It is not for nothing that the porcini mushroom is considered the “king of mushrooms”. It has earned this title due to its impressive size, delicious aroma and taste. In a number of characteristics, boletus is not inferior to meat and many vegetables. It has a composition rich in vitamins, macro- and microelements.

The complex of beneficial substances is so great that in some cases even doctors recommend including porcini mushrooms in the menu of sick and convalescent patients. To get the most out of this forest delicacy, let’s figure out when it needs to be collected and how to cook it correctly.

Meet: White mushroom

The white mushroom got its name many centuries ago. Even in pagan times, the Slavs supplemented their diet with mushrooms collected in the forests. They noticed that during heat treatment, the stem and cap of the boletus practically do not change color. Remains as light as immediately after cutting.

This makes porcini mushrooms significantly different from champignons, boletuses and other equally tasty forest products. There is nothing wrong with blackening the cut. This is how minerals react to contact with oxygen. Nevertheless, our ancestors regarded the ability of boletus to maintain whiteness as an undoubted advantage.

The boletus has a thick, pot-bellied leg and a spreading, fleshy cap with a diameter of up to 30 cm or more. The older the mushroom, the more massive and darker it is. The leg always remains white, but the color of the cap varies from light beige to black-brown.

Varieties

Few people know that porcini mushrooms are divided into several subspecies. Here are just a few of them:

Spruce- with an elongated stem and a dry reddish-brown cap. Loves coniferous forests.
Oak- a massive mushroom with loose flesh. Grows in oak trees. It is distinguished by a grayish-brown cap, on which lighter-colored spots can often be seen.
Birch- an ordinary inhabitant of deciduous forests with a very light cap. Usually hides under birch trees.
Graboviy- lover of oak and beech thickets. It is distinguished by a dark brown cap.

The boletus also has an inedible relative - the gall mushroom. It has a bitter taste. During cooking, the bitterness does not disappear, but only intensifies. It is impossible to eat such a dish. The gall mushroom is slightly pinkish when cut. The leg is covered with a dark mesh.

Collection time

Boletus mushrooms grow on all continents except Australia. They love dense forests with old oaks, birches and spruces. Often found near moss-covered stumps, in grass in clearings. Boletuses do not tolerate high humidity, so it is useless to look for them in wetlands.

The harvest season begins in mid-June. In July-August the mushroom actively bears fruit. The last month of summer is the period of mass collection of porcini mushrooms. They are prepared in different ways: fried, boiled, pickled, dried and frozen for the winter.

Boletus is not only tasty and aromatic, but also practically the largest mushroom in the forest. It can reach colossal sizes. A specimen weighing more than 9 kg and a cap diameter of 57 cm was discovered by a Russian mushroom picker in 1961.

Porcini mushrooms should be cooked immediately after picking. If you leave them untreated for a long time, not only will worms begin to actively reproduce in the juicy pulp, but the lion’s share of the nutrients will gradually disappear. 10 hours after cutting, there are 50% fewer of them than initially.

Porcini mushrooms contain substances with antitumor properties. Our ancestors knew about this, so they treated frostbite and some diseases with mushroom decoctions.

Boletus is rich in protein, which, however, is rather poorly absorbed. Drying helps solve the problem. In the dried product, the protein becomes more easily accessible to enzymes in the human digestive system. After drying, up to 80% of the white mushroom protein is absorbed.

In Russian forests you can find boletus, the cap of which is painted in a rather unusual orange or lemon color. This usually scares off novice mushroom pickers. And completely in vain. Mushrooms with such strange caps are quite edible.

Beneficial features

The calorie content of boletus is 34 kcal per 100 grams. It can be recommended as a dietary product to anyone who wants to lose a couple of extra pounds. At the same time, you can’t eat a lot of mushrooms at once, because they are too “heavy” for the stomach. You should treat yourself to a mushroom dish no more than 2 times a week.

100 g of porcini mushrooms contain:

• 3.7 g protein;
• 1.7 g fat;
• 1.1 g carbohydrates;
• 89 g water.

In addition, the product is rich in:

• vitamins (C, B1, D, carotene);
• riboflavin, which stimulates hair and nail growth, is responsible for the health of the skin and thyroid gland;
• sulfur, selenium and polysaccharides, which help fight cancer;
• lecithin - a substance with anti-aging properties;
• ergothioneine - an amino acid that strengthens vision, renews liver cells, and has a beneficial effect on the kidneys and bone marrow;
• calcium and iron, involved in the formation of bone tissue and hematopoiesis;
• B-glucotate is an antioxidant that helps the body fight viruses.

