Mushroom season has begun. I really love this time of year. Today I took a basket and walked through my mushroom spots. It’s good to pick on weekdays, there are few mushroom pickers. You collect yourself calmly, no one will distract you. This beauty fell into my basket!

Boletus mushrooms are tasty and very beautiful, they are easy to collect, difficult to confuse with their poisonous “doubles” and very easy to cook. Boletus mushroom has a poisonous “double” - false aspen mushroom, whose spongy layer (under the cap) is pink, red or even red-brown , which does not happen with real boletuses. The false boletus has a yellow or red mesh on its leg. True boletus is quite simple to collect, easy to recognize and easy to process. But there is one very important note: boletus mushrooms must be processed as soon as possible after collection. The boletus deteriorates very quickly and begins to rot already in the basket, especially in the lower layers. Spoiled mushrooms or parts of them can cause illness or even poisoning. Don't be lazy - cook the boletus immediately after harvesting! Feel free to cut out the rotten parts, throw away spoiled or wormy mushrooms. It is not recommended to take too old mushrooms, especially those with damage. During the time spent in the basket, the old damaged boletus has time to deteriorate, and even if you start cooking mushrooms immediately after returning from the forest, such a mushroom can already cause intestinal upset. Don’t be greedy, leave the overgrown mushrooms in the forest. You can cook any dish with boletus, this mushroom is very pliable, goes very well with many foods, can withstand the mistakes of culinary experts and even many hours of cooking-parks “so it’s not a poison.” By the way, this is the most common question when cooking: how and how much should you cook mushrooms so as not to get poisoned? Actually, why bother? It is enough to exclude everything dubious, such as old-timer mushrooms praying for a speedy burial, or clearly dubious inedible mushrooms that stand out sharply against the background of the charismatic boletuses with bright caps. And you also need to learn the main rule of any interaction with mushrooms - fresh and only fresh! You can’t store mushrooms, they spoil even in the refrigerator, and even young, strong, handsome fellows will rot in a couple of days in an almost new plastic bag. Assembled - cleaned - prepared. Detail number two: to wash or not to wash. A very controversial issue. If you cook or prepare for pickling or pickling, wash it; if you plan to fry and don’t like it when a lot of liquid is melted out of the mushrooms into the frying pan, in which the delicious mushrooms slowly darken and lose their taste, do not wash, but clean. With a brush, scrapers, a knife, cutting off damage, nicks and dubious places. For drying, you should select the best mushrooms and preferably the youngest ones without worms; under no circumstances should they be washed, but only peeled (carefully, trying not to damage anything) and then dried whole, strung on a thread. Mushrooms dry better on a string, retain their taste and aroma (inside) longer, and look more charismatic, especially if you are the happy owner of a spacious kitchen in which this wealth looks very tasty on the eve of the New Year. Cooking boletus
Everything is simple here: you need to wash or clean it, throw it into boiling water, let it boil and transfer it to another container with boiled water. There and cook until done. Everyone determines the degree of readiness for themselves: for some, 10 minutes is already too much, but for others, even after an hour and a half they doubt whether to turn it off or another half hour? If you doubt the raw materials, even an hour and a half will not save you from paranoia, but if the preliminary sorting and processing was done efficiently, then 15-20 minutes is quite enough.
Frying boletus

There are two ways: wash the mushrooms, chop them, boil them and throw everything into a frying pan, watching the dark mess gurgle for an hour and a half, boil until it’s no longer scary to eat, or simply peel, cut and fry in oil for 5-7 minutes in a well-heated frying pan. For the second method, you need to very carefully select mushrooms: only fresh ones, only varieties known to you. Let's say white boletuses, chanterelles and aspen boletuses. Take the best mushrooms, clean (but don’t wash them!) with a brush, cut off the dirty or rough and damaged parts, throw away the wormy ones, don’t even bother to clean the old ones - just put them in a boiler or a bucket. Cut fresh, good, young mushrooms into your favorite size, but don’t make them too small - they will fry three times! Do not skimp on oil and fry in a proven and heated frying pan with a thick bottom. Fried boletuses love onions - add them if you like them too.
Drying boletus
Clean the mushrooms from twigs, grass and soil. Use a brush and a comfortable knife. Don't wash! Mushrooms take on water very quickly, and washed mushrooms cannot be dried - they will simply rot before your eyes. Dry the small ones whole, cut the large ones, but not finely. It is best to dry on a thread or in the oven. The oven temperature should be set at 50-60 degrees - this is the minimum available mode and the door is slightly open. Some oven models will require you to open the door completely due to the inability to lower the temperature. Dry the mushrooms on a baking sheet lined with parchment. Place on the top shelf.
Marinating boletus

Salt, spices and vinegar are added to the cooking water. Boil for 7-10 minutes and transfer to sterilized jars. An alternative method is to cook without vinegar, but for 25-30 minutes, and add vinegar to slightly cooled mushrooms before transferring them to jars. Mushrooms in jars should be completely covered with marinade liquid. This type of mushroom preparation is good because mushrooms can be prepared for future use, but bad because if improperly processed or stored in jars with mushrooms, deadly botulism bacteria can form. If the lids of the jars become swollen during storage, feel free to throw away the entire jar and carefully inspect the rest. Be careful! Another way to pickle boletus

