Frozen porcini mushrooms: how to cook, recipes with photos

Cooking frozen porcini mushrooms is common in many world cuisines. Representatives of the boletus family are highly valued on the market for their impressive taste and wonderful forest aroma. Experienced mushroom pickers know that the valuable product should be collected from June to October after heavy rains. Porcini mushrooms grow in mixed forests, birch plantings and on the edges of the forest; after collection, the product can be prepared fresh, canned, dried or frozen.

Frozen boletus mushrooms whole and in pieces

What can you cook from frozen porcini mushrooms?

Frozen boletus mushrooms perfectly retain the aroma and taste of a fresh product; you can use them to prepare dozens of different independent dishes or make porcini mushrooms one of the ingredients of any recipe.

The royal mushroom, which is what the white representatives of boletus are called, as a result of heat treatment can turn into pate, cream soup, spaghetti or potato sauce, roast, julienne, risotto, lasagna, mushroom appetizer or salad.

How to cook dishes from frozen porcini mushrooms

The product must be properly defrosted before use. Most often, fresh porcini mushrooms are frozen whole, without even washing them. When defrosting, the legs and caps are washed under running water.

Recipes for frozen porcini mushrooms

It is worth considering the most popular dishes based on frozen boletus, which can decorate a holiday table or a delicious homemade lunch.

Recipe for frozen porcini mushrooms fried in sour cream

You can fry the preparation in a hot frying pan with a small amount of sour cream and get an excellent gravy for any side dish. You will need the following ingredients:

• frozen porcini mushrooms – 0.5 kg;
• sour cream of any fat content – ​​200 g;
• vegetable oil – 40 ml;
• onions – 1 pc.;
• salt and spices - to taste.

Appetizing fried porcini mushrooms in sour cream

Step-by-step cooking process:

1. Rinse the frozen pieces and immediately place them in a hot frying pan with vegetable oil. Fry for about 10 minutes until excess water has evaporated.
2. Finely chop the onion and add it to the mushrooms, fry for another 4 minutes, stirring the dish constantly.
3. Pour sour cream over the mixture, add salt, add any spices, bring to a boil and simmer covered for 15 minutes.
4. Serve the roast hot as a gravy with any side dish - potatoes, rice or pasta.

Mushroom soup made from frozen porcini mushrooms

Aromatic mushroom soup decorates the dinner table at any time of the year, delighting with the taste and benefits of the hot broth. In order to prepare a delicious first course, you will need the following products:

• frozen porcini mushrooms – 400 g;
• potatoes – 400 g;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• butter – 50 g;
• parsley;
• salt and spices - to taste;
• sour cream for serving.

Option for serving hot broth from frozen boletus

All ingredients are calculated for 2 liters of water. Step-by-step cooking process:

1. Thaw the main product at room temperature, cut into small cubes.
2. Peel the potatoes, rinse and cut into even cubes.
3. Peel carrots, onions, finely chop vegetables for frying.
4. Take a saucepan with a thick bottom, melt the butter and add carrots and onions, fry the vegetables over medium heat.
5. Add prepared boletus mushrooms to the pan and fry along with vegetables until excess moisture evaporates.
6. Pour boiled water into the pan, bring the broth to a boil, throw potato cubes into it.
7. Cook the soup over low heat, add salt and any spices.

When serving, sprinkle the hot mushroom soup with finely chopped herbs and add a spoonful of sour cream.

Cream soup of frozen porcini mushrooms

It’s hard to imagine traditional French cuisine without such a dish. The classic cream soup consists of aromatic forest mushrooms and heavy cream, served hot in separate portions in a deep bowl.

Garnish with fresh herbs or crispy wheat croutons

Ingredients:

• frozen porcini mushrooms – 300 g;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• butter – 40 g;
• cooking cream – 100 ml;
• water – 1.5 l;
• salt, ground black pepper - to taste.

Cooking process:

1. Place a piece of butter in a thick-bottomed saucepan and place over medium heat. Add washed mushrooms and fry until excess water has evaporated.
2. Finely chop the onion and carrots and fry for about 15 minutes.
3. Peel the potatoes, cut into small pieces, and place in a saucepan.
4. Pour in hot water and boil until the potatoes are done.
5. Cool the mixture slightly, beat with a blender until smooth, then dilute with cooking cream and heat, but do not boil.
6. Pour the finished cream soup into portioned bowls and garnish with fresh herbs and serve hot.

