Recipe for boletus. Do I need to soak and how to do it

Boletus mushrooms are tasty and healthy mushrooms. Even the most inexperienced mushroom pickers can easily distinguish them from others by their characteristic dark brown hat and thick stem covered with characteristic brown scales.

You can collect boletus almost the entire warm season. They appear immediately after the bird cherry blooms and “crawl out” of the ground until the first October frosts. You can find butterflies in light deciduous forests, often in birch forests. Hence, by the way, their main name - boletus.

Ingredients:

How to fry boletus

1 . Clean mushrooms from forest debris and earth, rinse and dry on a rag.

2 . Cut the mushrooms into slices, 0.5-0.7 ml thick. If your mushrooms are small, try to cut them, capturing the hat and leg, so that the boletus mushrooms look more appetizing in the finished dish.

3 . Saute garlic cloves in hot vegetable oil until golden brown. Take out the garlic. On the resulting fragrant garlic oil, we will fry the boletus - this is one of the secrets of delicious cooking mushrooms.

4 . Put the mushrooms in the pan and fry under the lid, over medium heat, until the liquid has completely evaporated.

5. Peel the onion and cut into thin half rings.

6 . Add the onion to the mushrooms, stir, increase the heat and fry until the onion is cooked.

Delicious fried boletus mushrooms are ready

Bon appetit!

The subtleties of preparing boletus for frying

Fresh boletus do not require any special pre-frying preparation. It is enough to wash them from the earth, dirt and forest debris. Although, there are still some nuances.

It’s worth starting with the most important issue - soaking. To wet or not to wet boletus before frying? Here the opinions of different experts diverge. Someone believes that this is not at all necessary, while others insist not only on soaking, but also on boiling mushrooms before frying. What can be said about this? As usual, both sides are right. If the boletus is collected independently, then it is enough to simply wash them. If the origin of the mushrooms is unknown, then it makes sense to play it safe and soak the butternut squash in salted water, or better, boil it slightly. In this way, poisoning can be avoided.

There is another situation in which boletus should be soaked and boiled. The fact is that in the process of heat treatment, the pasta darkens, which somewhat spoils the aesthetic appearance of the finished dish. Dealing with this "trouble" is quite simple. To do this, pour the mushrooms with water, bring to a boil, remove the foam, pour a little citric acid into the saucepan and cook for about 20 minutes. After that, put the boletus mushrooms in a colander and let the liquid drain. Mushrooms prepared in this way can be fried immediately, or they can be packaged in bags and sent to the freezer until “better times”.

What else is worth paying attention to is the color of the legs and the size of the boletus. The older the mushroom, the larger it is and the darker its leg. There is nothing wrong with that, of course. It’s just that the legs of old mushrooms are quite tough and it’s better not to use them for frying. But throwing away this part of the fungus is also not worth it. They can be frozen or dried. In winter, you can cook a wonderful broth from such blanks. Or you can simply grind the dried legs into powder and use as a fragrant seasoning.

And the last. It is advisable to cook boletus immediately after harvest. Otherwise, they will simply deteriorate.

Boletus fried with potatoes

Many people love this dish. And it's incredibly easy to prepare. Moreover, for frying, you can use both fresh boletus and frozen. In addition to mushrooms, for this family dinner you will need onions, salt, oil and, of course, potatoes.

Immediately advice: if it is supposed to fry frozen mushrooms, then you should not defrost them. It is better to immediately put the product in the pan.

So let's get started. Pour a little oil into the pan. When it warms up, put the boletus into the pan, reduce the heat to a minimum, cover with a lid and cook for 20 minutes, stirring occasionally. It is worth knowing that mushrooms release a large amount of liquid and will be stewed rather than fried. So after 20 minutes, remove the lid and fry the mushrooms until most of the moisture has evaporated.

