The culinary processing of each mushroom begins with preliminary preparation. This allows you to create the ideal ingredient for any dish, as well as greatly facilitate and speed up its further preparation. The procedure begins in the forest; here it is necessary to remove large remnants of the substrate from each leg, as well as other visible contaminants. You need to start cooking mushrooms immediately after harvesting, because approximately 6 hours after separation from the mycelium, the pulp begins to deteriorate instantly.
Further preparation is carried out in the kitchen; it consists of several simple sequential steps. First you need to calibrate the mushrooms by size, and then look at the species. If an individual specimen has at least one fundamental difference from the rest, it must be eliminated in order to avoid poisoning by its inedible double. 
The examined and selected boletuses, as well as boletuses, then need to be thoroughly cleaned. To do this you need:
- Cut off the base of the stem, which was previously attached to the mycelium.
- Remove wormholes and foci of putrefaction from the surface of the fruiting body.
- Use a brush or small knife to remove contaminants from the cap. If necessary, the peel of large specimens must also be removed.
- Trim the peel on the stem, then separate it from the cap.
- Divide the leg into two longitudinal halves. If internal tissues contain wormholes, the affected tissue must be cut off.
- Rinse the mushroom preparations under cold running water, and then chop to the same size.
How to cook boletus mushrooms with potatoes. Frying boletus mushrooms with potatoes
Ingredients:
- boletus - 0.7 kg;
- potatoes – 1 kg;
- onions – 2 pcs.;
- sunflower oil – 0.1 l.;
- dry tarragon, pepper and marjoram;
- sour cream – 0.05 kg;
- fresh herbs and salt to taste.
Cooking process:
- Fried boletus mushrooms with potatoes will be very tasty if you take the selection of these forest mushrooms seriously. This dish must be prepared from ripe products that are free from worms and rot. Place selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then start cleaning. All hard and dark places are cut off from the legs. After this, the boletus mushrooms can be cut into small pieces.
- Heat a small portion of sunflower oil in a frying pan until hot, and then add the chopped boletus mushrooms there. They need to be thoroughly browned so that the characteristic smell of fried foods appears.
- Remove the skins from the potatoes, then rinse under running water and dry with a paper towel. This manipulation will allow you to achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and place on the grill surface.
- Fry the mushrooms until cooked, gently stirring the ingredients using a spoon or wooden spatula. Take the onion, peel it and cut it into thin half rings. Pour it into the frying pan, and then mix with the main mass. Fry with onions for 5 minutes.
- When the potatoes and fried boletus mushrooms become a pleasant ruddy color, you can generously season the dish with salt and your favorite spices. After this, all that remains is to remove the frying pan from the heat and cover with a lid. If you want not only to fry boletus mushrooms with potatoes, but also to serve them beautifully, sprinkle the dish with chopped herbs and pour sour cream on it. Bon appetit!
Other names for this mushroom: redhead, obabok, aspen, chelish, redhead. Boletuses belong to the category of so-called noble mushrooms. It is impossible not to note their amazing external beauty - not every mushroom can boast of such a harmonious appearance. Moreover, their indisputable advantage is that they are rarely wormy - isn’t this the real advantage of the product! But the cooking methods can be varied.
Most importantly, before cooking, the mushrooms should be thoroughly washed under running water and the skin on the cap should be removed.
Boletus boletuses are usually boiled for 20 minutes.
Next, the cooking process can be continued at the discretion of the housewife: they can be fried with the addition of sour cream. However, in fairness, it is worth noting that some housewives prefer to fry boletus without prior boiling, believing that this way they acquire better taste. In general, this issue is resolved individually.
Mushrooms are also boiled for subsequent freezing. This way you can prepare some kind of semi-finished product that can help you out in a situation where you need to quickly prepare something tasty.
And before canning mushrooms, they should be boiled in lightly salted water.
Obviously, answering the question “How long to cook boletus?” you can always please your friends and family with delicious and healthy dishes.
If you try properly cooked fried fresh porcini mushrooms at least once in your life, other mushroom dishes will simply fade in the light of this delicious delicacy. Mushroom season is in full swing, friends, and today I want to tell you how to properly fry porcini mushrooms so that they turn out incredibly tasty, aromatic and juicy. Cooking porcini mushrooms is not at all a complicated process, as it might seem at first glance.
