Boletus mushrooms: recipes for cooking mushroom dishes. How to cook boletus and boletus? Culinary Tips

Autumn is the time for mushrooms and delicious dishes from them! Among all mushrooms, boletus mushrooms are one of the most famous and safest. They are suitable for frying and do not require pre-heat treatment.

Cooking boletus mushrooms is not much different from cooking other mushrooms, so the main thing is confidence in them. Fried boletus mushrooms are good with boiled potatoes, rice or buckwheat, and they are also a great side dish for poultry or game.

To fry boletus, immediately prepare all the products on the list.

We clean the mushrooms from forest debris and wash well. Cut into slices suitable for frying.

Heat up a frying pan with vegetable oil. Put the mushrooms and fry. Boletus mushrooms are edible mushrooms, I do not boil them first, but immediately fry them. How to cook - decide for yourself. If you know what kind of mushrooms you are going to eat, then heat treatment is not necessary, if you do not know where the mushrooms were collected, or are not sure about the mushrooms themselves, then it is better to refuse them!

Peel the onion and cut into quarter-rings. When the liquid evaporates in the pan, add the onion. Season with salt and cook until the onion is soft and lightly browned.

When the mushrooms and onions are fried and become a delicious golden color, they are ready. The degree of friedness is a matter of taste.

Arrange on plates, sprinkle with finely chopped herbs. If desired, we will serve our favorite side dish (potatoes, rice, buckwheat) or vegetable salad with fried boletus.

Bon appetit!

The boletus is a wonderful representative of wildlife from the family. It grows in deciduous forests and fully corresponds to its name, as it creates mycorrhiza with birch. It has its own pleasant calm aroma, and the same taste.

This mushroom belongs to the second food category, and before use, it requires preliminary heat treatment. Many housewives are interested in how to cook boletus. The answer is simple. Mushrooms are boiled in salted water, periodically removing the resulting foam. And you need to do this throughout the entire cooking process. To the question "How long to cook boletus?" the answer is just as clear. It all depends on which one you got. There are four of them - pink, white (or marsh), black and ordinary. This mushroom has the best taste qualities, the cap of which reaches 12-15 centimeters in diameter, and the flesh does not change color after cutting. Such mushrooms are boiled for about 20-30 minutes. They have excellent taste and are ready to eat without further roasting. Black boletus is much smaller and lives on the edge of swampy areas, on the border of pine and deciduous forests. How much to cook boletus collected in such places? A little longer than usual. The fact is that due to its tubular structure, this fungus absorbs a huge amount of moisture and everything that it contains. When cooking, harmful microelements that were in the air and soil come out of it. As you understand, there are much more such harmful substances in the swampy area.

In the same place, on the edge of the swamps, there is another variety of boletus - white, or marsh. He's more black. Its hat reaches 15 centimeters in diameter. The pulp is white. The taste is worse than the regular one. How much to cook As in the case of black ones, they should be cooked for 30 to 40 minutes. The cooked mushrooms will sink to the bottom of the pot. Well, and, finally, the fourth variety of boletus - turning pink. It is named so due to the fact that gradually on the cut its flesh changes its white color to pink.

Boletus mushrooms are used both boiled and fried. How long to cook boletus before frying? Since frying is an additional heat treatment, it is enough to boil the mushrooms before it for 20-30 minutes and only then fry in a pan. If you decide to cook soup, how and how much to cook boletus? To do this, they are pre-boiled for 20-25 minutes, then the water is drained. The soup is prepared on the broth, which is formed during the subsequent cooking of mushrooms.

Boletus has a special nuance. With any processing, this mushroom darkens. But despite the resulting unsightly appearance, its taste is not inferior to many mushrooms of the first category, such as, for example, porcini. Very often, cooks use mushroom caps for cooking, completely losing sight of their legs. They are considered tough and tasteless. In vain. The legs, perfectly retaining the structure (due to their fibrousness and hardness), look great in soups and sauces.

I hope that by learning how to properly cook boletus dishes, you will be able to discover all the splendor of the taste of this representative

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.

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:

Ordinary;
. black;
. marsh (white);
. rosy.

