How long to cook boletus and boletus mushrooms. Calculating the cooking time for mushrooms correctly

How long to cook boletus before freezing. How to freeze boletus for the winter

If you love wild mushrooms like I do, then be sure to freeze them for the winter! This time I decided to freeze boletus and some boletus. Mushrooms frozen according to this recipe are perfect for making pies, soups, julienne, various side dishes, etc. The taste in ready-made dishes is in no way inferior to fresh mushrooms. Be careful when sorting mushrooms, do not use questionable mushrooms.

Ingredients

In order to freeze boletus for the winter you will need:

boletus - any quantity.

For boiling:

water - 3 liters;

salt - 1 tbsp. l.

Cooking process

Sort out the boletuses (I also collected boletus mushrooms), leaving only strong, whole, non-wormy mushrooms. To remove dust, debris and soil, rinse the boletus mushrooms under running water (it is not recommended to leave tubular mushrooms in water for a long time, as they begin to absorb a lot of moisture).

Next, cut the mushrooms into medium-sized pieces (no need to cut too finely).

Place a pan of water on the fire and bring it to a boil. Dissolve salt in water (for 3 liters of water you need 1 tablespoon of salt). Add the prepared mushrooms to the boiling saline solution.

When the mushrooms boil, foam forms on the surface, which must be skimmed off.

After the water boils, reduce the heat to low and cook the boletus for 30 minutes.

As time passes, the mushrooms will be ready and will begin to settle to the bottom. At this moment, turn off the heat and drain the liquid in which the boletus was boiled through a colander. Let the mushrooms cool and drain excess moisture for 40 minutes. After this, we transfer the boletus mushrooms into a plastic bag, close the bag so that air does not penetrate into it, and put the bag of mushrooms in the freezer.

After this, we transfer the boletus mushrooms into a plastic bag, close the bag so that air does not penetrate into it, and put the bag of mushrooms in the freezer.

We use frozen boletuses for preparing various dishes, after defrosting the mushrooms at room temperature. These mushrooms can be stored for about a year; their taste is in no way inferior to fresh ones. If you managed to collect a large number of boletuses in the forest, be sure to freeze them for the winter. You will definitely need this preparation!

Preparing for cooking

Recommendations for preparation are common for boletus and boletus. In order for mushrooms to bring maximum benefit and not cause harm, they must be properly processed. Returning from the forest, carefully reconsider your “prey”. Remove debris, grass or leaves that have fallen into the basket, cut off particles of mycelium and soil.

Preparing for cooking

For processing, it is necessary to select only good quality fruits, young and healthy. You need to be aware that they may contain worms. To check this, you can simply cut it and check both the legs and the cap well. If there is even the slightest doubt about the safety of a mushroom, it is better to throw it away.

How long to cook mushrooms for soup. How long to cook mushrooms

The variety of species is so great that each representative requires an individual approach for preparation. Experienced people know exactly how long to cook mushrooms, but housewives who have not encountered this type of fishing find it difficult to complete the task. All types have their own cooking time, so to create a delicious soup you should know exactly the cooking hours. Thermal treatment methods are influenced by the condition of the product, which can be either recently picked, frozen or dried.

Dried

The gifts of nature in this form are the most fastidious. If they are not processed correctly, they will be tough even after cooking, so be sure to find out how long to cook the mushrooms. First, they should be soaked for 3.5-4 hours, filled with ice water, and then sent to the pan. You shouldn’t throw out the water after soaking, because the rich aroma will go away with it; it’s better to cook food with this broth. For any dish, it is advisable to cook dried mushrooms after soaking for about 2 hours. We can consider that the gifts of the forest are ready when they settle to the bottom of the container where they were boiled.

Fresh

When the mycelium ripens, the autumn harvest period begins. Artificially grown champignons and oyster mushrooms are available in markets and stores all year round. There is a general rule that indicates that fresh mushrooms should be cooked for no more than 20 minutes. However, each type requires slight timing adjustments. If you do not want the food to darken, then before cooking the mushrooms, they should be washed in lemon juice or vinegar. How many minutes to cook mushrooms? It is enough to boil the champignons for 5-10 minutes, and the white ones need to be brought to readiness for at least half an hour.