Ingredients for making pickled boletus

Boletus mushrooms - 1 kilogram

Salt - 1 tablespoon

Sugar - 2 tablespoons

Onion - 1 medium onion

Lemon juice - from 1 lemon

Peppercorns - half a teaspoon

Bay leaf - 3-4 leaves

Vinegar 9% - 100 milliliters

Cloves - 2-3 buds

Dill - sprig

Nutmeg - 1 teaspoon

Recipe for pickling boletus

Rinse the boletus plants well, clean them of dirt, cut off the roots of the boletus plants, and rinse them again. Place boletus mushrooms in an enamel pan with 4 glasses of water, cook the boletus mushrooms for 20 minutes, skimming off the foam. Wait until the boletus settles to the bottom; the water should become clear during cooking.
Add salt, stir and leave the boiled boletus for 2-3 minutes. Add seasonings, spices, lemon juice and vinegar to the boiled boletus. Mix. Place the marinade along with the boiled boletus into jars so that the layer of liquid completely covers the boletus. Cool, close with lids. Store at 8°C. Marinate boletus mushrooms for 25-30 days.
How to salt boletus
Ingredients for pickling boletus

Boletus mushrooms - 1 kg

Salt - 3 tablespoons

Garlic, dill, pepper - to taste

Bay leaf - 2-3 leaves

Recipe for salting boletus mushrooms

Peel, cut and rinse boletus mushrooms. Boil the boletus for 20 minutes in salted water, skimming off the foam. Add seasonings, stir. Cool the boiled boletuses, then transfer to jars and close. The brine should not exceed 1/5 of the mushrooms, and the brine should completely cover the salted boletus. Salted boletuses are ready in 45-50 days. In this case, the storage of salted boletus is as follows: in a ventilated place with a temperature of 5-6 ° C, you need to periodically check the amount of brine. If the amount of salted boletus solution becomes less than the level of mushrooms, you should add cooled boiled water.

I also cook Rib soup with croutons.
Ingredients:

500 g boletus,

1 tbsp. spoon of flour,

4 tbsp. spoons of butter,

A bunch of greenery

Salt.
Preparation:

Wash the mushrooms, cut them and add them to boiling salted water. I cook them for 10-15 minutes on low heat. Separately, I dilute the flour in warm water, pour it into the mushroom broth, add oil, turn off the heat and let it brew for 5-7 minutes. When serving, I sprinkle chopped herbs on the plates. I pepper it. I serve the croutons separately.
Bon appetit!

In this material we will talk about how to cook boletus and boletus mushrooms. From mushrooms, even a young housewife understands this, you can prepare a large number of different dishes. But do not forget that mushrooms are a heavy food, which is important to properly heat-treat before serving.

Choosing the right mushrooms

Even forest mushrooms such as boletus and boletus today can not only be collected in the forest on your own, but can be found in markets and even in stores. Fresh mushrooms need to be actively processed after picking or purchasing and you need to know exactly what you will do with them next - freezing, canning, frying.

It doesn’t matter which option for further preparation and use of mushrooms is chosen, this product will still need to be boiled additionally. This heat treatment to clean the mushrooms will remove everything unnecessary from the composition. Let's cook delicious.

Boletus

These mushrooms grow not only under aspen trees in the forest, as their name might suggest. They will also delight in large numbers in coniferous and mixed forests. But it is believed that one step before this mushroom, aspen will definitely grow. This mushroom is easy to recognize - it has a dark stem and a wide scarlet cap. When you touch the leg of an aspen boletus, this place will turn blue. You should not take mushrooms that are too old - they are no longer tasty.

boletus

These mushrooms are common in a wide variety of forests; they are easily recognized by the stalk on which there are brown scales. The stem is always widened at the bottom, but the cap has the shape of a sphere and the color of its top is muted. Prepare aromatic.

About proper cooking

It doesn’t matter whether you choose a method for cooking boletus and boletus mushrooms before frying or for another dish, the preparation steps will be the same. Mushrooms are different and the process of their heat treatment is slightly, but still different.

How to cook boletus so that they do not turn black:
1. First, each mushroom needs to be cleaned of debris, the stem and cap must be cleaned additionally (you can use a toothbrush). Be sure to remove the film that is on the surface of the cap.
2. Cut mushrooms can be soaked for an hour in cold water; this is a good additional process, but not necessary.
3. Place the chopped mushrooms in a saucepan, add cold water and place on the stove. When the water becomes warm, add salt to it and bring to a boil. Cook, stirring constantly and removing the foam that forms on the surface.
4. From the moment of boiling, cook the mushrooms for another quarter of an hour on low heat. After this time, drain the water and add new water to the mushrooms. Bring to a boil again and cook for five minutes.
5. If you add a little vinegar to the water, this will protect the mushrooms from blackening.

