Pickled redheads recipes for the winter. How to cook delicious fried boletuses Time and place of fruiting

Marinated and fried, in soup or stewed with potatoes, this mushroom is very tasty. Which one, you ask? All this is boletus, one of the representatives of the mushroom people, loved by many mushroom pickers. It has many more names - redhead, aspen, red, red, etc. It belongs to the genus Leccinum. There are different types of boletus, which we will talk about later, but it is difficult to distinguish them. Only real experts in mushroom picking can do this.

It is worth noting that in terms of its incredible taste, boletus ranks third among all the mushrooms that are collected in our latitudes. By the way, it is not only very tasty, but also beautiful.

All types of boletus have a common feature - a cap of a fairly bright color. Most of the legs are also thick and stocky. The fruit body is always dense. As for the size and shape, we can say for sure that boletuses grow quite large. The diameter of their cap can reach even 30 cm. When the mushrooms are young, their cap has a hemispherical shape. She tightly “hugs” the leg and presses against it from above. You can compare it to a thimble placed on your finger.

But the mushroom grows, and the shape of the cap changes over time. It becomes cushion-shaped, and in old boletuses it even becomes flat on top. The cap has a skin that most often does not come off when cleaning. It may hang over the edges, which is typical for some types of boletus. Its structure resembles felt, sometimes it is velvety. The hat does not shine and looks dry.

The stalk of adult mushrooms also grows large, it can even reach 20 cm. Its shape is club-shaped, thickening characteristically downwards. Along the entire length of the leg, dark scales are observed, most often brown, sometimes black.

Under the cap there is a porous layer - a characteristic feature of all representatives of the Boletaceae family, to which the boletus belongs. This part of the mushroom can be 1-3 cm thick. Its color varies from white to greyish, yellow or even brown.

When cut, you can see the elastic, dense pulp. The section of the leg reveals fibers arranged vertically. Immediately after the cut, the flesh is white, but over time it begins to change color. It turns blue and then black.

Recognizing boletus is not so difficult. He looks very beautiful - dense, plump, but slender.

Most people will immediately guess where the “legs grow” from such a name. Indeed, just like the boletus, the boletus is named because of its habit of growing under certain trees. However, it is not always possible to find this representative of the mushroom family under the aspen tree. The fact is that different types of boletus can be found in spruce, birch and coniferous-deciduous forests.

Some believe that the name of the boletus is related to the color of its cap. It resembles the shade of aspen foliage in autumn. By the way, the popular names of the mushroom are precisely connected with this - red mushroom, red mushroom, red mushroom. And the people also nicknamed the boletus “Vanka-Vstanka”. He apparently received such an interesting name because of his tall stature and slender figure.

Kinds

As already mentioned, it is almost impossible to distinguish types of boletus by taste. But it’s worth knowing them so that you have no doubt when collecting – take the mushroom you find, or leave it to be eaten by forest dwellers.

This mushroom is completely edible. In symbiosis, it is intertwined with the root system of aspen and other various trees: willow, birch, as well as oak, etc. It grows large - up to 15 or even 30 cm in diameter. The stem reaches 5 cm in thickness, and can even be as high as 15 cm. The color of the cap is usually red, bright red or brownish. The leg has scales of a grayish tint, which darken over time. The flesh of the red boletus darkens when cut. You can meet this representative in almost all parts of the country. It usually grows near young aspens and is often found along forest paths and ditches. You can start hunting for such a mushroom in June and continue until September.

This type of boletus is also called red-brown boletus or multi-skinned boletus. Its peculiarity is the creation of mycorrhiza with birch trees. You should look for such mushrooms in forests where there are most birch, aspen and spruce trees, sometimes growing in pine groves. They like to settle in forest belts and are most often found in areas with moderate climatic conditions.

The cap grows on average up to 15 cm, the leg - up to 22. The support is covered with scales, which change brown to black with age. The hat has a light orange tint, sandy, sometimes yellow and brown. The skin is dry on top and often hangs over the edges of the cap. The pulp is light, but when cut it begins to turn pink, and then turn blue, even acquiring a purple tint.

