Fried boletus - recipes

Fried boletus is very tasty. Firstly, boletus mushrooms are very useful. And if you fry them deliciously, then even the most picky gourmet will not refuse such a dish.

It's time for mushrooms. This means fun for mushroom pickers! If you are lucky enough to get boletus mushrooms, I suggest frying them according to our recipes today. After all, I specially collected the best and simplest ones for you.

How to fry boletus mushrooms with potatoes and onions

A very simple recipe. We will fry boletus mushrooms with potatoes and onions in a frying pan. It will turn out delicious!

Ingredients:

600 grams of mushrooms already prepared
700 grams of potatoes
Salt and ground pepper to taste
Medium sized bulb

Preparation:

1. Mushrooms must be sorted from dry garbage. Then rinse thoroughly. Cut off all suspicious fragments (dents, black formations, etc.). You need to cut with a large margin for healthy pulp.

2.Cut them into small pieces and boil for 15 minutes in boiling water, adding a small amount of salt. Then pour the mixture into a colander and wait until all the water has drained. Meanwhile, heat vegetable oil in a frying pan and fry the mushrooms in it until tender.

3. Peel the potatoes and cut into pieces. Some people like fried potatoes in the form of sticks, others in the form of cubes or sticks. The form is not important here. Fry it along with the onion in another frying pan. To prevent it from turning into porridge, fry at high power. You can't turn it over often. During the entire frying time, you can stir 2-3 times.

4.Add boletus to the potatoes, add salt and pepper. Fry everything together over medium heat for 5 minutes.

A delicious lunch is ready! Bon appetit!

Bon appetit!

Among other things, mushrooms help strengthen the immune, nervous and cardiovascular systems. Moreover, a number of substances contained in boletus do not allow malignant tumors to develop in the body.

Don’t forget about the large number of vitamins contained in mushrooms. Much has been written about their benefits. It is only worth mentioning that vitamin D, which boletus is rich in, is essential for bones, nails, teeth and hair. In addition, the health of the skin depends on it.

Boletus fried in sour cream

Mushrooms stewed in sour cream are very tasty. If you have collected a lot of different mushrooms, you can prepare an assortment. You can also only use one type. For example, boletuses. For a side dish, we will also fry the potatoes separately.

Ingredients:

600 grams of mushrooms, prepared
Greens to taste
450 grams of fat sour cream
700 grams of potatoes
Salt and ground pepper to taste
Vegetable oil

Preparation:

1. Wash the mushrooms thoroughly. If there are any signs of damage, be sure to eliminate them by cutting them off with a knife. We do not use bad, soft, rotten mushrooms under any circumstances! You can also use frozen or dried mushrooms.

2. Wash and peel the potatoes. Cut it into slices and place in a bowl. Salt to taste, add pepper. If desired, you can sprinkle a special bouquet of spices for potatoes. Stir everything thoroughly. Now these slices need to be fried in oil on both sides. Don't add all the potatoes at once - we will cook them individually, placing them in a single layer in the pan.

3.Cut the mushrooms into small pieces. Place in the same pan where the potatoes were fried. At first a lot of moisture will be released, and then it will evaporate. Fry the mushrooms until done.

4.Now add sour cream. It should be at room temperature. Add salt and season to taste. Simmer together for 5 minutes until the mushrooms are completely cooked.

We will serve the mushrooms with fried potatoes and herbs. This is delicious! Bon appetit!

Features of the species

Fragrant and appetizing boletus and aspen mushrooms have always been an integral food product in Russia. Despite the fact that both types are similar to each other, they still have significant differences.

boletus

Walking through a birch grove, especially in places where the sun warms the ground well, you can often find a boletus mushroom - tall, slender, on a long leg and wearing a beautiful convex hat, which over time becomes like a pillow. Its diameter can reach 15 cm. In its appearance, the boletus mushroom resembles a porcini mushroom, but unlike it, the boletus leg is covered with small gray or black scales.

The color of the fruit varies depending on the place of growth and can be from light beige to black and brown. There are several types of boletus: Common, Swamp (or White), Black, Pinkish, Tundra, Hard, Gray and Multi-colored.

Boletus

In mixed forests and aspen groves you can find mushrooms with bright red caps and a stocky stalk covered with scales. These are boletuses. They received this name because of their color, which is very reminiscent of the autumn foliage of aspen.

But contrary to popular belief that these mushrooms grow only near aspen trees, they can be seen under oaks, lindens, poplars, willows and other trees. They also love to live in a humid environment among moss, blueberry bushes, grass and ferns.

There are several types of boletuses. The most famous are: Red, Painted Legs, White and Oak. Boletuses are very valuable for their healing properties. It is believed that they cleanse the blood, help reduce cholesterol, remove heavy metal salts, poisons and radionuclides, have an antitumor effect, help normalize the intestinal microflora, and increase immunity.