Ordinary is the most common and has the most pronounced mushroom aroma. 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 the addition of a small amount of salt. 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 boletus, you can cook many wonderful dishes. Wild mushrooms should not be allowed to languish for a long time 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 a 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. It is advisable to store dried mushrooms 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 should be put in an enamel pan and poured with brine. To prepare it, you need to take 5 liters of water for every 10 kg of mushrooms, add a glass of 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 this in 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 raw mushrooms to the freezer. 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 cereal and vegetable side dishes. The heat treatment time depends on how to cook the boletus, but you should always spend at least an hour on it.

Just like some types of mushrooms, boletus are the owners of a speaking name. What does it mean? The fact that the name of the mushroom says where it grows, where, respectively, it is worth looking for and collecting, and also what is a 100% guideline that guarantees the presence of a truly rich mushroom place. For example, a boletus is a mushroom growing in a forest, a boletus is near an aspen, and birch groves are rich in boletus under discussion in our case. And what to do with boletus after collection, this article will tell you.

When going in search of these forest beauties, you should pay attention to shady places near the trees. Nevertheless, it is not for nothing that these gifts of the forest received such a name. As practice proves, in most cases it is simply impossible to find an impressive mushroom catch in sunny glades and open areas.

In groves or deciduous forests, these mushrooms can be found in several types:

ordinary;
multi-colored;
ash gray;
blackening (chess);
white (marsh);
black.

All fruits, in addition to the color of the hats, which is already becoming clear by the name of each species, also differ in the place of growth. Despite this, the method of cleaning and pre-preparation of the collected fruits for further manipulations is the same for all varieties.

The collected fresh boletus mushrooms should be carefully removed from the basket or basket and laid out on a wide horizontal surface, after covering it with newspaper, oilcloth or a piece of dry cloth. Immediately after the harvest, even before you start processing the forest harvest, you should:

carefully inspect all the decomposed boletus mushrooms;
clean the hats from adhering cobwebs, foliage, forest debris and other contaminants;
process the legs of the boletus, carefully removing the remnants of soil, dirt, foliage and the rest of the mycelium with a knife;
it will be right to once again inspect all the mushrooms and assess the degree of damage and the presence of putrefactive formations.

What to do if the mushrooms turned out to be wormy

Carefully examining the fruits, you need to make sure that they are not wormy. To do this, it is enough to either cut the mushroom, or simply break it. It is very important to check for damage to both the cap and the legs of the boletus. Fully wormy mushrooms should not be subjected to further processing, much less cooking. The best solution in such a situation would be to get rid of them.

How to wash

Competent processing of boletus includes the second stage. Now you need to properly wash the boletus in plain water. What are the recommendations for this? Use the following proven tips:

it is best to use running water (ordinary from the tap) at a cool temperature;
in the process of washing, additional cleaning of the boletus is also carried out, where with the help of a small knife, a culinary scraper or a hard foam rubber sponge, small contaminants and adhering particles are removed from the surface of the mushroom.

After all the manipulations, you can take on the further preparation of mushrooms.

Do I need to soak and how to do it

Is it necessary to soak boletus boletus, if it is not intended to preserve them? The question is moot. Experts in mushroom business and blanks argue that almost any mushroom should be pre-soaked:

you can soak the mushrooms in order to rid the fruits of a bitter taste;
since any mushroom, including boletus mushrooms, is a natural sponge that absorbs harmful substances that are both in the air and in the soil, the fruits should be soaked in order to avoid possible poisoning, harmful effects on the body, cleansing products from questionable ingredients.

Such processing of boletus requires special attention if it is planned to prepare fruits for long-term storage, that is, one of the various canning recipes is chosen.

Boletus can be in several affordable and relatively simple ways:

Harvesting for the winter by pickling.
Preparations for lovers of savory snacks and salads with the addition of herbs and spices.
Preservation of semi-finished products. In this case, clean and washed mushrooms are fried in oil with the addition of salt, spices and herbs (to taste) and then, half-cooked, rolled into jars and placed in a refrigerator or cellar.
You can simply peel, rinse the boletus, cut into pieces of the desired size and freeze raw.
A favorite preparation is the usual drying of fruits, which saves the cooks from unnecessary trouble and long preparations.

