Boletus mushrooms: recipes for cooking mushroom dishes. Boletus mushroom - a description of the mushroom with photos and videos, how to cook

Boletus mushrooms are called mushrooms of the genus Leccinum. Another name for this group of mushrooms is "butterfly".

Appearance and description

The common boletus has convex brown caps up to 15 cm in diameter. In mature mushrooms, they are dull and dry. The tubular layer of these mushrooms is light (in the old ones it is gray) with small pores. The legs of the boletus are dense and longitudinally fibrous, up to 17 cm high and 1-3 cm thick. Their color is whitish, but there are black-brown or gray longitudinal scales on the surface.

In young mushrooms, the flesh is quite tender, but dense, of a light shade. Later it becomes watery and loose. The legs are fibrous inside and quite hard.

Kinds

There are such types of boletus:

Ordinary

The color of the caps of this species can be of different colors, the flesh is white. Distributed in the forests of America and Eurasia.

colorful

Bolotny

Such a boletus is distinguished by an almost white cap and growth near swamps. Its pulp is very friable and boils strongly during cooking, therefore, such a mushroom is eaten only when young.

Grey

Another name for this species is "hornbeam", since its mycorrhiza is most often formed with hornbeams. Ripens from June to October. This mushroom is valued less than common boletus due to the lower density of the pulp of its caps.

Black

A characteristic feature of this species is the dark color of the cap (it can be black or dark brown). Another name for the species is "blackhead". It is found in birch and pine forests, loves damp places.

Harsh

Also called hard and poplar boletus. Mycorrhiza in such a fungus is formed with poplars and aspens. This mushroom loves calcareous soil. Its dense flesh is very rarely affected by worms.

Chess

It is also called blackening, because on the cut the flesh of such a mushroom acquires a red-violet-brown hue, and then turns black. Mycorrhiza of this fungus is formed with beeches and oaks.

pinking

The peculiarity of this type of boletus is that at the break, its flesh acquires a pink tint. It grows in birch forests in damp and swampy places.

Ash gray

It is distinguished by light brown caps and white flesh, turning pink on the cut.

Where does it grow

You can meet a boletus in a deciduous forest, most often next to birch trees. These mushrooms also grow in mixed forests. They grow both singly and in large groups. Often the boletus can be found on the edges of forest roads.

How to find in the forest

Ripening of boletus begins at the end of May. You can find these mushrooms in the forest until mid-October. Since the pulp of mature mushrooms is loose, the collection of boletus is recommended at a young age.

It is important to distinguish boletus from bile fungi, which are characterized by:

• unpleasant taste;
• pinkish tubules;
• mesh leg pattern;
• "greasy" pulp;
• another place of growth (in coniferous forests, in ditches, next to stumps).

Characteristics

• All types of boletus are edible mushrooms.
• They are distinguished by hats of different shades with white pulp below, which does not change color when pressed, as well as narrow legs.
• The legs are covered with black scales.
• Such mushrooms grow near birches.
• The main collection season is late summer and autumn.

Nutritional value and calories

100 g of boletus contains:

Chemical composition

The boletus contains:

• proteins (35%), including valuable amino acids;
• sugar (14%);
• fats (4%);
• fiber (25%);
• vitamins C, B1, PP, B2, D, E;
• magnesium, potassium, calcium, manganese and other elements.

Beneficial features

• Among the amino acids contained in this type of mushroom, there are a lot of arginine, glutamine, tyrosine and leucine.
• The high content of dietary fiber in the boletus provides it with the ability to remove toxins and harmful substances from the body.
• This mushroom has antioxidant activity, as well as a positive effect on the mucous membranes and skin.
• Since there is a lot of phosphoric acid in the boletus, it is a valuable product for the musculoskeletal system.

Harm

• Individual intolerance to this type of fungus is possible.
• Boletus, like other mushrooms, is not consumed in childhood.
• It is contraindicated in diseases of the intestines and peptic ulcer.
• Also, the danger of using boletus is associated with the risk of confusing it with a gall fungus.

