How and how much to cook boletus: until tender, before frying, canning or for soup

In a bubbling pot

Boletus is a wonderful gift from our forests, famous for its wonderful taste and the content of many substances beneficial to humans - proteins, fats, carbohydrates and fiber, iron, phosphorus and potassium, as well as vitamins A, C, PP and B. All varieties of boletus are equally tasty and look great in a variety of dishes.

As a rule, one of the important parts of the culinary preparation of boletuses is boiling them. This article tells you how to properly cook boletus so that during the cooking process they retain their taste and wonderful beneficial properties.

How long to cook porcini mushrooms (boletus mushrooms)?

Boletus has high nutritional value. It contains proteins, carbohydrates, fiber, fats, minerals, vitamins, iron, phosphorus and potassium. In terms of the amount of protein, they are even ahead of meat. But due to the fact that the absorption of mushrooms in the body is not so easy, they are recommended to be used with caution by people with liver and kidney diseases. In general, this is a very healthy and aromatic mushroom that can add a delicious taste to any dish.

Collecting forest mushrooms is the best time for lovers of quiet hunting. Fragrant, tasty, sometimes even not inferior to meat products in their nutritional composition, forest gifts are welcome guests on our tables. Mushrooms occupy one of the leading places in the human diet. You can make many great dishes from them.

Boletus mushroom

There are several types of boletus, but almost all of them have common features. Firstly, it is a large red cap that can be seen from afar. Secondly, it has a thick, stocky stem and dense flesh. Boletuses are very tasty, which is why they are classified as the second category of edible mushrooms. Among them there are yellow-brown, red, oak, pine and spruce representatives. The cap of this mushroom can reach 30 centimeters in diameter.

Preparing mushrooms

Any mushrooms, including boletus, require special care both during collection and during processing. The most important rule is: if you don’t know what type of find it is, then it’s better not to cut it off. The collected boletuses must be sorted again, removing old, suspicious and wormy ones. Then you need to divide the mushrooms depending on their size, since their cooking time will vary.

Composition of boletus

The life of this mushroom is short. He can gain up to 10-12 grams of weight per day. Boletus contains many useful substances. These are fiber, fats, carbohydrates, minerals, amino acids, vitamins and proteins. That’s why you need to know how long to cook boletus, in order to preserve the maximum usefulness.

You can prepare a lot of tasty and aromatic dishes from these mushrooms. They are fried, dried, pickled, salted and boiled. As you know, this mushroom quickly darkens when cut. To avoid this, you need to soak the boletus in a solution of citric acid (a third of a small spoon per bucket of water). Dried boletuses have a very pleasant and quite expressive aroma.

Sorting mushrooms is necessary primarily for their proper preparation. How long to cook boletus mushrooms also depends on their age. The old ones have a looser structure and can become boiled during prolonged processing. They need to be cleaned and cooked first, as they spoil faster. Young mushrooms have a denser structure and can be cooked longer.

Cooking mushrooms

This is a classic method suitable for many subsequent preparations. This stage can be called preliminary preparation. So, how long to cook boletus mushrooms? Times may vary depending on their size. Place the prepared mushrooms in a saucepan and fill them with cold water.

Boletuses are very tasty when fried. The result is a flavorful and nutritious dish. But first they need to be prepared. How long should you cook boletus mushrooms before frying? As usual, we clean them of debris and rinse them. Then put it in a saucepan and fill it with water. Add a little salt and put on fire. When it boils, remove the foam and cook for about 5 minutes. Then we drain the water and subject the mushrooms to further processing.

Mushroom soup

Mushroom soup is one of the most delicious and aromatic first courses, especially if it is prepared with real forest mushrooms. It has a full range of balanced ingredients that work together perfectly. How long to cook boletus for soup? Here, the cooking process begins with the cooking process.

Peel the mushrooms and cut into arbitrary pieces. Then fill them with two liters of water and put on fire. Cook until done for about 20 minutes. Then add a bay leaf to the mushroom broth and reduce the heat so that the liquid simmers slightly. Peel the onions and carrots, chop finely and lightly fry in vegetable oil.

