Aspen mushrooms: how much to fry, cooking recipes

Properly cooked fried boletus retains its fleshiness, juiciness and useful trace elements that improve immunity. Before you start cooking, you need to learn simple and tasty recipes that will help diversify your daily menu.

Is it possible to immediately fry the boletus

Mushrooms are a heavy food that is difficult for the stomach to digest. Therefore, boletus must be pre-boiled. Prolonged heat treatment helps to remove alkaloids that adversely affect health and cause poisoning.

The exception is aspen mushrooms growing in ecologically clean forests. In this case, the fruits do not accumulate harmful substances and they can be immediately fried in a pan.

How to prepare boletus for frying

Aspen mushrooms are famous for their amazing aroma and high taste. It should be remembered that you can not collect and buy old forest fruits. Their age can be easily determined by the hat. The larger it is, the older the mushroom. Such specimens are very fragile and practically devoid of aroma and taste. Medium-sized aspen mushrooms are best suited. Before you start frying, you need to properly clean and boil them.

You can store the harvested forest crop without pre-treatment for a maximum of two days so that it does not have time to deteriorate.

How to clean boletus mushrooms for frying

Boletus mushrooms have a hard film on the surface of the caps, which does not become softer even with prolonged cooking. It is impossible to soak the product for better cleaning, as it absorbs a lot of water. This leads to an increase in weight and shortens the shelf life.

It is best to clean under running water and use a soft washcloth or brush. Always check for the presence of worms. Sometimes only the legs are sharpened, while the hats remain intact. The wormy part is cut off and discarded.

To clean the cap with a knife, pick up the edge of the skin and gently pull it off. It is also necessary to remove the tips of the legs.

Picking mushrooms is best in dry weather.

How long to cook boletus before frying

It is important to properly heat-treat forest fruits. The first cooking removes harmful substances from mushrooms. The process takes 10 minutes from the moment the first bubbles appear on the surface of the water. After that, the liquid is changed and the product is boiled for 45 minutes.

In the process, you must constantly remove the foam from the surface. With it, the remaining debris and insects float up. The degree of readiness can be determined by the decoction. When it becomes transparent, and all the fruits sink to the bottom, then the product is ready.

How to fry boletus

It is easy to prepare many delicious dishes from boiled forest fruits. Step by step following the simple recommendations of the recipes with photos, the boletus roast will turn out to be especially tender and juicy.

What oil is better to fry boletus mushrooms

Sunflower oil is suitable for cooking, but mushrooms in olive oil are the most useful. For 1 kg of fresh product, 20 ml of oil is used.

How long to fry the boletus

Raw mushrooms should be fried for at least 45 minutes. In this case, the fire should be medium, otherwise the fruits will turn out dry. There is no need to cover the lid during the process. Boiled boletus must be fried for several minutes until a beautiful golden brown.

During the cooking process, forest fruits release a large volume of liquid. To prevent the product from sticking to the pan and sticking together, it is necessary to stir it regularly until all the moisture has evaporated. Then you can salt the finished dish and add greens with spices.

Fried Boletus Recipes

Aspen mushrooms will turn out tasty and satisfying if cooked correctly. You can fry not only fresh fruits, but also boiled, as well as frozen.

Roast from boletus

Properly frying boletus in a pan is not difficult if you understand the principle of cooking.

Required:

• boiled boletus – 450 g;
• egg – 2 pcs .;
• salt – 10 g;
• olive oil;
• sour cream – 150 ml;
• black pepper – 3 g.

How to fry:

1. Send the boletus to the pan. Cook over medium flame until moisture evaporates.
2. Pour in oil. Fry until browned.
3. Salt. Pour in eggs and sour cream.
4. Stirring constantly, cook until everything thickens.

For roasting, only strong, high-quality specimens are chosen.

Fried boletus with onions

It turns out delicious if you fry the boletus with onions.

Required:

• onion – 380 g;
• salt;
• table salt – 10 g;
• vegetable oil – 50 ml;
• boiled boletus – 700 g;
• sweet paprika – 5 g.

Cooking process:

1. Cut large fruits into pieces. Send to a deep frying pan.
2. Turn on the medium burner, and fry until the moisture evaporates.
3. Chop onion and combine with mushrooms.
4. Pour in oil. Sprinkle paprika and salt.
5. Stirring constantly, fry until golden brown.

The main thing is not to overexpose the mushrooms, otherwise they will lose their juiciness.

Fried boletus with garlic

You can fry fresh boletus without pre-cooking, if they are collected in an environmentally friendly place away from roads.

Required:

• olive oil – 60 ml;
• fresh boletus – 450 g;
• salt – 10 g;
• garlic – 4 cloves.

