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Dubovik is deservedly popular in Russia. It grows everywhere, in large colonies, and pleases with rather large specimens. From one or two copies it will turn out to make a full-fledged second. You can cook oak woods in different ways: boil, fry, stew. They are very healthy and low in calories. Observing a simple algorithm of actions and adding the very minimum of products, you can prepare delicious dishes that will please both the family and guests.
How to prepare oak mushrooms for cooking
Collected or purchased Duboviks should be sorted out first. Moldy, heavily overgrown and dried out are subject to disposal. They contain insect larvae and small bugs, such specimens should be thrown away.
How to clean mushrooms poddubniki
Shake off forest debris from hats and legs. Cut off damaged or dark areas with a knife. Clean the base of the leg of soil and adhered blades of grass. Cut large specimens with a diameter of caps and a leg length of more than 5-6 cm into pieces. If only a part of the oak tree is affected by the larvae, the rest can be eaten.
How to cook poddubniki
Since oak trees are conditionally edible mushrooms of the second category, they must first be boiled. Rinse the oaks twice in cool water. Then pour in salted water. The volume of water should be twice the number of fruits. For example, one kilogram of product requires two liters of water.
How much to cook poddubniki
The initial processing time is half an hour, the procedure is carried out in two stages. Bring the oaks to a boil and cook for a quarter of an hour over low heat, removing the foam that appears. Drain the broth, pour clean water and cook the same amount. It is good to drain the water. The product is ready for further use.
How to cook mushrooms podduboviki
It is quite easy to properly prepare the common oak tree - you need to follow the proven recipes exactly. Experienced housewives can experiment with seasonings and foods, adding and removing them as they please. The number of ideas is almost unlimited, oak woods go well with cereals, herbs, vegetables, meat, dairy products.
How to fry oak wood
Fried oak woods have an unmatched taste. The recipe for poddubniki with potatoes is especially good.
Fried Duboviks with potatoes
Required Ingredients:
- boiled oak wood - 1 kg;
- potatoes - 1.2 kg;
- onions - 140 g;
- salt - 20 g;
- vegetable oil - 40 g.
How to cook:
- Peel, rinse and chop the vegetables.
- Fry onions in oil until transparent, add potatoes, salt and fry for a quarter of an hour, stirring twice.
- Cut the mushrooms, salt and fry until the water evaporates.
- Combine food, cover and cook until tender. The potatoes should break with light pressure.
Serve with fresh herbs, salad. If desired, sour cream can be added ten minutes before readiness.
Fried Duboviks with apples
An amazingly tasty dish that will surprise and delight guests at the festive table.
Required Ingredients:
- boiled oak wood - 1.2 kg;
- sour apples - 0.4 kg;
- onions - 140 g;
- ready-made mustard - 20 g;
- salt - 15 g;
- sugar - 5 g;
- vegetable oil - 40 g.
How to cook:
- Peel the onion, wash, cut into strips or cubes, peel the apples, cut also.
- First fry the onion in oil for 2-3 minutes. Then separate apples with mustard, a couple of pinches of salt, sugar and spices.
- Salt the mushrooms, fry in oil until the water evaporates.
- Food can be combined directly or poured over the cooked roast while serving with applesauce.
If desired, during the cooking process, you can add a little sour berries to the apples: cranberries, red currants.
How to pickle poddubniki
The most popular way to preserve spongy mushrooms for the winter is by pickling. Favorite recipes of poddubniki marinated for the winter are passed down in families from generation to generation.
Pickling with vinegar and citric acid
Required Ingredients:
- boiled oak woods - 2.8 kg;
- water - 600 ml;
- a mixture of peppers and peas - 2 tsp;
- granulated sugar - 60 g;
- coarse salt - 80 g;
- bay leaf - 12 pcs.;
- garlic - 1 head;
- citric acid - 3 g;
- vinegar 9% - 20 ml per liter jar;
- dill - 2-3 branches with umbrellas or 20 g of dill seeds;
- carnation - 8-12 inflorescences.
How to cook:
- You should start with the marinade - boil water with all dry ingredients.
- Add poddubniki, bring to a boil and cook over low heat for 10-12 minutes.
