Do you need to cook boletus mushrooms? Preparations for the winter and a festive feast: how to cook boletus

• How long to cook boletus for soup
• Mushroom main courses
• Method of marinating the product
• Drying and salting aspen trees
• Interesting facts
• Let's summarize about mushrooms

Many novice housewives do not know how long to cook boletus mushrooms.

The boletus is considered an edible mushroom; it is distinguished by a thick stem and a bright cap (from red to brown).

Big and beautiful mushroom with a red cap and the popular name aspen and redhead - this is the well-known aspen boletus. A thick leg and a bright cap - by these signs it can be easily found in the forest and distinguished from other species. It is named so because of the place where it grows and its color, reminiscent of aspen leaves in autumn. But despite the name, it grows throughout the deciduous forest.

In fact, there are a lot of boletuses. Not all of them have a red cap; there are also white ones. Since all the mushrooms of this family are edible, mushroom pickers do not bother themselves much with knowledge about their differences. They grow not only in Russia, but are also widespread in Europe and Asia. Their relatives are found even in North America.

The most popular and well-known mushroom is the one with the red cap. This species and the boletus mushroom, which is very similar to it, belong to the genus Obabok, in which there are only two mushrooms, both edible. However, many mushroom pickers claim that obabok is a separate type of mushroom, with a dark cap and more like a boletus mushroom.

Boletuses grow in the forest in small families, so they are very easy to collect.

Its brother, the white-capped boletus, is found mainly in pine forests, but appears in aspen and birch groves. The mushroom is quite rare, but large quantities can sometimes be found. There are many similar to it, but not quite edible mushrooms, so you need to be more careful when searching.

In terms of taste, boletus is considered second after porcini mushroom. They are collected from early summer to mid-autumn. It darkens when cut, the fresh part becomes reddish, then fades to blue-black. To avoid darkening, they are soaked. Aspen trees do not have their own distinctive smell and taste; they try to cook them with other species. They are usually boiled, fried, dried, pickled and frozen. Boletus soups are very popular.

Aspen trees darken during processing. This applies not only to boletus and boletus mushrooms; other mushrooms behave the same way, but this does not affect the taste. They have a short shelf life: within 4 or 5 hours you need to cook something from them. And you can cook almost anything from them. Various dishes using mushrooms huge amount. From cold appetizers to exotic ones, for example, boletus barbecue with duck. Not a single feast is complete without them.

How long to cook boletus for soup

For soup you can use fresh, frozen or dry boletus.

The soup can be made from any mushrooms: dried, fresh and frozen. It will take about 40 minutes to cook the boletus mushrooms until cooked.

You can prepare a simple mushroom and potato soup. To do this, pre-prepared mushroom stems are fried in oil along with onions. The hats, having previously been doused with boiling water, need to be cooked for 40 minutes.

Then add the legs fried with onions, chopped potatoes, onions, salt, pepper and bay leaves and continue to cook for 25 minutes. The soup is ready. Before serving, you can add sour cream, green onions and a little dill. This is the easiest way possible various options using carrots, celery, parsley, meat broth. Everything will depend on your cooking skills and imagination.

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Mushroom main courses

There are many recipes for mushroom second courses. But the most famous and everyone favorite dish- this is, of course, fried potatoes with mushrooms. Classic recipe the dishes are simple. Before frying, the product must be washed and then finely chopped. Boletuses are the safest species; they do not require additional processing.

There are two ways to fry potatoes with mushrooms:

Mushrooms should be pre-fried for 20 minutes.

1. In the first case, mushrooms and potatoes are fried on two different frying pans for 20 minutes, then combined and brought to readiness in a common frying pan.
2. In the second case, everything is fried in one pan. First, start frying the mushrooms in vegetable oil, then, when the water has evaporated a little, add the potatoes and fry until tender for about 20 - 25 minutes. Salt everything at the very end. If you add salt first, the mushrooms will be very dry.

With this treatment, the boletus becomes very fried. Take this fact into account to choose the right number and size of pieces.

Only experts do freezing. Boletus mushrooms, like boletus mushrooms, are frozen and stored in freezer refrigerator without additional processing. But it’s better to do it anyway: remove the leaves, wash off the dirt, make sure there are no insects in them. Wormy mushrooms Freezing is not recommended. If they are wet, they should be dried, and then placed in bags and frozen.

