Fried porcini mushrooms in a frying pan: delicious recipes

Encyclopedia "Mushroom-Info" Processing Frying mushrooms Recipes for how to fry porcini mushrooms

It seems that everyone without exception knows how to fry porcini mushrooms with onions and vegetable oil. However, there are also secrets to this process. For example, only professional chefs know how to properly fry porcini mushrooms so as to preserve all their nutritional value. Most users of kitchen utensils significantly spoil the original product. Choose a recipe for how to fry porcini mushrooms in a frying pan on this page: it offers many different ways to cook these forest gifts. Try to do everything exactly as described in the step-by-step instructions. Feel the difference in taste. All recipes for frying porcini mushrooms at home have been carefully tested and meet the standards of modern cooking.

How to properly fry fresh porcini mushrooms

Ingredients:

450 g fresh porcini mushrooms
1 onion
100 g bacon
salt

Before properly frying fresh porcini mushrooms, they need to be peeled, scalded with boiling water, washed and cut into pieces, and the onion finely chopped.

Place chopped bacon in a heated frying pan and heat it until the lard is rendered.

Place mushrooms, onions in a frying pan, add salt and fry until tender, stirring occasionally.

These mushrooms are good served with boiled potatoes or fry potatoes along with mushrooms.

How to deliciously fry porcini mushrooms with onions

Ingredients:

1 plate of peeled porcini mushrooms
1/2 cup flour
1 tbsp. spoon of butter or lard
1/2 cup sour cream
Salt
1 onion

It is best to fry the caps. Before deliciously frying porcini mushrooms with onions, rinse the peeled caps, cut into large slices (do not cut small caps) and cook for 5 minutes. in salted water. Remove the caps with a slotted spoon and drain, then roll them in flour and fry in butter or lard until they are browned. Then add the onion fried in oil, pour in sour cream and, heating, bring to a boil. Boiled mushroom caps can be moistened with beaten egg, rolled in breadcrumbs, fried in oil, then put in the oven and finished cooking. When serving, drizzle with melted butter. Serve with mashed potatoes or fried potatoes. To prevent them from turning black, peeled mushrooms must be immersed in cold, salted and acidified (with vinegar) water. When cooking mushrooms, you should not allow them to boil violently, so as not to deteriorate their taste.

Fried porcini mushrooms with potatoes in Polish

This Polish dish is reminiscent of the familiar stewed potatoes with mushrooms, but in this case the roast must be baked in the oven.

Number of servings: 10

Cooking time: 1 hour

Energy value

calorie content – 174.3 kcal;
proteins – 5.4 g;
fats – 7.8 g;
carbohydrates – 20.7 g.

Ingredients

chicken egg – 1 pc.;
yellow potatoes – 1 kg;
porcini mushrooms – 800 g;
melted fat – 3 tbsp;
onions – 2 pcs.;
ground pepper - to taste;
sour cream – 200 ml;
salt - to taste;
dill - a couple of branches.

Sauté thin onion half-circles in melted and heated fat, and when it becomes almost transparent, add peeled and chopped mushrooms.
Pour in a little liquid or any broth, cover with a lid. Let simmer over medium heat for about 15 minutes until the food is cooked through.
At this time, place a pan of salted water on the stove and load the whole potatoes into it (the skins should be cut off first), boil for no longer than 10 minutes. To add flavor, add dill to the broth. The tubers should not be boiled.
Then carefully remove the potatoes, dry and cut into medium pieces.
Place all the ingredients in layers in a deep heat-resistant form or baking sheet: potatoes, mushrooms with onions, potatoes again.
Generously drizzle the sour cream, egg, salt and pepper mixture over the top. Place in the oven for half an hour. Serve piping hot, complementing the dish with a fresh vegetable salad.

Sources used:

https://povar24.info/kak-pozarit-belye-griby.html
https://fermilon.ru/zagotovki/vtorye-blyuda/zharenye-belye-griby-na-skovorode-vkusnye-retsepty-prigotovleniya.html
https://ihostess.ru/1812-zharim-griby-s-lukom-na-skovorodke.html
https://svarim-prosto.ru/vtorye-bljuda/belye-griby-zharenye-s-lukom.html

How to fry dried porcini mushrooms

Compound:

40 g dried white mushrooms
1 glass of milk
2 tbsp. spoons of butter
1 tbsp. spoon of sour cream
1 onion
1 teaspoon of tomato or 1 tbsp. spoon of spicy tomato sauce
1 teaspoon flour
parsley or dill
salt.

