How to cook boletus mushrooms with potatoes. How to cook boletus mushrooms with potatoes

An experienced mushroom picker shared with our site the secret of how to fry boletus boletus with potatoes. Now the correct recipe is available to everyone. The aroma of forest mushrooms goes well with onions and potatoes, it is only important to know a couple of nuances. Usually, refined vegetable oil is used for frying, and gourmets add fatty sour cream to the finished dish. The total cooking time is 60-70 minutes.

The only drawback of aspen mushrooms is a very short shelf life, these mushrooms gradually begin to rot immediately after cutting, so processing (at least soaking) should be started as early as possible.

Ingredients:

aspen mushrooms - 400 grams;
potatoes - 300 grams;
onions - 1 piece;
vegetable oil - for frying;
water - 1 liter (for soaking mushrooms);
citric acid - 3 grams (for soaking);
sour cream - 200 ml (optional);
salt, pepper, spices - to taste.

You can use any proportions of potatoes and aspen mushrooms, but it is desirable that there are 20-25% more mushrooms, since after frying the moisture will evaporate and the pulp will significantly decrease in volume.

Recipe for boletus boletus fried with potatoes

1. Rinse fresh mushrooms with cold water. Discard specimens with wormholes, rotten caps or legs (cut lengthwise to check). Remove blackened spots.

2. Cut the boletus into large pieces, put in a saucepan (deep frying pan or saucepan) and cover with water.

3. Put the saucepan on the fire. Boil. For each liter of water, add 20 grams of salt and 3 grams of citric acid. Mix. Cook for 5 minutes over medium heat, then drain the water, and drain the mushrooms in a colander.

4. Preheat a skillet with vegetable oil. Fry the boletus boletus for 20 minutes over low heat.

5. Separately fry the onion, cut into half rings, until golden brown.

6. Add onions and potatoes, cut into cubes, sticks or strips to the mushrooms (pre-soak the pieces in water and dry on a paper towel).

7. Fry for 25-30 minutes over medium heat with the lid open until the potatoes are tender, stirring occasionally. Season with salt, pepper and spices 2-3 minutes before the end. Towards the end, you can pour in sour cream, then you get mushrooms and potatoes fried in sour cream.

If you need stewed boletus with potatoes, you just need to close the lid after mixing the ingredients and reduce the heat to a minimum, but the cooking time will increase to 50-60 minutes.

8. Serve the finished dish hot.

On the eve of the mushroom season, when hundreds of amateur mushroom pickers go in search of future ingredients for their dishes, the question of how and with what to cook squat forest dwellers becomes urgent. Boletus mushrooms are good both as a spicy addition to a side dish, and as an independent part of a meal. The combination of mushrooms with potatoes is especially successful. Therefore, all housewives should know how to cook boletus mushrooms with potatoes, what are the nuances of the recipes.

The benefits and harms of boletus boletus with potatoes

Boletus boletus are proud owners of an exceptional composition. They have a fairly large percentage of proteins, fiber, sugar, phosphoric acid, magnesium, an impressive arsenal of valuable amino acids.

Experts identify an extensive list of indisputable advantages of this mushroom, its beneficial properties have a special effect on the human body. Moderate consumption of dishes with this component has a positive effect on:

mucous membranes, skin;
musculoskeletal system;
nervous system;
stabilization of blood sugar;
kidneys;
general condition of the body (removes toxins, toxins).

However, there are some features that make frequent use of this product undesirable, and special attention is needed when looking for it in the forest:

Visual similarity with the gall fungus, an inedible bitter taste that can significantly weaken the human liver.
Fried boletus boletus with potatoes are more nutritious than most other dishes due to the fact that quite a lot of oil is used during frying.
People suffering from peptic ulcer disease, problems with the gastrointestinal tract, it is advisable to refrain from eating this mushroom.
Some have the likelihood of individual rejection, an allergic reaction.
Like all other mushrooms, this representative of a kind is contraindicated in small children.

This is the end of the boletus' disadvantages, but the list of its advantages can be continued a little: one should not forget that mushrooms have a low calorie content, this is no exception, the product will become an excellent meat substitute for those who are losing weight.

Features of cooking boletus boletus with potatoes

The mushroom boasts an amazing taste that allows it to be used in a wide variety of soups, broths, appetizers, salads, sauces and gravies. The only thing is that its aroma is slightly inferior to other representatives of the mushroom class, but the flavor ideally sets off the main component of the dish.

Its piquant component is in perfect harmony with a variety of products, boletus is good as an elegant addition to a side dish, meat, fish, as a filling of a pie, pancakes. Boletus fried with potatoes are especially loved in our country. Probably, every housewife has her own signature recipe for this delicious dish.

Boletus mushrooms with potatoes lend themselves well to a number of chef's manipulations, its use in a culinary horde surprises those ignorant of this issue with the scope of cooking possibilities. But each process hides some tricks in itself. Mushrooms can be:

Cook. After going through a session of water procedures, removing the base at the leg, the mushrooms are poured with cold water and boiled for a little less than an hour. It should be borne in mind that the amount of liquid should be twice as much as the weight of the mushroom mass. The people especially love soup with boletus mushrooms, in which potatoes are an obligatory ingredient.
Stew. Perhaps the most useful way of cooking boletus mushrooms with potatoes.
Bake, including making a variety of casseroles. There are many recipes for baked boletus boletus with potatoes; such dishes will not be ashamed to be served on the festive table.
Prepare for the winter.

Among all these variations in the preparation of a piquant delicacy, the well-known leader is frying in a duet with potatoes, the combination of these two components of the dish surprises with a variety of flavors and an appetizing appearance.

How to fry boletus with potatoes

The classic technology of cooking aromatic forest dwellers, with the addition of garlic and onions. The Siberian recipe stands out for one interesting nuance: it is necessary to use exclusively unrefined sunflower oil for frying.

Products used:

potatoes - 4 pcs;
mushrooms - 250 g;
golden onion - 1 pc .;
garlic - 2 cloves;
salt, spices - to taste.

Cooking process:

The products must be cut: mushrooms - into neat medium-sized cubes, potatoes - into large slices, garlic - into thin slices, onions - into small cubes.
First of all, you need to fry the potatoes, add salt and spices, preferably not earlier than a couple of minutes before the product is completely ready.
In another pan, fry the onion until golden brown, add the mushroom mass to it, keep on high heat for half an hour, waiting for the liquid to completely evaporate.
Add garlic, salt, spicy seasonings to boletus boletus. Stir the fragrant mass thoroughly, leave in a pan for an additional five minutes.
Mix ready-made mushrooms with fried potatoes, you can serve the dish with fresh vegetables, pickles.

