Boletus mushrooms cooking recipes. Delicious and simple dishes of boletus and aspen mushrooms. Without delay

The mushroom season has begun. I really love this time of year. Today I took a basket and walked through my mushroom places. On weekdays, it is good to collect, there are few mushroom pickers. You collect yourself calmly, no one distracts you. Here is such a beauty caught in my basket!

Boletus mushrooms are delicious and very beautiful, they are easy to collect, hard to confuse with poisonous "doubles" and very easy to cook. Boletus boletus has a poisonous "double" - false boletus, which has a spongy layer (under the cap) pink, red or even red-brown , which is not the case with real boletus. The false boletus has a yellow or red net on the leg. Real boletus boletus is quite simple to collect, easy to recognize and easy to process. But there is one very important note: the boletus should be processed as soon as possible after harvesting. The boletus spoils very quickly and begins to rot already in the basket, especially in the lower layers. Spoiled mushrooms or portions of them can cause discomfort or even poisoning. Don't be lazy - cook the boletus immediately after picking! Feel free to cut out rotten parts, discard spoiled or wormy mushrooms. It is not recommended to take too old mushrooms, especially those with damage. During the time spent in the basket, the old damaged boletus manages to deteriorate, and even if you start cooking mushrooms immediately after returning from the forest, such a mushroom can already cause intestinal upset. Do not be greedy, leave overgrown mushrooms in the forest. You can cook any dish with boletus, this mushroom is very malleable, goes very well with many products, withstands culinary mistakes and even many hours of cooking-parks "Schaub is not poisonous." By the way, this is the most common question in cooking: how and how much should you cook mushrooms so as not to get poisoned? Actually, why poison yourself? It is enough to exclude everything dubious, like old-timer mushrooms praying for a speedy burial, or clearly dubious inedible mushrooms that stand out sharply against the background of charismatic as-in-cartoons boletus boletus with bright hats. And you also need to learn the main rule of any interactions with mushrooms - fresh and only fresh! You cannot store mushrooms, they deteriorate even in the refrigerator, and even young, sturdy, handsome fellows will rot in a couple of days in an almost new plastic bag. Collected - cleaned - prepared. Detail number two: wash or not wash. A very controversial issue. If you cook or cook for pickling or pickling - wash, if you plan to fry and do not like it when a mass of liquid is poured out of the mushrooms into the pan, in which the delicious mushrooms slowly darken and lose - do not wash, but peel. With a brush, scrapers, a knife, cutting off damage, galls and doubtful places. For drying, you should select the best mushrooms and, preferably, the youngest and without worms, they should never be washed, but you can only clean them (carefully, trying not to damage anything) and then you can dry them whole by stringing them on a thread. On a string, mushrooms dry better, retain their taste and aroma (inside) longer, look more charismatic, especially if you are the happy owner of a spacious kitchen, where this wealth looks very tasty on the eve of the New Year. Boletus boletus
Everything is simple here: you need to wash or clean it, throw it into boiling water, let it boil and transfer it to another container with boiled water. There and cook until tender. Everyone determines the degree of readiness for himself: for someone, 10 minutes is already a lot, and someone even after an hour and a half doubts whether to turn it off or another half hour? If you have doubts about the raw materials, even an hour and a half will not save you from paranoia, but if preliminary sorting and processing was done efficiently, then 15-20 minutes is quite enough.
Boletus boletus

There are two ways: wash the mushrooms, chop, boil and dump everything into the pan, watching how the dark mash gurgles for an hour and a half, boils down to the point where it is no longer scary to eat it, or just peel, cut and fry in oil for 5-7 minutes in a well-heated frying pan. For the second method, you need to very carefully select mushrooms: only fresh, only varieties known to you. For example, white, boletus, chanterelle and aspen. Take the best mushrooms, peel (but do not wash them!) With a brush, cut off dirty or rough and damaged parts, discard the wormy ones, don’t even try to peel the old ones - they should only be boiled or in a bucket. Cut fresh, good, young mushrooms into your favorite size, but do not grind - they will fry three times! Do not spare oil and fry in a checked and heated skillet with a thick bottom. Fried boletus is very fond of onions - add it if you like it too.
Boletus drying
Remove twigs, grass and soil from mushrooms. Use a brush and a handy knife. Do not wash! Mushrooms collect water very quickly, and the washed mushrooms will no longer be able to dry out - they will simply rot before our eyes. Dry the small ones whole, cut the large ones, but not finely. Drying is best done on a string or in the oven. The temperature in the oven should be set to 50-60 degrees - this is the minimum available mode and the door ajar. With some oven models, you will need to open the door completely due to the impossibility of lowering the temperature. Dry the mushrooms on a baking sheet lined with parchment. Place on the top shelf.
Boletus marinating

