Mushroom processing: How many minutes do you need to cook mushrooms

Mushroom preparation

The popularity of porcini mushrooms is due not only to their amazing aroma and taste, but also to their low calorie content. Moreover, these properties are retained even after prolonged heat treatment. Properly processed mushrooms are central to both soups and winter preservation. Therefore, this procedure requires care and attention. For those who are not familiar with this procedure, we will tell you what manipulations should be done.

Cleaning the mushroom begins with the removal of dirt and needles, which should be carried out directly in the forest (if you collected the mushrooms yourself). On site, you can also cut off a third of the leg and inspect the cap, checking the product for damage by worms (if they are found, the fungus should be discarded).
The product must be washed before preparing the soup. In cases where it is planned to dry the mushrooms, then this stage can be skipped.
The porcini mushrooms are washed with exceptionally cold water, without soaking. However, when it is impossible to start cooking immediately after harvesting, they can be soaked in cool water, to which a spoonful of citric acid has been added beforehand. This will delay cooking them for about eight to ten hours.
For cleaning, many people use medium-soft bristled brushes, for example, toothbrushes.

When cleaning the surface of the mushroom with it, you need to pay close attention to its cap, and especially its lower part, where the tubular layer is located. If dark spots or pinpoint lesions are found, they must be cut off with a sharp knife.
When washing, it is better to cut the mushroom cap in half.

This will ensure better removal of fine dirt. Further drying should be done on a wire rack, otherwise the mushroom will retain some part of the water, no matter how long it lays.

After collecting the mushrooms, it is advisable to clean, remove dark places, cut off the parts affected by slugs and worms on the same day. For old mushrooms, cut off the bottom of the cap.

If the preparation of mushrooms is postponed, then they must be placed in the refrigerator for safekeeping. Such a product is not washed, but only gently cleaned off with a knife adhering particles of sand, leaves, blades of grass and other small specks.

Immediately before cooking, the mushrooms are rinsed in cool water, but this should be done quickly so that they do not have time to absorb a lot of moisture.

The legs of mushrooms are subject to processing. Their edge is completely cut off. As a rule, the edge is shrouded in dirt, which is almost impossible to remove qualitatively. Dots, dark blotches often come across. They can indicate the presence of worms. Therefore, it is also better to get rid of dots. To get rid of the worms, the mushrooms are poured with saline for 20-30 minutes.

Next, you need to separate the caps and legs. Only now the product is thoroughly rinsed under running water. It is better to wait until the mushrooms are dry before cooking or frying. Large units should be cut, medium units should be cut in two. If the mushrooms are small, you can cook them whole.

General issues

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How much to cook

The boiling time of boletus boletus may depend on what dishes they will subsequently be used for.

For soup

In a mushroom soup, small unmilled lumps look spectacular.

To make the taste more intense, experienced chefs recommend boiling the mushrooms directly in the soup, adding them about an hour before being cooked. The broth acquires a unique aroma, but this method is suitable only for boletus, collected in ecologically clean areas.

Otherwise, before placing the mushrooms in the soup, they are pre-boiled for half an hour after boiling.

Before frying

Slices fried with onions and seasoned with sour cream, or with sliced potatoes are unusually tasty and aromatic.

You can fry them directly raw for about an hour. But it is better and safer to put already boiled boletus into the pan. To do this, they must be peeled, coarsely cut and cooked after boiling for 30–45 minutes, depending on the size of the mushrooms: the more, the longer.

Before freezing

Many mushrooms freeze raw and whole. But it is much more convenient to store boiled fruit bodies: they take up less space in the freezer, and after thawing they are a finished product.

To understand how long it takes to cook the stumps for freezing, you need to decide whether you will grind them or whether they are needed entirely. Large mushrooms are boiled for 40-50 minutes, small and cut into pieces it is enough to boil for 30 minutes after the water boils. You can add spices and a small amount of salt to the water.