Another interesting cooking trick: it is advisable to fry the potatoes and mushrooms in different pans, this will allow the products to become more crispy and not get wet from the moisture secreted by the mushrooms.

Brown boletus: the subtleties of preparation for heat treatment

Like all other mushrooms, boletus mushrooms need careful preparation before the main cooking process. Negligence in processing the product can spoil the future dish with bitterness, unpleasant consequences for the intestines.

The preparation of a fragrant representative of the mushroom class occurs in just a few important stages:

Sort out the mushrooms meticulously, ridding each of the dark place at the root.
Cut the mushroom caps, checking for worms and other insects.
Dark places must be cut off; mushrooms with an excessive amount of pests are best removed.

Young boletus boletus can be fried, skipping the short-term cooking stage, then they will turn out to be hard and crispy. If you achieve the effect of soft, delicate mushrooms, then it is better to boil the product for 15 minutes.

It is best to keep the future component of the food for some time in salted water. This is necessary to remove harmful substances from the mushrooms that can accumulate in them if boletus mushrooms grew in an ecologically not very clean place. If you have doubts about the quality of the product, it is better to boil them in boiling water.

Cooking tricks: how to make boletus mushrooms tastier and crispy potatoes?

It is undesirable to salt the mushrooms immediately after they are on the surface of the pan. Then they will begin to flow abundantly with juice, will be waterless, dry.
Lovers of stewed mushrooms during the frying process can cover the pan with a lid; cooking should take place over low heat.
To create an appetizing crust for boletus, on the contrary, you do not need to cover the container, after the absolute evaporation of moisture, the mushrooms should be fried over medium heat.
It is advisable to bring the potatoes to readiness in a bowl with a flat bottom; the pan can be cast iron or ceramic.
A crispy skin forms after removing excess starch, for this you need to keep the potatoes in cool water for about an hour.

Do not be afraid to experiment, create new flavor combinations, diluting the classic cooking technique with new ingredients, aromatic spices. Fortunately, both boletus and potatoes are in perfect harmony with many additional ingredients, which allows you to create truly amazing dishes!

Boletus and boletus mushrooms are beautiful and fragrant mushrooms. They cannot be kept fresh for a long time, which is why they try to keep 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 fungi are fried and also go to soup, then they do not need to be boiled, as this is an additional heat treatment that can impair the taste of the product. But this is not so - mushrooms are necessarily boiled, because during this process all toxins and harmful substances are released from them. How much to cook the mushrooms depends on which dish they go to, but the heat treatment should last at least 35 minutes.

Since these 2 types of forest fruits are slightly different, they should be cooked differently. Let's consider the process of cooking them separately.

The recipe for fried boletus boletus

Fried boletus mushrooms are delicious. 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 pot to keep the mushrooms from turning black. It will take quite a bit - 1 tablespoon.

Ingredients

Servings: - +

Boletus mushrooms 1 kg
Bulb onions 3 pcs.
Vegetable oil 30 ml
Salt, pepper to taste

Per serving

Calories: 47 kcal

Proteins: 2.9 g

Fat: 2.6 g

Carbohydrates: 3 g

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The recipe for fried boletus boletus with potatoes

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

Servings: 15

Cooking time: 50 minutes

Energy value

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

Ingredients

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

Step by step cooking

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

Many more tasty and unusual dishes can be prepared from boletus and aspen mushrooms: soups, sauces, pasta, salads, pies and others. Fried mushrooms have a special taste and pleasant aroma, especially if they are combined with products such as potatoes, herbs, cheese, vegetables. Bon Appetit!

Boletus mushrooms are tender, almost "aristocratic" mushrooms, and this is due to the fact that they deteriorate very quickly. The peak of the highest juiciness and taste of boletus mushrooms is reached 6-7 days after growth, then the “noble” mushroom begins “aging”. It loses its firmness and becomes more fibrous and firm, but despite its perishable nature, boletus has many benefits. No wonder it is compared with porcini mushroom - one of the best and most delicious varieties of edible mushrooms. Hearty and nutritious birch bark is great for preparing various mushroom dishes. Fried birch barks with potatoes look especially appetizing and exquisite. These two main ingredients harmoniously complement each other and, with their unusual combination, make the mushroom dish a truly royal one.

onions - 2 pcs.;
allspice, tarragon, marjoram - 0.25 tsp each;
potatoes - 1 kg.;
brown birch trees - 700 gr.;
greens, salt, sour cream - to taste;
vegetable oil - 4 tbsp. l.

The process of making a fried mushroom delicacy begins with the selection of brown birch barks. You need to select whole and ripe mushrooms. Then they must be washed in clean water and cleaned. It is imperative to cut off the toughest parts on the legs of the birch trees, and only then you can start cutting the mushrooms. Sliced pieces of "blackies" should be medium in size. Sliced mushrooms should be fried in hot oil. As soon as the smell of fried comes from the pan, you can add potatoes to the mushrooms. The shape of the potato slices does not really matter, the main thing is that the sliced pieces are dry (you can dry it with a kitchen towel). Stir the mushroom mass in a pan rarely and carefully, it is better to do this with a wooden spoon or spatula. 5 minutes before the end of cooking, in a mushroom dish it is necessary to add the onion (cut into half rings in advance) and mix it with the bulk. As soon as you see that the mushrooms and potatoes are "golden", you will need to season them with salt and aromatic spices. Then mix everything gently, cover with a lid and remove from the stove. The finished product will be ready in a few minutes. To make the dish look even more appetizing, sprinkle the mushrooms fried with potatoes on top with chopped herbs and pour with low-fat sour cream. A dish for the soul is ready! Eat a delicious product with an excellent appetite, and let the fried boletus boletus with crispy potatoes become your signature treat!

Such delicate and aromatic mushrooms as boletus mushrooms have always enjoyed particular success due to their exquisite taste. They are quite whimsical in processing and collection, as they acquire an ideal consistency only on the 6th or 7th day of growth. If you come across earlier products, it is better to leave them in the forest, but old boletus mushrooms should not be used for culinary purposes. Why are mushroom pickers so fond of these mushrooms? For their excellent taste and nutrients. They go best with potatoes. Let's talk about how to cook boletus mushrooms with potatoes.

How can you not love fried mushrooms that fill the whole house with a luxurious and exquisite aroma? Each boletus recipe deserves your attention, but we have prepared three of the most interesting options for you:

Fry boletus with potatoes

Ingredients:

boletus - 0.7 kg.;
potatoes - 1 kg.;
onions - 2 pcs.;
sunflower oil - 0.1 l.;
dry tarragon, pepper and marjoram;
sour cream - 0.05 kg.;
fresh herbs and salt to taste.

