As in the season, and off-season, Borovik costs a lot of money. Certainly not every hostess can afford such a treat. But from any situation you can find a way out. To feed your family or guests with amazing mushroom delicacies, it is enough to spend one fine day of autumn leisure in the nearest forest, armed with a basket, a sharp knife and patience. If the find is too big for one-time use, do not be afraid. The remains can be frozen or dried, so that during the year, periodically eaten excellent mushroom dishes in the form of fragrant soups or savory snacks with porcini mushrooms.
Whatever it was, to collect or buy ingredients - half the battle. It is also necessary to have an idea of how to proceed with them further. What can be cooked from white mushrooms is a question that we will look for together in the answer below in our article.
Delicious recipe: cepes stuffed with tomatoes and cheese
Any feast begins with a snack. And if as such they serve low-calorie, but very tasty stuffed mushrooms - the success of the meal is guaranteed. Competently preparing this dish, each hostess will hear flattering praise and will witness the rapturous views of relatives and friends.
Necessary ingredients:
- fresh white mushrooms - 15 pcs.
- grated hard cheese - 6 tablespoons.
- vegetable oil - 4 tbsp.
- onions - 1,5-2 pieces
- tomatoes - 2 pieces
- parsley and dill greens - 1 beam
- a mixture of peppers
- salt
Step-by-step instruction:
- 15 medium sized mushrooms rinse in several waters and separate the legs from the hats.
- Put the heads in a wide capacity tops to the bottom. Add a little clean water to them, and pour half a teaspoon of vegetable oil into each hat. Stew the mushrooms under the lid until softened.
- Onions cut into small cubes, mix with chopped legs, salt and pepper. The resulting mass of stain on a small amount of oil with the addition of water. At the end, add the shredded greens to the container.
- Finished hats tightly (in one layer) put on a baking sheet, stuff them with a mass of mushroom legs, finely chopped tomatoes and grated cheese. Bake in a preheated to 170C oven for no more than 7-10 minutes.
On a note! If the grated cheese is mixed with the rest of the ingredients, the filling will be more juicy. If you sprinkle them with mushroom caps from above, you will get a ruddy brown.
- At the end of time, take the snack out of the oven, gently lay it on a wide plate and leave until completely cooled.
- Serve the delicious white mushrooms to the table, decorating them in advance with contrasting elements: small ringlets of sliced olives, fresh sprigs of basil or a couple of fresh cucumber slices.
Delicious dish of frozen white mushrooms: creamy julienne
Those who love white mushrooms, recipes of a successful cooking seem like a real treasure. Such a valuable ingredient is sometimes quite capricious, so without good advice and precise instructions it's easy to spoil even an ordinary julienne. And from an amazing French delicacy, long ago part of Russian cuisine, no one has ever refused.
Necessary ingredients:
- white mushrooms (fresh or pre-thawed) - 0.5 kg
- garlic - 3 pieces
- onion - 1 pc.
- sour cream - 1 tbsp
- cheese of firm grades - 400 gr
- wheat flour - 1 tbsp.
- vegetable oil - 5 tbsp.
- salt
Step-by-step instruction:
- Preparation of ceps is better to start with the preparation and processing of individual ingredients. To do this, Boroviki thoroughly wash, cut into large pieces and fry in butter, lightly seasoning.
- After a few minutes, merge the broth into a separate container, and continue to simmer the mushrooms with chopped onions and vegetable oil residues for 15 minutes.
- Mix a glass of sour cream with flour, broth, salt and pepper. The resulting mass is poured into a pan and continue to cook with mushroom pieces for at least 10 minutes.
- Clean the coconut grindings with chopped garlic. Place the julien in each container, not reaching the top edge of 1-1.5 cm. Sprinkle the top with grated cheese on top.
On a note! If there are no kokotnits in the kitchen arsenal, ceramic pots or other small refractory containers can be used.
- In a deep pan, pour a little water, put inside the coconut with julienne and put in the oven, heated to 200C for 15-20 minutes.
- Serve the finished toasty mushroom julienne with a thin slice of white bread or a crispy cheese roll.
A simple recipe: a puff cake with porcini mushrooms
Recipes of cooking dishes from fresh porcini mushrooms regularly surprise with their remarkable variety and unprecedented numbers. All sorts of soups, side dishes, hot meat dishes, rolls, sauces, taistras with porcini mushrooms, pizza, pies, salads - all these dishes from fresh or frozen mushrooms delight in the taste and pleasing with an appetizing view. But the most, perhaps, popular option, which found the recognition of thousands of gourmets - puff cake.
Necessary ingredients:
- puff pastry - 350 g
- fresh porcini mushrooms - 1 kg
- Parmesan cheese - 150 g
- sour cream - 150 ml
- Butter - 60 g
- fresh or dried herbs of dill
- vegetable oil - 2 tbsp.
- black and white pepper
- salt
Step-by-step instruction:
- A simple and delicious recipe for white mushrooms suggests cooking a meal in just a couple of primitive processes. First, defrost the puff pastry, spread it on a kitchen board in a warm place.
- Then wash, cut into large pieces and fry in the vegetable oil ceps, pre-salt and pepper them.
- To the fried Boroviki add the sour cream and pat on a moderate fire for no more than 15 minutes.
- Thaw the defrosted dough in a thin layer and place in a round or square baking tray. Inside, lay the fried mushrooms, dill greens and grated hard cheese (as the top layer).
- Bake the cake at 190 ° C until a crispy ruddy crust is formed.
- Serve a serving dish in portions, cold or hot.
If you decide to cook white mushrooms, the recipes from the photo, placed in our article, will certainly help you decide on the dish. We assure you, you have not tried such goodies before. And if you eat at least once, you will start to say it again and again.