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Of the huge variety of mushrooms found on the territory of the Russian Federation, boletus mushrooms are considered one of the most common, distinguished by their perfect taste and rich chemical composition. To cook them with high quality, you need to learn how to accurately find them, correctly select and clean boletus mushrooms, and follow the recipe for the dishes.
The method of processing and cooking affects the quality of the final product, the duration of its storage, the possibility of using the blanks for a long time. The ability to select, clean and cook fruit bodies well and quickly will be useful to any housewife who has a desire to serve delicious pickles, snacks, soups on the table based on popular gifts of the forest.
How to peel boletus mushrooms before cooking
Mushrooms are a food that spoils quickly, so they need to be processed as soon as possible. Before you start cleaning mushroom raw materials, it should be carefully examined and sorted based on several criteria - size, quality and age.
You will need a knife, cloth, and a small brush for cleaning. The contamination of boletus depends on where they grew. Collected in the forest - will have to be freed from grass, foliage, moss, twigs and other debris. Found in open spaces, glades - must be cleaned of earth, dust, leaves.
Processing is carried out according to the plan:
- Brush leaves, needles, debris from the surface of the mushrooms.
- Cut off the base of the leg and peel the skin with a sharp knife.
- Cut the cap and leg lengthwise in order to detect damage and worms.
Young and strong specimens should be set aside for further drying, and old and affected ones should be thrown away or soaked in salted water (2 tablespoons of coarse rock salt per 1 liter of water) to remove worms and insects.
Mushrooms intended for drying are not soaked or washed, but only cleaned with a cloth or scraping off dirt and plaque with a knife. Fruit bodies for frying, salting, cooking are soaked in water for 1 hour, after which they start processing.
After the boletus mushrooms have been cleaned according to all the rules, the mushrooms can be boiled.
Do I need to boil boletus
To obtain a high-quality product, it is not enough to learn how to clean boletus mushrooms correctly; their preliminary boiling is considered equally important. The need for cooking is explained by the fact that they are able to absorb toxins from the soil during growth.
In large specimens, the waste products of the fungi themselves accumulate, which poses a danger to human health.
Pre-boiling promotes the fact that most of the toxins are transferred to the broth, and the boletus are cleaned. Cooking is mandatory if the fruit bodies were collected within the city, near highways, railways, in an industrial zone. The appearance of the boletus can be flawless, it practically does not need to be cleaned, but at the same time the fruit body is saturated with toxins as much as possible. Heat treatment minimizes the risk of poisoning.
Although boiling reduces the aroma and flavor of the product, its usefulness is significantly increased.
If you boil boletus mushrooms according to the rules, correctly performing all the manipulations, observing the time frame for heat treatment, you can get mushrooms, from which it is easy to cook delicious dishes that are absolutely safe for the human body.
More on how to clean and cook boletus boletus in the video:
How to cook boletus
Among the cooking recipes, the most popular are salting, pickling, frying, soups from frozen mushroom semi-finished products. In each case, there are subtleties of heat treatment of boletus boletus before cooking.
Before freezing
To obtain a semi-finished product, you can freeze boletus mushrooms, having previously boiled them, and in winter it is easy and quick to prepare a tasty and healthy dish from them. Preparation for freezing is as follows:
- Before you start cooking boletus mushrooms for freezing, they must be peeled, washed and cut into small slices.
- Put in a saucepan, cover with water.
- Bring to a boil and simmer for about 40 minutes.
- Skim off the foam periodically.
- Drain the broth and dry the boletus a little.
- Prepare containers.
- Arrange the cooled fruit bodies in containers, close and put into the freezer.
Before salting
To prepare pickles, mushrooms are cooked twice. To this end, they are cleaned, washed, cut into pieces and dipped into the prepared brine after it boils. Cook for about half an hour, then drain the liquid. The boletus is placed in a new brine, boiled for about 10 minutes more. and start salting.
How to cook before frying
To prepare boletus boletus for frying, you can cook them in two ways. The first is as follows:
- Fruit bodies are cleaned, poured with cold water, put on fire.
- Bring to a boil.
- Foam is removed periodically.
- Reduce heat, cover pan and simmer for about an hour.
The second option assumes the following procedure:
- Boletus mushrooms are cleaned, poured with water and quickly brought to a boil.
- Cook for 5 minutes.
- The broth is drained.
- They are again dipped in clean hot salted water, put on fire.
- After boiling, boiling boletus mushrooms are recommended for about 20 minutes, removing the foam.
How to cook dried boletus
If you need to cook already dried boletus mushrooms, you should first soak them in water for 2 hours. Then put them in salted boiling water, cover with a lid, and cook for 2 hours over low heat.
It is worth remembering the secrets of the process:
- so that the mushrooms do not darken, before cooking they must be washed in water, adding citric acid or vinegar there;
- as a result of joint cooking of boletus and boletus mushrooms, very tasty and rich broths are obtained;
- to preserve the taste and aroma, you need to cook the mushroom mass over medium heat;
- add spices after cooking;
- boletus mushrooms go well with pepper, bay leaves, herbs.
How much to cook boletus mushrooms until tender
In order to bring boletus to full readiness, it is worth boiling them for 40 minutes. This period can be divided into two equal intervals: after the first one, drain the broth and replace it with new water.
Additional cooking slightly reduces the taste of boletus boletus. However, the toxins in them can be removed quite successfully by boiling. The complete readiness of the product is judged by the moment the mushrooms are lowered to the bottom of the pan.
Many housewives advise not only to cook boletus mushrooms in "two waters", but also to add an onion to the broth. It can be used to judge the edibility of fruit bodies. If the color changes to blue, then there is a poisonous specimen in the pan.
Conclusion
Belonging to the highest category does not negate the need to thoroughly clean the boletus and cook them according to all the rules.Mushrooms that have not been cooked have a richer taste after frying or salting, but getting rid of toxins that inevitably accumulate in the fruit bodies is possible only with the help of cooking.
Everyone's choice is to boil the collected gifts of the forest or not. Common sense dictates the need to significantly reduce the risk of harm to health - thoroughly clean and heat mushroom raw materials.
