How to cook mushrooms correctly. How long to cook frozen, dried or fresh mushrooms

The porcini mushroom is the most popular and more in demand forest mushroom, which many people like to buy or collect themselves in the fall, so in this article we will look at how long and how to properly cook porcini mushrooms (fresh, dried and frozen).

How long to cook porcini mushrooms (boletus mushrooms)?

The cooking time for porcini mushrooms depends on their type: fresh, frozen or dried, so we will consider separately how long it takes to cook porcini mushrooms in a pan:

How long to cook fresh porcini mushrooms in a saucepan? Fresh porcini mushrooms need to be cooked for an average of 35-40 minutes after the water boils in the pan.
How long to cook dried porcini mushrooms? Dry porcini mushrooms are pre-soaked in cold water for 2-3 hours, after which they are boiled for an average of 20 minutes.
How long to cook frozen porcini mushrooms for soup? Most frozen mushrooms are boiled a little before freezing, so such mushrooms need to be cooked for an average of 20 minutes after the water boils in the pan, but if fresh porcini mushrooms were frozen, then they are cooked for 35-40 minutes until tender after the water boils.
How long should you cook porcini mushrooms before frying? Before frying porcini mushrooms (and many others), I recommend boiling them first so that no harmful substances and microorganisms remain in them, so before frying, porcini mushrooms are boiled for 20-30 minutes after boiling water in a saucepan.
How long does it take to cook porcini mushrooms in a slow cooker? In a multicooker in the “Baking” mode, fresh porcini mushrooms must be cooked for an average of 40 minutes.

Having found out how long to cook porcini mushrooms, we will next consider the process of preparing them in order to know how to properly prepare them for cooking, as well as how to properly cook them until tender.

How to peel fresh porcini mushrooms before cooking?

Fresh porcini mushrooms are first cleaned of large debris on the cap and stem (manually, using a knife and a soft brush), then placed in a container of a suitable size and poured cold water(soak for 1 hour), as a result of which most of the small debris independently lags behind the surface of the mushroom.

After soaking, all dark spots and minor damage are carefully cut off from each mushroom with a knife, and all the skin is removed from the stem of old mushrooms. Completely peeled porcini mushrooms are cut into smaller pieces (we check the inside of each mushroom to ensure it is not wormy), after which they are ready for cooking.

How to cook porcini mushrooms?

To boil porcini mushrooms for preparing various dishes, in particular for cooking mushroom soup, they should be cooked in a certain sequence (fresh, frozen and dried), while only their preparation for cooking will differ (fresh ones must be cleaned, frozen ones must be defrosted at room temperature, fill them with cold water, and soak dried ones in cold salted water for 2-3 hours before cooking), as well as their cooking time. Let's consider step by step how to cook boletus mushrooms (ceps) in a saucepan:

As mentioned earlier, we first prepare porcini mushrooms for cooking (thaw frozen ones, clean fresh ones, and soak dried ones for several hours).
Place the prepared mushrooms in a saucepan and fill with water (if you are just cooking porcini mushrooms, then so that the water completely covers them; if you are cooking mushroom soup– pour water to make a full-fledged soup).
Add salt to the water to taste (on average 1 level teaspoon per 2-3 liters of water).
Over high heat, bring the water in the pan to a boil, then reduce the heat so that the water does not boil too much. After the water boils, cook fresh porcini mushrooms for 35-40 minutes, dried ones for 20 minutes, and frozen ones for 20-35 minutes until tender. During cooking, constantly skim off the foam that forms on the surface of the water with a spoon or slotted spoon.
At the end of cooking, check the mushrooms for readiness (if they all sank to the bottom of the pan, then they are ready).

Note: a sure sign that porcini mushrooms are cooked or not is that they sink to the bottom of the pan when ready, and do not float on the surface of the water.

