Mushroom bowl (mycelium) of boletus: 14 recipes with photos, videos

The recipe for mycelium from boletus is famous for its ease of preparation and amazing aroma. There are various variations of preparation, which differ slightly in the ingredients included.

Is it possible to cook mushroom mushrooms from butter?

Butterflies are aromatic and tasty mushrooms. The mycelium from them turns out to be especially light and does not differ from that prepared with porcini mushrooms. Therefore, cooking mycelium from butter is not only possible, but also necessary.

How to cook mushroom mushroom from boletus

Mushrooms are covered with a slimy, brown film that collects a lot of debris. It is completely removed. If you simply peel the film and add it to a dish, it will turn out cloudy.

Before adding mushrooms to the soup, you must first prepare them: sort them, remove the film and rinse thoroughly. Cut large ones into pieces, and use small ones whole. Add water and cook for half an hour. When they are cooked, you can remove them with a slotted spoon and fry them to improve the taste.

If frozen mushrooms are used, they can be thawed in the refrigerator compartment or added directly to the mycelium. Dried ones are pre-soaked in water for at least 4 hours.

When cooking, remove the foam, from which all remaining debris comes out. After half an hour, the water is changed, and the mushrooms are washed and filled with water again. After this, they begin to prepare the dish, to which, depending on the recipe, they add various vegetables, herbs, cereals, pasta, dumplings and spices.

Classic recipe for mushroom mushrooms from boletus with photo

The traditional cooking scheme is considered simple and fast.

You will need:

• potatoes – 430 g;
• mushrooms – 300 g;
• black pepper;
• oil – 50 ml olive;
• bay leaf – 2 leaves;
• carrots – 170 g;
• salt;
• onion – 170 g.

How to cook:

1. Remove the film from the caps. Rinse and fill with water. When it boils, remove the foam, cook for 20 minutes and change the liquid. Cook for 10 minutes. Remove with a slotted spoon.
2. Cut the potatoes into pieces and send them to the mushroom picker.
3. Place mushrooms in the pan. Fry for 7 minutes.
4. Chop the remaining vegetables. Transfer to the pan. Fry until golden brown. Transfer to soup.
5. Add bay leaf, pepper and salt. Cook until done.

If desired, you can sprinkle the mycelium with chopped herbs.

How to cook mycelium from boletus with chicken

The dish is suitable for the whole family.The mushroom mushroom turns out to be tender, aromatic and unforgettable in taste.

Required:

• garlic – 2 cloves;
• chicken – 600 g;
• spices;
• boiled boletus – 300 g;
• bay leaf – 2 leaves;
• onion – 170 g;
• millet – 50 g;
• carrots – 150 g;
• potatoes – 450 g.

How to cook:

1. Any part of the chicken is suitable for cooking. Pour water over them and cook for a quarter of an hour.
2. Place the mushrooms cut into pieces. Cook for half an hour. Skim off the foam that forms on the surface, otherwise the soup will not turn out transparent.
3. Cut vegetables into cubes. Transfer to mycelium.
4. When the vegetables are half ready, add the washed millet.
5. Chop the garlic and add to the dish when all the ingredients are ready. Sprinkle with spices and add salt. Place bay leaves and remove from heat.
6. Close the lid and leave for 20 minutes.

Mycelium from frozen boletus

Ideal for winter time. Due to the fact that the mushrooms were previously boiled and frozen, cooking will take a minimum of time.

Required:

• butter – 30 g butter;
• mushrooms – 450 g frozen;
• parsley – 10 g;
• sweet pepper – 250 g;
• pepper;
• potatoes – 450 g;
• salt;
• onion – 170 g;
• flour – 60 g;
• carrots – 170 g.

How to cook:

1. Place frozen boletus in the refrigerator compartment and leave until completely thawed. Cut into slices and add water.
2. Grind potatoes and carrots. The form can be any. Add to soup.
3. Chop the remaining vegetables. Place in a frying pan. Flour. Fry, stirring constantly, until soft. Transfer to a dish.
4. Cook until done. Sprinkle with pepper, chopped parsley and salt.

How to cook mycelium from fresh butter mushrooms with celery and garlic

Fragrant celery, piquant garlic and spicy cilantro will help make the mushroom mushroom original in taste and soft in consistency. Instead of milk, you can use kefir or sour cream for dressing.

You will need:

• garlic – 4 cloves;
• carrots – 130 g;
• boletus – 150 g boiled;
• salt;
• crackers – 230 g;
• cilantro – 20 g;
• milk – 130 ml;
• cheese – 150 g;
• any oil;
• celery – 200 g root;
• water – 2.2 l;
• onion – 120 g.

