After a successful harvest, you need to quickly process the mushrooms to preserve maximum flavor and benefits. The best and fastest way is to boil it and then use it in accordance with your favorite recipes.
Features of mushrooms
Most often, boletus is found in damp coniferous forests. The main characteristics include:
- The cap is slightly convex or flat, smooth. On top there is a mucous transparent layer. There may be a private cover.
- The leg is low, solid, and has a smooth or granular surface. Maybe a ring.
- The flesh of the mushroom is yellowish or milky in color and may turn blue or red when cut.
- The spores are yellow in color and form very quickly.
The mushrooms are very remarkable; it is almost impossible to confuse them with poisonous ones.
Features are oily, their benefits
The oiler is a tubular mushroom, the name of which speaks for itself: there is a thin oil film on the cap that distinguishes it from other species. Its pulp is very juicy, fleshy, and it itself has a brown or red color.
Butterflies have their own classification, according to which they are divided into:
- ordinary;
- yellow-brown;
- granular;
- larch
In addition to incredible taste, representatives of this plant kingdom also have a number of beneficial properties. These include:
- protection of blood vessels from the formation of atherosclerotic plaques due to the content of lecithin;
- removing excess uric acid from the body;
- combating depression due to the presence of aphrodisiacs in mushroom juice;
- relief of gout and migraine symptoms;
- immunostimulating function.
This is interesting!
These mushrooms retain their beneficial properties regardless of the method of preparation. That is, even fried butternuts contain all the substances that the human body needs.
Distribution area
Butterflies are always adjacent to coniferous trees - pines or larches. They mainly grow in the middle zone of the Northern Hemisphere, there are varieties in Africa and Australia.
All varieties of mushrooms are not poisonous, but there are inedible, non-toxic mushrooms. This is a remarkable Masdish, Siberian, pepper.
There are conditionally edible ones - yellowish oiler, larch, goat or lattice, gray or bluish.
Good edible mushrooms include: Bellini butterfly, girdled, marsh or yellowish, granular or summer, common butterfly, white or pale, cedar, ruby, red-red, yellow-brown, marsh.
They can grow in proximity to other varieties of mushrooms - porcini, chanterelles, greenfinches and others. Mushrooms begin to grow at +15 or +18 degrees after rain or heavy dew. They stop growing at -5 degrees. Mushrooms are quickly attacked by insects, especially in summer, and quickly age. In autumn, the proportion of pure mushrooms is much higher. Season from June to October.
Inedible mushrooms include pepper buttercup. The skin of the cap is not removed, the flesh is loose, the color of the stem is dark yellow, the same as the cap. One mushroom can ruin all dishes due to its sharp bitterness. It does not cause poisoning, but it is better not to use it as food.
You should not eat old mushrooms that are wormy. Cannot be collected near highways, factories, or cities. Fungi accumulate radioactive substances and heavy metals. In recent years, cases of poisoning even from edible mushrooms, but collected in problem areas, have become more frequent.
Fried boletus mushrooms: delicious recipes with cheese
There are a huge number of recipes for fried mushrooms. At the same time, completely different ingredients are added to them. Butternuts are prepared with meat, rice, mayonnaise, but we will focus on the recipe for fried mushrooms with cheese.
So, to prepare such a delicacy we will need:
- Butter – 350 g
- Cheese – 200 g
- Cream – 120 ml
- Butter – 30 g
- Oregano, paprika, salt - at your discretion
Mushrooms with cheese
Next, prepare as follows:
- We clean and boil the butter, put it in a colander and wait until all the water has drained from it
- Grate the cheese
- Place a piece of butter and butter in a frying pan. Fry mushrooms for 10 minutes.
- At this time, in a separate container, mix the cream, salt and all the spices and spices you have chosen. Let the mixture sit for a while
- Next, carefully pour our sauce into the mushrooms, mix the ingredients and continue cooking for another 10 minutes.
- After the specified time, add cheese in portions. You shouldn’t put all the cheese out at once, as it will clump into one big lump and won’t melt properly.
- Once all the cheese is melted, remove the dish from the heat and serve.
There is another delicious recipe for fried mushrooms with mozzarella cheese. The advantage of this dish is that its preparation takes no more than half an hour.
- Butter – half kg
- Onion – 1 pc.
- Butter – 30 g
- Garlic – 2 cloves
- Mini mozzarella cheese – 200 g
- Pepper, rosemary, basil, salt - at your discretion
Mushrooms with mozzarella
The cooking process is as follows:
- We clean and boil the mushrooms, drain the water and wait until it has completely drained.
