Borovik is the real king of the forest, which is a welcome guest in the basket of any mushroom picker. You can cook a lot of wonderful dishes from it - it is easy to bake, fried or stewed! You can make soup or fragrant broth, freeze or dry for longer storage and much more. We will tell you how to cook porcini mushrooms according to all the rules so that they retain their taste and give each dish an indescribable smell!

Processing technology is a very important process that cannot be neglected, and today we will consider all its subtleties.

How to cook porcini mushrooms

First of all, we must thoroughly sort out our catch, clean it from leaves, branches, earth, and then leave it in salted water so that everything extraneous, including insects, comes out. This is the most important thing in how to cook porcini mushrooms, because otherwise the household or guests may get unpleasant "surprises" in the dish.

We do not cut small mushrooms, but divide large ones into several parts so that they are better prepared and do not remain raw inside.

For cooking mushrooms, we definitely use salted water: 45 minutes after the start of processing, mushrooms will be completely ready! To be safe, you can leave them on the stove, turning off the burner for a few more minutes, so we can definitely be sure that the dish will turn out exactly as it should.

By the way, mushrooms can not be cooked in advance before frying, but only if you are completely sure of their quality.

Representatives of this fungal kingdom have the unpleasant property of absorbing all harmful substances, for example, from soil and air, and they are also a favorite delicacy for worms, so it’s better to process them anyway.

How to cook porcini mushroom before frying or baking? Very simple: boil it for 20 minutes. It will not lose its shape, but it will rid the product of all "extra" substances.

Broth is not only what is left after cooking the product, but also the basis for soup or sauce. Especially tasty broth is obtained from mushrooms, which must first be washed well and cut into pieces. Calculation of a good broth: for 1 liter of water - 200 g of fresh mushrooms.

We gradually bring everything to a boil and cook for about half an hour. We remove the foam along the way so that it does not spoil the appearance (plus all the harmful substances that have no place in the soup accumulate in it), and before using the liquid, we filter it through gauze or a fine sieve.

If the broth needs to be stored for future use, then it should be frozen in containers lined with plastic bags. This is done very simply: we take a bucket of mayonnaise or any other product, put a bag in it, and always without holes.

After that, pour the mushroom base for the soup into it, but not to the top, because it will expand when frozen. We leave a small margin of the package and tie it on top.

After some time, when the liquid hardens, it must be removed from the bucket along with the bag: we have a compact briquette that can be taken out at any time and made into a delicious soup or sauce.

Another point: for freezing, it is better to cook concentrated broth so that it does not take up so much space in the refrigerator. To do this, for every 200 g of whites, we take not a liter of water, but 500 ml. In the process of cooking, we just need to dilute the liquid with water to the desired consistency!

Cooking porcini mushrooms for freezing

In addition to drying, mushrooms are a very suitable product for subsequent freezing. To keep them for a long time, they should be boiled first. After such a procedure, we simply take the product out of the refrigerator at any time and add it to vegetables, soup or stew, without worrying about whether it is fully cooked.

This is a very popular way of harvesting, because not everyone likes to mess around with dried mushrooms, which need to be cooked properly, otherwise they will taste like rubber, and fresh ones, unfortunately, are only available for a short period of time in autumn and at the very end of summer.

How to cook porcini mushrooms for subsequent freezing so that they do not lose their properties? To do this, it is important to know some of the secrets of this process so that the result is excellent!

1. As before ordinary cooking, mushrooms should be carefully sorted out, washed, cut off excess parts and damaged areas.
2. Next, you need to separate young mushrooms from old and slightly overripe individuals, and cook them separately from each other, since they have different properties and culinary value. You can cut off the caps from the legs, but, in principle, this is not necessary.
3. Wormy boletus mushrooms must first be soaked in salt water to get rid of insects (this must be done before cooking mushrooms). In the used solution, all the “excess” and dirt, as well as some of the harmful substances, will remain. We will not leave it for soup or broth in the future, there is only waste.
4. Boil salted water in a saucepan, then dip the mushrooms into it for 5 minutes, trying to stir from time to time, but not constantly. This will reduce their volume and save as much space in the freezer as possible.

In principle, the operation of preparing mushrooms for further storage can be completed at this point, but if you wish, if you want to freeze boiled mushrooms, you can keep them in a saucepan on fire for up to 45 minutes.

It is best to divide the entire volume into several packages of 100-200 grams, so that if necessary, take the right amount out of the freeze and not suffer from splitting the whole piece.

How can you prepare porcini mushrooms for freezing in containers? Here everything is somewhat different than with packages.

