Mushroom dishes from boletus: ways cooking

Boletus boletus differs from other types of mushrooms aroma and unique taste. Right cooking boletus will save their juiciness and meatiness. In addition, all useful and nutritious trace elements that will improve immunity and help restore health after infectious diseases.

To start cooking, you need to know the recipes cooking dishes from mushrooms aspen. This article collected simple and tasty options that diversify everyday the diet of the whole family.

How to cook fresh boletus: boiling mushrooms

How to cook fresh boletus, so that then to surprise with delicious dishes near and dear to you people? All ways preparations of boletus provide for preliminary cleaning mushrooms from pollution, thorough washing, removing tips legs and further boiling in salted water.

  • 2 kg of mushrooms;
  • 1 tbsp. l salts;
  • A pinch of citric acid;
  • Bay leaves and allspice – to taste.

The recipe for boletus boiling and other processes described below.

Peel the mushrooms, wash, cut into slices, put in boiling water.

Pour in salt, boil for 15 minutes, pour in citric acid, bay leaf and pepper.

Mix thoroughly, boil for 10 minutes, catch with a slotted spoon and let drain by laying out on a wire rack.

It’s worth saying that any dish can be cooked from boiled mushrooms, which will please you with its taste, including fry. Boiled fruit bodies are added to various salads, soups, casseroles, and mushroom broth is used for making sauces and first courses.

The recipe for fried boletus for winter

The recipe for fried boletus can be used in order to prepare for the winter.

  • 2 kg of mushrooms;
  • 1.5 tbsp. vegetable oil;
  • Salt to taste;
  • 1 tsp ground black pepper;
  • 3 cloves of garlic.

Cooking fried boletus as a preparation for the winter described in stages.

  1. After boiling, cut the mushrooms into several parts, lay out in a dry hot pan and fry until evaporated liquids.
  2. Pour in oil, continue frying over low heat until browning mushrooms.
  3. Salt to taste, add ground pepper, add chopped finely garlic.
  4. Stir and simmer for 15 minutes over low heat.
  5. Put in sterilized jars, squeeze with a spoon and add oil from the pan. If there is not enough oil, heat a new batch and fill in the jars.
  6. Close with tight nylon caps, cover with old ones warm clothes or a blanket.
  7. After the workpiece cools down, lower the cans into the basement on storage and store at a temperature not exceeding + 10 ° C for 6 months. Although we assure that such delicious mushrooms will be eaten in the next 2-3 months.

How to cook fried boletus with onions and lemon

How to cook fried boletus with onions and lemon, so that the dish decorates the festive table? Suggested Recipe the cooking will surely appeal to you.

  • 600 g of mushrooms;
  • 4 tbsp. l vegetable oil;
  • 3 onions;
  • 2 tbsp. l lemon juice;
  • 1 tsp lemon zest;
  • Salt to taste;
  • Onion or parsley;
  • 1/3 tsp mixture of ground peppers.

How to cook fried mushrooms boletus, stages:

  1. Boil the mushrooms, let drain and cool, cut into slices.
  2. Peel the onion, cut into half rings and fry ½ part in a small amount of oil over medium heat until yellowish colors.
  3. Add mushrooms, mix, make fire to maximum and fry 10 min., Continuously stirring with a wooden spoon.
  4. Once the liquid has evaporated, reduce the heat to a minimum and continue frying the mushrooms for another 5-7 minutes.
  5. Pour some more oil, add a mixture of ground peppers, remaining onion and cover.
  6. Simmer for 5 minutes over a minimum heat, add salt and zest lemon, mix.
  7. Stew for 3 minutes., Pour in lemon juice, mix and turn off. Fire.
  8. When serving, garnish with chopped onion or parsley (optional).

How to cook boletus fried with potatoes and garlic: recipe

The recipe for boletus fried with potatoes, at many housewives are in demand, as forest gifts for food values ​​are equated with meat. You can feed such a hearty dish a large and starving family.

  • 700 g of potatoes and mushrooms;
  • Vegetable oil;
  • 300 g of onions;
  • Salt to taste;
  • 3 cloves of garlic;
  • ½ tsp ground black pepper.

If you want to know how to cook boletus with potatoes, use a step-by-step description of the process.

