What can be prepared from boletus mushrooms. How to cook porcini mushrooms? White mushroom: dishes, recipes, photos

The taste of porcini mushrooms is incomparable with absolutely nothing! A variety of dishes are made from this "forest inhabitant", which are considered delicacies. These are soups, and hodgepodges, and numerous winter stocks: marinades, dried and frozen semi-finished products, stewed preserves ... a whole section of cooking is devoted to where you can see how to preserve porcini mushrooms for the winter how to make wonderful recipes with them for the future. They are prepared in an individual presentation or they are accompanied by other dishes. Therefore, the relevance of white is not limited to the autumn season, but, thanks to interesting methods of capping, it is saved all year round. So, how to properly store and what to cook for the winter from porcini mushrooms in order to enjoy them whenever you want, you can learn from the following recipes.

White mushrooms for the winter: pickling

You can stock up on several jars of canned delicious mushrooms from the following composition of the components: directly white, garlic, drinking water, ostovaya essence (acid), salt-sugar, cloves, bay leaf, vegetable oil, black peppercorns.

Forest gifts are sorted out, choosing rubbish from them, and washed several times in cold running water. The number of rinses depends on the degree of soiling; therefore, ideal purity of the starting product should be achieved. Then large mushrooms are cut in two, smaller ones are left whole. Prepared, they are put into an enameled cooking pot, poured with clean cold water, slightly salted and boiled. As soon as the liquid boils, the mushrooms are dumped into a colander and drain for a while. This stage is very important, and it should not be neglected, since it is with the first water that harmful substances that may be in the mushrooms are removed.

The escaped whites are again put into a clean saucepan, filled with a new portion of water and brought to a boil. The strength of the fire is reduced, and the heat treatment lasts about 20-30 minutes. After that, the whites are re-dumped into a colander, rinsed and set aside for now.

The marinade filling is being prepared. A liter of filtered water poured into a cooking container is poured with a tablespoon of salt and sugar sand, a couple of peeled garlic cloves, a star of spicy cloves, a few bay leaves and 2-3 black peppercorns are put. The marinade is placed on the stove, boiled, and 1 tbsp is poured into it. ottovoy essence 70%. Mushrooms are carefully lowered into a quietly bubbling solution and boiled for about 5 minutes. Then they are laid out in prepared glass jars and poured with marinade, leaving a place for vegetable oil. Oil is poured in 2 full spoons (on a container with a volume of 0.5 liters). And the container rolls up. Cooled down pickled porcini mushrooms for the winter placed in a cold cellar or refrigerator. By the way, the great taste and unique aroma of blockage can be emphasized with other spices or fresh herbs.

Recipe 2 - salting

You will need to salt the whites in reserve: 3 kilos of mushrooms, currant leaves, dill umbrellas, horseradish, oak and cherry leaves. For brine, 6 tbsp is taken. rock salt, 3 bay leaves, 9 pieces of cloves and black peppercorns, 6 currant leaves.

Boletus mushrooms, washed with special care, are placed in a large saucepan, layered with spices, salted and filled with water. They are then boiled for 30 minutes. After boiling, the broth is decanted from them, and the mushrooms themselves are rinsed under a cold running stream and lean back into a colander to drain unnecessary liquid.

How to cook forest mushrooms? Due to the structural features of the mushrooms have a dense pulp. During cooking, in overripe mushrooms, the leg becomes harsh, which cannot be said about the hat. Therefore, young specimens are considered tasty and healthy. After washing mushrooms in cold water, they are boiled with salt for no more than 30 minutes.

Mushroom boletus belongs to the species from the genus of white varieties. The mass collection season is autumn. For mushrooms, coniferous and oak forests with dry and sunny places are preferable. Mushrooms grow in clusters on the edges and in the depths of the old forest. And in the summer they can meet separately in the undergrowth.

When sorting useful mushrooms, you should pay attention to some subtleties. The mushroom cap should have a dry and smooth surface to the touch. A young boletus should not turn blue when the pulp is broken. A seasonal boletus should not be confused with a non-rotting gall mushroom, which immediately turns pink when the cap is broken.

It is better to cook young mushrooms on the day of collection. Store fresh in the refrigerator for up to two days.

How to salt squeezed boiled mushrooms. For 1/3 of a ten-liter bucket, you need to take half a glass of coarse salt. Arrange mushrooms in jars with caps down and pack tightly. After a few days, put the mushrooms on top and pour two tablespoons of vegetable oil into each jar. Store in the refrigerator for the winter.

