White frozen mushroom cooking time. How much (how long) and how to cook white mushrooms before hot? How to cook white mushrooms

Mushroom dishes are delicious and varied. Mushrooms are added to the side dishes, first dishes, pastries, salads. In addition, they can be dried and cold. Consequently, there is an opportunity to eat a favorite product all year round. The king of a kind is the white mushroom. It grows in environmentally friendly areas. And we love many thanks to your saturated taste and aroma. Different types of product are boiled different period of time. So how much to cook a white mushroom?

Preliminary preparation

Any mushrooms, including white, before cooking must undergo the processing stage. To begin with, mushrooms should be carefully overlooked by throwing faded, spoiled units. Very often in such a product come across sand and dirt. They are also definitely removed.

Treatment of mushrooms are subject to treatment. Their edge is completely cut. As a rule, the shoals are shrouded in mud, which is almost impossible to remove qualitatively. Often there are points, dark splashes. They may indicate the presence of worms. Therefore, it is also better to get rid of points. To get rid of worms, the fungi poured with a salt solution for 20-30 minutes.

Next you need to divide the caps and legs. Only now the product is thoroughly washed under running water. Before cooking or roasting, it is better to wait until fungi dry. Large units need to cut, medium - cut into two parts. If the fungi is small, you can boil entirely.

How much and how much cooking white mushrooms fresh?

Fresh white fungi is customary immediately after collecting. As a rule, "hunting" on this species begins in the summer and autumn period. If you want to eat the product all year round, mushrooms are arid, canned, marinate or frozen. Some are immediately resorted to the heat process, without prior jar. But even such a dish is better to boil. After all, absolutely all kinds of fungi, as a sponge absorb harmful substances from outside.

Experienced cooks are advised to carry out the following manipulations:

• Pour mushrooms with salt water for 20 minutes;
• Boil;
• After boiling to slaughter for another 15 minutes.

Only after that the product can be used for further heat treatment (frying, extinguishing), adding ready-made meals. There is another way of cooking fresh white mushrooms. The saucepan is gaining the required amount of water. If the product is simply brewed, the fluid needs a little, but if for soup - a larger liquid.

So, the driver will fill and is brought to a boil. White mushrooms fall asleep in boiling water. As soon as they reach the boil, the fire should be reduced to the average, and peak the product 40 minutes. In the process of cooking, a white foam will be formed, which must be deleted. If the product will continue to undergo a repeated heat treatment, it is enough to peel it for 20-25 minutes.

It is better not to digest white mushrooms. So they will lose their unique fragrance and taste. The maximum time for cooking is 40 minutes. This is the only form of a mushroom, which even when cutting and stored is not oxidized. Due to this, it is always possible to get transparent, light soup or broth. But stored in the broth, they will start gradually darmest.

How to cook white mushrooms frozen, dried?

White mushrooms are very often frozen. Even at such low temperatures, they manage to preserve their taste. To cook such a product, it should be pre-defrosting. You can do this at room temperature and in the microwave oven. Before cooking mushrooms are washed, and it is not placed in boiling, and cold water. They are boiled on a slow heat about 20-30 minutes.

Of course, the foam that will be formed is removed. Salt white mushrooms can be possible only after their readiness. If the dish roars further, it is better to use any vegetable oil, not creamy. White mushroom quickly absorbs all fat. For extinguishing, it is recommended to use the sour cream of any fat.

Cook the dried white mushroom

In this case, the mushrooms fall asleep in the already boiling, salted liquid. As for the amount of water, then 1 cup of liquid requires a handful of main ingredient. Before cooking, the product is better to pour hot water, and let him stand at least a couple of hours. They sparkulate, will become soft, which will allow them to cut. After that, the liquid in which the mushroom was sprinkled is also sent to the common saucepan for cooking.

When cooking dried product, as a rule, foam is not formed. Therefore, to control the whole process and it is not necessary to delete it. If the fungi is integer, they will boil 35-40 minutes, sliced \u200b\u200b- 25-30 minutes. In order not to spoil the taste of neither the ingredient, no broth, it is better not to add spices right away. Only adding a small amount of salt and laurel sheets is allowed. If the liquid remained, in which the mushroom is sprawling, it can be used to prepare a delicious sauce.