You don’t always have fresh boletus on hand. The harvest season doesn't last that long. But experienced housewives prepare this product for future use by freezing or drying. How long does it take to cook boletus in this form? You need to know how to cook dried mushrooms so that they don’t turn out tough. To begin with, they are soaked in cold water for 3-4 hours.

Then the water is drained, and the boletus is cooked in the usual way. By the way, the dried product is in no way inferior to the fresh one. Frozen mushrooms are first defrosted. It is better to do this at natural temperature. But if you have very little time, then use the special microwave mode. Then the melt water is drained, the mushrooms are cut into the required pieces and subjected to heat treatment.

You may come across an opinion that boletus mushrooms should not be cooked before frying. This is explained by the fact that prolonged heat treatment affects the taste of mushrooms. Also, with such a two-stage preparation, most of the nutrients are lost.

It is not always possible to agree with such an approach. You can refuse to pre-cook boletuses only if they were collected in an environmentally friendly place. Unfortunately, this happens extremely rarely.

There are 2 ways to prepare boletus mushrooms. You can play it safe and go with the basic option. To do this, cook the mushrooms for 20 minutes using the method described above. In this case, the time for frying mushrooms will be reduced by 10-15 minutes. You will only need to bring them to a golden crust.

If you prefer to feel the taste and aroma of boletus, then you can cook them for only 5-10 minutes before frying. Then you will have to increase the time of secondary heat treatment. Usually 20 minutes is enough for this. Remember that if you want to get golden, crispy mushrooms, then it’s better to put them in the frying pan not wet. You can let them drain first by pouring the mushrooms into a colander. Otherwise, excessive moisture will lead to them simply stewing in the pan.

It is important to regularly remove foam while cooking mushrooms.

It's easy to marinate the obabki. You need to choose only good aspen boletuses, of medium size, without the slightest signs of worminess. When marinating, types of mushrooms are not mixed. They must be selected by size, the roots trimmed, and washed from dirt and debris. Pour water into the cooking vessel (for every kilogram of mushrooms, half a glass of water). Add vinegar, salt and add the mushrooms themselves.

You need to remove the foam from boiling water, then add spices. Cook for 30 minutes from the start of boiling, stirring constantly. 15 minutes before cooking, add vinegar. When the boletuses are cooked, they will settle to the bottom. After this, they are cooled and transferred to jars.

The following products are needed for this: 1.5 tablespoons of salt, 100 ml of vinegar, bay leaf, pepper, cloves and cinnamon 0.1 g each, dill 3 g. The given amount is suitable for 1 kg of mushrooms.

proteins that are easily digestible by the body;
amino acids;
vitamins;
carbohydrates;
minerals;
phosphates;
potassium salts;
glycogen.

We suggest you familiarize yourself with Pollinating peppers at home

In addition, the pulp of the mushroom contains hercedin, which is used to treat cardiovascular diseases. It is necessary for people suffering from thyroid problems. Therefore, during the cooking process, you should not get carried away with this process - the beneficial substances are reduced. Eating porcini mushrooms has a positive effect on the condition of nails and hair.

For winter canning - pickling and marinade, it is better to pre-boil the product - how long depends on the number of mushrooms, but not less than half an hour. They should be frozen and dried exclusively fresh, without any heat treatment, as water will make them loose and the drying process will become impossible at all.

How long and how best to cook white mushrooms before frying depends on whether the housewife is going to cook from fresh or frozen mushrooms. So, freshly collected ones are boiled for half an hour, while frozen ones or prepared for the winter in vegetable oil can be pre-boiled for 5-10 minutes. The finished broth can be preserved - stored in the freezer in special containers. In this case, you won’t have to boil the mushrooms again.

Porcini mushrooms are a product that is used in both first and second courses; sauces and gravies can complement and enrich any vegetable preparations. Pies, rolls and other baked goods with mushroom filling are popular. For these dishes, it is recommended to pre-boil the mushrooms for 10-15 minutes, since then frying and baking will take place.