Mushrooms should be placed in the container only 75% of its volume. Under the influence of cold, the mushrooms will slightly increase in size and expand, and if there is no room for such “growth”, the container may simply break under pressure from the inside. For these purposes, we take buckets of ice cream, mayonnaise, pickles or any other plastic container that was found on the farm.

How to cook porcini mushroom for storage in the freezer: little secrets

On each package or container, we must stick a label with the packing date. This will allow you to use the earliest harvests and prevent too long storage of individual packages.

If you don’t want to bother with stickers, then you can write a number on the package or container itself with a regular marker. We erase the numbers with a cotton swab dipped in alcohol, and the container can be used again!

You should not rely on your memory, because it is so easy to forget in which part of the chamber the old mushrooms lie, where - a little fresh, and where are those that were frozen last.

Another important point that should not be forgotten is the temperature. If the preparation of porcini mushrooms does not have any special secrets, then freezing has a number of nuances.

• First of all, we provide rapid cooling of mushrooms, so it is worth rearranging the thermostat to the lowest possible temperature.
• After an hour, when the whites are completely frozen, you can return the temperature to -18 degrees.

If you keep the mushrooms for a very long time in an “intermediate” state, when they are no longer soft and have not seized completely, then their taste may suffer. Even if everything is done correctly, the product should never be stored for more than a year.

In addition, you need to know not only how to properly boil or cook porcini mushrooms, but also when. Do not keep them in the refrigerator after bringing them home from the forest.

If we store them in the refrigerator until we have a free moment, then this can negatively affect their quality and taste. That is, we sort out mushrooms, wash them and boil them for cooking or subsequent storage immediately, while they are still fresh and fragrant.

We definitely try every white mushroom: if bitterness is felt on the tongue, we throw out the whole mushroom without unnecessary regrets - it will ruin any dish.

Using our recommendations on how to cook porcini mushrooms correctly, including all the culinary subtleties of this process, you will never be disappointed with the result! Young mushrooms are ideal for fragrant soup, and mature representatives of the kingdom are ideal for stewing, baking or frying.
Be sure to remember: we defrost only before cooking itself, and it is no longer possible to put it in the refrigerator again, as this will disrupt the structure of the product and completely “kill” the taste!

Fry fresh porcini mushrooms until golden brown.
Frozen porcini mushrooms fry over low heat.

How to fry porcini mushrooms

Boil porcini mushrooms in water for 20 minutes, then fry for 10 minutes until golden brown.
If it is not possible to cook the mushrooms, it is necessary to clean and wash the mushrooms with special care, and also pour over boiling water or soak for half an hour or an hour in salted water.

How to fry porcini mushrooms with potatoes

Products
Potato - 1 kilogram
Porcini mushrooms fresh or frozen - 400 grams
Onion - 1 head
Dill - several sprigs
Vegetable oil - 3 tablespoons

How to fry porcini mushrooms with potatoes
1. Check porcini mushrooms for worms, removing dark and wormy places.
2. Boil porcini mushrooms in a small amount of salted water.

3. Peel and finely chop the onion; put on a heated frying pan, poured with oil.

4. Peel potatoes, cut into thin semicircles, put onions and fry for 20 minutes.
5. Put the mushrooms to the potatoes, fry with constant stirring over medium heat for 10 minutes, then add the greens.

How to fry porcini mushrooms in sour cream

Products
White mushrooms - half a kilo
Sour cream - 1 cup 300 milliliters
Onion - 2 heads
Salt and ground black pepper - to taste
Vegetable oil - 3 tablespoons
Red bell pepper and coriander - pinch each

How to fry porcini mushrooms in sour cream
1. Peel, wash and cut porcini mushrooms.
2. Cut the legs along the thickness of 1-2 centimeters, cut the caps into small pieces.
3. Peel and finely chop the onion.
4. Heat up a frying pan, add oil, put onion and fry it, stirring, for 7 minutes over medium heat without a lid.
5. Add porcini mushrooms and fry them for another 15 minutes.
6. Salt and pepper the mushrooms, add sour cream, mix, cover and simmer for another 20 minutes over low heat.

