The rainy summer pleases not everyone, but this is a real paradise for mushroom pickers! In damp weather, in June, lovers of quiet hunting will have a good harvest of boletus - strong tubular mushrooms with high legs. If you do not know how to cook boletus mushrooms, arm yourself with recipes and enjoy their variety. These gifts of the forest are good in first and second courses, marinades, sauces, with vegetables and by themselves.
Preparation of raw materials
Go through the boletus, exclude wormy specimens and dry clean of debris. Remove the base of the leg, scratch the rest lightly with a knife. Soak in slightly acidified water for 15 minutes (no more - otherwise the caps will absorb too much moisture!), Rinse in a colander and cook immediately. You do not need to boil boletus before frying.
Fried boletus
Before frying boletus mushrooms in vegetable oil, keep them in a dry frying pan over the fire until the moisture evaporates. Spongy caps absorb a lot of liquid, which is why the heat from them, although tasty, is slimy.
Add a couple of tablespoons of vegetable oil to a pound of raw materials and fry the boletus boletus for 20 minutes. Add pepper and salt to taste, onion cut into thin half rings. Keep the roast on the fire for another 5 minutes. At this stage, the cooking can be completed, or sour cream sauce can be added to make the dish juicier.
Whisk a tablespoon of flour with three tablespoons of low-fat sour cream, mix with boletus and simmer for 10 minutes, covered over low heat. Fried mushrooms are a great dish in and of themselves. They can also be cooked together with vegetables, mixed with pasta.
Caviar from boletus legs
You can cook boletus boletus right away with legs, however, to some they may seem harsh, especially if elderly specimens are collected. In this case, fry the hats, and break off the "props" and make an original delicious snack for sandwiches out of them.
Boil the mushroom legs (calculated per pound of raw materials) for 1 hour, so that they become soft, drain the liquid. Chop finely. Fry the chopped onion and large bell pepper in vegetable oil, then one grated carrot.
When the vegetables have softened, put the boiled legs in the pan and simmer covered over low heat for 25 minutes. In the middle of cooking, add pepper and table salt to taste, 3-4 crushed garlic cloves. Eat the snack hot and cold.
Boletus soup
Boil a pound of clean chopped boletus mushrooms for half an hour in salted water. Remember to skim off the lather. Add a couple of chopped potatoes, grated medium carrots, and a couple of crushed garlic cloves.
Add a bunch of greens, onions, dill and parsley, lavrushka (1 pc.) And salt and pepper to taste. Cook boletus soup for another 10 minutes, serve with sour cream. It will turn out to be dark, thick, such that "the spoon is worth it."
Boletus sauce
Like any spongy mushrooms, boletus mushrooms after cooking have a slimy consistency and are especially good in sauce. To prepare it, fry a kilogram of pure chopped raw materials in vegetable oil with onions for 20 minutes, until the mushrooms and vegetables acquire a golden color.
In a separate frying pan, dry 10 g of flour until light yellow, cool and mix with 0.3 liters of warm boiled water or broth. Add pepper and salt to taste, mix everything with 400 g of sour cream and boil over medium heat for 5 minutes.
Cover the fried boletus with flour filling and keep under the lid on low heat for another 5 minutes. Serve with potatoes and fresh herbs.
Pickled boletus
You already know how to cook boletus mushrooms in order to immediately please yourself and your loved ones with delicious and satisfying cooking. If the harvest is pleasing, these gifts of the forest will be an excellent harvesting for the winter, especially since the newly picked mushrooms must be processed immediately. It is recommended to marinate boletus mushrooms, because this is a great snack that will significantly enrich the winter diet and become the pride of the hostess.
For pickling, only selected young hats, thoroughly cleaned and washed, are suitable. Boil the raw materials for 25 minutes, removing the foam, until the mushrooms lie on the bottom, then discard in a colander. Discard the liquid.
Pour a kilogram of boiled boletus boletus with 1 liter of pure boiling water and boil for 10 minutes. Add 40 g each granulated sugar and coarse salt, as well as 125 ml of 9% vinegar. Simmer for 15 minutes.
Put boletus in sterilized glass jars, fill with hot marinade and roll up. Turning the container upside down, wrap it in a blanket until it cools slowly.
Dried boletus
Is it possible to dry boletus mushrooms? Spongy caps absorb a lot of moisture, especially if harvested immediately after rain. Drying boletus is a troublesome business, especially in the oven. It is recommended to hang mushrooms on strings.
First of all, clean the raw materials dry and do not wash under any circumstances, otherwise it may simply rot! String large mushroom slices on a string and hang in a warm but not damp place. The finished dried boletus will look like dark croutons with a pleasant forest aroma.
