How much to cook boletus?
Boletus boiled half an hour in salted water after thorough rinsing in cold water.
How to cook boletus
You will need - boletus, a cleaning knife, salt
1. Sort out mushrooms, wash well, remove leaves and dirt, cut off the remnants of rhizomes and dark places.
2. Soak the boletus for 20 minutes in cold water, and then drain it. This will help not only remove the remnants of the soil adhering to the mushrooms, but also get rid of the worms.
3. Fill the pot with fresh water, add salt and place on the stove.
4. As soon as the water boils, place the mushrooms cut into pieces. Young boletus can be put into the pot as a whole.
5. Cook for 10 minutes from the moment of boiling, stirring and removing the resulting foam. Then drain the water, add clean and put on fire again.
6. Let the boletus boil and cook for another 20 minutes. The finished mushrooms should sink to the bottom.
How to pickle boletus
What you need to marinate boletusBoletus - 1 kilogram
Black peppercorns - 5 pieces
Allspice - 5 pieces
Cloves - 3 pieces
Garlic - 1 prong
Bay leaf - 2 leaves
Sugar - 2 tablespoons
Coarse salt - 1.5 tablespoons
Vinegar essence - 1 tablespoon
Banks
How to pickle boletus
1. Peel and cut the boletus.
2. Place the mushrooms in a bowl or large saucepan.
3. Pour boletus with water, so that the mushrooms are completely covered with it.
4. Put the pan with boletus mushrooms on the fire.
5. Cook boletus for 10 minutes.
6. Drain the water, rinse the mushrooms under cold water in a colander, drain the water and put in a saucepan.
7. Pour boiled cold water into the mushrooms.
8. Put on fire again, cook for 20 minutes after boiling.
9. Prepare the marinade: put spices and sugar in the water, boil for 5 minutes.
10. Put the mushrooms in the marinade, bring to a boil and simmer for 1 minute.
11. Pour vinegar and turn off the heat.
12. Arrange the mushrooms in sterilized jars.
13. Pour the boletus with marinade.
Store the boletus blank in a cool place. The boletus will be completely marinated in a month.
How to salt boletus
ProductsBoletus - 1/3 bucket
Salt - 0.5 cups
Bovine fat or vegetable oil - 2 tablespoons per jar
How to salt boletus
1. Thoroughly rinse the boletus under running water and remove adhering grass, leaves and dirt.
2. Fill a deep saucepan halfway with water, bring to a boil and lower the mushrooms. If everyone has not cleared away - cook in several tricks.
3. As soon as the mushrooms come to a boil, put them in a colander and pour over cold water until they cool.
4. Arrange the boletus on a wire rack, dry it a little, and then put it in layers in carefully washed jars, sprinkle with salt. It is worth laying the mushrooms with their caps down, so they will better retain their shape.
5. Cover the rammed mushrooms with a wooden circle, press down with a load on top and put in a cool place.
6. After a few days the boletus will settle, and you can add a new portion of fresh mushrooms to them. Pour 2 into each jar from above tablespoons of melted and slightly chilled ox fat or vegetable oil and tie with a bubble. Remove cans in refrigerator.
Fusofacts
- Borovik - most famous a kind of mushrooms from the genus white. It got its name from the structural features, pine forest means strong.- The most useful and tasty are considered young mushrooms... With age, the leg of boletus, unlike the cap, acquires a harsh and more bland taste.
- Boletus has a rounded cap, smooth and dry to the touch, with a thickened stem at the base or in the middle. Breaking the pulp mushroom white or yellowish shade, on a cut in some species, it may turn blue or red.
- Most often boletus meet in coniferous, oak and birch forests, they prefer sunny and dry places. Main season picking mushrooms - autumn. Boletus often grow in whole groups on the edges, along the paths, in the depths of the old forest. And here in summer they prefer to grow alone in small forests. - Distinguish 18 types boletus. The most popular are birch, spruce, pine and oak. The earliest of all appear in the forest birch boletus, they can be recognized by their light brown cap. The spruce boletus is of the same shade, but with a longer stem. The hat of the pine is slightly darker and brighter in color. The cap of oak boletus has a grayish tint.
- The first boletus can be found already at the end of June, but the exact timing of fruiting depends on weather conditions. Following mushroom layer seasons starts in mid-August and lasts until early September. This is the best time to pick mushrooms. However, when the weather is warm, boletus can be found in mid-October.
- Borovik follows differ from the gall fungus. They look similar, and prefer to grow in the same places. However, if break the cap, then the gall fungus will immediately turn pink at the break. In addition, it tastes very bitter, so there are no worms on it.
- Calorie content boletus - 34 kcal / 100 grams.
- Boletus is best processed on the day of harvest. Maximum shelf life fresh mushrooms in the refrigerator - 2 days.
How to make boletus soup
Soup productsWater - 2 liters
Fresh boletus - 500 grams
Onions - 2 heads
Carrots - 1 piece
Potatoes - 5 pieces
Sunflower oil - 2 tablespoons
Salt, pepper - to taste
Parsley - 1 bunch
How to cook boletus soup
Peel, wash and chop the mushrooms. Pour water into a saucepan, add salt, put mushrooms and put the pan on fire. Boil the boletus, removing the foam, for 20 minutes. Then pour chopped potatoes into the broth
Peel the onion and cut into half rings, peel and rub the carrots on a coarse grater. Heat a frying pan, add oil, put onion. Fry the onions for 7 minutes over medium heat without a lid, then add the grated carrots and fry for another 10 minutes, stirring occasionally. Add fried vegetables to the soup, cook the soup for another 15 minutes. After boiling, let the soup steep for 20 minutes, covered.
Serve the soup, sprinkle with herbs, with a spoonful of sour cream on a plate.
Author / Editor - Lydia Ivanova