Content
- 1 Do you need to boil butter?
- 2 What boiled boletus looks like
- 3 How to prepare boletus for cooking
- 4 How to cook boletus
- 5 Is it necessary to salt butter when cooking?
- 6 How long to cook boletus mushrooms until tender
- 7 Do I need to rinse the butter after cooking?
- 8 Calorie content of boiled butter
- 9 Conclusion
Butterflies are perhaps the most popular mushrooms, found almost everywhere in the forest zone. It is difficult to confuse them with other representatives of the mushroom family, because they have a tubular cap structure and a mucous, wet upper surface. You can prepare almost any dish from them; these mushrooms will surprise you with their attractive taste and aroma everywhere. They are so strong and pleasant that novice mushroom pickers may think that cooking butter is not necessary at all. In fact, there are many nuances in the culinary processing of these mushrooms that every lover of “quiet” hunting should know.
Do you need to boil butter?
Many people know that, in terms of their nutritional value, boletus belongs to the second category of mushrooms, which is a fairly high rating in the mushroom world.In addition, they are tubular mushrooms, among which there are practically no poisonous ones, and beginners in the mushroom business may think that there is no need to boil them. Indeed, in some cases, if the mushrooms are subjected to further heat treatment, they do not need to be cooked.
But in the modern world there are too few truly clean places left from an environmental point of view. And any forest mushrooms have the ability, like a sponge, to absorb all the substances contained in the air, water and soil. And it is boiling that helps to transfer all substances harmful to health into the water broth and get not only tasty, but completely safe mushrooms.
Therefore, in most cases it is necessary to cook butter, and it must be done correctly.
What boiled boletus looks like
Butterflies, especially young ones, are very strong and attractive-looking mushrooms. The diameter of the cap can be, depending on the age, from 1 to 14 cm. The color of the moist, oily cap can vary depending on the amount of light falling on it, from dark yellow to brown.
But boiled boletus differs in that it significantly decreases in size and, accordingly, in volume. If a pinch of citric acid or a teaspoon of vinegar is added to the water during cooking, the mushrooms will remain light, an attractive milky-beige hue.
When boiled in ordinary water, butternuts can acquire a dark gray-brown color.
How to prepare boletus for cooking
It’s not for nothing that boletus received such a specific name. Their cap, as if covered with an oily liquid, attracts a wide variety of forest debris.In addition, it is in the upper oily film that there are substances that can add some bitterness to mushrooms and even spoil the taste of the finished dish. Therefore, experienced mushroom pickers recommend peeling off the oily film from the surface of the caps of these mushrooms. Thus, most of the contaminants are removed from them at the same time.
It is not difficult to remove the film from mushrooms, but you should not soak them specifically for this. They will become even more slippery, and the process will only become even more difficult. Usually they do the opposite - they lay out the collected mushrooms on the surface of a flat baking sheet or even a shallow wire rack and lightly dry them for half an hour in a low-heat oven or in the sun.
After this, you just need to lightly pick up the skin with a knife; it can be easily removed from the entire surface of the mushroom cap.
But after the oily skin is removed, the mushrooms can be transferred to a container with cold water. However, sometimes they are additionally washed under running water, and only then placed in cooking liquid.
If the mushrooms were not collected very carefully in the forest, sometimes it is still necessary to additionally trim the lower part of their stem or at least update the existing cut.
If mature mushrooms with caps whose diameter exceeds 8 cm were collected, then they can be cut into several parts. It depends more on the taste preferences of the housewife, what size of mushrooms she prefers to deal with. Most often, boletus is cut into slices, cubes or strips before preparing first courses. And for pickling and salting, whole small mushrooms are used.
How to cook boletus
Experienced mushroom pickers advise boiling boletus in two waters, since after the first boiling, the particles of earth or sand that remain even after thorough washing easily come out of the mushrooms.
The first time they are immersed in cold water, a little salt and citric acid are added, heated until boiling and the water is drained, discarding the mushrooms in a colander. Although during the first cooking you don’t even need to add salt.
