Our forests are rich in all kinds of mushrooms. Among the shady thickets you can find boletus mushrooms - tasty high-grade mushrooms. We recommend preparing delicious, delicious and at the same time simple dishes from boletus mushrooms, the recipes for which we have collected in this article.

Recipe No. 1. Delicious pancakes: boletus dishes

Pancakes with mushrooms are a favorite dish for many housewives, because both adults and children love them. These delicacies can be served with mushroom sauces, sour cream or cheese, depending on the preferences of your household. In any case, the preparation of boletus mushrooms deserves the lion's share of attention, which we will discuss separately.

Ingredients:

For filling:

• boletus - 15 pcs. medium size
• half an onion
• 2 tbsp. spoons of sour cream
• vegetable oil
• small onion

For pancakes:

• 0.5 liters of milk
• 1 tbsp. spoon of sugar
• 2 chicken eggs
• 6 tbsp. spoons of flour
• 3 tbsp. spoons of vegetable oil

Cooking method:

1. Take the mushrooms, wash and chop them.
2. Finely chop the onion and fry it in vegetable oil. Once golden brown, add the mushrooms and fry until most of the moisture has evaporated.
3. Then add sour cream and salt to taste and simmer a little more.
4. While the filling is cooling, you can bake the pancakes. To do this, mix all the ingredients except the butter with a mixer, then add the butter and bake thin pancakes.
5. Each pancake, depending on the size, is filled with one spoonful of mushrooms and sealed with an “envelope”.

The dish can be served either hot or cold, seasoned with sour cream, grated cheese, herbs or other additives. We hope that now, when you want something tasty, cooking boletus mushrooms will not be a problem.

Recipe No. 2. How to cook boletus mushrooms with potatoes: recipe

Vegetable dishes are famous for their invaluable benefits to the body and excellent taste. If you have a question about how to cook boletus mushrooms with potatoes, below we will provide a step-by-step guide. Using this recipe, you will soon be able to pamper your household with a wonderful dish that is perfect for an everyday or holiday table. The recipe for this dish is quite simple and straightforward, but its taste is quite unusual.

Ingredients:

• potato;
• vegetable oil for frying;
• onion;
• salt pepper;
• boletus mushrooms

Cooking method

1. First, you need to carefully peel the mushrooms and cut them into small slices, after rinsing them with running water.
2. Next, fry them in a frying pan until almost done.
3. At the same time, peel and chop the potatoes and add them to the frying pan with the mushrooms, mixing thoroughly. In the future, until the dish is ready, you must stir it very carefully; it is advisable to use a wooden spoon for this.
4. Cover the dish with a lid and fry until the potatoes are cooked.
5. After this, you need to add the onion, cut into thin half rings, add salt and pepper and leave to brew for a while in the pan.

If you are wondering whether it is necessary to boil boletus mushrooms before cooking, then the answer to this question will be unequivocal - no, it is not necessary. This mushroom has excellent taste, but when cooked, it is lost, as is its nutritional value.

Recipe No. 3. Winter harvesting of boletus mushrooms in brine

Delicious salted boletus mushrooms, the recipe for which we will present below, are very simple to prepare. At the same time, the mushrooms remain elastic and beautiful throughout the winter season, so they can be put on the table at any time.

Ingredients:

• boletus
• 1 liter of water
• salt and sugar - 2 tbsp. spoons
• 1 cup vinegar
• peppercorns
• a couple of cloves of garlic
• cloves - 2-3 pcs.

Cooking method

1. Mushrooms must be cleaned of dirt, compactions, wormy and damaged areas.
2. Next, they are crushed, but not too much, so that the resulting pieces are convenient to take.
3. Before preparing the marinade, the mushrooms must be boiled for 10 minutes and drained.
4. Next, cooking boletus mushrooms comes down to heating the marinade. All ingredients are mixed with boiling water, into which the mushrooms are immersed and cooked for about half an hour.
5. Then pour vinegar and garlic into the container and cook for another 10 minutes.
6. After this, remove from the heat and roll into pre-sterilized jars.

We hope that boletus recipes with photos are presented in an understandable form and will be useful to every housewife. As you can see, you can prepare many delicious treats from boletus mushrooms for the whole family or prepare them for the winter and then put them on the holiday table. Please note that small, young mushrooms are best suited for pickling, but for cooking potatoes, for example, any mushrooms are suitable, the main thing is that they are not wormy or rotten.

