How much to cook boletus mushrooms: before frying, freezing and until cooked

Aspen mushrooms or redheads are edible mushrooms, in taste they are second only to porcini mushrooms. In various regions of Our Country, they are also called aspen trees, dabs. Finding representatives of this species is a great success. To get a delicious dish, you need to know how to cook boletus properly. Since forest fruits are heavy food, they must be properly processed before serving.

Do I need to cook boletus

Aspen mushrooms, as a rule, grow in aspen groves and mixed forests. They are recognizable by their bright red hat and stocky leg, which is covered with scales. The pulp is dense, blackens or turns blue on the cut. All species are edible and do not differ in taste from each other.

Contrary to popular belief, fruits are found not only under aspen, but also under linden, oak, poplar, willow and other trees. They have medicinal properties, help cleanse the blood and remove poisons and radionuclides. They reduce the amount of cholesterol, have a beneficial effect on the intestinal microflora, increasing immunity and having an antitumor effect.

The basic rule for choosing redheads: do not purchase or collect old copies. Their age is known by the hat. The larger it is, the older the boletus. Such fruits are not fragrant in cooked dishes, they are particularly fragile, which can interfere with washing and cleaning. Therefore, it is better to choose specimens of medium size.

Mushrooms such as boletus and boletus are boiled, fried, pickled and salted. They prepare a variety of dishes.

Fans of “silent hunting” note the highest degree of edibility of redheads. They can be consumed immediately, as well as prepared for the winter. But, like all mushrooms, aspen mushrooms cannot stay fresh for a long time. Therefore, it is desirable to process them in a short period of time. They also tend to accumulate lead and other substances harmful to human health. To remove all this, you need to properly boil the boletus.

Do I need to cook boletus before frying

If forest fruits grow in an ecologically clean area, then harmful substances do not accumulate in them. Therefore, there is an opinion that it is not necessary to boil redhead mushrooms before frying.

These mushrooms are a noble species, they have a fairly dense texture that does not spread during frying. They cook wonderfully right in the pan. Fried boletus mushrooms have a bright mushroom flavor. In soups and broths, it is muted. Also, during cooking, many valuable substances can go into the water, which will saturate it, but remove the usefulness from forest fruits.

The calorie content of boiled redheads is 25 kcal per 100 g. In such fruits, it is less than in fried ones. The amount of protein per 100 g is 2,17 g, fat – 0,47 g, and carbohydrates – 3,09 g.

But it is extremely rare to collect aspen in an ecologically clean place. Therefore, if a person is not ready to eat fried redheads without preliminary heat treatment, then they are boiled.

Do I need to boil boletus before freezing

Thanks to modern technologies, among which freezing takes a special place, the collected products retain their useful properties for a long period of time.

Aspens are a dietary product, and their energy value and nutritional value depend on the method of preparation.

Before freezing redheads, experienced lovers of “silent hunting” recommend boiling them.

Reasons why they do it:

• immediately after defrosting, the product can be eaten;
• after cooking, there is a decrease in size, which saves space in the freezer;
• toxins are destroyed.

How to cook boletus mushrooms

Aspens grow, as a rule, in groups. They are harvested from late June to early October. When the first cold weather comes, growth stops, and in October it is quite difficult to find them.

From what time representatives of this species appear, they are called:

• ears of corn – these are the first aspen, grow from the end of June to the beginning of July, do not differ in quantity;
• reapers – from mid-July to September, abundantly bear fruit;
• novembers – from mid-September to frost in October. Mostly redheads.

When the aspen is harvested, they need to be properly processed before further cooking. The first thing to do is to boil the forest fruits.

For this you will need:

• aspen mushrooms;
• capacity for cooking;
• water;
• cleaning knife.

How to cook:

1. High-quality boletus, preferably freshly picked, cleaned of grass, adhering needles, dirt and leaves.
2. Rinse in a bowl of cool water or under a tap. You can pour redheads in advance with cold water for 60 minutes. This is done in order to make it easier to clean, the bitterness and harmful substances that the mushrooms have absorbed from the soil and air have gone.
3. Remove film from caps.
4. Pour cold water into the prepared container for cooking. Then put the boletus and put to cook on medium heat.
5. Bring to a boil, stirring occasionally. When the mushrooms are cooked, foam may appear, which must be removed.
6. Then transfer the redheads to new boiling salted water, cook until they sink to the bottom, and the liquid becomes transparent.
7. Put the boiled boletus in a colander and let the water drain.

After that, the mushrooms can be cooked in any way. Boil soup or add them to the second dish, fry, and also roll up in jars for the winter or send to freeze.

How long to cook boletus mushrooms

It depends on what will be cooked from the harvested crop, how many minutes to pre-cook the boletus. To prepare soups, before frying, freezing, pickling or pickling, you need different times for boiling mushrooms.

How long to cook boletus until tender

Fruits are recommended to be carefully eaten by people who have liver and kidney diseases. The product is difficult to digest by the body. But it is great for those who have recently undergone surgery or got rid of inflammatory or infectious diseases.

Being in the forest or in the market, when collecting or buying boletus, special attention is paid to their quality. Choose young and healthy fruits. Check this with a knife, cutting the hat or leg. Sometimes worms are found in aspen forests. If there is even the slightest possibility of a low-quality product, it is not used.