Is it possible to cook white mushrooms in a slow cooker?

To save all the beneficial properties of the product, it can be welded in such a modern kitchen device like a multicooker. The cooking process is in such steps:

• Rinse, cut mushrooms;
• Put on the bottom of the multicooker bowl;
• Pour cold water to 1 cm above;
• Select the "baking" mode, and time is 40 minutes.

Multicooker itself will do everything. If the ingredient is too much (it takes more than 1/2 volume of the bowl), it is better to prepare them gradually, portions. Such white mushrooms can be eaten both adults and children. And nutritionists have long proved their value for body health and conservation of the figure.

Without the slightest doubt, the white mushroom is the most desirable mining of any mushroom and the most believed mushroom of every amateur homemade kitchen. Higher place in the entire culinary and mushroom hierarchy occupy perhaps only truffles. But do you go for them with a loud? That's what it is! And the white mushroom can please and the mushroom, and the consumer. Beautiful taste, a wide range of distribution, and an impressive size - all these qualities make a white mushroom with excellent trophy and the desired guest of our kitchens. Well, of course, a special mushroom requires special preparation. As often, the mistress is not quite confident in their strengths think about what is special to prepare from white mushrooms, so that close to the unusual dish, and the taste of a delicate mushroom does not spoil. Everyone who wants to figure it out in this matter, today we offer to think with us and decide how to cook white mushrooms.

Valuable nutrient and even therapeutic properties of white mushrooms are well studied and known to almost everyone. But the true popularity and love of Boroviki deserve due to their magnificent culinary qualities. The pronounced taste and bright aroma of white mushrooms makes them an ideal product for both the preparation of self-dishes and for use as an additional ingredient dishes with a complex composition. What are not prepared from white mushrooms! Snacks and salads, soups and second hot dishes, pies and marinades. White mushrooms are boiled, fry, extinguished and baked, dried, marinate and salted. Equally tasty and spacing fried white mushrooms, filled with sour cream, and a good heartfast buckwheat porridge, cooked with Boroviki, yes tormented in a furnace or oven, and sophisticated soup with white mushrooms, welded in French recipe. The aroma of white mushrooms as no other will be able to finely emphasize the aroma of fried beef or baked chicken, stewed lamb or roasted goose. And the cold winter sometimes pickled or salty strong young Borovica is accompanied so accompanied by a stuffing glass of vodka, which is not better and dreaming.

As in the case of most other mushrooms of the first category, the preparation of white mushrooms does not pay special secrets. However, in order to choose the right Boroviki and prepare from them a truly tasty and fragrant dish, you still need knowledge of small tricks and culinary secrets.

Today, "Culinary Eden" carefully collected and diligently recorded the most important advice and secrets for you, as well as a small selection of the best recipes that would definitely tell even the most inexperienced hostesses how to cook white mushrooms.

1. The most delicious dishes are obtained from the freshest, personally collected mushrooms. Especially since collecting white mushrooms is easy and nice. Our bursts grow, both in conifer and deciduous forests. The main collection time should be attributed to August - October. It is best to collect the youngest white mushrooms, not more than seven centimeters high. However, more adults, large mushrooms, tasty no less than their young relatives, but this is a misfortune, in most cases they are worm. So, collecting large mushrooms, be sure to make a cut on the leg to make sure that your mushroom is not too eatened with worms. However, even the youngest mushrooms can easily be with a worm. And nothing terrible, just cut off the lower part of the legs, but soak mushrooms in cool salted water, and the worms will leave the mushroom for half an hour.