How to fry porcini mushroom cutlets

Products
Fresh porcini mushrooms - 1 kilogram
Butter - 200 grams
Chicken eggs - 4 pieces
Flour - 15 tablespoons
Ground crackers - 6 tablespoons
Milk - 2 cups
Grated cheese "Russian" - 150 grams
Parsley - 20 grams
Vegetable (sunflower oil) - 3 tablespoons
Ground black pepper and salt - to taste

How to fry cutlets from porcini mushrooms
1. Mushrooms clean, wash, cut, boil in salted water.
2. Strain the mushrooms and put in a bowl.
3. Prepare the sauce: mix butter, flour, eggs and milk.
4. Add the sauce to the mushrooms, mix and cool.
5. Form cutlets from the mushroom mixture, roll in breadcrumbs and fry over high heat on both sides - 5 minutes on each side.
6. After frying, sprinkle hot mushroom cutlets with grated cheese.

The most popular forest mushroom is considered white, because it has an attractive appearance, a huge number of useful properties and a pleasant taste and aroma that persists even after processing. Mushroom mushrooms are delicious in any form: fried, frozen, salted and pickled. In addition, they are often included in various dishes and caviar is prepared from them.

Naturally, in order for a dish of porcini mushrooms to be tasty, mushrooms must be cooked correctly. The main stage is cooking, which is practiced with any method of cooking. In this article, we will look at how to properly boil porcini mushrooms and how long this process will take.

How long to cook porcini mushrooms

Before heat treatment, mushrooms must be properly prepared. That is, they must be cleaned. To do this, the leg and hat are pre-cleaned of large particles of debris: the remnants of forest soil, adhering leaves and needles.

Note: Next, it is advisable to soak the product in cold water for 1 hour, but if you are going to dry mushrooms, it will be enough just to clean them. Washing or soaking them in this case is impossible.

Soaking helps to naturally remove particles of small debris from hard-to-reach places. After that, you need to remove all the darkened pulp, and in old specimens, you should additionally remove the thin skin from the leg. Next, it remains only to cut the mushrooms into pieces of the desired size. Small mushrooms can be boiled whole (Figure 1).

Boiling porcini mushrooms is a mandatory step in their preparation. And although this process has some general principles, the duration and method of heat treatment largely depends on how you will cook them in the future. So that you do not have any questions regarding preparation, we will consider each option in more detail.

How much to cook before frying

Mushrooms belong to the highest category, that is, they contain many useful substances, have a pleasant characteristic aroma and a pronounced taste. However, this does not mean that you can skip the stage of thorough heat treatment.

Often they are preferred to be fried with onions and then added to boiled potatoes or cereals. To make the pulp tasty and dense, mushrooms must be properly boiled before frying. To do this, the prepared product is poured with water so that it completely covers the pulp. We put the pan on the fire and bring the liquid to a boil. Foam forms on the surface: it must be removed with a slotted spoon, then add salt and spices to taste and continue cooking until tender. As a rule, this process takes about 30 minutes for small instances, and 45 minutes for large ones (Figure 2).

Since in the future the product will undergo additional heat treatment in the form of frying, it does not make sense to change water or cook mushrooms for longer. Overcooked pulp will lose density and simply fall apart when frying.

How long to cook porcini mushrooms for freezing

Note: Despite the fact that some housewives prefer to freeze mushrooms raw, it is better to boil them first. The fact is that such pre-treatment will help not only reduce the cooking time in the future, but also preserve the density, taste and aroma of the pulp.

If you plan to freeze them, the first step is to sort them by size. Large specimens are cut into pieces, while small and medium ones can be boiled and frozen whole. As in the case of processing mushrooms before frying, they are boiled only once before freezing, and it is better to do this in different pans, since small pieces are cooked much faster than large ones.

Pour the prepared and sorted mushrooms with water and bring to a boil. When the mixture boils, remove the foam from the surface of the liquid, add salt and your favorite seasonings to taste and continue to cook over medium heat. It will take 35 minutes for the flesh to boil for small pieces and whole mushrooms, and 45-50 minutes for large specimens.

How much to cook for soup

Mushroom soup is considered one of the most delicious dishes, and if you add wild porcini mushrooms instead of ordinary champignons, its taste will become completely refined.

Naturally, to prepare such a soup, you need to properly prepare the main ingredient - mushrooms. According to the rules, they are added to the soup dried or pre-boiled, but a frozen product can also be used (Figure 4).

To pre-boil the product to add to the soup, you must:

1. Peel fresh mushrooms, and rinse them under running water.
2. Put the prepared product in a saucepan and fill it with clean water so that it completely covers the pulp.
3. Salt must be added to the water. On average, 2-3 liters of water require a teaspoon of salt without a slide.
4. Bring the liquid to a boil over high heat, and then reduce the heat so that the water does not boil too intensely.
5. After boiling, the duration of cooking fresh mushrooms is 35-40 minutes, and dried - 20 minutes.

