How to properly fry boletus mushrooms. Fried boletus mushrooms: recipes for cooking mushrooms

The boletus mushroom belongs to the bolet family. The harvest starts in June and ends in October. This mushroom has 12 species. When he is young, he has a convex hat, over time it becomes a pillow-like dark brown, olive and gray. It grows actively and quickly, gaining 10 grams per day. There are many recipes for cooking this boletus, today we will look at how to fry boletus mushrooms, including with potatoes.

General information on cooking boletus mushroom

Fresh mushrooms must be cleaned of dark spots and dirt, rinsed with cold water, transferred to a saucepan filled with water, put on the stove, and turned on. The hostess should always remember that our preparations very actively absorb various spices and salt, much more actively than, for example, potatoes.

You need to cook the mushrooms for about 45-50 minutes and do not forget to remove the foam that forms during the cooking process. If you are going to cook in a multicooker, then you need to set the "Baking" mode and cook for 30 minutes. Having typed a basket of mushrooms, fresh and with a firm leg, you immediately want to know how to fry boletus mushrooms in order to please your family with a fragrant and tasty dish. Now we start mastering the recipes.

Recipe number 1

We wash and clean the collected or purchased mushrooms, send them into a container, preferably deep, filled with cool water, and leave for 20 minutes. It is recommended to add a little vinegar to the water so that the mushrooms do not become stale. Then we transfer them to a saucepan, put on medium heat and bring to a boil. Now a little interesting, but at the same time very useful and necessary fact. If you decide to check the boletus for the presence of poisonous, then put the onion in the pan. If it turns red or blue, you will have to throw them away in order not to get food poisoning. In this recipe, boil the mushrooms for five minutes, then drain all the water, let them cool and cut into portions.

After that, we begin to fry them in a skillet in butter. If you wish, you can add potatoes and onions, the taste of the dish will turn out to be special, unique. The question arises, how much to fry boletus mushrooms? Approximately 10-12 minutes. In this case, they will retain their shape, be smooth and soft. It will turn out very tasty if you add tomato or sour cream-garlic sauce with ginger to them on the table. Then it will be an excellent side dish for meat or an appetizer.

Recipe number 2: boletus mushrooms in sour cream

We would like to remind you that any forest mushroom, even far from the first or even the second in the forest hierarchy, will be many times tastier than a greenhouse champignon. Also note that fresh soup from our harvest is not tasty, but mushrooms can be dried or fried. Dried boletus will become very odorous. So, having collected mushrooms, we sort them, clean them, wash them in running water. Then, regardless of what we will do with them further, we boil: fill with water, boil, lower the fire level and remove the foam. Pour in citric acid - a small pinch that will not allow the mushrooms to darken further. We boil them over low heat for about 20 minutes and drain the water. Boletus mushrooms are ready to be used further at your own discretion. The part can be packed in a cellophane bag and sent to the freezer for later use.

The preliminary work has been completed, and now we will learn how to fry boletus boletus.

We fry our mushrooms in sour cream

We need the following ingredients: boiled mushrooms - 0.5 kg, onions - two onions, carrots - one large or several small ones, sunflower oil, sour cream - three tablespoons with top, mushroom seasoning and salt, chopped herbs - one tablespoon. Chop carrots and onions and fry in sunflower oil, add boletus boletus. If desired, they can be cut as small as you like. Salt, add seasonings, then simmer for 20 minutes over moderate heat, covering with a lid. At the same time, do not forget to stir. We use sour cream, stir, continue to simmer for another 15 minutes. Now we mix more often, avoiding burning. Finally, add greens. Serve on the table with young potatoes. We have already mastered quite well how to fry boletus mushrooms.

Fry mushrooms with potatoes

How nice it is to get frozen mushrooms out of the freezer in winter, defrost them and fry them with potatoes. The simplest dish, but how delicious it turns out. The whole family will be very happy. Do you know how to fry boletus boletus with potatoes? We will use frozen or fresh mushrooms, if their season.

We also need: potatoes, onions and salt. Without defrosting, we send boletus boletus to the pan. At the same time, pour a little oil. Make the fire small and close the lid. For a short period of time, a certain amount of liquid will be released, and for about 20 minutes the mushrooms will be stewed in it. Fry them a little after the liquid has evaporated. They should be slightly browned. Add the onion, finely chopped, and fry until soft. Pour the chopped potatoes into the skillet and increase the heat. Cooking until her light blush. Reduce heat again, cover and fry further. After the potatoes are covered with a crust, reduce the heat even more and bring the dish to full readiness. We hope that you will not forget how to fry boletus mushrooms, and you can always please your loved ones with delicious dishes.

Autumn is the time for mushrooms and delicious dishes from them! Among all mushrooms, boletus mushrooms are one of the most famous and safe. They are suitable for frying and do not require preliminary heat treatment.

Cooking boletus mushrooms is not much different from cooking other mushrooms, so the main thing is confidence in them. Fried brown birches are good for boiled potatoes, rice or greek, and they are also a great side dish for poultry or game.

To fry the birch, we will immediately prepare all the products according to the list.

We will clean the mushrooms from forest debris and wash them well. Cut into slices convenient for frying.

Heat a frying pan with vegetable oil well. We put mushrooms and fry. Brown birch trees are edible mushrooms, I do not boil them first, but immediately fry them. How to cook - decide for yourself. If you know what kind of mushrooms you are going to eat, then heat treatment is not necessary, if you do not know where the mushrooms were gathered, or are not sure about the mushrooms themselves, then it is better to refuse them!

Peel the onion and cut into quarters. When the liquid has evaporated in the pan, add the onion. Season with salt and cook until the onions are soft and lightly browned.

When the mushrooms and onions are fried and turn a delicious golden color, they are ready. The degree of roast is a matter of taste.

We lay out on plates, sprinkle with finely chopped herbs. If you wish, we will serve your favorite side dish (potatoes, rice, buckwheat) or vegetable salad with the fried boletus.

Enjoy your meal!

how to fry boletus properly and got the best answer

Answer from Paul [guru]
Yesterday I picked up a basket of birch trees.
In general, the boletus is a soft mushroom, that is, "snotty, and it is still recommended to stew it, not fry it.
Yesterday I cooked it like this: I boiled it for about 20 minutes, threw it off on a drushlag, threw it into a tray with vegetable oil, 2 chopped onions, chopped potatoes, a little water, when the potatoes were ready, poured fat sour cream there and mixed! I didn't even expect it to turn out so awesomely delicious. I put 2 plates with a slide at once))

Answer from Bim[guru]
Fry mushrooms according to the rules
First, the mushrooms need to be well washed and cleaned, this is the longest process, especially if the mushroom catch is solid. The taste of the dish depends on the thoroughness of the initial processing. Put the peeled mushrooms in a container with running water and leave for twenty minutes, adding a little vinegar to the water, so the mushrooms will not become stale. Pour water into a large saucepan and add the clean mushrooms, let them boil. As an indicator of toxicity, you can put an onion in the water: if it turns blue, there are poisonous mushrooms among the mushrooms, such a dish should be thrown away, since there is a serious risk of food poisoning.
You need to boil mushrooms by the minute: any culinary reference indicates the cooking time for one or another type of mushroom, but most often the cooking time is no more than two to three minutes. After boiling, put the mushrooms in a colander and let the water drain. Cut each mushroom into pieces and fry in vegetable oil until tender.
Such processing is needed for those mushrooms that raise doubts about their nature; during boiling, some of the mushroom aroma and vitamins are lost. If the hostess knows for sure that this is a champignon, boletus or honey mushroom, chanterelle, aspen, it is better not to boil such mushrooms, but to clean, rinse and dry with a paper towel. If the mushrooms are large, cut them into even slices, fry the small ones whole in hot oil.
If mushrooms are fried with onions, first fry the onions, cut into half rings or cubes, then the mushrooms. Fry in a frying pan, uncovered, for five to six minutes, until golden brown. Then cover with a lid and simmer for another five to seven minutes. Add salt and black pepper a minute or two until tender. Correctly fried mushrooms are soft, even, not smeared, and retain their shape.
Fried mushrooms are served as a cold appetizer, as an independent dish, or as a side dish to the main dish - fish, meat, chicken. Most often, sour cream sauce with garlic or tomato sauce with ginger is prepared for fried mushrooms. Fried mushrooms with vegetables - onions, carrots, potatoes, zucchini, cauliflower, add to omelets, pies and put on sandwiches. Serving ready-made mushrooms, sprinkle them with finely chopped fresh herbs. A glass of cold vodka to this high-calorie dish is a true addition to the taste.
Sharp-smelling spices can interrupt the taste of mushrooms, especially champignons, so you need to add them carefully, or completely abandon their use. Fresh mushrooms harvested in rainy weather quickly deteriorate and become unsuitable for food, therefore they must be cleaned and cooked immediately after harvest.