Salt, spices and vinegar are added to the cooking water. Cook for 7-10 minutes and transfer to sterilized jars. An alternative way is to cook without vinegar, but for 25-30 minutes, and add vinegar to the slightly cooled mushrooms before transferring them to jars. The mushrooms in the jars should be completely covered with the marinade liquid. This type of mushroom preparation is good because mushrooms can be prepared for future use, and bad because, if improperly processed or stored in jars with mushrooms, deadly botulism bacteria can form. If the lids of the cans are swollen during storage, feel free to throw out the entire can and carefully examine the rest. Be careful! Another way to pickle boletus

Ingredients for making pickled boletus

Boletus mushrooms - 1 kilogram

Salt - 1 tablespoon

Sugar - 2 tablespoons

Onion - 1 medium onion

Lemon juice - from 1 lemon

Peppercorns - half a teaspoon

Bay leaf - 3-4 leaves

Vinegar 9% - 100 milliliters

Carnation - 2-3 buds

Dill - twig

Nutmeg - 1 teaspoon

Recipe on how to pickle aspen mushrooms

Rinse the boletus well, clean it from dirt, cut off the roots of the boletus, rinse again. Put the boletus in an enamel pot with 4 glasses of water, cook the boletus for 20 minutes, removing the foam. Wait until the boletus settle to the bottom, the water should become clear during cooking.
Add salt, stir to insist boiled boletus for 2-3 minutes. Add seasonings, spices, lemon juice and vinegar to boiled boletus. Mix. Arrange the marinade together with the boiled boletus in jars - so that the layer of liquid completely covers the boletus. Cool, close with lids. Store at 8 ° C. Marinate boletus boletus for 25-30 days.
How to salt boletus
Ingredients for salting boletus

Boletus mushrooms - 1 kg

Salt - 3 tablespoons

Garlic, dill, pepper - to taste

Bay leaf - 2-3 leaves

Recipe how to salt aspen mushrooms

Boletus mushrooms peel, cut, rinse. Boil the boletus boletus for 20 minutes in salted water, skimming off the foam. Add seasonings, stir. Cool the boiled boletus, then transfer to jars, close. The brine should not exceed 1/5 of the mushrooms, while the brine should completely cover the salted aspen mushrooms. Salted aspen mushrooms are ready in 45-50 days. In this case, the storage of salted aspen mushrooms is as follows: a ventilated place with a temperature of 5-6 ° C, you need to periodically check the amount of brine. If the amount of salted boletus solution becomes less than the level of mushrooms, add cooled boiled water.

I also cook g Ribbon soup with croutons.
Ingredients:

500 g boletus,

1 tbsp. a spoonful of flour

4 tbsp. tablespoons of butter

A bunch of greenery

Salt.
Preparation:

My mushrooms, I cut them and add them to boiling salted water. I cook them for 10-15 minutes on low heat. Separately, I dilute the flour in warm water, pour it into the mushroom broth, add oil, turn off the heat and let it brew for 5-7 minutes. When serving, I sprinkle chopped greens into plates. I’ll pepper it. Serve croutons separately.
Bon Appetit!

Such mushrooms as boletus and boletus are ranked among the highest quality mushrooms - in their taste properties they are not inferior to porcini mushrooms and are just as safe to eat. In this article we will talk about harvesting boletus and aspen mushrooms for the winter.

Mushroom pickers call boletus and boletus boletus cousins, united by belonging to the same genus - Lecinum (Obabok). The difference between them is very small and consists only in different shades of the cap, as well as in the fact that the second darkens on the cut when damaged and heat treated, however, there are connoisseurs who believe that boletus also have more tender pulp. Nevertheless, these mushrooms are considered very similar, and the recipes for their preparation, including pickling and pickling, are no different.

It is believed that boletus boletuses cleanse the blood and lower cholesterol levels in it, and boletus boletuses are useful for kidney diseases. Due to the high content of dietary fiber and protein, these mushrooms work in the body as a sorbent and a vacuum cleaner, so it is very important that they are collected away from settlements and highways.

