Mushrooms are tasty and healthy. Boletus mushrooms are rich in magnesium, iron, and phosphorus. These elements are involved in hematopoiesis. In addition, they improve the condition of the skin, hair and nails and help improve immunity.
How to properly prepare mushrooms for frying?
Before you start frying, you should wash fresh mushrooms. Then the mushrooms should be boiled in salted water for 10 minutes. After this, the mushrooms must be drained in a colander and allowed to drain. While the water is draining, you need to finely chop the onions.
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How long to cook
To properly boil mushrooms, you need to consider the initial state of the product: whether it is fresh, dried or pickled. Boletus mushrooms are mostly cooked whole, although it is acceptable to cut them into pieces to reduce cooking time.
We recommend that you read our electronic magazine about growing mushrooms at home.
You need to boil according to the following scheme:
- Place a pan of water on the fire. Once it boils, add mushrooms and salt to taste.
- It will take 15 minutes to cook 300 grams of medium-sized boletus mushrooms. When they are cooked, they will darken and soften slightly.
- 5 minutes before the end of cooking, add seasonings to the broth to give the dish a richer aroma.
Adding wine when cooking mushrooms is necessary if you intend to use them in tomato sauce or beef stew. Wine helps the ingredients reveal their aroma much more strongly, which cannot be achieved using butter or broth.
For soup
Dried boletus mushrooms can also be boiled, but after cooking the cap turns out dense and dry, and the spongy layer becomes slimy. Therefore, they are first soaked in water to restore the plasticity of the fruiting body, and then crushed to make the mushroom mass homogeneous in composition.
The mushrooms are pre-soaked for 2 hours to restore their texture, and then boiled in the same water . To do this, place the pan on the fire and as soon as the water boils, reduce the flame to low, then cook for another 2 hours. To prevent boletus mushrooms from losing color, add 0.5 tsp to the water. citric acid.
Dried mushrooms make the broth very aromatic, so it is recommended to make soup from it later. Fresh mushrooms are boiled for 20 minutes. In this case, you can also add citric acid to preserve color. Mushrooms that have been frozen can be boiled for 10 minutes.
See the recipe for delicious frozen porcini mushroom soup.
Before frying
It is not necessary to cook frozen boletus mushrooms before frying. Frying whole mushrooms takes an average of 15 minutes, and if they are cut into pieces, the frying time is halved.
In order for the mushrooms to turn out tasty, you need to take into account several cooking rules:
- Boletus mushrooms contain more than 50% water, and it will certainly be released during the frying process. To ensure that the whites are fried rather than boiled, place them over high heat. This will help quickly evaporate the released liquid. It can also be drained and used for preparing first courses.
- Now you will need fat. Always try to use it minimally. Mushrooms should not swim in it.
- Never stir mushrooms until they are done! The boletus will take 5 to 15 minutes to brown. This depends on the weight of the mushrooms, the size of the pan and the intensity of heating.
- Use a thick non-stick pan to ensure the mushrooms are thoroughly fried. This will allow them to absorb the flavor.
Until ready
The technology of cooking until done involves the following steps:
- Wash and dry the mushrooms. Cut them into pieces.
- Pour enough oil into the pan to completely cover the bottom.
- Place the vessel on the fire. Heat the oil and reduce the flame to medium.
- Add boletus to the pan, stir and leave to simmer.
- As soon as the volume of the mushrooms is reduced by 2 times and their edges are browned, the cooking is over.
Important! Raw boletus and mycelium pose a risk to human health due to the toxins they may contain. Toxins cause damage to red blood cells, gastrointestinal irritation, and allergic reactions.
Mushroom soup made from dried porcini mushrooms
A simple but surprisingly tasty and quick porcini mushroom soup that will lift your spirits and warm you up any day. Dried mushrooms are a common product on the shelves of home cooks.
Ingredients:
- dried porcini mushrooms – 50 g;
- medium onion – 1 piece;
- medium carrots – 1 piece;
- olive oil – 1 tsp;
- potatoes – 5-7 pcs;
- cream – 300 ml;
- salt;
- ground black pepper;
- bay leaf – 1 piece;
- fresh dill - a bunch.
Cooking method:
- Preparing the entire soup will take no more than 20 minutes. The main ingredient of the soup will be porcini mushrooms, but if desired, you can use any dried ones. Cover the mushrooms with plain water at room temperature. Leave them to infuse and soak in a separate container, and at the same time you should prepare the remaining vegetables for the soup.
- Peel the potatoes and cut into small cubes. Pour cold water into a soup pot, add salt and let the potatoes cook.
- The next step is preparing the frying. The onion must be cut into small cubes. Pour a teaspoon of olive oil into a frying pan and fry the onions in it. It is necessary to fry over high heat. At the same time, grate 1 medium-sized carrot on a fine grater. In this case, the onion must be stirred periodically. Add the carrots to the onions and continue to fry the onions and carrots over medium heat until golden caramel color.
- When the roast is completely fried and has released its juices, cream should be added to it. At the same time, you can add salt to the water and potatoes and continue to cook it over low heat.
- Real porcini mushrooms should be chopped. The water in which they were soaked can also be added to the soup for flavor. Chop white mushrooms as desired. Before pouring the mushroom water into the soup, it is recommended to strain it through a sieve.
- Place the creamy fry into the pan with the potatoes, add the mushroom soaking water and cook until it boils. As soon as the soup begins to boil, you can add mushrooms to it. Leave to cook over medium heat for about 5-7 minutes. At this time, you can chop fresh dill or any other greens. Add bay leaf, black pepper and other favorite seasonings to your mushroom soup, such as paprika or garlic granules. Boil for a few more minutes and add fresh herbs 1 minute before turning off the heat.