Boletus mushrooms are mushrooms of the genus Leccinum. Another name for this group of mushrooms is “obabok”.

Appearance and description

The common boletus has convex brown caps with a diameter of up to 15 cm. In mature mushrooms, they are matte and dry. The tubular layer of these mushrooms is light (in older ones it is gray) with small pores. The legs of boletus mushrooms are dense and longitudinally fibrous, up to 17 cm high and 1-3 cm thick. Their color is whitish, but there are black-brown or gray longitudinal scales on the surface.

The flesh of young mushrooms is quite tender, but dense and light in color. Later it becomes watery and loose. The legs inside are fibrous and quite hard.

Kinds

The following types of boletus are distinguished:

Ordinary

The color of the caps of this species can be of different colors, the flesh is white. Distributed in the forests of America and Eurasia.

Multicolored

Bolotny

This type of boletus is distinguished by its almost white cap and its growth near swamps. Its pulp is very loose and boils very soft when cooked, so this mushroom is eaten only when it is young.

Grey

Another name for this species is “hornbeam”, since its mycorrhiza is most often formed with hornbeams. Ripens from June to October. This mushroom is valued less than the common boletus due to the less dense flesh of its caps.

Black

A characteristic feature of this species is the dark color of the cap (it can be black or dark brown). Another name for the species is “blackhead”. Found in birch and pine forests, loves damp places.

Harsh

Also called hard boletus and poplar boletus. Mycorrhiza in this fungus forms with poplars and aspens. This mushroom loves calcareous soil. Its dense flesh is very rarely affected by worms.

Chess

It is also called blackening, because when cut, the flesh of such a mushroom acquires a red-violet-brown hue and then turns black. Mycorrhiza of this fungus is formed with beeches and oaks.

Pinkish

The peculiarity of this type of boletus is that when broken, its flesh acquires a pink tint. It grows in birch forests in damp and swampy places.

Ash gray

It is distinguished by light brown caps and white flesh that turns pink when cut.

Where does it grow

You can meet boletus in deciduous forests, most often next to birch trees. These mushrooms also grow in mixed forests. They grow both individually and in large groups. Often boletus can be found at the edges of forest roads.

How to find in the forest

Ripening of boletus mushrooms begins at the end of May. You can find these mushrooms in the forest until mid-October. Since the pulp of mature mushrooms is loose, collecting boletus mushrooms is recommended at a young age.

It is important to distinguish boletus mushrooms from gall mushrooms, which are characterized by:

• unpleasant taste;
• pinkish color of the tubes;
• mesh leg pattern;
• “greasy” pulp;
• another place of growth (in coniferous forests, in ditches, next to stumps).

Characteristics

• All types of boletus are edible mushrooms.
• They are distinguished by caps of different shades with white flesh below, which does not change color when pressed, as well as narrow legs.
• The legs are covered with black scales.
• Such mushrooms grow near birch trees.
• The main collection season is late summer and autumn.

Nutritional value and calorie content

100 g of boletus contains:

Chemical composition

Boletus mushrooms contain:

• proteins (35%), including valuable amino acids;
• sugar (14%);
• fats (4%);
• fiber (25%);
• vitamins C, B1, PP, B2, D, E;
• magnesium, potassium, calcium, manganese and other elements.

Beneficial features

• Among the amino acids contained in this type of mushroom, there is a lot of arginine, glutamine, tyrosine and leucine.
• The high content of dietary fiber in boletus provides it with the ability to remove toxins and harmful substances from the body.
• This mushroom has antioxidant activity, as well as a positive effect on mucous membranes and skin.
• Since boletus contains a lot of phosphoric acid, it is a valuable product for the musculoskeletal system.

Harm

• Individual intolerance to this type of mushroom is possible.
• Boletus, like other mushrooms, is not consumed in childhood.
• It is contraindicated for intestinal diseases and peptic ulcers.
• Also, the danger of consuming boletus is associated with the risk of confusing it with gall fungus.

Application

In cooking

• This type of mushroom is edible and is used in the preparation of soups and main courses.
• It is also dried, frozen, pickled and salted.
• During processing, boletus mushrooms often darken.
• For food consumption, it is recommended to collect young hard mushrooms.
• Since these mushrooms do not have a distinct taste, they should be cooked with other types of mushrooms.
• Sauces and gravies are prepared from dried boletus.

