Boletus mushrooms are tasty and filling mushrooms. In terms of external and taste characteristics, they are compared with boletus. Mushrooms in general are very nutritious because they contain a lot of protein - about 30%. They also contain some fat, sugar, mineral salts, phosphoric acid, vitamins A, B1, B2, C, D, PP. They also contain extractives that give mushroom dishes a good taste.
Fresh mushrooms can be stored for no more than a day, because they form substances harmful to health. Therefore, within 3-4 hours after collection they are dried, pickled or salted. To preserve the beneficial properties and improve recipes, it is important to know the cooking features.
In a boiling pan
How to cook boletus boletus
Boletus mushrooms are rightfully considered one of the most delicious mushrooms in Russian forests. In order for the wonderful taste and beneficial qualities of this mushroom to be preserved during cooking, you need to be able to properly boil this wonderful gift of the Russian forest.
Although boletus mushrooms are good, completely edible mushrooms, and do not require any special procedures when boiling them, there are also subtleties when handling them.
Boletus mushrooms, like most other mushrooms, cannot withstand long-term storage in raw form and should be cooked within the next few hours after collection.
Answers to frequently asked questions
Is it possible to cook boletus mushrooms in a slow cooker?
Boletus mushrooms can easily be boiled in a slow cooker. The process takes 20–25 minutes; for these purposes, select the “Stew” or “Steam” mode.
What spices can be added when boiling boletus mushrooms?
These mushrooms are delicious on their own, and too much spice can change or spoil the taste. Black pepper and bay leaves work best with mushrooms.
Boiled boletus mushrooms are a universal ingredient for many delicious dishes. Knowing how to properly prepare mushrooms, how much and how to cook them, you can regularly pamper yourself and your loved ones with exquisite culinary masterpieces.
Pre-cleaning process steps
Pre-cleaning of boletus mushrooms
- Cleaning – the fruiting bodies should be cleaned of debris and dirt. The stickiest stains can be removed using an old toothbrush. Fruiting bodies that are too old, overripe, or those that are too damaged by rot or insects should be removed. Where the damage is minor, you can cut it out with a knife. Older fruiting bodies have tough stems, so it is best to remove them entirely. In younger ones, only the lower part of the leg can be cut off.
- Soaking - for boletus mushrooms there is no need to pre-soak, as is done with milk mushrooms or milk mushrooms, but not everyone likes the fact that boletus mushrooms can darken during heat treatment. To prevent this from happening, mushrooms can be soaked in water with a small amount of citric acid for 25 minutes. This will also help get rid of previously undetected worms.
- Grinding - small specimens can be left as is, but large ones should be cut into pieces. You just need to keep in mind that the fruiting bodies, during heat treatment, are greatly boiled down and reduced in size.
Preparation
First you need to select the edible meats.
- If you find spoiled or worm-eaten food, it is recommended to throw it away.
- Remove foliage, dirt and other debris from the mushrooms; you can do this with a brush or cloth.
- Sticky stains can be cleaned using a toothbrush.
- Remove all old, overripe mushrooms that are damaged by insects and rot.
- Remove minor damage with a knife.
Cut off the ends of the stems and scrape off the skin. If the mushrooms are not young, it is better to remove the stems completely. Rinse the mushrooms in water and cut them into pieces. If you are using frozen obabki, you will need to defrost them. This may take several hours.
It is recommended to clean freshly picked mushrooms on the same day. After all, they can spoil within a day, even if stored in the refrigerator.
During long-term storage, harmful substances can form in mushrooms. So 3-4 hours after assembling them, it is recommended to marinate, boil or dry them.
Boiling
Boiling boletus
Boletus boiling boletus can be done in two main ways:
- Place the fruit bodies in cold water, bring to a boil and cook for 50 minutes.
- Initially boil the mushrooms for 5 minutes, then drain the water and pour in cold water, bring to a boil again, and cook for half an hour, covered, periodically skimming off the foam.
The second method is optimal if boletus mushrooms were collected in areas that are not the most environmentally friendly - near industrial enterprises, large cities or major highways. Mushrooms have the ability, like a sponge, to absorb harmful substances and radiation from the environment. Therefore, it is hardly worth the risk, and if the boletus mushrooms, or their brothers the boletus boletuses, grew up in a “suspicious” area, it always makes sense, just in case, to boil them twice.
How to pickle boletus mushrooms
Products
Mushrooms - 1 kg, Salt - 2 tablespoons, Citric acid - on the tip of a knife (or lemon juice - 2 tablespoons), Vinegar 9% - 2 tablespoons, Bay leaf - 5 leaves, Allspice - half a teaspoon.
Recipe for pickled boletus mushrooms
Sort the mushrooms, peel and wash them, cut large boletus mushrooms. Boil in plenty of water for 50 minutes, stirring and skimming. Add seasonings and vinegar, cook for another 10 minutes. Transfer the prepared boletus mushrooms into jars and pour in the broth. Cool and then store in a cool place.
How long does it take to cook boletus mushrooms?
How long to cook boletus mushrooms
The boiling time directly depends on what dish you are going to prepare from mushrooms in the future.
For soup
Small fruiting bodies look especially impressive in mushroom soup. To make the taste of the soup more rich, experienced chefs advise boiling the mushrooms directly in it, adding them an hour before they are ready.
The broth, in this case, will acquire a unique aroma and will delight you with a particularly rich taste.
Before frying
Boletus mushrooms fried with onions and potatoes, seasoned with sour cream, as soon as they leave the hot frying pan, are incredibly tasty.