How to cook boletus mushrooms correctly:
1. Boletus mushrooms, we’ll warn you right away, you need to cook longer. But it all starts with regular cleaning.
2. Then place the peeled and chopped mushrooms in a saucepan with water and boil over medium heat. After this, add salt to taste and cook over low heat for about forty minutes.
3. After this time, drain the water and, adding new water, cook the mushrooms until they sink to the bottom.

About cooking time

The process of how to cook boletus and boletus mushrooms for freezing will not differ from other recipes. Remember that prolonged heat treatment negatively affects the taste of any mushroom.

Important! Experts emphasize that pre-cooking mushrooms can be abandoned only if there is 100% confidence that the mushrooms were collected in an ideally environmentally friendly place.

Separately, it should be emphasized that cooking is carried out so that all harmful substances are removed from the mushrooms under the influence of temperature and the product becomes safe for consumption. To make the mushrooms tasty and crispy, before frying it is enough to cook them for 10 minutes for boletus mushrooms and 20 minutes for boletus mushrooms.

Other methods of harvesting mushrooms

Separately, it should be noted that frozen mushrooms can only be properly stored for six months. At the same time, you cannot re-freeze mushrooms if they have already been thawed once. It is better to immediately pack everything in bags, the amount of mushrooms in which is suitable for one consumption.

When the mushrooms have been boiled according to the basic instructions given in this material, you will need to put them in a colander and wait for all the water to drain. Then you can put the mushrooms on a board and put them in the freezer; when they set, put them in a bag.

How to cook boletus and boletus mushrooms, the recipe before pickling will be slightly different. In particular, mushrooms need to be cooked one and a half times longer than indicated in the upper diagrams of our material.

Advice! To deliciously marinate mushrooms, per kilogram of mushrooms you need to take half a glass of water, 40 grams of salt, five peppercorns and the same number of bay leaves, a sprig of dill and a couple of cloves.

About cooking dried mushrooms

When there are no more fresh mushrooms, you have to use stocks. They give the dish taste and aroma, but you need to know how to use them correctly. Before you start boiling dried mushrooms, they need to be filled with cold water and left to mash for hours. After this, drain the old water, pour warm water over the mushrooms and, putting on low heat, cook for another 120 minutes.

This is all you need to know on the topic of how to cook boletus and boletus mushrooms. You need to remember that boletus mushrooms cook twice as fast as boletus mushrooms. Depending on the chosen method of further cooking the mushroom, the cooking time may vary slightly.

Mushrooms such as boletus and boletus are considered to be of the highest quality - their taste properties are not inferior to porcini mushrooms and are just as safe for consumption. In this article we will talk about harvesting boletus and boletus for the winter.

Mushroom pickers call boletus and aspen boletus cousins, united by belonging to the same genus - Lecinum (Obabok). The difference between them is very small and consists only in different shades of the cap, and also in the fact that the second one darkens when cut when damaged and cooked; however, there are connoisseurs who believe that boletus mushrooms also have more delicate flesh. However, these mushrooms are considered very similar, and the recipes for their preparation, including salting and pickling, are no different.

It is believed that boletus mushrooms cleanse the blood and reduce cholesterol levels, and boletus mushrooms are useful for kidney diseases. Due to their high content of dietary fiber and protein, these mushrooms work in the body as a sorbent and a vacuum cleaner, so it is very important that they are collected away from populated areas and roads.

Recipes for preparing and storing boletus and boletus for the winter


Of course, like porcini mushrooms, boletus and aspen mushrooms can be fried, stewed, boiled and generally prepared with them a lot of delicious dishes. They can also be preserved until winter, canned - pickled or salted, or frozen or dried. We will tell you about everything - both the preparation and the storage of these wonderful mushrooms for future use.

It is a common belief that before cooking you need to remove the skin from the caps and scales from the stems of these mushrooms, but if you have collected young, not overripe mushrooms, this is not at all necessary. So this moment remains at the subjective discretion of everyone. As is the case with other mushrooms, if we are talking about pickling or salting, then large specimens should be cut into 4-6 parts, and small ones can be left whole. Let's move on directly to the recipes for preparing boletus and boletus mushrooms.

Recipe for fried boletus/boletus with potatoes


You will need: 500g mushrooms, 400g potatoes, 1-2 onions, vegetable oil, spices to taste, salt.

How to cook boletus or boletus fried with potatoes. Rinse the mushrooms thoroughly under running cold water, remove all contaminants, cut out wormholes, and cut into not too small pieces. Place the chopped mushrooms in a deep saucepan, add cold water, turn on medium heat, and bring to a boil.

At this stage, you can check for the presence of poisonous mushrooms: throw a whole peeled onion into boiling water with mushrooms: if it turns red or blue, it means there are poisonous mushrooms and everything will have to be thrown away.

After boiling, add 3 g of citric acid and 20 g of salt for every 1 liter of water, boil the mushrooms for 5 minutes, drain in a colander, and dry. Place the mushrooms in a thick-walled frying pan with properly heated oil, fry for 30-40 minutes, stirring occasionally. As a result, the mushrooms should be very fried.

