Content
- 1 How to cook boletus mushrooms
- 2 How much boletus to cook
- 3 Boletus recipes
- 3.1 How to cook boletus mushrooms fried with potatoes
- 3.2 How to cook redhead mushrooms fried with onions and lemon
- 3.3 How to cook deliciously boletus boletus in sour cream with cheese
- 3.4 How to cook deliciously boletus mushrooms stewed with potatoes
- 3.5 How to cook pickled boletus
- 3.6 How to cook salted boletus
- 3.7 How to make boletus soup
- 3.8 How to make boletus sauce
- 3.9 How to cook boletus and boletus
- 4 Conclusion
Cooking boletus is easy, because these mushrooms are classified as edible. Fleshy and juicy, they add a distinct flavor to any dish.
Redheads can be easily recognized by their bright hat.
In terms of its taste and nutritional properties, this type of mushroom is on a par with porcini mushrooms (boletus). 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 pulp. The cap is red, reaching a diameter of up to 30 cm in adult specimens. On the cut, the pulp quickly turns blue. This is because the food is high in iron.
It is important to consider that the shelf life is very short. You need to cook dishes from these mushrooms no later than 3 to 4 hours after harvesting.
The culinary preparation of boletus boletus is similar to the processing of boletus boletus, in addition, both species often grow in the neighborhood. Many culinary sources offer all kinds of boletus and boletus dishes. The taste and aroma only benefit from this.
Before cooking, it is necessary to remove dry debris and lumps of earth, only then rinse under running water. Aspen mushrooms are fried, boiled, dried, salted and pickled.
Redheads are high in protein, vitamins, amino acids and minerals. To preserve the maximum benefit during processing, you need to know how to properly cook these mushrooms.
How to cook fresh boletus
Before preparing dishes from fresh boletus boletus according to various recipes, the mushrooms must be peeled, cut off the roots of the legs and rinsed under running water. To prevent the flesh from turning blue, you can briefly soak the mushrooms in water with the addition of citric acid.
Sorting the mushrooms by size is important during the cooking process. This will make it easier to determine the cooking time. In young redheads, the flesh is dense, in adults it is looser. Therefore, young mushrooms are boiled a little longer.
When cut, the flesh quickly turns blue
Some recipes recommend pre-boiling. At the same time, the cooking time depends on the size of the boletus. Whole or chopped mushrooms are poured with water, brought to a boil, and discarded in a colander. When cooking, it is advisable to salt the water.
After preliminary preparation, you can start stewing, frying. Tasty cooking boletus in a pan will allow such processing: boil the mushrooms in water, remove the foam. Then the water is drained and frying is started.
How to cook frozen boletus
Boletus and boletus mushrooms frozen according to all the rules can be stored in the freezer for six months. Freeze them 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 a maximum of useful substances.
Mushrooms are sorted by size. Large ones are cut, small ones are frozen whole. Put the peeled dry boletus in a bag or container, place it in the freezer.
Freezing boiled or fried redheads is carried out in the same way, only first the sorted mushrooms must be boiled in slightly salted water for 25 - 30 minutes or fried for 35 - 45 minutes in vegetable oil.
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. Fresh frozen ones can be fried, bypassing this stage, by sending the mushrooms to the pan with oil.
In all other respects, the method of preparation 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. Thorough dry cleaning is required before sending them to the line, wire rack or baking sheet. It is strongly not recommended to wet the mushrooms before drying.
Before you start cooking, the dried boletus is soaked in water for 2 - 2.5 hours. Then they can be fried or boiled. To prepare sauces, boil dried mushrooms for 2 hours, changing the water twice.
How much boletus to cook
Cooking time for fresh mushrooms varies from 30 to 45 minutes depending on the size, frying from 40 to 45 minutes without pre-processing and 15 to 20 minutes after boiling.
Dried mushrooms take longer to cook. Depending on the size, the processing time is from 1 to 2 hours. You need to fry them from 40 minutes to 1 hour, stir constantly.
Frozen aspen mushrooms are prepared in the same way as fresh ones, pre-thawed. The exception is frying. It does not require full defrosting.
Boletus recipes
There are a lot of recipes for boletus boletus: you can make soups, sauces, side dishes, goulash, pilaf, stews from mushrooms. You can fry with potatoes and vegetables. These redheads are a hearty and tasty filling for homemade baked goods.
All kinds of harvesting methods for the winter are widely used. Mushrooms are good in salted and pickled form. This ingredient can be added to salads and served as a gourmet snack.