Application

In cooking

• This type of mushroom is edible and is used in the preparation of soups and second courses.
• It is also dried, frozen, pickled and salted.
• In the process of processing, boletus often darkens.
• For eating, it is recommended to collect young hard mushrooms.
• Since these mushrooms do not have a pronounced taste, they should be cooked with other types of mushrooms.
• Sauces and gravies are prepared from dried boletus.

How much to cook

Fresh mushrooms should be thoroughly washed to remove any debris and contamination. Also cut off the bases at the legs of the boletus. Mushrooms are poured with cold water (its volume should be twice as large as the volume of mushrooms). You need to put salt in the water, taking a tablespoon for each kilogram of mushrooms. When the water boils, it is drained and the boletus is poured with clean cold water. These mushrooms are boiled for an average of 40-50 minutes, periodically removing the foam. Ready mushrooms sink to the bottom. If you want to boil boletus in a slow cooker, then set the “baking” mode for 30 minutes.

How to pickle

For salting, strong medium-sized mushrooms are used. For each kilogram they take:

• 40 g of salt;
• 120 ml of water;
• 5 peppercorns;
• 4 bay leaves;
• 2 cloves;
• a few sprigs of dill.

Peeled, washed and boiled for 15 minutes, the mushrooms are thrown into a colander and placed in jars, sprinkling them with salt. Next, you need to prepare the brine - throw dill, cloves, pepper and bay leaf into the water brought to a boil. Fill the mushrooms with brine, put them in a cool place. You can eat them in a month.

How to pickle

For a kilogram of boletus you will need:

• 2 tbsp. l. salt;
• 2 tbsp. l. lemon juice or citric acid;
• 2 tbsp. l. vinegar 9%;
• 5 bay leaves;
• 1/2 tsp peas of allspice.

Peeled and washed mushrooms should be cut. The next stage of preparation is to boil them for 50 minutes in a large volume of water with regular removal of the foam. After adding vinegar and seasonings to the water, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are taken out with a slotted spoon and laid out in jars, after which they are poured on top of the broth. Cooled pickled boletus mushrooms are stored in a cool place.

How to dry

For drying, fresh mushrooms are selected without damage. They are cleaned, washed and dried a little, after which they are laid out on baking paper. If the mushrooms are small, they can be put whole, and cut the large boletus. Dry mushrooms in the oven should be at a temperature of about +50 degrees. Leave the oven door open.

In medicine

• Traditional medicine prescribes the use of boletus in the treatment of kidneys.
• Also, these mushrooms help with problems with the nervous system and blood sugar levels.

When losing weight

Boletus boletus should be included in your diet for anyone who wants to lose weight, as it is a low-calorie product.

The boletus is characterized by very rapid growth - it grows by 4 cm per day and adds about 10 g. After six days of growth, the fungus begins to age.

It will be especially interesting for novice mushroom pickers to learn how to cook boletus mushrooms, and seasoned fans of quiet hunting will not refuse to replenish the piggy bank of recipes with new ideas. Any dish with similar mushrooms turns out fragrant, tasty and nutritious.

How to clean boletus?

Cooking boletus mushrooms for real use or harvesting mushrooms for the winter is not complete without first cleaning them. Knowing how to properly perform this stage, you will be able to cope with the task quickly and efficiently.

1. Initially, the mushroom mass is sorted out, selecting wormy or substandard specimens.
2. If present, the mycelium is cut off from the legs and the scaly legs are cleaned by scraping them with a knife, brush or rubbing with a clean cloth.
3. Hats do not require cleaning: any contamination is quickly and easily washed off under running water.
4. If boletus mushrooms are intended for drying or freezing, wipe both the legs and hats with a cloth or paper towels, avoiding contact of the mushrooms with water.

How to cook boletus?

If the prey of quiet hunting is boletus mushrooms, the recipes for preparing these valuable mushrooms will help to effectively process them and feed the family with delicious and no doubt nutritious culinary masterpieces.