Answer from Al panther[guru]
Arrange the boletus slices in a cast-iron pan, salt and keep on fire until the moisture evaporates. Then add butter or fry the mushrooms until a brownish-golden crust appears. They are very good in sunflower oil.

Boletus and boletus mushrooms are beautiful and fragrant mushrooms. They cannot be kept fresh for a long time, which is why they are trying to keep them for the winter or prepare something. And there are a lot of recipes for treats from such mushrooms: soups, pies, sauces, pastas, fried potatoes with mushrooms, stew and others. Consider how to cook boletus and boletus mushrooms.

Important: many believe that if the fungi are fried, and also go to soup, then they do not have to be boiled, as this is an additional heat treatment that can impair the taste of the product. But this is not so - mushrooms are necessarily boiled, because during this process all toxins and harmful substances are released from them. How much to cook the mushrooms depends on which dish they go to, but the heat treatment should last at least 35 minutes.

Since these 2 types of forest fruits are slightly different, they should be cooked differently. Let's consider the process of cooking them separately.

The recipe for fried boletus boletus

Fried boletus mushrooms are delicious. They are prepared with potatoes, herbs, served with a side dish of macaroni and cheese, as well as other dishes. It is important to know how to fry boletus and boletus mushrooms correctly.

Advice: you can add vinegar to the pot to keep the mushrooms from turning black. It will take quite a bit - 1 tablespoon.

Ingredients

Servings: - + 10

• Boletus 1 kg
• Bulb onions 3 pcs.
• Vegetable oil 30 ml
• Salt, pepper to taste

Per serving

Calories: 47 kcal

Proteins: 2.9 g

Fats: 2.6 g

Carbohydrates: 3 g

60 minutesVideo Recipe Print

We clean the mushrooms, wash, remove the defective places.

Put boletus boletus in a saucepan, put it on medium heat and fill it with water, add salt. We wait until it boils and cook for a third of an hour, then drain the water, fill in a new one and cook for another 20 minutes. The readiness of the mushrooms is determined by lowering them to the bottom of the pan. If this happens, the mushrooms are ready.

We take out the boletus and lay it out on a napkin or paper towel so that the liquid is absorbed.

Heat the frying pan, pour oil on it and put mushrooms there. Cover with a lid and wait for the boletus to release liquid and it evaporates.

Cut the onion into slices and add it to the mushrooms. Stir and cook until the onion is soft.




The recipe for fried boletus boletus with potatoes

Fried boletus boletus is a little faster to make than boletus boletus. They taste very similar, but the methods of roasting are slightly different: they should only be cooked for 25 minutes, stirring and skimming. After that, the mushrooms are fried on the grill, in the oven and in other ways. Learn how to cook them in a skillet.

Servings:15

Time for preparing:50 minutes

Energy value

• calorie content - 59.2 kcal;
• proteins - 2.6 g;
• fats - 1.3 g;
• carbohydrates - 9.3 gr.

Ingredients

• aspen mushrooms - 1.5 kg;
• potatoes - 1.2 kg;
• onions - 3 pcs;
• vegetable or butter oil - 30 ml;
• pepper, salt, herbs - to taste.

Step by step cooking

1. We process the mushrooms: wash and clean. Soak them in cold water for 60 minutes, if possible. This is done to eliminate the possibility of boletus boletus worminess.
2. Cut the mushrooms into slices. Add to a saucepan filled with cold water and set over medium heat. Salt and boil. Next, cook for another third of an hour, stirring and removing the foam.
3. We put the boletus boletus on a sieve, and fill the pan with fresh water. Add mushrooms to it and fry for 5 minutes.
4. Now you can fry. Heat the pan, put butter in it and melt. Add mushrooms and fry for 20 minutes.
5. Fry the onions in a separate frying pan in oil.
6. We wash, clean, cut the potatoes into strips. Add it, as well as the onion to the mushrooms. After that, you need to fry the dish for 30 minutes.