This variety is a real rarity. The mushroom is listed in the Red Book and is not easy to detect. It grows in coniferous forests, but if there are birch trees in them. If the weather is dry, it grows between aspen trees. Loves damp areas. The white cap turns gray with age, even acquiring a brown tint. It grows up to 25 cm. The dense flesh turns blue, and over time even turns black when cut. The cream leg grows tall, and the scales on it are also light.

Very similar to the common boletus, but likes to grow near oak trees. The cap grows up to 15 cm, the leg reaches the same height, and the thickness varies from 1.5 to 3 cm. The color of the cap is brown, but with a noticeable orange tint. The scales on the support are reddish-brown.

This specimen is not like its counterparts. His hat is pinkish and convex. The scales on the support are red. Above it is white-pink, and towards the bottom its color becomes yellow, ocher. This boletus loves coniferous and deciduous forests.

Has a red-brown cap. Its surface is velvety and dry, and its diameter is about 15 cm. The height of the leg is 14 cm, the thickness is approximately 5 cm. It has small brown scales. The flesh turns blue at the break and becomes black over time. The favorite place of this species is damp forests with coniferous trees.

This boletus has a red-orange cap with a brick tint. The skin is dry and velvety at first, but becomes smooth over time. The cap reaches 12 cm, the height of the stem can be 18 cm. The scales on it are reddish. The pulp darkens when cut, first becomes purple and then grayish-black.

The color of his cap is bright chestnut. The skin hangs over the edges. The leg is cylindrical with light brown scales. It expands towards the base. The pulp becomes covered with dark spots after the cut. Such representatives of boletuses grow in oak forests, coniferous forests, and mixed groves.

Where to collect boletuses: video

Benefits and harms

Boletuses are characterized by a properly balanced amount of nutrients. Mushrooms contain many microelements and also contain vitamins. For inflammatory diseases and anemia, it is useful to consume such mushrooms. They help the body heal wounds and stimulate the immune system after infectious diseases. Scientists have even proven that dried aspen boletuses cleanse blood vessels, lowering blood cholesterol levels.

But boletus, like other mushrooms, is quite difficult to digest. Because of this, there is a load on organs such as the liver and kidneys. Those who have problems with them should avoid mushrooms. And from spoiled, wormy and old boletuses you can get poisoned.

The good thing about boletuses is that all of their types are edible. Many mushroom pickers who are just gaining experience want to know if the boletus has doubles. The answer is clear - no. But some people may confuse it with the gall mushroom, which is considered a twin of the boletus mushroom. Although, bitterling is not so similar to boletus. When cut, it becomes pinkish and brown. There are scales on the stem, but they differ from those of the boletus, both in shape and color. They are coarser, reminiscent of a mesh, and brown in color.

How to cook

Since boletus is one of the three most delicious mushrooms, it is clear that a large number of dishes are prepared from them. These mushrooms are consumed immediately or stored for the winter. Either way, they are so good that it is worth trying them fried, marinated and in various dishes.

To prepare it, we need a standard set: potatoes, onions, carrots, as well as herbs, salt, butter and, of course, boletus.

Redheads are cleaned, washed, dried on a napkin. Then they need to be cut into slices and thrown into boiling water. You will have to cook them for 15 minutes, constantly removing the foam on the surface. If the mushrooms are dried, then you need to cook for half an hour. Then you can add onions, fried until golden brown in butter. At the same time, you can add chopped potatoes, preferably young ones. After 25 minutes, it’s time to add spices, and after another 5 minutes, turn off the soup. Before serving, it is advisable to let it brew for another 10-15 minutes.

Frying boletus mushrooms is very simple, but they turn out incredibly tasty. To do this you will need half a kilogram of mushrooms, butter and vegetable oil, onion, herbs, sour cream, salt and pepper.

First, the onions are fried in butter and vegetable oil, then peeled, washed and chopped mushrooms are added to it. Simmer everything until the liquid evaporates. After this, fry the boletus until golden brown, about 10 minutes. Add spices and sour cream, mix everything. Now keep it on low heat for another 5 minutes with the lid on. You can serve with any side dish of your choice.

There is no tastier winter snack than beautiful pickled boletus. To prepare these, you need to wash the mushrooms well, clear them of forest debris, and then rinse them well.

If the mushrooms are small and young, you can leave them whole, then they will look very beautiful on the table. It is still better to cut large mushrooms into pieces.