Fresh mushrooms must be cleaned of debris, blades of grass, dirt and rinsed thoroughly. If desired, you can rinse the mushrooms several times. How long to cook porcini mushrooms? It depends on what dish the mushrooms are intended for.If you plan to boil them first and then fry or bake them (for example, with fish), then you need to cook the porcini mushrooms for 20-25 minutes. If boiled mushrooms will act as a separate dish or side dish, then they must be cooked for at least 32- 40 minutes

You should not cook mushrooms for a very long time, so as not to spoil their taste. When cooking mushrooms, you must remember that the foam formed during the cooking process must be regularly skimmed off. When cooking, mushrooms are salted to taste. You can add your favorite seasoning.

If you plan to boil dried porcini mushrooms, then pre-soak them for 2- 3 hours. Next, boil the mushrooms in salted water for 20 minutes.

Recipes for dishes with boiled mushrooms

There are a great many recipes with the addition boiled mushrooms. In addition, porcini mushrooms can be used as a side dish. We offer several interesting recipes from porcini mushrooms.

Potato salad with porcini mushrooms

Ingredients:

porcini mushrooms - 200 g;
potato - 4-5 pcs;
leek;
olive oil - 4-5 tbsp. l.;
vinegar;
pepper, salt to taste.

Boil the potatoes in their jackets. Next, peel and cut into cubes. Sort the fresh mushrooms, clean them of debris, and rinse thoroughly. Place the washed mushrooms in a colander and let the water drain. Mix mushrooms with potatoes, add leeks. Salt, pepper, season the salad with vinegar, olive oil or mayonnaise.

Cheese soup with mushrooms

For preparation you will need:

porcini mushrooms - 150 g;
potato - 3-4 pcs;
processed cheese - 400 g;
carrot - 150 g;
leek or onions- 150 g;
salt and pepper to taste.

Pour about 3 liters of water into a saucepan, bring it to a boil, add mushrooms cut into small pieces and cook for 30 minutes. Then peel the potatoes and cut them into cubes. Grate the carrots on a medium grater. Cut the onion into rings. Add potatoes to mushrooms, cook for 10 minutes. Next add onions and carrots. A couple of minutes before it's ready, add the cheese. Pepper and salt as desired. You can add herbs (parsley, celery). Stir and remove from heat.

Fish with mushrooms

Ingredients:

fish (pollock fillet, pike perch or other) - 5-6 pieces;
porcini mushrooms - 500 g;
half a lemon;
olive oil;
salt and pepper to taste.

Sort the fresh mushrooms, clean them of debris, cut them into small pieces, boil for 25- 30 minutes. Season the fish fillets with salt and pepper, make slits and fill them with small pieces of lemon. Sprinkle the fish with lemon. If desired, the fish can also be coated with mayonnaise or sour cream. Place the fish on a baking sheet greased with olive oil. Place mushrooms on top of the fish and add a little salt. Place the fish and mushrooms in the oven for 20- 30 minutes.

Calorie content of boiled porcini mushrooms: 21.50 kcal per 100 g (meaning the edible part). Zhirov- 1.6, proteins - 3.7, carbohydrates - 0.9. Calorie content of fried porcini mushrooms- 150 kcal per 100 g.

If you prefer fried mushrooms, check out

Boletus is the real king of the forest, which is a welcome guest in the basket of any mushroom picker. You can make so many wonderful dishes out of it – it can easily be baked, fried or stewed! You can make soup or flavorful broth, freeze or dry it for longer storage, and much more. We will tell you how to cook porcini mushrooms according to all the rules so that they retain their taste and give each dish an indescribable smell!

Processing technology is very important process, which cannot be neglected, and today we will look at all its subtleties.

How to cook porcini mushrooms correctly

First of all, we must thoroughly sort out our catch, clean it of leaves, branches, soil, and then leave it in salted water so that everything foreign, including insects, comes out. This is the most important thing in how to cook porcini mushrooms, because otherwise household members or guests may get unpleasant “surprises” in the dish.

We do not cut small boletus mushrooms, but divide large ones into several parts so that they are better cooked and do not remain raw inside.

To cook mushrooms, be sure to use salted water: 45 minutes after the start of processing, the boletus mushrooms will be completely ready! To be on the safe side, you can leave them on the stove, turning off the burner for a few more minutes, so we can be sure that the dish will turn out exactly as needed.

