkle the finished dish with chopped dill and green onions.

For 500 g of raw mushrooms you need to take 3 tables. tablespoons flour, 1 egg, 50 ml vegetable oil. How much salt is required should be based on personal needs.

Fried porcini mushrooms for future use

Canned fried porcini mushrooms will come in handy in winter. They can always be heated in a frying pan, adding onions, sour cream or potatoes if desired.

To prepare you will need:

1 kg of fresh porcini mushrooms;
350-400 g melted butter;
2-3 tsp. salt;
citric acid to taste.

Pour clean porcini mushrooms with salted water and leave for 2 hours. Drain the water and rinse each fungus again. Place the mushrooms in a saucepan, cover with water and boil for 15 minutes, adding citric acid (3 g/l). Drain the broth, rinse the mushrooms again, add water again and cook for another 15 minutes. Wash the mushrooms again, dry them well and cut into slices.

To completely evaporate the water, fry the mushrooms in a dry frying pan. Then add melted butter, add salt and, stirring, fry for half an hour. Place the fried mushrooms in sterilized jars, leaving 1 - 1.5 cm on top for oil. Fill the jars up to the neck with the oil in which the mushrooms were fried. Cover the jars with sterilization clips and sterilize for another half hour, adding a large handful of salt to the sterilization water. Roll up the jars with lids, wrap them up and store them in a cool, dark place.

Of all types of mushrooms, porcini mushrooms are considered the most delicious and easiest to prepare. From them you can prepare a large number of dishes that will be not only tasty, but also healthy. Porcini mushrooms can be fried using a variety of ingredients, and each dish will give you its own unique taste.

Every country in the world has its own recipes for how to deliciously fry porcini mushrooms. Therefore, any housewife can easily choose a traditional recipe or try an unusual way of preparing porcini mushrooms.

Compound:

Porcini mushrooms – 500 g
Vegetable oil - 3 tbsp. l.
Onions - 1 pc.
Salt, black pepper - to taste

Preparation:

Sort the mushrooms thoroughly and rinse. After pouring boiling water over them, cut them into thin slices. Then add pepper and salt.
Fry the mushrooms in vegetable oil. 15 minutes is enough.
Peel the onions and cut into rings. Fry the onion until golden brown separately from the porcini mushrooms. Mix fried mushrooms with onions.

Mushroom processing

Thoroughly clean the caps and stems of fresh mushrooms from soil;
Remove all questionable places (darkening, wormholes, etc.);
Rinse under cold water;
Cut into any shape into approximately equal pieces;
Place in boiling water and cook after boiling for 10-15 minutes;
Place the half-cooked mushrooms in a colander and rinse with boiling water (it is not necessary to pour out the broth, as you can cook delicious buckwheat or pearl barley porridge with it).

While cooking the mushrooms, you can devote time to peeling the potatoes and onions: cut the potatoes into strips and the onions into half rings. Now you can cook fried mushrooms with potatoes using one of the suggested methods.

Fried porcini mushrooms: a Norwegian recipe

Compound:

Dried porcini mushrooms – 100 g
Milk for soaking - 1 l
Vegetable oil or butter - 3 tbsp. l. or 150 g
Breadcrumbs
Chicken egg - 1 pc.
Ground red pepper and salt - to taste

Preparation:

Rinse the mushrooms well in warm water, then soak them in cold milk. Milk will give them a delicate taste. Soak the mushrooms for 4 hours.
Boil the mushrooms in milk for half an hour. Drain the milk and dry the mushrooms. Milk can be replaced with water. If you used water, you can reserve it for making the mushroom sauce.
Beat the egg. Add spices and salt to breadcrumbs.
Dip the mushrooms in the egg and roll them in breadcrumbs.
Heat a frying pan and fry the mushrooms in it. As soon as they are covered with a golden crust, the dish is ready.

One of everyone’s favorite dishes remains fried potatoes with mushrooms.