Recipes for the preparation and preparation of boletus and boletus boletus for the winter

Of course, like boletus and aspen mushrooms, you can fry, stew, cook and generally cook a lot of delicious dishes with them. And they can also be preserved until winter in canned - pickled or salted, or frozen or dried. We will tell you about everything - both about cooking and about the preparation of these wonderful mushrooms for future use.

It is widely believed that before cooking, you need to remove the skin from the caps and scales from the legs of these mushrooms, but if you have collected young, not overripe mushrooms, this is not at all necessary. So this point is left to the subjective discretion of everyone. As in the case of other mushrooms, when it comes to pickling or salting, then large specimens must be cut into 4-6 parts, and small ones can be left entirely. Let's go directly to the recipes for boletus and boletus boletus.

The recipe for fried boletus / boletus boletus with potatoes

You will need: 500g of mushrooms, 400g of potatoes, 1-2 onions, vegetable oil, spices to taste, salt.

How to cook boletus or boletus boletus fried with potatoes. Rinse the mushrooms thoroughly under running cold water, remove all impurities, cut out wormholes, cut into not too small pieces. Place the chopped mushrooms in a deep saucepan, cover with cold water, turn on medium heat, and bring to a boil.

At this stage, you can check for the presence of poisonous mushrooms: throw a whole peeled onion into boiling water with mushrooms: if it turns red or blue, then there are poisonous mushrooms and everything will have to be thrown away.

After boiling, add 3 g of citric acid and 20 g of salt for each 1 liter of water, boil the mushrooms for 5 minutes, drain in a colander, dry. Put the mushrooms in a thick-walled pan with properly heated oil, fry for 30-40 minutes, stirring occasionally. As a result, the mushrooms should be very fried.

If you like semi-stewed mushrooms, cover them with a lid and simmer over low heat, if they are fried, do not cover and, after all the moisture has evaporated, fry them over medium heat.

Salt the ready-made mushrooms (this should not be done right away - the mushrooms will give off the juice strongly and turn out to be dry), turn off the heat. In a separate frying pan, fry the potatoes and onions, add mushrooms from another frying pan to the half-prepared potatoes (you can pour sour cream at the end of frying), mix, pepper, fry for another 10-12 minutes, cover with a lid if desired and simmer over low heat until tender (then everything will turn out soft).

Another very tasty option for how you can cook these mushrooms is to make a kebab out of them!

Recipe for cooking boletus or boletus shish kebab

You will need: 650g of fresh forest mushrooms, 120g of bacon, 4 onions, green onions, dill, pepper, salt.

How to cook mushroom kebab. Separate the caps from the legs, put them in cold salted water, after boiling, boil for 20-25 minutes. String the hats, letting them cool after cooking, on skewers, alternating with pieces of bacon and onions, pepper and salt, bake the mushroom kebab over hot coals until cooked, periodically turning the skewers. Sprinkle with herbs before serving.

For kebabs, you can only use hats, they must be boiled in salted water and in no case should be allowed to cook.

And, of course, you can make a fabulous soup from boletus and aspen mushrooms, which will arouse a huge appetite for everyone who smells it.

The recipe for boletus or boletus soup

You will need: 400-500g of mushrooms, 2 potato tubers and a clove of garlic, 1 onion and medium carrots, 1 tbsp. salt, sour cream, herbs, bay leaf, pepper, salt.

How to make boletus or boletus soup. Put the prepared mushrooms in a saucepan with cold salted water, boil until tender (it can be defined as follows - the mushrooms will begin to settle to the bottom), removing the foam. Put greens and bay leaves, peas, finely chopped carrots and potatoes in cubes, fried one onion and garlic passed through a press in the broth, mix, put a whole peeled onion in the soup, boil for 10 minutes, then remove the onion, serve the soup with sour cream.

By adding different spices to such a soup, you can change the shades of its taste.

Recipes for harvesting mushrooms for the winter: salting, pickling, drying and freezing

The mushrooms collected in the fall, of course, I want to keep for future use. For this, they came up with salting, pickling, drying and freezing.