After that, finely chopped onions can be added to the mushrooms. You need to fry everything together until the onion becomes soft. Now you can put the potatoes, previously cut into cubes, in the pan. After that, the fire must be immediately increased so that the potatoes are slightly browned. Then the fire must be reduced to medium and cook the dish until the potato wedges are covered with a crust. Now it remains to bring the dish to readiness on a minimum fire. Serve fried boletus with potatoes better hot.

Fried boletus, recipe with onions

Boletus mushrooms fried with potatoes are extremely tasty. But the true "classic" of Russian cuisine can be considered these mushrooms fried with onions. By the way, this dish may well be consumed even by those people who actively monitor their weight. After all, its calorie content does not exceed 50 kcal.

To prepare such a lunch / dinner, you only need the mushrooms themselves, onions, salt and oil.

Heat the oil well in a frying pan and put the boletus there. When the mushrooms are lightly fried and release moisture, you can add onion sliced ​​\u200b\u200bin half rings or quarter rings to them. After that, the onion-mushroom mixture should be lightly salted and fried until all the liquid evaporates and the onion becomes soft and golden. That's it, a chic lunch or dinner is ready! You can serve potatoes or buckwheat as a side dish. Although rice, and vegetable salads, and pasta will go.

Boletus and boletus in a pan with sour cream

But for the preparation of fried boletus with sour cream, in addition to the mushrooms themselves, onions, salt and butter, you will also need sour cream, carrots and parsley.

You should also start cooking this dish by heating the oil. After that, finely chopped onions and carrots should be put in the pan. If desired, carrots can not be cut, but rubbed on a large shredder. When the vegetables are fried until soft, chopped boletus can be added to them. The contents of the pan should be immediately salted and covered with a lid to simmer for about 20 minutes, stirring regularly. Then you can add sour cream to the pan and continue to simmer the dish for another 15 minutes, continuing to stir it about once every 5 minutes. At the end of the process, you need to add greens to the mushrooms and mix thoroughly again. Ready-made boletus with sour cream is best served with boiled potatoes. In general, they go well with young potatoes.

Fried mushrooms for the winter

Paradoxical as it may seem, but fried boletus mushrooms can not only be eaten right away, but also prepared for the winter. The preservation process is in many ways similar to the preparation of these mushrooms with onions. However, there are still differences.

To begin with, the mushrooms must be washed and cut into fairly large pieces. After that, they must be fried in a pan in hot oil. You don't need to pour a lot of oil. For 1.5 kg of fresh boletus, 1 tablespoon of this product is enough. To the fried mushrooms, add the onion cut into half rings and salt at the rate of 1 tablespoon per 1.5 kg of fresh mushrooms. You need to simmer future canned food over medium heat until the volume of mushrooms decreases and the oil begins to separate. Once this has happened, the contents of the pan can be laid out in jars and rolled up with lids. It is necessary to store fried boletus for the winter in a cool place - a cellar or a refrigerator.

Video recipe

All boletus mushrooms are distinguished by light pulp, but when cooked they darken and color the broth. Before cooking boletus mushrooms, mushrooms are sorted: small specimens are good in marinade, dry strong legs of centenarians are strung for drying, and unsightly hats are allowed to be salted whole or stewed with potatoes and meat. Dried boletus mushrooms also give a dark color when preparing the broth, and they are not mixed with “light” mushrooms - oily and porcini, they are put into a container for “black” mushrooms. Recipes for cooking boletus can be found below.

Boletus mushrooms - cooking recipes with photos for the winter

How to cook dried boletus

Strong mushrooms are wiped with a damp cloth from sand and strung on a wire or thread, after which they put the dryer in the oven. With low heat, the mushrooms dry out overnight. You can cut only the legs and dry them separately, and send the magnificent hats to the marinade.

Frozen boletus recipe

Boil caps, well washed from sand, for 20 minutes and freeze. The legs need to be cut into pieces. Store frozen pastries in a household freezer for 1 year.