How to cook:

1. Pour water over mushrooms and cook for 10 minutes.
2. Cut vegetables into bars. Pour into a frying pan and fry until soft. Transfer to soup.
3. Cook for 7 minutes. Add celery chopped into cubes. Switch the heat to low and simmer for half an hour.
4. Beat with an immersion blender until smooth. Pour in hot milk and stir. Pour into plates. Sprinkle with chopped herbs and grated cheese. Add croutons.

How to cook mycelium from butter and cheese

Mushroom pot can be cooked all year round from fresh, dried or frozen mushrooms. It tastes especially interesting with the addition of processed cheese, which gives the dish a creamy texture.

You will need:

• onion – 130 g;
• mushrooms – 250 g boiled;
• spices;
• coarse salt;
• greenery;
• potatoes – 550 g;
• nutmeg – 3 g;
• olive oil – 30 ml;
• carrots – 130 g;
• processed cheese with mushroom flavor – 200 g;
• garlic – 5 cloves.

Cooking method:

1. To boil water. Chop the onion and grate the carrots. Place the vegetables in a frying pan and fry until golden brown.
2. Cut mushrooms and garlic into slices. Add to vegetables and simmer for 7 minutes. Pour in a little boiling water. Add salt, spices and cheese chopped into small cubes. Stir until completely dissolved. Pour into boiling water.
3. Add diced potatoes. Cook until soft.
4. Serve sprinkled with chopped herbs.

Mycelium of fresh butter mushrooms with sour cream

Thanks to the multicooker, you can save time on cooking. In the device, the dish will retain its beneficial qualities.

You will need:

• butter - 350 g boiled;
• spices;
• potatoes – 450 g;
• dill – 30 g;
• salt;
• sour cream – 150 ml;
• onion – 130 g;
• bay leaf - 3 leaves;
• garlic – 4 cloves.

Cooking method:

1. Chop the mushrooms. Chop the vegetables into cubes. Transfer to a bowl. To fill with water.
2. Add spices. Add salt and add bay leaves and chopped garlic. Close the lid.
3. Set the “Quenching” mode for 40 minutes.
4. When ready, pour into plates. Add sour cream, then sprinkle with chopped dill.

Mushroom bowl of butter mushrooms with rice

Rice grains will help make the soup richer and more satisfying.

You will need:

• carrots – 130 g;
• salt;
• potatoes – 260 g;
• onion – 140 g;
• dill – 20 g;
• rice – 80 g;
• olive oil – 20 ml;
• mushrooms – 400 g boiled;
• sour cream – 130 ml.

How to cook:

1. Cut the carrots into bars, and the potatoes into cubes. Chop large mushrooms randomly. Pour water over the prepared products.
2. Cook for 17 minutes. Sprinkle rice grains. Cover with a lid and leave over medium heat until fully cooked.
3. Chop the onion. Place in a saucepan and fry until golden brown. Transfer to a mushroom picker. Sprinkle with chopped dill.
4. Close the lid and leave for 20 minutes.
5. Serve with sour cream.

How to prepare mushroom mushroom from boletus with beans

A tasty and nutritious dish suitable for consumption during Lent and for dietary nutrition.

You will need:

• sunflower oil – 50 ml;
• boletus – 300 g;
• greens – 30 g;
• potatoes – 460 g;
• onion – 140 g;
• pepper;
• carrots – 130 g;
• salt;
• eggplant – 280 g;
• sugar – 5 g;
• beans, canned in tomato sauce – 1 can;
• paprika – 5 g;
• tomatoes – 470 g;
• bell pepper – 260 g;
• garlic – 3 cloves.

Cooking method:

1. You will need the eggplants in cubes. Add salt and set aside for a quarter of an hour to get rid of bitterness. Place in a saucepan and fry.
2. Boil the mushrooms. Remove with a slotted spoon and strain the broth.
3. Remove the skins from the tomatoes and blend with a blender.
4. Grate the carrots, chop the onion. Transfer to a saucepan and fry. Add mushrooms. Fry for 7 minutes. Pour in tomato puree. Add paprika, salt and simmer for 5 minutes.
5. Place potato cubes in the mushroom picker. When they are ready, pour in the mushroom dressing. Place beans and eggplants. Cook for 7 minutes.
6. Sprinkle with pepper and chopped herbs. Sweeten and salt.
7. Close the lid and leave without heat for 10 minutes.

Mycelium of boletus with millet and celery

This light vegetarian dish will delight you with its luxurious aroma and taste.