2. Buying fresh mushrooms on the market, be attentive and careful. Try to buy mushrooms from proven sellers, in order to be confident that the mushrooms gathered the forest with a large city and car trails with a lively movement. Do not forget that any mushrooms are very easily absorbed by harmful substances and salts of heavy metals from polluted soil. Be sure to inspect and sweat mushrooms before buying. Make sure that they are fresh. Fresh, young white mushrooms have a characteristic density, fortress and light crustivity, but not fragility. Slightly push your fingers on the fungus, bringing it close to the ear - a good fresh boringe slightly lusing under your fingers. Do not forget to sniff the mushrooms before buying. Fresh, recently collected mushrooms will have a pronounced mushroom fragrance, with an admixture of forest smell, foliage or needles and a little land. If the mushrooms offered to you will seem unnecessarily soft and flabby if the smell of such mushrooms stopped being pleasant, and began to include acidic notes of rotting, refuse to buy. Delicious dishes from such mushrooms will not be able to prepare, but you can easily choose them.

3. Fresh white mushrooms, like any other mushrooms, are not subject to long-term storage. It is best to recycle them immediately. P romroze mushrooms in cool water, cut down the bottom of the mushroom leg, and lay the mushrooms with pieces. Then I soak your mushrooms in cool salted water for 30 minutes. During this time, all the worms in mushrooms should leave them. Wash the wet mushrooms again thoroughly and proceed to the preparation of the dish you have chosen. If for some reason you can't recycle your mushrooms immediately, then gently smooth off the remnants of the earth, herbs, needles and leaves, fold your mushrooms into a wide wicker bowl or paper bag and remove them in the vegetable department of your refrigerator. But remember that even after such preparations, you can keep fresh mushrooms you can not more than one and a half days.

4. The most common mushroom snack, Julien, it turns out especially delicious if you cook it with white mushrooms and sour cream sauce. Rinse thoroughly, clean and cut into large pieces of 500 gr. White mushrooms. In a deep pan, heals 2 tbsp. Spoons of butter, add mushrooms and extinguish on medium heat for 10 minutes, until the fungal juice is released. Drain the mushroom juice into separate dishes, and add one large bully to the mushrooms, sliced \u200b\u200bby half rings, and two more tablespoons of oil. Prepare onions with mushrooms 15 minutes on medium heat. In a separate bowl, put 200 gr. Sour cream, add 1 tbsp. Spoons of flour and mix thoroughly with a wedge, then add mushroom juice, salt and black pepper to taste and mix it all thoroughly. Pour sour cream sauce in the pan with mushrooms and put it over for 10 minutes, stirring often. Koxnitsy Sattail from the inside garlic, fill with mushrooms in sour cream sauce, pour it cheaper with a small amount of grated parmesan and bake in advance heated to 200 ° C overtook for 15 minutes.

5. A very simple salad with white mushrooms and pumpkin seeds will delight you with its fresh taste and undoubted health benefit. Clean and thoroughly rinse 100 grams. White mushrooms, blanch them in boiling water for two minutes, drain and cut into thin plates. In the pan, heals 1 tbsp. A spoonful of pumpkin oil, add one crushed garlic clove and mushroom plates, mix and smear for 5 minutes. Remove from the fire and cool down. Two tablespoons of peeled pumpkin seeds fry on a dry frying pan to light rosy. 50 gr. The leaves of the tree and leaf lettuce with hands. In the salad bowl, fold the lettuce leaves, add mushrooms, mix. Cut the salad with a mixture of 3 tbsp. Pumpkin oil spoons, 1 tbsp. Spoons of dry white wine, 1 h. Spoons of white wine vinegar, ½ h. Spoons of paprika, salt to taste. Sprinkle with pumpkin seed salad and immediately serve to the table.

6. A gentle white mushroom and semolina soup will surprise you with its bright aroma and original taste. Clean and thoroughly rinse 300 grams. White mushrooms. Sittail on a large grater of mushrooms, three potato tuber and one carrot, finely disturb one bulb. In the saucepan herald 2 tbsp. Spoons of vegetable oil, add mushrooms and vegetables, mix and exhaust for 10 minutes, then remove from the fire. Separately boil 500 ml. Milk mixed with 500 ml. water. Add milk with water to mushrooms with vegetables, mix thoroughly, salt and stick to the taste, bring to a boil and boil all together for 7 minutes on low heat. Another 3 small white mushrooms cut into thin plates and fry to ruddy color in vegetable oil. Add roasted mushrooms to your soup, bring to a boil and boil another 5 minutes. Then pumped into soup 2 art. Spoons of semolina cereals, constantly stirring, and boil on the lowest fire for another 10 minutes. Remove the soup from the fire, cover the lid and let it stand for 10 minutes. Serve to the table, sprinkled with a finely chopped dill greens.