How to cook pickled boletus

Boil washed hats with hemp legs in water for 20 minutes, add salt and spices, boil for 2 minutes and pour in vinegar. Arrange the mushrooms in scalded jars, pour over the marinade so that the caps float in it, and roll up. Flip. For 1 liter of boiled mushrooms in the broth, take 1 tsp. salt, 1/2 tsp. sugar, 2 allspice peas, 3 cloves, 2 bay leaves, 1 dill umbrella and 1 tsp. vinegar essence. You need to try the marinade and add those ingredients that, in your opinion, are not enough.

In this case, it must be remembered that the mushrooms will take away some of the salt and vinegar and the taste should be a little sharper than it should. After 3-4 hours, such mushrooms can already be eaten, that is, what did not fit into the jar goes immediately to the table.

Recipe for salted boletus

Unsightly wet sprawling (but not wormy!) hats will perfectly pickle in a container with other mushrooms. They are carefully washed, boiled for 5 minutes, cooled and laid down on dill sprigs placed on the top layer of mushrooms in a tub. After salting, cover with horseradish leaves and put oppression or put another layer of other prepared mushrooms. The norm of salt - 2 cups per 10-liter bucket - is measured in advance.

How to cook Boletus mushrooms - recipes

Bashkir soup with boletus - recipe

Pieces of chicken, fresh boletus, washed millet, rice, onions and carrots are put in a pot, poured with cold water, salt is added and put in the oven overnight. In the morning, a magnificent boiled soup (in Bashkir “urya”) is ready. For lack of a suitable stove, you can cook uryu in a pressure cooker in 1.5 hours. For 1 chicken - 0.8 kg of boletus, 1/2 cup rice, 1/2 cup millet, 1 onion, 1 carrot, 4 liters of water.

Monastery pickle with boletus boletus

Boil pieces of boletus for half an hour, put diced raw potatoes and pearl barley in a saucepan and cook for 15 minutes. Season the soup with onions, carrots, parsley roots fried in vegetable oil and add pieces of pickled cucumbers. Add cucumber brine and boil for another 5-6 minutes. If the broth is prepared from dry mushrooms, they are pre-soaked and cut, and ice cream is cooked for only 15 minutes. Served with sour cream, in fasting - with crackers. For 0.5 kg of mushrooms - 2 potatoes, 2 tbsp. l. pearl barley, 3 cucumbers, 1/2 carrots, 1 onion, 2 liters of water and 1 glass of cucumber pickle. Salt and herbs - to taste.

Mushroom salad with boletus - recipe

Mix boiled potatoes cut into small cubes, carrots, sauerkraut and chopped salted boletus. Drizzle with sunflower oil and serve.

Spicy beans with boletus mushrooms

Fry pieces of fatty brisket under the lid and fry mushrooms and onions in lard. Drain the canned green beans and place in the pan. Season with tomato paste, sprinkle with red pepper and salt. Simmer for 5 minutes under the lid and serve with boiled potatoes.

Recipe for pies with boletus

Put finely chopped fresh (or frozen) boletus boletus in a pan and melt the water to the end. Add oil, chopped onion and fry until tender. Cool and use as a filling in yeast dough. Roll out cakes from the dough, put mushrooms and pinch into a round pie. Turn seam side down behind the baking sheet, brush with egg, let rise slightly and bake at 220°C for 30 minutes. Put the finished pies in a saucepan and cover with a towel. For 1 kg of dough take 0.5 kg of mushrooms and 2 onions, 2 tbsp. l. vegetable oil, salt and pepper to taste.

Homemade mushroom casserole with boletus

Mix kefir or yogurt with salt, sugar, soda and flour. The consistency of the dough should not be liquid, but such that it is poured into a mold. A refractory form with sides is greased with oil, half of the dough is poured and raw potatoes are laid out on top, cut into circles 3 mm thick. Salted boletus, cut into strips, is laid out on top. Cover them with a layer of potato circles and pour the remaining dough. Bake in a hot oven at 220°C for 30-35 minutes. Cut into portions directly in the form. For 4 servings, 1 cup of kefir, 1.5 tbsp. flour, a pinch of soda, 1 tsp. salt, 1 tbsp. l. sugar, 2 potatoes, a cup with a slide of chopped salted boletus.

