How to cook boletus and boletus correctly and how much

How much to cook porcini mushrooms (boletus)?

The cooking time of porcini mushrooms depends on their type: fresh, frozen or dried, so we will consider separately how much porcini mushrooms are boiled in a saucepan:

• How much to cook fresh porcini mushrooms in a saucepan? Fresh porcini mushrooms should be boiled for an average of 35-40 minutes after boiling water in a saucepan.
• How much to cook dried porcini mushrooms? Dry porcini mushrooms are pre-soaked in cold water for 2-3 hours, after which they are boiled for an average of 20 minutes.
• How much to cook frozen porcini mushrooms for soup? Most frozen mushrooms are boiled a little before freezing, so such mushrooms must be boiled for an average of 20 minutes after boiling water in a saucepan, if fresh porcini mushrooms were frozen, then they are boiled for 35-40 minutes until cooked after boiling water.
• How much to cook porcini mushrooms before frying? Before frying porcini mushrooms (and many others), I recommend boiling them first so that no harmful substances and microorganisms remain in them, therefore, porcini mushrooms are boiled before frying 20-30 after boiling water in a saucepan.
• How long does it take to cook porcini mushrooms in a slow cooker? In a slow cooker in the "Baking" mode, fresh porcini mushrooms should be cooked for an average of 40 minutes.

Having found out how long it takes to cook porcini mushrooms, we will further consider the process of their preparation in order to know how to properly prepare them for cooking, as well as how to cook them properly until tender.

How to peel fresh porcini mushrooms before cooking?

Fresh porcini mushrooms are preliminarily cleaned of large debris on the cap and leg (by hand, using a knife and a soft brush), then placed in a container of a suitable size and poured with cold water (soaked for 1 hour), as a result of which most of the small debris falls off on its own from the surface of the mushroom.

After soaking, all dark places and minor lesions are carefully cut off from each mushroom with a knife, and the entire skin is peeled off the old mushrooms from the stem. Fully peeled porcini mushrooms are cut into smaller pieces (inside each mushroom we check that it is not wormy), after which they are ready for cooking.

How to cook porcini mushrooms?

To boil porcini mushrooms for cooking various dishes, in particular for boiling mushroom soup, they should be cooked in a certain sequence (fresh, frozen and dried), while only their preparation for cooking will differ (fresh ones must be cleaned, frozen ones - defrost at room temperature , pouring them with cold water, and dried ones - soak them in cold salted water for 2-3 hours before cooking), as well as the time of their preparation. Let's consider in stages how to cook boletus (porcini mushrooms) in a saucepan:

• As mentioned earlier, we first prepare the porcini mushrooms for cooking (we defrost the frozen ones, clean the fresh ones, and soak the dried ones for several hours).
• We spread the prepared mushrooms in a saucepan and fill with water (if we just cook porcini mushrooms, then so that the water completely covers them, if we cook mushroom soup, we pour water with the expectation of a full soup).
• Add salt to the water to taste (on average, 1 teaspoon without a slide for 2-3 liters of water).
• Bring the water in a saucepan to a boil over high heat, then reduce the heat so that the water does not boil too much.After boiling water, cook fresh porcini mushrooms for 35-40 minutes, dried for 20 minutes, and frozen 20-35 minutes until tender. When cooking, constantly remove the foam formed on the surface of the water with a spoon or slotted spoon.
• At the end of cooking, we check the mushrooms for readiness (if everything has sunk to the bottom of the pan, then they are ready).

Note: A sure sign that porcini mushrooms are boiled or not is that they sink to the bottom of the pan when cooked, rather than floating on the surface of the water.

In conclusion to the article, it can be noted that knowing how to properly cook porcini mushrooms (fresh, frozen and dried), you can quickly cook a delicious mushroom soup from porcini mushrooms or boil them to prepare other equally delicious dishes. We leave our comments and useful tips on how much to cook porcini mushrooms for soup and more in the comments to the article and share it on social networks if it was useful to you.

Product pickling method

It is important to regularly remove the foam while boiling the mushrooms.