Cooking process:

Fried boletus mushrooms with potatoes will be very tasty if you take seriously the selection of these forest mushrooms. You need to cook such a dish from ripe products that are devoid of worms and rot. Send the selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then proceed to cleaning. All hard and dark places are cut off from the legs. After that, boletus boletus can be cut into small pieces.
Heat a small portion of sunflower oil in a frying pan until hot, and then send the chopped boletus boletus there. They need to be well browned for the characteristic smell of fried foods to emerge.
Peel the potatoes, then rinse under running water and pat dry with a paper towel. This manipulation will allow you to achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and send them to the hot plate.
You need to fry the mushrooms until tender, gently stirring the food with a spoon or wooden spatula. Take onions, peel them off and cut them into thin half rings. Pour it into a skillet, and then mix with the bulk. Fry with onions for 5 minutes.
When the potatoes and fried boletus mushrooms become a pleasant ruddy color, you can generously season the dish with salt and your favorite spices. After that, all that remains is to remove the pan from the heat and cover with a lid. If you want not just to fry boletus mushrooms with potatoes, but also beautifully serve them to the table, sprinkle the dish with chopped herbs and pour over sour cream. Bon Appetit!

Stewed potatoes with wild mushrooms

Ingredients:

boletus mushrooms - 2-3 kg.;
onions - 4 pcs.;
potatoes - 6 pcs.;
salt and spices to taste.

Cooking process:

To cook such mushrooms correctly, they must first be cleaned and washed thoroughly. The legs are separated from the caps, and then the top layer is removed from them. Each hat should be cut in half to check food for worms. If problem areas are found, they must be carefully cut out with a sharp knife.
When the mushrooms are washed and peeled, cut them into large cubes or strips. Prepare a deep rooster or a kettle, pour a little sunflower oil on the bottom of the bowl, and then add all the mushrooms there. You need to fry the mushrooms in oil and your own juice for about an hour until the characteristic mushroom aroma appears.
Peel the onions, wash and cut them into thin slices, and then send them to the boletus. Potatoes should also be peeled, washed and cut into cubes or any other shape. Pour this product into the mushroom mixture, stir the dish and simmer until tender.
The stew is done when all the ingredients are soft and tender. To test the doneness, remove a couple of potato slices from the duck. They should be easy to cut with a knife or fork. Try to cook boletus mushrooms this way, and you will fall in love with this recipe forever. Serve with sour cream!

Mushrooms with potatoes in a slow cooker

Ingredients:

potatoes - 6 pcs.;
boletus - 0.4 kg.;
onions - 0.1 kg.;
vegetable oil - 0.05 l.;
salt to taste;
grated cheese for decoration.

Cooking process:

Boletus mushrooms with potatoes in a slow cooker are prepared very simply and quickly, which modern housewives will certainly appreciate. First, sort out the collected mushrooms, free them from large debris, and then wash and chop into large cubes. Potatoes should also be peeled, washed and turned into thin strips.
Pour some vegetable oil into the bottom of the multicooker bowl as instructed in the recipe, then place the shredded potatoes on top of it. Turn on the simmering mode for 40 minutes. The first half of this time will be spent on frying the potatoes. At the same time, you need to salt the dish to taste. Stir the ingredients from time to time, but stew the food with the lid closed. You also need to peel the onion and turn it into small cubes.
The potatoes will be ready in about 20 minutes, then put them in a deep plate. Pour a new portion of oil into the bowl, the operating mode should remain unchanged. When it warms up, add mushrooms and onions to a slow cooker, stir and fry until tender, generously seasoning with salt and spices.

Ready-made boletus in a slow cooker should be left at the bottom of the bowl, but it is better to get half of it in a separate bowl. Arrange the toasted potatoes to be covered with the second half of the mushrooms. Now select the baking mode, set it to 20 minutes. At this point, you can sprinkle the grated cheese on the dish to taste. Serve hot, lightly seasoned with sour cream or mayonnaise. Bon Appetit!

General information on cooking boletus mushroom

Fresh mushrooms need to be cleaned of dark spots and dirt, rinsed with cold water, transferred to a saucepan filled with water, put on the stove, and turn on the fire. The hostess must always remember that our preparations very actively absorb various spices and salt, much more actively than, for example, potatoes.

You need to cook the mushrooms for about 45-50 minutes and do not forget to remove the foam that forms during the cooking process. If you are going to cook in a multicooker, then you need to set the “Baking” mode and cook for 30 minutes. Having typed a basket of mushrooms, fresh and with a firm leg, you immediately want to know how to fry boletus mushrooms in order to please your family with a fragrant and tasty dish. Now we start mastering the recipes.

Recipe number 1

We wash and clean the collected or purchased mushrooms, send them into a container, preferably deep, filled with cool water, and leave for 20 minutes. It is recommended to add a little vinegar to the water so that the mushrooms do not become stale. Then we transfer them to a saucepan, put on medium heat and bring to a boil. Now a little interesting, but at the same time very useful and necessary fact. If you decide to check boletus mushrooms for poisonous ones, then put an onion in a saucepan. If it turns red or blue, you will have to throw them away in order not to get food poisoning. In this recipe, boil the mushrooms for five minutes, then drain all the water, let them cool and cut into portions.

After that, we begin to fry them in a skillet in butter. If you wish, you can add potatoes and onions, the taste of the dish will turn out to be special, unique. The question arises, how much to fry boletus mushrooms? Approximately 10-12 minutes. In this case, they will retain their shape, be smooth and soft. It will turn out very tasty if you add tomato or sour cream-garlic sauce with ginger to them on the table. Then it will be an excellent side dish for meat or an appetizer.

Recipe number 2: boletus mushrooms in sour cream

We would like to remind you that any forest mushroom, even far from the first or even the second in the forest hierarchy, will be many times tastier than a greenhouse champignon. Also note that fresh soup from our harvest is not tasty, but mushrooms can be dried or fried. Dried boletus will become very odorous. So, having collected the mushrooms, we sort them, clean them, wash them in running water. Then, regardless of what we will do with them further, we boil: fill with water, boil, lower the fire level and remove the foam. We pour in citric acid - a small pinch, which will not allow the mushrooms to darken further. We boil them over low heat for about 20 minutes and drain the water. Boletus mushrooms are ready to be used further at your own discretion. The part can be packed in a cellophane bag and sent to the freezer for later use.

The preliminary work has been completed, and now we will find out how to fry boletus boletus.

