How long to cook porcini mushrooms: for frying, boiling, freezing, pickling, pickling and canning

Content

1 Is it possible to eat porcini mushrooms raw?
2 Do you need to boil porcini mushrooms?
- 2.1 Do porcini mushrooms need to be boiled before frying?
- 2.2 Are porcini mushrooms boiled before freezing?
3 How to cook porcini mushrooms correctly
4 How long to cook porcini mushroom
5 Why do porcini mushrooms turn green when cooked?
6 Conclusion

The porcini mushroom is the king among all forest gifts. With its help you can prepare many delicious and healthy dishes. But in order to please your family with its exquisite taste, you need to understand how long to cook the porcini mushrooms until they are fully cooked. By following simple rules, you will be able to preserve their rich aroma and meatiness.

Young porcini mushrooms taste best when cooked.

Is it possible to eat porcini mushrooms raw?

Many types of forest fruits are necessarily subjected to preliminary heat treatment. Porcini mushrooms can be consumed without cooking without fear for your health. In this case, it is better to use only caps. Fresh fruits are low in calories, so they are used in dietary nutrition. They go well with vegetables and herbs in salads.

Important! It is worth limiting the consumption of porcini mushrooms for people with gastrointestinal diseases and completely excluding them from the diet for children under seven years of age.

Do you need to boil porcini mushrooms?

After the forest products have been sorted and cleaned, many people do not know whether they need to be boiled or whether they can proceed straight to frying. You should also understand what to do with the harvested crop if you need to freeze it.

Advice! During the cleaning process, you need to pay attention to the cut of the leg. If it turns blue or red, it means the mushroom is poisonous. It should be thrown away immediately, and the knife and hands should be washed thoroughly.

The debris that sticks to the caps is scraped off with a knife. In old specimens, the tubular part must be cut off. After cooking it becomes slimy. There is also a high probability that insects laid eggs in it.

It is necessary to soak and wash the fruiting bodies as little as possible, since they absorb liquid well and, as a result, become too soft and shapeless. Large caps are cut into equal parts, and the legs are cut into circles.

To make the finished dish look more attractive, it is better to boil the legs and caps separately.

Do porcini mushrooms need to be boiled before frying?

Porcini mushrooms grow in the forest, so they absorb all the substances around them. Most often, the crop is harvested near the road, where there is an increased concentration of gasoline combustion product in the air.

Heat treatment helps to extract a large amount of harmful substances from mushrooms. Even if the fruiting bodies were collected in an environmentally friendly place, they should be boiled to kill all kinds of microbes.

Fungi absorb not only toxins from the environment and along with precipitation, but also the products of their vital activity.Therefore, even if the crop was harvested in a deep thicket, it is better to boil it to get rid of all unnecessary substances that can negatively affect the body.

Are porcini mushrooms boiled before freezing?

Before freezing mushrooms, everyone decides for themselves whether to boil them or not. When raw, they will take up much more space in the freezer. But in winter it is enough to take out the boiled product, thaw it and use it for further preparation, which will significantly reduce the time.

For cooking, choose strong and dense fruiting bodies

How to cook porcini mushrooms correctly

Fresh porcini mushrooms must be cooked correctly. Before subjecting them to heat treatment, it is necessary:

rinse thoroughly;
remove remaining contamination;
cut off parts of the legs that were in the ground;
cut off the caps.

Very often the fruits are eaten away by worms, so the affected areas must be cut off. To get rid of unnoticed insects and worms, porcini mushrooms are soaked in salted water for a maximum of half an hour. You cannot keep it for longer, otherwise the fruiting bodies will become soggy and unsuitable for consumption.

Large specimens are cut into several parts, while small specimens are not separated from their stems. They are sent into water and salted. Cook over medium heat. When the liquid boils, a lot of foam forms on the surface, from which the remaining debris rises. Therefore, it is immediately removed. After this, the fire is switched to minimum. Cooking is continued for half an hour, stirring regularly and removing the foam.

You can cook mushrooms using another method. To do this, fill them with cold water. Add some salt. Bring to a boil over high heat. After this, remove from the heat and leave in boiling water until it cools completely.After this, drain the liquid and rinse the product thoroughly.

Advice! During the cooking process, only salt is added to the water. Spices interrupt the natural aroma.

Before cooking, forest fruits are thoroughly cleaned of contaminants.

How long to cook porcini mushroom

The minimum cooking time for porcini mushrooms, depending on their size, is half an hour. It is better not to drain the broth, but to use it for further preparation of the soup.

