Mushroom pickers know that boletus has one interesting feature- they grow quickly and lose their appetizing shape at the same speed. Therefore, having collected mushrooms in a basket, start processing them on the same day. But what to cook from a delicate product is easy to come up with. As a rule, mushroom caps are used for frying, and boletus legs are used for making mushroom soup. It is about these two recipes that it is worth talking in more detail.

How to cook fried boletus?

Ingredients:

• boletus - 1 kg .;
• ground allspice, salt - to taste;
• garlic - 2-3 pcs.;
• vegetable oil - 3 tbsp. l.;
• onions - 300 gr.

1. Select fresh whole mushrooms, clean them from various forest debris and wash them in clean water. Carefully cut off the bottom of the boletus. All mushrooms should be cut taking into account further frying, since in finished form the pieces will significantly decrease in volume.2. For frying boletus, take a cast-iron, always deep, frying pan. Heat it up and pour oil on the hot bottom.3. Pour peeled crushed garlic into hot oil for 10-15 seconds. After waiting for its slightly “tanned” appearance, chopped slices can be removed with a slotted spoon.4. Before pouring the boletus into a hot frying pan, dry the mushrooms with napkins or a simple towel. It is necessary to fry the obabki in oil soaked in fragrant garlic, and until the liquid has completely evaporated from the pan. In the process of frying, the obabki will need to be stirred.5. When the liquid "disappears" - you can add onion to the mushrooms, pre-cut into half rings. All contents will need to be mixed.6. Roasting can be completed only when the onion is “golden”. After that, the pan will need to be removed from the stove, and the mushroom contents should be peppered to taste, salted and covered with a lid. The dish is ready! Do not forget to serve sour cream sauce and a piece of soft white bread with fried boletus mushrooms.

How to cook boletus soup?

An excellent mushroom dish is black mushroom soup. The product always turns out to be super-delicate in taste, moreover, such a dish can be served both on holidays and on ordinary everyday days. Boletus mushrooms will diversify the menu for several autumn months, so you can please your family with delicious mushroom soup more than once. Required ingredients:

• boletus - 400-500 gr.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• garlic - 2 heads;
• onion - 1 pc.;
• greens, bay leaf, sour cream, pepper - to taste;
• salt - 1 tbsp. l.

Cooking method:1. Grate (large or medium) carrots and cut potatoes into cubes.2. Grind onions and herbs.3. Mushrooms cut into medium pieces and throw appetizing pieces for boiling in salt water for 35-40 minutes. The resulting foam should be periodically removed with a spoon.4. Add potatoes to the pan with boletus mushrooms and boil all the contents for 7-10 minutes.5. Pour chopped carrots and onions to boiled mushrooms.6. Add bay leaf to the pan (take it out when the soup is ready).7. Wait until the potatoes are cooked, and then, 2 minutes before the soup is completely ready, pour the garlic and chopped greens pressed through the garlic into it. If necessary, the soup can be salted.8. The finished mushroom dish can be seasoned with fragrant sour cream or mayonnaise. Happy cooking!

Many people simply love to pick mushrooms, so with the onset of the “quiet hunting” season, a huge number of mushroom pickers rush into the forest for prey. There are many varieties of mushrooms, but not a single mushroom picker will pass by such a "forest dweller" as a boletus. Boletus is a bright representative of mixed forests and birch groves. These are light-loving mushrooms, so they mainly grow along ravines, in clearings and forest edges.

In some regions, local residents specially go to the forest to pick up a full basket of bobs, blackheads, and spikelets. Under these popular names, the boletus mushroom is hidden, the recipes and properties of which are of interest to many nature lovers. This noble inhabitant of the forest belongs to the edible mushrooms of the second category. The colors of the nature that created it are extremely diverse. The most common is the common boletus, but pink, black, marsh, gray, and chess mushrooms are also found. In terms of their taste, all varieties of boletus practically do not differ from each other.