We fry our mushrooms in sour cream

We need the following ingredients: boiled mushrooms - 0.5 kg, onions - two onions, carrots - one large or several small ones, sunflower oil, sour cream - three tablespoons with top, mushroom seasoning and salt, chopped herbs - one tablespoon. Cut carrots and onions and fry in sunflower oil, add boletus boletus. If desired, they can be cut as finely as you like. Salt, add seasonings, then simmer for 20 minutes over moderate heat, covering with a lid. At the same time, do not forget to stir. We use sour cream, stir, continue to stew for another 15 minutes. Now we stir more often, avoiding burning. Finally, add greens. Serve on the table with young potatoes. We have already mastered quite well how to fry boletus mushrooms.

Fry mushrooms with potatoes

How nice it is to get frozen mushrooms out of the freezer in winter, defrost them and fry them with potatoes. The simplest dish, but how delicious it turns out. The whole family will be very happy. Do you know how to fry boletus boletus with potatoes? We will use frozen or fresh mushrooms, if the time of their season.

We also need: potatoes, onions and salt. Without defrosting, we send boletus to the pan. At the same time, pour a little oil. Make the fire small and close the lid. In a short period of time, a certain amount of liquid will be released, and for about 20 minutes the mushrooms will be stewed in it. Fry them a little after the liquid has evaporated. They should be slightly browned. Add finely chopped onion and fry until soft. Pour the chopped potatoes into the skillet into the pan and increase the heat. Cooking until her light blush. Reduce the heat again, cover and continue frying. After the potatoes are covered with a crust, reduce the heat even more and bring the dish to full readiness. We hope that you will not forget how to fry boletus mushrooms, and you can always please your loved ones with delicious dishes.

Necessary:
Boletus boletus, fresh or frozen.
Onion.
Potatoes.
Salt.

Preparation:
Send the mushrooms to the pan with a little oil.
Do not defrost the mushrooms.
Make the fire small, cover with a lid. During the cooking process, the mushrooms will secrete a liquid, in which they will be stewed for some time. Usually 20 minutes is enough, but if you are afraid, then put out a little longer.

As the liquid evaporates, fry the mushrooms a little. Until lightly browned. And add finely chopped onion to them. Fry everything together until the onions soften a little.

Add chopped potatoes. And turn up the fire. Stir fry the potatoes until lightly blush. When the potatoes are half cooked, reduce heat, cover and continue to fry with the lid closed.
First you need to fry over high heat so that the potatoes do not turn into porridge. As it is covered with a crust, you can already bring it to readiness under the lid.

Enjoy!

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Primary processing

Before starting frying, boletus mushrooms are sorted out and thrown out substandard. The remaining mushrooms are cut off damaged and contaminated places, as well as the lower parts of the legs with the ground.
Then they are washed under running water for five minutes and cut into small pieces. You do not need to soak the mushrooms.
Washed mushrooms are dipped in boiling water, salt is added and simmered for 40 minutes. The foam that forms on the surface of the water during the cooking process is promptly removed.
The boletus that have undergone heat treatment are transferred to a colander to drain the water. Rinse them several times under running water.
After 15 minutes, the moisture remaining on the mushrooms is blotted out with a paper towel.

Fried boletus mushrooms with onions

This dish is considered a classic recipe for preparing a side dish of mushrooms. For him you will need:

800 g peeled boletus
2 onions
Vegetable oil for frying
Condiments
Bunch of greenery

Before cooking, the mushrooms are boiled and discarded in a colander. While the excess water is draining, a frying pan with vegetable oil is heated over the fire. When it warms up, put the mushrooms in the pan. They are stewed under a lid over medium heat until all moisture has evaporated.

At this time, the onions are peeled and cut into cubes or half rings. Add to mushrooms and fry for two minutes. After that, the fire is reduced. Fry the mushrooms over low heat until the onions are cooked, add salt and pepper at the end.

Harvesting of fried boletus

There are several recipes for fried boletus mushrooms, but the most popular is with the addition of vinegar.
Ingredients:

2 kg. boiled boletus
A glass of vegetable oil
4 tablespoons vinegar 9%
7 cloves of garlic
Bunch of dill

Blank recipe:

Boiled mushrooms are fried in a dry skillet until all the water has evaporated.
Pour half a glass of oil into a skillet and continue to fry for another ten minutes, reducing heat. At this time, the garlic and dill are finely chopped and mixed.
The fried mushrooms are removed from the heat and placed in jars. When the layer of mushrooms reaches 4 centimeters, spread a layer of garlic and dill on top. This is repeated until 3 centimeters remain to the top of the can.
Pour the remaining oil into a preheated pan, salt and dilute with vinegar. When the mixture boils, it is poured into a jar.
The resulting blanks are closed with nylon lids and placed in a dark, cool place.

Boletus mushrooms go well with potatoes. To prepare this dish, you will need the following ingredients:

1 kg of boletus
600 g potatoes
3 cloves of garlic
Greens
Vegetable oil
Salt and pepper

While the mushrooms are boiling, the potatoes are peeled, washed and left in water for 20 minutes.
Preheat a frying pan, spread mushrooms on it. Fry for 10 or 15 minutes until all the water has evaporated. After that, the mushrooms are transferred to a plate and set aside.
Remove excess moisture from potatoes with a paper towel. Vegetable oil is poured into a frying pan and potatoes are laid out.
When it is fried until half cooked, boletus mushrooms are added to it. After 5 minutes, the heat is reduced and the mushrooms and potatoes are sprinkled with salt, as well as a mixture of garlic and pepper. All are fried together over low heat until tender.

Fried boletus mushrooms with sour cream and onions

This type of side dish is suitable for a festive table. To prepare it you will need:

800 grams of boiled boletus
A glass of sour cream
1 head of onion
1 bay leaf
2 cloves of garlic
Vegetable oil
Ground pepper mix

Mushrooms are fried in a pan.
When the moisture has evaporated, add oil and fry for 10 minutes.
Then finely chopped onion is poured, fried until tender. Sour cream is mixed with peppers, salt and garlic.
Reduce the fire to medium, add sour cream to the mushrooms and onions. Everything is mixed and stewed under the lid for 7 minutes.
Before turning off the heat under the pan, add bay leaves to the dish.

Brown boletus fried in a slow cooker

Since the multicooker is an indispensable device in the kitchen, there is a recipe for frying mushrooms with it. The main advantage of the multicooker is that you do not need to constantly stand at the stove and control every stage of cooking.

Ingredients:

600 g mushrooms
1 onion
4 tablespoons olive oil
Dill or parsley
Salt and pepper

Boletus mushrooms are pre-cleaned and boiled for 40 minutes. While they are boiling, chop the herbs and cut the onions into half rings.
Oil is poured into the multicooker bowl, onions are poured. Set the "Baking" or "Fry" mode for 10 minutes.
When the onion is cooked, mushrooms are added to it. Sprinkle with salt and pepper on top and fry for another 30 minutes.
When the signal sounds, the fried mushrooms are mixed with the chopped herbs. The dish should sit for 15 minutes under the lid and can be served.