You cannot cook the next portion in the remaining broth, since after such cooking the porcini mushroom will become bitter and darken significantly.

Advice! To neutralize harmful components, you need to cook mushrooms with peeled onions, which will absorb substances dangerous to the body.

Seasonings added to water will help improve the taste of porcini mushrooms:

thyme;
rosemary;
marjoram;
ginger;
garlic.

How long to cook porcini mushrooms until tender

Fully cooked fruit bodies are used for frying, pizza, and added to salads, baked goods, soups, and roasts. But in order not to cause harm to your health, and not to overcook the product in boiling water, you need to know the recipe for boiled porcini mushrooms.

Required Products:

porcini mushroom – 5 kg;
horseradish root;
garlic – 4 cloves;
salt – 270 g;
dill – 30 g fresh;
onion – 1 large.

Cooking process:

Sort out the fruiting bodies. Leave only dense and undamaged ones.
To fill with water. Add dill, horseradish, garlic cloves and a whole peeled onion.
Boil small specimens for half an hour and large ones for about an hour. Remove foam constantly.
Remove the fruits with a slotted spoon. Transfer to a sieve and rinse. As a result, porcini mushrooms will turn out surprisingly aromatic and pleasant to the taste.

Small fruiting bodies are boiled together with the stems

How long to cook dry porcini mushrooms

The dried product must be filled with water and left for three hours.During this time, the pulp will swell, and the particles of debris accumulated on the surface can be easily removed. The liquid must be strained and poured back to the mushrooms. If the water becomes too dirty, it is better to change it. But in this case, the finished dish will turn out less rich and flavorful.

After this you need to put it on medium heat. Salt and add your favorite spices. Before cooking, you need to cook dried porcini mushrooms for half an hour after the liquid has boiled.

Advice! There is no need to drain the mushroom broth; it can be added to soups and stews instead of water.

If you plan to add the dried product to a stew, you can not boil it, but after soaking, use it immediately for cooking

During the cooking process, the pulp will release a sufficient amount of juice, which will help give the finished dish the necessary aroma and taste.

How long to cook porcini mushrooms before frying

Porcini mushroom is classified in the highest category, as it contains many useful elements, has a pleasant aroma and pronounced taste. But the listed facts do not mean that you can skip the heat treatment process.

Most often, the fruiting bodies are fried with the addition of onions and served with potatoes or porridge. It is important that the flesh of the mushrooms remains dense and tasty. Therefore, you need to cook raw porcini mushrooms correctly.

They are filled with water so that the liquid completely covers the pulp. Send to medium heat and wait for it to boil. After this, foam appears on the surface, which is always removed, then salted and spices are added. Continue cooking until done. Small fruits are cooked for half an hour, and large ones for 45 minutes.

Since the product will be subjected to further heat treatment in the form of frying, there is no need to change the water during the cooking process. Also, do not overcook, otherwise the pulp that has lost its density will fall apart during frying.

If the mushrooms are over-salted during cooking, you need to change the water and cook the fruiting bodies for seven minutes. After this, rinse them thoroughly. All excess salt will go away with the water.

Boil the fruit bodies over medium heat

How long to cook porcini mushrooms before freezing

Many people do not know how to cook porcini mushrooms for freezing and how much time should be spent on this process. If you overcook them, the fruits will lose some beneficial properties. First, the fruiting bodies are washed and cleaned, only after that they begin to cook.

The prepared forest product is placed in water. The liquid should cover it slightly. For 1 kg of porcini mushrooms add 40 g of coarse salt.

After boiling, a large volume of foam forms, which is removed using a slotted spoon. The signal that it’s time to finish cooking is when all the fruiting bodies sink to the bottom. You cannot skip the end of the process, as the mushrooms will not be as aromatic and tasty.

There is no need to change the water during the cooking process, since in the future the product will undergo additional heat treatment

Advice! Pre-boiling before freezing will help preserve the aroma, density and taste of forest fruits.

How long to cook porcini mushrooms before marinating

Thanks to preservatives, which are vinegar and citric acid, the pickled product retains its pulp density, amazing aroma and taste.This method of harvesting requires a full cycle of heat treatment, since during the pickling process the pulp is well saturated with brine. Therefore, the mushrooms must be completely cooked.