If you like half-stewed mushrooms, cover them with a lid and simmer over low heat; if they are crispy, do not cover with a lid and after all the moisture has evaporated, fry them over medium heat.

Salt the finished mushrooms (this should not be done right away - the mushrooms will release a lot of juice and turn out dry), turn off the heat. In a separate frying pan, fry the potatoes with onions, add mushrooms from another frying pan to the half-cooked potatoes (you can pour sour cream over them at the end of frying), stir, pepper, fry for another 10-12 minutes, cover with a lid if desired and simmer over low heat until cooked (then everything will turn out soft).

Another very tasty option for preparing these mushrooms is to make a kebab out of them!

Recipe for making shish kebab from boletus or aspen mushrooms


You will need: 650g of fresh forest mushrooms, 120g of bacon, 4 onions, green onions, dill, pepper, salt.

How to cook mushroom shish kebab. Separate the caps from the stems, place them in cold salted water, and after boiling, boil for 20-25 minutes. Thread the caps, allowing them to cool after cooking, onto skewers, alternating with pieces of lard and onion, pepper and salt, bake the mushroom kebab over hot coals until cooked, turning the skewers periodically. Sprinkle with herbs before serving.

For barbecue, you can only use caps; they must be boiled in salted water and under no circumstances allowed to become overcooked.

And, of course, you can make a simply fabulous soup from boletus and aspen mushrooms, which will cause a huge appetite in everyone who smells it.

Recipe for making boletus or boletus soup


You will need: 400-500g of mushrooms, 2 potato tubers and garlic cloves, 1 onion and medium carrot, 1 tbsp. salt, sour cream, herbs, bay leaf, pepper, salt.

How to make soup from boletus or boletus mushrooms. Place the prepared mushrooms in a saucepan with cold salted water, boil until done (it can be determined this way - the mushrooms will begin to settle to the bottom), skimming off the foam. Put greens and bay leaves, peppercorns, finely chopped carrots and potatoes into cubes, fried one onion and garlic pressed into the broth, stir, put a whole peeled onion in the soup, boil for 10 minutes, then remove the onion, serve the soup with sour cream.

By adding different spices to this soup, you can change the shades of its taste.

Recipes for preparing mushrooms for the winter: salting, pickling, drying and freezing

Of course, you want to save mushrooms collected in the fall for future use. This is why they came up with salting, pickling, drying and freezing.

Recipe for pickling boletus or aspen mushrooms


You will need: mushrooms, marinade - 10 black peppercorns per 1 liter of water, 3-5 clove buds, 3 tsp. vinegar essence (or 1 glass of vinegar 6%), 2-3 bay leaves, 2 tbsp. salt (with a slide) and sugar (without a slide), cinnamon to taste.

How to pickle boletus and aspen mushrooms.
Prepare the mushrooms - peel, rinse, soak a little, coarsely chop the stems, cut the caps into 4-6 pieces depending on size, leave small mushrooms whole. Boil the mushrooms by immersing the whole peeled onion in cold water, after boiling for 5-10 minutes, drain this water, pour new cold water over the mushrooms, removing the onion, and boil after boiling for 15 minutes, skimming off the foam. For the marinade, bring water to a boil, add sugar and salt, all the spices, add slightly boiled mushrooms, cook for 30-40 minutes (until tender, depending on how long the mushrooms were cooked at the beginning), add vinegar 10 minutes before the end of cooking ( you can add garlic along with it). Next, the mushrooms along with the marinade are placed in sterilized jars and sealed with boiled plastic lids.

A simple recipe for pickling boletus or aspen mushrooms

You will need: medium-sized mushrooms, brine - for each 1 kg of mushrooms, 120 ml of water, 40 g of salt, 5 peppercorns, 4 bay leaves, 2 cloves, dill sprigs.

How to pickle boletus or boletus mushrooms.
Prepare the mushrooms and soak them for 3-5 hours if desired. Place the mushrooms in cold water, bring to a boil, and simmer for 15 minutes, removing any foam. To make the brine, bring water to a boil, add laurel, salt, pepper, dill and cloves. Dry the boiled mushrooms in a colander, then put them in sterilized jars, sprinkle with salt, pour in the brine and place in a cool place, covering with boiled lids. You can eat such mushrooms after a month.

It is better to use small jars for pickling so that each time you prepare a dish you will need a whole jar at once.

Those who prefer mushrooms in their “natural form” to salted and pickled ones can dry or freeze boletus and aspen mushrooms for the winter.

Recipe for drying boletus and boletus


You will need: whole fresh mushrooms.

How to dry boletus and boletus. Peel the mushrooms, rinse thoroughly, dry lightly with a paper towel or in a colander. Line a baking tray with baking paper, lay out the mushrooms, dry them at a temperature of no more than 50 degrees Celsius with the oven door slightly open.

If you want to freeze mushrooms, you can do this in two ways: use boiled or fried mushrooms.

Recipe for freezing boletus and boletus mushrooms


You will need: mushrooms.

