How to cook porcini mushrooms - recipes

Dried mushrooms, especially boletus mushrooms, give the pilaf an original taste. It is important not to add a lot of seasonings (only half of what is put in regular meat pilaf), so that they do not drown out the taste of the mushrooms. You can cook pilaf in a cauldron or cast-iron skillet. Any rice is suitable for pilaf. It is washed well so that the pilaf is crumbly. For non-fasting days, pilaf with dried mushrooms is cooked in butter or ghee.

Sauerkraut solyanka with mushrooms is always a very tasty dish for both fasting and dietary meals. It is especially tasty with dry porcini mushrooms, but it can also be cooked with frozen ones. If the hodgepodge is made thicker, then it will be an excellent second course.