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Properly cooked fried boletus retains its meatiness, juiciness and beneficial microelements that improve immunity. Before you start cooking, you need to learn simple and tasty recipes that will help diversify your daily menu.
Is it possible to immediately fry boletus mushrooms?
Mushrooms are heavy food that is difficult for the stomach to digest. Therefore, boletus mushrooms must be boiled first. Prolonged heat treatment helps remove alkaloids that negatively affect health and cause poisoning.
The exception is boletus, which grows in ecologically clean forests.In this case, the fruits do not accumulate harmful substances and can be immediately fried in a frying pan.
How to prepare boletus for frying
Boletuses are famous for their amazing aroma and high taste. It should be remembered that you cannot collect and buy old forest fruits. Their age can be easily determined by their cap. The larger it is, the older the mushroom. Such specimens are very fragile and practically devoid of aroma and taste. Medium-sized boletuses are best suited. Before you start frying, you need to properly clean and boil them.
You can store the harvested forest harvest without pre-treatment for a maximum of two days so that it does not have time to deteriorate.
How to peel boletus mushrooms for frying
Boletus mushrooms have a hard film on the surface of the caps, which does not become softer even with prolonged cooking. You cannot soak the product for better cleaning, as it absorbs a lot of water. This leads to an increase in mass and shortens shelf life.
It is best to clean under running water and use a soft sponge or brush. You should always check for the presence of worms. Sometimes only the legs are sharpened, while the caps remain intact. The wormy part is cut off and discarded.
To peel the cap, use a knife to pick up the edge of the skin and gently pull it off. It is also necessary to remove the tips of the legs.
It is better to pick mushrooms in dry weather
How long to cook boletus before frying
It is important to properly heat treat forest fruits. The first cooking removes harmful substances from the mushrooms. The process takes 10 minutes from the moment the first bubbles appear on the surface of the water. After this, the liquid is changed and the product is boiled for 45 minutes.
During the process, you must constantly remove foam from the surface. The remaining debris and insects float up with it. The degree of readiness can be determined by the decoction. When it becomes transparent and all the fruits sink to the bottom, the product is ready.
How to fry boletus
It is easy to prepare many delicious dishes from boiled forest fruits. Following the simple recipe recommendations with photos step by step, the roasted aspen boletus will turn out especially tender and juicy.
What oil is better to fry boletus mushrooms?
Sunflower oil is suitable for cooking, but mushrooms with olive oil are the most useful. For 1 kg of fresh product, use 20 ml of oil.
How long to fry boletus mushrooms
Raw mushrooms need to be fried for at least 45 minutes. In this case, the heat should be medium, otherwise the fruits will turn out dry. There is no need to cover the lid during the process. Boiled boletuses must be fried for several minutes until beautifully golden brown.
During cooking, forest fruits release a large volume of liquid. To prevent the product from sticking to the pan and sticking together, it is necessary to stir it regularly until all the moisture has evaporated. After which you can salt the finished dish and add herbs and spices.
Recipes for fried boletus
Boletuses will turn out tasty and satisfying if you cook them correctly. You can fry not only fresh fruits, but also boiled and frozen ones.
Boletus roast
Properly frying boletus mushrooms in a frying pan is not difficult if you understand the principle of cooking.
You will need:
- boiled boletus – 450 g;
- egg – 2 pcs.;
- salt – 10 g;
- olive oil;
- sour cream – 150 ml;
- black pepper – 3 g.
How to fry:
- Place the boletus into the frying pan. Fry over medium flame until the moisture evaporates.
- Pour in the oil. Fry until golden brown.
- Add some salt. Pour in eggs and sour cream.
- Stirring constantly, cook until everything thickens.
For roasting, only strong, high-quality specimens are chosen
Fried boletus with onions
It turns out delicious if you fry aspen mushrooms with onions.
You will need:
- onion – 380 g;
- salt;
- table salt – 10 g;
- vegetable oil – 50 ml;
- boiled boletus – 700 g;
- sweet paprika – 5 g.
Cooking process:
- Cut large fruits into pieces. Place in a deep frying pan.
- Turn on the burner to medium and cook until the moisture has evaporated.
- Chop the onion and combine with mushrooms.
- Pour in the oil. Add paprika and salt.
- Stirring constantly, fry until golden brown.
The main thing is not to overcook the mushrooms, otherwise they will lose their juiciness.
Fried boletus with garlic
You can fry fresh boletuses without pre-cooking if they are collected in an environmentally friendly place away from roads.
You will need:
- olive oil – 60 ml;
- fresh boletus – 450 g;
- salt – 10 g;
- garlic – 4 cloves.
Cooking process:
- Choose strong, high-quality specimens without damage. Clean from dirt.
- Using a knife, remove the film from the caps and the top layer from the legs. Rinse.