Family recipe
And I have prepared for you a detailed excursion on this topic so that you can easily fry porcini mushrooms yourself in your kitchen. My grandmother taught me how to cook mushrooms this way; she also told me how long it takes to fry the porcini mushroom and whether it is necessary to boil the porcini mushrooms before frying.
Recipe Ingredients
- 1 kg. porcini mushrooms
- 1 small onion
- 2-3 tbsp. vegetable oil
- 1 tbsp. butter
- ½ bunch of parsley
- salt and black ground pepper
Cooking instructions
For frying, we will need any porcini mushroom, including substandard ones with a green cap on the inside, which is not suitable for preservation.
Fill the porcini mushrooms with cold water, clean them of dirt, cut off the rotten areas, and inspect them for the presence of worms. We cut porcini mushrooms for frying into large pieces, approximately like in my photo.
Boil or not?
Next, you're probably wondering, do you need to boil porcini mushrooms before frying? I think that the porcini mushroom should be boiled, and my grandmother thinks the same way. In 90% of cases, porcini mushrooms contain worms. Even if you don't see them, they are still there. Therefore, in order not to fry porcini mushrooms with “meat”, we boil the porcini mushrooms in salted water for 20 minutes. Bring the water to a boil, add salt, add porcini mushrooms to boiling water, bring to a boil, and cook for 20 minutes.
How to fry in a frying pan
Pour vegetable oil into a frying pan (preferably with a non-stick coating) and add butter.
Fry the chopped onion in melted butter until translucent. Porcini mushrooms fried with onions turn out tender and juicy, just like if you fry porcini mushrooms without onions.
Add boiled porcini mushrooms to the fried onions and mix thoroughly. Further attention: set the stove temperature to maximum, and fry the porcini mushrooms in a frying pan, constantly stirring with a spatula.
The answer to the question: how long to fry porcini mushrooms in time will look like this: all the liquid should evaporate from the mushrooms, a golden crust should appear and the oil will begin to “sizzle” in the pan. 1 kg of fresh boiled porcini mushrooms will take approximately 15 minutes.
At this stage, add salt, black pepper and chopped parsley to the fried porcini mushrooms.
Stir the contents of the frying pan, taste the fried porcini mushrooms, and remove from the stove.
How to serve and what to add
Serve fried porcini mushrooms immediately with black bread. All additional ingredients: onion, parsley, black pepper and salt are required in the recipe, and if you want to get really tasty fried mushrooms, then I recommend not excluding anything.
Friends, now you know how to properly fry porcini mushrooms so that they turn out tasty, juicy and safe. Maybe you have your own method that has been proven over the years? Please share in the comments, I will be very interested!
Forest mushrooms, of course, are edible; they must be carefully cooked to avoid acute food intoxication. How long do you think it takes to cook boletus and aspen mushrooms? The duration of their heat treatment will vary from 20 to 50 minutes. You determine the specific time based on the purpose of using this product.
Many people like to add boiled mushrooms to salads or snack treats. And some people absolutely love to eat boiled boletus mushrooms. How long to cook white boletus mushrooms? It will take 40 to 50 minutes to cook this variety of mushrooms until cooked. Before heat treatment, the mushrooms are thoroughly washed and cleaned. This procedure is repeated several times.
Note! The boletus cap has a brown tint, and has black scales on it. On the inside there is dense white pulp. If you press on it with your finger, the color should not change.
The amount of water is easy to determine. So, for one kilogram of boletus mushrooms we will need twice as much liquid, that is, 2000 ml. It is advisable to choose a large pan so that the mushrooms are not crowded.
Pour chilled water over the boletus mushrooms and bring to a boil. As soon as the liquid begins to boil, it should be drained. Next, the boletus mushrooms are re-filled with cold filtered water and this time boiled until tender. Don't forget that time starts from the boiling point of water.
How long to cook boletus mushrooms for soup? The process of preparing them will take from 40 to 50 minutes. The broth turns out rich and aromatic. Foam will appear on the surface of the liquid throughout cooking. Don't forget to remove it with a slotted spoon. It is better not to cover the pan tightly with a lid.
