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Aspen mushrooms differ from other types of mushrooms in their wonderful aroma and unique taste. Proper preparation of boletus boletus will preserve their juiciness and meatiness. In addition, all useful and nutritious micronutrients will be preserved, which will improve immunity and help restore health after infectious diseases.

To start culinary creativity, you need to know the recipes for cooking from boletus mushrooms. This article contains simple and tasty options that will diversify the daily diet of the whole family.

How to cook fresh boletus: boiling mushrooms

How should fresh boletus boletus be cooked in order to surprise your loved ones and dear people with delicious dishes? All methods of boletus preparation provide for preliminary cleaning of mushrooms from contamination, thorough rinsing, removal of the tips of the legs and further boiling in salted water.

• 2 kg of mushrooms;
• 1 tbsp. l. salt;
• A pinch of citric acid;
• Bay leaf and allspice to taste.

The recipe for boletus boletus for frying and other processes is described below.

Peel the mushrooms, wash, cut into pieces, put in boiling water.

Add salt, boil for 15 minutes, add citric acid, bay leaf and pepper.

Mix thoroughly, boil for 10 minutes, catch with a slotted spoon and let drain, put on the wire rack.

It is worth saying that you can cook any dish from boiled mushrooms that will delight you with its taste, including frying. Boiled fruit bodies are added to various salads, soups, casseroles, and mushroom broth is used to make sauces and first courses.

The recipe for fried boletus boletus for the winter

The recipe for fried boletus boletus can be used to make a preparation for the winter.

• 2 kg of mushrooms;
• 1.5 tbsp. vegetable oil;
• Salt to taste;
• 1 tsp ground black pepper;
• 3 cloves of garlic.

Cooking fried boletus as a preparation for the winter is described in stages.

1. After boiling, cut the mushrooms into several parts, put in a dry hot pan and fry until the liquid evaporates.
2. Add oil, continue frying over low heat until mushrooms are browned.
3. Salt to taste, add ground pepper, add finely chopped garlic.
4. Stir and cook over low heat for 15 minutes.
5. Place in sterilized jars, press down with a spoon and top up with oil from the pan. If there is not enough oil, heat a new batch and pour into the jars.
6. Close with tight nylon lids, cover with old warm clothes or a blanket on top.
7. After the workpiece has cooled down, lower the cans into the basement for storage and store at a temperature not exceeding + 10 ° С for 6 months. Although we can assure you that such delicious mushrooms will be eaten in the next 2-3 months.

How to cook fried boletus boletus with onion and lemon

How should you cook fried boletus boletus with onion and lemon so that the dish will decorate the festive table? The proposed recipe will undoubtedly suit your taste.

• 600 g of mushrooms;
• 4 tbsp. l. vegetable oil;
• 3 onions;
• 2 tbsp. l. lemon juice;
• 1 tsp lemon peel;
• Salt to taste;
• Greens of onions or parsley;
• 1/3 tsp a mixture of ground peppers.

How to properly cook fried boletus mushrooms, stages:

1. Boil the mushrooms, drain and cool, cut into pieces.
2. Peel the onion, cut into half rings and fry ½ part in a little oil over medium heat until yellowish.
3. Add mushrooms, stir, turn the heat to high and fry for 10 minutes, stirring continuously with a wooden spoon.
4. As soon as the liquid evaporates, reduce the heat to a minimum and continue frying the mushrooms for another 5-7 minutes.
5. Pour in a little more oil, add the mixture of ground peppers, the remaining onion and cover.
6. Simmer for 5 minutes on low heat, add salt, add lemon zest, stir.
7. Simmer for 3 minutes, pour in lemon juice, stir and turn off the heat.
8. When serving, garnish the dish with chopped onions or parsley (optional).

How to cook boletus boletus, fried with potatoes and garlic: a recipe

The recipe for cooking boletus boletus, fried with potatoes, is in demand among many housewives, since the gifts of the forest are equal in nutritional value to meat. Such a hearty dish can feed a large and hungry family.

• 700 g of potatoes and mushrooms;
• Vegetable oil;
• 300 g onions;
• Salt to taste;
• 3 cloves of garlic;
• ½ tsp ground black pepper.

If you want to know how to properly cook aspen mushrooms with potatoes, use the step-by-step description of the process.

