Porcini mushrooms are a protein-rich delicacy with white dense flesh, a delicate, pleasant taste and smell, which is almost indistinguishable from fresh boletus and is manifested during culinary processing of these valuable gifts of the forest. There are a large number of recipes that use boletus mushrooms, and almost all of them (with the exception of drying and sometimes frying and freezing) involve preliminary boiling. This is not a complicated procedure, you just need to know the cooking time and some of the subtleties of preparing “forest beef”.
How to clean porcini mushrooms for frying?
How to clean porcini mushrooms before frying
First you need to cut off the bottom of the leg and inspect whether there are passages left by worms in the pulp. The damaged parts are cut out, the cap is cleaned of dust and debris, and the outer skin of the stem is carefully peeled off. Next, the boletus mushrooms should be washed several times in running water.
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Do you need to cook before frying?
From basket to plate, porcini mushroom goes through a path of careful preparation. The question of whether it is necessary to boil boletus mushrooms before frying should be left to the discretion of housewives - many send raw fruits directly to the frying pan, others are only scalded with boiling water, and some are pre-boiled, which leads to a slight loss of some of the aroma . But since poisoning even from edible specimens has become more frequent lately, it is better to “play it safe” and boil forest mushrooms before frying.
Porcini mushrooms for cold pickling, drying and freezing are not washed or boiled, but only cleaned
To do this, pour a little water (1 l) into the pan, add salt (1 tsp) and after boiling, immerse the peeled whites. Cook for 15–20 minutes, stirring occasionally and removing foam . Drain the broth and place the mushrooms in a colander or sieve. The product is ready for further processing: pickling, frying or salting. In this form it can be frozen, which will save space in the freezer.
Preparing for freezing and drying
The general rules in the case of drying and freezing change by one point: contact with water is excluded here. That is, neither quick rinsing nor, moreover, soaking is carried out. To remove dirt efficiently, use a cloth instead of water, slightly moistening it for better adhesion of debris, or a brush from a hardware store, or even an old toothbrush.
- first remove all large debris from the cap and stem, clean off the root part with a knife;
remove all fragments that are beginning to rot or have darkened for another reason;
update the cut, look inside the leg, usually the worminess begins there; remove the part of the fruit body eaten by worms; scrape the stem with a knife as a final finishing action.
At the end, you can go over the surface again with a cloth (a new one, not the one you used at the beginning of the cleaning process) and start cutting before drying or freezing.
Processing at home
Depending on what dish will be prepared from the mushroom product, it is prepared accordingly. This is a fairly simple process, but it requires precision and concentration.
For cooking
If you plan to boil, fry or stew them, then you need to not only remove large debris, but carefully clean the boletus mushrooms with a knife. There may be wilted areas, traces of a slug or worm on different parts of the fruiting body. They need to be cut off and scraped out thoroughly.
After processing, the purified product must be washed
. It is also advisable to soak the mushrooms, since small particles of dust and insects accumulate in the tubular layer. If you place the raw materials in salted water, after 10–15 minutes the debris will float to the surface.
After this, the water is drained and the boletus mushrooms are rinsed well. If darkening is detected on the stem or cap, this area must be treated again with a knife. Only after this are the mushrooms cut for further cooking.
Important! You need to clean the collected mushrooms no later than 5 hours after collection: the raw pulp quickly breaks down and loses its beneficial properties.
Before freezing
Before freezing, the raw materials are also thoroughly cleaned, but not washed, because the pulp has the properties of a sponge
. If you wash a mushroom, the water under the influence of low temperatures will turn into ice and destroy the tissue of the product. Such boletus becomes tasteless, brittle and loses most of its beneficial properties. It is better to clean the hat and stem using a soft bristle brush and a damp cloth.
Some features of mushrooms when frying
Porcini mushroom , in any form, is well suited for frying. But it is better to choose small specimens, younger ones, so to speak. Also, if you come across a wormy one, but it’s a shame to throw it away, then we dry it in the sun.
Chanterelles . Our favorite mushrooms. They are rarely found wormy and fry very quickly, so if you are preparing a complex dish, then the mushrooms are fried towards the end. Fry the small ones whole, and large ones can be cut into large pieces.
Butter . Just as beloved, but it’s just difficult to clean, or rather a chore. The main thing is to clean them before washing, while they are not slippery. They also do not tolerate storage and transportation well, so it is better to use them immediately.
Champignon . Most often we find them in stores and they are perfectly fried both in a frying pan and over coals. But if you suddenly come across such a mushroom in the wild, then its taste is amazing. Practically does not match the store-bought one. Therefore, it is better to fry it separately. Personally, I have never come across wild champignon, but friends have treated me to it and believe me, even three of them in a frying pan are just superb.
Field champignon (meadow)
Well, now we will show you a few simple recipes, the most delicious.
How to cook porcini mushrooms with potatoes. Recipes
It’s not difficult to prepare porcini mushrooms with potatoes, especially since there are a lot of recipes for similar dishes. Traditionally, it is customary to cook boletus mushrooms in a frying pan, in the oven, or in portioned pots.
