Preparation of boletus mushrooms. Boletus and boletus: marinate, freeze and dry for the winter

17.12.2021 -

Aspen mushrooms are one of the most nutritious forest mushrooms with a unique taste and special aroma. They have a balanced ratio of vitamins, microelements and retain their juiciness and fleshy structure even after heat treatment. Aspen mushrooms can be cooked in different ways and, unlike most mushrooms, they can not be pre-boiled, which is very convenient if there is little time for cooking. These mushrooms are low-calorie, only 22 kcal, but at the same time satisfying, nutritious and saturate the body for a long time. And they have more protein than meat. However, it should be remembered that aspen mushrooms begin to deteriorate immediately after they are cut, so you need to start processing and cooking as soon as possible.

Aspen dishes

Due to their taste and beneficial properties, aspen mushrooms have gained great popularity, many dishes are prepared from them. It is easy to get lost in a variety of recipes, so that this does not happen, you can distribute them into separate groups.

Fried mushrooms

Fried mushrooms are a very simple and tasty dish. You can just fry the boletus with onions and herbs, or add some vegetables to the mushrooms - carrots, peppers, garlic, celery.

But mushrooms are best combined with potatoes. They are fried in one pan or separately, and at the end they are combined for a couple of minutes to soak in the aromas of each other. Roast both raw and pre-boiled mushrooms.

The main rule when frying is not to close the lid, otherwise the mushrooms will be stewed in their juice and you will not get a beautiful crispy crust. In addition, you can fry healthy and very tasty mushroom cutlets.

Boletus soup

Another classic dish is mushroom soup. To prepare it, you will need boletus, potatoes, onions, carrots, oil and herbs.

Washed and chopped mushrooms are boiled for 20 minutes, then potatoes are added, roasted carrots and onions are cooked for another 10-15 minutes. Serve the soup hot, with lots of greens.

Also, soup-puree, borscht, mushroom stew, cheese soup are prepared from boletus.

Pate (caviar)

Aspen mushroom pate is a great option for a breakfast sandwich, a hearty snack or a buffet meal. Such a dish can be eaten immediately or prepared for the winter.

The cooking process is extremely simple. Peel and wash the mushrooms, fry the onion and garlic in oil, send finely chopped mushrooms to them and fry with spices and seasonings. You can add some dry wine. After the wine has evaporated, grind the mass in a blender or meat grinder and cool. You can also use other vegetables and mushrooms in the cooking process.

With boletus, you can cook a huge number of salads. They are added in fried, boiled and pickled form.

Mushrooms are combined with potatoes, onions, carrots, cucumbers, rice, eggs, herbs, olives, boiled chicken, cheese, ham and other ingredients. Mayonnaise, sour cream, olive oil, vinegar, spices are used as dressings, the flight of fancy is not limited.

Aspen mushrooms are often used as a filling for pies, pies, pancakes, tartlets, pancakes, puffs and other baked goods. To do this, they are finely chopped and fried with onions or stewed in sour cream or cream.

Spaghetti with boletus

This dish can be classified in a special category, as spaghetti and other pasta with various sauces are becoming increasingly popular. Mushroom sauce is ideally combined with pasta, while everyone can cook such a dish.

While the pasta is cooking, you can prepare the sauce. To do this, finely chopped mushrooms are fried in olive oil with onions, tomatoes, garlic, cream and cheese. The finished sauce is spread on boiled pasta and served at the table.

Julienne, casseroles with mashed potatoes and vegetables, pasta and rice can be cooked not only in the oven, but also in a slow cooker. Pre-fried, stewed or boiled mushrooms are baked on a baking sheet, in special forms and pots. To give an appetizing crust, sprinkle the dishes with grated cheese.

boiled mushrooms

Boiled mushrooms are served as a separate dish or added to salads, casseroles and soups. Mushroom broth is not poured out, but used to prepare first courses or various sauces.

Before sending the mushrooms to the stove, they are thoroughly washed and cleaned, poured with clean water and boiled for 20-25 minutes after boiling. During cooking, foam will form, which must be skimmed off. In a slow cooker, mushrooms will be ready in 30 minutes in the “Extinguishing” mode.

Ready mushrooms are thrown into a colander so that the liquid is completely glass. To prevent the mushrooms from turning black during cooking, add a little vinegar to the water.

stewed mushrooms

Boletuses are stewed in cream, sour cream, wine. To begin with, the mushrooms are fried in butter with onions, then liquid is added and simmered under the lid for 10-15 minutes.

