In the fall, when the mass growth of mushrooms begins, many housewives try to find simple recipes for their preparation. Most mushroom pickers prefer not to boil fruiting bodies, but pre-steam them. This significantly increases the probability of preservation of all the nutrients contained in the composition of ceps. But, some still try to pre-boil them in order to destroy all bacteria. In this article, the main recipes for cooking porcini mushrooms, both with and without cooking, will be considered.

Selection and preparation of ingredients

In the season of “silent hunting”, many mushroom pickers go to the forest to collect tasty and fragrant fruiting bodies. In order not to make a mistake with the choice and find non-toxic species, you will need to first find out the main characteristics of the appearance of ceps.

Important! Try not to buy mushrooms in markets from unverified sellers. You can be tricked and sold low-quality goods, and in large stores, products are tested.

The description of this species is as follows:

• hat - brownish brown. Its diameter is 10-30 cm;
• mushroom shape depends on age. Young fruit bodies have a convex hat, and overripe ones have a flat hat;
• surface velvet to the touch;
• peel difficult to separate from the pulp;
• flesh - dense, fleshy, white;
• leg grows up to 12 cm in length and 7 cm in diameter.

When choosing fruiting bodies in a store, consider the following features:

• smell. It should be gentle, pleasant, not sharp;
• Colour - uniform, without dark spots, which indicate the expired shelf life of the goods;
• dullness. There should be no glossy gloss, which is considered an indicator of non-fresh fruiting bodies.

Did you know? The mushroom mushroom was discovered during the study of the destroyed reactor at Chernobyl. Despite the high level of radiation, fruiting bodies developed in the usual way.

The preparation of the ingredients is that mushrooms must first be washed (if you collected them in the forest or bought in the market). This will ensure the destruction of dirt and bacteria. In the case of buying mushrooms in the store, you can not rinse them. It is enough to peel. All non-essential foods (eggs, wine, cheese, potatoes, etc.) must be carefully selected. Keep track of the expiration date of the product and carefully read the manufacturer information and price. Buying cheap goods can result in low quality and spoil the whole taste of the dish.

Recipes for fried porcini mushrooms

There are a huge number of recipes, which include porcini mushrooms. You can stew, fry or cook them. It all depends on the imagination.

Most often, fruiting bodies prefer to bake vegetables in the oven to preserve the maximum amount of nutrients and make the dish more tender. Also, such cooking methods are suitable for those who monitor their diet and do not consume a large amount of fat.

Did you know? The appearance of boletus, which grow in deciduous forests, may differ from fruit years in a coniferous park.

Important! To check the quality of mushrooms, you can add 1 onion during cooking. If it does not change its color, then the fruiting bodies are of high quality and suitable for consumption.

Did you know? In 1961, a white mushroom was discovered, whose weight was about 10 kg. The diameter of the cap was 60 cm.

So, now you know the basic recipes with porcini mushrooms, which are easy to prepare at home. Carefully follow the step by step instructions to achieve the desired taste of the dish. The ingredients and cooking procedure are quite simple. Both experienced cooks and housewives can follow the instructions.