How long to cook

Fresh mushrooms should be thoroughly washed to remove any debris and contaminants. The bases of the boletus stems are also cut off. Mushrooms are filled with cold water (its volume should be twice as large as the volume of mushrooms). You need to put salt in the water, taking a tablespoon for each kilogram of mushrooms. When the water boils, drain it and fill the boletus mushrooms with clean cold water. These mushrooms are cooked for an average of 40-50 minutes, periodically removing the foam. The finished mushrooms sink to the bottom. If you want to boil boletus mushrooms in a slow cooker, then set the “baking” mode for 30 minutes.

How to pickle

For pickling, medium-sized, strong mushrooms are used. For each kilogram they take:

• 40 g salt;
• 120 ml water;
• 5 peppercorns;
• 4 bay leaves;
• 2 cloves;
• several sprigs of dill.

Peeled, washed and boiled mushrooms for 15 minutes, drain in a colander and place in jars, sprinkling them with salt. Next, you need to prepare the brine - add dill, cloves, pepper and bay leaf to boiling water. After filling the mushrooms with brine, put them in a cool place. They can be eaten after a month.

How to marinate

For a kilogram of boletus you will need:

• 2 tbsp. l. salt;
• 2 tbsp. l. lemon juice or citric acid;
• 2 tbsp. l. vinegar 9%;
• 5 bay leaves;
• 1/2 tsp. allspice peas.

Peeled and washed mushrooms should be chopped. The next stage of preparation is to cook them for 50 minutes in a large volume of water, regularly removing the foam. After adding vinegar and seasonings to the water, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are removed with a slotted spoon and placed in jars, after which the broth is poured on top. Cooled pickled boletus mushrooms are stored in a cool place.

How to dry

Fresh mushrooms without damage are selected for drying. They are cleaned, washed and dried a little, after which they are laid out on baking paper. If the mushrooms are small, you can put them whole, and cut the large boletus mushrooms. Mushrooms should be dried in the oven at a temperature of approximately +50 degrees. Leave the oven door open.

In medicine

• Traditional medicine prescribes the use of boletus mushrooms in the treatment of kidneys.
• These mushrooms also help with problems with the nervous system and blood sugar levels.

When losing weight

Boletus mushrooms should be included in your diet by anyone who wants to lose excess weight, since it is a low-calorie product.

The boletus mushroom is characterized by very fast growth - in a day it grows by 4 cm and adds about 10 g. After six days of growth, the mushroom begins to age.

I again dedicate this post to mushrooms, more precisely, how to make preparations for the winter and dishes from the relatives of the porcini mushroom - boletus and boletus, these mushrooms belong to the genus obabok. The photo shows that outwardly they differ only in color, the structure, recipes for cooking, salting and pickling boletus and boletus are similar. When cooked, the boletus darkens when cut, which is why this mushroom is called black. But the boletus is called the red mushroom because of its beautiful cap. It is believed that the benefits of boletus mushrooms are that they reduce cholesterol levels in the blood and cleanse the blood, but boletus mushrooms are useful for kidney diseases. These mushrooms contain a large amount of protein and dietary fiber, working in our body as a vacuum cleaner and sorbent. Therefore, you should remember that you need to collect any mushrooms away from roads and industrial areas. It is better not to pick old, overripe and worm-eaten mushrooms into your basket.

This recipe is very simple, although it is intended for future use. Mushrooms - boletus, boletus and boletus are simply boiled; at the end of cooking, vinegar and seasonings are added to them. I will explain in detail how and how much you need to cook boletus or boletus and show it in the photo in this recipe.

For the recipe for pickled boletus and boletus you will need:

• Actually, the forest mushrooms themselves,

Marinade:

• for 1 liter of water
• 2 tablespoons sugar,
• 2 tablespoons (heaped) salt,
• 3 teaspoons of vinegar essence (or 1 glass of 6% table vinegar),
• 2-3 bay leaves,
• 10 black peppercorns,
• 3-5 buds of cloves,
• Cinnamon - at your discretion.

Recently I tried adding 2-3 cloves of garlic when marinating boletus and boletus mushrooms, I really liked the taste of the mushrooms!