Original casserole with boletus mushrooms

Rinse the caps of salted boletus mushrooms, dry them and fold them upside down into a mold. Top with grated cheese and coarsely ground breadcrumbs, again with a layer of cheese. Pour in sour cream and bake for 20 minutes at 220°C. For 10 hats - 1 cup of crackers, 0.5 cups of sour cream, 150 g of cheese.

Eggplant with boletus - recipe

Cut eggplant into circles, salt and leave for 20 minutes. Fry them until golden brown and place in a baking dish. Fry mushrooms with onions and put on eggplant. Drizzle with mayonnaise, sprinkle with cheese and bake for 20 minutes at 200°C.

Chowder with boletus mushrooms - how to cook

Prepare minced fish by passing fish fillets and onions through a meat grinder. Make a dough with 1 cup flour, 1 egg and water to make a soft dough. Roll it into a thin cake, cut into circles with a glass, put minced fish and make dumplings. Put dumplings, boletus fried with onions in a pot, pour boiling water, salt and put in the oven for 30 minutes. Serve hot with pickles. Proportions: 0.5 kg of fish, 2 onions, 0.5 kg of mushrooms, 1 cup flour, 1 egg, 0.5 tbsp. water, salt.

Pancakes with boletus - recipe

Prepare pancake dough with milk or whey and bake thin pancakes. When the pancake is browned in a frying pan, it is turned over and “pripek” is laid out on it - a filling of mushrooms fried with onions. Pour in a new batch of dough, bake until browned. For 0.5 l of milk - a package of pancake flour, a plate of boiled or salted mushrooms, 2 onions, 50 g of sunflower oil.

Boletus mushrooms, recipes with photos of which we have given above, are an excellent mushroom for cooking, and are suitable for any dish. Now you know how to cook boletus deliciously, and you can please your family with great dishes!

Our forests are rich in all kinds of mushrooms. Among the shady thickets, you can find boletus mushrooms - delicious high-grade mushrooms. We recommend preparing mouth-watering, refined and at the same time simple boletus dishes, the recipes of which we have collected in this article.

Recipe number 1. Delicious pancakes: boletus dishes

Pancakes with mushrooms are any dish of many hostesses, because both adults and children love them. Such delicacies can be served with mushroom sauces, sour cream or cheese, depending on the preferences of your household. In any case, the lion's share of attention deserves the preparation of boletus, which we will discuss separately.

Ingredients:

For filling:

• boletus - 15 pcs. medium size
• half an onion
• 2 tbsp. spoons of sour cream
• vegetable oil
• small bulb

For pancakes:

• 0.5 liters of milk
• 1 st. a spoonful of sugar
• 2 chicken eggs
• 6 art. spoons of flour
• 3 art. tablespoons of vegetable oil

Cooking method:

1. Take the mushrooms, wash and chop them.
2. Finely chop the onion and fry it in vegetable oil. Once it turns golden, add the mushrooms and sauté until most of the moisture has evaporated.
3. Then you should add sour cream and salt to taste, simmer a little more.
4. While the filling is cooling, you can bake pancakes. To do this, all the ingredients, except for the oil, are mixed with a mixer, then add the oil and bake thin pancakes.
5. Each pancake, depending on the size, is stuffed with one spoon of mushrooms and sealed with an "envelope".

The dish can be served both hot and cold, seasoned with sour cream, grated cheese, herbs or other additives. We hope that now, when you want something tasty, cooking boletus mushrooms will not be a problem.

Recipe number 2. How to cook boletus with potatoes: recipe

Vegetable dishes are famous for their invaluable health benefits and excellent taste. If you have a question about how to cook boletus with potatoes, below we will provide a step-by-step guide. Using this recipe, you will soon be able to pamper your household with a wonderful dish that is great for everyday or holiday table. The recipe for this dish is quite simple and understandable, but its taste is rather unusual.

