How long to cook boletus mushrooms before frying. Preparations for the winter and a festive feast: how to cook boletus

Tasty and healthy Forest mushrooms boletus mushrooms can be cooked different ways, they will be able to give away all their wonderful taste and benefits. However, you need to be able to cook boletus mushrooms correctly so as not to spoil them and make them truly tasty and healthy dishes.

How to dry boletus mushrooms

Before drying mushrooms, they must be cleared of debris and lightly rinsed with water, but under no circumstances soak them so that they do not absorb moisture. Separate the stems and caps; it is also best to choose old mushrooms for drying, or select mushrooms by size so that they dry evenly. There are two options for drying mushrooms. The first option is classic. Mushrooms are laid out on clean paper or strung on a thread and dried in a dry, well-ventilated, warm place. An attic, a warm balcony on the sunny side, or a room with large windows are perfect for drying boletus mushrooms. The second way is to do it using special drying for fruits and vegetables by selecting the desired mode.

You can also dry mushrooms in the oven, but this method requires constant monitoring. If the oven is with a convector, the mushrooms are dried spread out on parchment on a baking sheet at a temperature of no more than 80 °; if there is no convector, the oven should always be slightly open so that excess moisture comes out. Keep dried mushrooms should be in a clean, dry jar with a lid. These dried boletus mushrooms are ideal for making mushroom soups and mushroom stir-fries.

How to cook boletus mushrooms

Boletus mushrooms are very tasty and boiled, because these are the mushrooms that can be further fried with onions and served. To prepare delicious boiled boletus mushrooms, wash the mushrooms, clean them of debris and add water to lightly cover the mushrooms. Boil for 20 minutes in the first water, skimming off the foam, then drain the mushrooms through a colander. Pour the boletus mushrooms a second time clean water, add salt to the water, Bay leaf, peppercorns and cook from the moment of boiling until ready for another 25-30 minutes. Such boiled boletus mushrooms will be an excellent basis for a roast with mushrooms; they can be pickled, salted and fried with onions and meat, as an excellent Bon appetit!

Remember that mushrooms absorb a lot of salt and spices when cooked, as they have a spongy structure. Preparing dishes from already boiled mushrooms will significantly diversify your diet; they are perfect for those who are on a diet and for supporters of a lean diet.

What a wonderful delicacy – mushrooms. You can cook them from a large number of different dishes. Each will be interesting and tasty in its own way. Therefore, when taking a walk through the forest, do not forget to take a bucket with you. Perhaps you will get lucky and collect different specimens for yourself.

In nature, mushrooms make up an entire kingdom. It contains many various types, which are divided into: poisonous and edible, conditionally edible. The latter are consumed only after mandatory manipulations have been performed with them.

Fungus growing under a birch tree

Having noticed a boletus in the forest, you need to make sure that it is exactly him. Many are not professional mushroom pickers, although they can make mistakes. It can be found in birch groves. He really loves these trees. The name of the specimen speaks for itself.

Boletus mushrooms have more than 40 varieties. Outwardly they are similar to each other. The young-looking cap is white. As it matures, it acquires a dark brown tint. The shape immediately resembles a hemisphere, then gradually becomes cushion-shaped. The surface is covered with mucus. The diameter of the caps can grow up to 18 centimeters.

The stem of the boletus is cylindrical. It extends 15 centimeters in height. It has dark gray scales. In a mature mushroom it becomes hard and contains fibers. And so, the look is typical white pulp, which darkens a little when cut. It's dense. It is better to collect young mushrooms, since in adults the pulp becomes watery and loose. The ripening time for boletus is 6 days. Then he starts to age. Worms appear in it.

Heat treatment of mushrooms

Boletus mushrooms do not need to be boiled first. But this rule only applies if you find them in environmentally friendly places. You can say with confidence that this is real edible species. If you bought a product at the market, it is advisable to cook the mushrooms. They may of course lose some taste qualities With nutritional properties, but it's better to play it safe if you're not sure about the seller.

There are different opinions about cooking time mushroom product. Some people believe that it is enough to cook it after boiling for just a few minutes. Others argue that it is necessary to boil for at least twenty minutes. How to do it right?

