Cook boletus for 20 minutes from the moment of boiling, removing the foam. If the mushrooms have settled to the bottom, they are fully cooked.
In a multicooker, cook boletus for 30 minutes from the start of cooking in the “Stew” mode.
How to cook boletus
You will need – aspen mushrooms, water, a saucepan, a knife for cleaning mushrooms
1. Aspen mushrooms must be boiled for 2 days after harvest.
2. Before cooking, thoroughly remove adhering grass, needles, leaves and dirt and rinse in a bowl or saucepan with cold water. For convenience, you can pre-soak the mushrooms for 1 hour in cold water.
3. After cleaning, remove the film from the hats (optional, to taste).
4. Pour cold water into a saucepan, add salt, put mushrooms into the water and cook over moderate heat for 20 minutes (after boiling). During the cooking process, it is necessary to periodically remove the resulting foam.
5. Put the boiled boletus in a colander, let the water drain. Your boletuses are cooked.
Strain the decoction of boletus through cheesecloth and then use it as a broth for soups and sauces.
How to pickle boletus
Aspen
mushrooms – 1 kilogram
Salt – 1 tablespoon
Sugar – 2 tablespoons
Lemon juice – from 1 lemon
Peppercorns – half a teaspoon
Bay leaf – 3-4 leaves
Vinegar 9% – 100 milliliters
Cloves – 2-3 buds
Dill – sprig
Nutmeg – 1 teaspoon
The recipe for pickling boletus for the winter
Rinse the boletus well, clean it of dirt, cut off the roots of the boletus, rinse again. Put the boletus in an enameled pan with 4 glasses of water, cook the boletus for 20 minutes, removing the foam. Wait until the boletus settles to the bottom, the water should become clear during cooking.
Add salt, mix and insist boiled boletus for 2-3 minutes. Add seasonings, spices, lemon juice and vinegar to the boiled boletus. Mix. Arrange the marinade along with the boiled boletus in jars so that the layer of liquid completely covers the boletus. Cool, cover with lids. Store pickled boletus at 8°C. Marinate boletus for 25-30 days.
Tasty Facts
– Aspen mushrooms are useful for the content of vitamins A (protein synthesis, metabolism), C (immunity), PP (redox processes in the body) and group B (energy and emotional health), potassium (water balance), phosphorus (health of the nervous system and heart muscle) and iron (thyroid health and immune support). Boletus is rich in carbohydrates, fiber, minerals. In terms of vitamin B content, it is almost as good as cereals, and it contains even more protein than meat. The composition of the boletus also includes amino acids that help strengthen the body. It is especially recommended for people after surgery, inflammatory and infectious diseases.
– The first boletus appear in the forest in August – usually in groups. The peak season for mushroom picking is in September and lasts only a month. With the onset of the first cold weather, their appearance stops, and already in October it is quite rare to meet aspen mushrooms.
– There are several types of boletus: yellow-brown, white and red. The first species can often be found in mixed deciduous forests, often caught under the leaves of an adult fern. White boletus grows exclusively in coniferous forests – pine or spruce-pine. Only a young mushroom has white color, and then with age it changes to gray and dirty gray with a brown tint. The leg at the base may have a blue-green color. Red boletus (popularly “redhead”) is found both in deciduous trees and in aspen forests. It grows both singly and in whole groups. This mushroom has a very large hat, sometimes it reaches up to 30 centimeters in diameter.
– Boletus must be eaten with caution for people with kidney and liver diseases, since this fungus is quite difficult to digest by the body.
– When processed, the boletus quickly turns blue and then becomes a dark purple hue. To slow down the browning process, it is recommended to soak the mushroom in a 0.5% citric acid solution.
– Calorie boletus – 22 kcal / 100 grams.
How to salt boletus
Aspen
mushrooms – 1 kilogram
Salt – 3 tablespoons
Garlic, dill, pepper – to taste
Bay leaf – 2-3 leaves
How to salt the boletus mushrooms
1. Peel, cut and rinse the boletus mushrooms.
2. Boil the boletus for 20 minutes in salted water, removing the foam.
3. Add seasonings, mix. Cool the boiled boletus, then transfer to jars, close. The brine should not exceed 1/5 of the mushrooms, while the brine should completely cover the salted boletus.
4. Salted boletus are ready in 45-50 days. The storage of salted aspen mushrooms is as follows: a ventilated place with a temperature of 5-6 ° C, you need to periodically check the amount of brine, since mushrooms deteriorate without brine.
If the amount of salted boletus solution becomes less than the level of mushrooms, cooled boiled water should be added.
Cooking boletus soup
Products for boletus soup
– 300 grams
Semolina – 2 tablespoons
Water – 2 liters
Dill – 1 large bunch
Vegetable oil – 3 tablespoons
Chicken eggs – 2 pieces
Sour cream – 4 tablespoons
How to cook boletus soup
1. Peel, wash and cut the mushrooms thinly.
2. Put a frying pan on the fire, heat it up, pour oil, add mushrooms and fry under the lid for 20 minutes.
3. Pour semolina into the pan in a thin stream and fry for another 10 minutes, stirring constantly.
4. Wash the dill and finely chop.
5. Boil chicken eggs separately and chop finely.
6. Put the water on the fire and bring to a boil, put the fried boletus.
7. Boil the soup for another 10 minutes.
Serve soup sprinkled with chicken eggs, sour cream and enjoy!
Cheese soup with boletus
Products
for a 3-liter soup pot
Processed cheese (“Friendship”) – 300 grams Aspen mushrooms
(fresh or frozen) – 200 grams
Potatoes – 4 pieces
Carrots – 1 piece
Leek – 100 grams
Dill – 1 bunch
Black pepper – 5 peas
Salt – to taste
Water – 2 liters
How to cook cheese soup with boletus mushrooms
1. Thoroughly clean 200 grams of boletus from adhering debris and dirt, rinse in cold water and cut into pieces. If frozen mushrooms are used to prepare the soup, then before cooking they must first be thawed at room temperature.
2. Pour 2 liters of cold water into the pan, bring to a boil and put the mushrooms. Cook over moderate heat for 15 minutes, skimming off the resulting foam from time to time.
3. Thoroughly wash and peel 4 potatoes and 1 carrot. Cut the potatoes into cubes, and grate the carrots on a coarse grater.
4. Rinse 100 grams of leek, cut into thin rings and knead them a little with your hands to extract the juice.
5. Add potatoes to the mushroom broth and continue to cook for 10 minutes. Then put carrots, onions into the soup and cook for another 10 minutes.
6. At the end of cooking, add 5 black peppercorns, salt to taste and 300 grams of melted cheese (it is better to spread it with a tablespoon). Stir the cheese until dissolved and cook for another 5 minutes.
7. Rinse a bunch of dill, chop finely and sprinkle the soup with boletus on top of it.
It is recommended to serve the dish with crackers or slices of fresh white bread.