What to do with mushrooms: processing

There are some tricks that allow you not only to cook a dish of mushrooms correctly and tasty, but also to protect yourself from unpleasant consequences. Such rules include the following:

If the fungus is whole, intact, but still apparently old, you should always completely remove the spore-bearing core located at the very bottom of the stem of the fruit.
Old ripened boletus mushrooms are healthy and tasty, but if the cap of the mushroom is covered with mucus and unnaturally soft, then this indicates its long ripening period. In this case, it is better to completely remove such areas.
You can save yourself and your loved ones from intestinal disorders and possible poisoning by completely removing all ripe spores from mushrooms. As a rule, their increased content is noted in plates, sponges. The thing is that this part is practically not digested by the human body, and therefore, can be harmful to health.
Among experienced mushroom pickers, there is an opinion that cleaned, processed and washed boletus must be lowered into ice water. It is enough to wait 30-40 minutes and continue cooking.
Regardless of the recipe, many experts advise soaking mushrooms in cold water anyway. It is often recommended to soak the fruits even before peeling, in order to facilitate the removal of leaves, sand, earth and remnants of forest grasses.
Before implementing any canning recipe, you can immerse the boletus in cold water, changing it 3-4 times.
When soaking, you can add a small amount of ordinary table salt, thereby providing elementary measures for the disinfection of cooked products.

The secret used by our grandmothers was the addition of an ordinary head of onion while cooking mushrooms. Excessive darkening, blackening of the bulb indicates the unsafe use, the content of harmful substances and, possibly, poisons. What to do with mushrooms that have such a "symptom"? It is better to throw it away so as not to endanger your family.

There are many options for preparing boletus and various recipes. Among them, everyone will find something to their liking and loved ones.

Boletus mushrooms are one of the most useful mushrooms in the mushroom family. Boletus is recommended for people with diabetes. And also for the prevention of those who have kidney disease and plus strengthens the nervous system. Boletus mushrooms are often used in their menu by vegetarians and people who fast. If you know how to prepare mushrooms for the winter, there will be something to surprise relatives and guests, a delicious snack will be ready.

The first thing to do before pickling mushrooms is to prepare them well:

mushrooms are washed well under running water, removing dirt and sand with a brush. If the sand and dirt are not washed off with a brush, you need to soak the boletus in cold water for 15 minutes, but not more, and not, then the mushrooms deteriorate and swell.
mushrooms are processed, cleaned, cut off at the bottom of the leg. You can pickle only mushroom caps, then the legs are cut off and another dish is made from them.
bad boletus mushrooms are thrown away, if there are any on it, the damaged places are removed. Large mushrooms are cut into equal parts. All these maneuvers must be done quickly or else the mushrooms will darken from contact with air.
before marinating, mushrooms are boiled. At the time of cooking, you need to carefully monitor the foam that forms during cooking, it must be removed. As soon as the mushrooms sink down to the bottom of the pan, they are removed from the oven and the water is drained.
mushrooms are packed in sterilized jars.

When pickling mushrooms, you should strictly follow the recipe. If there are few or vice versa many ingredients, this will affect the taste and their storage.

Pickled boletus recipe for the winter

Ingredients:

mushrooms 1 kilogram
drinking water liter
salt - two tablespoons
sugar - two tablespoons
vinegar 9% - 125 ml
cloves - 3 pcs.
lavrushka - 2 pcs.
peppercorns - 10 pcs.

How to pickle boletus step by step recipe:

Process boletus, clean, wash, cut into pieces. Place in water and cook for 25 minutes, removing the foam, as soon as the boletus sinks down, the water must be drained.
Put the boletus in a colander so that all the water is glass.
Rinse the mushrooms under running water, pour water and cook for 10 minutes.
Add salt, sugar, vinegar and cook for another 25 minutes.
Arrange hot mushrooms in sterilized jars
Pour the mushrooms with brine, completely filling the jar.
After, roll up the jars, wrap them in heat, they should cool.

