Boiled porcini mushrooms

Cleaned and sliced ceps boiled in salted water, light beige, with a clean rich mushroom taste, for frying with onion and sour cream, soups, sauces and risotto.

Boiled porcini mushrooms are cleaned and sliced ceps boiled in salted water until done, light beige with firm springy flesh, a clean rich mushroom taste and a forest aroma, fully safe for further use. They are fried with onion and sour cream, put into soups, sauces, risotto, julienne, pasta, fillings for pies and pancakes, salads and bakes.

Calories, proteins, fats and carbohydrates per 100 g of product

Boiled porcini mushrooms, Boiled: Calories 28.0 kcal, Proteins 2.2 grams, Fats 0.5 grams, Carbohydrates 5.3 grams per 100 g of product.

Calories28.0 kcal

Proteins2.2 grams

Fats0.5 grams

Carbohydrates5.3 grams

Data: USDA FoodData Central

Recipes with this ingredient

Caprice SaladEuropean cuisine | Salads

The recipe is taken from the book "Holiday Salads and Appetizers.

Spicy Shrimp SoupEuropean cuisine | Soups

The recipe is taken from the book "Seafood. Very Simple."

Homemade pasta with porcini mushroomsItalian cuisine | Pasta and pizza

Homemade pasta with white mushrooms is the embodiment of true Italian culinary mastery. It combines the tenderness of freshly made pasta with the rich, earthy flavor of white mushrooms. The origins of this dish delve deep into the traditions of regional Italian cuisine, where fresh ingredients play a key role. White mushrooms sautéed with garlic and thyme create an aromatic sauce that envelops the pasta, giving it a unique creamy texture. The finishing touch is cheese, which adds tenderness and depth of flavor, while fresh basil adds a note of freshness. This dish is perfect for a cozy family dinner or a romantic evening, filling the moment with warmth and gastronomic pleasure.

Porcini Mushroom JulienneEuropean cuisine | Appetizers

This julienne differs from the classic one - processed cheese is added to the cream filling. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Aleksandrovsky Prichal".

Julienne with porcini mushrooms and tongueEuropean cuisine | Appetizers

Recipe from Pavel Petukhov, chef of the gastronomic center "Zaryadye".