How to freeze boletus and aspen mushrooms. Boil the mushrooms until fully cooked, drain in a colander, then put in a container or bag, let cool and after cooling, put in the freezer. You can also boil mushrooms before freezing until half cooked, if in the future they will be used, for example, for making soup and will be boiled again.

Another option: boil the mushrooms for 10 minutes in a colander, then place them in a frying pan with hot oil and fry, cool and freeze in a container or bag.

To prepare any dishes from frozen mushrooms, you do not need to defrost them: they are placed in the dish frozen. These mushrooms can be stored for no more than 6 months.

So if you have collected a lot

Collecting forest mushrooms is the best time for lovers of quiet hunting. Fragrant, tasty, sometimes even not inferior to meat products in their nutritional composition, forest gifts are welcome guests on our tables. Mushrooms occupy one of the leading places in the human diet. You can make many great dishes from them. But how to do it correctly to preserve the taste and aroma of mushrooms? Everything, of course, depends on the species. How to process and how long to cook boletus is the topic of the article.

Boletus mushroom

There are several types of boletus, but almost all of them have common features. Firstly, it is a large red cap that can be seen from afar. Secondly, it has a thick, stocky stem and dense flesh. Boletuses are very tasty, which is why they are classified as the second category of edible mushrooms. Among them there are yellow-brown, red, oak, pine and spruce representatives. The cap of this mushroom can reach 30 centimeters in diameter.

In young representatives it has a spherical shape and is pressed tightly against the leg. In an adult mushroom, it is slightly separated from the stem and resembles a round pillow. The boletus pulp has a pleasant smell and turns blue when broken. Some species are so rare that they are already listed in the Red Book.

Preparing mushrooms

Any mushrooms, including boletus, require special care both during collection and during processing. The most important rule is: if you don’t know what type of find it is, then it’s better not to cut it off. The collected boletuses must be sorted again, removing old, suspicious and wormy ones. Then you need to divide the mushrooms depending on their size, since their cooking time will vary.

And one more important point. Before soaking the mushrooms, remove any possible debris. While it is dry, this is much easier to do. The cleaning process itself is not very labor-intensive. We clean the cap of each boletus from debris using a brush. Then we cut off the edge of the leg, on which dirt and soil may still remain. We wash the entire mushroom under running water. Sometimes it is recommended to remove the film from the boletus cap, but this is at your discretion.

Composition of boletus

The life of this mushroom is short. He can gain up to 10-12 grams of weight per day. Boletus contains many useful substances. These are fiber, fats, carbohydrates, minerals, amino acids, vitamins and proteins. That’s why you need to know how long to cook boletus, in order to preserve the maximum usefulness.

This mushroom itself is not high in calories. There are only 22 kcal per 100 grams of product. Therefore, it can be consumed without fear of harming the figure. But, of course, as with everything, you need to know when to stop. Mushrooms take a very long time to digest in the human body. Therefore, if you eat too many of them, you may feel some heaviness.

Boletuses in cooking

You can prepare a lot of tasty and aromatic dishes from these mushrooms. They are fried, dried, pickled, salted and boiled. As you know, this mushroom quickly darkens when cut. To avoid this, you need to soak the boletus in a solution of citric acid (a third of a small spoon per bucket of water). Dried boletuses have a very pleasant and quite expressive aroma. Therefore, they are often used to prepare soups, sauces and as an additional ingredient in various dishes. But you definitely need to know how long to cook boletus mushrooms.

Nuances of preparation

Sorting mushrooms is necessary primarily for their proper preparation. How long to cook boletus mushrooms also depends on their age. The old ones have a looser structure and can become boiled during prolonged processing. They need to be cleaned and cooked first, as they spoil faster. Young mushrooms have a denser structure and can be cooked longer.

In addition, the size of the mushrooms also plays a big role. It is better if they are the same, then they will cook evenly. Cooking time also depends on the final goal. This can only be pre-treatment, for example, before frying. How long you need to cook boletus depends on the dish itself.

Cooking mushrooms

This is a classic method suitable for many subsequent preparations. This stage can be called preliminary preparation. So, how long to cook boletus mushrooms? Times may vary depending on their size. Place the prepared mushrooms in a saucepan and fill them with cold water. Turn on the heat and wait for the water to boil. Foam may form during the process and must be removed.

When the water boils, it must be drained and new water added. Put the pan on the fire again and cook the contents until tender. This moment will come when the mushrooms settle to the bottom. Usually the cooking process takes about 20-25 minutes if the mushrooms are not large or cut into pieces. How long does it take to cook whole boletus mushrooms? We increase the processing time to 40-50 minutes. During the entire cooking process, the water should be slightly salty.

Processing mushrooms before frying

Boletuses are very tasty when fried. The result is a flavorful and nutritious dish. But first they need to be prepared. How long should you cook boletus mushrooms before frying? As usual, we clean them of debris and rinse them. Then put it in a saucepan and fill it with water. Add a little salt and put on fire. When it boils, remove the foam and cook for about 5 minutes. Then we drain the water and subject the mushrooms to further processing.

