What kind of mushrooms can be collected in a birch grove? Of course, boletus. The name speaks for itself. They love to grow precisely under these native trees for us. It is worth noting that the name of the team, it means more than one type of mushroom. All of them belong to the only genus - the Sabs. Mushrooms in this group have one major difference that unites them. This is the color of the cap, having brown shades.

Description

In total there are almost 40 varieties of this mushroom. But not all of them grow with us. The most common in our country can be considered such boletus species: ordinary, harsh, rosy, gray, multi-colored. Each of these mushrooms feels wonderful next to the birch trees with which they form mycorrhiza. But there are boletins and under other trees - aspen, poplar. Most often these mushrooms grow in places that are well warmed by the sun, but the soil does not dry out much.

Let us consider in more detail the main varieties of boletus:

Ordinary

His hat has a brown color with a reddish tinge. Its surface is slightly mucous, with dry weather begins to gleam. In an adult mushroom, the cap resembles a pillow, in a young one, a convex hemisphere. The diameter can reach 15 cm. The leg sometimes grows up to 17 cm tall, 4 cm wide. It expands slightly to the bottom, and the color can be white and cream and becomes grayish, ocher with time. On the cut, the white pulp of boletus may acquire a pinkish hue.

Gray

This mushroom has another name - Grabber. It has similar characteristics, but its cap is darker, has a shade of brown-olive, grayish. Its surface has bumps, wrinkles, it tends to crack when it gets dry. Leg, compared with ordinary boletus, below. On its light surface brownish scales are observed. When cut, the flesh turns purple, and eventually black.

Harsh

He likes to grow on sands, loams, especially if there are poplars, aspens nearby. The cap has a pubescence hanging over the tubules. When a mushroom is young, it practically does not separate from the leg. The surface of the cap is brown. The pulp is also dark, the older the fungus, the darker it is. The stem has scales, its shape is clavate. On the cut, the flesh turns pinkish, and the legs below are purple.

When to collect

Brown cap boletses are sometimes also called "ears of corn" or "grass mowers". And all because these mushrooms appear at the time when they begin to mow hay, and rye is already spiked in the fields. At this time, raspberries and rowan begin to bloom, viburnum is covered in white. This is June. It is possible to collect boletus crops further throughout the summer and in the autumn.

Where grows

The very first mushrooms should be looked for in the open area. The edges, the glades, which are well heated by the sun - these are the places to search for brown birches. As for the trees, then by the name of the fungus everything is clear. They can grow in dense forests, often mixed. Also, small groves of boletus trees were chosen, you can find them under single trees.

This mushroom feels great in different climatic conditions. They are collected even in the tundra, of course, near the birch trees. Even if they are short, they are low, which is typical of arctic forests. The main condition is the root system of birch. After all, it provides mushrooms with food.

False boletus - description

Like most edible mushrooms, boletus has its twins, which are not recommended or strictly prohibited. The twin of this mushroom is a false boletus. It is called gall fungus. Immediately it should be said that it is quite difficult to distinguish it from a real tasty mushroom. But probably.

The gall fungus hat has similar shades, the leg is also covered with scales. The first difference that helps to find out that the gall mushroom came to you - the taste of cooked prey. The fact is that false boletus is extremely bitter, which is what its second name says. If even a small slice gets into the pan or on the pan, the whole portion will be spoiled.

External signs can also tell you that you have found a false boletus. First, in a real mushroom, the pattern on the leg resembles birch. In the false scales are arranged in a different way. Secondly, the gall fungus has veins on its leg that resemble human blood vessels.

The hat also has differences. This boletus has more inconspicuous shades. A false possesses a hat with a brick, greenish color or bright brown. If you see greenish shades on boletus, you should not take it, most likely it is a poisonous mushroom. It is necessary to consider it from below. Under the cap edible boletus has a light, whitish color. False mushroom has a pinkish tint. In addition, it is characterized by a velvety surface of the cap and pink flesh at the break.

It is very important to be able to distinguish a real mushroom from a false double, your health depends on it.