The common boletus is a family of spongy mushrooms, with a characteristic dense convex hat of beige or velvety brown color. The stem of the mushroom is of a dull grayish hue, scaly, slightly thickened below. In general, this is a strong, well-marked mushroom that can be seen from afar.

The composition of the boletus

In addition to the excellent taste of boletus, this mushroom is also very useful. Its pulp contains dietary fiber, easily digestible protein, carbohydrates, fatty acids, disaccharides, monosaccharides, fiber. The boletus is extremely rich in thiamine, niacin, riboflavin (B vitamins), it contains vitamins E, PP, C. It contains micro and macro elements: iron and zinc, potassium and calcium, magnesium and copper, nickel and sodium. This mushroom is rich in amino acids such as arginine, glutamine, leucine, tyrosine. It can be a complete meat substitute during fasting or in a vegetarian diet. There are even more proteins, fats and carbohydrates in dry boletus than in dry mushrooms.

In boletus mushrooms (as in other mushrooms), two substances are especially distinguished: glycogen (animal starch) - plants do not have it, and fungin - a substance similar to chitin, which is difficult to digest. Therefore, in diseases of the kidneys and liver, the stomach, it is better not to use mushrooms, or to use them in minimal quantities. Mushrooms can occasionally cause an exacerbation of eczema. It is better not to give mushrooms to children under 7 years old.

In fairness, it should be noted that with prolonged boiling and sufficient grinding, as well as in combination with other products, mushrooms are absorbed better.

Calorie content and beneficial properties

Boletus - a mushroom quite suitable for use for patients diabetes and also for people who want to lose weight. This is evidenced by the low calorie content of this representative of the mushroom family, which is only 20 kilocalories per 100 grams of weight.

AT folk medicine boletus is used for kidney diseases, normalization of blood sugar, strengthening the nervous system, mushroom caps are used to get rid of warts.

Boletus in cooking

Of course, in terms of mushroom aroma, boletus is inferior to boletus, but in terms of taste it is no worse. It should only be borne in mind that the pulp of this "forest dweller" darkens a little when cooked, unlike white fungus. The boletus is salted, pickled, fried, boiled, dried. It is used to prepare both first and second courses, appetizers and salads, sauces and gravy, and is also used to stuff pies and pancakes. Mushrooms are used as an addition to meat, vegetables, fish and seafood.

You can cook boletus without pre-boiling. And if it is dried and thoroughly ground, it can be used as an excellent seasoning for sauces and gravies, added to broths.

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Boletus in sour cream

The taste of boletus is most clearly revealed if it is cooked in sour cream. The gentle sour-milk environment gives a special piquancy to this dish. In general, mushrooms cooked in sour cream sauce are a specialty of our ancestors. It was on its basis that the French subsequently came up with their famous julienne.

Cooking boletus in sour cream is very simple. Mushrooms must be thoroughly washed, cut into small pieces. Then put them on a preheated pan, fry until golden brown and completely evaporate the moisture present in them. After that, chopped onions in half rings are added to the pan. Season with salt and cook until the onion is soft. Add a little flour, spices, a pinch of salt to the sour cream, beat well. Pour sour cream over fried boletus mushrooms with onions and leave on low heat, stirring constantly, until the dish becomes a thick consistency.

Some prefer a different cooking option for this dish. Mushrooms fried until half cooked are placed in a refractory container, leveled, salted, peppered, spread a layer of sour cream with flour on top and set to bake in not very hot oven for about a quarter of an hour. The dish is served hot.

Boletus soup

Soup from boletus mushrooms in taste and amount of useful substances is practically not inferior to soup from boletus mushrooms. Cooking such a soup is not difficult, and every housewife has her own secret. Boletus soup is boiled in water or meat broth, with rice, pearl barley or homemade noodles.

