Without a doubt, he is the most desirable prey of any mushroom picker. Boletus edulis (boletus) due to its excellent taste, wide distribution area and impressive size is one of the most desirable trophies of lovers of “silent hunting” and perhaps the most valuable product in any home kitchen. It is known that this special mushroom is a very welcome ingredient in both everyday and holiday recipes. How to cook porcini mushrooms? Mistresses often think about this, trying to please the guests with something unusual and tasty. We will try to answer this question.
Acquaintance
Cep (photo presented in the article), without a doubt, is a special, delicate product that every housewife wants to cook so as not to spoil its taste. The valuable healing and nutritional properties of boletus are well understood and known to many.
But the porcini mushroom has earned its huge popularity among connoisseurs and the true love of gourmets due to the presence of excellent culinary qualities. Many admire its pronounced taste and rich aroma. Porcini mushroom is considered an ideal product for creating independent dishes, as well as for using some complex dish as one of the ingredients.
How to collect mushrooms?
Making great porcini mushrooms at home is not a particularly difficult process. But in order for the dish from them to turn out really tasty, you should, among other things, familiarize yourself with some rules for their collection and storage.
Mushrooms grow both in deciduous and coniferous forests. The main time for their collection is the period from August to October. Experts recommend collecting the youngest ceps, the height of which does not exceed seven centimeters.
However, adult large mushrooms are no less tasty. Their only drawback is that they are often wormy. Putting a large porcini mushroom in the basket, you should definitely make a cut on the leg - this will help to make sure that the worms have not eaten too much. If you cut off the lower part from the leg and soak the collected mushrooms in water (cold, salted), the worms will disappear in half an hour.
When buying fresh mushrooms on the market, care should be taken. Experienced mushroom pickers recommend buying mushrooms from well-trusted sellers - this can guarantee that mushrooms were collected in a forest remote from megacities and busy highways. It must be remembered that salts of heavy metals and harmful substances from contaminated soil are easily absorbed by mushrooms (any).
Before buying mushrooms should definitely inspect and touch to make sure they are fresh. Young, fresh mushrooms are characterized by a characteristic strength, density, light crunch, but are not fragile. If, having brought a fresh porcini mushroom to his ear, gently press on it with his fingers, he will emit a light crunch.
You must remember to smell the mushrooms before buying them. Recently collected, fresh gifts of the forest have a pronounced pleasant aroma, which combines mushroom, deciduous, coniferous and earthy notes. Otherwise, you should refuse to purchase. If sourness appears in the smell, you can be poisoned with such a mushroom.
How to store?
Ceps (fresh), like any others, do not store for a long time. Experts recommend processing them immediately after purchase. Mushrooms are washed in cool water, in the mushroom leg cut off the lower part, large specimens are cut into pieces. Then the crop is soaked for half an hour in salted water (cool) so that the worms escape. Next, the mushrooms (soaked) should be thoroughly washed again, after which you can begin to prepare treats.
If it is not possible to process the mushrooms immediately after harvesting, gently shake off the leaves, pine needles, grass and soil from them, put them in a wide bowl (wicker) or bag (paper) and put them in the refrigerator (vegetable section), where it is provided storage of fresh mushrooms for no more than one and a half days.
About the richness and variety of recipes
What can not be cooked from porcini mushrooms! The huge variety of appetizers and salads, second hot dishes, soups, pies, etc. is amazing. Ordinary fried porcini mushrooms, which are stewed with sour cream, and hearty buckwheat porridge with boletus stewed in an oven or oven are equally tasty. This product is fried, boiled, dried, stewed, baked, salted and pickled. The subtle taste of porcini mushroom soup, cooked according to one of the exquisite French recipes, is striking. The aroma of mushrooms, like no other, subtly emphasizes the smell of baked chicken or goose, roasted beef, stewed lamb, etc.
How to dry porcini mushrooms? Recipes with photos: method number 1
Drying is one of the most popular ways to prepare this product. Dried porcini mushrooms retain the most beneficial substances. To prepare them, first the gifts of the forest are cleaned of impurities, but they are not washed, but simply, using a cloth, shake off dirt, needles and moss from them. Small ones are dried whole, large cut into pieces. Legs (large) are divided into “wheels” 2-5 cm wide. Sliced ​​mushrooms spread on trays lined with parchment. Between them a small distance should be left for air circulation. Trays are installed on the balcony or loggia. The readiness of dried mushrooms is judged by whether the hat remains elastic with slight bending and whether it breaks if you try to bend it harder. If this happens, it means that the dried porcini mushrooms are ready.