Mushrooms can be pre-boiled, this shortens the stewing process. To thicken the sauce, add a little fried flour to the pan. In a slow cooker, boletus will be stewed for 40-50 minutes in the "Baking" mode.

Harvesting methods

So, aspen mushrooms can be cooked in various ways - fry, boil, stew and bake, for this they use not only a stove and oven, but also a slow cooker, convection oven and microwave. But these are not all available methods. There are many ways to harvest boletus for the winter.

Pickling

In order to marinate the boletus, you need to wash them, peel them, remove the roots and wash them again. Then boil for 20-30 minutes, the finished boletus should sink to the bottom. Add spices, seasonings, vinegar and lemon juice to the water with mushrooms.

Arrange in jars along with the marinade and tighten the lid. Store in a cool place, the mushrooms will reach the required condition in a month.

You can freeze fresh, boiled and fried mushrooms. Frozen aspen mushrooms are stored for up to six months, they are not subject to re-defrosting.

This method does not involve the use of vinegar, therefore it is considered more useful than pickling. Mushrooms are boiled for 20 minutes, seasonings and salt are added and rolled into jars with brine. They will be ready in 50 days.

Food preparation

Fresh boletus darkens and deteriorates very quickly, so they need to be processed immediately after harvest:

Clean with a dry cloth from dust and dirt, cut off the roots. If the skin on the cap is very dense, you need to remove the film.
Rinse in cold water, you can soak briefly in water.
Cut large mushrooms into pieces.

Subtleties of cooking

Aspen mushrooms have some features in cooking, which you definitely need to know about:

they quickly darken and become bluish when processed. To prevent this process, they are soaked in a weak solution of citric acid;
boiled mushrooms should be thrown into a colander so that excess moisture is completely gone;
there are no toxic substances in the boletus, which means that the broth after cooking can be used to prepare other dishes.

A simple and delicious recipe: fried boletus with potatoes

Fried potatoes with mushrooms will not leave anyone indifferent, so any culinary specialist must know the recipe for its preparation. You will need:

0.5 kg of boletus;
0.5 kg of potatoes;
1 onion;
butter or vegetable oil for frying;
spices.

Peel the mushrooms, wash and cook for 5 minutes in boiling water.
Throw away in a colander.
Fry in hot oil for 30-40 minutes until golden brown, salt at the end of frying.
Separately fry potatoes and onions.
Mix mushrooms with potatoes and hold them together under a lid over a very quiet fire for 5-7 minutes.

In autumn, the most massive season of “silent” hunting begins, many mushroom pickers, young and old, rush into the forests. Avid mushroom pickers just need to know what and how to cook from prey. Everyone must know how to cook boletus and boletus mushrooms. By the way, these mushrooms take the second place in terms of nutritional value, second only to the porcini mushroom. Boletus, in particular, is credited with such a property as lowering cholesterol levels in the blood.

What do boletus and boletus look like?

Boletus and boletus are spongy mushrooms. Their leg has a cream color, with small inclusions (in the boletus they are more pronounced). But the hat, as a rule, is painted in bright yellow-brown shades, and in the boletus it is sometimes almost red. The color of the hat is perhaps the only sign of difference. Mushrooms grow in young birch and aspen forests, usually along the edges.

mushroom preparation

The first step is to prepare the mushrooms. To begin with, for any type of harvesting, mushrooms should be used not wormy and preferably fresh. Freshly picked boletus and boletus are ideal not only for cooking, but also for pickling and drying.

Before cooking boletus and boletus, they must be cleaned of dry debris. If you are going to dry the mushrooms, then you should never wet them. It will be enough to wipe with a damp sponge. Aspen mushrooms are not very suitable for drying, it is best to use boletus. Darkened areas should be cut off.

How to freeze mushrooms for the winter?

You can freeze both boletus and boletus mushrooms, just keep in mind that frozen mushrooms are recommended to be stored for no more than six months. There are also several ways to freeze. Someone freezes already boiled or fried mushrooms, but it is still preferable to use fresh boletus and boletus for these purposes. For freezing, it is best to select small young mushrooms, and leave large mature specimens for dinner. For the convenience of freezing, hats are most often separated from the legs, but this is already a matter of taste. Defrost mushrooms preferably in the refrigerator, and you need to use the whole bag at once, they are not subject to further storage.

