Recipe Mushroom pot from porcini mushrooms. Calorie, chemical composition and nutritional value.

What is mushroom mushroom and how to cook it correctly

The roots of this dish go deep into our history. Mushroom soup or mushroom soup was traditionally prepared in the northern Russian regions. At that time, potatoes had not even been heard of. Therefore, they cooked a thick, rich soup only from mushrooms. It was allowed to add chopped boiled eggs at the end of cooking. Mushrooms could be either fresh or dried. Therefore, the taste of mushroom soup could be different. The classic mushroom pickle was prepared only from boletus mushrooms - there was an abundance of them in the northern forests at that time.

Modern mushroom soup differs from the classic dish in the presence of potatoes, onions, and carrots. Boletuses are becoming less and less common in our forests, so mushroom soup began to be prepared from other tubular mushrooms, as well as from champignons and honey mushrooms. This first dish has an excellent taste, but is not too similar to a classic mushroom mushroom. To prepare mushroom soup, you can use any broth, and even cream or milk. Using a blender, prepare a delicious puree soup or cream soup. But still, we will try not to deviate from the classics, so we will prepare a mushroom picker without gastronomic delights, for example, from mushrooms frozen in the freezer.

Mushroom soup or mushroom soup was traditionally prepared in the northern Russian regions

Creamy frozen white mushroom soup

Mushrooms fried in butter and flour give the soup a special nutty aroma and thickness. Try it!

Ingredients:

• frozen porcini mushrooms – 300 g
• carrots – 1 pc.
• potatoes - 5 pcs.
• dill
• butter – 50 g
• ground black pepper
• flour – 2 tbsp. l.
• sour cream – 50 g
• salt.

Preparation:

Defrost and chop the mushrooms.

Make the fry: fry the mushrooms in butter. Add flour and stir thoroughly so that there are no lumps. Add sour cream and simmer a little more.

Cut the potatoes into cubes and send to boil.

When the potatoes are cooked, add the roast. Add salt and spices. Boil and remove from heat.

The thick and aromatic soup can be poured into bowls.

A simple recipe for a mushroom picker made from frozen mushrooms

With the advent of refrigerators, it became possible not only to dry, salt, and pickle forest products, but also to freeze them. After thawing, they are suitable for any dish, including mushroom soup. You can cook soup immediately from frozen mushrooms, without waiting for thawing. Any tubular mushrooms are suitable for this.

Ingredients:

• frozen mushrooms – 0.5 kg;
• 1 onion;
• 20 g leek (white part);
• 2 potatoes;
• 1 carrot;
• butter.

Salt and pepper according to your own taste.

Pour 1.5 liters of water into a saucepan, add mushrooms and add salt. While the soup is boiling, cut the potatoes into cubes. Sauté grated carrots, finely chopped onions and leeks in butter. Add to the boiling broth along with the potatoes and simmer over low heat until tender.

You can prepare a more complex version of the mushroom mushroom.

We also recommend reading:

Pickled honey mushrooms for the winter: 6 simple recipes for pickled honey mushrooms Pickled honey mushrooms: a recipe for the winter and quick cooking Pickled rows: the best recipes for cooking at home Made for each other: mushrooms with cream

New recipes

Nowadays, mushroom soup is prepared from frozen mushrooms, champignons, and various additives. Just beware of using too hot spices.

With lard and champignons

This, of course, is by no means a lean or dietary option. But it also has a peculiar charm. Suitable for a wide holiday table as an additional appetizer. Just don’t take too fatty lard for it.

You will need: half a kilo of champignons, 100-150 grams of lard, carrots, 2-3 potatoes, onions, salt, dill, sour cream (mayonnaise), sunflower oil, water.

Preparation:

• Pass the champignons and lard through a meat grinder.
• Fry the mixture.
• Add chopped onions and carrots to it and fry a little more.
• Place the mixture in a saucepan with water.
• After boiling, add potatoes and salt.
• When the potatoes are ready, add chopped dill.
• Another 2-3 minutes and you're done!
• Use sour cream (mayonnaise) as a dressing.

Some experts advise boiling the mushrooms a little in advance and then using new water. This has its inconveniences, but the broth will be cleaner. It is better to salt the first water a little too.