1. Any hot dish cooked with boletus boletus will delight you with its magnificent fragrance and rich mushroom taste. However, you should always remember that you can use the first broth for this only if you are sure of the quality of the base product.
2. An excellent result is the frying of boletus. At the same time, mushrooms are often supplemented with onions, potatoes or other vegetables.
3. Like other types, boletus boletus perfectly combines with sour cream, while fully revealing its taste and creating dishes that are delicious in all respects.

How to cook boletus?

When learning how to cook boletus, you first need to understand the technique of their cooking. The bulk of the recipes involve preliminary boiling of forest dwellers, which allows not only to bring the product to readiness, but also to negate any negative consequences associated with the use of mushrooms, which, like a sponge, absorb various and not always useful substances.

Ingredients:

• boletus;
• purified water - 2 l;
• salt - 1 tbsp. spoon.

Cooking

1. Prepare, sort and clean the boletus.
2. Rinse the mushrooms thoroughly and lower them into a pot of boiling salted water.
3. When heated and in the process of boiling, be sure to remove the rising foam with a spoon.
4. How much to cook boletus will depend on the size of the mushrooms, their maturity and quality. As a rule, the cooking process takes from 30 to 50 minutes and is considered complete when the mushroom specimens have sunk to the bottom of the pan.

Fresh boletus soup

Rich will amuse the taste buds of admirers of mushroom creations and effectively satisfy the feeling of hunger. In this case, noodles are used as a filler for hot, which, if desired, can be replaced with rice, millet, buckwheat, other cereals or a vegetable mix.

Ingredients:

• boletus - 0.5 kg;
• carrots and onions - 150 g each;
• noodles - 80 g;
• potatoes - 4 pcs.;
• purified water - 2 l;
• butter and vegetable oil - 40 g each;
• bay leaf, allspice and black pepper, herbs, sour cream - to taste.

Cooking

1. Sliced ​​boletus mushrooms are boiled until tender, put on a sieve, rinsed.
2. Brown the mushroom mass in butter.
3. Potato cubes, onions and carrots sautéed in vegetable oil, fried mushrooms are placed in boiling water.
4. Boil hot for 15 minutes, season to taste with salt, pepper, throw in the noodles and cook the dish until the latter is ready.
5. Serve soup with herbs, seasoned with sour cream if desired.

How to fry boletus?

Fried boletus mushrooms can be served with dignity at any table, but such mushrooms are especially tasty with boiled potatoes or mashed potatoes. It is preferable to start frying on the first day after collecting the gifts of the forest, after cleaning them and cutting off the lower part of the legs of mature specimens. They can be dried, ground and used as a condiment.

Ingredients:

• boletus - 900 g;
• garlic - 3 cloves;
• onions - 250-300 g;
• salt, pepper, oil.

Cooking

1. In hot vegetable and butter, crushed garlic cloves are fried to a blush, they are taken out and thrown away.
2. Add prepared mushrooms, fry until moisture evaporates.
3. Lay the chopped onion, fry the ingredients until the latter is soft, seasoning the mass to taste in the process.

Mushroom caviar from boletus

The following recipe is for those who do not know how to cook mature boletus, harsh cut legs or other substandard. From such raw materials you can make delicious mushroom caviar. The taste of the appetizer will become more tender if you add carrots stewed to readiness, spicier with garlic and more original with tomatoes.

Ingredients:

• boletus - 1 kg;
• onion - 300 g;
• salt, pepper, vegetable oil.

Cooking

1. Fry chopped onion in oil.
2. Add pre-boiled mushrooms, fry until moisture evaporates.
3. Transfer the slightly cooled mass to a blender and grind to the desired texture.
4. Season caviar to taste, let it brew.

How to fry boletus with potatoes?

Incredibly delicious. Ideally, you need to use young mushrooms for cooking, or only the caps of mature ones, cutting them into pieces. At the end of frying, the dish can be seasoned with dry aromatic herbs or finely chopped herbs, and chopped garlic can be added instead of onions.

Ingredients:

• boletus - 750 g;
• potatoes - 1.2 kg;
• onion - 1 pc.;
• salt, ground black pepper, vegetable oil.