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Method of marinating the product

It is important to regularly remove foam while cooking mushrooms.

It's easy to marinate the obabki. You need to choose only good aspen boletuses, of medium size, without the slightest signs of worms. When marinating, types of mushrooms are not mixed. They must be selected by size, the roots trimmed, and washed from dirt and debris. Pour water into the cooking vessel (for every kilogram of mushrooms, half a glass of water). Add vinegar, salt and add the mushrooms themselves.

You need to remove the foam from boiling water, then add spices. Cook for 30 minutes from the start of boiling, stirring constantly. 15 minutes before cooking, add vinegar. When the boletus is cooked, it will settle to the bottom. After this, they are cooled and transferred to jars.

The following products are needed for this: 1.5 tablespoons of salt, 100 ml of vinegar, bay leaf, pepper, cloves and cinnamon 0.1 g each, dill 3 g. The given amount is suitable for 1 kg of mushrooms.

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Drying and salting aspen trees

It is not recommended to wash the collected mushrooms; just clean them of leaves and sand with a cloth. It is best to dry outdoors, weather permitting. Our ancestors did this in the oven or over it, now they dry it in ovens at 70 degrees. It is better to ventilate the moisture coming out of the mushrooms. Properly dried mushrooms should not crumble.

Mushrooms must be dried on a flat surface in a well-ventilated area.

Uncomplicated and the old way pickling - cold. The aspen mushrooms are laid out in an even layer on the bottom, then salted. 50 g of salt per kilogram is enough. After salting, they are covered with a wooden weight and a weight is placed on it. When the mushrooms settle, new ones are added until the dishes are full.

After three days you should look at the brine level. It should cover the top of the mushrooms. If the brine level is low, add the weight of the load. It takes 1 - 1.5 months for the product to be ready.

The second option for salting is hot. It's different from cold heat treatment. For convenience, you can separate the caps and stems and salt them separately. Hats, if they are large, can be cut in half or into three parts. Per kilogram of product you will need: 2 tbsp. spoons of salt, 1 bay leaf, 3 peppercorns, 5 g of dill, a pinch of cloves and 1 blackcurrant leaf. Water is poured into the container (100 g per kilogram of mushroom mass). After the water boils, add boletus. It is necessary to stir: the spices will dissolve and everything will cook better. It is necessary to remove the formed foam. Spices are added after the water boils. You need to cook for about 20 minutes. The readiness of the mushrooms is determined by their settling to the bottom, and the liquid should become transparent. They are cooled and placed in jars, then filled with brine and closed. Salted boletuses can be eaten after a month.

As autumn approaches and the season begins, quiet hunt» Mushroom pickers choose places to harvest based on where their favorite mushrooms grow. Every mushroom picker has his own preference, but not a single connoisseur will pass by the boletus mushroom. These amazing mushrooms They grow almost everywhere, they love light very much, and therefore you can find them without going deep into the forest. They are valued for their delicate, special taste, and those who know how to cook boletus mushrooms will not leave these mushrooms unattended. Their aroma is not as strong as that of boletus, but the taste is much more attractive.

According to legend, known to everyone French dish « mushroom julienne"appeared after the conquerors who were in Russia in 1812 tried boletus mushrooms cooked in sour cream sauce. According to the most famous chefs, it is when these mushrooms are cooked in sour cream that they reveal their rich taste.

Cooking mushrooms deliciously means cooking them correctly. To do this, it is necessary to take into account all the features of the boletus. It should be borne in mind that the flesh of the mushroom can darken quite a lot during cooking, and that they cannot be overcooked in a frying pan, otherwise these wonderful mushrooms will lose their juiciness.

Carefully studying cooking recipes, you will notice that boletus mushrooms, without boiling them in advance:

• pickled,
• salted
• fried.

Of course, they are boiled and dried for the winter, so that they can then be soaked and used in preparing a wide variety of familiar and even unusual dishes. In the old days, mushrooms were fried and cooked using mushroom broth soups and stews, made salads, prepared for the winter. But there were recipes that have survived to this day that can be used to prepare mushrooms:

• solyankas and pies;
• minced meats and soups;
• soufflé and roast.

Each housewife has her own, special method of cooking. Recipes differ in the composition of spices and the proportions of products needed to prepare brines and marinades.

