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Meat with porcini mushrooms can be called almost a delicacy dish. In a rainy summer or early autumn, boletus caps rise in the birch undergrowth. The product is highly valued among mushroom pickers, no one shares 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 mouth-watering dishes based on porcini mushrooms with various types of meat, there are also many subtleties and cooking secrets. Boletus can be baked, stewed, boiled or fried, made 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 digest. Therefore, you should not serve such dishes for dinner, it is better to cook them for lunch.
Recipes of porcini mushrooms with meat
It is worth considering some of the most popular recipes based on fresh boletus and various types of meat.
Chicken with porcini mushrooms
Delicate chicken meat combines perfectly 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 greens - 1 bunch.
Procedure:
- Peel and boil potatoes, make mashed potatoes from them.
- Cut the main ingredient into small pieces and simmer in a greased skillet under the lid, add chicken broth and seasoning. After 15 minutes, add flour to the liquid to get a thicker mass.
- Take a non-stick dish with high sides, lay out the bottom and sides of the mashed potatoes. Put the mushroom filling and finely chopped boiled chicken inside.
- Sprinkle with grated cheese on top and place in the oven until the cheese and mashed potatoes are browned.
- Sprinkle with finely chopped herbs.
- Serve the dish slightly cooled so that it is more convenient to cut it into separate portions.
Appetizing baked mashed potatoes with boletus mushrooms and chicken fillet
Here's 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;
- a mixture of spices for chicken - to taste;
- salt to taste;
- bay leaf - 2 pcs.
Step by step cooking process:
- Put finely chopped onions in a preheated frying pan greased with vegetable oil. Pass until it becomes transparent.
- Peel and rinse the boletus, cut into small strips or small cubes, send to the pan with the onion. Fry for about 10 minutes, stir the mixture with a spatula.
- Cut the chicken breast fillet into strips, 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 mass, put bay leaf in the pan. Stir and simmer for another 2 minutes.
- Pour in sour cream (it can be replaced with cream) and simmer for another 10 minutes. Taste and salt if necessary.
Chicken with porcini mushrooms in a creamy sauce is just perfect with a side dish of young potatoes or pasta.
Pasta with white sauce
Veal with porcini mushrooms
Fresh veal tenderloin cooked with white sauce is a delicious dish that can even be served on a festive table.
Veal with white sauce
You will need the following ingredients:
- gross veal - 200 g;
- boiled porcini mushrooms - 100 g;
- culinary 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 a few hours.
- Fry a piece of meat on both sides for 1 minute. So a dense crust forms around, which will not allow the meat to become 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 with the cream of the dish. Add some salt and spices.
- Cut the baked veal steak into portions, pour over each portion with hot mushroom sauce.
A delicious second dish can be prepared not only from fresh boletus. Meat with dried porcini mushrooms in a pot - ideal at any time of the year.
You will need products:
- 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 dried blanks in milk diluted with water for 12 hours.
- Rinse the soaked food ingredients under running water and boil for about 7 minutes. Do not drain the broth.
- Cut the veal into strips, marinate in sour cream with salt and spices for 30 minutes.
- Fry finely chopped bacon in a frying pan until golden cracklings are obtained.
- Pour the fat from the bacon into pots, add the veal and mushrooms there, pour in a little of the remaining broth.
- Send the baking pots to 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 wild boletus. This roast does not require onions, garlic, carrots, or other vegetables.
Turkey with porcini mushrooms
Turkey meat is considered dietary, it is much healthier and more satisfying than beef or veal. To cook turkey with porcini mushrooms in a 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 cut the main ingredient into small cubes.
- Fry onions and mushrooms in a pan with vegetable oil until golden brown.
- Cut the turkey fillet into cubes, marinate in salt and pepper for 30 minutes.
- Peel potatoes, rinse and cut into cubes.
- Layer the turkey fillet, mushrooms, onions and potatoes on a baking sheet.
- Dilute sour cream with water until cream is thick, season with salt and pepper.
- Grate cheese on a coarse grater. Sprinkle cheese on top and pour over the diluted sour cream.
- Cover the roast with foil and send to the preheated oven for 15-20 minutes until golden brown.
- Serve a fragrant dish in portions along with a fresh vegetable salad.
Serving a delicious dish
A creamy sauce based on fatty sour cream or culinary cream often accompanies mushroom dishes. For the next recipe you will need:
- boneless turkey - 500 g;
- porcini mushrooms - 300 g;
- onions - 2 pcs.;
- culinary 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, send them to the pan with the onions. Fry until excess moisture evaporates.