Cook the redheads for 10 minutes, skimming off the foam. Then drain the liquid and add marinade.

This is how he prepares. For 1 liter of water you will need:

salt (1 tbsp.),
sugar (3 tsp),
bay leaf (2 pcs.),
allspice (5 pcs.),
black peppercorns (5 pcs.),
the same number of cloves and garlic cloves.

All this is combined and cooked for 10 minutes. Then pour the mushrooms into the marinade and cook for about 20 minutes. At the very end, after removing the pan from the heat, add 2 tsp to the mushrooms. vinegar.

Boletuses are packed tightly into sterilized jars along with brine. You can pour 2 tbsp on top. l. vegetable oil, pre-boiled.

This will extend the shelf life of the mushrooms. You need to roll up with hot lids. It is necessary to cool for a long time, wrapping the jars in a blanket.

Then the mushrooms should be served with chopped onions, adding a couple of drops of vegetable oil on top.

To properly freeze boletus mushrooms, you need to follow a few simple rules. The first thing is to correctly select and clean the redheads. This means that the mushrooms should be no more than a day old. They must be thoroughly cleaned of debris.

It is important to wash the boletus well, but do not soak it, so as not to gain excess moisture. We select only beautiful young mushrooms so that they are firm.

Secondly, you can freeze fresh mushrooms. To do this, simply lay them out entirely on a flat surface, such as a board or tray, and put them in the freezer, in the quick-freezing section. Only after this we put it into bags and containers. It is advisable to defrost such mushrooms at low temperatures - in the refrigerator. This way they will not lose their aroma, they will be as if they were fresh from the forest.

Third, freeze the prepared mushrooms. You can store boiled or stewed boletus this way. In this case, you only need to cook for about 5 minutes. Then these mushrooms are good to fry. It is important to drain the liquid and only then freeze it. You can immediately in bags, but you need to lay them out in portions.

Some people freeze fried boletus. They are fried until the moisture has completely evaporated, about 20 minutes. Then they are put in bags and sent to the freezer.

These are such beautiful and delicious mushrooms - boletus. Collect them and cook with joy!

Of course, pickled mushrooms are a favorite delicacy of many people. And very often you can see them on holiday tables. This dish is quite filling and very tasty, and only in rare cases can someone not like it.

Below, the reader will be presented with several simple recipes on how to pickle red mushrooms.

Classic marinade recipe

In order to make this delicious dish, the cook will need:

About one kilogram of redheads. Very often people also call these mushrooms boletus.
About two tablespoons of salt.
About forty to fifty milligrams of citric acid.
A few pieces of black peppercorns.
Approximately thirty milliliters of table vinegar.
Water.

Before you start pickling the redheads, they should be prepared for this. Mushrooms must be cut off at the ends of their stems, cleaned and washed thoroughly.

Afterwards, all the prepared redheads should be placed in a saucepan, while filling them with a small amount of water. Place on low heat and cook for five to seven minutes, gradually adding vinegar, peas, and citric acid. When cooking occurs, the foam that appears above the mushrooms must be removed. This is necessary so that in the future the broth will be transparent.

Along with the process of preparing mushrooms, it is also necessary to prepare jars where they will be stored. In order for the jars to be clean, they need to be washed with soda and sterilized.

How to determine the readiness of redheads?

To determine whether the mushrooms are ready or not, you need to observe the position of the mushrooms themselves. When the cook notices that all the redheads have sank to the bottom and the broth has become clear, the dish is ready. Afterwards, many will have a question: “And then how to pickle redheads?”

All mushrooms are placed in jars, and there they are also sterilized. The process itself will take no more than forty minutes - but this is for liter jars. And if the jar has a volume of half a liter, then sterilization will not take longer than twenty minutes. It is imperative to take into account that the water in which the container is sterilized must be the same temperature as the brine.

After sterilization has been completed, the jars must be rolled up and turned over, and left until they have cooled completely.

That's it, now housewives will know the simplest recipe for how to pickle redheads.

How can you pickle these magnificent mushrooms for the winter?

If you prepare the marinade correctly, then redheads will be an excellent appetizer for the winter table.

