Fried boletus mushrooms. Fried boletus mushrooms

You can find a lot in the forest different mushrooms. One of them is boletus. It can be processed different ways- boil, fry, dry and store it for the winter. It has a good, calm aroma and taste, easily recognizable in the forest. Fried boletus mushrooms- a very tasty dish, and mushrooms are not difficult to collect and cook.

A little information about our mushrooms. The boletus grows in deciduous forests, most often in birch forests. You can also find it on the edges of clearings, old overgrown paths, along the edges of ravines, and in parks. The collection time begins at the end of May, together with boletus, sometimes a little earlier. It grows where the sun warms the soil well enough, since the fungus loves warmth.

Before we start discussing fried boletus mushrooms, we need to talk about what varieties they come in. There are four of them: black, regular, pinkish and white/swamp. They are slightly different from each other, the most valuable and tasty of them is the ordinary one, which it is advisable to use for our dish. You can't go wrong when collecting. If the mushroom is in any doubt, do not take it. Keep in mind that ours has a poisonous counterpart - the gall. It has a different hat Pink colour, a tubular layer underneath and a bitter aftertaste. One such mushroom will spoil the taste of the whole pan.

Fried boletus mushrooms are no worse than others, the most best mushrooms, for example whites. They have only one drawback - visual. With any treatment the color becomes almost black, although taste qualities this is not reflected in any way. Their legs are very tough, so many gourmets use them in mushroom sauce or soup.

Our mushrooms are considered ideal for frying. Especially boletus, roasted in combination with some other varieties, which provides a great taste. It is best to cook mushrooms the day after picking. In this case (when mixing several varieties) you get a real bouquet of aromas. You can also combine some vegetables with mushrooms: zucchini, potatoes, carrots, pumpkin, onions. Before cooking, “leisure meat” must be cleared of twigs, soil and grass, the bad parts of the legs must be cut off, it is advisable not to use wormy blanks.

The taste is revealed to the maximum if you cook fried boletus mushrooms with sour cream. The fermented milk environment will give the dish a peculiar piquancy. For our ancestors it was a signature food. The French came up with the famous julienne based on it.

Cooking mushrooms with sour cream is very simple. Wash them thoroughly and cut them into small pieces. Place in a preheated frying pan and fry until golden crust. The moisture should completely evaporate. Then we add onion, cut into half rings. Salt and fry until the onion becomes soft. Prepare sour cream: add a little flour, a pinch of salt, spices and beat well. Pour the prepared sour cream over the fried boletus mushrooms and leave on low heat. Bring to readiness, stirring constantly. As soon as the dish acquires a thick consistency, it is ready.

There is another cooking option. The mushrooms are placed in a fireproof container, they are salted, peppered, covered with a layer of sour cream and flour and baked for 15 minutes at a low temperature. hot oven. The dish is served hot, sprinkled with fresh herbs.

Bon appetit!

Autumn is the time for mushrooms and delicious dishes of them! Among all the mushrooms, boletus mushrooms are one of the most famous and safest. They are suitable for frying and do not require preliminary heat treatment.

Cooking boletus mushrooms is not much different from preparing other mushrooms, so the main thing is confidence in them. Fried boletus mushrooms are good for boiled potatoes, with rice or buckwheat, and it is also an excellent side dish for poultry or game.

To fry boletus mushrooms, we will immediately prepare all the products according to the list.

We will clean the mushrooms from forest debris and wash them well. Cut into slices convenient for frying.

Heat the frying pan well with vegetable oil. Add mushrooms and fry. Boletus - edible mushrooms, I don’t boil them first, but fry them right away. How to cook - decide for yourself. If you know what kind of mushrooms you are going to eat, then heat treatment not necessary, if you do not know where the mushrooms were collected, or are not sure about the mushrooms themselves, then it is better to refuse them!

Peel the onion and cut into quarter rings. When the liquid in the pan has evaporated, add the onion. Add salt and cook until the onion is soft and lightly browned.

When the mushrooms and onions are fried and turn an appetizing golden color, they are ready. The degree of roasting is a matter of taste.

