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White mushroom is the king among all forest gifts. With it, you can cook many delicious and healthy dishes. But in order to please the family with an exquisite taste, you need to understand how much to cook porcini mushrooms until fully cooked. Following simple rules, it will be possible to preserve their rich aroma and fleshiness.
Boil the most delicious young porcini mushrooms
Is it possible to eat porcini mushrooms raw
Many types of forest fruits are necessarily subjected to preliminary heat treatment. Porcini mushrooms can be consumed without cooking, without fear for the state of health. In this case, it is better to use only hats. Fresh fruits have a low calorie content, so they are used in dietary nutrition. They go well with vegetables and herbs in salads.
Do I need to boil porcini mushrooms
After the forest gifts have been sorted and cleaned, many do not know whether they need to be boiled or whether they can start frying right away. You should also understand what to do with the harvested crop if you need to freeze it.
Garbage that stuck to the hats is scraped off with a knife. In old specimens, the tubular part must be cut off. After cooking, it becomes slimy. There is also a high probability that insects laid eggs in it.
It is necessary to soak and wash fruiting bodies as little as possible, since they absorb liquid well and, as a result, become too soft and shapeless. Large caps are cut into equal parts, and legs – in circles.
To make the finished dish look more attractive, it is better to boil the legs and hats separately.
Do I need to boil porcini mushrooms before frying
Porcini mushrooms grow in the forest, so they absorb all the substances around. Most often, the crop is harvested near the highway, where there is an increased concentration of the combustion product of gasoline in the air.
Heat treatment helps to extract a large amount of harmful substances from mushrooms. Even if the fruiting bodies were collected in an ecologically clean place, they should be boiled to kill all kinds of microbes.
Mushrooms absorb not only toxins from the environment and, together with precipitation, but also the products of their vital activity. Therefore, even if the crop was harvested in a deep thicket, it is better to boil it in order to get rid of all unnecessary substances that can negatively affect the body.
Do porcini mushrooms boil before freezing
Before freezing mushrooms, everyone decides whether to boil them or not. Raw, they will take up much more space in the freezer. But the boiled product is enough to get it in the winter, thaw it and use it for further cooking, which will significantly reduce the time.
Strong and dense fruiting bodies are chosen for cooking.
How to cook porcini mushrooms
Fresh porcini mushrooms must be cooked correctly. Before subjecting them to heat treatment, it is necessary:
- rinse thoroughly;
- remove the remaining contamination;
- cut off parts of the legs that were in the ground;
- cut off hats.
Very often, the fruits are sharpened by worms, so the affected areas must be cut off. To get rid of invisible insects and worms, porcini mushrooms are poured with salted water for a maximum of half an hour. It is impossible to keep more time, otherwise the fruiting bodies will get wet and become unsuitable for consumption.
Large specimens are cut into several parts, while in small ones the legs are not separated from the hats. They are sent to the water and salted. Cook over medium heat. When the liquid boils, a lot of foam forms on the surface, from which the remaining debris rises. Therefore, it is immediately removed. After that, the fire is switched to a minimum. Cooking is continued for half an hour, while stirring regularly and removing the foam.
You can cook mushrooms in another way. To do this, fill them with cold water. Salt. Bring to a boil on the highest flame. After that, remove from heat and leave in boiling water until completely cooled. After that, drain the liquid and rinse the product thoroughly.
Before cooking, forest fruits are thoroughly cleaned of contaminants.
How much to cook porcini mushroom
The minimum cooking time for porcini mushrooms, depending on their size, is half an hour. It is better not to drain the broth, but to use it for further preparation of the soup.
You can not cook the next portion in the remaining broth, because after such cooking, the porcini mushroom will become bitter and darken significantly.
Seasonings added to the water will help improve the taste of porcini mushrooms:
- thyme;
- rosemary;
- marjoram;
- ginger;
- garlic.
How long to cook porcini mushrooms until tender
Fully cooked fruit bodies are used for frying, pizza, added to salads, pastries, soups, roasts. But, in order not to cause harm to health, and not to overexpose the product in boiling water, you need to know the recipe for boiled porcini mushrooms.
