How to cook white mushrooms?

Whoever once enjoyed the exquisite taste of white mushrooms, he would never refuse to repeat this divine meal. Let us recall some interesting recipes, and some may be learning for the first time how to cook porcini mushrooms so that guests fill it with well-deserved compliments.

How to cook the soup of white mushrooms

We offer you the original vintage recipe of mushroom soup with three secrets and without spices that can kill the royal taste and the unique aroma of white fungus.

Ingredients:

  • water - 1 l;
  • fresh white mushrooms - 300-400 g (can be more);
  • onion - 1-2pcs;
  • small carrots - 0.5 pieces;
  • medium potatoes - 4-5 pieces;
  • vegetable oil (for frying) -1-2 tbsp. l;
  • salt;
  • semolina - 1 tsp. (to taste or with a slide);
  • sour cream (in a plate) - to taste;
  • Dill green (in a plate) - for decoration.

Mushrooms cut, wash, pour cold water and place on the fire. Add salt to boiling water and boil for 10 minutes, removing foam from time to time and stirring it.Meanwhile, cut into rings and pass the onion when it has acquired a golden hue, add carrots, grated on a very small (O1.5-2 mm.) Grater. After 10 minutes, take out the skimmer mushrooms, if necessary, filter. We do not pour out the broth, put chopped potatoes into it, boil it, after 10 minutes add half-boiled mushrooms and boil until almost ready.

When 5 minutes is left until the end of cooking, add semolina to the pan. At the same time continuously stirring and make sure that the decoys go smoothly. At the end, we enrich our soup with a dressing of carrots and onions, cook for 1-2 minutes and remove. Before serving the dish, it is advisable to allow the soup to infuse for 10-15 minutes in a saucepan. Serve the soup with a small chopped dill and sour cream. To make it beautiful, dill can be cut, keeping it on weight, right in the plate - with scissors. And now the promised secrets:

  • the carrots grated on a very fine grater are almost invisible in the soup, but it gives the dish an exquisite golden hue;
  • semolina in the soup is almost not felt, however - gives it the necessary texture;
  • total absence of spices (including pepper and lavrushka).

This recipe is suitable for other mushrooms, except that the dish will get a different shade. Aspen mushrooms, boletus or their mixture, including - with a white mushroom, will come up with an original assortment.

How to cook dried white mushrooms

Dried porcini used in the preparation of stews, soups and snacks. Proper drying allows you to save all the beneficial qualities of mushrooms. In turn, with proper preparation, it will not be easy to distinguish the taste of a dish of dried mushrooms from the taste of a dish of fresh mushrooms.

Fill mushrooms with water - 625 g per 100 g of product and leave until swelling. Milk can be used instead of water, it will give the white mushroom a more delicate flavor. Drain the water and wash the mushrooms until the water from under them is clear. Sometimes this water is used as broth, although here it must be borne in mind that the fungus does not wash before drying. Cut the large pieces of mushroom into smaller ones. Sometimes, before starting to fry, boletus is boiled, but in this case, certain beneficial substances pass into the broth. Such broth is successfully used later for the preparation of any other dishes, the same sauces or soups.

Heat the griddle over medium heat, add the butter, wait until it melts. You can use olive or vegetable oil, but the taste of spices and products will better shade creamy. Fry onions and add mushrooms. Stew until tender on medium heat. Add spices and salt to taste. Well suited to white mushrooms cream or sour cream. To thicken the sauce, add a little flour.

Mushrooms are served with vegetables, rice or potatoes. Fried white mushroom can be used as a snack or in a salad. They can stuff chicken or pepper.

How to cook frozen white mushrooms? The craftsmen have long proved that it is possible to cook tasty white mushrooms from the freezer.

Option One

Frozen mushrooms and vegetables to taste (broccoli, potatoes, cauliflower) cook, then add a little broth, process in a blender and return to the pan. Bring to a boil, add sour cream or cream. Put the prepared dish in a plate, decorate with greens and serve on the table, enjoying a delicious and fragrant soup.

Option Two

Cooking mushroom soup with melted cheese.Products are harvested for traditional soup: overcooking, potatoes, pre-thawed and fried mushrooms. We cut two briquettes of ordinary processed cheese into smaller pieces (grated) and also send them to the pan. It now remains to bring our soup to a boil, stirring until the cheese has completely melted, and that�s all - you can serve the dish to the table!



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