How to fry boletus: quick and tasty recipes for cooking in a frying pan, how long to fry until tender without boiling, how to cook with sour cream and onions

It’s not for nothing that the butter dish is at the top of the lists of connoisseurs of the mushroom table. You will learn how to properly fry a butter dish and what procedures need to be done with it before frying, as well as a couple of delicious recipes.

Fried boletus doing everything right!

Let’s begin to figure out step by step exactly how to prepare them, along the way answering the most frequently asked questions about their preparation.

How to choose boletus

It doesn’t matter what you are going to do with boletus - pickle, freeze or directly prepare a delicious dinner from fresh mushrooms, you need to choose the right boletus.

It is worth considering that this fungus is most likely to appear inside insects. And even if you just brought it home, after a few hours it may become unfit for consumption. Therefore, first of all, make sure that there are no worms. Also pay attention to the smell - it should not be putrid.
When buying butter from strangers, carefully study them. The color scheme of the cap should vary from yellowish to chocolate. A shade that is too dark indicates the age of the mushroom.
The freshness of the fruit can also be judged by the skin on the cap. It should not be overdried, but covered with a characteristic sticky layer like mucus.
Do not choose mushrooms with obvious darkening.
Give preference to small mushrooms, not exceeding six centimeters in diameter at the cap. Larger specimens do not have the proper elastic flesh, and during processing they will spread across the dishes, transforming into a shapeless substance.

Tip: try to pick mushrooms yourself. Purchasing a product cannot guarantee its quality, especially if it is not produced in a supermarket. And grandmothers in markets offering beautiful mushrooms could well have collected them along the routes where the boletus had absorbed harmful substances. In addition, such sellers will not be able to provide you with a quality certificate.

Selection and preparation of ingredients

There are a great many ways to fry autumn mushrooms, among them you can find both classic and original versions. They are fried with potatoes, onions, sour cream, meat and all kinds of vegetables.

Before cooking, they must be thoroughly cleaned of soil and stuck needles, and the thin, sticky film must be removed from the cap. In addition, you need to make sure that the oil can is not wormy.

Important! If more than 48 hours have passed since the mushroom harvest, the butter must be boiled with the onion before frying. If the onion turns dark, mushrooms should not be eaten.

How to prepare boletus for frying

For boletus, pre-treatment is a little more important than for other noble mushrooms. This is influenced by the presence of sticky skin on the cap that needs to be removed. This is not so easy to do, but if you skip this step, the film will give the dish a bitter taste and cause inconvenience during cooking - it will regularly stick to the frying surface.

Here is the mushroom preparation algorithm that you need to follow:

Remove any stuck-on forest debris.
Scrape the top layer off the stem.
Remove slippery skin. It is more convenient to remove it if the mushroom is still dry and not washed with running water. Also, some experienced mushroom pickers advise dipping boletus for a couple of minutes in boiling water with diluted lemon (one gram per half liter). After exposure to high temperatures, the cleaning process is greatly facilitated.
After completing the main steps, immerse the mushrooms in salted liquid for 20 minutes. This will get rid of any remaining sand and leaves, and will also “bring out” possible insects that you have not noticed. But do not keep boletus in water for a long time, they actively absorb moisture, which has a detrimental effect on the taste.
At the end of the preparatory work, it is necessary to boil the product for an average of 20 minutes. The duration of the process may vary depending on the power of your stove and the number of mushrooms. Readiness can be judged by the “behavior” of the butterfish - they will settle to the bottom.

Advice: butter beans quite noticeably stain the skin of your hands, so if you value a manicure, use latex gloves.

How to quickly peel the skins of fresh boletus with boiling water, without a knife?

Be sure to clean large mushrooms, as they can give off bitterness during cooking, thereby ruining the taste of the dish. Cleaning oils at home is a complex process. But if you follow simple rules, this process will seem simple to you.

You can peel boletus without a knife

Option 1. Take dry gauze and cover the mushroom cap with it.