Ingredients:
- white mushroom – 5 kg;
- horseradish root;
- garlic – 4 tooth;
- salt – 270 g;
- dill – 30 g fresh;
- onion – 1 large.
Cooking process:
- Sort fruiting bodies. Leave only dense and intact.
- To fill with water. Add dill, horseradish, garlic cloves and a whole peeled onion.
- Boil small specimens for half an hour and large ones for about an hour. Remove foam continuously.
- Get the fruits with a slotted spoon. Transfer to a sieve and rinse. As a result, porcini mushrooms will turn out surprisingly fragrant and pleasant to the taste.
Small fruiting bodies are boiled together with legs
How much to cook dry porcini mushrooms
The dried product should be poured with water and left for three hours. During this time, the pulp will swell, and particles of debris accumulated on the surface can be easily removed. The liquid must be filtered and poured back to the mushrooms. If the water has become too dirty, then it is better to change it. But in this case, the finished dish will turn out to be less saturated and fragrant.
After that, you need to put on medium heat. Salt and add your favorite spices. Boil dried porcini mushrooms before cooking for half an hour after the liquid boils.
If the dried product is planned to be added to the stew, you can not boil it, but after soaking, use it immediately for cooking
In the process of cooking, the pulp will release a sufficient amount of juice, which will help give the finished dish the necessary aroma and taste.
How much to cook porcini mushrooms before frying
White mushroom belongs to the highest category, as it contains many useful elements, has a pleasant aroma and pronounced taste. But the listed facts do not mean that you can skip the heat treatment process.
Most often, fruiting bodies are fried with onions and served with potatoes or cereals. It is important that the pulp of the mushrooms remains dense and tasty. Therefore, it is necessary to cook raw porcini mushrooms correctly.
They are filled with water so that the liquid completely covers the pulp. Send to medium heat and wait for boiling. After that, foam appears on the surface, which is always removed, then salted and spices are added. Continue cooking until done. Small fruits are cooked for half an hour, and large ones – 45 minutes.
Since the product will undergo further heat treatment in the form of frying, there is no need to change the water during the cooking process. Also, do not overcook, otherwise the pulp that has lost density at the time of frying will fall apart.
If during the cooking process the mushrooms are salted, then you need to change the water and boil the fruiting bodies for seven minutes. After that, rinse them thoroughly. Any excess salt will go away with the water.
Boil fruiting bodies over medium heat
How much to cook porcini mushrooms before freezing
Many do not know how to cook porcini mushrooms for freezing and how much time should be spent on this process. If they are digested, then the fruits will lose some useful properties. First, the fruiting bodies are washed and cleaned, only after that they begin to cook.
The prepared forest product is placed in water. The liquid should just cover it. For 1 kg of white mushrooms add 40 g of coarse salt.
After boiling, a large amount of foam is formed, which is removed with a slotted spoon. The signal that it is time to finish cooking is the immersion to the bottom of all fruiting bodies. It is impossible to skip the end of the process, as the mushrooms will not be so fragrant and tasty.
During the cooking process, it is not necessary to change the water, since in the future the product will undergo additional heat treatment.
How much to cook porcini mushrooms before pickling
Thanks to preservatives, which are vinegar and citric acid, the pickled product retains the density of the pulp, amazing aroma and taste. This method of harvesting requires a full cycle of heat treatment, since in the process of pickling the pulp is well saturated with brine. Therefore, the mushrooms must be fully prepared.
There are several options for how to cook fresh porcini mushrooms for canning:
- Porcini mushrooms are cooked separately. When they are completely ready, they are poured with marinade and sterilized.
- Fruit bodies are boiled immediately in brine. This method is more preferable, as the mushrooms in this case acquire a richer taste.
Regardless of the method chosen, forest fruits must be cooked in such a way that the pulp is fully cooked. The time depends on the size of the porcini mushrooms. Small specimens are cooked whole, and the process takes 35 minutes after the liquid boils. But large fruits need to be cooked longer. After the brine boils, simmer on a minimum flame for 50 minutes.
