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

• How much to cook boletus for soup
• Mushroom second courses
• Product pickling method
• Drying and salting of aspen
• Interesting Facts
• Summing up mushrooms

Many novice housewives do not know how much to cook boletus.

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 hat and the popular name aspen and redhead - this is a well-known boletus. A thick leg and a bright hat - according to these signs, it can be easily found in the forest and distinguished from other species. It is named as a boletus because of its place of growth and color, reminiscent of aspen leaves in autumn. But despite the name, it grows throughout the deciduous forest.

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

The most popular and well-known mushroom is with a red cap. This species and a very similar boletus 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 hat and more like a boletus.

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

Its fellow - white-capped boletus - is found mainly in pine forests, but appears in aspen and birch groves. The mushroom is quite rare, but it happens to find a large number of it. 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 the second after white fungus. They are harvested from early summer to mid-autumn. On the cut it darkens, the fresh place becomes reddish, then fades to blue-black. To avoid darkening, they are soaked. Aspen mushrooms 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.

In the process of processing aspen darkens. This applies not only to aspen mushrooms 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 from them almost everything. different dishes using mushrooms great amount. From cold appetizers to exotic ones, such as boletus barbecue with duck. No party is complete without them.

How much to cook boletus for soup

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

Soup can be cooked from any mushrooms: dried, fresh and frozen. It will take about 40 minutes to bring the boletus mushrooms to readiness.

You can cook a simple soup of mushrooms and potatoes. To do this, pre-prepared legs of mushrooms are fried in oil along with onions. Hats, after dousing with boiling water, you need to cook 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 to the table, green onion and some dill. This is the easiest way possible various options using carrots, celery, parsley, meat broth. Everything will depend on your ability to cook and imagination.

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Mushroom second courses

There are many recipes for second courses of mushrooms. But the most famous and all favorite dish- of course, fried potatoes with mushrooms. Classic recipe dishes are simple. The product must be washed before frying, then finely chopped. Aspen mushrooms 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 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, they begin to fry the mushrooms in vegetable oil, then, when the water evaporates a little, add the potatoes and fry until cooked for about 20-25 minutes. Salt everything at the very end. If you salt first, the mushrooms will be very dry.

With this treatment, the boletus is strongly fried. Consider this fact in order to choose the right number and size of pieces.

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

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Product pickling method

It is important to regularly remove the foam during cooking mushrooms.

It's easy to marinate bacon. Aspen mushrooms need to be chosen only good, medium in size, without the slightest sign of worminess. When marinating, the types of mushrooms are not mixed. They must be selected in size, cut off the roots, washed from dirt and debris. Water is poured into the dishes for cooking (half a glass of water for each kilogram of mushrooms). Vinegar, salt are added and the mushrooms themselves are folded.

Remove foam from boiling water, then add spices. Cook from the beginning of the boil for 30 minutes, stirring constantly. 15 minutes before cooking, you need to add vinegar. When the boletus is cooked, they will settle to the bottom. After that, they are cooled and transferred to jars.

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

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Drying and salting of aspen

It is not recommended to wash the collected mushrooms, it is enough to clean them from leaves and sand with a rag. Best to dry outdoors if weather permits. Our ancestors did it in the oven or above it, now they dry it in ovens, at 70 degrees. The moisture coming out of the mushrooms is best ventilated. Properly dried mushrooms should not crumble.

Dry mushrooms on a flat surface in a well-ventilated area.

uncomplicated and the old fashioned way salting - cold. Aspen mushrooms are laid out in an even layer on the bottom, then salted. Salt is enough 50 g per kilogram. After salting, they are covered with an oppression made of wood and a load is placed on it. When the mushrooms settle, new ones are added to them until the dishes are full.

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

The second salting option is hot. It is different from cold heat treatment. For convenience, you can separate the hats and legs 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. tablespoons of salt, 1 bay leaf, 3 peppercorns, 5 g of dill, a pinch of cloves and 1 black currant leaf. Water is poured into the container (100 g per kilogram of mushroom mass). After the water boils, add the boletus. Be sure to stir: the spices will dissolve and everything will boil better. It is necessary to remove the resulting foam. Spices are added after boiling water. You need to cook for about 20 minutes. The readiness of the mushrooms is determined by their settling to the bottom, while the liquid should become transparent. They are cooled and laid out in jars, then poured with brine and closed. Salted boletus can be eaten in a month.