Frozen

Frozen forest gifts are good because they will always be at hand: they are often sold in stores or caring housewives stock them up during the summer-autumn harvesting period. When frozen, water remains, which should not get into the pan, so the food should be defrosted naturally or in the microwave, then rinsed. Frozen mushrooms should be cooked for about 20-30 minutes, and thrown exclusively into cold water, while they should boil exclusively over low heat. Foam will appear during the process, but it must be removed.

Differences in heat treatment of both types of mushrooms

Despite the similarities, boletuses and boletus mushrooms are still different, and therefore there are differences in their preparation.

How to cook boletus and aspen mushrooms correctly?

Clean boletuses, preferably freshly picked, are poured with cold water, heated, added some salt and gradually stirring, brought to a boil. During the cooking process, foam will appear that must be skimmed off. This is convenient to do with a slotted spoon.

After the broth boils, cook for another 20 minutes over low heat. Experienced mushroom pickers advise changing the water and, after boiling, simmer over low heat for another 5 minutes.

Boletus mushrooms take a little longer to cook. Most often, this process takes about 40 minutes. It is believed that during this time all toxins and toxic substances should be released.

Mushroom cooking process

People say that they also need to be boiled not in one water, but in two, and some housewives put an onion in the pan - if it turns blue, it means the mushrooms are poisonous. Under no circumstances should they be eaten. If the boletus mushrooms sink to the bottom, it means they are cooked correctly.

Cooking before frying

It is important to note that mushrooms must be boiled before frying, which is explained by the unfavorable environmental situation. However, you should not overcook them, as the beneficial properties are lost during the cooking process.

Cooking before freezing

Modern technologies make it possible to preserve food in a wide variety of ways. One of them is, of course, freezing. It makes it possible to enjoy fresh berries, fruits and vegetables in winter. However, unlike them, wild mushrooms are recommended to be boiled before freezing. This must be done until ready.

Cooking before freezing

There are several reasons for this:

Firstly, you can eat them immediately after defrosting.
The second reason is to reduce their size, which will save space in the freezer.
And most importantly, the destruction of toxins.

Cooking before salting

Heat treatment of both boletus and boletus is necessary before salting - you cannot salt them raw. To do this, the fruits are peeled, washed and dipped in boiling brine for 15-25 minutes. But as mentioned above, it is advisable to boil them twice - the second time after changing the water for 5 minutes.

Cooking dried mushrooms

Dried fruits can also make a wonderful and very tasty dish. To do this, the mushrooms must first be soaked for several hours until they become soft.

Soaking mushrooms

Now you can start cooking. Wash the fruits thoroughly, change the water and put on fire. Cooking such mushrooms will take quite a long time - at least two hours.

Delicious boletus dishes

You can prepare a variety of dishes from boletus: soups and salads, a variety of main courses and savory snacks. There are recipes for every taste!

Mushroom soup

Every housewife can prepare boletus soup for her household. There is nothing complicated about this recipe.

Boil the mushrooms until fully cooked.
Add chopped potatoes to them, and add lightly stewed onions and carrots.
At the end of cooking, add grated cheese, which goes very well with mushrooms.

Pickled boletus mushrooms

This recipe is very simple.

Cook the peeled and prepared mushrooms for about an hour.
At the end of cooking, add a little vinegar, salt and sugar to taste and keep on the stove for a few more minutes.
After this, place the mushrooms in jars, fill them with the brine in which they were boiled, and cover with plastic lids. Under no circumstances should pickled boletus be stored under iron lids.

Mushroom solyanka

Ingredients:

medium head of cabbage, about a kilogram,
half a kilo of boletus mushrooms, carrots, onions and tomatoes,
a few peas of allspice,
2-3 bay leaves,
glass of water,
half a glass of any vegetable oil,
3 tablespoons of 9% vinegar,
2 tablespoons each of sugar and salt.

