When starting to prepare a dish based on this wonderful product, it is important to be sure that the collected or purchased gifts of nature must be edible and palatable.
After making sure that the product is suitable for food, you need to choose a heat treatment method. For example, I pickle honey mushrooms, dry them, and freeze forest gifts.
To get a truly tasty and delicious dish, you need to monitor the quality of the mushrooms, as well as choose the most gentle cooking method to preserve the nutrients.
To determine whether a mushroom is edible or not, it is recommended to boil it with an onion. If the onion turns blue, then you shouldn’t eat the mushrooms, this means that they are not edible, or you have gone too far, and among the edible ones, you came across an inedible one.
Preparing mushrooms
After collecting the mushrooms, it is advisable to clean them on the same day, remove dark places, and cut off parts affected by slugs and worms. For old mushrooms, trim off the bottom of the cap.
If cooking mushrooms is postponed, they must be placed in the refrigerator for safekeeping. This product is not washed, but only carefully cleaned off with a knife the adhering particles of sand, leaves, blades of grass and other small specks.
Just before cooking, the mushrooms are rinsed in cool water, but this should be done quickly so that they do not have time to absorb a lot of moisture.
Video on how to cook delicious mushroom soup with potatoes and rice
I would like to present you with a slightly original recipe for mushroom soup. At the same time, it is prepared easily and quickly. You will learn how to cook it by watching the video recipe. And then stock up on food and start preparing this very tasty first course. I am sure that your family will be very pleased after tasting it.
Ingredients:
- Water - 2 liters
- Potatoes - 1-2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bell pepper - 1/2 pcs.
- Mushrooms - 100-200 gr
- Rice - 1 tablespoon
- Millet - 1 teaspoon
- Butter - 20 g
- Vegetable oil - 50 g
- Salt, ground pepper - to taste
- Curry - to taste
- Fresh herbs
- Cauliflower - several florets
- Bay leaf
That's all for me. Now you know how to properly cook mushroom soups so that they turn out incredibly tasty, aromatic and satisfying, which the whole family will enjoy with pleasure.
Enjoy your meal! Bye!
How to cook wild mushrooms correctly
For each type of mushroom, the entire cooking process will take a different amount of time. Some of them require more time, while others, on the contrary, are ready in 5 minutes.
There are also those that need to be pre-soaked. Be sure to wash it well, you can use a brush.
You need to boil them as follows:
- Thoroughly clean from dust and other dirt;
- Cut off the bottom;
- Thoroughly rinse the gifts of nature;
- Cut large mushrooms into pieces and place in a metal or enamel container. Small ones can be left in their original form.
- Fill the container so that the mushrooms float freely in it.
- Place the container to heat, wait for the liquid to boil and boil for 20 minutes, depending on the variety, if the mushrooms are bitter, then increase to 40 minutes;
- Stir occasionally, do not allow the contents to stick to the bottom;
- If desired, you can add salt before removing the dish. The same can be done during subsequent preparation of the dish;
- Transfer the boiled products to a sieve to drain excess liquid.
Dried
1. Rinse the mushrooms with running water, place in a container and add 1.5 cups of water.
2. Soaking depends on the degree of dryness - from 1 to 5 hours.
3. Transfer the product into a container and add the water in which they were soaked.
4. Let the liquid boil and cook for another 25 minutes.
Fresh
This method will help determine the presence of poisonous mushrooms among edible ones in a pan. During cooking, you need to lower the peeled onion; if it turns blue, it means there are poisonous mushrooms in the pan.
Any variety of mushrooms is boiled for 20 minutes after the liquid boils. Boiled mushrooms must be rinsed with cold boiled water. Larger ones cook much faster than smaller ones. Therefore, if desired, they can be cut.
Readiness is determined quite simply: cooked mushrooms float to the surface, while raw mushrooms remain at the bottom.