With the approach of autumn and the beginning of the season " silent hunting» Mushroom pickers choose where to harvest based on where their favorite mushrooms grow. Each mushroom picker has his own passion, but not a single connoisseur will pass by the boletus. These amazing mushrooms grow almost everywhere, they are very fond of light, 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 mushrooms, but the taste is much more attractive.

According to legend, known to all french dish « mushroom julienne”appeared after the conquerors who were in Russia in 1812 tried boletus cooked in sour cream sauce. According to the most eminent chefs, these mushrooms cooked in sour cream 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 pulp of the mushroom can darken quite a lot during cooking, that they cannot be overexposed in a pan, otherwise these beautiful mushrooms will lose their juiciness.

Carefully studying the cooking recipes, you can see that boletus, without boiling in advance:

• marinate,
• salt,
• fry.

Of course, they are boiled and dried for the winter, so that later they can be soaked and used in the preparation of a wide variety of familiar and even unusual dishes. In the old days, mushrooms were fried, boiled on the basis of mushroom broth soups and stews, made salads, prepared for the winter. But then there were recipes that have come down to us, according to which you can cook mushrooms:

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

Each hostess has her own way of cooking. The recipes differ in the composition of spices and the proportions of the products necessary for the preparation of brines and marinades.

One of the most popular pickled boletus recipes

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, a couple of clove buds, 2-3 bay leaves are added to the water with salt and sugar. Definitely need peppercorns. It will give its unique flavor, and 10 peas will be enough.

Now introduce pre-peeled, washed and chopped mushrooms. They should be boiled for at least half an hour, and after 20 minutes you can pour vinegar into the pan and boil the remaining 10 minutes. Ready mushrooms are laid out on sterile jars, rolled up and stored in a cold cellar or in the refrigerator.

You can cook very tasty, but if you want something smarter, 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 boletus cooked in cream sauce, in conjunction with gentle pasta can be a complete meal. The time spent on cooking will not exceed one hour. To prepare such a dinner, you will need:

• about 500 g fresh mushrooms;
• 2 cups cream, the fat content of which is at least 20%;
• 2-3 bulbs;
• 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, and fresh ones can be cut into cubes and boiled in salt water for 15-20 minutes. After draining the water, put the product in a pan with well-heated oil and fry the pieces of boletus until a delicate golden color. While the mushrooms are fried, you can cut the onion into half rings or petals and add it to the pan. As soon as the onion becomes soft, you can salt and pepper the entire contents of the pan, then add the wine.

After 3-5 minutes, cream and herbs are added. 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 a little undercooked, because in the future pasta soaked in moisture from the sauce. Pasta with boletus is cooked 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 even washed. cold water. Finely grated parmesan can be added to the sauce or sprinkled on a dish laid out on a plate just before serving.

Boletus julienne

Boletus boletus are among the soft, but very juicy mushrooms, although when cooked, they absorb moisture quite well. Boletus julienne became popular many years ago, although the basis of the recipe is Russian mushrooms stewed in sour cream. For the preparation and serving of julienne, specially designed dishes are used.

The julienne recipe does not change, regardless of which mushrooms are used to prepare this dish. Boletus boletus are famous for their rich taste and fragrance, which is why they are especially popular. Mushrooms need to be cut rather finely and fried so that all excess moisture is evaporated from them. Then add onion, salt and pepper. Pour the contents of a frying pan or special dishes with 30% fat cream, add herbs and sprinkle generously with grated Parmesan cheese. For further preparation, the container is left in an oven preheated to 170 degrees for 30 minutes.

Wild Mushroom Pie

The recipe for a pie filled with boletus mushrooms is very popular. True, cooks use for its preparation 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. Flour is added as much as the liquid takes to make a tender, not too thick dough. It is thoroughly kneaded until it not only stops sticking to the hands, but also begins to “sing”.

After kneading the dough, it is left in a warm place for proofing, allowing it to rise and increase in volume by 3 times. At this time, prepare the filling. The pie with boletus 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 form is lined with baking paper and made from ready dough the bottom of the pie, forming the sides. Spread the filling and cover with a second layer of dough, piercing it to release steam. The cake is baked in hot oven at a temperature of 200 degrees Celsius for 30-35 minutes.