As for salt, this seasoning certainly needs to be added to the broth. For 1 kg of boletus mushrooms, it is enough to add one tablespoon of salt. When it comes to preparing marinade, read the recipe carefully and follow the indicated proportions.
You can cook boletus mushrooms not only in a saucepan. Often, modern kitchen gadgets are used for this, in particular, a multicooker. From all the variety of program modes, it is recommended to choose “Baking” and set the timer for only half an hour.
Some people use boletus mushrooms for frying. But they still need to be boiled first. From the moment of boiling, time it for a third of an hour, and then transfer the mushrooms to a colander. Next, you can fry them by adding various ingredients.
It is also worth noting that boletus mushrooms are frozen after cooking. In this form, forest mushrooms will be stored for quite a long time. But still, at the time of use, frozen products will have to be boiled for at least a few minutes. It is advisable to leave frozen boletus mushrooms for natural thawing and then use them for their intended purpose.
Note! Allspice peas, clove inflorescences and bay leaves give boletus a special taste.
Video on how to clean, cut and fry mushrooms? How to cook boletus mushrooms?
Marinated and fried, in soup or stewed with potatoes, this mushroom is very tasty. Which one, you ask? All this is boletus, one of the representatives of the mushroom people, loved by many mushroom pickers. It has many more names - redhead, aspen, red, red, etc. It belongs to the genus Leccinum. There are different types of boletus, which we will talk about later, but it is difficult to distinguish them. Only real experts in mushroom picking can do this.
It is worth noting that in terms of its incredible taste, boletus ranks third among all the mushrooms that are collected in our latitudes. By the way, it is not only very tasty, but also beautiful.
All types of boletus have a common feature - a cap of a fairly bright color. Most of the legs are also thick and stocky. The fruit body is always dense. As for the size and shape, we can say for sure that boletuses grow quite large. The diameter of their cap can reach even 30 cm. When the mushrooms are young, their cap has a hemispherical shape. She tightly “hugs” the leg and presses against it from above. You can compare it to a thimble placed on your finger.
But the mushroom grows, and the shape of the cap changes over time. It becomes cushion-shaped, and in old boletuses it even becomes flat on top. The cap has a skin that most often does not come off when cleaning. It may hang over the edges, which is typical for some types of boletus. Its structure resembles felt, sometimes it is velvety. The hat does not shine and looks dry.
The stalk of adult mushrooms also grows large, it can even reach 20 cm. Its shape is club-shaped, thickening characteristically downwards. Along the entire length of the leg, dark scales are observed, most often brown, sometimes black.
Under the cap there is a porous layer - a characteristic feature of all representatives of the boletaceae family, to which the boletus belongs. This part of the mushroom can be 1-3 cm thick. Its color varies from white to greyish, yellow or even brown.
When cut, you can see the elastic, dense pulp. The section of the leg reveals fibers arranged vertically. Immediately after the cut, the flesh is white, but over time it begins to change color. It turns blue and then black.
Recognizing boletus is not so difficult. He looks very beautiful - dense, plump, but slender.
Most people will immediately guess where the “legs grow” from such a name. Indeed, just like the boletus, the boletus is named because of its habit of growing under certain trees. However, it is not always possible to find this representative of the mushroom family under the aspen tree. The fact is that different types of boletus can be found in spruce, birch and coniferous-deciduous forests.
Some believe that the name of the boletus is related to the color of its cap. It resembles the shade of aspen foliage in autumn. By the way, the popular names of the mushroom are precisely connected with this - red mushroom, red mushroom, red mushroom. And the people also nicknamed the boletus “Vanka-Vstanka”. He apparently received such an interesting name because of his tall stature and slender figure.
Species
As already mentioned, it is almost impossible to distinguish types of boletus by taste. But it’s worth knowing them so that you have no doubt when collecting – take the mushroom you find, or leave it to be eaten by forest dwellers.
This mushroom is completely edible. In symbiosis, it is intertwined with the root system of aspen and other various trees: willow, birch, as well as oak, etc. It grows large - up to 15 or even 30 cm in diameter. The stem reaches 5 cm in thickness, and can even be as high as 15 cm. The color of the cap is usually red, bright red or brownish. The leg has scales of a grayish tint, which darken over time. The flesh of the red boletus darkens when cut. You can meet this representative in almost all parts of the country. It usually grows near young aspens and is often found along forest paths and ditches. You can start hunting for such a mushroom in June and continue until September.