To cook soup with young mushrooms, we need:

2 liters of liquid;
½ kg of fresh mushrooms;
2 bulbous heads;
5 potato tubers;
carrot;
2 full tablespoons of vegetable oil;
spices and salt;
green parsley.

How long to cook forest mushrooms until cooked? We will cook seasonal mushrooms for soup in salt water for 20 minutes. After removing the foam, lower the potatoes into strips. Then fry the onion in half rings and grated carrots in oil. Add the stewed vegetables to the broth.

Cook soup with young mushrooms for another 15 minutes. I advise you not to rush and let the soup stand for the same amount of time. Serve the first course with sour cream and herbs.

How to pickle chopped boiled mushrooms for the winter.

For 1 kg of mushrooms we make a marinade. We take black peppercorns, cloves, 3-5 pieces. We put a clove of garlic, leaves of bay leaf. Add 1.5 tablespoons of coarse salt, 2 tbsp. spoons of sugar. Cook the prepared mushrooms in the marinade after boiling for 1 minute. Vinegar essence 1 tbsp. add the spoon last.

Mushrooms are a real forest treasure. They are rich in minerals, vitamins, macro- and microelements. And, of course, excellent taste. There are many recipes for pickling mushrooms for the winter in jars. The gifts of the forest are fried, marinated, salted and added to the salad.

Boletus is easy to recognize. It grows quite large with a hat up to 16 centimeters in diameter, which is mostly brown and round in shape. The leg is white or in rare cases with a light red tint.
You can go to the forest for mushrooms already in late May - early June. They love deciduous forests, they should be especially carefully looked for under oaks, beech or hornbeam.
When collecting any kind of mushrooms, be careful, because there are many false species that can cause irreparable harm to health.
Since marinating is the favorite way of many housewives, we will consider some of the most interesting and outstanding recipes.

When preparing any food, follow these steps:

Do the sorting. Select view from view. This must be done because of the different preparation system for pickling and incompatibility in the cooking process. In this case, select only mushrooms.
Soak. Salt the water a little, the garbage will be easier to move away and will soon emerge. Do not stay in the water for too long. They are able to absorb too much liquid.
Preparation of mushrooms for the process of their preparation. Smaller ones can be left whole, while larger ones should be cut in half or quarters.
So, everything is ready, we start marinating.

Mushrooms marinated for the winter recipe

If you like an extraordinary taste, then be sure to try pickling mushrooms using mustard. They will be a great savory dish for any feast.

Main components:

Mushrooms - 1 kilogram.
Sugar - 15 grams.
Black peppercorns - 6 pcs.
Dried dill - 10 grams.
Citric acid - 1/2 teaspoon.
Dried cloves - 3 pieces.
Dry laurel leaf - 4 pieces.
Mustard seeds - 4 grams.
Water - 1 liter.
Salt - 30 grams.

Recipe for pickled boletus mushrooms:

Prepare the necessary ingredients.
Place mushrooms in a saucepan and pour water.
Salt and cook for half an hour over medium heat.
Drain all the water, and dry the mushrooms a little.
To prepare the marinade, take 4 cups of water, bring to a boil, add spices.
It is also necessary to boil the marinade for 10 minutes.
Prepare jars and lids, sterilize.
Arrange the mushrooms and pour the finished marinade into the jars.
Leave on the table to cool.

How to pickle boletus mushrooms for the winter

Treat your relatives with delicious pickled mushrooms. They make a nutritious addition to any meal. The onion, which is included in the recipe, will help to bring novelty to the usual taste.

Required components:

Mushrooms - 1.5 kilograms.
Vinegar - 250 milliliters.
Black pepper in peas - 10 pieces.
Sugar - 15 grams.
The bulb is big.
Laurel - 1 sheet.
Salt 7.5 grams.
Water for marinade - 1000 ml.

How to pickle boletus mushrooms:

Clean the mushrooms and chop coarsely.
Place them in salt water and boil for half an hour over low heat.
Boil 1 liter of water for the marinade.
Onion cut into half rings.
Place chopped onion, spices indicated in the recipe in boiling water and pour one glass of vinegar.
Boil the mixture for no more than 5 minutes.
Divide the prepared mushrooms into jars and add the marinade.
Leave the finished dish to cool.

Marinating mushrooms for the winter

The recipe is easy to prepare and you can try it very quickly. It should only take 3 days. The components of the dish will always be found in the kitchen of any housewife.

Components:

Boletus 1kg.
Water 1 liter.
Salt 15 grams.
Sugar sand 15 grams.
Garlic - 3 cloves.
Laurel leaf - 3 pcs.
Carnation 4 buds.
Vinegar - 250 milliliters.