Before frying dried porcini mushrooms, they need to be sorted out, washed well, soaked in hot boiled milk, allowed to swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add tomato, pre-heated with oil, sour cream and sauteed finely chopped onions, add salt, stir and heat again. Serve sprinkled with finely chopped parsley or dill, with fried potatoes and fresh vegetable salad.

How to fry porcini mushroom at home

Compound:

1 plate of salted porcini mushrooms
1 – 2 onions
1/2 cup vegetable oil
1 kg hot boiled potatoes

Before frying porcini mushrooms at home, soak the salted boletus mushrooms in water, then remove them with a slotted spoon and let the water drain; add onion and fry in vegetable oil in a frying pan. Served with hot boiled potatoes.

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.

How to deliciously fry frozen porcini mushrooms in a frying pan

Before frying frozen porcini mushrooms, you need to prepare the following ingredients:

Arugula – 200 g
Balsamic vinegar – 70 ml
Olive oil – 80 ml
Sun-dried tomatoes – 150 g
Fresh frozen porcini mushrooms – 250 g
Thyme – 1–2 sprigs
Garlic – 6 cloves
Shallots – 2 pcs.
Cognac – 100 ml
Butter – 70 g
Salt pepper

Before deliciously frying porcini mushrooms in a frying pan, mix some olive oil with balsamic vinegar. Wash the arugula, dry it and place it in deep plates, pour this mixture over it. Cut the sun-dried tomatoes into strips. Before deliciously frying frozen porcini mushrooms, pour boiling water over them, bring to a boil, drain, and cut into large cubes. The best way to fry frozen porcini mushrooms in a frying pan is to fry them in the remaining olive oil with the addition of thyme, garlic and finely chopped shallots. Pour cognac over the mushrooms and flambé them, add salt and pepper. Place the mushrooms on plates around the dressed arugula and top with sun-dried tomatoes. When serving, season the dish with coarsely ground black pepper.

How to fry fresh porcini mushrooms in a frying pan

Components:

600 g fresh mushroom caps
3–4 tbsp. tablespoons vegetable oil or fat
4–5 tbsp. spoons of flour
Salt
Pepper

Peel freshly picked mushrooms dry. (If the mushrooms need to be washed, then they need to be dried on a napkin.) Cut off the stems of the mushrooms and use them to prepare some other dish. Before frying fresh porcini mushrooms in a frying pan, heat the fat so that it smokes slightly, dip whole mushroom caps into it, lightly brown first on one side, then on the other. (If the mushrooms crumble, roll them in flour. It adds some dryness to the surface of the mushrooms.) Place the fried mushrooms on a dish, sprinkle with salt and pour over the remaining fat after frying. Serve the dish with fried or boiled potatoes and a salad of raw vegetables.

Growing white mushroom

The porcini mushroom is rightfully considered the most valuable among edible mushrooms. It has a fleshy large cap and a thick swollen white leg. It is tastier and more aromatic than other mushrooms. And it is called white because it does not darken during preparation and cooking. Wonderful aromatic light sauces, broths and soups, as well as many other dishes, are prepared with this mushroom.

All these qualities make it possible to call the porcini mushroom the most desirable in a mushroom picker’s basket. And if it grows in your own garden, then that’s even better.

Industrial cultivation of porcini mushroom is unprofitable, so it is bred only by amateur mushroom growers.

To grow, you must first create conditions for the formation of mycorrhiza. They use garden plots on which deciduous and coniferous trees are planted, characteristic of the mushroom’s habitat, or natural areas of the forest are identified. It is best to use young groves and plantings (at the age of 5-10 years) of birch, oak, pine or spruce.

At the end of the 19th - beginning of the 20th centuries. This method was common in Russia:

Overripe mushrooms were kept in water for about a day and mixed, then filtered and thus obtained a suspension of spores. It was used to water areas under trees. Currently, artificially grown mycelium can be used for sowing, but natural material is usually taken. You can take a tubular layer of mature mushrooms (6-8 days old), which is slightly dried and sown in small pieces under the soil litter. After sowing the spores, the harvest can be obtained in the second or third year.

Sometimes soil with mycelium taken from the forest is used as seedlings: around the found porcini mushroom, a square area of 20-30 cm in size and 10-15 cm deep is cut out with a sharp knife. For sowing with mycelium or soil with mycelium, pre-prepared compost from fallen oak leaves, clean horse manure and a small addition of rotten oak wood, watered with a 1% solution of ammonium nitrate during composting. Then, in a shaded area, remove the layer of soil and place humus in 2-3 layers, sprinkling the layers with earth. The mycelium is planted on the resulting bed to a depth of 5-7 centimeters, the bed is moistened and covered with a layer of leaves.

