Today we will introduce you to a step-by-step recipe for frying porcini mushrooms, or, in other words, boletus mushrooms, so that they turn out aromatic and tasty.
Even a beginner can handle this if he follows all the instructions. This does not require advanced cooking skills. Ingredients
- porcini mushrooms – 500 g;
- vegetable oil – 3-4 tbsp. l.;
- onions – 1 pc.;
- salt, pepper - to taste.
Cooking time
Pre-boiled mushrooms are fried for 10–15 minutes until golden brown. Without cooking, the time varies from 20 to 30 minutes.
Dried porcini mushrooms – 20–30 minutes of cooking, 20 minutes of frying over medium heat
How to choose porcini mushrooms
If you do not have the opportunity to use mushrooms collected by yourself for cooking, then you should consider some factors when choosing a product on the market:
- Be careful when buying boletus mushrooms from strangers. Choosing such a product can have serious consequences. Not every pseudo-forester is really well versed in mushrooms; he can often offer you a false white one.
- Do not purchase goods on the side of the highway - it is not a fact that the mushroom was collected not in the thicket of the forest, but near the roadway. In this case, it absorbed toxic and harmful substances.
- Carefully inspect each fungus - it should be quite strong and elastic. Some sellers may also cut the mushroom to demonstrate the absence of worms.
- If you buy frozen boletus in supermarkets, then choose those that do not have a thick ice crust.
Selection and preparation of ingredients
During the “silent hunting” season, many mushroom pickers go into the forest to collect tasty and aromatic fruiting bodies. In order not to make a mistake with your choice and find non-poisonous varieties, you will need to first know the main characteristics of the appearance of porcini mushrooms.
Important! Try not to buy mushrooms in markets from unverified sellers. You can be deceived and sold low-quality goods, and in large stores the products are tested.
The description of this type is as follows:
- the cap is brown-brown in color. Its diameter is 10–30 cm;
- The shape of the mushroom depends on age . Young fruiting bodies have a convex cap, while overripe ones have a flat cap;
- the surface is velvet to the touch;
- the peel is difficult to separate from the pulp;
- pulp - dense, fleshy, white;
- the leg grows up to 12 cm in length and 7 cm in diameter.
When choosing fruiting bodies in the store, consider the following features:
- smell . It should be gentle, pleasant, not harsh;
- color - uniform, without dark spots that indicate the expired shelf life of the product;
- dullness _ There should be no glossy shine, which is considered an indicator of not fresh fruiting bodies.
Did you know? The mushroom mycelium was discovered during the study of the destroyed reactor at Chernobyl. Despite the high level of radiation, the fruiting bodies developed in the usual way.
Preparing the ingredients means that you first need to wash the mushrooms (if you collected them in the forest or bought them at the market). This will ensure that dirt and bacteria are destroyed. If you buy mushrooms in a store, you don’t have to rinse them. Just peel it off. All non-essential foods (eggs, wine, cheese, potatoes, etc.) must be carefully selected. Monitor the expiration date of the product and carefully read the manufacturer's information and price. Buying cheap goods can result in low quality and ruin the entire taste of the dish.
How to prepare porcini mushrooms
Prepare dishes from only collected boletus mushrooms immediately, having previously prepared them correctly:
- To begin, thoroughly rinse each mushroom, removing any remaining forest debris and cutting off part of the stem that is attached to the mycelium near the ground.
- Cut large specimens into medium-sized segments; small ones can be divided into just two parts.
- Place in cool water for half an hour - this will remove insects and dirt from the mushroom pulp.
- Rinse and dry again.
Some useful tips
To make your dishes not just tasty, but also unforgettable, you should follow a few simple rules . Their implementation guarantees the success of preparing any mushroom dish:
- The most delicious dishes are made from freshly picked mushrooms. They are most delicious during the season, that is, in August - October.
- It is preferable to select the youngest specimens, the height of which is no more than 6-7 cm. However, more mature specimens are no less tasty than their young counterparts, but here’s the problem: most of them end up eaten by worms. Therefore, when collecting large specimens, you definitely need to make a trim on the stem to make sure that it is not wormy. However, even the youngest fungi can easily have a wormhole. There is nothing unsightly about this, just cut off the area at the roots, soak the fungi in cold salt water, and all unnecessary organisms will leave their home in 30-40 minutes.
- When purchasing fresh mushrooms at the market, you need to be careful. It is advisable to buy them from trusted sellers in order to have peace of mind that the products sold were collected in the forest, which is far enough away from cities and busy highways. This point is very important, since absolutely all mushrooms extremely quickly absorb unwanted substances and heavy metals from contaminated soil.
- It is imperative to inspect and touch the product before purchasing to ensure its freshness. Boletus mushrooms should be dense, strong and crunchy, have a clearly expressed characteristic aroma, with the smell of forest, pine needles and earth. If they turn out to be soft and limp, and the smell has become somewhat musty, then it would be wise to refuse the purchase. They are unlikely to produce tasty dishes, but they can easily provoke food poisoning.