1. Boil the mushrooms, let cool and cut into thin slices.
2. Fry over high heat, adding a small amount of vegetable oil, until the liquid has completely evaporated.
3. In a separate frying pan, in a large amount of oil, fry the chopped onion until golden brown, remove it with a slotted spoon into a plate.
4. Pour the potatoes cut into cubes into the remaining oil and fry without a lid over high heat.
5. Stir, and once golden brown forms underneath, turn on medium heat.
6. Every 5 min. turn the potatoes over gently so they don't burn.
7. In 10 min. until the potatoes are fully cooked, add mushrooms and fried onions.
8. Season with salt to taste, pepper and stir, fry until the potatoes are tender.
9. Chop the peeled garlic cloves with a knife, add to the potatoes with mushrooms and mix gently.
10. Turn off the heat, cover the pan with a lid and leave on the stove for 5 minutes.

How to cook boletus mushrooms fried with potatoes: a step-by-step recipe

Making this dish is quite simple and quick. Mushrooms and vegetables are rightfully one of the most successful culinary combinations. However, before you cook boletus boletus, fried with potatoes and vegetables in sour cream, you need to collect all the ingredients.

• 500 g of boiled mushrooms;
• 150 ml sour cream;
• 1 each carrot, onion and bell pepper;
• 2 tomatoes;
• 6 potatoes;
• Olive oil - for frying;
• Parsley;
• 3 cloves of garlic;
• Salt and black pepper to taste.

How to cook deliciously boletus boletus with potatoes, vegetables and sour cream, and make a real delicacy for the family, will show the step-by-step description of the recipe.

1. Cut the prepared mushrooms into thin slices, peel the carrots and chop into strips, peel the onion and pepper and cut into half rings, peel the potatoes, wash, cut into cubes, cut the tomatoes into slices.
2. Once the mushrooms and vegetables are chopped, start frying them in olive oil.
3. Separately fry the mushrooms, onions and garlic until golden brown, put in a deep saucepan.
4. Then fry the peppers, add the tomatoes and fry for 10 minutes. over low heat, put in a saucepan.
5. Combine potatoes and carrots and fry for 20 minutes, stirring continuously with a wooden spoon.
6. Combine all fried foods in a saucepan, salt and pepper, mix gently and let heat well under a closed lid over medium heat.
7. Pour in a little oil, if it is not enough, fry everything over low heat for 5 minutes.
8. Pour in sour cream, mix gently, sprinkle with herbs on top and simmer over low heat for 10 minutes.
9. This dish is best served as a side dish for chicken, meat cutlets or chops.

How to cook aspen mushrooms in sour cream with cheese

One of the best recipes is considered to be roasting aspen mushrooms in sour cream with cheese. Such an unforgettable taste combination of products will allow you to prepare a culinary masterpiece.

• 1 kg of boiled mushrooms;
• 5 white onions;
• 3 cloves of garlic;
• 400 ml sour cream;
• 1 tbsp. l. butter;
• 200 g of hard cheese;
• Salt to taste.

How to cook deliciously boletus boletus in sour cream with cheese, learn from the detailed description.

1. Cut the mushrooms into slices, finely chop the garlic with a knife, cut the onion into thin half rings, grate the cheese on a coarse grater.
2. Grease a baking dish with oil, put mushrooms, add salt on top.
3. Next, lay out a layer of onion, mix the cheese with sour cream and garlic.
4. Pour on top of the mushroom and onion layers and place in the preheated oven.
5. Bake for 30-40 minutes, depending on the thickness of the layers, at 180 °.

Boletus julienne: a recipe for French cuisine

Boletus julienne is prepared according to the French cuisine recipe. An exquisite dish served in cocotte makers will surprise and delight your family members.

• 500 g of mushrooms;
• 4 onions;
• 3 tbsp. l. butter;
• 2 tbsp. l. vegetable oil;
• 150 g of hard cheese;
• 2 tbsp. l. flour;
• Salt and ground black pepper to taste;
• 200 ml of cream.