During cooking, foam will constantly form on the surface of the liquid, which must be removed. Mushrooms will be ready when they settle to the bottom of the pan. After that, they can be thrown into a colander, allowed to drain the remaining moisture and added to the soup.

When such preparatory activities are completed, you can proceed to the direct preparation of the soup. When using pre-boiled fresh mushrooms, they are added to the soup about 20 minutes before the end of cooking. If you use frozen ones and did not have time to defrost them in time, you can add them 30 minutes before the end of cooking, along with potatoes.

How long to cook dried porcini mushrooms

As a rule, dried mushrooms are used as a separate ingredient for making stews, soups or casseroles. Unlike fresh, dried must be properly prepared for heat treatment (Figure 5).

First, they need to be soaked in water for 2-3 hours. This will not only swell the pulp, but also remove small particles of debris that may have accumulated on the surface. Secondly, before adding dried mushrooms to dishes, it is advisable to pre-boil them. To do this, they are poured with water, a little salt is added and boiled over medium heat until cooked for 20 minutes after boiling.

In most cases, it is recommended to use the same water that was used for soaking, since it is this liquid that gives the finished dish a rich taste and aroma. However, if you notice large particles of debris on the surface, it is better to replace the fluid.

The above recommendations are relevant if you need to add dried mushrooms to the finished dish already pre-boiled. But, if you are stewing potatoes or stews, you can add dried mushrooms directly to the pan immediately after soaking. In the process of cooking, the pulp is released juice, which will give the finished dish a characteristic taste and aroma.

How much to cook for pickling

Pickling is a process in which the density of the pulp, the taste and aroma of mushrooms is preserved with the help of preservatives - vinegar and citric acid. With this method, mushroom preparations must go through a full cycle of heat treatment, since during pickling, the pulp is simply saturated with brine. Accordingly, they must be completely ready for use.

There are several cooking options before marinating. The first - mushrooms are boiled separately, and only after they are completely ready, they are poured with brine and sterilized. According to the second option, they are boiled together with brine. In terms of taste, preference should be given to the second option, since with such preparation, the workpiece acquires a rich taste and aroma.

Regardless of the method chosen, mushrooms must be cooked so that their flesh is fully cooked, and this depends on the size of the fruiting bodies. For example, small whole mushrooms or pieces are boiled for about 35 minutes from the moment of boiling. Large specimens require much more time to cook: they are boiled for 45-50 minutes after the brine boils.

It is possible to determine that the mushrooms for pickling are fully cooked by several signs. First, the fruiting bodies must sink to the bottom. Because of this feature, you need to periodically stir them in the pan so that they do not stick to the bottom. In addition, you need to constantly remove the foam formed on the surface of the liquid.

Secondly, the color of the brine also serves as a sign of readiness. It should become completely transparent, although the mixture will appear cloudy if the ingredients are mixed directly.

Regardless of the chosen cooking method for pickling, it should be borne in mind that for long-term storage at room temperature or in the refrigerator, it is desirable to sterilize such a workpiece. This process will destroy pathogens, but at the same time preserve the taste and smell of forest mushrooms. On average, the duration of sterilization is 30-40 minutes for half-liter jars, and 45-50 minutes for liter jars.

How long to cook porcini mushrooms for pickling

Similarly, the preparation of fruiting bodies before salting is carried out. By the way, salting mushrooms is considered one of the best ways to preserve this product during the winter.

As in the case of pickling, mushrooms must undergo a complete heat treatment before salting and be completely ready for use. Only after that they are salted in jars or kegs. Naturally, before this, the mushrooms are sorted by size, cleaned, and large specimens, if necessary, are cut into pieces. Slicing before salting not only helps to make the pieces more even, but also to inspect the inside of the pulp for worms.

They are then boiled in lightly salted water. It is not necessary to strongly salt the liquid, since in the process of salting in jars the pulp will be saturated with fragrant brine. On average, for 2-3 liters of liquid you will need a teaspoon of edible salt without a slide. If you are afraid to oversalt the workpiece, you can not add salt to the water at all. In addition, experienced mushroom pickers advise cooking large and small mushrooms in separate containers. Since they have different cooking times, you run the risk of overcooking small pieces or undercooking large ones. In the first case, the workpiece will lose its taste, and in the second, it may even deteriorate.

