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Encyclopedia "Mushroom-Info" Mushroom dishes Mushroom dishes from boletus: preparation methods

Boletus mushrooms differ from other types of mushrooms by their wonderful aroma and unique taste. Proper preparation of boletus will preserve their juiciness and meatiness. In addition, all useful and nutritious microelements will be preserved, which will improve immunity and help restore health after infectious diseases.

To start culinary creativity, you need to know recipes for preparing dishes from boletus mushrooms. This article contains simple and tasty options that will diversify the daily diet of the whole family.

How to cook fresh boletus: boiling mushrooms

How should you prepare fresh boletus so that you can surprise your near and dear people with delicious dishes? All methods of preparing boletus mushrooms involve preliminary cleaning of the mushrooms from contamination, thorough washing, removal of the tips of the legs and further boiling in salted water.

2 kg of mushrooms;
1 tbsp. l. salt;
A pinch of citric acid;
Bay leaf and allspice - to taste.

The recipe for preparing boletus mushrooms for frying and other processes is described below.

Peel the mushrooms, wash them, cut them into pieces, and place them in boiling water.

Add salt, boil for 15 minutes, add citric acid, bay leaf and pepper.

Mix thoroughly, boil for 10 minutes, remove with a slotted spoon and let drain, placing on a wire rack.

It is worth saying that from boiled mushrooms you can prepare any dish that will delight you with its taste, including frying. Boiled fruit bodies are added to various salads, soups, casseroles, and mushroom broth is used to prepare sauces and first courses.

How to cook porcini mushrooms and boletus. How to cook. General rules

If the cook does not act properly, mushrooms can turn into a product hazardous to health. And this is instead of delighting with gastronomic advantages. Compliance with basic rules will protect against negative consequences.

The ideal option is if the mushrooms have time on the same day: sorted, processed, cooked, eaten;
It is often not possible to cook mushrooms immediately after cleaning them. A solution of citric acid or salt (concentration 1–2%) based on boiled water will help. Dip the products that you will cook later into the improvised brine/marinade. Rinse shortly before cooking to remove vinegar/salt odors;
Semi-finished method: processed and washed mushrooms are chopped and blanched for 8–10 minutes in boiling water. Place in clean glass jars “under the lid”, adding 1/4 tsp for preservation. and 0.5 tsp. 9% vinegar per liter of volume. Pour vegetable oil on top; The preparations are stored for no longer than a week in the refrigerator and are used for soups, frying, and stewing. It is recommended to throw away what is not eaten;
It is not advisable to use aluminum cookware. The metal is not called “light” for nothing. It quickly releases its molecules when heated. This is why food in such pots and saucepans quickly oxidizes;
Be careful with the shelf life of prepared mushroom dishes! At minus 1–4 °C, a whole day is devoted to ensuring that the dish is safe for further heating and consumption. If the temperatures are above zero, then it’s better not to risk it and limit yourself to 12 hours;
To prevent the mushroom broth from darkening, cook soup from boletus mushrooms, boletus mushrooms or honey mushrooms;
It is advisable to cook mushrooms of the same type together. The exception is frying and pickled assortments, for example: boletus and boletus and mushrooms. Do not mix white mushrooms with honey mushrooms, chanterelles with milk mushrooms, morels with boletus mushrooms, and so on;
Consider the characteristics of some mushrooms. So, champignons are too tender and spoil in the open air after 6-7 hours. Morels are classified as “conditionally edible”. They cannot be cooked unless the product is soaked for several hours and boiled in 2-4 waters, because morels contain the maximum possible amount of toxins;
Salted mushrooms used as filling for pies and rolls must be soaked so that excess salt is released from the product.

Recipe for fried boletus for the winter

The recipe for cooking fried boletus can be used to prepare food for the winter.

2 kg of mushrooms;
1.5 tbsp. vegetable oil;
Salt - to taste;
1 tsp. ground black pepper;
3 cloves of garlic.

The preparation of fried boletus mushrooms as a preparation for the winter is described in stages.

After boiling, cut the mushrooms into several parts, place in a dry, hot frying pan and fry until the liquid evaporates.
Pour in the oil and continue frying over low heat until the mushrooms are browned.
Add salt to taste, add ground pepper, add finely chopped garlic.
Stir and fry over low heat for 15 minutes.
Place in sterilized jars, press down with a spoon and add oil from the frying pan. If there is not enough oil, heat a new portion and pour it into jars.
Close with tight nylon lids, cover with old warm clothes or a blanket on top.
After the workpiece has cooled, lower the jars into the basement for storage and store at a temperature not exceeding +10°C for 6 months. Although we assure you that such delicious mushrooms will be eaten in the next 2-3 months.

Recipe for pickled boletus and boletus

This recipe is very simple, although it is intended for future use. Mushrooms - boletus, boletus and boletus are simply boiled; at the end of cooking, vinegar and seasonings are added to them. I will explain in detail how and how much you need to cook boletus or boletus and show it in the photo in this recipe.

For the recipe for pickled boletus and boletus you will need:

Actually, the forest mushrooms themselves,

Marinade:

for 1 liter of water
2 tablespoons sugar,
2 tablespoons (heaped) salt,
3 teaspoons of vinegar essence (or 1 glass of 6% table vinegar),
2-3 bay leaves,
10 black peppercorns,
3-5 buds of cloves,
Cinnamon - at your discretion.

Recently I tried adding 2-3 cloves of garlic when marinating boletus and boletus mushrooms, I really liked the taste of the mushrooms!

