How to boil porcini mushrooms for frying. Do mushrooms need to be boiled before frying? Important facts about white mushrooms

Practice shows that even the most inveterate mushroom pickers do not always know what kind of treatment ceps, aspen mushrooms and boletus require. Not only do many people have no idea how much to cook porcini mushrooms and such similar pasta, some deliberately refuse this approach. In fact, only preliminary heat treatment is able to properly prepare the components for subsequent use.

In the case of porcini mushrooms, cooking will last about 35-40 minutes; boletus will reach the desired state in 20 minutes; boletus is boiled for 40-50 minutes. It must be remembered that dried and fresh products are processed differently.

Important facts about white mushrooms

Before you cook porcini mushrooms, you should learn how to handle them correctly. First of all, you need to understand how to distinguish a product among all the variety of its close and distant relatives. People often mistake boletus and boletus for porcini mushrooms, which leads to a violation of the rules for their processing. True porcini mushrooms have a velvety cap that varies in color from yellow to dark brown or reddish brown. The leg of a very light brown shade expands downwards and is covered with a white mesh.

Under the cap of young mushrooms, white pores can be found; in mature products, they are yellowish or greenish. A slice of porcini mushrooms always remains white, regardless of whether they are dried, boiled or fresh.

Tip: Few people know that porcini mushrooms can be dried in the microwave, spending a minimum of time on it. The blanks are simply placed on the dish and processed at the lowest power for 20 minutes. Then the microwave is ventilated and 2-3 more approaches are done.

Before heat treatment, the product must be cleaned.

It consists of several stages:

The product must be put in cold water and kept in it for at least an hour.
After that, you will have to process each product separately, removing it from the liquid, cutting off all suspicious and dark areas. It is recommended to remove the entire skin from the legs of age-related components, to white pulp.
We cut each element into at least 4 parts to evaluate its internal purity. White, boletus and boletus very often turn out to be wormy, so you should check them as carefully as possible.
Put the processed components in a bowl or colander. They can not be left for a long time, it is better to immediately proceed to the subsequent processing.

The above manipulations must be carried out not only before boiling the mushrooms for their subsequent preparation, but also before freezing, canning, and drying the components.

Boiling porcini mushrooms in a slow cooker and a double boiler

Properly prepared products at home can be processed in a variety of ways. The most popular and convenient are the following:

In a saucepan. We put the cleaned product in a container of a suitable size, fill it with water so that the liquid covers all the elements. Immediately add a little salt and mix everything well. On high heat, we wait for the water to boil, during which it is necessary to remove the foam, it can be plentiful. We reduce the heat to medium and continue to cook the mass for at least 35-40 minutes, regularly removing the foam. Before removing the product from the stove, make sure that the formation of foam has stopped. We throw the blanks into a colander and use for their intended purpose.

In a multicooker. We put the processed product into the bowl of the multicooker, fill it with cold water, completely covering the products, add some salt. Do not try to cook all the mushrooms at once, their volume should not exceed half the bowl. Processing is carried out for 40 minutes in the "Baking" mode. Dried products may require longer exposure - up to an hour.

In a steamer. In this way, it is recommended to boil only fresh mushrooms, dried components will lack moisture and may turn out to be too dense. Just put the blanks in a bowl with holes, add some salt. We close the structure with a lid, set the timer for 40-50 minutes, depending on the size of the pieces.

The product brought to readiness must be thrown into a colander, getting rid of excess liquid. After that, without wasting time, you should freeze it or use it in dishes.

How and how much should porcini mushrooms be boiled before frying and marinating?

Very often, housewives wonder how to properly boil porcini mushrooms if their thermal or chemical treatment is planned further. The following rules apply here:

Before frying, the components must be boiled in salted boiling water for at least 20 minutes. And even better - bring them to a state of complete readiness. If, after such a preparatory stage, the product is also fried for at least a quarter of an hour, the risk of poisoning will decrease to zero.
Before marinating, the peeled and chopped mass should be boiled for half an hour in boiling water with bay leaf. After that, the broth is decanted, the mushrooms are laid out in a colander. All the necessary spices are added to the liquid, the blanks are returned and cooked for another 10 minutes.
Particular attention should be paid to how dried mushrooms are boiled. First, they are soaked for 2-3 hours in a large volume of cold salted water. Then boil in it for 30-40 minutes, depending on whether the dried components were cut or not.