Place the boletus mushrooms in a heated frying pan with vegetable oil and fry them for about 40 minutes. You can cover the frying pan with a lid and lightly simmer the dish. Add salt and spices at the end of cooking. But we must take into account that boletus has an amazing aroma that should not be overpowered with spices. A delicious dish is obtained without much hassle. The main thing is to know how long to cook the boletus before frying, so that they are tender and do not become overcooked.

Mushroom soup

Mushroom soup is one of the most delicious and aromatic first courses, especially if it is prepared with real forest mushrooms. It has a full range of balanced ingredients that work together perfectly. How long to cook boletus for soup? Here, the cooking process begins with the cooking process. Take 5-6 large boletuses, one onion, one carrot, 3 potatoes, a bay leaf, some fresh parsley, vegetable oil, pepper and salt. You can prepare a delicious dish from a minimum amount of ingredients.

Peel the mushrooms and cut into arbitrary pieces. Then fill them with two liters of water and put on fire. Cook until done for about 20 minutes. Then add a bay leaf to the mushroom broth and reduce the heat so that the liquid simmers slightly. Peel the onions and carrots, chop finely and lightly fry in vegetable oil. Cut the potatoes into cubes and add to the pan. After 10 minutes, add the fried vegetables and herbs. After another 5 minutes, turn off the fire. This is how long you need to cook boletus mushrooms. In total this is about 40 minutes. The mushrooms will give all their taste and aroma to the broth, and the soup will turn out very appetizing.

Dried and frozen mushrooms

You don’t always have fresh boletus on hand. The harvest season doesn't last that long. But experienced housewives prepare this product for future use by freezing or drying. How long does it take to cook boletus in this form? You need to know how to cook dried mushrooms so that they don’t turn out tough. To begin with, they are soaked in cold water for 3-4 hours. Then the water is drained, and the boletus is cooked in the usual way. By the way, the dried product is in no way inferior to the fresh one. Frozen mushrooms are first defrosted. It is better to do this at natural temperature. But if you have very little time, then use the special microwave mode. Then the melt water is drained, the mushrooms are cut into the required pieces and subjected to heat treatment. The cooking option is suitable for any of the above. How long to cook thawed boletus mushrooms? Cooking time is 20-30 minutes after boiling. But always remember that it depends on the size of the mushrooms and their age.

Boletuses are not uncommon in Russian forests, and mushroom pickers, after collecting, often think about ways to process them. Using recipes for canning and making marinades allows you to store the product for a long time, always having a delicious snack on hand. To eliminate the risk of spoilage of mushrooms due to improper preparation, it is recommended to find out how to pickle boletus mushrooms for the winter.

The name is associated with the place of growth and the appearance of the mushrooms. The surface of the cap has a characteristic reddish color, reminiscent of the color of autumn foliage. It is for this feature that boletuses are often called “redheads.”

100 grams of product contains 22 kilocalories. Boletuses have, compared to other types of mushrooms, the greatest ability to absorb various types of heavy metals and radionuclides. The composition contains a large number of vitamins and minerals, a lot of potassium, phosphorus and iron.

Boletuses are the richest source of amino acids and their nutritional value has been compared to meat. A greater number of such elements are contained in the caps of young boletuses. Including boletus in the diet improves a person’s condition with the following problems:

• anemia;
• inflammatory processes;
• wounds, the need for rapid tissue regeneration;
• rehabilitation period after infectious diseases.

Preparation of the main ingredient

Today there are quite a large number of recipes with boletus. They are dried, boiled and fried. To preserve them for a long period, boletuses are pickled and preserved, without losing their natural color and structure.

An important condition for obtaining tasty preparations is the correct selection and preparation of raw materials. The peculiarity of boletuses is that they deteriorate quite quickly, so they need to be processed in the first 2 days. Before using them as raw materials for preparations, mushrooms must be thoroughly washed.

Their cap is covered with a thin film that needs to be removed. Pre-soaking for 1 hour can make the process easier - this method will also allow you to thoroughly and quickly remove foreign debris. Some people prefer to wash the surface of the caps with a regular sponge, since prolonged soaking causes the sponge structure to strongly absorb moisture.

Features of boletus harvesting

Today, there are several options for preparing boletus preparations for the winter. For preparation, it is possible to use different types of containers, the choice of which depends on the volume of raw materials and the shape of the product. Most recipes involve boiling, and today the most commonly used methods are:

• long-term - boil boletus mushrooms in salted water for 20 minutes;
• double - the cooking process is divided into 2 stages: on the first day they are boiled for 15 minutes, and the process is repeated on the second day.

The boiled product can be eaten immediately. Cold methods for preparing boletus preparations are used less frequently, but such mushrooms are not inferior in taste to canned ones.

In the bank

Cooking in a jar is convenient when the boletus is small and the volume of raw materials is small. Boletuses are placed in jars and filled with marinade. There are recipes that involve sterilizing containers with the product without such a procedure.

It is important to check the liquid level before closing - the boletus must be completely in brine. The tightness of the workpiece is of no small importance - if the lids are screwed on poorly, air will enter inside, which will lead to spoilage of the product.