Frozen
1. Before boiling, shake the frozen product a little in the bag, then defrost using any of the following methods. This can be done on a shelf in the refrigerator, or you can leave the mushrooms to defrost at room temperature or put them in warm water. A microwave oven is suitable for quick defrosting.
2. Boil the liquid at the rate of one glass of water per glass of frozen mushrooms, add salt with a pinch of salt.
3. If necessary, cut the mushrooms into smaller pieces if they are large in the pack. Place them in water.
4. Boil honey mushrooms, chanterelles and champignons for a quarter of an hour.
5. For frozen store-bought products, increase the time to 25 minutes.
6. Mushrooms that are frozen independently without pre-cooking should be boiled for about half an hour.
Boletus
Boletus is a mushroom with a characteristic hemispherical cap, colored in the colors of fallen aspen leaves. Its leg is dense and stocky. In nature, boletuses can be confused with gall mushroom.
Boletus mushrooms need to be cooked for 20 minutes from the moment they boil in the pan. In a slow cooker they are cooked for 30 minutes in the “stew” mode. Try to cook mushrooms within 2 days after picking.
Cooking technique:
- Clean the boletus from grass, pine needles, and dirt. Rinse in cold water. If you soak them in cold water for an hour before doing this, the dirt will come off easier.
- Pour water into the pan, add mushrooms. Boletus broth is used for soups and sauces. In this case, you need to measure the amount of mushrooms based on the recipe. So, for an ordinary soup, 300 g of boletus per 2 liters of water is enough.
- Place the pan over medium heat, add salt, add mushrooms, and bring to a boil. Next, cook for 20 minutes.
- Skim off foam during cooking.
- Remove the finished boletuses with a slotted spoon and place in a colander to drain.
- Strain the broth through a sieve or cheesecloth, then use for soups and marinades.
You can prepare a variety of dishes from boletuses, champignons, russula, and boletus mushrooms. If you don't know how long to cook the mushrooms, just keep an eye on them: as they are ready, they sink to the bottom of the pan.
How long does it take to cook mushrooms?
The milk mushrooms are boiled for 15-20 minutes.
Honey mushrooms will take 40-60 minutes.
Porcini mushrooms are processed for 30-50 minutes.
Chanterelles and boletuses will be cooked in 20 minutes.
Boletus and russula are boiled for about 30-40 minutes.
For boletus and moss mushrooms it will take 25-35 minutes.
Boiling morels takes about half an hour.
Nutritional value of boiled champignons
If we take into account the fact that we cook only champignons, then the calorie content of such a dish will be completely low. Thus, the energy value of boiled mushrooms is 30 kcal per 100 grams. But it is important to note that few people eat boiled champignons alone (I have never met such people in my life). More often, boiled mushrooms are consumed with other dishes, for example, in the form of mushroom soup. Thus, the calorie content of champignon soup, which was discussed in the article above, is 132 kcal per 100 grams. And if you add sour cream to the composition after cooking is complete (which makes such a lunch very tasty, bright and appetizing), then the number of calories can increase to 176 kcal per 100 grams, depending on the fat content and the amount of sour cream chosen.
How to properly boil mushrooms for freezing
Before freezing mushrooms, they must be boiled for 5-10 minutes.
It is recommended to slightly dry the prepared product, package it in plastic bags or place it in containers, and then put it in the freezer. Plastic containers are also useful for these purposes.
How to prepare champignons
Cooking fresh champignons is not difficult if you prepare them correctly. First of all, you should rinse and clean the dirt with a special sponge. If there is no sponge or it does not help, then the soil and the rest of the dirt can be cut off with a knife (if these are worm holes, then you should throw out the entire mushroom, and not just the eaten part, since the waste of the worm has already penetrated into the whole part of the champignon).
Frozen champignons, as already written in the article above, must first be defrosted naturally and only then boiled (although many housewives cook frozen mushrooms in a pressure cooker, but in other devices: a slow cooker, a saucepan, and so on, you can only cook champignons that have already been thawed). By the way, at the preparation stage, you can immediately cut the mushrooms into portioned pieces to then save time on this.