The purpose of pre-cooking before frying is to draw out as many harmful substances as possible from them. It is better to process mushrooms from ecologically clean regions additionally - this will help get rid of microbes. It is recommended by mushroom pickers and cooks to boil the gifts of the forest, even if they are collected in the thicket of an impenetrable forest, in order to guarantee protection from health problems.

Clean the mushrooms from dirt, leaves and other debris. Cut off the base of the leg.
Cut large boletus mushrooms into pieces. Remove wormy and dark parts of mushrooms.
Transfer the prepared mushrooms to a saucepan.
Fill the container with cold water - it should completely cover the product. To prepare the soup later, you need to fill a full pan of water. If you are going to prepare a salad or main dish from mushrooms, it is better to take a small amount of liquid.
Salt the water.
After boiling, skim off the foam.
Cook porcini mushrooms over medium heat for 35-40 minutes. Remove foam constantly.

Preliminary preparation

The fruiting bodies must be carefully sorted and cleaned of dirt and all kinds of forest debris. The most stubborn stains can be removed with an old toothbrush. It is necessary to remove specimens that are too old and overripe, as well as those that are very damaged by rot or insects. Where the damage is minor, it should be cut out with a knife.
The lower part of the stems of the fruiting bodies should be cut off, and, if desired, the skin from the cap should be removed.
Boletuses do not need to be soaked before culinary use, like some other types of mushrooms. But there are situations when a small number of worms are found in a mushroom, but it is a pity to throw it away. In this case, the fruiting bodies can be soaked for 2 hours in a saline solution (3 tablespoons of salt per 1 liter of water).
Next, the fruiting bodies should be thoroughly washed under running water.

Boiling before frying

It is not necessary to boil boletuses before frying - they can easily be fried raw, however, many experts still recommend doing this so that the fruiting bodies get rid of accumulated harmful substances and also do not turn black during further cooking.

Mushrooms should be cut into large pieces and placed in a pan of water.
Bring water to a boil over high heat, then reduce heat to medium, add salt and then simmer for 25 minutes, skimming regularly. A sign that the mushrooms are well cooked will be when they sink to the bottom of the pan. Place the finished mushrooms in a colander and dry in it for 10 minutes.

Now the boletus is ready for frying.

Boil for soup

When preparing boletus soup, double boiling is used, as is the case with most other culinary uses of these mushrooms.

To prepare the soup you will need:

Boletus – 300 gr.
Carrots – 2 pcs. medium size.
Onions – 70 gr.
Potatoes – 3 pcs.
Vegetable oil – 25 gr.
Water – 3.5 liters.
Salt, pepper and dill - to taste.

Preparing the soup:

Cut the carrots into strips and the potatoes into cubes.
Place the mushrooms in a saucepan with water and bring to a boil over low heat. After boiling, cook for half an hour.
Fry the diced onion in a frying pan in oil until golden brown, and then add to the soup along with other vegetables.
Next, cook everything until the potatoes are ready. Add fried onions, vermicelli, and cook for another 5 minutes, then add salt, pepper and chopped herbs and cook until tender for another 3 minutes.

How to fry boiled boletus

1. Boiled boletus (it is not necessary to fry them before frying, but you can boil them for 5 minutes to be extra safe) cut into cubes two centimeters thick or transverse plates 0.5 centimeters thick.2. Pour vegetable oil into a frying pan - 5 tablespoons per half a kilo of boiled mushrooms, place over moderate heat, heat for two minutes.3.

Place chopped boletus in heated oil and fry over high heat.4. Boletuses will release quite a lot of liquid, so do not cover with a lid when frying so that the moisture evaporates.5. Fry the boletus without a lid for 10-15 minutes, stirring.6. At the end of frying, when the liquid has evaporated, pepper the boletus mushrooms and add salt, but not much, because the boletus mushrooms are already boiled in salted water.

