In the forest you can find many different mushrooms. One of them is boletus. It can be processed in various ways - boil, fry, dry and so stock up for the winter. It has a good, calm aroma and taste, is easily recognizable in the forest. Fried boletus is a very tasty dish, and mushrooms are very easy to collect and cook.
A bit of information about our mushrooms. A birch tree grows in deciduous forests, most often in a birch forest. You can also meet him at the edges of glades, old overgrown paths, along the edge of ravines, in parks. Harvest time begins in late May, along with
porcini mushrooms and oils, sometimes a little earlier. It grows where the sun warms the soil well enough, since the mushroom loves heat.
Before we begin to discuss fried boletus, we need to dwell on what varieties they have. There are four of them: black, ordinary, pinkish and white / swamp. They are slightly different from each other, the most valuable and delicious of them is ordinary, which is desirable to use for our dish. When collecting it is impossible to make a mistake. If the mushroom is in doubt, do not take it. Keep in mind that ours has a poisonous double - gall. It has a pink hat, a tubular layer under it and a bitter aftertaste. One such mushroom will spoil the taste of a whole pan.
Fried brown boletus is no worse than other, the best mushrooms, for example ceps. They have only one drawback - visual. With any processing, the color becomes almost black, although this does not affect the taste. Their legs are very stiff, so many gourmets use them in mushroom sauce or soup.
Our mushrooms are considered ideal for frying. Especially boletus roasted in combination with some other varieties, which provides a great taste. It is best to cook mushrooms the day after harvesting. In this case (when mixing several varieties), a real bouquet of aromas is obtained. Also, some vegetables can be combined with mushrooms: zucchini, potatoes, carrots, pumpkin, onions. Before cooking, “goof meat” must be cleaned of twigs, earth and grass, cut off the bad parts of the legs, it is advisable not to use worm blanks.
The taste is maximally revealed if you cook fried brown boletus with sour cream. Sour-milk environment will give the dish a peculiar piquancy. For our ancestors, it was a signature meal. The French based on it came up with the famous Julien.
Cooking mushrooms with sour cream is very simple. Rinse them thoroughly and cut into small pieces. Spread on a frying pan, preheated, fry until golden brown. Moisture should evaporate completely. Then add onions, sliced in half rings. Salt and fry until the onion is soft. Cook sour cream: add a little flour, a pinch of salt, spices and beat well. Pour the fried brown birch mushrooms with prepared sour cream and leave on low heat. Bring to readiness, stirring constantly. As soon as the dish has a thick consistency - it is ready.
There is another cooking option. Mushrooms are placed in a refractory container, salt them, pepper, pour a layer of sour cream with flour and send to bake for 15 minutes in a not very hot oven. Serve the dish with hot, sprinkled with fresh herbs.
Enjoy your meal!