Fried boletus mushrooms: mushroom recipes

Among the possible processing methods that are acceptable in relation to boletus, frying is considered one of the most delicious and widespread in our country. Each hostess divides a fresh mushroom crop into several parts, one of which she will definitely fry for lunch, dinner, or even for long-term storage for the winter.

For the preparation of fried boletus, you can choose a recipe “for every taste and color”, because their number is really diverse. These fried fruit bodies can be combined with various ingredients. Many vegetarians, as well as those who fast, really appreciate such dishes on their table.

Primary processing of boletus

Fried boletus – a delicacy is very, very tasty! But before embarking on the preparation of the selected recipe, you should familiarize yourself with the recommendations for the primary processing of fruiting bodies.

• A fresh mushroom crop must be sorted out and badly damaged, wormy and rotten specimens should be thrown away.
• Take a kitchen knife and cut off all dirty spots, the bottom of the legs, and remove minor damage, if any.
• Rinse the product with tap water for several minutes, and then cut each mushroom into small pieces.
• For boletus boletus, soaking is not necessary, so the next step in preparation will be boiling. So, the fruiting bodies must be immersed in boiling salted water and boiled for 35-40 minutes over low heat. During heat treatment, foam is released, which must be removed.
• Transfer the boiled mushrooms to a colander or sieve so that water can freely pass through it, and rinse again.
• Leave to drain, and after 10-15 minutes you can dry the product on a kitchen towel.

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How to cook boletus fried with onions

Boletus mushrooms fried with onions are a classic version of a mushroom appetizer for a festive and everyday menu. Boiled potatoes, pasta, cereals, and meat dishes will go well with this delicacy.

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• Boletus fresh peeled – 800 g;
• Onions – 2 medium heads;
• Olive oil, vegetable or butter – for frying;
• Fresh greens;
• Salt and pepper mixture.

How to cook fried boletus mushrooms, based on the classic recipe?

1. First of all, it is necessary to carry out heat treatment of the existing fruiting bodies. The boiling process itself is described at the beginning of the article.
2. Pour a certain amount of oil into the pan, turn on the fire and wait until the oil is well heated.
3. Send the mushrooms and fry them over medium heat until the moisture evaporates.
4. Peel the onion, rinse off the dirt, and then chop it in half rings or cubes.
5. Add to the mushrooms, fry for a couple of minutes and reduce the heat.
6. Continue frying with the lid open until the onion is cooked.
7. At the very end, add salt and pepper, as well as chopped herbs.

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Boletus fried with potatoes

The following recipe for fried boletus is also quite popular on the table of families. We are talking about adding potatoes – one of the main ingredients, which is a delicious combination with mushrooms.

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• Boletus – 1 kg;
• Potatoes – 0,6 kg;
• Garlic – 2-3 cloves;
• Salt pepper;
• Vegetable oil;
• Greenery.

How to cook fried boletus mushrooms with potatoes?

1. Mushrooms are prepared for frying in the manner mentioned at the beginning of the article.
2. We peel the potatoes, cut them into slices or straws, rinse.
3. Fill with water and leave for 20 minutes so that part of the starch comes out of the product. In this case, the finished potato will have a delicious crispy crust. I must say that it is better to take pink potato varieties for frying, as it contains less starch, while white varieties are more suitable for boiling.
4. Heat the oil in a frying pan and add the mushrooms to fry.
5. When the liquid in the pan evaporates, reduce the heat to a minimum and continue to fry the mushrooms for 10-15 minutes.
6. Transfer the mixture to a plate and set aside.
7. Meanwhile, dry the potato slices on a kitchen towel.
8. In the pan in which the mushrooms were fried, add a little oil and spread the potatoes.
9. Fry until half cooked and add mushrooms, mix.
10. After a few minutes, add chopped garlic, salt and pepper to taste.
11. Fry over low heat until cooked and serve to the table, garnished with herbs.