Other options

Dried boletus mushrooms are also subject to boiling. Before subjecting the mushrooms to heat treatment, they are soaked for a couple of hours in cold water. After that you need to cook boletus mushrooms for 2 hours in the same water in which they were soaked.

Features of the species

Fragrant and mouth-watering boletus and aspen mushrooms have always been an integral food product in Russia. Despite the fact that both species are similar to each other, they still have significant differences.

Boletus

Walking along a birch grove, especially in those places where the sun warms the earth well, you can often find a boletus mushroom - tall, slender, with a long leg and in a beautiful convex hat, which over time becomes like a pillow. Its diameter can reach 15 cm. In its appearance, the boletus resembles a porcini mushroom, but in contrast to it, the boletus leg is covered with small gray or black scales.

The color of the fruit varies depending on the place of growth and can be from light beige to black and brown. There are several types of boletus: Common, Marsh (or White), Black, Turning pink, Tundra, Harsh, Gray and Multi-colored.

Aspen boletus

In mixed forests and aspen groves, you can find mushrooms with bright red caps and a stocky leg covered with scales. These are boletuses. They got this name because of their color, which is very reminiscent of the autumn foliage of aspen.

But contrary to popular belief that these mushrooms grow only near aspen, they can be seen under oaks, lindens, poplars, willows and other trees. They also love to live in a humid environment among moss, thickets of blueberries, grass and ferns.

Boletus boletus are of several types. The most famous are Red, Dyedfoot, White and Oak. Aspen mushrooms are very valuable for their healing properties. It is believed that they cleanse the blood, help reduce cholesterol, remove salts of heavy metals, poisons and radionuclides, have an antitumor effect, promote the normalization of intestinal microflora, and increase immunity.

How much to cook bluefoot mushrooms before frying?

Porcini mushrooms in our country grow in coniferous and deciduous forests. Experienced mushroom pickers know how to properly collect, process, store and, of course, cook them.But cooks who are far from this business are interested in how much to cook fresh porcini mushrooms before frying. Heat treatment lasts 35-40 minutes. This time is enough for the product to reach readiness.

But there are also some peculiarities. Most culinary professionals believe that mushrooms can be half cooked before frying. So how long does it take to cook porcini mushrooms before frying? A third of an hour is enough. But on condition that further you will fry and simmer them for at least 15-20 minutes.

Dried mushrooms are often found on store shelves, especially in metropolitan areas. They taste like fresh ones. And their aroma is simply divine! Before heat treatment, dried porcini mushroom must be soaked. This procedure takes about 3-4 hours.

Before heat treatment, the mushrooms need to be properly prepared. Fresh porcini mushrooms are cleaned, carefully removing dark specks. Then they are washed under running water. If there is a lot of dirt, leaves on the surface of the legs and caps, then it is better to soak them first. This will make it easier for yourself to clean up.

Mushrooms are fried, as a rule, in odorless refined vegetable oil. If you want to improve the taste of the treat, add ghee in equal proportions to the vegetable oil.

Greens, cheese, onions and carrots are loyal allies of fried mushrooms. An unusually tasty dish is obtained if it is poured with sour cream sauce. And not only such a fermented milk product is used for the preparation of porcini mushrooms. Try topping the mushrooms in medium-fat cream.

Ceps are boiled not only on the stove. Many hostesses use a multicooker. Select the program mode "Baking" and set the timer to 40 minutes

It is worth noting that the kitchen appliance will take time to heat up the water. To save time, you can pour hot water into the multicooker container.

We recommend pouring cold water over the mushrooms and simmer for 3-5 minutes after boiling. Then we drain the water, fill it with cold water again and repeat the procedure. If you are confident in your mushrooms completely and completely, cook the mushrooms in the same water for 10 minutes.

Chop the mushrooms before boiling, as after boiling it will not work neatly.

Freezing mushrooms has become more rational than rolling. No, pickled and salted mushrooms were and will be welcome, but preparing delicious mushrooms for winter frying, soups and mashed potatoes will not hurt.

