How to boil boletus mushrooms correctly. How to cook fried boletus? Boletus in cooking

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 of fresh mushrooms;
• 2 cups cream, the fat content of which is at least 20%;
• 2-3 bulbs;
• 100 ml of 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. A 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.

Mushroom pickers know that boletus has one interesting feature- they grow quickly and lose their appetizing shape at the same speed. Therefore, having collected mushrooms in a basket, start processing them on the same day. And here's what to cook from delicate product- it's easy to think of. Usually, mushroom caps used for frying, and the legs of boletus - for making mushroom soup. It is about these two recipes that it is worth talking in more detail.

How to cook fried boletus?

• boletus - 1 kg .;
• ground allspice, salt - to taste;
• garlic - 2-3 pcs.;
• vegetable oil - 3 tbsp. l.;
• onion- 300 gr.

1. Select fresh whole mushrooms, clean them from various forest debris and wash them in clean water. Carefully cut off the bottom of the boletus. All mushrooms must be cut, taking into account further frying, because in ready-made pieces will be significantly reduced in volume.
2. To fry the boletus, take a cast-iron, always deep, frying pan. Heat it up and pour oil on the hot bottom.
3. Pour peeled crushed garlic into hot oil for 10-15 seconds. After waiting for its slightly “tanned” appearance, chopped slices can be removed with a slotted spoon.
4. Before pouring the boletus into a hot pan, dry the mushrooms with napkins or a simple towel. It is necessary to fry the butternut squash in oil soaked in fragrant garlic, and until the liquid has completely evaporated from the pan. You will need to stir while frying.
5. When the liquid "disappears" - you can add onion to the mushrooms, pre-cut into half rings. All contents will need to be mixed.
6. Roasting can be completed only when the onion is “golden”. After that, the pan will need to be removed from the stove, and the mushroom contents should be peppered to taste, salted and covered with a lid.
The dish is ready! Do not forget to serve sour cream sauce and a piece of soft white bread.

How to cook boletus soup?

• boletus - 400-500 gr.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• garlic - 2 heads;
• onion - 1 pc.;
• greenery, Bay leaf, sour cream, pepper - to taste;
• salt - 1 tbsp. l.

Cooking method:
1. Grate (large or medium) carrots and cut potatoes into cubes.
2. Chop the onion and herbs.
3. Cut the mushrooms into medium pieces and throw in appetizing pieces for boiling in salt water for 35-40 minutes. The resulting foam should be periodically removed with a spoon.
4. Add potatoes to the pan with boletus and boil all the contents for 7-10 minutes.
5. Pour chopped carrots and onions to boiled mushrooms.
6. Add bay leaf to the pan (take it out when the soup is ready).
7. Wait until the potatoes are cooked, and then, 2 minutes before fully prepared soup, pour garlic and chopped greens squeezed through the garlic into it. If necessary, the soup can be salted.
8. The finished mushroom dish can be seasoned with fragrant sour cream or mayonnaise.
Happy cooking!

Boletus is a very tasty forest mushroom, so 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. Boletus can be found in mixed and deciduous forests from late summer to mid-autumn. The boletus grows very quickly, but it also quickly loses its shape, large mushrooms are in most cases affected by worms. Young boletus will be especially tasty in soups.

Boletus mushroom soup - the basic principles of cooking

1. Immediately after collection, the boletus must be processed - washed, cleaned, removed the base of the leg and cut off the tubular layer, rinsed well again under cold water.
2. We put the prepared boletus mushrooms in a deep saucepan and fill it with clean cold water. Put the pot on medium fire and bring the mushrooms to a boil.
3. the first water mushroom decoction, it is best to drain and pour into a new pot for making soup. The mushrooms themselves will be ready after 50 minutes of cooking over low heat. During cooking, foam may form, it must be removed. Salt the soup after changing the water.
4. Ready boletus 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, canned. Mushrooms, as their name implies, are most often found in birch forests, but they also grow in mixed forests or along the edge of ravines in well-warmed places. There are three varieties of this fungus: black, pinkish, marsh or white. Ordinary boletus has the best taste among its relatives.

The caps of the boletus are brown, the legs are white with black scales. Black boletus is less valuable because of its loose structure, and other varieties cannot be compared in terms of palatability with ordinary boletus boletus, as their taste and smell are weakly expressed. Be careful when collecting, boletus has a poisonous "double" - gall fungus. Outwardly, they are very similar, but the main difference is that in the air the cut of the gall fungus turns red, while in the ordinary boletus no color changes occur.

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 greens;
• sour cream;
• pepper to taste.

