How to cook boletus and porcini mushrooms. What to cook from boletus quickly and tasty. Recipe for salted boletus
Many people just love picking mushrooms, so with the onset of the season " 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.
Tomato pancakes: prepare the filling: ricotta mixture, grated cheese parmesan, 2 egg yolks, garnish and a roll of each pancake. In a baking dish, spread some sauce on the bottom, then put them in the oven. pancakes. Leek Cocktail korean style: in this version, the filling is included in the vegan pancake dough. Finely chop the leeks and cook for 20 minutes in a little oil until weight is applied, cook 1 tbsp soy sauce and add this mixture to the pancake.
The most famous pancake from the sea is crepe with salmon. salty pancake with salmon: marinated chopped salmon steaks in a mixture of lemon peel, olive oil, salt and pepper. Decorate the pancakes with fish, roll up and put them in the oven for 5 minutes, set the thermostat with a spoonful of heavy cream and dill.
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. By their own palatability all varieties of boletus are practically indistinguishable from each other.
Salted pancake with fish and curry: cook for 15 minutes 4 chopped shallots, 10 pieces of wine and 600 g of white fish, cut into pieces. Add 20 cl bechamel and 1 teaspoon curry. Decorate the pancakes with this mixture. And if you change pancakes, you cook pancakes with chicken and mushrooms.
Implementation of the recipe for pancakes with chicken and mushrooms
These pancakes are quick to prepare and especially delicious. Chicken breasts are fried and added at the end of cooking mushrooms. Heat up the oil and oil mixture. Cut the chicken breast in half, then cut into pieces. Place the chicken in the pot and cook for 5 minutes. Season with salt and pepper and sprinkle with thyme. Remove the chicken pieces and reserve them.
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.
When cooking chicken, apply mushrooms. Place them in the pot where you cooked the chicken and let them brown, stirring occasionally. Peel and chop the onion and garlic. When the mushrooms have made water and they have started to brown, add the minced onion and garlic. Mix and let lightly brown. Season with salt and pepper before adding chicken breasts. Taste and adjust the seasoning. Remove the pan from the heat and add the chopped parsley.
Heat the patties before filling them with mushrooms and chicken. Clean the mushrooms, wash them, drain them and cut them with a knife. Melt 20 g butter in a large frying pan, put the shallots and minced mushroom to brown over medium heat until there is no more water.
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.
Cook the mixture for 1 minute while stirring, then pour the milk into the sieve, whisking over low heat until the sauce is smooth and intact. Salt, pepper and nutmeg. Mix bechamel, 70 g grated cheese and stuffed mushrooms. Preheat oven to 6. Cut ham into strips, chisel parsley.
Lubricate the mold to skip, preferably not tarnish. Line it with 2 or 3 pancakes, making them around the edges of the mold. Spread a layer of bechamel mushrooms over the pancakes, top with ham slices, sprinkle with parsley, top with 1 or 2 pancakes and continue until the ingredients are depleted, ending with pancakes. Sprinkle with grated cheese and bake for about 20 minutes.
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.
We often do "crepe parties" at home. My Laurel especially loves it. If he sometimes gives himself a supplement of mushrooms and fresh cheeses it's only better to go back to his first love. As for his dessert krepes, they are the same: brown sugar butter and lemon.
He likes to repeat: "We don't change the team that wins." Here's a version of turkey and mushrooms that, despite not being egg cheese, the advantage is still please Laurier. Ingredients for 4 people. 2 tablespoons of flour. Turkey fillet 150 g cut into very small pieces.
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.
1 tablespoon of olive oil. 1 teaspoon herb of Provence. 1 pinch of nutmeg. Heat the olive oil in a saucepan and toss in the shallots. When they start to brown, add the mushrooms and then the turkey into small cubes. Sprinkle with Provence herbs, salt and pepper. Cook for 8 minutes over low heat and set aside.
Melt the butter in a saucepan. When it becomes runny, from under the heat, add the flour in one go and beat quickly with the beaten milk, add some milk, beat lightly and put back on low heat. Add the rest of the milk gradually, stirring constantly. When the mixture thickens, add salt, pepper and nutmeg, as well as grated cheese. Continue whisking until the mixture is smooth.
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.
Cover with bechamel wrap and let cool completely. Stretch film prevents the formation of bark. Take some bechamel, cooled and hardened in the form of quartz, and place it on buckwheat pancake. Drop everything in neem style. The edges of pancakes can be welded using egg white.
In a frying pan, melt some butter and brown pancakes, sliding off all sides for 3 to 5 minutes over low heat. Especially since my son loves them, he claims pancakes all year round! Crack the eggs, separating the whites from the yolks. Pour into a salad bowl buckwheat flour. Add whipped egg yolks and dilute with a wooden spatula, salt and pour a little milk, then water in a grid while stirring to avoid lumps.