We clean and cut as we will cook later. I recommend thinking ahead and slicing like this:

Into four parts
In slices, while separately set aside the legs and chop only the caps
Chop into cubes for soup (legs will go here)
If you plan to stuff the hats in winter, separate them from the legs, gently boil them, cool them, put them on a leaf and put them in the freezer, after freezing, you can pour them together, but so that each cap is frozen separately

Porcini mushrooms are the kings of the mushroom world. In any case, on our tables. We clean, wash and pour boiling water, always a spoonful of salt on a saucepan of water.

After boiling, cook for 30-40 minutes over low heat, constantly removing the white foam.

Fried potatoes with butter - delicious. The question often arises of how to cook them deliciously, because there are a lot of difficulties with them.

We clean the hat by removing the top layer, and also clean the legs from dirt. Wash, fill with hot water and cook for 10 minutes. We wash, dry and send to the pan, preferably with onions.

Boiling the mushrooms before frying serves two purposes: to remove toxins, if any, and to soften the structure of the mushroom. Bluelegs are great fried without boiling, but skeptics can boil for 10 minutes to get rid of toxins and doubts about their existence in bluelegs.

Forest mushrooms are boiled before further preparation according to the following scheme:

Peel the mushrooms from the bottom of the cap.
Rinse thoroughly from soil and other dirt.
Fill an enamel or metal pan with water so that the mushrooms float freely in it.
After boiling, cook the product for 20-60 minutes, depending on the type. Content should not stick to walls or bottom.
If desired, add salt and spices at the end of cooking. Although most often this is done already during the next processing.

How to cook porcini mushrooms

How to cook fresh porcini mushrooms?

Clean the mushrooms from debris and dirt, cut off the wormy parts and a little the end of the leg.
Rinse thoroughly under running water.
Put in a container of water and leave for an hour to completely remove dirt from the outer and inner surfaces.
Then peel each mushroom and cut into pieces.
Put the peeled and washed mushrooms in a saucepan, cover with water, covering the top by 2 cm. Add salt at the rate of 1 tsp. 1 liter of water and put on fire.
After boiling, remove the resulting foam and constantly remove it during cooking.
After 40 minutes, the porcini mushrooms are ready. To give them aroma and enhance the taste, it is recommended to add spices and boil for another 15-20 minutes.

How to cook porcini mushrooms for freezing?

To freeze a portion of porcini mushrooms for further heat treatment, they are pre-boiled. The process is similar to the preparation of fresh mushrooms, only they should be boiled for no more than 20 minutes.

How to cook porcini mushrooms before frying?

Before frying, cook according to points 1-6 of the above process for preparing fresh mushrooms with a time difference. It is necessary to boil the mushrooms for 20 minutes, followed by heat treatment until fully cooked.

How to cook frozen porcini mushrooms?

Before preparing a dish of frozen porcini mushrooms, they should be thawed at room temperature. Then the mushrooms are washed and boiled in salted water for 15-20 minutes until fully cooked.

How to cook dried porcini mushrooms?

Dried mushrooms must be soaked beforehand. For this, a portion of the mushrooms is poured with clean cold water and infused for at least 1 hour (ideally 2-3 hours, and for old mushrooms - at least 8 hours). After washing, the mushrooms are ready for further heat treatment. Cook them for 30-40 minutes.

How to cook porcini mushroom soup?

We recommend preparing the ideal option - a creamy porcini mushroom soup with cream for 6 servings.

Ingredients:

porcini mushrooms - 600 g;
champignons - 6 pcs. (+ 2-3 things for decoration);
chicken broth - 800 ml;
onion - 1 pc.
garlic - ½ large clove;
butter - for frying;
flour - 3 tbsp. l .;
cream 20% - 200 g;
salt, pepper and spices to taste.