Preparation:

Lightly boil the mushrooms first, no more than 10-15 minutes.
Carrots and onions also need to be prepared in advance by cutting and lightly frying them in a frying pan.
Cut the cabbage and tomatoes as desired as you like.
Place all ingredients in a saucepan and simmer for about half an hour.
At the very end, add a little vinegar.
Place the resulting hodgepodge into jars, screw on the lids, wait until your preparation has cooled completely and put it in the refrigerator.

Boletus casserole

Ingredients:

1 kg mushrooms,
1-2 onions,
1 tablespoon mustard,
250 ml cream,
2-3 tablespoons olive or any other oil,
200-300 gr. cheese,
1 tablespoons flour,
salt and pepper to taste.

How to cook:

Process the boletus mushrooms thoroughly, chop the onion, grate the cheese as you like.
Grease the mold with any vegetable oil, first add the mushrooms and onions, salt and pepper them.
Place in the oven at 200 degrees for 15-20 minutes.
When the boletus mushrooms are lightly browned, sprinkle the casserole with grated cheese and top with a batter of flour, cream and mustard.
Simmer in the oven for a few more minutes.

That's it, the dish is ready! Your guests will surely appreciate your culinary delights. Bon appetit!

How to cook fried boletus mushrooms

This type of mushroom is quite hard, so to prepare it as an independent dish and to make it soft, it is boiled. In addition, during the cooking process, additional cleaning occurs from all contaminants and worms.

After boiling, foam forms and must be skimmed off. Add salt and continue cooking. Many people drain the first water after boiling and finish cooking it in another, clean water. Next, remove the mushrooms from the water and cool. Slice and fry over medium heat.

Bon appetit!

The boletus mushroom is one of the most common edible mushrooms in our forests and loved by many. Boletus mushrooms are found in forests where there are many birch trees, and it is under these trees that they grow. These mushrooms are light-loving and reach for the sun, so they are easy to find in clearings and forest edges; they like to grow along paths. And you can cook boletus mushrooms in a variety of ways.

In different regions, boletus is called differently: obabok, birch mushroom, black mushroom. This is true, because the mushroom cap can be colored from light brown to almost black. Boletus gained its popularity because it is easy to prepare, it does not require lengthy preparatory procedures, it does not need to be soaked, boiled, etc. for a long time. Rinse the collected boletus mushrooms well with cold water and cook for about 45 minutes. And then do whatever you want with them, including putting them in the freezer for the winter.

Finding boletus in the forest is quite easy. If you see a cushion-shaped, dark mushroom cap with a diameter of 15-20 centimeters, and under it a scaly brown stem, it means that you have a mushroom in front of you. It grows very quickly and reaches its peak of maturity on the sixth day. However, it is better not to wait until the boletus grows and becomes unsuitable for food; it is better to cut it off in the middle of growth. Since boletus mushrooms are quite large mushrooms, you can collect a whole basket of them in a fairly short time.

Boiling before salting

Another great way to store boletus for future use is to salt them. Boiling them is also part of this process. This simple procedure will require 1 kg. mushrooms, 3 tbsp. spoons of salt, as well as dill, pepper and garlic - to taste.

Salting procedure:

Cut the boletus into pieces, place in water, bring to a boil, and cook for 20 minutes, constantly skimming off the foam. Then drain the water and place the mushrooms in a colander.
Pour water into the pan again, place the mushrooms in it, bring to a boil, add salt and cook until the mushrooms sink to the bottom. Then dry them in a colander.
Next, place the boletus into sterilized jars, add spices and fill with brine to the top.
Then seal with lids, following the rules of safe home canning. After cooling, send to a place of permanent storage. The product will be ready for use in 25 days.

How boletus mushrooms are prepared

Boletus mushrooms are versatile mushrooms; they can be boiled, fried, dried, pickled and pickled. There are many recipes! In this case, you can use almost any utensils and appliances: a slow cooker, microwave, as well as a pot or frying pan. The oven is suitable for drying mushrooms for the winter.