Many people simply love to pick mushrooms, so with the onset of the “quiet 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 a boletus. 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 to the forest to pick up a full basket of bobs, blackheads, and spikelets. Under these folk names and hides the boletus mushroom, the recipes and properties of which are of interest to many nature lovers. This noble inhabitant of the forest 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 practically do not differ from each other.

The common boletus is a family of spongy mushrooms, with a characteristic dense convex hat of beige or velvety brown color. The stem of the mushroom is of a dull grayish hue, scaly, slightly thickened below. In general, this is a strong, well-marked mushroom that can be seen from afar.

The composition of the boletus

In addition to the excellent taste of boletus, this mushroom is also very useful. Its pulp contains alimentary fiber, easily digestible protein, carbohydrates, fatty acids, disaccharides, monosaccharides, fiber. The boletus is extremely rich in thiamine, niacin, riboflavin (B vitamins), it contains vitamins E, PP, C. It contains micro and macro elements: 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. There are even more proteins, fats and carbohydrates in dry boletus than in dry mushrooms.

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

In fairness, it should be noted that with prolonged boiling and sufficient grinding, as well as in combination with other products, mushrooms are absorbed better.

Calorie content and beneficial properties

Boletus - a mushroom quite suitable for use for patients diabetes and also for people who want to lose weight. This is evidenced by low calorie(20 kcal per 100 g) of this representative of the mushroom family, which is only 20 kilocalories per 100 grams of weight.

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

Boletus in cooking

Of course, in terms of mushroom aroma, boletus is inferior to boletus, but in terms of taste it is no worse. It should only be borne in mind that the pulp of this "forest dweller" darkens a little when cooked, unlike the porcini mushroom. The boletus is salted, pickled, fried, boiled, dried. It is used to prepare both first and second courses, appetizers and salads, sauces and gravy, and is also used to stuff pies and pancakes. Mushrooms are used as an addition to meat, vegetables, fish and seafood.

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

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

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

First you need to prepare the ingredients:

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

First you need to boil the boletus. For this, either only young mushrooms are selected, or only hats of old ones. So that the boiled mixture does not darken, the mushrooms should be held a little in water.

There are two popular options:

1. For the first mushrooms are placed in cold water. The pot is put on fire. When foam appears, remove it, add quite a bit of salt and cook for about an hour.
2. According to the second method, mushrooms are also poured with water, 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 cakes, lay out the filling. Form dumplings. Dumplings are placed in boiling water, brought to a boil. They boil until they float to the surface.

Boletus soup

Before cooking, the mushrooms are cleaned, washed, cut into pieces. It should be noted that when cooking, they decrease in size. Cold water is added to a saucepan with mushrooms and put on fire. The cooking time of boletus mushrooms is determined by the type of mushrooms used: fresh, dried, frozen. This parameter also depends on the age of fresh mushrooms. The average cooking time is about a quarter of an hour.

Cut potatoes, carrots, onions. The number 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 a small amount of salt to taste bay leaf. The soup can be eaten hot or cold.

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

Mushroom pate

IN Ukrainian cuisine eat tasty dish from boiled boletus mushrooms - mushroom pate. It can be prepared from almost any kind of mushrooms, but the most delicious is the preparation of boletus. It is perfectly stored in the winter without losing its palatability and keeping the whole 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 of 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. Peel onions, carrots. Forest gifts carefully sort out, remove trash, rinse. Boletus mushrooms pour water and boil for about 15 minutes.

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

Then you should grate the carrot on a grater. Carrots are added to the pan with onions and fried until they turn yellow.

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

Mushroom pate is almost ready. It should be laid out in sterilized jars, seasoned with vinegar. One half-liter jar accounts for 1 tbsp. vinegar solution. Banks are covered with lids, pasteurized for about an hour. At the final stage, roll up the banks.

Boletus caviar

One of delicious preparations from boiled boletus for the winter - this is caviar. It is perfectly stored in the winter, and it can also be served immediately after cooking. The ingredient list is simple and includes:

• main ingredient - 1 kg;
• about 0.5 kg of tomatoes;
• one small onion;
• some sunflower oil.

Pickled mushrooms, boiled are suitable for harvesting. Better quality and delicate product obtained from boiled mushrooms.

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

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

Vegetables are cut. Tomatoes - into medium-sized slices, onions - into small cubes. Onions are fried in a skillet golden brown. Tomatoes are also lightly fried, but in a separate container from the onion.

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

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

The dish is ready for winter storage. Spicy lovers can add pepper to the mushroom delicacy.