If you use vinegar in the marinade rather than vinegar essence, the amount of water should be reduced by a glass.
Attention: when marinating and salting mushrooms, do not use iodized salt!

How to pickle boletus and boletus mushrooms:

How to clean boletus and aspen mushrooms? They usually select strong, young mushrooms, without wormholes.

Some people think that you need to remove the skin from the cap and the scales from the stem from boletus and boletus. Personally, I clean the mushrooms from small twigs and leaves, cut off and clean the dirty, damaged parts with a knife, fill them with water so that the dirt falls off faster (you can use a small brush to clean the mushrooms). And then I wash the mushrooms several times in running water.

Cut the caps of large mushrooms into 4 parts, chop the stems coarsely, leave small mushrooms whole. By the way, only whole boletus caps or boletus caps with almost cut off stems look very beautiful in jars. How and how much to cook boletus and boletus mushrooms
In large quantities, when marinating boletus and boletus mushrooms, it is better to boil them separately from each other (as well as the stems from the caps) since boletus mushrooms cook faster and they can become very boiled. I didn’t have many mushrooms, so I cooked a mixture of boletus and aspen mushrooms together.
I prefer to first boil all wild mushrooms together with the onion for 5-10 minutes and drain this muddy water.
While cooking mushrooms, you need to periodically remove the foam.
Next, prepare the brine for the mushroom marinade: Boil water, add salt, sugar and spices. Lightly boiled boletus and aspen mushrooms are immersed and cooked for 30-40 minutes.
10 minutes before the end of cooking, add garlic and vinegar essence to the mushrooms.
Hot pickled boletuses and boletus are placed in clean, sterilized jars, up to the shoulders. Vinegar marinade is added to the top and the jars are closed turnkey for the winter. This method of marinating is suitable not only for aspen and boletus mushrooms, but also for other forest mushrooms, such as porcini, boletus, honey mushrooms and even champignons. You just need to take into account that the cooking (cooking) time for mushrooms may vary slightly.
How can you tell if mushrooms are cooked? It is believed that the mushrooms are completely cooked when they sink to the bottom of the pan in which they are boiled.

How to cook fried boletus with onion and lemon

How should you cook fried boletus with onions and lemon to make the dish decorate your holiday table? The proposed cooking recipe will undoubtedly appeal to your taste.

600 g mushrooms;
4 tbsp. l. vegetable oil;
3 onions;
2 tbsp. l. lemon juice;
1 tsp. lemon zest;
Salt - to taste;
Green onions or parsley;
1/3 tsp. mixture of ground peppers.

How to properly cook fried boletus mushrooms, steps:

Boil the mushrooms, let them drain and cool, cut into pieces.
Peel the onion, cut into half rings and fry ½ part in a small amount of oil over medium heat until yellowish.
Add the mushrooms, stir, turn the heat to maximum and fry for 10 minutes, stirring continuously with a wooden spoon.
As soon as the liquid has evaporated, reduce the heat to low and continue frying the mushrooms for another 5-7 minutes.
Pour in a little more oil, add a mixture of ground peppers, the remaining onions and cover with a lid.
Simmer over low heat for 5 minutes, add salt, add lemon zest, stir.
Simmer for 3 minutes, add lemon juice, stir and turn off the heat.
When serving, garnish the dish with chopped onion or parsley (optional).

Boletuses: how to cook fresh, frozen and dried, cooking recipes

Cooking boletus mushrooms is simple, because these mushrooms are classified as edible. Meaty and juicy, they add a distinct flavor to any dish.

Redheads can be easily recognized by their bright caps

In terms of its taste and nutritional properties, this type of mushroom is on a par with porcini mushrooms. They grow in mixed and deciduous forests; it is very difficult to confuse them with other mushrooms.

How to cook boletus mushrooms

Boletus (redhead) is a strong mushroom with dense flesh. The cap is red, reaching a diameter of up to 30 cm in adult specimens. When cut, the flesh quickly turns blue. This is because the product has a high iron content.

It is important to note that the shelf life is very short. You need to prepare dishes from these mushrooms no later than 3 – 4 hours after collection.

The culinary preparation of boletus mushrooms is similar to the processing of boletus mushrooms; moreover, both species often grow next to each other. Many culinary sources offer all kinds of dishes made from boletus and boletus mushrooms. The taste and aroma only benefit.

Before cooking, it is necessary to remove dry debris and lumps of earth, and only then rinse under running water. Boletuses are fried, boiled, dried, salted and pickled.

Redheads contain large amounts of protein, vitamins, amino acids and minerals. To preserve maximum benefits during processing, you need to know how to properly cook these mushrooms.

How to cook fresh boletus

Before preparing dishes from fresh boletus according to various recipes, the mushrooms must be cleaned, the roots of the stems cut off and washed under running water. To prevent the flesh from turning blue, you can briefly soak the mushrooms in water with the addition of citric acid.

Important! Some sources recommend removing the film from the cap when cleaning. It is not necessary to do this, it all depends on the wishes of the hostess.

During the cooking process, it is important to sort mushrooms by size. This will make it easier to determine the cooking time. Young redheads have dense flesh, while adults have looser flesh. Therefore, young mushrooms are cooked a little longer.

When cut, the flesh quickly turns blue

Some recipes recommend pre-boiling. In this case, the cooking time depends on the size of the boletus. Whole or chopped mushrooms are poured with water, brought to a boil, and drained in a colander. It is advisable to salt the water when cooking.