- Pour the cream of the sauce over the contents of the pan and add the flour, simmer until the white sauce thickens.
- Salt the finished dish and add any spices, garnish with finely chopped herbs when serving.
Diet turkey fillet with fresh or frozen mushrooms in a creamy sauce
Beef with porcini mushrooms
An amazingly tasty dish will be made from selected beef tenderloin and fresh porcini mushrooms. If there are no freshly harvested boletus, 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, cut into thin strips.
- Heat a frying pan with vegetable oil, fry the 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, stir constantly.
- Sprinkle with flour, pour in cream, add salt and spices. Simmer the dish under the lid until the meat is fully cooked.
- Serve beef with porcini mushrooms in a creamy sauce along with a side dish of potatoes or rice.
Roast with porcini veal mushrooms and mashed potatoes
Mushrooms can form the basis of a beef steak garnish. The juiciness of meat directly depends on the cooking time; for a delicious 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 branch.
Step-by-step process of action:
- Rinse the mushrooms under running water and leave to dry in a colander.
- Wash the potatoes thoroughly and cut into large wedges as for a country-style dish.
- Peel the onion, cut into half rings.
- Cut the mushrooms into large cubes.
- Rinse the beef steak, dry and beat slightly with a special hammer.
- Pour olive oil over the meat, season with dried tarragon, marinate for about 20 minutes.
- In a separate frying pan, greased with olive oil, fry in turn the potatoes until tender, mushrooms and onion half rings.
- Heat the grill well and fry the beef steak for 2 minutes on each side.
- Put vegetables, mushrooms and meat on a baking sheet, pour olive oil on top and put 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 garnish of dumplings. The dish of French cuisine is called Fricassee, for cooking you will need:
- rabbit - 2 hind legs;
- dried porcini mushrooms - 200 g;
- butter - 20 g;
- vegetable oil - 50 g;
- leeks - 1 pc.;
- egg - 4 pcs.;
- flour - 3 tbsp. l .;
- thyme - 2-3 leaves;
- culinary cream 35% - 200 ml.
- white wine - 50 g;
- salt and spices to taste.
Preparation:
- Put a thick-bottomed saucepan over medium heat, pour in water and pour out the dried mushrooms.
- In a separate frying pan with butter, fry the rabbit legs on both sides until golden brown, lightly salt the meat.
- Pour the boiled mushrooms onto a sieve, rinse with running water. Do not pour out the broth.
- Place the fried rabbit legs in a clean saucepan, fry the leeks cut into rings in a pan with butter and vegetable oil.
- Coarsely chop the cooled mushrooms, fry with the onions.
- Add a little water to the rabbit and heat the pan, pour in the broth from the mushrooms, leaving possible sand at the bottom of the glass.
- Send the mushrooms and onions to the rabbit's pan, 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 melted butter, mix the mixture thoroughly until smooth.
- Knead 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 to the stewed rabbit, catch the dumplings.
- In a deep bowl, beat the cream with two yolks with a blender or mixer. Pour the yolk-creamy mixture into the pan with the rabbit.
- Taste the dish and salt if necessary. Serve hot in portions.
Rabbit legs with porcini mushrooms in a creamy sauce
Roast rabbit with dried porcini mushrooms in a creamy sauce, cooked in ceramic pots, will turn out to 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, black pepper - to taste;
- a pinch of Provencal herbs;
- bay leaf - 2-3 pcs.;
- sunflower oil for frying.
Step by step cooking process:
- Rinse and dry the rabbit carcass, chop the meat and bones into small pieces using a special hatchet.
- Boil the mushrooms in salted water for about 30 minutes, do not pour out the broth.
- Fry the rabbit pieces in a hot skillet with sunflower oil until golden brown, transfer to ceramic pots.
- Strain the boiled mushrooms, put on top of the rabbit meat.
- Saute finely chopped onions, garlic and carrot strips in a hot frying pan with butter, season with salt, add spices and Provencal herbs.
- Put the vegetables on top of the rabbit with mushrooms, pour a little broth diluted with fat 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, and is recommended for vegetarians or those who are fasting. The pulp of porcini mushrooms contains a special substance - glucan, which actively fights cancer cells and prevents their appearance. Also, wild boletus 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 great aroma and an amazing combination of flavors. It is worth at least once to cook white boletus pulp with meat fillet under a creamy sauce to fall in love with the dish.
