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Boletus mushrooms belong to the category of universal mushrooms. They are suitable for cooking soups, as well as for stewing with meat, fish and vegetables. A dish of fried fruit bodies becomes indispensable in fasting, because it is not for nothing that mushrooms are also called “forest meat”. Cooking boletus is a pleasure. They are also good in dried form, they perfectly withstand freezing, meanwhile, gourmets prefer pickled and salted specimens.
How to cook boletus mushrooms
Dishes from boletus are not difficult to prepare. Sometimes improvised means are enough to create goulash with mushrooms. If it’s cold outside, in addition to fruiting bodies, you can use potatoes, onions, tomato paste, spices, carrots, and if it’s summer, tomatoes, bell peppers, zucchini, onions, etc. Meat is suitable beef, pork. Most often, the dish is cooked in chicken broth with the addition of poultry meat.
First, the mushrooms should be cleaned of forest debris, rinsed under running water. You can’t keep them in a container with liquid for a long time, because the caps tend to absorb water, and the dish will eventually turn out to be loose. Then the fruiting bodies should be cut and boiled.
Some cook the roast without boiling the mushrooms first, as they believe that the taste of the dish loses a lot from this. Others, for safety reasons, are supporters of mandatory initial heat treatment.
Cooking fried boletus will take a minimum of time if you use frozen or winter-prepared mushrooms. Preparations for the winter will become a lifesaver at the moment when guests suddenly arrive, because they are not ashamed to be served on the table on holidays as an appetizer. Often they are added to New Year’s salads.
Recipes for boletus for the winter
The most reliable way to store boletus is preservation, because, in addition to sterilization, acetic acid, sugar, salt and other products are also added to the mushrooms. In other words, there are a lot of recipes for preparing boletus for the winter.
In addition to processing the fruiting bodies, it is also necessary to properly prepare and sterilize the jars. Mushrooms are often pickled with hot filling, as this method gives a 100% guarantee that they will not deteriorate. If you scroll the boletus in a meat grinder, add onions and other ingredients, you get another option on how to cook delicious boletus for the winter.
Marinated
Preservation of boletus mushrooms is a responsible matter, because not only the taste of the dish, but the period and quality of its storage depend on the processing, the selected recipe and the temperature.
The lower part of the boletus is cut off, but not thrown away, they are suitable for soups and roasts. Mushrooms are cleaned of debris and insects, washed under a tap and the caps are soaked for 15 minutes in salted water. It is better to throw away wormy and old specimens, they can no longer be restored, and cut large fruits large enough. This should be done quickly, as the boletus darkens when exposed to air.
The classic recipe for marinating boletus
Classic Ingredients:
- boletus – 1 kg;
- onions – 2 heads.
For the marinade:
- water – 1 l;
- non-iodized salt – 2 tbsp. l.;
- sugar – 2 st. l .;
- bay leaf – 2 pcs .;
- black peppercorns – 10 pcs .;
- dried cloves – 4-5 pcs.;
- garlic – 3 lobules;
- acetic acid – 1 tbsp. l.
Method of preparation:
- Each mushroom must be thoroughly cleaned of leaves, earth and rinsed under running cold water.
- Pour water into a wide saucepan, put on fire and bring to a boil.
- Dip the mushrooms and chopped onion heads into two parts.
- Boil after boiling for 10 minutes, removing the foam with a slotted spoon.
- Then drain the water, discard the onion, and throw the mushrooms into a colander.
- Rinse the pan, pour clean water for the marinade.
- Pour sugar, salt, pepper, cloves, bay leaf into it and cook for 3 minutes.
- Add mushrooms and boil for another 20 minutes over low heat.
- 5 minutes before it’s done, add the garlic cloves.
- Pour in the acetic acid and remove the pan from the heat.
- Pour the marinade with mushrooms into sterilized jars and roll up.
Cooking boletus for the winter is not at all difficult. You can close the jars with nylon lids and after they have cooled down, put in the refrigerator. They are stored in this form for a month.
Marinated boletus with cinnamon
You can prepare boletus for the winter in an original way. For this recipe, in addition to the above ingredients, you will need a cinnamon stick. This spice will give a special, individual taste to the dish.
For 2 kg of mushrooms you will need a liter of water, a cinnamon stick, 8 cloves of garlic, 4 bay leaves, 150 g of 9% acetic acid and a tablespoon of sugar and salt. Mushrooms need to be cleaned, washed and lightly boiled. The marinade is prepared in the same way as in the classic recipe. Cinnamon is introduced with all the spices. In the pantry, such mushrooms are stored for 4-5 months.
Salty
Preparing salted boletus for the winter is as easy as pickling them. Salting is a simple and quick boletus recipe that only exists for storage for the winter.
Simple salted boletus
For preparation you will need:
- boletus – 1 kg.
For brine:
- salt – 40 g;
- black peppercorns – 6 pcs .;
- water – half a glass;
- bay leaf – 1 pcs.
Method of preparation:
- Remove fringe from mushrooms (if any), peel, rinse and chop.
- Throw them in boiling water, bring to a boil, removing the foam, and after 5 minutes, put them in a colander, drain the water.
