How long boletus to cook?

Fresh boletus mushrooms are thoroughly washed in cold water and boiled for 40-50 minutes, regularly removing the foam.

In a slow cooker, boil the birch trees for 30 minutes on the “Baking” mode.

Before frying, boil the boletus for 20 minutes.

How to cook boletus

Products – brown mushrooms, a small knife for peeling mushrooms, salt

1. Before boiling, wash the boletus, clean it from dirt and forest debris, and remove the base of the leg – put the peeled mushrooms in a container with clean water.

2. After cleaning, thoroughly rinse boletus mushrooms again under running water.

3. Put mushrooms in a saucepan, pour cold water there twice as much as the volume of mushrooms, add a little salt (for 1 kilogram of mushrooms, 1 tablespoon of salt).

4. Bring to a boil over medium heat.

5. After boiling, drain the water immediately.

6. Pour cold water over the mushrooms again.

7. Boil boletus should be simmered for 40-50 minutes.

8. The foam that forms during cooking should be removed periodically.

9. When the boletus are ready, they will sink to the bottom.

10. Remove the boiled boletus boletus from the pan with a slotted spoon or pass the water through a colander.

Boletus soup

Products

boletus – 400-500 grams

salt – 1 tablespoon

onions – 1 small onion

potatoes – 2 medium potatoes

carrots – 1 medium carrot

garlic – 2 cloves

bay leaf, pepper, herbs, sour cream – to taste

Boletus soup recipe

Boil the mushrooms in a large amount of salted water, skimming off the foam. Add pepper, bay leaves and herbs. Peel the potatoes and carrots. Cut the potatoes into cubes, grate the carrots on a coarse grater, rub or crush the garlic. Add vegetables to a saucepan, stir. Add whole onion. Cook for another 10 minutes, remove the onion from the pan. Serve with herbs and sour cream.

How to pickle boletus

Products

Mushrooms – 1 kg

Salt – 2 tablespoons

Citric acid – on the tip of a knife (or lemon juice – 2 tablespoons),

Vinegar 9% – 2 tablespoons

Bay leaf – 5 leaves,

Allspice peas – half a teaspoon.

Recipe for making pickled boletus

Sort the mushrooms, peel and wash, cut the large boletus mushrooms. Simmer in plenty of water for 50 minutes, stirring and skimming. Add seasoning and vinegar, cook for another 10 minutes. Transfer the ready-made birch trees to jars, pour the broth. Cool and store in a cool place.

How to dry boletus

What you need to dry brown birch trees Mushrooms are very fresh, undamaged boletus trees.

How to dry birch trees in the oven

Peel the mushrooms, wash and dry a little. Put the brown birch trees on baking paper – put small mushrooms whole, cut large ones into pieces. The temperature for drying the birch trees in the oven is 50 degrees; it is necessary to dry the mushrooms with the door open.

The benefits of boletus

The boletus benefits are due to the content of vitamins B (cell respiration, energy production), C (maintaining immunity), D (healthy bones and teeth), vitamin E (healthy blood vessels) and niacin (redox processes in the body).

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How to salt boletus

What is needed for salting boletus

Brown birch trees are strong, medium in size.

For brine – for each kilogram of mushrooms, 120 milliliters of water, 40 grams of salt, 4 bay leaves, several branches of dill, 5 pieces of peppercorns, 2 cloves.

How to salt boletus

1. Peel, rinse and boil the birch trees in an enamel pan for 15 minutes, periodically skimming off the foam.

2. Prepare the brine: bring the water to a boil, salt, add bay leaves, black peppercorns, cloves, dill.

3. Pass the boiled birch trees through a colander into jars, sprinkle with salt, pour with brine and put in a cool place.

4. Boletus salted in this way will be fully ready in a month.

Boiled boletus salad

Products

Boletus mushrooms – 300 grams

Dill greens – 30 grams

Green onions (can be replaced with onions) – 30 grams

Lettuce leaves – 60 grams

Fresh cucumbers – 180 grams

Chicken eggs – 2 pieces

Salt – to taste

Ground allspice – to taste

Sour cream – 90 Grams

Lemon juice – 1 dessert spoon

How to make boletus salad

1. Boil the boletus and chop.

2. Finely chop the onion and herbs.

3. Cut the cucumbers.

4. Stir mushrooms, cucumbers, herbs and onions.

5. Boil hard boiled eggs.

6. Cut the white bread into cubes about 1 centimeter.

7. Fry croutons from the bread. When frying, they should be stirred regularly so that they do not dry out or burn out and lightly salt.

8. For salad dressing, beat salt, allspice and lemon juice with sour cream.

9. Arrange the lettuce leaves on a flat plate or dish.

10. Put the mushroom mixture on top of the leaves.

11. Spread egg quarters and croutons around and on top of the salad.

12. Pour the dressing over the salad and stir.

Delicious facts

– The boletus has a narrow leg and a brown hat. Depending on the variety, it can be from the lightest to the darkest shade. The diameter of the cap can be up to fifteen centimeters. The bottom of the cap has a dense white flesh, which, unlike butter, never changes color when pressed.

– There are always black scales on the stem of this mushroom.

– Boletus boletus love bright places in deciduous forests, near birches. They can also be found near roads, on forest edges or clearings.

– The main season of boletus is from the end of summer until the first frost. But, depending on weather conditions, they may appear as early as May – June.

– This mushroom is a low-calorie product, as it contains only 20 kcal / 100 grams.