Boletus mushrooms: recipes for the winter, how much to cook, beneficial properties

Boletus is recognized by lovers of “quiet” hunting as the best among many edible mushrooms. It is called white not because of its color, but because of its pulp, which does not darken when cut. Due to their pronounced taste and aroma, these gifts of the forest have taken their rightful place in cooking. They are fried, boiled, stored for future use. Numerous recipes for boletus mushrooms for the winter are kept in almost every family from older generations.

Useful properties of boletus mushrooms

In terms of richness of nutrients and chemical composition, porcini mushrooms have no equal. They contain a lot:

• antioxidants;
• proteins;
• B vitamins;
• minerals (potassium, calcium, fluorine, sodium, phosphorus, iodine, iron, magnesium);
• dietary fiber.

But due to the presence of chitin, mushroom protein is not completely absorbed. In dried boletus, the percentage of digestibility increases to 85%.

Thanks to their valuable content, the benefits of boletus mushrooms can hardly be overestimated:

1. Eating it helps strengthen bones and joints.
2. Natural enzymes included in the composition break down fats, carbohydrates, and glycogen.
3. Thanks to beta-glucan, the immune system is strengthened, antifungal, antiviral, and inflammatory defenses are increased.
4. Lecithin contained in boletus mushrooms is useful for anemia and atherosclerosis; it prevents cholesterol from accumulating and clogging blood vessels.
5. Polysaccharides and sulfur have an antitumor effect.

Boletus mushrooms contain a lot of riboflavin, which normalizes the functioning of the thyroid gland and is responsible for the condition of the skin, nails, and hair.

Despite the enormous benefits and rich composition, porcini mushrooms are a low-calorie food.

In 100 g of fresh boletus:

How to cook boletus mushroom

Mushroom dishes, especially from white specimens, have long occupied a worthy place in Russian cuisine.

Boletus mushrooms can be prepared in different ways, while maintaining the taste and nutritional value. They are eaten fried, boiled, dried, pickled, and used in soups and salads.

Before boiling, mushrooms are prepared:

• sort through, clean from forest debris (needles, leaves);
• large ones are cut into pieces, small ones are used whole;
• soak in salty cold water for half an hour so that the worms float up.

Cooking time depends on the size of the mushrooms:

Some housewives boil them twice:

1. First, in salted water for 15-20 minutes after boiling. Then the water is drained, throwing the boletus mushrooms into a colander.
2. Pour in fresh water and boil for 45 minutes.

During cooking, a lot of white foam accumulates, which must be skimmed off with a slotted spoon.

Boletus soup

Lovers of forest products will love this first course option. A simple recipe for boletus mushroom soup does not require any special culinary skills.

You will need:

• water (or chicken broth) - 1000 ml;
• 50 g butter and 50 ml vegetable oil;
• 1/2 kg potatoes;
• 1 onion;
• porcini mushrooms - 400 g;
• 120 g sour cream (15%);
• seasonings, herbs, and salt are added to taste.

Cooking procedure.

1. Boil chicken broth for half an hour (on a leg or chicken breast). The meat is taken out. This will make the soup more rich. If there is no broth, cook with water.
2. Boletus mushrooms, onions, potatoes, cut into cubes, pour into a frying pan with oil, fry for 5 minutes, stirring.
3. Add butter, pepper, salt, continue to fry for another 2 minutes.
4. Place in broth or water and cook for 20 minutes.
5. Pour in sour cream and herbs, continue to cook for 3 minutes, without stopping stirring. Close and leave for 20 minutes.

How to fry boletus mushrooms

White fruiting bodies in a frying pan are a favorite dish for mushroom pickers.

It’s easy to prepare fried boletus mushrooms:

1. First, the gifts of the forest are sorted, cleaned, washed, and cut.
2. Pour cold water with salt for 20 minutes.
3. Boil for 15 minutes. Place in a colander and rinse with cold water.
4. Place in a frying pan greased with vegetable oil and fry until the juice disappears and the mushrooms are browned (about half an hour).
5. 2 minutes before the end of frying, add butter (according to the principle “you can’t spoil porridge with butter”). Salt and pepper to taste.

Some housewives fry the dish with onions.To do this, pour chopped onions into the frying pan 5 minutes before the mushrooms.

How to freeze boletus mushrooms

Freezing is one of the convenient ways to prepare boletus mushrooms for the winter, since mushrooms can be stored for at least six months. Whites are frozen raw (fresh) and boiled:

1. Freshly collected forest gifts are cleaned, large mushrooms are cut into pieces, small mushrooms are cut whole.
2. Place into bags in portions, as needed to prepare the dish. Do not freeze again.

Boiled mushrooms can also be frozen:

• cook for no more than 7 minutes;
• drain in a colander;
• wait about an hour for the water to drain;
• put into bags, then into the freezer.

Some housewives do not defrost the white ones, but immediately boil or fry them, others wait until they are completely defrosted (8-12 hours), then cook them. The taste of the dish does not suffer in either case.

How to dry boletus mushrooms at home

Drying is an old time-tested method of preparing food for future use. Dried whites take up little space and are stored for a long time if the technology is followed. Such boletus mushrooms contain more protein than those prepared by other methods.

They are dried in different ways, for example, on a thread. A thick needle with a nylon thread or fishing line is used to string each circle of mushroom or the whole one. They should not be allowed to come into contact with each other.

White garlands are hung in well-ventilated warm rooms, for example, in the kitchen over a gas stove.

Sometimes they dry it outside when it’s hot and dry. Protect from insects and dust with gauze. This drying process lasts for a week.

Many housewives keep whites in the oven, having previously cut them into thin slices.