Ingredients:

• potato;
• vegetable oil for frying;
• onion;
• salt pepper;
• boletus.

Cooking method

1. First you need to carefully clean the mushrooms and cut them into small slices, after rinsing with running water.
2. Then fry them in a frying pan until almost cooked.
3. At the same time, you should peel, cut the potatoes and pour them into the pan with the mushrooms, mixing thoroughly. In the future, and until ready, the dish must be stirred very carefully, it is advisable to use a wooden spoon for this.
4. The dish should be covered with a lid and fry until the potatoes are cooked.
5. After that, here it is also necessary to add the onion, cut into thin half rings, salt, pepper and leave to brew a little in the pan.

If you are interested in whether it is necessary to boil boletus before cooking, then the answer to this question will be unequivocal - no, it is not necessary. This mushroom has excellent taste qualities, and when cooked, they are lost, as well as its nutritional value.

Recipe number 3. Winter harvesting of boletus in brine

Delicious salted boletus mushrooms, the recipe of which we will present below, are prepared very simply. At the same time, the mushrooms remain elastic and beautiful throughout the winter season, so that they can be put on the table at any time.

Ingredients:

• boletus
• 1 liter of water
• salt and sugar - 2 tbsp. spoons
• 1 glass of vinegar
• peppercorns
• a couple of garlic cloves
• cloves - 2-3 pcs.

Cooking method

1. Mushrooms must be cleaned of dirt, seals, worms and damaged areas.
2. Then they are crushed, but not much, so that the resulting pieces are convenient to take.
3. Before preparing the marinade, the mushrooms must be boiled for 10 minutes and drained.
4. Further, the preparation of boletus mushrooms comes down to heating the marinade. All ingredients are mixed with boiling water, in which mushrooms are immersed and boiled for about half an hour.
5. Then vinegar, garlic are poured into the container and boiled for another 10 minutes.
6. After that, they are removed from the fire and rolled into pre-sterilized jars.

We hope that the boletus recipes with photos are presented in an understandable way and will be useful to every housewife. As you can see, many delicious treats can be prepared from boletus for the whole family or prepared for the winter, so that they can then be put on the festive table. Pay your attention to the fact that young small-sized mushrooms are best suited for salting, but for cooking potatoes, for example, any will do, the main thing is that they are not wormy and do not rot.

Boletus fry after 20 minutes of cooking for 10-15 minutes. If the birch mushrooms of your own collection or these are young strong mushrooms, you can fry without cooking: shake off the rubbish, wash, chop - and into the pan for 30 minutes.

How to fry boletus

Sort out the boletus, cut off a dark place at the root of each mushroom, cut the caps and check for insects and worms. Cut off dark places, remove too wormy mushrooms.
If the mushrooms are young, then they can be fried immediately without boiling - they will turn out a little harder than boiled boletus would have turned out before, however, for some dishes (for example, potatoes with boletus), crispy dense boletus are recommended in contrast to soft potatoes. If you are confident in the quality of mushrooms, you can neglect cooking, but at least hold the mushrooms in salted water for half an hour to disinfect the mushrooms. Fry such mushrooms for 25-30 minutes until the water evaporates and the formation of ruddy.
The remaining mushrooms must be boiled in salted water for 20 minutes after the start of boiling. Then let the water drain. While the water is draining, heat vegetable oil in a frying pan (or melt a piece of butter in a frying pan), put the mushrooms and fry with regular stirring for 10-15 minutes.

How to fry boletus with potatoes

Products
Potato - half a kilo
Fresh boletus - 300 grams
Onion - 1 head
Vegetable oil - 3 tablespoons
Salt, black or white pepper, marjoram, cilantro, coriander - to taste

Boletus mushrooms with potatoes in a pan
1. Cook boletus, put in a colander.
2. Peel the potatoes and cut into cubes.
3. Peel the onion, finely chop.
4. Heat the pan, pour in the oil, put the onion, fry it for 5 minutes.
5. Add potatoes to the onion and fry it, stirring, for 15 minutes over medium heat without a lid.
6. A minute before the end of frying, salt the potatoes.
7. Put boletus mushrooms, fry together with potatoes for another 10 minutes.
8. Add salt and seasonings to taste, insist under the lid for a couple of minutes.

