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Meat with porcini mushrooms can be called an almost gourmet dish. In rainy summer or early autumn, boletus caps rise in the birch undergrowth. The product is highly valued among mushroom pickers; no one shares its secret places. The pulp is tender, tasty and surprisingly aromatic, it is not for nothing that this specimen is considered the king of the entire mushroom kingdom.
Royal boletus
How to cook porcini mushrooms with meat
There are a lot of recipes for preparing delicious dishes based on porcini mushrooms with various types of meat, as well as many subtleties and cooking secrets. Boletus mushrooms can be baked, stewed, boiled or fried, or made into a sauce with cream or sour cream. Any meat is suitable - pork, chicken, turkey, beef, rabbit or veal. But the time and method of preparing a delicious dish will depend on the type of meat.
Mushrooms contain a high amount of protein, but are poorly digested by the body and take a long time to absorb. Therefore, you should not serve such dishes for dinner; it is better to cook them for lunch.
Recipes for porcini mushrooms with meat
It is worth considering several of the most popular recipes based on fresh boletus and various types of meat.
Chicken with porcini mushrooms
Tender chicken meat goes well with the aroma of forest dwellers when baked in the oven. To prepare chicken breast with porcini mushrooms you will need the following ingredients:
- boiled chicken breast – 300 g;
- fresh porcini mushrooms – 300 g;
- meat broth – 250 ml;
- vegetable oil – 2 tbsp. l.;
- potatoes – 1 kg;
- hot sauce – 1 tbsp. l.;
- eggs – 2 pcs.;
- flour – 1 tbsp. l.;
- sour cream – 2 tbsp. l.;
- grated hard cheese – 100 g;
- salt - to taste;
- pepper - to taste;
- parsley - 1 bunch.
Procedure:
- Peel and boil the potatoes and make mashed potatoes.
- Cut the main ingredient into small pieces and simmer in an oiled frying pan under a lid, add chicken broth and seasonings. After 15 minutes, add flour to the liquid to obtain a thicker mass.
- Take a non-stick pan with high sides and line the bottom and sides with mashed potatoes. Place mushroom filling and finely chopped boiled chicken inside.
- Sprinkle grated cheese on top and place in oven until cheese and mashed potatoes are browned.
- Sprinkle with finely chopped herbs.
- The dish should be served slightly cooled to make it easier to cut into individual portions.
Appetizing baked mashed potatoes with boletus and chicken fillet
Here is another recipe for chicken in white mushroom sauce. You will need:
- chicken breast – 500 g;
- porcini mushrooms – 300 g;
- onions – 1 pc.;
- flour – 2 tbsp. l.;
- sour cream – 400 ml;
- butter – 30 g;
- chicken spice mixture - to taste;
- salt - to taste;
- bay leaf – 2 pcs.
Step-by-step cooking process:
- Place finely chopped onions in a heated frying pan, greased with vegetable oil. Sauté until it becomes transparent.
- Peel and rinse the boletus mushrooms, cut into small strips or small cubes, and place in a frying pan with the onions. Fry for about 10 minutes, stir the mixture with a spatula.
- Cut the chicken breast fillet into strips and fry with mushrooms and onions for about 5 minutes. Then simmer the dish covered for another 10 minutes.
- Add flour, salt and other seasonings to the mixture, put a bay leaf in the pan. Stir and simmer for another 2 minutes.
- Pour in sour cream (it can be replaced with cream) and simmer the dish for another 10 minutes. Taste and add salt if necessary.
Chicken with porcini mushrooms in a creamy sauce goes perfectly with a side dish of new potatoes or pasta.
Pasta with white sauce
Veal with porcini mushrooms
Fresh veal tenderloin cooked in white sauce is a delicious dish that can even be served on a holiday table.
Veal with white sauce
You will need the following ingredients:
- veal gross – 200 g;
- boiled porcini mushrooms – 100 g;
- cooking cream – 30 ml;
- thyme;
- marinade based on olive oil, salt, pepper and soy sauce.
Cooking process:
- Marinate the veal tenderloin in soy sauce, olive oil and spices for several hours.
- Fry a piece of meat on both sides for 1 minute. This will create a thick crust around it, which will prevent the meat from becoming dry during further processing.
- Bake the resulting steak in foil at 180 degrees for about 20 minutes.
- Cut the boletus into strips or cubes, fry in a thick-bottomed saucepan along with cooking cream. Add a little salt and spices.
- Cut the baked veal steak into portions, pour each with hot mushroom sauce.
A delicious second course can be prepared not only from fresh boletus mushrooms.Meat with dried porcini mushrooms in a pot is ideal at any time of the year.