We pickle mushrooms for the winter:

Prepare mushrooms according to the general rules, the best choice will be small in size.
Pour the prepared mushrooms with water and let it boil.
Drain the first water, add clean water and cook until cooked for no more than 20 minutes.
Drain the mushrooms in a colander.
To prepare the marinade, do the following:
Boil 1 liter of water.
Mix all ingredients except vinegar. Let it boil and only then pour in the vinegar.
After another boil, transfer mushrooms to the marinade and cook for another quarter of an hour.
Remove the container from the stove.
First, place the mushrooms in the jars, and then pour the marinade up to the neck of the jar. Pour 15 milliliters of vegetable oil on top.
Screw on the lids and leave to cool.

Marinating boletus mushrooms for the winter

The interesting taste of pickled mushrooms will not leave indifferent any hostess. The dish is ready to eat immediately after preparation.

Products:

Mushrooms 1 kg.
Water 500 milliliters.
Vinegar - 100 ml.
Carrot 1 pc.
Sweet pepper 1 pc.
Sugar sand 30 grams.
Salt 30 grams.
Bay leaf 2 pcs.
Allspice in peas 3 pieces.

Harvesting mushrooms for the winter:

Cut the mushrooms into pieces.
Wash the carrots and grate on a fine or medium grater.
Peel the sweet bell pepper from the seeds, and cut it neatly in the form of straws.
Put sugar, salt and all spices into the water. Boil.
Place chopped vegetables into the solution: carrots and peppers, pour vinegar. Continue to boil for another 3-5 minutes.
Add mushrooms to the marinade and cook for 15 minutes.
The dish is ready to eat.

Recipe for marinated porcini mushrooms

An unusual sweet and sour marinade will give the dish an unforgettable taste. The main component for such a recipe does not need to be pre-boiled. This will save time for any hostess.

Dish Ingredients:

Mushrooms 2 kg.
Water 0.75 l.
Vinegar 8% 250 ml.
Salt 30.0
Sugar 80.0
Laurel leaf 5 pcs.
Mustard seeds 3 teaspoons.
Allspice peas 10 pcs.
Black peppercorns 10 pcs.
Dill 2 sprigs.
Horseradish root - half.

Marinate mushrooms at home:

Wash and clean the mushrooms.
Prepare banks.
Put peppers, mustard, dill, bay leaves and pieces of horseradish in each jar.
Arrange all other components in jars.
Pour water into a saucepan, add salt, sugar and vinegar, boil.
Fill jars with marinade.
Sterilize. To sterilize half a liter jars, it takes half an hour at a temperature of 90 degrees.
Store finished products at a low temperature.

Caviar from mushrooms

Such caviar can be both an independent dish and the basis for a variety of snacks. You can also cook from chanterelles, but caviar is tastier with porcini mushrooms.

Main components:

Mushrooms 1 kg.
Mustard 1 tablespoon
Sunflower oil 90 ml.
Citric acid 4 gr.
Greens to taste.
Vinegar 5% 75 ml.
Salt 40 gr.
Ground black pepper 5 grams.
Water 1 liter.

Cooking technology:

Mushrooms must be boiled in water, after salting and adding citric acid. Don't forget to skim off the foam.
Drain them in a colander and let drain.
Twist the mushrooms in a meat grinder or chop very finely with a knife.
Dilute mustard with vinegar.
Add the mixture to the mushroom paste and pour in the vegetable oil.
Mix, salt and pepper.
Transfer to pre-sterilized jars (40 minutes).
Leave to cool at room temperature.

Is it possible to pickle mushrooms with nutmeg

This recipe does not use vinegar, but 30% acetic acid, and nutmeg gives the marinade an additional exquisite taste. The specialty of this marinade is also the use of just 1/2 teaspoon of sugar.

For cooking you will need:

Mushrooms 1000 grams.
Salt 20 grams.
Acetic acid 30% 60 ml.
Water 500 milliliters.
Black pepper 12 peas.
Pepper sweet peas 5 pcs.
Laurel leaf 2 pcs.
Sugar 1/2 teaspoon.
Onion 1 pc.
Nutmeg 1/4 teaspoon.

Pickle mushrooms for the winter:

Clean the mushrooms.
Soak them and cut into pieces of the desired size.
Place the mushrooms in a container, add water, salt and cook for 10 minutes.
Onion cut into half rings.
Add onions and the necessary spices to the saucepan with mushrooms.
Cook until cooked and only at the end add acetic acid.
Place the mushrooms in sterilized jars, seal with lids.