Composition

Boletus contains many useful components. First, it has a balanced protein containing leucine, tyrosine, glutamine, arginine. As for vitamins, they are also in this mushroom. Namely, vitamins PP, B, D, E. It is possible to isolate such components of boletus:

• Phosphoric acid;
• Carotene;
• Iron;
• Calcium;
• Sodium;
• Potassium.

Beneficial features

One of the positive properties of this fungus is the ability to remove toxins. This is due to dietary fiber contained in boletus. They perfectly absorb all the negative, and then are derived by natural means. Boletus can be used as an adjunct in the treatment of:

• Diseases of the nervous system;
• Disorders of blood sugar;
• Pathology of the kidney;
• Skin problems;
• Diseases of the mucous membranes.

It is worth noting that the fungus is useful for the musculoskeletal system. The phosphoric acid contained in it is actively involved in the process of building enzymes. So this product, as we see, is quite valuable in many cases.

How to cook

First of all, you need to know that boletus can be cooked without cooking. However, purchased mushrooms, and those that are collected in places near roads, still need to be boiled. How much time to cook, the question is also controversial. Some only bring to a boil, others boil for 20-30 minutes. Experts recommend boil on average up to 40 minutes. This, of course, will relieve the mushrooms from many taste qualities and useful trace elements. But it will protect you.

First of all, you need to clean each mushroom. The dark place at the root during this process is cut off, the caps are cut to check whether there are insects, worms.

If the mushrooms are still young, you can fry them right away, do not cook before that. In this case, they will be more solid. This method of cooking is great, for example, for cooking fried boletus with potatoes. Mushrooms remain crispy, and potatoes become soft. If the mushrooms are pre-cooked, they will be softer.

If you do not want to cook them, then you can hold boletus boletus for up to 20 minutes in salted water. This will help disinfect your prey. Roasting time - no more than 15 minutes.

Very tasty dish - fried boletus with sour cream. Mushrooms need to be cleaned, washed, finely chopped. Within 20 minutes they are fried in a frying pan with heated sunflower oil. As a result, a golden crust should form. Then chopped onion is added, everything is cooked for another 5 minutes. From the spices you just need to add salt and pepper. At the end of frying, sour cream is added to the pan, lightly whipped with flour. All this stews 10 minutes, you need to mix all the time. That's all - delicious boletus ready!

To cook the soup from the mushrooms, you need to take 5-6 large boletus mushrooms, about a 4-liter saucepan. Mushrooms need to be cleaned, washed, finely chopped. To know what pieces you have in the soup, divide them by about 2. That is, if you like about centimeter slices in the soup, then cut into 2-centimeter. They boil down twice.

Next, over medium heat, the mushrooms are boiled in salted water. After boiling we remove the foam, reduce the heat and cook the mushrooms for about 20 minutes. While this process lasts, you can prepare vegetables. Middle carrot cleaned, washed, three grated. 3 large potatoes, too, washed and clean, cut into strips. We clean the large onion, wash it and cut it into small pieces.

When the mushrooms have boiled enough time, you need to check the broth for salt. If necessary, add it, and then you can add vegetables. First we throw onions into the pot, after 5 minutes it is time to add carrots, after the same amount - potatoes. The foam that forms on the surface of the broth, you need to constantly remove. At the end you can add black pepper to taste.

Serve this soup with sour cream and freshly ground dill. Before this, 1 clove of garlic is squeezed out or finely chopped into each plate. Enjoy your meal!

Marinovka is one of the favorite ways of harvesting mushrooms for the winter, including boletus mushrooms. To make them tastier, you can use this recipe.

First, the mushrooms are cleaned, washed. Young can be left whole or cut into 2-3 pieces. Old mushrooms are cut into smaller pieces. It is important to bear in mind that they will boil much. When cooking it is necessary to constantly remove the foam, it is especially strongly formed during boiling.

You can cook until the moment when the mushrooms fall to the bottom of the pan. Then they are filtered, washed and filled with fresh water. Now you need to boil another 10 minutes. Then you can add spices. 125 ml of vinegar is poured into the broth, 40 g of sugar and the same amount of salt are poured out. All this on 1 liter of water. Mushrooms are cooked with these spices for another 25 minutes. Then you can add the rest of the ingredients - allspice (10 pcs.), Bay leaf (2 pcs.), Cloves (3 pcs.).