After preliminary preparation, you can start stewing and frying. The following treatment will allow you to cook boletus deliciously in a frying pan: boil the mushrooms in water and skim off the foam. Then the water is drained and frying begins.

How to cook frozen boletus

Boletuses and boletuses frozen according to all the rules can be stored in the freezer for six months. They are frozen in different ways: pre-fried, boiled or fresh.

The last method is the most preferable, because it allows you to preserve the pronounced mushroom aroma and maximum nutrients.

Mushrooms are sorted by size. Large ones are cut, small ones are frozen whole. Place peeled dry boletuses in a bag or container and place in the freezer.

Freezing boiled or fried redheads is carried out in the same way, only first the sorted mushrooms need to be boiled in lightly salted water for 25 - 30 minutes or fried for 35 - 45 minutes in vegetable oil.

Important! The bag or container for freezing and storage must be tightly closed.

Frozen mushrooms can be stored for up to 6 months

In the future, when using frozen mushrooms, you will need to defrost them on the refrigerator shelf. Freshly frozen ones can be fried, bypassing this stage, by placing the mushrooms in a frying pan with oil.

In all other respects, the preparation method does not differ from the methods of processing fresh boletus.

How to cook dried boletus

Redheads are dried in the sun, in the oven or in special dryers. They will require a thorough dry cleaning before being placed on a line, rack or baking sheet. It is strictly not recommended to wet mushrooms before drying.

Before you start cooking, dried aspen boletuses are soaked in water for 2 - 2.5 hours. After this, they can be fried or boiled. To prepare sauces, boil dried mushrooms for 2 hours, changing the water twice.

How long to cook boletus mushrooms

Cooking time for fresh mushrooms varies from 30 to 45 minutes depending on size, frying from 40 to 45 minutes without pre-treatment and 15 to 20 minutes after boiling.

Dried mushrooms take longer to cook. Depending on the size, the processing time ranges from 1 to 2 hours. You need to fry them for 40 minutes to 1 hour, stirring constantly.

https://www.youtube.com/watch?v=GdqoblPQnF4

Frozen boletuses are prepared in the same way as fresh ones; they are first defrosted. The exception is frying. It does not require full defrosting.

Boletus recipes

There are a lot of recipes for cooking boletus mushrooms: you can make soups, sauces, side dishes, goulash, pilaf, and stews from mushrooms. You can fry it with potatoes and vegetables. These redheads are a hearty and tasty filling for homemade baked goods.

Important! Fried boletus retains more vitamins and minerals than boiled ones.

All kinds of winter preparation methods are widely used. Salted and pickled mushrooms are good. This ingredient can be added to salads and served as a delicious snack.

The recipe for caviar made from boletus legs is very popular. The caps can be pickled or used for preparing second courses.

How to cook boletus mushrooms fried with potatoes

The proportions of potatoes and redheads may vary. It is desirable that the content of mushrooms be 20 percent higher than the amount of potatoes. You can cook with or without sour cream. This simple dish is prepared according to the following algorithm:

Cut the boletus into large pieces and boil in salted water for 5 minutes. Then drain in a colander.
Pour oil into a heated frying pan at the rate of 1 tbsp. l. per 1 kg. Fry the mushrooms over low heat for 20 minutes.
Separately, fry the onion rings until golden brown. Place the onion and potato cubes in a frying pan with boletus mushrooms and fry for 25 minutes.
2 minutes before the end of cooking, season the dish with salt and pepper.

If desired, you can add sour cream 2 – 3 minutes before it’s ready.

How to cook red mushrooms, fried with onions and lemon

Among recipes with redheads, this one is quite popular. Mushrooms fried with lemon and onions are an excellent solution for decorating a holiday table.

Boletus dishes always decorate the table

Ingredients:

boletus - 600 g;
lemon juice - 2 tbsp. l.;
onions - 3 pcs.;
lemon zest - 1 tsp;
vegetable oil - 4 tbsp. l;
a mixture of peppers, salt, parsley - to taste.

Preparation:

Cut the mushrooms into large pieces and boil in salted water for 15 minutes. Drain in a colander.
Fry onion half rings in oil until golden brown. Set aside half the onion, add boletus to the rest and fry for 10 minutes.
As the liquid evaporates, reduce the heat, continue frying for another 7 minutes, add oil, the reserved half of the onion, spices and zest. Simmer covered for 5 – 8 minutes.
Pour in lemon juice and remove from heat.

Before serving, garnish with chopped herbs.

How to deliciously cook boletus in sour cream and cheese

In this recipe for a second course with boletus mushrooms, a baking dish is used.

Extraordinarily tasty mushrooms are prepared with sour cream and cheese.

Ingredients:

boletus - 1 kg;
hard cheese - 200 g;
onions - 5 pcs.;
butter - 1 tbsp. l.;
garlic - 3 cloves;
sour cream - 400 g;
a mixture of peppers, salt, parsley - to taste.

Step by step recipe:

Place sliced mushrooms in a mold and add salt. Top with a layer of onion, cut into thin half rings.
Grate the cheese on a coarse grater and mix it with sour cream and finely chopped garlic. Pour this mixture into the mold.
Place the form in the oven, preheated to 180 degrees for 40 minutes.

How to deliciously cook boletus mushrooms stewed with potatoes

Ingredients:

redheads - 500 g;
eggplants - 2 pcs.;
onions - 2 pcs.;
potatoes - 3 pcs.;
vegetable oil - 2 tbsp. l;
flour - 2 tbsp. l.;
sour cream - 150 g;
a mixture of peppers, salt, parsley - to taste.

