How to fry boletus mushrooms in a frying pan: recipes with onions, potatoes, sour cream, and eggs

How to fry boletus mushrooms with potatoes and onions

A very simple recipe. We will fry boletus mushrooms with potatoes and onions in a frying pan. It will turn out delicious!

Ingredients:

600 grams of mushrooms already prepared
700 grams of potatoes
Salt and ground pepper to taste
Medium sized bulb

Preparation:

1. Mushrooms must be sorted from dry garbage. Then rinse thoroughly. Cut off all suspicious fragments (dents, black formations, etc.). You need to cut with a large margin for healthy pulp.

2.Cut them into small pieces and boil for 15 minutes in boiling water, adding a small amount of salt. Then pour the mixture into a colander and wait until all the water has drained. Meanwhile, heat vegetable oil in a frying pan and fry the mushrooms in it until tender.

3. Peel the potatoes and cut into pieces. Some people like fried potatoes in the form of sticks, others in the form of cubes or sticks. The form is not important here. Fry it along with the onion in another frying pan. To prevent it from turning into porridge, fry at high power. You can't turn it over often. During the entire frying time, you can stir 2-3 times.

4.Add boletus to the potatoes, add salt and pepper. Fry everything together over medium heat for 5 minutes.

A delicious lunch is ready! Bon appetit!

How to fry boletus

It is easy to prepare many delicious dishes from boiled forest fruits. Following the simple recipe recommendations with photos step by step, the roasted aspen boletus will turn out especially tender and juicy.

What oil is better to fry boletus mushrooms?

Sunflower oil is suitable for cooking, but mushrooms with olive oil are the most useful. For 1 kg of fresh product, use 20 ml of oil.

How long to fry boletus mushrooms

Raw mushrooms need to be fried for at least 45 minutes. In this case, the heat should be medium, otherwise the fruits will turn out dry. There is no need to cover the lid during the process. Boiled boletuses must be fried for several minutes until beautifully golden brown.

During cooking, forest fruits release a large volume of liquid. To prevent the product from sticking to the pan and sticking together, it is necessary to stir it regularly until all the moisture has evaporated. After which you can salt the finished dish and add herbs and spices.

Boletus fried in sour cream

Mushrooms stewed in sour cream are very tasty. If you have collected a lot of different mushrooms, you can prepare an assortment. You can also only use one type. For example, boletuses. For a side dish, we will also fry the potatoes separately.

Ingredients:

600 grams of mushrooms, prepared
Greens to taste
450 grams of fat sour cream
700 grams of potatoes
Salt and ground pepper to taste
Vegetable oil

Preparation:

1. Wash the mushrooms thoroughly. If there are any signs of damage, be sure to eliminate them by cutting them off with a knife. We do not use bad, soft, rotten mushrooms under any circumstances! You can also use frozen or dried mushrooms.

2. Wash and peel the potatoes. Cut it into slices and place in a bowl. Salt to taste, add pepper. If desired, you can sprinkle a special bouquet of spices for potatoes. Stir everything thoroughly. Now these slices need to be fried in oil on both sides. Don't add all the potatoes at once - we will cook them individually, placing them in a single layer in the pan.

3.Cut the mushrooms into small pieces. Place in the same pan where the potatoes were fried. At first a lot of moisture will be released, and then it will evaporate. Fry the mushrooms until done.

4.Now add sour cream. It should be at room temperature. Add salt and season to taste. Simmer together for 5 minutes until the mushrooms are completely cooked.

We will serve the mushrooms with fried potatoes and herbs. This is delicious! Bon appetit!

Fried boletus - some simple and tasty recipes

Fried boletus with potatoes and other recipes
You can cook a wide variety of delicious dishes with boletus, but today I will only pay attention to recipes where they are fried.

Fried potatoes with boletus

Fried boletus with potatoes and other recipes
A classic spring recipe made from fresh mushrooms. To prepare four servings you will need:

Four hundred grams of fresh mushrooms
Eight medium sized potatoes
Two medium onions

Preparing this recipe will take you about two hours, part of which is preparing the boletus for frying. Step-by-step instruction:

Cut the prepared boletus into medium-sized cubes
Heat a deep frying pan and place mushrooms on it. Fry in butter until moisture evaporates
Cut the onion into half rings in advance and add to the pan. Fry the contents of the frying pan until the onion appears golden brown
Chop the pre-peeled potatoes and add them to fry with the rest of the dish ingredients. Move carefully and close with lid
Fry covered for one minute, then open the lid and add salt to the contents of the pan, stirring thoroughly
Continue frying without a lid until the potatoes are ready without a lid, stirring the contents occasionally

Frying boletus mushrooms with sour cream

Fried boletus with potatoes and other recipes
In order to fry mushrooms with sour cream and onions, you will need the following ingredients:

Four hundred grams of fresh mushrooms
Two medium or one large onion
Three onion cloves
One hundred fifty grams of sour cream
Seasonings and salt to taste
Vegetable oil for frying

To prepare four servings, you need to follow this checklist:

Cut the washed and prepared mushrooms into medium-sized pieces
Cut the onion into half rings and grate the garlic, or pass it through a special press
Place onions, garlic and mushrooms in a frying pan with heated oil. Fry it all together until the moisture has completely evaporated, over low heat.
Salt, mix thoroughly and add sour cream to the pan and stir again
Simmer over low heat for ten minutes, turn off the stove after

This dish makes an excellent side dish for many main dishes, but is best paired with fried potatoes. Tasty and homemade!

“Shashlik” and boletus made on the grill

Fried boletus mushrooms with potatoes and other recipes
No matter how much I look for new options for how to fry this mushroom, the most delicious is still the one made on the grill. To prepare this recipe you will need the following ingredients:

One kilogram of boletus
Fifty milliliters of olive oil
A teaspoon of coarse salt
One pinch of Italian herbs
One lemon fruit

If you have more/less mushrooms, you can still use this recipe. You will just need to adjust the proportions.