- Cut into pieces. You should not make them too small, as during frying the product will significantly decrease in size.
- Heat the frying pan. Add mushrooms. Drizzle with oil and cook over medium heat for 45 minutes. Stir regularly during the process to avoid burning.
- Chop the garlic cloves into smaller pieces. Pour over mushrooms. Add some salt. Fry for another seven minutes.
The finished dish is delicious served with chopped green onions.
Fried boletus in batter
The frying time for boletus depends on the temperature of the oil. As soon as the batter becomes rosy and appetizing, the dish is ready.
You will need:
- boletus – 600 g;
- flour – 110 g;
- spices;
- egg – 1 pc.;
- salt;
- sugar – 5 g;
- vegetable oil – 320 ml;
- milk – 120 ml.
Step by step process:
- Clear forest crops of debris. Cut off the legs. Wash the caps and boil them in lightly salted water.
- Combine flour with sugar. Add some salt. Pour in the egg, then the milk. Mix well so that there are no lumps left.
- Remove the caps with a slotted spoon. Dry with napkins or paper towel.
- Dip in batter. Heat the oil in a deep container.
- Place the blanks. They should be completely covered with oil. Fry the boletus until cooked.
The aromatic crispy dish should be served sprinkled with chopped herbs.
Boletus stew
During the days of Lent, you need to switch to a lenten menu. At this time, the body must receive all the necessary substances. Mushroom stew is completely balanced and easily replaces the usual meat dishes. Also suitable for daily nutrition of vegetarians and people watching their figure.
You will need:
- potatoes – 750 g;
- dill;
- rosemary – 10 g;
- carrots – 450 g;
- vegetable oil – 40 ml;
- onion – 160 g;
- pepper;
- boletus – 250 g;
- salt;
- tomatoes – 350 g.
Step by step process:
- Peel the vegetables. Sort out the mushrooms. Throw away the worm-eaten ones. Also, do not use specimens that are too large or overgrown. But with small mushrooms the dish will look more impressive.
- Cut the onion into half rings, chop the potatoes and carrots larger. Cut the mushrooms into five parts.
- It is better to choose strong, ripe tomatoes with thin skin. Scald. Remove the peel. Cut the pulp into cubes.
- Choose a frying pan with a high rim and a thick bottom. Pour in the oil. Warm up.
- Add onion. Fry until beautiful golden color. The fire should be maximum.
- Add carrots. Mix. Fry for seven minutes.
- Add potatoes to vegetables. Cook for seven minutes, stirring occasionally during the process. Fry with the lid closed so that the food cooks evenly on all sides.
- Salt and sprinkle with pepper. At this step, you can add your favorite spices or hot peppers for a more spicy taste.
- When the potatoes are soft enough, add the mushrooms. Switch the heat to low. Fry for seven minutes.
- Add tomatoes. To stir thoroughly. To cover with a lid. Fry for six minutes. The products will release juice, making the dish juicy.
- Chop the rosemary. Place into the frying pan. This ingredient will help make the stew amazingly flavorful.
- Taste and add salt and spices if necessary. Remove from heat.
Delicious to eat hot or cold. When serving, add chopped herbs to improve the taste.
For perfect taste, vegetables should only be fresh.
Fried boletus tobacco
You can fry boiled or frozen boletus. Sour cream can also be replaced with mayonnaise in the recipe.
You will need:
- boletus - 700 g;
- pepper;
- garlic – 7 cloves;
- flour – 20 g;
- salt;
- sour cream – 100 ml;
- olive oil;
- tomato sauce – 100 ml.
Cooking process:
- For preparation, you only need the caps, which must be thoroughly rinsed and then cleaned.
- Pass the garlic cloves through a press.
- Rub the caps on all sides with salt. Fill the inside with garlic puree.Sprinkle with flour previously mixed with pepper.
- Pour oil into the pan. Warm up and lay out the caps. Press down with a weight and close with a lid.
- Fry on each side until a nice crust forms.
- Serve with tomato sauce mixed with sour cream.
The original dish should be served warm.
Mushroom balls from boletus
Frying boletus can be original and spectacular. The meatballs turn out delicious and are ideal for the holiday table.
You will need:
- boletus – 550 g;
- olive oil;
- white bread - 8 slices;
- salt;
- onion – 360 g;
- breadcrumbs – 80 g;
- eggs – 2 pcs.
Cooking process:
- Peel, rinse, and then scald forest fruits with boiling water. Dry by placing on a paper towel.
- Pour water over the bread and leave for seven minutes. Squeeze.
- Chop the peeled onions into large pieces and pass through a meat grinder along with bread and mushrooms. If it is not available, you can beat the product with a blender.
- Pour salt into the minced meat. Add spices and pour in eggs. Mix.