It is not difficult to pickle the stubble. Boletus should be chosen only good, medium-sized, without the slightest signs of worminess. When pickling, the types of mushrooms are not mixed. They must be selected by size, cut off the roots, washed from dirt and debris. Water is poured into the cooking utensils (for every kilogram of mushrooms, half a glass of water). Add vinegar, salt and add the mushrooms themselves.

Remove foam from boiling water, then add spices. Boil from the beginning of the boil for about 30 minutes, stirring constantly. Add vinegar 15 minutes before cooking. When the boletuses are cooked, they will settle to the bottom. After that, they are cooled and transferred to jars.

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

Important facts about porcini mushrooms

Before boiling porcini mushrooms, you should learn how to handle them correctly. First of all, you need to understand how to distinguish a product among all the variety of its close and distant relatives. People often mistake boletus and boletus for porcini mushrooms, which leads to a violation of the rules for their processing. Real porcini mushrooms have a velvety cap that ranges in color from yellow to dark brown or reddish brown. The leg of a very light brown shade expands downward and is covered with a white mesh.

White pores can be found under the cap of young mushrooms; in mature foods they are yellowish or greenish. A slice of porcini mushrooms always remains white, no matter if they are dried, boiled or fresh.

Tip: Few people know that porcini mushrooms can be dried in the microwave, spending a minimum of time. The workpieces are simply placed on the dish and processed at the lowest power for 20 minutes. Then the microwave is ventilated and another 2-3 approaches are done.

Before heat treatment, the product must be cleaned.

It consists of several stages:

1. The product must be put in cold water and kept in it for at least an hour.
2. After that, you will have to process each product separately, removing it from the liquid, cutting off all suspicious and dark areas. It is recommended to remove the entire skin from the legs of the age components, until the white pulp.
3. We cut each element into at least 4 parts to assess its internal purity. White, boletus and boletus mushrooms very often turn out to be wormy, so you should check them as carefully as possible.
4. Put the processed ingredients in a bowl or colander. They cannot be left for a long time, it is better to immediately proceed with subsequent processing.

The above manipulations must be carried out not only before boiling the mushrooms for their subsequent cooking, but also by freezing, canning, and drying the components.

Answers to common questions

Even the most experienced housewives have questions regarding the correct cooking:

Aspen and boletus boletus are, of course, a frequent guest in the kitchen of a Russian person. But when preparing culinary masterpieces from them, you must always remember about safety. Coming from the forest, first of all, you need to thoroughly review the "catch", removing spoiled fruits and various garbage. Before frying, marinating or preparing any other dish, they must be boiled.

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

Boiling porcini mushrooms in a slow cooker and a double boiler

Properly prepared products at home can be processed in a variety of ways. The most popular and convenient are the following:

• In a saucepan. Put the cleaned product in a container of a suitable size, fill it with water so that the liquid covers all the elements. You must immediately add a little salt and stir everything well. On high heat, we wait for the water to boil, during which you need to remove the foam, it can be abundant. We reduce the heat to medium and continue to cook the mass for at least 35-40 minutes, regularly skimming off the foam. Before removing food from the stove, make sure that the formation of foam has stopped. We fold the blanks in a colander and use them for their intended purpose.

• In a multicooker. Put the processed product in a multicooker bowl, fill it with cold water, completely covering the products, add some salt. You should not try to boil all the mushrooms at once, their volume should not exceed half a bowl. Processing is carried out for 40 minutes in the "Baking" mode. Dried products may require a longer exposure - up to an hour.

• In a double boiler. In this way, it is recommended to boil only fresh mushrooms, the dried components will lack moisture and may turn out to be too dense. Just put the blanks in a bowl with holes, add some salt. We close the structure with a lid, set the timer for 40-50 minutes, depending on the size of the pieces.

The product brought to readiness must be thrown into a colander, getting rid of excess liquid. After that, without wasting time, you should freeze it or use it in dishes.

How and how much do you need to cook porcini mushrooms, before frying and marinating?

