Frozen porcini mushrooms: how to cook, recipes with photos

Cooking frozen porcini mushrooms is customary in many world cuisines. The boletus family is highly regarded in the market for its impressive taste and excellent 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 plantations and on the edges, after harvesting, the product can be cooked fresh, as well as canned, dried or frozen.

Frozen boletus, whole and in pieces

What can be cooked from frozen porcini mushrooms

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

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

How to cook frozen porcini mushrooms

The product must be properly defrosted before use. Most often, porcini mushrooms are frozen whole fresh, and they are not even washed. When defrosting, the legs and caps are washed under running water.

Frozen white mushroom recipes

It is worth considering the most popular dishes based on frozen boletus, which can be a decoration for a festive table or a delicious home dinner.

Recipe for frozen porcini mushrooms fried in sour cream

You can fry the workpiece in a hot skillet with a little sour cream and get an excellent gravy with 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 skillet with vegetable oil. Fry for about 10 minutes, until excess water evaporates.
  2. Chop the onions finely and send them to the mushrooms, fry for another 4 minutes, stir the dish constantly.
  3. Pour sour cream over the mass, salt, add any spices, bring to a boil and simmer under the lid for 15 minutes.
  4. Serve hot as a gravy with any side dish - potatoes, rice or pasta.

Mushroom soup with frozen porcini mushrooms

Aromatic mushroom soup decorates the dining table at any time of the year, pleases with the taste and benefits of 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 frozen boletus broth

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

  1. Defrost 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 the carrots and onions, fry the vegetables over medium heat.
  5. Add prepared boletus to the pan, fry with vegetables until excess moisture evaporates.
  6. Pour boiled water into a saucepan, bring the broth to a boil, throw potato cubes into it.
  7. Simmer the soup, season with salt and add any spices.

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

Frozen porcini mushroom cream soup

It is difficult to imagine traditional French cuisine without such a dish. The classic creamy soup consists of aromatic wild boletus and heavy cream, served hot in separate portions in a deep bowl.

Garnished with fresh herbs or crispy wheat croutons


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

Cooking process:

  1. Put a piece of butter in a saucepan with a thick bottom, put on medium heat. Add washed mushrooms, fry until excess water evaporates.
  2. Finely chop the onion and carrots, fry for about 15 minutes.
  3. Peel the potatoes, cut into small pieces, and put them in a saucepan.
  4. Pour in hot water, boil until the potatoes are cooked.
  5. Cool the mass slightly, beat with a blender until smooth, then dilute with culinary cream and heat, but do not boil.
  6. Pour the ready-made cream soup into portioned bowls and garnish with fresh herbs, serve hot.

Roast of frozen porcini mushrooms

Meals based on nutritious and valuable forest products can form the basis of the diet during the fast. There are no meat ingredients in the following recipe, only fresh vegetables and healthy frozen boletus. You will need the following products:

  • 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.

Ready roast serving option

Step by step cooking process:

  1. Send frozen pieces of the main ingredient to a hot frying pan, fry until excess moisture evaporates.
  2. Send coarsely chopped onions to the pan, fry for about 5 minutes. Transfer the mass to a clean plate.
  3. In the same pan, fry large potato wedges until golden brown.
  4. Combine mushrooms with potatoes, add green peas and simmer, covered, until tender. Season the dish with salt and serve hot, garnish with lettuce 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 a few 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;
  • culinary cream - 130 ml;
  • salt and black pepper to taste;
  • Provencal herbs to taste;
  • a bunch of fresh herbs.

Pasta with white sauce

Step by step cooking process:

  1. Send both types of oil to a hot pan, fry finely chopped onions until golden brown.
  2. Add the boletus frozen in large pieces to the onion, fry for about 5 minutes, during this time excess moisture will evaporate.
  3. Pour heavy culinary cream in a thin stream, stirring constantly.
  4. In a separate saucepan, boil pasta in salted water with a pinch of Provencal herbs.
  5. Pull the pasta out of the pan with a fork and send it to the mushroom sauce. Stir the dish and leave on low heat, uncovered, for a couple of minutes.
  6. Serve the finished pasta in white sauce in portions, sprinkle with finely chopped herbs.

Advice! The paste should be added to boiling water and cooked for 2 minutes less than instructed.

Minced frozen porcini mushrooms

Frozen semi-finished products

Lean cutlets or zrazy are successfully prepared from mushroom minced meat, it can be frozen in advance or prepared from whole mushrooms just taken out of the freezer.

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

Attention! Do not drain the broth after cooking, you can make an excellent soup from it.

Scroll the cooled porcini mushrooms through a meat grinder, cook delicious lean cutlets, zrazy or pie filling from them.

Stewed potatoes with frozen porcini mushrooms

Wonderful boletus mushrooms don't have to be part of any gourmet gourmet meal. The significant protein content makes it possible to replace meat with mushrooms in any form in recipes.

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, drain.
  2. Peel potatoes and onions, chop vegetables at random.
  3. Lay the mushrooms, onions and potatoes in layers in a cauldron, rooster or a 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 contains only 23 kcal, which is less than fresh product.

Proteins - 2.7 g;

Carbohydrates - 0.9 g;

Fat - 1 g.

Attention! Mushroom protein is poorly absorbed by the body, it takes several hours to digest. You should not eat dishes with mushrooms for dinner and give them to young children.


You can cook delicious frozen porcini mushrooms every day according to different recipes. Soup for the first or hearty second course always turns out to be original, tasty and aromatic thanks to the juicy pulp of the forest king.

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