Cooking process:

1. Choose strong quality specimens without damage. Clear of contaminants.
2. Remove the film from the caps and the top layer at the legs with a knife. Rinse.
3. Cut into pieces. They should not be made too small, as the product will significantly decrease in size during the frying process.
4. Heat up the pan. Lay out the mushrooms. Drizzle with oil and cook over medium heat for 45 minutes. Stir regularly during the process to avoid burning.
5. Finely chop the garlic cloves. Sprinkle with mushrooms. Salt. Fry for seven more minutes.

The finished dish is delicious served with chopped green onions

Fried boletus in batter

The frying time of the boletus depends on the temperature of the oil. As soon as the batter becomes rosy and appetizing, then the dish is ready.

Required:

• podosinovyki – 600 g;
• flour – 110 g;
• spice;
• egg – 1 pcs .;
• salt;
• sugar – 5 g;
• vegetable oil – 320 ml;
• milk – 120 ml.

Step-by-step process:

1. Clear the forest harvest from debris. Cut off the legs. Rinse the caps and boil in lightly salted water.
2. Combine flour with sugar. Salt. Pour in the egg, then the milk. Mix well so that no lumps remain.
3. Take out the hats with a slotted spoon. Dry with paper towels or napkins.
4. Dip in batter. Warm up the oil in a deep container.
5. Place blanks. They must be completely covered in oil. Fry the boletus until cooked.

A fragrant crispy dish should be served sprinkled with chopped herbs.

Boletus ragout

In the days of Great Lent, it is necessary to switch to the Lenten menu. The body at this time should receive all the necessary substances. Mushroom stew is completely balanced and easily replaces the usual meat dishes. It is also suitable for the daily diet of vegetarians and weight watchers.

Required:

• potatoes – 750 g;
• dill;
• rosemary – 10 g;
• carrots – 450 g;
• vegetable oil – 40 ml;
• onion – 160 g;
• pepper;
• podosinovyki – 250 g;
• salt;
• tomatoes – 350 g.

Step-by-step process:

1. Clean vegetables. Pick mushrooms. Throw away the worms. Also, do not use too large and overgrown specimens. But with small mushrooms, the dish will look more impressive.
2. Cut the onion into half rings, chop the potatoes and carrots larger. Mushrooms cut into five parts.
3. It is better to choose strong ripe tomatoes with a thin skin. Scald. Remove peel. Cut the pulp into cubes.
4. Choose a skillet with a high rim and a thick bottom. Pour in oil. Warm up.
5. Throw onions. Fry until a beautiful golden color. The fire must be maximum.
6. Add carrots. Mix. Fry seven minutes.
7. Send potatoes to vegetables. Cook for seven minutes, stirring occasionally during the process. Fry under a closed lid so that the products are evenly baked on all sides.
8. Salt and sprinkle with pepper. At this step, you can add your favorite spices or hot peppers for a spicier taste.
9. When the potatoes are soft enough, stir in the mushrooms. Switch fire to minimum. Fry seven minutes.
10. Add tomatoes. To stir thoroughly. To cover with a lid. Fry six minutes. Products will release juice, making the dish juicy.
11. Chop rosemary. Send to the pan. This component will help make the stew amazingly aromatic.
12. Taste and add salt and spices if necessary. Remove from fire.

Enjoy delicious hot or cold. When serving, to improve the taste, add chopped greens.

For the perfect taste, vegetables should only be fresh.

Roasted boletus tobacco

You can fry boiled or frozen boletus. Sour cream in the recipe is replaced with mayonnaise.

Required:

• podosinovyki – 700 g;
• pepper;
• garlic – 7 cloves;
• flour – 20 g;
• salt;
• sour cream – 100 ml;
• olive oil;
• tomato sauce – 100 ml.

Cooking process:

1. For cooking, you only need hats, which must be thoroughly washed and then cleaned.
2. Pass garlic cloves through a press.
3. Rub the caps on all sides with salt. Stuff inside with garlic puree. Sprinkle with flour, previously mixed with pepper.
4. Pour oil into the pan. Warm up and lay out the hats. Press down with a load and close the lid.
5. Fry on each side until a nice crust forms.
6. Serve with tomato sauce mixed with sour cream.

The original dish should be served warm.

Mushroom meatballs from boletus

Frying boletus can be original and spectacular. The meatballs are delicious and perfect for a festive table.

Required:

• podosinovyki – 550 g;
• olive oil;
• white bread – 8 slices;
• salt;
• onion – 360 g;
• bread crumbs – 80 g;
• eggs – 2 pcs.

Cooking process:

1. Peel, rinse, and then scald the forest fruits with boiling water. Dry by laying on a paper towel.
2. Pour water over bread and leave for seven minutes. Squeeze.
3. Chop the peeled onions into large pieces and pass through a meat grinder along with bread and mushrooms. In its absence, you can beat the product with a blender.
4. Pour salt into the minced meat. Add spices and pour in the eggs. Mix.
5. Form bits. The shape must be round.
6. Roll each piece in breadcrumbs. Fry until done.