Cooking

1. Prepared chopped mushrooms are placed in a pan, water is added and stewed under the lid for 40 minutes.
2. Peeled and chopped medium-sized potatoes are laid, the components are fried, stirring occasionally, until the vegetable slices are ready.
3. Season the dish, stir in the chopped onion, heat the contents of the pan for another 5 minutes.

Boletus mushrooms with sour cream

You can cook boletus in a pan with the addition of sour cream, enjoying the result to your heart's content. Excellent taste and nutritional characteristics of the dish will be appreciated even by fastidious eaters or picky gourmets. At the end of cooking, you can season the dish with garlic or green onions.

Ingredients:

• boletus - 900 g;
• sour cream - 200 g;
• onions - 200 g;
• flour - 20 g;
• salt, ground black pepper, butter.

Cooking

1. Prepared and chopped mushrooms are fried in oil until moisture evaporates and a slight blush.
2. Add onions, fry for 10 minutes, add flour.
3. A minute later, sour cream is laid, the food is seasoned to taste, heated over low heat, stirring, for 5 minutes.

Boletus julienne

The next mushroom dish is an invention of French chefs. Cooked boletus julienne in a frying pan with subsequent baking in the oven has long won the hearts of consumers around the world. The rich harmonious taste of the resulting dish is achieved by performing a simple technology.

Ingredients:

• boletus - 800 g;
• sour cream - 300 g;
• onion - 300 g;
• oil - 70 g;
• cheese - 250 g;
• salt, pepper, seasonings, herbs.

Cooking

1. Fry onions in oil.
2. Finely chopped boletus is added, fried for 10-15 minutes.
3. Lay sour cream, season the dish to taste, simmer, stirring, under the lid for 25 minutes.
4. The mass is laid out in cocotte makers or molds, sprinkled with grated cheese, baked at 190 degrees for 10 minutes.
5. Before serving, decorate the dish with herbs.

Boletus for the winter

1. The versions of the preparation of pickled mushrooms are always relevant. A jar of delicious snacks will make any meal more appetizing and allow you to enjoy the excellent characteristics of boletus boletus.
2. If there is free space in the freezer, mushrooms can be frozen.
3. No less effective preparation is the drying of boletus. If necessary, you only need to soak a portion of dried mushrooms for a couple of hours, and then apply them for their intended purpose.
4. A practical way to process boletus will be mushroom hodgepodge prepared for the winter. From it you can quickly cook rich soup, stew or other dishes from boletus.

Marinated boletus for the winter - recipe

They are leaders in taste and nutritional properties among this kind of preparations, along with mushrooms. The only difference from the latter is the darkening of mushrooms during heat treatment, which does not affect their other characteristics in any way. The proposed recipe can be used as a base for experiments, adapting it to your taste.

Ingredients:

• boletus - 2 kg;
• purified water - 1 l;
• salt and sugar - 40 g each;
• vinegar - 125 ml;
• cloves - 2-3 pcs.;
• bay leaves - 2 pcs.;
• allspice - 8-10 pcs.

Cooking

1. Prepared mushrooms are poured with water and boiled until fully cooked and lowered to the bottom.
2. Pour the mushroom mass onto a sieve, allow to drain.
3. Prepare a marinade for boletus mushrooms by boiling a liter of water with the addition of salt, sugar, spices and vinegar.
4. Put the mushroom mass in a saucepan, boil for 15 minutes, lay it in jars, cork and thoroughly wrap until it cools.

How to freeze mushrooms for the winter boletus?

The optimal preparation of boletus for the winter, if there is free space in the freezer, is freezing. A prerequisite for its implementation is the processing of the product within the first four hours after collection and compliance with certain rules.

1. Selected quality specimens cannot be washed. Existing dirt should be brushed off or wiped with a clean cloth.
2. The mushroom mass is laid out on the shelves of the chamber in a continuous layer for several hours, after which it is poured into bags and stored until the next season, using as needed.

How to dry boletus at home?

