How much boletus to cook?
Fresh boletus mushrooms are thoroughly washed in cold water and boiled for 40-50 minutes, regularly removing the foam.
Cook boletus in a slow cooker 30 minutes on the "Bake" mode.
Before frying, boil the boletus for 20 minutes.
How to cook boletus
Products - birch trees, a small mushroom knife, salt
1. Before boiling, wash the boletus, clean it from dirt and forest debris, and remove the base of the leg - put the peeled mushrooms in a container with clean water.
2. After cleaning, once again thoroughly rinse the boletus under running water.
3. Put mushrooms in a saucepan, pour cold water there twice as much as the volume of mushrooms, add a little salt (for 1 kilogram of mushrooms, 1 tablespoon of salt).
4. Bring to a boil over medium heat.
5. After boiling, immediately drain the water.
6. Pour cold water over the mushrooms again.
7. Cook boletus mushrooms over low heat for 40-50 minutes.
8. The foam that forms during cooking must be removed periodically.
9. When the boletus are ready, they will sink to the bottom.
10. Remove the boiled boletus from the pan with a slotted spoon or drain the water through a colander.
Boletus soup
Productsboletus - 400-500 grams
salt - 1 tablespoon
onions - 1 small onion
potatoes - 2 medium potatoes
carrots - 1 medium carrot
garlic - 2 cloves
bay leaf, pepper, herbs, sour cream - to taste
Boletus soup recipe
Boil the mushrooms in plenty of salted water, skimming off the foam. Add pepper, bay leaves and herbs. Peel the potatoes and carrots. Cut the potatoes into cubes, grate the carrots on a coarse grater, rub or crush the garlic. Add vegetables to a saucepan, stir. Add whole onion. Cook for another 10 minutes, remove the onion from the pan. Serve with herbs and sour cream.
How to pickle boletus
ProductsMushrooms - 1 kg
Salt - 2 tablespoons
Citric acid - on the tip of a knife (or lemon juice - 2 tablespoons),
Vinegar 9% - 2 tablespoons
Bay leaf - 5 leaves,
Allspice peas - half a teaspoon.
Recipe for making pickled boletus
Sort the mushrooms, peel and wash, chop the large boletus. Boil in plenty of water for 50 minutes, stirring and skimming. Add seasoning and vinegar, cook for another 10 minutes. Put ready-made birch trees in jars, pour broth. Cool and store in a cool place.
How to dry brown mushrooms
What is needed for drying brown birch trees Mushrooms are very fresh, undamaged boletus trees.How to dry brown mushrooms in the oven
Peel the mushrooms, wash and dry a little. Put the birch trees on baking paper - put small mushrooms whole, large ones cut into pieces. The temperature for drying the birch trees in the oven is 50 degrees; it is necessary to dry the mushrooms with the door open.
The benefits of birch trees
The benefits of boletus are due to the content of vitamins B (cell respiration, energy production), C (maintaining immunity), D (healthy bones and teeth), vitamin E (healthy blood vessels) and nicotinic acid (redox processes in the body).
The calorie content of the boletus is 20 kcal / 100 grams.
How to salt boletus
What is needed for salting boletusBrown birch trees are strong, medium in size.
For brine - for each kilogram of mushrooms, 120 milliliters of water, 40 grams of salt, 4 bay leaves, several branches of dill, 5 pieces of peppercorns, 2 cloves.
How to salt boletus
1. Peel, rinse and boil the brown birch trees in an enamel pan for 15 minutes, periodically skimming off the foam.
2. Prepare the brine: bring the water to a boil, salt, add bay leaves, black peppercorns, cloves, dill.
3. Pass the boiled birch trees through a colander into jars, sprinkle with salt, pour brine and put in a cool place.
4. The boletus salted in this way will be fully ready in a month.
Tip: use small jars for salting so that the whole jar is gone when preparing a dish.
Boiled boletus salad
ProductsBoletus mushrooms - 300 grams
Dill greens - 30 grams
Green onions (can be replaced with onions) - 30 grams
Lettuce leaves - 60 grams
Fresh cucumbers - 180 grams
Chicken eggs - 2 pieces
Salt to taste
Ground allspice - to taste
Sour cream - 90 Grams
Lemon juice - 1 dessert spoon
How to make boletus salad
1. Boil the boletus and chop.
2. Finely chop the onion and herbs.
3. Cut the cucumbers.
4. Stir mushrooms, cucumbers, herbs and onions.
5. Boil hard boiled eggs.
6. Cut white bread into cubes about 1 centimeter.
7. Fry croutons from the bread. When frying, they should be stirred regularly so as not to dry out or burn out and lightly salt.
8. For salad dressing, beat salt, allspice and lemon juice with sour cream.
9. On a flat plate or dish, carefully lay out the lettuce leaves.
10. Put the mushroom mixture on top of the leaves.
11. Spread egg quarters and crackers around and on top of the salad.
12. Pour the dressing over the salad and stir.
Fusofacts
- The boletus has a narrow leg and a brown hat. Depending on the variety, it can be from the lightest to the darkest shade. The diameter of the cap can be up to fifteen centimeters. The bottom of the cap has a dense white flesh, which, unlike butter, never changes color when pressed.- There are always black scales on the stem of this mushroom.
- Boletus boletuses love bright places in deciduous forests, near birches. They can also be found near roads, on forest edges or clearings.
- The main boletus season is from the end of summer until the first frost. But, depending on weather conditions, they may appear as early as May - June.
- This mushroom is a low-calorie product, as it contains only 20 kcal / 100 grams.
Author / Editor - Lydia Ivanova