Recipes with porcini mushrooms are found in the cuisine of every country with a suitable climate.
Appetizers with this fragrant gift of the forest come as pâtés, dips and, of course, julienne. The perfect homemade dish!
First courses with them are rich and fragrant. Porcini are added to soups, shchi, borscht and botvinya, both fried and dried. They're often dried for the winter, ground into powder and sent into the broth. It's better to fry them – in butter, in slices, without heaping them in a pile on the pan. That way they come out golden, toasty, juicy!
For a hot second course there are porridges and potatoes with mushrooms, vegetarian pilafs with mushrooms, casseroles with meat and giblets, and lamb or beef stewed in wine. The famous French boeuf bourguignon can be made at home, no restaurant needed. Mushroom sauces round out poultry (in the oven or fried to a crust), white fish, cutlets, and deruny (potato pancakes).
Paired with dough, the porcini only wins. It gives the pastry juiciness and aroma, and the pastry gives it a crust and the coziness of a Sunday family dinner. Pies, pasties, galettes, scones... as far as your imagination stretches. It pairs well with cheese.
Preserving for winter is a separate conversation. Various kinds of marinade and drying let you eat your favorite tasty food all four seasons.
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Related and additional categories:
- Fast and tasty
- National cuisine
- Snacks
- Second course
- Mushrooms
- Vegetables
- Spices seasonings spices
- Fats and oils
- Alcohol
- Garlic
- Pepper
- Salt
- Vegetable oil
- Purchased wine
- Asian cuisine
- Cold snacks
- Stewing
- Рагу
- Mushrooms with onions
- Champignons
- Porcini mushrooms
- From oyster mushrooms
- From shiitake
- From onion
- No eggs
- Vegetarianism
- Recipes for lean dishes without butter