Boil duboviki for 10 minutes in the first water, 20 minutes in the second water.
How to cook duboviki
You will need – oak trees, water, salt
1. Clear duboviki from forest debris, scrape off the ground, cut off the lower earthy edge of the leg, rinse in cool running water.
2. Cut large oak trees in half.
3. Pour 2-3 liters of fresh water into a saucepan, put the oaks, the mushrooms should be completely under water, place on medium heat, bring to a boil, cook the oaks for 10 minutes, salting the water.
4. Drain the water from the pot with oak trees, pour in fresh cool water, wait for it to boil, cook for 20 minutes.
How to pickle oaks
What you need for marinating duboviki
Duboviki – 1 kilogram
Citric acid – at the tip of a knife
Vinegar 9% – 2 tablespoons
Marinade – about 200 milliliters of water, a tablespoon of sea salt, a tablespoon of sugar, 5 black peppercorns, 1 bay leaf, a few sprigs of dill , a couple of cloves, 3 garlic cloves.
How to marinate oak trees
1. Wash, peel and boil oak trees.
2. Put the oaks in a colander, let the water drain.
3. Boil the marinade: bring water to a boil, add spices, salt, sugar and herbs, boil for 5 minutes.
4. Add mushrooms to the marinade, boil for another 5 minutes.
5. Put the oaks in a jar, pour 2 tablespoons of vinegar on top, close the jars.
– Dubovik mushroom has a rounded spherical velvety hat of chestnut, brown or dark brown color . Darkens when pressed. The diameter of the hat ranges from 5 to 20 centimeters. Sometimes the cap can be slimy, with age the velvety disappears. The flesh of the dubovik is yellowish, in the stem it is brown, on the cut it immediately turns blue or becomes greenish-blue. The stem is barrel-shaped, usually thickened below, yellow-red in color without a reticulum, but with red dots or scales. Leg height from 5 to 15 centimeters, thickness – 1.5 – 4 centimeters.
– Dubovik prefers acidic soil, so it is more common in swampy areas, among moss. It grows under oak, beech, spruce, fir, forming a symbiosis with them. Dubovik is common in Eastern Siberia, less often in Western Siberia, in Europe, in the Caucasus, in the southern regions of the Far East.
– Dubovy harvest season is from mid-May to October, and the peak is in July .
– The dubovik got its name because it often grows under an oak tree. In Russia, this mushroom is also called boletus boletus, boletus.
– Dubovik does not have a bright smell and taste , but has a rare sourness. It is considered a conditionally edible mushroom, since the dubovik contains toxic substances that are destroyed during the cooking process. Eating raw or undercooked oak is not recommended, as this can cause intestinal upset.
– Raw dubovik is stored for 2 days in the refrigerator in the vegetable compartment, boiled – 2-3 days in the refrigerator in broth. You can freeze.