How to fry boletus for the winter

Products
Boletus mushrooms - 1.5 kilograms
Sunflower oil - 200 grams
Onion - 1 head
Salt - 30 grams

How to cook fried boletus for the winter
1. Fill the boletus with water, wait until all the forest debris floats up.
2. Drain the water, rinse the boletus, cut off earthy, dark places.
3. Cut the boletus into large pieces of any shape.
4. Chop the peeled onion into thin half rings.
5. Heat a dry frying pan over medium heat, pour a tablespoon of oil, put the mushrooms, fry them for 7-10 minutes.
6. Put chopped onion, salt to the mushrooms, pour in the remaining oil, mix.
7. Keep the pan on the burner for 25-30 minutes until the contents of the pan are reduced in size by half.
8. Wash, sterilize two 700-ml jars: place the jars in an unheated oven on the grate with their neck down, turn on 150 degrees, hold the jars for 15 minutes, remove.
9. Put the fried boletus mushrooms in sterilized jars, seal tightly with washed and dried lids.

How to fry boletus with sour cream

Products for frying boletus
Boletus - half a kilo
Onion - 1 head
Sour cream 15% - 3 tablespoons
Vegetable oil - 2 tablespoons
Salt and ground black pepper - to taste
Oregano - 1 teaspoon
Flour - 1 tablespoon

How to fry boletus with sour cream
1. Wash, clean, cut out earthy places and cut off mycelium.
2. Do not coarsely chop the hats and legs.
3. Heat the pan, pour oil into it and fry the boletus until golden brown for 20 minutes.
4. Peel and cut the onion into half rings, add to the mushrooms in the pan, fry for another 5 minutes.
5. Salt and pepper the boletus with onions, mix.
6. Beat sour cream with flour, pour this mixture into the pan and mix well again.
7. Cover the pan with a lid, simmer for 10 minutes over low heat, stirring regularly.

From mushrooms you can cook a huge number of dishes that are very tasty and fragrant. It should be borne in mind that mushrooms are heavy, and sometimes dangerous food, so you need to know how to choose the right boletus and boletus, as well as how to cook them. Now let's look at all these issues in detail.

• How to cook dried mushrooms?
• Reviews and comments

How to choose boletus and boletus?

Mushrooms today can be purchased in many stores, and in season also in the markets. Despite this, lovers of quiet hunting go in search of their families and often return with good luggage. Mushrooms cannot remain fresh for a long time, so something needs to be done with them: freeze, fry, marinate, etc.

You can use them for soup and for any other dish. Whichever option is chosen, you need to start with boiling. The thing is that it is this heat treatment that allows you to remove unnecessary substances and save the product.

Before you find out how much you need to cook boletus and boletus, we suggest learning how to choose them correctly, since not only the quality of the dish, but also its safety depends on this.

Let's start with aspen mushrooms, which can be found in many forests. They grow in groups near coniferous, mixed and deciduous forests.

It is important that there is an aspen at least a step away. It is easy to recognize them, the mushroom has a stocky leg, on which there are black scales and a wide hat. In nature, there are red, white and brown mushrooms. It is not recommended to collect too old specimens, as they are not so tasty and fragrant.

If you want to learn how to cook boletus, then you need to choose them correctly. They are distributed in all types of forests. To recognize them, you need to look at the leg, which is covered with brown scales, while it is expanded downwards. As for the hat, it has the shape of a sphere, but the color of the top is a little muted. The cap is smooth to the touch, while in the false specimen it is rough.

How to cook boletus mushrooms and boletus mushrooms?

Since these mushrooms are still different, the heat treatment process is slightly different. That is why we propose to consider these processes separately. It is important to say that you need to cook quickly, because upon contact with air, the mushrooms oxidize and darken.