Products you will need:
- dried porcini mushrooms – 500 g;
- veal tenderloin – 600 g;
- milk – 100 ml;
- sour cream – 1 tbsp. l.;
- lard – 100 g;
Step-by-step cooking process:
- Soak the dried preparations in milk diluted with water for 12 hours.
- Rinse the soaked ingredients of the dish under running water and boil for about 7 minutes. Do not drain the broth.
- Cut the veal into strips, marinate in sour cream, salt and spices for 30 minutes.
- Fry finely chopped lard in a frying pan until golden cracklings are obtained.
- Pour the fat from the lard into pots, add veal and mushrooms, pour in a little of the remaining broth.
- Place the baking pots in the preheated oven for 1 hour.
Roast veal tenderloin with dried porcini mushrooms
The dish perfectly reveals the taste of meat, tenderness and aroma of forest mushrooms. This stir fry does not require onions, garlic, carrots or other vegetables.
Turkey with porcini mushrooms
Turkey meat is considered dietary; it is much healthier and more filling than beef or veal. To prepare turkey with porcini mushrooms in creamy sauce you will need the following ingredients:
- turkey fillet – 400 g;
- porcini mushrooms – 400 g;
- potatoes – 1 kg;
- onions – 2 pcs.;
- fat sour cream – 200 ml;
- hard cheese – 100 g;
- vegetable oil for frying;
- salt and spices to taste.
Step-by-step cooking process:
- Cut the onion into half rings and the main ingredient into small cubes.
- Fry onions and mushrooms in a frying pan with vegetable oil until golden brown.
- Cut the turkey fillet into cubes and marinate in salt and pepper for 30 minutes.
- Peel the potatoes, rinse and cut into cubes.
- Place turkey fillet, mushrooms and onions and potatoes in layers on a baking sheet.
- Dilute the sour cream with water until creamy, add salt and pepper.
- Grate the cheese on a coarse grater. Sprinkle the dish with cheese on top and pour over the diluted sour cream.
- Cover the roast with food foil and place in a preheated oven for 15-20 minutes until golden brown.
- Serve the aromatic dish in portions along with a salad of fresh vegetables.
Option to serve a delicious dish
A creamy sauce based on rich sour cream or cooking cream often accompanies mushroom dishes. For the next recipe you will need:
- turkey without bone – 500 g;
- porcini mushrooms – 300 g;
- onions – 2 pcs.;
- cooking cream – 400 ml;
- flour – 1 tbsp. l.;
- vegetable oil – 2 tbsp. l.;
- greens – 1 bunch;
- salt and pepper to taste.
Detailed cooking process:
- Fry finely chopped onions in vegetable oil until golden brown.
- Cut the main ingredients into beautiful cubes and add them to the frying pan with the onions. Fry until excess moisture evaporates.
- Pour cooking cream over the contents of the pan and add flour, simmer until the white sauce thickens.
- Salt the finished dish and add any spices, and when serving, garnish with finely chopped herbs.
Dietary turkey fillet with fresh or frozen mushrooms in creamy sauce
Beef with porcini mushrooms
An amazingly tasty dish is made from selected beef tenderloin and fresh porcini mushrooms. If you don’t have freshly picked boletus mushrooms, you can take frozen or dried ones.
Ingredients:
- beef – 500 kg;
- porcini mushrooms – 200 g;
- onions – 1 pc.;
- cream 20% - 150 ml;
- flour – 1 tbsp. l.;
- olive oil for frying;
- salt, black pepper and spices - to taste;
- nutmeg - a pinch.
Step-by-step cooking process:
- Rinse the beef tenderloin, pat dry with a paper towel, and cut into thin strips.
- Heat a frying pan with vegetable oil, fry onions and mushrooms.
- When the mushrooms and onions acquire a beautiful golden hue, add chopped veal to them.
- Fry the dish for about 7-10 minutes, stirring constantly.
- Sprinkle with flour, pour in cream, add salt and spices. Simmer the dish covered until the meat is completely cooked.
- Serve beef with porcini mushrooms in creamy sauce along with a side dish of potatoes or rice.
Roast veal with porcini mushrooms and mashed potatoes
Mushrooms can form the basis of a side dish for beef steak. The juiciness of meat directly depends on the cooking time; for a tasty dish you will need the following products:
- beef – 200 g;
- potatoes – 2 pcs.;
- boletus - 150 g;
- onions – 1 pc.;
- rosemary – 1 sprig;
- olive oil for frying;
- salt and spices to taste;
- tarragon - 1 sprig.
Step by step process:
- Rinse the mushrooms under running water and leave to dry in a colander.