There are several options for cooking fresh porcini mushrooms for canning:

Porcini mushrooms are cooked separately. When they are completely ready, they are poured with marinade and sterilized.
The fruiting bodies are boiled immediately in brine. This method is more preferable, since the mushrooms in this case acquire a richer taste.

Regardless of the method chosen, forest fruits must be cooked in such a way that the pulp is completely cooked. The time depends on the size of the porcini mushrooms. Small specimens are cooked whole and the process takes 35 minutes once the liquid has boiled. But large fruits need to be cooked longer. After the brine begins to boil, simmer on low heat for 50 minutes.

You can determine that the fruiting bodies intended for pickling are completely ready by the following signs:

all the porcini mushrooms settled to the bottom. During the cooking process, they must be constantly stirred, as they can stick to the bottom and burn;
brine color. When the fruiting bodies are completely ready, it becomes transparent. It is worth remembering that during the process of mixing the ingredients, the mixture may appear cloudy.

Forest fruits will be completely ready when the brine turns light.

How long to cook porcini mushrooms for pickling

Salting is the best way to preserve the product in winter. Before you start cooking, the forest fruits must be boiled. First, the fruiting bodies are sorted by size, cleaned, and large specimens are divided into parts. Pre-cutting allows you to see the condition of the pulp inside.If there are worms, then such specimens are thrown away.

The prepared product should be boiled in salted water. There is no need to add a lot of salt, since during salting the pulp will be sufficiently saturated with the aromatic brine. On average, 5 g of salt are added to 3 liters of liquid during the cooking process. If there is a fear of oversalting the product, then you can, in general, not salt it at the time of heat treatment.

Large and small mushroom parts need to be cooked separately, as they have different cooking times. There is a risk that while the large pieces are cooked, the small ones will already be overcooked and will lose their taste. If you remove it from the heat earlier, leaving some mushrooms undercooked, then the entire winter preparation will quickly deteriorate.

For high-quality preparation of salted porcini mushrooms, they are first washed and then cleaned. Large debris is removed from small fruits, and thin peel from the stems is removed from mature specimens. If you are not sure of the purity of the fruiting bodies, then you need to soak them in purified water for half an hour. This way you can remove even the smallest debris from the pulp.

You can boil the fruits whole. The time will depend on their size. If they are large, the process will take 50 minutes, but small specimens will be completely ready in half an hour.

Advice! To prevent the taste of the finished dish from being spoiled, during the process it is necessary to regularly remove the foam and stir the product so that it does not burn.

Before cooking, forest crops are sorted by size

Why do porcini mushrooms turn green when cooked?

If porcini mushrooms turn sour during cooking or when thawing after freezing, they should not be eaten. There is a high risk of food poisoning, which will definitely land you in a hospital bed.There is no need to try in different ways to remove the defect that has appeared, since nothing will be able to disguise it.

The appearance of an off-taste indicates that the porcini mushroom has deteriorated. The reason for this may be improper storage of frozen or fresh product, as well as poor-quality initial processing.

If a porcini mushroom turns green during cooking, then you should not be alarmed, much less throw it away. This is a normal reaction to heat treatment. Most often, the cap of a porcini mushroom may turn green. To preserve the natural color, before placing the fruiting bodies in boiling water, add 5 g of citric acid per 10 liters of liquid. This way the harvested crop will retain its color and aroma. Also, to prevent the porcini mushroom from turning green after cooking, you do not need to overcook it.

For cooking, you cannot use cast iron, tin or copper utensils, as during the cooking process they can affect the taste and color of the forest product.

Most often, a large white mushroom that grows in a birch or mixed forest acquires a green tint during cooking. Specimens growing in pine forests usually do not change color.

Fruit bodies, which have a rich red-brown color when fresh, can acquire a green tint when cooked with the addition of vinegar.

If there is even the slightest doubt that the mushroom may be false, it is better to get rid of the entire batch of forest harvest with which the suspicious specimen was cooked.

When cleaning mushrooms, you should always pay attention to the spongy part of the cap. If it is pinkish, then this specimen is definitely poisonous and unsuitable for food. You can also cut off part of the cap and taste it with your tongue. If it tastes bitter, then this mushroom should be thrown away.

Conclusion

Porcini mushrooms must be cooked correctly. An undercooked product can cause poisoning, while an overcooked product will become too soft and lose its taste and aroma. Forest fruits are classified as heavy food, therefore, in order not to disrupt the functioning of the gastrointestinal tract, they should be consumed in moderation. To make their taste more pleasant and rich, experts allow adding a small amount of spices and spices to the composition.