Let's cook mushrooms poddubniki?

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

Poddubnik mushrooms, considered conditionally edible, grow in sparse mixed forests, often on the edges or edge of the forest. They are harvested from July to September.

It is easy to distinguish the boletus from other mushrooms by a thick, velvety, fleshy hat, which can be olive-brown, brown or yellowish-brown. This mushroom has a dense lemon-yellow flesh that quickly turns blue when cut or broken.

The yellow-orange cylindrical leg reaches 15 cm in length, the cap is 20 cm in diameter. Poddubniks have excellent taste characteristics, therefore they are widely used for cooking various dishes, including soups, salads, sauces. They are also s alted, pickled and dried for the winter, and the whole mushroom is used: both the leg and the hat.

Potted mushroom: how to cook and process

After picking mushrooms, you need toprocess quickly. It is known that they are very poorly stored and quickly deteriorate even in the refrigerator. Therefore, it is advisable to start processing no later than 4 hours after collection. If you buy poddubniks, then choose strong, beautiful, young specimens, without dark spots and wormholes. How to properly process poddubniki: it is necessary to clean them well from earth and sand, rinse under a gentle stream of running water. With a sharp knife, carefully scrape off the top layer of pulp. After the entire batch of mushrooms is cleaned and washed, you can start boiling. We advise you not to neglect this procedure! Place the mushrooms in a pot of s alted water and boil them for 20-25 minutes. Remove foam regularly. After that, put them in a colander and leave them alone for a while.

Poddubnik mushrooms: cooking in the oven with sour cream

After cooling and draining excess liquid, cut the mushrooms into small pieces. Pour a little vegetable oil into a frying pan and fry the mushrooms in it for 10 minutes over medium heat. Add in the onion cut into small cubes. We cover the pan with a lid and simmer for another 10 minutes, not forgetting to periodically stir the mushrooms. Lubricate the stewpan with butter and transfer the fried mushrooms with onions into it. Separately, heat the sour cream and pour it into the same place. We take a clove of garlic, chop it in a garlic maker and sprinkle our fragrant sour cream-mushroom mixture. Grate hard cheese on a grater and put it in a saucepan. Put the container inpreheated oven to 200 ° C and bake the ingredients for 20 minutes. Sprinkle mushrooms with chopped herbs before use. Serve with pasta.

Another delicious recipe: porcini mushrooms with potatoes

After pre-boiling, leave the mushrooms in a colander to cool. Then we cut them into cubes and put them in a pan with sunflower oil. Peel the potatoes, cut them and add to the mushrooms. Also add finely chopped onion. Cook until tender, remembering to stir constantly. S alt and pepper, add spices to taste. When serving, you can flavor the dish with sour cream and decorate with dill and parsley. The taste of boletus mushrooms is somewhat reminiscent of porcini mushrooms, so we strongly recommend trying them fried. Bon appetit!