How to cook boletus for frying with potatoes. Fried boletus

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 at the end of May, along with oil, 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 \u200b\u200bin 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.

Bon Appetit!

You can enjoy fried boletus with potatoes not only in the mushroom season, but throughout the year, if you have prepared mushrooms in frozen or dried form. How I froze boletus for the winter, I can see.

Well, today it’s time to take advantage of my supplies from the freezer and tell me how to fry brown mushrooms with potatoes. If you have fresh mushrooms, then first we carry out a simple primary treatment: we clean the boletus, cut and boil in salted water for about 30 minutes. Then we pour the broth, rinse the mushrooms and squeeze it slightly from the water.

If the mushrooms were frozen, then we have already gone through all the steps described above, and now we just need to fry the thawed mushrooms with potatoes and onions. I prefer to fry potatoes in sunflower oil.

We put the boiled boletus in a pan with vegetable oil, set it to fry on a small fire. Oil should not be small, as potatoes and mushrooms will absorb it. The ratio of mushrooms and potatoes can be anything, but it is clear that the more mushrooms, the tastier.

Peel the potatoes, wash them and cut them into slices or cubes.

Add to the mushrooms. For aroma, add finely chopped onion immediately. I usually fry potatoes under the lid so as to reduce the number of turns. So the potato does not crumble, but remains whole. To start, make the fire medium and fry until the bottom potatoes are browned. Then I turn the potatoes together with mushrooms, salt at this stage and then fry until cooked on low heat under a closed lid. I check readiness from time to time, but I don’t turn over the potatoes anymore.

Typically, fried potatoes with boletus are ready in about 20-25 minutes.

You can serve cucumbers, tomatoes, various pickles and marinades for potatoes, but without all this it will be delicious.

Autumn is the time for mushrooms and delicious dishes from them! Among all the mushrooms, boletus are one of the most famous and safest. They are suitable for frying and do not require preliminary heat treatment.

Cooking boletus is not much different from cooking other mushrooms, so the main thing is confidence in them. Fried brownberries are good for boiled potatoes, rice or Greek, and it’s also a great side dish for poultry or game.

To fry boletus, we immediately prepare all the products on the list.

We clean the mushrooms from forest debris and wash well. Cut into slices convenient for frying.

Well, heat the pan with vegetable oil. Put the mushrooms and fry. Boletus - edible mushrooms, I do not boil them beforehand, but immediately fry them. How to cook - decide for yourself. If you know what kind of mushrooms you are going to eat, then heat treatment is not necessary, if you do not know where the mushrooms gathered, or are not sure about the mushrooms themselves, then it is better to refuse them!

We clean the onion and cut into quarter-rings. When the liquid evaporates in the pan, add the onion. Salt and cook until the onion is soft and lightly browned.

When the mushrooms and onions are fried and become a delicious golden color - they are ready. The degree of roasting is a matter of taste.

Arrange on plates, sprinkle with finely chopped greens. If you wish, we’ll serve your favorite side dish with fried brownberries (potatoes, rice, buckwheat) or vegetable salad.

Bon Appetit!

Birch mushrooms are “soft” mushrooms. There is a lot of liquid in their fruit body, which will immediately manifest itself as soon as you put your forest catch in a frying pan. In order not to get a stewed or boiled mush, you should know how to fry boletus. First, do not make mushroom assortment. Even if you are confident in the edibility of the contents of your basket, do not mix different types of forest gifts in a pan. They have different consistency and density. Some need to be boiled before frying. The second rule. If you are not completely sure of the species that you collected, boil the mushrooms for twenty minutes. Put the raw onion in the pan. She is a litmus test for toxins contained in fruits. If the onion turns blue, it means that some toadstool or fly agaric has crept into your bast basket. We'll have to throw it all away. If you do not have the necessary experience, or if you gathered a crop near the tracks or in ecologically disadvantaged areas, it is better to boil your trophies before you, if you don’t have a doubt about them, do not need it.

But do not forget that we removed them from the ground, and therefore mushrooms require preliminary purification. The taste of dishes also depends on its thoroughness. Films under the hats are bitter. Not to mention the sand grinding on the teeth and possible worms ... To get rid of everything unnecessary, the mushrooms are soaked in salt water with vinegar for about twenty minutes. Before frying boletus, they are again washed under running water and dried with napkins. If the mushrooms are large, they are cut into pieces. And if they are small, then they fry whole.

We remember that soft (they are also called “snotty” in the people) mushrooms secrete a lot of fluid. This circumstance must be taken into account. How to fry boletus, butter and similar mushrooms? Take the traditional lay on it prepared gifts of the forest and keep on fire. After some time, moisture will appear. Do not close the lid - let it evaporate. Then put a piece of butter, salt, lightly pepper and bring the frying process to the end. Ready boletus should have a brownish-golden crust and keep in shape.

No less relevant is the question of how much to fry boletus. It depends on what ingredients you cook the mushrooms with. If with onions, then fry it first, and then lay out the fruiting bodies. But with potatoes, the cooking process will stretch to half an hour. If using vegetable oil, heat it well. Without cover, cook for 5-7 minutes, then in a closed skillet over low heat for the same time. Salt and spices must be added two minutes before being removed from the stove.

How's the sauce? Yes, mushrooms are usually served with gravy. The only exceptions are salad ingredients. The sauce is most often prepared with sour cream (bechamel or garlic). And lovers of acute exotic prefer tomato sauce with ginger. First, fry the mushrooms for 15-20 minutes. Then add the chopped onions, cook for another five minutes, salt and pepper. We mix fat sour cream with a small amount of flour, pour mushrooms with it. Cover and simmer over low heat for another ten minutes, stirring occasionally.