To prepare such a dish, a person will need some ingredients. Everything is calculated for one liter of marinade:

One liter of water.
Of course, the redheads themselves. It is best to choose such mushrooms as young and small in size as possible.
Two tablespoons of salt, it is best if it is coarse.
About seven pieces of bay leaves.
About ten pieces of black peppercorns.
Vegetable oil - about two tablespoons.
Nine percent vinegar - two or three spoons.

How to pickle redheads according to this recipe?

Before cooking, mushrooms must be washed and peeled, cut into small pieces. The mushrooms should be simmered over low heat for twenty minutes and then cooled. A marinade is prepared for redheads. In order to make it, you need to place a bay leaf, salt and pepper in the water. Everything is brought to a boil and boiled for another seven to ten minutes. Then vinegar is added to the boiling water, which should have been mixed in advance with one tablespoon of water. The marinade is immediately turned off and left until it cools down. Everything is transferred to sterilized jars and filled with oil. That's it, the pickled redheads are ready. The cooking recipe in this case is also very simple. Every cook can do it.

Knowing how long to cook redheads, you will learn how to prepare one of the most delicious delicacies.

Mushroom in a red scarf - table decoration

Redhead mushrooms, or boletus mushrooms, are boiled for 20-30 minutes. In this case, the finished redheads should sink to the bottom of the pan. They are first cleaned, the film is removed from the mushroom caps and cut into pieces. Before frying, to be reliable in time, red mushrooms should be cooked for at least 10-15 minutes, but most often, peeled and scalded mushrooms are placed directly in a frying pan in heated vegetable oil. If you are preparing mushroom soup, then after boiling, you need to drain the first water (it turns black from the mushrooms) and fill the boletus with cold water again. If the mushrooms are dried, then before cooking they need to be soaked in cold water for 1-2 hours. Cooking redheads in a slow cooker will also take half an hour in the “Stew” mode.

Pickled redheads

Wash 1 kilogram of boletus, remove dirt and film, trim the roots. Pour 4 tbsp into an enamel pan. water and lay out the boletus mushrooms. Place the pan on the fire and skim off the foam after boiling. Before marinating, you need to cook red mushrooms for 20 minutes. When the redheads settle to the bottom and the water becomes clear, add 1 tbsp. salt, stir and set aside for 5 minutes. Then add 4-5 black peppercorns, 2 or 3 cloves, a sprig of dill, 1 tsp. nutmeg, 3 bay leaves, juice from one lemon, 100 ml of nine percent vinegar and 2 tbsp. Sahara. Mix the marinade and place it in jars together with the boiled redheads. When the liquid has cooled, cover the jars with lids and put them in a cool place (8°C) for a month.

Salting redheads

Peel, cut and wash 1 kilogram of boletus. Boil the redheads in salted water for 20 minutes, skimming off the foam after boiling. Add 2 bay leaves, dill, pepper, garlic to taste and 3 tbsp. salt. When the boletuses have cooled, transfer them to jars and close. Jars should be stored at a temperature of 5-6°C. If the amount of brine decreases during storage, it must be supplemented with cooled boiled water. In a month and a half, the mushrooms will be ready.

Now you know how long to cook red mushrooms using different methods of preparing them.

Mushrooms are a favorite product for many. There are a huge number of options for pickling red mushrooms. At the same time, pickled redheads without sterilization are considered the most successful solution. The so-called red mushrooms, better known as redheads, are especially good for this. Their taste is in no way inferior to boletus mushrooms, which are not cheap at all.

By following this recipe for how to pickle red mushrooms for the winter, you can get a preparation the same as our grandmothers did. There are no little-known ingredients or complex technology here. The whole process takes a minimum of time, and the taste of the finished product is excellent.

You will need:

2 full tbsp. l. coarse salt;
5 gr. citric acid;
a quarter glass of vinegar;
2-3 laurel leaves;
4-5 pcs. peppercorns;
a glass of purified water.

Pickle red mushrooms recipe:

The redheads are carefully sorted, cleaned and washed. The legs are trimmed a little.
Prepared mushrooms are poured into a deep, preferably enameled container and filled with water.
All ingredients are poured into the container, all the necessary vinegar is poured.
The container is placed on the fire and the mushrooms are boiled for about a quarter of an hour. During the cooking process, foam will inevitably appear, which must be immediately removed using a slotted spoon.
While the mushrooms are cooking, you should start working on the jars. They are thoroughly washed with soda and immediately sterilized.
When the redheads settle to the bottom, they are already completely cooked; now they must be placed hot in pre-prepared jars.
Repeated sterilization is carried out with filled jars, each of which must be processed for at least half an hour. It should be remembered that the temperature of the water in which the jars are immersed must be exactly the same as the temperature of the filling in the jars.
All that remains is to roll up all the cans and be sure to turn them over.