Cooking boletus fried with egg

The preparation of fried boletus includes other recipes that allow you to decorate a festive and everyday meal.

• Boiled mushrooms – 0,5 kg;
• Chicken eggs – 5 pcs.;
• Milk or water – 10 tbsp. l.;
• Salt pepper;
• Green onion feathers.

1. Saute mushrooms in oil until tender, 10-15 minutes.
2. Beat the eggs well with a whisk or a fork with milk, adding salt and pepper to taste.
3. Pour the egg mixture into the pan with the mushrooms, reduce the heat and cover with a lid.
4. Garnish the finished dish with chopped green onions and serve.

Fried boletus mushrooms: a recipe for harvesting for the winter in jars

As already noted, fruiting bodies can be prepared not only for a quick lunch or dinner. There are recipes for fried boletus mushrooms prepared for the winter. Such conservation will certainly help you out in the cold season.

• Boletus prepared;
• Salt;
• Vegetable, butter.

Traditionally, most of the preservation for the winter is prepared in jars, and fried boletus is no exception.

1. Boiled fruit bodies put in a dry hot frying pan and fry until the liquid evaporates.
2. Pour in enough vegetable oil so that its level covers the mushrooms, and they swim freely in it. Butter can be replaced with lard or other fat of animal origin.
3. Fry boletus in oil for about 20 minutes, salt at the end.
4. Prepare jars and lids that need to be sterilized in advance.
5. Put the mushrooms in each container, leaving a place 2-3 cm high to the top.
6. Fill the space in the jars with the remaining fat, and if it is not enough, then heat a new portion, and then pour it.
7. Roll up or close with tight nylon lids, leave to cool, covering with a warm cloth.
8. Send fried boletus mushrooms to be stored for the winter in the basement or cellar.

Recipe for boletus mushrooms fried for the winter

There is another recipe for boletus fried for the winter – with the addition of vinegar. This ingredient is one of the best preservatives that allow the workpiece to be stored for a long time.

• Boiled mushrooms – 2 kg;
• Vegetable oil – 1-1,5 tbsp.;
• Vinegar 9% – 4 tbsp l .;
• Garlic – 5-7 cloves;
• Salt;
• Fresh dill – 1 bunch.

The recipe for boletus mushrooms fried for the winter is divided into stages:

1. Put the boiled fruit bodies on a dry hot frying pan and fry over high heat until the moisture evaporates.
2. Add ½ tbsp. oil and continue to fry for 10 minutes, reducing the heat to medium.
3. Finely chop the garlic and dill and mix together.
4. We take out the mushrooms from the pan and send them to sterilized jars, laying them out in layers of 4-5 cm.
5. We shift each layer with garlic and dill, and the mushrooms themselves do not report about 3 cm to the top of the jar.
6. Add the remaining oil to the pan, then salt to taste and pour in the vinegar.
7. Bring the mass to a boil and pour an equal amount into each jar.
8. We close with tight nylon lids, cool and send the workpiece for storage in the basement or on the shelf of the refrigerator.

Fried boletus for freezing for the winter

Recipes for fried boletus for the winter apply not only to the preparation of preservation in jars. Many housewives successfully use the freezing method for such fruiting bodies.

• Boletus boiled;
• Vegetable oil.

The recipe for cooking boletus fried for the winter includes the following steps:

1. Mushrooms are fried over high heat until the liquid evaporates.
2. Add a little oil and continue to fry until cooked, but on a less intense fire.
3. Ready fruit bodies in a cooled form are transferred to plastic containers and sent for storage in a freezer.

The advantage of this preparation is that at any time of the year there is an almost finished product at hand, which only needs to be heated and served in combination with various dishes.

Boletus fried with onions in sour cream

Boletus boletus fried in sour cream can be considered a classic dish, because the combination of these ingredients is always in demand in home cooking. And besides, the corresponding snack can be safely put on the festive table.