1. Cut mushrooms into thin strips, onion into half rings, grate cheese.
2. Add mushrooms to a pan with heated vegetable oil and fry for 15 minutes. over high heat.
3. Put the mushrooms in a separate bowl, and put the onion in the butter, add the butter and fry until golden brown.
4. Add mushrooms to the onion, season with salt and pepper, stir and simmer for 3 minutes.
5. Add flour, fry for 3 minutes, add cream and simmer for another 3 minutes.
6. Remove from heat, fill with a mass of cocotte, pour a layer of grated cheese on top.
7. Place in a hot oven and bake for 10 minutes. at a temperature of 180 ° C. As soon as a ruddy crust appears on top, the julienne is ready.

The recipe for boletus sauce with onions

A recipe for boletus sauce can completely change the taste of any dish, as well as enrich its aroma. If you master the art of selecting ingredients, you can turn a simple meal into a festive meal. Sour cream sauce is perfect with mashed potatoes, meat and even sandwiches.

• 500 g of mushrooms;
• 2 onions;
• 2 tbsp. l. flour;
• 200 ml sour cream;
• 1 tbsp. l. butter;
• Salt to taste and chopped herbs.

The recipe for boletus mushrooms in the form of a sauce is divided into stages.

1. Fry mushrooms cut into small cubes in butter until golden brown.
2. Add chopped onion and continue to fry for 7 minutes.
3. Add flour, stir, salt and fry for 3 minutes.
4. Pour in sour cream, stir and cook over low heat until thickened.
5. Add chopped greens, beat with a mixer and let cool. Pour into a saucepan and place on the table.

It should be said that the sauce can also be made from dried mushrooms, which will only enhance the taste and aroma of the dish.

Boletus mushroom caviar with tomato paste

Cooking mushroom caviar from aspen mushrooms according to that recipe is a simple process, but it has its own characteristics.

• 1 kg of boiled mushrooms;
• 3 onion heads;
• 3 sweet bell peppers;
• 3 tbsp. l. tomato paste;
• Vegetable oil;
• 7 cloves of garlic;
• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tsp ground black pepper;
• 2 tbsp. l. 9% vinegar;
• 1 bunch of dill greens.

A recipe with a photo of cooking a dish from aspen mushrooms will help everyone who decided to make caviar at home to cope with the process.

1. Mushrooms mince with fine holes.
2. Peel onions, bell peppers and garlic, grind in a meat grinder.
3. Fry vegetables in vegetable oil until tender and add chopped mushrooms.
4. Stir well and simmer over low heat for 30 minutes, with constant stirring.
5. Combine tomato paste with sugar and salt, pepper and vinegar.
6. Simmer for 15 minutes, stir, add chopped dill, stir again and simmer for 5 minutes. - caviar is ready to eat.
7. If the caviar is intended for storage for the winter, the jars with the blank are sterilized in hot water for 20 minutes, then rolled up and insulated until they cool completely. They are taken out to a cool room and stored for no more than 10 months.

How to cook frozen boletus in the oven: a step-by-step recipe

The recipe for frozen boletus boletus with vegetables in the sleeve will appeal to those housewives who do not like to stand at the stove for a long time.

• 700 g of boiled mushrooms;
• 500 g potatoes;
• 300 g onions;
• 7 cloves of garlic;
• 3 tbsp. l.soy sauce;
• 4 tomatoes;
• 3 tbsp. l. melted butter;
• Salt and your favorite spices to taste.

How to properly cook frozen boletus in the oven, learn from the step-by-step description.

1. Cut the mushrooms into cubes, the onion rings and fry together in butter until golden brown.
2. Pour in the soy sauce and simmer over low heat for 2-3 minutes.
3. After peeling, cut the potatoes into strips, add finely chopped garlic, salt to taste and your favorite spices.
4. Cut the tomatoes into slices, combine with potatoes and mushrooms, mix and put everything together in a baking sleeve.
5. Tie, make a few punctures in the sleeve with a toothpick and place on a baking sheet.
6. Bake in the oven for 40 minutes. at a temperature of 180 ° C. Canned vegetables work well with this dish.

Recipe on how to cook frozen boletus caps with rice

The recipe for frozen boletus caps with rice is a great option for those who love pilaf, but fast or follow a diet.

• 500 g of mushrooms;
• 2 carrots and 2 onions;
• 1 tbsp. rice;
• 50 ml of vegetable oil;
• 5 cloves of garlic;
• Broth (vegetable or mushroom);
• 1 tbsp. l. seasonings for pilaf;
• Salt to taste.