Recipe for pickling boletus or aspen mushrooms

You will need: mushrooms, marinade - for 1 liter of water 10 black peppercorns, 3-5 cloves buds, 3 tsp. vinegar essence (or 1 glass of vinegar 6%), 2-3 bay leaves, 2 tbsp each. salt (with a slide) and sugar (without a slide), cinnamon to taste.

How to pickle boletus and aspen mushrooms.
Prepare the mushrooms - peel, rinse, soak a little, chop the legs coarsely, cut the caps into 4-6 pieces, depending on the size, leave the small mushrooms whole. Boil the mushrooms, dipping into cold water and a whole peeled onion, after boiling for 5-10 minutes, drain this water, pour over the mushrooms, removing the onion, with new cold water, boil after boiling for 15 minutes, removing the foam. For the marinade, bring the water to a boil, put sugar and salt, all the spices, add a little boiled mushrooms, cook for 30-40 minutes (until cooked, depending on how much mushrooms were boiled at the beginning), add vinegar 10 minutes before the end of cooking ( you can add garlic with it). Further, the mushrooms, together with the marinade, are laid out in sterilized jars and sealed with boiled polyethylene lids.

A simple recipe for salting boletus or boletus

You will need: medium-sized mushrooms, brine - for each 1 kg of mushrooms, 120 ml of water, 40 g of salt, 5 peas, 4 bay leaves, 2 cloves, dill sprigs.

How to pickle boletus or boletus.
Prepare the mushrooms to soak, if desired, for 3-5 hours. Dip the mushrooms in cold water, bring to a boil, boil for 15 minutes, removing the foam. For the brine, bring water to a boil, add laurel, salt, pepper, dill and cloves. Drain the boiled mushrooms in a colander, then put in sterilized jars, sprinkle with salt, pour in the brine and put in a cool place, covering with boiled lids. You can eat such mushrooms in a month.

It is better to use small jars for salting so that every time a whole jar is spent on preparing a dish.

Those who prefer mushrooms in their "natural form" salted and pickled can dry or freeze boletus and boletus boletus for the winter.

Recipe for drying boletus and boletus

Needed: whole fresh mushrooms.

How to dry boletus and boletus. Peel the mushrooms, rinse thoroughly, dry lightly with a paper towel or in a colander. Cover a baking sheet with baking paper, lay out the mushrooms, dry them at a temperature of no more than 50 degrees Celsius with the oven door ajar.

If you want to freeze mushrooms, then you can do this in two ways: use boiled or fried mushrooms for this.

Recipe for freezing boletus and boletus mushrooms

You will need: mushrooms.

How to freeze boletus and aspen mushrooms. Boil the mushrooms until fully cooked, put them in a colander, then put them in a container or bag, let them cool down and put them in the freezer after cooling. You can also boil mushrooms until half cooked before freezing, if later they will be used, for example, for making soup and will be boiled again.

Another option: put the mushrooms boiled for 10 minutes after boiling in a colander, then put in a pan with hot oil and fry, cool and freeze in a container or bag.

To prepare any dishes from frozen mushrooms, you do not need to defrost them: they are placed in the dish in such a frozen form. You can store such mushrooms for no more than 6 months.

So, if you have collected a lot

Aspen mushrooms are one of the most nutritious forest mushrooms with a unique taste and special aroma. They have a balanced ratio of vitamins, microelements and retain their juiciness and meaty structure even after heat treatment. Boletus boletus can be cooked in different ways and, unlike most mushrooms, you do not need to boil them first, which is very convenient if there is little time for cooking. These mushrooms are low in calories, only 22 kcal, but at the same time satisfying, nutritious and saturating the body for a long time. And they contain even more protein than meat. However, it should be remembered that the boletus begins to deteriorate immediately after they are cut, so you need to start processing and cooking as soon as possible.

Boletus dishes

Due to their taste and useful properties, aspen mushrooms have become very popular; many dishes are prepared from them. It is easy to get lost in the variety of recipes, so that this does not happen, you can divide them into separate groups.

Fried mushrooms

Fried mushrooms are a very simple and delicious dish. You can simply fry the aspen mushrooms with onions and herbs, or add some vegetables to the mushrooms - carrots, peppers, garlic, celery.

But mushrooms are best combined with potatoes. They are fried in the same pan or separately, and at the end they are combined for a couple of minutes to soak in each other's aromas. Both raw and pre-boiled mushrooms are fried.