Such a rich composition makes porcini mushroom a very useful product for humans. Doctors advise introducing it into the menu for patients with tuberculosis, anemia, angina pectoris. Boletus is an excellent remedy for skin ulcerations and frostbite. This product is also used for the prevention of cancer.

Precautionary measures

Due to chitin, boletus mushrooms are difficult to digest by our digestive system. Mushroom dishes are not recommended for young children (under 7 years old), pregnant and nursing mothers, ulcer sufferers and patients with kidney disease. For people with problematic digestive systems, love for these delicacies can cause an exacerbation of existing diseases.

Fungal spores can cause allergies. People with overreacting immune systems should not eat them. You should also be very careful when picking mushrooms. Do not confuse white mushroom with gall mushroom! The latter is easy to poison.

If you are a novice mushroom picker, do not “hunt” near highways, landfills and industrial enterprises. Boletuses tend to accumulate radionuclides and heavy metals contained in the soil and air. These substances cause cancer.

You should also not collect very old, “overripe” mushrooms. Over many months, they manage to accumulate such a quantity of harmful substances that they become potentially hazardous to health.

Cooking features

Even our distant ancestors knew that for each type of mushroom there is “its own” dish. Boletus and boletus mushrooms, for example, are best marinated, stewed or fried. Broths and sauces (julienne) are prepared from boletus mushrooms. It is also excellent for frying, stewing, salting and pickling. For the winter, porcini mushrooms are frozen or dried. The second option allows you to preserve the maximum of nutrients and protein.

Preparatory process

Then the mushrooms are cleaned. First, carefully remove leaves and other debris. The skin is cut off from the tough legs. All places where worms may be located are cut out. There is no need to peel the skin off the caps of porcini mushrooms. It does not have any unwanted impurities and does not spoil the taste of the dish at all.

If boletus mushrooms are collected for drying for the winter, then they should not be soaked or washed. But for immediate cooking you will have to wash it thoroughly. Small mushrooms can be boiled and fried whole. Large specimens should still be cut into several parts.

How long to cook porcini mushrooms before frying and why

Experienced chefs always advise boiling the mushrooms first, and then frying or stewing. Pre-cooking cleanses the product of any unwanted impurities, bacteria and toxins. Even if the boletus grows in an ecologically favorable region, it still absorbs poisons and its own waste products from the soil.

The second important point concerns how long to cook porcini mushrooms before frying and how to do it. Pre-dried mushrooms should be soaked for two hours in cool water, frozen mushrooms should be thawed. The water after soaking is drained, the mushrooms are transferred to clean water and boiled.

The water should completely rupture the product. Cook like this: first bring to a boil over low heat, then reduce the heat and cook some more:

45 minutes - fresh mushrooms;
20 minutes - pre-dried;
half an hour - frozen.

During this process, foam will form on the surface of the broth. It must be removed periodically with a slotted spoon. It’s easy to determine the readiness of the mushrooms: as soon as they all sink to the bottom of the pan, they are ready.

How long to cook porcini mushrooms for different cooking methods

Porcini mushrooms are dried only in their “natural” form, unwashed. If you plan to freeze them, you will first have to cut them into small pieces and boil them for 45 minutes.

Soups and broths are also prepared from pre-boiled boletus mushrooms. They are added to the water along with the potatoes half an hour before the dish is ready.

Before marinating, small mushrooms and cut into pieces are boiled for 35 minutes, large and whole ones - about 50. The same cooking time is observed for subsequent pickling of mushrooms.

These are the basic rules for pre-processing porcini mushrooms. After it, the product can be fried, julienned, stewed with vegetables and other dishes.

Porcini mushroom is famous for its high-level nutritional qualities. In addition, the porcini mushroom also has a pleasant taste. Boil porcini mushrooms to enjoy them - it would seem, what could be easier? But everything has its own snags: you need to know how long and how to cook porcini mushrooms so that they please the hostess and her guests with their taste.

How to cook porcini mushrooms

Fresh mushrooms must be cleaned of debris, blades of grass, dirt and rinsed thoroughly. If desired, you can rinse the mushrooms several times.It depends on what dish the mushrooms are intended for. If you plan to boil them first and then fry or bake them (for example, with fish), then you need to cook the porcini mushrooms for 20-25 minutes. If boiled mushrooms will serve as a separate dish or side dish, then they must be cooked for at least 32

- 40 minutes

You should not cook mushrooms for a very long time, so as not to spoil their taste. When cooking mushrooms, you must remember that the foam formed during the cooking process must be regularly skimmed off. When cooking, mushrooms are salted to taste. You can add your favorite seasoning.— If you plan to boil dried porcini mushrooms, then pre-soak them for 2

3 hours. Next, boil the mushrooms in salted water for 20 minutes.