Step-by-step cooking method:

We clear the mushrooms from forest debris, clean and carefully rinse. Let the excess water drain
In a large dish, mix Italian herbs, salt, oil and thinly sliced lemon slices. Mix and add pure mushrooms to the resulting mixture.
Marinate the mushrooms for half an hour in the refrigerator. If you don’t have time to marinate, you can immediately start frying by thoroughly mixing in the marinade
Fry the boletus on coals for ten to fifteen minutes, constantly turning them so that they do not burn
Serve the finished mushrooms with the remaining marinade.

This recipe is perfect for those who want to deliciously brighten up a long wait for barbecue.

Roll the fried boletus into a jar

Now I will tell you how you can prepare a delicious, and most importantly original appetizer for the holiday table in summer and autumn!

Fried boletus with potatoes and other recipes

To prepare ten servings of the dish you will need the following ingredients:

One kilogram of boletus
One medium onion
Add pepper and salt to taste
Sunflower oil

Step-by-step recipe for a traditional Russian dish:

We cut the hats into four equal-sized pieces
Soak in cold and clean water for one hour
Place in a colander and let simmer in slightly salted water for one hour.
Drain the water through a colander and let all excess water drain
Heat up the frying pan and place the boletus mushrooms on it. Pepper and salt to taste, stirring thoroughly. Cover with a lid and stir occasionally
After all the water has boiled away, add finely chopped onion, cover with a lid and fry over medium heat.
When the onion is ready, remove from heat.
Place everything in pre-sterilized jars and let cool at room temperature, pour the remaining oil on top, in which the mushrooms were fried.
Store in a cool place

Jars of boletus rolled up in September, subject to proper sterilization and sealing of the jars, will be able to please you with their taste and aroma even in May!

Differences in heat treatment of both types of mushrooms

Despite the similarities, boletuses and boletus mushrooms are still different, and therefore there are differences in their preparation.

How to cook boletus and aspen mushrooms correctly?

Clean boletuses, preferably freshly picked, are poured with cold water, heated, added some salt and gradually stirring, brought to a boil. During the cooking process, foam will appear that must be skimmed off. This is convenient to do with a slotted spoon.

After the broth boils, cook for another 20 minutes over low heat. Experienced mushroom pickers advise changing the water and, after boiling, simmer over low heat for another 5 minutes.

Boletus mushrooms take a little longer to cook. Most often, this process takes about 40 minutes. It is believed that during this time all toxins and toxic substances should be released.

Mushroom cooking process

People say that they also need to be boiled not in one water, but in two, and some housewives put an onion in the pan - if it turns blue, it means the mushrooms are poisonous. Under no circumstances should they be eaten. If the boletus mushrooms sink to the bottom, it means they are cooked correctly.

Cooking before frying

It is important to note that mushrooms must be boiled before frying, which is explained by the unfavorable environmental situation. However, you should not overcook them, as the beneficial properties are lost during the cooking process.

You may be interested in:
Pickle in jars with pearl barley and fresh cucumbers - a recipe for the winter . When the harvest is harvested and you don’t know what to do with it, use useful recipes for winter preparations.
Convenient...Read more... To preserve the unique, incomparable taste of this delicacy, you can cook it for 10-15 minutes, but then be sure to fry them well. And to get a golden color to the dish, discard the mushrooms in a colander and allow the excess water to drain.

Fried mushrooms

Exactly how long to cook boletus mushrooms before frying depends on many factors, but on average, 10-15 minutes after boiling will be enough. After this, you need to wait until the water disappears, discarding it in a colander, and you can fry.

Cooking before freezing

Modern technologies make it possible to preserve food in a wide variety of ways. One of them is, of course, freezing. It makes it possible to enjoy fresh berries, fruits and vegetables in winter. However, unlike them, wild mushrooms are recommended to be boiled before freezing. This must be done until ready.

Cooking before freezing

There are several reasons for this:

Firstly, you can eat them immediately after defrosting.
The second reason is to reduce their size, which will save space in the freezer.
And most importantly, the destruction of toxins.

Cooking before salting

Heat treatment of both boletus and boletus is necessary before salting - you cannot salt them raw. To do this, the fruits are peeled, washed and dipped in boiling brine for 15-25 minutes. But as mentioned above, it is advisable to boil them twice - the second time after changing the water for 5 minutes.

Cooking dried mushrooms

Dried fruits can also make a wonderful and very tasty dish. To do this, the mushrooms must first be soaked for several hours until they become soft.

Soaking mushrooms

Now you can start cooking. Wash the fruits thoroughly, change the water and put on fire. Cooking such mushrooms will take quite a long time - at least two hours.

Storing fried mushrooms

Fried mushrooms are stored in refrigerators, basements or cellars. Under plastic lids they remain suitable for 4-6 months, and rolled up with metal lids they can be stored longer. Since long-term storage of mushrooms under lids may pose a threat of botulism infection, it is vitally important to take all measures to eliminate this possibility. You can read in detail how to do this in the article Pickling mushrooms for the winter. Fried mushrooms can also be stored in the freezer. To do this, fried, cooled mushrooms are packaged in plastic containers or plastic bags, excess air is squeezed out of the bags and placed in the freezer. When frozen, such mushrooms will be stored longer, and there will be no risk of contracting botulism. Fried mushrooms can be stored in the freezer

Recipe for boletus fried in cream sauce

Do you want to treat yourself and your loved ones to something especially tasty by frying boletus? Then this recipe is for you. Can be served with potatoes or pasta. Extraordinarily tasty, tender and aromatic. I recommend trying it!