Meatballs go great with boiled potatoes.

Boletus croquettes

The dish turns out surprisingly tender and fragrant. Delicious served with vegetables or buckwheat porridge.

Required:

• podosinovyki – 750 g;
• caraway;
• confectionery fat;
• bread crumbs – 80 g;
• butter – 120 g;
• greenery;
• pepper;
• egg – 2 pcs .;
• cheese – 350 g;
• flour – 160 g;
• salt;
• milk – 240 ml.

Cooking process:

1. Sort through the forest harvest. Leave only strong and high-quality specimens that are not sharpened by insects. For cooking, you can use the legs and hats.
2. Clear. Remove the film from the caps. Rinse and chop as small as possible.
3. Salt the water. Pour the prepared product. Sprinkle cumin. Cook until the mushrooms sink to the bottom.
4. While the mushrooms are cooking, prepare the béchamel sauce. To do this, place butter in a saucepan. Melt. Switch to minimum fire.
5. Sprinkle flour. Mix quickly to prevent lumps from forming. Pour in milk and stir.
6. Grate half of the cheese piece on a fine grater. Send to the sauce. Dissolve with constant stirring.
7. In a separate bowl, stir the eggs with a whisk. Remove the sauce from the stove and pour in the egg mixture. Mix thoroughly with quick movements using a whisk. Sprinkle with salt.
8. Get the mushrooms with a slotted spoon. Dry and pour over the prepared sauce.
9. Melt fat in a pan. Form croquettes from wild fruits.
10. Put in breadcrumbs and roll.
11. Fry on each side of the billet until golden brown.
12. Transfer to a dish. Sprinkle with chopped herbs and the remaining cheese grated on a medium grater.

Croquettes are best served in beautiful dishes, garnished with herbs.

Fried boletus and boletus

Assorted mushrooms can be very tasty cooked in a pan with the addition of a minimum amount of products that are easy to find in the kitchen of almost any housewife.

Required:

• boletus – 650 g;
• spice;
• podosinovyki – 650 g;
• salt;
• garlic – 5 cloves;
• vegetable oil;
• onions – 360 g.

Step-by-step process:

1. Sort the mushrooms carefully. Do not use worm-sharpened and soft specimens. Remove all trash. If the leaves and moss are firmly stuck to the hats, then you can pour water over them and clean them with a soft brush.
2. Remove the film from the caps, clean the legs with a knife, cutting off the lower part, which was in the ground.
3. Peel the onions, then the garlic cloves. Cut the onion into half rings, and crush the garlic.
4. For cooking, it is better to use a large deep cast-iron skillet. Pour in the oil and heat well.
5. Throw in the garlic pieces. As soon as they acquire a golden hue, remove with a slotted spoon.
6. Send forest fruits in their place. Fry stirring occasionally. All moisture should evaporate.
7. Sprinkle onion. Fry until it is fully cooked.
8. Sprinkle with salt. Add any spices. Stir and turn off the fire.
9. To cover with a lid. Leave for a quarter of an hour.
10. Transfer to a dish. Serve with slices of white bread and drizzle with your favorite sauce. For a side dish, use mashed potatoes, boiled potatoes, pasta or cereals.

You can add a little crushed hot pepper to the mushroom platter to enhance the taste.

How to cook fried boletus for the winter

If you like the taste of a fried product, then after spending several hours preparing it, you can enjoy your favorite dish all year round. It will be enough to open the jar and a delicious snack is ready to serve.

Required:

• boletus – 2 kg;
• garlic – 3 tooth;
• vegetable oil – 360 ml;
• ground black pepper – 10 g;
• salt – 30 of

Cooking process:

1. Sort and boil the mushrooms. Cut into large pieces. Send to a dry heated frying pan. Cook until the liquid has completely evaporated.
2. Pour in oil. Cook until nice golden brown.
3. Sprinkle with salt. Add pepper and finely chopped garlic. Stir. Fry for a quarter of an hour.
4. Transfer to prepared jars. Press down with a spoon. Pour in the oil remaining in the pan. If it is not enough, then warm up a new portion and pour into containers.
5. Close the lids, then turn over and wrap with a warm cloth.
6. After the workpiece has cooled, send it to the basement. Store no more than six months at a temperature of +10°C.

It is necessary to roll up only in sterilized jars

Calorie fried boletus

Fried mushrooms are considered a nutritious and healthy dish. Boiled boletus is used on the menu for dietary nutrition due to its low calorie content. 100 g contains only 22 kcal. With the addition of various products and oils, this figure increases.

Conclusion

Fried boletus is a surprisingly tasty and satisfying dish that helps to overcome the feeling of hunger for a long time. But they should not be abused, since the product is classified as a heavy indigestible food. It should be remembered that it is forbidden to give cooked meals to children under 3 years old.