Boiling before freezing

Freezing is one of the most convenient and fastest ways to preserve mushrooms for future use, allowing you to stock up on fresh product for a period of several months to a year.

It is quite possible to freeze aspen mushrooms in their raw form, but it is preferable to freeze already boiled fruiting bodies - when cooked, the mushrooms greatly decrease in volume, and therefore take up less space in the freezer. Boiling destroys possible toxins that have accumulated in boletus during their ripening; in addition, an already boiled product can be brought to a ready-made state more quickly.

Place the prepared fruiting bodies in a saucepan with water, bring to a boil, and cook for 20 minutes, stirring occasionally, then drain the water and drain the mushrooms in a colander.
Pour fresh water over the mushrooms, bring to a boil and cook until the fruiting bodies begin to sink to the bottom, then dry the mushrooms again in a colander. Ideally, the second decoction should remain transparent.

Now the boletus is ready for freezing

Fkusnofacts

— Boletuses are useful

content of vitamins A (protein synthesis, metabolism), C (immunity), PP (redox processes in the body) and group B (energy and emotional health), potassium (water balance), phosphorus (health of the nervous system and heart muscle) and iron (thyroid health and immune support). Boletus is rich in carbohydrates, fiber, and minerals. In terms of vitamin B content, it is in no way inferior to grain crops, and it contains even more protein than meat. Boletus also contains amino acids that help strengthen the body. It is especially recommended for people after undergoing operations, inflammatory and infectious diseases.

— The first boletuses appear in the forest in August, usually in groups. The peak mushroom picking season is in September and lasts only a month. With the onset of the first cold weather, their appearance stops, and already in October it is quite rare to see boletuses.

— There are several types of boletus: yellow-brown, white and red. The first species can often be found in mixed deciduous forests, often found under the leaves of an adult fern. White boletus grows exclusively in coniferous forests - pine or spruce-pine. Only a young mushroom has a white color, and then with age it changes to gray and dirty gray with a brown tint. The leg at the base may have a blue-green color. Red boletus (popularly “redhead”) is found both in deciduous trees and in aspen forests. It grows both singly and in whole groups. This mushroom has a very large cap, sometimes reaching up to 30 centimeters in diameter.

— Boletus should be eaten with caution by people with kidney and liver diseases, since this mushroom is quite difficult to digest by the body.

Boiling before marinating

Boletuses are very well suited for pickling, and, before this procedure, forest gifts also need to be boiled.

For the standard procedure for pickling boletus you will need:

Mushrooms – 1 kg.
Water – 4 glasses.
Salt – 1 tbsp. spoon.
Garlic – 3 cloves.
Allspice peas – 5 pcs.
Bay leaf – 1 pc.
Cloves – 2 buds.
Dill – 1 sprig.
Table vinegar 9% – 1 tbsp. spoon.
Ground cinnamon – 1 pinch.

Marinating procedure:

Cut the boletus into large pieces, place in a saucepan with water and, after boiling, boil for half an hour, constantly skimming off the foam. The volume of water should not be more than a third of the height of the pan; during cooking, the volume of liquid is compensated by the juice released from the mushrooms. Then dry the mushrooms a little in a colander.
Next, place the mushrooms in the prepared marinade, bring to a boil and cook in it for another 5 minutes. After this, add salt and let it brew for another three minutes.
Place the mushrooms along with spices in sterilized jars, fill to the top with strained brine, add vinegar, a little cinnamon and close with lids, following the rules of safe home canning.
After cooling, send the preservation to a place of permanent storage.

Boiling before salting

Another great way to store boletus for future use is to salt them. Boiling them is also part of this process. This simple procedure will require 1 kg. mushrooms, 3 tbsp. spoons of salt, as well as dill, pepper and garlic - to taste.