As the banks have cooled down, they are moved to a dark cool place before winter. This recipe is suitable for lovers of classic dishes. Those who love original blanks have other options.

Recipe for pickled mushrooms for the winter - boletus with garlic and cinnamon

Ingredients:

mushrooms - kilogram
water liter
peppercorns -10 pcs.
vinegar essence - 70%
lavrushka - 3 pcs.
cloves - 5 pcs.
garlic - 3 cloves
salt - two tablespoons
sugar - two tablespoons
onion - head

How to pickle boletus for the winter in jars:

Sterilize jars and lids.
Mushrooms are cleaned, washed from pollution, cut into pieces, put in a saucepan.
Mushrooms are boiled, removing the foam until tender, along with peeled onions. After boiling the mushrooms, they should be washed in a colander under running water, after which the water should drain, the onion and the broth will no longer be needed.
To prepare the marinade, you need to take a liter of water, add cloves, pepper, parsley, salt and sugar to it. Bring to a boil.
Mushrooms are dipped into the boiling marinade and cooked for about 10 minutes.
Peeled garlic is cut into plates and added to the mushrooms. Cook for 6 min.
Pour in vinegar essence and cook for another 4 minutes, turn off.
Place mushrooms in jars.
The marinade should boil, boiling marinade should be poured over the mushrooms.
Roll up the jars, insulating them in a blanket until they cool completely.

Pickled boletus mushrooms in this way are fragrant due to the combination of cinnamon and garlic. While serving mushrooms to the table, it is recommended to pour them with vegetable oil.

Pickled boletus mushrooms for the winter without vinegar

Ingredients:

mushrooms - 2 kg
water - 4 l
sugar - a tablespoon
lemon - 4 gr.
lavrushka - 2 pcs.
rock salt - tablespoon
allspice with peas - 10 pcs.

How to pickle boletus at home:

Mushrooms prepare, wash, peel, cut into equal pieces.
Pour in water, add salt, boil.
As soon as the water starts to boil, remove the foam. Cook until the mushrooms sink to the bottom of the pot.
Transfer the mushrooms to a colander and wait until the water drains, no need to rinse.
Prepare the jars, they need to be sterilized, use the lids that are convenient for you, but it is better to use plastic ones, since this recipe is not suitable for winter.
Pour two liters of water into a saucepan, add sugar, cinnamon, parsley and pepper. Boil marinade
When it boils, put the mushrooms and cook for another 15 minutes.
Add a lemon and after 2-3 minutes put the mushrooms in jars.
Tamp the boletus in jars with a spoon and pour boiling marinade.
Seal the jars and wait until they cool completely at room temperature. Place in refrigerator after cooling.

Pickled mushrooms according to this recipe have an unusually mild taste and spicy aroma. The downside of this recipe is that you need to store it in a cold place.

Whatever recipe is used, you need to remember that mushrooms can only be eaten after one month.

Pickled boletus step by step recipe

For one serving of mushrooms we need:

1l. water,
85g salt
1 pinch of ground cinnamon and 1 dl.
9% vinegar is for the brine.
bay leaf - 1 pc.,
black pepper and allspice peas - 5 pcs.,
cloves - 2 pcs.,
sprig of dill
3 cloves of garlic.

How to pickle boletus for the winter step by step recipe:

Before cooking, mushrooms must be carefully cleaned, washed well and cut into pieces, to your taste. Young mushrooms are best suited for pickling, and those “older” boletus mushrooms can also be cut, put in portions in bags and frozen to make soup or mushroom gravy. Large mushrooms can also be dried and then used as a seasoning for soup, but then, after drying, it is best to grind them in a coffee grinder.

