Learning to cook fried boletus

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many different mushrooms can be found in the forest. One of them is the boletus. It can be processed in various ways - boiled, fried, dried and thus stored for the winter. It has a good, calm aroma and taste, easily recognizable in the forest. Fried boletus is a very tasty dish, and mushrooms are not difficult to collect and cook.

Some information about our mushrooms. Boletus grows in deciduous forests, most often in a birch forest. You can also meet him on the edges of glades, old overgrown paths, along the edge of ravines, in parks. Harvest time starts at the end of May, along with porcini mushrooms and boletus, sometimes a little earlier. It grows where the sun warms the soil well enough, as the fungus loves warmth.

Before we start discussing fried boletus, we need to dwell on what varieties they have. There are four of them: black, ordinary, pinking and white / swamp. They are slightly different from each other, the most valuable and delicious of them is ordinary, whichit is desirable to use for our dish. When collecting, you can not go wrong. If the mushroom is in any doubt, do not take it. Keep in mind that ours has a poisonous counterpart - bile. It is distinguished by a pink cap, a tubular layer under it and a bitter aftertaste. One such mushroom will spoil the taste of the whole pan.

Fried boletus mushrooms are no worse than other, the best mushrooms, for example porcini. They have only one drawback - visual. With any processing, the color becomes almost black, although this does not affect the taste. Their legs are quite tough, so many gourmets use them in mushroom sauce or soup.

Our mushrooms are considered ideal for frying. Especially boletus, fried in combination with some other varieties, which provides a great taste. It is best to cook mushrooms the day after harvest. In this case (when mixing several varieties), a real bouquet of aromas is obtained. Also, some vegetables can be combined with mushrooms: zucchini, potatoes, carrots, pumpkin, onions. Before cooking, “leshie meat” must be cleaned of twigs, earth and grass, cut off the bad parts of the legs, it is advisable not to use wormy blanks.

The taste is maximally revealed if you cook fried boletus mushrooms with sour cream. The sour-milk environment will give the dish a peculiar piquancy. For our ancestors, this was a signature meal. The French based on it came up with the famous julienne.

Cooking mushrooms with sour cream is verysimply. Wash them thoroughly and cut into small pieces. Put in a preheated pan, fry until golden brown. The moisture must be completely evaporated. Then add onion, cut into half rings. S alt and fry until the onion is soft. Cooking sour cream: add a little flour, a pinch of s alt, spices to it and beat well. Pour fried boletus mushrooms with prepared sour cream and leave on low heat. Bring to a boil, stirring constantly. As soon as the dish acquires a thick consistency, it is ready.

There is another cooking option. Mushrooms are placed in a refractory container, s alted, peppered, poured with a layer of sour cream and flour and sent to bake for 15 minutes in a not very hot oven. The dish is served hot, sprinkled with fresh herbs.

Bon appetit!