Boletuses belong to the elite of the mushroom world, practically not inferior in taste to boletus and porcini mushrooms. Mushrooms are very beautiful, thanks to their bright caps, and dishes made from them are delicious and delicious. Having paid tribute to preparations for the winter, be sure to enjoy dishes made from fresh boletus. By the way, many, not without reason, consider the owners of the red cap to be the most delicious among the noble representatives of the forest, second only to white ones in aroma.
Start with the usual “roast” in a frying pan - with onions, potatoes, sour cream. Cook a delicious soup, be sure to bake it in the oven, or cook buckwheat . I recently told you how I cook boletus mushrooms , be sure to stop by and ask, since all the recipes are perfect for cooking boletus mushrooms.
How to cook boletus fried with onions
The first thing that comes to mind is simple frying of mushrooms with onions. Fried boletus can be served with potatoes, rice, or added to a salad.
Take:
- Boletus - 0.5 kg.
- Large onion.
- Butter – 60-80 gr.
- Sunflower oil - to taste.
- Salt pepper.
How to fry:
Sort through the mushrooms, mercilessly discard those that are overripe.
Rinse in two waters and dry slightly.
Cut into fairly large pieces. I don’t recommend cutting it small, it won’t be the same at all.
Pour sunflower oil into the pan. Place the mushrooms. Start frying on high heat, then reduce the power after a few minutes.
Soon the boletus will release quite a lot of juice. Evaporate it, we don't need it. The approximate time for frying the mushrooms until cooked is 15-20 minutes.
Chop the onion into small cubes. Place in a frying pan and stir. Add butter, dissolve it.
Continue cooking until the onion is browned. This will take about 5 more minutes. Keep the fire moderate, do not make it full.
Fkusnofacts
— Boletuses are useful
content of vitamins A (protein synthesis, metabolism), C (immunity), PP (redox processes in the body) and group B (energy and emotional health), potassium (water balance), phosphorus (health of the nervous system and heart muscle) and iron (thyroid health and immune support). Boletus is rich in carbohydrates, fiber, and minerals. In terms of vitamin B content, it is in no way inferior to grain crops, and it contains even more protein than meat. Boletus also contains amino acids that help strengthen the body. It is especially recommended for people after undergoing operations, inflammatory and infectious diseases.
— The first boletuses appear in the forest in August, usually in groups. The peak mushroom picking season is in September and lasts only a month. With the onset of the first cold weather, their appearance stops, and already in October it is quite rare to see boletuses.
— There are several types of boletus: yellow-brown, white and red. The first species can often be found in mixed deciduous forests, often found under the leaves of an adult fern. White boletus grows exclusively in coniferous forests - pine or spruce-pine. Only a young mushroom has a white color, and then with age it changes to gray and dirty gray with a brown tint. The leg at the base may have a blue-green color. Red boletus (popularly “redhead”) is found both in deciduous trees and in aspen forests. It grows both singly and in whole groups. This mushroom has a very large cap, sometimes reaching up to 30 centimeters in diameter.
— Boletus should be eaten with caution by people with kidney and liver diseases, since this mushroom is quite difficult to digest by the body.
— When processed, the boletus quickly turns blue and then becomes a dark purple hue. To slow down the darkening process, it is recommended to soak the mushroom in a 0.5% citric acid solution.
— Calorie content of boletus
- 22 kcal/100 grams.
How to make mushroom soup from boletus
The first courses are aromatic and very filling. I do not recommend preparing soup with meat; mushrooms contain enough protein.
You will need:
- Mushrooms – 500 gr.
- Water – 1.5-2 liters.
- Bulb.
- Carrot.
- Potatoes - a couple of tubers.
- Small cobweb – 40-50 gr.
- Salt, sour cream.
How to cook:
- Prepare the mushrooms by sorting and washing. Chop coarsely, especially the caps.
- Fill with water, throw in a whole onion, carrots cut into rings, and bring to a boil. Reduce the fire power. Cook at a gentle simmer for 15-20 minutes, no more. Don't forget to skim off the foam.