• Boletus boiled – 0,8 kg;
• Sour cream – 1 tbsp. (250 ml);
• Onion – 1 large head;
• Bay leaf – 1 pc .;
• Garlic – 2 cloves;
• Vegetable or olive oil;
• Salt, a mixture of ground peppers.

Thanks to the step-by-step recipe, which is described below, boletus fried with sour cream will certainly find a positive response among guests and home.

1. Boiled fruit bodies are immersed in a frying pan.
2. When the moisture evaporates, add the required amount of oil and continue to fry for 10 minutes.
3. Onions are sent to the mushrooms, cut into half rings, and fried over low heat until the onion is soft.
4. Mix chopped garlic, salt and a mixture of peppers with sour cream.
5. The resulting mass is sent to the pan, covered with a lid and simmered for 5-7 minutes.
6. Open the lid, throw in a bay leaf and after a few minutes turn off the fire.

If desired, the dish can be sprinkled with any fresh herbs, and then served with boiled potatoes, pasta or cereals.

Recipe for cooking boletus fried in sour cream with cheese

The recipe for boletus fried in sour cream with cheese will appeal to everyone without exception.

• Main product – 0,6 kg;
• Onions – 1 pcs.;
• Sour cream – 3 tbsp. l .;
• Hard or processed cheese – 150 g;
• Butter – 2 tbsp. l .;
• Salt pepper.

How delicious to cook boletus fried in sour cream with cheese?

1. The main product, that is, mushrooms, is peeled and boiled in salted water. The preprocessing process is described at the beginning of the article.
2. Peel and chop the onion, choosing any cutting method – cubes, rings or half rings.
3. Put the boiled fruit bodies in a dry frying pan and fry until the liquid evaporates.
4. Add butter and onion, sauté until soft.
5. Add sour cream, salt, pepper, mix and simmer over low heat for 5 minutes.
6. Grate the cheese on top, cover with a lid and continue to simmer until the cheese is melted.

Boletus fried in a slow cooker

A slow cooker will also help you cope with recipes for fried boletus mushrooms. For many busy housewives, this kitchen appliance is an indispensable thing. While the slow cooker is running, you can do other important things instead of standing near the stove.

• Mushrooms – 0,6 kg;
• Onion – 1 medium piece;
• Olive oil or sunflower oil – 4 tbsp. l.;
• Salt;
• Pepper;
• Fresh dill and/or parsley.

For the recipe for fried boletus, photos have also been taken that will clearly show each stage of preparation.

Cooking fried boletus with chicken

Chicken is one of the most successful combinations with fried boletus mushrooms. The finished dish turns out to be tasty, satisfying and fragrant, and what else is needed for a good meal?

• Boletus boiled – 0,7 kg;
• Chicken fillet – 2 pcs.;
• Onions – 1 pcs.;
• Garlic – 2-3 cloves;
• Tomatoes – 2 pcs.;
• Vegetable oil;
• Salt, pepper, ground curry.

This recipe for fried boletus is divided into step-by-step descriptions.

1. While the mushrooms drain from excess liquid after boiling, wash the chicken, and also peel the onion and garlic. I must say that instead of the fillet, you can take any part of the bird, but you need to remove the skin, as it is a source of additional fat. However, some housewives use the skin for frying instead of vegetable oil.
2. So, cut the chicken meat into pieces, season with salt, pepper, chopped garlic and ground curry.
3. Stir and leave for 10-15 minutes to slightly marinate.
4. Fry the mushrooms in a pan with vegetable oil for 5-7 minutes, add the onion and fry until tender.
5. Meanwhile, heat up another pan and add the chicken. Here it is better to add quite a bit of vegetable oil or not add it at all, since the fat released from the chicken will be enough.
6. Fry over medium heat until tender and add finely chopped tomatoes.
7. We combine mushrooms and chicken together in one pan and, if necessary, add salt.
8. We mix the mass and simmer over low heat under a closed lid for 10 minutes.
9. At the end, add (optional) fresh, finely chopped greens of young onions, parsley and / or dill.