Preparation:

Boil the boletus for 5 minutes, drain in a sieve or colander, and let dry slightly. Roll in flour. Fry in oil until golden brown.
Separately, fry the onion with pieces of eggplant pre-soaked in salted water.
Place the contents of the frying pan, mushrooms and chopped potatoes into a deep cast iron bowl. Add a little water, spices and pour sour cream over everything.

Simmer covered over low heat for half an hour

How to cook pickled boletus

You can prepare mushrooms for the winter by marinating them according to the classic recipe.

For 500 g of boletus you will need:

sugar, salt - 1 tbsp. l.;
vinegar 9% - 3 tbsp. l.;
cloves, bay leaves - 2 pcs.;
allspice - 4 peas.

Boil mushrooms of the same size for 20 minutes. Drain the water. Place boletus mushrooms in sterile jars. Add sugar, salt, spices to 0.5 liters of water and bring to a boil.

Pickled redheads retain beneficial substances

As soon as the water boils, add vinegar to it and simmer over low heat for 2 minutes. Pour the resulting marinade into the jars and roll up.

How to cook salted boletus

Salted redheads turn out aromatic and crispy. Cooking them is not at all difficult.

For 2 kg of mushrooms you need to take:

salt - 150 g;
garlic - 4 cloves;
dill greens;
cherry and currant leaves - 3 pcs.

Place currant and cherry leaves on the bottom of the pickling container, then a layer of mushrooms. Sprinkle with herbs and finely chopped garlic. Season each salt generously. Place the leaves on top and press down the contents of the container with a weight.

After a week, transfer the mushrooms to jars, cover with plastic lids, and store in a cool place.

How to make boletus soup

Making redhead soup is very simple, and you can use the product in any form: dried, fresh, frozen. For 300 g of mushrooms (or 70 g of dried) you will need:

potatoes - 0.5 kg;
onions and carrots - 2 pcs.;
butter - 100 g;
flour - 2 tbsp. l.;
salt, spices, herbs.

Pre-soak dried mushrooms. Make broth from boletus mushrooms. The proposed set of products requires 1.5 liters. Cut the potatoes into cubes and cook until tender.

While cooking, saute the onions and carrots, add flour at the end. When the potatoes in the broth are ready, add the fried vegetables to the pan. Salt, pepper, season with herbs.

After removing from heat, let sit for 15 minutes and pour into plates.

How to make boletus sauce

Sour cream sauce can radically change the taste of any dish. To prepare, you need to take:

boletus - 0.5 kg;
onions - 2 pcs.;
sour cream - 1 tbsp.;
flour - 2 tbsp. l.;
butter - 2 tbsp. l.;
salt and herbs - to taste.

Pieces of mushrooms need to be fried in butter until a crust appears, add finely chopped onion and fry for about 7 minutes. Add flour, mix. After 3 minutes, pour in sour cream and reduce the heating intensity.

To obtain the sauce, the mass is ground in a blender.

Simmer until thickened. Then add the greens to the mixture and puree them using a blender. The sauce is thick, aromatic and very tasty.

How to cook boletus and boletus mushrooms

The peculiarity of recipes for boletus dishes is that they are suitable for using boletus mushrooms. Both species belong to the sponge class. Only the cooking time at the preliminary stage differs slightly.

Boletus and boletus are very similar in appearance and taste

Boletus mushrooms have a denser, heterogeneous structure, and therefore the cooking time increases by an average of 10 minutes. This feature should be taken into account.

Almost all recipes are suitable for preparing dishes from a mixture of boletus and aspen mushrooms, since the organoleptic properties of both mushrooms are very similar.

Conclusion

Boletus can be prepared in different ways. At home, they are prepared for storage for the winter. Hearty and healthy dishes will delight both family and guests. Having many useful substances in their composition, red caps are a low-calorie product. Dishes made from them can be eaten by those who want to lose weight.

Source: https://fermilon.ru/zagotovki/vtorye-blyuda/podosinoviki-kak-prigotovit-retsepty-blyud-s-foto.html

Boletus mushroom

There are several types of boletus, but almost all of them have common features. Firstly, it is a large red cap that can be seen from afar. Secondly, it has a thick, stocky stem and dense flesh.

Boletuses are very tasty, which is why they are classified as the second category of edible mushrooms. Among them there are yellow-brown, red, oak, pine and spruce representatives.

The cap of this mushroom can reach 30 centimeters in diameter.

Preparing mushrooms

Any mushrooms, including boletus, require special care both during collection and during processing.

The most important rule is: if you don’t know what type of find it is, then it’s better not to cut it off. The collected boletuses must be sorted again, removing old, suspicious and wormy ones.

Then you need to divide the mushrooms depending on their size, since their cooking time will vary.

Composition of boletus

The life of this mushroom is short. He can gain up to 10-12 grams of weight per day. Boletus contains many useful substances. These are fiber, fats, carbohydrates, minerals, amino acids, vitamins and proteins. That’s why you need to know how long to cook boletus, in order to preserve the maximum usefulness.

Boletuses in cooking

You can prepare a lot of tasty and aromatic dishes from these mushrooms. They are fried, dried, pickled, salted and boiled. As you know, this mushroom quickly darkens when cut.

To avoid this, you need to soak the boletus in a solution of citric acid (a third of a small spoon per bucket of water). Dried boletuses have a very pleasant and quite expressive aroma.

Therefore, they are often used to prepare soups, sauces and as an additional ingredient in various dishes. But you definitely need to know how long to cook boletus mushrooms.