One of the most popular recipes for pickled boletus mushrooms

To prepare the marinade you will need for one liter of water:

• 2 tbsp. salt;
• 2 tbsp. Sahara;
• 250 ml table vinegar 6%.

After boiling, add a couple of clove buds and 2-3 bay leaves to the water with salt and sugar. Peppercorns are a must. It will add its own unique aroma, and 10 peas will be enough.

Now pre-peeled, washed and chopped mushrooms are introduced. They should be cooked for at least half an hour, and after 20 minutes you can pour vinegar into the pan and boil for the remaining 10 minutes. The finished mushrooms are laid out sterile jars, roll up and store in a cold cellar or refrigerator.

You can cook it very tasty, but if you want something more creative, try other dishes with these mushrooms.

Mushroom paste

Pasta with forest mushrooms is one of the most favorite dishes, the preparation of which cannot be called complex process. Boletus mushrooms cooked in cream sauce, in combination with delicate paste can become a complete meal. The time spent on cooking will not exceed one hour. To prepare this lunch you will need:

• about 500 g fresh mushrooms;
• 2 glasses of cream, the fat content of which is at least 20%;
• 2-3 onions;
• 100 ml vegetable oil which is needed for frying;
• 50 ml dry white wine;
• 50 g Parmesan cheese;
• dry herbs from Italy, salt and pepper.

If the mushrooms are dried, they must be soaked in advance, but fresh ones can be cut into cubes and boiled in salted water for 15-20 minutes. After draining the water, place the product in a frying pan with well-heated oil and fry the boletus pieces until tender golden brown. While the mushrooms are frying, you can cut the onion into half rings or petals and add it to the frying pan. Once the onion is soft, you can salt and pepper the entire contents of the pan, then add the wine.

After 3-5 minutes, add cream and herbs. Now the resulting mixture is left on low heat for 20 minutes, covering the container with a lid. At this time you can cook the pasta. It should be slightly undercooked, as in the future pasta soaked in moisture from the sauce. Pasta with boletus is prepared quite quickly, but it is important to remember that the pasta itself, after being removed from the heat and thrown into a colander, is never washed even cold water. Finely grated Parmesan can be added to the sauce or sprinkled onto a dish laid out on a plate just before serving.

Boletus julienne

Boletus mushrooms are soft, but very juicy mushrooms, although during cooking they absorb moisture quite well. Boletus julienne became popular many years ago, although the base of the recipe is Russian mushrooms stewed in sour cream. To prepare and serve julienne, specially created dishes are used.

The recipe for julienne does not change, no matter what kind of mushrooms are used to prepare this dish. Boletus mushrooms are famous for their rich taste and aroma, which is why they are especially popular. The mushrooms need to be cut quite finely and fried so that all excess moisture evaporates from them. Then add onion, salt and pepper. Pour the contents of a frying pan or special dish with 30% fat cream, add herbs and sprinkle generously with grated Parmesan cheese. For further preparation, leave the container in an oven preheated to 170 degrees for 30 minutes.

Forest mushroom pie

The recipe for a pie filled with boletus mushrooms is very popular. True, chefs use it to prepare it. different dough, but most often they advise making it with yeast. Sometimes they use ready-made puff pastry, which only improves the taste of the pie itself.

Normal yeast dough prepared with milk and live yeast. For 1 l warm milk take 30 g of yeast, after adding 1 tbsp to it. sugar and 0.5 tsp. salt. Add as much flour as the liquid will take in order to make a soft, not too thick dough. It is thoroughly kneaded until it not only stops sticking to your hands, but also begins to “sing.”

After kneading the dough, leave it in a warm place to proof, allowing it to rise and increase in volume by 3 times. At this time, prepare the filling. The pie with boletus mushrooms is famous for the juiciness and taste of the filling, for the preparation of which the mushrooms are boiled and then fried until tender with the addition of onions, salt, pepper and herbs. The mold is lined with baking paper and made from ready dough bottom of the pie, forming sides. Spread the filling and cover with a second layer of dough, piercing it to allow steam to escape. The pie is baked in hot oven at a temperature of 200 degrees Celsius for 30-35 minutes.

Many people simply love picking mushrooms, so with the onset of the “silent hunting” season, a huge number of mushroom pickers rush into the forest for prey. There are many varieties of mushrooms, but not a single mushroom picker will pass by such a “forest dweller” as the boletus. The boletus is a bright representative of mixed forests and birch groves. These are light-loving mushrooms, so they mainly grow along ravines, in clearings and forest edges.