Fungus doesn't like it long-term storage and can spoil quickly, so it must be processed and cooked as soon as possible. Processing consists of cutting off the tubular layer and forming a stem. Naturally cleans areas where dirt has stuck. Then the product is thoroughly washed in cold water. Boletus changes its color during heat treatment. To prevent this, soak it for half an hour before boiling it in water with added citric acid. It is best to use young fungi and caps of adult species. Then you will get good pulp. The optimal cooking period is forty minutes. There is no need to keep them on the fire any longer. During the boiling process, you need to monitor the foam and constantly remove it.

You can cook the mushrooms in two steps. So, boil them for 15 minutes and drain the water. Then place in clean boiling, lightly salted water, and continue to boil for the prescribed time. Don't be lazy to do it heat treatment. With it, you can be sure that possible toxins are removed, and along with them, harmful substances. As soon as you notice that the mushrooms have sunk to the bottom of the pan, they are ready.

This mushroom is considered universal. You can prepare dishes from it in different ways. It fries well. It can be dried or pickled for the winter.

Boletus is a very tasty forest mushroom, which is why recipes for boletus soups are very popular. The boletus has a cap with a diameter of up to fifteen centimeters, its color is yellowish, brown, gray or brown. The stem of this mushroom is covered with dark scales. The boletus can be found in mixed and deciduous forests from late summer to mid-autumn. The boletus grows very quickly, but just as quickly loses its shape; large mushrooms are in most cases affected by worms. Young boletus mushrooms will be especially tasty in soups.

Boletus mushroom soup - basic cooking principles

1. Immediately after harvesting, boletus mushrooms must be processed - washed, peeled, removed the base of the stem and cut off the tubular layer, rinsed thoroughly again under cold water.
2. Place the prepared boletus mushrooms in a deep saucepan and fill with clean cold water. Place the pan over medium heat and bring the mushrooms to a boil.
3. The first water mushroom broth, it is best to drain and pour into a new pan for making soup. The mushrooms themselves will be ready after 50 minutes of cooking over low heat. Foam may form during cooking and must be removed. Salt the soup after changing the water.
4. The finished boletus mushrooms will sink to the bottom of the pan.

Features of boletus

Boletus mushrooms have a pleasant aroma and calm taste; they can be boiled, fried, dried, or canned. Mushrooms, as their name suggests, can most often be found in birch forests, but they also grow in mixed forests or along the edges of ravines in well-warmed areas. There are three varieties of this mushroom: black, pinkish, swamp or white. Ordinary boletus mushrooms have the best taste among their relatives.

The caps of boletus mushrooms are brown, the legs are white with black scales. Black boletus mushrooms are less valuable due to their loose structure, and other varieties cannot be compared in taste with ordinary boletus mushrooms, since their taste and smell are weakly expressed. Be careful when collecting, boletus mushrooms have a poisonous “double” - gall mushroom. Outwardly, they are very similar, but the main difference is that the cut of the gall fungus turns red when exposed to air, while no color changes occur in the common boletus mushroom.

Recipe 1: Boletus mushroom soup (simple)

Ingredients:

• boletus mushrooms 400–500 grams;
• one tablespoon of salt;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• carrot – 1 pc.;
• garlic - two cloves;
• Bay leaf:
• a bunch of greenery;
• sour cream;
• pepper to taste.

Step-by-step preparation:

1. A special feature of boletus mushrooms is their very short shelf life. For this reason, immediately after collecting mushrooms, they begin to cook them.
2. For large mushrooms, cut off the base of the stems, as well as the tubular layer that forms the spores. Rinse all boletus mushrooms thoroughly in cold water; this is especially important because these mushrooms are often worm-bearing.
3. Fill the prepared mushrooms with water and place on strong fire. Bring to a boil, drain the first water and fill with new, clean water. This way we will remove all harmful elements that could be in the mushrooms.
4. Boletus mushrooms are cooked for 40–50 minutes; during cooking, skim off the foam periodically. Once the mushrooms have settled to the bottom of the pan, they are ready.

Recipe 2: Boletus mushroom soup with potatoes

Ingredients:

• 500 grams of boletus;
• greenery;
• Bay leaf;
• salt and pepper;
• potato;
• carrot;
• garlic;
• sour cream.