Boiled porcini mushrooms are rarely allowed on salads or other snacks, but they make excellent soups, sauces and pastry fillings. You just need to learn how to properly combine them with spices and additional components.

When and how should boletus be cooked?

Aspen mushrooms, like porcini mushrooms, should be boiled for any use other than drying. And before freezing, they must not only be brought to readiness, but even before that, hold for several minutes in a weak solution of citric acid so that the component does not turn blue.

Aspen mushrooms are boiled as follows:

We clean the mushrooms soaked for an hour, remove the film from the cap, cut it.
Put the products in a saucepan, pour cold water, add salt and bring the mass to a boil. Aspen mushrooms are cooked for no more than 20 minutes after boiling, while foam is regularly removed from the surface of the broth.
We put the finished product in a colander and use it for its intended purpose after the excess liquid has drained.

Dried ingredients must be soaked in cold salted water before cooking, spending at least 2-3 hours on this. Fresh boletus is recommended to be processed as early as possible, no later than 2-3 days after collection.

What is the best way to cook boletus mushrooms?

Despite the fact that boletus and boletus are quite similar and are often confused, the principles of boiling the components are significantly different.

Soak dried products for 2 hours before cooking. Fresh - soak for 1 hour, clean, randomly cut. Pour the blanks with water and salt (a tablespoon of salt per 1 kg of product).
Turn on medium heat and bring the mixture to a boil. After that, immediately drain the water and change it to fresh. This time, the product must be cooked for at least 40-50 minutes, depending on the size of the pieces. And it doesn't matter if it's fresh or dried. Be sure to remove the foam as it appears.
Ready mushrooms will sink to the bottom, then they can be put in a colander or removed from boiling water with a slotted spoon. Immediately after this, you need to proceed with further processing of products or freeze them.

Porcini mushrooms, boletus and boletus can also be boiled in a slow cooker. In this case, the "Baking" mode is used. For the first component, the duration of treatment is 30 minutes, for the second - 20 minutes, for the third - from half an hour to 50 minutes.

Boiling porcini mushrooms is an essential step in the culinary processing of forest gifts. Every experienced housewife has a special recipe for cooking porcini mushrooms. And if you don't have it yet, choose on this page. Here you can learn how to properly cook porcini mushrooms, what ingredients allow you to preserve their color and natural color. A separate discussion deserves the question of how to cook dried mushrooms before their subsequent use. Pre-soaking in warm water or milk provides a complete restoration of the taste and aroma of forest mushrooms. We also recommend that you pay attention to the recommendations regarding cooking frozen mushrooms - there are certain subtleties that will not allow thawed raw materials to turn into shapeless porridge.

The most high-quality of all mushrooms is rightfully called the porcini mushroom, or boletus. Many mushroom pickers consider their trip to the forest successful only if there is at least one white mushroom in their basket. This mushroom is called white because, unlike other tubular mushrooms, its flesh does not change color at the break and remains white both after cooking and after drying. Boiling porcini mushrooms is a fairly simple process if you know how to properly boil mushrooms.

Before you cook porcini mushrooms before freezing, it is important to know how long it should take. When digested, mushrooms lose some of their qualities. Before cooking, you need to clean the mushrooms, rinse them under running water, and only then proceed to the cooking process. Prepared mushrooms are placed in a saucepan with a small amount of water. The water must be salty. Salt is taken at the rate of 40 g per 1 kg of mushrooms. After the water boils, a lot of foam begins to stand out, which must be removed with a slotted spoon. The signal for the end of cooking is the lowering of the mushrooms to the bottom of the pan. The main thing is not to skip the end of the cooking process, as the mushrooms become less tasty and not fragrant.