Pick up the film from below, press the cap tightly to the material, and carefully remove the skin. Option 2. Take a sponge, pry the film with it, grasping its edge tightly

Remove the film with a gentle movement. Option 3. Dip each mushroom cap into boiling water for about 30 seconds. After this, quickly remove the peeled skin. If the film cools down, you will not be able to remove it and it will still be on the mushroom. Option 4. Do you want to dry mushrooms? Remove the skin using a stiff brush. The bristles of the brush can remove debris, dirt, sand, grass and other contaminants.

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Recipe for fried buttermilk with potatoes

A complete second course of Russian cuisine, which will very quickly help the whole family cope with hunger.

Cooking time: 45 minutes

Number of servings: 5

Energy value

calorie content - 201.7 kcal;
proteins - 4.4 g;
fats - 10.3 g;
carbohydrates - 22.8 g.

Ingredients

boletus - 350 g;
potatoes - 550 g;
onion - 1 pc.;
vegetable oil - 50 ml;
pepper - to taste;
feather onion - 1 small bunch;
salt - to taste.

Step-by-step preparation

Fry chopped butter in a frying pan with a thick bottom in oil.
When almost all the moisture has evaporated from them, add finely chopped onions. If necessary, add a little more oil.
Peel the potatoes and cut into medium-sized cubes. Add to the pan.
Make the heat high enough and cover the dish with a lid with a special hole to release steam. Stir occasionally, but don't do it too often or the root vegetable will turn to mush. This way you will achieve a golden brown color on the potatoes.
At the end of cooking, add salt and pepper. Serve sprinkled with juicy scallions.

The benefits of pickled butter

Delicious mushrooms have a comprehensive positive effect on the functioning of the body. The benefits of pickled butter are due to the high concentration of nutrients. The snack is a valuable source of protein, vitamins, minerals and other beneficial components.

Beneficial properties of pickled butter:

Strengthening the immune system. Zinc is an essential mineral for strengthening the body’s immune forces, and therefore closing up pickled boletus for the winter is a great idea. By opening a jar during the cold season, you will ensure yourself a good level of prevention of ARVI and flu. In addition, scientists have discovered that in addition to zinc, mushrooms contain other immunostimulating and antibiotic compounds, which means that the snack can not only protect against disease, but also suppress it in its infancy.

Improved skin condition. In addition, zinc is a mineral that promotes healthy epidermis. It normalizes the functioning of the sebaceous glands especially well, helps fight oily skin and the appearance of acne.

Copper is also important for the epidermis; it promotes the production of collagen, which means it ensures youthful skin.

Prevention of anemia. Copper is also the most important cofactor of normal hematopoiesis, and therefore, with the normal intake of this mineral in the body, the prevention of anemia is ensured.

Normalization of the nervous system

In addition, it is worth noting that copper is part of the sheath of nerve fibers, which ensures the normal functioning of the nervous system. It is believed that mushrooms improve mood and relieve depression and insomnia.

Increased overall tone. Since a jar of pickled butter contains complete protein with a full complex of amino acids, this makes it possible to saturate the body well and restore strength. In addition, lecithin was found in mushrooms, an important component for normal brain function. Thus, the snack increases both physical and mental tone.

Normalization of the digestive system. Mushrooms contain fiber, which helps in the proper functioning of the intestines - as a result, beneficial components are better absorbed, and harmful ones are eliminated faster. In addition, the product is a source of B vitamins, which also have a positive effect on metabolism.

Relief of gout. The mushroom cap contains special resinous compounds that can process uric acid in the body, an excess of which is dangerous for gout. Heat treatment and pickling with these compounds is not a problem.

Scientists are sure that butterdish is a very useful mushroom, and therefore it often appears in various studies. Already today, a certain correlation has been established between eating boletus and normalizing hormonal levels, increasing hemoglobin levels, improving the functioning of the thyroid gland, and preventing cardiovascular diseases, the musculoskeletal system and the liver.

Recipe for fried buttermilk with sour cream

It just so happens that mushrooms go perfectly with sour cream, and boletus is no exception. For this dish, you need to use a medium-fat dairy product that is not too thick.