Pickle boletus mushrooms for the winter recipes

This is one of the quickest and easiest pickled mushroom recipes. You can try them after 4 days, but they are stored in the refrigerator or in a very cold place for no more than 30 days.

Main components:

Mushrooms 700 grams.
Carnations 5 buds.
Laurel leaf - 3 pcs.
Fresh thyme / basil / dill 2 sprigs.
Onion 1 piece.
Water 200 milliliters.
Wine vinegar 100 ml.
Sea salt 15.0.
Allspice - 10 pieces.

How to pickle mushrooms recipe:

Prepare mushrooms for pickling according to the general rules.
Leave small mushrooms in their original form, and cut large ones.
Cut the onion as small as possible.
Rinse the greens and place them in the bottom of a sterilized jar.
Put all ingredients in a saucepan. Boil and leave on fire for a quarter of an hour.
Put everything in a jar and leave in a cool place.

Pickled mushrooms for the winter - basic rules:

Always throw mushrooms into boiling water and boil for at least half an hour.
Do not use metal lids to roll this kind of food. Studies have shown that doing this is dangerous due to the possibility of developing botulism.
Before eating, the finished dish should stand for 25 to 30 days. This will allow the taste to fully develop.
Store jars with ready-made mushrooms for 1 year in a dark and cold place.
Always boil preparations before use. To do this, take them out of the jar, fill with water, boil for half an hour, salt and add vinegar (as in the main recipe) and boil for no more than 10 minutes.
When using forest gifts, remember that if they are processed incorrectly and deviate from the recommended cooking methods, this can be life-threatening.

What to cook from porcini mushrooms (boletus mushrooms) - delicious recipes from the magazine "site"

There is nothing more desirable for a passionate mushroom picker than filling a basket with porcini mushrooms (the second name is mushrooms). These inhabitants of the forest are tasty, nutritious, healthy and at the same time low in calories (only 30 kcal per 100 g of fresh mushrooms). Borovik is deservedly called the king of mushrooms. It owes its popularity to its impressive size, wide distribution area and excellent culinary qualities - impeccable taste, bright aroma and high nutritional value.

Dishes from porcini mushrooms are very satisfying and unusually fragrant. They are especially popular in Russian, Italian and French cuisine. Salads, soups, casseroles are prepared from white mushrooms, they are boiled, stewed, salted, dried and pickled. Julienne with sour cream sauce, salad with pumpkin seeds, spicy eggplant soup, cream soup with cream and many, many more unusual, delicious dishes can be prepared from porcini mushrooms. Mushrooms are ideal for gravies and soups: the broth from them is clear, rich and unusually fragrant.

There are no special secrets in porcini mushroom recipes, but to make the dishes really tasty, knowing little tricks and culinary secrets will not hurt.

How long to cook porcini mushrooms?

It is enough to boil very young and very small mushrooms for 20 minutes, and large and mature mushrooms should spend 35-40 minutes in boiling water. Thawed mushrooms are cooked for 30 minutes, dried mushrooms are first soaked in cold water and then boiled until they settle.

Mushrooms, which crumble heavily after drying, can be chopped - you get an unusually fragrant, tasty, and most importantly natural seasoning. Just one teaspoon of this powder will fill cream sauce, mashed potatoes, vegetable soup, cheese casserole with delicious mushroom notes, favorably set off the aroma of baked meat. And if you want to give the dishes to which you add dried mushrooms a particularly delicate taste, soak them not in water, but in milk.

Recipes for porcini mushrooms

Recipe 1.

You will need: 1 carrot, 50 g of dried mushrooms, 2 onions, greens, salt, 3 egg yolks, a quarter pack of butter, 700 g of chicken, 1.5 liters of water, 2 tablespoons of flour, 150 ml of cream with a fat content of 20%.

Put the chicken in a saucepan with a liter of water, let it boil, remove the foam, and then put the peeled vegetables into the broth: carrots and 1 onion (without chopping). Salt and cook for 25 minutes. Remove the meat, cool slightly and cut into pieces. Strain the broth. Discard the onion and cut the carrot into pieces. Pour dry mushrooms for 10 minutes with cold water, put in 0.5 liters of salted boiling water and cook for 15 minutes. Remove the mushrooms and cut into strips. Finely chop the second onion, fry in butter, add flour, mix well, dilute in 40 ml of chicken broth and rub through a sieve. Mix chicken broth with mushroom broth, add onion sauce, diced egg yolks, chicken and mushroom pieces. Serve sprinkled with chopped parsley.

Recipe 2.