Ready mushrooms laid out in jars, pour the marinade in which they were cooked. Boletus rolls are rolled up with tin lids, after which they are covered with a blanket or jacket until they are completely cooled. Only then they need to be cleaned in a cool room - a cellar, for example.

The key to good freezing of mushrooms is their proper preparation. Brown cap boletus should be bruised well, discarding those affected by rot or worms. Then the mushrooms are cleaned of garbage. Now you can wash them. It uses warm water. Rinse must be at least 3 times. Then it is very important to dry the mushrooms well. To do this, they need a thin layer to spread on the absorbent surface - paper napkin or cotton fabric.

Now you can begin to freeze. So, you can freeze the mushrooms in their raw form. You need to choose the youngest, fleshy boletus. It is best to place them on a flat surface and send them in the freezer. Now you have to wait for a while until each mushroom becomes as hard as a piece of ice. Only then can they be poured into a plastic bag or container. If you freeze it all at once, put it in a bag, then the mushrooms will stick together, turn into a solid lump. And with a separate freeze, you can pour yourself mushrooms, as needed, and the rest to send back to the freezer. Do not forget, you can not re-freeze mushrooms!

You can freeze and boiled mushrooms. To do this, cleaned and chopped boletus boils for up to 40 minutes, you can in several waters, washing mushrooms in between. Then drain the water with a colander, dry it in it. Now the mushrooms can be laid out in containers or packages. But keep the portions, again, so as not to have to re-freeze extra boletus.

Some hostesses freeze and fried mushrooms. For this, boletus mushrooms just need to be fried in sunflower oil to the extent that you like.

Quiet hunting. For mushrooms with an action camera. White, aspen birds, boletus: video

Boletus mushrooms - delicious mushrooms, and yes even useful. Enjoy them, but be careful that false boletus will not deceive you!

Brown mushrooms are called mushrooms of the genus Leccinum. Another name for this group of mushrooms is “small”.

Appearance and Description

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

In young mushrooms, the flesh is rather tender, but dense, of a light shade. Later it becomes watery and loose. The legs are fibrous and tough enough.

Kinds

These types of boletus are distinguished:

Ordinary

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

Multicolored

Marshland

This boletus is distinguished by its practically white cap and growth near the marshes. Its flesh is very loose and boiled hot for cooking, so this mushroom is eaten only in its young form.

Gray

Another name for this species is “grabber”, since its mycorrhiza is most often formed with hornbeam. Ripens from June to October. This fungus is valued less than ordinary boletus because of the lower density of the flesh of its caps.

The black

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

Harsh

Also called hard and poplar boletus. Mycorrhiza in such a fungus is formed with poplars and aspens. This mushroom likes lime soil. Its dense pulp is rarely affected by worms.

Chess

It is also called blackening, because at the cut the flesh of such a fungus becomes red-violet-brown, and then turns black. The mycorrhiza of this fungus is formed with beeches and oaks.

Pinking

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

Ash gray

Differs light brown hats and white flesh, turning pink at the cut.

Where grows

You can meet boletus in the deciduous forest most often near the birch trees. These mushrooms also grow in mixed forests. They grow both individually and in large groups. Boletus can often be found on the edges of forest roads.

How to find in the forest

Maturing boletus begins in late May. You can find these mushrooms in the forest until mid-October. Since the flesh of mature mushrooms is loose, the gathering of boletus is recommended at a young age.

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

• unpleasant taste;
• pinkish color tubes;
• mesh pattern legs;
• "Greasy" pulp;
• another place of growth (in coniferous forests, in ditches, near stumps).

Specifications

• All species of boletus are edible mushrooms.
• They differ in hats of different shades with white flesh from below, which, when pressed, does not change color, as well as narrow legs.
• Legs covered with black scales.
• Such mushrooms grow near birch trees.
• The main collection season is the end of summer and autumn.