Required Products:

• boiled butter - 70 g;
• pepper;
• water – 2.3 l;
• salt;
• potatoes – 330 g;
• celery – 2 stalks;
• bay leaf – 2 leaves;
• curry – 5 g;
• carrots – 160 g;
• soy sauce – 20 ml;
• onion – 170 g;
• olive oil – 110 ml;
• millet – 130 g.

How to cook:

1. Soak the millet for half an hour. Drain the liquid.
2. Fry chopped onions and carrots. Stir in chopped celery and mushrooms. Fry for 3 minutes.
3. Pour water over millet and add chopped potatoes. Place bay leaves. Cook until soft.
4. Transfer the roasted vegetables to the soup.Sprinkle with spices. Pour in the sauce. Add some salt. Mix.

Mushroom bowl of frozen butter mushrooms with semolina and cilantro

Semolina will help add richness to the dish, and cilantro will make it more healthy.

You will need:

• frozen boletus – 450 g;
• onion – 260 g;
• carrots – 270 g;
• sour cream – 180 ml;
• cilantro – 30 g;
• olive oil – 20 ml;
• semolina – 20 g;
• potatoes – 580 g;
• greens – 20 g.

How to cook:

1. Pour water over defrosted mushrooms. Place the chopped potatoes.
2. Fry chopped vegetables. Transfer to a mushroom picker.
3. Add spices and semolina. Pour in the cereal carefully so that lumps do not form. Add some salt.
4. Cook for a quarter of an hour.
5. Add chopped greens and sour cream. Mix.

Mycelium of boletus with dumplings

A nutritious and appetizing mushroom pickle will make your lunch varied and tasty.

Required:

• flour – 160 g;
• parsley – 20 g;
• water – 60 ml for dumplings;
• olive oil – 30 ml;
• boletus – 130 g boiled;
• peppercorns;
• potatoes – 600 g;
• salt;
• carrots – 170 g;
• onion – 170 g;
• parsley - 1 root.

Cooking method:

1. Chop the onion, carrot and root and fry in oil. Chop the mushrooms.
2. You will need the potatoes in cubes.
3. Pour water over the prepared products. Cook until done. Sprinkle with spices, then salt.
4. Salt the flour and add water. Knead. Roll into a sausage and cut into dumplings. Add to boiling soup. Cook for 7 minutes.
5. Sprinkle with chopped parsley.

Recipe for mushroom mushroom with butter, noodles and garlic

The dish according to the proposed recipe is low-fat and suitable for those who lead a healthy lifestyle.

Required:

• carrots – 130 g;
• spices;
• boletus – 350 g boiled;
• potatoes – 320 g;
• salt;
• olive oil;
• noodles – 80 g;
• onion – 130 g.

How to cook:

1. Chop mushrooms and potatoes. Add water and cook until half cooked.
2. Chop vegetables. Place in a frying pan and fry until golden brown. Transfer to a mushroom picker.
3. Sprinkle with spices and salt. Add noodles. Cook until done.

How to cook mycelium from salted butter

Another option for the winter season, which will delight the family with its original taste. A step-by-step recipe for mycelium from boletus with a photo of the finished dish will help you achieve the perfect result the first time.

Required:

• salt;
• salted butter - 200 g;
• eggs – 2 pcs.;
• carrots – 130 g;
• potatoes – 360 g;
• spices;
• greenery;
• onion – 130 g;
• olive oil – 60 ml.

How to cook:

1. Chop the potatoes and add water.
2. Chop the onions and carrots. Fry in oil. Add salted mushrooms. Simmer for 7 minutes. Send into broth.
3. After a quarter of an hour, add spices and add salt if necessary.
4. Whisk the eggs. Pour into the prepared mycelium, stirring thoroughly. Cook for 2 minutes.
5. Serve with chopped herbs.

Cooking mycelium from boletus in a slow cooker

A minimum of ingredients will create a delicious mushroom soup, and a slow cooker will reduce the cooking time.

Required:

• parsley – 10 g;
• onion – 70 g;
• boletus – 450 g boiled;
• salt;
• olive oil;
• potatoes – 450 g;
• spices;
• carrots – 70 g.

How to cook:

1. Chop the mushrooms into smaller pieces. Chop the onion.
2. Pour oil into the bowl and fry the prepared products on the “Stew” mode. Add diced carrots. Set the timer for 10 minutes.
3. Pour in water. Close the lid. Set the time to 25 minutes.
4. Cut the potatoes into bars and send them to the mushroom picker. Cook for a quarter of an hour.
5. Add salt. Sprinkle with spices. Cooking time – half an hour.

Conclusion

A simple, at first glance, recipe for mycelium from boletus allows you to create real culinary masterpieces. You can serve it with sour cream, mayonnaise and Greek yogurt. It’s also delicious sprinkled with cheese shavings and chopped herbs.

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