The main rule when frying is not to close the lid, otherwise the mushrooms will be stewed in their juice and you will not get a beautiful crispy crust. In addition, you can fry healthy and delicious mushroom patties.

Boletus soup

Another classic dish is mushroom soup. To prepare it, you will need boletus boletus, potatoes, onions, carrots, oil and herbs.

Boil the washed and chopped mushrooms for 20 minutes, then add potatoes, roast carrots and onions, cook for another 10-15 minutes. The soup is served hot with lots of greens.

Also, boletus is used to prepare puree soup, borscht, mushroom stew, cheese soup.

Pate (caviar)

Boletus pâté is a great option for a breakfast sandwich, hearty snack or buffet meal. Such a dish can be eaten immediately or prepared for the winter.

The cooking process is extremely simple. Peel and rinse the mushrooms, fry the onion and garlic in oil, send finely chopped mushrooms to them and fry with spices and seasonings. You can add some dry wine. After the wine has evaporated, grind the mass in a blender or meat grinder and cool. You can also use other vegetables and mushrooms during the cooking process.

With boletus, you can cook a huge number of salads. They are added fried, boiled and pickled.

Mushrooms are combined with potatoes, onions, carrots, cucumbers, rice, eggs, herbs, olives, boiled chicken, cheese, ham and other ingredients. Mayonnaise, sour cream, olive oil, vinegar, spices are used as a dressing, the flight of imagination is not limited.

Aspen mushrooms are often used as a filling for pies, pies, pancakes, tartlets, patches, puffs and other baked goods. To do this, they are finely chopped and fried with onions or stewed in sour cream or cream.

Spaghetti with boletus

This dish can be classified in a special category, as spaghetti and other pasta with various sauces are gaining more and more popularity. Mushroom sauce goes well with pasta, and everyone can cook such a dish.

While the pasta is boiling, you can just make the sauce. To do this, finely chopped mushrooms are fried in olive oil with onions, tomatoes, garlic, cream and cheese. The prepared sauce is spread over boiled pasta and served.

Julienne, casseroles with mashed potatoes and vegetables, pasta and rice can be cooked not only in the oven, but also in a multicooker. Pre-fried, stewed or boiled mushrooms are baked on a baking sheet, in special forms and pots. To add an appetizing crust, sprinkle the dishes with grated cheese.

Boiled mushrooms

Boiled mushrooms are served as a separate dish or added to salads, casseroles and soups. The mushroom broth is not poured out, but used to prepare first courses or various sauces.

Before sending the mushrooms to the stove, they are thoroughly washed and cleaned, poured with clean water and boiled for 20-25 minutes after boiling. Foam forms during cooking and needs to be skimmed off. In a slow cooker, the mushrooms will be ready in 30 minutes in the "Stew" mode.

Ready mushrooms are thrown into a colander so that the liquid is completely glass. To prevent the mushrooms from turning black during cooking, add a little vinegar to the water.

Braised mushrooms

Boletus boletus is stewed in cream, sour cream, wine. To begin with, the mushrooms are fried in butter with onions, then liquid is added and simmered under a lid for 10-15 minutes.

The mushrooms can be boiled beforehand, this shortens the stewing process. To thicken the sauce, add a little fried flour to the pan. In a multicooker boletus boletus will be stewed for 40-50 minutes in the "Baking" mode.

Procurement methods

So, boletus boletus can be cooked in various ways - fry, boil, stew and bake, for this they use not only a stove and an oven, but also a multicooker, an airfryer and a microwave oven. But these are not all available methods. There are many ways to harvest boletus boletus for the winter.

Pickling

In order to pickle aspen mushrooms, you need to wash them, peel them, remove the roots and wash them again. Then boil for 20-30 minutes, ready-made boletus should sink to the bottom. Add spices, seasonings, vinegar and lemon juice to the water with mushrooms.

Arrange in jars with the marinade and tighten the lid. Store in a cool place, the mushrooms will reach the required condition in a month.

You can freeze fresh, boiled and fried mushrooms. Frozen aspen mushrooms are stored for up to six months, they cannot be defrosted again.

This method does not involve the use of vinegar, so it is considered more beneficial than pickling. Boil the mushrooms for 20 minutes, add seasonings and salt and roll them into jars with brine. They will be ready in 50 days.

