Dishes with porcini mushrooms - 52 cooking recipes

Recipes with porcini mushrooms are found in the cuisine of every country with a suitable climate. Appetizers with the aromatic gift of the forest are represented by pates, dips and, of course, julienne. An ideal homemade dish! First courses with them are rich and aromatic. Boletus mushrooms are added to soups, cabbage soup, borscht, and botvinya, fried and dried. They are often dried for the winter, ground into powder and sent into broth. It’s better to fry in butter, in slices, without piling them in a heap on the frying pan. In this case, they are golden, crispy, juicy! The second course includes porridge and potatoes with mushrooms, vegetarian pilaf with mushrooms, casserole with meat, offal, stewed lamb or beef in wine. The famous French boeuf boguignon is prepared at home, and no restaurant is needed. Mushroom sauces are used to complement poultry (broiled or fried to a crisp), white fish, cutlets, draniki (potato pancakes). In combination with dough, boletus is a winner. He gives the baked goods juiciness and aroma, and it gives him the crust and comfort of a Sunday family dinner. Pies, pies, biscuits, scones... as much as your imagination allows. A good combination with cheese. Winter preparations are a separate matter. Different types of marinade and drying allow you to eat your favorite and delicious food all four seasons.