Some experienced housewives grind dried boletus into powder and then add it when preparing mushroom gravies and sauces. This spicy addition makes any dish taste excellent!

Fried mushrooms with potatoes is another delicious dish loved by many. Try adding them as a topping for pizza, potato rolls or pies, you won’t regret it.

Taste and benefits of mushrooms

Mushrooms growing in the wild have a special “forest” aroma and a pleasant structure, which is preserved after heat treatment or drying, and differ in taste from other types cultivated on mushroom farms.

Dishes made from wild mushrooms are useful for people involved in sports (especially crossfit and weightlifting), as well as for those who are trying to get rid of extra pounds. The use of mushrooms is recommended for diabetics and those whose bodies are recovering from infectious diseases.

The vegetable protein contained in the products is absorbed quite well. However, mushrooms are not recommended for consumption by children under 8 years of age and adults suffering from gastrointestinal diseases or prone to allergic reactions.

boletus

Forest boletuses, represented in nature by more than 10 varieties, have a pronounced forest aroma and a characteristic taste. Boletus mushrooms contain minerals and vitamins. These mushrooms are the leader among their forest counterparts in terms of content:

potassium (42% of the daily value);
manganese (37%);
calcium (18%):
phosphorus (15%).

100 g of product contains about 2.3 g of protein and 5 g of fiber. The main part of the mushroom is water. It is more than 90% in the product. The calorie content of raw boletus does not exceed 37 kcal.

Boletus

Boletus mushrooms, like boletus mushrooms, belong to the same genus Leccinum and are similar in taste and nutritional value. There is a significant difference only in the calorie content of the product, which is almost 2 times lower (only 20 Kcal).

Boil for soup

When preparing boletus soup, double boiling is used, as is the case with most other culinary uses of these mushrooms.

To prepare the soup you will need:

Boletus – 300 gr.
Carrots – 2 pcs. medium size.
Onions – 70 gr.
Potatoes – 3 pcs.
Vegetable oil – 25 gr.
Water – 3.5 liters.
Salt, pepper and dill - to taste.

Preparing the soup:

Cut the carrots into strips and the potatoes into cubes.
Place the mushrooms in a saucepan with water and bring to a boil over low heat. After boiling, cook for half an hour.
Fry the diced onion in a frying pan in oil until golden brown, and then add to the soup along with other vegetables.
Next, cook everything until the potatoes are ready. Add fried onions, vermicelli, and cook for another 5 minutes, then add salt, pepper and chopped herbs and cook until tender for another 3 minutes.

In a bubbling pot

Boletus is a wonderful gift from our forests, famous for its wonderful taste and the content of many substances beneficial to humans - proteins, fats, carbohydrates and fiber, iron, phosphorus and potassium, as well as vitamins A, C, PP and B. All varieties of boletus are equally tasty and look great in a variety of dishes.

As a rule, one of the important parts of the culinary preparation of boletuses is boiling them. This article tells you how to properly cook boletus so that during the cooking process they retain their taste and wonderful beneficial properties.

How not to make a mistake in choosing boletus mushrooms?

Even experienced mushroom pickers can make mistakes when collecting boletus mushrooms. What can we say about novice lovers of “silent hunting”! To protect your health, before going into the forest, study all the features of these mushrooms.

Boletuses grow in groups. They can be found near coniferous, deciduous, and mixed forests. The main thing is that aspen grows at least a step away from them. It is not difficult to recognize the boletus - it is distinguished by a stocky leg with black scales and a wide cap.

Boletuses come in brown, white and red. It is not recommended to collect old mushrooms, as they are not as tasty. The “age” of an aspen boletus can be easily determined by its size.

The first mushrooms of this species can be found in August. The peak of their collection is September. When cold weather sets in, it is no longer possible to collect boletus mushrooms.

Attention! Boletus is not recommended to be included in the menu for people who have been diagnosed with kidney and liver diseases.