In some regions, local residents specially go into the forest to pick up a basketful of blackheads, blackheads, and spikeworts. Under these popular names and the boletus mushroom is hidden, the recipes and properties of which are interesting to many nature lovers. This noble forest dweller belongs to edible mushrooms second category. The colors of the nature that created it are extremely diverse. The most common is the common boletus, but pink, black, marsh, gray, and chess mushrooms are also found. In terms of their taste, all varieties of boletus are practically no different from each other.

The common boletus belongs to the family of sponge mushrooms, with a characteristic dense convex cap of beige or velvety brown color. The stem of the mushroom is of a dim grayish hue, scaly, slightly thickened at the bottom. In general, this is a strong, clearly visible mushroom that can be seen from afar.

Composition of boletus

In addition to the excellent taste of boletus, this mushroom is also very healthy. Its pulp contains dietary fiber, easily digestible protein, carbohydrates, fatty acids, disaccharides, monosaccharides, fiber. Boletus is extremely rich in thiamine, niacin, riboflavin (B vitamins), it contains vitamins E, PP, C. It contains micro- and macroelements: iron and zinc, potassium, calcium and magnesium, copper and nickel, sodium. This mushroom is rich in amino acids such as arginine, glutamine, leucine, tyrosine. May be a full-fledged substitute meat during fasting or with a vegetarian diet. Dry boletus mushrooms contain even more proteins, fats and carbohydrates than dry boletus mushrooms.

In boletus (as in other mushrooms), two substances are especially distinguished: glycogen (animal starch) - plants do not have it, and fungin - a substance similar to chitin, which is difficult to digest. Therefore, if you have diseases of the kidneys, liver, or stomach, it is better not to consume mushrooms, or to consume them in minimal quantities. Mushrooms can occasionally cause aggravation of eczema. It is better not to give mushrooms to children under 7 years of age.

To be fair, it should be noted that with prolonged boiling and sufficient chopping, as well as in combination with other products, mushrooms are better absorbed.

Calorie content and beneficial properties

Boletus is a mushroom that is quite suitable for consumption for patients diabetes mellitus, as well as for people who want to lose weight. This is evidenced by low calorie content(20 kcal per 100 g) of this representative of the mushroom family, which is only 20 kilocalories per 100 grams of weight.

IN folk medicine boletus is used for kidney diseases, normalizing blood sugar, strengthening nervous system, mushroom caps are used to get rid of warts.

Boletus in cooking

Of course, boletus is inferior in mushroom aroma to boletus, but in taste it is no worse. Just keep in mind that the flesh of this “forest dweller” darkens a little when cooked, unlike the porcini mushroom. Boletus is salted, pickled, fried, boiled, and dried. It is used to prepare both first and second courses, appetizers and salads, sauces and gravies, and is also used for filling pies and pancakes. Mushrooms are used as an addition to meat, vegetables, fish and seafood.

You can cook boletus mushrooms without pre-boiling. And if it is dried and thoroughly ground, it can be used as an excellent seasoning for sauces and gravies, and added to broths.

Mushroom dishes are rightfully considered masterpieces culinary arts. They surprise with their refined taste and aroma. To get a great delicacy, you should know how to cook boletus mushrooms. Mushrooms of this type have a delicate and soft cap with a hard stem, so they are characterized by a special cooking technology. Dishes prepared in compliance with all cooking requirements are so tasty that there is a high probability that, having once tasted boletus mushroom dishes, many will seriously think about a new hobby for themselves - picking mushrooms.

Many unusual dishes are prepared from wild mushrooms. Many of them, despite the fact that they have been known to man for centuries, still continue to amaze with their unsurpassed taste properties. One of these dishes is dumplings with fresh cabbage and boletus mushrooms.

First you need to prepare the ingredients:

• plain water - 125 ml (50 ml - for dough, 75 ml - for filling);
• 3 tbsp. wheat flour;
• salt, a little pepper for taste;
• you can add 100 g of regular onion;
• white cabbage - 400 g;
• It is acceptable to use serum - 20 ml;
• refined sunflower oil- 50 ml;
• fresh boletus - 250 g.