The soup recipe is simple: boil young mushrooms, removing the foam, then add roots to the soup - onions, carrots, potatoes, parsley. If desired, onions, parsley and carrots can be sautéed. Before the end of cooking, add greens. Before serving, top with sour cream. If the soup is boiled with rice, then the rice is put into the soup along with the potatoes. Barley must be boiled beforehand, and ready to be added to the soup. If you cook soup with homemade noodles, then put the noodles in the soup 5 minutes before they are ready.

Quick boletus soup

Young mushrooms, potatoes, onions and carrots, clean, wash and cut, put in boiling water. Once the potatoes are cooked, the soup is ready. A minute before the end of cooking, add greens and 100 g butter. Let the butter melt, serve with sour cream and garlic croutons.

Boletus omelet

A healthy and tasty dish for breakfast is a boletus omelette. You need to cook it like this - put the pre-boiled and chopped boletus mushrooms in a hot pan, salt and fry for 5 minutes in butter or vegetable oil. Pour over beaten eggs, sprinkle with grated cheese (if desired) and herbs. Bring to readiness. Serve with croutons.

Finishing the consideration of the boletus mushroom, the recipes and properties of this forest dweller, one cannot fail to note such dishes beloved by many with his participation, such as fried potatoes, mushroom borscht or cabbage soup, pies. Loved by many and pickled boletus. As a rule, each housewife has her own recipe for making boletus. Enjoy your meal!

Autumn is the time for mushrooms and delicious meals of them! Among all mushrooms, boletus mushrooms are one of the most famous and safest. They are suitable for frying and do not require pre-heat treatment.

Cooking boletus mushrooms is not much different from cooking other mushrooms, so the main thing is confidence in them. Fried boletus mushrooms are good with boiled potatoes, rice or buckwheat, and they are also a great side dish for poultry or game.

To fry boletus, immediately prepare all the products on the list.

We clean the mushrooms from forest debris and wash well. Cut into slices suitable for frying.

Heat up a frying pan with vegetable oil. Put the mushrooms and fry. Boletus mushrooms are edible mushrooms, I do not boil them first, but immediately fry them. How to cook - decide for yourself. If you know what kind of mushrooms you are going to eat, then heat treatment is not necessary, if you do not know where the mushrooms were collected, or are not sure about the mushrooms themselves, then it is better to refuse them!

Peel the onion and cut into quarter-rings. When the liquid evaporates in the pan, add the onion. Season with salt and cook until the onion is soft and lightly browned.

When the mushrooms and onions are fried and become a delicious golden color, they are ready. The degree of friedness is a matter of taste.

Arrange on plates, sprinkle with finely chopped herbs. If desired, we will serve our favorite side dish (potatoes, rice, buckwheat) or vegetable salad with fried boletus.

Enjoy your meal!

Fresh boletus mushrooms are thoroughly washed in cold water and boiled for - minutes, regularly removing the foam.
Boil boletus in a slow cooker for minutes on the "Baking" mode.
Boil boletus for 20 minutes before frying.

How to cook boletus

1. Before cooking, wash the birch boletus, clean it of dirt and forest debris, and remove the base of the leg - put the peeled mushrooms into a container with clean water.
2. After cleaning, rinse the bolete mushrooms thoroughly again under running water.
3. Put mushrooms in a saucepan, pour cold water the volume is twice as large as the volume of mushrooms, a little salt (for 1 kilogram of mushrooms 1 tablespoon of salt).
4. Bring to a boil over medium heat.
5. After boiling, immediately drain the water.
6. Pour cold water over the mushrooms again.
7. Boletus should be cooked over low heat for 40-50 minutes.
8. The foam that forms during cooking must be removed periodically.
9. When the boletus are ready, they will sink to the bottom.
10. Remove the boiled boletus from the pan with a slotted spoon or pass water through a colander.

Boletus soup

Products
boletus - 400-500 grams
salt - 1 tablespoon
onion - 1 small onion
potatoes - 2 medium potatoes
carrots - 1 medium carrot
garlic - 2 cloves
bay leaf, pepper, herbs, sour cream - to taste

Boletus soup recipe
Boil the mushrooms in plenty of salted water, removing the foam. Add pepper, bay leaf and herbs. Peel potatoes and carrots. Cut the potatoes into cubes, rub the carrots on a coarse grater, rub or crush the garlic. Add vegetables to the pot and stir. Add a whole onion. Cook for another 10 minutes, remove the onion from the pan. Serve with herbs and sour cream.