Porcini mushrooms can be used fresh, frozen or dried. After the preparatory stage (fresh for soup, frozen or pre-soaked dried mushrooms are boiled for 15-20 minutes), the resulting infusion is not poured out. Porcini mushrooms, along with diced onions and champignons, are sent to a frying pan greased with butter and fried for 5-7 minutes.
Part of the infusion obtained earlier from boiled mushrooms is fried in a pan with flour, stirring constantly until a sauce-like consistency is formed. Strain the finished sauce to get rid of the flour lumps.
Frying, sauce and the rest of the mushroom infusion are sent to the pan with the addition of chicken broth and spices (garlic, salt, pepper and spices to taste). The soup is cooked for 15 minutes and the garlic should be removed at the end of the process.
Cream is carefully poured into the finished mixture, with thorough mixing. Then everything must be whipped with a blender until a puree mass is formed and put on the fire, stirring constantly, and without bringing to a boil, remove from the stove. The finished dish can be garnished with pre-fried thin slices of champignons and herbs.

Cooking mushrooms is very easy

You need to put it in a saucepan, pour a little water, add salt and, after boiling, keep it in boiling water for five minutes to one hour, depending on the type. If the mushrooms are processed for further frying, they need to be boiled for 10 - 20 minutes less than indicated in the main recommendation. Then remove from the water, chop or twist in a meat grinder and use according to the basic recipe.

A very tasty winter preparation will be obtained from boiled fresh mushrooms, cooked according to the following recipe.

Ingredients:

two kilograms of fresh mushrooms;
one and a half liters of water;
a spoonful of salt (the amount of salt can be varied to your liking);
two leaves of black currant;
head of garlic;
ten black peppercorns.

Preparation

First, you need to sort out the mushrooms, clean off the forest dirt, rinse in small portions in a colander.
In a large bowl or saucepan, soak all the mushroom "meat" and pour in a portion of fresh cold water.
Set a small oppression in the form of a plate of a suitable diameter so that all the mushrooms are under water.
After an hour and a half, rinse the soaked mushrooms again, chop the large ones, leave the small ones whole.
Pour one and a half liters of water over the mushrooms and bring to a boil over high heat.
As soon as the water boils, reduce heat, add pepper and salt, currant leaves and garlic.
Cook for 20 minutes, then remove the mushrooms with a slotted spoon and cool.

For winter freezing, put the cooled mushrooms in packages in small portions of about half a kilogram (exactly as much as needed for mushroom soup, frying with potatoes, making a pie, etc.) and send to the freezer. It is important that as little air as possible remains in the bag of mushrooms.

Mushrooms frozen in this way can be stored for one year.

Preparation for the winter

In the process of harvesting, mushrooms undergo two boiling: pre-processing over a fire and in a marinade

It is important to take into account that during prolonged cooking, mushrooms lose their taste and fall apart.

Experienced housewives answer the question of how much to cook porcini mushrooms until tender:

Initially, they are kept in boiling water for 15 minutes from the moment the water boils.
All foam must be removed from the surface. Already in the marinade, they are boiled for another 15 minutes.
The total time is quite enough to get a quality product.

The broth can be frozen and used as a semi-finished product in the preparation of sauces, gravies or soups. This is done in several steps:

The cooking time depends on the state of the mushroom (from 20 to 40 minutes).
A plastic bag is placed in a clean mayonnaise bucket.
Broth is poured. A small margin should be left to the edge, since the liquid expands as it freezes.
The bucket goes to the freezer.
The solidified liquid is removed from the mold and stored in a bag until called up.

For freezing, a concentrated broth is prepared at the rate of 200 g of mushrooms per 500 ml of water.

Taste qualities of the product

Most likely, everyone has heard about the significant nutritional, and in some cases even medicinal properties of this mushroom. But at the same time, they deserve genuine love and fame precisely because of their excellent culinary properties. The spectacular aroma and recognizable taste of such mushrooms make them an excellent product for preparing certain dishes or as an ingredient in dishes with a more abundant composition of products. Whatever is prepared from these popular gifts of the forest! From themselves and with their participation they make:

pickles;
stewing;
roasting;
marinades.