You will need: 30 g of dried mushrooms, 300 g of white cabbage, 4 potatoes, 4 beets, a handful of chopped parsley, 1 carrot, 1 tablespoon of sugar, 50 g of tomato paste, 70 g of prunes, 2 teaspoons of flour, 1 onion, 60 ml of vegetable oil, 1 parsley root, 2 liters of water and salt to taste.

Soak the mushrooms in water for 1.5 hours, and then boil for an hour and remove from the broth. Dissolve sugar in 2 cups of water, put the washed prunes and cook for 10 minutes. Wash and clean all vegetables. Cut the beets into strips and simmer over low heat for 10-12 minutes in half the vegetable oil, adding a tablespoon of mushroom broth and tomato paste. Sauté the parsley root, onions and carrots, cut into thin strips separately, adding the remaining oil, flour and tomato paste. Cut potatoes into cubes. Shred the cabbage finely. Dip the stewed beets, cabbage and potatoes into the boiling mushroom broth. Cook after boiling for 15 minutes. Then add the prunes along with the water in which they were boiled, chopped mushrooms, browned vegetables, your favorite spices and cook for another 8-10 minutes. Serve sprinkled with chopped parsley.

Recipe 3.

You will need: 3 sweet peppers of different colors, 1 red onion, 180 g of frozen green beans, 180 g of asparagus, 2 tomatoes, 200 g of pickled mushrooms, 1 fresh cucumber, juice of half a lemon, salt, pepper, half a glass of olive oil and honey to taste.

Wash all vegetables and pat dry on paper towels. Put the peppers in a refractory form, sprinkle with a spoonful of oil and bake for a quarter of an hour at a temperature of 200 °. Remove tough stems from the asparagus and boil for 3 minutes in salted water. Boil the beans in water with salt for 7 minutes. Cut the chilled asparagus and bean pods into pieces. On tomatoes, to make it easier to remove the skin, make cross-shaped cuts, and then dip in boiling water for half a minute and immediately pour over with ice water. Peel off the skin and cut the flesh into slices. Peel the roasted peppers, remove the core and cut into thin strips. Wash the mushrooms. Cut the cucumber into circles, onion into thin rings. Combine the remaining oil with honey, pepper, salt and lemon juice. Combine the asparagus, peppers, green beans, mushrooms, onions, cucumbers and tomatoes in a salad bowl and pour over the dressing.

Recipe 4.

You will need: 10 medium-sized mushrooms, 100 g of cheese, 100 ml of milk, 140 g of ham, 1 fresh tomato, two slices of loaf, 2 cloves of garlic, 2 eggs, a handful of herbs, spices and olive oil.

Wash mushrooms thoroughly, dry and cut off the legs at the very hat. Peel the tomato (as in the previous recipe) and cut into small cubes. Finely chop the ham along with mushroom legs, add finely chopped garlic. Cut off the crust from the loaf, and soak the pulp in warm milk, squeeze and combine with the mushroom filling. Then add diced cheese, tomato, beaten eggs, salt, pepper and mix everything well. Stuff the hats with the stuffing, put on an oiled baking sheet and bake in the oven until done. Serve garnished with chopped herbs.

Recipe 5.

You will need: 1 kg of mushrooms (preferably small and the same size), 1 tablespoon of salt, 1 onion, 2 dessert spoons of sugar, 4 cloves, 4 allspice and 4 bay leaves, a teaspoon of mustard seeds and black peppercorns, 60 ml 6% vinegar (preferably white wine).

Wash the mushrooms. Small mushrooms are pickled whole, and large ones need to be cut. Put the mushrooms in a deep saucepan, pour a glass of water, let it boil and cook over very low heat, stirring constantly, for 15 minutes. Throw the boiled mushrooms on a sieve, and add cloves, bay leaves, sugar, salt and pepper - black and fragrant to the resulting mushroom broth, bring to a boil, remove the bay leaves, pour in the vinegar and put the mushrooms into the broth. Cook for 10 minutes, remembering to stir and remove the foam. Cut the onion into rings and place in sterilized jars. Send mushrooms there, fill with marinade and cork. Turn the jars upside down, wrap them in a blanket and let cool. Store in a cool place.

Recipe 6.

You will need: half a cup of dried mushrooms, 1 onion, 400 ml of water, 120 ml of homemade sour cream (or cream), a handful of chopped herbs (dill and parsley), 2 bay leaves and 4 black peppercorns, 3 tablespoons of flour, salt, 2 garlic cloves , a pinch of nutmeg, a piece of butter.

