Boletus mushrooms: how to cook for the winter, how much to cook and how to fry

Dubovik is deservedly popular in Our Country. It grows everywhere, in large colonies, and pleases with rather large specimens. From one or two copies it will be possible to make a full-fledged second. You can cook duboviki in various ways: boil, fry, stew. They are very healthy and contain a minimum amount of calories. By following a simple algorithm of actions and adding the very minimum of products, you can cook delicious dishes that will appeal to both family and guests.

How to prepare oak mushrooms for cooking

Collected or purchased oak trees should first be sorted out. Moldy, overgrown and dried up are subject to disposal. They come across insect larvae and small bugs, such specimens should be thrown away.

How to clean boletus mushrooms

Shake off the forest rubbish from the hats and legs. Use a knife to cut off damaged or dark areas. Clean the base of the leg from the earth and adhering blades of grass. Cut large specimens with a cap diameter and a leg length of more than 5-6 cm into pieces. If only part of the oak tree is affected by the larvae, the rest can be eaten.

How to cook poachers

Since duboviki are conditionally edible mushrooms of the second category, they should first be boiled. Rinse duboviki in cool water twice. Then fill with salted water. The volume of water should be twice the number of fruits. For example, for one kilogram of product you need two liters of water.

How much to cook poddubnik

The initial processing time is half an hour, the procedure is carried out in two stages. Bring duboviki to a boil and cook for a quarter of an hour over low heat, removing the foam that appears. Drain the broth, pour clean water and cook the same amount. Drain the water well. The product is ready for further use.

How to cook boletus mushrooms

It is quite easy to cook an ordinary dubovik correctly – you need to follow proven recipes exactly. Experienced housewives can experiment with seasonings and products, adding and removing them at their discretion. The number of ideas is almost unlimited, duboviki go well with cereals, herbs, vegetables, meat, dairy products.

How to fry oaks

Roasted oaks have an incomparable taste. The recipe for poachers with potatoes is especially good.

Duboviki fried with potatoes

Necessary ingredients:

• boiled oaks – 1 kg;
• potatoes – 1,2 kg;
• onions – 140 g;
• salt – 20 g;
• vegetable oil – 40 g.

How to cook:

1. Clean the vegetables, wash and cut into slices.
2. Fry the onion in oil until transparent, add potatoes, salt and fry for a quarter of an hour, stirring twice.
3. Mushrooms cut, salt and fry until the water evaporates.
4. Combine products, cover and bring to readiness. Potatoes should break with light pressure.

Serve with fresh herbs and salad. If desired, sour cream can be added ten minutes before readiness.

Duboviki fried with apples

An amazingly delicious dish that will surprise and delight guests at the festive table.

Necessary ingredients:

• boiled oaks – 1,2 kg;
• sour apples – 0,4 kg;
• onions – 140 g;
• ready-made mustard – 20 g;
• salt – 15 g;
• sugar – 5 g;
• vegetable oil – 40 g.

How to cook:

1. Peel, wash, cut the onion into strips or cubes, peel the apples from the core, cut also.
2. Saute the onion in oil for 2-3 minutes. Then separately apples with mustard, a couple of pinches of salt, sugar and spices.
3. Salt the mushrooms, fry in oil until the water evaporates.
4. Products can be combined immediately or pour over the finished roast when serving with applesauce.

If desired, during the cooking process, you can add a little sour berries to apples: cranberries, red currants.

How to pickle poachers

The most popular way to preserve spongy mushrooms for the winter is pickling. Favorite recipes for winter-marinated poachers are passed down in families from generation to generation.

Marinating with Vinegar and Citric Acid

Necessary ingredients:

• boiled oaks – 2,8 kg;
• water – 600 ml;
• a mixture of peppercorns – 2 tsp;
• granulated sugar – 60 g;
• coarse salt – 80 g;
• bay leaf – 12 pcs .;
• garlic – 1 head;
• citric acid – 3 g;
• vinegar 9% – 20 ml per liter jar;
• dill – 2-3 branches with umbrellas or 20 g of dill seeds;
• carnation – 8-12 inflorescences.