How long to cook porcini mushrooms

Porcini mushrooms, boiled for at least 30 minutes from the start of boiling. The broth after boiling porcini mushrooms can be used to make mushroom soups. It is not recommended to boil a new portion of mushrooms in the used broth, as they will darken, and besides, they can be bitter. How long to cook porcini mushrooms depends on their age and size, the larger they are, the longer it takes to boil.

Some housewives, when cooking mushrooms, put a large onion or a silver coin in the pan. Many will say that this is a whim. In fact, silver takes all the harmful substances onto itself, and onions neutralize all the harmful components contained in mushrooms. After all, mushrooms absorb a fairly large amount of harmful substances. Therefore, it is not recommended to pick mushrooms on the roadsides. It is better to go deep into the thicket of the forest and look for mushrooms there.

How to process porcini mushrooms before cooking

If the hot salting method is used, the following instructions must be followed. You need to know how to process porcini mushrooms before cooking in such a way as to preserve the maximum nutritional value. First you need to clean and rinse the mushrooms, put them in a deep saucepan and pour cold water, put on a fire with strong power and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Boiled mushrooms should be thrown into a colander.

When the water drains, put them with hats down in an enamel bowl in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0.5 kg of mushrooms. Mushrooms on top should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a load. Mushrooms will be ready after 1.5–2 weeks.

Do not worry when you see mold on the surface of mushrooms salted in this way.

It just needs to be periodically removed with a rag dipped in vinegar. In this case, the load and the wooden circle should be washed each time in boiled water with soda, the fabric should be changed.

How to cook white fresh mushrooms

Components:

5 kg white mushrooms
250–300 g salt
garlic
dill greens
horseradish root to taste

Before you properly boil fresh porcini mushrooms, they need to be cleaned, washed in running water, allowed to drain, put in an enamel pan and boiled in lightly salted water for 2-3 hours (depending on the type of mushrooms, boil bitter mushrooms longer). Then cool the mushrooms in cold water, put the caps down in a wooden barrel (tub) or a glass jar with a wide neck, sprinkling each layer with chopped onions, salt mixed with chopped garlic, dill and horseradish root. Mushrooms should be placed carefully so as not to break the integrity. Put more salt on the bottom of the dish and on top. Put a lid on top of the mushrooms and place a medium weight. Mushrooms will be ready to eat in 7-10 days. Make sure that the mushroom brine completely covers the mushrooms. If there is not enough brine, you need to add salted boiled water (50 g of salt per 1 liter of water). If mold appears, rinse the lid and oppression in water with soda and boil, and remove the mold.

The color of porcini mushrooms when cooked

For brine (per 1 liter of water):

40 g salt

Mushrooms cleaned, washed. Small mushrooms can be left whole, large ones cut into 2-4 parts. Pour in water, bring to a boil, collect the foam. Pour salt and cook for at least 1 hour. Place hot mushrooms together with brine in sterilized jars and roll up with lids. Turn over, wrap, let cool. The color of porcini mushrooms during cooking may change to a darker or lighter side.

You can store it in a pantry or cellar. Such mushrooms must be boiled in plenty of water before use to remove excess salt. After that, they can be fried, stewed, added to soup, borsch, vegetable dishes, etc. You can use them as an independent snack, seasoned with lemon juice, vegetable oil, adding onion and garlic.

If the porcini mushroom changes color when cooked

For 10 kg of fresh porcini mushrooms:

water - 1.5 l
salt - 400 g
citric or tartaric acid - 3 g
food vinegar essence - 100 ml
Bay leaf
cinnamon
carnation
allspice
nutmeg and other spices

For pickling, mushrooms need to be sorted out, sorted by size, cut off the legs, rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent.

If the white mushroom changes color during cooking, then you need to change the water and boil it again.

At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 30 minutes, liter - 40 minutes. At the end of sterilization, the jars are quickly rolled up and cooled.

