Aspen mushrooms: how to cook, recipes with photos

Cooking boletus mushrooms is easy, because these mushrooms are edible. Meaty and juicy, they will give any dish a pronounced flavor.

Redheads can be easily recognized by their bright hat.

According to its taste and nutritional properties, this type of mushroom is on a par with porcini (boletus mushrooms). They grow in mixed and deciduous forests, it is very difficult to confuse them with other mushrooms.

How to cook boletus mushrooms

Boletus (redhead) – a strong mushroom with dense pulp. The hat is red, reaching a diameter of up to 30 cm in adult specimens. On the cut, the flesh quickly turns blue. This is because the product has a high iron content.

It is important to consider that the shelf life is very short. It is necessary to prepare dishes from these mushrooms no later than 3 – 4 hours after collection.

Culinary preparation of boletus is similar to the processing of boletus, in addition, both species often grow in the neighborhood. Many culinary springs offer all kinds of boletus and boletus dishes. Taste and aroma only win.

Before cooking, it is necessary to remove dry debris and lumps of earth, only then rinse under running water. Aspen mushrooms are fried, boiled, dried, salted and marinated.

Redheads contain a large amount of protein, vitamins, amino acids and minerals. To preserve the maximum benefit during processing, you need to know how to properly cook these mushrooms.

How to cook fresh boletus

Before cooking dishes from fresh boletuses according to various recipes, mushrooms must be cleaned, cut off the roots of the legs and washed under running water. So that the flesh does not turn blue, you can briefly soak the mushrooms in water with the addition of citric acid.

In the cooking process, sorting mushrooms by size is important. This will make it easier to determine the cooking time. In young redheads, the flesh is dense, in adults it is more loose. Therefore, young mushrooms are cooked a little longer.

When cut, the flesh quickly turns blue.

Some recipes recommend pre-boiling. In this case, the cooking time depends on the size of the boletus. Whole or sliced ​​​​mushrooms are poured with water, brought to a boil, thrown back into a colander. When cooking, it is desirable to salt the water.

After preliminary preparation, you can proceed to stewing, frying. Delicious cooking of boletus in a pan will allow this treatment: boil the mushrooms in water, remove the foam. Then the water is drained and start frying.

How to cook frozen boletus

Boletus and boletus frozen in accordance with all the rules can be stored in the freezer for six months. They are frozen in different ways: pre-fried, boiled or fresh.

The last of the methods is the most preferable, because it allows you to save a pronounced mushroom flavor and a maximum of useful substances.

Mushrooms are sorted by size. Large ones are cut, small ones are frozen whole. Fold the peeled dry boletus in a bag or container, place in the freezer.

Freezing of boiled or fried redheads is carried out in the same way, only first the sorted mushrooms must be boiled in lightly salted water for 25-30 minutes or fried for 35-45 minutes in vegetable oil.

Frozen mushrooms can be stored for up to 6 months

In the future, when using frozen mushrooms, they will need to be thawed on the shelf of the refrigerator. Freshly frozen can be fried bypassing this stage by sending the mushrooms to a frying pan with oil.

In all other respects, the cooking method does not differ from the methods for processing fresh boletus.

How to cook dried boletus

Redheads are dried in the sun, in the oven or in special dryers. Before sending them to a fishing line, wire rack or baking sheet, you will need a thorough dry cleaning. Wetting mushrooms before drying is strongly not recommended.

Before you start cooking, dried boletus is soaked in water for 2 – 2,5 hours. After that, they can be fried or boiled. To prepare sauces, boil dried mushrooms for 2 hours, changing the water twice.

How much to cook boletus

Cooking time for fresh mushrooms varies from 30 to 45 minutes depending on the size, frying from 40 to 45 minutes without pre-treatment and 15 – 20 minutes after boiling.

Dried mushrooms take longer to cook. Depending on the size, the processing time is from 1 to 2 hours. You need to fry them from 40 minutes to 1 hour, stirring constantly.

Frozen boletus is prepared in the same way as fresh, pre-thawed. The exception is frying. It does not require a full defrosting.

Boletus Recipes

There are a lot of recipes for making boletus mushrooms: you can cook soups, sauces, side dishes, goulash, pilaf, stews from mushrooms. You can fry with potatoes and vegetables. Such redheads are a hearty and tasty filling for home baking.

Various methods of harvesting for the winter are widely used. Mushrooms are good in salted and pickled form. Such an ingredient can be added to salads and served as a gourmet snack.

The recipe for caviar from boletus legs is very popular. At the same time, hats can be marinated or used for cooking second courses.

How to cook boletus mushrooms fried with potatoes

The proportions of potatoes and redheads may be different. It is desirable that the content of mushrooms is 20 percent higher than the amount of potatoes. You can cook with or without sour cream. This simple dish is prepared according to the following algorithm:

1. Cut the boletus into large pieces and boil in salted water for 5 minutes. Then discard in a colander.
2. Pour oil into a heated pan at the rate of 1 tbsp. l. per 1 kg. Fry the mushrooms over low heat for 20 minutes.
3. Separately, fry the onion rings until golden brown. Send onions with cubes of potatoes to a pan with boletus, fry for 25 minutes.
4. Season with salt and pepper 2 minutes before the end of cooking.

If desired, you can pour in sour cream 2-3 minutes before readiness

How to cook redhead mushrooms fried with onions and lemon

Among the recipes with redheads, this one is quite popular. Mushrooms fried with lemon and onions are a great solution for decorating a festive table.

Boletus dishes always decorate the table

Ingredients:

• podosinovyki – 600 g;
• lemon juice – 2 tbsp. l .;
• onion – 3 pcs .;
• lemon zest – 1 tsp;
• vegetable oil – 4 tbsp. l;
• a mixture of peppers, salt, parsley – to taste.