By the way, you don’t have to cook the boletus mushrooms in advance before frying, but only if you are completely confident in their quality.

Representatives of this fungal kingdom have the unpleasant property of absorbing all harmful substances, for example, from the soil and air, and they are also a favorite treat for worms, so it is better to treat them.

How to cook porcini mushroom before frying or baking? It’s very simple: boil it for 20 minutes. It will not lose its shape, but this will rid the product of all “extra” substances.

Broth is not only what is left after cooking a product, but also the basis for soup or sauce. The broth is especially tasty from boletus mushrooms, which must first be washed well and cut into pieces. Calculation of a good broth: for 1 liter of water - 200 g of fresh boletus.

We gradually bring everything to a boil and cook for about half an hour. We remove the foam along the way so that it does not spoil appearance(plus all the harmful substances that have no place in the soup accumulate in it), and before using, strain the liquid through cheesecloth or a fine sieve.

If the broth needs to be saved for future use, then it should be frozen in containers lined with plastic bags. This is done very simply: take a bucket of mayonnaise or any other product, place a bag in it, and be sure to have no holes.

After this, pour the mushroom base for the soup into it, but not to the top, because it will expand when frozen. We leave a small margin of the bag and tie it at the top.

After some time, when the liquid has hardened, it needs to be removed from the bucket along with the bag: we have a compact briquette that can be taken out and cooked from at any time delicious soup or sauce.

One more point: for freezing, it is better to prepare a concentrated broth so that it does not take up so much space in the refrigerator. To do this, for every 200 g of whites we take not a liter of water, but 500 ml. During the cooking process, we just need to dilute the liquid with water to the desired consistency!

Preparing porcini mushrooms for freezing

In addition to drying, boletus mushrooms are a very suitable product for subsequent freezing. To save them on for a long time, they should be pre-boiled. After this procedure, we simply take the product out of the refrigerator at any time and add it to vegetables, soup or stew, without worrying about whether it is completely cooked.

This is a very popular method of preparation, because not everyone likes to bother with dried boletus mushrooms, which need to be cooked properly, otherwise they will taste like rubber, and fresh ones, unfortunately, are available only for a short period of time in the fall and at the very end of summer.

How to properly cook porcini mushrooms for subsequent freezing so that they do not lose their properties? To do this, it is important to know some secrets of this process so that the result is excellent!

As before regular cooking, boletus mushrooms should be carefully sorted, washed, and cut off excess parts and damaged areas.
Next, you need to separate young mushrooms from old and slightly overripe individuals, and cook them separately from each other, since they have different properties and culinary value. You can cut off the caps from the legs, but, in principle, this is not necessary.
We must first soak the wormy boletus mushrooms in salt water to get rid of insects (this must be done before preparing the mushrooms). The used solution will contain all the “excess” and dirt, as well as some harmful substances. We won’t save it for soup or broth in the future, it’s just waste.
Boil in a saucepan salt water, after which we lower the mushrooms into it for 5 minutes, trying to stir from time to time, but not constantly. This will reduce their volume and save as much as possible more space in the freezer.

In principle, the operation of preparing boletus mushrooms for further storage can be completed at this point, but if you wish, if you want to freeze boiled boletus mushrooms, you can keep them in a saucepan on the fire for up to 45 minutes.

It is best to divide the entire volume into several bags of 100-200 grams, so that, if necessary, you can remove the required amount from the freezer and not have to worry about splitting the whole piece.

How can you prepare porcini mushrooms for freezing in containers? Everything here is a little different than with packages.

Only 75% of its volume should be filled with boletus mushrooms. When exposed to cold, the mushrooms will slightly increase in size and expand, and if there is no room for such “growth”, the container may simply break under the pressure from the inside. For these purposes, we take buckets of ice cream, mayonnaise, pickles or any other plastic container, which was found on the farm.

How to cook porcini mushroom for storage in the freezer: little secrets

We must put a label on each bag or container with the date of packaging. This will allow you to use the earliest blanks and prevent individual packages from being stored for too long.