Cooking preparation

If the specimens are large, then it is necessary to clean the film from the stem of the mushroom and from the cap. For pickling and cooking, mushrooms should be washed well. Boletus and boletus intended for frying can also be washed, but it is best under running water, avoiding strong water on the spongy part of the mushroom (it absorbs water very quickly and later, when you start frying the mushrooms, you will have to evaporate it for a long time). Do not be alarmed if the boletus on the cut has become bluish - this happens as a result of oxidation. Just cut off the darkened area. This once again suggests that boletus and boletus must be processed immediately - the sooner the better. Blueing or blackening of the cuts on the boletus also makes it possible to distinguish it from the white fungus, with which it is sometimes confused.

How to cook?

Further, based on taste preferences, everyone chooses for himself how to cook boletus and boletus. To pickle mushrooms, cook soup or save them for the winter, you need to know how to cook boletus mushrooms. Prepare two pots of boiling water for cooking in advance. Drop the mushrooms into the boiling water in the first pot, then bring the water back to a boil. After boiling, immediately, using a slotted spoon, transfer the mushrooms to a second pot of boiling salted water and cook until tender, about twenty minutes. Don't let the water boil too much. The degree of readiness can be easily determined - ready-made mushrooms sink to the bottom of the pan. For pickling, arrange ready-made boiled mushrooms in jars and fill with marinade. Spices and vinegar are added to taste. An air “cushion” should remain in the jar, so you do not need to fill the mushrooms with marinade right up to the neck. Boiled boletus and boletus can also be used to make soups and sauces.

Fried boletus with potatoes

One of the ways to cook boletus is frying. Most often they are fried with potatoes. And for a separate serving of mushrooms as a side dish, it is better to put them out. The recipe for how to cook boletus with potatoes is extremely simple. Washed mushrooms should be cut into thin slices. In a deep frying pan, heat vegetable or butter, and then add the mushrooms and fry over medium heat for 20-30 minutes. Keep in mind that boletus and boletus are very strongly fried and lose weight. Mushrooms need to be mixed periodically. Cut the potatoes into cubes or cubes and add to the prepared mushrooms, then fry until the potatoes are ready. Just before the end of cooking, be sure to add finely chopped onions and herbs to taste.

Using mushrooms in your diet is simple, the main thing is to know how to cook. Aspen mushrooms and boletus mushrooms are universal mushrooms. They can be boiled, stewed, dried, marinated, salted, fried, frozen. It is a very valuable source of vegetable protein and fiber.

Summer has not yet come, and mushroom pickers are already preparing baskets. And no wonder, because quiet hunting can be practiced from May until late autumn. And if picking mushrooms in early May is for connoisseurs, then by the middle of the month you can meet all the well-known and beloved boletus boletus, and there, you see, the boletus has ripened. These spongy mushrooms, along with porcini, are considered elite. They are fried, boiled into soup, sauces are prepared, stewed, dried, marinated - mushrooms are suitable for any cooking method. But before that, the mushrooms need to be cleaned.

Not postponing for later

Mushroom pickers know that preliminary cleaning of mushrooms must be done in the forest. Even if you are a supporter of picking mushrooms by twisting them out of the mycelium, take a knife with you into the forest. It is useful for pre-treatment of the crop.

Before putting the mushroom in the basket, remove the remnants of the earth, adhering twigs, leaves and needles from it.
Remove the wormy pulp, otherwise the worms will damage neighboring mushrooms.
Get rid of poisonous and simply dubious mushrooms. It is better to throw out ten questionable ones than to have one poisonous one in your basket.
In mature mushrooms with a loose sponge, it is better to remove it on the spot, anyway, then you have to throw it away. And once in the basket, the sponge tubes can tightly stick to the caps of neighboring mushrooms and add problems to you during subsequent cleaning.
Old and rotten mushrooms are best thrown away on the spot. Their taste and aroma leaves much to be desired, and a shapeless slippery mass instead of a mushroom can survive before processing.

This processing in the forest can be limited, the rest of the work is done at home.

Time to collect and time to clean

Unprocessed mushrooms are stored for only 6-8 hours from the moment of collection, so after a forest walk the rest will have to be postponed. The cleaning process is much less exciting than picking, but it is not worth removing it from the mushroom processing process in order to preserve the collected one and at the same time not get food poisoning.

If it is not possible to clean the mushrooms immediately, place them in a cool place, you can in the refrigerator. The optimum temperature for such storage is + 2- + 6 degrees. Do not put mushrooms in bags and closed dishes; air should have free access to them. Mushrooms intended for cooking can be poured with cold water.

Cleaning Instructions

Both dry and wet cleaning methods are used. For cooking and frying, mushrooms are cleaned in a wet way.

