Fried boletus - recipe. Do you know how to fry boletus mushrooms How much boletus mushrooms need to be fried

cooking
02.09.2022

Among the possible processing methods that are acceptable in relation to boletus, frying is considered one of the most delicious and widespread in our country. Each hostess divides a fresh mushroom crop into several parts, one of which she will definitely fry for lunch, dinner, or even for long-term storage for the winter.

For the preparation of fried boletus, you can choose a recipe "for every taste and color", because their number is really diverse. These fried fruit bodies can be combined with various ingredients. Many vegetarians, as well as those who fast, really appreciate such dishes on their table.

Fried boletus - a delicacy is very, very tasty! But before embarking on the preparation of the selected recipe, you should familiarize yourself with the recommendations for the primary processing of fruiting bodies.

  • A fresh mushroom crop must be sorted out and badly damaged, wormy and rotten specimens should be thrown away.
  • Take a kitchen knife and cut off all dirty spots, the bottom of the legs, and remove minor damage, if any.
  • Rinse the product with tap water for several minutes, and then cut each mushroom into small pieces.
  • For boletus boletus, soaking is not necessary, so the next step in preparation will be boiling. So, the fruiting bodies must be immersed in boiling salted water and boiled for 35-40 minutes over low heat. During heat treatment, foam is released, which must be removed.
  • Transfer the boiled mushrooms to a colander or sieve so that water can freely pass through it, and rinse again.
  • Leave to drain, and after 10-15 minutes you can dry the product on a kitchen towel.

How to cook boletus fried with onions

Boletus fried with onions is a classic mushroom appetizer for a festive and everyday menu. Boiled potatoes, pasta, cereals, and meat dishes will go well with this delicacy.

  • Boletus fresh peeled - 800 g;
  • Onions - 2 medium heads;
  • Olive oil, vegetable or butter - for frying;
  • Fresh greens;
  • Salt and pepper mixture.

How to cook fried boletus mushrooms, based on the classic recipe?

  1. First of all, it is necessary to carry out heat treatment of the existing fruiting bodies. The boiling process itself is described at the beginning of the article.
  2. Pour a certain amount of oil into the pan, turn on the fire and wait until the oil is well heated.
  3. Send the mushrooms and fry them over medium heat until the moisture evaporates.
  4. Peel the onion, rinse off the dirt, and then chop it in half rings or cubes.
  5. Add to the mushrooms, fry for a couple of minutes and reduce the heat.
  6. Continue frying with the lid open until the onion is cooked.
  7. At the very end, add salt and pepper, as well as chopped herbs.

Boletus fried with potatoes

The following recipe for fried boletus is also quite popular on the table of Russian families. We are talking about adding potatoes - one of the main ingredients, which is a delicious combination with mushrooms.

  • Boletus - 1 kg;
  • Potatoes - 0.6 kg;
  • Garlic - 2-3 cloves;
  • Salt pepper;
  • Vegetable oil;
  • Greens.

How to cook fried boletus mushrooms with potatoes?

  1. Mushrooms are prepared for frying in the manner mentioned at the beginning of the article.
  2. We peel the potatoes, cut them into slices or straws, rinse.
  3. Fill with water and leave for 20 minutes so that part of the starch comes out of the product. In this case, the finished potato will have a delicious crispy crust. I must say that it is better to take pink potato varieties for frying, as it contains less starch, while white varieties are more suitable for boiling.
  4. Heat the oil in a frying pan and add the mushrooms to fry.
  5. When the liquid in the pan evaporates, reduce the heat to a minimum and continue to fry the mushrooms for 10-15 minutes.
  6. Transfer the mixture to a plate and set aside.
  7. Meanwhile, dry the potato slices on a kitchen towel.
  8. In the pan in which the mushrooms were fried, add a little oil and spread the potatoes.
  9. Fry until half cooked and add mushrooms, mix.
  10. After a few minutes, add chopped garlic, salt and pepper to taste.
  11. Fry over low heat until cooked and serve to the table, garnished with herbs.

Cooking boletus fried with egg

The preparation of fried boletus includes other recipes that allow you to decorate a festive and everyday meal.

  • Boiled mushrooms - 0.5 kg;
  • Chicken eggs - 5 pcs.;
  • Milk or water - 10 tbsp. l.;
  • Salt pepper;
  • Green onion feathers.
  1. Saute mushrooms in oil until tender, 10-15 minutes.
  2. Beat the eggs well with a whisk or a fork with milk, adding salt and pepper to taste.
  3. Pour the egg mixture into the pan with the mushrooms, reduce the heat and cover with a lid.
  4. Garnish the finished dish with chopped green onions and serve.

