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Properly cooked fried aspen mushrooms retain their meatiness, juiciness and useful trace elements that improve immunity. Before you start cooking, you need to learn simple and delicious recipes that will help diversify your everyday menu.
Is it possible to fry boletus immediately
Mushrooms are heavy food that is difficult for the stomach to digest. Therefore, the boletus must be boiled beforehand. Long-term heat treatment helps to remove alkaloids that negatively affect health and cause poisoning.
The exception is aspen mushrooms growing in ecologically clean forests. In this case, the fruits do not accumulate harmful substances and they can be immediately fried in a pan.
How to prepare boletus boletus for frying
Aspen mushrooms are famous for their amazing aroma and high taste. It should be remembered that you cannot collect and buy old forest fruits. Their age can be easily determined by their hat. The larger it is, the older the mushroom. Such specimens are very fragile and practically devoid of aroma and taste. Medium-sized boletuses are best suited. Before you start frying, you need to properly clean and boil them.
You can store the harvested forest crop without preliminary processing for a maximum of two days so that it does not have time to deteriorate.
How to peel boletus mushrooms for frying
Boletus boletus has a hard film on the surface of the caps, which does not soften even with prolonged cooking. You cannot soak the product for better cleaning, as it absorbs a lot of water. This leads to an increase in weight and shortens the shelf life.
It is best to clean under running water and use a soft washcloth or brush. You should always check for the presence of worms. Sometimes only the legs are sharpened, and the hats remain intact. The wormy part is cut off and discarded.
To clean the cap with a knife, pick up the edge of the skin and gently pull it off. It is also necessary to remove the tips of the legs.
It is better to pick mushrooms in dry weather.
How long does it take to cook boletus before frying
It is important to properly heat-treat forest fruits. The first cooking removes harmful substances from the mushrooms. The process takes 10 minutes from the moment the first bubbles appear on the surface of the water. After that, the liquid is changed and the product is boiled for 45 minutes.
In the process, it is necessary to constantly remove the foam from the surface. Along with it, the remaining debris and insects float up. The degree of readiness can be determined by the broth. When it becomes transparent, and all the fruits sink to the bottom, then the product is ready.
How to fry boletus
Boiled forest fruits are easy to make in a variety of delicious dishes.Step by step following the simple recipe recommendations from the photo, the boletus roast will turn out to be especially tender and juicy.
In what oil is it better to fry boletus mushrooms
Sunflower oil is suitable for cooking, but mushrooms on olive oil are the most useful. For 1 kg of fresh product, use 20 ml of oil.
How long to fry the boletus
Fry raw mushrooms for at least 45 minutes. In this case, the fire should be medium, otherwise the fruits will turn out to be dry. In the process, you do not need to cover with a lid. Boiled aspen mushrooms must be fried for several minutes until a beautiful golden brown crust.
During the cooking process, forest fruits release a large volume of liquid. To prevent the food from sticking to the pan and sticking together, stir it regularly until all moisture has evaporated. Then you can salt the finished dish and add herbs with spices.
Fried Boletus Recipes
Boletus boletus will turn out delicious and satisfying if cooked correctly. You can fry not only fresh fruits, but also boiled and frozen ones.
Boletus boletus
It is not difficult to properly fry the aspen mushrooms in a pan if you understand the principle of cooking.
You will need:
- boiled aspen mushrooms - 450 g;
- egg - 2 pcs.;
- salt - 10 g;
- olive oil;
- sour cream - 150 ml;
- black pepper - 3 g.
How to fry:
- Send boletus to the pan. Fry over medium heat until moisture evaporates.
- Pour in oil. Fry until golden brown.
- Salt. Pour in eggs and sour cream.
- Constantly stirring, cook until everything thickens.
For the heat, only strong high-quality specimens are chosen.
Fried boletus boletus with onions
It turns out tasty if you fry the boletus with onions.
You will need:
- onions - 380 g;
- salt;
- table salt - 10 g;
- vegetable oil - 50 ml;
- boiled aspen mushrooms - 700 g;
- sweet paprika - 5 g.
Cooking process:
- Cut large fruits into pieces. Send to a deep frying pan.
- Switch on the medium setting and fry until the moisture evaporates.
- Chop the onion and combine with the mushrooms.
- Pour in oil. Add paprika and salt.
- Fry constantly stirring until golden brown.
The main thing is not to overexpose the mushrooms, otherwise they will lose their juiciness.
Fried boletus with garlic
You can fry fresh boletus without preliminary cooking, if they are collected in an ecologically clean place away from the roads.
You will need:
- olive oil - 60 ml;
- fresh aspen mushrooms - 450 g;
- salt - 10 g;
- garlic - 4 cloves.
Cooking process:
- Choose strong, high-quality specimens without damage. Clean from contamination.