Wet cleaning method

First of all, the harvested crop must be sorted by type and size, and old mushrooms should be separated from young ones. Decide what the mushrooms will do, the method of processing depends on it.
The legs must be separated from the hats, checking for wormholes along the way. Soak slightly wormy mushrooms in salt water - 2 tablespoons of salt are taken per 1 liter of water. In such a font, uninvited guests will leave the mushrooms.
Clean the legs of the outer fibers by scraping with a knife. Many people think that cleaning the legs is not necessary.
Yes, this does not affect the taste of the dish, but it should be remembered that mushrooms have the ability to absorb all impurities and, first of all, they concentrate on the outer layer. In addition, when cooking unpeeled legs, the broth will begin to turn black.
Remove the wormy and darkened flesh.
Use a damp cloth or sponge to remove debris and dirt from the caps. The skin is not removed from them.
In mature mushrooms, the sponge is cut off. The fact is that mushroom mosquito larvae often lay in it. And the sponge of mature mushrooms itself accumulates spores that are poorly digested. And when cooked, the sponge becomes like slime.
Peeled mushrooms are cut into pieces and washed with running water.

Advice! Dirt from mushroom caps is removed more easily if they are soaked in cold water. After 30 minutes or one hour, the dirt will easily come off. You can soak only young strong mushrooms, the old ones strongly absorb water and become sour.

Video: how to clean mushrooms

The nuances of further processing for different cooking methods

The boletus and boletus intended for drying are processed in a dry way, they cannot be washed or soaked. Mushrooms saturated with water will be impossible to dry, they will become sour and deteriorate. Hats and legs are thoroughly cleaned with a dry cloth or brush. For drying, only young and not wormy mushrooms with dense pulp are selected.
Before freezing, fresh mushrooms are also not washed or soaked. The absorbed water during freezing will break the fibers of the mushrooms and their quality will deteriorate. If boiled mushrooms are frozen, they are processed as usual.
In boletus intended for frying, it is better to remove the skin from the cap - when frying, it becomes stiff.
Fresh mushrooms will last longer without heat treatment if they are washed, allowed to drain, then scalded with boiling water. After that, lay in glass or enameled dishes in layers, sprinkling with salt. Put the bowl on ice. It is believed that in this form the mushrooms will last a week. Such mushrooms are used for cooking and frying, they cannot be dried and frozen.

Dry processing of mushrooms

This method is used for mushrooms intended for drying and freezing.

With a dry sponge or brush, clean off small debris, lumps of earth, needles, leaves.
Remove strongly adhering leaves and rubbish from the hat with a knife. It happens that the sponge does not cope with this task.
Scrape the leg, scraping off the top layer.
Cut off parts that are damaged and eaten by insects and rodents.

After that, the mushrooms can be cut and dried or frozen.

It is interesting! It is believed that eating boletus helps cleanse the blood and lower cholesterol. Boletus is recommended for use in diseases of the kidneys.

Video: how to clean and prepare boletus and boletus for pickling

When picking mushrooms, be careful. How delicious these forest guests are, so insidious. Mushroom poisoning, even edible ones, is not uncommon. That is why it is so important not to bring a poisonous mushroom in a basket, as well as to process the harvested crop correctly and on time.

Marinated and fried, in soup or stewed with potatoes, this mushroom is very tasty. Which one, you ask? All this is a boletus, one of the representatives of the mushroom people, beloved by many mushroom pickers. It has many more names - redhead, aspen, red, krasyuk, etc. It belongs to the genus Leccinum. There are different types of boletus, which we will talk about later, but it is difficult to distinguish between them. This is only possible for real connoisseurs of "mushroom picking" skill.

It is worth noting that, in terms of its incredible taste, the boletus ranks third among all the mushrooms that are harvested in our latitudes. By the way, it is not only very tasty, but also beautiful.

All types of boletus have a common feature - a hat of a fairly bright color. The leg is also thick, stocky in most. The fruiting body is always dense. As for the size and shape, we can say for sure that aspen mushrooms grow quite large. The diameter of their hat can even reach 30 cm. When the mushrooms are young, their hat has a hemispherical shape. She tightly "hugging" the leg, pressed against it from above. You can compare it with a thimble, dressed on a finger.

But the mushroom grows, and the shape of the cap changes over time. It becomes pillow-shaped, and in old boletus even flat on top. There is a skin on the hat, which most often does not come off when cleaning. It can hang from the edges, which is typical for some types of boletus. Its structure resembles felt, sometimes it is velvety. The hat does not shine, looks dry.