And also they are baked, dried, ground into powder, etc. The mushroom is equally good in a variety of forms.And its incomparable aroma, like no other, perfectly emphasizes the taste properties of fried chicken, baked beef, buckwheat or stewed pork. In poor harvests or in winter, well-pickled or salted strong white mushrooms will become a dear guest at any feast in honor of any celebration.

How to cook fresh mushrooms before frying and for pickling for the winter

If you know exactly how to cook fresh mushrooms for frying, then you can be 100% sure that the harmful substances contained in the mushrooms will be destroyed. Take a close look at the recipe below, which will help you choose the right time for boiling and create a delicious masterpiece of mushrooms. Knowing how to cook fresh mushrooms before frying, you can not be afraid for the well-being of your family and friends.

For the pickling process, honey mushrooms must also be boiled, as in all other cases. How should you cook fresh mushrooms for pickling so that the appetizer is tasty and harmless for your family? To begin with, the fruit bodies are cleaned of pollution and only then boiled. This process takes 15-20 minutes without adding salt. Then the water is drained, the mushrooms are laid out in a colander and allowed to drain. Then make a marinade from salt, sugar, vinegar, spices and boil honey mushrooms in the marinade for 15 to 30 minutes, depending on the size of the fruit chalk.

At the end of summer, on the trunks of trees and stumps, you can find small heaps of mushrooms with a yellow-orange cap. These mushrooms are called honey mushrooms and can be used for drying, salting and boiling. You can read about how to cook honey mushrooms below. So.

Step 1.
After picking the mushrooms, prepare them for cooking. To do this, sort out the mushrooms, clean them of various debris and rinse thoroughly under running water.

Step 2.
Place the mushrooms in a small saucepan, add the required amount of water and place on the stove.

Step 3.
After boiling, hold for a couple of minutes and drain the water. Pour clean water into a saucepan, add salt to taste and cook for another 40 minutes. Pull the finished mushrooms onto a plate and serve with sour cream. Bon Appetit.

Honey mushrooms are mushrooms that are very easy to pick. They grow in large piles and the mushroom basket fills up very quickly. Canned mushrooms keep well. And in winter it's just a delicacy. They can be put on any winter festive table, or they can simply be served with boiled potatoes.

Today, there are two recipes for canning honey agarics on the site.

Pickled mushrooms

You will need:

Mushroom mushrooms

For 1 liter of marinade:

salt - two tablespoons
bay leaf - a couple of leaves,
granulated sugar - one tablespoon,
allspice - eight peas,
garlic - two cloves,
table vinegar - two tablespoons.

Preparation:

Sort the mushrooms, peel and wash in running water.

Prepare a large saucepan, pour cold water into it and put the prepared mushrooms in it. Put on fire and bring to a boil.

Then simmer over low heat until the mushrooms begin to sink to the bottom of the pan. After that, stop cooking and pour out the broth.

To prepare the marinade, pour 1 liter of water into an empty, clean saucepan, add salt, sugar, lavrushka, pepper, garlic and bring to a boil. Put prepared mushrooms in the marinade, bring to a boil and cook for ten minutes. Add vinegar at the very end.

The cans are already sterilized along with the lids.

Arrange honey mushrooms in clean dry jars, pour marinade and close with screw caps. Refrigerate.

Then they can be stored in the refrigerator.

Canned mushrooms "Special"

You will need:

Honey mushrooms - five kilograms,
dill - two umbrellas,
currant leaves - five pieces,
cherry leaves - five pieces,
bay leaf - five pieces,
allspice - 10 peas,
garlic to taste
vegetable oil - two glasses,
vinegar essence - one tablespoon.

Preparation:

Peel and wash the mushrooms in running water.Prepare a large saucepan, put honey mushrooms in it, pour cold water and salt to taste. Bring to a boil and cook for twenty minutes.

Leave two glasses of broth, and pour out the rest of the broth.

Add dill, leaves, peppercorns, garlic, pre-chopped with a knife, vegetable oil, mushroom broth to the mushrooms.

Bring to a boil and cook for twenty minutes. Add vinegar at the very end of cooking.