Soak mushrooms for 1 hour in a small amount of cold water, then drain the liquid, and cut the mushrooms into equal-sized pieces, pour fresh water (400 ml) and cook for about an hour. Melt the butter in a frying pan and fry, first, finely chopped garlic and onions until half cooked, then add the mushrooms and sauté for another 10 minutes. When the broth has cooled, pour 50 ml into a glass, add flour and stir thoroughly or beat until smooth. Combine the flour mixture with the chilled broth in a saucepan, bring to a boil, stirring constantly with a wooden spoon, put the fried mushrooms, finely chopped greens, salt, add black peppercorns, nutmeg and bay leaf, boil for 7 minutes, pour in the sour cream and keep on fire for another 3 minutes. It turns out very tender and at the same time spicy sauce. It goes well with boiled pasta, mashed potatoes, buckwheat and rice porridge.

Recipe 7.

You will need: 5 mushrooms, 2 ears of corn, 2 carrots, 1 young squash, 2 green bell peppers, 2 red onions, 1 tablespoon of soy sauce, a handful of pine nuts, 80 ml of olive oil, 4 green onion feathers, 2 stalks of the white part of the onion -leek, 20 ml of wine vinegar, pepper and salt.

Clean the mushrooms, wash and dry. Rinse all other vegetables too. Prepare a marinade from soy sauce, vinegar and finely chopped green onions (1 feather is enough) and dip the mushrooms cut in half into it for 15 minutes. Cut the zucchini lengthwise into 4-5 parts and make cuts in the form of a mesh on the skin on each piece. Cut the peeled carrots in half lengthwise and blanch for 3 minutes in boiling water, remove with a slotted spoon and dry. Divide the onion into quarters. Cut the corn into pieces about 3 cm thick. Put the zucchini, carrots, onions, leeks and corn on a well-heated grill. Drizzle with a spoonful of oil and cook for 4 minutes on each side. Then place mushrooms and quartered peppers on the grill (right with the core, it will give the vegetables a special flavor), drizzle with a spoonful of oil and cook for 6 minutes on each side. Salt and pepper all the vegetables and mushrooms, drizzle with oil, put on a large flat plate and sprinkle with nuts.

Mushrooms are noble mushrooms. Indulge your loved ones with new culinary experiments, cook delicious, original and healthy recipes for porcini mushrooms and eat to your health!

Borovik is truly the king among mushrooms. While other fruiting bodies have to be boiled in order to then fry, the white one does not need pre-cooking. And besides, it almost does not decrease in size as a result of heat treatment. Central Russia is especially rich in porcini mushrooms. They are the basis of many dishes of Russian cuisine, and not only. Due to the unique taste characteristics of mushrooms, mushrooms can be easily harvested for the winter, so that later, during frosts and a lack of plant food, you can enjoy a rich aroma and amazing mushroom taste. Therefore, many recipes for dishes have two options: with fresh or dried fruiting bodies. Regardless of which porcini mushrooms you use in cooking, the result will always be wonderful. Here we will look at how to cook porcini mushrooms deliciously and give some basic recipes. And photographs will help you distinguish the boletus from other gifts of the forest, not so tasty ... or even inedible.

What does white mushroom look like

For food and taste, many peoples call the white mushroom royal. Yes, in the mushroom hierarchy, only truffle is higher than white. But since we are unlikely to go to Perigueux, where the latter is grown, let's still return to the topic of mushrooms. White mushrooms, the photos of which you see in the article, have a dark hat and a white fleshy leg. On average, the cap diameter varies from 7 to 30 cm, it is convex, and its surface can be either smooth or slightly wrinkled. The stem of the fungus is barrel-shaped, massive, thickened at the base. White fungus is hard to confuse with any other species, especially grebe. However, there are newcomers who still manage to do it. The opinion that poisonous mushrooms have a lamellar cap cap is not a panacea for fly agaric poisoning. There are also very dangerous "twins". Pretty similar to the boletus satanic mushroom. It is given out by a leg - reddish, purple. In the moss of boron, bile fungi are also found - also with a spongy foot of the cap. But one such mushroom in a basket with porcini is capable of hopelessly spoiling the whole dish. Unbearable bitterness will not allow you to swallow a bite. The sponge of the bitter fungus is somewhat greenish, and the cap is light brown. Harvesting porcini mushrooms is a necessary thing, but it is unacceptable to collect them near highways and in areas contaminated with radiation. If you decide to buy mushrooms, make sure that the crop was recently harvested. Mushrooms should smell nice like a forest. If you press on them, they crunch slightly.

