Boletus: recipes for the winter, how much to cook, useful properties

Borovik is recognized by lovers of "quiet" hunting as the best among the many edible mushrooms. It was called white not because of its color, but because of the pulp, which does not darken when cut. Due to the pronounced taste and aroma, these gifts of the forest have taken their rightful place in cooking. They are fried, boiled, harvested for future use. Numerous boletus recipes for the winter are stored in almost every family from older generations.

Useful properties of boletus

Porcini mushrooms have no equal in terms of the richness of nutrients and chemical composition. There are many in them:

• antioxidants;
• proteins;
• B vitamins;
• minerals (potassium, calcium, fluorine, sodium, phosphorus, iodine, iron, magnesium);
• dietary fiber.

But due to the presence of chitin, mushroom protein is not completely absorbed. In dried boletus, the percentage of assimilation increases to 85%.

Thanks to the valuable content, the benefits of boletus can hardly be overestimated:

1. Eating food helps to strengthen bones and joints.
2. Natural enzymes included in the composition break down fats, carbohydrates, glycogen.
3. Thanks to beta-glucan, the immune system is strengthened, antifungal, antiviral anti-inflammatory defenses are increased.
4. Lecithin contained in boletus is useful for anemia and atherosclerosis, it interferes with the accumulation of cholesterol and clogging of blood vessels.
5. Polysaccharides, sulfur have an antitumor effect.

Boletus contains a lot of riboflavin, which normalizes the functioning of the thyroid gland, is responsible for the condition of the skin, nails, hair.

Despite the great benefits and rich composition, porcini mushrooms are low-calorie food.

In 100 g of fresh boletus:

How to cook boletus mushroom

Mushroom dishes, especially from white specimens, have long occupied a worthy place in Russian cuisine.

Boletus mushrooms can be cooked in different ways, while maintaining the taste and nutritional value. They are eaten fried, boiled, dried, pickled, used in soups, salads.

Before boiling, the mushrooms are prepared:

• sort out, cleaned of forest debris (needles, leaves);
• large ones are cut into pieces, small ones are used whole;
• soaked in salted cold water for half an hour to float the worms.

The cooking time depends on the size of the mushrooms:

Some housewives boil them twice:

1. First, in salted water 15-20 minutes after boiling. Then the water is drained, throwing the boletus into a colander.
2. Pour in fresh water, boil for 45 minutes.

When cooking, a lot of white foam is collected, which must be removed with a slotted spoon.

Boletus soup

Forest lovers will love this version of the first course. A simple recipe for boletus mushroom soup does not require special culinary skills.

You will need:

• water (or chicken broth) - 1000 ml;
• 50 g of butter and 50 ml of vegetable;
• 1/2 kg of potatoes;
• 1 onion;
• porcini mushrooms - 400 g;
• 120 g sour cream (15%);
• seasonings, herbs, salt are added to taste.

Cooking procedure.

1. Cook chicken broth for half an hour (on a leg or chicken breast). The meat is taken out. This will make the soup more rich. If there is no broth, cook in water.
2. Boletus, onion, potatoes, cut into cubes, pour into a pan with butter, fry for 5 minutes, stirring occasionally.
3. Add butter, pepper, salt, continue to fry for another 2 minutes.
4. Spread in broth or water and cook for 20 minutes.
5. Pour in sour cream, herbs, continue to cook for 3 minutes, without stopping stirring. Close, leave for 20 minutes.

How to fry boletus

White fruiting bodies in a frying pan are a favorite dish of mushroom pickers.

Cooking fried boletus is simple:

1. First, the gifts of the forest are sorted out, cleaned, washed, cut.
2. Pour cold water with salt for 20 minutes.
3. Boil for 15 minutes. Thrown back in a colander, washed off with cold water.
4. Spread in a frying pan greased with vegetable oil, fry until the juice disappears and the mushrooms are browned (about half an hour).
5. 2 minutes before the end of frying, add butter (according to the principle "you can't spoil porridge with butter"). Salt and pepper to taste.