- Pour vinegar into the jars, fill with mushrooms so that they lie tightly, and are covered with marinade on top.
- Cork hermetically, turn upside down, wrap up.
After 10 days, the excellent pickled mushrooms are ready.
Marinating with mustard seeds and currant leaves
You can cook pickled oak woods for the winter with various additional spices and spices.
Required Ingredients:
- boiled oak woods - 2.8 kg;
- water - 750 ml;
- a mixture of peppers and peas - 1 tsp;
- granulated sugar - 50 g;
- coarse salt - 70 g;
- bay leaf - 8 pcs.;
- mustard seeds - 20 g;
- vinegar 9% - 150 ml;
- currant leaf - 10 pcs.;
- dill seeds –10 g;
How to cook:
- Arrange the oaks in jars, add currant leaves and laurel.
- Boil water, add all seasonings, add vinegar.
- Pour the marinade over the neck of the mushrooms, seal tightly.
- Turn over and wrap with a blanket for a day.
This pickled oak tree recipe is very easy to make. It turns out to be a deliciously delicious snack.
How to salt poddubniki mushrooms
Another common way of harvesting for the winter is salting. Oak wood can only be cooked hot.
Salted oak trees for the winter
Required Ingredients:
- boiled oak woods - 2.8 kg;
- water - 1 l;
- coarse salt - 110 g;
- bay leaf - 5-8 pcs.;
- currant leaf, horseradish, grape, cherry - 5-8 pcs.;
- dill stalks with an umbrella - 8-10 pcs.;
- a mixture of peppers and peas - 15 pcs.;
- garlic - 10-15 cloves;
- cloves, mustard seeds, horseradish root - to taste.
How to cook:
- Prepare brine from water and all dry foods, boil.
- Place the mushrooms and cook for about half an hour.
- Put leaves, herbs, garlic in jars.
- Place the oak woods tightly, add boiling brine to the edge, seal tightly.
- Leave it under the covers for a day.
You can try it after 3-4 days.
Hot salted poddunniki
Required Ingredients:
- boiled oak woods - 2.8 kg;
- water - 650 ml;
- coarse salt - 150 g;
- horseradish leaf - 8 pcs.;
- dill stalks with an umbrella - 8-10 pcs.;
- a mixture of peppers and peas - 15 pcs.;
- sunflower oil for filling from above;
- cloves, mustard seeds, horseradish root - to taste.
How to cook:
- Boil water with spices, add mushrooms and cook for 20 minutes.
- Arrange the greens on the banks.
- Put the oak woods tightly, adding brine, pour vegetable oil on top and seal tightly.
Store underground or refrigerate. They can be used for making soups, main courses, salads.
How to make caviar from poddubniki
Mushroom caviar is an absolute hit of snacks for the winter season. You can cook it with a variety of additives to taste.
Caviar from poddubniki
Required Ingredients:
- boiled oak woods - 2.8 kg;
- turnip onions - 0.8 kg;
- sunflower oil - 780 ml;
- garlic - 3-4 heads;
- salt - 70 g;
- Vinegar 9% - 30-50 ml (can be replaced with lemon juice in the same volume);
- pepper to taste.
How to cook:
- Chop the mushrooms in any convenient way.
- Peel the onion, chop, fry in oil until transparent.
- Pour out the mushroom mass, salt and pepper, fry for 5-10 minutes.
- Add crushed garlic a couple of minutes before the end of frying.
- Pour in vinegar, stir.
- Spread tightly in jars, seal tightly.
- Leave to cool under a blanket for a day.
Mushroom caviar from dried oak wood
If oak trees have been dried since autumn, you can also make excellent caviar from them.
Required Ingredients:
- dried oak trees - 300 g;
- turnip onions - 480 g;
- carrots - 360 g;
- sunflower oil - 180 ml;
- garlic - 6 cloves;
- salt - 30 g;
- pepper to taste.
How to cook:
- Soak dry mushrooms in water for an hour, then boil in salted water for 30-40 minutes.
- Peel, rinse, chop vegetables with a knife or grater. Fry onions in oil, add carrots, fry until golden brown.
- Add fry, garlic, spices to the mushrooms.