Nuances of preparation

Sorting mushrooms is necessary primarily for their proper preparation. How long to cook boletus mushrooms also depends on their age. The old ones have a looser structure and can become boiled during prolonged processing. They need to be cleaned and cooked first, as they spoil faster. Young mushrooms have a denser structure and can be cooked longer.

Cooking mushrooms

This is a classic method suitable for many subsequent preparations. This stage can be called preliminary preparation.

So, how long to cook boletus mushrooms? Times may vary depending on their size. Place the prepared mushrooms in a saucepan and fill them with cold water. Turn on the heat and wait for the water to boil.

Foam may form during the process and must be removed.

Processing mushrooms before frying

Boletuses are very tasty when fried. The result is a flavorful and nutritious dish. But first they need to be prepared.

How long should you cook boletus mushrooms before frying? As usual, we clean them of debris and rinse them. Then put it in a saucepan and fill it with water. Add a little salt and put on fire.

When it boils, remove the foam and cook for about 5 minutes. Then we drain the water and subject the mushrooms to further processing.

Mushroom soup

Mushroom soup is one of the most delicious and aromatic first courses, especially if it is prepared with real forest mushrooms. It has a full range of balanced ingredients that work together perfectly.

How long to cook boletus for soup? Here, the cooking process begins with the cooking process. Take 5-6 large boletuses, one onion, one carrot, 3 potatoes, a bay leaf, some fresh parsley, vegetable oil, pepper and salt.

You can prepare a delicious dish from a minimum amount of ingredients.

Peel the mushrooms and cut into arbitrary pieces. Then fill them with two liters of water and put on fire. Cook until done for about 20 minutes. Then add a bay leaf to the mushroom broth and reduce the heat so that the liquid simmers slightly.

Peel the onions and carrots, chop finely and lightly fry in vegetable oil. Cut the potatoes into cubes and add to the pan. After 10 minutes, add the fried vegetables and herbs. After another 5 minutes, turn off the fire. This is how long you need to cook boletus mushrooms. In total this is about 40 minutes.

The mushrooms will give all their taste and aroma to the broth, and the soup will turn out very appetizing.

Dried and frozen mushrooms

You don’t always have fresh boletus on hand. The harvest season doesn't last that long. But experienced housewives prepare this product for future use by freezing or drying. How long does it take to cook boletus in this form? You need to know how to cook dried mushrooms so that they don’t turn out tough.

To begin with, they are soaked in cold water for 3-4 hours. Then the water is drained, and the boletus is cooked in the usual way. By the way, the dried product is in no way inferior to the fresh one. Frozen mushrooms are first defrosted. It is better to do this at natural temperature.

But if you have very little time, then use the special microwave mode. Then the melt water is drained, the mushrooms are cut into the required pieces and subjected to heat treatment. The cooking option is suitable for any of the above.

How long to cook thawed boletus mushrooms? Cooking time is 20-30 minutes after boiling. But always remember that it depends on the size of the mushrooms and their age.

Boletus: how to cook, recipes with photos

Cooking boletus mushrooms is simple, because these mushrooms are classified as edible. Meaty and juicy, they add a distinct flavor to any dish.

Redheads can be easily recognized by their bright caps

How to cook boletus fried with potatoes and garlic: recipe

The recipe for preparing boletus fried with potatoes is in demand among many housewives, since the gifts of the forest are equal in nutritional value to meat. This hearty dish can feed a large and hungry family.

700 g each of potatoes and mushrooms;
Vegetable oil;
300 g onions;
Salt - to taste;
3 cloves of garlic;
½ tsp. ground black pepper.

If you want to learn how to properly cook boletus with potatoes, use the step-by-step description of the process.

Boil the mushrooms, let cool and cut into thin slices.
Fry over high heat, adding a small amount of vegetable oil, until the liquid has completely evaporated.
In a separate frying pan, fry the chopped onion in a large amount of oil until golden brown, remove it with a slotted spoon into a plate.
Add the potatoes cut into cubes into the remaining oil and fry without a lid over high heat.
Stir, and as soon as a golden brown crust forms on the bottom, turn the heat to medium intensity.
Every 5 min. Carefully turn the potatoes over so they don't burn.
In 10 min. Until the potatoes are fully cooked, add mushrooms and fried onions.
Add salt to taste, pepper and stir, fry until the potatoes are ready.
Chop the peeled garlic cloves with a knife, add them to the potatoes and mushrooms and mix gently.
Turn off the heat, cover the pan with a lid and leave on the stove for 5 minutes.

How to fry boletus mushrooms. Simple preparation of fried mushrooms with onions

This mushroom is extremely easy to prepare because it does not melt into a shapeless mass when cooked, and its taste is difficult to spoil with spices and other exotic seasonings.
Even if you don’t know how to cook at all, you can easily figure out how to cook boletus with onions. In addition, boletus can be combined with any vegetables without losing its delicious taste and beneficial properties. Its only drawback is the short lifespan after collection: the process of rotting begins in the mushroom from the moment it is cut. Therefore, you have very little time to learn how to fry boletus mushrooms quickly and tasty.

Here are the ingredients you will need:

1 kg of boletus;
2 large onions;
vegetable oil;
salt and spices (to taste).

When you have collected all the necessary ingredients for your future culinary masterpiece, you can proceed directly to cooking:

Soak the boletus mushrooms in water for half an hour to make them easier to clean;
Take any brush and lightly remove spruce needles, blades of grass and soil from the rough stem;
Now cut off all the blackened parts, break the mushroom in half to see if there are any wormholes in it that will need to be cut out;
Cut the mushrooms into cubes, place them in a saucepan and cover with water.