The leg of adult mushrooms also grows large, it can even reach 20 cm. Its shape is club-shaped, the thickening is characteristic downwards. Along the entire length of the stem, dark-colored scales are observed, most often brown, sometimes black.

Under the cap there is a porous layer - a characteristic feature of all representatives of the boletus family, to which the boletus belongs. This part of the fungus can be 1-3 cm thick. Its color varies from white to grayish, yellow or even brown.

When cut, you can see the elastic dense pulp. The leg in the section gives out fibers that are located vertically. Immediately after the cut, the flesh is white, but over time it begins to change color. It turns blue and then black.

It is not so difficult to recognize the boletus. He looks very beautiful - dense, plump, but slender.

Most will immediately guess where the “legs grow” from such a name. Indeed, just like the boletus, the boletus is named because of its habit of growing under certain trees. However, not always this representative of the mushroom family can be found under the aspen. The fact is that different types of boletus can be found in spruce, birch and coniferous-deciduous forests.

Some believe that the name of the boletus is associated with the color of its hat. It resembles the shade of aspen foliage in autumn. By the way, the popular names of the fungus are definitely connected with this - redhead, red mushroom, redhead. And among the people, the boletus was nicknamed "Roly-Vstanka." Such an interesting name, apparently, he received because of his high growth and slender figure.

Kinds

As already mentioned, it is almost impossible to distinguish the types of boletus by taste. But it is worth knowing them, so as not to doubt when collecting - to take the found mushroom, or leave it to be eaten by forest dwellers.

This mushroom is completely edible. In symbiosis, it is intertwined with the root system of aspen and other various trees: willow, birch, as well as oak, etc. It grows large - up to 15 or even 30 cm in diameter. The leg is up to 5 cm thick, and it can even be as high as 15 cm. The color of the cap is usually red, bright red or brownish. On the leg there are scales of a grayish hue, which darkens with time. The flesh of the red boletus darkens on the cut. You can meet this representative in almost all parts of the country. It usually grows near young aspens, often found along forest paths, ditches. You can start hunting for such a mushroom from June and continue until September.

This type of boletus is also called red-brown or mixed-skinned. Its feature is the creation of mycorrhiza with birches. You should look for such mushrooms in forests where there are most birch, aspen and spruce trees, sometimes they grow in pine groves. They like to settle in forest belts, most often found in areas with moderate climatic conditions.

The hat grows on average up to 15 cm, the leg - up to 22. The support is covered with scales, which change from brown to black with age. The hat has a light orange hue, sandy, sometimes yellow with brown. The skin is dry above, often hanging from the edges of the cap. The flesh is light, but on the cut it begins to turn pink, and then turn blue, even acquiring a purple hue.

This variety is a real rarity. The mushroom is listed in the Red Book, it is not easy to detect. It grows in coniferous forests, but if birches are found in them. If the weather is dry, it grows between aspens. Likes wet territory. The white hat turns gray with age, even acquires a brown tint. It grows up to 25 cm. The dense pulp turns blue, and over time it even turns black on the cut. The cream leg grows tall, the scales on it are also light.

It is very similar to the common boletus, but loves to grow near oaks. The hat grows up to 15 cm, the leg reaches the same height, and the thickness is from 1.5 to 3 cm. The color of the hat is brown, but with a noticeable orange tint. The scales on the support are reddish-brown.

This specimen is not like its counterparts. His hat is pinkish, convex. The scales on the support are red. From above it is white-pink, and towards the bottom its color becomes yellow, ocher. This boletus loves coniferous and deciduous forests.

Has a red-brown hat. Its surface is velvety and dry, and its diameter is about 15 cm. The height of the leg is 14 cm, the thickness is about 5 cm. It has small brown scales on it. The flesh turns blue at the break, becoming black over time. The favorite place of this species is damp forests with coniferous trees.

This boletus has a red-orange hat with a brick hue. The skin is dry and velvety at first, but becomes smooth over time. The hat reaches 12 cm, the height of the legs can be 18 cm. The scales on it are reddish. The flesh darkens on the cut, becoming first purple, and then grayish-black.

The color of his hat is a bright chestnut. The skin hangs over the edges. The leg is cylindrical with light brown scales. It expands towards the base. The flesh is covered with dark spots after the cut. Such representatives of aspen mushrooms grow in oak forests, coniferous forests, as well as mixed groves.