Important! Thanks to the addition of citric acid, the mushrooms do not darken too much. The marinade turns out to be as light as possible, which is very difficult to achieve when preparing redheads.

How to pickle red mushrooms for the winter

Marinated redheads for the winter according to this recipe are especially popular with the stronger sex, thanks to the somewhat spicy taste and pleasant crunchiness of the main ingredient. This is an excellent snack for vodka, which can easily replace standard cucumbers.

You will need:

5 glasses of purified water;
2 tsp. regular salt;
6 pcs. laurel leaf;
8 pcs. allspice;
a quarter glass of vinegar;
2 tbsp. l. any vegetable oil.

How to pickle redhead mushrooms for the winter:

All mushrooms are carefully sorted and washed. It is worth choosing the smallest specimens available, with compact caps and the shortest legs possible - they will turn out to be as crispy as possible.
All specimens are crushed into small pieces using a knife and washed again, after which they are immersed in water and placed on the stove.
Cook the mushrooms for about a quarter of an hour in generously salted water, then drain them into a sieve or colander and cool.
For future filling, purified water is placed on fire, salt and spices are poured into it.
The liquid must be brought to a boil and continue to cook for another quarter of an hour.
In the last minute of cooking, add vinegar and immediately remove the container from the stove.
The resulting marinade must cool.
The prepared mushrooms are placed in pre-washed and sterilized jars with soda, but not too tightly, so that there is still a little free space between them.
Completely cooled brine is poured into each jar and oil is added.
All that remains is to seal the jars well and move them to the refrigerator.
In order for the mushrooms to marinate well, you should wait a month, only after this time they will be completely ready.

Important! When cooking mushrooms, it is necessary to constantly skim off the foam that forms during the process. Only in this case the marinade will not be cloudy, but transparent.

Recipe for pickled redheads for the winter

This is a universal recipe. In the same way, you can cook not only redheads, but also any other mushrooms. Thanks to thyme, they acquire a unique, refined taste, and with the help of garlic they become quite piquant.

You will need:

1 kg. freshly picked red mushrooms;
4 sprigs of fresh (not dried) thyme;
a full glass of wine vinegar (white);
a quarter cup of vegetable oil;
1 full tbsp. l. Sahara;
10 pieces. white pepper;
1 clove of garlic;
half a glass of purified water;
1 PC. chili pepper;
2 full tbsp. l. salt.

Marinated red mushrooms recipes:

The jars are thoroughly washed with soda and sterilized, after which they are dried.
The redheads are carefully sorted and washed carefully.
Prepared mushrooms are immersed in water and placed on fire, boiled for about a quarter of an hour until they become soft enough and settle to the bottom of the container.
Boiled mushrooms are placed in a sieve or colander, and then placed in prepared jars.
Thyme is added to the mushrooms.
Water is poured into a small container and all the remaining ingredients are added.
The resulting liquid is immediately brought to a boil and immediately poured into jars with mushrooms.
The jars are sealed and cooled, after which they should be placed in the refrigerator for a couple of days.

Important! Only very young redheads are suitable for pickling. Old mushrooms will not only look unappetizing, but will also be quite tough. It is better to simply fry them or dry them.

How to pickle redheads recipe

The technology for preparing mushrooms using this method is incredibly simple. It will not be difficult to prepare them even for an amateur in the field of cooking. At the same time, the mushrooms turn out to be unusual, somewhat spicy and very aromatic.

You will need:

1 kg. freshly picked redheads;
4 glasses of purified water;
1 full tbsp. l. coarse salt;
5 pieces. black pepper;
3 clove inflorescences;
dill in the form of umbrellas;
3 pcs. laurel leaf;
a quarter glass of lemon juice;
1 incomplete tsp. nutmeg;
half a glass of vinegar;
2 full tbsp. l. Sahara.

