Content
- 1 How to cook boletus mushrooms
- 2 How long to cook boletus mushrooms
- 3 Boletus recipes
- 3.1 How to cook boletus mushrooms, fried with potatoes
- 3.2 How to cook red mushrooms, fried with onions and lemon
- 3.3 How to deliciously cook boletus in sour cream and cheese
- 3.4 How to deliciously cook boletus mushrooms stewed with potatoes
- 3.5 How to cook pickled boletus
- 3.6 How to cook salted boletus
- 3.7 How to make boletus soup
- 3.8 How to make boletus sauce
- 3.9 How to cook boletus and boletus mushrooms
- 4 Conclusion
Cooking boletus mushrooms is simple, because these mushrooms are classified as edible. Meaty and juicy, they add a distinct flavor to any dish.
Redheads can be easily recognized by their bright caps
In terms of its taste and nutritional properties, this type of mushroom is on a par with porcini mushrooms. They grow in mixed and deciduous forests; it is very difficult to confuse them with other mushrooms.
How to cook boletus mushrooms
Boletus (redhead) is a strong mushroom with dense flesh. The cap is red, reaching a diameter of up to 30 cm in adult specimens. When cut, the flesh quickly turns blue. This is because the product has a high iron content.
It is important to note that the shelf life is very short.You need to prepare dishes from these mushrooms no later than 3 – 4 hours after collection.
The culinary preparation of boletus mushrooms is similar to the processing of boletus mushrooms; moreover, both species often grow next to each other. Many culinary sources offer all kinds of dishes made from boletus and boletus mushrooms. The taste and aroma only benefit.
Before cooking, it is necessary to remove dry debris and lumps of earth, and only then rinse under running water. Boletuses are fried, boiled, dried, salted and pickled.
Redheads contain large amounts of protein, vitamins, amino acids and minerals. To preserve maximum benefits during processing, you need to know how to properly cook these mushrooms.
How to cook fresh boletus
Before preparing dishes from fresh boletus according to various recipes, the mushrooms must be cleaned, the roots of the stems cut off and washed under running water. To prevent the flesh from turning blue, you can briefly soak the mushrooms in water with the addition of citric acid.
During the cooking process, it is important to sort mushrooms by size. This will make it easier to determine the cooking time. Young redheads have dense flesh, while adults have looser flesh. Therefore, young mushrooms are cooked a little longer.
When cut, the flesh quickly turns blue
Some recipes recommend pre-boiling. In this case, the cooking time depends on the size of the boletus. Whole or chopped mushrooms are poured with water, brought to a boil, and drained in a colander. It is advisable to salt the water when cooking.
After preliminary preparation, you can start stewing and frying.The following treatment will allow you to cook boletus deliciously in a frying pan: boil the mushrooms in water and skim off the foam. Then the water is drained and frying begins.
How to cook frozen boletus
Boletuses and boletuses frozen according to all the rules can be stored in the freezer for six months. They are frozen in different ways: pre-fried, boiled or fresh.
The last method is the most preferable, because it allows you to preserve the pronounced mushroom aroma and maximum nutrients.
Mushrooms are sorted by size. Large ones are cut, small ones are frozen whole. Place peeled dry boletuses in a bag or container and place in the freezer.
Freezing boiled or fried redheads is carried out in the same way, only first the sorted mushrooms need to be boiled in lightly salted water for 25 - 30 minutes or fried for 35 - 45 minutes in vegetable oil.
Frozen mushrooms can be stored for up to 6 months
In the future, when using frozen mushrooms, you will need to defrost them on the refrigerator shelf. Freshly frozen ones can be fried, bypassing this stage, by placing the mushrooms in a frying pan with oil.
In all other respects, the preparation method does not differ from the methods of processing fresh boletus.
How to cook dried boletus
Redheads are dried in the sun, in the oven or in special dryers. They will require a thorough dry cleaning before being placed on a line, rack or baking sheet. It is strictly not recommended to wet mushrooms before drying.