Recipes for cooking fried boletus boletus are not laborious and even an inexperienced cook can afford it.

How to fry boletus mushrooms with potatoes and bacon

Anyone can properly fry mushrooms with birch barks and potatoes, because this dish is quite common. But try adding bacon to mushrooms and potatoes and you can make sure that you need to experiment - the dish will taste excellent.

700 g potatoes;
400 g lard;
2 onion heads;
1 kg of fruit bodies;
1 carrot;
Vegetable oil;
Salt to taste;
3 cloves of garlic.

After peeling, cut the mushrooms into pieces, finely chop the onion, cut the potatoes into strips and add water, grate the carrots, cut the bacon into small pieces.
Fry the solo in a pan until half cooked, so that it is not golden brown.
Pour in 50 ml of vegetable oil, add chopped onion and garlic.
Saute in oil until soft, add carrots, stir and continue to fry for 10 minutes.
Add mushrooms, reduce heat to low and fry for 15 minutes.
In a separate frying pan, fry the potatoes with a minimum amount of oil until golden brown and then combine with mushrooms and bacon.
Stir, salt to taste, fry with the lid open for 10 minutes, stirring gently with a wooden spatula.
Cover with a lid and let stand on the switched off stove for 10 minutes.

Fry dry brown birch with potatoes and meat

Since fresh mushrooms may not always be at hand, then we take dried ones and boldly fry the birch bark with potatoes and meat. The dish will turn out to be hearty, aromatic and very tasty, your household will appreciate it.

1 kg of potatoes;
100 g dried mushrooms;
400 g of any meat;
2 onion heads;
Vegetable oil;
Salt and ground black pepper;
1 tsp Italian herbs.

How to independently cook boletus birch, fried with potatoes, will tell you a detailed description of the process.

Rinse the mushrooms, cover with warm water and leave overnight.
In the morning, drain the water, pour cold and boil over medium heat for 15 minutes.
Wash the meat, remove the bones, if any, cut into pieces and fry until golden brown.
Select in a separate bowl, and put onions in a frying pan, add oil and fry until golden brown.
Add the boiled mushrooms chopped in pieces, fry together for 20 minutes. over low heat.
Separately fry the potatoes, cut into strips in oil, combine with meat and mushrooms.
Stir, salt, add Italian herbs and ground black pepper to taste.
Stir again and fry with the lid open over low heat for 15 minutes. If you like garlic, squeeze 2-3 cloves into a dish before serving and stir.

How to cook salted brown mushrooms with fried potatoes

If you do not have fresh and dry boletus in your arsenal, take salted mushrooms. The recipe for fried potatoes with canned birches is a great option to quickly feed hungry family members.

1 kg of potatoes;
700 g salted mushrooms;
300 g onions;
Vegetable oil;
Parsley and / or dill.

Follow this step-by-step recipe for fried potatoes with birch barks.

Braised boletus mushrooms with potatoes and sour cream

If you can perfectly cope with the traditional recipe for fried potatoes and mushrooms, try cooking potatoes stewed with birch trees in sour cream. You will receive not only an everyday, but at the same time a festive dish.

700 g of potatoes and mushrooms;
3 onion heads;
4 cloves of garlic;
200 g bacon;
3 00 ml sour cream;
Vegetable oil;
2 tbsp. l. chopped parsley;
5 black peppercorns;
1 bay leaf;
Salt.

A step-by-step recipe with a photo of cooking potatoes with birch barks will help you do everything right.

After peeling, wash the potatoes and cut into large strips, put in a deep saucepan, pour a little oil, close the lid and cook for 20-25 minutes. over low heat.
Fry the bacon slices, chopped mushrooms, chopped onion and garlic cubes in half rings.
Put everything to the potatoes, salt, add bay leaves, peppercorns, mix.
Allow to stew for 10 minutes, pour in sour cream, mix thoroughly again and cook under a closed lid for another 10-15 minutes.
Decorate the dish with herbs and serve hot in portioned plates.

How to cook birch barks with potatoes and ketchup in a pan

Potatoes cooked with mushrooms and birch barks with the addition of hot ketchup are an excellent dish as a side dish for meat. Having prepared an unusual treat, you can show your guests your culinary prowess.

700 g of mushrooms;
3 onions;
2 carrots;
10 potatoes;
100 g hot ketchup;
Water;
Vegetable oil;
Salt, ground black pepper and chopped herbs to taste.

How to properly cook birch barks with potatoes in a pan, stewed with spicy ketchup, will tell you a step-by-step description of the process.

Peel and chop onions, carrots, potatoes: onion in half rings, carrots in small cubes, potatoes in slices.
Wash the mushrooms after preliminary cleaning, boil for 10 minutes. in salted water and put in a colander, drain.
Pour 3 tbsp into a deep stewpan or rooster. l. butter and 50 ml of water, put the chopped potatoes, salt, cover and simmer for 20 minutes. over low heat.
Put the onion in a frying pan, add a little oil, fry for 5-7 minutes, add carrots and mushrooms, mix.
Continue to fry for 15 minutes, season with salt and pepper, stir.
Put everything on the roaster, pour a mixture of hot ketchup and 1 tbsp. water.
Cover and simmer for 20 minutes. over low heat.
When serving, add 2 tsp into each serving of potatoes with mushrooms. chopped greens.

How to cook potatoes with birch bark in the oven: a step-by-step description

Try to cook potatoes with birch bark in the oven. As soon as everything starts to bake, the household will torture you with the question, when will the dish be ready?

800 g potatoes;
600 g of mushrooms;
6 cloves of garlic;
¼ h. L. turmeric;
1/3 tsp provencal herbs;
1 small zucchini;
3 onion heads;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

A step-by-step description of the recipe will help to cook boletus with potatoes in the oven.

The potatoes are peeled, washed and cut into large cubes.
Turmeric, herbs, 3 cloves of crushed garlic, 2 tbsp. l. oils and salt to taste, mixed.
Prepared mushrooms are cut into pieces, fried in oil for 15 minutes.
Cover with a lid and fry for another 10 minutes with occasional stirring.
Zucchini is cut into large circles, onion into 4-6 slices, salted and mixed with potatoes.
The baking dish is oiled, potatoes with vegetables are laid out,
Next, the mushrooms are laid out, covered with baking foil and placed in the oven.
They are baked at a temperature of 200 ° С for 40 minutes, then the foil is removed, tomatoes, cut into slices, are laid out on the dish and baked for 10 minutes.
When served, the dish is garnished with green parsley leaves.