Recipes for dishes with boiled mushrooms

There are a great many recipes with the addition of boiled mushrooms. In addition, porcini mushrooms can be used as a side dish. We offer several interesting recipes for porcini mushrooms.

Potato salad with porcini mushrooms

• Ingredients:
• porcini mushrooms - 200 g; potato
• - 4-5 pcs;
• leek;
• olive oil - 4-5 tbsp. l.;
• vinegar;

pepper, salt to taste.

Boil the potatoes in their jackets. Next, peel and cut into cubes. Sort the fresh mushrooms, clean them of debris, and rinse thoroughly. Place the washed mushrooms in a colander and let the water drain. Mix mushrooms with potatoes, add leeks. Salt, pepper, season the salad with vinegar, olive oil or mayonnaise.

Cheese soup with mushrooms

• For preparation you will need:
• porcini mushrooms - 200 g; porcini mushrooms - 150 g;
• - 3-4 pcs;
• processed cheese - 400 g; carrot
• - 150 g;
• leek or onion - 150 g;

salt and pepper to taste.

Pour about 3 liters of water into a saucepan, bring it to a boil, add mushrooms cut into small pieces and cook for 30 minutes. Then peel the potatoes and cut them into cubes. Grate the carrots on a medium grater. Cut the onion into rings. Add potatoes to mushrooms, cook for 10 minutes. Next add onions and carrots. A couple of minutes before it's ready, add the cheese. Pepper and salt as desired. You can add herbs (parsley, celery). Stir and remove from heat.

Potato salad with porcini mushrooms

• Fish with mushrooms
• fish (pollock fillet, pike perch or other) - 5-6 pieces;
• porcini mushrooms - 500 g;
• half a lemon;
• leek or onion - 150 g;

olive oil;— 30 minutes. Season the fish fillets with salt and pepper, make slits and fill them with small pieces of lemon. Sprinkle the fish with lemon. If desired, the fish can also be coated with mayonnaise or sour cream. Place the fish on a baking sheet greased with olive oil. Place mushrooms on top of the fish and add a little salt. Place the fish and mushrooms in the oven for 20- 30 minutes.

Calorie content of boiled porcini mushrooms: 21.50 kcal per 100 g (meaning the edible part). Zhirov- 1.6, proteins - 3.7, carbohydrates - 0.9. Calorie content of fried porcini mushrooms- 150 kcal per 100 g.

If you prefer fried mushrooms, check out

Boletus is considered one of the most delicious mushrooms. Edible boletus mushrooms are popularly called porcini mushrooms. These mushrooms have a unique taste and high nutritional value. Porcini mushroom broth is superior in calorie content to meat broth.

There is hardly a person who would voluntarily refuse a white dish. However, not everyone can cook these mushrooms correctly. But there is nothing complicated about it. Today’s article is just about how to cook boletus mushrooms.

How to cook boletus mushrooms correctly

Before proceeding with any heat treatment, it is necessary to prepare the mushrooms, namely, clean them of debris and dirt.

After this, you should soak the mushrooms for 5 minutes in cold water, and then drain it.

Cut the washed mushrooms into halves or smaller pieces, place in a saucepan and cover with water. Young mushrooms can be placed whole in the pan.

As soon as the water boils, add the mushrooms. Cut the washed mushrooms into halves or smaller pieces, place in a saucepan and cover with water. Young mushrooms can be placed whole in the pan.

Let the water boil again. Skim off the foam and reduce the heat.

Cook the mushrooms for 10 minutes. Then drain the water and fill the mushrooms with clean water. Now you should cook the mushrooms after boiling for 20 minutes. As soon as the mushrooms sink to the bottom of the pan, they are ready.

How to fry boletus mushrooms

Boletus mushrooms are no less tasty when fried.

Before frying, mushrooms also need to be peeled and washed. Then the mushrooms should be boiled a little in salted water. Afterwards, drain the mushrooms in a colander and then cut into pieces. Now they can be fried in oil. The frying time for boletus mushrooms using this cooking method is 15 minutes. If you fry fresh mushrooms, they should simmer in a frying pan for at least half an hour.

How to salt boletus mushrooms

Salting porcini mushrooms is also very simple.

First, peel the mushrooms and rinse them. Then fill a large saucepan halfway with water. Bring the water to a boil and add the mushrooms. As soon as they boil, drain them in a colander and pour cold water over them. Then place the mushrooms on a wire rack and let them dry. Now place the mushrooms in steamed, clean jars. Each layer should be sprinkled with coarse salt. Always try to place mushrooms with their caps facing down - this way they will better retain their shape.