Ingredients:

A kilogram of selected boletus (you can also take other mushrooms)
Glass of heavy cream
Ground pepper and salt to taste
Large onion
Lavrushka
A couple of tablespoons of flour
Glass of water
Tablespoon ground nutmeg

Preparation:

1. Use only good mushrooms, without rotting, worms, and so on. First, they need to be sorted out of debris (twigs, leaves, etc.). Then rinse very carefully, removing all dirt.

If you doubt the safety of these mushrooms. Then boil them first in salted water, literally 20 minutes. Then drain the water, transferring them to a colander. When all the liquid has drained, you can cut it.

2.Cut them into small cubes. Both the legs and caps of boletus are suitable for frying.

3.Finely chop the onion. Heat vegetable oil in a frying pan and brown the onion here. Then add the prepared mushrooms. Brown slightly if you boiled them beforehand. If not, then you need to fry them until done.

4.Pour warm cream and water over the mushrooms. Water can be replaced with broth. For example, where mushrooms were previously cooked. Stir thoroughly. Add salt and season to taste. Add flour and mix again. After boiling, simmer, covered, on low power for about 5 minutes.

Boletuses in creamy sauce are ready. Before removing from the stove, put the bay leaf here, cover with a lid and let it rest for about 10 minutes. Then you can serve.

Bon appetit!

How to fry boletus - recipes for preparing delicious mushrooms

Content

show

1 Menu:

2 1. Fried boletus with onions 2.1 Ingredients:

2.2 Preparation:

3 2. Boletus fried with sour cream 3.1 Ingredients:

3.2 Preparation:

4 3. Recipe for boletus fried with potatoes 4.1 Ingredients:

4.2 Preparation:

5 4. Boletus and aspen mushrooms, fried with potatoes 5.1 Ingredients:

5.2 Preparation:

6 5. Potatoes with boletus in creamy sauce 6.1 Ingredients:

6.2 Preparation:

7 6. Video - Grilled boletus with potatoes and onions

Our family loves fried boletus. Let's start with the fact that this mushroom is very useful. It contains high protein and low calories. This gives it an advantage in dietary nutrition. But since we are talking about them fried, then diets are out of the question. But it turns out very tasty.

Fried mushrooms are a classic of Russian cuisine. During the mushroom picking season, you can’t do without a frying pan with the harvest you find. Even if it is not possible to get out into the forest, you can always buy them at the market.

If you collected boletus mushrooms yourself, they are all small and not overgrown, you can fry them right away. But if you bought them at the market, it is better to soak them first, preferably with the addition of salt. In a couple of hours, all the living creatures will come out. Also, all the dirt and sand will settle to the bottom. Then they need to be washed well.

If you still doubt whether they will cause harm, it is better to pre-boil them for half an hour. This can be done sliced or whole. Then they will definitely not harm you and your family.

Every time we manage to pick up any mushrooms, we make sure to fry them at home. With potatoes, sour cream, onions - as your heart desires. Today I will show you 5 ways to deliciously fry boletus mushrooms.

Fried aspen mushrooms with onions

The most common way to fry them is with onions. Without it it doesn't taste as good. This dish can be served with pasta, mashed potatoes, and other cereal or vegetable side dishes. Also goes well with meat. And if you decide to bake pies with mushrooms, fried boletus mushrooms will be an excellent filling.

Ingredients:

A kilogram of mushrooms
Salt, ground pepper to taste
Garlic taste
Large onion

Preparation:

1.The most important step is to sort out the mushrooms. Do not use spoiled ones - feel free to throw them away. But if the mushroom is generally healthy, but there are dents or other signs of spoilage on it, they need to be cut off, with a good margin for the healthy part. Then rinse them thoroughly; if you suspect worms, leave them in salt water for a couple of hours. So all the living creatures will come out instantly.

2.After washing them, you need to dry them on a napkin. Otherwise, in the pan they will turn out boiled and not crispy.

3.Pour vegetable oil into the frying pan. It should completely cover the bottom. Peel the garlic and cut into 2 parts. Place in oil and fry until golden brown. Now it can be removed. It only fulfilled its aromatic role, saturating the oil with garlic flavor.

4.Chop the mushrooms and place in a frying pan with aromatic oil. Turn the heat up to medium and cover loosely with the lid. Soon the boletus will give up the water and stew in it. Therefore, it is important to cover the lid only slightly, but not to place it tightly. So that the water can evaporate.

Boletus mushrooms fried with onions, sour cream, potatoes

25 – November – 2017

Boletuses are very useful for the human body. It's worth starting with the fact that they are low-calorie foods. At the same time, mushrooms contain a lot of protein, which makes them comparable in nutritional properties to meat.

Mushrooms contain virtually no starch or cholesterol. Regular consumption of boletus helps normalize metabolism and remove excess fluid from the body. Therefore, mushrooms should definitely be present in the diet of people who are overweight.

CONTENT

How to make mushroom soup from boletus

The first courses are aromatic and very filling. I do not recommend preparing soup with meat; mushrooms contain enough protein.

You will need:

Mushrooms – 500 gr.
Water – 1.5-2 liters.
Bulb.
Carrot.
Potatoes - a couple of tubers.
Small cobweb – 40-50 gr.
Salt, sour cream.

How to cook:

Prepare the mushrooms by sorting and washing. Chop coarsely, especially the caps.
Fill with water, throw in a whole onion, carrots cut into rings, and bring to a boil. Reduce the fire power. Cook at a gentle simmer for 15-20 minutes, no more. Don't forget to skim off the foam.
Meanwhile, peel the potato tubers and cut into soup strips. Place in a saucepan. Continue cooking until the potatoes are almost done, about another 10 minutes.
Throw small vermicelli into the pan. Boil for 5-6 minutes. Remove the onion and discard. Serve with sour cream and herbs, if desired.

