How much boletus to cook?
Boletus boletus 20 minutes from the moment of boiling, removing the foam. If the mushrooms have settled to the bottom, they are completely cooked.
Cook boletus in a slow cooker 30 minutes from the start of cooking in the "Braising" mode.
How to cook boletus
You will need - aspen mushrooms, water, a saucepan, a knife for cleaning mushrooms
1. Boletus must be boiled within 2 days after harvest.
2. Before cooking, thoroughly remove adhering herbs, needles, leaves and dirt and rinse in a bowl or saucepan with cold water. For convenience, you can pre-soak the mushrooms for 1 hour in cold water.
3. After cleaning, remove the foil from the caps (optional, to taste).
4. Pour cold water into a saucepan, add salt, put the mushrooms in the water and simmer over moderate heat for 20 minutes (after boiling). During the cooking process, it is necessary to periodically remove the resulting foam.
5. Put the boiled boletus in a colander, let the water drain. Your boletuses are cooked.
Strain the boletus broth through cheesecloth and then use as a broth for soups and sauces.
How to pickle aspen mushrooms
ProductsBoletus mushrooms - 1 kilogram
Salt - 1 tablespoon
Sugar - 2 tablespoons
Lemon juice - from 1 lemon
Peppercorns - half a teaspoon
Bay leaf - 3-4 leaves
Vinegar 9% - 100 milliliters
Carnation - 2-3 buds
Dill - twig
Nutmeg - 1 teaspoon
Recipe how to pickle aspen mushrooms for the winter
Rinse the boletus well, clean it from dirt, cut off the roots of the boletus, rinse again. Put the boletus in an enamel pot with 4 glasses of water, cook the boletus for 20 minutes, removing the foam. Wait until the boletus settle to the bottom, the water should become clear during cooking.
Add salt, mix and infuse boiled mushrooms for 2-3 minutes. Add seasonings, spices, lemon juice and vinegar to the boiled boletus. Mix. Arrange the marinade together with the boiled boletus in jars - so that the layer of liquid completely covers the boletus. Cool, close with lids. Store pickled aspen mushrooms at 8 ° C. Marinate the boletus for 25-30 days.
Fusofacts
- Boletus useful the content of vitamins A (protein synthesis, metabolism), C (immunity), PP (redox processes in the body) and group B (energy and emotional health), potassium (water balance), phosphorus (health of the nervous system and heart muscle) and iron (thyroid health and immunity). Boletus is rich in carbohydrates, fiber, minerals. In terms of vitamin B content, it is in no way inferior to cereals, and it contains even more protein than meat. The boletus also contains amino acids that help strengthen the body. It is especially recommended for people after undergoing surgery, inflammatory and infectious diseases.- The first aspen mushrooms appear in the forest in August - usually in groups. The peak of the mushroom picking season is in September and lasts only a month. With the onset of the first cold weather, their appearance stops, and already in October it is quite rare to meet boletuses.
- There are several types of boletus: yellow-brown, white and red.The first species can often be found in mixed deciduous forests, often under the leaves of an adult fern. White boletus grows exclusively in coniferous forests - pine or spruce-pine. Only a young mushroom has a white color, and then, with age, changes it to gray and dirty gray with a brown tint. At the same time, the leg at the base may have a blue-green color. Red boletus (popularly "redhead") is found both in deciduous trees and in aspen forests. It grows both singly and in whole groups. This mushroom has a very large cap, sometimes it reaches up to 30 centimeters in diameter.
- Boletus should be eaten with caution by people with kidney and liver diseases, since this mushroom is rather difficult for the body to absorb.
- During processing, the boletus quickly turns blue and then becomes a dark purple hue. To slow down the darkening process, it is recommended to soak the mushroom in a 0.5% citric acid solution.
- Calorie content of boletus - 22 kcal / 100 grams.
How to salt boletus
ProductsBoletus mushrooms - 1 kilogram
Salt - 3 tablespoons
Garlic, dill, pepper - to taste
Bay leaf - 2-3 leaves
How to salt boletus
1. Boletus mushrooms peel, cut, rinse.
2. Boil the boletus boletus for 20 minutes in salted water, removing the foam.
3. Add seasonings, stir. Cool boiled aspen mushrooms, then transfer to jars, close. The brine should not exceed 1/5 of the mushrooms, while the brine should completely cover the salted boletus.
4. Salted boletuses are ready in 45-50 days. Storage of salted boletus boletuses is as follows: a ventilated place with a temperature of 5-6 ° C, you need to periodically check the amount of brine, since mushrooms spoil without brine.
If the amount of salted boletus solution becomes less than the level of mushrooms, add cooled boiled water.
Cooking boletus soup
Soup productsAspen mushrooms - 300 grams
Semolina - 2 tablespoons
Water - 2 liters
Dill - 1 large bunch
Vegetable oil - 3 tablespoons
Chicken eggs - 2 pieces
Sour cream - 4 tablespoons
How to make boletus soup
1. Peel, wash and chop the mushrooms.
2. Put a frying pan on the fire, heat it, add oil, add mushrooms and fry under the lid for 20 minutes.
3. Pour semolina into a frying pan with a thin stream and fry for another 10 minutes, stirring constantly.
4. Wash the dill and chop finely.
5. Boil chicken eggs separately and chop finely.
6. Put the water on the fire and bring to a boil, put the fried aspen mushrooms.
7. Cook the soup for another 10 minutes.
Serve the soup sprinkled with chicken eggs, sour cream and enjoy!
Boletus Cheese Soup
Productsin a 3 liter pot of soup
Processed cheese ("Friendship") - 300 grams
Boletus (fresh or frozen) - 200 grams
Potatoes - 4 pieces
Carrots - 1 piece
Leeks - 100 grams
Dill - 1 bunch
Black pepper - 5 peas
Salt to taste
Water - 2 liters
How to cook boletus cheese soup
1. Carefully clean 200 grams of boletus boletus from adhering debris and dirt, rinse in cold water and cut into pieces. If frozen mushrooms are used to prepare the soup, then they must first be defrosted at room temperature before cooking.
2. Pour 2 liters of cold water into a saucepan, bring to a boil and add the mushrooms. Cook over medium heat for 15 minutes, periodically removing the resulting foam.
3. Thoroughly rinse and peel 4 potatoes and 1 carrot. Cut the potatoes into cubes, and grate the carrots on a coarse grater.
4. Rinse 100 grams of leeks, cut into thin rings and knead them a little with your hands to extract juice.
5. Add potatoes to the mushroom broth and continue to cook for 10 minutes. Then put carrots, onions into the soup and cook for another 10 minutes.
6. At the end of cooking, add 5 black peppercorns, salt to taste and 300 grams of processed cheese (it is better to spread it with a tablespoon).Stir the cheese until dissolved and cook for another 5 minutes.
7. Rinse a bunch of dill, chop finely and sprinkle with boletus soup on top.
It is recommended to serve the dish with croutons or slices of fresh white bread.
Author / Editor - Lydia Ivanova