Some housewives fry the dish with onions. For this, chopped onions are poured into a pan for 5 minutes before the mushrooms.

How to freeze boletus

Freezing is one of the most convenient preparations for boletus mushrooms for the winter, since mushrooms are stored for at least six months. Whites are frozen raw (fresh) and boiled:

1. Freshly collected forest gifts are cleaned, large mushrooms are cut into pieces, small - whole.
2. They are laid out in packages in portions, as required for the preparation of the dish. Do not freeze for the second time.

Boiled mushrooms are also frozen:

• cook for no more than 7 minutes;
• thrown back in a colander;
• wait about an hour for the water to drain;
• put into bags, then into the freezer.

Some housewives do not defrost whites, but immediately boil or fry, others wait for complete defrosting (8-12 hours), then cook. The taste of the dish is not affected in either case.

How to dry boletus at home

Drying is an old time-tested method of storage for future use. Dried whites take up little space, are stored for a long time, subject to technology. These boletus mushrooms contain more protein than those cooked in other ways.

They are dried in different ways, for example, on a string. Each circle of the mushroom is strung with a thick needle with a nylon thread or fishing line. They must not be allowed to touch each other.

White garlands are hung in well-ventilated warm rooms, for example, in the kitchen above a gas stove.

Sometimes it is dried outside when it is hot and dry. Protect from insects and dust with gauze. This drying takes a week.

Many housewives keep whites in the oven, having previously cut them into thin slices.

Technology:

1. Fruiting bodies are laid out on baking sheets covered with parchment paper. Small mushrooms are placed on the cap.
2. Preheat the oven (no higher than 65 ° C). Baking trays are sent there or mushrooms are laid out on a metal grid. The door is not completely closed to allow air to enter.
3. After 5-6 hours, the heat in the oven is raised to 75 ° C. Then the heating temperature is again lowered to 55 ° C.
4. For even drying, the baking sheets are removed, cooled, the mushrooms are turned over.

In the oven, whites are dried for a day (24 hours).

Many housewives also use a microwave oven. Mushrooms, cut into identical pieces, are placed on a glass plate, the oven is turned on for 20 minutes. As the juice is released from the mushrooms, it is drained. The process is repeated 4 times. Allow the microwave to cool down each time the microwave is turned on.

It is more convenient to dry boletus in an electric dryer: energy consumption is minimal, there is no need to monitor the drying process. Boletus mushrooms are placed on the trays with thin plates, the desired program is set (depending on the mushrooms), the duration is 5-9 hours.

Boletus recipes for the winter

Many housewives consider pickling whites as one of the best ways to prepare them for the winter.

Pickled mushrooms - a dish that will decorate a festive table with dignity

Traditional recipe

You will need:

• 1000 g boletus;
• water - 1000 ml;
• juice of 1 lemon, salt - 1 tbsp. l.

For the marinade

• 1 bay leaf;
• black pepper and allspice - 5 pcs.;
• garlic - 1 clove;
• 4-5 carrot rings and onion rings;
• 2 dill umbrellas;
• 500 ml of water;
• half a glass of vinegar 9%;
• 10 g salt;
• sugar - 20 g.

Pickling procedure:

1. Mushrooms are cleaned and washed. Mature ones cut, small ones use whole.
   
2. The saucepan is filled with water, salted, lemon juice is squeezed out. After boiling, put boletus, cook for 15 minutes.
   
3. Discarded on a sieve. If foam is noticeable on the mushrooms, they are poured over with boiling water.
   
4. Boletus mushrooms are placed in sterile jars, there are also the remains of components and spices.
   
5. The marinade is boiled for 10 minutes at 100 ° C, the contents of the jars are poured with boiling, and covered with sterile lids.
   