White benefit

The saying "For the poor and the mushroom - meat" refers to mushrooms. Their calorie content, however, is quite low - 30 Kcal per 100 grams, but since this product is difficult to digest, it gives the effect of long saturation. An excellent solution than to replace meat with those who are on a diet. Yes, and the benefits of white mushrooms are much greater than from pork. They contain vitamin E, which is responsible for the healing and renewal of body cells, ascorbic acid, which strengthens the immune system, thiamine and riboflavin, which improve vision, increase tone and take care of nerve cells. There are other useful substances in mushrooms. So, nicotinic acid is responsible for redox processes, and folic acid is responsible for the health of the circulatory system. That is why meat should be preferred white mushroom. Dishes from mushrooms are nutritious, tasty and very healthy. So the choice is obvious.

Preliminary manipulations

The recipes indicate how to cook porcini mushrooms, but by default it is believed that the fruiting bodies have already been brought to the stage of heat treatment by a skilled hostess. But no matter what we will do with mushrooms next - dry, salt or fry, they must first be washed and cleaned. Take a basin and fill it with cold water. Dissolve common salt in it. Throw the contents of the basket into the water and leave for an hour. The salted liquid will force all the worms to leave their shelters in the fruiting bodies and float to the surface, the adhering blades of grass and moss will also fall off, and the dirt will dissolve. Peeling porcini mushrooms is not such a hassle as oil mushrooms. Scrape the hat a little, and cut off the skin on the stem from the old fruiting bodies. If there are dark spots, remove them too. Cut large mushrooms into several pieces, medium ones - in half. Leave the little ones as they are.

Mushroom storage

If you are not going to cook mushroom dishes right now, how long can they be kept raw? If you shake off dirt and dust from mushrooms and put them in a paper bag, they can safely stand in the vegetable compartment of the refrigerator for about two days. Only if the mushrooms were picked in the rain, they should be dried a little with the warm oven door open for several minutes. You can boil mushrooms, strain and put in a plastic bag. You can keep them in the freezer for at least a couple of months. The easiest way to store mushrooms for a long time is to dry them. After cleaning, put them in a colander so that they drain well. After that, cut into pieces of the same size and string them on a fishing line or a harsh thread. Hang the bundle in a warm, dry and well ventilated area. Fruit bodies should be cut lengthwise, not across. Dried white mushroom differs from other species in that it does not lose its wonderful smell, does not crumble and does not break.

How to cook porcini mushrooms for the winter quickly

If you do not have the opportunity for a long time, for a week or two, to keep the bunch suspended, there are other ways to dry. You can use an oven, including an electric one. Set the temperature to 50 degrees. Line a baking sheet with baking paper. Spread the sliced mushrooms in an even layer. Do not close the oven door! After six to seven hours, mushrooms can be removed in a dry, tightly closed glass container. Another express method is to resort to using a microwave oven. Set the power to 150 watts and the timer to twenty minutes. Then remove the plate with mushrooms and air the microwave for some time. Then repeat the same manipulations 2-3 times until the mushrooms become firm.

Preparation of mushrooms for the winter by the traditional method

There are at least two ways to salt porcini mushrooms: cold and hot. The first one is simpler, but for it you need to choose young, small mushrooms. We clean them, wash them and dip them whole in boiling water. Bring to a boil twice and put on a sieve. We cool them with cold water, and then dry them thoroughly, turning them over several times to remove any moisture. In prepared and well-wiped jars, we put the mushrooms upside down with hats. Sprinkle each row of mushrooms with a layer of salt. We cover with a circle of cardboard, put a stone on top. In a few days the bank will be incomplete. Add fresh mushrooms, sprinkling them with salt. Pour in lukewarm melted butter and close the lid. We store in the cellar or in the refrigerator door. Before use, soak for several hours and rinse.

Hot pickling method

We clean mushrooms, wash, boil, removing foam, 20-25 minutes. This method of how to salt porcini mushrooms is good because you do not need to soak them for several days. Throw mushrooms on a sieve, dry. Transfer to prepared jars or enameled dishes. We prepare the brine separately. For every 10 kilograms of mushrooms, we take 1.2 liters of water and 0.5 kg of salt, as well as one bay leaf. Bring it all to a boil, cool, pour mushrooms. We lay a clean cloth on the surface, on it - a wooden circle and a heavy stone. Store in a cellar or refrigerator.

