Porcini mushrooms are delicious and nutritious. Thanks to freezing, mushrooms can be stored for a long time and at any time of the year to delight yourself and loved ones with healthy mushroom dishes.
It is necessary
- For frozen porcini mushroom soup:
- - 500 g of frozen porcini mushrooms;
- - 30 g of onions;
- - 4 tbsp. l. butter;
- - 2 tbsp. l. flour;
- - 6 glasses of chicken broth;
- - 3 raw yolks;
- - 1 glass of cream;
- - ½ parsley root;
- - ½ celery root;
- - salt.
- For a mushroom woman:
- - 1 kg of frozen porcini mushrooms;
- - 2 heads of onions;
- - 50 g butter;
- - 1 glass of bread crumbs;
- - 2 eggs;
- - 1 glass of sour cream;
- - ground black pepper;
- - salt.
- For porcini mushrooms in a hunting way:
- - 800 g of frozen porcini mushrooms;
- - 3 tomatoes;
- - 6 bell peppers;
- - 1 onion;
- - 1 tbsp. l. flour;
- - 50 g butter or margarine;
- - parsley;
- - cumin;
- - salt.
Instructions
Step 1
Frozen porcini mushroom puree soup
Peel the onions, chop finely and fry in butter until soft. Defrost porcini mushrooms in the microwave and cut into cubes. Add to the onion and cook for 5-10 minutes while stirring continuously. Then, without removing from heat and without ceasing to stir, add flour, washed peeled celery and parsley roots, pour in chicken broth and simmer the soup at low boil for 40-50 minutes. Then drain the broth and set aside, remove the parsley and celery roots, and pass the mushrooms through a meat grinder or wipe through a sieve and mix with the set aside broth. Whisk or fork the raw egg yolks and combine with the cream. Then in a thin stream, stirring continuously, add the mixture to the soup. Salt to taste and heat in a water bath to a temperature not exceeding 70 ° C.
Step 2
Mushroom woman
Defrost porcini mushrooms in the microwave or at room temperature and cut into wedges. Peel the onion and chop into thin half rings. Place the prepared mushrooms and onions in a deep cast iron skillet with oil, add a few tablespoons of water or broth and simmer until tender with the lid closed. Separate the yolks from the whites. Place the whites in the refrigerator, and grind the yolks with salt, mix with half of the sour cream and carefully pour into a bowl where mushrooms and onions are stewed. Beat the cooled proteins with a mixer or a whisk until they become steep, strong foam, then mix with bread crumbs, salt, pepper and gently add to the mushroom mixture. Put the prepared mass in a fireproof dish, greased and lightly sprinkled with breadcrumbs, level the surface and brush it with sour cream. Then bake in the oven at 180 ° C for 30-40 minutes. Remove the prepared mushroom baba from the mold, transfer to a serving dish and decorate with slices of raw vegetables and sprigs of herbs.
Step 3
Hunting porcini mushrooms
Defrost the frozen porcini mushrooms at room temperature (this will take 2-3 hours) and cut into slices if necessary. Finely chop the peeled onions, wash the bell peppers, remove the seeds with stalks and cut into strips. Put prepared mushrooms, onions and bell peppers in a deep frying pan and simmer in oil. Then, stir in the flour, add the caraway seeds and some hot water. Cover the pan with a lid and simmer until tender. At the very end of stewing, place the diced tomatoes, salt and sprinkle with finely chopped parsley.