Fried boletus for the winter

When mushroom season arrives, mushroom pickers enjoy hiking in the forest and delicious dishes made from the collected mushrooms. And in winter we especially miss this time when we can fry them or cook soup. Therefore, while the season is in full swing, we will stock up on them for the winter. Now I will show you how to prepare fried boletus for the winter. Ready-made jars will help you out when cooking soup, frying potatoes or preparing other dishes.

Ingredients:

A kilogram of already prepared mushrooms
5 tablespoons (partial) salt
Half a teaspoon of citric acid
2 tablespoons of vegetable oil.

Preparation:

1. Let's start preparing them for the winter by preparing containers for storage. First, rinse the jars with lids thoroughly, preferably with soda. Then rinse thoroughly and shake off moisture.

If the scale of the workpieces is large, then you can place the glass containers in the oven on a wire rack. Set the heat to 150 degrees and close the door. Leave them here for 20 or 15 minutes. After turning off, if you have not yet prepared the fried mushrooms, do not remove the jars from the oven. If you plan to close only 1-2 jars, you can sterilize them over steam or in the microwave for about 5 minutes.

2. Suitably sterilize the container. Boil the lids separately for a couple of minutes or simply pour boiling water over them.

3. Sort the mushrooms very carefully. Be sure to throw away anything suspicious, wormy or rotten. If the mushroom is generally good, but there are some signs of damage (crack, dent, etc.), you need to cut it off with a knife.

4.Fry the mushrooms in vegetable oil for about 40 minutes. The heat should be low. Fry covered, stirring frequently. There is no need to add salt yet.

5. Divide the finished mixture into jars. Dilute salt and citric acid in a small amount of water. Boil for a minute and pour this mixture over the mushrooms directly in the jars. Immediately seal tightly and turn the lids down.

Ingredient Selection

Onions, garlic and potatoes go well with this mushroom product. For any dish, you can choose fresh, dried or canned products . There are many opinions regarding the duration of primary processing.

Did you know? The aspen boletus got its name not only because of its location, but also because of the similarity of the color scheme of the cap with fallen dry aspen leaves.

If you are well versed in mushroom science and cannot confuse boletus with other edible species, you can minimize the effort required to process them by eliminating lengthy cooking.

Fresh and dried boletuses quickly darken when cut from the stem. He was nicknamed the “black mushroom”. To prevent this effect, add a little lemon juice to it.

Boletus fried with potatoes in a frying pan

In our family, every trip to the forest always ends with frying mushrooms and potatoes. Boletuses are especially tasty. It's very easy to prepare them. We eat with the whole family, including adult children. But you shouldn’t give mushrooms to kids.

Ingredients:

10 medium sized boletuses
Small bunch of onions for serving
Salt and pepper to taste
5 medium sized potatoes
Approximately 4 tablespoons vegetable oil
Large onion

Preparation:

1. Rinse the mushrooms well and cut off all suspicious fragments - bruises, black spots, signs of rotting, and so on. Cut them into small pieces and place them in a frying pan along with vegetable oil.

2. Turn on the heating of the stove to maximum power. When the mixture boils, the mushrooms will release a lot of juice. At this point, you need to turn the heat on low and cover with a lid. The boletuses will stew in their own juice. And when they evaporate, fry them until golden brown. Total cooking time is 30-40 minutes.

3. Peel the potatoes and cut into pieces. If you want, you can cut into strips or cubes, as you wish. The only thing is that they should not be too thin, otherwise they will quickly break during frying. Add the potatoes to the browned mushrooms and fry for another 20 minutes.

There is no need to turn over often. Because the potato slices may break and turn into mush. During all this time, 2-4 turning over will be enough.

4. Finely chop the onion. Add to the pan after 20 minutes of frying. Salt, pepper, mix everything well. If desired, you can use a bouquet of spices for potatoes or mushrooms. Fry from this point on for another 5-10 until the onion is ready.

Can be served immediately. But I still let it brew after removing it from the stove, covered, for about 15 minutes. This makes the taste richer. Serve with greens. Help yourself!

Mushroom platter

Compound:

Boletus mushrooms – 500 g
Boletus – 500 g
Garlic – 5 cloves
Onions – 2 pcs.
Vegetable oil - for frying
Salt and spices - to taste

Preparation:

Sort the mushrooms thoroughly, remove any debris and rinse well. Cut boletus and aspen mushrooms into medium pieces.
Peel the onions and garlic. Cut the onion into half rings, crush the garlic.
Pour vegetable oil into a deep cast-iron frying pan, heat it and add garlic cloves. Once the garlic turns golden, remove it with a slotted spoon.
Place the mushrooms in a frying pan with garlic oil. Fry them, stirring occasionally, until the liquid has completely evaporated.
When the water has evaporated, add the onion and fry until the onion is tender.
At the end of cooking, add salt and your favorite spices, turn off the heat and cover the mushrooms with a lid to let them cook.
Serve fried boletus and aspen mushrooms along with white bread and sour cream sauce. As a side dish you can use potatoes, mashed potatoes, rice, buckwheat or pasta.