Note! Not only fresh fruit bodies are suitable for a tasty dish. Quite often dry, frozen and even pickled are used.
The easiest option is to boil the mushrooms, fry them with onions and add to baked or fried potatoes. But, if you move away from the classic recipe, you can make a casserole, pie or filling for dumplings and zraz based on boletus mushrooms and potatoes.
With stewed potatoes
Not everyone likes fried foods. Mushrooms and potatoes can not only be fried, but also stewed. As a result, the calorie content and taste of the dish are preserved, and it contains less harmful fats.
Products:
- 200 grams of boletus;
- 120 grams of onion;
- 400 g potatoes;
- 150 g carrots;
- vegetable oil for frying;
- salt and pepper to taste;
- fresh dill for serving.
Preparation step by step:
- The onion is cut into half rings, the carrots are chopped on a coarse grater, the potatoes are cut into cubes, and the mushrooms are cut into medium slices.
- Fry the onion until golden, then add the mushrooms and leave to cook for 5-8 minutes.
- Next, pour a little water, cover the pan with a lid and simmer for 20 minutes. After this, add the carrots, mix and continue cooking for another 5 minutes.
- At the end, add potatoes, salt and stir the mixture and simmer under the lid until the vegetable is soft.
Allow the finished dish to stand covered for 10 minutes, turning off the heat. Served with sour cream and chopped herbs.
Why do porcini mushrooms turn green when cooked?
If porcini mushrooms turn sour during cooking or when thawing after freezing, they should not be eaten. There is a high risk of food poisoning, which will definitely land you in a hospital bed. There is no need to try in different ways to remove the defect that has appeared, since nothing will be able to disguise it.
The appearance of an off-taste indicates that the porcini mushroom has deteriorated. The reason for this may be improper storage of frozen or fresh product, as well as poor-quality initial processing.
If a porcini mushroom turns green during cooking, then you should not be alarmed, much less throw it away. This is a normal reaction to heat treatment. Most often, the cap of a porcini mushroom may turn green. To preserve the natural color, before placing the fruiting bodies in boiling water, add 5 g of citric acid per 10 liters of liquid. This way the harvested crop will retain its color and aroma. Also, to prevent the porcini mushroom from turning green after cooking, you do not need to overcook it.
For cooking, you cannot use cast iron, tin or copper utensils, as during the cooking process they can affect the taste and color of the forest product.
Most often, a large white mushroom that grows in a birch or mixed forest acquires a green tint during cooking. Specimens growing in pine forests usually do not change color.
Fruit bodies, which have a rich red-brown color when fresh, can acquire a green tint when cooked with the addition of vinegar.
If there is even the slightest doubt that the mushroom may be false, it is better to get rid of the entire batch of forest harvest with which the suspicious specimen was cooked.
When cleaning mushrooms, you should always pay attention to the spongy part of the cap. If it is pinkish, then this specimen is definitely poisonous and unsuitable for food. You can also cut off part of the cap and taste it with your tongue. If it tastes bitter, then this mushroom should be thrown away.
Benefits and positive qualities
These mushrooms have a very aromatic and rich taste. Their benefits to the body are as follows:
Only clean, young and strong mushrooms can be frozen.
- they have a large amount of vitamins A and B1;
- there are vitamins D and C in smaller quantities;
- high levels of riboflavin (vitamin B2), which is responsible for the health of hair, skin and nails, and also contributes to the normal functioning of the thyroid gland;
- they help stimulate gastric secretion (much more effective than fried meat);
- mushrooms contain large amounts of sulfur and various polysaccharides, which help fight pathological formations in the human body;
- porcini mushrooms have anti-infective, disinfecting and tonic effects;
- the lecithin they contain reduces cholesterol levels in the blood and blood vessels (this is a great benefit for diseases of the circulatory system);
- they contain amino acids that help renew tissues and cells and are very beneficial for the eyes, liver, brain and kidneys;
- The glucan contained in boletus is a powerful antioxidant that has a positive effect on the body’s immune system;
- they contain enzymes that help break down fat deposits.
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Boiling before frying: pros and cons
Taking into account the fact that the modern environment is not clean and environmentally friendly, it is really better to boil the mushrooms first. The fact is that they, like a sponge, absorb all the toxins from the soil on which the mycelium is located. Moreover, the larger the mushroom, the more harmful substances will be concentrated in it.
Heat treatment is necessary to remove toxic substances from mushrooms
Please note that large mushrooms accumulate food from their vital activity. They also pose a health hazard.
The only, but undeniably important, advantage of cooking mushrooms is that such processing will significantly reduce the risk of poisoning. The downside of boiling is a possible deterioration in the taste of the product. But this is easy to avoid, just don't cook the mushrooms for too long.
Grilled champignons - the easiest way
Fried champignons on skewers or on a grill are very tasty, especially if fried with vegetables. This recipe is suitable for those who don’t have time for marinade, everything is very simple, and the mushrooms turn out juicy with a golden crust, be sure to try it.
When buying mushrooms, be sure to pay attention to the size; they should all be the same in order to fry evenly.
Step 1.