If you don’t want to bother with stickers, you can use a regular marker to write the number on the bag or container itself. We erase the numbers with a cotton swab dipped in alcohol, and the container can be used again!

You shouldn’t rely on your memory, because it’s so easy to forget in which part of the chamber the old boletus mushrooms are located, where the slightly fresh ones are, and where the ones that were frozen most recently are.

Another important point that should not be forgotten is temperature. While cooking porcini mushrooms does not have any special secrets, freezing has a number of nuances.

First of all, we ensure rapid cooling of the boletus mushrooms, so it is worth moving the thermostat to the lowest possible temperature.
After an hour, when the whites are completely frozen, you can return the temperature to -18 degrees.

If you keep the mushrooms for a very long time in an “intermediate” state, when they are no longer soft and have not completely set, then their taste may suffer. Even if everything is done correctly, the product should never be stored for more than a year.

In addition, you need to know not only how to properly cook or cook porcini mushrooms, but also when. You should not keep them in the refrigerator after bringing them home from the forest.

If we store them in the refrigerator until we have a free minute, this may negatively affect their quality and taste. That is, we sort out the boletus mushrooms, wash them and boil them for cooking or subsequent storage immediately, while they are still fresh and fragrant.

We definitely try every white one: if bitterness is felt on the tongue, we throw out the whole mushroom without unnecessary regrets - it will ruin any dish.

Using our recommendations on how to properly cook porcini mushrooms, including all the culinary subtleties of this process, you will never be disappointed with the result! Young boletus mushrooms are ideal for aromatic soup, and mature representatives of the kingdom are ideal for stewing, baking or frying.
Be sure to remember: we defrost it only before cooking, and you can’t put it in the refrigerator again, as this will ruin the structure of the product and completely “kill” the taste!

Practice shows that even the most avid mushroom pickers do not always know what kind of treatment porcini, aspen and boletus mushrooms require. Not only do many people have no idea how long to cook porcini mushrooms and similar mushrooms, some deliberately refuse this approach. In fact, only preliminary heat treatment can properly prepare components for subsequent use.

In the case of porcini mushrooms, cooking will last about 35-40 minutes; boletuses will reach the desired state in 20 minutes; boletus mushrooms are cooked for 40-50 minutes. It should be remembered that dried and fresh foods are not processed in the same way.

Important facts about porcini mushrooms

Before you cook porcini mushrooms, you should learn how to handle them correctly. First of all, you need to understand how to distinguish a product among the variety of its close and distant relatives. People often mistake boletus and boletus mushrooms for porcini mushrooms, which leads to violation of the rules for their processing. True porcini mushrooms have a velvety cap, the color of which varies from yellow to dark brown or red brown. The leg is a very light brown shade, widens downwards and is covered with a white mesh.

Under the cap of young mushrooms you can find white pores; in mature mushrooms they are yellowish or greenish. The cut of porcini mushrooms always remains white, regardless of whether they are dried, boiled or fresh.

Tip: Few people know that porcini mushrooms can be dried in the microwave, spending a minimum of time. The workpieces are simply placed on a dish and processed at the lowest power for 20 minutes. Then the microwave is ventilated and another 2-3 approaches are done.

Before heat treatment The product must be cleaned.

It consists of several stages:

The product must be placed in cold water and leave in it for at least an hour.
After which you will have to process each product separately, removing it from the liquid, cutting off all suspicious and dark areas. It is recommended to remove all the skin from the legs of aged components until the white flesh is present.
We cut each element into at least 4 parts to assess its internal purity. White boletus, boletus and boletus very often turn out to be wormy, so you should check them as carefully as possible.
Place the processed ingredients in a bowl or colander. They cannot be left for a long time; it is better to immediately begin subsequent processing.

The above manipulations must be carried out not only before boiling mushrooms for their subsequent cooking, but also when freezing, canning, and drying the components.