Very often, housewives ask themselves how to properly boil porcini mushrooms, if further thermal or chemical processing is planned. The following rules apply here:

1. Before frying, the components must be boiled in salted boiling water for at least 20 minutes. Better yet, bring them to a state of full readiness. If, after such a preparatory stage, the product is also fried for at least a quarter of an hour, the risk of poisoning will decrease to zero.
2. Before pickling, the peeled and chopped mass should be boiled in boiling water with bay leaves for half an hour. After which the broth is decanted, the mushrooms are laid out in a colander. All the necessary spices are added to the liquid, the blanks are returned and boiled for another 10 minutes.
3. Particular attention should be paid to how dried mushrooms are boiled. First, they are soaked for 2-3 hours in a large volume of cold salted water. Then it is boiled in it for 30-40 minutes, depending on whether the dried components were cut or not.

Boiled porcini mushrooms are rarely used on salads or other snacks, but they make excellent soups, sauces and baking fillings. You just need to learn how to properly combine them with spices and additional components.

When and how should boletuses be cooked?

Aspen mushrooms, like porcini mushrooms, should be boiled in case of any option for their use, except for drying. And before freezing, they must not only be brought to readiness, but also before that they must be kept in a weak solution of citric acid for several minutes so that the component does not turn blue.

Boletus boiled as follows:

• We clean the mushrooms soaked for an hour, remove the film from the cap, cut.
• We put the products in a saucepan, fill with cold water, add salt and bring the mass to a boil. Boletus is boiled no more than 20 minutes after boiling, while the foam is regularly removed from the surface of the broth.
• We put the finished product in a colander and use it as directed after the excess liquid drains.

Before cooking, the dried components must be soaked in cold salted water, spending at least 2-3 hours on this. It is recommended to process fresh aspen mushrooms as early as possible, no later than 2-3 days after collection.

Differences in heat treatment of both types of mushrooms

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

How to cook boletus and aspen mushrooms correctly?

Pure aspen mushrooms, preferably freshly picked, are poured with cold water, heated, salted and gradually stirring, brought to a boil. During the cooking process, foam will appear, which must be removed. It is convenient to do this with a slotted spoon.

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

Boletus boletus is boiled a little longer. Most often, this process takes about 40 minutes. It is believed that during this time all toxins and toxic substances should go out.

People say that they also need to be cooked not in one water, but in two, and some housewives put an onion in a saucepan - if it turns blue, then the mushrooms are poisonous. In no case should they be eaten. If the boletus has sunk to the bottom, it means that they are cooked correctly.

Cooking before frying

It is important to note that mushrooms must be boiled before frying, due to the unfavorable environmental situation. However, they should not be digested, since useful properties are lost during the cooking process.

In order to preserve the unique, incomparable taste of this delicacy, you can cook for 10-15 minutes, but after that you must fry them well. And to get a golden color of the dish, discard the mushrooms in a colander, let the excess water drain.

Fried mushrooms

How much to cook boletus mushrooms before frying depends on many factors, but on average, 10-15 minutes after boiling will be enough. After that, you need to wait until the water leaves, throwing 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 gives you the opportunity to enjoy fresh berries, fruits and vegetables in winter. However, unlike them, forest mushrooms are recommended to be boiled before freezing. This must be done until ready.

Cooking before freezing

There are several reasons for this:

1. First, they can be eaten immediately after defrosting.
2. The second reason is to reduce their size, which will save space in the freezer.
3. And most importantly, the elimination of toxins.

Cooking before salting

Heat treatment of both boletus and boletus is also necessary before salting - they cannot be salted raw. To do this, the fruits are cleaned, washed and dipped in a 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.

Interesting facts about porcini mushrooms

The old ones belong to the preferred mushrooms and are included in the first category in terms of taste.They are rarely sold in stores, since they are sent immediately to restaurants, so the surest way to enjoy this forest delicacy is to collect it yourself. It is not difficult to preserve the taste of the product and aroma - it is recommended to cook the gifts of the forest correctly, following the recommendations.

How to cook whites: technological secrets

Before heat treatment, including hot, you need to process the collected forest gifts:

• Rinse under running cold water;
• Clean up the remaining contamination;
• Cut off the tips of the legs;
• Cut off the caps.

In every second case, whites are eaten by worms, so the places where the "wormholes" are identified are cut off without residue, but it is better to cut them off and place them in salted water for a couple - three minutes - how long to keep - depends on the desire of the hostess, but not 30 minutes. otherwise, the mushroom will get wet and become unusable.