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 in half rings are added to the pan. onion. 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. Fried boletus pour sour cream with onions and leave on low heat, stirring constantly, until the dish becomes a thick consistency.
Climb onto the benches in the snow and gently fold them into the batter. Let the test stand for one hour room temperature. Wash and dry the mushrooms and cut into slices. In a skillet, saute the mushrooms and garlic with a drizzle of olive oil for 10 minutes, add the bacon and parsley and cook for another 5 minutes, stirring occasionally.
Boletus in cooking
Let him cook and fill the cake, turn it over. Garnish with mushrooms and lardons. Put the egg on the cake, salt and pepper, put some parsley. One of the typical dishes of my Trentino Alto Adige smelled perfume from afar and was able to get hungry even the most reluctant person.
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.
Rosticciata with chanterelles and spots: ingredients for 4 people
Like many traditional dishes and peasants, born as a recipe for processing, it was decided when the potatoes were already cooked or when there was a certain amount of mushrooms. In restaurants they still serve him like single dish, so much of its richness and the satisfaction it gets from tasting it.
Fried with chanterelles and spots: continued
Cut it in half and thinly thin. The slices should be regular and should not exceed 3-4 mm. Place the potatoes in a non-sticky saucepan along with a drizzle of extra virgin olive oil, then cook over medium heat, covering them with a lid.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.
This will take about 15 minutes. Meanwhile, cut the speck and reduce it to stripes. Add the bacon to the potatoes and let it brown for another 5 minutes. Cut the largest chanterelles in half. In a stick with non-stick coating Apply olive oil ice cream with olive oil extract along with garlic cut into three pieces. Leave everything brown and add marjoram leaves.
Throw the chanterelles into the pan and, without moving, but frying them with sharp and determined gestures, cook them over medium heat for about ten minutes. Season with a pinch of salt. At this point, add the mushrooms to the potatoes and bacon. Add salt and ground pepper. You are ready to serve!
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 omelette
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.
Rostichchat with chanterelles and spots: notes
Rosticciata with chanterelles and spots: preservation
The ideal would be to destroy it immediately. If you don't have an alternative, you can store it for a day in the refrigerator, cover with plastic wrap, or seal in an airtight container. When it's time to serve, heat it up in a saucepan.Wash the peppers, cut through upper part, remove the bowls and get off. Let's put them in salt water for five minutes. We dig the pieces and put them in hot milk. Peel the onions and simmer on the bones, peel the mushrooms and eat. Mix onion in oil, add mushrooms and sit for 10 minutes, try sour sauce, thyme, salt.
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 fried 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!
Bake rolls, toss them with eggs, cut with a scrub rag, add sprouted mushrooms and grated cheese with chopped herbs. Place pasta in salted water. Clean mushrooms, sprinkle on plates, peel and soak. Spread mushrooms with sponge oil for five minutes. We cut the egg, copy it to a short time and add broken thawed slices.
Add the cream, half of the grated cheese, add salt and pepper to the sponge. Pour in the cooked pasta and stir. Place the pasta and peppers in a battered bowl, sprinkle with the remaining cheese and brush in the oven for 5-7 minutes. From flour, yeast, salt and water, we prepare a crispy dough that must be wrapped in beans for two hours in the cold.
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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.
Not inferior in taste even to the noble boletus. Even the peculiar feature of the fungus - darkening almost to blackness - does not frighten true connoisseurs. His hat is delicate, real delicacies are prepared from it. But the leg is quite dense. Some do not eat it at all, but many just like it because of its crispy texture. These mushrooms are great for cooking various dishes. How to cook boletus - you decide! Here are some recipes, classic and unusual.
Shake and smoke, clean and clean the mushrooms, clean the mushrooms and bloom on the plates. We let the burgers break into pieces of scallop and we sprinkle onions and mushrooms on it. Place the bottom round shape bobbins with peelable paper, put on it an extended dump that is scooped out with a fork and missed with beans. In a bowl, we sprinkle with cream, egg, hair and pepper. Put the mushrooms in the stuffed cabinet, pour the cream over the eggs and leave for 25 minutes.
Put the mushrooms together and place them in a marinade made with a spatula, oil, lemon juice, salt and pepper. Put the joints in a pot and leave them for 20 minutes to eat. In the middle of the game, we turn them and break the remaining marinade. The rajas are washed, cleaned and peppered. At the bottom of the hamburger rolls, we have hot yogurt, a plate of tomatoes, a small arugula, and an onion stick. We plow through the bottom of the ingot.