  1. Boil the mushrooms, let cool and cut into thin slices.
  2. Fry over high heat, adding a small amount vegetable oil until the liquid evaporates completely.
  3. In a separate pan, fry in a large amount of oil chopped onion until golden brown, remove it with a slotted spoon in a plate.
  4. Pour the chopped potatoes into the remaining oil and fry without a lid over high heat.
  5. Stir, and as soon as a crust forms on the bottom, make a medium-intensity fire.
  6. Every 5 minutes gently turn over the potatoes so as not to burnt.
  7. In 10 minutes until the potatoes are ready, enter the mushrooms and fried onion.
  8. Add salt to taste, pepper and mix, fry until potato readiness.
  9. Grind peeled garlic cloves with a knife, pour in potatoes with mushrooms and mix gently.
  10. Turn off the heat, cover the pan and leave on the stove about 5 minutes.

How to cook boletus mushrooms, fried with potatoes: step-by-step recipe

Making this dish is quick and easy. Mushrooms and vegetables by right are one of the most successful culinary combinations. but before you cook the boletus fried with potatoes and vegetables in sour cream, you need to collect all the ingredients.

  • 500 g of boiled mushrooms;
  • 150 ml sour cream;
  • 1 carrot, onion and bell pepper;
  • 2 tomatoes;
  • 6 potatoes;
  • Olive oil – for frying;
  • Parsley;
  • 3 cloves of garlic;
  • Salt and ground black pepper to taste.

How to cook delicious boletus with potatoes, vegetables and sour cream, and make a real delicacy for the family, will show step by step description of the recipe.

  1. Prepared mushrooms cut into thin plates, carrots peel and chop with straws, onions and peppers peel and chop half rings, peel, wash, cut into cubes, cut the tomatoes into slices.
  2. Once the mushrooms and vegetables are sliced, start frying them. in olive oil.
  3. Separately, fry the mushrooms with onions and garlic until golden brown, put in a deep stewpan.
  4. Then fry the pepper, add the tomatoes and fry for 10 minutes. on the minimum heat, put in a saucepan.
  5. Combine potatoes and carrots together and fry for 20 minutes, continuously stirring the mass with a wooden spoon.
  6. Combine all the fried products in a saucepan, salt, pepper, mix gently and give under a closed lid on medium heat to heat well.
  7. Pour in a little oil, if it is low, fry everything on a slow 5 minutes on fire
  8. Pour in sour cream, mix gently, sprinkle with greens on top and simmer on low heat for 10 minutes.
  9. Such a dish is best served as a side dish for chicken, meat cutlets or chops.

How to cook boletus in sour cream with cheese

One of the best recipes is considered to boil boletus in sour cream with cheese. Such an unforgettable taste combination products will allow you to cook a culinary masterpiece.

  • 1 kg of boiled mushrooms;
  • 5 heads of white onions;
  • 3 cloves of garlic;
  • 400 ml sour cream;
  • 1 tbsp. l butter;
  • 200 g of hard cheese;
  • Salt to taste.

How to cook delicious boletus in sour cream with cheese, find out from the detailed description.

  1. Slice the mushrooms, finely chop the garlic with a knife, onion cut into thin half rings, grate cheese on a coarse grater.
  2. Grease a baking dish with butter, put mushrooms, add salt from above.
  3. Next, lay a layer of onions, mix the cheese with sour cream and garlic.
  4. Pour on top on layers of mushrooms and onions and place in preheated oven.
  5. Bake for 30-40 minutes, depending on the thickness of the layers, with temperature 180 °.

Boletus julienne: a recipe for French cuisine

Boletus julienne is prepared according to the recipe of French cuisine. The gourmet dish served in the cocotte mugs will surprise and delight members your family.

  • 500 g of mushrooms;
  • 4 onions;
  • 3 tbsp. l butter;
  • 2 tbsp. l vegetable oil;
  • 150 g of hard cheese;
  • 2 tbsp. l flour;
  • Salt and ground black pepper – to taste;
  • 200 ml cream.
  1. Mushrooms cut into thin strips, onion in half rings, grate cheese on the grater.
  2. Add mushrooms to the pan with preheated vegetable oil and fry for 15 minutes over high heat.
  3. Put the mushrooms in a separate bowl, and put the onions in the butter, add butter and fry until golden brown.
  4. Add mushrooms to the onion, salt and sprinkle with pepper, mix and languish for 3 minutes
  5. Pour in flour, fry for 3 minutes, add cream and simmer another 3 min
  6. Remove from heat, fill with coconut mass, pour a layer on top grated cheese.
  7. Put in a hot oven and bake for 10 minutes. at a temperature 180 ° C. As soon as a crust appeared on top – julienne ready.