The fact is that most people do not know whether they need to boil boletus before frying. To the question of whether it is necessary to do this, you can answer this way - at your own peril and risk. This applies to most mushrooms, as it is generally accepted that they may contain harmful substances. This can especially be said about boletuses, which, as already mentioned, begin to rot immediately after harvest. Therefore, it is still better to play it safe and boil the mushrooms, especially if you want to prepare mushroom caviar for the winter. Let's look at how to cook it properly:

Place the workpiece in a saucepan, add water and bring to a boil;
Lightly salt the mushrooms and cook them for at least 15 minutes (but longer if you have concerns about their quality and freshness);
Remove the boletus from the water using a colander;
Wait until the water drains and the workpieces cool down;
Cut the boletus into smaller pieces.

Great, everything is almost ready. All you have to do is fry the boletus in a frying pan:

Heat a frying pan and place the product on it, fry over high heat;
Meanwhile, cut the onion into half rings and start frying it in a separate pan;
Keep an eye on the boletus and stir it so that it doesn’t burn;
Now that the onions are covered with a golden crust, you can remove the pan from the heat;
Wait until the mushrooms are ready (this can be determined by their softness and changed color);
Now mix the contents of both pans and let sit on the switched off burner for a few minutes while you set the table.

Fried boletus with onions are ready, now they can be served as a separate dish, garnished with green onions and parsley, or together with a side dish. Boiled rice is ideal for this.

How to cook boletus mushrooms fried with potatoes: step-by-step recipe

Making this dish is quite simple and quick. Mushrooms and vegetables are rightfully one of the most successful culinary combinations. However, before you cook boletus fried with potatoes and vegetables in sour cream, you need to collect all the ingredients.

500 g boiled mushrooms;
150 ml sour cream;
1 carrot, onion and bell pepper;
2 tomatoes;
6 potatoes;
Olive oil – for frying;
Parsley;
3 cloves of garlic;
Salt and ground black pepper - to taste.

How to deliciously cook boletus mushrooms with potatoes, vegetables and sour cream, and make a real delicacy for the family, will be shown in a step-by-step description of the recipe.

Cut the prepared mushrooms into thin slices, peel and chop the carrots, peel the onions and peppers and cut into half rings, peel the potatoes, wash, cut into cubes, cut the tomatoes into slices.
Once the mushrooms and vegetables are chopped, start frying them in olive oil.
Separately, fry the mushrooms with onions and garlic until golden brown, place in a deep saucepan.
Next, fry the peppers, add tomatoes and fry for 10 minutes. over low heat, place in a saucepan.
Combine potatoes and carrots and fry for 20 minutes, continuously stirring the mixture with a wooden spoon.
Combine all fried products in a saucepan, add salt and pepper, mix gently and let it heat well under a closed lid over medium heat.
Pour in a little oil, if it is not enough, fry everything over low heat for 5 minutes.
Pour in sour cream, mix gently, sprinkle herbs on top and simmer over low heat for 10 minutes.
This dish is best served as a side dish for chicken, meat cutlets or chops.

Is it possible to fry boletus mushrooms without boiling them? Fried boletus mushrooms: mushroom recipes

Among the possible processing methods acceptable for boletus mushrooms, frying is considered one of the most delicious and widespread in our country.
Each housewife divides the fresh mushroom harvest into several parts, one of which is sure to be fried for lunch, dinner, or even for long-term storage for the winter. To prepare fried boletus mushrooms, you can choose a recipe “for every taste and color”, because their quantity is really varied. These fruiting bodies, when fried, can be combined with various ingredients. Many vegetarians, as well as those who fast, greatly appreciate such dishes on their table.

Primary processing of boletus

Fried boletus mushrooms are a very, very tasty delicacy! But before you start preparing the chosen recipe, you should familiarize yourself with the recommendations for the primary processing of fruiting bodies.

The fresh mushroom harvest needs to be sorted out and heavily damaged, wormy and rotten specimens should be thrown away.
Take a kitchen knife and cut off all dirty areas, the lower parts of the legs, and also remove minor damage, if any.
Rinse the product with tap water for a few minutes, and then cut each mushroom into small pieces.
For boletus mushrooms, soaking is not necessary, so the next preparation step is boiling. So, the fruiting bodies must be immersed in boiling salted water and cooked for 35-40 minutes over low heat. As heat treatment proceeds, foam is released that needs to be removed.
Transfer the boiled mushrooms to a colander or sieve so that water can pass through freely, and rinse again.
Leave to drain, and after 10-15 minutes you can dry the product on a kitchen towel.

How to cook boletus mushrooms fried with onions

Boletus mushrooms fried with onions are a classic mushroom appetizer for holiday and everyday menus. Boiled potatoes, pasta, cereals, and meat dishes will go perfectly with this delicacy.

Fresh peeled boletus mushrooms – 800 g;
Onion – 2 medium heads;
Olive, vegetable or butter oil - for frying;
Fresh greens;
Salt and pepper mixture.

How to cook fried boletus mushrooms using a classic recipe as a basis?

The first step is to heat treat the existing fruiting bodies. The boiling process itself is described at the beginning of the article.
You need to pour some oil into the frying pan, turn on the heat and wait until the oil heats up well.
Add the mushrooms and fry them over medium heat until the moisture has evaporated.
Peel the onion, rinse off any dirt, and then chop into half rings or cubes.
Add to the mushrooms, fry for a couple of minutes and reduce heat.
Continue frying with the lid open until the onion is ready.
At the very end, add salt and pepper, as well as chopped herbs.