Salting procedure:

Cut the boletus into pieces, place in water, bring to a boil, and cook for 20 minutes, constantly skimming off the foam. Then drain the water and place the mushrooms in a colander.
Pour water into the pan again, place the mushrooms in it, bring to a boil, add salt and cook until the mushrooms sink to the bottom. Then dry them in a colander.
Next, place the boletus into sterilized jars, add spices and fill with brine to the top.
Then seal with lids, following the rules of safe home canning. After cooling, send to a place of permanent storage. The product will be ready for use in 25 days.

How long should you cook boletus so that they only bring benefits?

Mushroom dishes are savory and healthy. However, they can pose a danger to our health. It is important for all lovers of “quiet hunting” to know how to choose safe mushrooms, as well as how long to cook boletus mushrooms.

How long does it take to cook boletus mushrooms? On average, this process will take twenty-five to thirty minutes. However, there are certain subtleties that need to be taken into account. Let's look into them.

Before cooking boletus mushrooms, you need to remove any debris from them, and then thoroughly clean the mushrooms with a knife (both the stems and the caps). You can use a toothbrush for this. Be sure to remove the film from the surface of the mushrooms! Then you need to fill them with cold water and soak the boletus mushrooms in it for an hour.

Then drain the water and add a fresh portion of liquid to the boletus. Add salt. Wait until the water boils, while skimming off any foam that appears. Boil the mushrooms for twenty minutes on a low burner. Then the water must be drained and “new” added. Boil the boletus for five minutes. Now you can cook first and second courses with them. And such mushrooms are frozen and pickled for the winter.

Many people believe that the time to cook boletus and aspen mushrooms will be the same. Boletus mushrooms take longer to cook – at least forty minutes. The water also needs to be changed during the cooking process. In general, it’s easy to understand that boletus mushrooms are ready: they will “fall” to the bottom of the saucepan.

If you decide to fry aspen mushrooms, you must first boil them, otherwise there is a risk of harming your health, because today there are practically no environmentally friendly areas where they grow. How long should you cook boletus mushrooms before frying? Ten minutes from the moment the water boils will be enough.

Many thrifty housewives freeze boletus mushrooms. Of course, they need to be cooked first. Small mushrooms are suitable for this purpose. First they need to be prepared: cleaned and washed. Then the boletus should be boiled for forty minutes, and the liquid should be changed in the middle of the cooking process. When all the liquid has drained from the mushrooms, they can be frozen.

Have you decided to pickle boletus mushrooms? It's easy to do! For one kilogram of mushrooms you will need the following products - 120 ml of filtered water, forty grams of salt, five peppercorns, four laurel leaves, a couple of clove inflorescences and several branches of dill.

We first prepare the mushrooms and then soak them for at least five hours. Then they need to be washed. Place the prepared boletuses in a saucepan, add water and cook for fifteen minutes after boiling, skimming off the foam. At the same time, cook the brine from the spices indicated in the composition. Dry the boiled boletuses, then put them in jars, sprinkling them with table salt. Then we introduce the brine. After a month, you can enjoy pickled boletus. Just keep them in a cool place.

If you have dried boletuses, in order for them to become soft, you need to pour some water over them and soak them for five hours. Then the liquid is drained and the mushrooms are poured with warm water. You need to cook these mushrooms for two hours.

Even experienced mushroom pickers can make mistakes when collecting boletus mushrooms. What can we say about novice lovers of “silent hunting”! To protect your health, before going into the forest, study all the features of these mushrooms.

Boletuses grow in groups. They can be found near coniferous, deciduous, and mixed forests. The main thing is that aspen grows at least a step away from them. It is not difficult to recognize the boletus - it is distinguished by a stocky leg with black scales and a wide cap.

Boletuses come in brown, white and red. It is not recommended to collect old mushrooms, as they are not as tasty. The “age” of an aspen boletus can be easily determined by its size.

The first mushrooms of this species can be found in August. The peak of their collection is September. When cold weather sets in, it is no longer possible to collect boletus mushrooms.

This dish is tasty and spicy! Everyone will definitely appreciate it. It is advisable to choose young and freshly harvested boletuses for him. So, let's dive into the world of Chinese cuisine.