Before you start cooking, dried aspen boletuses are soaked in water for 2 - 2.5 hours. After this, they can be fried or boiled.To prepare sauces, boil dried mushrooms for 2 hours, changing the water twice.
How long to cook boletus mushrooms
Cooking time for fresh mushrooms varies from 30 to 45 minutes depending on size, frying from 40 to 45 minutes without pre-treatment and 15 to 20 minutes after boiling.
Dried mushrooms take longer to cook. Depending on the size, the processing time ranges from 1 to 2 hours. You need to fry them for 40 minutes to 1 hour, stirring constantly.
Frozen boletuses are prepared in the same way as fresh ones; they are first defrosted. The exception is frying. It does not require full defrosting.
Boletus recipes
There are a lot of recipes for cooking boletus mushrooms: you can make soups, sauces, side dishes, goulash, pilaf, and stews from mushrooms. You can fry it with potatoes and vegetables. These redheads are a hearty and tasty filling for homemade baked goods.
All kinds of winter preparation methods are widely used. Salted and pickled mushrooms are good. This ingredient can be added to salads and served as a delicious snack.
The recipe for caviar made from boletus legs is very popular. The caps can be pickled or used for preparing second courses.
How to cook boletus mushrooms, fried with potatoes
The proportions of potatoes and redheads may vary. It is desirable that the content of mushrooms be 20 percent higher than the amount of potatoes. You can cook with or without sour cream. This simple dish is prepared according to the following algorithm:
- Cut the boletus into large pieces and boil in salted water for 5 minutes. Then drain in a colander.
- Pour oil into a heated frying pan at the rate of 1 tbsp. l. per 1 kg. Fry the mushrooms over low heat for 20 minutes.
- Separately, fry the onion rings until golden brown. Place the onion and potato cubes in a frying pan with boletus mushrooms and fry for 25 minutes.
- 2 minutes before the end of cooking, season the dish with salt and pepper.
If desired, you can add sour cream 2 – 3 minutes before it’s ready.
How to cook red mushrooms, fried with onions and lemon
Among recipes with redheads, this one is quite popular. Mushrooms fried with lemon and onions are an excellent solution for decorating a holiday table.
Boletus dishes always decorate the table
Ingredients:
- boletus - 600 g;
- lemon juice - 2 tbsp. l.;
- onions - 3 pcs.;
- lemon zest - 1 tsp;
- vegetable oil - 4 tbsp. l;
- a mixture of peppers, salt, parsley - to taste.
Preparation:
- Cut the mushrooms into large pieces and boil in salted water for 15 minutes. Drain in a colander.
- Fry onion half rings in oil until golden brown. Set aside half the onion, add boletus to the rest and fry for 10 minutes.
- As the liquid evaporates, reduce the heat, continue frying for another 7 minutes, add oil, the reserved half of the onion, spices and zest. Simmer covered for 5 – 8 minutes.
- Pour in lemon juice and remove from heat.
Before serving, garnish with chopped herbs.
How to deliciously cook boletus in sour cream and cheese
In this recipe for a second course with boletus mushrooms, a baking dish is used.
Extraordinarily tasty mushrooms are prepared with sour cream and cheese.
Ingredients:
- boletus - 1 kg;
- hard cheese - 200 g;
- onions - 5 pcs.;
- butter - 1 tbsp. l.;
- garlic - 3 cloves;
- sour cream - 400 g;
- a mixture of peppers, salt, parsley - to taste.
Step by step recipe:
- Place sliced mushrooms in a mold and add salt. Top with a layer of onion, cut into thin half rings.
- Grate the cheese on a coarse grater and mix it with sour cream and finely chopped garlic. Pour this mixture into the mold.
- Place the form in the oven, preheated to 180 degrees for 40 minutes.
How to deliciously cook boletus mushrooms stewed with potatoes
Ingredients:
- redheads - 500 g;
- eggplants - 2 pcs.;
- onions - 2 pcs.;
- potatoes - 3 pcs.;
- vegetable oil - 2 tbsp. l;
- flour - 2 tbsp. l.;
- sour cream - 150 g;
- a mixture of peppers, salt, parsley - to taste.