- Wash the potatoes thoroughly and cut into large slices as for a country-style dish.
- Peel the onion and cut into half rings.
- Cut the mushrooms into large cubes.
- Rinse the beef steak, dry it and lightly beat it with a special hammer.
- Drizzle the meat with olive oil, season with dried tarragon, and marinate for about 20 minutes.
- In a separate frying pan, greased with olive oil, fry the potatoes, mushrooms and onion half rings until tender.
- Heat the grill properly and sear the beef steak for 2 minutes on each side.
- Place vegetables, mushrooms and meat on a baking sheet, pour olive oil on top and place a sprig of rosemary.
- Bake the dish in the oven for about 20 minutes at 200 degrees.
Option for serving a ready-made beef dish with mushrooms and potatoes
Rabbit with porcini mushrooms
The following recipe consists of rabbit legs with dried porcini mushrooms and a side dish of dumplings. The French cuisine dish is called Fricassee, for preparation you will need:
- rabbit – 2 hind legs;
- dried porcini mushrooms – 200 g;
- butter – 20 g;
- vegetable oil – 50 g;
- leek – 1 pc.;
- egg – 4 pcs.;
- flour - 3 tbsp. l.;
- thyme – 2-3 leaves;
- cooking cream 35% – 200 ml.
- white wine – 50 g;
- salt and spices - to taste.
Preparation:
- Place a thick-bottomed saucepan over medium heat, pour in water and add dried mushrooms.
- In a separate frying pan with butter, fry the rabbit legs on both sides until golden brown, lightly salt the meat.
- Drain the boiled mushrooms into a sieve and rinse with running water. Do not pour out the broth.
- Place the fried rabbit legs in a clean pan, fry the leeks cut into rings in a frying pan with butter and vegetable oil.
- Coarsely chop the cooled mushrooms and fry along with the onions.
- Add a little water to the rabbit and heat the pan, pour in the mushroom broth, leaving any sand at the bottom of the glass.
- Place the mushrooms and onions into the pan with the rabbit and simmer the dish over low heat.
- Take a deep bowl, beat in 1 egg and 1 yolk, add salt, add flour and chopped thyme. Beat with a wooden spoon. Pour in the melted butter, stir the mixture thoroughly until smooth.
- Knead into an elastic dough, sprinkle with flour if necessary. Roll into a sausage and cut into small pieces, crush each with a fork and boil in boiling water for about 2 minutes.
- Pour wine into the stewed rabbit and fish out the dumplings.
- In a deep bowl, beat the cream with two yolks with a blender or mixer. Pour the yolk-cream mixture into the pan with the rabbit.
- Taste the dish and add salt if necessary. Serve hot in portions.
Rabbit legs with porcini mushrooms in cream sauce
Roast rabbit with dried porcini mushrooms in a creamy sauce, cooked in ceramic pots, will be no less tasty. You will need the following ingredients:
- rabbit carcass – 1 pc.;
- dried boletus - 30 g;
- carrots – 2 pcs.;
- onions – 2 pcs.;
- fat sour cream – 400 g;
- garlic – 2 cloves;
- salt, ground black pepper - to taste;
- a pinch of Provençal herbs;
- bay leaf – 2-3 pcs.;
- sunflower oil for frying.
Step-by-step cooking process:
- Wash and dry the rabbit carcass, use a special hatchet to chop the meat and bones into small pieces.
- Boil the mushrooms in salted water for about 30 minutes, do not discard the broth.
- Fry the rabbit pieces in a hot frying pan with sunflower oil until golden brown, transfer to ceramic pots.
- Strain the boiled mushrooms and place on top of the rabbit meat.
- Saute finely chopped onion, garlic and carrot strips in a hot frying pan with oil, add salt, spices and Provençal herbs.
- Place vegetables on top of the rabbit with mushrooms, pour a little broth diluted with rich sour cream into the pots, simmer in an oven preheated to 200 degrees for about 1 hour.
Rabbit stewed in mushroom sauce with mashed potatoes and vegetables
Calorie content of meat with porcini mushrooms
Porcini mushrooms of the boletus family consist of high-quality protein. The fresh product contains 36 kcal per 100 g, it is recommended for vegetarians or those who fast. The pulp of porcini mushrooms contains a special substance - glucan, which actively fights cancer cells and prevents their appearance. Forest mushrooms also contain B vitamins, reduce cholesterol, improve the functioning of the nervous system, and promote wound healing.
Conclusion
Any meat with porcini mushrooms is a festive dish with a wonderful aroma and an amazing combination of flavors. It’s worth cooking white pulp boletus with meat fillet in cream sauce at least once to fall in love with the dish.