First you will need to boil the boletus mushrooms. For this, either only young mushrooms or only the caps of old ones are selected. To prevent the boiled mixture from darkening, the mushrooms should be kept in water for a little while.

Two popular options:

1. For the first, the mushrooms are placed in cold water. The pan is put on fire. When foam appears, remove it, add just a little salt and cook for about an hour.
2. According to the second method, the mushrooms are also filled with water and brought to a boil. Then you need to replace the water with fresh salted water. Cook for a quarter of an hour.

Both technologies allow you to cook this product correctly.

Knead the dough. Make flatbreads and add filling. Form dumplings. Dumplings are placed in boiling water and brought to a boil. They cook until they float to the surface.

Boletus soup

Before preparing the dish, mushrooms are cleaned, washed, and cut into pieces. Please note that they shrink in size when cooked. Add cold water to the pan with mushrooms and put on fire. The cooking time for boletus mushrooms is determined by the type of mushrooms used: fresh, dried, frozen. This parameter also depends on the age of fresh mushrooms. On average, cooking time is about a quarter of an hour.

Potatoes, carrots, and onions are cut. The amount of vegetables may vary. To make the soup rich, you should follow the proportion: for 5 mushrooms you need no more than 3 potatoes, 1 carrot, 1 onion.

During cooking, it is necessary to constantly remove the resulting foam. Add salt to taste, a small amount bay leaf. The soup can be eaten hot or cold.

You can figure out how long to cook mushrooms only with experience. Skillful housewives can determine readiness by eye.

Mushroom pate

IN Ukrainian cuisine There is delicious dish from boiled boletus mushrooms - mushroom pate. It can be prepared from almost any mushroom, but the most delicious preparation is made from boletus mushrooms. It is perfectly stored in winter without losing its taste qualities and preserving the entire set of vitamins. The recipe is also interesting because it is unpretentious - broken mushrooms that have lost their presentation are suitable for its preparation.

Components mushroom pate for two half-liter jars:

• 1 kg boletus mushrooms;
• 1 medium onion;
• 1 small carrot;
• 2 tbsp. vinegar;
• 75 ml vegetable oil.

At the first stage, the necessary set of products is prepared. You should peel the onions and carrots. Carefully sort through the forest products, remove any debris, and rinse them. Pour the boletus mushrooms with water and boil for about 15 minutes.

It's time to cook the onions. It can be cut into half rings or chopped into cubes. Onions are fried on vegetable oil until it turns golden.

Then you should grate the carrots. The carrots are added to the pan with the onions and fried until they turn yellow.

Boiled boletus mushrooms are passed through a meat grinder. Received minced mushroom placed in a fried mixture of carrots and onions. Everything is thoroughly mixed. Salt and pepper are added.

The mushroom pate is almost ready. It should be placed in sterilized jars and seasoned with vinegar. For one half-liter jar there is 1 tbsp. vinegar solution. The jars are covered with lids and pasteurized for about an hour. At the final stage, roll up the jars.

Boletus caviar

One of delicious preparations from boiled boletus mushrooms for the winter - this is caviar. It stores well in winter and can be served immediately after cooking. The list of ingredients is simple and includes:

• main ingredient - 1 kg;
• approximately 0.5 kg of tomatoes;
• one small onion;
• a little sunflower oil.

Marinated and boiled mushrooms are suitable for preparation. Better quality and delicate product made from boiled mushrooms.

Cooking includes two stages. The first stage is cooking the mushrooms, the second is cooking the vegetables.

You should prepare the mushrooms, remove all debris, and wash them. Boletus mushrooms need to be cooked for the winter for at least half an hour. The prepared mixture is transferred to a colander. It is recommended to wait until the water has completely drained.

Vegetables are cut. Tomatoes - into medium-sized slices, onions - into small cubes. The onion is fried in a frying pan until golden crust. Tomatoes are also lightly fried, but in a separate container from onions.

Everything is mixed and twisted through a meat grinder. Minced vegetables and mushrooms are seasoned with spices and lightly fried for half an hour. At the same time, during frying, the minced meat is periodically stirred so that it does not burn and has a uniform structure.

The hot mass, brought to readiness, is placed in sterilized jars and rolled up. The jars must cool down to room temperature, they should be wrapped in something.

The dish is ready for winter storage. For spicy lovers, you can add pepper to the mushroom delicacy.