It is strongly recommended to boil the product collected in the forest, as they absorb all the harmful substances and components present in the air and earth. Before that, large specimens - 10 cm high and dense in consistency, are cut into 1-3 parts for convenience, and small fungi 5-7 cm high are boiled without separating the caps and legs.

After that, the product is transferred to salted water, put on medium heat. At the moment of boiling, the resulting foam is immediately removed, since it contains harmful substances and dirt residues. As soon as the mushrooms boil, the fire is reduced to the chapel. Cooking continues for half an hour with stirring and skimming in the process.

Dried whites are best cooked before frying, but pre-soaked for 10-15 minutes. Housewives filter the water that remains from the mushrooms through cheesecloth to remove sediment, after which it will become the basis for soups, sauces and gravies. Important: foam is not formed if dried whites are boiled. After boiling, they are heat treated for 30 minutes. It is also taken into account that no spices, except for salt, are required to be put into water, otherwise the natural aroma will disappear.

Russula

As they grow, the caps of these mushrooms change shape from a ball to a funnel with a concave center. The color of the cap can be red, yellow, green, purple, brown. Below it is covered with plates. The leg is smooth, cylindrical. Russula are edible and conditionally edible, edible only after heat treatment. In nature, they can be confused with false russules and pale toadstool.

Forest russula must be carefully sorted out, since only small and strong specimens are suitable for cooking. They cook in 30 minutes. You don't need to boil them before frying.

Cooking technique:

1. Rinse russula in cold water.
2. Combine 1 part mushrooms and 2 parts water in a saucepan.
3. Place over medium heat, bring to a boil, then reduce heat and simmer for 30 minutes.
4. In the process of cooking, remove the foam, do not forget to add salt, and also add bay leaves and black peppercorns.
5. Throw the finished russula in a colander. The broth cannot be used in the future.

Porcini mushrooms: useful properties

White - tastes and aromatic, good for health, that's why they are called gifts of the forest. The composition includes:

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

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

Features of the species

Fragrant and mouth-watering boletus and aspen mushrooms have always been an integral food product in Russia.Despite the fact that both species are similar to each other, they still have significant differences.

Boletus

Walking along a birch grove, especially in those places where the sun warms the earth well, you can often find a boletus mushroom - tall, slender, with a long leg and in a beautiful convex hat, which over time becomes like a pillow. Its diameter can reach 15 cm. Its appearance resembles a boletus mushroom, but unlike it, the boletus leg is covered with small gray or black scales.

The color of the fruit varies depending on the place of growth and can be from light beige to black and brown. There are several types of boletus: Common, Marsh (or White), Black, Turning pink, Tundra, Harsh, Gray and Multi-colored.

The most common boletus is common. It is recognized by its uniform color and leg, which thickens at the bottom. They love him not only for taste. Boletus cleanses the body of toxins, has a positive effect on the nervous state, regulates blood sugar, helps with kidney problems, has a beneficial effect on the skin and is not at all high in calories (only 20 kcal per 100 g) and is rich in various microelements necessary for the body.

Aspen boletus

In mixed forests and aspen groves, you can find mushrooms with bright red caps and a stocky leg covered with scales. These are aspen mushrooms. They got this name because of their color, which is very reminiscent of the autumn foliage of aspen.

But contrary to popular belief that these mushrooms grow only near aspen, they can be seen under oaks, lindens, poplars, willows and other trees. They also love to live in a humid environment among moss, thickets of blueberries, grass and ferns.

Boletus boletus are of several types. The most famous are Red, Dyedfoot, White and Oak. Aspen mushrooms are very valuable for their healing properties. It is believed that they cleanse the blood, help reduce cholesterol, remove salts of heavy metals, poisons and radionuclides, have an antitumor effect, promote the normalization of intestinal microflora, and increase immunity.

Moments of cooking porcini mushrooms

Cooking porcini mushrooms is a cook's science, since this type of forest gifts is considered elite and is used for home cooking, in restaurant serving. The peculiarities of the product consist not only in the fact that the taste and aroma will stand out from the total mass, but also in the fact that the broth prepared on its basis is light without signs of turbidity. Some cooks and experienced chefs say that if the mushrooms are intended for frying, then you do not need to boil them first, since heat treatment will still occur.