How to boil mushrooms before frying
Before frying, the gifts of nature must be boiled for 20 minutes. Cooking boletus mushrooms will take a little longer, 40-60 minutes.
The same amount of time will be required to cook boletus mushrooms.
Cooking steps:
1. Mushrooms are cleaned from the bottom of the cap.
2. Wash under running water to remove dust and dirt.
3. Place in an enamel bowl, which is filled with water so that the mushrooms move freely in it.
4. After waiting for it to boil, boil the product for 20-60 minutes, depending on the type of mushroom. Make sure that the contents do not stick to the walls or bottom of the pan.
5. At the end of cooking, you can add salt and spices, or do this during the subsequent cooking stage.
Benefits and contraindications
Mushrooms have been collected for many centuries. They contain useful microelements and vitamins necessary for the human body, and at the same time they are dietary food.
Despite the beneficial vitamins, it contains the substance chitin. The human body does not digest it, so it is undesirable to get carried away with mushrooms. Abuse can lead to gastrointestinal upset.
You should not consume forest products in the following cases:
- Allergy or individual intolerance.
- Pancreatitis, gastritis, other gastrointestinal diseases at the time of exacerbation.
- Dysbacteriosis.
- Children under 6 years of age, and after this age - limitedly and with caution.
It is important to collect mushrooms only in environmentally friendly places, away from the roadway and hazardous industries, since forest trophies absorb all harmful substances from the soil.
How long does it take to cook champignons?
To determine the cooking time, you need to focus on the following numbers:
- Fresh mushrooms are cooked in a saucepan for 5 minutes;
- In a double boiler, the cooking time will take 10 minutes;
- In a multicooker, you should select the stewing mode - 20 minutes, without adding water;
- In a pressure cooker, cook the product for 5 minutes;
- After defrosting, frozen champignons should be boiled for 10 minutes.
Cooking champignons
1. First, the mushrooms are washed and cleared of debris.
2. Pour liquid into the container so that it lightly covers the mushrooms.
3. Boil water and add champignons, boil for about 5 minutes.
4. Drain the liquid, placing the cooked mushrooms in a colander.
Preparations for the winter
Fried mushrooms are pleasant to eat not only in summer, but also in winter. With the advent of modern freezers this is possible. The product can be frozen, while the taste and benefits will be preserved. The product must be frozen according to certain rules. The first thing to do is wash and clean. Then there are several options:
- You can freeze fresh mushrooms by simply cutting them into cubes. It is better to store frozen food in containers so that foreign odors are not absorbed. Before frying, it is better to boil the frozen product for 10-15 minutes. But if you put raw mushrooms in the chamber, they will take up a lot of space without shrinking during cooking.
- Pre-boil for 5-10 minutes. Their volume will be reduced by half and you won’t need much space for storage. This product must be prepared without defrosting.
- You can freeze already fried mushrooms. In winter, if necessary, you can simply reheat the product.
Before freezing, the product must be free of excess liquid. They must be frozen in portions, and be sure to label the container or bag. Store at a temperature of −16…−18 degrees for no more than a year.
Fresh white mushrooms - proper cooking
1. Prepare the mushrooms, thoroughly clean them of dirt, cut off the wormy parts and very little of the end of the stem.
2. Rinse under water.
3. Place the mushrooms in a container filled with water and leave them in this form for an hour to allow particles of dirt, small and large debris to completely settle.
4. Remove the skin from each mushroom and chop.
5. Place the pre-prepared porcini mushrooms in a pan filled with water, so that the liquid covers the tops of the mushrooms by 2 cm.
Add salt in the amount of 1 teaspoon per 1 liter of water. Place the container on the fire.
6. After boiling, constantly remove the resulting foam.
7. After 40 minutes, the dish is ready. To add additional aroma and taste to the broth, you can add various spices to it and continue cooking for another 15-20 minutes.