They can be fried directly in their raw state, bringing them to readiness within an hour, but it is safer to fry already boiled boletus mushrooms. To do this, they should be peeled, coarsely chopped, and cooked after boiling for a period of 30 to 45 minutes, depending on the size of the mushrooms.
Before freezing
Fruiting bodies can be frozen raw, but they still take up quite a lot of space in the freezer. It is more convenient to freeze them already boiled; when cooked, the fruiting bodies greatly decrease in size and soften, ultimately taking up half as much space in the freezer as raw ones. In addition, after defrosting, boiled boletus mushrooms are an almost ready-made semi-finished product.
The boiling time before freezing depends on the size of the fruiting bodies. Large ones should be boiled for 50 minutes, cut into pieces, or just small ones, it is enough to cook for half an hour after the water boils.
In this case, the water must be salted, and a small amount of spices can be added.
Dried boletus mushroom soup
As a result of drying, boletus mushrooms shrink significantly, which simplifies their preservation and saves space. In the dried version, they do not lose their nutritional qualities over a long period. Soup made from dried boletus mushrooms, when prepared correctly, turns out tastier than from fresh mushrooms. After all, dried mushrooms best reveal their aroma and taste in the first dish. This recipe will help you prepare a delicious mushroom soup.
Ingredients:
- dried boletus - 150 g;
- potatoes – 4 pcs;
- onion – 1 piece;
- carrots – 1 piece;
- spices - to taste;
- salt;
- ground black pepper;
- black peppercorns;
- bay leaf – 2 pcs;
- greenery;
- sour cream - to taste.
Cooking method step by step:
- Soak dried boletus mushrooms: add water and let sit. After 15 minutes, drain the water.
- Cut the potatoes into cubes and cook over high heat.
- Without waiting for the potatoes to be completely cooked, add the soaked boletus mushrooms to it. The broth takes on a dark color due to the mushroom components. There is no need to be afraid of this.
- Cut the onion into small cubes. Grate the carrots on a coarse grater.
- Add all the spices to the broth: salt, ground pepper and peas and bay leaf.
- Add prepared onions and carrots.
- Once boiling, reduce heat and watch for foam formation. Remove it periodically to keep the broth clean.
- Leave on low heat for another 10 minutes. Check the readiness of the potatoes.
- When the potatoes are ready, you can add herbs to taste: dill, parsley, etc.
- Pour the mushroom soup into portions and add sour cream if desired. The calorie content of mushroom soup is only 50 kcal per 100 grams of product.
Serve ready-made mushroom soup made from dried boletus mushrooms as a first course, accompanied by bread or garlic dumplings. It is very tasty, satisfying, aromatic and healthy.
How to dry boletus mushrooms
What you need to dry boletus mushrooms
Mushrooms are very fresh, undamaged boletus mushrooms.
How to dry boletus mushrooms in the oven
Peel the mushrooms, wash and dry slightly. Place the boletus mushrooms on baking paper - small mushrooms are placed whole, large mushrooms are cut into pieces. The temperature for drying boletus mushrooms in the oven is 50 degrees; mushrooms must be dried with the door open.
Benefits of boletus
The benefits of boletus are due to the content of vitamins B (cell respiration, energy production), C (immune support), D (health of bones and teeth), vitamin E (health of blood vessels) and niacin (oxidation-reduction processes of the body).
Calorie content of boletus - 20 kcal/100 grams
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How are boletus mushrooms useful?
Boletus mushrooms have not only excellent taste, but also a unique composition. They contain a large amount of proteins that are easily digested and absorbed by the body. In addition, these mushrooms contain dietary fiber. They help remove harmful substances.
Regular consumption of boletus helps improve the functioning of the nervous system, regulates blood sugar levels and helps alleviate the symptoms of kidney pathology.
Boletus mushrooms can serve as a complete source of phosphoric acid. Without it, the correct production of enzymes responsible for the functioning of the musculoskeletal system is impossible.
This product is low calorie. 100 grams contain about 20 kcal. Therefore, dishes prepared from boletus mushrooms are quite suitable for people watching their weight.
Mushroom processing
The culinary processing of each mushroom begins with preliminary preparation. This allows you to create the ideal ingredient for any dish, as well as make its further preparation much easier and faster. The procedure begins in the forest; here it is necessary to remove large remnants of the substrate from each leg, as well as other visible contaminants.
You need to start cooking mushrooms immediately after harvesting, because approximately 6 hours after separation from the mycelium, the pulp begins to deteriorate instantly.
Further preparation is carried out in the kitchen; it consists of several simple sequential steps. First you need to calibrate the mushrooms by size, and then look at the species. If an individual specimen has at least one fundamental difference from the rest, it must be eliminated in order to avoid poisoning by its inedible double.
The examined and selected boletuses, as well as boletuses, then need to be thoroughly cleaned. To do this you need:
- Cut off the base of the stem, which was previously attached to the mycelium.
- Remove wormholes and foci of putrefaction from the surface of the fruiting body.
- Use a brush or small knife to remove contaminants from the cap. If necessary, the peel of large specimens must also be removed.
- Trim the peel on the stem, then separate it from the cap.
- Divide the leg into two longitudinal halves. If internal tissues contain wormholes, the affected tissue must be cut off.
- Rinse the mushroom preparations under cold running water, and then chop to the same size.
Why are boletus mushrooms boiled?
Boiling boletus mushrooms is necessary in order to prepare the mushrooms for further use. After all, almost no one eats fresh mushrooms. And before salting or pickling, you need to cook fresh boletus mushrooms. Otherwise they will go bad within a few months.
And he doesn’t cook boletus mushrooms in salads from fresh mushrooms, and some people even boil them before frying.