7. Piquant soup with white mushrooms and eggplants will have to taste all fans of sharp. Clean, rinse and cut into large pieces of 400 gr. White mushrooms. Place mushrooms in a saucepan, fill with two liters of cold water, add one small carrot, one parsley root, one bulb, two laurels, salt to taste. Boil everything together for 15 minutes, strain the broth, throw vegetables, and set aside mushrooms. In the pan, heals 2 tbsp. Spoons of vegetable oil, add one large eggplant, sliced \u200b\u200bby cubes, one crushed garlic clove and fry everything together for five minutes. Then add boiled mushrooms to eggplants and put out a couple of minutes. Place the vegetables with mushrooms in the broth, bring to a boil and boil for 10 minutes. One small sharp pen. Clean the seeds, cut the circles and add to the soup. Stop five more minutes, then add 150 grams. Finely grated cheese, mix and warm up everything together for a couple of minutes, not bringing to a boil. Remove the soup from the fire and serve to the table, sprinkling the parsley.

8. Very easy to cook white mushrooms in cream. Clean and cut into large pieces 400 gr. White mushrooms. In a deep pan, heals 2 tbsp. Spoons of fuel oil, add mushrooms, one finely distorted bulb, one pinch of black pepper and ground carnations. Fry, often stirring, until golden color. Then add 200 ml. Cream 10% fat, salt to taste. Take all together, often stirring, another 10 minutes and serve to the table. On the side dish, serve boiled rice.

9. The fragrant buckwheat porridge with white mushrooms and bacon will delight you with its rich taste, and it is not difficult to prepare it. In a deep pan, heals 2 tbsp. Spoons of vegetable oil, add one finely chopped bulb, 100 grams. Bacon, chopped by small pieces, and one carrot, sliced \u200b\u200bby cubes. With often stirring, fry everything together until golden color, then add 200 grams. White mushrooms chopped with large pieces, and fry all the fungi rosy for 10 minutes. Add salt and black pepper to taste, mix, patch one glass of buckwheat, add 2 tbsp. Spoons of finely disturbed green parsley, mix again and fill all three glasses of hot water or broth. Bring water to a boil, cover the frying pan with a lid, reduce the fire and boil everything together for 30 minutes until the water is completely popped. Remove the porridge from the fire, add 2 tbsp. Spoons of cream oil, mix and let it stand in warm for 15 minutes. Serve to the table by sprinkling parsley or dill.

10. Pretty white mushrooms will serve as a real decoration of any festive table. Two kilograms of the smallest white mushrooms thoroughly clean, rinse and fold into a deep saucepan. Fill the mushrooms hot salted water and cook for 20 minutes on low heat. Capture ready-made mushrooms and dried slightly. Separate marinade separately. To do this, boil 4 cup of fungal broth, add one glass of white wine vinegar, ½ cup of sugar, 1 tbsp. Salt spoon, 1 tbsp. A spoon of mustard grains, 1 t. Spoon of black pepper peas, 4th buds. Carnations. Bring Marinade to boil, cook for 5 minutes and remove from fire. Spread your mushrooms on banks, add to each of the small umbrella of dill and one laurel leaves. Fill the mushrooms hot marinade, cover the cans with covers and sterilize in boiling water for 20 minutes. Slide the covers, turn the jars with covers down, cover with towels and leave up to complete cooling. Store at room temperature.

And on the pages of "Culinary Eden" you can always find even more interesting ideas and proven recipes that will definitely prompt you how to cook white mushrooms.

Practice shows that even the most avid mushrooms do not always know which appeal requires white mushrooms, boosions and boomes. Not only do not have many concepts how many cooking white mushrooms and such similar obabs, some deliberately refuse such an approach. In fact, only prior heat treatment is capable of prepare components to subsequent use properly.