Boletus mushrooms are cooked after boiling for 20 minutes over medium heat. Then they change the water and, in order to bring them to readiness, boil them even before they sink to the bottom. The liquid should become clear.

In the case when you need to cook dried boletus, a number of nuances also arise. Before boiling, they are put in water for 6 hours, soaked in order to become softer. Then washed, change the water and put on fire. Boil dried boletus until cooked for at least 2-3 hours.

How much to cook boletus mushrooms before frying

If you need to boil the boletus before frying, then they do not do it for long. It is important not to digest, as they will then lose their beneficial properties.

To fry 1 kg of mushrooms you will need:

• 2 large onions;
• sunflower oil;
• salt, spices – to taste.

Prepare like this:

1. Peel the redheads, wash, cut into pieces.
2. Place in a saucepan, cover with water and place over medium heat. Let it boil. To preserve a special and characteristic taste, the cooking time of the boletus should be no more than 10 minutes after boiling. In the process of cooking, you need to remove the foam.
3. Immediately after boiling, transfer to a colander, let the water drain. This is required to obtain a golden crust during frying.
4. Then place in a well-heated pan with oil and fry for 20 minutes over high heat until cooked.
5. Peel, chop and cook the onion separately in another pan until translucent.
6. Mix the contents of both pans and let stand for a few minutes without heating.

A second version of this dish is also possible. It differs in the time of preliminary boiling of forest fruits. Redheads are boiled for 20 minutes. Then you need to fry them until cooked for 10 minutes.

How much to cook boletus before freezing

Boletus mushrooms are considered useful due to the content of vitamins A, C, PP, group B. In addition, the fruits help to compensate for the lack of iron, phosphorus and potassium in the body. They also contain amino acids that help strengthen the human body.

For freezing, choose young specimens. They must first be prepared:

1. Sort, clean from debris, rinse under running water. If there are a lot of aspen, hats with legs can be processed separately.
2. It is advisable to soak for several hours. Then cut into pieces of the same size.
3. After that, cook boletus for freezing for the winter for 40 minutes with a mandatory change of liquid. In the process, foam will appear, which must be removed immediately.
4. When the boletus is cooked, they need to be transferred to a colander and wait until the liquid drains.
5. Then put on a board (preferably in one layer) and place in the freezer.
6. When the product is a little frozen – fold for long-term storage. Put as many boletuses in one bag as you can fully use at a time.

How much to cook boletus before marinating

Redheads are very well suited for harvesting for the winter. They can be pickled and salted. Before such cooking, mushrooms must be boiled. The broth in which the aspen was boiled turns out to be very dark, almost black. To avoid this, forest fruits are dipped in boiling water for 15 minutes before cooking.

For pickling 1 kg of boletus take:

• 4 Art. water;
• 1 Art. l salts;
• 3 cloves of garlic;
• 5 peas allspice
• 1 bay leaf;
• 2 button Gvozdik
• 1 sprig of dill;
• 1 tbsp 9% table vinegar;
• 1 pinch ground cinnamon.

How to cook:

1. Mushrooms clean from dirt and wash. Cut into large pieces.
2. Pour the redheads with water and cook for 30 minutes, removing the foam. The liquid should be no more than a third of the height of the pan. During cooking, the mushrooms will release juice, and thus its deficiency will be compensated.
3. Prepare marinade.
4. Put the boletus in the pan and pour the prepared liquid. Boil the fruits after boiling for another 5 minutes.
5. Then, if necessary, add salt and let it brew for 3 minutes.
6. After that, arrange prepared spices in jars.
7. Next, lay out the boiled aspens tightly and pour strained brine to the top. Sterilize.
8. At the end, add cinnamon on the tip of a knife and vinegar. Release excess air and close with lids.

Redheads are marinated, as a rule, for about a month. Store the finished product at a temperature of +8°C.

How much to cook boletus for pickling

Most housewives prefer salted boletus, which they consider an excellent snack. In addition, they are used as one of the ingredients in various dishes, such as salads.

Cooking boletus for twisting is a must.

For salting 1 kg of redheads you will need:

• 3 Art. l salts;
• 2 laurel leaves;
• garlic, pepper, dill – to taste.

Preparation:

1. Mushrooms clean, wash, cut. Then rinse again under the tap.
2. It is advisable to boil prepared forest fruits in two waters. The first time bring to a boil and cook for 20 minutes, removing the foam. Turn off the heat, drain the water.
3. Then pour water into a saucepan, let it boil. Add salt, put aspen. When they sink to the bottom and the liquid becomes clear, turn off.
4. Remove the boiled boletus from the brine, leave for a while in a colander to dry.
5. Arrange in sterilized jars, add spices and brine. It should cover the mushrooms completely.
6. Close the lids and put in a cool place with a temperature of +5°C.

After 25 days, you can eat the finished product.

Conclusion

Mushrooms are frequent guests on the table, therefore, keeping in mind the safety, it is necessary to cook the boletus before eating it directly and for further cooking. Depending on what kind of culinary processing is suggested, the boiling time is slightly different. The principle of cooking “in two waters” remains the same for all dishes: soups, second courses, frying, and preparations for the winter.