For winter canning - pickling and marinade, it is better to pre-boil the product - how much time depends on the amount of mushrooms, but not less than half an hour. Freeze and dry should be exceptionally fresh, without any heat treatment, as the water will become loose, and the drying process will become impossible at all.

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

Porcini mushrooms are a product that is used both in the first and second courses, sauces and their gravies can complement and enrich any vegetable preparations. Pies, rolls and other pastries 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 are performed.

How to properly boil mushrooms for freezing

Before freezing mushrooms, boil them for 5-10 minutes.

It is recommended to dry the prepared product slightly, pack it in plastic bags or put it in containers, and then send it to the freezer. Plastic containers are also useful for these purposes.

Pre-boiling porcini mushrooms: why is the process necessary?

70% of housewives do not know how and how to cook porcini mushrooms. To decide whether you need to cook before further frying, you should remember that the porcini mushroom grows in the forest. Therefore, it absorbs substances that are around. It is a mistake to think that they do not contain harmful components - the forest belt is located not only in a quiet place away from the highway, but also in the immediate vicinity of a busy road, which means an increased concentration of gasoline combustion products.

The task of pre-cooking before frying is to draw out as many harmful substances as possible from them. Mushrooms from ecologically clean regions are better processed additionally - this will help get rid of microbes. It is recommended to boil the gifts of the forest by mushroom pickers and cooks, even if they are collected in a more often impenetrable forest, in order to ensure that you are safe from health problems. The fact is that mushrooms accumulate not only those toxins that are obtained from the external environment - from the air, together with precipitation, but also the products of their own vital activity. It is better to get rid of them - they can negatively affect the body.

It is better to boil them peeled, be sure to rinse them in cool water. Cut into small pieces, mushrooms not only look aesthetically pleasing in dishes, they are boiled, getting rid of all substances harmful to humans. Important: the water in the container is 1.5 liters per 1 kg of product. Foam is an indicator of the presence of dirt, particles, harmful components. Heat treatment removed them from the product. Therefore, it is recommended to promptly remove from the container in which the cooking process takes place.

Thus, white, collected with his own hand - a gift from nature and the forest, but it requires attention. It must not be forgotten that a product that has been harvested in an open area has not passed any test. For this reason, doctors recognized a double heat treatment - boiling and frying - as a way out of the situation. If preservation in oil is provided, then cooking is not a recommendation, but a necessity, since mushrooms that have been exposed to temperature remain fresh for a long time - if they are prepared according to the rules, then preservation is edible for up to 1 years.

Boiling - the impact on the product of temperature, which is equal to 100 -110 degrees. In the 30-40 minutes allotted for this, microbes will die in the mushrooms, if they were there, harmful microelements will also come out of the pulp. After frying, a sufficient amount of vitamins (at least 5-10%) will remain in the old mushrooms for the dish to be healthy and nutritious. The porcini mushroom, despite the fact that it is edible, cannot be eaten raw.

Mushroom preparation

After picking the mushrooms, it is advisable to clean, remove dark places, cut off the parts affected by slugs and worms on the same day. For old mushrooms, cut off the bottom of the cap.
If the preparation of mushrooms is postponed, then they must be placed in the refrigerator for safekeeping. Such a product is not washed, but only gently cleaned off with a knife adhering particles of sand, leaves, blades of grass and other small specks.

Immediately before cooking, the mushrooms are rinsed in cool water, but this should be done quickly so that they do not have time to absorb a lot of moisture.

Cooking nuances

Fresh porcini mushrooms are prepared immediately after a quiet hunt in summer and autumn. To taste them out of season, they are dried, frozen, pickled, salted for preservation, but the easiest way is to cook. There are opinions that they can not be boiled, but fried raw.However, mushrooms absorb harmful substances from the soil, air, water, like a sponge, and there are fewer and fewer environmentally friendly places. Therefore, in order to avoid poisoning, it is better to initially pour the mushrooms with salted water, boil, boil for 1/3 hour, and then boldly prepare the planned meal.