How to cook frozen porcini mushrooms

Components:

Water - 120 ml
Table vinegar 6% - 1 cup
White frozen mushrooms - 2 kg
Cinnamon - 1 piece
Cloves - 3 buds
Bay leaf - 3 pcs.
Black peppercorns - 4 pcs.
Sugar \u003d sand - 2 teaspoons
Citric acid on the tip of a knife
Salt - 60 g

Before boiling frozen porcini mushrooms, sort and process them, rinse them. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms from the moment of boiling, 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade - broth. Close with regular plastic lids. Banks put in the cellar. Store them for 1 year at a constant temperature of 3–4 °C.

How to cook dried porcini mushrooms

Before you cook dried porcini mushrooms, they must be sorted, cleaned of leaves, earth, moss. Cut out damaged areas. Wash, let drain, chop. Pour 0.5 cups of water into an enameled pan, add 1 teaspoon of salt and 2 g of citric acid (based on 1 kg of mushrooms). Put the pan on the fire, bring the water to a boil, put the prepared mushrooms and cook over low heat for 30 minutes, adding another half a glass of water in small portions. During cooking, remove the foam with a slotted spoon.

How to cook dried porcini mushrooms

Before you cook dried porcini mushrooms to the end, they must be removed from the pan with a colander. Let the liquid drain and pass through a meat grinder, and then put it under a press. Mix the juice collected after boiling and pressing, filter through a flannel napkin, pour into an enamel pan and, stirring constantly, boil down to half the original volume. Arrange the boiled hot mass in small jars with a capacity of about 200 g, cover with prepared lids. Put the jars in a saucepan with water heated to 70 degrees and sterilize at a low boil for 30 minutes. After sterilization, immediately roll up, check the tightness of the blockage, put the lids down to cool.

How to cook porcini mushrooms for the winter

Components:

freshly picked porcini mushrooms
lemon acid

Before boiling porcini mushrooms for the winter, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. Strained mushrooms are cooled in a saucepan with cold water. Then, well-dried mushrooms are laid out in one layer on foil and frozen at a temperature of -20 ° C. Frozen mushrooms are laid out in plastic bags in portions (about 200–300 g) for one-time use and the air is squeezed out of the bags. Mushrooms are stored in the freezer; frozen mushrooms are not thawed before use, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after defrosting. This should be remembered, otherwise poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one. This method of processing mushrooms, of course, is not applicable in cases of power outages.

How to cook fresh porcini mushrooms for freezing

Components:

freshly picked porcini mushrooms
vegetable oil

Before boiling porcini mushrooms fresh for freezing, they are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, already strained mushrooms are fried for 30 minutes in vegetable oil, after which they are allowed to cool and laid out in plastic bags in small portions (about 200–300 g) for one-time use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan. Frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one.

This method of processing mushrooms is not applicable in cases of power outage.

How to cook dry porcini mushrooms

For 2 wide-mouth bottles of 700 ml:

250 g dry porcini mushrooms
1 l sunflower oil

Before boiling dry porcini mushrooms, put them in bottles, pour in oil and close. Shelf life is 8 months at 1–20 °C. To use, squeeze the mushrooms, wash. Boil in a small amount of water, finely chop after cooking. Mushrooms and broth are suitable for mushroom risotto, goulash and roast sauce. Pass the oil through a tea strainer. Cook salads and potato casseroles with it. Example: cut raw potatoes into circles, wash, dry in a napkin, mix with mushroom oil, salt and pepper. In the oven, bake for 20 minutes under the lid and then 20 minutes without it at a temperature of 200 °C.

How to cook porcini mushrooms before frying

Composition:

1 kg white mushrooms
350 g butter
3 tsp, salt

Let's figure out how to cook porcini mushrooms before frying, what needs to be done to process them. Peel fresh, freshly picked mushrooms, rinse quickly with cold water, let the water drain and cut into bars or pieces. Heat the oil in a cooking pot, put mushrooms in it, add salt. Cover the bowl with a lid and cook the mushrooms at a low boil for 45–50 minutes. Then fry without a lid until the juice released from the mushrooms evaporates and the oil becomes transparent. Transfer the hot mushrooms to small, single-use jars, previously sterilized in boiling water. Top with melted butter, which should cover the mushrooms with a layer of at least 1 cm. Close the jars immediately and cool. Due to the fact that fats are broken down under the influence of light, dark jars or bottles should be used whenever possible and mushrooms should be stored in a dark, dry, cool room. Instead of butter, you can use melted lard, vegetable fat, vegetable oil, but butter gives the mushrooms a particularly pleasant taste.