Method number 2
Also, when drying mushrooms, you can use a large needle (darn) and a thick thread (cotton). Hats of small fungi are punctured in the middle and alternately distributed along the entire length of the thread. Such mushroom beads are dried directly in the sun. To do this, they are tied at a small distance from each other and covered with gauze to protect against dust and flies.
Method number 3
Ceps are also dried. They are laid out on paper and left in the sun until the mushrooms are dried (slightly). Then they are evenly distributed on a baking sheet covered with parchment, which is installed in the oven, heated to 60-70 ° C. After the mushrooms dry, they are immediately removed for storage.
How to freeze porcini mushrooms (fresh)?
It is not difficult to freeze fresh mushrooms: they are cleaned, washed and cut into 5-7 mm slices. Then they are dried in a colander or on a sieve - this will protect against sticking in the freezer and loss of taste and aroma. Then the mushrooms are laid out in plastic bags (portioned). Mushrooms are distributed in a thin layer, excess air is expelled from the bag.
Freeze boiled boletus
Fried or boiled boletus mushrooms also freeze. For their preparation, fresh mushrooms are peeled, washed, chopped and boiled in boiling water for about 5 minutes. Then the water is drained, after which the mushrooms are thrown onto a sieve, cooled and dried. Next, the product is laid out in bags and stored in a separate freezer compartment.
About freezing fried mushrooms
Fresh mushrooms are fried in oil (vegetable) until the liquid from them completely evaporates and the mushrooms are browned. There is no need to pepper and salt. Mushrooms (fried) are spread on a tray with a thin layer so that they cool, and then laid out in food bags or in trays (airtight). Frozen mushrooms in all dishes can be replaced with fresh ones.
How to pickle? Ingredients
Pickling ceps is easy. You will need:
- 1 kg of mushrooms (fresh);
- 200 ml of water;
- one onion;
- 60 ml of vinegar (6%);
- pepper (black) - 10 peas;
- three to four bay leaves;
- allspice (3 peas);
- cloves (3 buds);
- salt (1 tbsp. l.).
Process description
If necessary, clean and wash the mushrooms. Small mushrooms are pickled whole, and small ones are cut into pieces (identical). Next, the mushrooms are placed in a pan, pour water (0.5 cups) and bring to a boil. After the water boils, the fire is reduced and the mushrooms are boiled for 10-15 minutes with constant stirring to avoid them sticking to the bottom of the pan.
Then the mushrooms are thrown into a colander, the broth is poured into another dish and salt, pepper, cloves and bay leaf are added to it. Bring the broth to a boil, remove the bay leaf and add vinegar. Spread the mushrooms in the marinade and cook for 5-10 minutes, regularly removing the foam and stirring.
Next, peel the onion (onion) and cut it into thin rings. Then the jar is scalded with boiling water, onions are laid out on the bottom, mushrooms are placed on top, pour marinade and cover the jar with a lid. After the jar has completely cooled, it is placed in the refrigerator for storage.
How to cook delicious porcini mushrooms? Recipes
Before you start cooking any dish of these magnificent mushrooms, it is advisable to boil them for a quarter of an hour. After this, the broth is drained, and ceps are used to create dishes. and there are a lot of them. We will share some recipes for cooking some of them later.
Mushroom soup with semolina
This tender soup made from porcini mushrooms with semolina will surprise with its original taste and bright aroma. Cooking is easy.
Ingredients:
- porcini mushrooms - 500 g;
- 3 potatoes;
- one onion and one carrot;
- peppercorns, bitter peppers, herbs, salt;
- milk - 500 ml;
- water - 500 ml.
Cooking
How to cook porcini mushroom soup? The recipe with the photo is presented below:
- 300 g of mushrooms are cleaned and thoroughly washed.
- Mushrooms, potatoes and carrots are rubbed on a coarse grater, chopped onion. In a saucepan, warm 2 tbsp. l oil (vegetable), add vegetables and mushrooms, mix and stew for 10 minutes, then remove from heat.