Mushroom boletus: habitat, special signs, collection time
The name betrays all the secrets - this fungus loves to live in birch forests and other deciduous forests. The heat-loving boletus settles on the edges of ravines, clearings, edges - where the sun's rays warm the soil sufficiently. The first harvest is at the end of May. There are 4 types of fungus:
Boletus mushrooms - cooking recipes with photos for the winter
Put the bacon, fry and dry, salt, peel and sprinkle with smooth flour. Sprinkle with pepper, cut the stems and cut into strips. We clean mushrooms, get big crosses. In a deeper mood, oil is poured, we serve chicken, peppers, mushrooms, thyme and peppers. Cover it with a hat or pour a little, let's take about 15 minutes.
Mushroom pate
Take the meat out of the pot, pour into it and pour out the wine and boil for five minutes. Return the chicken pieces to the sauce and cook for another 10 minutes. We will treat you fresh potatoes or fresh bread. We throw flour, eggs, milk and fat. Then let's rest for 20 minutes and then we'll get to the pancake butter blossom.
Ordinary;
. the black;
. marsh (white);
. rosy.
Ordinary is the most common and has the most pronounced mushroom flavor. All varieties of boletus are suitable for cooking, drying, salting, pickling.
Mushroom preparation
Before cooking the boletus, it must be peeled, washed and cut into pieces. Forest mushrooms usually end up in kitchens in a rather grimy state - they are full of sand, sticks, twigs, small leaves and even forest dwellers. With the help of a small knife, remove the skin from the mushroom, cut off the damaged areas. You need to wash them in running water, you can use a toothbrush or washcloth for washing. Many mushroom pickers advise pre-soaking them in cold water with a small amount of salt added. There is no fundamental difference. Here's how it's more convenient for someone ...
Boletus caps are often fried for cooking various dishes. And hard legs can be dried or cooked from them mushroom caviar. Depending on the chosen dish, cutting is made. Before preparing any dish from boletus, they must be boiled for at least an hour. After that, the broth should be poured, rinse the mushrooms and only then proceed to cooking.
Cooking fresh boletus. Recipes for a feast
From freshly picked boletus, you can cook a lot wonderful dishes. It cannot be allowed to Forest mushrooms long languished in anticipation of their hour. It is advisable to cook them on the day of collection.
Fried boletus match perfectly with potato. To do this, pre-boiled mushrooms are fried in oil in a pan, combined with onions and continue to stew under the lid. It is better to fry potatoes separately, and only at the end of the process combine them with mushrooms. You can serve such a delicacy with herbs, homemade pickles, seasonal vegetables.
Boletus boletus are great addition to a side dish of pasta, rice, buckwheat. To do this, a little sour cream, garlic, chopped herbs are added to boiled mushrooms. Mushrooms are laid out simply on top of porridge or pasta.
Filling for the pie from boletus is quite common. To prepare it, boiled mushrooms are fried in oil with onions.
Harvesting for the future: pickle, dry, freeze
It is quite possible to prepare boletus for the winter. There are several ways to do this. Sliced mushrooms can be dried. To do this, they must be strung on a rope and hung in a draft. You should not take too thin a thread for this business - it will simply cut through the pieces and they will fall. Usually a week is enough for the boletus to dry completely. Excellent for drying electric dryer. A portion of mushrooms will be ready in it in 6-8 hours. Dried mushrooms in the oven. To do this, the pieces need to be laid out on a baking sheet, turn on the minimum temperature and leave the door ajar. Once every half an hour, boletus must be stirred. Keep dried mushrooms expedient in glass jars, rolled up. Otherwise, kitchen moths can start in them.
Pickled or salted boletus are very tasty. It's not too hard to cook them. Pre-boiled and washed mushrooms must be folded into enamel pan and fill with brine. To prepare it, you need to take 5 liters of water for every 10 kg of mushrooms, add a glass table vinegar, 2 tablespoons of salt and a pinch of sugar. It is not recommended to use spices, especially spicy ones. After all, boletus mushrooms have an expressive aroma on their own, and spices can kill it.
There are other ways to cook boletus for future use. It is very convenient to just freeze them. You can do it different ways. The most reliable and convenient way is to freeze boiled mushrooms. Then they will take up less space in the freezer, and in winter it will take much less time to cook. But you can send it to the freezer and raw mushrooms. And cook them already in the winter, without defrosting first.
What to cook from boletus?
Boletus mushrooms are great for making gravy, roasts, pie fillings, noodle dressings, and soups. They go well with most cereals and vegetable side dishes. The time depends on how to cook the boletus heat treatment However, you should always spend at least an hour on it.