- Meanwhile, peel the potato tubers and cut into soup strips. Place in a saucepan. Continue cooking until the potatoes are almost done, about another 10 minutes.
- Throw small vermicelli into the pan. Boil for 5-6 minutes. Remove the onion and discard. Serve with sour cream and herbs, if desired.
Nuances of preparation
Sorting mushrooms is necessary primarily for their proper preparation. How long to cook boletus mushrooms also depends on their age. The old ones have a looser structure and can become boiled during prolonged processing. They need to be cleaned and cooked first, as they spoil faster. Young mushrooms have a denser structure and can be cooked longer.
In addition, the size of the mushrooms also plays a big role. It is better if they are the same, then they will cook evenly. Cooking time also depends on the final goal. This can only be pre-treatment, for example, before frying. How long you need to cook boletus depends on the dish itself.
Boletus fried with potatoes in a frying pan
Fried potatoes with mushrooms have excellent taste. There is hardly a person in our country who is indifferent to it. I don’t know if the dish is included in the list of recipes representing our national cuisine, but it’s quite worthy of it. how to fry porcini mushrooms - I invite you.
We take:
- Mushrooms – 400 gr.
- Potatoes – 600 gr.
- Bulb.
- Salt.
Do not add other spices so as not to overwhelm the taste and aroma of the boletus itself. Unless you can use pepper, but it’s not worth it.
How to fry:
Clean the mushrooms, removing debris and damaged specimens.
Wash, cut as desired, but not too finely.
Place the slices in well-heated oil in a frying pan. Fry on full heat. When a lot of juice comes out, reduce the heat to medium. Wait until the liquid has completely evaporated.
Chop the onion into cubes and send to the mushrooms. Continue frying, lowering the heat a little more. The entire frying should take you at least 20 minutes. During this time, the boletus will cook and become edible.
At the same time, peel the potato tubers. Cut into strips.
Further, it is permissible to act in different ways. For those who like a crispy crust, I recommend frying the potatoes in a separate frying pan. Then combine with mushrooms, simmer for a couple of minutes and serve. I cook differently. I put the potato slices in the boletus boxes. I fry them together over medium heat. Then I lower the heat for a while and cover the frying pan with a lid.
When the potatoes are almost ready, add some salt and turn up the heat so that the dish cooks a little.
My mother taught me another recipe for fried potatoes with mushrooms. In her village they made mash from milk and eggs, added a little salt and poured over the dish 5-7 minutes before the potatoes were ready. Then simmer over low heat until the egg-milk mixture sets. Believe me, it’s incredibly tasty, although don’t expect much toastiness in this case.
How to fry boletus mushrooms with potatoes, sour cream and onions
A simple version of fried mushrooms in a frying pan. The smell of the dish will have all your family running to the kitchen, I guarantee it. The potatoes will turn out fried, not stewed.
Compound:
- Mushrooms (can be assorted with boletus, boletus, boletus) – 600 gr.
- Potatoes – 700 gr.
- Sour cream – 400-450 gr.
- Salt, vegetable oil, pepper, herbs.
How to cook:
- Wash the boletus and chop coarsely.
- Peel the potato tubers, cut into slices or strips.
- Fry the mushrooms and sliced potatoes until tender in different pans.
- Combine together, mix. Season with sour cream, salt and pepper. Stir again.
- Warm the dish over low heat for 3-5 minutes. When serving, sprinkle with chopped dill.
Tall and tasty
Boletuses are wonderful mushrooms of the first food category, their nutritional qualities are not much inferior to the famous boletus mushrooms.
There are many ways to cook these wonderful forest gifts; they can be used to prepare many wonderful dishes, or stored for future use for the winter. This article tells you what can be prepared from boletus mushrooms and how to do it correctly.
Boletuses in creamy sauce
The mushrooms have a very delicate creamy taste, I hope you enjoy the dish.