The yield of porcini mushroom reaches 64-260 kg/ha per season.

Growing porcini mushrooms from mycelium in the country

To grow this way, firstly, you need to purchase porcini mushroom mycelium. Fortunately, the Internet will help in finding sellers.

In addition to the mycelium, you need:

growing deciduous or coniferous trees, preferably not very old (about 8-10 years);
branches, moss, fallen leaves;
compost.

By the way, from May to September is the best time to plant porcini mushroom mycelium.

First, let's prepare the landing site. To do this, near the tree trunk you need to remove the top layer of earth (10-20 cm thick) with a shovel so as to obtain an approximately round bare area from 1 to 1.5 m in diameter with the tree in the center.

Then lay either compost or soil with a high peat content 1 to 2 cm thick on the bare area, and place pieces of porcini mushroom mycelium on top. Place the mycelium in a checkerboard pattern every 25-30 cm. One package of mycelium should be enough for one tree.

After this, cover everything with the layer of soil that was removed at the very beginning. Now water the planting site. Water must be poured carefully through a sprayer so as not to wash away the soil. One tree needs 2 to 3 buckets of water.

It is recommended to cover the area where porcini mushrooms are planted with a 20-40 centimeter layer of straw to maintain soil moisture at 40%. The mycelium should not dry out. The area will need to be watered from time to time to maintain the required humidity. It is recommended to add effective microorganisms to the water when watering (for example, Baikal EM-1). This increases the likelihood of germination.

To protect from frost, cover the area with mycelium with straw, moss, fallen leaves or spruce branches. Covering radius is about 2m. In the spring, when there is no longer any chance of severe frosts returning, remove the “cover”.

The first mushrooms will appear a year after the mycelium takes root. And so porcini mushrooms in the country will delight you for about 3-4 years. If you water the soil with mycelium from time to time with water containing effective microorganisms (EM), you can harvest the crop longer – sometimes even up to 7 years.

As you can see, this technology for growing porcini mushrooms from mycelium is not very complicated.

What do you need to know to increase the chances of mycelium taking root?

Mushrooms can take root better if you use the following recommendations:

When looking for mushrooms for further planting, choose mushrooms that grow near the same tree species that you plan to plant near. That is, if an oak tree grows on your site, then look for porcini mushrooms also near the oak tree. If you have different trees on your site, then also collect “seed material” near different trees, but preferably in different bags or baskets. The trees themselves must be healthy.
After picking the mushrooms, they need to be soaked immediately (maximum 10 hours after picking) and sowed the next day. Before soaking, mushrooms cannot be stored for longer than 10 hours. They decompose quickly. You won't grow anything from frozen mushrooms, so don't even try to freeze them to plant later.
When soaking mushrooms (when preparing seed), you can add sugar or alcohol to the water. This will help the mycelium take root better. You just need to remember that alcohol is added first, mixed with water, and only then the caps are placed for soaking. The amount of alcohol is 3-4 tbsp. spoons per 10 liters of water. If you use sugar, it should only be granulated sugar. Refined sugar cannot be used. You need 50 g of sugar per 10 liters of water.
2-3 hours before planting mushrooms, the bare area of soil should be watered with a special solution for disinfection. But don't be afraid, these are all natural substances and your eco-garden will not suffer. But pathogenic fungi and bacteria will partially lose their hyperactivity and will not be able to harm your porcini mushrooms. A solution of tannins is used to disinfect the area. One tree needs 2-3 liters of this solution. It can be prepared either from black tea or from oak bark. You can water the area only with a cooled solution. You can prepare a tanning solution like this : - from black tea To prepare 1 liter of the finished solution, you need to pour 50-100 g of low-grade tea with one liter of boiling water and wait for it to cool. - from oak bark. Take 30 g of oak bark per 1 liter of water. Boil for an hour. During the boiling process, add water to the original volume.
The deadline for planting mushrooms is until mid-September. Later they will take root less well or will not take root at all. 1-1.5 months before frost, the mycelium can take root and grow. This will ensure her better wintering. The best time to plant porcini mushrooms is August to mid-September.
And again: monitor the humidity in the area of the planted mushrooms. In hot summers, water the area with mushrooms with 3-4 buckets of water once a week.