Where to collect boletus: video

Benefit and harm

Aspen mushrooms are characterized by a properly balanced amount of nutrients. Mushrooms contain many trace elements, they also contain vitamins. In inflammatory diseases, anemia, it is useful to use such mushrooms. They help the body heal wounds, stimulate the immune system after infectious diseases. Scientists have even proven that dried boletus purifies blood vessels, lowering blood cholesterol levels.

But aspen mushrooms, like other mushrooms, are digested quite difficult. Because of this, there is a load on organs such as the liver, kidneys. For those who have problems with them, it is better to give up mushrooms. And from spoiled, wormy and old boletus, you can get poisoned.

Aspen mushrooms are good because all their species are edible. Many mushroom pickers who are just gaining experience want to know if the boletus has twins. The answer is unequivocal - no. But some people may confuse it with gall fungus, which is considered a twin of the boletus. Although, the mustard is not so similar to the boletus. On the cut, it becomes pinkish, brown. There are scales on the leg, but they differ from those of the boletus, both in shape and color. They are coarser, reminiscent of a mesh, brown in color.

How to cook

Since boletus is one of the three most delicious mushrooms, it is clear that a large number of dishes are prepared from them. These mushrooms are consumed immediately or harvested for the winter. In any case, they are so good that you should try them fried, marinated and in different dishes.

To prepare it, we need a standard set: potatoes, onions, carrots, as well as greens, salt, butter and, of course, boletus.

Redheads are cleaned, washed, dried on a napkin. Then they need to be cut into slices and thrown into boiling water. They will have to cook for 15 minutes, constantly removing the foam on the surface. If the mushrooms are dried, then you need to cook for half an hour. Then you can add the onion, fried until golden brown in butter. At the same time, you can add chopped potatoes, young ones are best. After 25 minutes, it's time to add spices, and after another 5 minutes - turn off the soup. Before serving, it is advisable to let it brew for 10-15 minutes.

Frying boletus is very simple, but they will turn out incredibly tasty. To do this, you need half a kilogram of mushrooms, butter and vegetable oil, onions, herbs, sour cream, salt and pepper.

First, onions are fried in butter and vegetable oil, then peeled, washed and chopped mushrooms are added to it. Simmer everything until the liquid has evaporated. After that, fry the boletus until golden brown, about 10 minutes. Add spices and sour cream, mix everything. Now, on a small fire, keep another 5 minutes under the lid. You can serve with any side dish of your choice.

There is no tastier snack in winter than beautiful pickled boletus. To prepare such mushrooms, you need to wash the mushrooms well, clean them of forest debris, then rinse well.

If the mushrooms are small, young, you can leave them whole, then they will look very beautiful on the table. Large mushrooms are still best cut into pieces.

For 10 minutes, cook the redheads, removing the foam. Then drain the liquid and pour the marinade.

This is how he prepares. For 1 liter of water you will need:

salt (1 tbsp.),
sugar (3 tsp),
bay leaf (2 pcs.),
allspice (5 pcs.),
black peppercorns (5 pcs.),
as many cloves and cloves of garlic.

All this is combined and cooked for 10 minutes. Then mushrooms are poured into the marinade and boiled for about 20 minutes. At the very end, having already removed the pan from the heat, add 2 tsp to the mushrooms. vinegar.

Aspen mushrooms are tightly packed in sterilized jars along with brine. On top you can pour 2 tbsp. l. vegetable oil, previously boiled.

This will extend the shelf life of the mushrooms. You need to roll up with hot lids. It is necessary to cool for a long time, wrapping the jars with a blanket.

Then the mushrooms should be served with chopped onions, adding a couple of drops of vegetable oil on top.

To properly freeze boletus, you need to follow a few simple rules. The first is to correctly select and clean the redheads. This means that the mushrooms should be no more than a day old. They must be thoroughly cleaned of debris.

It is important to wash the boletus well, but not soak, so as not to gain excess moisture. We select only beautiful young mushrooms so that they are firm.

Second, you can freeze fresh mushrooms. To do this, simply lay them out entirely on a flat surface, for example, a board or a tray, and send them to the freezer, to the department for quick freezing. Only after that we put it in bags, containers. Then it is desirable to defrost such mushrooms at low temperatures - in the refrigerator. So they will not lose their aroma, they will be, as if fresh, only from the forest.

Third - we freeze ready-made mushrooms. You can store boiled or stewed boletus in this way. In this case, you only need to cook for 5 minutes. Then fry such mushrooms well. It is important to drain the liquid, only then freeze. You can immediately in packages, but you need to lay out in portions.