Fried boletus mushrooms: a recipe for harvesting for the winter in jars

As already noted, fruiting bodies can be prepared not only for a quick lunch or dinner. There are recipes for fried boletus mushrooms prepared for the winter. Such conservation will certainly help you out in the cold season.

  • Boletus prepared;
  • Salt;
  • Vegetable, butter.

Traditionally, most of the preservation for the winter is prepared in jars, and fried boletus is no exception.

  1. Boiled fruit bodies put in a dry hot frying pan and fry until the liquid evaporates.
  2. Pour in enough vegetable oil so that its level covers the mushrooms, and they swim freely in it. Butter can be replaced with lard or other fat of animal origin.
  3. Fry boletus in oil for about 20 minutes, salt at the end.
  4. Prepare jars and lids that need to be sterilized in advance.
  5. Put the mushrooms in each container, leaving a place 2-3 cm high to the top.
  6. Fill the space in the jars with the remaining fat, and if it is not enough, then heat a new portion, and then pour it.
  7. Roll up or close with tight nylon lids, leave to cool, covering with a warm cloth.
  8. Send fried boletus mushrooms to be stored for the winter in the basement or cellar.

Recipe for boletus mushrooms fried for the winter

There is another recipe for boletus fried for the winter - with the addition of vinegar. This ingredient is one of the best preservatives that allow the workpiece to be stored for a long time.

  • Boiled mushrooms - 2 kg;
  • Vegetable oil - 1-1.5 tbsp.;
  • Vinegar 9% - 4 tbsp. l.;
  • Garlic - 5-7 cloves;
  • Salt;
  • Fresh dill - 1 bunch.

The recipe for boletus mushrooms fried for the winter is divided into stages:

  1. Put the boiled fruit bodies on a dry hot frying pan and fry over high heat until the moisture evaporates.
  2. Add ½ tbsp. oil and continue to fry for 10 minutes, reducing the heat to medium.
  3. Finely chop the garlic and dill and mix together.
  4. We take out the mushrooms from the pan and send them to sterilized jars, laying them out in layers of 4-5 cm.
  5. We shift each layer with garlic and dill, and the mushrooms themselves do not report about 3 cm to the top of the jar.
  6. Add the remaining oil to the pan, then salt to taste and pour in the vinegar.
  7. Bring the mass to a boil and pour an equal amount into each jar.
  8. We close with tight nylon lids, cool and send the workpiece for storage in the basement or on the shelf of the refrigerator.

Fried boletus for freezing for the winter

Recipes for fried boletus for the winter apply not only to the preparation of preservation in jars. Many housewives successfully use the freezing method for such fruiting bodies.

  • Boletus boiled;
  • Vegetable oil.

The recipe for cooking boletus fried for the winter includes the following steps:

  1. Mushrooms are fried over high heat until the liquid evaporates.
  2. Add a little oil and continue to fry until cooked, but on a less intense fire.
  3. Ready fruit bodies in a cooled form are transferred to plastic containers and sent for storage in a freezer.

The advantage of this preparation is that at any time of the year there is an almost finished product at hand, which only needs to be heated and served in combination with various dishes.

Boletus fried with onions in sour cream

Boletus boletus fried in sour cream can be considered a classic dish, because the combination of these ingredients is always in demand in home cooking. And besides, the corresponding snack can be safely put on the festive table.

  • Boletus boiled - 0.8 kg;
  • Sour cream - 1 tbsp. (250 ml);
  • Onion - 1 large head;
  • Bay leaf - 1 pc.;
  • Garlic - 2 cloves;
  • Vegetable or olive oil;
  • Salt, a mixture of ground peppers.

Thanks to the step-by-step recipe, which is described below, boletus fried with sour cream will certainly find a positive response among guests and home.

  1. Boiled fruit bodies are immersed in a frying pan.
  2. When the moisture evaporates, add the required amount of oil and continue to fry for 10 minutes.
  3. Onions are sent to the mushrooms, cut into half rings, and fried over low heat until the onion is soft.
  4. Mix chopped garlic, salt and a mixture of peppers with sour cream.
  5. The resulting mass is sent to the pan, covered with a lid and simmered for 5-7 minutes.
  6. Open the lid, throw in a bay leaf and after a few minutes turn off the fire.

If desired, the dish can be sprinkled with any fresh herbs, and then served with boiled potatoes, pasta or cereals.