This type of boletus is also called red-brown boletus or multi-skinned boletus. Its peculiarity is the creation of mycorrhiza with birch trees. You should look for such mushrooms in forests where there are most birch, aspen and spruce trees, sometimes growing in pine groves. They like to settle in forest belts and are most often found in areas with moderate climatic conditions.
The cap grows on average up to 15 cm, the leg - up to 22. The support is covered with scales, which change color from brown to black with age. The hat has a light orange tint, sandy, sometimes yellow and brown. The skin is dry on top and often hangs over the edges of the cap. The pulp is light, but when cut it begins to turn pink, and then turn blue, even acquiring a purple tint.
This variety is a real rarity. The mushroom is listed in the Red Book and is not easy to detect. It grows in coniferous forests, but if there are birch trees in them. If the weather is dry, it grows between aspen trees. Loves damp areas. The white cap turns gray with age, even acquiring a brown tint. It grows up to 25 cm. The dense flesh turns blue, and over time even turns black when cut. The cream leg grows tall, and the scales on it are also light.
Very similar to the common boletus, but likes to grow near oak trees. The cap grows up to 15 cm, the leg reaches the same height, and the thickness varies from 1.5 to 3 cm. The color of the cap is brown, but with a noticeable orange tint. The scales on the support are reddish-brown.
This specimen is not like its counterparts. His hat is pinkish and convex. The scales on the support are red. Above it is white-pink, and towards the bottom its color becomes yellow, ocher. This boletus loves coniferous and deciduous forests.
Has a red-brown cap. Its surface is velvety and dry, and its diameter is about 15 cm. The height of the leg is 14 cm, the thickness is approximately 5 cm. It has small brown scales. The flesh turns blue at the break and becomes black over time. The favorite place of this species is damp forests with coniferous trees.
This boletus has a red-orange cap with a brick tint. The skin is dry and velvety at first, but becomes smooth over time. The cap reaches 12 cm, the height of the stem can be 18 cm. The scales on it are reddish. The pulp darkens when cut, first becomes purple and then grayish-black.
The color of his cap is bright chestnut. The skin hangs over the edges. The leg is cylindrical with light brown scales. It expands towards the base. The pulp becomes covered with dark spots after the cut. Such representatives of boletuses grow in oak forests, coniferous forests, and mixed groves.
Where to collect boletuses: video
Benefits and harms
Boletuses are characterized by a properly balanced amount of nutrients. Mushrooms contain many microelements and also contain vitamins. For inflammatory diseases and anemia, it is useful to consume such mushrooms. They help the body heal wounds and stimulate the immune system after infectious diseases. Scientists have even proven that dried boletus cleanses blood vessels, reducing cholesterol levels in the blood.
But boletus, like other mushrooms, is quite difficult to digest. Because of this, there is a load on organs such as the liver and kidneys. Those who have problems with them should avoid mushrooms. And from spoiled, wormy and old boletuses you can get poisoned.
The good thing about boletuses is that all of their types are edible. Many mushroom pickers who are just gaining experience want to know if the boletus has doubles. The answer is clear - no. But some people may confuse it with the gall mushroom, which is considered a twin of the boletus mushroom. Although, bitterling is not so similar to boletus. When cut, it becomes pinkish and brown. There are scales on the stem, but they differ from those of the boletus, both in shape and color. They are coarser, reminiscent of a mesh, brown in color.
How to cook
Since boletus is one of the three most delicious mushrooms, it is clear that a large number of dishes are prepared from them. These mushrooms are consumed immediately or stored for the winter. Either way, they are so good that it is worth trying them fried, marinated and in various dishes.
To prepare it, we need a standard set: potatoes, onions, carrots, as well as herbs, salt, butter and, of course, boletus.
Redheads are cleaned, washed, dried on a napkin. Then they need to be cut into slices and thrown into boiling water. You will have to cook them for 15 minutes, constantly removing the foam on the surface. If the mushrooms are dried, then you need to cook for half an hour. Then you can add onions, fried until golden brown in butter. At the same time, you can add chopped potatoes, preferably young ones. After 25 minutes, it’s time to add spices, and after another 5 minutes, turn off the soup. Before serving, it is advisable to let it brew for another 10-15 minutes.