Technology:

1. Place the fruiting bodies on baking sheets covered with parchment paper. Small mushrooms are placed on the cap.
2. Preheat the oven (not higher than 65 °C).Place baking sheets there or place mushrooms on a metal grid. The door is not completely closed to allow air to enter.
3. After 5-6 hours, the heat in the oven is increased to 75 °C. Then the heating temperature is again reduced to 55 °C.
4. To ensure uniform drying, remove the baking sheets, cool them, and turn the mushrooms over.

Whites are dried in the oven for 24 hours (24 hours).

Many housewives also use a microwave oven. Mushrooms, cut into equal pieces, are placed on a glass plate and the oven is turned on for 20 minutes. As the juice is released from the mushrooms, it is drained. The process is repeated 4 times. Allow the microwave to cool before each time you turn it on.

It is more convenient to dry boletus mushrooms in an electric dryer: energy costs are minimal, and there is no need to monitor the drying process. Boletus mushrooms are placed on trays in thin plates, the desired program is set (depending on the mushrooms), duration is 5-9 hours.

Boletus recipes for the winter

Many housewives consider pickling whites to be one of the most successful ways to prepare them for the winter.

Marinated mushrooms are a dish that will suitably decorate a holiday table

Traditional recipe

You will need:

• 1000 g boletus;
• water - 1000 ml;
• juice of 1 lemon, salt - 1 tbsp. l.

For the marinade

• 1 bay leaf;
• black pepper and allspice - 5 pcs.;
• garlic - 1 clove;
• 4-5 carrot rings and onion rings;
• 2 dill umbrellas;
• 500 ml water;
• half a glass of vinegar 9%;
• 10 g salt;
• sugar - 20 g.

Marinating procedure:

1. Mushrooms are cleaned and washed. Mature ones are cut, small ones are used whole.
   
2. Fill the pan with water, salt, squeeze out lemon juice. After boiling, add boletus mushrooms and cook for 15 minutes.
   
3. Drain into a sieve. If foam is noticeable on the mushrooms, pour boiling water over them.
   
4. Boletus mushrooms are placed in sterile jars, along with the remaining ingredients and spices.
   
5. The marinade is boiled for 10 minutes at 100 °C, the contents of the jars are poured with boiling water, and covered with sterile lids.
   
6. Mushrooms in jars are additionally sterilized for 20 minutes in boiling water and closed.
   

After cooling, the workpieces are removed to a cold room.

Porcini mushrooms marinated with herbs

For the marinade you will need:

• leaves of horseradish, currant, cherry;
• horseradish (root);
• dill umbrellas;
• garlic cloves:
• salt - 20 g;
• sugar -30 g;
• peppercorns - 10 pcs.;
• bay leaf - 3 pcs.;
• vinegar 9% - 30 ml.

The number of mushrooms is arbitrary, at the request of the hostess.

Preparation:

1. Boil the white ones in salted water for 1 hour and place on a sieve.
2. Boil the marinade for 10 minutes, add vinegar before turning off the stove.
3. Green leaves are poured with boiling water and distributed into jars.
4. Fill the jars with marinade, cover with lids, and sterilize for 45 minutes.
5. Remove from the water and seal tightly.

After cooling, it is sent for storage.

Boletus marinated with nutmeg

You will need:

• porcini mushrooms - 1000 g.

For the marinade:

• 20 g salt;
• 30 ml acetic acid (30%);
• black peppercorns - 12 pcs., allspice - 5 pcs.;
• bay leaf - 3 pcs.;
• 10 g sugar;
• onion 1 pc.;
• nutmeg - ¼ tsp.

Cooking algorithm:

1. Peeled and cut into pieces mushrooms are placed in a cauldron with water and boiled for 10 minutes.
2. Throw in the onion, cut into half rings, and spices, and cook until tender.
3. At the end of cooking, add vinegar.
4. Place in sterile jars and seal tightly.

Store in a cool place.

Marinating with wine vinegar.

Ingredients:

• 1000 g white.

For the marinade:

• 40 g salt;
• sugar - 60 g;
• 60 ml white wine vinegar;
• peppercorns - 9 pcs.;
• cloves - 6 pcs.;
• 4 dill umbrellas, bay leaves - 4 pcs.;
• currant leaves - 5 pcs.;
• 3 cloves of garlic.

Cooking procedure.

1. The boletus mushrooms are washed, cut, placed in a cauldron with water, heated to 100 °C, and the water is drained.
2. Fill the pan with clean water (1 liter), after boiling, skim off the foam, add salt (20 g), and cook for half an hour.
3. Add sugar, remaining salt, spices, wine vinegar, and do not stop cooking for 10 minutes.
4. Boletus mushrooms are distributed into jars with dill and leaves, filled with marinade, and covered with lids.

Place in a cool place.

Recipe with mustard seeds

Ingredients:

• 1 kg boletus

For the marinade:

• 40 g salt;
• sugar - 20 g;
• black peppercorns - 6 pcs.;
• dried cloves - 3 pcs.;
• bay leaf - 4 pcs.;
• dried dill - 10 g;
• 5 g mustard seeds;
• 1 tsp. citric acid;
• water - 1000ml.

Progress of preparation.

1. Sliced ​​mushrooms are poured, salted, and boiled for 40 minutes over low heat.
2. Place the mushrooms on a sieve and dry.
3. Boil the marinade for 10 minutes with the addition of spices.
4. Place the mushrooms in sterile jars, fill them with marinade, and seal them with lids.

When the jars have cooled, they are taken to a cold room where they are stored until winter.

Conclusion

The described recipes for boletus mushrooms for the winter will be useful to lovers of “quiet hunting” and to those who like dishes with porcini mushrooms. So that the gifts of the forest do not go to waste, skillful housewives prepare for the winter in every possible way.

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