Simple recipes for dishes with fried mushrooms
Dishes with boiled and then fried mushrooms are distinguished by their original taste, pleasant aroma and presentable appearance. They are more filling and perfect for a holiday table.
Salad with chicken and mushrooms
For this salad you need to have such products as 200 g of chicken meat, 200 g of boiled mushrooms, two eggs, 30 g of peeled walnuts, 50 g of hard cheese, pickled cucumber, 3 tbsp. spoons of mayonnaise and salt.
Cooking process:
- Finely grate the pickled cucumber. Do the same with cheese.
- Boil the eggs, chop on a coarse grater.
- Boil the chicken fillet. Cool, cut into small pieces.
- Cut the boiled mushrooms into slices and fry them in a frying pan.
- Place eggs, cheese, cucumber in the dish. Add meat and mushrooms, previously dried on a paper towel, to these ingredients.
- Season the salad with mayonnaise and mix.
- Top the dish with chopped nuts.
- Cool and serve.
Fried liver with mushrooms
To prepare this hearty dish, you need to have on hand 400 g of chicken liver, 4 large boiled champignons, 1 carrot, 1 onion, 2 cloves of garlic, 1 teaspoon of salt, vegetable oil.
Cooking process:
- Cut the onion into quarters and cut the quarter into rings.
- Heat the frying pan. Pour some oil and put onions on it. Fry until golden.
- Peel the carrots and grate them.
- Add prepared carrots to the pan. Fry.
- Cut the liver into small pieces. Transfer to the pan and mix well.
- Slice the champignons. Add to previous products. Add salt.
- Finely chop the garlic and sprinkle over the liver.
- Cover the pan with a lid and cook for 15 minutes.
Fried shrimp with mushrooms
A dish for seafood lovers is prepared from the following ingredients: 350 g of peeled shrimp, a couple of cloves of garlic, 1 tbsp. spoons of soy sauce, 0.5 cups of boiled mushrooms, a piece of ginger root, 1 tbsp. spoons of sesame oil, 1 tbsp. spoons of walnut oil, 1 tbsp. tablespoons canola oil, chopped dried pepper, herbs.
Cooking process:
- Thaw shrimp, rinse and dry on paper towels.
- Peel and chop the garlic using a garlic mince.
- Peel the ginger root and grate it on a fine grater.
- Cut the mushrooms into pieces.
- Pour canola oil into the pan, add chopped garlic and ginger. Fry them for up to 20 minutes over low heat, stirring occasionally.
- Add mushrooms to the pan.
- When the mushrooms are lightly fried, add shrimp to them. Stir, simmer over low heat, adding soy sauce.
- Add chopped dried pepper and herbs to the rest of the ingredients.
- Pour in walnut oil and sesame oil. Cook over medium heat for up to 5 minutes.
- When the shrimp turn deep pink, the dish is ready.
- Place the mushrooms and shrimp on a flat plate and serve hot.
Author: Elena Bolshova
Do I need to boil chanterelles before frying?
Before frying, it is better to boil the forest products.
1. Before proceeding to cooking, the product is thoroughly cleaned, rinsed and prepared for further processing.
2. It is recommended to fill them with milk or cool water for an hour and a half. This will make the chanterelles more tender.
3. Pour the product into a suitable container.
4. You will need twice as much liquid as the chanterelles themselves. For 1 glass of product you will need 2 glasses of water.
5. Season with salt or do not do this at all if you plan to prepare dishes based on them in the future.
6. Cooking duration: 20 minutes.
7. Periodically it is necessary to remove the foam.
8. Place the finished chanterelles in a colander and let the liquid drain.
9. If the chanterelles are dry, pre-soak them for an hour, and then cook in the usual way for about 20 minutes.
How to process boletus mushrooms?
The collection of boletus mushrooms takes place in the summer (they are called May mushrooms) and autumn. Summer specimens are lighter in color, but the taste and smell are the same in both species. These mushrooms often grow in characteristic circles around tree trunks . This is due to the fact that the mushroom mycelium penetrates the mycorrhiza with the roots of oaks, pine trees, beech trees and spruce trees. When a tree is young, mushrooms grow very close to the trunk, but as the tree and its root system grow, the mycelium moves parallel to the roots and mushrooms begin to be found further away from the trunks.