Collected mushrooms can be prepared for future use by drying them in one of the time-tested methods. Such a blank is especially effectively used for making soups, adding to other mouth-watering dishes.

1. The mushroom mass is sorted out, selecting only high-quality specimens.
2. It is forbidden to wash the mushrooms before drying: any dirt is washed with a cloth or scraped off with a knife.
3. In sunny and warm weather, boletus can be dried whole, strung on skewers or threads and hung in a ventilated place.
4. The most effective drying methods are in the oven or electric dryer. To implement the idea, the mushrooms are cut into plates, laid out in one layer and dried at 60 degrees.
5. Store dried boletus in a dry place in bags, cloth bags or jars.

Solyanka from boletus for the winter

The following recommendations will help you figure out how to cook boletus for the winter in the form of a hodgepodge. The resulting appetizer is good for self-serving or use for making soups and rich second courses. Fresh tomatoes can be replaced with tomato paste diluted in water, sauce or tomato juice.

In autumn, the most massive season of “silent” hunting begins, many mushroom pickers, young and old, rush into the forests. Avid mushroom pickers just need to know what and how to cook from prey. Everyone must know how to cook boletus and boletus mushrooms. By the way, these mushrooms take the second place in terms of nutritional value, second only to the porcini mushroom. Boletus, in particular, is credited with such a property as lowering cholesterol levels in the blood.

What do boletus and boletus look like?

Boletus and boletus are spongy mushrooms. Their leg has a cream color, with small inclusions (in the boletus they are more pronounced). But the hat, as a rule, is painted in bright yellow-brown shades, and in the boletus it is sometimes almost red. The color of the hat is perhaps the only sign of difference. Mushrooms grow in young birch and aspen forests, usually along the edges.

mushroom preparation

The first step is to prepare the mushrooms. To begin with, for any type of harvesting, mushrooms should be used not wormy and preferably fresh. Freshly picked boletus and boletus are ideal not only for cooking, but also for pickling and drying.

Before cooking boletus and boletus, they must be cleaned of dry debris. If you are going to dry the mushrooms, then you should never wet them. It will be enough to wipe with a damp sponge. Aspen mushrooms are not very suitable for drying, it is best to use boletus. Darkened areas should be cut off.

How to freeze mushrooms for the winter?

You can freeze both boletus and boletus mushrooms, just keep in mind that frozen mushrooms are recommended to be stored for no more than six months. There are also several ways to freeze. Someone freezes already boiled or fried mushrooms, but it is still preferable to use fresh boletus and boletus for these purposes. For freezing, it is best to select small young mushrooms, and leave large mature specimens for dinner. For the convenience of freezing, hats are most often separated from the legs, but this is already a matter of taste. Defrost mushrooms preferably in the refrigerator, and you need to use the whole bag at once, they are not subject to further storage.

Cooking preparation

If the specimens are large, then it is necessary to clean the film from the stem of the mushroom and from the cap. For pickling and cooking, mushrooms should be washed well. Boletus and boletus intended for frying can also be washed, but it is best under running water, avoiding strong water on the spongy part of the mushroom (it absorbs water very quickly and later, when you start frying the mushrooms, you will have to evaporate it for a long time). Do not be alarmed if the boletus on the cut has become bluish - this happens as a result of oxidation. Just cut off the darkened area. This once again suggests that boletus and boletus must be processed immediately - the sooner the better. Blueing or blackening of the cuts on the boletus also makes it possible to distinguish it from the white fungus, with which it is sometimes confused.

How to cook?

Further, based on taste preferences, everyone chooses for himself how to cook boletus and boletus. To pickle mushrooms, cook soup or save them for the winter, you need to know how to cook boletus mushrooms. Prepare two pots of boiling water for cooking in advance. Drop the mushrooms into the boiling water in the first pot, then bring the water back to a boil. After boiling, immediately, using a slotted spoon, transfer the mushrooms to a second pot of boiling salted water and cook until tender, about twenty minutes. Don't let the water boil too much. The degree of readiness can be easily determined - ready-made mushrooms sink to the bottom of the pan. For pickling, arrange ready-made boiled mushrooms in jars and fill with marinade. Spices and vinegar are added to taste. An air “cushion” should remain in the jar, so you do not need to fill the mushrooms with marinade right up to the neck. Boiled boletus and boletus can also be used to make soups and sauces.