Boletus mushrooms with potatoes in pots

Fried potatoes with boletus mushrooms and then baked with cheese and meat in pots is an amazingly tasty dish appreciated by gourmets. The ingredients in the recipe are given for cooking for 4 pots.

600 g pork;
1 kg of potatoes;
500 g of mushrooms;
1 carrot and 1 onion;
200 ml sour cream;
200 g of cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greens.

The recipe for cooking birch trees with potatoes is described step by step.

Wash the pork, cut into cubes and fry in a little oil for 15 minutes.
Peel the potatoes, cut into thin slices, wash well and fry in a separate pan until half cooked.
In oiled pots, first put the meat, then the onion cut into half rings, then the potatoes mixed with grated carrots.
After boiling, cut the mushrooms into pieces and fry in oil until golden brown.
Add crushed garlic, salt and ground pepper, stir and place on top of potatoes.
Mix sour cream, grated cheese, salt, whisk with a whisk, pour the contents of the pots and place in a hot oven.
Bake for 40-50 minutes. at a temperature of 180 ° C, when serving, pour a little chopped greens into each pot.

How to deliciously fry birch barks with potatoes in a slow cooker

At first glance, potatoes cooked with mushrooms may seem like a trivial recipe. However, boletus mushrooms with potatoes cooked in a slow cooker are a variant of an amazingly tasty and aromatic dish.

600 g potatoes;
500 g of boiled mushrooms;
2 onions;
2 tbsp. l. flour;
150 ml of water;
150 ml of milk;
3 tbsp. l. butter;
Salt and spices to taste.

How to deliciously fry brown birch trees with potatoes in a slow cooker, learn from the step-by-step description of the process.

Turn on the multicooker and set the "Baking" mode, melt the butter, put the onion cut into thin rings and fry until golden brown, about 10 minutes.
Add the mushrooms cut into slices, continue to fry for another 10 minutes.
Peel the potatoes, cut into strips, wash and put in a slow cooker.
Season with salt, add your favorite spices, mix gently with a wooden or plastic spoon.
Dilute flour with water, beat with a whisk, pour in milk, beat again.
Pour into potatoes with mushrooms, close the lid, turn on the "Stew" mode for 40-50 minutes.
After the signal, open the lid, sprinkle with chopped herbs and close for 10 minutes so that the dish is infused.

Many overseas dishes are made from local produce. For us, they are exotic, but there they are quite ordinary, accessible to anyone. And often these products are nothing special. They just took what was at hand and promoted it well. Take the same champignons. Why are they popular in Europe? Because there are no normal mushrooms there! In our country, until recently, they were universally considered toadstools. And almost deserved. Indeed, in comparison with white mushrooms, mushrooms, boletus, boletus, boletus, these are mushrooms not even of the second, but of the third grade. No special taste or smell. One name is mushrooms. And according to our mushroom classification, champignons are assigned to the third, penultimate, category. But at the suggestion of the French, who have not eaten anything tastier than champignons, they are considered a delicacy. So I will try in this recipe to serve the usual boletus as, if not a national, then at least a regional delicacy. Read, cook, compare, and you will see that our usual dish may well be considered a masterpiece of world cuisine. You just need to submit it correctly. I mean, advertise.

I would like to introduce you to the magnificent Russian, or rather the Siberian dish - fried obabkov. Obabok is a common Russian name for boletus, and fry is the name of a group of dishes united by the method of preparation - frying in a pan. Usually roast is made from meat, or hardened (liver), or mushrooms, often with the addition of potatoes.
Boletus mushrooms for Siberia are completely ordinary mushrooms. They can be replaced with other tubular mushrooms, such as boletus, boletus, boletus. As a last resort, champignons will do, but this will be a profanation of real mushroom heat. Champignons do not possess even a tenth of the taste inherent in the mushrooms. Therefore, it is still advisable to get boletus mushrooms for frying.

Ingredients (for 2-4 servings):

10-12 medium boletus
5-6 medium potatoes
1 medium onion
5-6 tablespoons of sunflower oil
Salt to taste
Several green onion feathers

Preparation:

We clean the boletus of forest debris, wash it with cold water and cut it not too finely.

On a thick cast-iron frying pan (in extreme cases, you can use a steel or aluminum, but also thick, frying pan), pour sunflower oil, preferably not refined, oil (you can replace it with another vegetable oil, for example, corn or soybean, but not olive) and spread the chopped mushrooms ...

Fry over moderate heat for about 30 minutes, stirring constantly. The boletus will give off a lot of water and get very hot. If you want the mushrooms to be semi-stewed, fry with the lid closed; if you want to make the mushrooms crispy, let the water evaporate. In any case, stir the cooked at least after 5 minutes.
In the meantime, the mushrooms are fried, wash, clean, cut the potatoes into bars and put them in the mushrooms.

Also stirring, fry for another 20-30 minutes, until the potatoes are almost completely cooked. And add the chopped onions.

Salt. Stir. Fry for 5-10 minutes. Remove from the stove, sprinkle with finely chopped green onions and serve immediately, always in a frying pan, without laying out in portions.

They eat fried meat from stubs with spoons, scooping from a common frying pan. This recipe is real, this is how boletus mushrooms were prepared and cooked in Siberian villages. To repeat it, you need three obligatory things - wild boletus, a thick cast-iron pan and unrefined sunflower oil. Only then will you be able to fully enjoy the Siberian roast meat from obabkov.

Aspen mushrooms are very useful for the human body. To begin with, they are low calorie foods. At the same time, mushrooms contain a lot of protein, which makes them comparable in nutritional properties to meat.

Mushrooms practically do not contain starch and cholesterol. Regular use of aspen mushrooms helps to normalize metabolism and remove excess fluid from the body. Thanks to this, mushrooms must be present in the diet of overweight people.

Boletus (boletus) mushrooms
Onion
Garlic
Salt

How to fry boletus with onions

1 ... Sort the aspen mushrooms, clear from forest litter and earth. If the mushrooms are large or you are not sure that they are not wormy, soak the boletus for 20 minutes in salted water. All "lost" worms will come out of the mushrooms. Rinse, cut the mushrooms into large pieces (they are very fried) and place on a cotton napkin to dry the mushrooms. Otherwise, boletus boletus will turn out to be boiled, not fried.

2 ... Heat the vegetable oil in a frying pan and fry the garlic cloves in it.

3 ... Remove the garlic and place the mushrooms in the pan. Cover and place over medium heat. After a while, the boletus secrete juice. You need to wait for the liquid to boil away.

4 ... Then add chopped onions to the mushrooms. Season with salt, stir and fry until the onions are tender.

Delicious fried boletus boletus with onions ready

Bon Appetit!

Among other things, mushrooms help to strengthen the immune, nervous and cardiovascular systems. Moreover, a number of substances contained in aspen mushrooms do not allow malignant tumors to develop in the body.