In a saucepan

Using the option with a saucepan allows you to quickly cook a large volume of preparations. The idea is to boil the boletus, add the main ingredients and then put it in jars. After closing the roofs, the containers are turned over and placed under a warm blanket. The workpieces are placed in a place of permanent storage only after complete cooling.

This method involves a cold method of preparing the preparations. Mushrooms are laid out in layers and sprinkled with salt. A weight is placed on top and the bucket is removed for storage for several weeks. During the process, juice is released, the boletus is soaked in the marinade and acquires a special taste.

It is important, when salting under pressure, to ensure that the brine completely covers the mushrooms, otherwise mold may appear and putrefactive processes may begin. To increase weight, cans of water are often additionally used.

Popular mushroom recipes

Today there are many recipes for preparing boletus preparations. Any of them can be “ideal” for everyone, therefore, to choose the most delicious, it is recommended to try several options at once.

In a classic marinade in jars

Pickled mushrooms in jars are convenient, since the small volume allows you to consume the product after opening the lid in a short time. The classic recipe involves using salt in the amount of 45 grams for every 1 kilogram of raw materials. For the recipe you need:

• boletus - 3 kilograms;
• salt - 140 grams;
• garlic - 4 cloves;
• bay leaves - 3 pieces;
• cloves - 3 pieces;
• pepper - 10 peas;
• citric acid - ¼ teaspoon.

Boil the boletus for 20 minutes, then add seasonings and salt and mix well. Place mushrooms in sterilized jars and fill them with the remaining juice from cooking. Cover the top with lids, and after 15 days the product is ready for use.

Cold way

Using the cold canning method allows you to preserve the beneficial properties of mushrooms as much as possible. Some note that this recipe provides the product with a natural forest aroma and taste. Since the recipe does not involve boiling, it is necessary to take a responsible approach to the process of washing and processing raw materials. The recipe requires:

• boletus - 4 kilograms;
• salt - 200 grams;
• currant leaves;
• bay leaf - 4 pieces;
• cloves - 6 pieces;
• fresh dill.

Instead of currants, it is permissible to use oak or cherry leaves. Leaves, 50 grams of salt, chopped dill are placed on the bottom. The mushrooms are laid out sequentially in layers, sprinkled with seasonings and salt. The top is covered with leaves, and the product is placed under pressure. The container is placed in a cool room and the condition is checked after 6 days. The mass should give juice, and the mushrooms, under the weight of pressure, should sag. If the liquid released is insignificant, then add a salty water solution to the desired level. The boletus will be ready in 40 days.

Hot method

The hot method involves boiling the raw materials for 20 minutes. For the preparations, medium-sized boletuses are selected, large trunks and caps are cut into pieces. It should be noted that the initial volume of raw materials changes significantly as a result of boiling the mushrooms. The process requires:

• boletus - 3 kilograms;
• salt - 150 grams;
• pepper - 20 pieces;
• bay leaf - 4 pieces;
• water - 200 milliliters;
• garlic - 5 cloves;

Mushrooms are boiled in water with the addition of citric acid, which allows them to retain their natural color. During the process, the resulting foam is removed from the surface, and after 20 minutes the flame is turned off. The boletuses are placed in a colander and the excess moisture is allowed to drain.

Currant leaves are placed at the bottom of a sterilized jar. Sequentially lay out a layer of boletus - 5 centimeters, after which add bay leaf, cloves and 40 grams of salt. The process is repeated until the container is filled. Add water, lay currant leaves on top and place pressure on top. After 15 days, the mushroom will be ready for consumption.

With garlic

Garlic in this recipe gives the mushrooms a piquant taste, and seasonings add a special aroma. The option involves the use of the following ingredients:

• boletus - 4 kilograms;
• salt - 150 grams;
• garlic - 1 head;
• greens - 100 grams;
• pepper - 25 pieces.

Mushrooms are boiled in salted water for 45 minutes, placed in a colander to drain excess liquid. The mixture is placed in clean containers, adding herbs, garlic, and pepper evenly. The jars are covered with nylon lids and stored in a cold place for 25 days.

With cloves

Marinade with cloves enhances the taste and aroma of wild mushrooms. To prepare you will need:

• boletus - 2.5 kilograms;
• salt - 3 tablespoons;
• cloves - 8 pieces;
• bay leaf - 5 pieces;
• pepper - 10 peas.

Step-by-step action plan:

• the raw materials are thoroughly cleaned by washing under running water;
• separate the caps from the stems and chop the mushroom mass with a knife;
• pour 2 liters of water into the pan, add salt and place on the flame;
• at the moment the brine boils, add boletus and spices, cook for 25 minutes;
• The mushrooms are placed in jars and filled with marinade.

Sealed cans can be opened after 30 days. The storage area should be cool; do not expose it to sunlight.

With rosemary

Rosemary, or tarragon, has a bright, memorable aroma, so pickling with such a plant acquires notes of fragrant herbs and an unusual fresh taste. You need to add seasoning at the very end of cooking; too much of it can spoil the taste of the preparations and give them bitterness.