Options for how to cook them:

• Put the saucepan on the stove, add water: more for soup, a little for regular cooking. Then add salt, bring to a boil, put fresh porcini mushrooms there. As soon as they boil, reduce the heat of the stove, actively remove the foam formed on them. Cook them this way for about forty minutes.

Advice: if further heat treatment is still ahead, it is planned to fry, stew, bake them, then the cooking can be reduced to 25 minutes. If, after boiling, they act as a side dish and are no longer exposed to heat, then the maximum boil is 40 minutes. You don't need to digest, it spoils the mushroom taste. Porcini mushrooms are the only ones that do not oxidize when cut and do not darken. This makes it possible to prepare a light, transparent mushroom broth from them. The main thing is not to leave them cooked in the broth for a long time. So they can darken. Remove them, blot off excess liquid and continue cooking. If the broth remaining after boiling fresh porcini mushrooms is frozen in special tins and stored in the freezer, then there will always be a ready-made semi-finished product at hand for gravy, sauces, etc.

• Cook dried whites like this: boil water, add salt, place in a saucepan with boiling water (a handful per glass of liquid), cover, leave to steam for 4 hours. Then, in another saucepan, make boiling water and pour the steamed raw material into it along with the water in which it has soaked. In this case, there will be no foam, you will not have to collect it. Cook whole mushrooms at moderate temperature - forty minutes, cut - half an hour.

Tip: it is better not to put spices during cooking, so as not to interrupt the mushroom taste. In dried ones, the aroma is concentrated, from which soups are obtained more saturated. Therefore, you should limit yourself to lavrushka with salt. The liquid in which they were steamed will later come in handy for making gravies and sauces. The mushrooms themselves should be kept away from foods that have a strong aroma, as they can quickly absorb it.

• You can cook frozen porcini mushrooms by defrosting them at room temperature or in the microwave. They need to be rinsed, placed in cold water and placed in a saucepan, reducing the heat to a minimum for half an hour. Remove the foam periodically. Salt only when finished.

Tip: Mushrooms are best cooked with vegetable oil rather than butter. You can add sour cream for frying or stewing.

Step-by-step instructions for cooking porcini mushrooms

To properly cook boletus, you need to do everything in stages:

1. Clean mushrooms from dirt, leaves and other debris. Cut off the base of the leg.
2. Cut large boletus into pieces. Remove the wormy and dark parts of the mushrooms.
3. Transfer the prepared mushrooms to a saucepan.
4. Fill the container with cold water - it should completely cover the product. For the subsequent preparation of the soup, you need to fill a pot of water. If, however, a salad or a main dish will be prepared from the mushrooms, it is better to take a small amount of liquid.
5. Salt the water.
6. After boiling, remove the foam.
7. Cook porcini mushrooms over medium heat for 35-40 minutes. Remove foam constantly.

Useful Tips

If you plan to fry porcini mushrooms, they still need to be pre-heat treated. In this case, the product is boiled for a little less time - about 20 minutes. Then the water is drained and the boletus is fried.

Dried mushrooms must be soaked in cool salted water before boiling. For a handful of mushrooms, you need to take 1 glass of water. After 2-3 hours, the product can be cooked in the same liquid. If the boletus is whole, they are cooked for 40 minutes, it is recommended to boil the chopped mushrooms for 30 minutes.

The cooking time of the mushrooms is also calculated depending on their size. Smaller specimens cook faster, larger ones take longer. Before immersion in boiling water, it is best to sort the mushrooms by size or cut the large boletus into smaller pieces.

During the cooking process, you need to constantly remove the foam that appears on the surface of the broth.

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 complement of balanced ingredients that work perfectly together. How much to cook boletus for soup? Here, the cooking process begins with the cooking process. Take 5-6 large aspen mushrooms, one onion, one carrot, 3 potatoes, bay leaf, some fresh parsley, vegetable oil, pepper and salt. A delicious meal can be prepared with a minimal amount of food.

Peel and cut the mushrooms into arbitrary pieces. Then we fill them with two liters of water and put on fire. Cook until tender for about 20 minutes. Then put a bay leaf in the mushroom broth and reduce the heat so that the liquid boils slightly. Peel the onions and carrots, finely chop and lightly fry in vegetable oil. Cut the potatoes into cubes and add to the saucepan. After 10 minutes, add the fried vegetables and herbs. After another 5 minutes, turn off the fire. Here's how much boletus boletus you need to cook. All in all, this is about 40 minutes. The mushrooms will give all their taste and aroma to the broth, and the soup will turn out to be very appetizing.