Nutritional value and calorie

100 g of boletus contains:

Chemical composition

The boletus contains:

• 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 fungi, a lot of arginine, glutamine, tyrosine and leucine.
• The high content of dietary fiber in boletus provides him with the ability to remove toxins and harmful substances from the body.
• This fungus is noted for antioxidant activity, as well as a positive effect on mucous membranes and skin.
• Since boletus has a lot of phosphoric acid, it is a valuable product for the musculoskeletal system.

Harm

• Individual intolerance of fungi of this species is possible.
• Boletus, like other mushrooms, do not use in childhood.
• It is contraindicated in intestinal diseases and peptic ulcer disease.
• Also, the danger of eating boletus is associated with the risk of confusing it with the gall fungus.

Application

In cooking

• This type of mushroom is edible and is used in the preparation of soups and main dishes.
• It is also dried, frozen, pickled and salted.
• In the process of processing, brown cap boletus often darken.
• For consumption it is recommended to collect young solid mushrooms.
• Since these mushrooms do not have a pronounced taste, they should be cooked with other types of mushrooms.
• Sauces and gravy are made from dried boletus.

How much to cook

Fresh mushrooms should be thoroughly washed to remove existing debris and contamination. Also cut off the base at the feet of boletus. Mushrooms are filled with cold water (its volume must be twice as large as the volume of mushrooms). In the water you need to put salt, taking a tablespoon for each kilogram of mushrooms. When the water boils, it is drained and the boletus is poured with clean cold water. These mushrooms cook on average 40-50 minutes, periodically removing the foam. Ready mushrooms fall to the bottom. If you want to boil currants in a multicooker, then set the "baking" mode for 30 minutes.

How to pickle

For salting used strong mushrooms of medium size. For each kilogram they take:

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

Peeled, washed and boiled for 15 minutes, mushrooms recline in a colander and placed in jars, sprinkling them with salt. Next, you need to prepare the brine - throw in the boiled water to throw dill, cloves, pepper and bay leaf. Bay mushrooms pickle, put them in a cool place. You can eat them in a month.

How to pickle

For a kilo of boletus you will need:

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

Cleaned and washed mushrooms should be chopped. The next stage of cooking is boiling them for 50 minutes in a large volume of water with regular removal of the foam. After adding vinegar to the water, as well as seasoning, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are removed with a slotted spoon and laid out on the banks, and then poured on top of the broth. Marinated pickled boletins are stored in a cool place.

How to dry

For drying, pick up fresh mushrooms without damage. They are cleaned, washed and dried a little, and then laid out on baking paper. If the mushrooms are small, they can be put intact, and cut large brown caps. To dry the mushrooms in the oven should be at a temperature of about +50 degrees. Leave the oven door open.

In medicine

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

When losing weight

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

Boletus differs very fast growth - for a day it grows by 4 cm and adds about 10 g. After six days of growth, the fungus begins to age.

Beginner mushroom pickers will be particularly interested to learn how to cook boletus, and seasoned fans of quiet hunting will not refuse to replenish the piggy bank of recipes with new ideas. Any dish with similar mushrooms turns out fragrant, tasty and nutritious.

How to clean boletus?

Cooking boletus for real use or harvesting mushrooms for the winter is not complete without first cleaning them. Knowing how to perform this stage correctly, it will be possible to cope with the task quickly and efficiently.

1. Initially, the mushroom mass is sorted out, selecting wormy or substandard specimens.
2. If mycelium is cut off from the legs, the scaly legs are cleaned by scraping them with a knife, brushing or rubbing them with a clean cloth.
3. Cleaning caps do not require: any contamination is quickly and easily washed away under running water.
4. If boletus mushrooms are intended for drying or freezing, wipe the feet and caps with cloth or paper towels, avoiding the contact of mushrooms with water.

How to cook boletus?

If the prey of a quiet hunt - boletus, recipes for the preparation of these valuable mushrooms will help to effectively process them and feed the family with delicious and without doubt nutritional culinary masterpieces.

1. Any hot, boiled with boletus, will delight you with a magnificent fragrance and rich mushroom flavor. However, it should always be remembered that the first broth can be used for this purpose only with confidence in the quality of the base product.
2. Excellent result gives frying boletus. At the same time, mushrooms are often supplemented with onions, potatoes or other vegetables.
3. Like other species, boletins are perfectly combined with sour cream, fully reveal their taste and create delicious dishes in all parameters.

