How much the mushrooms are boosted. Fresh brewer. How much cook mushrooms before frost. How to cook mushrooms. Delicious dishes from stabber

Painbezoviki mushrooms can be collected from the middle of the summer and until the middle of the autumn. But how much to boil booties to readiness before hot or before frost, not all mushrooms know. For many, these mushrooms are a symbol of forest, they are very tasty dried, have a rich aroma and taste. Of the boosters, it turns out a magnificent roast, as well as a delicious mushroom soup and an excellent filling for pies and pancakes.

Also, stabberry is also very helpful. They reduce cholesterol to help normalize blood pressure (by the way, you should always know what to do at low pressure).

How much cooking booties before hot

Roasted booties with onion and sour cream is just a delightful dish. But in order to cook it, you need to know how much brewer mushrooms and which way to achieve the perfect taste of these forest gifts.

Wash and peeled mushrooms need to be dest. Separately large and medium mushrooms, separately small and chopped pieces. Pour mushrooms with water, and bring to a boil, after which the first water is drained and pour with water in a new one. Add a whole purified bulb, salt, bay leaf, a couple of carnation boutons and bring to a boil on a big fire. How much boom in the time of stabber in the second water depends on the size. This time is 30 minutes for small mushrooms and 45 for large.

How much cooking booties before frost

Frost of mushrooms is a great way to preserve their taste and aroma, and the main thing is a consistency. Therefore, it is important to know every real mushroom, how much time you need to cook booties, which will then be used to prepare the filling in the pies and in casserole.

Time, how much cooking boletus, to freeze them, does not differ from the first method, which is the main one. Many hostess immediately make a paste or puree from the boiled boomes and freeze it in packages, so that it was convenient to prepare a filling for pancakes and for pies.

In general, the method of cooking these mushrooms, how much to cook booties, is after draining the first water for 30 minutes for small mushrooms and 45 for large ones.

How much cooking booties before marination

If it is possible to cook before frying cooking before hot, since mushrooms will still pass one heat treatment, then for marinations they must be fully prepared. Therefore, you need to carefully monitor how much time to cook booties, after the first water is fused.

In the water in which you will cook the mushrooms for the second time, you need to add only salt, as all the main spices will be added to the marinade, and the stabber will be made to taste separately. Time, how much you need to boil until boating before cooking them is 45 minutes for small mushrooms and 60 minutes (or 1 hour) for medium and large.

If you're with the boolete, you have made and oh, then you will also be interested to know.

From mushrooms you can prepare a huge number of dishes that are obtained very tasty and fragrant. It should be borne in mind that mushrooms are severe, and sometimes dangerous food, so you need to know how to choose the boosts and boomes, as well as how they need to be boiled. Now we'll figure it out in detail in all these issues.

Mushrooms today can be purchased in many stores, and in the season also in the markets. Despite this, quiet hunting lovers go to search for families and often return with good luggage. Fresh mushrooms can not remain long, so you need to do something with them: freeze, fry, pick up, etc.

You can use them for soup and for any other dish. Whatever the option is selected, you need to start with boiling. The thing is that it is such a heat treatment that allows you to remove unnecessary substances and save the product.

Before finding out how much you need to boil booms and boomes, we suggest learning them to choose them, because it depends not only by the quality of the dish, but also its safety.

Let's start with the boosts that can be found in many forests. They grow groups near conifer, mixed and deciduous forests.

It is important that at least aspen is at least per step. Find out simply, the mushroom has a chunky leg, on which black scales and a wide hat are located. In nature there are red, white and brown mushrooms. It is not recommended to collect too old specimens, because they are not so tasty and fragrant.

If you want to learn how to cook booties, then you need to choose them correctly. They are distributed in all types of forests. To find out, you need to look at the leg, which is covered with scales of brown color, while it is expanded the book. As for the Hat, it has the form of the sphere, but the turn of the top is a bit muffled. On the touch the hat is smooth, and the false copy of it is rough.

How to cook the mushrooms of boosts and boomes?

Since these mushrooms are still different, the process of heat treatment is slightly different. That is why we suggest considering these processes separately. It is important to say that it is necessary to cook quickly, because when contacting air, mushrooms are oxidized and darker.