Frying boletus mushrooms is very simple, but they turn out incredibly tasty. To do this you will need half a kilogram of mushrooms, butter and vegetable oil, onion, herbs, sour cream, salt and pepper.
First, the onions are fried in butter and vegetable oil, then peeled, washed and chopped mushrooms are added to it. Simmer everything until the liquid evaporates. After this, fry the boletus until golden brown, about 10 minutes. Add spices and sour cream, mix everything. Now keep it on low heat for another 5 minutes with the lid on. You can serve with any side dish of your choice.
There is no tastier winter snack than beautiful pickled boletus. To prepare these, you need to wash the mushrooms well, clear them of forest debris, and then rinse them well.
If the mushrooms are small and young, you can leave them whole, then they will look very beautiful on the table. It is still better to cut large mushrooms into pieces.
Cook the redheads for 10 minutes, skimming off the foam. Then drain the liquid and add marinade.
This is how he prepares. For 1 liter of water you will need:
- salt (1 tbsp.),
- sugar (3 tsp),
- bay leaf (2 pcs.),
- allspice (5 pcs.),
- black peppercorns (5 pcs.),
- the same number of cloves and garlic cloves.
All this is combined and cooked for 10 minutes. Then pour the mushrooms into the marinade and cook for about 20 minutes. At the very end, after removing the pan from the heat, add 2 tsp to the mushrooms. vinegar.
Boletuses are packed tightly into sterilized jars along with brine. You can pour 2 tbsp on top. l. vegetable oil, pre-boiled.
This will extend the shelf life of the mushrooms. You need to roll up with hot lids. It is necessary to cool for a long time, wrapping the jars in a blanket.
Then the mushrooms should be served with chopped onions, adding a couple of drops of vegetable oil on top.
To properly freeze boletus mushrooms, you need to follow a few simple rules. The first thing is to correctly select and clean the redheads. This means that the mushrooms should be no more than a day old. They must be thoroughly cleaned of debris.
It is important to wash the boletus well, but do not soak it, so as not to gain excess moisture. We select only beautiful young mushrooms so that they are firm.
Secondly, you can freeze fresh mushrooms. To do this, simply lay them out entirely on a flat surface, such as a board or tray, and put them in the freezer, in the quick-freezing section. Only after this we put it into bags and containers. It is advisable to defrost such mushrooms at low temperatures - in the refrigerator. This way they will not lose their aroma, they will be as if they were fresh from the forest.
Third, freeze the prepared mushrooms. You can store boiled or stewed boletus this way. In this case, you only need to cook for about 5 minutes. Then these mushrooms are good to fry. It is important to drain the liquid and only then freeze it. You can immediately in bags, but you need to lay them out in portions.
Some people freeze fried boletus. They are fried until the moisture has completely evaporated, about 20 minutes. Then they are put in bags and sent to the freezer.
These are such beautiful and delicious mushrooms - boletus mushrooms. Collect them and cook with joy!
Choose amazing, reliable recipes for mushrooms for the winter on the website. Try variations of preparing different types of mushrooms, evaluate the methods of boiling mushrooms in a marinade and separately. Give your snack some amazing colors with a variety of spices.
Tubular mushrooms that are strong, young and small in size are best suited for harvesting. However, their plate-based counterparts, if the correct technology is followed, are no worse. Before cooking, carefully sort out all the mushrooms, peel and wash them. Large specimens of mushrooms can be cut into approximately equal parts.
Interesting recipe:
1. Carefully clean and rinse the mushrooms.
2. Boil in well-salted water for 10-12 minutes, removing any accumulated foam.
3. Place the mushrooms in a colander and let the liquid drain.
4. Peel the carrots and give them an attractive shape (grate, cut into circles, cubes, cubes).
5. Prepare the marinade-pouring: add the required amount of salt, sugar, vinegar to boiling water.
6. Place boiled mushrooms in sterile jars, adding bay leaves, onions, carrots, peppers, and mustard seeds.
7. Fill the jars to the top with hot filling. Cover with lids and place in a large gastronorm container to sterilize for 20-25 minutes.