Fried boletus with potatoes

One of the ways to cook boletus is frying. Most often they are fried with potatoes. And for a separate serving of mushrooms as a side dish, it is better to put them out. The recipe for how to cook boletus with potatoes is extremely simple. Washed mushrooms should be cut into thin slices. In a deep frying pan, heat vegetable or butter, and then add the mushrooms and fry over medium heat for 20-30 minutes. Keep in mind that boletus and boletus are very strongly fried and lose weight. Mushrooms need to be mixed periodically. Cut the potatoes into cubes or cubes and add to the prepared mushrooms, then fry until the potatoes are ready. Just before the end of cooking, be sure to add finely chopped onions and herbs to taste.

Using mushrooms in your diet is simple, the main thing is to know how to cook. Aspen mushrooms and boletus mushrooms are universal mushrooms. They can be boiled, stewed, dried, marinated, salted, fried, frozen. It is a very valuable source of vegetable protein and fiber.

Not inferior in taste even to the noble boletus. Even the peculiar feature of the fungus - darkening almost to blackness - does not frighten true connoisseurs. His hat is delicate, real delicacies are prepared from it. But the leg is quite dense. Some do not eat it at all, but many just like it because of its crispy texture. These mushrooms are great for cooking various dishes. How to cook boletus - you decide! Here are some recipes, classic and unusual.

Mushroom boletus: habitat, special signs, collection time

The name betrays all the secrets - this fungus loves to live in birch forests and other deciduous forests. The heat-loving boletus settles on the edges of ravines, clearings, edges - where the sun's rays warm the soil sufficiently. The first harvest is at the end of May. There are 4 types of fungus:

Ordinary;
. black;
. marsh (white);
. rosy.

Ordinary is the most common and has the most pronounced mushroom aroma. All varieties of boletus are suitable for cooking, drying, salting, pickling.

Mushroom preparation

Before cooking the boletus, it must be peeled, washed and cut into pieces. Forest mushrooms usually end up in kitchens in a rather grimy state - they are full of sand, sticks, twigs, small leaves and even forest dwellers. With the help of a small knife, remove the skin from the mushroom, cut off the damaged areas. You need to wash them in running water, you can use a toothbrush or washcloth for washing. Many mushroom pickers advise pre-soaking them in cold water, with the addition of a small amount of salt. There is no fundamental difference. Here's how it's more convenient for someone ...

Boletus caps are often fried for cooking various dishes. And hard legs can be dried or cooked from them mushroom caviar. Depending on the chosen dish, cutting is made. Before preparing any dish from boletus, they must be boiled for at least an hour. After that, the broth should be poured, rinse the mushrooms and only then proceed to cooking.

Cooking fresh boletus. Recipes for a feast

From freshly picked boletus boletus, you can cook many wonderful dishes. Wild mushrooms should not be allowed to languish for a long time in anticipation of their hour. It is advisable to cook them on the day of collection.

Fried boletus match perfectly with potato. To do this, pre-boiled mushrooms are fried in oil in a pan, combined with onions and continue to stew under the lid. It is better to fry potatoes separately, and only at the end of the process combine them with mushrooms. You can serve such a delicacy with herbs, homemade pickles, seasonal vegetables.

Boletus boletus are a great addition to a side dish of pasta, rice, buckwheat. To do this, a little sour cream, garlic, chopped herbs are added to boiled mushrooms. Mushrooms are laid out simply on top of porridge or pasta.

Filling for the pie from boletus is quite common. To prepare it, boiled mushrooms are fried in oil with onions.