Some people freeze fried boletus. They are fried until the moisture has completely evaporated, about 20 minutes. Then they are put in bags and sent to the freezer.

These are such beautiful and delicious mushrooms - aspen mushrooms. Collect them and cook with joy!

Or aspen, belong to the genus obabok (Leccinum). These are mushrooms of the II category of value, which turn black when dried. For such a "lack" of butterflies are called "black" mushrooms.

Boletus, photo from Wikipedia

Boletus (aspen) have many local names. These are “red” (“red ones”), “krasnushka”, “krasik” (= “handsome”), “bachnyuk”, “baby”, “kazarushka”, “chelyshi” (= young boletus), etc. The mushroom has such characteristic appearance that even a novice mushroom picker is unlikely to confuse it with other mushrooms. Possible "oversights" will not have disastrous consequences, since in our forests it is difficult to find poisonous twin mushrooms in boletus.

Place and time of growth of boletus

Aspen mushrooms grow in deciduous, mixed, less often in coniferous forests. Especially in damp places under tall aspens and in birch groves.

Aspen mushrooms are harvested from the middle to autumn frosts (usually before).

Description of the boletus

Boletus red (Leccinum aurantiacum) has many subspecies, which for us, mushroom pickers, differ only in color.

Hat. The color of the cap of the boletus largely depends on which trees it grows under and in what environment. The most beautiful boletus with a red and dark red hat can be found in those forests where tall aspens grow. In mixed forests, there are more orange-capped boletus. The white-pink color of the cap is in raw pine forests.

The image of the "classic" aspen is an elegant mushroom with a red or orange velvety hat. Its diameter is up to 25 cm (or more). It seems that the skin is made of the finest velor. The tubular, finely porous layer is white (smoky gray) at first, gray-brown with time. The pulp of young boletus is white, strong. At a break, it quickly changes its color. It becomes bluish, after which it turns black.

Leg flat, cylindrical or thickening downwards. The color of the fabric is light. It is covered with scales, which can be black, brown or white (for example, white aspen). The cut of the leg first turns blue, then acquires a dark purple hue, and then becomes almost black.

Boletus classification(aspen), available in the literature that mushroom pickers often use, is not always the same. In order not to irritate mycologists about the confusion in the types, subspecies and forms of aspen mushrooms (aspen mushrooms), we will only point out "atypical" options. For example, there are boletus with gray or grayish-purple caps. They often grow under poplars. Young mushrooms may have red-brown caps.

There are boletus with white hats. This is a white aspen growing in those coniferous forests dominated by pines. In dry summers, white aspen can also be found under aspens. Especially when the aspens are tall and the place is shady.

How to cook boletus?

If the boletus were not so tasty, they would not be classified as category II mushrooms. They are boiled, fried, stewed, dried, frozen, salted and pickled.

Do not collect old, too large and flabby boletus. They are unlikely to be good. These mushrooms in the basket spread and become unusable for any use.

... a young boletus and an adult boletus are, indeed, like two different mushrooms: different beauty, different pleasure when picking, different eating (V.A. Soloukhin "The Third Hunt").

I never leave cooked boletus in water. They quickly absorb moisture and soak. Aspen mushrooms are valuable for the strong mushroom flavor that persists in cooked dishes. At the leg, before cooking, you need to scrape off all the scales.

The bright red cap also changes with any processing and becomes black. As for the use, it suggests itself. Chelysha is best marinated. Old, large mushrooms should be dried. Hats of medium size are good to fry (V.A. Soloukhin "The Third Hunt").

How to pickle boletus?

Aspen mushrooms are marinated in different ways. I like the simple option proposed by Lidia Garibova ("Cultivation of mushrooms").

1. Small young boletus are selected. Caps are separated and sorted by size. The legs are marinated separately from the hats.

2. At high temperatures, the activity of microorganisms is suppressed. The action of acid and table salt also affects. When cooking, the first water, in which the mushrooms were boiled with a small amount of salt (1 tablespoon per 1 liter of water), is poured out. Dovarivayut in the second water or marinade. A decoction of boletus can be used as the basis of a fragrant marinade.

There is one secret: the taste will be more intense if you lower the mushrooms not into cold, but into boiling water. Mushrooms can be marinated in two ways: marinade and mushrooms are cooked separately, after which they are combined. Or mushrooms are boiled together with the marinade.