- Peel the onion and chop into small cubes
- Peel the garlic and grate it finely
- We leave the cheese in the form in which it is sold. If you don’t have cheese in this form, but have regular mozzarella, you need to cut it into small pieces
- Put oil in a frying pan. Once the pan is hot, add the onion and fry it for 3 minutes.
- Next, add the mushrooms and season the contents of the container with all the selected spices and salt. Fry for about 15 minutes.
- Then add garlic to the mushrooms and cook for another 5 minutes.
- Mix mushrooms and cheese in a plate. If desired, you can sprinkle the dish with fresh herbs.
How to eat
Butterfly is one of the most popular and beloved mushrooms among the people. It is used to make soups and roasts, salted, used in various side dishes, and pickled. To do this, take small mushrooms and marinate them in glass jars.
More often they cook the roast and put it in jars or freeze it. Butter is rarely dried due to its juiciness. Can be dried without removing the top layer. Mushrooms darken when dry.
In some countries, mushrooms are even grown on plantations. The rich mushroom taste and aroma are superior to champignons, which is why they are more valuable.
Fried boletus mushrooms: delicious recipes with potatoes
Fried mushrooms with potatoes – well, who doesn’t love this dish? There probably aren't many of us like that. With such a delicacy you can please your relatives at a family dinner, and you can pleasantly surprise guests who come to visit.
Prepare a list of the following products:
- Potatoes – 7 pcs.
- Butter – 600 g
- Green onions - a couple of feathers
- Vegetable oil – 5 tbsp.
- Parsley, fresh dill – 4 tbsp.
- Oregano, pepper, salt - at your discretion
Butter with potatoes
We will prepare the dish as follows:
- Peel and wash the potatoes, cut into small cubes
- We clean the butter, boil it, put it in a colander and let the water drain
- Wash the onions and greens, dry and chop
- We will cook the potatoes in a separate frying pan, so pour 2.5 tbsp into one container. oil and wait until it warms up. Next, put the potatoes in the frying pan and cook for about half an hour, stirring occasionally. It is also important not to forget to salt the dish
- In another frying pan, also pour 2.5 tbsp of oil. l. and after it heats up, put the onion in a container and fry it for 3 minutes.
- Now add butter to the onion and season it all with spices and salt. Cook for about 10-15 minutes.
- After the specified time, combine the mushrooms and potatoes in one container, season the dish with fresh herbs and onions and cook for a couple more minutes.
For the next dish we will need the following list of products:
- Potatoes – 6 pcs.
- Butter – half kg
- Onion – 1 pc.
- Garlic – 2 cloves
- Carrot – 1 pc.
- Cheese – 50 g
- Vegetable oil – 4 tbsp.
- Spices, salt - at your discretion
Delicious boletus with potatoes
Next, prepare according to the following instructions:
- Peel the potatoes, wash them and cut them into slices
- Clean and boil the mushrooms, let the water drain
- Peel the onion and chop into half rings
- Peel the garlic and cut into small pieces
- Peel the carrots and cut into small cubes
- Grate the cheese
- We put 2 frying pans on gas, pour 2 tbsp into each. oils
- Place the onion in the first frying pan and cook for 3 minutes.
- Place the potatoes in the second frying pan, add a little salt and fry for about half an hour, stirring occasionally
- Add carrots to the onion and fry for a couple more minutes. Next, add butter and garlic to these ingredients, season the contents of the pan with salt and spices. Don't forget, we also salted the potatoes. Fry mushrooms and vegetables for about 15-20 minutes.
- Next, mix the potatoes and butter in one frying pan, sprinkle it all with grated cheese and cook under a closed lid for a couple of minutes until the cheese melts
- It is recommended to serve the dish hot
Useful properties of oil
Butter is low in calories. The taste is very high. Mushrooms contain a large amount of proteins, microelements, vitamins and biologically active substances.
Mushrooms contain a lot of folic acid, which has a beneficial effect on hematopoiesis. A lot of iron and vitamin C can be recommended for consumption by people with anemia and reduced immunity.
Mushrooms contain B vitamins and minerals. Lots of manganese and zinc for the reproductive system. In folk medicine, mushrooms are used for cancer. An antibacterial effect has been observed.
General recommendations
Before cooking mushrooms, they must be cleared of debris and rinsed thoroughly under running water. The slight bitterness is explained by the film on the mushroom cap and under it. To get rid of the unpleasant aftertaste, just remove the film before cooking.
