Boletus and boletus are among the most popular edible mushrooms of the genus Leccinum. They are found everywhere and delight every mushroom picker with a unique aroma and bright taste. However, in order for such a product to truly harmoniously complement any dish, it must be properly cooked. The article examined in detail how to prepare raw boletus and boletus, as well as how much they need to be cooked before the main cooking.

Mushroom processing

The culinary processing of each mushroom begins with preliminary preparation. This allows you to create the perfect ingredient for any dish, as well as to facilitate and speed up its further preparation at times. They begin the procedure in the forest, here it is necessary to eliminate large residues of the substrate from each leg, as well as other visible contaminants.The preparation of mushrooms must begin immediately after collection, because approximately 6 hours after separation from the mycelium, the flesh begins to deteriorate instantly.

Further preparation is carried out in the kitchen, it consists of several simple sequential steps. First you need to calibrate the mushrooms to size, and then look at the species. If a single copy has at least one cardinal difference from the others, it must be eliminated, in order to avoid poisoning by an inedible double.

Looked and selected boletus, as well as boletus, then need to be thoroughly cleaned. To do this, you need:

1. Cut off the base of the leg, which was previously attached to the mycelium.
2. Remove wormholes and putrid foci from the surface of the fruiting body.
3. Remove contaminants from the cap with a brush or small knife. If necessary, large specimens also need to remove the peel.
4. Trim the peel on the leg, then separate it from the cap.
5. Divide the leg into two longitudinal halves. If the internal tissues contain wormholes, the affected tissue must be cut off.
6. Rinse the mushroom preparations under cold running water, and then grind to one size.

How to cook boletus and boletus?

Almost all edible representatives of the genus Lekcinum belong to the first category of mushrooms, this allows them to be successfully used for cooking without any preliminary heat treatment.

However, as practice shows, boiling is still a necessary measure. It makes it possible not only to simplify the further preparation of boletus and boletus, but also to eliminate all kinds of toxins that can be accumulated by them from the environment.

Before frying

Boiling before frying makes it possible to completely soften the tissues, as well as reduce the stiffness and fibrousness of the legs of the fruiting body. However, it’s not worth zealous here, as with subsequent frying, boiled mushroom can turn into a homogeneous mass.

Boletus is enough to cook no more than 10 minutes. after boiling water. In the case of a boletus, the boiling regime should be at least 30 minutes, while large fruiting bodies should be boiled for about 45 minutes.

Did you know? Fungi differ in sex, this is evidenced by the structure of DNA, as well as specific chromosomes. At the same time, externally male and female copies do not have any differences.

Before freezing

If you have to prepare mushrooms for a long freeze, you need to cook them for full readiness. For birch trees, this will take 30–45 minutes. after boiling water (depending on size), in turn, boletus should be cooked for at least 15 minutes. At the same time, it is recommended that at least 2-3 times change the cooking fluid.

To freeze the mushrooms correctly, boiled fruit bodies need to be thrown into a colander and washed with cold running water. Then they should be laid out on a baking sheet in one layer and dried with paper towels. Otherwise, it will not be possible to freeze home-cooked foods qualitatively, since they will be covered with an ice crust.

Before pickling

To cook homemade pickles, exclusively prepared mushrooms are used. Young boletus should be boiled for about 30 minutes. Large specimens will require 40–45 minutes. Boletuses need only 15–20 minutes, and it is recommended to soak this type of mushroom in cold water for 4–5 hours before cooking.

For soup

Boletus and boletus are ideal for making mushroom soup. They are distinguished by a fairly dense and elastic flesh, which allows you to create a perfectly transparent soup, with a rich taste and light mushroom aroma.

Important! During boiling of mushrooms, it is imperative to eliminate the foam. It contains all kinds of pollutants that are harmful to humans.

To create the best dish, you should:

1. Boil mushrooms, for boletus ’need about 30 minutes, boletus - 15–20 minutes.
2. Fry onions in a separate frying pan until golden, then add mushrooms to it and fry the mixture well for 10–20 minutes. over medium heat.
3. Boil potatoes in clean water for 20-30 minutes, then add a mixture of onions and mushrooms to it.
4. Salt and pepper the liquid to taste, then boil for 5-7 minutes. over minimal heat.

Pre-boiling is a prerequisite for the preparation of any mushroom. This procedure allows you to remove toxins from the soil from the pulp, as well as make the texture of the product softer and more tender. However, for this it is necessary to observe a specific heat treatment mode, which depends on the subsequent use of mushroom preparations.