- Use a knife to remove the film from the caps and the top layer at the legs. Rinse.
- Cut into pieces. They should not be made too small, since during the frying process the product will significantly decrease in size.
- Heat the pan. Lay out the mushrooms. Drizzle with oil and cook over medium heat for 45 minutes. Stir regularly during the process to avoid scorching.
- Chop the garlic cloves into smaller pieces. Pour into mushrooms. Salt. Fry for another seven minutes.
Serve the finished dish deliciously with chopped green onions
Fried boletus in batter
Boletus boletus frying time depends on the oil temperature. As soon as the batter becomes rosy and appetizing, then the dish is ready.
You will need:
- aspen mushrooms - 600 g;
- flour - 110 g;
- spice;
- egg - 1 pc.;
- salt;
- sugar - 5 g;
- vegetable oil - 320 ml;
- milk - 120 ml.
Step by step process:
- Clear the forest harvest from debris. Cut off the legs. Rinse the hats and boil in slightly salted water.
- Combine flour with sugar. Salt. Pour in an egg, then milk. Stir well so that there are no lumps left.
- Get the caps out with a slotted spoon. Dry with napkins or paper towels.
- Dip in batter. Heat the oil in a deep container.
- Place blanks. They must be completely covered with oil. Fry the boletus until tender.
Serve a fragrant crispy dish with chopped herbs
Boletus stew
During the days of Great Lent, one should switch to the Lenten menu. The body at this time must receive all the necessary substances. Stew with mushrooms is completely balanced and easily replaces the usual meat dishes. Also suitable for the daily diet of vegetarians and weight-watchers.
You will need:
- potatoes - 750 g;
- dill;
- rosemary - 10 g;
- carrots - 450 g;
- vegetable oil - 40 ml;
- onions - 160 g;
- pepper;
- aspen mushrooms - 250 g;
- salt;
- tomatoes - 350 g.
Step by step process:
- Peel vegetables. Sort out the mushrooms. Throw away those sharpened by worms. Also, do not use too large and overgrown specimens. But with small mushrooms, the dish will look more impressive.
- Chop the onion into half rings, chop the potatoes and carrots coarser. Cut the mushrooms into five pieces.
- It is better to choose strong mature tomatoes with thin skin. Scald. Peel off. Cut the pulp into cubes.
- Choose a pan with a high rim and a thick bottom. Pour in oil. Warm up.
- Add onion. Fry until beautiful golden brown. The fire should be as high as possible.
- Add carrots. Mix. Fry for seven minutes.
- Send potatoes to vegetables. Cook for seven minutes, stir occasionally during the process. Fry under a closed lid so that the food is baked evenly on all sides.
- Season with salt and pepper. In this step, you can add your favorite spices or hot peppers for a spicier taste.
- When the potatoes are soft enough, pour over the mushrooms. Turn the fire down to minimum. Fry for seven minutes.
- Add tomatoes. To stir thoroughly. To cover with a lid. Fry for six minutes. The food will release juice, making the dish juicy.
- Chop the rosemary. Send to the pan. This ingredient will help make the stew deliciously flavorful.
- Taste and add salt and spices as needed. Remove from heat.
Delicious hot and cold. When serving, add chopped herbs to enhance the taste.
Vegetables should only be fresh for perfect flavor.
Fried boletus tobacco
You can fry boiled or frozen boletus. Sour cream in the recipe is also replaced with mayonnaise.
You will need:
- aspen mushrooms - 700 g;
- pepper;
- garlic - 7 cloves;
- flour - 20 g;
- salt;
- sour cream - 100 ml;
- olive oil;
- tomato sauce - 100 ml.
Cooking process:
- For cooking, you only need caps, which must be thoroughly rinsed and then cleaned.
- Pass the garlic cloves through a press.
- Rub the hats on all sides with salt. Fill inside with garlic puree. Sprinkle with flour mixed with pepper.
- Pour oil into the pan. Warm up and lay out the hats. Press down with a load and close the lid.
- Fry on each side until a beautiful crust is formed.
- Serve with tomato sauce mixed with sour cream.
Serve the original dish warm
Boletus mushroom balls
Boletus boletus frying can be original and spectacular. The meatballs are delicious and perfect for a festive table.
You will need:
- aspen mushrooms - 550 g;
- olive oil;
- white bread - 8 slices;
- salt;
- onions - 360 g;
- bread crumbs - 80 g;
- eggs - 2 pcs.
Cooking process:
- Peel, rinse, and then scald the forest fruits with boiling water. Dry by placing on a paper towel.
- Pour water over the bread and leave for seven minutes. Squeeze out.
- Chop the peeled onions into large pieces and mince together with bread and mushrooms. If it is absent, you can whip the product with a blender.
- Pour salt into the minced meat. Add spices and pour in eggs. Mix.
- Form the balls. The shape should be rounded.