Recipe for cooking boletus fried in sour cream with cheese

The recipe for boletus fried in sour cream with cheese will appeal to everyone without exception.

  • The main product is 0.6 kg;
  • Onion - 1 pc.;
  • Sour cream - 3 tbsp. l.;
  • Hard or processed cheese - 150 g;
  • Butter - 2 tbsp. l.;
  • Salt pepper.

How delicious to cook boletus fried in sour cream with cheese?

  1. The main product, that is, mushrooms, is peeled and boiled in salted water. The preprocessing process is described at the beginning of the article.
  2. Peel and chop the onion, choosing any cutting method - cubes, rings or half rings.
  3. Put the boiled fruit bodies in a dry frying pan and fry until the liquid evaporates.
  4. Add butter and onion, sauté until soft.
  5. Add sour cream, salt, pepper, mix and simmer over low heat for 5 minutes.
  6. Grate the cheese on top, cover with a lid and continue to simmer until the cheese is melted.

Boletus fried in a slow cooker

A slow cooker will also help you cope with recipes for fried boletus mushrooms. For many busy housewives, this kitchen appliance is an indispensable thing. While the slow cooker is running, you can do other important things instead of standing near the stove.

  • Mushrooms - 0.6 kg;
  • Onion - 1 medium piece;
  • Olive oil or sunflower oil - 4 tbsp. l.;
  • Salt;
  • Pepper;
  • Fresh dill and/or parsley.

For the recipe for fried boletus, photos have also been taken that will clearly show each stage of preparation.

Prepare fruit bodies for frying: peel and boil.


Cut the onion into cubes or half rings, chop the greens.


Pour oil into the multicooker bowl, add onion and set the "Baking" or "Frying" mode.


Fry the ingredient until soft - about 10 minutes.


Add mushrooms to the onion, salt and pepper and continue to fry, setting the timer for 30 minutes.


After a beep, open the lid, add greens and mix. Close the lid and leave the dish to infuse for 15-20 minutes, after which you can serve.

Cooking fried boletus with chicken

Chicken is one of the most successful combinations with fried boletus mushrooms. The finished dish turns out to be tasty, satisfying and fragrant, and what else is needed for a good meal?

  • Boletus boiled - 0.7 kg;
  • Chicken fillet - 2 pcs.;
  • Onion - 1 pc.;
  • Garlic - 2-3 cloves;
  • Tomatoes - 2 pcs.;
  • Vegetable oil;
  • Salt, pepper, ground curry.

This recipe for fried boletus is divided into step-by-step descriptions.

  1. While the mushrooms drain from excess liquid after boiling, wash the chicken, and also peel the onion and garlic. I must say that instead of the fillet, you can take any part of the bird, but you need to remove the skin, as it is a source of additional fat. However, some housewives use the skin for frying instead of vegetable oil.
  2. So, cut the chicken meat into pieces, season with salt, pepper, chopped garlic and ground curry.
  3. Stir and leave for 10-15 minutes to slightly marinate.
  4. Fry the mushrooms in a pan with vegetable oil for 5-7 minutes, add the onion and fry until tender.
  5. Meanwhile, heat up another pan and add the chicken. Here it is better to add quite a bit of vegetable oil or not add it at all, since the fat released from the chicken will be enough.
  6. Fry over medium heat until tender and add finely chopped tomatoes.
  7. We combine mushrooms and chicken together in one pan and, if necessary, add salt.
  8. We mix the mass and simmer over low heat under a closed lid for 10 minutes.
  9. At the end, add (optional) fresh, finely chopped greens of young onions, parsley and / or dill.

Fragrant forest boletus with potatoes, fried in a pan with onion and garlic - a traditional Siberian recipe, which is also known as "Siberian Jarekha with Mushrooms".

It is believed that the correct “zharekha” should be prepared only with unrefined sunflower oil, but most likely this fact is explained by the fact that such a recipe for fried boletus mushrooms dates back more than a dozen years, and it was quite difficult to get refined oil in Siberia before.

If you want to cook Siberian-style boletus with potatoes for your loved ones, you can take any oil, but you will need real forest mushrooms. Ideally, these should be boletus, but boletus and porcini mushrooms are also suitable. Most importantly, do not try to make this dish from champignons - otherwise your potatoes with mushrooms will have a completely inexpressive taste.

Fried potatoes with boletus: a step by step recipe

Ingredients for 4 servings:

  • 8 medium sized potatoes;
  • 500 grams of fresh boletus;
  • 1 large onion;
  • 4 cloves of fresh garlic;
  • vegetable oil;
  • salt and ground pepper.