Watch carefully how to cook porcini mushrooms in the video, which shows the entire culinary processing technology.

They belong to the first category. They are widely used in cooking: boiled, fried, salted, dried and pickled. Dishes from them are prepared in different ways - both with preliminary boiling and without it. Our mushroom does not darken during processing, unlike some others, so it is often used in various soups, as it turns out a clean, transparent broth. Let's figure out how to cook porcini mushrooms.

Leshy meat is a valuable element of nutrition. And the mushroom we are considering now is the best of all. Its proteins are best absorbed by the human body, in addition, they are rich in proteins, fiber and trace elements. Therefore, it is very important to know how long to cook porcini mushroom so that dishes from it do not lose their benefits and remain tasty.

Cooking time for goblin meat depends on its type and consistency. One type has a watery structure, the other is more dense. For some mushrooms, a few minutes of cooking is enough, while others require a much longer processing time. For example, champignons can be cited, which are boiled until fully cooked for only five minutes. With our mushrooms, everything is far from being so simple. How to cook porcini mushrooms and how much depends on their size and age. It is enough to boil small and young mushrooms for 20 minutes, but mature ones need to be processed for at least 40 minutes.

When using a slow cooker, mushrooms are boiled for 40 minutes in the baking mode, the same time in a double boiler. In the case when the mushrooms are planned to be fried after boiling, then the time of their cooking in salted boiling water is 20 minutes.

When considering how to cook porcini mushrooms, one must also take into account the fact that not only fresh, but also frozen and dried products are processed in this way. In this form, they can be stored for a very long time, without losing their taste and useful qualities at all. On the contrary, the aroma and taste only intensifies. Strange as it may seem.

Any mushroom in its composition has water, which leaves when dried. For this reason, the dried product must first soften. To this end, it is soaked for three to four hours, then boiled over low heat, and for a long time - at least two hours.

If the mushroom was frozen for storage, then it did not lose moisture and, in connection with this, it cooks relatively quickly - about 20 minutes. By the way, many are wondering if porcini mushrooms are cooked at all. So, as everyone has already understood, the answer is yes. Do not forget to wash them thoroughly beforehand, and you need to remove the skin from the caps.

Well, now one of the recipes for how to cook porcini mushrooms is offered.

We clean and wash our mushrooms well.
Cut into several pieces, depending on the size, and pour cold water in a saucepan.
We put it on the fire, wait for it to boil and remove the foam with a slotted spoon.
Salt to taste.
Cook for 40 minutes or a little longer.
We throw the boiled mushrooms into a colander and wait until all the water has drained.

If, for example, we cook soup from porcini mushrooms, then we do the following. Boil dried mushrooms until completely soft, then peel a piece of celery and onion, finely chop and cook for about 30 minutes in salted water. Boiled, soft mushrooms, put in the water in which the onions and celery were cooked and cook a little more. Season the soup with noodles or vermicelli. Immediately before serving, add a piece of butter.

Enjoy your meal!

In a slow cooker - a light, fragrant and simple dessert that you can cook from the available ingredients.

It also cooks easily in the oven.

Lenten charlotte with apples. Recipe

Pound one and a half glasses of sugar with a half glass of vegetable oil. Fruit must be peeled and finely chopped. will be more tender if you take slightly sour and juicy fruits. Strongly starchy or hard fruits will not work, their pieces will feel like foreign inclusions in the dough. Add a glass of finely crushed walnut kernels together with apples to butter and sugar, put a few tablespoons of jam, pour a glass of strong tea leaves, add a tablespoon of soda, two and a half glasses of flour.