How to cook:

1. You should start with the marinade – boil water with all the dry ingredients.
2. Pour poddubniki, bring to a boil and cook over low heat for 10-12 minutes.
3. Pour vinegar into jars, fill with mushrooms so that they lie tightly, and are covered with marinade on top.
4. Seal tightly, turn upside down, wrap.

After 10 days, excellent pickled mushrooms will be ready.

Pickling with mustard seeds and currant leaves

You can cook pickled duboviki for the winter with various additional spices and spices.

Necessary ingredients:

• boiled oaks – 2,8 kg;
• water – 750 ml;
• a mixture of peppercorns – 1 tsp;
• granulated sugar – 50 g;
• coarse salt – 70 g;
• bay leaf – 8 pcs .;
• mustard seeds – 20 g;
• vinegar 9% – 150 ml;
• currant leaf – 10 pcs.;
• dill seeds -10 g;

How to cook:

1. Arrange duboviks in jars, add currant and bay leaves.
2. Boil water, add all seasonings, add vinegar.
3. Pour the marinade up to the neck of the mushrooms, seal tightly.
4. Turn over and wrap with a blanket for a day.

This recipe for pickled oaks is very easy to make. It makes for a delicious appetizer.

How to salt poached mushrooms

Another common way of harvesting for the winter is salting. Duboviki can only be cooked hot.

Salted oak trees for the winter

Necessary ingredients:

• boiled oaks – 2,8 kg;
• water – 1 l;
• coarse salt – 110 g;
• bay leaf – 5-8 pieces;
• currant, horseradish, grape, cherry leaves – 5-8 pieces each;
• dill stalks with an umbrella – 8-10 pieces;
• a mixture of peppercorns – 15 pcs.;
• garlic – 10-15 cloves;
• cloves, mustard seeds, horseradish root – to taste.

How to cook:

1. Prepare a brine from water and all dry products, boil.
2. Put the mushrooms and cook for about half an hour.
3. Put leaves, herbs, garlic in jars.
4. Lay duboviki tightly, add boiling brine to the edge, seal hermetically.
5. Leave for a day under the covers.

You can try in 3-4 days.

Hot salted poultice

Necessary ingredients:

• boiled oaks – 2,8 kg;
• water – 650 ml;
• coarse salt – 150 g;
• horseradish leaf – 8 pc.;
• dill stalks with an umbrella – 8-10 pieces;
• a mixture of peppercorns – 15 pcs.;
• sunflower oil for pouring from above;
• cloves, mustard seeds, horseradish root – to taste.

How to cook:

1. Boil water with spices, add mushrooms and cook for 20 minutes.
2. Spread the greens over the jars.
3. Put the oaks tightly, topping up with brine, pour vegetable oil on top and seal tightly.

Store underground or in the refrigerator. They can be used to prepare soups, main courses, salads.

How to make caviar from poddubnikov

Mushroom caviar is an absolute hit of snacks for the winter season. You can cook it with a variety of additives to taste.

Caviar from poddubnikov

Necessary ingredients:

• boiled oaks – 2,8 kg;
• garlic-turnip – 0,8 kg;
• sunflower oil – 780 ml;
• garlic – 3-4 heads;
• salt – 70 g;
• Vinegar 9% – 30-50 ml (can be replaced with lemon juice in the same volume);
• pepper to taste.

How to cook:

1. Grind mushrooms in any convenient way.
2. Onion peel, cut, fry in oil until transparent.
3. Dump the mushroom mass, salt, pepper, fry for 5-10 minutes.
4. A couple of minutes before the end of frying, add crushed garlic.
5. Pour in the vinegar, stir.
6. Arrange tightly in jars, seal tightly.
7. Leave to cool under the covers for a day.

Mushroom caviar from dried oak trees

If oak trees have been dried since autumn, you can also make excellent caviar from them.

Necessary ingredients:

• dried oak trees – 300 g;
• garlic-turnip – 480 g;
• carrots – 360 g;
• sunflower oil – 180 ml;
• garlic – 6 cloves;
• salt – 30 g;
• pepper to taste.

How to cook:

1. Soak dry mushrooms in water for an hour, then boil in salted water for 30-40 minutes.
2. Peel, wash, chop vegetables with a knife or on a grater. Fry onions in oil, add carrots, fry until golden brown.
3. Add fried mushrooms, garlic, spices.
4. Grind in a blender.