How to fry boletus with potatoes in a pan

Ideally, it is better to fry potatoes and boletus mushrooms in different pans, mixing the products shortly before the end of cooking - in this case, the mushrooms will turn out crispy, and the potatoes will not soften from excess moisture.

Prepare your food first. Clean fresh boletus from litter, wash and cut into medium-sized pieces.

Cut the peeled potatoes into slices.

Peel the onion and cut into small cubes.

Chop fresh garlic cloves into thin slices.

While stirring, fry the potatoes in one pan. When the slices are reddened and reach readiness, salt the contents of the pan and turn off the heat.

Take the second pan and add the chopped onion. When the onion pieces turn golden, add chopped boletus, stir and fry over high heat for about 30 minutes until the liquid has completely evaporated. Then put the chopped garlic to the mushrooms, salt, season with pepper, stir and keep the dish on the fire for another 5 minutes.

Put the prepared mushrooms into the pan with the fried potatoes.

Then gently mix the ingredients.

Serve fried boletus with potatoes well with pickles, green onions and fresh vegetables.

Enjoy your meal!

Autumn is the time for mushrooms and delicious dishes from them! Among all mushrooms, boletus mushrooms are one of the most famous and safest. They are suitable for frying and do not require pre-heat treatment.

Cooking boletus mushrooms is not much different from cooking other mushrooms, so the main thing is confidence in them. Fried boletus mushrooms are good with boiled potatoes, rice or buckwheat, and they are also a great side dish for poultry or game.

To fry boletus, immediately prepare all the products on the list.

We clean the mushrooms from forest debris and wash well. Cut into slices suitable for frying.

Heat up a frying pan with vegetable oil. Put the mushrooms and fry. Boletus mushrooms are edible mushrooms, I do not boil them first, but immediately fry them. How to cook - decide for yourself. If you know what kind of mushrooms you are going to eat, then heat treatment is not necessary, if you do not know where the mushrooms were collected, or are not sure about the mushrooms themselves, then it is better to refuse them!

Peel the onion and cut into quarter-rings. When the liquid evaporates in the pan, add the onion. Season with salt and cook until the onion is soft and lightly browned.

When the mushrooms and onions are fried and become a delicious golden color, they are ready. The degree of friedness is a matter of taste.

Arrange on plates, sprinkle with finely chopped herbs. If desired, we will serve our favorite side dish (potatoes, rice, buckwheat) or vegetable salad with fried boletus.

Enjoy your meal!

Boletus and boletus are beautiful and fragrant mushrooms. They cannot be stored fresh for a long time, which is why they try to save them for the winter or cook something. And there are a lot of recipes for treats from such mushrooms: soups, pies, sauces, pastas, fried potatoes with mushrooms, stews and others. Consider how to cook boletus and boletus mushrooms.

Important: many believe that if the mushrooms are fried and also go to the soup, then they do not have to be boiled, as this is an additional heat treatment that can worsen the taste of the product. But this is not so - mushrooms are necessarily boiled, because during this process all toxins and harmful substances come out of them. How long to cook the mushrooms depends on what dish they go in, but the heat treatment should continue for at least 35 minutes.

Since these 2 types of forest fruits are somewhat different, they should be cooked differently. Consider the process of their cooking separately.

Recipe for fried boletus

Fried boletus is very tasty. They are cooked with potatoes, herbs, served with a side dish of macaroni and cheese, as well as other dishes. It is important to know how to fry boletus and boletus correctly.

Advice: you can add vinegar to the pan so that the mushrooms do not turn black. It will take quite a bit - 1 tablespoon.

Ingredients

Servings: - + 10

  • boletus 1 kg
  • Onion 3 pcs.
  • Vegetable oil 30 ml
  • Salt, pepper to taste

per serving

Calories: 47 kcal

Proteins: 2.9 g

Fats: 2.6 g

Carbohydrates: 3 g

60 min. Video recipe Print

    We clean the mushrooms, wash them, remove defective places.

    We put the boletus in a saucepan, put it on medium heat and fill it with water, add salt. We wait until it boils and cook for a third of an hour, then drain the water, collect a new one and cook for another 20 minutes. The readiness of the mushrooms is determined by their lowering to the bottom of the pan. If this happens, the mushrooms are ready.

    We take out the boletus and lay it on a napkin or paper towel so that the liquid is absorbed.

    Heat the pan, pour oil on it and put the mushrooms there. Cover with a lid and wait for the boletus to secrete liquid and it will evaporate.