- Next, milk mixed with water is boiled separately. Add them to a mixture of mushrooms and vegetables, mix thoroughly, salt and pepper to taste, bring to a boil and cook over low heat for about 7 minutes.
- Then three small boletus should be cut into thin plates and sautéed in vegetable oil until a rosy color appears.
- Fried mushrooms are added to the soup, brought to a boil and boiled for another five minutes.
- Pour two tablespoons of semolina into the soup, with constant stirring, cook for 10 minutes on the lowest heat. Remove the soup from the heat, cover and let stand for 10 minutes.
- Served to the table, sprinkled with chopped herbs, if desired.
Classic recipe
Mistresses offer to familiarize themselves with yet another recipe for porcini mushroom soup, which is considered to be classic. A dish is being prepared from a traditional set of products: mushrooms, carrots, potatoes, onions, herbs, peppers (peas). The hostess chooses the number of ingredients at her own discretion and taste.
How to cook?
Ceps are washed and cleaned thoroughly, cut into small slices and brought to a boil. Immediately after boiling, remove the foam, salt and pepper with peas. While mushrooms are boiled, peel potatoes and carrots and cut into small cubes. Onions are also chopped and fried. Add potatoes, carrots, onions (fried) to the mushroom broth, and cook until tender. At the end of cooking, add greens.
Mushrooms in sour cream
From mushrooms you can cook many more varied delicious dishes. One of them is mushrooms in sour cream.
Use:
- porcini mushrooms - 500 g;
- oil (rust.) - 2 tbsp. l .;
- sour cream - half a glass;
- flour - one teaspoon;
- cheese - 25 g.
Cooking features
The mushrooms are cleaned, washed and scalded with boiling water, put them on a sieve so that water is free to glass, and cut into slices, salt and fry in oil (vegetable). Before frying is completed, add flour to the mushrooms and mix, add sour cream, boil, sprinkle with cheese (grated) and bake. Before serving, sprinkle with chopped dill or parsley.
Fried mushrooms with onions
For cooking use:
- porcini mushrooms - 500 g;
- oil (rust.) - 3 tbsp. l .;
- one onion;
- salt.
Mushrooms are cleaned and washed, scalded with boiling water. Cut into thin slices, salted, fried in oil (vegetable). Separately, fry the onions and mix with mushrooms. The dish is served with potatoes (fried), sprinkled with herbs.
Mushroom stew with vegetables
Use:
- porcini mushrooms - 500 g;
- potatoes - 300 g;
- oil (rast.) - 100 ml;
- two onions;
- one parsley root;
- two tomatoes;
- one carrot;
- 1 pepper (sweet);
- 1 zucchini;
- flour - 50 g;
- pepper;
- greens and salt.
Cooking
It is prepared as follows: peeled, washed and boiled mushrooms, cooled, cut into large slices and fried in oil (vegetable). Then add mushroom broth (a little), salt, bay leaf, pepper and stew on low heat. Carrots, parsley root, zucchini and potatoes are cut and fried in small cubes and added to the mushrooms. Fry the flour in a pan (dry) and add to the mushroom broth. At the end of cooking, crushed peppers (sweet), herbs and tomatoes are added.
Julienne (mushroom snack)
The most common mushroom snack is julienne. The treat turns out to be especially tasty if cooked with sour cream sauce:
- Thoroughly washed, peeled and cut into large pieces half a kilogram of porcini mushrooms.
- In a frying pan (deep), 2 tablespoons of butter (butter) are heated, mushrooms are added and stewed over medium heat for 10 minutes until mushroom juice is released.
- Juice is poured into a separate container, and 1 onion (large) is added to the mushrooms, which are cut into half rings, and 2 more tablespoons of oil are poured.
- Then onions with mushrooms are cooked over medium heat for 15 minutes.
- Sour cream (200 g) is poured into a separate bowl, add 1 tablespoon of flour and mix with a whisk, then add salt, mushroom juice, pepper (black) to taste and mix everything thoroughly again.
- Sour cream sauce is poured into a pan with mushrooms and stew for about 10 minutes, with frequent stirring.
- Kokotnitsa is rubbed inside with garlic, filled with julienne, which is sprinkled with a small amount of parmesan (grated), and baked for a quarter of an hour in the oven, heated to 200 ° C.
Porcini mushrooms cooked according to one of the presented recipes are a real decoration of any feast. Enjoy your meal!