Mucus after cleansing is oily and difficult to wash off from the skin. Use a weak solution of citric acid or vinegar for this: soak your hands in it for 10 minutes, and the plaque will easily come off.
It is advisable to soak the peeled mushrooms in clean water for 15 minutes. Add a pinch of citric acid there, then they will not darken during cooking.
Contraindications
People suffering from allergic reactions should not eat mushrooms, as in many cases they can cause a severe allergic reaction.
Pickling mushrooms and marinating lead to excess salt, which is undesirable for hypertensive patients. Marinades with acid are contraindicated for people suffering from diseases of the stomach and intestines.
If you have low acidity, pancreatic or gallbladder disease, mushroom dishes are not recommended. They are difficult to digest and can cause digestive problems.
Not for pregnant women, small children and nursing mothers.
In any case, it is recommended to boil the butter. It is believed that when boiled, bitterness goes away, heavy metals and radioactive substances come out. Mushrooms are distinguished by their ability to accumulate toxic elements from the air and soil. They need to be collected only in clean places. But if you boil mushrooms, you don’t have to worry about your health.
Fried boletus mushrooms: delicious recipes with onions in a frying pan
The combination of mushrooms and onions can be considered traditional. Thanks to onions, butternuts acquire a special taste and become more aromatic. There are many delicious recipes, the main ingredients of which are mushrooms and onions, but we will tell you the most interesting ones.
Prepare the following products:
- Mushrooms – 1 kg
- Onion – 2 pcs.
- Butter – 60 g
- Vegetable oil – 2.5 tbsp.
- Nutmeg, rosemary, salt - at your discretion
Mushrooms with onions
As you can see, the dish according to this recipe consists exclusively of mushrooms and onions, however, such a small amount of ingredients does not in any way affect the taste of the finished delicacy:
- We pre-prepare the mushrooms for frying. To do this, we clean and boil them
- Peel the onions and chop into half rings
- Pour vegetable oil into the frying pan and add butter, wait until the container warms up well
- Place the onion in the pan and cook it for about 3-4 minutes. over medium heat, remembering to stir
- Next, add butter to the onion and season the contents of the pan with the indicated spices and salt.
- Cover the pan with a lid and cook the dish for about 10 minutes.
- Next, mix the butter and cook for another 10-15 minutes. without covering the container with a lid
- During this time, the mushrooms will fry and become slightly golden.
- The finished dish can be sprinkled with fresh finely chopped herbs if desired.
There is another equally popular recipe for mushrooms with onions:
- Butter – 1 kg
- Onion – 3 pcs.
- Garlic – 2 cloves
- Walnuts – 120 g
- Vegetable oil – 3 tbsp.
- Butter – 40 g
- Salt, thyme, oregano, paprika - at your discretion
Fried mushrooms
Let's start preparing the deliciousness:
- Pre-boil the mushrooms, place in a colander and let the water drain
- Peel the onions and chop into cubes
- Peel the garlic and cut into small pieces with a knife
- Lightly chop the nuts, no need to make crumbs
- Pour vegetable oil into the frying pan and wait until it heats up
- Next, put the onion in a container and fry it for 3 minutes.
- After that, place the mushrooms in the container. Season the contents of the frying pan with salt and spices and fry for 7 minutes.
- Now add nuts to all the ingredients and cook for another 10 minutes.
- Finally, add a piece of butter to the butter, mix the garlic in the pan and cook for another 5 minutes.
Conducting training
The soil, leaves, and needles stick to the slippery surface of the mushroom. Before putting it in the basket, you need to clean the surface of the cap. You need to put them in baskets carefully so as not to damage the fruiting body. Mushrooms are very delicate and can spoil quickly. You can’t leave it the next day; you can throw away most of the collected mushrooms. They quickly wrinkle, darken, and are attacked by insects.
How to clean mushrooms
Butter should be cleaned only when dry. Under no circumstances should you soak it! They quickly become limp from water and it is difficult to remove the skin. The top layer comes off perfectly, like a film. You just need to pick up the skin from below and pull it towards you. The skin is removed along with the debris, revealing the clean surface of the cap. It is advisable to clean with gloves, as your fingers turn black. You can wipe the affected areas with lemon juice.
Mushrooms are prepared according to the following scheme:
- You need to remove the top film from the cap.
- Separate the cap and stem of large mushrooms. Clean the legs separately, removing dirty areas.
- Remove wormholes and dented areas.