How to cook boosts so that they do not worry:

1. to begin with, remove all the garbage and clean the hats and legs with a knife. For this purpose, a toothbrush is perfect. Be sure to remove the film having on the surface. If you wish and the presence of time, you can soak mushrooms for an hour;
2. put the boosal in the pan and fill them with cold water. Put on the stove, heat and put salt. Bring to a boil, stirring constantly. The foam will be formed from above, which must be removed;
3. after boiling, boil for 20 minutes. That's just fire stands. After the time expires, the liquid flows, and then fill the new water. After boiling, cook another 5 minutes. There is also advice that you need to add vinegar to the water, and this will prevent the blackening.

After that, you can prepare the boosts in any way, for example, you can prepare the first and second dish, as well as freeze or close in jars.

Now we'll figure it out how to cook booties:

1. for such fungi, the duration of heat treatment increases. It is necessary to start with cleaning, as in the previous version. Be sure to delete the existing missing places;
2. place the mushrooms in a saucepan, fill with cold water and boil on medium heat. After that, add a decoction to taste. As for how much time you need to continue cooking, there are different versions here, but the most optimal option is 40 minutes. You can also repeat the manipulation with two waters. The fact that brezovuki can be judged by the fact that they fall on the bottom.

Some hostesses believe that if you want to fry mushrooms, they do not need to cook, because such long-term heat treatment will negatively affect the taste. Specialists say that it is possible to abandon cooking only if the collection took place in an environmentally friendly zone, but since it is almost impossible, then this process is not worth mentioning. During cooking, existing harmful substances are removed, and the product becomes safe.

In that case, if I want the dish to be delicious and very fragrant, it is recommended to slaughter boominuses for 10 minutes before frying. At the same time, the duration of the roasting increases and is somewhere 20 minutes. To achieve a beautiful golden crust, it is necessary to leave the welded product in the colander, which will allow the stroke of an extra liquid.

How much do you need to cook boosts before freezing?

It is important to note that in the frozen form to store the product is not more than six months. In addition, it is impossible to repeat the process of freezing and defrosting. It is best to select small specimens and only after that move to cooking. It is recommended to use the first shown scheme according to which the processing should last 40 minutes. With a change of fluid.

After that, the boominuses must be put in a colander and give water to the water. Spread them into one layer, for example, on the board and do freeze.

When mushrooms are grappling, you need to add them to the package and send to the storage chamber.

Many love pickled mushrooms, which are an excellent self-snack, and they can also be used in other dishes, for example, in salads. We suggest to consider the recipe that is suitable for both boomes and for boosaine.

For each kilogram, it is necessary to prepare such products: 120 ml of water, 40 g of salts, 5 peas of pepper, 4 laurel leaves, a couple of cloves and dill sprigs.

1. mushrooms need to soak for 5 hours, and then rinse again in running water. After that, put them in a saucepan, fill with cold water and put on the stove. When everything boils, you need to cook for 15 minutes, cleaning the foam;
2. to make brines, boil the water, put the spices and negotiate within a few minutes. Welded mushrooms to dry, leaving in colander. Spread them on banks, speaking salt, and then pour brine. Close the covers and store in a cold place. In a month, you can enjoy the taste of salted boletus.

In season, when there are no fresh boletins and a boletus, you should not deny yourself the pleasure of enjoy the taste and aroma of mushroom dishes.

For this purpose, you can take a dried product.

Before switching to heat treatment, it is necessary to pour the dried mushrooms with cold water and leave them for 5 hours. This procedure will make them mild and ready for further processing.

Water drain, all well rinse and fill with new warm water. Put on the fire and boil 2 hours.

Now you know how much it is correct to cook boomines for soup, in front of frost and hot to get a delicious dish. The information provided is enough to implement the conceived even a beginner culinary.

Beginnerful mushroom pickers will be especially interested in learn how to prepare boomes, and the experienced fans of a quiet hunt will not refuse to replenish the piggy bank of the recipes with new ideas. Any dish with similar mushrooms is obtained fragrant, tasty and nutritious.

How to clean brezers?

Preparation of boletus for real use or billet for the winter does not cost without preliminary cleaning. Knowing how to correct this stage, it will be possible to cope with the task quickly and efficiently.