Step by step preparation:

1. A feature of boletus is a very short shelf life. For this reason, immediately after picking mushrooms, they begin to cook them.
2. For large mushrooms, cut off the bases of the legs, as well as the tubular layer that forms spores. Rinse all boletus thoroughly in cold water, this is especially important because these mushrooms are often wormy.
3. Pour the prepared mushrooms with water and put on a strong fire. Bring to a boil, drain the first water and fill with new, clean water. Thus, we will remove all the harmful elements that could be in the mushrooms.
4. Boletus boletus is boiled for 40–50 minutes; during cooking, periodically remove the foam. Once the mushrooms have sunk to the bottom of the pot, they are ready.

Recipe 2: Mushroom Boletus Soup with Potatoes

Ingredients:

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

How to cook boletus soup - step by step:

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

Recipe video fragrant soup from boletus

Many people just love to pick mushrooms, so with the onset of the season of "silent hunting" 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 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 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. There are even more proteins, fats and carbohydrates in dry boletus than in dry mushrooms.

In boletus mushrooms (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, 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 this representative of the mushroom family, which is only 20 kilocalories per 100 grams of weight.

AT 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 white fungus. 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.

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Boletus in sour cream

The taste of boletus is most clearly revealed if it is cooked in sour cream. The gentle sour-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 in sour cream is very simple. Mushrooms must be thoroughly washed, cut in small pieces. Then put them on a heated frying pan, fry until golden brown and complete evaporation of the moisture present in them. After that, chopped onions in half rings are added to the pan. Season with salt and cook until the onion is soft. Add a little flour, spices, a pinch of salt to the sour cream, beat well. Pour sour cream over fried boletus mushrooms with onions and leave on low heat, stirring constantly, until the dish becomes a thick consistency.

Some prefer a different cooking option this dish. Mushrooms fried until half cooked are placed in a refractory container, leveled, salted, peppered, spread a layer of sour cream with flour on top and set to bake in not very hot oven for about a quarter of an hour. The dish is served hot.

Boletus soup

Boletus soup to taste and quantity useful substances practically does not concede to soup from mushrooms. Cooking such a soup is not difficult, and every housewife has her own secret. Boletus soup is boiled in water or meat broth, with rice, barley or homemade noodles.

The soup recipe is simple: boil young mushrooms, removing 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 greens. Before serving, top with sour cream. If the soup is boiled with rice, then the rice is put into the soup along with the potatoes. Barley must be boiled beforehand, and ready to be added to the soup. If you cook soup with homemade noodles, then put the noodles in the soup 5 minutes before they are ready.

Quick boletus soup

Young mushrooms, potatoes, onions and carrots, clean, wash and cut, put 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, serve with sour cream and garlic croutons.

Boletus omelet

Useful and tasty dish for breakfast - an omelet from boletus. You need to cook it like this - put the pre-boiled and chopped boletus on hot pan, salt and fry for 5 minutes in butter or vegetable oil. Pour over beaten eggs, sprinkle with grated cheese (if desired) and herbs. Bring to readiness. Serve with croutons.

Finishing the consideration of the boletus mushroom, the recipes and properties of this forest dweller, one cannot fail to note such dishes beloved by many with his participation, such as roast potatoes, mushroom borscht or cabbage soup, pies. Loved by many and pickled boletus. As a rule, each hostess has her own own recipe cooking boletus. Enjoy your meal!

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

Delicious and healthy Forest mushrooms boletus can be cooked different ways, they will be able to give all their wonderful taste and benefits. However, one must be able to properly cook boletus boletus, so as not to spoil and make truly tasty and healthy dishes out of them.

How to dry boletus mushrooms

Before drying the mushrooms, they must be cleaned of debris and lightly rinsed with water, but in no case should they be soaked so that they do not absorb moisture. Separate the legs and caps, it is also best to choose old mushrooms for drying, or select mushrooms in size so that they dry evenly. There are two ways to dry 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 is perfect for drying boletus mushrooms. The second way is to do it with 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 equipped with a convector, the mushrooms are dried laid out on parchment on a baking sheet at a temperature of no more than 80 °, if there is no convector, the oven must be constantly slightly open so that excess moisture comes out. Keep dried mushrooms should be in a clean dry jar under the lid. Such dried boletus mushrooms are ideal for cooking mushroom soups and roast with mushrooms.

How to cook boletus mushrooms

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

Remember that mushrooms absorb a lot of salt and spices during cooking, as they have a spongy structure. Cooking dishes from already boiled mushrooms will greatly diversify your diet, they are great for those who are on a diet and for supporters of fast food.