It is possible to determine that the fruiting bodies intended for pickling are completely ready by the following signs:
- all porcini mushrooms settled to the bottom. In the process of cooking, they must be constantly mixed, as they can stick to the bottom and burn;
- brine color. When the fruiting bodies are fully prepared, it becomes transparent. It is worth remembering that in the process of mixing the ingredients, the mixture may appear cloudy.
Forest fruits will be fully cooked when the brine becomes light
How much to cook porcini mushrooms for pickling
Salting is the best way to preserve the product in the winter. Before you start cooking, forest fruits must be boiled. First, the fruiting bodies are sorted by size, cleaned, and large specimens are divided into parts. Pre-cutting allows you to see the state of the pulp inside. If there are worms, then such specimens are thrown away.
Cook the prepared product in salted water. It is not necessary to add a lot of salt, since during salting the pulp will be sufficiently saturated with fragrant brine. On average, 3 g of salt is added to 5 liters of liquid during the cooking process. If there is a fear of salting the product, then you can, in general, not salt it at the time of heat treatment.
Cook large and small mushroom parts separately, as they have different cooking times. There is a risk that while large pieces are cooked, small ones will already be overcooked and lose their taste. If removed from the fire earlier, leaving some mushrooms undercooked, then the entire winter preparation will quickly deteriorate.
For high-quality preparation of salted porcini mushrooms, they are first washed and then cleaned. Large debris is removed from small fruits, and a thin peel from the legs is removed from mature specimens. If there is no confidence in the purity of the fruiting bodies, then you need to soak them in purified water for half an hour. Thus, even the smallest debris can be removed from the pulp.
You can cook whole fruits. The time will depend on their size. If they are large, then the process will take 50 minutes, but small copies will be completely ready in half an hour.
The forest harvest is sorted by size before being boiled.
Why do porcini mushrooms turn green when cooked
If porcini mushrooms sour when cooked or when thawed after freezing, they should not be eaten. There is a high risk of food poisoning, which will definitely lead to a hospital bed. There is no need to try in various ways to remove the defect that has appeared, since nothing will be able to disguise it.
The appearance of a foreign taste indicates that the porcini mushroom has deteriorated. The reason for this may be improper storage of a frozen or fresh product, as well as poor-quality initial processing.
If the porcini mushroom turned green during cooking, then you should not be scared, and even more so throw it away. This is a normal reaction to heat treatment. Most often, the cap of the porcini mushroom can turn green. To preserve the natural color, before laying the fruiting bodies in boiling water, add 10 g of citric acid to 5 liters of liquid. Thus, the harvested crop will retain its color and aroma. Also, so that the white mushroom does not turn green after cooking, you do not need to digest it.
Cast iron, pewter and copper utensils should not be used for cooking, as during the cooking process they can affect the taste and color of the forest product.
Most often, during the cooking process, a large porcini mushroom acquires a green tint, which grew in a birch or mixed forest. Instances growing in a pine forest usually do not change color.
Fruiting bodies, which have a rich red-brown color when fresh, may acquire a green tint when cooked with the addition of vinegar.
If there is even the slightest doubt that the fungus may be false, it is better to get rid of the entire batch of forest harvest with which the suspicious specimen was brewed.
In the process of cleaning mushrooms, you should always pay attention to the spongy part of the cap. If it is pinkish, then this specimen is definitely poisonous and unsuitable for food. You can also cut off part of the hat and taste it with your tongue. If it is bitter, then this mushroom should be thrown away.
Conclusion
It is necessary to cook porcini mushrooms correctly. An undercooked product can cause poisoning, and an overcooked product will become too soft and lose its taste and aroma. Forest fruits are classified as heavy food, therefore, in order not to disrupt the digestive tract, they should be consumed in moderation. To make their taste more pleasant and rich, experts allow adding a small amount of spices and spices to the composition.