Preparation:
- Boil the boletus for 5 minutes, drain in a sieve or colander, and let dry slightly. Roll in flour. Fry in oil until golden brown.
- Separately, fry the onion with pieces of eggplant pre-soaked in salted water.
- Place the contents of the frying pan, mushrooms and chopped potatoes into a deep cast iron bowl. Add a little water, spices and pour sour cream over everything.
Simmer covered over low heat for half an hour
How to cook pickled boletus
You can prepare mushrooms for the winter by marinating them according to the classic recipe.
For 500 g of boletus you will need:
- sugar, salt - 1 tbsp. l.;
- vinegar 9% - 3 tbsp. l.;
- cloves, bay leaves - 2 pcs.;
- allspice - 4 peas.
Boil mushrooms of the same size for 20 minutes. Drain the water. Place boletus mushrooms in sterile jars. Add sugar, salt, spices to 0.5 liters of water and bring to a boil.
Pickled redheads retain beneficial substances
As soon as the water boils, add vinegar to it and simmer over low heat for 2 minutes. Pour the resulting marinade into the jars and roll up.
How to cook salted boletus
Salted redheads turn out aromatic and crispy.Cooking them is not at all difficult.
For 2 kg of mushrooms you need to take:
- salt - 150 g;
- garlic - 4 cloves;
- dill greens;
- cherry and currant leaves - 3 pcs.
Place currant and cherry leaves on the bottom of the pickling container, then a layer of mushrooms. Sprinkle with herbs and finely chopped garlic. Season each salt generously. Place the leaves on top and press down the contents of the container with a weight.
After a week, transfer the mushrooms to jars, cover with plastic lids, and store in a cool place.
How to make boletus soup
Making redhead soup is very simple, and you can use the product in any form: dried, fresh, frozen. For 300 g of mushrooms (or 70 g of dried) you will need:
- potatoes - 0.5 kg;
- onions and carrots - 2 pcs.;
- butter - 100 g;
- flour - 2 tbsp. l.;
- salt, spices, herbs.
Pre-soak dried mushrooms. Make broth from boletus mushrooms. The proposed set of products requires 1.5 liters. Cut the potatoes into cubes and cook until tender.
While cooking, saute the onions and carrots, add flour at the end. When the potatoes in the broth are ready, add the fried vegetables to the pan. Salt, pepper, season with herbs.
After removing from heat, let sit for 15 minutes and pour into plates.
How to make boletus sauce
Sour cream sauce can radically change the taste of any dish. To prepare, you need to take:
- boletus - 0.5 kg;
- onions - 2 pcs.;
- sour cream - 1 tbsp.;
- flour - 2 tbsp. l.;
- butter - 2 tbsp. l.;
- salt and herbs - to taste.
Pieces of mushrooms need to be fried in butter until a crust appears, add finely chopped onion and fry for about 7 minutes. Add flour, mix. After 3 minutes, pour in sour cream and reduce the heating intensity.
To obtain the sauce, the mass is ground in a blender.
Simmer until thickened. Then add the greens to the mixture and puree them using a blender. The sauce is thick, aromatic and very tasty.
How to cook boletus and boletus mushrooms
The peculiarity of recipes for boletus dishes is that they are suitable for using boletus mushrooms. Both species belong to the sponge class. Only the cooking time at the preliminary stage differs slightly.
Boletus and boletus are very similar in appearance and taste
Boletus mushrooms have a denser, heterogeneous structure, and therefore the cooking time increases by an average of 10 minutes. This feature should be taken into account.
Almost all recipes are suitable for preparing dishes from a mixture of boletus and aspen mushrooms, since the organoleptic properties of both mushrooms are very similar.
Conclusion
Boletus can be prepared in different ways. At home, they are prepared for storage for the winter. Nourishing and healthy dishes will delight both family and guests. Having many useful substances in their composition, red caps are a low-calorie product. Dishes made from them can be eaten by those who want to lose weight.