Food preparation

Fresh aspen mushrooms darken and deteriorate very quickly, so they need to be processed immediately after harvest:

Clean with a dry cloth from dust and dirt, cut off the roots. If the skin on the cap is very dense, you need to remove the film.
Rinse in cold water, you can soak briefly in water.
Cut large mushrooms into pieces.

The subtleties of cooking

Boletus boletuses have some peculiarities in cooking, which you definitely need to know about:

they quickly darken and acquire a bluish tint during processing. To prevent this process, they are soaked in a weak solution of citric acid;
boiled mushrooms must be thrown into a colander so that excess moisture is completely gone;
there are no toxic substances in the boletus, which means that the broth after boiling them can be used to prepare other dishes.

Simple and delicious recipe: fried boletus boletus with potatoes

Fried potatoes with mushrooms will not leave anyone indifferent, so any culinary specialist simply must know the recipe for its preparation. You will need:

0.5 kg of boletus;
0.5 kg of potatoes;
1 onion;
butter or vegetable oil for frying;
spices.

Peel the mushrooms, wash and cook for 5 minutes in boiling water.
Throw in a colander.
Fry in hot oil for 30-40 minutes until golden brown, salt at the end of frying.
Fry the potatoes and onions separately.
Mix mushrooms with potatoes and keep them together under a lid over very low heat for 5-7 minutes.

Details on the recipes for boletus boletus are in the material below.

Boletus boletus for frying - cooking recipes

What could be simpler than ordinary well-fried forest mushrooms? This addition can be part of a favorite side dish or used in recipes for fillings for pies or dumplings.

Before cooking, boletus boletus is well cleaned. To prevent moisture from filling the porous mushroom, it is not washed, but it is wiped with a dry cloth or brush. It is enough to cut the wormholes. Depending on the size of the mushrooms and their further use, they can be cut into pieces or left intact. After heating vegetable oil in a frying pan, put mushrooms in it. It is customary to fry forest mushrooms for a long time (about 20-30 minutes) over medium heat. If you want to get browned slices, then do not cover the pan, but for stewed mushrooms, the dishes can be covered immediately after placing the slices on the fire.

Recipe for cooking salted boletus for the winter without vinegar

One of the proven ways of harvesting mushrooms for future use is their salting, and the brine is prepared without adding vinegar (and in contrast to the marinade), and therefore it turns out to be more delicate and does not affect the taste of the mushrooms.

You can diversify the recipe by adding aromatic spices, herbs and herbs to the mushrooms.

Ingredients:

aspen mushrooms;
water - 1 l;
salt - 2 tbsp. spoons;
peas or allspice - 4-5 pcs.;
laurel leaf.

Preparation

For the base marinade, a couple of tablespoons of salt is taken for each liter of water, pepper, laurel and other additives are at your discretion. The brine is brought to a boil, and while it is on the fire, the boletus themselves are prepared by stripping them and cutting them into equal pieces.

Pieces of mushrooms are placed in brine and boiled for 15-20 minutes or until they sink to the bottom. Next, the mushrooms are taken out and cooled, split into sterile jars and poured with brine again brought to a boil.

The recipe for boletus boletus in sour cream

Ingredients:

butter - 35 g;
aspen mushrooms - 370 g;
onions - 65 g;
a handful of parsley;
cream - 65 ml;
sour cream - 115 ml;
lemon - ½ pc.

Preparation

After melting the butter, use it to fry the onion pieces. When they are half cooked, you can send chopped mushrooms to the pan and season them. Wait for the boletus to brown, then cover them with lemon juice and a mixture of cream and sour cream. When the sauce boils, season it additionally to taste and season with parsley.

Mushroom boletus caviar - recipe

Ingredients:

aspen boletus - 740 g;
garlic - 3 cloves;
onions - 135 g;
- 55 g;
lemon juice - 10 ml;
a handful of dill.

Preparation

Fry the onion and garlic and the boletus pieces in two separate pans. The contents of both pans should be cooked and browned. Whisk the sautéed ingredients together until a paste, and then add the caviar with lemon juice, mayonnaise and dill.

In this article, we'll talk about how to cook boletus and boletus mushrooms. Even a young housewife understands this from a fungus, you can cook a large number of various dishes. But do not forget that mushrooms are a heavy food, which is important to properly thermally process before serving.

Choosing the right mushrooms

Even such forest mushrooms as boletus or aspen mushrooms today can not only be collected independently in the forest, but found in markets and even in stores. Fresh mushrooms need to be actively processed after collection or purchase and you need to know exactly what you will do with them next - freezing, canning, frying.