A simple step-by-step recipe for pickling redheads:

All mushrooms are thoroughly washed, dirt and film are removed from them, and the roots are carefully removed.
Prepared mushrooms are poured into a container with purified water and placed on fire.
The redheads are boiled for about a quarter of an hour. You should carefully monitor the foam and immediately remove it using a slotted spoon.
When the mushrooms are ready, salt is added to the container and they are boiled for a maximum of five more minutes.
After this time, all other ingredients are added and boiled for a few more minutes.
The finished product is laid out in pre-washed and sterilized jars with soda.
After the resulting mass has completely cooled, the jars are sealed and placed in the refrigerator, where they will remain for at least a month.

How to pickle redheads for the winter

The peculiarity of this recipe is the addition of vegetables such as onions and carrots. Thanks to them, mushrooms are obtained with a specific, “homemade” aroma and taste. And accordingly, they will appeal to all friends and household members.

You will need:

1 kg. freshly picked red mushrooms;
half a glass of vinegar;
one and a half tbsp. l. salt;
a couple of glasses of purified water;
15 pcs. black pepper;
2 laurel leaves;
1 medium onion;
1 small carrot.

Marinated red mushrooms for the winter:

All mushrooms are thoroughly washed and sorted. Larger available specimens are cut into pieces.
Mushrooms prepared for cooking are immersed in a container of water and boiled for about a quarter of an hour.
The onion is cut into thin rings, and the carrots into small cubes.
The marinade is prepared in another container. Water is poured into the container and all the necessary spices, chopped onions and carrots are added.
The liquid is at a boil for about a quarter of an hour, after which vinegar is poured into it.
The cooked mushrooms are transferred to the boiling marinade and boiled for no more than a quarter of an hour.
The finished product is hot and placed in pre-washed and sterilized jars.
The jars are filled to the very top with marinade and rolled up.
The jars just have to cool down and can be taken to the pantry or cellar.

Tip: It will be much easier to clean red mushrooms from forest debris if you soak them in cold water for several hours. Small leaves will fall off by themselves, and dried blades of grass will become wet and can be removed without much effort.

Without exception, any recipe for pickling redheads for the winter can be slightly modernized and changed depending on tastes and preferences. Some spices can be excluded altogether, the amount of some can simply be changed up or down. Depending on this, both the taste and aroma of the finished product will change. The main condition - the amount of acid, be it acetic or citric - must remain unchanged, since it determines how long the workpiece will last and how safe it is to eat it. Everything else is subject to the owner’s imagination. Any whims, any modifications are quite acceptable, especially since mushrooms are a product that lends itself well to experimentation.

In autumn, the forest gives us a wonderful opportunity to try a lot of magnificent varieties of mushrooms. Among them is boletus (also known as redhead, aspen), which has increased nutritional and nutritional value. This noble mushroom contains many vitamins and is rich in protein, which is why it is especially loved by everyone who is fond of “silent hunting.” But not everyone knows how to cook fried boletus. If you are lucky enough to find this wonderful mushroom in the forest, then read how to fry aspen mushrooms with sour cream or onions!

This mushroom is extremely easy to prepare because it does not melt into a shapeless mass when cooked, and its taste is difficult to spoil with spices and other exotic seasonings. Even if you don’t know how to cook at all, you can easily figure out how to cook boletus with onions. In addition, boletus can be combined with any vegetables without losing its delicious taste and beneficial properties.

Its only drawback is its short life after collection: the process of rotting begins in the mushroom from the moment it is cut. Therefore, you have very little time to learn how to fry boletus mushrooms quickly and tasty.

Here are the ingredients you will need:

1 kg of boletus;
2 large onions;
vegetable oil;
salt and spices (to taste).

When you have collected all the necessary ingredients for your future culinary masterpiece, you can proceed directly to cooking:

Soak the boletus mushrooms in water for half an hour to make them easier to clean;
Take any brush and lightly remove spruce needles, blades of grass and soil from the rough stem;
Now cut off all the blackened parts, break the mushroom in half to see if there are any wormholes in it that will need to be cut out;
Cut the mushrooms into cubes, place them in a saucepan and cover with water.