The recipe for boletus caviar is very popular. At the same time, the hats 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 mushroom content is 20 percent higher than the amount of potatoes. You can cook with and without sour cream. This simple dish is prepared according to the following algorithm:
- Boletus boletus cut into large pieces and boil in salted water for 5 minutes. Then discard in a colander.
- Pour oil into a preheated pan at the rate of 1 tbsp. l. for 1 kg. Fry mushrooms over low heat for 20 minutes.
- Fry the onion rings separately until golden brown. Send the onion with potato cubes to the pan with boletus, fry for 25 minutes.
- Season the dish with salt and pepper 2 minutes before the end of cooking.
If desired, you can pour in sour cream 2 - 3 minutes before readiness
How to cook redhead mushrooms fried with onions and lemon
Among the recipes with redheads, this one is quite popular. Fried mushrooms with lemon and onions are a great solution for decorating a festive table.
Boletus dishes always decorate the table
Ingredients:
- aspen mushrooms - 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, boil in salted water for 15 minutes. Throw in a colander.
- Fry half rings of onion in oil until golden brown.Set aside half of the onion, add the 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 set aside half of the onion, spices and zest. Simmer covered for 5 - 8 minutes.
- Pour in lemon juice and remove from heat.
Garnish with chopped herbs before serving.
How to cook deliciously boletus boletus in sour cream with cheese
This boletus second dish recipe uses a baking dish.
Extraordinarily tasty mushrooms are prepared with sour cream and cheese
Ingredients:
- aspen mushrooms - 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:
- Put the mushrooms, chopped into slices, and season with salt. On top is a layer of onions, cut into thin half rings.
- Grate the cheese and mix it with sour cream and finely chopped garlic. Pour this mixture into the mold.
- Send the form to the oven, preheated to 180 degrees for 40 minutes.
How to cook deliciously boletus mushrooms stewed with potatoes
Ingredients:
- redheads - 500 g;
- eggplant - 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 boletus for 5 minutes, put it in a sieve or colander, let it dry slightly. Roll in flour. Fry in oil until golden brown.
- Separately fry the onion with pieces of eggplant pre-soaked in salted water.
- Put the contents of the pan, mushrooms and chopped potatoes in a deep cast-iron bowl. Add a little water, spices and pour over the sour cream.
Simmer covered over low heat for half an hour
How to cook pickled boletus
For the winter, you can prepare mushrooms by pickling 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. Put aspen mushrooms in sterile jars. Pour sugar, salt, spices into 0.5 l of water and bring to a boil.
Pickled redheads retain nutrients
As soon as the water boils, add vinegar to it and boil over low heat for 2 minutes. Pour the jars with the resulting marinade and roll up.
How to cook salted boletus
Salted redheads are aromatic and crispy. Cooking them is not difficult at all.
For 2 kg of mushrooms you need to take:
- salt - 150 g;
- garlic - 4 cloves;
- dill greens;
- cherry and currant leaves - 3 pcs.
Put currant and cherry leaves on the bottom of the salting container, then a layer of mushrooms. Sprinkle with herbs and finely chopped garlic. Salt each salt generously. Lay the leaves on top and press down the contents of the container with a load.
After a week, transfer the mushrooms to jars, close with plastic lids, 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.
Soak dried mushrooms. Boil broth from aspen mushrooms. It needs 1.5 liters for the proposed set of products. Cut the potatoes into cubes and cook until tender.
Saute the onions and carrots during cooking, 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 it brew for 15 minutes and pour into plates
How to make boletus sauce
Sour cream sauce can radically change the taste of any dish. To cook, you need to take:
- aspen mushrooms - 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 must be fried in butter until a crust appears, add finely chopped onions and fry for about 7 minutes. Add flour, mix. After 3 minutes, pour in sour cream and reduce the intensity of heating.
To obtain the sauce, grind the mass with a blender
Simmer until thickened. Then add the herbs to the mixture and purée with a blender. The sauce turns out to be thick, aromatic and very tasty.
How to cook boletus and boletus
The peculiarity of boletus recipes is that they are suitable for using boletus boletus. Both species are classified as spongy. The only difference is the cooking time at the preliminary stage.
Boletus and aspen mushrooms are very similar in appearance and taste.
Boletus mushrooms have a denser, non-uniform 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 boletus can be cooked in different ways. At home, they are harvested for storage for the winter. Hearty and healthy meals will delight both family and guests. Having in its composition many useful substances, redheads are a low-calorie product. Dishes from them can be eaten by those who wish to lose weight.