8. After time has passed, remove the jars, seal them, and turn them over. Wrap in a warm “fur coat” until cool.
The five most commonly used ingredients in winter mushroom recipes:
Helpful Tips:
. The marinade will turn out perfectly transparent if you remove the foam in time while boiling the mushrooms.
. Some varieties of mushrooms, for example, champignons, can be marinated without pre-cooking; pour boiling marinade over the mushrooms, seal the jars and put them in a cool place to infuse.
In autumn, the forest gives us a wonderful opportunity to try a lot of magnificent varieties of mushrooms. Among them is boletus (also known as redhead, aspen), which has increased nutritional and nutritional value. This noble mushroom contains many vitamins and is rich in protein, which is why it is especially loved by everyone who is fond of “silent hunting”. But not everyone knows how to cook fried boletus. If you are lucky enough to find this wonderful mushroom in the forest, then read how to fry aspen mushrooms with sour cream or onions!
This mushroom is extremely easy to prepare because it does not melt into a shapeless mass when cooked, and its taste is difficult to spoil with spices and other exotic seasonings. Even if you don’t know how to cook at all, you can easily figure out how to cook boletus with onions. In addition, boletus can be combined with any vegetables without losing its delicious taste and beneficial properties.
Its only drawback is the short lifespan after collection: the process of rotting begins in the mushroom from the moment it is cut. Therefore, you have very little time to learn how to fry boletus mushrooms quickly and tasty.
Here are the ingredients you will need:
- 1 kg of boletus;
- 2 large onions;
- vegetable oil;
- salt and spices (to taste).
When you have collected all the necessary ingredients for your future culinary masterpiece, you can proceed directly to cooking:
- Soak the boletus mushrooms in water for half an hour to make them easier to clean;
- Take any brush and lightly remove spruce needles, blades of grass and soil from the rough stem;
- Now cut off all the blackened parts, break the mushroom in half to see if there are any wormholes in it that will need to be cut out;
- Cut the mushrooms into cubes, place them in a saucepan and cover with water.
The fact is that most people do not know whether they need to boil boletus before frying. To the question of whether it is necessary to do this, you can answer this way - at your own peril and risk. This applies to most mushrooms, as it is generally accepted that they may contain harmful substances. This can especially be said about boletuses, which, as already mentioned, begin to rot immediately after harvest. Therefore, it is still better to play it safe and boil the mushrooms, especially if you want to cook. Let's look at how to cook it properly:
- Place the workpiece in a saucepan, add water and bring to a boil;
- Lightly salt the mushrooms and cook them for at least 15 minutes (but longer if you have concerns about their quality and freshness);
- Remove the boletus from the water using a colander;
- Wait until the water drains and the workpieces cool down;
- Cut the boletus into smaller pieces.
Great, everything is almost ready. All you have to do is fry the boletus in a frying pan:
- Heat a frying pan and place the product on it, fry over high heat;
- Meanwhile, cut the onion into half rings and start frying it in a separate pan;
- Keep an eye on the boletus and stir it so that it doesn’t burn;
- Now that the onions are covered with a golden crust, you can remove the pan from the heat;
- Wait until the mushrooms are ready (this can be determined by their softness and changed color);
- Now mix the contents of both pans and let sit on the switched off burner for a few minutes while you set the table.
Fried boletus with onions are ready, now they can be served as a separate dish, garnished with green onions and parsley, or together with a side dish. Boiled rice is ideal for this.
Boletus fried with potatoes
This recipe is also very popular, perhaps more so than boletus with onions. After all, you want to immediately prepare a whole dish and not cook a side dish for it separately. It's faster and easier.
How long does it take to cook fried boletus with potatoes? An hour at most, but you get a full dinner. And this is a great option for bachelors who don’t want to spend a lot of time fiddling around in the kitchen. Often, before frying boletus with potatoes, they are not boiled. This is explained by the fact that they may lose their taste and aroma. But in fact, it’s better to boil it.
So, let’s prepare fried boletus mushrooms with potatoes. For preparation you need the following ingredients:
- 200 g of fresh boletus;
- 500 g potatoes;
- a pair of onions;
- salt, spices - to taste;
- vegetable oil.