The fact is that most people do not know whether they need to boil boletus before frying. To the question of whether it is necessary to do this, you can answer this way - at your own peril and risk. This applies to most mushrooms, as it is generally accepted that they may contain harmful substances. This can especially be said about boletuses, which, as already mentioned, begin to rot immediately after harvest. Therefore, it is still better to play it safe and boil the mushrooms, especially if you want to cook. Let's look at how to cook it properly:

Place the workpiece in a saucepan, add water and bring to a boil;
Lightly salt the mushrooms and cook them for at least 15 minutes (but longer if you have concerns about their quality and freshness);
Remove the boletus from the water using a colander;
Wait until the water drains and the workpieces cool down;
Cut the boletus into smaller pieces.

Great, everything is almost ready. All you have to do is fry the boletus in a frying pan:

Heat a frying pan and place the product on it, fry over high heat;
Meanwhile, cut the onion into half rings and start frying it in a separate pan;
Keep an eye on the boletus and stir it so that it doesn’t burn;
Now that the onions are covered with a golden crust, you can remove the pan from the heat;
Wait until the mushrooms are ready (this can be determined by their softness and changed color);
Now mix the contents of both pans and let sit on the switched off burner for a few minutes while you set the table.

Fried boletus with onions are ready, now they can be served as a separate dish, garnished with green onions and parsley, or together with a side dish. Boiled rice is ideal for this.

Boletus fried with potatoes

This recipe is also very popular, perhaps more so than boletus with onions. After all, you want to immediately prepare a whole dish and not cook a side dish for it separately. It's faster and easier.

How long does it take to cook fried boletus with potatoes? An hour at most, but you get a full dinner. And this is a great option for bachelors who don’t want to spend a lot of time fiddling around in the kitchen. Often, before frying boletus with potatoes, they are not boiled. This is explained by the fact that they may lose their taste and aroma. But in fact, it’s better to boil it.

So, let’s prepare fried boletus mushrooms with potatoes. For preparation you need the following ingredients:

200 g of fresh boletus;
500 g potatoes;
a pair of onions;
salt, spices - to taste;
vegetable oil.

First you need to prepare the boletus for frying. Let’s look at how long to fry in time and the recipe for fried aspen boletuses in detail and step by step right now:

The first step is to boil the mushrooms, so select the best ones, cut out any blackened areas and wormholes, if any.
Cut them into small enough pieces that they won't take too long to cook.
Now place your workpiece in a frying pan, add water and bring to a boil.
Lightly salt the mushrooms and cook them directly in the pan for about 10 minutes.
Next, place the boiled boletus on a sieve to drain off excess water, pour vegetable oil into the frying pan and set to heat until the preparation cools.
Remember that if you fry any mushroom for too long, it will significantly decrease in size.

Well, half the battle is done. There is very little left to the finish line:

Prepare the potatoes, cut them into strips.
Heat a second frying pan and place the potatoes on it, leaving the mushrooms in place for now.
You can chop the onion and add it to half-cooked potatoes for a more piquant taste.
Fry the potatoes as you usually do.
Now you can mix all the ingredients and season them with spices, not forgetting to add salt.

As you can see, there is absolutely nothing complicated in this recipe. You can serve fried potatoes with boletus mushrooms, garnishing them with green onions, and also along with any pickles you have. It is preferable if these are pickled cucumbers or tomatoes, traditional for the domestic table.

Mushrooms with sour cream

You know that mushrooms without sour cream are not mushrooms? If not, then you might love this wonderful recipe. Because boletus can be combined not only with any vegetables, but also with sauces. Among them is sour cream, which our ancestors loved to put in all dishes. If you are ready to try boletus fried with sour cream, here is the recipe:

as in all previous recipes, the mushrooms need to be washed, peeled and cut into small pieces;
you can boil them in a frying pan for 10 minutes and then drain the water;
now fry the mushrooms until soft and golden brown, adding chopped onions;
pour sour cream mixed with flour and spices into the frying pan and simmer over low heat, stirring constantly and making sure that the mushrooms in the sour cream do not stick to the frying pan.

A more difficult option would be this course of action. The mushrooms are placed in a baking dish and poured with sour cream, which has been previously beaten with flour, pepper and a small amount of table salt. This mixture should be placed in the oven, heated to medium temperature, and simmered for 20 minutes until cooked.

The dish can be served garnished with chopped herbs and fresh bread.