From frozen mushrooms

The mushrooms should be allowed to defrost quietly and then dry. But some people prefer to put them in the pan straight from the freezer. Another option is to rinse in a colander with warm water. For originality, you can use suneli hops or, for example, Provençal herbs.

Ingredients: 0.5 kg of mushrooms, 2-3 potatoes, butter (as needed), onion, carrots, salt and pepper (to taste), 1.5-2 liters of water, green onions (if desired).

How long to fry honey mushrooms in a frying pan after cooking

Preparation:

• Place mushrooms in a saucepan with water. You can add salt immediately.
• Cut the potatoes, chop the onions and carrots.
• Sauté carrots and onions in melted butter (you can also add green onions).
• Add everything to the pan when the water boils.
• Cook until tender, you can season with herbs.

Mushroom soup made from frozen mushrooms with green peas and celery

Ingredients:

• frozen mushrooms – 500 g;
• boiled pearl barley – 250 g;
• the same amount of green peas, frozen or fresh, but not from a jar;
• 100 g each of white roots: celery and parsley;
• 2-3 potatoes;
• 1 onion and the same amount of carrots;
• a bunch of green dill;
• garlic – 3 cloves;
• 3 tbsp. tablespoons vegetable oil or 30 g butter.

Thaw the mushrooms a little. Cut the onion into half rings, white roots and carrots into strips. Place chopped onions in a heated frying pan, adding butter or vegetable oil, after 5-7 minutes add pieces of mushrooms, simmer over low heat for another 15 minutes. While everything is simmering, boil 2.5 liters of water. Throw white roots into boiling water, after 10 minutes add potatoes, after the same amount of time add carrots. After boiling for ten minutes, add mushrooms to the soup. Boil for another 5 minutes and fill the boiling mushroom pot with pearl barley and green peas. Add spices and chopped garlic and dill. The thick, rich mushroom soup will be ready in 20 minutes. 5 minutes before, salt it to taste. By the way, if you don’t like pearl barley, you can do without it.

It is not always possible to freeze mushrooms for the winter, but the store always has fresh champignons in stock. They make a wonderful soup.

Frozen mushroom bowl

Mushroom bowl of porcini mushrooms with rice: recipe with photo

How to prepare mushroom pickle from porcini mushrooms with the addition of rice to surprise your household with a delicious dish?
300 g fresh mushrooms; 2 eggs; 3 tbsp. l. lemon juice; 4 tbsp. l. butter; 2 tbsp. l. sour milk or kefir; Salt and ground black pepper; 2 tbsp. l. rice; Sour cream and parsley.

Pay attention to the step-by-step recipe for preparing mycelium from porcini mushrooms with a photo of the finished dish:

1. Cut the washed porcini mushrooms into strips, place in a saucepan and pour in lemon juice and melted butter.
2. Stir, let stand for 5 minutes and add hot water.
3. Add salt to taste and cook for 20 minutes over low heat.
4. Wash the rice in cold water, add to the soup and cook for 20-25 minutes.
5. Beat the eggs with sour milk, pepper and pour into the mushroom bowl, stirring constantly with a whisk.
6. Let it boil for 10 minutes, add chopped herbs and remove from heat.
7. When serving, add sour cream or mayonnaise. If you don't like rice, you can replace it with semolina. In this case, you should not cook the soup for a long time, since the semolina cooks very quickly.

How to properly prepare mycelium from fresh champignons

These mushrooms go especially well with butter, processed or regular cheese, and cream. Therefore, we will use these products in cooking.

A simple mushroom picker

For thickness, add potatoes, pasta, rice or buckwheat.

Ingredients:

• 15-20 small mushrooms;
• 2 onions;
• 1 carrot;
• 3 potatoes;
• a couple of handfuls of small pasta, which can be replaced with 3 tbsp. spoons of rice or 5-6 tbsp. spoons of buckwheat.

This soup can be prepared in different ways. The simplest one does not involve pre-frying the mushrooms. They are immediately put to boil, filled with water. Its quantity depends on the desired thickness of the soup. Cook uncut mushrooms for about an hour. Take them out of the broth and cut them into pieces. By this time, the dressing should be ready from grated carrots and chopped onions sautéed in butter. Add it along with chopped potatoes and mushrooms to the broth. If you prefer cereals or pasta instead of potatoes, add them to the soup at this stage. Cook the salted soup until the ingredients are ready.

