Details on the recipes for preparing the boletus in the material below.
Bottoms for frying - cooking recipes
What could be simpler than normal well-roasted forest mushrooms? This supplement can be part of a favorite garnish or used in recipes for pies or vareniki stuffing.
Before cooking, the boletus is well cleaned. To moisture does not fill the porous mushroom, it is not washed, namely wipe with a dry cloth or brush. Wormholes enough to cut. Depending on the size of the mushrooms and their further use, they can be divided into pieces or left whole. After cooking the vegetable oil in a frying pan, place the mushrooms in it. Forest mushrooms are usually fried for a long time (about 20-30 minutes) over medium heat. If you want to get roasted pieces, do not cover the pan, and for stewed mushrooms, you can cover the dishes immediately after placing the pieces on the fire.
Recipe for preparation of salted boletus for the winter without vinegar
One of the proven methods of harvesting mushrooms for future use is their salting, and the brine is prepared without adding vinegar (and unlike the marinade), and therefore it turns out to be more delicate and does not affect the taste of mushrooms.
You can diversify the recipe by putting aromatic spices, spices and herbs to mushrooms.
Ingredients:
- boletus;
- water - 1 l;
- salt - 2 tbsp. spoons;
- pepper peas or fragrant - 4-5 pcs .;
- a laurel leaf.
Preparation
For a basic marinade for each liter of water, take a couple of spoons of salt, pepper, laurel and other additives remain at your discretion. The brine is brought to a boil, and while it is on fire, the pads are prepared, peeling them and cutting them into equal pieces.
Pieces of mushrooms are put in brine and boiled for 15-20 minutes or until they fall to the bottom. Further, the fungi are removed and cooled, split into sterile jars and poured into a brine again boiled.
The recipe for cooking the boletus in sour cream
Ingredients:
- butter - 35 g;
- boletus - 370 g;
- onion - 65 g;
- a handful of green parsley;
- cream - 65 ml;
- sour cream - 115 ml;
- lemon - ½ pcs.
Preparation
Melt the butter, use it to fry pieces of onions. When they reach the half-ready level, you can send chopped mushrooms to a pan and season them. Wait until the boletus boil, then pour them with lemon juice and a mixture of cream and sour cream. When the sauce starts to boil, add it to taste and sprinkle it all with parsley.
Mushroom roe from boletus - recipe
Ingredients:
- boletus - 740 g;
- garlic - 3 teeth;
- onions - 135 g;
- mayonnaise - 55 g;
- lemon juice - 10 ml;
- a handful of dill greenery.
Preparation
On two separate frying pans, fry onions with garlic and pieces of boletus. The contents of both frying pans should go to full preparedness and brown. Whip the fried ingredients together until the pasty state, and then complement the caviar with lemon juice, mayonnaise and dill.
Soup from boletus - recipe
Ingredients:
- Dried white mushrooms - 25 g;
- onion - 135 g;
- butter - 55 g;
- garlic - 1 tooth;
- a branch of thyme;
- boletus - 440 g;
- vegetable broth - 840 ml;
- cream - 210 ml.
Preparation
Soak the dried mushrooms in a glass of boiling water. Fry the ceps along with the boletus and pieces of onions. Fill everything with a mushroom broth, add the garlic with thyme. Smash the ingredients in a puree and season with cream, then re-heat, not leading to a boil.