Many more tasty and unusual dishes can be prepared from boletus and aspen mushrooms: soups, sauces, pasta, salads, pies and others. Fried mushrooms are distinguished by a special taste and pleasant aroma, especially if you make them with matching products: potatoes, herbs, cheese, vegetables. Enjoy your meal!

Among the possible processing methods that are permissible in relation to boletus, frying is considered one of the most delicious and widespread in our country. Each housewife divides the fresh mushroom harvest into several parts, one of which is sure to be fried for lunch, dinner, or even for long-term storage for the winter.

For the preparation of fried boletus, you can choose a recipe "for every taste and color", because their quantity is really diverse. Fried fruit bodies can be combined with various ingredients. Many vegetarians, as well as those who are fasting, highly value such dishes on their table.

Fried boletus is a very, very tasty treat! But before taking on the preparation of the selected recipe, you should familiarize yourself with the recommendations for the primary processing of fruit bodies.

• Fresh mushroom harvest must be sorted out and heavily damaged, wormy and rotten specimens must be thrown away.
• Take a kitchen knife and cut off all the dirty areas, the lower parts of the legs, and also remove minor damage, if any.
• Rinse the product with tap water for a few minutes, then cut each mushroom into small pieces.
• For boletus birch trees, soaking is not necessary, so boiling will be the next preparation step. So, the fruit bodies must be immersed in boiling salted water and cooked for 35-40 minutes over low heat. As heat treatment progresses, foam is released, which must be removed.
• Transfer the boiled mushrooms to a colander or sieve so that water can freely pass through it, and rinse again.
• Leave to drain, and after 10-15 minutes you can dry the product on a kitchen towel.

How to cook boletus mushrooms fried with onions

Brown birch barks fried with onions are a classic version of a mushroom snack for a festive and everyday menu. Boiled potatoes, pasta, porridge, as well as meat dishes will go well with this delicacy.

• Fresh peeled boletus trees - 800 g;
• Onion - 2 medium heads;
• Olive, vegetable or butter oil - for frying;
• Fresh greens;
• Salt and pepper mixture.

How to cook fried boletus birch, based on a classic recipe?

1. The first step is to carry out heat treatment of the existing fruit bodies. The boiling process itself is described at the beginning of the article.
2. Pour a certain amount of oil into the pan, turn on the fire and wait until the oil is well heated.
3. Send the mushrooms and fry them over medium heat until the moisture evaporates.
4. Peel the onion, rinse it from dirt, and then chop it in half rings or cubes.
5. Add to mushrooms, fry for a couple of minutes and reduce heat.
6. Continue to fry with the lid open until the onions are tender.
7. At the very end, add salt and pepper, as well as chopped herbs.

Boletus boletus fried with potatoes

The following recipe for fried boletus is also quite popular on the table of Russian families. It is about adding potatoes - one of the main ingredients, which is a delicious combination with mushrooms.

• Brown birch trees - 1 kg;
• Potatoes - 0.6 kg;
• Garlic - 2-3 cloves;
• Salt pepper;
• Vegetable oil;
• Greenery.

How to cook fried boletus mushrooms with potatoes?

1. We prepare the mushrooms for frying in the way mentioned at the beginning of the article.
2. We peel the potatoes, cut them into slices or strips, rinse.
3. Fill with water and leave for 20 minutes so that part of the starch comes out of the product. In this case, the finished potatoes will have a delicious crispy crust. I must say that it is better to take pink varieties of potatoes for frying, since they contain less starch, while white varieties are more suitable for boiling.
4. Heat the oil in a frying pan and spread the mushrooms for frying.
5. When the liquid in the pan evaporates, reduce the heat to a minimum and continue to fry the mushrooms for 10-15 minutes.
6. We transfer the mass to a plate and set aside.
7. Meanwhile, dry the potato slices on a kitchen towel.
8. Add a little oil to the pan in which the mushrooms were fried and put the potatoes.
9. Fry until half cooked and add mushrooms, mix.
10. After a few minutes add chopped garlic, salt and pepper to taste.
11. Fry over low heat until tender and serve, garnish with herbs.

Cooking boletus, fried with egg

Cooking fried boletus includes other recipes to decorate a festive and everyday meal.

• Boiled mushrooms - 0.5 kg;
• Chicken eggs - 5 pcs.;
• Milk or water - 10 tbsp l .;
• Salt pepper;
• Green onion feathers.

1. Fry the mushrooms in oil until cooked for 10-15 minutes.
2. Beat eggs well with a whisk or fork with milk, adding salt and pepper to taste.
3. Pour the egg mixture into the pan with the mushrooms, reduce heat and cover.
4. Decorate the finished dish with chopped green onions and serve.

Fried boletus mushrooms: a recipe for preparing for the winter in jars

As already noted, fruit bodies can be prepared not only for a quick lunch or dinner. There are recipes for fried boletus mushrooms harvested for the winter. Such conservation will certainly help you out in the cold season.

• Prepared boletus trees;
• Salt;
• Vegetable, butter.

Traditionally, most of the preservation for the winter is harvested in jars, and fried boletus is no exception.

1. Put the boiled fruit bodies in a dry hot frying pan and fry until the liquid evaporates.
2. Pour in so much vegetable oil that its level covers the mushrooms, and they float freely in it. Butter can be replaced with ghee or other animal fat.
3. Fry the boletus in oil for about 20 minutes, salt at the end.
4. Prepare jars and lids that need to be sterilized in advance.
5. Put mushrooms in each container, leaving a place 2-3 cm high to the top.
6. Fill the space in the jars with the remaining fat, and if there is not enough fat, then heat a new portion, and then pour it over.
7. Roll up or close with tight nylon caps, leave to cool, covered with a warm cloth.
8. Send fried brown birch trees to be stored in the basement or cellar for the winter.

Recipe for cooking boletus mushrooms, fried for the winter

There is another recipe for boletus birch, fried for the winter - with the addition of vinegar. This ingredient is one of the best preservatives that allow the preparation to be stored for a long time.

• Boiled mushrooms - 2 kg;
• Vegetable oil - 1-1.5 tbsp.;
• Vinegar 9% - 4 tbsp l .;
• Garlic - 5-7 cloves;
• Salt;
• Fresh dill - 1 bunch.

The recipe for cooking boletus mushrooms fried for the winter is divided into stages:

1. Put the boiled fruiting bodies in a dry hot frying pan and fry over high heat until the moisture evaporates.
2. Add ½ tbsp. oil and continue to fry for 10 minutes, reducing heat to medium.
3. Finely chop the garlic and dill and mix together.
4. We take out the mushrooms from the pan and send them to sterilized jars, laying them in layers of 4-5 cm.
5. We shift each layer with garlic and dill, and do not report the mushrooms themselves to the top of the jar about 3 cm.
6. Add the remaining oil to the pan, then salt to taste and pour in the vinegar.
7. Bring the mass to a boil and pour an equal amount into each jar.
8. We close it with tight nylon lids, cool it down and send the blank for storage in the basement or on a refrigerator shelf.

Fried boletus mushrooms for freezing for the winter

Recipes for fried brown boletus for the winter apply not only to the preparation of canning in cans. Many housewives successfully use the freezing method for such fruit bodies.

• Boiled brown mushrooms;
• Vegetable oil.

The recipe for cooking boletus birch, fried for the winter, includes the following stages:

1. The mushrooms are fried over high heat until the liquid evaporates.
2. Add a little oil and continue to fry until tender, but over a less intense heat.
3. Ready fruit bodies in a cooled form are transferred to plastic containers and sent for storage in a freezer.

The advantage of this preparation is that at any time of the year there is an almost finished product at hand, which only needs to be heated and served in combination with various dishes.

Boletus mushrooms fried with onions in sour cream

Brown birch barks fried in sour cream can be counted among the classic dishes, because the combination of these ingredients is always in demand in home cooking. And besides, the corresponding snack can be safely put on the festive table.

• Boiled brown mushrooms - 0.8 kg;
• Sour cream - 1 tbsp. (250 ml);
• Onion - 1 large head;
• Bay leaf - 1 pc .;
• Garlic - 2 cloves;
• Vegetable or olive oil;
• Salt, a mixture of ground peppers.

Thanks to step by step recipe, which is described below, boletus birch barks fried with sour cream will certainly find a positive response among guests and family.

1. Boiled fruit bodies are immersed in a frying pan.
2. When the moisture has evaporated, add the right amount of oil and continue to fry for 10 minutes.
3. Onion, cut into half rings, is sent to the mushrooms and fried over low heat until the onion is soft.
4. Chopped garlic, salt and a mixture of peppers are mixed with sour cream.
5. Send the resulting mass into a pan, cover with a lid and stew for 5-7 minutes.
6. They open the lid, throw the bay leaf and turn off the fire after a few minutes.

If desired, the dish can be sprinkled with any fresh herbs, and then served with boiled potatoes, pasta or cereals.

Recipe on how to cook boletus mushrooms fried in sour cream with cheese

The recipe for birch barks fried in sour cream with cheese will appeal to everyone, without exception.

• Main product - 0.6 kg;
• Onions - 1 pc.;
• Sour cream - 3 tbsp. l .;
• Hard or processed cheese - 150 g;
• Butter - 2 tbsp. l .;
• Salt pepper.

How to cook deliciously fried birch barks in sour cream with the addition of cheese?

1. The main product, that is, mushrooms, is peeled and boiled in salted water. The preprocessing process is described at the beginning of the article.
2. Peel and chop the onion, choosing any cutting method - cubes, rings or half rings.
3. Put the boiled fruit bodies in a dry frying pan and fry until the liquid evaporates.
4. Add butter and onion and fry until soft.
5. Add sour cream, salt, pepper, stir and simmer over low heat for 5 minutes.
6. Grate the cheese on top on a coarse grater, cover and continue simmering until the cheese is melted.

Boletus mushrooms fried in a slow cooker

A multicooker will also help to cope with recipes for fried boletus mushrooms. For many busy housewives, this kitchen appliance is an irreplaceable thing. While the multicooker is running, you can do other important things instead of standing by the stove.

• Mushrooms - 0.6 kg;
• Onions - 1 medium piece;
• Olive or sunflower oil - 4 tbsp. l .;
• Salt;
• Pepper;
• Fresh dill and / or parsley.

For the recipe for fried boletus, photos were also taken that will clearly show each stage of preparation.

Prepare fruit bodies for frying: peel and boil.

Cut the onion into cubes or half rings, chop the herbs.

Pour oil into the multicooker bowl, add the onion and set the Baking or Frying mode.

Fry the ingredient until soft - about 10 minutes.

Add mushrooms to the onion, season with salt and pepper and continue to fry, setting the timer for 30 minutes.

After the beep, open the lid, add herbs and stir. Close the lid and leave the dish to infuse for 15-20 minutes, after which it can be served.

Cooking fried boletus boletus with chicken

Chicken is one of the most successful combinations with fried boletus mushrooms. The finished dish turns out to be tasty, satisfying and aromatic, but what else is needed for a good meal?

• Boiled brown mushrooms - 0.7 kg;
• Chicken fillet - 2 pcs.;
• Onions - 1 pc.;
• Garlic - 2-3 cloves;
• Tomatoes - 2 pcs.;
• Vegetable oil;
• Salt, pepper, ground curry.

This recipe for fried boletus is divided into step-by-step descriptions.

1. While the mushrooms are draining from the excess liquid after boiling, I wash the chicken, and also peel the onions and garlic. I must say that instead of fillets, you can take any part of the bird, but you need to remove the skin, since it is a source of additional fat. However, some housewives use the skin for frying instead of vegetable oil.
2. So, cut the chicken into pieces, season with salt, pepper, chopped garlic and ground curry.
3. Stir and leave for 10-15 minutes to lightly marinate.
4. Fry the mushrooms in a pan with vegetable oil for 5-7 minutes, add the onion and fry until tender.
5. In the meantime, heat up another pan and lay out the chicken. Here it is better to add very little vegetable oil or not add it at all, since the fat released from the chicken will be enough.
6. Fry over medium heat until tender and add finely chopped tomatoes.
7. Combine mushrooms and chicken together in one pan and, if necessary, add salt.
8. Stir the mass and simmer over low heat under a closed lid for 10 minutes.
9. At the end, add (optional) fresh, finely chopped greens of young onions, parsley and / or dill.