Champignons and chicken are a great combination. Mushroom soup made with meat broth turns out to be incredibly tasty and rich.

Mushroom bowl of fresh champignons

Mushroom bowl of champignons with chicken

To cook it, first prepare the broth. You can use chicken fillet for it, but a richer soup will be made from chicken breast with a bone.

Ingredients:

• chicken fillet or breast on the bone – 600 g;
• mushrooms – 400 g;
• one onion and one carrot;
• 4 tbsp. spoons of vermicelli and the same amount of tomato paste.

Fill the meat with cold water. It will need 2.5 liters. After boiling, you need to remove the foam and cook the broth with a barely noticeable shaking of the water. It is in this case that all the extractive substances from the meat will pass into the future soup in full. Cooking time – approximately 40 minutes. Remove the chicken from the broth and cut into large pieces. We cut the mushrooms into slices, finely chop the onion, and finely chop the carrots into thin circles, which we cut into quarters. Place vegetables and mushrooms in a saucepan with broth and cook until the onion is soft. Lightly fry the tomato paste in butter and add it to the mushroom bowl along with the chicken meat. After 5 minutes of cooking, add vermicelli. After a couple of minutes, turn off the soup and let it simmer for about 10 minutes before serving.

Adding processed cheese radically changes the taste of the mushroom pickle. It becomes richly creamy with pleasant mushroom notes.

Champignon soup (video)

Cheese mushroom mushroom with champignons

You can cook it with already cooked meat broth, but this soup is also surprisingly tasty with water.

Ingredients:

• fresh champignons – 200 g;
• processed cheese – 2 pcs.;
• one onion and one carrot each;
• 4 potatoes;
• butter;
• chopped greens.

Add diced potatoes to 2.5 liters of boiling water or broth. Add some salt, keeping in mind that cheese curds also contain salt. While it is cooking, prepare a dressing of finely chopped onions and carrots in butter. After 5 minutes, add sliced ​​mushrooms to the vegetables and simmer for another quarter of an hour under the lid. Place the contents of the frying pan into the soup and cook everything together for another 10 minutes. When the dish is almost ready, grate the cheese into it and mix well so that they dissolve. Boil for a couple of minutes and the soup can be turned off. Sprinkle with herbs when serving.

It is not always possible to have fresh and frozen mushrooms on hand. But if you managed to purchase dried ones, then preparing delicious mushroom dishes will not be a problem. Dried mushrooms have a specific, very bright taste and aroma, so dishes prepared from them will be original. In the old days, real mushroom mushrooms were prepared only from dried boletus mushrooms.

Cheese mushroom mushroom with champignons

Mushroom classic

It is believed that stew and boletus soup began to be prepared in the north of Russia. The recipe for the mushroom picker spread further; other mushrooms appeared in it, but there were still no other components. This dish later came to be considered a classic mushroom picker.

Classic mushroom picker

Boletus is, in fact, a porcini mushroom, the main one in the forest. Nowadays, stews are almost never prepared from it alone. Probably in vain - it has a unique aroma, without any extraneous notes. True lovers of ancient cuisine will certainly appreciate it.

You will need: boletus mushrooms - about 0.5 kg, 3 liters of water, salt.

Cooking process:

• Wash the caps of the mushrooms, and you can simply peel the stems. Cut everything.
• Place a bowl of water on the fire.
• Boletus mushrooms can be added immediately, although some housewives wait until it boils.
• Cook for 30-40 minutes, remembering to remove the foam.
• Just before it's ready, add a little salt.
• Cover the bowl with a lid and let stand for up to half an hour.

No additives needed! Enjoy the classics of the ancient “forester” genre. When serving, you can add chopped boiled chicken egg - this is the form the stew was known in monasteries. Various herbs were also added to it.

How to fry milk mushrooms without bitterness: recipes and preparation

Modern version

There are several options for how to cook mushroom mushrooms in the classic style, taking into account, of course, modern trends. After all, potatoes, carrots and onions entered the soup recipe later. The main of these options involves the use of fresh porcini mushrooms.