First you need to prepare the boletus for frying. Let’s look at how long to fry and the recipe for fried boletus in detail and step by step right now:
- The first step is to boil the mushrooms, so select the best ones, cut out any blackened areas and wormholes, if any.
- Cut them into small enough pieces that they won't take too long to cook.
- Now place your workpiece in a frying pan, add water and bring to a boil.
- Lightly salt the mushrooms and cook them directly in the pan for about 10 minutes.
- Next, place the boiled boletus on a sieve to drain off excess water, pour vegetable oil into the frying pan and set to heat until the preparation cools.
- Remember that if you fry any mushroom for too long, it will significantly decrease in size.
Well, half the battle is done. There is very little left to the finish line:
- Prepare the potatoes, cut them into strips.
- Heat a second frying pan and place the potatoes on it, leaving the mushrooms in place for now.
- You can chop the onion and add it to half-cooked potatoes for a more piquant taste.
- Fry the potatoes as you usually do.
- Now you can mix all the ingredients and season them with spices, not forgetting to add salt.
As you can see, there is absolutely nothing complicated in this recipe. You can serve fried potatoes with boletus mushrooms, garnishing them with green onions, and also along with any pickles you have. It is preferable if these are pickled cucumbers or tomatoes, traditional for the domestic table.
Mushrooms with sour cream
You know that mushrooms without sour cream are not mushrooms? If not, then you might love this wonderful recipe. Because boletus can be combined not only with any vegetables, but also with sauces. Among them is sour cream, which our ancestors loved to put in all dishes. If you are ready to try boletus fried with sour cream, here is the recipe:
- as in all previous recipes, the mushrooms need to be washed, peeled and cut into small pieces;
- you can boil them in a frying pan for 10 minutes and then drain the water;
- now fry the mushrooms until soft and golden brown, adding chopped onions;
- pour sour cream mixed with flour and spices into the frying pan and simmer over low heat, stirring constantly and making sure that the mushrooms in the sour cream do not stick to the frying pan.
A more difficult option would be this course of action. The mushrooms are placed in a baking dish and poured with sour cream, which has been previously beaten with flour, pepper and a small amount of table salt. This mixture should be placed in the oven, heated to medium temperature, and simmered for 20 minutes until cooked.
The dish can be served garnished with chopped herbs and fresh bread.
When we talk about red mushrooms, we mean boletuses. They are also called red aspens or simply redheads. The name is no coincidence. The fact is that the head of the mushroom has a bright reddish tint, while the stem of the mushroom is boiling white, which creates a certain contrast. Before you cook these mushrooms, you should know a few things about them. For example, boletus is 90% water.
The boletus cap can reach 30 centimeters in diameter. The mushroom itself has a round shape. Even the stem of the mushroom is round and has brownish inclusions. The color of the cap can be either bright red or brownish. It all depends on the age of the mushroom.
Red mushrooms, or boletuses, can be given as gifts, made into soup, pickled and salted. They are also dried and stored for a long time.
How to choose mushrooms for frying? First, visually assess the condition of the mushroom. If you doubt whether this is a purebred mushroom, we advise you to contact a professional in this field, or look at pictures and descriptions of the mushroom on the Internet. Then feel the mushroom. If it is soft inside, then such a mushroom cannot be eaten. The mushroom cap must be smooth and without defects.
Fried red mushrooms, a simple recipe that every housewife can handle. Prepare these delicious red mushrooms fried according to our recipe, and you will not regret it!
Before cooking, mushrooms must be washed. Remove all dirty particles from them. It could be moss, grass, dirt. Mushrooms must be perfectly clean. To help remove dirt better, you need to briefly soak the mushroom in clean water.
Wash the mushrooms, peeled and cut into pieces, roll in flour, sprinkle with salt and pepper, place on melted butter in a frying pan and fry on all sides.
When the mushrooms are ready, pour in half a glass of sour cream. Wait until the sour cream begins to boil. Next, to prevent the mushrooms from burning, they must be stirred. Fry the mushrooms for 15 minutes, covered.
After the mushrooms are fried, sprinkle them with dill and serve.
Bon appetit!
You can also prepare delicious