1. Initially, the mushroom mass is moved, selecting worm or substandard instances.
2. It is cut into the presence of the legs with the legs and clean the scaly legs, crushing them with a knife, brush or losing with a clean cloth.
3. Cleaning caps do not require: any contamination quickly and easily washed away under the jet of water.
4. If the booties are designed for drying or freezing, wipe with cloth or paper towels and legs, and caps, avoiding contacting mushrooms with water.

How to cook booties?

If the extraction of a quiet hunting is brezing, the recipes for the preparation of these valuable mushrooms will help effectively recycle them and feed the family with delicious and without doubt with nutritional culinary masterpieces.

1. Any hot, welded with brewer, will delight magnificent fragrance and saturated mushroom taste. However, it should always be remembered that the first broth can be used for this only with confidence as a basic product.
2. The resulting result gives frying boletus. At the same time, the mushrooms are often complemented by bow, potatoes or other vegetables.
3. Like other species, the boletins are perfectly combined with sour cream, while fully revealed their taste and create delicious dishes in all parameters.

How to cook bootiers?

Studying how to prepare boomes, before everyone needs to comprehend the technique of their cooking. The bulk of the recipes implies preliminary boiling of the forest inhabitants, which allows not only to bring the product to readiness, but also to reduce any negative consequences associated with the use of mushrooms, which like a sponge absorb various and not always useful substances.

Ingredients:

• boberic;
• water purified - 2 l;
• salt - 1 tbsp. a spoon.

Cooking

1. Prepared, move and clean the boletus.
2. Mushrooms are thoroughly rinsed and lowered in a saucepan with boiling salted water.
3. When heated and in the boiling process, it is necessary to remove the rising foam with a spoon.
4. How much cooking boletus will depend on the size of the fungi, their maturity and quality. As a rule, the cooking process takes from 30 to 50 minutes and is considered completed when mushroom copies dropped to the bottom of the pan.

Fresh boletus soup

The brewing will sweep the taste receptors of the fungal creations and quietly quenching the feeling of hunger. As a filler for hot in this case, a noodle is used, which is optionally can be replaced with rice, millet, buckwheat, other grain or vegetable mix.

Ingredients:

• pinbrazoviki - 0.5 kg;
• carrots and onions - 150 g;
• noodles - 80 g;
• potatoes - 4 pcs.;
• water purified - 2 l;
• butter creamy and vegetable - 40 g;
• bay leaf, fragrant and black pepper, greens, sour cream - to taste.

Cooking

1. Run to the preparedness of the sliced \u200b\u200binbestos, fold on the sieve, are rinsed.
2. Cut the mushroom mass on the creamy oil.
3. Potato cubes are laid in boiling water, spasred on a vegetable oil onions with carrots, mushroom roasted.
4. Cook hot 15 minutes, season to taste with salt, pepper, throw noodles and prepare a dish until the latter is ready.
5. Feed soup with greens, putting at the request of sour cream.

How to fry stabberry?

Roasted stabber with dignity can be served on any table, but especially tasty such mushrooms with boiled potatoes or potato mashed potatoes. It is preferable to start burning in the first day after collecting the gifts of the forest, having previously cleaned them and cutting off the bottom of the legs in the ripe copies. They can be dried, grind and use as seasoning.

Ingredients:

• podberezoviki - 900 g;
• garlic - 3 teeth;
• onions - 250-300 g;
• salt, pepper, oil.

Cooking

1. In the hot vegetable and butter, crumpled garlic teeth are roamed to the Rumyanta, remove them, throw them away.
2. Add prepared mushrooms are added to evaporate moisture.
3. Lay the sliced \u200b\u200bonions, fry the components to the softness of the latter, providing the mass in the process to taste.

Mushroom caviar from stabber

The next recipe for those who do not know how to cook mature boomes, harsh trimmed legs or other non-thendition. From such raw materials, you can make a delicious mushroom caviar. The taste of snacks will be tenderly, if you add the composition of the carrot, piquant with garlic and original with tomatoes.

Ingredients:

• podberezoviki - 1 kg;
• onion - 300 g;
• salt, pepper, vegetable oil.