Compound:

Porcini mushrooms – 250 g
Water - 1.5 l
Medium size potatoes - 5 pcs.
Onion - 1 pc.
Butter - 100 g

Preparation:

Soak dried mushrooms in water for an hour. Then rinse under running cold water and cut into cubes.
Peel the onions and potatoes. Cut the onion into rings and the potatoes into strips.
Heat the oil in a frying pan until it melts. Fry onions and mushrooms on it.
Add potatoes, stir. Cover the pan with a lid and turn the heat to low. Stir until potatoes are soft.
Salt the dish and fry it until golden brown over high heat.

Porcini mushrooms in creamy wine sauce

According to this recipe, the prepared dish will turn out to be very delicious. It is worthy of being served in the best restaurants, and if prepared at home, it will be received with a bang.

Ingredients

White mushroom – 0.5 kg;
Sour cream – 100 g;
Dry wine – 50 g;
Hard cheese – 100 g;
Butter – 50 g;
Spices - to taste.

Frying porcini mushrooms with cheese in wine sauce

Just as in the previous recipe, we clean and wash the mushrooms, but in this case, we chop them finely.
Fry the chopped mushrooms in butter.
Add wine and turn up the heat. Keep the mushrooms on the fire for 3 minutes.
Then salt and pepper, add a mixture of sour cream and finely grated cheese.
Simmer until a thick consistency forms.

Serve the dish hot in a deep plate. If desired, you can prepare toast from a white loaf.

So we figured out how to fry porcini mushrooms in a frying pan to spend a minimum of effort, time and money. They should not be combined with many ingredients, as they do not particularly like proximity.

Porcini mushroom is a decoration for any dish, making it refined and original. Please your loved ones with such a delicious delicacy.

Bon appetit!

It is not for nothing that porcini mushrooms are considered a delicacy. They are good in any form: salted and pickled, boiled and stewed - they can be either a cold or hot appetizer, and are also great as an independent dish.

The simplest and most common way to prepare them is to fry them with potatoes. Even a novice cook can cope with this task without spending too much time and effort. As an example, let's try frying porcini mushrooms with potatoes.

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Fried porcini mushrooms with sour cream: New Zealand recipe

Compound:

Porcini mushrooms – 300 g
Corn or olive oil - 2 tbsp. l.
Sour cream - 0.5 tbsp.
Flour - 0.5 tsp.

Preparation:

Sort the mushrooms, peel, rinse, pour boiling water over them, wait until the water drains.
Cut them into slices and add salt. Fry in vegetable oil.
As soon as the mushrooms acquire a golden color, add flour, mixing with the mushrooms.
Pour in the sour cream and, after mixing everything, boil the mushrooms in the resulting sauce.
Place the finished dish in the oven for 5 minutes.

Fried porcini mushrooms with sour cream and onions

You will need:

fresh porcini mushrooms - 0.5 kg;
onion - 1 onion;
sour cream - 0.5 tbsp;
flour - 0.5 tbsp;
salt to taste;
ground black pepper;
sunflower oil for frying.

Place the porcini mushrooms, chopped and boiled until half cooked, in a colander and allow the water to drain. Bread each piece in flour and fry until golden brown.

Cut the onion into rings and fry in a separate pan until golden brown. Place the fried onions in a frying pan with mushrooms, add sour cream, pepper to taste and fry until done. Before serving, sprinkle the dish with finely chopped dill and parsley.

Fried porcini mushrooms with potatoes

You will need:

fresh porcini mushrooms - 500 g;
onion - 1 onion;
potatoes - 500 g;
vegetable oil for frying.

Fry porcini mushrooms boiled until half cooked in a frying pan with vegetable oil without breading for 10 minutes. Cut the onion into half rings and add to the pan with the mushrooms, fry until golden brown.

Cut the potatoes into cubes and fry in a separate pan. Mix the half-cooked potatoes with mushrooms, add salt and pepper and fry until fully cooked. Sprinkle the dish with finely chopped herbs.