Place the prepared dough in the saucepan of the multicooker and, turning on the “Baking” mode for an hour and a half, leave to bake. Fresh lean charlotte with apples has a rather sticky and unpleasant texture (it does not affect its taste), so it is best to cut and serve it after it has cooled sufficiently.

Charlotte with fruit layer

The dough for this pastry is similar to the one we used in the previous recipe. But this lean charlotte with apples is different in that the fruits are not mixed with other ingredients, but are laid out in a separate layer. In order for this layer to keep its shape, the fruits must first be prepared by stewing them with the addition of starch.

Slice two apples. Sprinkle with a little sugar and a spoonful of starch. Boil until jam in a saucepan. At the end, pour a spoonful of a mixture of spices for gingerbread or mulled wine into the filling. Prepare the dough from two ordinary glasses of sifted wheat flour, a package of baking powder, three tablespoons of vegetable oil and a glass of sugar. Pour the resulting mixture with half a glass of strong coffee or tea, add a little jam and chopped nuts to taste. This lean charlotte with apples can also be cooked with butter - in this case, it can be eaten on ordinary days when there is no need to fast. Divide the thick dough into two parts, put half in a baking dish in the oven or in a multicooker bowl. Place apples on top. Sprinkle the final layer of dough with sugar (you can also add flour and sugar streusel if you like its taste). Cook from one hour.

Lean and carrots

A very interesting cake will turn out if you replace the flour with slightly dried rye bread. It will be a bit like an English traditional crumble and have a unique crispy crust. Take 350 g of carrots and bread, add five small peeled apples, a glass of sugar, a spoonful of cinnamon and five large tablespoons of vegetable oil. Mix bread, crushed with your hands, with carrots grated and stewed in butter, as well as with finely chopped fruit. Add cinnamon and sugar, bake for half an hour, sprinkle the finished product with powdered sugar.

In order to enjoy delicious mushrooms, you need to know how and how much to cook porcini mushrooms. In the autumn, a lot of mushrooms appear on the forest paths, or, as they are commonly called by the people, porcini mushrooms. They sometimes grow to huge sizes: the cap reaches up to 50 cm in circumference, the height of the stem is 25 cm. This mushroom is considered the king among its kind, due to its impressive size, amazing taste and nutritional value. A huge plus of mushrooms is that they do not change their color during cutting, drying and heat treatment and remain white, unlike other mushrooms.

White mushroom is a very tasty and healthy type of mushroom.

White mushrooms belong to the first category of mushrooms, as these are the best mushrooms in terms of digestibility by the body. They contain many nutrients, such as the vitamin riboflavin, which promotes hair growth, supports healthy nails, skin, and thyroid.

General information about white mushrooms

Mushrooms prefer to grow on sandy soil in a pine forest, and can also be found in a deciduous forest. They sing massively for about a month, starting from the second half of August and ending with the second half of September. It is better to collect small ones, as various pests can live in large ones. Cut mushrooms are soaked in salted water so that all pests come out.

Porcini mushrooms are eaten fried and boiled, and they are also dried, salted and pickled. They are good for making mushroom broth, as with these mushrooms it turns out transparent and does not darken. Drying is considered the best harvesting method: this is how the maximum amount of useful substances is preserved in the forest inhabitants. Dry them, having previously cleared the earth and leaves. For such a procedure, a drying chamber or a conventional oven is suitable.

Mushrooms after cooking should not change shape, but be crispy and hard.

After such processing, they store all the useful substances, they are even eaten instead of crackers. In winter, they are used to make fragrant mushroom soup. They can also be frozen or salted, but dried mushrooms are much tastier and differ in their taste and other qualities. Mushrooms are an ideal ingredient for making soup, while you can cook a regular soup or mashed soup - it will be equally tasty and healthy. They can be boiled, dried, fried, stewed, stocked with them for future use. But often, novice housewives have questions about how to properly process mushrooms before cooking and how much to cook or fry them? Let's try to figure it out.