Half-liter jars and lids have already been sterilized. Arrange canned mushrooms in jars and sterilize them for twenty minutes. Close with screw caps.

Before using the gifts of the forest in a dish, it is necessary to pre-heat them. This should be done to improve taste, remove toxins and harmful substances that can accumulate in boletus, boletus, milk mushrooms and other species. Find out how and how long to cook mushrooms.

Differences in heat treatment of both types of mushrooms

Despite the similarity, boletus and boletus mushrooms are still different, and therefore there are differences in their preparation.

How to cook boletus and aspen mushrooms correctly?

Pure aspen mushrooms, preferably freshly picked, are poured with cold water, heated, salted and gradually stirring, brought to a boil. During the cooking process, foam will appear, which must be removed. It is convenient to do this with a slotted spoon.

After the broth boils, cook for another 20 minutes over low heat. Experienced mushroom pickers advise changing the water and simmering it over low heat for another 5 minutes after boiling.

Boletus boletus is boiled a little longer. Most often, this process takes about 40 minutes. It is believed that during this time all toxins and toxic substances should be released.

Mushroom boiling process

People say that they also need to be cooked not in one water, but in two, and some housewives put an onion in a saucepan - if it turns blue, then the mushrooms are poisonous. In no case should they be eaten. If the boletus has sunk to the bottom, it means that they are cooked correctly.

Cooking before frying

It is important to note that mushrooms must be boiled before frying, due to the unfavorable environmental situation. However, they should not be digested, since useful properties are lost during the cooking process.

Cooking before freezing

Modern technologies make it possible to preserve food in a wide variety of ways. One of them is, of course, freezing. It gives you the opportunity to enjoy fresh berries, fruits and vegetables in winter. However, unlike them, forest mushrooms are recommended to be boiled before freezing. This must be done until ready.

Cooking before freezing

There are several reasons for this:

First, they can be eaten immediately after defrosting.
The second reason is to reduce their size, which will save space in the freezer.
And most importantly, the elimination of toxins.

Cooking before salting

Heat treatment of both boletus and boletus is also necessary before salting - they cannot be salted raw. To do this, the fruits are cleaned, washed and dipped in a boiling brine for 15-25 minutes. But as mentioned above, it is advisable to boil them twice - the second time after changing the water for 5 minutes.

Boiling dried mushrooms

Dried fruits can also make a wonderful and very tasty dish. To do this, the mushrooms must first be soaked for several hours so that they become soft.

Soaking mushrooms

Now you can start cooking. We wash the fruits thoroughly, change the water and put on fire. Boiling such mushrooms will take quite a long time - at least two hours.

Useful properties of oil

Butters are an excellent low-calorie product. They contain only 19 kcal per 100 g. fresh product. And besides, they are digested rather slowly, and, therefore, they leave a feeling of satiety in the stomach longer. For all these reasons, boletus is a great product for people looking to lose weight.

- Due to the high degree of protein content, boletus is a good substitute for meat for people following a vegetarian diet.
- Due to the substances contained in them, boletus has a general strengthening effect on the human body, strengthens the immune system and helps to resist viral and colds.

Butterlets are an excellent choice when you need to prepare a delicious and satisfying mushroom dish. There are a huge number of recipes for wonderful dishes from these mushrooms, and anyone can replenish this piggy bank, having pleasure in experimenting in the kitchen with these tasty and affordable inhabitants of the pine forests.

How to cook porcini mushrooms for the winter

Components:

freshly picked porcini mushrooms
salt
lemon acid

Before boiling porcini mushrooms for the winter, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan with cold water. Then the well-dried mushrooms are laid out in one layer on foil and frozen at a temperature of -20 ° C. Frozen mushrooms are laid out in plastic bags in portions (about 200-300 g) for one-time use, and the air is squeezed out of the bags. Mushrooms are stored in a freezer, frozen mushrooms are not thawed before use, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after thawing. This should be borne in mind, otherwise poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms, of course, is not applicable in cases of power outages.