Simple recipes with porcini mushrooms

Boletus is ideal for a hearty soup, both for the standard version and for puree soup. Not only first courses are prepared from these mushrooms, because this component will complement and improve any salad, julienne, etc.

Creamy porcini mushroom soup

This version of the first course is prepared from 500 g of porcini mushrooms, 2 pcs. onions, 2 potatoes, 1 cup 20% cream, a bunch of dill, 2 tbsp. tablespoons of vegetable oil, Italian spices, salt and pepper.

Cooking process:

1. Peel the onion, chop finely. Fry in vegetable oil.
2. Add peeled chopped mushrooms to the onion. Fry over low heat for 5-7 minutes.
3. Pour the cream into the pan.
4. Peel, dice the potatoes. Add to previous products. Cook for 20 minutes over low heat.
5. Pour the resulting mass into a saucepan. Grind until smooth with a blender.
6. Season with spices. Decorate with chopped dill.

Pickled porcini mushrooms

To marinate boletus, you need to take 2 kg of mushrooms, 0.5 l of water, 120 ml of vinegar, 10 pcs. bay leaf, 1 onion. You will also need 0.5 tsp of peppercorns, 2 tbsp. tablespoons of sugar, 4 tbsp. tablespoons of salt, pepper and cloves.

Cooking process:

1. Peel and rinse the mushrooms. Cut larger specimens into pieces.
2. Cook boletus with bay leaf over low heat for up to 30 minutes.
3. Strain the broth. Put the mushrooms in a colander.
4. Add spices and salt to the broth. Boil.
5. Pour vinegar into the liquid.
6. Put boiled mushrooms in the broth. Cook for 10 minutes, skimming off.
7. Scald the jars with boiling water. Put onion and mushrooms cut into rings at the bottom. Pour everything with marinade, close the lid.

Julienne from porcini mushrooms

A popular dish is prepared quite quickly and easily. This requires 3 large porcini mushrooms, 1 onion, 3 tbsp. tablespoons of fat sour cream, 1 tablespoon of flour, 100 g of cheese, 2 tbsp. spoons of any kind of vegetable oil, salt, pepper.

Cooking process:

1. Wash and dry the mushrooms.
2. Cut them into slices.
3. Fry in oil with finely chopped onions.
4. Heat sour cream, add salt and flour. Cook the sauce until thick enough.
5. Put the fried mushrooms in molds.
6. Pour with sour cream sauce.
7. Grate hard cheese. Sprinkle with mushrooms.
8. Bake in a preheated oven for 7-10 minutes.

Porcini mushrooms with green beans

For an interesting version of a lean dish, you will need 3-5 porcini mushrooms, 100 g of green beans, an onion, 3 tbsp. spoons of any kind of vegetable oil, salt, 1 tbsp. spoon of butter.

Cooking process:

1. Peel the mushrooms, cut into slices.
2. Peel the onion, cut into half rings.
3. In a frying pan in vegetable oil, fry the onions and beans. While stirring, cook for 3-5 minutes.
4. Add a third of a glass of water. Simmer until the beans are tender.
5. Place the mushrooms in the pan. Salt, cook for 5-7 minutes.
6. Add butter at the end of cooking. Mix.

Stewed potatoes with porcini mushrooms

This second dish is prepared from 200 g of porcini mushrooms, 3-4 potatoes, 1 carrot, 1 onion, vegetable oil, fresh dill and salt.

Cooking process:

1. Peel and finely chop the onion. Put in hot oil in a frying pan.
2. Add chopped mushrooms there. Fry for 5-7 minutes.
3. Pour in a small amount of water. Cover, simmer for 15-20 minutes.
4. Peel the carrots, cut into strips. Add to mushrooms, stir.
5. Peel and dice the potatoes. Put in a frying pan.
6. Mix everything, salt. Add a little water, cover, simmer until the potatoes are tender.
7. Sprinkle with chopped dill when serving.