Well, now you know how to grow porcini mushrooms. It will take a little work, but this is the king of mushrooms and it’s worth it. And imagine how you watch the growth of mushrooms, without fear that someone else will pick them, because they grow on your territory.

How to fry dried porcini mushrooms

Components:

9–10 large dried mushrooms
250 ml milk
1 egg
4–5 tbsp. spoons of ground crackers
3–4 tbsp. spoons of fat
Water
Salt
Pepper

Before frying dried porcini mushrooms, they must be thoroughly washed and soaked in milk mixed with water for 3-4 hours. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten them in beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

How to prepare porcini mushrooms

Prepare dishes from only collected boletus mushrooms immediately, having previously prepared them correctly:

To begin, thoroughly rinse each mushroom, removing any remaining forest debris and cutting off part of the stem that is attached to the mycelium near the ground.
Cut large specimens into medium-sized segments; small ones can be divided into just two parts.
Place in cool water for half an hour - this will remove insects and dirt from the mushroom pulp.
Rinse and dry again.

How to properly fry porcini mushrooms with onions

Compound:

500 g fresh mushrooms
3–4 tbsp. spoons of flour
1 egg
2–3 tbsp. spoons of ground crackers
Fat
Salt
Pepper

Peel the mushroom caps, cut the meatier ones into large thin (no more than 1 cm thick) slices, add salt and pepper. How to properly fry porcini mushrooms with onions: roll their slices in flour, then moisten them in beaten egg and finally roll in ground breadcrumbs. They are pressed onto the mushrooms using a wide knife. Fry the mushrooms in plenty of fat, browning them on both sides, until they are soft, and serve immediately. Boiled mushrooms can be breaded, but in this case they will be dry after frying. For the main dish, offer fried or boiled potatoes, stewed carrots or cauliflower.

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.

How to fry boiled porcini mushrooms

Ingredients:

500 g fresh porcini mushrooms
80 g flour
1 egg
125 ml milk
1 teaspoon sugar
vegetable oil
salt to taste

Peel the mushrooms, cut off the stems, wash the caps and boil in a small amount of water. Then remove them from the broth and dry. (Use the decoction and stems of mushrooms for preparing other dishes.) Before frying boiled porcini mushrooms, you need to prepare the batter: pour flour into a bowl, add egg, salt, sugar, pour in milk and stir everything well. Pour oil into a deep frying pan (or deep fryer) and heat well over high heat. When it warms up, reduce the heat to low. Dip the boiled mushroom caps into the batter and place in boiling oil. Place the fried mushrooms in a plate and let the oil drain. Before frying mushrooms, check that the oil is hot enough. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat will be well heated.

How to choose porcini mushrooms

If you do not have the opportunity to use mushrooms collected by yourself for cooking, then you should consider some factors when choosing a product on the market:

Be careful when buying boletus mushrooms from strangers. Choosing such a product can have serious consequences. Not every pseudo-forester is really well versed in mushrooms; he can often offer you a false white one.
Do not purchase goods on the side of the highway - it is not a fact that the mushroom was collected not in the thicket of the forest, but near the roadway. In this case, it absorbed toxic and harmful substances.
Carefully inspect each fungus - it should be quite strong and elastic. Some sellers may also cut the mushroom to demonstrate the absence of worms.
If you buy frozen boletus in supermarkets, then choose those that do not have a thick ice crust.

How long to fry porcini mushrooms

Compound:

800 g fresh mushrooms
3 onions
100 g butter
1 tbsp. spoon of flour
1 tbsp. spoon of chopped greens

Peel the mushrooms, rinse, salt and fry with chopped onions. When they are ready, add flour, add water (or broth) and simmer a little more on the fire. Before serving, sprinkle the dish with chopped herbs. How long to fry porcini mushrooms depends on whether boiled raw materials are used or not. Fry boiled boletus mushrooms for 20 minutes, raw mushrooms for 40 minutes.

How to fry boiled porcini mushrooms

Compound:

500 g fresh mushrooms
2 eggs
½ cup crackers
2–3 tbsp. spoons of vegetable oil
Pepper
Salt
Greenery

Before frying boiled porcini mushrooms, they must be scalded with boiling water, cut into slices, salt and pepper. Dip them in beaten raw eggs, roll in breadcrumbs and fry in a frying pan with butter until cooked (15-25 minutes). When serving, sprinkle the dish with parsley or dill.