• If you use vinegar in the marinade rather than vinegar essence, the amount of water should be reduced by a glass.
• Attention: when marinating and salting mushrooms, do not use iodized salt!

How to pickle boletus and boletus mushrooms:

How to clean boletus and aspen mushrooms?
They usually select strong, young mushrooms, without wormholes.

Some people think that you need to remove the skin from the cap and the scales from the stem from boletus and boletus. Personally, I clean the mushrooms from small twigs and leaves, cut off and clean the dirty, damaged parts with a knife, fill them with water so that the dirt falls off faster (you can use a small brush to clean the mushrooms). And then I wash the mushrooms several times in running water.

How to freeze mushrooms

The recipe for frozen wild mushrooms is very simple and most useful,

Any wild mushrooms or a mixture of them can be frozen:

• White mushrooms,
• Butter,
• Champignon,
• chanterelles,
• saffron milk caps,
• milk mushrooms,
• honey mushrooms,
• boletus,
• boletus,
• russula,
• waves,
• dunki,
• sandpipers (frosts),

How to prepare and cook mushrooms for freezing:

I described the cleaning and cooking process above in the recipe for pickling mushrooms.

1. Frozen boiled mushrooms

When I was preparing pickled boletus and aspen boletuses, I threw part of their mixture (without vinegar) into a colander, cooled and put it into a container for freezing. You can cook the mushrooms until half cooked (5-10 minutes) or until fully cooked (40 minutes), depending on what purpose you will use them for in the future (just reheat them with onions and butter or cook soup or roast with them). If you plan to prepare a lot of frozen mushrooms, you can put them in portions in plastic bags or containers, be sure to indicate the preparation time and date of preparation with a marker.

2. Frozen fried mushrooms

1. Select mushrooms that are suitable for frying, sort them, rinse and cut. To be on the safe side, I recommend boiling the onion in water for 5-10 minutes. Next, drain in a colander and fry in butter or vegetable oil until tender. Place in portions into containers or freezer bags.

Of course, one can object and say that supermarkets sell fresh frozen mushrooms, and that such mushrooms have more smell. Yes, the relish and mushroom taste are partially lost after boiling, but eating wild mushrooms this way is much safer, and one cannot ignore the current environment. And those fresh frozen mushrooms that we see in stores are grown industrially, so it is not necessary to boil them first.

Frozen mushrooms should be stored for no more than six months. In winter, frozen mushrooms should be immersed in boiling water or in a frying pan without defrosting!

• Well, in winter, prepare delicious mushroom soup with frozen mushrooms or pizza (). And as an option, make homemade dumplings with mushrooms and fried onions!
• Frozen boiled boletus and boletus can be fried with sour cream (like saffron milk caps) or potatoes.
• A salad of chicken and mushrooms with pickles () will also be very tasty.

Here I invite you to watch my video slide show with a step-by-step photo recipe for pickled boletus and aspen mushrooms, as well as freezing these mushrooms

How to dry boletus and boletus mushrooms

Our grandmothers used to dry mushrooms by stringing them on a string. Now you can use an oven or electric dryer for these purposes.

For the recipe you will need:

• strong and always fresh mushrooms.

When using an oven or electric dryer to dry mushrooms

1. The boletus or aspen mushrooms are cleaned, washed and slightly dried.
2. A baking tray is lined with baking paper and mushrooms are placed on it.
3. Small mushrooms are placed whole, large ones are cut into pieces.
4. You need to dry mushrooms in the oven with the door ajar, the drying temperature is no more than 50 degrees Celsius.

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Recipe by website.

Enjoy your mushroom harvest and delicious preparations!

In this material we will talk about how to cook boletus and boletus mushrooms. From mushrooms, even a young housewife understands this, you can prepare a large number of different dishes. But do not forget that mushrooms are a heavy food, which is important to properly heat-treat before serving.

Choosing the right mushrooms

Even forest mushrooms such as boletus and boletus today can not only be collected in the forest on your own, but can be found in markets and even in stores. Fresh mushrooms need to be actively processed after picking or purchasing and you need to know exactly what you will do with them next - freezing, canning, frying.

It doesn’t matter which option for further preparation and use of mushrooms is chosen, this product will still need to be boiled additionally. This heat treatment to clean the mushrooms will remove everything unnecessary from the composition. Let's cook delicious.