Cooking time: 40 minutes

Number of servings: 4

Energy value

calorie content - 205.2 kcal;
proteins - 5.2 g;
fats - 18.8 g;
carbohydrates - 3.9 g.

Ingredients

mushrooms - 500 g;
onion - 1 pc.;
sour cream (15%) - 100 g;
salt - to taste;
olive oil - 35 ml;
greens (dill) - to taste.

Step-by-step preparation

Lightly sauté small onion cubes in olive oil until half cooked.
Then add the mushrooms. Small caps do not need to be cut. Cook for about 15 minutes (taking into account that you are using a boiled product), stirring the mixture periodically so that it does not burn.
Add sour cream and salt. Make the fire minimal. Remember that at high temperatures the product curdles - this does not affect the taste in any way, but it spoils the appearance.
Leave the dishes on the hob for a couple of minutes. Then remove from heat and sprinkle with fresh chopped dill.

Features of the technology

It is important not only to adhere to the technology for preparing butter, but also to the place where they are collected. They are not recommended to be collected along highways, in industrial areas, plantings, since in these areas the natural environment is polluted with various emissions, exhausts, chemical fertilizers and other harmful substances that are well absorbed by mushrooms.
The collected boletus must be sorted out, discarding spoiled and overgrown mushrooms, the rest must be cleaned by removing the film from their caps (this is easier to do if the mushrooms are dried a little and the knife blade is moistened with vegetable oil). Afterwards, all that remains is to wash the mushrooms well and cut them into equal-sized pieces, leaving only the smallest specimens intact. There is no need to soak the butter.
Inexperienced housewives are often concerned with the question of whether they need to boil butter before frying them in a frying pan. This question should be answered positively: before frying, the butter must be boiled in salted water (10-20 g of salt per 1 liter of water) for at least 10 minutes after boiling, or even more if the recipe requires it. After this, the mushrooms are washed and placed in a colander so that it can drain. You can skip the cooking stage only if you are going to fry frozen mushrooms that have previously been cooked.
To prevent the butter from turning into a shapeless mass, you need to fry them over fairly intense heat, without covering the pan with a lid. To avoid burning the butter, you need to stir it often.

Recipe for fried buttermilk with nuts

This option is suitable for daring cooks and those who are tired of standard dishes.

Cooking time: 30 minutes

Number of servings: 3

Energy value

calorie content - 250.8 kcal;
proteins - 6.3 g;
fats - 21.8 g;
carbohydrates - 7.3 g.

Ingredients

mushrooms - 500 g;
nuts (any) - 35 g;
onion - 1 pc.;
sunflower oil - 35 ml;
salt - to taste;
pepper - to taste;
cilantro, greens - a few sprigs;
butter - 30 g.

Step-by-step preparation

Prepare all components. Cut the boiled butter into slices, the onion into small cubes, crush the nuts, chop the greens.
First fry the onion in vegetable oil. After it becomes transparent, add mushrooms. Simmer everything together for a quarter of an hour.
Add a knob of unsalted butter, nuts, salt, pepper and cilantro. Leave on the stove for another ten minutes.
Serve the delicacy as an addition to fluffy mashed potatoes.

Features of the type and useful properties

Representatives of the Maslenok genus grow in large groups in coniferous forests, as well as in open glades, sunny lawns, and sandy hills. In central Russia, this species is often found between young pine plantations. Its distinctive feature is a slimy, oily cap and a characteristic ring on a smooth stalk. The hat can be convex or flat, but the skin can be easily removed from it in either case.

Butter mushrooms are comparable in taste and nutritional value to porcini mushrooms. Their proteins are filled with valuable amino acids, which are not inferior in quality to meat. At the same time, it is the caps that have the highest nutritional value. These representatives of forest flora have a beneficial effect on the human body. They are recommended for gout and headaches.

Recipe for fried buttermilk with buckwheat

In addition to the usual potatoes, boletus goes well with cereals. We suggest you try a great option - buckwheat with mushrooms. The dish can be used for a Lenten menu, excluding meat, or made more satisfying, as in this recipe.

Cooking time: 1 hour 15 minutes

Number of servings: 9

Energy value

calorie content - 203.6 kcal;
proteins - 18.8 g;
fats - 8.3 g;
carbohydrates - 28.7 g.