For the recipe you will need:

• boletus - 500 grams;
• butter - 50 grams;
• rosemary - 2 pieces;
• salt - to taste;
• lemon - ½ piece.

Mushrooms are cut into large pieces and placed in a frying pan with heated oil. When a sufficient degree of frying is achieved, add salt and seasonings to the mixture, squeeze out lemon juice and stir, then leave under the lid for a couple of minutes. The finished dish should be juicy and the mushrooms should be soft.

With dill and chili

You can marinate boletus with chili pepper and dill, perhaps adding cinnamon and coriander. To do this, they take the classic recipe for canning boletus as a basis and add aromatic seasonings. You should not overdo it with additional ingredients, as they have a strong taste and aroma and can overwhelm the natural taste of the mushrooms.

Seasonings are added when cooking mushrooms, at the end of the process. Dill is placed on the bottom of the jar or the herbs are sprinkled over layers of the mushroom mixture. Not only the leaves of the plant can be used, but also the umbrellas, after they are fully ripe.

With mustard

The recipe involves a combination of hot and cold methods of working with mushrooms. For the recipe you need:

• boletus mushrooms - 3 kilograms;
• salt - 130 grams;
• mustard beans - 1 tablespoon;
• garlic cloves - 10 pieces;
• vinegar 9% - 2.5 tablespoons;
• bay leaf - 5 pieces;
• dill in umbrellas - 3 pieces.

Salting mushrooms must be done using the cold method. The mushrooms are laid out in layers, sprinkled with salt and spices every 5 centimeters. Mustard can be ground or used as grains. The mass is pressed down on top and sent to a cold place for 1.5 weeks.

After waiting the required time, the brine is drained and the mushrooms are washed under running water. Prepare fresh brine from a liter of water and 1.5 tablespoons of table salt. Boletus boletuses are boiled in it for 8 minutes and transferred to jars. The boiling brine is poured into the container up to the level of the neck, leaving at least 2 centimeters on top. Pour in vinegar and send the jar to sterilize for 30 minutes, after which it is rolled up.

Salted mushrooms in combination with tomato paste acquire an unusual taste. This delicacy is used as an independent dish, warmed up, as a snack, and is an excellent addition to various side dishes.

First, prepare the brine at the rate of 20 grams of salt per 1 liter of water. At the moment of boiling, add mushrooms and cook for 20 minutes.

The recipe proportions are as follows:

• boletus mushrooms - 1 kilogram;
• salt - 20 grams;
• pasta - 200 grams;
• water - 200 grams;
• bay leaf - 4 leaves;
• sunflower oil - 50 grams;
• vinegar 5% -2 tablespoons.

Boiled mushrooms are placed in a colander and the liquid is allowed to drain. Place the mass in a well-heated frying pan and add tomato paste, bay leaf, and pour in water. It is possible to use 1 kilogram of tomatoes; in this case, diced tomatoes are stewed separately. At the end of stewing, add salt and vinegar.

Mushrooms are placed in well-sterilized jars, with 1/2 of the neck remaining to the top. The workpiece is sterilized in water for 30 minutes and rolled up.

Recipe without sterilization

The recipe involves long-term cooking of mushrooms, which later, in combination with vinegar, ensures long-term storage. To prepare you will need:

• boletus mushrooms - 2 kilograms;
• vinegar 9% - 150 milliliters;
• sugar 2 tablespoons;
• salt - 1 tablespoon;
• spices in the form of allspice and black pepper, bay leaf.

Prepare a brine from salt, sugar and seasonings, then carefully lower the mushrooms into boiling water. Boil the mixture for 40 minutes, periodically skimming the foam from the surface. Next, put the boletus into carefully sterilized jars, add boiling marinade and vinegar and roll up the lids.

How to determine the readiness of mushrooms

The readiness of mushrooms is a guarantee of safe consumption of the dish and the absence of negative reactions from the body. When cooking a product, determining this moment is quite simple.

Firstly, for cooking it is necessary to maintain a minimum time, which for boletus mushrooms should be at least 20 minutes. Secondly, readiness can be determined by the appearance and consistency of the solution.

At the beginning of the process, a gradual cloudiness of the liquid is observed; when boiling, foam actively forms on the surface, which must be removed. As the marinade is ready, it begins to lighten, and at the moment of readiness, the mushrooms stop floating. A well-boiled product can be consumed immediately after preparation.

When frying, the degree of readiness is determined based on the time and appearance of the product. The average time depends on the volume of the mass; To ensure good frying, you should not put a lot of mushrooms in the pan. In most cases, heat treatment for 40 minutes is sufficient.

At the moment of readiness, the boletus radically changes its natural color and becomes dark, while the cooking of the dish is accompanied by a rich mushroom aroma.

The most difficult thing is to determine the readiness of salted mushrooms. The time depends on the size of the container and the amount of salt and vinegar in the recipe. The greater the quantity of such ingredients, the shorter the period from the start of working with the product until the product can be consumed. On average, it ranges from 2 to 4 weeks. Ready mushrooms acquire the flavors of the marinade, their structure changes and becomes soft.