Literally every person can use this gift of nature for food. The only exceptions are children of preschool age and very old people. In this group, the body secretes an insufficient number of digestive enzymes that affect the processing and absorption of food of this kind.
These tips will help you stay healthy and fill your life with a variety of delicious recipes.
Fried porcini mushrooms in sour cream
The secret of this deliciously flavored dish lies in its simplicity. With a minimum of ingredients you can make an addition to any side dish that even a novice cook can handle.
Number of servings: 4
Cooking time: 35 minutes
Energy value
- calorie content – 214.4 kcal;
- proteins – 5.6 g;
- fats – 18.8 g;
- carbohydrates – 5.7 g.
Ingredients
- boletus - 500 g;
- large onion - 1 pc.;
- salt - to taste;
- olive oil – 40 ml;
- fat sour cream – 200 g;
- fresh parsley - a couple of sprigs;
- pepper - to taste.
Step-by-step preparation
- Chop mushrooms, onions and parsley.
- First fry the boletus mushrooms in olive oil until they lose moisture, then add the onion.
- Simmer for a few more minutes, and then add salt, spices and sour cream (preferably homemade), reduce the heat and simmer a little more. Do not cover with lid. At the end, sprinkle with chopped herbs.
This is important: sour cream, like any dairy product, can curdle due to high temperatures, forming flakes. To avoid this, cook over low heat or dilute the sour cream with a small amount of water.
Fried porcini mushrooms with wine
This dish will not leave indifferent even gourmets and adherents of “haute” cooking. It should be served as an independent treat, complemented with golden brown croutons.
Number of servings: 3
Cooking time: 30 minutes
Energy value
- calorie content – 346.4 kcal;
- proteins – 16.5 g;
- fats – 26.8 g;
- carbohydrates – 4.9 g.
Ingredients
- mushrooms – 300 g;
- Dor Blue cheese - 60 g;
- Parmesan cheese - 60 g;
- white wine (semi-dry) – 100 ml;
- cream – 50 ml;
- sour cream - 50 g;
- basil, greens – 1 sprig;
- butter – 45 g;
- pepper - to taste;
- paprika - to taste;
- salt - to taste.
Step-by-step preparation
- Fry the boletus mushrooms in butter, after cutting them into slices.
- After five minutes, pour in the white wine and evaporate the alcohol over high heat for a few minutes. Then reduce the temperature.
- In a container, mix the cream and sour cream until smooth using a whisk. Pour the resulting mixture into the frying pan. Simmer a little and add grated Parmesan.
- When the mixture has boiled, you can serve the dish. It must be sprinkled with small pieces of blue cheese, chopped basil and paprika.
Fried porcini mushrooms in breadcrumbs in Hungarian style
An excellent, irresistible appetizer for the holiday table. It is recommended to prepare it correctly using lard (melted lard), but we offer you an adapted recipe with the addition of olive oil.
Number of servings: 5
Cooking time: 35 minutes
Energy value
- calorie content – 274.9 kcal;
- proteins – 7.2 g;
- fats – 14 g;
- carbohydrates – 30 g.
Ingredients
- small boletus mushrooms – 250 g;
- wheat crackers – 100 g;
- flour – 100 g;
- egg – 1 pc.;
- cold pressed oil – 60 ml;
- salt - to taste.
Step-by-step preparation
- Prepare several bowls, fill each with: breadcrumbs, flour and beaten egg. Lightly salt the contents of each container.
- Chop the boletus mushrooms fairly large. Smaller ones can be cut lengthwise into two parts to preserve the shape of the mushroom. At the same time, heat the oil in a deep-frying pan.
- Dip each piece into bowls in the following order: flour, egg, breading. Then dip the mushrooms into boiling oil and remove when golden brown.
This is interesting: this appetizer should be served with sour cream or supplemented with finely chopped dill.
Fried porcini mushrooms with potatoes in Polish
This Polish dish is reminiscent of the familiar stewed potatoes with mushrooms, but in this case the roast must be baked in the oven.
Number of servings: 10
Cooking time: 1 hour
Energy value
- calorie content – 174.3 kcal;
- proteins – 5.4 g;
- fats – 7.8 g;
- carbohydrates – 20.7 g.
Ingredients
- chicken egg – 1 pc.;
- yellow potatoes – 1 kg;
- porcini mushrooms – 800 g;
- melted fat – 3 tbsp;
- onions – 2 pcs.;
- ground pepper - to taste;
- sour cream – 200 ml;
- salt - to taste;
- dill - a couple of branches.
Step-by-step preparation
- Sauté thin onion half-circles in melted and heated fat, and when it becomes almost transparent, add peeled and chopped mushrooms.
- Pour in a little liquid or any broth, cover with a lid. Let simmer over medium heat for about 15 minutes until the food is cooked through.
- At this time, place a pan of salted water on the stove and load the whole potatoes into it (the skins should be cut off first), boil for no longer than 10 minutes. To add flavor, add dill to the broth. The tubers should not be boiled.
- Then carefully remove the potatoes, dry and cut into medium pieces.