The porcini mushroom is considered the most valuable from a culinary point of view. Its light and dense flesh does not darken during cooking, which often happens with other species (boletus, aspen). Boletus dishes are valued for their exceptional taste and aroma, be it soups, julienne, sauces or filling for pies.
Did you know? There is a simple way to distinguish boletus from its “counterfeits”: cut the cap and look at the cut - the color of boletus will remain unchanged, but in unidentified specimens it will become bluish or pinkish.
Careful and high-quality processing before consumption guarantees not only maximum preservation of gastronomic value, but also protects against possible health problems. Heat treatment is not always necessary - during cold salting, mushrooms are placed raw into the preparations, but in this case, salt and lactic acid fermentation products are involved in the cooking process .
The process of processing the “catch” begins immediately upon returning from the forest, because otherwise the very next day the entire collection will be spoiled and damaged by worms
Processing sequence:
- The collection must be sorted by type and purpose of further processing - salting, frying, freezing.
- Clean boletus mushrooms from forest debris (grass, pine needles, leaves). Those that are wormy and eaten away by the inhabitants of the forest are thrown out. If the lesions are minor, you can soak the fruits in salt water for half an hour to remove “uninvited guests.”
- Using a knife, scrape the top layer off the legs, cutting off the dirty ends.
- Wipe the caps with a dry cloth or napkin.
- Separate the stems from the caps and cut into equal-sized pieces. Small specimens can be left whole.
Important! When slicing, it should be taken into account that during the cooking process the mushrooms boil down greatly, losing almost 50% of the initial volume.
How long to cook the butter before it's ready?
1. After cleaning the butter, cut into slices or cubes.
2. Pour water over the mushrooms so that it completely covers them.
3. Place the container on the fire, lightly add 1 teaspoon of salt per 1 liter of water.
4. Boil for about 30 minutes after boiling.
5. Drain off any excess liquid by placing the mushrooms in a colander.
Cooking time for some varieties
The characteristics and time of heat treatment depend on the type of product:
White mushrooms
Porcini mushrooms, if cooked correctly, are a real masterpiece. Before baking or frying foods, they must be boiled. 25 minutes is enough. After this, it is allowed to add additional components of the dish. Porcini mushrooms should not be overcooked. Because of this, they will become too elastic - rubbery. To make the aroma even more pleasant, add bay leaf (the same is suitable for honey mushrooms). Attention! When cooking these mushrooms, it is very important to remove all the “noise” in time.
Honey mushrooms
Honey mushrooms are usually used for pickling. They need to be boiled first. The time spent is only 18 minutes. If they are small, then everything will be ready faster. Advice. A decoction of frozen mushrooms can be used for broth or sauce.
Champignon
Champignons are even eaten raw (if fresh), but it is better to brew mushroom broth. After processing, they will become more tender, their taste will be even richer. It usually only takes 5-10 minutes to just cook them. It only takes 20 minutes to prepare the soup.
Butter
There is too much moisture in butter. If you soak them, there will be even more mucus. That's why they need to be dried first. This will take approximately 30 minutes. Afterwards you will have to boil the mushrooms in salted water, using the same amount of time. Be sure to remove the skin from the cap so that it does not spoil the dish.
Chanterelles
You need to cook the chanterelles over low heat for no more than half an hour. You can't go any longer, because... they will lose nutrients. By the way. If you cook dried chanterelles, add a pinch of baking soda to them - then they will boil better.
Oyster mushrooms
Cooking time for oyster mushrooms is only 5-10 minutes. After that, they are fried, soup and other dishes are prepared from them. You can boil such mushrooms when preparing soup along with potatoes. If the mushrooms are finely chopped, then it will be enough for them to boil twice, after which they will be ready. If you boil whole oyster mushrooms or cut into large pieces, the cooking time may take 25 minutes.
