How to process (process) boletus: after harvesting, before cooking, photos, videos

Content

1 Rules for collecting butter
2 How to process boletus mushrooms after harvesting
3 How to properly handle boletus before cooking or processing
4 Storage rules and periods
5 Conclusion

In warm weather with regular precipitation, boletus appears several times a season. The most productive period is spring and early autumn. The species grows in groups, so a bountiful harvest can be harvested from a small area. It is necessary to process boletus quickly after transporting it from the forest so that it does not disappear. There are many options for preparing and processing the product; you choose the method according to your gastronomic preferences.

Rules for collecting butter

The mushroom season begins in early summer and ends in autumn (September). Butterflies do not grow for long; after 3-4 days they age and become unsuitable for consumption. The collection period is about two weeks. The main concentration of the species is observed near young pines on the sunny side.These mushrooms are less common in clearings and roadsides. Collect immature specimens in an ecologically clean area. Mushrooms grown near highways, wastewater treatment plants, gas stations, and on the territory of large plants and factories are not taken for consumption. To avoid damaging the mycelium, the stem is cut off with a knife.

How to process boletus mushrooms after harvesting

Processing oil after collection is a necessary measure; the product is not stored after transportation. The tubular type cannot be soaked for a long period. Hats absorb moisture, lose elasticity, become slippery, and processing such raw materials will become problematic. If the harvest volume is small, it can be placed in the refrigerator for a day.

What to do with boletus immediately after harvest

Butterflies are mushrooms with a rich chemical composition, the dominant component being protein. In terms of its structure and shelf life, it is not inferior to animal protein. The product is stored in a warm room for no more than 8 hours, in the refrigerator - for a day. During this time, the fruiting body will not lose its presentation and usefulness of the composition. When left untreated for a long time, the protein undergoes breakdown and synthesizes toxic substances in the process. Mushrooms can cause severe poisoning.

The main task after delivering the harvest home is processing and preparation for drying, canning or pickling; freezing is often used.

General recommendations on what to do with boletus mushrooms after harvesting:

This species has poisonous counterparts, so any mushroom that is in doubt is thrown away. Do not leave overripe specimens affected by slugs or insects.
They spread a dry cloth, pour the crop on it, and sort it by size.
The cap is covered with an oily sticky film; the remains of dry grass, pine needles or leaves accumulate on it. The film is removed from the fruiting body. Dry processing is recommended here; it will greatly simplify the task.
Use a knife to cut out the damaged areas and the remains of the mycelium.
Rinse under running water.
Pour a thin layer onto a clean cloth to evaporate moisture.

How to process small boletus mushrooms

Young butterflies have a rounded cap, the inner part is completely covered with a film, which is a serious barrier to the penetration of insects into the tubular body. Therefore, when collecting, preference is given to young specimens whose cap area is small, which means less debris accumulates on it.

Processing small oilseeds after harvest is a less labor-intensive process. During the short biological cycle, the film does not have time to accumulate harmful substances; it is not removed from the cap. Dry processing is carried out: using a sponge, small particles and adhered insects are removed from the surface. If there are fragments of the mycelium on the stalk, they are cut off. Wash and dry. The preparatory processing of small specimens ends here.

How to process large boletus mushrooms

Large boletus is sorted out a second time, and those damaged by insects and worms are put aside. Processing of quality mushrooms is as follows:

Clean the surface from debris and dirt.
Remove the film.
Cut off the lower part of the leg.
Place in water for 15 minutes to allow sand and remaining dirt to settle.
Place in a colander, when the water has drained, cut into pieces.

Damaged fruiting bodies are not thrown away; processing old butternuts will take longer, but they can be used for frying or making soup.The initial treatment of illiquid boletus is no different from intact fruiting bodies. Only the already pure product is placed not in water, but in a saline solution brought to a boil. For 2 liters of liquid add 0.5 tbsp. l. salt. Leave the oil in the solution for 15 minutes, the insects will float to the surface. After the procedure, the product is washed and dried.

How to quickly process boletus

Most of the time is spent on removing the film from the surface of the cap. Processing the butter before cooking will take less time if you follow a number of recommendations:

To better separate the film, lubricate your hands and knife with vegetable oil. The peel will not stick to the instrument and stain your hands.
Use a kitchen sponge as a handy tool. Remove the protective layer with the hard side.
Use a napkin or gauze. The material is applied to the cap, due to the sticky coating it is fixed to the surface and removed along with the film.