It does not matter which option for further preparation and use of mushrooms is chosen, this product will still need to be boiled additionally. Such heat treatment to clean the mushrooms, will remove all unnecessary from the composition. Cooking delicious.

Aspen boletus

These mushrooms grow not only under the aspen trees in the forest, as one might think from their name. They will also delight in large numbers in coniferous and mixed forests. But, it is believed that aspen will grow one step before this mushroom. It is easy to recognize this mushroom - it has a dark leg and a wide scarlet cap. When you touch the leg of a boletus, this place will turn blue. Too old mushrooms should not be taken - they are no longer tasty.

Boletus

These mushrooms are common in a wide variety of forests; they are easily recognizable by the stem, on which there are brown scales. The leg is always widened downwards, but the hat has the shape of a sphere and the color of the top is muted. Prepare flavorful.

About proper cooking

It doesn't matter if you choose a method of how to cook boletus and boletus mushrooms before frying or for another dish, the preparation stages here will be the same. Mushrooms are different and the process of their heat treatment is a little, but still different.

How to cook boletus so that they do not turn black:
1. First, each mushroom must be cleaned of debris, the leg and cap must be cleaned additionally (you can use a toothbrush). Be sure to remove the film that is on the surface of the cap.
2. The chopped mushrooms can be soaked in cold water for an hour, this is a nice additional process, but not necessary.
3. Put the chopped mushrooms in a saucepan, cover with cold water and send to the stove. When the water is warm, add salt to it and bring to a boil. Cook, stirring constantly and removing the foam that forms on the surface.
4. From the moment of boiling, cook the mushrooms for another quarter of an hour on low heat. After this time, drain the water and fill the mushrooms with new water. Bring to a boil again and cook for five minutes.
5. If you add a little vinegar to the water, it will protect the mushrooms from blackening.

How to cook boletus boletus correctly:
1. Boletus boletus, we will warn you right away, you need to cook longer. But it all starts with a simple cleaning.
2. Then put the peeled and chopped mushrooms in a saucepan with water, simmer over medium heat. After that, add salt to taste and cook over low heat for about forty minutes.
3. After this time, drain the water and, pouring new water, cook the mushrooms until they sink to the bottom.

About cooking time

The process of how to cook boletus mushrooms and boletus mushrooms for freezing will not differ from other recipes. Remember that prolonged cooking will negatively affect the taste of any mushroom.

Important! Experts emphasize that pre-boiling of mushrooms can be abandoned only if there is 100% certainty that the mushrooms were collected in an ideally clean place in terms of ecology.

Separately, it should be emphasized that cooking is carried out so that all harmful substances are removed from the mushrooms under the influence of temperature and the product becomes safe for consumption. To make the mushrooms tasty and crispy, before frying, it is enough to cook them for 10 minutes for boletus and 20 minutes for boletus.

Other ways of harvesting mushrooms

Separately, it should be noted that frozen mushrooms can only be properly stored for six months. At the same time, you cannot re-freeze the mushrooms if they have already been defrosted once. It is better to immediately pack everything in such bags, the number of mushrooms in which is suitable for one meal.

When the mushrooms are boiled according to the basic schemes given in this material, you will need to put them in a colander and wait until all the water is glass. Then you can put the mushrooms on the board and send them to the freezer, when they grab, put them in a bag.

How to cook boletus and boletus mushrooms, the recipe before salting will be slightly different. In particular, mushrooms need to be boiled one and a half times longer than indicated in the upper diagrams of our material.

Advice! To deliciously pickle mushrooms, per kilogram of mushrooms you need to take half a glass of water, 40 grams of salt, five peppercorns and the same number of bay leaves, a dill branch and a couple of carnations.

About cooking dried mushrooms

When there are no more fresh mushrooms, stocks have to be used. give the dish taste and aroma, but you need to be able to use them correctly. Before you start boiling dried mushrooms, pour cold water over them and leave to mash for hours. After that, drain the old water, pour over the mushrooms with warm water and, putting on minimum heat, cook for another 120 minutes.

This is all you need to know on the topic of how to cook boletus and boletus mushrooms. You need to remember that boletus boletus is cooked twice as fast as boletus boletus. Depending on the chosen method of further cooking, the cooking time may differ slightly.