Pickled mushrooms

There are many ways to prepare porcini mushrooms for the winter. One of them is pickling. Delicious glazed mushrooms can be both an independent snack and an ingredient for winter salads. To do this, we clean 2 kilos of fresh mushrooms, wash them, cut them coarsely. Fill with cold water (0.5 liters), add 10 bay leaves and set to cook over low heat for about half an hour. We put a colander on another pan and separate the mushrooms from the broth. In the liquid we put 4 soup spoons of salt and 2 - sugar, as well as a pinch of spices: black pepper (ground or peas), cloves. Bring the broth to a boil, then pour in 120 ml of 6% vinegar and return the mushrooms to the pan. Cook for another 10 minutes, removing the resulting foam. We scald the jars with boiling water. We cut a large onion into rings, lay it on the bottom of a glass container. We evenly place mushrooms with marinade there and immediately roll up the lids. Such porcini mushrooms should be stored in the refrigerator for the winter.

Bouillon

Many housewives believe that in order to avoid food poisoning, all mushrooms should be boiled. The following method will help you prepare a fragrant clear broth - the basis for the soup. But how to cook porcini mushrooms so that their characteristic aroma is not lost? Pour washed and coarsely chopped mushrooms with cold water and let stand for half an hour. Then put the pot on the fire. As it boils, reduce the flame and cook for thirty to forty minutes, removing the foam from time to time. In a double boiler, porcini mushrooms will be ready in 40 minutes. The same time will be required if we use a slow cooker. In it you need to set the "Baking" mode. But what about dried mushrooms? We remove them from the thread and soak in a small amount of cold water for 3-4 hours. After that, pour together with this infusion into the pan and cook for about 20 minutes.

Mushroom cream soup

Even if you decide to use boiled mushrooms for cooking a second course, do not drain the liquid. You can put potatoes, carrots, parsley, celery root in this broth and please your home with a delicious and fragrant mushroom soup. And for the second, serve buckwheat porridge or rice with mushrooms. And here we will tell you how to cook French cream soup of porcini mushrooms. To do this, finely chop 2 onions and fry until golden in vegetable oil in a deep frying pan. Add to them 0.5 kg of fresh chopped mushrooms. Fry for about 7 minutes, then pour in a glass of cream 20% fat. Add 2 large potatoes cut into cubes. We wait another 20 minutes (on a tiny fire), stirring lightly so that the cream does not “run away”. Pour into a saucepan and blend with a blender until smooth. Season with spices, herbs and serve.

Mushroom sauce

If, as a result of forest hunting, you have quite a few porcini mushrooms in your basket, you can make sauce from the trophy. Only three or four mushrooms are enough to make buckwheat porridge, mashed potatoes or boiled rice fragrant and tasty. As the main ingredient for the sauce, you can also use dried white mushroom - one handful, only in this case, you must first soak the product in cold water for two hours. Boil finely chopped mushrooms in a small amount of water for about 40-50 minutes. Strain, but save the broth. Finely chop the onion, fry in butter, add mushrooms and fry for about a quarter of an hour. In small portions (stirring constantly so that no lumps form), pour in 3 tablespoons of flour. Pour enough broth into the pan to make a thick sauce. Separately, mix chopped dill, salt and spices to taste with 2-3 tablespoons of sour cream. Pour this into the main sauce, mix, warm well.

Mushroom julienne

How to cook porcini mushrooms as a hot snack? If you have beautiful cocottes in your house, serve julienne to your guests. To do this, simmer 0.5 kg of peeled and coarsely chopped mushrooms in butter for about 10 minutes. We collect the released mushroom juice with a spoon in a cup, and add half rings of a large onion and another spoon or two of butter to the pan. After a quarter of an hour, in a separate bowl, prepare the following mixture: shake 1 cup of sour cream with a tablespoon of flour, mushroom juice, salt and spices. Pour this creamy sauce into the pan and simmer for another 10 minutes, stirring constantly. We rub the inside of the cocotte makers with garlic, fill them with julienne, sprinkle the surface with grated parmesan and send it to the oven preheated to 200⁰ for a quarter of an hour.

Buckwheat with mushrooms

If you are thinking about how to cook porcini mushrooms in the traditional Russian way, then there is nothing easier than cooking fragrant porridge. In a very deep frying pan, fry a finely chopped onion, 100 grams of bacon and diced carrots in two tablespoons of vegetable oil. When all this becomes golden, add 200 g of porcini mushrooms. Fry for another 10 minutes. Season with salt and spices, pour a glass of buckwheat and two tablespoons of finely chopped parsley. Stir and pour in three cups of hot broth (or boiling water). When the liquid boils, cover with a lid and reduce the heat to a minimum. We simmer the porridge for half an hour until the water boils away. After that, add 2 large tablespoons of butter, mix and let stand warm for another 15 minutes. Serve sprinkled with dill.