- Place all the ingredients in layers in a deep heat-resistant form or baking sheet: potatoes, mushrooms with onions, potatoes again.
- Generously drizzle the sour cream, egg, salt and pepper mixture over the top. Place in the oven for half an hour. Serve piping hot, complementing the dish with a fresh vegetable salad.
A forest delicacy - boletus. How long to fry it in a frying pan?
Of all the mushrooms, they are rightly recognized as the most delicious. How long to fry fresh porcini mushrooms depends on whether they have been pre-heated? If the mushrooms are first boiled, then they should be fried for 10 to 15 minutes. If they are thrown into the pan raw, then the frying time must be increased to 40 minutes. As a rule, this is done like this: fry the mushrooms for 30 minutes until golden brown, then simmer for 10 minutes in the sauce.
The duration of boiling the mushrooms before frying is 20 minutes (from boiling). If you do not want to cook them, wash them very thoroughly and soak for 30 minutes in salted water. This will help get rid of worms that are not always visible to the naked eye, but this does not mean that they are not there.
Fried porcini mushrooms with cheese
Excellent filling for bruschetta. This snack can be prepared on the grill if you are on vacation in the forest. True, in this case you will have to stock up on the necessary additional components in advance. At home, frying should be done in a container with a thick bottom.
Number of servings: 4
Cooking time: 45 minutes
Energy value
- calorie content – 312.1 kcal;
- proteins – 7.6 g;
- fats – 29.8 g;
- carbohydrates – 3.3 g.
Ingredients
- mushrooms – 500 g;
- butter – 70 g;
- sour cream – 125 g;
- flour – 10 g;
- hard cheese – 35 g;
- salt - to taste;
- pepper - to taste;
- dill - to taste.
Step-by-step preparation
- Select mushrooms - preference should be given to small ones with a dense structure. Peel, chop into small pieces and place in a bowl with oil for subsequent simmering. Once the liquid has evaporated, season and move on to the next step.
- Add a little wheat flour, wait until it “sets” and add sour cream.
- When bubbling, add grated cheese and remove from heat. Serve on slices of white bread, croutons, or croutons.
Fried porcini mushrooms with egg
These scrambled eggs can be a great idea for breakfast. Before cooking, it is recommended to cook the boletus mushrooms for 7 minutes.
Number of servings: 5
Cooking time: 40 minutes
Energy value
- calorie content – 276.1 kcal;
- proteins – 11.3 g;
- fats – 23.8 g;
- carbohydrates – 4.4 g.
Ingredients
- mushrooms – 500 g;
- eggs – 3 pcs.;
- smoked sausage – 100 g;
- onions - pcs.;
- salt - to taste;
- mayonnaise – 2 tbsp;
- any greens - to taste.
Step-by-step preparation
- First, sauté the onion cubes, then add the sausage to them. With this component you don’t have to grind it, just cut it into thin circles, which are then divided into a couple of parts.
- When the sausage is fried, add the mushrooms and simmer all together for at least ten minutes.
- In a bowl, beat the egg with mayonnaise. If desired, it can be replaced with sour cream or milk.
- Pour the egg mixture into the pan. Until the omelette sets, stir with a spatula, close the lid and cook until the omelette is ready. Serve with fresh herbs.
How to fry dried porcini mushrooms
Mushrooms prepared for the winter by drying are used not only for preparing first courses. They can be completely fried. To make a flavorful dish, follow these steps:
- Pour the required amount of product with boiling water and leave for at least a quarter of an hour. When choosing containers, keep in mind that the volume of mushrooms will increase during soaking.
- When the product becomes soft enough, squeeze, chop and fry in any way.
The decoction can also be used to prepare dishes that involve a stewing process. Only in this case, the liquid should be filtered through cheesecloth several times to remove sand particles.
Preparation of frozen food
For freezing, prepared mushroom raw materials must first be boiled. How long the process lasts depends on the number, age and size of specimens. Young small fruits will need less time to boil:
- peeled mushrooms, cut into large pieces, are poured with cold water and cooked with stirring until they settle to the bottom;
- the foam formed during the cooking process should be carefully removed;
- there is no need to salt the raw materials;
- Maintain the heating level at medium mode.
Strain the finished mushrooms, cool and place in the freezer, packing them in plastic bags in portions sufficient for preparing a dish.
How to fry salted porcini mushrooms
If you have a jar of salted boletus, you can fry potatoes with them, just be sure to taste the preparation:
- If you don’t think there is enough salt, you can start cooking right away and add more salt later if necessary.
- If the mushrooms are clearly over-salted, soak them for at least an hour in cold water.
- To add softness, soak the mushrooms in milk.
- Fry the canned porcini mushrooms for about ten minutes.
Lord of the frying pan
Fried porcini mushrooms
Fried mushrooms are one of the most delicious and desirable dishes on our table. Especially when it comes to fried boletus mushrooms. Frying them correctly is not at all difficult if you follow simple and accessible rules for preparing mushroom roast. This article tells you how to properly fry porcini mushrooms, how long you need to do this until they are fully cooked, and whether you need to cook the boletus mushrooms before frying.