How to cook boletus?

Studying how to cook boletus, first of all you need to understand the technique of their cooking. The bulk of the recipes involves the preliminary boiling of forest dwellers, which allows not only to bring the product to readiness, but also to negate any negative consequences associated with the use of mushrooms, which absorb different and not always useful substances like a sponge.

Ingredients:

• boletus;
• purified water - 2 liters;
• salt - 1 tbsp. spoon.

Cooking

1. Prepare, sort out and clear green boletus.
2. Wash the mushrooms thoroughly and place in a pot of boiling salted water.
3. When heated and in the process of boiling, the rising foam is removed with a spoon.
4. How much boiled mushrooms will depend on the size of the mushrooms, their maturity and quality. Typically, the cooking process takes from 30 to 50 minutes and is considered complete when the mushroom specimens have sunk to the bottom of the pan.

Fresh boletus soup

Fatty amuse the taste buds of admirers of mushroom creations and effectively satisfy the feeling of hunger. In this case, noodles are used as filler for hot, which can be replaced with rice, millet, buckwheat, other cereal or vegetable mix, if desired.

Ingredients:

• boletus mushrooms - 0.5 kg;
• carrots and onions - 150 g each;
• noodles - 80 g;
• potatoes - 4 pcs .;
• purified water - 2 liters;
• butter and vegetable - 40 g each;
• bay leaf, allspice and black pepper, greens, sour cream - to taste.

Cooking

1. Boiled until boiled boletus until readiness, thrown back on a sieve, rinsed.
2. Redden the mushroom mass in butter.
3. Potato cubes, onions and carrots sprouted in vegetable oil, mushroom fried are put into boiling water.
4. Cook 15 minutes more hot, season to taste with salt, pepper, throw noodles and prepare the dish until the latter is ready.
5. Served with greens, seasoned with sour cream if desired.

How to fry boletus?

Grilled boletus with dignity can be served at any table, but such mushrooms with boiled potatoes or mashed potatoes are especially tasty. It is preferable to start frying on the first day after collecting the gifts of the forest, after cleaning them and cutting off the lower part of the legs from the mature specimens. They can be dried, ground and used as seasoning.

Ingredients:

• brown cap boletus - 900 g;
• garlic - 3 cloves;
• onions - 250-300 g;
• salt, pepper, oil.

Cooking

1. In hot vegetable oil and butter, stir fry crushed garlic cloves, remove them and discard them.
2. Add the prepared mushrooms, fry until the moisture evaporates.
3. Lay the sliced ​​onions, fry the ingredients to the softness of the latter, seasoning in the process a lot to taste.

Boletus Mushroom Caviar

The following recipe is for those who do not know how to cook mature boletus, harsh trimmed legs or other substandard. From such raw materials can make delicious mushroom caviar. The taste of the snack will be softer if you add carrots stewed to readiness, spicier with garlic and more original with tomatoes.

Ingredients:

• brown cap boletses - 1 kg;
• onion - 300 g;
• salt, pepper, vegetable oil.

Cooking

1. Fry chopped onion in butter.
2. Add pre-boiled mushrooms, fry until moisture evaporates.
3. Transfer the slightly cooled mass to a blender and grind to the desired texture.
4. Season caviar to taste, let it brew.

How to fry boletus with potatoes?

Incredibly tasty. Ideally, you should use young mushrooms or only mature hats for cooking, cutting them into pieces. At the end of frying, the dish can be seasoned with dry aromatic herbs or finely chopped greens, and chopped garlic should be added instead of onions.

Ingredients:

• brown cap boletus - 750 g;
• potatoes - 1.2 kg;
• onions - 1 pc .;
• salt, ground black pepper, vegetable oil.

Cooking

1. Prepared sliced ​​mushrooms lay in a pan, add water and stew under the lid for 40 minutes.
2. Lay the peeled and cut into medium-sized potatoes, fry the components, occasionally stirring, until cooked vegetable slices.
3. Season the dish, chop the sliced ​​onions, warm up the contents of the pan for another 5 minutes.