Boletus mushrooms fried with potatoes

The following recipe for fried boletus mushrooms is also quite popular on the table of Russian families. We are talking about adding potatoes - one of the main ingredients, which is a delicious combination with mushrooms.

Boletus mushrooms – 1 kg;
Potatoes – 0.6 kg;
Garlic – 2-3 cloves;
Salt pepper;
Vegetable oil;
Greenery.

How to cook fried boletus mushrooms with potatoes?

We prepare mushrooms for frying in the manner mentioned at the beginning of the article.
Peel the potatoes, cut them into slices or strips, and wash.
Fill with water and leave for 20 minutes so that some of the starch comes out of the product. In this case, the finished potatoes will have an appetizing crispy crust. It must be said that for frying it is better to take pink varieties of potatoes, since they contain less starch, while white varieties are more suitable for boiling.
Heat the oil in a frying pan and add the mushrooms for frying.
When the liquid in the pan has evaporated, reduce the heat to low and continue frying the mushrooms for 10-15 minutes.
Transfer the mixture to a plate and set aside.
Meanwhile, dry the potato slices on a kitchen towel.
Add a little oil to the frying pan in which the mushrooms were fried and add the potatoes.
Fry until half cooked and add mushrooms, stir.
After a few minutes, add chopped garlic, salt and pepper to taste.
Fry over low heat until cooked and serve, garnished with herbs.

How to properly cook boletus in sour cream and cheese

One of the best recipes is considered to be baking aspen boletuses in sour cream and cheese. Such a combination of products, unforgettable in taste, will allow you to prepare a culinary masterpiece.

1 kg of boiled mushrooms;
5 white onions;
3 cloves of garlic;
400 ml sour cream;
1 tbsp. l. butter;
200 g hard cheese;
Salt - to taste.

Find out how to deliciously cook boletus in sour cream and cheese from the detailed description.

Cut the mushrooms into slices, finely chop the garlic with a knife, cut the onion into thin half rings, grate the cheese on a coarse grater.
Grease a baking dish with oil, place mushrooms, and add salt on top.
Next, add a layer of onions, mix cheese with sour cream and garlic.
Pour over the mushroom and onion layers and place in the preheated oven.
Bake for 30-40 minutes, depending on the thickness of the layers, at a temperature of 180°.

Boletus mushrooms for frying - cooking recipes

What could be simpler than ordinary well-fried wild mushrooms? This addition can be part of a favorite side dish or used in recipes for fillings for pies or dumplings.

Before cooking, boletus mushrooms are well cleaned. To prevent moisture from filling the porous mushroom, it is not washed, but rather wiped with a dry cloth or brush. It is enough to cut out the wormholes. Depending on the size of the mushrooms and their further use, they can be divided into pieces or left whole. After heating the vegetable oil in a frying pan, add the mushrooms. It is customary to fry wild mushrooms for a long time (about 20-30 minutes) over medium heat. If you want browned pieces, do not cover the pan, but for stewed mushrooms, you can cover the dish immediately after placing the pieces on the fire.

Boletus julienne: a recipe for French cuisine

Boletus julienne is prepared according to a French recipe. An exquisite dish served in cocotte makers will surprise and delight your family members.

500 g mushrooms;
4 onions;
3 tbsp. l. butter;
2 tbsp. l. vegetable oil;
150 g hard cheese;
2 tbsp. l. flour;
Salt and ground black pepper - to taste;
200 ml cream.

Cut the mushrooms into thin strips, the onion into half rings, and grate the cheese.
Add mushrooms to a frying pan with heated vegetable oil and fry for 15 minutes. over high heat.
Place the mushrooms in a separate bowl, add the onions to the oil, add butter and fry until golden brown.
Add mushrooms to the onion, add salt and pepper, stir and simmer for 3 minutes.
Add flour, fry for 3 minutes, add cream and simmer for another 3 minutes.
Remove from heat, fill with cocotte mixture, and top with a layer of grated cheese.
Place in a hot oven and bake for 10 minutes. at a temperature of 180°C. As soon as a golden brown crust appears on top, the julienne is ready.

Recipe for boletus sauce with onions

A recipe for making boletus sauce can completely change the taste of any dish, as well as enrich its aroma. If you master the art of selecting ingredients, you can turn a simple dish into a festive one. Sour cream sauce is perfect for mashed potatoes, meat and even sandwiches.

500 g mushrooms;
2 onions;
2 tbsp. l. flour;
200 ml sour cream;
1 tbsp. l. butter;
Salt - to taste and chopped herbs.

The recipe for preparing boletus mushrooms in the form of sauce is divided into stages.

Fry mushrooms cut into small cubes in butter until golden.
Add chopped onion and continue frying for 7 minutes.
Add flour, stir, add salt and fry for 3 minutes.
Pour in sour cream, stir and cook over low heat until thickened.
Add chopped herbs, beat with a mixer and let cool. Pour into a gravy boat and place on the table.

It is worth saying that the sauce can also be prepared from dried mushrooms, which will only enhance the taste and aroma of the dish.

Recipe for cooking boletus in sour cream

Ingredients:

butter – 35 g;
boletus – 370 g;
onions – 65 g;
a handful of parsley;
cream – 65 ml;
sour cream – 115 ml;
lemon – ½ pc.