In the case of white mushrooms, the cooking will continue about 35-40 minutes; Supports will reach the desired state in 20 minutes; Stabber boys are boiled 40-50 minutes. It should be remembered that dried and fresh products are not treated in the same way.

Important facts about white mushrooms

Before cooking white mushrooms, you should learn how to contact them. First of all, it is necessary to understand how to distinguish the product among the variety of close and distant relatives. People often accept booms and boomes for white mushrooms, which leads to a violation of the rules for processing them. In real white mushrooms, a velvety hat, the color of which varies from yellow to dark brown or red brown. The leg of a very light brown shade expands the book and covered with a white grid.

Under the young mushroom hat, you can find white pores, in mature products they are yellowish or greenish. Sing of white mushrooms always remains white, regardless of whether they are dried, boiled or fresh.

Tip: Few people know that white mushrooms can be dried in a microwave, spending a minimum of time. The blanks are simply placed on the dish and are processed on the lowest power for 20 minutes. The microwave is then ventilated and another 2-3 approaches are made.

Before thermal processing, the product is mandatory by cleaning.

It consists of several stages:

1. The product must be put in cold water and withstand at least an hour.
2. After that, it will have to handle each product separately, removing it from the liquid, cutting off all suspicious and dark areas. From the legs of the age components, it is recommended to remove all skin, to white pulp.
3. Each element is cut at least 4 parts to estimate its inner purity. White, boominuses and boomes are very often worm, so they should be checked as much as possible.
4. Processed components lay out in a bowl or colander. They cannot be left for a long time, it is better to immediately proceed to subsequent processing.

The presented manipulations should be carried out not only before boiling mushrooms for their subsequent cooking, but also frost, preservation, drying components.

Boiling white mushrooms in a slow cooker and a double boiler

Properly prepared products at home can be processed by many different ways. The most popular and convenient are the following:

• In a saucepan. The purified product is laying up into the tank of the appropriate size, pour water so that the liquid covered all the elements. We must immediately add a little salt and stir well. At strong fire, waiting for water boiling, during which you need to remove the foam, it can be abundant. We drain the fire to average and continue to cook a lot of at least 35-40 minutes, regularly removing the foam. Before removing the product from the stove, you should make sure that the formation of foam ceased. Billets are leaving on a colander and use on purpose.

• In a slow cooker. The processed product lay out in a multicooker's bowl, fill with cold water, fully covered with products, simulate. You should not try to cook all mushrooms right away, their volume should not exceed half of the bowl. Processing is carried out within 40 minutes in the "Baking" mode. Dried products may require a longer exposure - up to an hour.

• In a steamer. In this way, it is recommended to boil only fresh mushrooms, dried components will lack moisture and can be too dense. Just lay out the workpiece into the bowl with holes, we sat down. Close the design with a lid, set the timer to 40-50 minutes depending on the sizes of pieces.

Reliable to readiness the product must be thrown into a colander, getting rid of an extra liquid. After that, without losing time, it should be done freezing or use in dishes.

How and how much do you need to cook white mushrooms, in front of hot and marination?

Very often, the hostesses are wondering how to boil white mushrooms correctly if they are planned to be thermal or chemical treatment. Here are the following rules:

1. Before frying, the components need to be kept in salted boiling water at least for 20 minutes. And even better - bring them to the state of complete readiness. If, after such a preparatory stage, the product will also be fried at least a quarter of an hour, the risk of poisoning will decrease to zero.
2. Before marinating, the purified and chopped mass should be boiled in boiling water with a laurel sheet. After that, the broth is frozen, the mushrooms are laid out in a colander. All the necessary spices are added to the liquid, the blanks are returned and take another 10 minutes.
3. Particular attention should be paid to how dried mushrooms are boiled. First they are soaked for 2-3 hours in a large amount of cold salted water. Then boiled in it for 30-40 minutes, depending on whether the dried components were cut or not.

Boiled white mushrooms are rarely allowed on salads or other snacks, but they obtain excellent soups, sauces and baking stuffing. You only need to learn how to properly combine them with spices and additional components.

When and how to cook boosts?