Boletus mushrooms with sour cream

You can cook boletus in a pan with the addition of sour cream, enjoying plenty of the result. Even the fastidious eaters or picky gourmets will appreciate the excellent taste and nutritional characteristics of the dish. At the end of cooking, you can season the dish with garlic or green onions.

Ingredients:

• brown cap boletus - 900 g;
• sour cream - 200 g;
• onions - 200 g;
• flour - 20 g;
• salt, ground black pepper, butter.

Cooking

1. Prepared and sliced ​​mushrooms are fried in butter until the moisture and light blush evaporate.
2. Add onions, fry for 10 minutes, add flour.
3. After a minute, lay the sour cream, season the dish to taste, warm it up on a quiet fire, stirring for 5 minutes.

Boletus julienne

The next mushroom dish is the invention of French culinary. Cooked julienne of boletus in a frying pan, followed by roasting in the oven has long conquered the hearts of consumers around the world. Saturated harmonious taste of the obtained dish is achieved by performing simple technology.

Ingredients:

• boletus - 800 g;
• sour cream - 300 g;
• onion - 300 g;
• oil - 70 g;
• cheese - 250 g;
• salt, pepper, seasonings, greens.

Cooking

1. Fry onion in butter.
2. Add finely chopped boletins, fry for 10-15 minutes.
3. Lay sour cream, season the dish to taste, stew, stirring, under a lid for 25 minutes.
4. Spread the mass in cocottes or molds, sprinkled with grated cheese, baked at 190 degrees for 10 minutes.
5. Before serving, decorate the dish with greens.

Boletus for the winter

1. Always relevant versions of harvesting pickled mushrooms. A jar of delicious snacks will make any meal more appetizing and allow you to enjoy the excellent characteristics of boletus.
2. If there is free space in the freezer, mushrooms can be frozen.
3. No less effective billet is drying boletus. On need, you only need to soak a portion of dried mushrooms for a couple of hours, then apply them for the intended purpose.
4. A mushroom hodgepodge prepared for the winter will be a practical way of processing aspen mushrooms. From it, you can quickly cook rich soup, stews, or other dishes of brown cap boletus.

Boletus marinated for the winter - recipe

They are leaders in taste and nutritional properties among this kind of blanks, along with boletus mushrooms. The only difference from the latter is the darkening of the mushrooms during the heat treatment process, which does not affect their other characteristics. The proposed recipe can be used as a base for experiments, adapting it to your taste.

Ingredients:

• brown cap boletses - 2 kg;
• purified water - 1 l;
• salt and sugar - 40 g;
• vinegar - 125 ml;
• cloves - 2-3 pcs .;
• bay leaves - 2 pcs .;
• allspice - 8-10 pcs.

Cooking

1. Prepared mushrooms pour water and boil until ready and lowering to the bottom.
2. Drain the mushroom mass on a sieve, allow to drain.
3. Prepare marinade for boletus mushrooms, boil a liter of water with salt, sugar, spices and vinegar.
4. Mushroom mass is put into the pan, boiled for 15 minutes, laid out in cans, sealed and thoroughly wrapped until cooled.

How to freeze mushrooms for winter?

The optimum preparation of boletus for the winter in the presence of free space in the freezer - freezing. A prerequisite for its execution is - processing of the product within the first four hours after collection and compliance with certain rules.

1. Selected quality items cannot be washed. Existing dirt should be brushed off or wiped with a clean cloth.
2. Mushroom mass is laid out on the shelves of the chamber in a continuous layer for several hours, then poured into bags and stored until next season, using as needed.

How to dry boletus at home?

Collected mushrooms can be prepared in advance by drying them in one of the time-tested way. Such a preparation is particularly effective for cooking soups, adding to other delicious dishes.

1. Mushroom mass is sorted out, selecting only high-quality specimens.
2. It is forbidden to wash mushrooms before drying: any dirt is washed with a cloth or scraped with a knife.
3. Under sunny and warm weather, boletus can be dried as a whole, strung on skewers or threads and hung in a ventilated place.
4. The most effective methods of drying are in the oven or electric drier. To realize the idea, the mushrooms are cut into plates, laid out in one layer and dried at 60 degrees.
5. Store dried boletus in a dry place in bags, cloth bags or jars.