How to cook boletus so that they do not turn black:

• first, remove all debris and thoroughly clean the hats and legs with a knife. A toothbrush is ideal for this purpose. Be sure to remove the film on the surface. If you wish and have time, you can soak the mushrooms for an hour;
• put the boletus in a saucepan and fill them with cold water. Put on the stove, heat up and add salt. Bring to a boil, stirring constantly. A foam will form on top, which must be removed;
• after boiling, cook for 20 minutes. That's just the fire should be lowered. After the time has elapsed, drain the liquid, and then fill in new water. After boiling, cook for another 5 minutes. There is also advice that you need to add vinegar to the water, and this will prevent blackening.

After that, you can cook boletus in any way, for example, you can cook the first and second courses, as well as freeze or close in jars.

Now let's figure out how to cook boletus:

• for such mushrooms, the duration of heat treatment increases. You need to start with cleaning, as in the previous version. Be sure to remove existing rotted places;

• transfer the mushrooms to a saucepan, cover with cold water and boil over medium heat. After that, add a decoction to taste. As for how long you need to continue cooking, there are different versions, but the most optimal option is 40 minutes. You can also repeat the manipulation with two waters. The fact that the boletus is ready can be judged by the fact that they sink to the bottom.

How long do you need to cook boletus before frying?

Some housewives believe that if you want to fry mushrooms, then they do not need to be boiled, since such a long heat treatment will negatively affect the taste. Experts say that it is possible to refuse cooking only if the collection took place in an ecologically clean area, but since this is almost impossible, this process should not be dismissed. During cooking, existing harmful substances are removed and the product becomes safe.

In the event that you want the dish to be tasty and very fragrant, it is recommended to boil the boletus for 10 minutes before frying. At the same time, the frying time increases and is about 20 minutes. To achieve a beautiful golden crust, it is necessary to leave the cooked product in a colander, which will allow excess liquid to drain.

How long do you need to cook boletus before freezing?

It is important to note that the frozen product can be stored for no more than six months. In addition, in no case should the process of freezing and thawing be repeated. It is best to select small specimens and only then proceed to cooking. It is recommended to use the first presented scheme, according to which the treatment should last 40 minutes. with fluid change.

After that, the boletus must be put in a colander and let the water drain. Lay them out in one layer, for example, on a board and freeze them.

When the mushrooms grab, you need to put them in a bag and send them to the storage chamber.

How to cook mushrooms before salting?

Many people love pickled mushrooms, which are a great snack on their own, and they can also be used in other dishes, for example, in salads. We suggest considering a recipe that is suitable for both boletus and boletus.

For each kilogram, it is necessary to prepare the following products: 120 ml of water, 40 g of salt, 5 peppercorns, 4 bay leaves, a couple of cloves and dill sprigs.

Cooking process:

• mushrooms should be soaked for 5 hours, and then rinsed again in running water. After that, put them in a saucepan, fill with cold water and put on the stove. When everything boils, it is necessary to cook for 15 minutes, removing the foam;
• to make a brine, boil water, add spices and boil for a few minutes. Dry the boiled mushrooms, leaving in a colander. Arrange them in jars, sprinkling with salt, and then pour in the brine. Close with lids and store in a cool place. After a month, you can enjoy the taste of salted boletus.

How to cook dried mushrooms?

In the season when there are no fresh boletus and boletus, you should not deny yourself the pleasure of enjoying the taste and aroma of mushroom dishes.

For this purpose, you can take a dried product.

Before proceeding to the heat treatment, it is necessary to pour the dried mushrooms with cold water and leave them for 5 hours. This procedure will make them soft and ready for further processing.

Drain the water, rinse everything thoroughly and fill it with new warm water. Put on fire and cook for 2 hours.

Now you know how much to cook boletus for soup, before freezing and frying, to get a delicious dish. The information presented is enough to carry out the plan even a novice cook could.