Press down the compacted mushrooms with a weight and place in a cool place. After a few days, the mushrooms will settle. In this case, you can add a new portion of fresh boletus mushrooms to them. Then add 2 tbsp to each jar. spoons of vegetable oil and put them in the refrigerator.

After a week you can already try the snack. If the mushrooms were not subjected to heat treatment during the pickling process, it is not recommended to eat them for 40 days.

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Mushroom dishes, loved by many, are varied and nutritious. Edible mushrooms decorate the table on holidays and weekdays. But the white mushroom, which has unique nutritional properties, is deservedly considered the king. To get the maximum benefit from it, you need to know how long to cook porcini mushrooms.

Before cooking, mushrooms must be properly prepared. First, they are sorted, removing low-quality ones, and cleaned of debris, grains of sand, and dirt. The edges of their legs are cut off, wormy pieces and film are removed from the cap. If they are a little wormy, soak them in lightly salted cool water for 30 minutes. There will be less loss of raw materials, and the worms themselves will be removed from it. Then the cap is separated from the stem, everything is washed with a large amount of water, which is changed frequently or with a running stream from the tap. Large mushrooms are cut into large cubes, medium ones are cut in half, small ones are cooked whole.

Tip: before cooking, it is better to place the prepared porcini mushrooms in a colander and pour boiling water over them.

Nuances of preparation

Fresh porcini mushrooms are prepared immediately after a quiet hunt in summer and autumn. To enjoy them out of season, they are dried, frozen, pickled, salted for preservation, but the easiest way is to boil them. There are opinions that they can not be boiled, but fried raw. However, mushrooms absorb harmful substances from the soil, air, water, like a sponge, and there are fewer and fewer environmentally friendly places. Therefore, to avoid poisoning, it is better to initially pour salted water over the mushrooms, boil, simmer for 1/3 hour, and then safely prepare the planned meal.

Options for how to cook them:

• Place the pan on the stove, add water: more for soup, a little for regular cooking. Then add salt, bring to a boil, add fresh porcini mushrooms. As soon as they boil, reduce the heat of the stove and actively remove the foam that forms on them. They need to be cooked this way for about forty minutes.

Advice: if further heat treatment is required, you plan to fry, stew, or bake them, then cooking can be reduced to 25 minutes. If after cooking they act as a side dish and are no longer exposed to heat, then cook for a maximum of 40 minutes. There is no need to overcook, this will spoil the mushroom taste. Porcini mushrooms are the only ones that do not oxidize when cut and do not darken. This makes it possible to prepare a light, transparent mushroom broth from them. The main thing is not to leave them cooked in the broth for a long time. So they can darken. They need to be removed, blot off excess liquid and continue cooking. If the broth remaining after cooking fresh porcini mushrooms is frozen in special molds and stored in the freezer, then you will always have a ready-made semi-finished product for gravies, sauces, etc. on hand.

• You need to cook dried whites like this: boil water, add salt, place in a saucepan with boiling water (a handful per glass of liquid), cover with a lid, and leave to steam for 4 hours. Then make boiling water in another pan and pour the steamed raw materials into it along with the water in which it was soaked. In this case, there will be no foam; you won’t have to collect it. Cook whole mushrooms at moderate temperature for forty minutes, cut mushrooms for half an hour.

Advice: it is better not to add spices during cooking, so as not to interrupt the mushroom taste. Dried ones have a concentrated aroma, making richer soups. Therefore, you should limit yourself to bay leaf with salt. The liquid in which they were steamed will later be useful for preparing gravies and sauces. The mushrooms themselves should be kept away from foods that have a strong aroma, as they can quickly absorb it.

• You can cook frozen porcini mushrooms by first defrosting them at room temperature or in the microwave. They need to be washed, placed in cold water and placed in a saucepan, reducing the heat to low, for half an hour. Remove the foam periodically. Salt only when finished.

Tip: it is better to cook mushrooms with vegetable oil rather than butter. You can add sour cream for frying or stewing.

Preservation of nutritional value

This product can be cooked in a slow cooker. This option maximizes the preservation of the nutrients and flavor of the mushrooms. The preparation steps are as follows:

1. Place the prepared, washed pieces on the bottom of the multicooker.
2. Pour cool water over them, covering them by a centimeter.
3. Cook on baking mode for 40 minutes.

Tip: if there are a lot of mushrooms and they take up more than half the volume of the bowl, you should cook them in portions.

The nutritional value is appreciated by nutritionists; they are recommended for sanatorium and even baby food.