A solyanka of boletus for the winter

The following recommendations will help to deal with how to cook boletus for the winter in the form of solyanka. The resulting snack is good for self-serving or use for cooking soups and rich main dishes. Fresh tomatoes can be replaced with tomato paste diluted in water, tomato sauce or juice.

Not inferior in taste even noble boletus. Even a peculiar feature of the fungus - darkening almost to blackness - does not frighten the real connoisseurs. His hat is tender, real delicacies are prepared from it. But the leg is quite dense. Some do not eat it at all, but many just like it because of the crispy texture. These mushrooms are great for cooking various dishes. How to cook boletus - you decide! Here are some recipes, classic and unusual.

Boletus mushroom: habitat, special signs, collection time

The name gives all the secrets - this fungus loves to live in birch and other deciduous forests. Thermophilous boletus settles on the edges of ravines, clearings, edges - where the sun's rays warm up the soil sufficiently. Its first collection is at the end of May. Known 4 breeds of fungus:

Ordinary;
. the black;
. swamp (white);
. pinking

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

Preliminary preparation of the fungus

Before cooking boletus, it must be cleaned, washed and cut into pieces. Forest mushrooms usually get to the kitchen in a rather dirty state - they are full of sand, sticks, twigs, small leaves and even forest dwellers. Using a small knife to remove the skin from the fungus, cut off the damaged areas. It is necessary to wash them in running water, you can use a toothbrush or washcloth for washing. Many mushroom pickers recommend pre-soaking them in cold water, with the addition of a small amount of salt. There is no fundamental difference. Here it is more convenient to whom ...

Often the caps of boletus are fried to cook various dishes. And hard legs can be dried or cooked from them mushroom caviar. Depending on the selected dish, is made cutting. Before cooking any dish from boletus they need to boil for at least an hour. After that, the broth should be poured, rinse the mushrooms and only then proceed to cooking.

Cooking fresh boletus. Recipes for a feast

From freshly picked boletus you can cook a lot of wonderful dishes. Forest mushrooms should not be allowed to languish for a long time in anticipation of their hour. It is advisable to cook them on the day of collection.

Fried boletus mushrooms  blend well with potato. To do this, pre-boiled mushrooms are fried in oil in a pan, combine with onions and continue to stew under the lid. It is better to fry potatoes separately, and only at the end of the process combine them with mushrooms. Serve this delicacy can be with greens, homemade pickles, seasonal vegetables.

Boiled chopberries  are a great addition to the side dish of pasta, rice, buckwheat. To do this, a little sour cream, garlic, chopped greens are added to boiled mushrooms. Mushrooms are laid out just on top of porridge or pasta.

Pie filling  from boletus quite common. For its preparation, boiled mushrooms are fried in oil with onions.

Preparation for the future: we pickle, we dry, we freeze

It is quite possible to prepare boletus for the winter. There are several ways to do this. Sliced ​​mushrooms can be dried. To do this, they must be strung on a rope and suspended in a draft. You should not take too thin a thread for this business - it will just cut through the pieces and they will fall. Usually enough weeks to boletus completely dried. Great for drying electric drier. A portion of the mushrooms will be ready in it in 6-8 hours. Dried mushrooms and in the oven. To do this, you need to spread the pieces on a baking sheet, turn on the minimum temperature and leave the door ajar. Once every half an hour, boletus needs to be stirred. It is advisable to store dried mushrooms in glass jars, rolled up. Otherwise, the kitchen moth may start there.

Very tasty pickled pickled marinated or salted. Cooking them is not too difficult. Pre-boiled and washed mushrooms should be folded into an enamel pan and pour the brine. For its preparation, 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. Use of spices, especially hot, is not recommended. After all, brown cap boletus has an expressive aroma by themselves, and spices can kill it.

There are other ways to cook boletus for future use. It is very convenient to simply freeze them. You can do this in different ways. The most reliable and convenient - to freeze boiled mushrooms. Then they will take less space in the freezer, and in winter it will take much less time to cook. But you can send in the freezer and raw mushrooms. And cook them in the winter, without defrosting previously.