Ingredients

boletus - 500 g;
poultry meat - 500 g;
buckwheat - 400 g;
onions - 1-2 pcs.;
garlic slices - 5 pcs.;
sunflower oil - 100 g;
a mixture of various peppers - to taste;
salt - to taste.

Step-by-step preparation

While the mushrooms are boiling, cut the chicken into medium-sized pieces (you can use any parts) and place in a frying pan with odorless vegetable oil. Choose dishes with high and thick sides.
When the meat turns a light brown, pour in 700 ml of drinking water, reduce the heat to low, cover with a lid and simmer until the chicken is soft and tender. At this stage, you can add a laurel leaf if desired.
On a nearby burner, fry the mushrooms along with the chopped onions.
Add buckwheat to the container with the chicken (sort it out and rinse the grains first), add salt and season to your liking. When the porridge is sufficiently saturated with moisture, add mushrooms and onions and add garlic into the mixture. You don’t have to clean it if you are going to take out the slices in the future.
Leave on the stove until the liquid has evaporated.

Advice: if by the time the moisture evaporates from the dishes, the buckwheat is not yet ready, then add a little water and continue cooking.

Cooking recipes

For cooking, you need to stock up on raw, fresh, recently harvested mushrooms or frozen boletus (500-600 g), as well as olive or vegetable oil (at least 20 ml). These are the basic ingredients for all stir-fry recipes.

Classic recipe:

Wash the boletus well and cut into slices.
Heat up the frying pan.
Add the mushrooms, and after a couple of minutes the oil and fry for 10 minutes.

It is best to fry at maximum heat only for the first minutes. Then you can reduce the heat and simmer until everything is ready. We add mushrooms in portions; as soon as one is fried, a new one is immediately added. The finished dish should be salted to taste.

This is the simplest recipe, sometimes it is changed by adding potatoes, onions, sour cream and other ingredients. If other vegetables are added, the amount of oil will need to be doubled (up to 60-70 ml). The total frying time is about 10-15 minutes. At the end you can add a little butter for taste. The calorie content of this dish is low (up to 120-130 kcal per 100 grams). Extra calories come from butter, potatoes, sour cream and other ingredients.

Mushrooms also go well with cabbage, meat, especially chicken and pork, and zucchini. Fried boletus is well suited as a filling for pies or pizza, pies, pasta and any pasta. The butter dish can be used for canning and other homemade preparations for future use. Forest gifts can be stored for a very long time if all conservation conditions are maintained.

Recipe for fried buttermilk with cheese and herbs

Any mushrooms go well with cheese, so taking this fact into account, we offer you a fairly simple version of the dish.

Cooking time: 30 minutes

Number of servings: 4

Energy value

calorie content - 336.2 kcal;
proteins - 16.7 g;
fats - 28.8 g;
carbohydrates - 2.6 g.

Ingredients

mushrooms - 500 g;
hard cheese - 250 g;
olive oil - 3 tbsp;
onion - 1 pc.;
parsley, leaves - 1 small bunch;
basil, herbs - 1 small bunch.

Step-by-step preparation

Heat the oil. Pour very finely chopped onion into it.
Wait until the vegetable turns golden and add chopped pre-boiled butter. Fry for 20 minutes.
Add grated cheese and herbs into the pan. Continue frying until the mushrooms become crispy, but do not overcook. The greens should not take on a black tint.
Don't forget to add salt. If you like spicy dishes, add paprika to the list of spices.

Benefits and harms

Wonderful boletus has not only excellent taste, but also beneficial properties:

90% consist of water, the remaining 10% are minerals, fiber, protein compounds, carbohydrates, potassium salts, phosphorus and others;
They are a low-calorie product, so those who are on a diet can safely eat them;
they contain very important vitamins, polysaccharides and microelements;
Butter protein is absorbed by the body by 85 percent;
The resinous compounds contained in the boletus cap actively help the body get rid of uric acid.