How to make boletus soup - step by step:

1. Rinse the boletus mushrooms well under running water. hot water. Fill with water, bring to a boil, drain the first mushroom broth and fill again with clean water. Be sure to add salt and cook, periodically removing foam.
2. Add herbs, bay leaf and pepper (to taste) to the pan.
3. Peel the potatoes and two carrots. Cut the potatoes into cubes and grate the carrots coarse grater.
4. Chop the garlic and mix with the vegetables, then add them to the soup.
5. Place the onion in the soup, and after 10 minutes remove it; it will give its taste to the boletus soup.
6. Boletus soup should be served with herbs and sour cream.

Recipe video aromatic soup from boletus

Many people simply love picking mushrooms, so when the season arrives, “ quiet hunt» great amount 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 lies the boletus mushroom, the recipes and properties of which are of interest to many nature lovers. This noble forest inhabitant belongs to the second category of edible mushrooms. 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 alimentary 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 and calcium, magnesium and copper, nickel and 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 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 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.

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Boletus mushrooms in sour cream

The taste of boletus is revealed most clearly if it is cooked in sour cream. The delicate fermented milk environment gives a special piquancy to this dish. In general, mushrooms cooked in sour cream sauce – specialty of the house our ancestors. It was on its basis that the French subsequently came up with their famous julienne.

Cooking boletus mushrooms in sour cream is very simple. Mushrooms must be thoroughly washed and chopped in small pieces. Then place them in a heated frying pan and fry until golden crust and complete evaporation of the moisture present in them. After this, add the cut into half rings into the frying pan. onion. After adding salt, fry until the onion becomes soft. Add a little flour, spices, a pinch of salt to the sour cream, beat well. Fried boletus mushrooms pour sour cream with onions and leave over low heat, stirring constantly until the dish reaches a thick consistency.

Some people prefer a different cooking option. of this dish. Mushrooms fried until half cooked are placed in a fireproof container, leveled, salted, peppered, a layer of sour cream with added flour is placed on top and baked in a low heat. hot oven for about a quarter of an hour. The dish is served hot.

Boletus soup

Boletus soup according to taste and quantity useful substances almost as good as boletus soup. Cooking such soup is not difficult, and every housewife has her own secret. Boletus soup is boiled in water or meat broth, with rice, pearl barley or homemade noodles.

The soup recipe is simple: boil young mushrooms, skimming off the foam, then add roots to the soup - onions, carrots, potatoes, parsley. If desired, onions, parsley and carrots can be sautéed. Before the end of cooking, add the herbs. Before serving, top with sour cream. If you cook the soup with rice, then the rice is added to the soup along with the potatoes. The pearl barley must be boiled first and then added to the soup when ready. If you cook soup with homemade noodles, then add the noodles to the soup 5 minutes before it is ready.

Quick boletus soup

Young mushrooms, potatoes, onions and carrots, peel, wash and chop, place in boiling water. Once the potatoes are cooked, the soup is ready. A minute before the end of cooking, add greens and 100 g butter. Let the butter melt and serve with sour cream and garlic croutons.

Boletus omelette

Useful and tasty dish for breakfast - boletus omelette. You need to prepare it like this - place pre-boiled and chopped boletus mushrooms on hot frying pan, add salt and fry for 5 minutes in butter or vegetable oil. Pour in beaten eggs, sprinkle with grated cheese (if desired) and herbs. Bring to readiness. Serve with croutons.

Concluding our consideration of the boletus mushroom, recipes and properties of this forest dweller, one cannot help but note such favorite dishes with its participation as fried potatoes, mushroom borscht or cabbage soup, pies. Pickled boletus mushrooms are also loved by many. As a rule, each housewife has her own own recipe cooking boletus mushrooms. Bon appetit!

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The information on our website is informative and educational in nature. However, this information is in no way intended to be a guide to self-medication. Be sure to consult your doctor.

• 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.

Boletus is considered edible mushroom, it is distinguished by a thick leg and a bright cap (from red to brown).

Big and beautiful mushroom with a red hat and popular name aspen and redhead are 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 only to 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 a huge amount of mushrooms. From cold appetizers to exotic ones, for example, boletus kebab 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 caps, 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, of course, is 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 worminess. 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.