What to cook from boletus?

Brownberries are great for making gravy, roasts, fillings in pies, dressings for noodles, soup. They are perfectly combined with most cereal and vegetable side dishes. From how to cook boletus, depends on the time of heat treatment, but you should always devote at least an hour to it.

Brownberries fry after a 20-minute boil for 10-15 minutes. If the seedlings are of their own collection or they are young strong mushrooms, you can fry without cooking: shake off the litter, wash, chop - and on the frying pan for 30 minutes.

How to fry boletus

Mushrooms pick, cut at the root of each mushroom dark place, cut the cap and check for insects and worms. Dark places to cut, too wormy mushrooms to remove.
If the mushrooms are young, they can be fried immediately without cooking - they will turn out a little harder than you would have previously boiled brown beetroots, however for some dishes (for example, potatoes with brown berries) crisp dense brown chops are recommended in contrast to soft potatoes. If you are sure of the quality of the mushrooms, you can ignore the cooking, but at least hold the mushrooms for half an hour in salted water to disinfect the mushrooms. Fry such mushrooms for 25-30 minutes until the water evaporates and forms ruddy.
  The remaining mushrooms must be boiled in salted water for 20 minutes after the start of boiling. Then drain the water. While the water is running down, heat the vegetable oil in the pan (or melt a piece of butter in the pan), put the mushrooms and fry with regular stirring for 10-15 minutes.

How to fry boletus with potatoes

Products
  Potato - half a kilo
  Fresh brownberries - 300 grams
  Onions - 1 head
  Vegetable oil - 3 tablespoons
  Salt, black or white pepper, marjoram, cilantro, coriander - to taste

Boletus mushrooms with potatoes in a pan
  1. Bobblers boil, fold in a colander.
  2. Peel and chop the potatoes.
  3. Peel and chop the onion.
  4. Heat the pan, pour the oil, put the onion, fry it for 5 minutes.
  5. Add potatoes to the onions and fry them, stirring for 15 minutes over medium heat without a lid.
  6. One minute before the end of frying, salt the potatoes.
  7. Spread the browns, fry with the potatoes for another 10 minutes.
  8. Add salt and seasoning to taste, insist under the lid a couple of minutes.

How to fry brownberries for the winter

Products
  Brown mushrooms - 1.5 kilograms
  Sunflower oil - 200 grams
  Onions - 1 head
  Salt - 30 grams

How to cook for winter fried boletus
  1. Boletus fill with water, wait until the forest trash emerges.
  2. Drain the water, wash the brown caps, cut off the earthy, dark places.
  3. Cut boletus into large pieces of any shape.
  4. Chopped onion chop thin half-rings.
  5. Heat a dry skillet over medium heat, pour a tablespoon of oil, put mushrooms, fry them for 7-10 minutes.
  6. Add chopped onion and salt to the mushrooms, pour in the remaining oil, mix.
  7. Keep the pan on the hotplate for 25-30 minutes, until the contents of the pan are halved.
8. Wash and sterilize two 700-ml jars: put the jars in an unheated oven on the grate down the neck, turn on 150 degrees, hold the jars for 15 minutes, remove.
  9. Put fried boletus in sterilized jars, hermetically close the washed and dried lids.

How to fry boletus with sour cream

Products for frying brownberry
  Brownberries - half a kilo
  Onions - 1 head
  Sour cream 15% - 3 tablespoons
  Vegetable oil - 2 tablespoons
  Salt and black pepper - to taste
  Oregano - 1 tsp
  Flour - 1 tablespoon

How to fry brownberries with sour cream
  1. Podborezoviki wash, clean, cut out salty places and cut off mycelium.
  2. Do not chop large caps and legs.
  3. Heat a frying pan, pour oil into it and fry browns until golden brown for 20 minutes.
  4. Peel and chop the onion half rings, add to the pan to the mushrooms, fry for another 5 minutes.
  5. Salt and pepper brownberry with onion, mix.
  6. Beat the sour cream with flour, dare to pour this into the pan and mix well again.
  7. Cover the pan with a lid, simmer for 10 minutes on a quiet fire, stirring regularly.