Recipe for boletus sauce with onions

The recipe for the sauce of boletus can completely change the taste of any dish, as well as enrich its aroma. If master the art of selecting ingredients, you can just eat turn into a holiday. Sour cream sauce is perfect for mashed potatoes, meat and even sandwiches.

  • 500 g of mushrooms;
  • 2 onions;
  • 2 tbsp. l flour;
  • 200 ml of sour cream;
  • 1 tbsp. l butter;
  • Salt – to taste and chopped greens.

The recipe for mushroom boletus as a sauce is divided to the stages.

  1. In butter, fry mushrooms cut into small cubes until golden.
  2. Add chopped onion and continue to fry for 7 minutes.
  3. Pour in flour, mix, salt and fry for 3 minutes.
  4. Pour in sour cream, mix and simmer until thickening.
  5. Add chopped greens, beat with a mixer and let cool. Pour into a saucepan and place on the table.

It’s worth saying that the sauce can also be made from dried mushrooms, which will only enhance the taste and aroma of the dish.

Mushroom caviar from boletus with tomato paste

Cooking mushroom caviar from boletus according to that recipe – a simple process, but having its own characteristics.

  • 1 kg of boiled mushrooms;
  • 3 onion heads;
  • 3 sweet bell peppers;
  • 3 tbsp. l tomato paste;
  • Vegetable oil;
  • 7 cloves of garlic;
  • 1.5 tbsp. l salts;
  • 1 tbsp. l Sahara;
  • 1 tsp ground black pepper;
  • 2 tbsp. l 9% vinegar;
  • 1 bunch of green dill.

A recipe with a photo of cooking a dish of boletus will help to cope with the process to everyone who decided to make caviar at home conditions.

  1. Mushrooms pass through a meat grinder with small holes.
  2. Peel onions, bell peppers and garlic, grind on meat grinder.
  3. Fry vegetables in vegetable oil until cooked and put shredded mushrooms.
  4. Stir well and simmer over low heat for 30 minutes, with constant stirring.
  5. Combine the tomato paste with sugar and salt, pepper and vinegar.
  6. Stew for 15 minutes, mix, add chopped dill, again mix and simmer for 5 minutes. – caviar is ready to eat.
  7. If the caviar is intended for storage for the winter, cans with sterilized with a preform in hot water for 20 minutes, then rolled up and insulate until completely cooled. Take out in a cool room and store no more than 10 months.

How to cook frozen boletus in the oven: step by step recipe

The recipe for frozen boletus with vegetables in the sleeve will appeal to those mistresses who do not like to stand by slabs.

  • 700 g of boiled mushrooms;
  • 500 g of potatoes;
  • 300 g of onions;
  • 7 cloves of garlic;
  • 3 tbsp. l soy sauce;
  • 4 tomatoes;
  • 3 tbsp. l melted butter;
  • Salt and favorite spices to taste.

How to cook frozen boletus in the oven, learn from the phased description.

  1. Mushrooms cut into cubes, onion rings and fry together on oil until golden brown.
  2. Pour in soy sauce and continue simmering over low heat 2-3 min
  3. After cleaning, cut the potatoes into strips, add finely chopped garlic, salt to taste and favorite spices.
  4. Cut the tomatoes into slices, combine with potatoes and mushrooms, mix and put together in a baking sleeve.
  5. Tie, make a few punctures in the sleeve with a toothpick and put on a baking sheet.
  6. Bake in the oven for 40 minutes. at a temperature of 180 ° C. To such Canned vegetables are good.

The recipe for how to cook frozen cap boletus caps with rice

The recipe for frozen caps of boletus with rice – great option for those who like pilaf, but sticks to the post or dieting.

  • 500 g of mushrooms;
  • 2 carrots and onions;
  • 1 tbsp. rice;
  • 50 ml of vegetable oil;
  • 5 cloves of garlic;
  • Broth (vegetable or mushroom);
  • 1 tbsp. l seasonings for pilaf;
  • Salt to taste.