Place on plates and sprinkle with finely chopped herbs. If desired, serve the fried boletus mushrooms with your favorite side dish (potatoes, rice, buckwheat) or vegetable salad.

Bon appetit!

You can enjoy fried boletus with potatoes not only in mushroom season, but also throughout the year if you prepared the mushrooms frozen or dried. You can see how I froze boletus mushrooms for the winter.

Well, today it’s time to use my freezer supplies and tell you how to fry boletus mushrooms with potatoes. If you have fresh mushrooms, then first we carry out a simple primary processing: clean the boletus mushrooms, chop them and boil them in salted water for about 30 minutes. Next, drain the broth, wash the mushrooms and lightly squeeze them out of the water.

If the mushrooms were frozen, then we have already gone through all the steps described above, and now we just need to fry the thawed mushrooms with potatoes and onions. I prefer to fry potatoes in sunflower oil.

Place the boiled boletus mushrooms in a frying pan with vegetable oil and fry over low heat. There should not be enough oil, since both potatoes and mushrooms will absorb it. The ratio of mushrooms and potatoes can be anything, but it is clear that the more mushrooms, the tastier.

Peel the potatoes, wash them and cut them into slices or cubes.

Add to mushrooms. For flavor, immediately add finely chopped onion. I usually fry the potatoes covered to reduce the number of turns. This way the potatoes do not crumble, but remain intact. To begin with, turn the heat to medium and fry until the bottom potatoes are browned. Then I turn the potatoes along with the mushrooms, add salt at this stage and then fry until done over low heat under closed lid. I check the readiness from time to time, but I no longer turn the potatoes.

Usually fried potatoes with boletus mushrooms it is ready in 20-25 minutes.

You can serve the potatoes with cucumbers, tomatoes, various pickles and marinades, but it will be delicious even without all this.

Step-by-step recipe for fried boletus mushrooms with photo.
National cuisine: Russian kitchen
Type of dish: Hot dishes
Recipe difficulty: Simple recipe

Preparation time: 17 minutes
Cooking time: 1 hour
Number of servings: 5 servings
Calorie Amount: 142 kilocalories
Occasion: For lunch

It would seem that it could be simpler fried mushrooms. The dish is not at all festive, everyday, familiar. But, at the same time, it’s delicious: for example, fried boletus mushrooms are just a fairy tale!
Number of servings: 5
Ingredients for 5 servings
Fresh boletus - 1 Kilogram
Garlic - 2-3 cloves
Onions - 300 grams
Vegetable oil - 3 tbsp. spoons
Salt - - To taste
Ground allspice - - To taste

Step by step
This recipe for cooking fried boletus mushrooms is, on the one hand, simple, but on the other, it has its own nuances. First of all, it is necessary to properly process the mushrooms - boletus mushrooms are tasty, but after reaching a certain age, the lower part of the stem becomes fibrous and tough, so it is better to remove it. By the way, you don’t have to throw it away - the scraps can be dried, and then ground and made into mushroom seasoning for pastas and other side dishes.
Under the influence of high temperatures, boletus mushrooms darken - do not be afraid of this, the taste of the dish will not be affected at all. And, of course, it is better to use young, fresh, elastic mushrooms. Boletus mushrooms spoil quickly, so perfect option- fry them a few hours after collection.
So, how to fry boletus mushrooms:
Clean the mushrooms from debris, rinse well, remove the lower part of the legs. Chop the mushrooms taking into account frying - the finished pieces will be two to three times smaller.
deep cast iron frying pan(I think the most delicious mushrooms are obtained in cast iron) heat, pour oil.
Place peeled and crushed garlic cloves into the heated oil for 10-15 seconds; as soon as they turn golden, remove with a slotted spoon.
Dry the mushrooms with a kitchen towel or napkins and place in a frying pan with garlic-flavored oil. Fry, stirring occasionally, until the liquid has completely evaporated.
When this happens, add the onion, chopped into thin half rings, and stir.
Fry until the onion is ready. Add salt and pepper, turn off the heat and cover with a lid.
Serve hot with fresh white bread and sour cream sauce. Can be used as a side dish boiled potatoes, mashed potatoes, rice, pasta. Can be served cold as a snack.
Bon appetit!