Serve with bread and herbs. If such caviar needs to be preserved, it is necessary to steam it after grinding, add lemon juice or vinegar 1 tsp, and arrange it in jars. Seal tightly, store in a cool place.

How to cook poultice soup

Mushroom soup made from poddubnikov is fragrant, hearty and very tasty. There are many different recipes.

Mushroom soup fast

You can cook it in a hurry – if there are products available and half an hour of time.

Necessary ingredients:

• boiled oaks – 0,9 kg;
• water – 1 l;
• onions – 100 g;
• little sunflower – 15 ml;
• greens, salt, pepper – to taste.

How to cook:

1. Boil water, dip the pods into it, add salt, pepper, bring to a boil and cook for 15-20 minutes.
2. Peel the onion, wash, chop and fry in oil until golden brown.
3. 5 minutes before the end of cooking, add onions and herbs to the soup.

If you put 2-3 potatoes together with mushrooms, the soup will turn out to be thicker. Serve with a dollop of sour cream.

Mushroom soup with chicken

This rich soup will definitely appeal to the household.

Necessary ingredients:

• boiled oaks – 0,9 kg;
• chicken legs – 0,5 kg;
• potatoes – 0,7 kg;
• water – 2 l;
• onions – 100 g;
• carrots – 120 g;
• tomatoes – 100 g (or tomato paste – 20 g);
• little sunflower – 15 ml;
• greens, salt, pepper – to taste.

How to cook:

1. Rinse the chicken legs, dip in cold water and put on fire.
2. Cook for 1,5 hours on low heat, removing the foam, salt.
3. Peel, wash and cut vegetables as you like: cubes, straws, rings.
4. Fry the onion in oil, put the carrots, sauté for 10 minutes, add the tomatoes, continue to fry for another 10 minutes.
5. Pour potatoes and mushrooms into the broth, boil, reduce heat and cook for 10-15 minutes.
6. Put the roast, if necessary, add salt, pepper, bring to a boil and cook for 5 minutes.
7. At the end, add greens, bay leaf.

Serve with sour cream.

Soup-puree from poddubnikov

Making mushroom soup is easy. It turns out very tender and fragrant.

Necessary ingredients:

• boiled oaks – 0,9 kg;
• potatoes – 0,6 kg;
• meat broth (preferably chicken or turkey) – 2 l;
• onions – 80 g;
• butter – 80-100 g;
• wheat flour – 40 g;
• egg yolks – 5 pcs .;
• cream 10-15% – 450 ml;
• celery -120 g;
• greens, salt, pepper – to taste.

How to cook:

1. Peel and wash vegetables. Fry the onion in oil until transparent, add the mushrooms and fry for 5-10 minutes.
2. Throw in chopped potatoes and celery root.
3. Dilute the flour in a small amount of broth, pour the roast into the broth, salt, pepper, add the flour mash. Boil and cook on low heat for 30-40 minutes.
4. Grind the finished soup with an immersion blender.
5. Beat the yolks, pour into the soup in a thin stream, stirring constantly. Add cream, boil and cook for another 5 minutes.

Serve with chopped greens and croutons.

Useful Tips

Each variety of mushrooms requires a special approach and attention. These capricious fruiting bodies do not tolerate carelessness.

• oak trees are not subject to long-term storage. They need to be prepared 4-5 hours after collection;
• pre-treatment is best done with thin gloves. The knife must be well sharpened in order to cut, not crush mushrooms;
• it is possible to prepare preservation only with coarse gray salt, “rock”;
• Wash glass jars and lids for conservation only with soda and water, without using soap.

Boiled poddubniks can simply be put in the freezer and used to prepare wonderful dishes as needed. They can also be dried by cutting and hanging on a thread or in a special dryer, in an oven, in a oven.

Conclusion

You can cook duboviks according to different recipes. Even the simplest dishes from these mushrooms have an amazing taste, comparable to the famous porcini mushrooms, and a delicate aroma. Using various additives in the form of vegetables, herbs and seasonings, you can choose exactly the option that will become a favorite for family and friends. Canned, frozen and dried oak trees will survive the winter and summer well until the next mushroom season, if you follow the storage rules.