Cooking

1. Roasted on the oil sliced \u200b\u200bonions.
2. Add pre-boiled mushrooms, fry before evaporation of moisture.
3. Put a slightly cooled mass in a blender and crushed to the desired texture.
4. The caviar to the taste is delivered.

How to fry stabber with potatoes?

Incredibly tasty. Ideally use young mushrooms for cooking for cooking or only mature hats, cutting them into pieces. At the end of the frying dish, it is possible to spit dry fragrant herbs or a finely chopped greens, and instead of the onion add chopped garlic.

Ingredients:

• stabberovaki - 750 g;
• potatoes - 1.2 kg;
• onions - 1 pc.;
• salt, ground black pepper, vegetable oil.

Cooking

1. Prepared chopped mushrooms are laid in the pan, water is added and extinguished under the lid of 40 minutes.
2. Purified and chopped small potatoes are laid, the components are fried, and stirring is rapidly, until the preparedness of vegetable slices.
3. The dish is seasoned, interfere with the sliced \u200b\u200bonions, the contents of the frying pan are warming up for another 5 minutes.

Stabber with sour cream

It is possible to prepare breaker in a frying pan with the addition of sour cream, enjoying the result in the result. The magnificent taste and nutritious characteristics of the dish will be appreciated even with picky eaters or picky gourmets. At the end of cooking, it is possible to waste garlic or green onions.

Ingredients:

• podberezoviki - 900 g;
• sour cream - 200 g;
• onions - 200 g;
• flour - 20 g;
• salt, ground black pepper, butter.

Cooking

1. Prepared and sliced \u200b\u200bmushrooms are roasted on the oil before evaporation of moisture and light bang.
2. Onions are added, fry 10 minutes, flour flour.
3. After a minute, they put sour cream, season to taste, warm up on a quiet fire, stirring, 5 minutes.

Julien from Podberezovikov

The next mushroom dish is the invention of French culinary. Cooked juliented from stabber in a frying pan, followed by baking in the oven for a long time conquered the hearts of consumers all over the world. The rich harmonious taste of the resulting exemption is achieved by performing an easy technology.

Ingredients:

• pogbestos - 800 g;
• sour cream - 300 g;
• onion - 300 g;
• oil - 70 g;
• cheese - 250 g;
• salt, pepper, seasonings, greens.

Cooking

1. Roasted on the oil onions.
2. Add finely chopped booties, fry 10-15 minutes.
3. Layout sour cream, season dish, tomatov, stirring, under the lid of 25 minutes.
4. Lay out a lot of coxnotes or molds, sprinkled with cheese fluttering on grater, baked at 190 degrees 10 minutes.
5. Before serving, decorate the dish of greens.

Pogbesto on the winter

1. Always relevant versions of the harvesting of pickled mushrooms. A jar of delicious snack will make a more appetizing any meal and will allow you to enjoy the excellent characteristics of the boletus.
2. If there is a free space in the freezer mushrooms can be freezed.
3. No less productive workpiece is the drying of brezovkov. According to the need, you only need to soak the portion of dried mushrooms for a couple of hours, after which you apply them to the destination.
4. A practical method of processing boominuses will be cooked for the winter mushroom suolanta. From it you can quickly weld the welded soup, stew or other dishes from stabber.

Podbrazoviki Marinated for the Winter - Cooking Recipe

There are leaders in flavoring and nutritional properties among this kind of blanks along with Boroviki. The only difference from the latter is the darkening of mushrooms in the process of heat treatment, which does not affect their other characteristics. The proposed recipe can be used as a base for experiments, adapting it to its taste.

Ingredients:

• stabberry - 2 kg;
• water purified - 1 l;
• salt and sugar - 40 g;
• vinegar - 125 ml;
• carnation - 2-3 pcs.;
• laurel leaves - 2 pcs.;
• easy pepper - 8-10 pcs.

Cooking

1. Prepared mushrooms are poured with water and boiled up to full readiness and lowering on the bottom.
2. Mill the mushroom mass on the sieve, give a track.
3. Preet marinade for mushrooms of stabberovakov, boil the liter of water with the addition of salt, sugar, spices and vinegar.
4. The mushroom mass is laid in a pan, cope with 15 minutes, decompose on banks, shapport and thoroughly wrap up to cooling.

How to freeze mushrooms for the winter of brewer?