- Grind in a blender.
Serve with bread and herbs. If such caviar needs to be preserved, it is necessary to steam it after chopping, add 1 tsp of lemon juice or vinegar, and put it in jars. Cork hermetically, store in a cool place.
How to cook soup from poddubniki
Mushroom soup made from poddubniki is aromatic, nourishing and very tasty. There are many different recipes.
Mushroom soup fast
You can cook it in haste - if there are products available and half an hour of time.
Required Ingredients:
- boiled oak wood - 0.9 kg;
- water - 1 l;
- onions - 100 g;
- little sunflower - 15 ml;
- greens, salt, pepper - to taste.
How to cook:
- Boil water, dip the poddubniki into it, add salt, pepper, bring to a boil and cook for 15-20 minutes.
- Peel the onion, rinse, chop and fry in oil until golden brown.
- 5 minutes before the end of cooking, add onions and herbs to the soup.
If you put 2-3 potatoes with mushrooms, the soup will be thicker. Serve with a spoonful of sour cream.
Mushroom soup with chicken
This rich soup will definitely please the household.
Required Ingredients:
- boiled oak wood - 0.9 kg;
- chicken legs - 0.5 kg;
- potatoes - 0.7 kg;
- water - 2 l;
- onions - 100 g;
- carrots - 120 g;
- tomatoes - 100 g (or tomato paste - 20 g);
- little sunflower - 15 ml;
- greens, salt, pepper - to taste.
How to cook:
- Rinse the legs, put them in cold water and put on fire.
- Cook for 1.5 hours on low heat, skim off the foam, season with salt.
- Peel, rinse and cut vegetables as you like: cubes, strips, rings.
- Fry onions in oil, put carrots, sauté for 10 minutes, add tomatoes, continue to fry for another 10 minutes.
- Pour potatoes and mushrooms into the broth, boil, reduce heat and cook for 10-15 minutes.
- Put the roast, add salt and pepper if necessary, bring to a boil and cook for 5 minutes.
- At the end, add greens, bay leaves.
Serve with sour cream.
Puree soup from poddubniki
Making mushroom puree soup is easy. It turns out to be very delicate and aromatic.
Required Ingredients:
- boiled oak wood - 0.9 kg;
- potatoes - 0.6 kg;
- meat broth (preferably chicken or turkey) - 2 l;
- onions - 80 g;
- butter - 80-100 g;
- wheat flour - 40 g;
- egg yolks - 5 pcs.;
- cream 10-15% - 450 ml;
- celery -120 g;
- greens, salt, pepper - to taste.
How to cook:
- Peel and rinse the vegetables. Fry onions in oil until transparent, add mushrooms and fry for 5-10 minutes.
- Pour in chopped potatoes and celery root.
- Dissolve the flour in a small amount of broth, pour the roast into the broth, salt and pepper, add flour mash. Boil and cook over low heat for 30-40 minutes.
- Grind the finished soup with an immersion blender.
- Beat the yolks, pour in a thin stream into the soup, stirring continuously. Add cream, bring to a boil and cook for another 5 minutes.
Serve with chopped herbs and croutons.
Useful Tips
Each type of mushroom requires a special approach and attention. These capricious fruiting bodies do not tolerate negligence.
- oak trees are not subject to long-term storage. They need to be cooked 4-5 hours after collection;
- Initial treatment is best done with thin gloves. The knife should be well sharpened to cut, not crush the mushrooms;
- preservation can be prepared only with coarse gray salt, "rock";
- wash glass jars and lids for preservation only with soda and water, do not use soap.
Boiled poddubniki can simply be put in the freezer and used to prepare wonderful dishes as needed. They can also be dried by cutting and hanging them on a string or in a special dryer, in the oven, in a Russian oven.
Conclusion
You can cook oak woods according to different recipes. Even the simplest dishes made from these mushrooms have an amazing taste, comparable to the famous white ones, and a delicate aroma. By using various additives in the form of vegetables, herbs and spices, you can choose exactly the option that will become a favorite for family and friends. Canned, frozen and dried oak wood will survive the winter and summer time until the next mushroom season, if you follow the storage rules.