Fried boletus for the winter

When mushroom season arrives, mushroom pickers enjoy hiking in the forest and delicious dishes made from the collected mushrooms. And in winter we especially miss this time when we can fry them or cook soup. Therefore, while the season is in full swing, we will stock up on them for the winter. Now I will show you how to prepare fried boletus for the winter. Ready-made jars will help you out when cooking soup, frying potatoes or preparing other dishes.

Ingredients:

A kilogram of already prepared mushrooms
5 tablespoons (partial) salt
Half a teaspoon of citric acid
2 tablespoons of vegetable oil.

Preparation:

1. Let's start preparing them for the winter by preparing containers for storage. First, rinse the jars with lids thoroughly, preferably with soda. Then rinse thoroughly and shake off moisture.

If the scale of the workpieces is large, then you can place the glass containers in the oven on a wire rack. Set the heat to 150 degrees and close the door. Leave them here for 20 or 15 minutes. After turning off, if you have not yet prepared the fried mushrooms, do not remove the jars from the oven. If you plan to close only 1-2 jars, you can sterilize them over steam or in the microwave for about 5 minutes.

2. Suitably sterilize the container. Boil the lids separately for a couple of minutes or simply pour boiling water over them.

3. Sort the mushrooms very carefully. Be sure to throw away anything suspicious, wormy or rotten. If the mushroom is generally good, but there are some signs of damage (crack, dent, etc.), you need to cut it off with a knife.

4.Fry the mushrooms in vegetable oil for about 40 minutes. The heat should be low. Fry covered, stirring frequently. There is no need to add salt yet.

5. Divide the finished mixture into jars. Dilute salt and citric acid in a small amount of water. Boil for a minute and pour this mixture over the mushrooms directly in the jars. Immediately seal tightly and turn the lids down.

6.Wrap it up warmly and leave it like that until it cools completely. Typically, this takes approximately 8-12 hours. I always leave it on all night. The next day you can transfer it to a permanent storage location. For example, in the basement or refrigerator.

How to fry raw boletus

Pour raw boletus with cold water and leave for half an hour. Then thoroughly clean each boletus from forest dirt and debris, cut off the base of the stem. Heat a frying pan, pour in vegetable oil or melt butter (at the rate of half a kilo of fresh mushrooms - 5 tablespoons of oil), add boletus mushrooms. When frying, mushrooms release quite a lot of liquid, so you need to fry over high heat and stir constantly. Do not cover the boletus mushrooms with a lid when frying. After there is no liquid left in the pan, you can salt and season the mushrooms and fry until the mushrooms are golden brown. After roasting, boletus can be used in composite dishes. For storage, fried mushrooms are placed in jars or bags and put in the refrigerator. The shelf life of fried boletus is 3 days. For long-term storage, fried boletus mushrooms are stored in the freezer. The most suitable seasonings for boletus are fresh herbs, basil and ground black pepper.

How to fry boletus with potatoes and onions

To fry aspen mushrooms with potatoes and onions, you can either fry them separately from each other and then mix, or in the following sequence: first fry the mushrooms for 5 minutes, evaporating the liquid, then add the potatoes in cubes and fry the mushrooms with them for 20 minutes - and at the very end When the juices have almost completely evaporated and the potatoes and mushrooms become golden brown, add oil and add the onion, fry with constant stirring for 5 minutes over high heat.

How to prepare boletus for frying

Boletuses are famous for their amazing aroma and high taste. It should be remembered that you cannot collect and buy old forest fruits. Their age can be easily determined by their cap. The larger it is, the older the mushroom. Such specimens are very fragile and practically devoid of aroma and taste. Medium-sized boletuses are best suited. Before you start frying, you need to properly clean and boil them.

You can store the harvested forest harvest without pre-treatment for a maximum of two days so that it does not have time to deteriorate.

How to peel boletus mushrooms for frying

Boletus mushrooms have a hard film on the surface of the caps, which does not become softer even with prolonged cooking. You cannot soak the product for better cleaning, as it absorbs a lot of water. This leads to an increase in mass and shortens shelf life.

It is best to clean under running water and use a soft sponge or brush. You should always check for the presence of worms. Sometimes only the legs are sharpened, while the caps remain intact. The wormy part is cut off and discarded.

To peel the cap, use a knife to pick up the edge of the skin and gently pull it off. It is also necessary to remove the tips of the legs.

It is better to pick mushrooms in dry weather

How long to cook boletus before frying

It is important to properly heat treat forest fruits. The first cooking removes harmful substances from the mushrooms. The process takes 10 minutes from the moment the first bubbles appear on the surface of the water. After this, the liquid is changed and the product is boiled for 45 minutes.

Advice! You can cook the fruits by cutting them into pieces, but it is better to eat them whole and chop them just before frying.

During the process, you must constantly remove foam from the surface. The remaining debris and insects float up with it. The degree of readiness can be determined by the decoction. When it becomes transparent and all the fruits sink to the bottom, the product is ready.

How to fry raw boletus

Boletus fried with potatoes in a frying pan

In our family, every trip to the forest always ends with frying mushrooms and potatoes. Boletuses are especially tasty. It's very easy to prepare them. We eat with the whole family, including adult children. But you shouldn’t give mushrooms to kids.

Ingredients:

10 medium sized boletuses
Small bunch of onions for serving
Salt and pepper to taste
5 medium sized potatoes
Approximately 4 tablespoons vegetable oil
Large onion

Preparation:

1. Rinse the mushrooms well and cut off all suspicious fragments - bruises, black spots, signs of rotting, and so on. Cut them into small pieces and place them in a frying pan along with vegetable oil.