Supports, like white mushrooms, should be boiled in the case of any embodiment, except drying. And before the frost, they need not only to bring until readiness, but also before this is a few minutes to hold in a weak solution of citric acid so that the component does not appear.

Booming boosts as follows:

• Mushrooms swept over an hour, remove the film from the cap, cut.
• Products lay out in a saucepan, poured with cold water, add salt and bring the mass to a boil. Boosts are boosted not more than 20 minutes after boiling, while the foam is regularly removed from the surface of the broth.
• The finished product is laying out in a colander and use on purpose after stalking excess fluid.

Dried components before cooking should be soaked in cold salted water, spending at least 2-3 hours. Fresh boosts are recommended to be treated as early as possible, no later than 2-3 days after collecting.

How best to cook bootiers?

Despite the fact that the boomines and boomes are rather similar and they are often confused, the principles of boiling of components differ significantly.

• Dried products are soaked in front of cooking for 2 hours. Fresh - wash 1 hour, clean, arbitrarily cut. Billets pour water and salt (tablespoon of salt per 1 kg of product).
• We turn on the middle fire and bring the composition to boil. After that, we immediately drain the water and change it to fresh. This time the product must be cooked at least 40-50 minutes, depending on the size of pieces. And it does not matter, fresh items or dried. Be sure to remove the foam as it appears.
• The finished mushrooms will be devastated to the bottom, then they can be put in a colander or remove from boiling water with noise. Immediately after that, you need to proceed to further processing products or engage in their freezing.

White mushrooms, boosts and boomes can be boiled in a slow cooker. In this case, the "Baking" mode is used. For the first component, the processing time is 30 minutes, for the second - 20 minutes, for the third - from half an hour up to 50 minutes.

White mushrooms are excellent mushrooms, the pulp does not darken. Usually white mushrooms are small, medium and even enough large sizes - strong and elastic, with a thick leg.

Before hot, it is not necessary to boil them.

But you can boil slightly, 5-10 minutes before freezing, so that the volume and mushrooms decreased better.

In SUP, the mushrooms are boiled long enough, from 40-60 minutes.

But before the hot white mushrooms, it is absolutely not necessary. Perhaps you can boil in one case. You arrived with mushrooms in the evening, and they are not ready to cook today, and tomorrow. Then it is better to boil the mushrooms 5-10 minutes, and put in the refrigerator. After all, fresh mushrooms are kept not long.

Cook in salt water 40 minutes, it is enough for white mushrooms. And then fry on sunflower oil, it is possible with a bow.

White mushroom can not boil, but this is if you are confident in the place where a mushroom gathered, otherwise for a decompat of white mushrooms enough minutes for fifteen minutes twenty minutes. After the mushrooms drunk them can be fasten.

White mushrooms belong to edible mushrooms that do not need to boil. You can immediately fry or stew, without boiling. But if you're used to boil the mushrooms, you can boil 10 minutes 10, it will be quite enough.

And why cook them. I usually do so. Cleaning from the nagward garbage, cut and pour water in a saucepan and soaking about thirty minutes. Then my and scraping boiling water over the colander. Frying on pork fat, stirring and putting on a frying pan without a lid until all moisture is popped up. And no spices. Boroviki respect solely in fried form.

White most worthy mushrooms and the most edible.

it is necessary to clean them, cut and put in boiling, salted water.

Cook for about 20-25 minutes, while you need to remove the foam.

Then drain the water, cook the pan, fry the ones to the silver color and put the mushrooms. Fry and serve with sour cream sauce. You can use sour cream and at the end of the frying. Sprinkle with dill and parsley.

It all depends on where mushrooms were going. I collect mushrooms in some places, I have no longer any negative experience in the preparation of mushrooms, on this I don't bother them very much, but still boil. The decreasing process itself takes about 15 minutes, and more than a white mushroom and not needed.

Any mushrooms are boiled up to the moment when they start to fall on the bottom. So ready. Join. Now you can do everything that you want to fry, marinate, freeze.

During cooking in the water from mushrooms, all toxic substances will be published, which were in mushrooms. Veinously cut off the legs from the hats.

And you need to cook them for a minute fifteen minutes, from the moment the water boils with mushrooms. And when they boil, they will begin to settle the pans.