Basic indicators	Quantity per 100 g
Calorie content	34 kcal
Triad of nutrients, g
Carbohydrates	1,1
Squirrels	3,7
Fats	1,7
Vitamins, mg
WITH	30
IN 1	0, 04
AT 2	0, 3
Microelements, mg
Fe	0, 5
Ca	13

The variety of dishes made from porcini mushrooms will please the most picky eaters, and the ease of preparation is suitable even for beginners. By following the rules and knowing the cooking time, you can cook them, preserving their beneficial properties, taste and aroma as much as possible.

Porcini mushrooms are considered the most popular among all edible species; they are attractive in appearance, have a delicate taste and a pleasant aroma. Here we will look at a question that worries many housewives - how long to cook porcini mushrooms so that they do not lose their taste and retain the maximum of nutrients.

Do not forget that mushrooms are a unique product and require careful heat treatment to avoid health problems.

Rules for cooking mushrooms

Porcini mushroom is called boletus, which has a delicate and unique taste. It is difficult to cultivate, but it is often found in forests and groves of our region.

Before sending the mushrooms to cook, they must be sorted out, removing all spoiled ones. It is recommended to cut the fruit stems in half, then rinse them under cold running water. Let's look at various options for how to properly boil mushrooms.

On a note! Mushrooms collected for drying should not be washed under water. They are sorted out, cleaned of debris, the lower part of the legs is cut off, but not wet.

It is worth remembering that, regardless of the type, wild mushrooms take longer to cook than those grown under artificial conditions. Also, the duration of heat treatment depends on what the product is intended for.

It is better to cut large fruits, especially if there are small ones in the mass. Otherwise, small mushrooms may be overcooked, and large ones may remain damp inside.

• To cook the boletus mushrooms, place them in a saucepan and cover with cold water.
• Place the container on the stove over medium heat. When the water boils, salt it (1 level teaspoon of salt per 1 liter of water) and note the time. If desired, you can add spices to the water.
• Cook the boletus mushrooms for 35-45 minutes. Very large fruits may require up to 50 minutes of cooking.

After the time has passed, drain the water through a colander and let the mushrooms drain well. Boiled fruits are completely ready to eat. They can be served as a side dish, put in a salad, seasoned with onions and used as an appetizer.

Mushroom soup is an amazingly tasty dish, especially from forest boletus. Some housewives believe that it is better to boil the product separately and then add it to the soup before it is ready. Others prefer to boil the mushrooms directly in the broth, because this way the soup turns out to be more aromatic and rich in mushroom flavor.

There are no strict rules here and everyone has the right to decide for themselves how best to cook mushroom soup. We will give recommendations for both cases.

When cooking mushrooms directly in the broth, they are thrown in along with the vegetables. Cooking time for porcini mushrooms is about 40 minutes.

To boil mushrooms separately, place them in boiling salted water. Cooking time for boletus mushrooms is 30 minutes.

Boiled fruits are added to the soup 10 minutes before it is ready. The mushrooms must simmer in the broth for this time to impart their flavor to the soup.

On a note! Dried mushrooms require less cooking time. Boletus mushrooms will be ready after 24-30 minutes of heat treatment.

How to boil porcini mushrooms before frying

There are many delicious dishes where mushrooms require frying. Fruits grown under artificial conditions do not require pre-cooking. They can be immediately fried in oil with onion for about 20 minutes.

It is better to boil forest mushrooms in advance until half cooked (20-25 minutes). Then they can be fried for another 15 minutes.

If the recipe involves stewing, then you can first fry the mushrooms until golden brown, then cover them with water and simmer under the lid for another 15-20 minutes along with spices and vegetables.

How long to cook porcini mushrooms for freezing

Freezing food for the winter is a great option to preserve its freshness and taste. Mushrooms can be frozen raw, but some people prefer to boil them immediately.

One important rule is that before freezing you need to sort the mushrooms by size. This will save space. Large fruits can be cut.

To ensure that the thawed product is immediately ready for consumption in winter, the mushrooms are boiled until fully cooked, as described in the very first option. You need to wait until they drain completely and dry a little. Excess liquid, turning into ice and expanding, can rupture the delicate fruiting bodies. Poorly dried mushrooms run the risk of turning into “porridge” after defrosting.

Some people boil porcini mushrooms until half cooked before freezing. And in winter, when taking them out of the freezer, they are again subjected to short-term heat treatment.

Now you know exactly how and for how long to cook porcini mushrooms for certain purposes. Choose the appropriate option and apply it. Keep in mind that mushrooms grow close to the ground and absorb various substances from it. To avoid poisoning, collect fruits only in environmentally friendly natural areas.