The optimal billet of the boletus for the winter in the presence of a free space in the freezer is freezing. The prerequisite for its execution is the processing of the product during the first four hours after the collection and compliance with certain rules.

1. Selected high-quality instances can not be washed. Available pollution needs to be brushed or wipe with a clean cloth.
2. The mushroom mass is laid out on the chamber shelves with a solid layer for several hours, after which they are referred to in packages and stored until the next season, using needed.

How to dry upbrazoviki at home?

The collected mushrooms can be prepared in the future, drying them by one of the time-tested way. Such a workpiece is particularly efficiently used to prepare soups, adding to other appetizing dishes.

1. Mushroom mass is swore, selecting only high-quality copies.
2. Mushrooms are prohibited before drying: any contamination is erased by cloth or scraped a knife.
3. With solar and warm weather, brezerbestos can be dried entirely by hiding on spanks or threads and hiding in a ventilated place.
4. Maximum resulting drying methods - in the oven or electric rig. To implement the idea of \u200b\u200bmushrooms, cut on the plates, lay out with one layer and dried at 60 degrees.
5. Store dried boheavoms in a dry place in packages, fabric bags or banks.

Slovenka from stabber for the winter

The following recommendations will help to deal with how to prepare boomes for the winter in the form of Solyanka. The resulting snack is good for self-feeding or use for cooking soups and saturated second dishes. Fresh tomatoes can be replaced by diluted tomato paste, sauce or tomato juice.

In this recipe, selected and prepared young mushrooms, sliced \u200b\u200bby cubes, were made in a frying pan on a slow fire, and then roasted with onions. The total heat treatment time, approximately 30 minutes, is then added salt.

After their preparation, add potatoes. Mix and re-add salt to taste. Close the lid and continue cooking on medium fire. The cooking time depends on the potato variety. Later, open the lid and fry the dish on the enhanced fire for a few minutes, mix again, cover the cover and turn off the fire, leave to stand 5-7 minutes.

Do not mix often if the potato grade is soft, you can get puree. Decorate the dish of greens.

Bon Appetit!

If you have white mushrooms, make a chic soup with white mushrooms

How to cook fried booties

This kind of mushrooms is pretty tough, so for cooking, as an independent dish, and giving softness, it is boiled. In addition, in the process of cooking, there is an additional cleaning from all pollution and worms.

After boiling, foam is formed, it must be removed. Sung and continue cooking. Many, merge the first water after boiling and joke already in another, clean water. Next, get mushrooms from the water and cool. Cut and fry on medium heat.

Bon Appetit!

Each mushroom picker should know, picking and other mushrooms, so that there is a delicious and safe dish from these valuable forest fungi on the table. All the gifts of the "quiet hunting" are needed before serving on the table to complete readiness, while not to digest them and apply properly cooked.

How much cooking internity before hot

Before sending to a frying frying mushrooms with onions and potatoes, they need to boil at first. For this, the prepared mushrooms should be disassembled in size. Small and cut pieces to be folded separately from medium and large pots. Pour water, bring to a boil.

Cooking small mushrooms for 30 minutes from the moment of boiling, and medium and large 45 minutes, removing the foam. Salt and spices can be added to taste.

How much cooking booms for freezing

Before freezing mushrooms, you need to boil to complete readiness. To do this, sort the subboots, small and chopped with slices fold into a separate pan, and medium and large - to another.

Fill with water mushrooms and bring to a boil, then boil small 30 minutes from the moment of boiling, and medium and large - 45 minutes.

Remove a periodically foam, and add salt and spices to taste.

How much cooking for subboots for soup

In the soup, small mushrooms look very beautiful, but for this you need to pre-boil.

Mushrooms from boiling should be boiled until 30 minutes ready and add to the soup at the end of cooking, along with greens.

In the soup, it is necessary to cook raw, adding in 1 hour to the end of the preparation, so it turns out a saturated mushroom broth and taste.

How much cooking for picking for marination

Already ready-made boiled mushrooms, which are boiled as it is written above.

Small whole and chopped pieces are boiled separately, 30 minutes from the moment of water boiling.

And medium with large separately, 45 minutes from the moment of boiling, removing the foam. Salt, spices and spices can not be added, because in the marinade there will be them enough.