- Form into balls. The shape should be round.
- Roll each piece in breadcrumbs. Fry until done.
The meatballs go well with boiled potatoes
Boletus croquettes
The dish turns out surprisingly tender and aromatic. Delicious served with vegetables or buckwheat porridge.
You will need:
- boletus – 750 g;
- caraway;
- confectionery fat;
- breadcrumbs – 80 g;
- butter – 120 g;
- greenery;
- pepper;
- egg – 2 pcs.;
- cheese – 350 g;
- flour – 160 g;
- salt;
- milk – 240 ml.
Cooking process:
- Sort through the forest harvest. Leave only strong and high-quality specimens that have not been damaged by insects. For cooking, you can use the legs and caps.
- Clear. Remove the film from the caps.Wash and chop as finely as possible.
- Salt the water. Pour in the prepared product. Sprinkle cumin. Cook until the mushrooms sink to the bottom.
- While the boletus is boiling, you need to prepare the béchamel sauce. To do this, place butter in a saucepan. Melt. Switch to low heat.
- Add flour. Mix quickly so that lumps do not appear. Pour in milk and stir.
- Grate half a piece of cheese on a fine grater. Add to sauce. Dissolve while stirring constantly.
- In a separate container, whisk the eggs. Remove the sauce from the stove and pour in the egg mixture. Mix thoroughly with quick movements using a whisk. Sprinkle with salt.
- Remove the mushrooms with a slotted spoon. Dry and pour over the prepared sauce.
- Melt fat in a frying pan. Form croquettes from forest fruits.
- Place in breadcrumbs and roll.
- Fry on each side of the workpiece until a golden crust forms.
- Transfer to a plate. Sprinkle with chopped herbs and the remaining cheese grated on a medium grater.
It is best to serve croquettes in a beautiful bowl, garnished with herbs.
Fried boletus and boletus
An assortment of mushrooms can be very tasty cooked in a frying pan with the addition of a minimal amount of products that are easy to find in the kitchen of almost any housewife.
You will need:
- boletus mushrooms – 650 g;
- spices;
- boletus – 650 g;
- salt;
- garlic – 5 cloves;
- vegetable oil;
- onion – 360 g.
Step by step process:
- Carefully sort the mushrooms. Do not use worm-eaten or soft specimens. Remove all debris. If the leaves and moss are firmly stuck to the caps, you can water them and clean them with a soft brush.
- Remove the film from the caps, clean the legs with a knife, cutting off the lower part that was in the ground.
- Peel the onions, then the garlic cloves. Cut the onion into half rings and crush the garlic.
- For cooking, it is better to use a large, deep cast-iron frying pan. Add oil and heat well.
- Add garlic pieces. As soon as they acquire a golden hue, remove them using a slotted spoon.
- Send forest fruits in their place. Fry, stirring occasionally. The moisture should all evaporate.
- Add onion. Fry until it is completely cooked.
- Sprinkle with salt. Add any spices. Stir and turn off heat.
- To cover with a lid. Leave for a quarter of an hour.
- Transfer to a plate. Serve with slices of white bread, topped with your favorite sauce. For garnish, use mashed potatoes, boiled potatoes, pasta or cereals.
You can add a little chopped hot pepper to the assorted mushrooms to enhance the taste.
How to cook fried boletus for the winter
If you like the taste of a fried product, then after spending a few hours on preparation, you can enjoy your favorite dish all year round. All you have to do is open the jar and the delicious snack is ready to serve.
You will need:
- boletus - 2 kg;
- garlic – 3 cloves;
- vegetable oil – 360 ml;
- ground black pepper – 10 g;
- salt – 30 g.
Cooking process:
- Sort and boil the mushrooms. Cut into large pieces. Place in a dry, heated frying pan. Fry until the liquid has completely evaporated.
- Pour in the oil. Cook until beautifully golden brown.
- Sprinkle with salt. Add pepper and finely chopped garlic. Stir. Fry for a quarter of an hour.
- Transfer to prepared jars. Press down with a spoon. Pour in the remaining oil in the pan.If it is not enough, then heat a new portion and pour it into containers.
- Close with lids, then turn over and wrap with a warm cloth.
- After the workpiece has cooled, send it to the basement. Store for no more than six months at a temperature of +10°C.
It is necessary to roll only in sterilized jars
Calorie content of fried boletus
Fried mushrooms are considered a nutritious and healthy dish. Boiled boletus is used in diet menus due to its low calorie content. 100 g contains only 22 kcal. When adding various products and oils, this figure increases.
Conclusion
Fried boletus is a surprisingly tasty and satisfying dish that helps overcome hunger for a long time. But they should not be abused, since the product is considered a heavy, indigestible food. It should be remembered that it is forbidden to give cooked dishes to children under 3 years of age.