Preparation:

1. Mushrooms cut into large pieces, boil in salted water for 15 minutes. Throw away in a colander.
2. Fry onion half rings in oil until golden brown. Set aside half of the onion, add the boletus to the remaining and fry for 10 minutes.
3. As the liquid evaporates, reduce the heat, continue frying for another 7 minutes, add the oil, the set aside half of the onion, spices and zest. Simmer covered for 5-8 minutes.
4. Pour in lemon juice and remove from heat.

Garnish with chopped herbs before serving.

How delicious to cook boletus in sour cream with cheese

In this recipe for a second course with boletus, a baking dish is used.

Unusually delicious mushrooms are cooked with sour cream and cheese

Ingredients:

• boletus – 1 kg;
• hard cheese – 200 g;
• onion – 5 pcs .;
• butter – 1 tbsp. l .;
• garlic – 3 cloves;
• sour cream – 400 g;
• a mixture of peppers, salt, parsley – to taste.

Step-by-step recipe:

1. Mushrooms, chopped slices put in a mold, salt. Top with a layer of onion, cut into thin half rings.
2. Grate the cheese on a coarse grater and mix it with sour cream and finely chopped garlic. Pour this mixture into the mold.
3. Send the form to the oven, preheated to 180 degrees for 40 minutes.

How delicious to cook boletus mushrooms stewed with potatoes

Ingredients:

• redheads – 500 g;
• eggplant – 2 pcs.;
• onion – 2 pcs .;
• potatoes – 3 pcs .;
• vegetable oil – 2 tbsp. l;
• flour – 2 tbsp. l .;
• sour cream – 150 g;
• a mixture of peppers, salt, parsley – to taste.

Preparation:

1. Boil the boletus for 5 minutes, put it in a sieve or colander, let it dry slightly. Roll in flour. Fry in oil until golden brown.
2. Separately, fry the onion with pieces of eggplant pre-soaked in salted water.
3. Put the contents of the pan, mushrooms and chopped potatoes into a deep cast-iron dish. Add a little water, spices and pour everything with sour cream.

Simmer covered over low heat for half an hour

How to cook pickled boletus

For the winter, you can prepare mushrooms by pickling them according to the classic recipe.

For 500 g of boletus you will need:

• sugar, salt – 1 tbsp. l.;
• vinegar 9% – 3 tbsp. l .;
• cloves, bay leaf – 2 pcs.;
• allspice – 4 pea.

Boil mushrooms of the same size for 20 minutes. Drain the water. Put the boletus in sterile jars. Pour sugar, salt, spices into 0,5 l of water and bring to a boil.

Pickled redheads retain nutrients

As soon as the water boils, add vinegar to it and boil over low heat for 2 minutes. Pour jars with the resulting marinade and roll up.

How to cook salted boletus

Salted redheads are fragrant and crispy. It’s not hard to cook them.

For 2 kg of mushrooms you need to take:

• salt – 150 g;
• garlic – 4 tooth;
• greens of dill;
• cherry and currant leaves – 3 pcs.

Put currant and cherry leaves on the bottom of the salting container, then a layer of mushrooms. Sprinkle with herbs and finely chopped garlic. Sprinkle each salt liberally. Lay the leaves on top and press down the contents of the container with a load.

After a week, transfer the mushrooms to jars, close with plastic lids, store in a cool place

How to cook boletus soup

Preparing redhead soup is very simple, and you can use the product in any form: dried, fresh, frozen. For 300 g of mushrooms (or 70 g dried) you will need:

• potatoes – 0,5 kg;
• onions and carrots – 2 pcs.;
• butter – 100 g;
• flour – 2 tbsp. l .;
• salt, spices, herbs.

Soak dried mushrooms. Boil the broth from the boletus. It needs 1,5 liters for the proposed set of products. Cut potatoes into cubes and cook until tender.

During cooking, saute onions and carrots, add flour at the end. When the potatoes in the broth are ready, add the fried vegetables to the pan. Salt, pepper, season with herbs.

After removing from the heat, let it brew for 15 minutes and pour into plates

How to make boletus sauce

Sour cream sauce can radically change the taste of any dish. To cook, you need to take:

• boletus – 0,5 kg;
• onion – 2 pcs .;
• sour cream – 1 tbsp.;
• flour – 2 tbsp. l .;
• butter – 2 tbsp. l .;
• salt and herbs – to taste.

Slices of mushrooms should be fried in butter until a crust appears, add finely chopped onion and fry for about 7 minutes. Add flour, stir. After 3 minutes, pour in sour cream and reduce the intensity of heating.

To obtain the sauce, the mass is crushed with a blender.

Simmer until thickened. Then add greens to the mixture and puree it with a blender. The sauce is thick, aromatic and very tasty.

How to cook boletus and boletus

The peculiarity of recipes for boletus dishes is that they are suitable for using boletus. Both species belong to the spongy class. Only the cooking time at the preliminary stage is somewhat different.

Boletus and boletus are very similar in appearance and taste.

Boletus mushrooms have a denser heterogeneous structure, and therefore the cooking time increases by an average of 10 minutes. This feature should be taken into account.

Almost all recipes are suitable for cooking dishes from a mixture of boletus and boletus, since the organoleptic properties of both mushrooms are very similar.

Conclusion

Boletuses can be cooked in a variety of ways. At home, they are harvested for storage for the winter. Hearty and healthy dishes will delight both family and guests. Having in its composition many useful substances, redheads are a low-calorie product. Dishes from them can be eaten by those who want to lose weight.