- Rinse glass jars, sterilize in the oven or in boiling water.
- Fill jars with mushrooms sprinkled with salt.
- Fill the saucepan with clean water, bring to a boil, throw in the peppercorns and bay leaf.
- Pour the jars with boiling brine and roll up tightly or close with a nylon lid.
This appetizer is not only delicious, but also a decoration of the festive table.
Piquant pickling from boletus
You need:
- boletus – 1 kg.
For brine:
- bay leaf – 5 pcs .;
- cherry leaves – 3 pcs.;
- blackcurrant leaves – 3 pcs.;
- black peppercorns – 3 pcs .;
- cloves – 5 pcs.;
- dried dill – 5 g;
- salt – 350 of
Preparation:
- Process the mushrooms in the usual way.
- Boil water and throw the fruits there, boil for 20 minutes, then put them in a colander.
- Rinse spices and dry on paper towels.
- Sterilize the jars, then put the boletus there, sprinkling with salt and spices.
- Pour a little water into each jar, in which the mushrooms were cooked.
It remains only to close the boletus for harvesting for the winter in jars. After cooling, the glass containers are placed in the refrigerator.
Fried
These mushrooms are known to go well with fried potatoes. Often, for this purpose, the legs of the fruiting bodies are used, while the caps go to the marinade or pickle.
Fried boletus for the winter
Ingredients:
- mushrooms – 1 kg;
- vegetable oil – half a glass;
- bay leaf – 3-4 pcs .;
- salt – to taste.
Preparation:
- Before frying mushrooms, they need to be boiled. To do this, put the boletus mushrooms in boiling water, boil, removing the foam, for about 15 minutes, then drain the water, and rinse the mushrooms under running water.
- Pour them with water again, put the bay leaf and bring to a boil, cook for the same number of minutes. Drain the water and put the mushrooms in a colander and rinse.
- Cut each into the desired size.
- Put a dry frying pan on the fire, put the mushrooms there and dry it.
- As soon as the water evaporates, pour in the oil and fry for 30 minutes, stirring constantly.
- Five minutes before the end, add salt to taste.
It remains only to prepare glass jars, ram the fried mushrooms and roll them up. They are stored in this form for about six months.
Bulgarian fried boletus
If the boletus grew in an ecologically clean place, then you can not boil them first.
Ingredients:
- boletus – 1 kg;
- Vegetable oil – 150 ml;
- Garlic – 4 cloves;
- 9% table vinegar – 5 tbsp. l .;
- parsley and cilantro – to taste;
- salt – to taste.
Preparation:
- Peel the mushrooms, rinse and quickly fry in vegetable oil over medium to high heat.
- Prepare, sterilize jars.
- Transfer fruiting bodies to jars, shifting garlic cloves and chopped herbs in layers.
- In the remaining oil from frying, add salt and pour vinegar. Bring to a boil and pour over the mushrooms.
- Sterilize filled jars for another 30-40 minutes.
Boletus mushrooms are very tasty and fragrant, suitable as an addition to the main dish.
Mushroom caviar from boletus
There are preparations for the winter from mushrooms that require a long preparation. Meanwhile, the result delights with taste and aroma, so there is no need to regret the time spent.
Classic recipe
For a dish you need:
- boletus – 2 kg;
- medium tomatoes – 4 pcs.;
- onions – 2 heads;
- carrots – 1 pcs .;
- sunflower oil – 4 st. l .;
- salt and pepper – to taste.
Method of preparation:
- First, process the mushrooms, then boil them as described above.
- Peel onions, carrots, chop and fry in oil.
- Peel the skin of the tomatoes, chop and also lightly fry along with the vegetables.
- Scroll mushrooms and fried vegetables through a meat grinder.
- Fry again, stirring constantly for another 15 minutes.
- Salt, pepper, add other spices if desired.
The dish is ready. It remains only to prepare the jars, put the mass in them and roll them up. There are many recipes for preserving boletus for the winter and they are all unique.
Boletus caviar with bell pepper
Such caviar is prepared in the same way as described above. Only instead of tomatoes, bell peppers are used here, which should be washed, removed from the seed and cut into small cubes.
How to cook boletus for freezing
Cooking various dishes from frozen boletus is quite realistic and very simple. In order not to spend a lot of precious time cooking in cold weather, boletus can be frozen.
For freezing, fresh, young boletus boletus, which do not need to be boiled, are suitable. Only whole, not spoiled copies should be sent to the freezer. First clean, carefully examine each mushroom, then rinse in 3 waters. Lay out on a paper towel and pat dry. Then place them on a flat surface and put them in the freezer. Once they are frozen, transfer to a special plastic bag and store for several months.
Before freezing, more mature boletus is recommended to boil and even fry. It depends on taste preferences. Fruiting bodies are stored after cooling in plastic containers or bags.
Conclusion
Cooking boletus mushrooms is not difficult, you just need to understand mushrooms, know some of the features of cooking, freeze or boil them correctly. In terms of taste, boletus mushrooms are not inferior to porcini mushrooms.