Ingredients:

boletus - 0.3 kg;
bacon (raw) – 0.2 kg;
soy sauce - three tables. spoons;
garlic cloves - two - three pieces;
ginger root – 20 g;
Chili pepper (dried) – one – two pieces;
Chinese spices “5 smells” - half a teaspoon;
salt;
potato starch - two pinches.

Preparation:

So, let's prepare the mushrooms.
We thoroughly rinse the boletus mushrooms from contamination under running water.
Then we cut off the lower roots. Using a knife, carefully clean the place where the boletus’s legs “entered” the ground.
Moving along the mushroom stem, cut the boletus into medium-thick slices.
If the boletus changes its color, this will not spoil the taste of the dish. As for the appearance, soy sauce will cover this. Boil them for ten minutes and place in a colander.
Now let's peel the garlic cloves. Squash them with a knife or chop them finely. Cut the chili pepper and ginger root into two or three parts.
We will also prepare Chinese spices. If you can't find any, replace them with your favorite hot spices.
Heat a frying pan and put garlic, pepper and ginger root into it.
Simmer them for a couple of minutes, stirring.
Cut the bacon into thin squares and place them in the pan. Add half a teaspoon of spices.
Fry everything, stirring, for two minutes and add soy sauce. We simmer for another minute.
Add boletus and fry, stirring, for five minutes. Lightly salt it.
Let's add a little more soy sauce. Simmer the boletus with bacon on the middle level of the burner (without closing the lid) for ten minutes.
In the meantime, let’s dilute the starch in filtered water (you will need two to three tablespoons of liquid).
Add starch to the remaining ingredients.
Fry without ceasing to stir until our dish thickens.
Ready! This is the kind of treat we got!

The main thing in any business is to choose good material. The same goes for mushrooms. Even in this case, maximum care must be taken. If possible, we take young boletuses that are not wormy. When the mushrooms are collected, they must be processed as quickly as possible. Do not keep them in the refrigerator, otherwise they will lose their taste and nutritional properties. Young mushrooms do not cook for long. Therefore, their choice determines how long to cook the boletus.

We invite you to familiarize yourself with goat mushrooms

Safety first

Here you should definitely remember the rules for safe home canning:

How to properly sterilize jars:

In the microwave, jars and lids should be washed with soda and mustard, and then wiped dry. Boil the lids for 7 minutes, pour about one and a half centimeters of water into the jars and rotate them for 5 minutes in the microwave at a power of 800 watts. As a result, they are sterilized with hot steam from boiling water.
In water - wash the jars and lids thoroughly with laundry soap, and then boil in a large saucepan for 7 minutes. Place the sterilized jars on a clean towel with the neck down.
Steamed – jars and lids should be thoroughly washed. Then boil water in a large container, put the lids directly into the water, and place the jars over the pan on a sieve or colander with their necks down. Boil for 25 minutes. The jars will be well sterilized when large drops of water appear inside them. The finished jars should be placed on a clean towel with their necks down.
In the oven - jars and lids must be thoroughly washed and kept in the oven for 20 minutes at a temperature of 150. This method is not suitable for lids - screws with rubber bands - they will have to be boiled separately.

How to properly preserve a product:

The product must be placed in jars hot, immediately after preparation.
The formation of voids inside the jar should not be allowed.
Place the lids on the jars, but do not screw them on yet.
Disinfect the jars in the oven for 15 minutes at a temperature of 120 degrees, then screw the lids tightly.
While the jars are cooling, turn them over onto the lids and wrap them in warm material.
Store cooled jars in a cellar or other dark and cool place. The temperature at the storage location must be maintained in the range from 0 to +8 degrees. The shelf life of each specific product depends on the method and characteristics of preservation.

Boletus mushrooms, like their boletus brothers, belong to the elite forest mushroom guard, always welcome on our holiday or everyday tables. To properly prepare these delicious gifts of the forest, it is enough to know the simple rules of how and for how long you need to boil these mushrooms before various types of further culinary use.