Place the mushrooms in a deep bowl for easy mixing.
Step 2.
Drizzle with sunflower or olive oil.
Step 3.
Add salt to taste and mix everything thoroughly.
Step 4.
Place on skewers, you can alternate with vegetables (peppers, tomatoes, zucchini).
Step 5.
Fry on the grill until done, remember to constantly turn for even frying.
On average, it takes about 10 minutes to cook. But it’s better to cut one and taste it.
How to serve and what to add
Serve fried porcini mushrooms immediately with black bread. All additional ingredients: onion, parsley, black pepper and salt are required in the recipe, and if you want to get really tasty fried mushrooms, then I recommend not excluding anything.
Friends, now you know how to properly fry porcini mushrooms so that they turn out tasty, juicy and safe. Maybe you have your own method that has been proven over the years? Please share in the comments, I will be very interested!
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How to process porcini mushrooms for freezing for the winter
[includeme file=”wp-content/plugins/include-me/goog-left.php”]Young, tender mushrooms are chosen for freezing. Before processing the porcini mushroom for the winter, clean it with a hard brush from the outside and between the plates. The hard and dark parts of the legs are cut off, and the mushrooms are cut in half lengthwise. Add 200 g of mushrooms and fry for 2 minutes in 1 teaspoon of oil in a frying pan over medium heat, turning so that the juice evaporates. The mushrooms are boiled, quickly cooled and frozen in bags. Store for up to 12 months at –18 °C. It is better to cut porcini mushrooms raw into slices and freeze them, then pack them and keep them in the freezer for up to 4 months. Cook frozen mushrooms in the same way as fresh ones, for example, quickly fry them in butter heated until brown and add spices.
These are the main points on how to process porcini mushrooms for freezing using the cold shock method in a home freezer.
Fried chanterelle mushrooms with garlic and cream sauce
This is one of the most delicious options for frying chanterelles. This is really very tasty and goes well with any side dish. Although sometimes we even eat just like that. The process is quite simple, if the mushrooms are already peeled, then cooking will take about 30 minutes.
We will need:
- Chanterelles;
- Onions - approximately 1 medium onion;
- Garlic - 2-3 cloves;
- Greenery;
- Butter;
- Sunflower oil;
- Salt to taste.
Step 1.
Of course, the mushrooms need to be cleaned. But since this mushroom is very delicate, we usually soak it in cold water for about 30 minutes, and then rinse everything.
Step 2.
Cut the onion into half rings. It is also better to cut the garlic into slices. You can put it through a crusher, but we prefer to chop it finely. This way it releases more juice into the oil and it tastes better.
Step 3.
The mushrooms have been cleaned and you can heat the pan. Pour sunflower or olive oil into it to cover the bottom a little. And then add butter.
Pure butter will burn, but vegetable oil will do just fine. Melt the butter completely, stirring constantly.
Step 4.
Then we immediately sauté the onions and garlic together.
Step 5.
When the onion becomes soft and the aroma of garlic and onion comes out, then you can send the chanterelles.
It is better to send the mushrooms themselves whole; they will still be fried and reduced in volume. If only very large specimens, then you can cut them into 2-3 parts.
As soon as you add the mushrooms, it’s better to stir immediately so that the onions don’t burn. Then cook over medium heat until tender, stirring occasionally. There is no need to cover with a lid.
In total, they cook in about 20 minutes.
Step 6.
About 10 minutes after frying, the mushrooms release a lot of juice. This is the bulk of the juice that needs to be drained. For example, through a drushlak, so that suddenly fallen mushrooms can be thrown back into the frying pan.
Then back on the stove, reduce the heat a little more and fry until a beautiful golden color. You can also add a little butter or sunflower oil so that the mushrooms do not burn. About 5 minutes before the end of cooking, add salt to taste.
When ready, put everything in a separate bowl and can be served.
Bon appetit!
Cream of porcini mushroom soup
Products
Porcini mushrooms - half a kilo Onions - 2 heads Potatoes - 2 large potatoes Cream 20% - 1 glass Dill - a small bunch Vegetable oil - 2 tablespoons Italian seasonings, salt and pepper - to taste.
Recipe for creamy porcini mushroom soup in a saucepan
Fry finely chopped onions in vegetable oil, add mushrooms to the onions in a frying pan, fry over low heat for 5-7 minutes, then pour in the cream (carefully, in a thin stream), add peeled and diced potatoes, and cook for 20 minutes over low heat. . Pour the resulting mixture into a saucepan, bring to a homogeneous mass in a blender or mixer, season with spices, and garnish with dill. Serve with pleasure!
Recipe for creamy porcini mushroom soup in a slow cooker
Set the multicooker to the “Baking” mode. Place chopped onion in the multicooker container, fry it in the multicooker for 10 minutes, add chopped potatoes, mushrooms, close the multicooker lid and cook for 40 minutes. Then add cream, salt and spices, and continue cooking for 10 minutes on the same mode. Then grind the soup into puree and cook for 5 minutes on the “Steam” mode. Serve creamed porcini mushroom soup, garnished with herbs.
