White mushroom is distinguished by excellent taste and high nutritional value. It can be used both fresh and frozen for the winter, and then added to various dishes. One of the interesting and simple options is mushroom mushroom or mushroom soup, the recipe of which can be found in more detail below.
Selection and preparation of ingredients
Choosing fresh mushrooms in the store, you should pay attention to their structure and appearance. They should be dense, evenly colored, with no signs of rot and mold. If the product was purchased for the future, then it is better to freeze it in small portions, about 300-500 g each - then it will be more convenient to use it for cooking. Before cooking, mushrooms need to be cleaned, washed, and legs separated from hats.
Important! Mushrooms cannot be re-frozen after defrosting - they will lose all their beneficial qualities, and will fall apart during heat treatment.
Cooking mushroom mushrooms from porcini mushrooms
Mushroom picker is a nutritious and at the same time light first course, which will greatly help diversify the daily menu. You can cook it from fresh, frozen or dried mushrooms. Below you can find a suitable option with step-by-step instructions and a list of ingredients.
From fresh mushrooms
3,5-4 l60 minutes
vegetable oil
1 tbsp. l
Nutritional value per 100 g:
Cut the mushroom legs into cubes, and the caps into slices. Put all this in a saucepan, pour cold water, put on fire and bring to a boil. After that, reduce the heat by half, continue cooking for 20 minutes.
Dice the potatoes, transfer them to a deep bowl and pour cold water so that it does not change color.
Grind carrots and onions similarly to potatoes.
Put the pan on the fire, pour the vegetable oil, then add the butter. Fry the onion until golden brown, then add the carrots and continue the manipulation for another 4 minutes.
In a pan with mushrooms, move the potatoes, after draining the water from it. As soon as the liquid boils again, salt, toss the bay leaf and 10 peas of black pepper.
As soon as the potatoes are boiled, add the frying, reduce the heat to a minimum. Stew the soup for another 5 minutes, then turn off the gas.
Arrange the finished dish on plates, season 1 tbsp. l sour cream and herbs, pepper if desired.
Cut the mushroom legs into cubes, and the caps into slices. Put all this in a saucepan, pour cold water, put on fire and bring to a boil. After that, reduce the heat by half, continue cooking for 20 minutes.
Dice the potatoes, transfer them to a deep bowl and pour cold water so that it does not change color.
Grind carrots and onions similarly to potatoes.
Put the pan on the fire, pour the vegetable oil, then add the butter. Fry the onion until golden brown, then add the carrots and continue the manipulation for another 4 minutes.
In a pan with mushrooms, move the potatoes, after draining the water from it. As soon as the liquid boils again, salt, toss the bay leaf and 10 peas of black pepper.
As soon as the potatoes are boiled, add the frying, reduce the heat to a minimum. Stew the soup for another 5 minutes, then turn off the gas.
Arrange the finished dish on plates, season 1 tbsp. l sour cream and herbs, pepper if desired.Video recipe
Important! To prepare a lean version of mushroom picker with fresh boletus, frying is not necessary. Diced onions and carrots are added directly raw after the potatoes are ready.
From frozen
3 l 50 minutes
frozen mushroom mix
500 g
Nutritional value per 100 g:
Mushrooms and onions cut into small cubes.
Soak nettles in cold water for 30 minutes.
Boil water, add mushroom slices, salt. Boil for 20 minutes, periodically removing the foam.
Grind the potatoes into cubes, place in a pan, immediately add the onion - reduce the heat to half, continue cooking for 20 minutes.
Chop greens and nettles finely. Throw it all in the soup. Immediately after boiling the liquid, turn off the fire and cover. Wait 10 minutes for the dish to brew.
Serve the dish seasoned with sour cream.
Mushrooms and onions cut into small cubes.
Soak nettles in cold water for 30 minutes.
Boil water, add mushroom slices, salt. Boil for 20 minutes, periodically removing the foam.
Grind the potatoes into cubes, place in a pan, immediately add the onion - reduce the heat to half, continue cooking for 20 minutes.
Chop greens and nettles finely. Throw it all in the soup. Immediately after boiling the liquid, turn off the fire and cover. Wait 10 minutes for the dish to brew.
Serve the dish seasoned with sour cream.Video recipe
Did you know? Soup is one of the most popular dishes in China. In this country, about 30 billion servings of the first are eaten in a year.
From dry
2.5 l60 minutes
sunflower oil
2 tbsp. l
allspice
2-3 peas
Nutritional value per 100 g:
- Pour mushrooms with warm water (+ 40 ° С) and leave to swell for 15–20 minutes, covering the container with a lid.
- Cut the onion in half rings, grate the carrots. Pass the vegetable mixture in vegetable oil until golden brown.
- Grind potatoes into cubes.
- Throw the mushrooms in a colander and rinse under running water. Put them in a pan and pour water on it, put on fire.
- Chop greens.
- After boiling the mushrooms, immediately add potatoes, fry, salt, pepper, season with bay leaf, peas of black and allspice. Continue to cook over medium heat for 20–25 minutes. Then turn off the gas, cover and let the soup brew for 20 minutes.
- Separately cook the noodles according to the instructions on the package. Drain the water and add the butter.
- Put into plates 2 tbsp. noodles, pour her soup. Season the dish with a spoon of sour cream and fresh herbs.
Video recipe
Did you know? In Asia, Swallow's Nest soup is considered a delicacy. For its preparation, saliva of birds is used, with which they fasten their nests, but it costs about $100 per serving.
Preparing a mushroom picker at home will not be difficult even for beginners in the culinary art. The dish turns out to be very tasty, satisfying, and also useful.