    Cut the onion into slices and add it to the mushrooms. Stir and cook until the onion is soft.


    Recipe for fried boletus with potatoes

    Fried boletus is a little faster to make than boletus. They are very similar in taste, but the methods of frying them are slightly different: they should be cooked for only 25 minutes, stirring and removing the foam. After that, the mushrooms are fried on the grill, in the oven and in other ways. Learn how to cook them in a pan.

    Servings: 15

    Time for preparing: 50 minutes

    The energy value

    • calorie content - 59.2 kcal;
    • proteins - 2.6 gr;
    • fats - 1.3 gr;
    • carbohydrates - 9.3 gr.

    Ingredients

    • boletus - 1.5 kg;
    • potatoes - 1.2 kg;
    • onions - 3 pcs;
    • vegetable oil or butter - 30 ml;
    • pepper, salt, herbs - to taste.

    Step by step cooking

  1. We process mushrooms: wash and clean. Soak them in cold water for 60 minutes if possible. This is done to eliminate the possibility of boletus worminess.
  2. Mushrooms cut into slices. Add to a saucepan filled with cold water and place over medium heat. Salt and boil. Next, cook for another third of an hour, stirring and removing the foam.
  3. We throw back the boletus on a sieve, and fill the pan with fresh water. Add mushrooms to it and fry for 5 minutes.
  4. Now you can fry. Heat the pan, put the butter in it and melt it. Add mushrooms and fry for 20 minutes.
  5. In a separate pan, fry the onion in oil.
  6. Wash, peel, cut potatoes into strips. Add it, as well as onions to the mushrooms. After that, you need to fry the dish for 30 minutes.



Many more delicious and unusual dishes can be prepared from boletus and boletus: soups, sauces, pasta, salads, pies and others. Fried mushrooms have a special taste and pleasant aroma, especially if you make them with matching products: potatoes, herbs, cheese, vegetables. Enjoy your meal!

Boletus mushrooms are "soft" mushrooms. There is a lot of liquid in their fruiting body, which will immediately manifest itself as soon as you put your forest catch in the pan. In order not to get stewed or boiled slurry at the exit, you should know how to fry boletus. First, don't make a mushroom platter. Even if you are sure that the contents of your basket are edible, do not mix different types of forest gifts in a pan. They have different textures and densities. Some need to be boiled before frying.

Rule two. If you are not quite sure about the species of what you have collected, boil the mushrooms for twenty minutes. Put the raw onion into the pot. She is a litmus test for the toxins contained in fruits. If the onion turns blue, it means that some kind of grebe or fly agaric has crept into your basket. Everything will have to be thrown out. If you do not have the necessary experience or have harvested near the tracks or in ecologically disadvantaged areas, it is better to boil your trophies before, Boletes - if you have no doubt about them - do not need it.

But do not forget that we removed them from the ground, and therefore the mushrooms require preliminary purification. The taste of dishes also depends on its thoroughness. The films under the hats are bitter. Not to mention sand creaking on the teeth and possible worms ... To get rid of everything unnecessary, mushrooms are soaked in salt water with vinegar for about twenty minutes. Before frying the boletus, they are washed again under running water and dried with napkins. If the mushrooms are large, they are cut into pieces. And if small, then fried whole.

We remember that soft (popularly they are also called "snotty") mushrooms secrete a lot of liquid. This circumstance must be taken into account. How to fry boletus, boletus and similar mushrooms? Take the traditional one, put the prepared gifts of the forest on it and keep it on fire. After some time, moisture will appear. Do not close the lid - let it evaporate. Then put a piece of butter, salt, pepper a little and bring the frying process to the end. Ready boletus should have a brownish-golden crust and retain their shape.

No less relevant is the question of how much to fry boletus. It depends on what ingredients you cook mushrooms with. If with onions, then fry it first, and then lay out the fruiting bodies. But with potatoes, the cooking process will stretch up to half an hour. If using vegetable oil, heat it well. Uncovered, cook for 5-7 minutes, then in a closed frying pan over low heat for the same time. Salt and spices must be added two minutes before removing from the stove.

How about in sauce? Yes, mushrooms are usually served with gravy. The only exceptions are salad ingredients. The sauce is most often prepared sour cream (bechamel or garlic). And lovers of spicy exotics prefer tomato sauce with ginger. First, fry the mushrooms for 15-20 minutes. Then add the chopped onion, cook for another five minutes, salt and pepper. We mix fat sour cream with a small amount of flour, pour mushrooms with it. Cover and simmer over low heat for another ten minutes, stirring occasionally.