Boiling porcini mushrooms in a slow cooker and double boiler

Properly prepared products at home can be processed with the most in different ways. The most popular and convenient are the following:

In a saucepan. Place the purified product in a container of a suitable size and fill it with water so that the liquid covers all the elements. You must immediately add a little salt and stir everything well. Over high heat, wait for the water to boil, during which you need to remove the foam, it can be abundant. Reduce the heat to medium and continue to cook the mixture for at least 35-40 minutes, skimming the foam regularly. Before removing the product from the stove, you should make sure that the formation of foam has stopped. Place the blanks in a colander and use them for their intended purpose.

In a slow cooker. Place the processed product in the multicooker bowl, fill it with cold water, completely covering the product, and add some salt. You should not try to cook all the mushrooms at once; their volume should not exceed half the bowl. Processing is carried out for 40 minutes in the “Baking” mode. Dried products may require longer exposure times - up to an hour.

In a steamer. In this way it is recommended to boil only fresh mushrooms, dried ingredients will lack moisture and may be too dense. Just put the pieces in a bowl with holes and add some salt. We close the structure with a lid and set the timer for 40-50 minutes, depending on the size of the pieces.

When the product is ready, place it in a colander, getting rid of excess liquid. After which, without wasting time, you should freeze it or use it in dishes.

How and how long should porcini mushrooms be cooked before frying and marinating?

Very often, housewives wonder how to properly boil porcini mushrooms if they are further planned to undergo thermal or chemical treatment. The following rules apply here:

Before frying, the ingredients must be boiled in salted boiling water for at least 20 minutes. And even better - bring them to a state of complete readiness. If after this preparatory stage the product will also be fried for at least a quarter of an hour, the risk of poisoning will be reduced to zero.
Before marinating, the peeled and chopped mass should be boiled in boiling water with bay leaves for half an hour. After which the broth is decanted, the mushrooms are placed in a colander. All the necessary spices are added to the liquid, the preparations are returned and cooked for another 10 minutes.
Particular attention should be paid to how they are boiled dried mushrooms. First, they are soaked for 2-3 hours in a large volume of cold salted water. Then boil it in it for 30-40 minutes, depending on whether the dried ingredients were cut or not.

Boiled porcini mushrooms are rarely used on salads or other appetizers, but they make excellent soups, sauces and baking fillings. You just need to learn how to properly combine them with spices and additional ingredients.

When and how should you cook boletus?

Boletuses, like porcini mushrooms, should be boiled in case of any use other than drying. And before freezing, they need not only to be brought to readiness, but also to be kept in a weak solution for several minutes citric acid so that the component does not turn blue.

Boletus mushrooms are boiled as follows:

Clean the mushrooms, soaked for an hour, remove the film from the cap, and chop.
Place the products in a saucepan, fill with cold water, add salt and bring the mixture to a boil. Boletus boletuses are cooked for no more than 20 minutes after boiling, while the foam is regularly skimmed off the surface of the broth.
Place the finished product in a colander and use it for its intended purpose after the excess liquid has drained.

Before cooking, dried components must be soaked in cold salted water, spending at least 2-3 hours. It is recommended to process fresh boletuses as early as possible, no later than 2-3 days after collection.

What is the best way to cook boletus mushrooms?

Despite the fact that boletus and boletus are quite similar and are often confused, the principles of boiling the components are significantly different.

Dried products are soaked for 2 hours before cooking. Fresh - soak for 1 hour, clean, cut into random pieces. Fill the preparations with water and salt (a tablespoon of salt per 1 kg of product).
Turn on medium heat and bring the mixture to a boil. After this, immediately drain the water and replace it with fresh water. This time the product must be cooked for at least 40-50 minutes, depending on the size of the pieces. And it doesn’t matter whether the elements are fresh or dried. Be sure to remove the foam as it appears.
The finished mushrooms will sink to the bottom, then they can be placed in a colander or removed from boiling water using a slotted spoon. Immediately after this, you need to begin further processing of the products or freeze them.

Porcini mushrooms, aspen and boletus mushrooms can also be boiled in a slow cooker. In this case, the “Baking” mode is used. For the first component, the processing time is 30 minutes, for the second – 20 minutes, for the third – from half an hour to 50 minutes.