In order to qualitatively prepare porcini mushrooms before salting, they are sorted, washed under running water and cleaned. Small specimens can be easily cleaned of large debris, while large ones need to additionally remove the thin skin from the leg. If you are not sure about the purity of mushrooms, you can soak them in clean cold water for several hours. So even the smallest particles of debris are removed from the pulp. After that, the mushrooms are boiled in water whole or in pieces. Cooking time directly depends on the size of the fruiting bodies. Small ones are cooked no more than 35 minutes after boiling, and for large specimens this time is 45-50 minutes. In the process, it is necessary to mix the product so that they do not stick to the bottom of the pan, and also remove the foam that has formed on the surface, as it can spoil the taste of the finished dish.

If you are interested in the details of cooking porcini mushrooms before cooking various dishes, we recommend that you familiarize yourself with the video, which shows not only the secrets of the heat treatment of mushrooms, but also the nuances of cleaning and preparing them for cooking.

You will find useful tips on the heat treatment of porcini mushrooms in the video.

It has long been famous for its valuable taste and nutritional properties. It would seem that there is nothing difficult in cooking porcini mushrooms, but it is very important to follow the correct technology for preparing mushrooms. In particular, you need to know how much you need to cook porcini mushrooms for a particular dish. Only in this case, the mushrooms will delight you and your loved ones with a rich taste. Therefore, today we decided to tell you how much to cook fresh and dried porcini mushrooms for different types of dishes.

How much to cook porcini mushrooms

Before you start cooking porcini mushrooms, first sort them out, cut off the tip of the leg. Cut the mushrooms into pieces. If the mushrooms are small, cut them in half. After that, you can start cooking. After the water boils, remove the foam and turn off the gas. Now we need to set the time.

If you plan to bake after cooking or, then you do not need to cook them for a long time. In this case, cook porcini mushrooms should be no longer than 15-20 minutes.

If porcini mushrooms will not be subjected to heat treatment in the future, then they should be cooked for at least 40 minutes. At the same time, porcini mushrooms do not like too long cooking. In this case, they lose their rich taste (become like cotton wool).

If you are preparing mushroom soup, then you should first prepare the mushroom broth by boiling the chopped porcini mushrooms for 30 minutes, then remove the mushrooms and boil the rest of the ingredients in the broth and add the mushrooms back just before switching off. This is necessary so that the mushrooms are not digested.

Many housewives are interested in how and how much to cook dried porcini mushrooms. There is nothing difficult in this. Just dried mushrooms must first be soaked. Take the required amount of dried porcini mushrooms and pour a small amount of water so that it completely covers the mushrooms. But at the same time, mushrooms should not float. 3-4 hours are enough for the mushrooms to become soft.

After that, transfer them, along with the liquid in which they were soaked, to a pot of boiling water. After boiling again, cook dried mushrooms for 35 minutes. Spices and seasonings are recommended to be added to the mushroom broth only at the end of cooking.

Mushrooms for cooking are better to choose fresh and young in the same way as other products. They can be boiled, fried, stewed, added to soups, salads, main dishes and served on the table as an independent dish. Mushrooms are generally very easy to cook. But even here there are nuances. For example, do you need to boil mushrooms before frying? Let's figure it out.

When can you fry raw mushrooms?

Not all mushrooms, even the freshest, are suitable for frying without prior heat treatment. For example, milk mushrooms, morels, lines, pigs, oak trees are not suitable for this purpose.

For frying in raw (uncooked) form, suitable:

• mushrooms (white mushroom), especially from under the spruce forest
• mushrooms
• boletus
• boletus
• boletus
• honey mushrooms
• chanterelles
• umbrella mushrooms
• russula.

Here it is also necessary to take into account the fact that these mushrooms should be collected away from industrial zones, highways, railways, in other words, in ecologically clean places.

If you yourself have collected mushrooms, and are confident in their environmental friendliness, then feel free to fry them without first boiling them. But if you bought mushrooms that you didn’t know where you picked them, then it’s better to boil them before frying.

Processing mushrooms before frying

1. Sort the mushrooms by type (each of them requires a separate heat treatment).
2. Place them in a deep pot and cover with water. To prevent them from floating up, put a plate with a small load on top. After 10 minutes, the adhering leaves and dirt will get wet and easily move away. Don't keep the mushrooms in the water for too long or they will absorb a lot of water and become less tasty and more crumbly.
3. Take the mushrooms out of the water, rinse them again under running water and peel them. Cut off the lower part from the legs (it can be bitter).
4. Cut them into small pieces, and leave the small mushrooms whole. Dry on a paper or cloth towel.
5. Put on the pan. When all the moisture has evaporated, pour in the oil, and after a while add the onion cut into half rings or strips, salt and fry until tender.

Mushrooms have a rich taste, so you can not add spices to them at all. It is acceptable to use a small amount of ground black pepper in mushroom dishes.