Do not forget about the large amount of vitamins that mushrooms contain. Much has been written about their benefits. It is worth mentioning that vitamin D, which boletus is rich in, is essential for bones, nails, teeth and hair. In addition, the health of the skin depends on it.

General rules for frying boletus

Aspen mushrooms belong to the so-called "soft" mushrooms. Their fruit bodies contain up to 90% of water, which begins to be released immediately as soon as the mushrooms are in a hot frying pan. Therefore, when frying boletus or boletus boletus, several rules must be observed. Otherwise, not fried mushrooms will be served for dinner, but stewed or boiled ones.

First, the mushrooms must be cleaned of debris and dirt. To do this, boletus should be soaked in salted water for about 20 minutes. Some experts advise adding a little more vinegar to the water. In principle, such an additive will not be superfluous. After soaking, the mushrooms must be thoroughly rinsed, blotted with a paper towel and cut into pieces if necessary.

An experienced mushroom picker will always tell a good mushroom from a bad one. However, not every housewife can do this. Therefore, if there is no complete confidence in the safety of the collected gifts of the forest, then it is worthwhile to play it safe and conduct a simple check of the "prey" for edibility. To do this, you need to boil the collected mushrooms for 15-20 minutes, putting a whole peeled onion with them in a saucepan. Substances contained in onions tend to change color if toxins are present in the broth. So, if during such a heat treatment the bulb turns blue or turns red, then the entire contents of the pan will have to be thrown away. Risk, of course, is a noble business, but not in this case.

In order for the mushrooms to be fried in a pan, experienced housewives advise you to do the following. Chopped boletus should be put in a "dry" frying pan and put on fire. Gradually, the mushrooms will begin to secrete liquid. When it has evaporated, you can add oil, salt, pepper to the mushrooms and bring the cooking process to the end.

By the way, it is best to fry mushrooms in a good old cast-iron pan. But this is not a dogma. Modern tableware can also be used.

Well, now it's time to go directly to the recipes for frying boletus and brown boletus. Fortunately, there are a lot of them.

Boletus boletus fried with onions

Fried mushrooms with onions is one of the simplest dishes. The method of cooking boletus and aspen mushrooms in this case is no different. So it doesn't matter which of these mushrooms ends up in the basket. Dinner from them will turn out to be equally tasty. You can also mix boletus with boletus. This option is sure to please the household. So.

Pour vegetable oil into a frying pan (preferably cast iron). When it warms up add cloves of garlic crushed in a crusher (3-4 cloves). When the garlic turns golden, remove it with a slotted spoon. Usually, it takes no more than half a minute from laying the garlic to the moment it is removed from the pan.

You can now add pre-prepared mushrooms to the garlic-flavored oil. You need to fry them until the liquid they release completely evaporates. In this case, the contents of the pan should be stirred periodically.

When the liquid has evaporated, add the onion cut into half rings to the pan (at the rate of 0.3 kg of onion per 1 kg of mushrooms), mix everything and fry until it is fully cooked. After that, the mushrooms and onions can be salted, pepper, turn off the heat and cover the pan with a lid.

It is best to serve this dish hot, and potatoes, pasta, buckwheat or rice are suitable as a side dish. Sour cream sauce will be a good addition to mushrooms and onions.

Boletus boletus fried with sour cream

In almost every work of Russian classical literature, when it comes to food, mushrooms with sour cream are necessarily mentioned. You can cook this ancient and very tasty dish even now. Especially if aspen mushrooms are used as the main ingredient.

The initial stage of cooking this dish is not much different from frying boletus boletus with onions.

Prepare the mushrooms in the usual way. Heat oil in a frying pan, put mushrooms in the same place and fry for 20 minutes, stirring regularly. Then add the onion cut into half rings to the mushrooms, mix and fry for another 5 minutes. After that, salt and pepper the contents of the pan to taste.

Thoroughly mix sour cream with flour and pour the resulting mixture into a pan with mushrooms and onions. Mix everything, cover the pan with a lid and simmer over low heat for 10-15 minutes, stirring occasionally. You can serve ready-made mushrooms with sour cream with the same side dishes: potatoes, buckwheat, rice or pasta.

As for the proportions, for 1 kg of raw mushrooms, you need to take 300 grams of onions, 3 tablespoons of 15 percent sour cream and 1 tablespoon of flour.

Fried boletus boletus with boletus and potatoes

In previous recipes, it was already mentioned that boletus and aspen mushrooms go well with each other. Therefore, in conclusion, it is worth talking about how to cook them together. And fried potatoes will be an excellent addition to the mixture of these mushrooms.

Pour vegetable oil into a cast iron pan and heat it up. Then you need to put pre-prepared mushrooms there. Fry them until all the moisture they release has evaporated. The process usually takes a little over half an hour. After that, the mushrooms can be salted, and, if desired, pepper, and put in any dish.

Add oil to the pan, let it warm up and put the prepared potatoes and onions there. It is better to cut the potatoes into cubes, and the onion into half rings. Fry vegetables until tender, then add the fried mushrooms to them. Mix everything and keep on fire for 10-15 minutes, periodically stirring the cooking dish.

Serve hot potatoes with boletus and brown mushrooms. This amazingly tasty dish will surely delight all household members, so: Bon appetit!

Video for the soul, immerse yourself in the atmosphere of a forest rich in aspen

The benefits and harms of boletus boletus with potatoes

mucous membranes, skin;
musculoskeletal system;
nervous system;
stabilization of blood sugar;
kidneys;
general condition of the body (removes toxins, toxins).

However, there are some features that make frequent use of this product undesirable, and special attention is needed when looking for it in the forest:

Visual similarity with the gall fungus, an inedible bitter taste that can significantly weaken the human liver.
Fried boletus boletus with potatoes are more nutritious than most other dishes due to the fact that quite a lot of oil is used during frying.
People suffering from peptic ulcer disease, problems with the gastrointestinal tract, it is advisable to refrain from eating this mushroom.
Some have the likelihood of individual rejection, an allergic reaction.
Like all other mushrooms, this representative of a kind is contraindicated in small children.

Features of cooking boletus boletus with potatoes

Cook. After going through a session of water procedures, removing the base at the leg, the mushrooms are poured with cold water and boiled for a little less than an hour. It should be borne in mind that the amount of liquid should be twice as much as the weight of the mushroom mass. The people especially love soup with boletus mushrooms, in which potatoes are an obligatory ingredient.
Stew. Perhaps the most useful way of cooking boletus mushrooms with potatoes.
Bake, including making a variety of casseroles. There are many recipes for baked boletus boletus with potatoes; such dishes will not be ashamed to be served on the festive table.
Prepare for the winter.