The aromatic and tender soup of dried porcini mushrooms is ready. If desired, you can grind it in a blender and add crispy croutons to get a creamy soup consistency.
Features of mushrooms to remember
Before you start preparing dishes from boletus mushrooms, you should stock up on theoretical knowledge and familiarize yourself with practical recommendations for working with the product.
- For cooking, it is best to select the youngest specimens, then after processing their elements will be equally soft. If you have to boil already aged mushrooms, then it is better not to use their stems. It is these parts that acquire excessive density over time.
- Before cooking, be sure to soak the components in cold water for several minutes, after which the liquid is drained. This technique will not only get rid of dirt, but also remove worms.
- The flesh of a young and good boletus on the break is white or yellowish in color. There are a lot of types of mushrooms and some of them begin to turn blue or red after a few seconds on the fault.
Tip: It is recommended to boil mushrooms exclusively in salted water, regardless of the purpose of the product. If you leave the introduction of this component until a later time, in the end it may turn out to be under-salted and even bland.
- The gall mushroom is very similar to the boletus mushroom, but, unlike the porcini mushroom variety, its cap turns pink when broken and has a very bitter taste. For this reason, gall mushrooms are never wormy.
- Boletus mushrooms begin to deteriorate within a short period of time after they are collected. It's best to process them as quickly as possible. Fresh product can be stored for no more than 2 days, exclusively in the refrigerator.
Boiled boletus mushrooms are rarely consumed in their pure form; they are usually added to soup, pickled or pickled. In some cases, the processing time may differ from the basic approach.
Second course
How to cook boletus mushrooms for main courses? Quite often, housewives prepare an omelet with mushrooms or julienne, the famous mushrooms with potatoes, or vegetable stew. What to do in this case with the processing of this product?
Some representatives of the fair sex add mushrooms directly during the preparation of the main dish, but this is not entirely correct. Boletus mushrooms tend to accumulate substances harmful to humans, which is why they must be boiled first.
How long to cook boletus mushrooms in this case depends entirely on their pre-processing. If you are using a chopped product, its pre-cooking time is about half an hour. If you need whole boletus mushrooms, then let them cook for an hour.
After the specified time has passed, drain the water and continue preparing the intended dish. Now your mushrooms are safe, and you can safely fry, stew or bake them.
How to salt boletus mushrooms
- Boletus mushrooms - 1/3 bucket.
- Salt – 0.5 cups.
- Vegetable oil – 2 tbsp. spoons for 1 jar. You can use ox fat.
Preparation:
- Wash the mushrooms well with running water and remove any small debris with a sponge.
- Fill the container halfway with water. Put it on fire.
- Once the water starts boiling, add the mushrooms.
- Drain the mushrooms in a colander.
- Place food on the rack. Dry. Distribute among banks.
- While filling the jars, sprinkle the mushrooms with salt.
- It is best to place boletus mushrooms with their caps down to maintain their shape.
- Cover with a wooden press. Refrigerate.
- After a few days, the mushrooms will settle. Add more mushrooms.
- Pour 2 tbsp on top. spoons of vegetable oil.
- Tie the container with a bubble. Place in the refrigerator for storage.
A note for fans of wild mushrooms
If you prefer wild mushrooms, prepare a flavorful soup from them. It is not necessary to turn the first dish into cream or puree. A soup made from vegetables with added herbs without frying will also be tasty and low in calories. We do not defrost pre-frozen porcini mushrooms; we immediately proceed to heat treatment.
On a note! The soup will be more satisfying if you cook it with meat broth. You can also add bone-in pork or beef tenderloin or chicken breast. The first dish will acquire a completely new taste if you add a few smoked ribs to it.
Ingredients:
- frozen porcini mushrooms – 300 g;
- filtered water – 2000 ml;
- potatoes - three to four tubers;
- salt, ground allspice;
- greens - one bunch;
- carrots - one root vegetable;
- onion - 1 head.
Preparation:
- From a minimal set of ingredients, we will now prepare an amazingly tasty treat.
- We immediately peel the carrots, potato tubers and onions. We wash all the vegetables.
- There is no need to defrost porcini mushrooms. As a rule, they are thoroughly washed and cleaned before freezing, but you still need to check this, especially if you are using store-bought products.
- Place frozen porcini mushrooms in a medium saucepan.
- Fill with filtered water and place on the stove.
- From the moment it boils, reduce the heat to low, maintaining a simmer, and set aside for 40 minutes.
- In the meantime, let's start preparing the vegetables.
- So, we have already peeled the potatoes.
- First we cut it into large plates.
- Then chop into cubes of medium thickness.
- We don’t add potatoes to the soup yet, but to prevent the vegetable from darkening, fill it with filtered water and set it aside for now.
- Cut the peeled carrot root into strips. Can be chopped into slices or cubes.
- Chop the onion into small cubes.
- After the allotted time for cooking the mushrooms, add carrots and onions to the broth. Salt and season with ground allspice.
- Next, we send the potatoes and are guided by their readiness.
- We wash the greens. We chop it finely with a knife.
- When the soup is ready, add greens to it. Cover the dish with a lid and set it aside from the stove. Infuse the prepared dish for a third of an hour.
- Add a spoonful of sour cream to each plate to improve the taste.
Terms and conditions for storing homemade products
- Homemade canned food should be stored in the refrigerator or cellar at a temperature of 0 to +8 degrees.
- Shelf life ranges from a year to three months, depending on the type of workpiece.
- The opened jar should be kept in the refrigerator for no longer than a few days.
- A product made using the cold-salting method should be stored for no longer than 6 months.
Porcini mushrooms are one of the most wonderful mushrooms in Russian forests. You can prepare a huge variety of wonderful dishes from them, and knowledge of how to properly boil these mushrooms will help you prepare all these delicacies from boletus mushrooms correctly and tasty.