We take:
- Boletuses – 1 kg.
- Onion - head.
- Cream, heavy - a glass.
- Water (or broth) - a glass.
- Flour – 2 large spoons.
- Nutmeg – a pinch.
- Laurel is a leaf.
- Pepper, salt, butter.
Preparation:
- Prepare the mushrooms for processing, then boil them in salted water for 20 minutes. Throw it back and let the liquid drain. Pour out some of the broth, it will come in handy later. You can skip this moment by starting cooking right away in a frying pan.
- Dice the onion. Melt a piece of butter in a frying pan and add onion. Brown it slightly.
- Add chopped fresh mushrooms (or already cooked). Fry fresh mushrooms until cooked, first evaporating the liquid, then slightly browning. There is no need to fry the boiled ones for a long time; proceed immediately to the next step.
- Pour in cream, water or broth. Make the fire power as low as possible. Simmer covered for about 5 minutes.
- Dry a couple of tablespoons of flour in another frying pan. When it turns golden, transfer it to the mushrooms. Add salt, pepper, nutmeg and bay leaf.
- Simmer under the lid for another three minutes, turn off and serve with rice, mashed potatoes, and vegetables.
Boletus baked in the oven with cheese
It cooks quickly and is also eaten with great speed. The dish looks very appetizing, and the aroma spreads throughout the apartment.
We take:
- Boletuses – 1 kg.
- Hard cheese – 100 gr.
- Garlic cloves – 3 pcs.
- Bell pepper.
- Parsley - a few sprigs.
- Sunflower oil – 3 tablespoons.
- Salt.
How to bake:
- Divide the caps into halves, coarsely chop the stems, and place on a baking sheet coated with oil. Place small specimens whole.
- Grind chopped parsley, crushed garlic, and salt in a bowl. Chop the bell pepper into cubes. Stir. You can punch the mass with a blender to make it homogeneous. Spread the mixture over the mushrooms.
- Grate the cheese with large shavings and sprinkle the workpiece.
- Bake at 220 o C, setting the timer for 20 minutes.
Cabbage solyanka with pickled boletus
A purely winter dish that uses pickled boletus and pickled cucumbers. If you haven’t tried it, fill this gap, I’m sure you’ll like the dish. The dish is lean, but if you wish, you can add finely chopped sausage or frankfurters. I told you how to pickle boletus mushrooms, come back for the recipes.
Ingredients:
- White cabbage – 0.8 kg.
- Pickled boletus – 300 gr.
- Pickled cucumbers – 4 pcs.
- Carrot.
- Bulb.
- Salt - a small spoon.
- Vegetable oil – 3 large spoons.
How to cook:
- Chop the onion into cubes, place in a cauldron or pan with a thick bottom, after heating the oil in it.
- After frying for a couple of minutes, add the grated carrots to the onions. Fry until lightly browned, 5 minutes.
- Shred the cabbage and add to the vegetables. Continue frying for another 10 minutes, stirring the contents several times.
- Cut the cucumbers into cubes, chop the boletus. Send it to stew. You can splash a little pickle juice on the cucumbers.
- Salt the hodgepodge and cover with a lid. Lower the heat. Simmer at a gentle simmer for 40 minutes, stirring a couple of times during cooking.
Preparing mushrooms
Any mushrooms, including boletus, require special care both during collection and during processing. The most important rule is: if you don’t know what type of find it is, then it’s better not to cut it off. The collected boletuses must be sorted again, removing old, suspicious and wormy ones. Then you need to divide the mushrooms depending on their size, since their cooking time will vary.
And one more important point. Before soaking the mushrooms, remove any possible debris. While it is dry, this is much easier to do. The cleaning process itself is not very labor-intensive. We clean the cap of each boletus from debris using a brush. Then we cut off the edge of the leg, on which dirt and soil may still remain. We wash the entire mushroom under running water. Sometimes it is recommended to remove the film from the boletus cap, but this is at your discretion.