Boletus

These mushrooms grow not only under aspen trees in the forest, as their name might suggest. They will also delight in large numbers in coniferous and mixed forests. But it is believed that one step before this mushroom, aspen will definitely grow. This mushroom is easy to recognize - it has a dark stem and a wide scarlet cap. When you touch the leg of an aspen boletus, this place will turn blue. You should not take mushrooms that are too old - they are no longer tasty.

boletus

These mushrooms are common in a wide variety of forests; they are easily recognized by the stalk on which there are brown scales. The stem is always widened at the bottom, but the cap has the shape of a sphere and the color of its top is muted. Prepare aromatic.

About proper cooking

It doesn’t matter whether you choose a method for cooking boletus and boletus mushrooms before frying or for another dish, the preparation steps will be the same. Mushrooms are different and the process of their heat treatment is slightly, but still different.

How to cook boletus so that they do not turn black:
1. First, each mushroom must be cleaned of debris, the stem and cap must be cleaned additionally (you can use a toothbrush). Be sure to remove the film that is on the surface of the cap.
2. Cut mushrooms can be soaked for an hour in cold water; this is a good additional process, but not necessary.
3. Place the chopped mushrooms in a saucepan, add cold water and place on the stove. When the water becomes warm, add salt to it and bring to a boil. Cook, stirring constantly and removing the foam that forms on the surface.
4. From the moment of boiling, cook the mushrooms for another quarter of an hour on low heat. After this time, drain the water and add new water to the mushrooms. Bring to a boil again and cook for five minutes.
5. If you add a little vinegar to the water, this will protect the mushrooms from blackening.

How to cook boletus mushrooms correctly:
1. Boletus mushrooms, we’ll warn you right away, you need to cook longer. But it all starts with regular cleaning.
2. Then place the peeled and chopped mushrooms in a saucepan with water and boil over medium heat. After this, add salt to taste and cook over low heat for about forty minutes.
3. After this time, drain the water and, adding new water, cook the mushrooms until they sink to the bottom.

About cooking time

The process of how to cook boletus and boletus mushrooms for freezing will not differ from other recipes. Remember that prolonged heat treatment negatively affects the taste of any mushroom.

Important! Experts emphasize that pre-cooking mushrooms can be abandoned only if there is 100% confidence that the mushrooms were collected in an ideally environmentally friendly place.

Separately, it should be emphasized that cooking is carried out so that all harmful substances are removed from the mushrooms under the influence of temperature and the product becomes safe for consumption. To make the mushrooms tasty and crispy, before frying it is enough to cook them for 10 minutes for boletus mushrooms and 20 minutes for boletus mushrooms.

Other methods of harvesting mushrooms

Separately, it should be noted that frozen mushrooms can only be properly stored for six months. At the same time, you cannot re-freeze mushrooms if they have already been thawed once. It is better to immediately pack everything in bags, the amount of mushrooms in which is suitable for one consumption.

When the mushrooms have been boiled according to the basic instructions given in this material, you will need to put them in a colander and wait for all the water to drain. Then you can put the mushrooms on a board and put them in the freezer; when they set, put them in a bag.

How to cook boletus and boletus mushrooms, the recipe before pickling will be slightly different. In particular, mushrooms need to be cooked one and a half times longer than indicated in the upper diagrams of our material.

Advice! To deliciously marinate mushrooms, per kilogram of mushrooms you need to take half a glass of water, 40 grams of salt, five peppercorns and the same number of bay leaves, a sprig of dill and a couple of cloves.

About cooking dried mushrooms

When there are no more fresh mushrooms, you have to use stocks. They give the dish taste and aroma, but you need to know how to use them correctly. Before you start boiling dried mushrooms, they need to be filled with cold water and left to mash for hours. After this, drain the old water, pour warm water over the mushrooms and, putting on low heat, cook for another 120 minutes.

This is all you need to know on the topic of how to cook boletus and boletus mushrooms. You need to remember that boletus mushrooms cook twice as fast as boletus mushrooms. Depending on the chosen method of further cooking the mushroom, the cooking time may vary slightly.