Processing with boiling water will take a little longer, but the method is the most effective:

Wash the fruiting bodies under running water.
Place in a container.
Pour boiling water over.
Leave for 2 minutes.
Remove using a slotted spoon or drain in a colander.

The film does not stick to your hands, is easily separated, the raw material is completely ready for processing.

How to properly handle boletus before cooking or processing

Butter can be processed for cooking in different ways. The choice depends on the purpose of processing. Freezing technology will be radically different from drying or salting. In some recipes, heat treatment is required, in others it is not necessary.

Processing butter before freezing

The fastest and least labor-intensive method of processing is freezing. You can freeze boiled or raw butter.Recipe for processing and preparing butter:

Remove the film from the cap.
Soak in saline solution.
Rinse under the tap.
Cut into small pieces.
Boil for 15 minutes.
Remove from the container and place on a clean cloth to remove excess moisture.
When the product has cooled, it is packaged in bags or containers.
Place in the freezer.

You can freeze a raw product; the processing and preparation technology are the same, only instead of heat treatment, the raw pieces are washed several times.

How to properly process boletus before drying mushrooms

For drying, medium-sized or small specimens are chosen; overripe ones are not suitable for such processing.

The fruiting body must not be washed. During the cooking process, the first broth in which the mushrooms are cooked is drained; debris particles may remain in it. Processing sequence:

Debris is removed from the surface of the butter.
Gently wipe the surface of the cap so as not to damage the film.
A protective oily layer is left on the mushroom.
Cut the mushroom into pieces.

Can be dried in the oven or strung on a thread and hung in a well-ventilated place. Many people lay out the pieces on a flat surface. The fragility of the product will be an indicator of readiness.

Important! The concentration of nutrients in the dried product is much higher than in the raw product.

Rules for processing oil before salting

If there are a large number of mushrooms, pickling is a convenient way to process butter. The recipe calls for dry processing. The film can also not be removed; the presence of the protective layer will not affect the taste. Processing technology:

Mushrooms are carefully treated to remove debris.
Layers are placed in an oak barrel.
Sprinkle each layer with salt.
Oppression is placed on top.

The weight of the mushrooms will produce juice that will completely cover them. The butter is not pre-cooked.

How to properly process butter for pickling

Mushrooms are marinated in glass jars; they should look aesthetically pleasing, so the film is removed from the surface. The sequence for processing butter at home is as follows:

Mushrooms are washed.
Cut into small pieces.
Boil for 10 minutes.
Place in a colander, the water should drain completely.

The marinade is prepared according to the recipe, and the butter is dipped into it. When the product is ready, it is packaged in jars and sealed with lids.

How boletus is processed before cooking

Before preparing the dish, the boletus undergoes heat treatment. First remove the film and wash the product well. Before frying:

boil for 15 minutes, drain the water;
Place the mushrooms in a deep frying pan and fry until the moisture has completely evaporated;
add butter or vegetable oil;
bring to readiness;
spices are added to taste.

Advice! Before stewing or boiling, the prepared product is boiled for 10 minutes, then used to prepare the dish.

Storage rules and periods

If the processing technology is followed, the butter does not lose its taste and chemical composition for a long time. Salted mushrooms are stored in the basement for one year. A prerequisite is that the brine must cover the product completely.

Frozen mushrooms are suitable for consumption within six months. They are placed in the freezer with the maximum setting. The temperature must remain constant and the product must be hermetically sealed. After defrosting, the raw materials are not placed back into the freezing compartment.

Dried mushrooms are stored at minimal air humidity in a well-ventilated area. If necessary, dry in the oven.The shelf life of such a product is unlimited, the main thing is to prevent mold from appearing on the surface.

Pickled boletus is stored in a basement or pantry at a temperature not exceeding +10 ⁰C with minimal lighting.

Important! The shelf life of the product is no more than two years.

Conclusion

It is necessary to process boletus after delivery home as quickly as possible, since they are not stored for more than 24 hours. After the specified period, they become unsuitable for consumption. Fruit bodies are processed in several ways: freezing, pickling, salting, drying. Below, as a visual example, is a video on how to process and prepare boletus.