2. Turn on the heating of the stove to maximum power. When the mixture boils, the mushrooms will release a lot of juice. At this point, you need to turn the heat on low and cover with a lid. The boletuses will stew in their own juice. And when they evaporate, fry them until golden brown. Total cooking time is 30-40 minutes.

3. Peel the potatoes and cut into pieces. If you want, you can cut into strips or cubes, as you wish. The only thing is that they should not be too thin, otherwise they will quickly break during frying. Add the potatoes to the browned mushrooms and fry for another 20 minutes.

There is no need to turn over often. Because the potato slices may break and turn into mush. During all this time, 2-4 turning over will be enough.

4. Finely chop the onion. Add to the pan after 20 minutes of frying. Salt, pepper, mix everything well. If desired, you can use a bouquet of spices for potatoes or mushrooms. Fry from this point on for another 5-10 until the onion is ready.

Can be served immediately. But I still let it brew after removing it from the stove, covered, for about 15 minutes. This makes the taste richer. Serve with greens. Help yourself!

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 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. The aspen boletus will release quite a lot of liquid, so do not cover it 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 cooked in salted water.

Fry fresh boletus in a frying pan for 30 minutes. The heat under the frying pan is medium. There is no need to cover the pan with a lid. Fry the boiled boletus in a frying pan for 15 minutes. Fry frozen boletus for 30 minutes.

Yarned mushrooms for the holiday table

Compound:

Boletus – 600 g
Flour – 5 tbsp.
Eggs – 1 pc.
Sugar – ½ tsp.
Milk – ½ tbsp.
Vegetable oil – 1 tbsp.
Salt and spices - to taste
Lard or cooking oil - for frying

Preparation:

Clean the mushrooms from debris, cut off the stems, wash the caps and boil in salted water.
While the boletus is boiling, prepare the batter: mix flour, egg, salt, sugar, milk in a bowl and mix everything thoroughly so that no lumps form.
Dry the boiled boletus caps, dip in batter and fry in a large amount of melted lard or fat.
Serve the mushrooms with your favorite sauce, sprinkle with chopped herbs, and garnish with onion rings.

Preparing for cooking

If the specimens are large, then you need to clean the film from the mushroom stem and cap. Before marinating and cooking, mushrooms should be washed well. Aspen and boletus mushrooms intended for frying can also be washed, but it is best under running water, avoiding too much water getting on the spongy part of the mushroom (it absorbs water very quickly and in the future, when you start frying mushrooms, you will have to evaporate it for a long time). Do not be alarmed if the boletus turns bluish when cut - this happens as a result of oxidation. Simply cut off the darkened area. This once again suggests that boletus and boletus mushrooms need to be processed immediately - the sooner the better. The blue or blackening of sections on boletus also allows one to distinguish it from the porcini mushroom, with which it is sometimes confused.

Mushroom platter

Compound:

Boletus mushrooms – 500 g
Boletus – 500 g
Garlic – 5 cloves
Onions – 2 pcs.
Vegetable oil - for frying
Salt and spices - to taste

Preparation:

Sort the mushrooms thoroughly, remove any debris and rinse well. Cut boletus and aspen mushrooms into medium pieces.
Peel the onions and garlic. Cut the onion into half rings, crush the garlic.
Pour vegetable oil into a deep cast-iron frying pan, heat it and add garlic cloves. Once the garlic turns golden, remove it with a slotted spoon.
Place the mushrooms in a frying pan with garlic oil. Fry them, stirring occasionally, until the liquid has completely evaporated.
When the water has evaporated, add the onion and fry until the onion is tender.
At the end of cooking, add salt and your favorite spices, turn off the heat and cover the mushrooms with a lid to let them cook.
Serve fried boletus and aspen mushrooms along with white bread and sour cream sauce. As a side dish you can use potatoes, mashed potatoes, rice, buckwheat or pasta.

How long to fry boletus mushrooms?

Many housewives pre-boil them before frying boletus. But this is not at all necessary. In any case, the frying time for boletus mushrooms should not exceed 40 minutes. In most cases, 20 - 25 minutes are enough for the mushrooms to turn out tasty, juicy and not lose their taste.

Boletuses are considered one of the most delicious varieties of mushrooms. They are famous for their unsurpassed aroma and beneficial properties, which include blood purification and cholesterol removal. Many housewives fry aspen boletuses and serve them with a side dish of potatoes, rice or pasta.

How to fry boletus with potatoes?

Compound:

Boletus – 700 g
Potatoes – 10 pcs.
Onions – 3 pcs.
Butter – 70 g
Vegetable oil - for frying
Salt and pepper - to taste
Dill - to taste
Sour cream - for serving

Preparation:

Peel the potatoes and onions. Cut the potatoes into cubes, chop the onion into half rings.
Pour vegetable oil into a frying pan, heat it up, add the potatoes and lightly fry, stirring constantly.
Season with salt and pepper and fry until done, about 20 minutes.
Clean the aspen boletuses from leaves, debris and rinse. Cut the mushrooms into cubes.
Melt the butter in a clean frying pan, add the onion and fry until soft.
Add boletus to the onion and fry until most of the water has evaporated. Salt and pepper to taste.
At this time, you can chop the dill.
Place fried potatoes, mushrooms and onions in a large serving plate and sprinkle with dill.
Serve boletus with potatoes, topped with sour cream.

Boletus fried with potatoes

Compound:

boletus - 0.8 kg;
potatoes – 0.8 kg;
refined vegetable oil – 80-100 ml;
onions – 0.2 kg;
salt, pepper mixture - to taste.