- Roll each piece in breadcrumbs. Fry until tender.
The meatballs go well with boiled potatoes
Boletus croquettes
The dish turns out to be surprisingly tender and aromatic. Serve deliciously with vegetables or buckwheat porridge.
You will need:
- aspen mushrooms - 750 g;
- caraway;
- confectionery fat;
- bread crumbs - 80 g;
- butter - 120 g;
- greens;
- pepper;
- egg - 2 pcs.;
- cheese - 350 g;
- flour - 160 g;
- salt;
- milk - 240 ml.
Cooking process:
- Go through the forest harvest. Leave only strong and high-quality specimens, not sharpened by insects. Legs and hats can be used for cooking.
- Clear. Remove the film from the caps. Rinse and chop as fine as possible.
- Salt water. Fill in the prepared product. Add caraway seeds. Cook until the mushrooms sink to the bottom.
- While the boletus are boiling, you need to prepare the béchamel sauce. To do this, put butter in a saucepan. Melt. Switch to minimum fire.
- Add flour. Stir quickly so that lumps do not have time to appear. Pour in milk and stir.
- Grate half of the cheese piece on a fine grater. Send to sauce. Dissolve constantly stirring.
- Whisk the eggs in a separate container. Remove sauce from stove and pour in egg mixture. Mix thoroughly with quick movements using a whisk. Sprinkle with salt.
- Get the mushrooms with a slotted spoon. Dry and pour over the prepared sauce.
- Melt the fat in a frying pan. Form croquettes from forest fruits.
- Put in breadcrumbs and roll.
- Fry on each side of the workpiece until golden brown.
- Transfer to a dish. Sprinkle with chopped herbs and the remaining cheese grated on a medium grater.
It is best to serve croquettes in a beautiful dish, garnished with herbs
Fried boletus and boletus
An assortment of mushrooms can be cooked very tasty in a pan with the addition of a minimum amount of products that are easy to find in the kitchen of almost any housewife.
You will need:
- boletus - 650 g;
- spice;
- aspen mushrooms - 650 g;
- salt;
- garlic - 5 cloves;
- vegetable oil;
- onions - 360 g.
Step by step process:
- Sort out the mushrooms thoroughly. Do not use worm-sharpened and soft specimens. Remove all trash. If the leaves and moss are firmly adhered to the caps, then you can pour water over them and clean them with a soft brush.
- Remove the film from the caps, clean the legs with a knife, cutting off the lower part that was in the ground.
- Peel the onions, then the garlic cloves. Cut the onion into half rings and crush the garlic.
- It is best to use a large deep cast iron skillet for cooking. Pour in oil and heat well.
- Fill in the garlic pieces. As soon as they acquire a golden hue, remove with a slotted spoon.
- Send forest fruits in their place. Fry stirring occasionally. All moisture should evaporate.
- Sprinkle onions. Fry until fully cooked.
- Sprinkle with salt. Add any spices. Stir and turn off the heat.
- To cover with a lid. Leave for a quarter of an hour.
- Transfer to a dish. Serve with slices of white bread and your favorite sauce. For a side dish, use mashed potatoes, boiled potatoes, pasta or cereals.
To enhance the taste, you can add a little chopped hot pepper to the mushroom assortment.
How to cook fried boletus for the winter
If you like the taste of a fried product, then after spending several hours on preparation, you can enjoy your favorite dish all year round. It will be enough to open the jar and the delicious appetizer is ready to serve.
You will need:
- aspen mushrooms - 2 kg;
- garlic - 3 cloves;
- vegetable oil - 360 ml;
- ground black pepper - 10 g;
- salt - 30 g.
Cooking process:
- Sort out and boil the mushrooms. Cut into large pieces. Send to a dry preheated frying pan. Fry until the liquid has completely evaporated.
- Pour in oil. Cook until golden brown.
- Sprinkle with salt. Add pepper and finely chopped garlic. Stir. Fry for a quarter of an hour.
- Transfer to prepared jars. Press down with a spoon. Pour in the remaining oil in the pan. If it is not enough, then warm up a new portion and pour into containers.
- Close with lids, then turn over and wrap with warm cloth.
- After the workpiece has cooled down, send it to the basement. Store no more than six months at a temperature of + 10 ° C.
You need to roll up only in sterilized banks
Calorie content of fried boletus
Fried mushrooms are considered a nutritious and healthy dish. Boiled aspen mushrooms are used in the menu for dietary nutrition due to their low calorie content. 100 g contains only 22 kcal. When adding various products and oils, this figure increases.
Conclusion
Fried boletus is an amazingly tasty and satisfying dish that helps to overcome hunger for a long time. But they must not be abused, since the product is classified as a heavy, indigestible food. It should be remembered that it is forbidden to give cooked meals to children under 3 years old.