3. When preparing a marinade for boletus, then “citric acid and spices are not put into it, and vinegar is added half as much. Spices in this case are not recommended, as they can cause the mushrooms and marinade to darken (this does not happen when pickling porcini mushrooms: their flesh always remains white or creamy). This recipe is strictly adhered to at brewing stations where mushrooms are processed on a massive scale.”

When preparing the marinade for pouring, pour 0.5 liters of water into the pan, put 2 teaspoons of salt, 1 teaspoon of sugar. Some housewives traditionally add a few peppercorns, 1 bay leaf, 1 cloves and 1 g of cinnamon. All this is boiled for 20 - 30 minutes on low heat, after which it is cooled and a third of a glass of 8% vinegar is added.

Such a marinade is used for pickling pre-boiled mushrooms, which are thrown into a colander, cooled and laid out in jars. It will take about 250 - 300 g of marinade per 1 kg of boiled mushrooms. You can put peeled garlic cloves before pouring the cooked marinade over the mushrooms.

4. There is another option that I like better. Water is poured into the pan (to make proportions - 0.5 l), salt it (1 or 1.5 tablespoons) and pour in 1/3 faceted glass of 8% table vinegar. Prepared raw mushrooms are lowered into the pan. After they boil, the fire is reduced. Cook (stirring) for 25-30 minutes. Mushrooms secrete juice, so the liquid in the pan will be enough. The foam is removed with a slotted spoon.

Sugar (1 teaspoon) is poured after the foam stops appearing.

The mushrooms are ready when they sink to the bottom and the liquid is clear. After that, everything is cooled, and then the mushrooms with the marinade are laid out in jars. You can't roll banks!

5. A month later, pickled boletus mushrooms are ready. They can be stored in a refrigerator or other cool place at an air temperature of 4 - 6 ° C for up to eight months. If you pour vegetable oil on the mushrooms, then the shelf life is extended.

Stewed boletus

This recipe is universal, as it allows you to supplement and change a number of components (except for the mushrooms themselves and salt).

We will need peeled and washed strong boletus mushrooms (about 1 kg), water (1 cup), a little flour (up to 2 tablespoons), 1 onion sliced in circles, butter (1 - 2 tablespoons), salt and black pepper (taste). For spiciness, you can take mustard, soy sauce, mayonnaise or spicy ketchup. A softer version is obtained with sour cream or heavy cream.

The boletus cut into slices is stewed (under the lid) for 30-35 minutes in a deep frying pan or in a saucepan with a thick bottom. Add a glass of water. Salt is better towards the end of the stew. Five minutes before the end of cooking, put the onion, slightly fried in another pan in a small amount of odorless vegetable oil and mixed with flour. Before serving, you can add chopped garlic. Butter gives mushrooms a special taste. It is placed towards the end of cooking.

Delicious mushroom caviar (according to Soloukhin)

In Vladimir Alekseevich Soloukhin's book "The Third Hunt" you can find a recipe for very tasty mushroom caviar. Dried mushrooms are used in its preparation. Let's shorten the author's text a bit, preserving the order of preparation of this delicious dish. In passing, we note that with caviar from dried mushrooms, you can blind "ears". These are small dumplings with connected corners. They are fried in vegetable oil and served with mushroom soup.

1. “Dried boletus must be mixed with dried boletus and butter, mushrooms and other mushrooms that are found at this time. Mushroom caviar should be made from this bouquet, an extremely tasty and healthy dish.
“One of the most important conditions for preparing mushroom caviar is to thoroughly wash dry mushrooms so that particles of earth that have stuck to them or got into the tubular layer do not then crunch under your teeth.”

2. “The mushrooms washed in this way are boiled for an hour or a little more, making sure not to overcook. Overcooked, too sour mushrooms are not suitable for caviar.

3. “Then the mushrooms are passed through a meat grinder, salted to taste, mixed with heavily overcooked onions, a decent amount of vegetable oil and vinegar to taste are added, but very little. You can add a little bit of the strong broth that remained in the pan. From the rest of the broth, in order not to pour out such a precious broth, they usually prepare gravy for potato cutlets or any meat dish.

Vladimir Alekseevich clarifies that the most delicious caviar is obtained when the mushrooms are not passed through a meat grinder, but chopped with a chopper (chopper) in a wooden trough. At the same time, he notices that a meat grinder is usually used in an urban modern kitchen.

4. “The caviar is black, oily, and everyone who tries it for the first time says the same phrase, namely, that this caviar is tastier than real black granular caviar.
The snack is so tender that you should not drink vodka under it, but you can drink a glass of good thin cognac ”(V.A. Soloukhin“ The Third Hunt ”).

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