Cooking method:

Sort the mushrooms, wash, add water, and bring to a boil. Add salt and cook until the boletus mushrooms sink to the bottom. Place them in a colander and allow the water to drain.
Heat a spoonful of oil in a frying pan and fry the mushrooms in it for 10-15 minutes, stirring occasionally. Temporarily transfer the mushrooms to a bowl.
Peel the potatoes and cut into bars.
After removing the peel, cut the onion into thin half rings.
Pour oil into the frying pan and heat it. Add the potatoes and fry them until they are lightly browned.
Add onion. Continue frying the potatoes and onions until they acquire a caramel color.
Salt and pepper the potatoes, add mushrooms to it, stir.
Cover the pan with a lid and reduce heat. Simmer the potatoes and mushrooms for 10 minutes, stir again and serve.

If you add a little cream to the potatoes and mushrooms after combining them, the dish will taste even more delicate. Greens will also not be superfluous in this dish.

Tobacco boletuses: recipe

Compound:

Boletus – 700 g
Garlic – 7 cloves
Flour – 1 tbsp.
Sour cream, mayonnaise or tomato sauce – 200 g
Vegetable oil - for frying
Salt and pepper - to taste.

Preparation

To prepare the dish, only mushroom caps are used, so thoroughly clean, rinse, dry and remove the stems.
Peel the garlic and put it through a press.
Rub the caps on both sides with salt, stuff them with garlic, sprinkle with flour mixed with pepper.
Pour vegetable oil into a frying pan, heat it and place the boletus caps. Press the mushrooms with a weight and close the lid.
Mushrooms are fried on both sides until golden brown.
Serve topped with sour cream, mayonnaise or tomato sauce.

Recipes for fried boletus

Boletuses will turn out tasty and satisfying if you cook them correctly. You can fry not only fresh fruits, but also boiled and frozen ones.

Boletus roast

Properly frying boletus mushrooms in a frying pan is not difficult if you understand the principle of cooking.

boiled boletus – 450 g;
egg – 2 pcs.;
salt – 10 g;
olive oil;
sour cream – 150 ml;
black pepper – 3 g.

Place the boletus into the frying pan. Fry over medium flame until the moisture evaporates.
Pour in the oil. Fry until golden brown.
Add some salt. Pour in eggs and sour cream.
Stirring constantly, cook until everything thickens.

For roasting, only strong, high-quality specimens are chosen

Fried boletus with onions

It turns out delicious if you fry aspen mushrooms with onions.

onion – 380 g;
salt;
table salt – 10 g;
vegetable oil – 50 ml;
boiled boletus – 700 g;
sweet paprika – 5 g.

Cut large fruits into pieces. Place in a deep frying pan.
Turn on the burner to medium and cook until the moisture has evaporated.
Chop the onion and combine with mushrooms.
Pour in the oil. Add paprika and salt.
Stirring constantly, fry until golden brown.

The main thing is not to overcook the mushrooms, otherwise they will lose their juiciness.

Fried boletus with garlic

You can fry fresh boletuses without pre-cooking if they are collected in an environmentally friendly place away from roads.

olive oil – 60 ml;
fresh boletus – 450 g;
salt – 10 g;
garlic – 4 cloves.

Choose strong, high-quality specimens without damage. Clean from dirt.
Using a knife, remove the film from the caps and the top layer from the legs. Rinse.
Cut into pieces. You should not make them too small, as during frying the product will significantly decrease in size.
Heat the frying pan. Add mushrooms. Drizzle with oil and cook over medium heat for 45 minutes. Stir regularly during the process to avoid burning.
Chop the garlic cloves into smaller pieces. Pour over mushrooms. Add some salt. Fry for another seven minutes.

The finished dish is delicious served with chopped green onions.

Fried boletus in batter

The frying time for boletus depends on the temperature of the oil. As soon as the batter becomes rosy and appetizing, the dish is ready.

boletus – 600 g;
flour – 110 g;
spices;
egg – 1 pc.;
salt;
sugar – 5 g;
vegetable oil – 320 ml;
milk – 120 ml.

Clear forest crops of debris. Cut off the legs. Wash the caps and boil them in lightly salted water.
Combine flour with sugar. Add some salt. Pour in the egg, then the milk. Mix well so that there are no lumps left.
Remove the caps with a slotted spoon. Dry with napkins or paper towel.
Dip in batter. Heat the oil in a deep container.
Place the blanks. They should be completely covered with oil. Fry the boletus until cooked.

The aromatic crispy dish should be served sprinkled with chopped herbs.

Boletus stew

During the days of Lent, you need to switch to a lenten menu. At this time, the body must receive all the necessary substances. Mushroom stew is completely balanced and easily replaces the usual meat dishes. Also suitable for daily nutrition of vegetarians and people watching their figure.

potatoes – 750 g;
dill;
rosemary – 10 g;
carrots – 450 g;
vegetable oil – 40 ml;
onion – 160 g;
pepper;
boletus – 250 g;
salt;
tomatoes – 350 g.

Peel the vegetables. Sort out the mushrooms. Throw away the worm-eaten ones. Also, do not use specimens that are too large or overgrown. But with small mushrooms the dish will look more impressive.
Cut the onion into half rings, chop the potatoes and carrots larger. Cut the mushrooms into five parts.
It is better to choose strong, ripe tomatoes with thin skin. Scald. Remove the peel. Cut the pulp into cubes.
Choose a frying pan with a high rim and a thick bottom. Pour in the oil. Warm up.
Add onion. Fry until beautiful golden color. The fire should be maximum.
Add carrots. Mix. Fry for seven minutes.
Add potatoes to vegetables. Cook for seven minutes, stirring occasionally during the process. Fry with the lid closed so that the food cooks evenly on all sides.
Salt and sprinkle with pepper. At this step, you can add your favorite spices or hot peppers for a more spicy taste.
When the potatoes are soft enough, add the mushrooms. Switch the heat to low. Fry for seven minutes.
Add tomatoes. To stir thoroughly. To cover with a lid. Fry for six minutes. The products will release juice, making the dish juicy.
Chop the rosemary. Place into the frying pan. This ingredient will help make the stew amazingly flavorful.
Taste and add salt and spices if necessary. Remove from heat.