After that, fresh water is poured into the pan, salt is added at the rate of 2 tablespoons per 2 liters of water. You can use any salt: table, rock or sea. Also add a pinch of citric acid or 10 drops of fresh lemon juice.
Place the pan with mushrooms on fairly high heat. After boiling, reduce the heat and begin to remove the resulting foam. Fresh boletus is cooked after boiling for at least 30 minutes. This time will be enough for the mushrooms to be eaten directly or used for further culinary processing.
Is it necessary to salt butter when cooking?
No matter what recipe you use boiled butter in the future, it is better to add salt to the water during cooking. This will make the mushrooms taste more pleasant.
How long to cook boletus mushrooms until tender
Cooking time for mushrooms can be determined by various factors. In addition to their age and size, the duration of cooking is influenced by what dishes the boletus will subsequently be used to prepare.
How long to cook butter for marinating
For pickling, mostly small mushrooms with caps are used, the diameter of which does not exceed 5-6 cm.
To prepare for pickling, it is best to use double-cooking technology. The first water after boiling is drained. And in the second, the butter is cooked for exactly 20 minutes.
If suddenly, for some reason, it was decided to use large mushrooms, cut into pieces, for pickling, then the cooking time for them the second time should be increased to half an hour.
After cooking, it is advisable to rinse the butter in cold water and dry it so that it retains its strength in the marinade.
How long to cook boletus before freezing
Theoretically, if the decision was made to keep the boletus frozen for the winter, and there is absolutely no time for processing, then the mushrooms do not need to be cooked at all. But in this case, after defrosting, it will be necessary to fully process the mushrooms, including cleaning, washing and cooking. It is not as convenient to do this with defrosted fruiting bodies as with fresh ones. Therefore, it is easier to boil the butter for freezing, so that you can then obtain an almost ready-made product for preparing any dish.
In addition, if there is a large volume of collected mushrooms, boiling will help reduce their size several times. And this will save space for storing them in the freezer.
There is no need to boil butter in two waters before freezing. It is enough just to pour the prepared mushrooms with water so that they are completely hidden under it. Heat water to a boil and boil for a quarter of an hour.
Then the boiled mushrooms are placed in a colander to drain excess liquid and cool to room temperature.
The cooled boletus is distributed into portioned bags, appropriate signatures are made on them and placed in the freezer compartment for storage.
How long to cook frozen boletus for soup
Butterflies are mushrooms that are very rich in taste, so they make a thick and aromatic broth. There is no special need to cook in two waters. But if you want to get a lighter and less rich first course, then the original water can be drained. Subsequently, the mushrooms are boiled for the soup for at least 30 minutes, then all the other ingredients required for the recipe are placed in the pan.
How long to cook butter before frying
The most controversial issue is the time required to cook butter before frying. Many housewives, confident in the quality of the collected mushrooms, and also dealing only with young fruiting bodies, prefer not to cook them at all before frying.
This is quite acceptable, especially for those who prefer a denser consistency of mushrooms in ready-made dishes. But if the boletus was collected in an unknown place or there are doubts about its quality, the best option would be to boil it.
This is especially necessary for mature and large mushrooms with a cap size of more than 8-10 cm.
For further frying, you can cook the butter for only about 15-20 minutes, and there is no need to do this twice. Just one boil is enough.
How long to cook boletus mushrooms for pickling
When salting, very often the stems and caps of butterfish are separated from each other and boiled, and also salted in separate containers. As with marinating, the cooking time is about 20 minutes. The legs can be cooked for 5-10 minutes longer.
Do I need to rinse the butter after cooking?
It is not necessary to rinse the mushrooms after cooking. This procedure is highly desirable only when boiling mushrooms for pickling and pickling. In all other cases, whether or not to rinse the butter after boiling is a matter of choice for the housewife.
Calorie content of boiled butter
Butter is not only a very healthy and tasty product, but also has a relatively low calorie content. When boiled, 100 g of mushrooms contain only 19 kcal.
Conclusion
In most cases, boiling butter before further culinary processing and storing for the winter is necessary. But this process will not take too much time and any housewife can easily cope with it.