How to fry frozen porcini mushrooms

Compound:

200 g mushrooms
1 onion
3 cloves garlic
1 tbsp. spoon of butter
½ teaspoon lemon juice
greenery

Before frying frozen porcini mushrooms, finely chop the onion and garlic and sauté in butter. Add sliced fresh mushrooms, add lemon juice, salt to taste, stir well and fry over high heat. Before serving, sprinkle the dish with finely chopped herbs.

Serve the mushrooms hot.

How to fry dry porcini mushrooms

Components:

750 g leeks
250 g fresh (or 50 g dried) mushrooms
20 ml vegetable oil (or margarine)
½ teaspoon cumin
salt to taste

Before frying dry porcini mushrooms, cut the leeks into pieces 2–3 cm long and boil in lightly salted water. Chop the prepared fresh mushrooms and fry in oil, add cumin, salt and a little vegetable broth. Pour this mixture over the boiled leeks. Instead of fresh, you can take dried mushrooms, soaked in cold water for 2 hours.

Dried porcini mushrooms fried in sour cream.

Compound:

40 g dried porcini mushrooms
2 teaspoons oil
1½ tbsp. spoons of sour cream
125 ml milk
green onions
salt to taste

Sort out the mushrooms, rinse well, pour in hot boiled milk, wait until it is completely absorbed, and chop into cubes. Lightly fry the mushrooms with onions, pour in sour cream, boil and sprinkle with green onions.

Dried mushrooms fried with onions.

Compound:

200 g dried porcini mushrooms
300 g onion
1 tbsp. spoon of vegetable oil
1 tbsp. spoon of flour
2 tbsp. spoons of sour cream
Salt
pepper to taste

Wash dried mushrooms, soak and boil in a small amount of water. Then remove them from the broth and cut into longitudinal strips. Fry the onion in oil in a frying pan, then add the mushrooms, sprinkle them with flour and fry. Add mushroom broth, sour cream, salt, pepper and simmer until fully cooked. Serve mashed potatoes or fried potatoes as a side dish.

Tip: To prevent dry mushrooms from losing their flavor, they should be stored in a sealed container.

Fried porcini mushrooms in sour cream.

Compound:

600 g fresh porcini mushrooms
400 g potatoes
2 onions
40 g butter
1 tbsp. spoon of flour
500 g sour cream
Salt
Pepper
Greenery

Cut the peeled porcini mushrooms into slices, potatoes into cubes. Fry the potatoes in oil until half cooked, then add the mushrooms and onions and keep on the fire until the potatoes are soft. After this, add flour, seasonings, add sour cream and boil everything together. Sprinkle the dish with chopped herbs. For garnish, offer stewed carrots and boiled cauliflower.

Mushrooms fried in breadcrumbs (Hungarian style).

Compound:

200 g porcini mushrooms
1 egg
2 tbsp. spoons of vegetable oil
2 tbsp. spoons of crushed crackers
salt to taste

Boil the prepared mushrooms in salted water for 10 minutes and drain them in a colander. Then add salt, dip the mushrooms first in a beaten egg, and then bread them in crushed breadcrumbs and fry in oil.

Pasta with porcini mushrooms

An exquisite recipe of Italian origin, perfect as a second course for the whole family. Preparation takes only about 40 minutes, but the rich combination of tastes and aromas will not leave anyone indifferent.

Required Products:

500 g pasta (choose one marked “made in Italy”);
900 g drillers;
1 onion;
3 garlic cloves;
40 g parsley;
salt, pepper to taste;
200 g heavy cream;
50 g olive oil.

Pasta with porcini mushrooms

Cooking steps:

Wash and peel the mushrooms. Dry and chop not very finely.
Heat olive oil in a frying pan. Add garlic cloves cut in half. Fry the garlic and remove.
Finely chop the onion. Fry in oil until softened.
Add mushrooms to the onions. First, fry over high heat until the liquid evaporates. Then chop the parsley, add to the frying pan and fry over medium heat until the mushrooms are fully cooked.
Separately, cook pasta in a saucepan. Then drain the water from them and add olive oil to prevent them from sticking together.
Pour cream into the pan with mushrooms, season with salt, pepper and parsley. Fry for a few more minutes.

Now you can portion the pasta onto plates and pour the mushroom sauce on top. You cannot add cheese to this recipe. Otherwise, it will take away the taste of boletus mushrooms.

Recipes for preparing porcini mushrooms are very diverse. And each has its own individual characteristics, tastes and aromas. The main thing is to find a dish that suits your tastes and don’t be afraid to experiment with ingredients.