Delicious to eat hot or cold. When serving, add chopped herbs to improve the taste.

For perfect taste, vegetables should only be fresh.

Fried boletus tobacco

You can fry boiled or frozen boletus. Sour cream can also be replaced with mayonnaise in the recipe.

boletus - 700 g;
pepper;
garlic – 7 cloves;
flour – 20 g;
salt;
sour cream – 100 ml;
olive oil;
tomato sauce – 100 ml.

For preparation, you only need the caps, which must be thoroughly rinsed and then cleaned.
Pass the garlic cloves through a press.
Rub the caps on all sides with salt. Fill the inside with garlic puree. Sprinkle with flour previously mixed with pepper.
Pour oil into the pan. Warm up and lay out the caps. Press down with a weight and close with a lid.
Fry on each side until a nice crust forms.
Serve with tomato sauce mixed with sour cream.

The original dish should be served warm.

Mushroom balls from boletus

Compound:

Boletus – 500 g
White bread – 8 pcs.
Onions – 2 pcs.
Eggs – 2 pcs.
Breadcrumbs – 4 tbsp.
Salt - to taste
Vegetable oil - to taste

Preparation:

Clean the mushrooms, rinse and scald with boiling water. Drain in a colander and let the water drain. Peel the onion and pass it through a meat grinder along with mushrooms and soaked white bread.
Add salt, spices and eggs to the minced meat. Mix everything thoroughly.
Form rounded balls from the resulting mass.
Roll each piece in breadcrumbs and fry in vegetable oil.
Boletus meatballs go well with mashed potatoes and rice.

Fried boletus in sour cream

Compound:

boletus - 0.6 kg;
onions – 0.2 kg;
parsley – 2-3 sprigs;
sour cream – 0.2 l;
refined vegetable oil – 60 ml;
wheat flour – 80 g;
salt, ground black pepper - to taste.

Cooking method:

Sort the mushrooms, cut off the stems. To prepare a dish according to this recipe, it is advisable to use only mushroom caps; the legs can be used for mushroom caviar or cooked into soup.
Wash the boletus caps in running water and immediately wipe them with a napkin or paper towel.
Place the boletus caps in a tight bag and pour flour into it. Tie the bag and shake it gently so that the flour covers all the mushrooms.
Heat the oil in a frying pan, place the boletus caps in one layer. Brown them on all sides over medium heat and transfer to a plate. Fry the remaining mushrooms and also transfer them to a plate.
Peel the onions and cut them into thin halves of rings. Fry them in vegetable oil until caramelized.
Combine the onions with mushrooms, salt and pepper them, pour in sour cream, previously mixed with finely chopped herbs.
Simmer the boletus in sour cream for 15-20 minutes over low heat under the lid.

Boletuses prepared according to this recipe go well with boiled potatoes; it is advisable to serve them with them as a side dish. Fried potatoes will also be a good addition to mushrooms prepared according to the given recipe.

Simple preparation of fried mushrooms with 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 prepare mushroom caviar for the winter. 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.

Preparing the boletus for cooking

Having brought the prey home from the forest, in any case you will have to carry out primary and secondary processing of the mushroom before preparing any dish from it.

Primary processing

Fried boletus with potatoes and other recipes

Clear the mushroom of all forest debris. It is advisable to do this before placing the prey in your mushroom basket.
Sort through the spoils and get rid of rotten and wormy areas; overripe mushrooms can be thrown out entirely and not taken with you at all - they will fall apart during cooking. There is no need to throw away damaged or wormy mushrooms; just remove the damaged area
Rinse thoroughly with cold water and drain in a colander. Allow excess water to drain for five minutes.
Using a knife, carefully clean its stem and remove the film from the cap.
Soak them in a deep container so that they are completely covered with water. Keep in water for sixty minutes
Remove from the container and place in a colander, keep in the colander for five minutes and let the excess water drain (five to ten minutes)

Second stage of processing

Fried boletus with potatoes and other recipes
Answering the question: “is it possible to do without cooking?”, I will answer you that it is possible. I always boil it for a short amount of time to avoid possible negative consequences after consumption. It tends to accumulate small amounts of salts of harmful metals in its composition, so it is better to play it safe and avoid possible harm completely.

Scalding process:

The digestion process should begin immediately after primary processing.
Pour water over the peeled and soaked boletus and place on low heat, bring to a boil.
Cook for frying for ten minutes, constantly skimming off any foam that forms.
Drain in a colander, allow excess moisture to escape (thirty minutes)

Having completed these two processes, you can safely carry out the roasting process, or cook it using another method you desire.

Boletus fried with onions

Fried mushrooms with onions is one of the simplest dishes.
The method of preparing boletus and aspen mushrooms in this case is no different. So it doesn’t matter which of these mushrooms are in the basket. Their dinner will be equally delicious. You can also mix boletus with boletus. This option will definitely appeal to your household. So. Pour vegetable oil into a frying pan (preferably cast iron). When it warms up, add garlic cloves crushed in a crush (3-4 cloves). When the garlic turns golden, remove it using a slotted spoon. Usually, it takes no more than half a minute from adding the garlic to the moment it is removed from the pan.

Now you can put pre-prepared mushrooms into the garlic-flavored oil. You need to fry them until the liquid they produce has completely evaporated. In this case, the contents of the pan should be stirred periodically.

When the liquid has evaporated, add onion cut into half rings into the frying pan (at the rate of 0.3 kg of onion per 1 kg of mushrooms), mix everything and fry until it is completely cooked. After this, you can salt and pepper the mushrooms and onions, turn off the heat and cover the pan with a lid.

