None of the mushrooms in culinary qualities can compete with the porcini, which occupy the top lines in the mushroom "hierarchy". It doesn't matter how you are going to prepare them - boil a rich soup, make a fragrant risotto or stew with potatoes, they are good in any dish. But, according to many housewives, none of them can compare with fried porcini mushrooms, one type of which invariably causes delight, not to mention the taste.
It is necessary
- - White mushrooms;
- - vegetable oil;
- - butter;
- - cheese;
- - spices;
- - onion;
- - garlic;
- - cutting board;
- - knives;
- - frying pan;
- - stewpan.
Instructions
Step 1
They brought from the forest a whole basket of boletus mushrooms (another name for porcini mushrooms) - do not rush to "define" everything for drying. Winter is winter, and to please your family by making an excellent roast at least once a season is a good thing and from a culinary point of view it is completely non-trivial. Try to provide the trophy of a quiet hunt with the most gentle treatment: just wipe the hats, removing adhering foliage; legs - scrape off with a small knife, for large mushrooms, if necessary, remove a thin layer; clean the roots more thoroughly. If you suddenly notice wormholes, do not throw such mushrooms in the trash. Make a strong 20% sodium chloride solution, lower the boletus chopped into pieces, leave overnight. Insect larvae and eggs will emerge, and porcini mushrooms can be safely eaten. If you belong to suspicious people, think that insects in mushrooms are undoubted proof of their environmental friendliness.
Step 2
For frying porcini mushrooms, take a cast iron skillet. Needless to say, it should "creak" from cleanliness. In a summer cottage, it is not always possible to keep kitchen utensils in this state. Therefore, before cooking, wash and dry the pan again thoroughly. Heat it over a fire and only then pour in the oil. It is better to take it quite a bit - literally, half a centimeter. But too little would be a mistake too. Do not use cold pressed oil. First, when heated, it loses a significant part of its qualities due to the destruction of polyunsaturated fatty acids. Secondly, it has a rather intense aroma that is not always suitable for mushrooms.
Step 3
Cut the porcini mushrooms into slices and begin to fry. Our mothers and grandmothers, who often acted in conditions of a dacha shortage of gas or electricity, tried to chop the mushrooms smaller and put everything together in the pan. This provided a stewing effect, but not a frying effect. For the correct approach, lay out the slices in one layer and at some distance from each other so that they are fried evenly on three sides. When the mushrooms begin to cover their characteristic crust, turn over and fry until tender. Then add salt. If you season with salt earlier, the juice will largely come out of the mushrooms, traditional frying will not work. Whether it is worth seasoning fried porcini mushrooms with ground pepper is a matter of personal preference. Some lovers of forest trophies assure that this is how the boletus maximize their taste, others hastily parry: in no case!
Step 4
There are many variations to the guidelines outlined above. For example, add onions or garlic to porcini mushrooms, surprise family members with spicy boletus mushrooms, which, no doubt, will become an excellent snack with some strong alcoholic drinks. Or, after frying, season with your favorite spices - no one said that you cannot throw a pinch or two into the pan, on a par with ground black pepper. If you wish, you can sprinkle the already fried porcini mushrooms with grated cheese - cover with a lid, hold for another 3-5 minutes on the fire and wonderful boletus mushrooms under a generous cheese "cap" are already teasing the household with their indescribable aroma. It is best to serve young potatoes with fried porcini mushrooms as a side dish, especially since they ripen almost at the same time. The dietary option of accompaniment is young tails-carrots, tied in bundles of several pieces and poached in water with the addition of lemon juice. Boletus go well with black wild rice, but in the conditions of a summer cottage (or other place as close as possible to the collection site), wild rice may not be available.
Step 5
In the season when there is a layer, cut some of the forest trophies, put them in special trays and, tightening with cling film, put them in the freezer. And at a different time of the year and in a different place, cook fried porcini mushrooms from frozen ones. Remove from the tray, without defrosting, put on a hot frying pan, bring until half cooked under a lid over low heat. Season with salt, if desired, season with pepper and other spices. Then remove the lid, turn up the heat and let the juice evaporate. Add a small piece of butter and fry, stirring occasionally, until tender. Of course, porcini mushrooms prepared from frozen ones differ in texture from those brought from the forest in the morning, but in terms of taste, they do not lose so much.
Step 6
If they prefer drying to freezing boletus in the season, then such mushrooms can also be deliciously cooked for lunch or dinner. Of course, in this case, it seems more logical to cook mushroom soup, but frying is not forbidden either. Visually inspect the mushrooms for larvae and insects. Rinse well, soak for several hours, then cook in salted water. Strain, the broth can be chilled and used for other dishes, such as chicken gravy or risotto. Chop the boiled mushrooms and fry them together with the chopped onions in butter, not forgetting to salt and pepper to taste. Serve dried porcini mushrooms, stewed vegetables, stewed buckwheat, or as a non-trivial ingredient in hot toast. For family celebrations, bake custard buns and stuff them with fried porcini mushrooms, seasoned with cream and mixed with grated cheese. Place such buns in the oven for 10-15 minutes - an original appetizer for your table is ready.
