Boletus and boletus are considered top quality mushrooms. For safety of eating and taste, they are equal to white. Among mushroom pickers, they are considered cousins, since they belong to the same genus - Leccinum. Taste qualities allow them to be widely used for cooking different dishes.
Selection and preparation of ingredients
After collecting boletus (another name for obobek) and boletus, a prerequisite is to rinse the forest finds well. It is not necessary to clean hats and legs, especially if they are young. To prepare quite large-looking specimens for salting or pickling, they need to be cut into 4-6 parts, pour cold water and boil with the addition of a whole onion.
Important! The birch trees do not need to be soaked for a long time, it is enough to subject them to heat treatment for 40–45 minutes to remove possible toxic substances.
Recipes for boletus and boletus
Boletus and boletus boletus are popular mushrooms among housewives due to their ease of preparation. Consider the most popular recipes using these mushrooms.
Roasted boletus
250 minutes
Nutritional value per 100 g:
- Pour mushrooms with warm (not hot) water, let stand for 3 minutes. The main thing: do not overexpose in the water, so that the hats do not leaven. Clean off any dirt, grass residues from hats and legs.
- Separate the legs from the hats. Cut everything into small slices.
- Chop the onion with medium cubes.
- Pour half of the oil declared in the recipe (40 ml) into a pan, heat it, put mushrooms, reduce heat to medium, fry for 15 minutes.
- After the mushrooms let the juice, cook until the liquid has completely evaporated for another 10 minutes.
- Add onion, mix. Salt (as needed, based on taste preferences).
- Add the remaining oil (40 ml) and fry with onions for another 15 minutes.
Video recipe
The boletus is friedThis versatile blank is suitable for potato dishes, as well as filling in pies.
Did you know? Fresh boletus cannot be stored fresh, they deteriorate quickly, so you need to cook them immediately after purchase or harvest in the forest.
Mushroom soup from boletus
3 L55-60 minutes
ground black pepper
0.5 tsp
Nutritional value per 100 g:
- Go through the mushrooms, rinse several times under the pressure of running water.
- Pour in water, bring to a boil and put in a colander. The first water needs to be poured.
- Pour clean water into the pan, dip the mushrooms there. After boiling, remove the foam and cook for 30 minutes.
- Chop the onion in half rings and fry until golden brown.
- Cut the potatoes into thick strips, grate the carrots coarsely.
- After the mushrooms are boiled for 30 minutes, add carrots and potatoes, boil for another 15 minutes.
- Add onion, vermicelli. Mix all ingredients and cook for 5 minutes.
- Put greens to taste.
Video recipe
Mushroom soup from aspenDid you know? The fibers that make up the birch trees help to remove toxins from the body. These mushrooms — excellent antioxidant.
Pickled boletus for the winter
0.5 l50 minutes
black pepper (peas)
6-8 pcs.
allspice (peas)
5 pieces.
Nutritional value per 100 g:
- Give the boletus to the primary treatment: wash, clean the legs, removing the skin with strips. Hats to check for worminess.
- Cut the cleaned boletus into arbitrary pieces and send to a pan with cold water.
- Bring to a boil, remove the resulting foam, salt. Boil for 30 minutes after boiling.
- Discard the cooked mushrooms in a colander, wait until the water drains, rinse with cold water.
- Pour 250 ml of water into an enameled pan, put mushrooms in it, add sugar, salt, bay leaf, black and allspice pepper, cloves. Cook for 5 minutes.
- Place hot boletus with liquid in a clean, sterilized jar, cover (do not twist) with a steamed lid.
- At the bottom of the pan lay a towel, put a jar of mushrooms, pour water “on the shoulders”. Sterilize for 10 minutes from the beginning of boiling water.
- Roll up the jar.
Video recipe
Pickled boletus for winterFeatures of storage of blanks
To freeze mushrooms, they must be boiled for 20 minutes before that. After cooking, remove the black scales from the leg. After that, the workpiece can be sent to the freezer. They can also be frozen after preliminary frying. Such preparations can be stored for no more than 6 months (so as not to lose taste).
Before drying boletus, washing them is not recommended. All possible contamination must be removed with a knife or cloth. Excellent preparation of birch bark - tasty, fragrant seasoning for hot dishes. To do this, dried mushrooms are ground into powder using a coffee grinder. This seasoning is stored throughout the year. Pickled boletus and boletus should be stored in a dry, dark place for 1 year, in the refrigerator - up to 2 years. If the can with mushrooms is already open, then you need to use the product for 2 days.
Important! Dried mushrooms should only be stored in cloth bags or paper bags in a dark and dry place so that the product has access to fresh air and does not become damp.
Boletus and boletus in their protein composition can replace meat in the diet. There are a lot of ways to cook them, so everyone can choose a recipe to their taste.