Preparation

After melting the butter, use it to fry the onion pieces. When they are half cooked, you can add chopped mushrooms to the frying pan and season them. Wait for the boletus to brown, then pour lemon juice and a mixture of cream and sour cream over them. When the sauce boils, season it further to taste and add parsley.

Mushroom caviar from boletus with tomato paste

Preparing mushroom caviar from boletus according to this recipe is a simple process, but it has its own characteristics.

1 kg of boiled mushrooms;
3 onions;
3 sweet bell peppers;
3 tbsp. l. tomato paste;
Vegetable oil;
7 cloves of garlic;
1.5 tbsp. l. salt;
1 tbsp. l. Sahara;
1 tsp. ground black pepper;
2 tbsp. l. 9% vinegar;
1 bunch of dill.

A recipe with a photo of preparing a dish from boletus will help everyone who decides to make caviar at home cope with the process.

Pass the mushrooms through a meat grinder with small holes.
Peel the onion, bell pepper and garlic and grind in a meat grinder.
Fry the vegetables in vegetable oil until tender and add the chopped mushrooms.
Mix well and simmer over low heat for 30 minutes, with constant stirring.
Combine tomato paste with sugar and salt, pepper and vinegar.
Simmer for 15 minutes, stir, add chopped dill, stir again and simmer for 5 minutes. – caviar is ready to eat.
If the caviar is intended to be stored for the winter, the jars with the preparation are sterilized in hot water for 20 minutes, then rolled up and insulated until completely cooled. Take it to a cool place and store it for no more than 10 months.

How to cook frozen boletus in the oven: step-by-step recipe

The recipe for preparing frozen boletus with vegetables in the sleeve will appeal to those housewives who do not like to stand at the stove for a long time.

700 g boiled mushrooms;
500 g potatoes;
300 g onions;
7 cloves of garlic;
3 tbsp. l. soy sauce;
4 tomatoes;
3 tbsp. l. melted butter;
Salt and favorite spices - to taste.

Find out how to properly cook frozen boletus in the oven from the step-by-step description.

Cut the mushrooms into cubes, cut the onion into rings and fry together in oil until golden brown.
Pour in soy sauce and continue to simmer over low heat for 2-3 minutes.
After peeling, cut the potatoes into strips, add finely chopped garlic, salt to taste and your favorite spices.
Cut the tomatoes into slices, combine with potatoes and mushrooms, mix and place everything together in a baking bag.
Tie it up, make several holes in the sleeve with a toothpick and place on a baking sheet.
Bake in the oven for 40 minutes. at a temperature of 180°C. Canned vegetables go well with this dish.

Recipe for cooking frozen boletus caps with rice

The recipe for frozen boletus caps with rice is an excellent option for those who love pilaf, but are fasting or on a diet.

500 g mushrooms;
2 carrots and onions;
1 tbsp. rice;
50 ml vegetable oil;
5 cloves of garlic;
Broth (vegetable or mushroom);
1 tbsp. l. seasonings for pilaf;
Salt - to taste.

How to properly cook frozen boletus to make a tasty and aromatic pilaf?

Thaw the mushrooms, squeeze them lightly with your hands and cut into pieces.
Peel the onion and carrots, chop into cubes, add salt and fry in oil until soft.
Fry the mushrooms separately in oil until golden brown, place in a pan greased with oil.
Place vegetables on top, sprinkle with chopped garlic with a knife, sprinkle washed rice on top, sprinkle with pilaf seasoning.
Pour in vegetable or mushroom broth until the rice is completely covered.
Cover the pan with a lid, turn the heat to low and cook until tender, about 40 minutes.

How to prepare dried aspen boletus soup: step-by-step recipe for the first course

This recipe for the first course of dried aspen boletuses will delight everyone with its taste and amazingly bright aroma.

A handful of dried mushrooms;
6 potatoes;
1.5 liters of water;
1 carrot and onion;
3 tbsp. l. boiled pearl barley;
Vegetable oil;
3 cloves of garlic;
Salt and chopped herbs - to taste.

Find out how to properly prepare soup with dried aspen boletuses from the step-by-step recipe.

Wash the mushrooms, add warm water and leave for 4 hours.
Cut the potatoes into cubes, place in boiling water and cook for 10 minutes.
Cut the mushrooms into cubes and add to the potatoes, continue cooking for 20 minutes.
Cut the carrots and onions into cubes and fry in oil until golden.
Pour into the soup along with the boiled pearl barley and simmer for 10 minutes.
Add spices and herbs, stir and let simmer for 5 minutes.

How to cook stew from dried boletus

The prepared stew of dried mushrooms can be served immediately or rolled into jars as a preparation for the winter.

200 g dried mushrooms;
5 onions;
2 carrots;
2 tsp. flour;
2 tbsp. l. tomato paste + 1 tbsp. mushroom broth;
Vegetable oil;
Salt and ground black pepper;
Chopped greens (any).

How to properly cook dried boletus using a step-by-step description?

Rinse the mushrooms, cover with cold water and leave to soak overnight.
Let the water drain, pressing gently with your hands, then cut into strips and boil for 15 minutes.
Fry the onion, chopped into half rings, in vegetable oil until soft, then add the diced carrots.
Stir and continue frying until the carrots are ready.
Add flour, dilute 1 tbsp. mushroom broth, add salt and pepper.
Stir and simmer for 30 minutes. over low heat.
Let cool, leaving on the stove, and before serving, decorate with herbs, sprinkling on top of the dish.

As you can see, preparing boletus mushrooms deliciously using this recipe is not at all difficult, but the result is amazing!