How to cook frozen boletus so that Did you get a delicious and fragrant pilaf?

  1. Defrost the mushrooms, squeeze lightly with your hands and cut pieces.
  2. Peel onions and carrots, chop into cubes, salt and fry in oil until soft.
  3. Fry the mushrooms separately in oil until golden brown, put in a pan oiled.
  4. Put vegetables on top, sprinkle with chopped garlic with a knife and pour washed rice on top, sprinkle with seasoning for pilaf.
  5. Pour in vegetable or mushroom broth so that it completely covers fig.
  6. Cover the pan, turn on minimum heat and cook until ready, about 40 minutes

How to make dried boletus soup: a step by step recipe first course

This recipe for the first dish of dried boletus will delight everyone with its taste and stunningly bright aroma.

  • A handful of dried mushrooms;
  • 6 potatoes;
  • 1.5 liters of water;
  • 1 carrot and onion;
  • 3 tbsp. l boiled barley;
  • Vegetable oil;
  • 3 cloves of garlic;
  • Salt and chopped greens to taste.

How to cook soup with dried boletus, find out from a step by step recipe.

  1. Wash the mushrooms, pour warm water and leave for 4 hours.
  2. Dice potatoes, put in boiling water and cook 10 minutes.
  3. Cut the mushrooms into cubes and put on the potatoes, continue cook for 20 minutes
  4. Cut carrots and onions into cubes and fry in oil until goldenness.
  5. Pour with boiled barley into soup, boil 10 min
  6. Introduce spices and spices, mix and boil 5 min

How to cook stew with dried boletus

Cooked stew from dried mushrooms can be served table immediately or roll up into jars as a blank on in the winter.

  • 200 g of dried mushrooms;
  • 5 onions;
  • 2 carrots;
  • 2 tsp flour;
  • 2 tbsp. l tomato paste + 1 tbsp. mushroom broth;
  • Vegetable oil;
  • Salt and black pepper;
  • Shredded greens (any).

How to cook dried boletus, using phased description?

  1. Rinse mushrooms, pour cold water and leave to soak on night.
  2. Let the water drain, gently pressing with your hands, then chop julienne and boil for 15 minutes.
  3. In vegetable oil, fry the onion chopped in half rings until soft state, then add diced carrots.
  4. Stir and fry until carrots are ready.
  5. Pour flour, dilute 1 tbsp. mushroom broth, add salt and pepper.
  6. Stir and simmer for 30 minutes. over low heat.
  7. Allow to cool, leaving on the stove, and decorate before serving greens, sprinkled on top of the dish.

As you can see, it’s delicious to cook mushrooms boletus on this The recipe is not difficult at all, but the result is amazing!

Frying boletus: a recipe for a slow cooker

One of the most delicious recipes for boletus – roast in a slow cooker. Rich, nutritious and very tasty dish perfect for dinner or a hearty meal for 6 people.

  • 600 g of mushrooms;
  • 800 g of potatoes;
  • 400 g zucchini;
  • 200 g of onions and carrots;
  • 500 g of tomatoes;
  • 200 ml of water;
  • Vegetable oil;
  • Salt and spices to taste.

How to cook boletus mushrooms in a slow cooker, learn from a step by step recipe.

  1. Mushrooms after preliminary cleaning are boiled in salted water 20 min.
  2. Lean back in a colander, left to drain and then, after cooling, cut into pieces.
  3. The slow cooker turns on, a little vegetable is poured into the bowl oil and mushrooms are laid out.
  4. The “Frying” mode is switched on for 20 minutes on the panel.
  5. Mushrooms are fried with the lid open, then introduced diced carrots and onions.
  6. Fry for 10 minutes, the “Extinguishing” mode is turned on and laid out chopped potatoes, salted.
  7. Stewed for 15 minutes, introduced sliced ​​zucchini, and the same sliced ​​tomatoes.
  8. Water is added, the entire contents of the multicooker is mixed and stewed in the same mode for 30 minutes. under the closed lid.
  9. In 5-7 minutes before the signal, spices are introduced, mixed.
  10. After cooking, the roast is left in the multicooker in the mode “Warm up” for 10 minutes.

If you want to make the dish more satisfying, you can add slices meat, but then cooking will take a little longer.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment