Boletus or redheads are edible mushrooms, second only to porcini mushrooms in taste. In various regions of Russia, they are also called aspen trees, obabki. Finding representatives of this species is a great success. To get a delicious dish, you need to know how to cook boletus correctly. Since forest fruits are heavy food, they must be properly processed before serving.
Do I need to cook boletus
Boletus, as a rule, grow in aspen groves and mixed forests. They are recognized by their bright red hat and chunky leg, which is covered with scales. The pulp is dense, black or blue on the cut. All types are edible and do not differ in taste.
Contrary to popular belief, fruits are found not only under the aspen, but also under the linden, oak, poplar, willow and other trees. They have medicinal properties, help cleanse the blood and remove poisons and radionuclides. They reduce the amount of cholesterol, have a beneficial effect on the intestinal microflora, increase immunity and have an antitumor effect.
The basic rule for choosing redheads: do not purchase or collect old copies. Their age is recognized by their hat. The larger it is, the older the boletus is. Such fruits are not fragrant in cooked dishes, they are especially fragile, which can interfere with washing and cleaning. Therefore, it is better to choose specimens of medium size.
Mushrooms such as boletus and boletus are boiled, fried, pickled and salted. A variety of dishes are prepared from them.
Fans of "quiet hunting" note the highest degree of edibility of redheads. They can be consumed immediately, as well as prepared for the winter. But, like all mushrooms, aspen trees cannot stay fresh for a long time. Therefore, it is desirable to process them in a short period of time. They also tend to accumulate lead and other substances harmful to human health. To remove all this, boletus boletus must be properly boiled.
Do I need to cook boletus before frying
If forest fruits grow in an ecologically clean area, then harmful substances do not accumulate in them. Therefore, it is believed that before frying, it is not necessary to cook redhead mushrooms.
These mushrooms are a noble species, they have a rather dense consistency that does not allow creeping during frying. They cook wonderfully right away in the pan. Fried boletus boletus has a bright mushroom flavor. In soups and broths, it is muffled. Also, during cooking, many valuable substances can go into the water, which will saturate it, but remove the usefulness from forest fruits.
The calorie content of boiled redheads is 25 kcal per 100 g. In such fruits it is less than in fried ones. The amount of protein per 100 g is 2.17 g, fat - 0.47 g, and carbohydrates - 3.09 g.
But it is extremely rare to collect aspen trees in an ecologically clean place. Therefore, if a person is not ready to eat fried redheads without preliminary heat treatment, then they are boiled.
Do I need to boil aspen mushrooms before freezing
Thanks to modern technologies, among which freezing takes a special place, the harvested products retain their useful properties for a long period of time.
Aspen mushrooms are a dietary product, and their energy value and nutritional value depends on the method of preparation.
Before freezing redheads, experienced lovers of "quiet hunting" recommend boiling them.
The reasons why they do it:
- immediately after defrosting, the product can be eaten;
- after cooking, a decrease in size occurs, which saves space in the freezer;
- toxins are destroyed.
Warning! Aspen mushrooms are frozen without cooking only if there is a 100% guarantee that they are collected in an ecologically clean area.
How to cook boletus mushrooms
Aspen trees grow, as a rule, in groups. They are harvested from late June to early October. When the first cold weather comes, growth stops, and in October it is quite difficult to find them.
From the time at which representatives of this species appear, they are called:
- spikelets are the first aspen trees, grow from late June to early July, do not differ in quantity;
- stubble fields - from mid-July to September, bear fruit abundantly;
- deciduous - from mid-September to frost in October. These are mainly redheads.
Once the aspen trees are harvested, they need to be properly processed before further cooking. The first thing to do is to boil the forest fruits.
For this you will need:
- aspen mushrooms;
- cooking container;
- cleaning knife.
Important! Mushrooms are processed within two days after picking so that they do not have time to spoil.
How to cook:
- High-quality aspen mushrooms, preferably freshly harvested, to clear of grass, adhering needles, dirt and leaves.
- Rinse in a plate with cool water or under a tap. You can fill the redheads with cold water for 60 minutes in advance. This is done in order to make it easier to clean, the bitterness and harmful substances that the mushrooms have absorbed from the soil and air are gone.
- Remove the films from the caps.
- Pour cold water into the prepared cooking container. Then put the boletus and cook over medium heat.
- Bring to a boil, stirring occasionally. When the mushrooms are boiling, foam may appear, which must be removed.
- Then transfer the redheads to new boiling salted water, cook until they sink to the bottom, and the liquid becomes transparent.
- Put the boiled boletus in a colander and let the water drain.
After that, the mushrooms can be cooked in any way. Boil the soup or add them to the second course, fry, and also roll up in jars for the winter or send them to freeze.
Attention! During the processing of the mushrooms, you will notice that they change color and become dark purple in color. In order to suspend this process, they are immersed in a 0.5% citric acid solution for 20 minutes.
How long does it take to cook boletus mushrooms
It depends on what will be prepared from the harvested harvest, how many minutes the boletus boletus must be pre-cooked. To prepare soups, before frying, freezing, pickling or salting, you need different boiling times for mushrooms.
How much to cook boletus until tender
The fruits are recommended to be carefully eaten by people who have liver and kidney diseases. The product is difficult for the body to assimilate. But it is great for those who recently underwent surgery or got rid of inflammatory or infectious diseases.
Being in the forest or on the market, when collecting or buying boletus boletus, special attention is paid to their quality. Young and healthy fruits are chosen. Check this with a knife, cutting off the cap or leg. Sometimes worms are found in aspen trees. If there is even the slightest likelihood of a poor-quality product, it is not used.
Boletus mushrooms are boiled after boiling for 20 minutes over medium heat. Then they change the water and, to bring them to readiness, boil them even before sinking to the bottom. The liquid should become clear.
In the case when you need to cook dried boletus, a number of nuances also arise. Before boiling, they are placed in water for 6 hours, soaked in order to become softer. Then they are washed, changed water and put on fire. Boil dried boletus until cooked for at least 2-3 hours.
How much to cook boletus mushrooms before frying
If you need to boil the boletus before frying, then they do not do it for long. It is important not to digest, as they will then lose their beneficial properties.
To fry 1 kg of mushrooms you will need:
- 2 large onions;
- sunflower oil;
- salt, spices - to taste.
Prepare like this:
- Peel the redheads, wash, cut into pieces.
- Place in a saucepan, cover with water and put on medium heat. Let it boil. To preserve a special and characteristic taste, the boletus boiling time should be no more than 10 minutes after boiling. Skim off the foam during the cooking process.
- Immediately after boiling, transfer to a colander, let the water drain. This is required to obtain a golden crust during frying.
- Then place in a well-heated frying pan with oil and fry for 20 minutes over high heat until tender.
- Peel, chop and cook the onion separately in another pan until transparent.
- Mix the contents of both pans and let stand for a few minutes without heating.
There is also a second option for preparing this dish. It differs in the time of preliminary boiling of forest fruits. Redheads are boiled for 20 minutes. Then fry until tender they need 10 minutes.
How much to cook boletus before freezing
Boletus mushrooms are considered useful due to the content of vitamins A, C, PP, group B. In addition, the fruits help to make up for the lack of iron, phosphorus and potassium in the body. They also contain amino acids that help to strengthen the human body.
Young specimens are chosen for freezing. You need to prepare them first:
- Sort, clean from debris, rinse under running water. If there are a lot of aspen trees, you can process the hats with legs separately.
- It is advisable to soak for several hours. Then cut into pieces of the same size.
- After that, cook aspen mushrooms for freezing for the winter for 40 minutes with a mandatory change of liquid. In the process, foam will appear, which must be removed immediately.
- When the boletus boils are cooked, they need to be transferred to a colander and wait until the liquid drains.
- Then lay out on a board (preferably in one layer) and place in the freezer.
- When the product is slightly frozen, fold for long-term storage. Put as many aspen mushrooms in one bag as you can fully use at a time.
Advice! Frozen mushrooms are stored for no more than 6 months. Under no circumstances should they be thawed and re-frozen.
How much to cook boletus before pickling
Redheads are very well suited for winter harvesting. They can be pickled and salted. Before such culinary processing, the mushrooms must be boiled. The broth in which the aspen mushrooms were cooked turns out to be very dark, almost black. To avoid this, forest fruits are dipped in boiling water for 15 minutes before cooking.
For pickling 1 kg of boletus, take:
- 4 tbsp. water;
- 1 tbsp. l. salt;
- 3 cloves of garlic;
- 5 allspice peas
- 1 bay leaf;
- 2 carnation buds
- 1 sprig of dill;
- 1 tbsp 9% table vinegar;
- 1 pinch ground cinnamon
How to cook:
- Clean the mushrooms from dirt and wash. Cut into large pieces.
- Pour redheads with water and cook for 30 minutes, skimming off the foam. The liquid should be no more than a third of the height of the pot. During cooking, the mushrooms will release juice, and thus its deficiency will be compensated.
- Prepare the marinade.
- Put the boletus in a saucepan and pour the prepared liquid. Boil the fruits after boiling for another 5 minutes.
- Then, if necessary, add salt and let it brew for 3 minutes.
- After that, put the prepared spices in jars.
- Next, lay out the boiled aspen trees tightly and pour strained brine to the top. Sterilize.
- Finally add cinnamon on the tip of a knife and vinegar. Release excess air and close with lids.
Redheads are marinated, as a rule, for about a month. Store the finished product at + 8 ° C.
How much to cook boletus for pickling
Most housewives prefer salted boletus, which they consider an excellent snack. In addition, they are used as one of the ingredients in various dishes, for example, in salads.
It is imperative to cook boletus boletus for twisting.
For salting 1 kg of redheads you will need:
- 3 tbsp. salt;
- 2 bay leaves;
- garlic, pepper, dill - to taste.
- Peel, wash, cut the mushrooms. Then rinse again under the tap.
- It is advisable to boil prepared forest fruits in two waters. Bring to a boil for the first time and cook for 20 minutes, skimming off the foam. Turn off heating, drain water.
- Then pour water into a saucepan, let it boil. Add salt, put aspen trees. When they sink to the bottom and the liquid becomes clear, turn off.
- Remove the boiled boletus from the brine, leave for a while in a colander to dry.
- Arrange in sterilized jars, add spices and brine. It should cover the mushrooms completely.
- Close the lids and put in a cool place with a temperature of + 5 ° С.
After 25 days, you can eat the finished product.
Advice! Bay leaves are best used for making brine, but do not put in jars with mushrooms.
Mushrooms are frequent guests on the table, therefore, keeping in mind safety, boletus should be cooked before direct consumption and for further cooking. Depending on the type of cooking involved, the cooking time is slightly different. The principle of cooking "in two waters" remains unchanged for all dishes: soups, main courses, frying, and preparations for the winter.