Such tasty mushrooms can be harmful if you do not know that the stem contains a large amount of quinine, which slows down the digestion process and can cause poisoning. Therefore, you can safely throw away the buttery legs. Although if you prepare these delicious mushrooms correctly and eat them in moderation, there will be no harm, only benefits will remain.

Recipe for fried buttermilk with walnuts and pomegranate

A dish rich in flavor, in which the forest aroma of mushrooms is offset by the light sweetness of nuts and fruity sourness. When purchasing a pomegranate, try to choose a very ripe fruit.

Cooking time: 35 minutes

Number of servings: 4

Energy value

calorie content - 375.3 kcal;
proteins - 7.4 g;
fats - 35.4 g;
carbohydrates - 6.7 g.

Ingredients

boletus - 500 g;
onion - 1 pc.;
crushed walnuts - 100 g;
butter - 35 g;
sunflower oil - 40 ml;
pomegranate seeds - 50 g;
apple cider vinegar - 1 tbsp;
green onion - 1 small bunch;
parsley - 1 small bunch.

Step-by-step preparation

Place the chopped boletus in a frying pan with sunflower oil and place on the stove over medium heat. Evaporate the mushroom juice for half an hour with the lid closed.
Add finely chopped onion.
After the vegetable has become transparent, add the chopped nuts and add butter. Leave to simmer for 7-10 minutes.
Once cooking is complete, add pomegranate seeds, vinegar, spices and herbs. Cover with a lid and let the dish brew for 15 minutes.

Tip: do not use only butter; when frying in it, the mushrooms will burn. It is recommended to add this product at least halfway through the process.

In what oil and for how long should you fry the butter after cooking?

Butternuts, like any other mushrooms, can be fried in almost any oil. In this case, you need to rely on your preferences and capabilities.

You can use regular refined sunflower oil to fry mushrooms. It is not recommended to fry boletus in unrefined oil, as it has a strong taste and smell and can spoil the taste of the main ingredient.
It won't be a mistake to use olive oil. However, this type of product is more expensive than regular sunflower oil and not everyone can afford it, and mushrooms, as you know, “love” a lot of oil.
Some people prefer corn oil, noting that the taste of mushrooms is very unusual.
Butter is also fried in butter, but in this case the product must be of high quality, preferably homemade. Purchased low-quality products will only spoil the taste of mushrooms.

Ideal combination for frying: a mixture of vegetable and butter

It must also be said that it is best to fry mushrooms in a mixture of 2 oils: vegetable and butter. Or, as an option, you can fry only on vegetable oil, and after cooking, flavor the delicacy with a piece of butter.
You should not cook mushrooms with spread and margarine.
As for time, you need to fry such mushrooms for about 20-30 minutes. In this case, you need to look at the amount of liquid in the pan. As soon as the mushrooms are “dried”, you can time them for 15-20 minutes. After this time, the boletus will be ready.

Recipe for fried buttermilk in white wine

This dish will delight every gourmet with its exquisite taste palette and indescribable aroma. It is recommended to use sherry or any fortified wine of your choice.

Cooking time: 45 minutes

Number of servings: 9

Energy value

calorie content - 123.1 kcal;
proteins - 5.5 g;
fats - 7.3 g;
carbohydrates - 5.3 g.

Ingredients

boletus - 1.5 kg;
sherry - 150 ml;
olive oil - 40 ml;
parsley - a couple of branches;
lemon juice - 2 tbsp;
garlic - 50 g;
pepper, salt - to taste.

Step-by-step preparation

Simmer the chopped boletus in olive oil for about 20 minutes.
Then add garlic, chopped into thin plates, and simmer for another 15 minutes, also adding wine. Make the fire level medium. During this time, all the alcohol will evaporate, leaving a pleasant aftertaste in the dish.
At the end, add citrus juice and spices, stir, let the mixture boil for a few minutes.
Sprinkle the resulting delicacy with fresh parsley before serving.

Cleaning methods

Most often, mushrooms collected in the forest are peeled using only a sharp knife. This is a rather labor-intensive and lengthy process that requires a lot of skill and patience. However, among the people there is more than one home method that allows you to significantly reduce the effort required for cleaning. To do this, you only need a few additional items that can be found in almost any kitchen.