If mushrooms are strong and young, then you can simply clean, cut and quench a couple of times boiling water and after that start to fry. If you boil the mushroom soup, it is better to boil for him better.

• How much cook white mushrooms

  We don't cook white mushrooms more often, but only clean, mine and fry. If there are doubts and you think that all mushrooms are necessary, you can boil and boil. But for white mushrooms are quite enough ten-fifteen minutes in boiling water. This is if you are going to fry. If white mushrooms cook for too long, then they lose taste and weld. So do not overdo it. If you are going to make soup with white mushrooms (although usually just fry), then in the soup they are still boiled longer. But in this case, I first cook mushrooms for about ten minutes separately, and then only in the mushroom soup in the last place (ten minutes before readiness) so as not to digest.

White mushrooms can be buried before roasting, and you can not boil. When you put the washed mushrooms in the pan, they will give juice. We evaporate this juice (you can remove for sauce), add oil and fry (or carcass with potatoes). If mushrooms are a lot, some of the fried or carp mushrooms remove to freeze. Zimy- Super!.

If I freeze raw white mushrooms, I hide them with boiling water before putting it in the refrigerator.

If a large number of fried mushrooms are obtained, then some of them remove into a sterile bank. On the top I will definitely pour boiling oil and close. The refrigerator before the new year.

you need to cook white mushrooms about fifteen minutes. So constantly prepares my mom. So it turns out very tasty. Our whole big family is very praised and do not repent that there is such a good owner.

• White Mushroom - Borovik - Cow

  I scold white mushrooms only in the case when I also want to cook the first dish of the mushroom soup. In general, white mushrooms should not boil. White mushroom - Noble mushroom, and it is generally better to dry in the oven before preparation, it becomes more fragrant.

  I do this, cleaning mushrooms from excess garbage, not my even, not recommended !! Then I cut as I like, then put in a preheated, but the oven turned off for 15 minutes, then on a frying pan in the butter and a little milk. The fluid moved to evaporation and then the frying on the high fire and with onions begins. When the bow is ready, I add sour cream and fervently to complete cooking when sauce in mushrooms becomes yellow and transparent.

  Well, if someone is dried white mushrooms, I think 15 minutes is quite enough.

  

In case you are going to fry white mushrooms, it is not necessary to earn them at all. But it is only if the mushrooms are collected in an environmentally friendly area and away from roads. White mushrooms after boiling lose some of their taste and aroma!

White mushrooms, if you are confident in the places of their collection, then you can boil at a minimum. My mother always threw them into boiling salted water, gave them to boil. After that, I removed the foam, a couple of minutes and everything, leaned for a colander. Especially if after that fry.

White mushrooms are boiled from - minutes, if you plan to fry, then enough 20 minutes. Before laying in a pan, white mushrooms need to be cleaned and rinse thoroughly. When cooking, it is necessary to regularly remove the foam.
Dried white mushrooms soak for 2-3 hours, then cook for 20 minutes. Frozen white mushrooms without deficing cooking 20 minutes after boiling.

In a multicooker, fresh white mushrooms cook 40 minutes in the "Baking" mode.
In a double boiler, white mushrooms cook 40 minutes.

How to cook white mushrooms

You will need - white mushrooms, cooking water, salt

1. White mushrooms clean from dirt and forest garbage, cut off the bottom of the legs, so that the remains of the roots do not fall into the dish.
2. Cut the white mushrooms, removing the diesel mushrooms and cutting the diesel pieces of mushrooms.

2. Purified mushrooms put in a saucepan.

3. Pour the mushrooms with cold water so that it covers completely mushrooms: if the white mushrooms are boosted on the soup, then the amount of water must be selected by the volume of the broth, and if the boiled white mushrooms are used to be used when frying, then the water is completely a bit.
4. Add salt.

5. Wait for water boiling, remove the foam.

6. Cooking white mushrooms on medium heat 35-40 minutes, be sure to remove the foam.

Your white mushrooms are welded!