Mushrooms absorb toxic and radioactive substances, so avoid picking them along highways and industrial sites. Try to buy a useful product in stores: they are grown in special greenhouses for sale.

In order to subsequently fry them, stew them or make soup from them, the mushrooms must be cooked for at least 60 minutes. So they will acquire softness and retain their taste. Whether the mushrooms are ready can be found out by the following action: sharply lift the container from the fire. If all the mushrooms have settled to the bottom, then they are ready. It is not necessary to subject them to heat treatment for too long, so as not to lose taste and vitamins. Cooking porcini mushrooms is different in time for each individual dish from such a product.

Remember that porcini mushrooms are sources of proteins that have a positive effect on the body. But we must not forget that this is a heavy food, it is difficult for the body to quickly absorb and process it, so you need to eat mushrooms slowly and in moderate portions. Such a product is combined with vegetables (boiled or fried), mushrooms are good for making soups and broths.

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Benefits and positive qualities

These mushrooms have a very aromatic and rich taste. Their benefits to the body are as follows:

Only clean, young and strong mushrooms are subject to freezing.

they have a large amount of vitamins A and B1;
in smaller quantities there are vitamins D and C;
a high level of riboflavin (vitamin B2), which is responsible for the health of hair, skin and nails, and also contributes to the normal functioning of the thyroid gland;
they help stimulate gastric secretion (much more effective than fried meat);
mushrooms contain a large amount of sulfur and a variety of polysaccharides that help fight pathological formations in the human body;
white mushrooms have anti-infective, disinfecting and tonic effect;
the lecithin contained in them reduces the level of cholesterol in the blood and in the vessels (this is a great benefit in diseases of the circulatory system);
they contain amino acids that help to renew tissues and cells, are very useful for the eyes, liver, brain and kidneys;
the glucan contained in mushrooms is the strongest antioxidant that positively affects the body's immune system;
they contain enzymes that help break down fat deposits.

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Negative qualities

It is not recommended to use any mushrooms for young children. Their gastrointestinal tract is still vulnerable, and such food can become an excessive burden that it cannot cope with. Until the age of 10, it is better not to give them to children. And when the child reaches this age, gradually introduce young mushrooms into his diet.

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How to cook dried mushrooms

Dried porcini mushrooms must be thoroughly processed before frying or boiling. In case of poor-quality processing, all their taste and useful properties are lost. The correct preparation of such a product consists in the fact that before heat treatment, dry mushrooms are soaked for several hours in cold water.

Many people make the mistake of draining the water in which the mushrooms stood and pouring them over to cook new ones. Thus, all taste and aroma is lost.

Of course, if there are leaves, sticks or grains of sand in the water, then it is better to change it. In order to avoid the appearance of debris in the water, the mushrooms are washed several times under running water before soaking.

Mushrooms must be boiled in the same water in which they were soaked.

If you are going to cook mushroom soup, then it is better to change the water and pour fresh mushrooms. It will become the basis for the mushroom broth. If the infusion is dark, then it is better to refuse to make soup from it. If you want to cook mushrooms for later frying, salt the water in which they are boiled. Dried mushrooms are boiled for about 20 minutes. When they are ready, put them in a colander and rinse with water. Cut into pieces and start frying, after pouring oil into the pan.

Mushrooms are an amazing product. Of these, you can’t cook except for dessert and compote. Soups and gravies, cabbage rolls and dumplings, pies and pies, casseroles and much more are made from mushrooms. Some types of mushrooms are valued so highly that their market value is many times higher than the cost of meat and fish delicacies. Deciding what to cook with mushrooms is not an easy task. But how much to cook mushrooms before frying depends on the type, place of collection, size and many other factors.

store mushrooms

Oyster mushrooms and champignons, which are sold on supermarket shelves, usually do not need pre-boiling. They are grown in artificial conditions. Do mushrooms need to be boiled before frying? It depends on their condition and the recipe by which they will be prepared. Fresh champignons and oyster mushrooms, as a rule, do not even need to be cleaned. Wash them thoroughly before cooking.