Did you know? In England and Germany, boletus mushrooms are considered poisonous mushrooms, so they are not used in cooking.

Boiling water and steam

The quickest and easiest way to clean mushrooms is by short-term heat treatment, the so-called blanching. This allows you to soften and exfoliate the outer skin, making it possible to remove the skin with one hand in the future. Often, during treatment with boiling water or steam, the peel itself bursts and separates from the fruiting body, after which it is enough to wipe the mushrooms with a napkin.

To carry out the procedure correctly, just dip the butter in boiling water or hold it in a colander over a actively boiling water bath. The procedure should be carried out for no more than 30 seconds, otherwise the pulp will lose its elasticity and during subsequent processing will turn into a monotonous mass.

Did you know? Tropical forms of butterfly are real predators. Together with mucus, they secrete a specific substance that is capable of dissolving adhered insects to a homogeneous mass (after which the secretion is absorbed through the outer integument).

Using vegetable oil

If you want to clean boletus without any risk of damaging the pulp, you can use an equally effective method using vegetable oil. The product allows you to significantly reduce the sticky properties of fungal mucus, which is often the main difficulty in cleaning it.

The method is quite simple; all you need to do is lubricate the mushrooms and a peeling knife with any vegetable oil. In its absence, you can also use old waste oily product after frying or deep-frying. During cleaning, it is recommended to regularly moisten the fruit body and blade, which increases the cleaning efficiency significantly.

Sponge

A simpler method that does not involve the use of a knife or other sharp objects will help you get rid of the mushroom film. That is why you can resort to it even if small children want to join the process of cooking mushrooms.

The method is quite simple: to remove the peel, you need to take a thick and dry kitchen sponge, and then thoroughly wipe the butter with it. This is done in a circular motion for several minutes, after which the fruiting body can be washed under running water.

Important! To make it easier to clean fresh mushrooms before the main procedure, it is recommended to lightly dry the product in the sun until excess moisture is completely removed

Recipe for fried butter without cooking

If you decide to fry boletus without cooking it before this process, it is worth considering one weighty argument. For such cooking, only small and very young mushrooms, which have not yet had time to become saturated with harmful substances, are suitable.

Cooking time: 30 minutes

Number of servings: 3

Energy value

calorie content - 203.3 kcal;
proteins - 5.5 g;
fats - 19.8 g;
carbohydrates - 0.9 g.

Ingredients

raw mushrooms - 600 g;
olive oil - 60 g;
salt, spices - to taste.

Step-by-step preparation

Remove the top sticky layer from the caps and rinse them in water.
Slice the mushrooms. Leave very small specimens whole.
Heat a thick-bottomed frying pan thoroughly, pour in the oil, and when it gets hot, add the butter. Do not cover the dish with a lid and cook over medium heat - this way you will get a fried dish, not a stew. If you like your mushrooms more fried, place them in the pan in small portions so that too much moisture does not form.
Salt, add your favorite spices, stir. The average cooking time for this delicacy is 30 minutes.

Preliminary processing

There is no harm from this type of mushroom (poisoning with butter mushrooms is rare), but some still prefer to boil them a little before frying (at least a couple of minutes). It is imperative to wash, dry and cut the caps and legs into large slices.

You can remove the film, skin or peel from the cap so that the fruit is not so slippery. There is no need to additionally marinate or process the mushrooms, but you can soak them in salt water for 10 minutes. They won't taste bitter anyway, so it's more of a way to get rid of excess dirt.

Dried mushrooms are also soaked. If you are planning to can or freeze boletus, the process will be more complicated. Rolling butter into jars is very profitable, as they withstand storage well and retain most of their original properties.

They can be constantly used for cooking. For example, if you decide to fry potatoes or cook mushroom soup.

IMPORTANT! Preparing boletus is very simple. The main thing is to follow the recipe exactly and always check the mushrooms, paying attention to the color and any defects. It is better not to cook old butter.

How to fry frozen boletus

Preparing second courses from frozen products does not involve anything complicated. You can fry them according to any of the given recipes, without even waiting for them to thaw.