6. Mushrooms in jars are sterilized for an additional 20 minutes in boiling water, closed.
   

After cooling, the workpieces are removed to a cold room.

Porcini mushrooms marinated with herbs

For the marinade you will need:

• horseradish leaves, currants, cherries;
• horseradish (root);
• dill umbrellas;
• cloves of garlic:
• salt - 20 g;
• sugar - 30 g;
• peppercorns - 10 pcs.;
• bay leaf - 3 pcs.;
• vinegar 9% - 30 ml.

The number of mushrooms is arbitrary, at the request of the hostess.

Preparation:

1. Whites are boiled in salted water for 1 hour, put on a sieve.
2. The marinade is boiled for 10 minutes, the vinegar is poured in before turning off the stove.
3. The leaves of greenery are poured over with boiling water, distributed among the jars.
4. Jars are filled with marinade, covered with lids, sterilized for 45 minutes.
5. Take it out of the water, seal it tightly.

After cooling, they are sent for storage.

Boletus marinated with nutmeg

You will need:

• porcini mushrooms - 1000 g.

For the marinade:

• 20 g salt;
• 30 ml of acetic acid (30%);
• black peppercorns - 12 pcs., allspice - 5 pcs.;
• bay leaf - 3 pcs.;
• 10 g sugar;
• onion 1 pc.;
• nutmeg - ¼ tsp

Cooking algorithm:

1. Peeled mushrooms cut into pieces are placed in a cauldron with water, boiled for 10 minutes.
2. Throw onions, cut into half rings, spices, cook until tender.
3. At the end of cooking, vinegar is added.
4. Placed in sterile jars, tightly sealed.

Store in a cold place.

Marinating with wine vinegar.

Ingredients:

• 1000 g white.

For the marinade:

• 40 g salt;
• sugar - 60 g;
• 60 ml of white wine vinegar;
• peppercorns - 9 pcs.;
• carnations — 6 pcs.;
• 4 dill umbrellas, bay leaves - 4 pcs.;
• currant leaves - 5 pcs.;
• 3 cloves of garlic.

Cooking procedure.

1. The boletus is washed, cut, placed in a cauldron with water, heated to 100 ° C, the water is drained.
2. Fill the pan with clean water (1l), after boiling, remove the foam, salt (20 g), cook for half an hour.
3. Add sugar, salt residues, spices, wine vinegar, do not stop cooking for 10 minutes.
4. The boletus is distributed in jars with dill and leaves, filled with marinade, and covered with lids.

Put away in a cold place.

Mustard Seed Recipe

Ingredients:

• 1 kg boletus

For the marinade:

• 40 g salt;
• sugar - 20 g;
• black peppercorns - 6 pcs.;
• dried cloves - 3 pcs.;
• bay leaf - 4 pcs.;
• dried dill - 10 g;
• 5 g mustard seeds;
• 1 tsp citric acid;
• water - 1000 ml.

Cooking progress.

1. Pour the chopped mushrooms, salt, boil for 40 minutes over low heat.
2. Throw the mushrooms on a sieve, dry.
3. The marinade is boiled for 10 minutes with the addition of spices.
4. Mushrooms are placed in sterile jars, poured with marinade, sealed with lids.

When the jars are cool, they are taken to a cold room, where they are stored until winter.

Conclusion

The described recipes of boletus mushrooms for the winter will be useful to lovers of "quiet hunting" and to those who like dishes with porcini mushrooms. So that the gifts of the forest are not lost, skilled housewives make preparations for the winter in all possible ways.

Recommended entries

Boletus bronze (Bolette bronze): description and photo

Borovik royal: description and photo

Borovik two-color: description and photo

Borovik le Gal: description and photo

Boletus pink-purple description and photo

Borovik adventitious (Borovik maiden): description and photo

Boletus purple (Bolette purple): description and photo

Boletus pink-skinned: description and photo

Borovik Fechtner: description and photo