How to pickle boletus

Products
Mushrooms - 1 kg,
Salt - 2 tablespoons,
Citric acid - on the tip of a knife (or lemon juice- 2 tablespoons),
Vinegar 9% - 2 tablespoons,
Bay leaf - 5 leaves,
Allspice peas - half a teaspoon.

Recipe for pickled boletus
Sort, clean and wash the mushrooms, cut large boletus mushrooms. Boil in plenty of water for 50 minutes, stirring and removing the foam. Add seasonings and vinegar, cook for another 10 minutes. Transfer the finished boletus mushrooms to jars, pour the broth. Cool and then store in a cool place.

How to dry boletus

What is needed for drying boletus Mushrooms - very fresh undamaged boletus.

How to dry boletus in the oven
Clean the mushrooms, wash and dry a little. Put the boletus mushrooms on baking paper - put the small mushrooms whole, cut the large ones into pieces. The temperature for drying boletus in the oven is 50 degrees, it is necessary to dry the mushrooms with the door open.

The benefits of boletus
The benefits of boletus are due to the content of vitamins B (cell respiration, energy production), C (immunity maintenance), D (health of bones and teeth), vitamin E (health of blood vessels) and nicotinic acid (redox processes of the body).

Calorie boletus - 20 kcal / 100 grams.

How to salt boletus

What is needed for salting boletus
Boletus - strong, medium in size.
For brine - for each kilogram of mushrooms 120 milliliters of water, 40 grams of salt, 4 bay leaves, several branches of dill, 5 pieces of peppercorns, 2 cloves.

How to salt boletus
1. Peel, rinse and boil the boletus for 15 minutes in an enamel pan, periodically removing the foam.
2. Prepare the brine: bring water to a boil, salt, add bay leaf, black peppercorns, cloves, dill.
3. Pass boiled boletus mushrooms through a colander into jars, sprinkle with salt, pour brine and put in a cool place.
4. Salted in this way, boletus will be completely ready in a month.
Tip: use small jars for salting so that when you cook the dish, the whole jar is gone at once.

Salad with boiled boletus

Products
Boletus mushrooms - 300 grams
Dill greens - 30 grams
Green onions (can be replaced with onions) - 30 grams
Lettuce leaves - 60 grams
Fresh cucumbers - 180 grams
Chicken eggs - 2 pieces
Salt - to taste
Ground allspice - to taste
Sour cream - 90 Grams
Lemon juice - 1 dessert spoon

How to cook boletus salad
1. Boletus boletus boil and cut.
2. Finely chop the onion and herbs.
3. Cut cucumbers.
4. Mix mushrooms, cucumbers, herbs and onions.
5. Hard boil eggs.
6. Cut white bread into cubes of about 1 centimeter.
7. Fry crackers from bread. When frying, they should be stirred regularly so that they do not dry out or burn out and lightly salt.
8. For salad dressing, beat salt, allspice and lemon juice with sour cream.
9. Gently place lettuce leaves on a flat plate or dish.
10. Put a mixture of mushrooms in a slide on the leaves.
11. Arrange egg quarters and croutons around and on top of the salad.
12. Pour dressing over salad and mix.

Fkusnofakty

- The boletus has a narrow leg and a brown hat. Depending on the variety, it can be from the lightest to the darkest shade. The cap can be up to 15 cm in diameter. From below, the cap has a dense white pulp, which, unlike butter, never changes color when pressed.
- On the leg of this mushroom there are always black scales.
- Boletus like bright places in deciduous forests, near birches. They can also be found near roads, on the edges or clearings.
- The main season of boletus - from the end of summer until the first frost. But, depending on weather conditions, they may appear as early as May - June.
- This mushroom is a low-calorie product, as it contains only 20 kcal/100 grams.