To begin with, bring 1 liter of water to a boil and pour 85 g of salt there - this will be our brine. It should taste very salty. Spices must be folded into a container and pour boiling water for 10 minutes.
Next, we proceed to the preparation of the mushrooms themselves. We put the washed and chopped mushrooms in a saucepan and pour in the brine. You do not need to pour too much brine, it will be enough to fill the pan by a third.
Mushrooms in brine must be brought to a boil and boiled for 5 minutes. Try the brine, add salt if necessary, it should be viscous in consistency.
We put spices at the bottom of the jars, then we put the mushrooms and fill everything with strained brine. Cover with lids and set to sterilize for 15-20 minutes.
After, add cinnamon and vinegar, if necessary, top up with hot brine. Roll up, turn over and leave to cool. Store in cellar or refrigerator.

Marinated boletus for the winter a simple recipe

Autumn has come - the best time to do quiet hunting. For those who are lucky enough to pick up young boletus, we present a recipe for pickling these wonderful mushrooms.

For 1.5 liters of mushrooms we need:

1 l. water,
4 tsp salt,
3 tsp Sahara,
2 tsp 70% acetic acid,
Bay leaf,
black and allspice peas,
carnation,
3 garlic cloves
2 tbsp. l. boiled vegetable oil

How to pickle boletus for the winter in jars:

Initially, the mushrooms must be thoroughly cleaned and washed. If the boletus is very young, small in size, there is no need to cut them. If there are larger specimens, cut to your liking.
Mushrooms need to be boiled in slightly salted water, during cooking it is necessary to remove the foam, so that the boletus does not darken, it is best to throw them into boiling water. After 10 minutes, strain the mushrooms through a colander and rinse.
Prepare the brine: add all the necessary spices to the water and bring to a boil, then boil for 10 minutes.
Next, add boiled mushrooms to the prepared marinade and cook everything together for 15-20 minutes, remove the pan from the stove and add vinegar.
Put hot mushrooms in pre-sterilized jars and pour boiled oil on top. Roll up with sterilized lids and leave to cool, wrapped in a blanket. Store together where the temperature is slightly below room temperature, but not cold.

Serving such mushrooms is most delicious with onions and seasoned with sunflower oil, you can also add vinegar to taste. Such an amazing dish will be a stunningly unsurpassed addition to any table.

How to pickle boletus mushrooms for the winter

Absolutely any hostess, no matter whether she is a beginner or already a “professional”, will enjoy the compliments received from guests or just loved ones for the phrase: “I marinated it myself” ... After all, even the most inexperienced will cope with this recipe for boletus marinated for the winter.

The recipe is suitable for any mushroom, but it is worth following it exactly in order to maintain the correct proportions.

For cooking you will need:

mushrooms - 1kg,
hot water - 1l,
salt and sugar 2 tbsp each,
Bay leaf,
carnation,
black peppercorns
vinegar essence - 1 dess. spoon (or 0.5 cups of 9% table vinegar).

How to pickle boletus for the winter without sterilization

You should not postpone the preservation of mushrooms (maximum, they can lie down for an hour and a half).

To begin with, you should carefully sort out the mushrooms and choose the best ones for pickling, cut into pieces, rinse in cool water.
Next, the mushrooms should be poured with boiling water and brought to a boil over a fire, boil for no more than 5 minutes. After that, the boletus should be washed in cold water so that they retain their beneficial substances.
For cooking marinade: sugar and salt, 3 cloves, 2 bay leaves, 10 peppercorns and vinegar.
Boletus mushrooms are completely filled with a liter of boiling water and boiled with spices for 10 minutes.
After adding sugar and salt to the mushrooms, boil the mushrooms in the marinade for about 15 minutes over low heat.
The last step is to arrange the mushrooms in jars into which it is worth pouring vinegar. Then the jars must be tightly closed with tin lids so that air does not get in and the brine does not flow out, then turn the jars upside down and wrap them in something warm.

Before winter, mushrooms should be left in a cool place so that they can fully form. Before serving, it is advisable to season the mushrooms with vegetable oil or homemade sour cream. You can add fresh herbs and fresh onions to the dish.

After preparing all the above recipes, you will not only be able to surprise everyone you would like, but also create an unsurpassed impression of what a good hostess you are. After all, it is these recipes that make it clear how well you know how to cook and create incredible masterpieces!

There are a huge number of other, no less interesting and tasty recipes for winter preparations, which we also shared with you on our website - and, and many others.