You will need: half a kilogram of fresh porcini mushrooms, 3.5 liters of water, half a kilogram or a little more of potatoes, a couple of carrots, one or two onions, salt (to taste), bay leaf - a leaf or two, herbs, pepper, sour cream (or mayonnaise) - optional.

Cooking method:

• Clean and slice the mushrooms.
• Boil the water.
• Pour the mushrooms into it and, adding salt, cook until they are ready (about 15-20 minutes).
• At the same time, peel and chop the potatoes, carrots and onions.
• Start adding them in this order: potatoes, and after 10 minutes - the rest.
• Towards the end of cooking, add pepper and bay leaves.
• Let the soup steep for a while.
• Before serving, you can add herbs and sour cream (mayonnaise).

Experts argue about the order in which vegetables should be added. There is this option: carrots, after boiling the soup with them - onions, and only then - potatoes. You can avoid hesitation if you saute the onions and carrots in advance. Then you can definitely put them in front of the potatoes.

From dried mushrooms

It is not considered a big mistake if you replace fresh mushrooms with dry ones. After all, they were dried centuries ago. This recipe is especially in demand when the mushroom season is over. You can get your favorite taste and aroma even in winter.

Ingredients: boletus, boletus or porcini mushrooms - 50-100 grams, onion, carrot, 4-5 potatoes, butter and sour cream (if necessary), salt and bay leaf (to taste), water.

Preparation:

• Soak the mushrooms.
• Fry onions and carrots in melted butter.
• Squeeze the mushrooms, add them to the mixture, and fry.
• Add salt.
• Transfer the mixture to a saucepan and add water.
• After the soup boils, add the potatoes and cook until tender.
• Add the bay leaf, cover with a lid and let simmer for a few minutes.
• Pour into plates, top with sour cream.

How to properly and tasty cook dried mushrooms

If you use a bowl with a special coating rather than a frying pan, you can fry in it. Some housewives first do this with mushrooms, and only then with carrots and onions. Fans add black pepper to this soup.

Preparing aromatic mushroom soup from dried porcini mushrooms

Unlike other tubular mushrooms, boletus mushrooms retain their color even when dried and do not turn black. Therefore, the soup made from them is not only tasty and aromatic, but also very beautiful.

Ingredients:

• dried boletus - 100 g;
• potatoes - 5 pieces;
• 1 onion and carrot each;
• a tablespoon of flour;
• 20 g butter and 2 tbsp. spoons of vegetable;

The mushrooms need to be washed well and soaked for 2-3 hours so that they swell well. Take them out of the water and wash them. We do not pour out the water, but filter it. It is on this that the mushroom pickle will be cooked, so add enough water to make 3 liters. Place the mushrooms in it and cook after boiling for about 40 minutes. If the mushrooms are cooked, they will settle to the bottom. Add diced potatoes and pre-prepared dressing. For it, saute finely chopped onion in vegetable oil, after 5 minutes add grated carrots to it, and after another 3 minutes add flour and stir well. Fry for a couple more minutes and add to the mushroom bowl. In 10 minutes the soup will be ready. Before turning off the heat, add butter. Let it rest for 10 minutes and serve with sour cream. No spices other than salt are added to the mushroom picker made from dry boletus mushrooms. The mushroom taste and aroma should be salty and should not be interrupted by anything extraneous.

Almost every autumn we are pleased with the abundant harvest of these mushrooms. If you find a successful clearing, you are guaranteed several baskets of honey mushrooms. Enough to dry, marinate and freeze and, of course, cook a fragrant rich soup.

Mushroom mushroom

Soup with frozen porcini mushrooms “Mannik”

Making a light yet nutritious soup is very simple. To do this, you need vegetables, porcini mushrooms that replace meat, and half an hour of time. Try it now!

Ingredients:

• frozen mushrooms - 400 g
• semolina – 1 tbsp. l.
• carrots – 2 pcs.
• potatoes – 4 pcs.
• onions – 2 pcs.
• butter
• greenery
• salt.

Preparation:

Thaw the mushrooms. Cut vegetables into cubes. Place mushrooms and potatoes into a saucepan of boiling water. Add salt and pepper.