It is not inferior in taste even to the noble boletus. Even the peculiar feature of the mushroom - darkening to almost blackness - does not frighten true connoisseurs. His hat is delicate; real delicacies are prepared from it. But the leg is quite dense. Some people don’t eat it at all, but many people like it because of its crispy consistency. These mushrooms are great for preparing various dishes. How to cook boletus is up to you! Here are a few recipes, classic and unusual.

Boletus mushroom: habitat, special features, collection time

The name gives away all the secrets - this fungus loves to live in birch forests and other deciduous forests. The heat-loving boletus settles on the edges of ravines, clearings, and forest edges - where the sun's rays sufficiently warm the soil. Its first harvest occurs at the end of May. There are 4 known types of mushroom:

Ordinary;
. black;
. swamp (white);
. pinkish.

The common one is the most common and has the most pronounced mushroom aroma. All varieties of boletus are suitable for cooking, drying, salting, and pickling.

Preliminary preparation of the mushroom

Before cooking boletus, it needs to be peeled, washed and cut into pieces. Forest mushrooms usually arrive in kitchens in a rather grimy state - they are full of sand, sticks, twigs, small leaves and even forest inhabitants. Using a small knife, remove the skin from the mushroom and cut off the damaged areas. They must be washed in running water; you can use a toothbrush or washcloth. Many mushroom pickers advise pre-soaking them in cold water with the addition of a small amount of salt. There is no fundamental difference. It depends on who is more comfortable...

Often boletus caps are fried to prepare various dishes. And the hard legs can be dried or mushroom caviar can be made from them. Depending on the chosen dish, cutting is done. Before preparing any dish from boletus mushrooms, they must be boiled for at least an hour. After which the broth should be poured out, the mushrooms should be washed and only then should you start cooking.

We are preparing fresh boletus mushrooms. Recipes for the feast

You can prepare many wonderful dishes from freshly picked boletus mushrooms. Wild mushrooms should not be allowed to languish for a long time, waiting in the wings. It is advisable to prepare them on the day of collection.

Fried boletus mushrooms go well together with potato. To do this, pre-boiled mushrooms are fried in oil in a frying pan, combined with onions and continued to simmer under the lid. It is better to fry the potatoes separately, and only at the end of the process combine them with mushrooms. You can serve this delicacy with herbs, homemade pickles, and seasonal vegetables.

Boiled boletus mushrooms are an excellent addition to a side dish of pasta, rice, and buckwheat. To do this, add a little sour cream, garlic, and chopped herbs to the boiled mushrooms. Mushrooms are simply laid out on top of porridge or pasta.

Pie filling from boletus is quite common. To prepare it, boiled mushrooms are fried in oil with onions.

Preparation for future use: marinate, dry, freeze

It is quite possible to prepare boletus mushrooms for the winter. There are several ways to do this. Mushrooms cut into pieces can be dried. To do this, they need to be strung on a rope and hung in a draft. You should not take a thread that is too thin for this task - it will simply cut through the pieces and they will fall. Usually a week is enough for the boletus mushrooms to dry completely. An electric dryer is great for drying. A portion of mushrooms will be ready in it in 6-8 hours. Mushrooms are also dried in the oven. To do this, place the pieces on a baking sheet, turn on the minimum temperature and leave the door ajar. The boletus mushrooms need to be stirred once every half hour. It is advisable to store dried mushrooms in glass jars, sealed. Otherwise, kitchen moths may appear in them.

Pickled or salted boletus mushrooms are very tasty. Cooking them is not too difficult. Pre-boiled and washed mushrooms should be placed in an enamel pan and filled with brine. To prepare it, you need to take 5 liters of water for every 10 kg of mushrooms, add a glass of table vinegar, 2 tablespoons of salt and a pinch of sugar. The use of spices, especially hot ones, is not recommended. After all, boletus mushrooms have an expressive aroma on their own, and spices can overpower it.

There are other ways to cook boletus for future use. It is very convenient to simply freeze them. This can be done in different ways. The most reliable and convenient way is to freeze boiled mushrooms. Then they will take up less space in the freezer, and in winter they will take much less time to prepare. But you can also put raw mushrooms in the freezer. And cook them in winter, without defrosting them first.

What to cook from boletus mushrooms?

Boletus mushrooms are great for making gravy, stir fry, filling pies, dressing for noodles, and soup. They go well with most grain and vegetable side dishes. The heat treatment time depends on how to cook boletus, but you should always spend at least an hour on it.