Harvesting for the future: pickle, dry, freeze

It is quite possible to prepare boletus for the winter. There are several ways to do this. Sliced ​​mushrooms can be dried. To do this, they must be strung on a rope and hung in a draft. You should not take too thin a thread for this business - it will simply cut through the pieces and they will fall. Usually a week is enough for the boletus to dry completely. Excellent for drying electric dryer. A portion of mushrooms will be ready in it in 6-8 hours. Dried mushrooms in the oven. To do this, the pieces need to be laid out on a baking sheet, turn on the minimum temperature and leave the door ajar. Once every half an hour, boletus must be stirred. It is advisable to store dried mushrooms in glass jars, rolled up. Otherwise, kitchen moths can start in them.

Pickled or salted boletus are very tasty. It's not too hard to cook them. Pre-boiled and washed mushrooms should be put in an enamel pan and poured with brine. To prepare it, you need to take 5 liters of water for every 10 kg of mushrooms, add a glass of table vinegar, 2 tablespoons of salt and a pinch of sugar. It is not recommended to use spices, especially spicy ones. After all, boletus mushrooms have an expressive aroma on their own, and spices can kill it.

There are other ways to cook boletus for future use. It is very convenient to just freeze them. You can do this in different ways. The most reliable and convenient way is to freeze boiled mushrooms. Then they will take up less space in the freezer, and in winter it will take much less time to cook. But you can send raw mushrooms to the freezer. And cook them already in the winter, without defrosting first.

What to cook from boletus?

Boletus mushrooms are great for making gravy, roasts, pie fillings, noodle dressings, and soups. They go well with most cereal and vegetable side dishes. The heat treatment time depends on how to cook the boletus, but you should always spend at least an hour on it.

The boletus is a wonderful representative of wildlife from the family. It grows in deciduous forests and fully corresponds to its name, as it creates mycorrhiza with birch. It has its own pleasant calm aroma, and the same taste.

This mushroom belongs to the second food category, and before use, it requires preliminary heat treatment. Many housewives are interested in how to cook boletus. The answer is simple. Mushrooms are boiled in salted water, periodically removing the resulting foam. And you need to do this throughout the entire cooking process. To the question "How long to cook boletus?" the answer is just as clear. It all depends on which one you got. There are four of them - pink, white (or marsh), black and ordinary. This mushroom has the best taste qualities, the cap of which reaches 12-15 centimeters in diameter, and the flesh does not change color after cutting. Such mushrooms are boiled for about 20-30 minutes. They have excellent taste and are ready to eat without further roasting. Black boletus is much smaller and lives on the edge of swampy areas, on the border of pine and deciduous forests. How much to cook boletus collected in such places? A little longer than usual. The fact is that due to its tubular structure, this fungus absorbs a huge amount of moisture and everything that it contains. When cooking, harmful microelements that were in the air and soil come out of it. As you understand, there are much more such harmful substances in the swampy area.

In the same place, on the edge of the swamps, there is another variety of boletus - white, or marsh. He's more black. Its hat reaches 15 centimeters in diameter. The pulp is white. The taste is worse than the regular one. How much to cook As in the case of black ones, they should be cooked for 30 to 40 minutes. The cooked mushrooms will sink to the bottom of the pot. Well, and, finally, the fourth variety of boletus - turning pink. It is named so due to the fact that gradually on the cut its flesh changes its white color to pink.

Boletus mushrooms are used both boiled and fried. How long to cook boletus before frying? Since frying is an additional heat treatment, it is enough to boil the mushrooms before it for 20-30 minutes and only then fry in a pan. If you decide to cook soup, how and how much to cook boletus? To do this, they are pre-boiled for 20-25 minutes, then the water is drained. The soup is prepared on the broth, which is formed during the subsequent cooking of mushrooms.

Boletus has a special nuance. With any processing, this mushroom darkens. But despite the resulting unsightly appearance, its taste is not inferior to many mushrooms of the first category, such as, for example, porcini. Very often, cooks use mushroom caps for cooking, completely losing sight of their legs. They are considered tough and tasteless. In vain. The legs, perfectly retaining the structure (due to their fibrousness and hardness), look great in soups and sauces.

I hope that by learning how to properly cook boletus dishes, you will be able to discover all the splendor of the taste of this representative