How to cook frozen boletus boletus to make delicious and aromatic pilaf?

1. Defrost the mushrooms, squeeze lightly with your hands and cut into slices.
2. Peel onions and carrots, chop into cubes, salt and fry in oil until soft.
3. Fry the mushrooms separately in oil until golden brown, put in a greased pan.
4. Put vegetables on top, sprinkle with chopped garlic with a knife and pour washed rice on top, sprinkle with pilaf seasoning.
5. Pour over with vegetable or mushroom broth so that it completely covers the rice.
6. Cover the pot with a lid, turn on low heat and cook until tender, about 40 minutes.

How to make dried boletus soup: a step-by-step first course recipe

This recipe for preparing the first course from dried boletus will delight everyone with its taste and amazingly bright aroma.

• A handful of dried mushrooms;
• 6 potatoes;
• 1.5 liters of water;
• 1 carrot and 1 onion;
• 3 tbsp. l. boiled barley;
• Vegetable oil;
• 3 cloves of garlic;
• Salt and chopped herbs to taste.

How to properly cook soup with dried boletus boletus, learn from the step-by-step recipe.

1. Wash the mushrooms, cover with warm water and leave for 4 hours.
2. Cut the potatoes into cubes, put them in boiling water and cook for 10 minutes.
3. Cut the mushrooms into cubes and place with the potatoes, continue to cook for 20 minutes.
4. Cut carrots and onions into cubes and fry in oil until golden brown.
5. Pour into the soup together with the boiled pearl barley, boil for 10 minutes.
6. Add spices and herbs, mix and let boil for 5 minutes.

How to cook dried boletus stew

Cooked dried mushroom stew can be served immediately or rolled up in jars as a preparation for the winter.

• 200 g dry mushrooms;
• 5 onions;
• 2 carrots;
• 2 tsp flour;
• 2 tbsp. l. tomato paste + 1 tbsp. mushroom broth;
• Vegetable oil;
• Salt and black pepper;
• Chopped greens (any).

How to cook dried boletus correctly using the step-by-step description?

1. Rinse the mushrooms, cover with cold water and leave to soak overnight.
2. Let the water drain, gently pressing with your hands, then cut into strips and boil for 15 minutes.
3. Fry the onion chopped in half rings in vegetable oil until soft, then add the diced carrots.
4. Stir and continue frying until the carrots are tender.
5. Pour in flour, dilute with 1 tbsp. mushroom broth, add salt and pepper.
6. Stir and simmer for 30 minutes. over low heat.
7. Let cool, leaving on the stove, and before serving, garnish with herbs, sprinkling on top of the dish.

As you can see, it is not difficult to cook boletus mushrooms deliciously according to this recipe, but the result is amazing!

Frying boletus: a recipe for a multicooker

One of the most delicious recipes for boletus boletus is roast in a slow cooker. A rich, nutritious and very tasty dish, it is perfect for a dinner or a hearty lunch for 6 people.

• 600 g of mushrooms;
• 800 g potatoes;
• 400 g zucchini;
• 200 g of onions and carrots;
• 500 g of tomatoes;
• 200 ml of water;
• Vegetable oil;
• Salt and spices to taste.

How to properly cook boletus mushrooms in a slow cooker, learn from a step-by-step recipe.

1. After preliminary cleaning, mushrooms are boiled in salted water for 20 minutes.
2. They are thrown back in a colander, left to drain and then, after cooling, cut into pieces.
3. The multicooker turns on, a little vegetable oil is poured into the bowl and the mushrooms are laid out.
4. The "Frying" mode is switched on on the panel for 20 minutes.
5. The mushrooms are fried with the lid open, then diced carrots and onions are added.
6. Fry for 10 minutes, turn on the "Stew" mode and lay out the potatoes cut into strips, add salt.
7. Stew for 15 minutes, add zucchini cut into circles, as well as cut tomatoes.
8. Water is added, the entire contents of the multicooker are mixed and stewed in the same mode for 30 minutes. under a closed lid.
9. In 5-7 minutes. before the signal, spices are introduced, mixed.
10. After cooking, the roast is left in the multicooker in the "Preheat" mode for 10 minutes.

If you want to make the dish more satisfying, you can add pieces of meat, but this will take a little longer to cook.