The porcini mushroom is often called the master of the forest, as it not only has excellent taste but also contains a wealth of beneficial substances. Porcini mushrooms can be prepared in a variety of ways: boiled, fried, stewed, baked, and preserved for winter.
If your basket is filled with these royal mushrooms, you should familiarize yourself with the basic rules for processing and preparing them.
Features of the species
The porcini mushroom (boletus, lady's cap) has a convex cap, which in adults becomes flat-convex, sometimes spreading. The cap diameter varies from 7 to 30 cm, but specimens up to 50 cm have been observed. The surface color ranges from reddish-brown to whitish, often with lemon-yellow, orange, or purple hues.
You may be interested in:The firm white flesh usually remains unchanged when cut. In rare cases, the cut may take on a pale pink or bluish tint. The fruiting body has a faint odor and mild flavor. The mushroom aroma intensifies significantly when cooked and dried.
The boletus stem grows approximately 12 cm tall and up to 7 cm wide. Young mushrooms have a club-shaped stem, which, with age, becomes cylindrical with a thickened base. The surface can be white, light brown, or reddish, but most often the stem is a shade lighter than the cap.
Boletus mushrooms are also known for their beneficial properties. They contain a large amount of riboflavin, which has a positive effect on the growth and health of hair, nails, and skin. They are composed of proteins and polysaccharides that are easily digested and have a positive effect on overall health.
How to cook porcini mushrooms properly
After a quiet hunt, you should immediately begin processing the fruiting bodies, since they cannot be stored fresh for a long time.
General rules for cooking until done
The first step to preparing a delicious mushroom dish is removing any forest debris. This can be done with a knife and a soft brush. Soak the peeled mushrooms in water for an hour. Soaking removes not only small debris but also any small insects that may be living inside.
Damaged parts are trimmed from the soaked porcini mushrooms, and all the skin should be removed from the stems of older mushrooms. Each mushroom is cut into pieces (as it may be wormy) and boiled according to the recipe.
Boiling the mushrooms takes about 40 minutes on average, but may take longer depending on the recipe. Place the mushroom pieces in a saucepan and fill with cold water until completely covered. Add a pinch of salt and place on the stove. Once boiling, skim off any foam and simmer over medium heat until tender.
To cook in a slow cooker, place the sliced porcini mushrooms in the bowl and cover with water. If the mushroom mixture takes up more than half the bowl, divide it and cook each portion separately. Set the appliance to "Bake" mode and cook for 40 minutes.
It's best to steam fresh mushrooms in a steamer, as dried ones may lack moisture and turn out tough. Place the clean, sliced porcini mushrooms in a perforated bowl, season with salt, and cover the steamer with a lid. Set the timer for 40 minutes. If the pieces are large, increase the cooking time by 10 minutes.
You may be interested in:Boiling before frying
To safely eat any mushrooms, it's best to boil them first. Boil them for at least 20 minutes before frying.
Boletus mushrooms are covered with salted water and, once boiling, the foam that forms is skimmed off. If the mushrooms are fried for an additional 20 minutes after boiling, the risk of food poisoning from this dish is minimal.
Dried mushrooms
Before cooking, dried boletus mushrooms should be carefully sorted and any spoiled ones removed. Then, they are soaked in cold, salted water for several hours.
Boil them in the same water for 30-40 minutes. The duration of the procedure depends on the size of the dried mushrooms.
For freezing and cooking frozen products
If the harvested mushrooms are to be stored in the freezer, they should be boiled and frozen. Clean the mushrooms, cut them into pieces, and drop them into boiling water. No need to add salt. After five minutes, drain the water, and place the mushroom mixture in a colander.
Frozen mushrooms, unlike dried ones, don't lose water when frozen, so they can be boiled without soaking. Before boiling, thaw frozen mushrooms and then simmer over low heat for 15-20 minutes. It's best to add a little salt to the water for this step and cook the mushrooms in a saucepan with the lid on.
Frying porcini mushrooms
Among mushroom pickers, frying is the most common method for preparing wild mushrooms. Boletus mushrooms fried in sour cream are tender and juicy. The following ingredients are used:
- 600 g boiled porcini mushrooms;
- 1 onion;
- 200 ml sour cream;
- Add pepper and salt to taste.
You may be interested in:Pour sunflower oil into a frying pan and place it on the stove. Add the cooked mushrooms and fry over medium heat until the liquid evaporates. Cut the onion into half rings and fry with the mushrooms until golden brown. Pour sour cream into the pan, add pepper and salt, and mix well. Fry the mixture over low heat for another 10 minutes, covered.
Everyone knows that mushrooms and potatoes are a quick yet delicious dish. To make it, prepare the following ingredients:
- 400 g frozen porcini mushrooms (can be boiled);
- three medium-sized potatoes;
- large onion;
- 3 tbsp. sunflower oil;
- 40 g butter;
- pepper and salt – to taste.
The frozen and thawed mushrooms are washed and cut into medium-sized pieces. The porcini mushrooms are fried in a pan until golden brown, then boiled water is added and simmered for about 45 minutes. The potatoes are peeled and thinly sliced, added to the mushroom mixture, and sautéed. Finely chop the onion and add to the pan. Mix well, season with salt, add butter, and simmer until done.
Today, almost every housewife has a great kitchen assistant—a slow cooker. You can use it to make chicken with dried porcini mushrooms. Here are the ingredients:
- two chicken breasts;
- bulb;
- three tablespoons of sour cream;
- 200 g dried boletus;
- two glasses of buckwheat;
- three glasses of water;
- bay leaf;
- herbs and salt to taste;
Cut the chicken fillet, onion, and mushrooms into small pieces. Place the chicken and onion in a bowl, add a little vegetable oil, and set the "Bake" mode for 40 minutes. After 20 minutes, stir the ingredients and add the mushrooms. Fry the mixture until done. After the beep, add the sour cream, herbs, buckwheat, bay leaf, and salt. Mix thoroughly and add the required amount of water. Set the "Buckwheat" mode and simmer until done.
You can enjoy fried mushrooms not only during the mushroom season but also in the cold winter. To do this, fry the porcini mushrooms in oil and seal them in jars. You will need the following ingredients:
- 1 kg of porcini mushrooms;
- 300 ml vegetable oil;
- 50 g butter;
- three teaspoons of salt.
Fresh mushrooms are peeled and washed thoroughly. The dried mushrooms are chopped, salted, and placed in a frying pan. Add 150 g of vegetable oil and fry the mushrooms over low heat for 1 hour with the lid on. Remove the lid and fry until the liquid has evaporated.
The hot mushroom mixture is placed in sterilized jars and covered with a boiling mixture of butter and vegetable oil. The oil layer should be at least 1 cm thick. The jars are sealed with nylon lids and, after cooling, placed in the refrigerator.
You may be interested in:Answers to frequently asked questions
After a successful, quiet hunt, it's time to think about preparing the forest harvest. Porcini mushrooms are renowned for their excellent flavor, so preparing a delicious dish from them is quite simple.
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Sergey
I read about boiling porcini mushrooms and it broke after 40 minutes. Delete this nonsense, you're incompetent.