How to cook white mushrooms in a slow cooker 1. Purified and washed fresh mushrooms shifting into a slow cooker and pour cold water there so that the mushrooms are completely closed with water.
2. If mushrooms are greater than half of the bowl, they should be divided into several cooking sites.
3. Put on a multicooker "Baking" mode and cooking white mushrooms for 40 minutes.

White Mushroom Cream Soup

Recipe for cream-soup from white mushrooms in a saucepan
The finely cut onions fry on plant oil, add mushrooms to the pan in the pan, to fry on a slow fire for 5-7 minutes, then pour the cream there (carefully, fine trickle), add peeled and sliced \u200b\u200bpotatoes, and cook for 20 minutes on small fire . Getting to pour into a saucepan, bring to a homogeneous mass in a blender or a mixer, spice, decorate dill. Serve with pleasure!.

Recipe Cream-Soup from White Mushrooms in Multicooker
Multicooker set up on "Baking" mode. Share in the Capacity of the Multicooker chopped onions, fry it in a slow cooker for 10 minutes, add chopped potatoes, mushrooms, close the lid of the multicooker and cook for 40 minutes. Then add cream, salt and spices, and continue to cook 10 minutes on the same mode. Then the soup is crushed in mashed potatoes, and cook for 5 minutes in the "Cooking for a pair" mode. Serve puree soup from white mushrooms, decorating greens.

How to clean white mushrooms?

Fumofacts

White mushrooms are slightly different appearanceDepending on where they grow. The hat for this mushroom has a pleasant smell, velvet to the touch and can be from brown-white to dark brown. Sometimes you can meet a red-brown or almost yellow hat. The diameter of the hat can reach 40 centimeters in diameter. The leg has a barely noticeable brown shade with a white grid. It can be both smooth and expanding to the bottom with a diameter of up to 25 centimeters.

Mature mushroom has a yellow or slightly green pores. The young mushroom has white. In rainy weather a hat becomes slippery.

- Cost Dried white mushrooms - from 250 rubles. / 50 grams (data in Moscow for June 2017) Of 50 grams of dried white mushrooms, about 300 grams of twisted are obtained.

White mushroom do not dare When cutting and saves color with any processing. White flesh of this mushroom remains white, even after drying. That is why he is called.

How long boil dried white mushrooms?
Dried mushrooms soak in cold salted water (in such a ratio - on the handful of mushrooms 1 cup of water) for 2-3 hours. Then, without changing water, put on fire and cook chopped mushrooms - 30 minutes, whole mushrooms - 40 minutes.

How much do you need to cook white mushrooms before frying?
White mushrooms, due to frequent cases of poisoning, it is worth boiling in salted water for 20 minutes after boiling. Then you can fry white mushrooms.

How much to fry white mushrooms after cooking?
White mushrooms after cooking put on a colander, heat the pan, lay on white mushrooms and fry for 15 minutes How to dry white mushrooms
In microwave: White mushrooms put on the dish, set up 100-180 W power and put for a while 20 minutes. Then to ventilate the microwave for 5 minutes and repeat the same 2-3 times.
In the oven (including electrophovka): White mushrooms put on paper for baking, dry at a temperature of 50 degrees, the door of the oven must be opened. The drying time of white mushrooms in the oven - about 6-7 hours.

Use of white mushrooms
The benefits of white mushrooms are due to the content of vitamins E (healthy cells), ascorbic acid (immunity), nicotine acid (oxidative and reduction processes), folic acid (blood system health), thiamine (nerve health) and riboflavin (vision, energy).

Calorie of white mushrooms 30 kcal / 100 grams.

How to marinate white mushrooms

How to marina white mushrooms for winter
Mushrooms cleaned, wash, large mushrooms cut into parts. Cook with a laurel sheet of minutes on a small fire.
Broth writing, boiled white mushrooms lay out in a colander. Add salt and spices to the broth. Add spices and salt to boiling to boil, add vinegar, return mushrooms, cook mushrooms for another minute, removing foam regularly.

Prepare banks - scratch them with boiling water, put into the bottom of the rings chopped onions, put mushrooms, pour the marinade, close the lid. Keep white mushrooms need in the refrigerator.

Reading time - 8 min.