How much and how to cook boletus and boletus
1. After preliminary preparation, including cleaning and removing the film on the surface of the cap, begin cutting up wild mushrooms.
2. Cut mushrooms can be kept in cool water for an hour. This process is more additional than basic. It can be lowered.
3. Pour the product into the container, pour cold water and turn on the heat. Add a little salt and get rid of any foam that appears.
4. After boiling, boil for a quarter of an hour, reducing the heat to minimum. At the end of cooking, change the water to a new one, let it boil and cook for another 5 minutes.
5. Vinegar added to water will protect the mushrooms from blackening.
1. Boletus mushrooms should be cooked longer, but you should start with cleaning.
2. Pour the prepared product into a saucepan, let it boil and cook for about 40 minutes. The water needs to be salted.
3. Then replace the liquid and boil for some more time. If the mushrooms sink to the bottom, then they are ready.
boletus
This fungus prefers to settle at the roots of birch trees alone or in small groups. Has a hemispherical hat. After rain it becomes sticky and covered with mucus. The boletus grows on a fleshy stalk covered with dark gray scales. In nature, it can be confused with false boletus, but the latter's broken cap will begin to turn blue after a while.
The cooking time for boletus mushrooms in a saucepan is 40–50 minutes. In a slow cooker they are cooked for 30 minutes in the “baking” mode.
Cooking technique:
- Thoroughly clean the mushrooms from dirt and debris, remove the base of the stem, and place in a container with clean water.
- Rinse clean boletus mushrooms under running water.
- Place the mushrooms in a saucepan, measure out twice as much water, add salt (1 tbsp per 1 kg of boletus mushrooms), bring to a boil over medium heat.
- After boiling, drain the water, add fresh water, and simmer over low heat for 40–50 minutes. Skim off foam during cooking.
- The finished boletus mushrooms will sink to the bottom. Remove them with a slotted spoon or drain them in a colander.
How to cook dried mushrooms for soup
1. Pre-soaking should be carried out for 2-3 hours or left overnight. Pour the product into the container and cover it with water 2-3 cm above the level of the mushrooms themselves.
2. Place the soaked dry mushrooms in a container and fill them with water; you can use the one you took for soaking if there is no dirt or other foreign matter in it. This will make the broth more tasty and rich.
3. Bring to a boil over high heat, then reduce, get rid of the foam and cook for half an hour.
4. Dishes using this product are aromatic and rich.
Dozens of types of dishes for every taste are created based on mushrooms. For soups, sauces, and pies, it is important to select only the best mushrooms that provide health benefits and delight the taste buds.
Russula
As they grow, the caps of these mushrooms change shape from a ball to a funnel with a concave center. The color of the cap can be red, yellow, green, purple, brown. The bottom is covered with plates. The leg is smooth, cylindrical in shape. Russulas are edible and conditionally edible, suitable for food only after heat treatment. In nature, they can be confused with false russula and toadstool.
Forest russulas need to be carefully sorted, since only small and strong specimens are suitable for cooking. They cook within 30 minutes. You do not need to boil them before frying.
Cooking technique:
- Rinse the russula in cold water.
- In a saucepan, combine 1 part mushrooms and 2 parts water.
- Place over medium heat, bring to a boil, then reduce heat and simmer for 30 minutes.
- During cooking, skim off the foam, do not forget to add salt, and also add bay leaf and black peppercorns.
- Place the finished russula in a colander. The decoction cannot be used in the future.
To summarize
Now you know the answers to many of your questions: do you need to boil champignons before frying, how to prepare mushroom soup in different devices and other important points. It is worth noting that most of the recipes are very similar to each other, only the cooking time and a few other minor details differ. Write in the comments what you usually use to prepare soups for lunch for your family. If you have questions, be sure to ask under the article in the comments, we will answer everything as quickly as possible. Bon appetit, see you soon!