- Dense and small mushrooms - for pickling and salting. Large clean mushrooms can be salted or frozen.
- Soak for 15 minutes in water with salt to remove worms and larvae.
- The mushrooms are rinsed and laid out on a surface covered with paper or a towel.
- Dried mushrooms can be boiled.
Boiling process and cooking times
The prepared mushrooms are placed in a pan and filled with clean water. Place the pan on the stove and let it boil. After this, drain the water and rinse the mushrooms in water. This must be done to remove toxic substances.
Cook the mushrooms in the second water for up to 30 minutes. If you cook longer, they may darken and become dense. Negative aspects include the destruction of mushroom protein and loss of nutrients. The foam from the surface of the water must be removed.
During boiling, a saline solution is made to fix and enhance the mushroom flavor. Butter retains its good properties. They can even be used in dietary nutrition.
The cooking process depends on where the mushrooms will be used in the future - frying, pickling. The mushrooms may darken during cooking. They turn slightly purple. This is not evidence of damage, but a feature of the butter. The darkening will be removed by lemon juice.
Different dishes require different boiling times:
| Cooking method | Cooking time |
| Fresh mushrooms | 30 min |
| Before freezing | 10 – 15 minutes |
| After freezing | 30 minutes |
| Before frying | 20 minutes |
| Before marinating | 20 minutes |
| For making soup | 30 minutes |
How to cook boletus before freezing
The main thing is to wear gloves before cleaning mushrooms to prevent your hands from turning black. It’s hard to wash your hands after getting oily. Also during cleaning, it is worth checking the mushrooms for the presence of worms. Fresh mushrooms are very easy to freeze, but the work involved makes you sweat. Despite this, in winter you will enjoy delicious snacks with homemade mushrooms.
- Wearing gloves, start cleaning the boletus in a dry place, otherwise if the boletus gets wet, they will become like sponges, not entirely pleasant to the touch. Some people may peel mushrooms in water, and the taste may change after doing so. It is better to dry clean and then rinse.
- On large butterfish, it is necessary to clean not only the cap, but also the leg, because a lot of films and dirt remain on it. Sometimes, you can cut off the stem if it is too big.
- Rinse the mushrooms 2-3 times under running water to remove all debris and dirt.
- Select wormy mushrooms from clean ones.
- Place the mushrooms in a saucepan and add water, up to 1 centimeter.
- Before boiling, it is necessary to skim off the foam to remove any remaining unwashed debris.
- After boiling completely, catch all the foam and reduce the heat.
- From the moment of boiling, cook the mushrooms for exactly 20 minutes. If the mushrooms are boiled in order to be pickled later, it is worth cooking for 10 minutes more, that is, 30 minutes. Be sure to set the timer!
- When the mushrooms are cooked, they must be poured into a colander gradually so that all the water is drained. Despite the fact that the mushrooms are light, after cooking they become gray in color. Optionally, if you want the butter to remain white and not turn gray, add 1/4 teaspoon of citric acid to 1 liter of water.
- After washing your hands in advance, transfer the butter into a clean bag. There is no need to fill the bag completely, less than half is enough.
- The mushrooms in the bag must be leveled and put into a briquette. Repeat the last 2 steps until you run out of mushrooms. It is convenient to store such briquettes in the freezer, because they do not take up much space and are easy to take out.
Sources:
- https://www.youtube.com/watch?v=dKhefC6KzSs
- https://www.youtube.com/watch?v=Y9YW163otDc
- https://www.youtube.com/watch?v=o9Iwpwno-iE
- https://www.youtube.com/watch?v=UUKIpM342R4
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Roast
Many avid mushroom pickers fry boletus raw. It will take a little longer to fry than after boiling. But this method of preparation is possible if the mushrooms are collected in a clean place. If you are in doubt about their origin, it is still better to boil them. Harmful substances will leave along with the water. You need to cook for 10 or 15 minutes. If you cook for more than 20 or 30 minutes, they will become too tough during the frying process.
Fried boletus mushrooms: delicious recipes with sour cream
Sour cream gives mushrooms a very delicate taste. This dish can be prepared as a stand-alone dish or served with side dishes, such as potatoes, rice, etc.
To prepare the dish, take the following products:
- Butter – 1 kg
- Homemade sour cream – 250 ml
- Onion – 2 pcs.
- Salt, pepper, nutmeg - at your discretion
- Dill, parsley – 3 tbsp.
- Vegetable oil – 2 tbsp.