The only thing to do is to evaporate all the moisture from the mushrooms in a frying pan at medium temperature, and only then add the rest of the components provided for in the recipe.

If you couldn't find a recipe that perfectly suits your preferences, don't worry. Imagination in cooking is always welcome. If you don’t like sour cream, replace it with cream; if you don’t eat onions, remove them completely. So, by choosing the best ingredients for yourself, you will get your ideal dish, which will also be incredibly tasty and healthy. Bon appetit!

Features of frying in a pan

All recipes for preparing butter step by step include frying in a frying pan with high sides. The container is preheated over a fire. Then add mushrooms. You'll want to evaporate most of the water out of them first, so you just need to stir and wait a couple of minutes.

Then add a little oil and salt, spices and fry until the dish is completely cooked. We fry in an open frying pan and only at the very end can we cover it with a lid.

How to fry blueberry mushrooms?

Blueleg is an edible mushroom that has excellent nutritional qualities and pleases until frost. It has an excellent taste and is good in any preparation, especially when marinated (fruit bodies are even fried over a fire).

Preliminary preparation and cleaning of subtanks

Bluelegs are cleaned of forest debris, peeled, and washed well under running water. The fact is that these mushrooms grow on sandy soils, where small particles of sand get clogged under the cap. Next, cut off the remaining roots and clean the upper part of the mushroom with a knife.

Reference! Wormy and rotten specimens should not be eaten; they cause severe gastrointestinal disorders in humans.

How long should you cook bluelegs before frying?

After cleaning, the mushrooms are filled with water and placed on the stove. In time, they should be cooked for 20–30 minutes in salted water. Add 1 pinch of citric acid to the water to preserve color.

Attention! Do not confuse bluelegs with poisonous ones! In nature, there are two types of toadstools, similar to edible bluelegs. The first ones are distinguished by a pungent odor and even color, the second poisonous mushroom has a tubercle in the center of the cap

Recipe for making Lilac-footed rows with potatoes, onions and sour cream

Bluefish prepared in this simple way are aromatic and tasty, and will please everyone who tries them. Learn how to fry bluelegs mushrooms with sour cream.

You need to take:

2 kg of mushrooms;
vegetable oil/butter - small amount;
salt;
1 tsp. allspice black pepper;
200 ml sour cream;
2-3 cloves of garlic;
potatoes - 6-7 tubers;
3 tbsp. l. finely chopped greens, dill and parsley, basil.

How to fry bluepod mushrooms with onions:

The washed and cleaned rows are placed in boiling water with the addition of citric acid and salted.
Cook for 20 minutes. from the moment of boiling, drain, put the mushrooms in a colander to remove water.
Cut into pieces and place in a heated frying pan with vegetable or melted butter.
Fry over low heat for 20 minutes, stir the contents of the pan, avoiding burning.
Add potatoes, cut into small cubes (not boiled until cooked before cooking). Fry with mushrooms for 5-7 minutes.
Salt to taste, pepper, add sour cream, mix well.
It does not simmer for long, 5 minutes. on low heat. Stir, add finely chopped garlic cloves.

Sprinkle with chopped herbs, stir and simmer for 5 minutes. The prepared spicy and delicious dish will perfectly complement meat dishes.

Mushroom caviar from bluepods at home

Ingredients:

mushrooms - 2.5 kg;
carrots - 2 pcs.;
onion - 3 medium heads;
vegetable oil;
salt - 2 tbsp;
ground black pepper – 1 tsp. (no slide).

Cooking method:

Boil the pre-cleaned mushrooms and allow to cool.
Next, fry the onion along with grated carrots until golden brown.
The rows and onions and carrots are passed through a meat grinder 2 times.
Salt and pepper.

It turned out to be an independent dish; you can use it to prepare soups, julienne, bake pizza, and also serve with mashed potatoes and other side dishes.

Advice! Dry dill umbrellas, currant leaves, garlic cloves, and horseradish roots highlight the aroma of the food. The rows are boiled with nut leaves. They acquire a specific taste and color.