This dish is best served hot, and potatoes, pasta, buckwheat or rice are suitable as a side dish. Sour cream sauce will be a good addition to mushrooms and onions.

Almost every work of Russian classical literature, when it comes to food, always mentions mushrooms with sour cream. You can still prepare this ancient and very tasty dish. Especially if boletus is used as the main ingredient.

The initial stage of preparing this dish is not much different from frying boletus with onions.

Prepare mushrooms in the standard way. Heat the oil in a frying pan, add the mushrooms and fry for 20 minutes, stirring regularly. Then add the onion, cut into half rings, to the mushrooms, stir and fry for another 5 minutes. After this, the contents of the frying pan can be salted and pepper to taste.

Mix sour cream thoroughly with flour and pour the resulting mixture into the frying pan with the mushrooms and onions. Mix everything, cover the pan with a lid and simmer over low heat for 10-15 minutes, stirring occasionally. You can serve prepared mushrooms with sour cream with the same side dishes: potatoes, buckwheat, rice or pasta.

As for the proportions, for 1 kg of raw mushrooms you need to take 300 grams of onions, 3 tablespoons of 15 percent sour cream and 1 tablespoon of flour.

In previous recipes it was already mentioned that boletus and boletus go well together. Therefore, in conclusion, it is worth talking about how to cook them together. Fried potatoes will be a great addition to a mixture of these mushrooms.

Pour vegetable oil into a cast iron frying pan and heat it. Then you need to put pre-prepared mushrooms there. They must be fried until all the moisture they release has evaporated. The process usually takes a little over half an hour. After this, the mushrooms can be salted, and if desired, peppered, and placed in some kind of bowl.

Add oil to the frying pan, let it heat up and put in the pre-prepared potatoes and onions. It is better to cut the potatoes into cubes, and the onion into half rings. Vegetables should be fried until cooked, then add fried mushrooms to them. Mix everything and keep on the fire for 10-15 minutes, periodically stirring the prepared dish.

Potatoes with aspen and boletus mushrooms should be served hot. This amazingly tasty dish will surely delight everyone in the household, so: bon appetit!

Boletus fried with onions

Compound:

boletus - 0.8 kg;
onions – 0.2 kg;
refined vegetable oil – 40 ml;
salt, ground black pepper - to taste.

Cooking method:

Sort through the mushrooms, remove rotten specimens. Trim the wormy boletuses. Cut off the lower parts of the legs. Clean the mushrooms from adhering leaves and blades of grass, wash them with a sponge in running water. Cut into medium sized pieces.
Heat a tablespoon of vegetable oil in a deep frying pan and add mushrooms to the pan. Cook them over medium-low heat until the liquid released from the mushrooms evaporates. If you want the boletus to remain crispy, do not cover the pan with a lid, but if you like soft mushrooms, then it is better to cover it.
Remove the peel from the onions and cut into small cubes.
When the excess moisture from the pan has evaporated (this will happen in about half an hour), add the remaining butter and onions to the mushrooms, salt and pepper the dish. Fry the ingredients, stirring until the onion is soft.

When serving, fried boletuses with onions can be sprinkled with fresh herbs (dill, parsley).

How to cook?

Next, based on taste preferences, everyone chooses for themselves how to cook boletus and boletus mushrooms. To pickle mushrooms, make soup or store them for the winter, you need to know how to cook boletus. Prepare two pans of boiling water for cooking in advance. Place the mushrooms in the first pan of boiling water, then let the water boil again. After boiling, immediately, using a slotted spoon, transfer the mushrooms to a second pan of boiling salted water and cook until tender for about twenty minutes. Do not let the water boil too hot. The degree of readiness can be easily determined - the finished mushrooms sink to the bottom of the pan. To marinate, place the prepared boiled mushrooms in jars and fill with marinade. Spices and vinegar are added to taste. There should be an air “cushion” left in the jar, so there is no need to fill the mushrooms with marinade right up to the neck. Also, boiled boletus and boletus mushrooms can be used to make soups and sauces.

Sources used:

https://kulinarnayakarusel.ru/zharenye-podosinoviki.html
https://ogorod-bez-hlopot.ru/prigotovlenie-podosinovikov-i-podberezovikov.html
https://photoretsept.ru/blyuda-s-gribami/podosinoviki-gribyi-zharenyie-s-lukom-smetanoy-kartoshkoy
https://fermilon.ru/zagotovki/vtorye-blyuda/podosinoviki-skolko-zharit-retsepty-prigotovleniya.html
https://domrecept.ru/vtorye-blyuda/kak-zharit-podosinoviki-skolko-zharit-podosinoviki.html
https://www.syl.ru/article/158923/new_kak-gotovit-podosinoviki-i-podberezoviki-kulinarnyie-sovetyi
https://yagodigribi.guru/blyuda-iz-gribov/kak-pozharit-podosinoviki.html

How long to cook boletus and boletus mushrooms

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In order for wild mushroom dishes to be aromatic and healthy, the harvested product must be properly prepared. Unlike lamellar champignons, oyster mushrooms, milk mushrooms, russula and chanterelles, tubular ones have a more dense structure of legs and caps. Therefore, they always need to be pre-boiled before further use.

You need to cook the mushrooms in several stages. First, the washed and peeled fruits are placed in a saucepan with cold water and placed on high heat. After the water boils, remove the mushrooms and wash them again, and drain the water. The prepared product is transferred to a saucepan and again filled with cold salted water, and then boiled to the desired state.

Heat treatment removes excess toxins from mushrooms (particles of heavy metals that they absorb from the environment during growth). The minimum time required to get rid of toxins is half an hour.

Until ready

The cooking time until boletus mushrooms are ready can range from 35 minutes to 1 hour. In a minimum period of time, small mushrooms and pieces of large specimens will be cooked.