Mushrooms in sour cream
The dish is very simple to prepare:
- We clean the butter, wash it and boil it. Next, place them in a colander and wait until all the water has drained from them.
- Peel the onions and chop into half rings
- Wash the greens, dry and chop
- Pour oil into the frying pan and add onions. Fry it for 5 minutes.
- Next, add butter to the onions and season them with salt and spices. Cook for 10-15 minutes. before moisture evaporates
- Then add sour cream to the container. Please note that this recipe calls for 250 ml of sour cream, but for those who want a less high-calorie dish, you can add 100 ml of the product and it will be enough
- Homemade sour cream can be replaced with store-bought sour cream, but homemade makes the dish more tasty and aromatic
- Stir the contents of the pan and simmer the dish for another 10 minutes.
- Before serving, season the mushrooms in sour cream with herbs.
Freezing boletus
Butter can be frozen without boiling. The positive side of boiling is the compaction of the mushroom mass, which can be placed in containers. Freezing is one of the main ways to preserve mushroom harvest, but it requires a lot of space. Boiled mushrooms are packaged in bags or containers for use. This way you can diversify your menu in winter.
Frozen boletus is an excellent product that can be used for dietary nutrition. They do not contain much salt or preservatives and retain the natural mushroom taste and aroma. Improper storage should not be allowed - defrosting and then freezing again. It is better to package it immediately in portions for single use.
Do I need to rinse the butter after cooking?
This question also cannot be answered unambiguously. Much depends on your preferences and how you will continue to cook the mushrooms.
- In principle, if you don’t wash the mushrooms after cooking, nothing terrible will happen and it won’t be a mistake
- But you need to remember that butterfish have a lot of mucus, and rinsing them once again will be very useful
- Therefore, after you boil the butter, place it in a colander and rinse it again with running water, and then let the liquid drain
- It is very important that the mushrooms dry out if you are going to marinate them further, since the water will soften them and they will not be hard
How to marinate correctly
You can marinate boletus only from fresh raw materials. They use small, strong mushrooms that look great in jars. They keep well in the refrigerator.
Before marinating, mushrooms should be cooked for at least 15 or 20 minutes. Drain the water, rinse the mushrooms well, pour in the hot marinade and cook for another 5 or 8 minutes. The prepared brine with mushrooms is poured into sterile jars. They are hermetically sealed and left to cool at room temperature.
To preserve the mushroom taste and aroma, you can immediately cook it in the marinade. Everyone has their own methods of marinating, salt is added at the rate of 1 kg of butter - 1 tbsp. spoon of salt. Sugar, acetic acid, and spices are also added.
Cooking method:
- The marinade needs to be boiled with the addition of all ingredients except oil. Boil for up to 2 minutes.
- Mushrooms are added to the marinade and cooked for about 20 or 30 minutes. The fire should be medium.
- The finished butter is distributed into jars and closed with sterilized metal lids.
- They are rolled up with a special machine and left to cool.
- The finished product is stored in a refrigerator or in a cool, dry place.
Marinated mushrooms are not suitable for all lovers of mushroom dishes. The presence of large amounts of salt and vinegar is unfavorable for hypertensive patients and people suffering from kidney disease and gastrointestinal disorders. Excessive consumption is undesirable for people with liver and pancreas diseases.
How to cook butter before frying
Before frying, raw butter must be properly boiled. Boiling mushrooms before frying requires less processing time than boiling them until cooked.
Ingredients:
- boletus;
- sunflower oil – 20-30 ml;
- onion – 1 piece;
- sour cream – 2 tbsp. l;
- salt and pepper - to taste.
Step-by-step cooking recipe:
- First you need to clean the top cap and stem of the mushroom. Before cleaning, it is recommended to break off the cap of the oil to inspect for worms.
- The next step is to wash the mushrooms under water several times.
- Next, put the pan on the stove, turn on the heat and send the butter there. From the moment it boils, cook for 20 minutes.
- After 20 minutes, place the butter in a colander, thereby removing excess water.
- Cut the onion into any shape you like.
- Take out the frying pan, put it on the fire and add sunflower oil. Then first add the chopped onion and fry it until half cooked.
- Add mushrooms to the fried onions and fry them for about 20 minutes, stirring occasionally.
- At the end of cooking, add salt, pepper, add sour cream and simmer everything together for about 5 minutes.
- Turn off the stove and let the resulting dish brew.
Boiled boletus can also be frozen. When frozen, they can be stored for a long time, while maintaining the beautiful appearance of the mushrooms.