Boletus fry after 20 minutes of cooking for 10-15 minutes. If the birch mushrooms of your own collection or these are young strong mushrooms, you can fry without cooking: shake off the rubbish, wash, chop - and into the pan for 30 minutes.

How to fry boletus

Sort out the boletus, cut off a dark place at the root of each mushroom, cut the caps and check for insects and worms. Cut off dark places, remove too wormy mushrooms.
If the mushrooms are young, then they can be fried immediately without boiling - they will turn out a little harder than boiled boletus would have turned out before, however, for some dishes (for example, potatoes with boletus), crispy dense boletus are recommended in contrast to soft potatoes. If you are confident in the quality of mushrooms, you can neglect cooking, but at least hold the mushrooms in salted water for half an hour to disinfect the mushrooms. Fry such mushrooms for 25-30 minutes until the water evaporates and the formation of ruddy.
The remaining mushrooms must be boiled in salted water for 20 minutes after the start of boiling. Then let the water drain. While the water is draining, heat vegetable oil in a frying pan (or melt a piece of butter in a frying pan), put the mushrooms and fry with regular stirring for 10-15 minutes.

How to fry boletus with potatoes

Products
Potato - half a kilo
Fresh boletus - 300 grams
Onion - 1 head
Vegetable oil - 3 tablespoons
Salt, black or white pepper, marjoram, cilantro, coriander - to taste

Boletus mushrooms with potatoes in a pan
1. Cook boletus, put in a colander.
2. Peel the potatoes and cut into cubes.
3. Peel the onion, finely chop.
4. Heat the pan, pour in the oil, put the onion, fry it for 5 minutes.
5. Add potatoes to the onion and fry it, stirring, for 15 minutes over medium heat without a lid.
6. A minute before the end of frying, salt the potatoes.
7. Put boletus mushrooms, fry together with potatoes for another 10 minutes.
8. Add salt and seasonings to taste, insist under the lid for a couple of minutes.

How to fry boletus for the winter

Products
Boletus mushrooms - 1.5 kilograms
Sunflower oil - 200 grams
Onion - 1 head
Salt - 30 grams

How to cook fried boletus for the winter
1. Fill the boletus with water, wait until all the forest debris floats up.
2. Drain the water, rinse the boletus, cut off earthy, dark places.
3. Cut the boletus into large pieces of any shape.
4. Chop the peeled onion into thin half rings.
5. Heat a dry frying pan over medium heat, pour a tablespoon of oil, put the mushrooms, fry them for 7-10 minutes.
6. Put chopped onion, salt to the mushrooms, pour in the remaining oil, mix.
7. Keep the pan on the burner for 25-30 minutes until the contents of the pan are reduced in size by half.
8. Wash, sterilize two 700-ml jars: place the jars in an unheated oven on the grate with their neck down, turn on 150 degrees, hold the jars for 15 minutes, remove.
9. Put the fried boletus mushrooms in sterilized jars, seal tightly with washed and dried lids.

How to fry boletus with sour cream

Products for frying boletus
Boletus - half a kilo
Onion - 1 head
Sour cream 15% - 3 tablespoons
Vegetable oil - 2 tablespoons
Salt and ground black pepper - to taste
Oregano - 1 teaspoon
Flour - 1 tablespoon

How to fry boletus with sour cream
1. Wash, clean, cut out earthy places and cut off mycelium.
2. Do not coarsely chop the hats and legs.
3. Heat the pan, pour oil into it and fry the boletus until golden brown for 20 minutes.
4. Peel and cut the onion into half rings, add to the mushrooms in the pan, fry for another 5 minutes.
5. Salt and pepper the boletus with onions, mix.
6. Beat sour cream with flour, pour this mixture into the pan and mix well again.
7. Cover the pan with a lid, simmer for 10 minutes over low heat, stirring regularly.