Fry onions and carrots in butter. Place the fried potatoes into the soup when the potatoes are ready.

While stirring, add semolina. Bring to a boil, add chopped herbs.

Serve with sour cream.

How to prepare mushroom pickle from honey mushrooms

There are probably few mushrooms whose soup is so tasty and aromatic. Of course, you can cook it in meat broth, but real mushroom soup is a soup in which the main component is mushrooms.

Ingredients:

• honey mushrooms – 400 g;
• 3-4 potatoes;
• 1-2 onions;
• vermicelli.

If you don’t want to fry the mushrooms first, you can immediately put them in a saucepan in which 2.5 liters of water is already boiling and cook for a quarter of an hour. But if you first simmer the honey mushrooms for 30 minutes with onions and adding a small amount of butter, the soup will be incomparably tastier. Cut the potatoes into cubes and add them to the mushroom broth. Add sautéed onions there. If you stewed the mushrooms first, put them all in water at once: both them and the potatoes. Cook everything until the vegetables are ready. At the end, add vermicelli to make the soup thicker. After this, do not boil for more than 5 minutes. Serve with sour cream and herbs.

By the way, there are special rules for serving such soup to the table.

Recipes with cereals

Various cereals are now used as additives to mushroom soup. This opens up great opportunities for experimentation and gives a variety of flavors. There is nothing new in these recipes, but amateurs can easily develop a dish directly “for themselves” by trial and error.

With rice and egg

This option requires a little more attention and a number of additional ingredients, but it pays off the effort with a new taste.
The dish can be a good surprise if the hostess is not afraid to surprise her household or guests. Fresh notes suggest serving on hot days. You will need: 300 grams of any fresh mushrooms, a quarter cup of rice, two eggs, half a lemon, butter (as needed), a little sour milk, salt, pepper, dill, parsley, green onions, water.

Preparation:

• Wash and cut the mushrooms.
• Place them in a saucepan, add oil, squeeze half a lemon into it.
• Pour water, add salt and cook for about a third of an hour.
• Add rice and cook the same amount. Remove from heat.
• Beat the eggs and pour into the soup. Mix. Cook for another 1-2 minutes.
• Add milk and pepper. Mix again.
• Pour into plates and sprinkle with chopped herbs.

The eggs must be beaten thoroughly and poured into the broth carefully. It is better to do this along the edge of the pan, placing a spoon or fork.

With oatmeal and tomato paste

This recipe can be considered dietary. Proteins, vitamins, and minerals from forest products are preserved, but nothing extra is left. Instead of butter, use vegetable oil, and tomato is not a hindrance. The cooking process itself will take a little time.

Recipe for fresh oyster mushroom soup

You will need: up to 300 grams of mushrooms (not necessarily white), an onion, a glass of oatmeal (a little more is possible), sunflower oil (as needed), a couple of tablespoons of tomato paste, herbs, salt and pepper, water.

Preparation:

• Chop and sauté the onion.
• Add tomato paste to it and simmer for a few minutes.
• Boil the mushrooms. Drain the water.
• Add salt to the new water and bring to a boil.
• After boiling the mushrooms in it a little, add oatmeal.
• Add spices and onions.
• Stir and remove from heat.
• Before serving, season with herbs.

It turns out fragrant and healthy. The amount of water can, as in some other cases, be adjusted based on the desired thickness of the dish.

Rules for serving mycelium

Everyone probably knows that mushroom mushrooms are not eaten without sour cream. But there are rules that only real gourmets have heard of.

• The mushroom pot is only good when it’s hot.
• Before serving, the soup should sit for 10 minutes so that all the ingredients absorb the delicious mushroom spirit.
• Only fresh bread is served with this soup, preferably white, but not a loaf. Home-baked bread is welcome.
• You can make crackers from it. Added to soup. They will give it thickness and satiety.
• Those who love greens can safely sprinkle the mushroom mushroom with it, it will only become tastier.
• In ancient recipes, the mushroom mushroom was flavored with chopped boiled egg.

To make a delicious mushroom soup, always use only one type of mushroom, as they all taste different. Prepare a dish in a good mood, only then will it turn out truly tasty and bring undoubted benefits.

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