Roast frozen white mushrooms

Dishes based on nutritious and valuable forest products can become the basis of the diet during Lent. The following recipe contains no meat ingredients, only fresh vegetables and healthy frozen boletus. The following products will be required:

• frozen mushrooms – 500 g;
• fresh or frozen green peas – 300 g;
• potatoes – 5 pcs.;
• onions – 1 pc.;
• salt and spices - to taste;
• lettuce leaves for serving.

Option for serving ready roast

Step-by-step cooking process:

1. Place frozen pieces of the main ingredient into a hot frying pan and fry until excess moisture evaporates.
2. Add coarsely chopped onions to the pan and fry for about 5 minutes. Transfer the mixture to a clean plate.
3. In the same frying pan, fry large potato wedges until golden brown.
4. Combine mushrooms with potatoes, add green peas and simmer under the lid until tender. Salt the dish and serve hot, garnished with lettuce leaves or fresh herbs.

Spaghetti with frozen porcini mushrooms

Pasta with white mushroom sauce is not as simple a dish as it seems.It is important to observe several nuances - do not overcook the pasta, do not overboil the sauce and do not drown the pasta in excess liquid. To prepare spaghetti with a special sauce in the best traditions of Mediterranean cuisine, you will need the following ingredients:

• frozen porcini mushrooms – 200 g;
• pasta pasta – 150 g;
• onions – 1 pc.;
• olive oil – 30 ml;
• butter – 30 g;
• cooking cream – 130 ml;
• salt and black pepper - to taste;
• Provençal herbs - to taste;
• a bunch of fresh herbs.

Pasta with white sauce

Step-by-step cooking process:

1. Place both types of oil in a hot frying pan and fry finely chopped onion until golden brown.
2. Add frozen boletus mushrooms in large pieces to the onion, fry for about 5 minutes, during which time the excess moisture will evaporate.
3. Pour in the heavy cooking cream in a thin stream, stirring constantly.
4. In a separate pan, boil the pasta in salted water with a pinch of Provençal herbs.
5. Using a fork, remove the pasta from the pan and add to the mushroom sauce. Stir the dish and leave on low heat without a lid for a couple of minutes.
6. Serve the finished pasta in white sauce in portions, sprinkled with finely chopped herbs.

Minced frozen porcini mushrooms

Frozen semi-finished products

Lenten cutlets or zrazy are successfully prepared from minced mushroom; it can be frozen in advance or prepared from whole mushrooms just removed from the freezer.

The product must be immediately thrown into boiling water, boiled for about 2 minutes and allowed to drain on a sieve.

Grind the cooled porcini mushrooms through a meat grinder and prepare delicious lean cutlets, zrazy or pie filling from them.

Stewed potatoes with frozen porcini mushrooms

Wonderful forest boletus does not have to be part of some exquisite haute cuisine dish. The significant protein content allows you to replace meat in recipes with mushrooms in any form.

Stewed potatoes with aromatic mushrooms

• potatoes – 0.5 kg;
• mushrooms – 400 g;
• onion – 1 pc.;
• bay leaf – 1 pc.;
• a bunch of fresh herbs;
• salt and spices to taste.

Step-by-step cooking process:

1. Boil frozen boletus in salted water for about 7 minutes, strain.
2. Peel the potatoes and onions, cut the vegetables as desired.
3. Lay mushrooms, onions and potatoes in layers in a cauldron, duck pot or saucepan with a thick bottom, add a little vegetable oil and water from the mushrooms.
4. Simmer over low heat, covered, until the potatoes are ready, serve hot with fresh herbs.

Calorie content of frozen porcini mushrooms

100 g of frozen porcini mushrooms contain only 23 kcal, which is less than the fresh product.

Proteins - 2.7 g;

Carbohydrates - 0.9 g;

Fats – 1 g.

Conclusion

You can cook delicious frozen porcini mushrooms every day using different recipes. The soup for the first course or a hearty second course will always turn out to be original, tasty and aromatic thanks to the juicy pulp of the forest king.

Recommended Posts

Freezing greens for the winter at home

What vegetables can be frozen at home?

Freezing tomatoes for the winter at home

Freezing beets for borscht for the winter

How to freeze chokeberries for the winter

Is it possible to freeze sorrel?

Recipes for frozen saffron milk caps: how to cook and what to cook

What are the benefits of frozen currants?

Is it possible to freeze rows and how to do it correctly