Features of forest mushrooms

Forest mushrooms differ from store-bought ones, perhaps, in much the same way as forest quail meat from fast food cutlets. They have a richer taste and amazing aroma, but they take much longer to tinker with. Any mushroom picker knows that before preparing forest mushrooms, they need to be additionally thermally processed. How much to cook mushrooms before frying is a moot point. Let's try to figure everything out.

Why is pre-boiling necessary?

Before finding the answer to the question of how much to cook mushrooms before frying, let's find out why to do this. Forest mushroom, like a sponge, absorbs absolutely everything from the air, soil and groundwater. This also applies to toxins. This is especially true for those places where mushrooms grow near highways, operating enterprises, landfills.

The meaning of the preliminary heat treatment is to draw out all the harmful substances from the mushrooms.

Mushrooms from ecologically clean regions

What to do with mushrooms collected away from industrial areas? Suppose they are collected in the thicket of the Siberian forests or on the slopes of the Ural Mountains. Many ignorant people believe that such mushrooms do not need pre-boiling. But any experienced mushroom picker is sure that they also need to be boiled. What for? The principle "because people have always done it" works here.

And indeed, how many centuries a person has been using mushrooms for cooking, the same amount of time he has been using preliminary heat treatment.

From a rational point of view, this also makes sense. The fact is that mushrooms accumulate not only those toxins that they receive from the external environment, but also the products of their own vital activity.

How to cook mushrooms?

Thoroughly cleaned and washed mushrooms must be cut into pieces and pour lightly salted cold water. Water by volume should be about twice as much as mushrooms. Put the pan on the stove, wait for it to boil, remove the foam if it appears. How much to cook mushrooms before frying depends on the size of the mushrooms or their pieces - the larger they are, the more time it will take.

To make sure that no poisonous mushrooms got into the basket, you need to add a raw white onion to the broth. If there are inedible mushrooms in the broth, the onion will turn blue during cooking.

What to do with the broth?

What can the liquid in which the mushrooms were boiled be useful for? If during the boiling of mushrooms all the components that are not useful for the body get from their pulp into the broth, then what is the composition of this broth? The answers to these questions are obvious. No matter how long the process lasts, the primary broth for cooking cannot be used! It is simply drained and continue cooking in fresh water. The secondary broth has no less rich taste and aroma, its color is much more pleasant, and the composition is safe. It is from the secondary broth that gravies, sauces and soups are prepared.

Preboiling time for different types of wild mushrooms

A real delicacy and everyone's favorite is the boletus mushroom. Its pulp is of great value due to the content of vitamins, trace elements and easily digestible protein. Porcini mushrooms should be boiled for 40-60 minutes before frying. It is advisable to salt the water and add a small pinch of soda to it.

Forest champignon or pecheritsa is much more fragrant, larger and tastier than store-bought. Everything is clear about the mushrooms bought in the supermarket. But is it necessary to boil mushrooms before frying if they are collected in a pure forest? Unlike its "cultural" counterpart, forest champignon needs to be pre-boiled. Moreover, when boiled, its white-silvery flesh turns the broth into a terrible black color and makes it cloudy. Such a broth will not decorate any dish, and it will not bring any health benefits. So, remember, you need to cook forest mushrooms for at least half an hour!

How much to cook boletus mushrooms before frying? As much as most other mushrooms - 40 minutes. This will be enough. Before boiling, boletus mushrooms need especially thorough washing.

Butter, so beloved by many, becomes absolutely clean and safe for consumption in an hour of boiling. During this time, they do not lose their crispy structure, do not boil soft, remain strong. The first oil broth has an unpleasant color and tastes bitter. But the second is fragrant, light and healthy.

Chanterelles - tender, amber-red, so elegant and fragrant - behave in the primary broth in much the same way as mushrooms. Their broth is cloudy, brown, completely unappetizing. Pour it out, wash the mushrooms and start cooking delicious, healthy and beautiful dishes from chanterelles.