Products used:

potatoes - 4 pcs;
mushrooms - 250 g;
golden onion - 1 pc .;
garlic - 2 cloves;
salt, spices - to taste.

Cooking process:

The products must be cut: mushrooms - into neat medium-sized cubes, potatoes - into large slices, garlic - into thin slices, onions - into small cubes.
First of all, you need to fry the potatoes, add salt and spices, preferably not earlier than a couple of minutes before the product is completely ready.
In another pan, fry the onion until golden brown, add the mushroom mass to it, keep on high heat for half an hour, waiting for the liquid to completely evaporate.
Add garlic, salt, spicy seasonings to boletus boletus. Stir the fragrant mass thoroughly, leave in a pan for an additional five minutes.
Mix ready-made mushrooms with fried potatoes, you can serve the dish with fresh vegetables, pickles.

Brown boletus: the subtleties of preparation for heat treatment

The preparation of a fragrant representative of the mushroom class occurs in just a few important stages:

Sort out the mushrooms meticulously, ridding each of the dark place at the root.
Cut the mushroom caps, checking for worms and other insects.
Dark places must be cut off; mushrooms with an excessive amount of pests are best removed.

Cooking tricks: how to make boletus mushrooms tastier and crispy potatoes?

It is undesirable to salt the mushrooms immediately after they are on the surface of the pan. Then they will begin to flow abundantly with juice, will be waterless, dry.
Lovers of stewed mushrooms during the frying process can cover the pan with a lid; cooking should take place over low heat.
To create an appetizing crust for boletus, on the contrary, you do not need to cover the container, after the absolute evaporation of moisture, the mushrooms should be fried over medium heat.
It is advisable to bring the potatoes to readiness in a bowl with a flat bottom; the pan can be cast iron or ceramic.
A crispy skin forms after removing excess starch, for this you need to keep the potatoes in cool water for about an hour.

onions - 2 pcs.;
allspice, tarragon, marjoram - 0.25 tsp each;
potatoes - 1 kg.;
brown birch trees - 700 gr.;
greens, salt, sour cream - to taste;
vegetable oil - 4 tbsp. l.

Fry the brown birch trees after a 20-minute boil for 10-15 minutes. If the birch barks are of their own collection or are young strong mushrooms, you can fry without boiling: shake off the litter, wash, chop - and in a frying pan for 30 minutes.

How to fry boletus

Sort out the boletus, cut off a dark place at the root of each mushroom, cut the caps and check for insects and worms. Cut off dark places, remove too wormy mushrooms.
If the mushrooms are young, then they can be fried immediately without boiling - they will turn out to be a little harder than boiled birch barks would have turned out before, however, for some dishes (for example, potatoes with birch barks), crispy, dense birch barks are recommended in contrast to soft potatoes. If you are sure of the quality of the mushrooms, you can neglect the cooking, but at least hold the mushrooms in salted water for half an hour to disinfect the mushrooms. Fry such mushrooms for 25-30 minutes until the water evaporates and the appearance of ruddy.
The rest of the mushrooms must be boiled in salted water within 20 minutes after the start of boiling. Then let the water drain. While the water is draining, heat vegetable oil in a frying pan (or melt a piece of butter in a frying pan), put the mushrooms and fry with regular stirring for 10-15 minutes.

How to fry boletus with potatoes

Products
Potatoes - half a kilo
Fresh birch trees - 300 grams
Onions - 1 head
Vegetable oil - 3 tablespoons
Salt, black or white pepper, marjoram, cilantro, coriander - to taste

Boletus mushrooms with potatoes in a pan
1. Boil the birch trees, put them in a colander.
2. Peel and cut the potatoes into cubes.
3. Peel the onion and chop finely.
4. Preheat a frying pan, pour in oil, put onion, fry it for 5 minutes.
5. Add the potatoes to the onion and fry them, stirring occasionally, for 15 minutes over medium heat, without a lid.
6. Salt the potatoes a minute before the end of frying.
7. Put the birch trees, fry with the potatoes for another 10 minutes.
8. Add salt and seasonings to taste, leave under the lid for a couple of minutes.

How to fry brown birch trees for the winter

Products
Boletus mushrooms - 1.5 kilograms
Sunflower oil - 200 grams
Onions - 1 head
Salt - 30 grams

How to cook fried boletus mushrooms for the winter
1. Pour boletus boletus with water, wait until all forest debris floats up.
2. Drain water, rinse boletus mushrooms, cut off earthy, dark places.
3. Cut boletus into large pieces of any shape.
4. Chop the peeled onion into thin half rings.
5. Heat a dry frying pan over medium heat, pour a tablespoon of oil, put the mushrooms, fry them for 7-10 minutes.
6. Put chopped onion, salt to the mushrooms, pour in the remaining oil, mix.
7. Keep the pan on the hotplate for 25-30 minutes, until the contents of the pan are halved in size.
8. Wash two 700 ml jars, sterilize: place the jars in an unheated oven on a wire rack with the neck down, turn on at 150 degrees, hold the jars for 15 minutes, remove.
9. Put the fried boletus into sterilized jars, hermetically close with washed and dried lids.

How to fry boletus mushrooms with sour cream

Products for frying boletus
Brown birch trees - half a kilo
Onions - 1 head
Sour cream 15% - 3 tablespoons
Vegetable oil - 2 tablespoons
Salt and black pepper to taste
Oregano - 1 teaspoon
Flour - 1 tablespoon

How to fry boletus with sour cream
1. Wash, peel, remove the birch barks, cut out the earthy places and cut off the myceliums.
2. Not coarsely chop the caps and legs.
3. Heat a frying pan, pour oil into it and fry the birch trees until golden brown for 20 minutes.
4. Peel the onion and cut into half rings, add to the pan to the mushrooms, fry for another 5 minutes.
5. Season with salt and pepper the birch trees and onions, mix.
6. Beat the sour cream with flour, pour this into the pan and mix well again.
7. Cover the pan with a lid, simmer for 10 minutes over low heat, stirring regularly.

Fry boletus with potatoes

Ingredients:

boletus - 0.7 kg.;
potatoes - 1 kg.;
onions - 2 pcs.;
sunflower oil - 0.1 l.;
dry tarragon, pepper and marjoram;
sour cream - 0.05 kg.;
fresh herbs and salt to taste.

Cooking process:

Fried boletus mushrooms with potatoes will be very tasty if you take seriously the selection of these forest mushrooms. You need to cook such a dish from ripe products that are devoid of worms and rot. Send the selected mushrooms in a deep bowl under running water, rinse thoroughly several times, and then proceed to cleaning. All hard and dark places are cut off from the legs. After that, boletus boletus can be cut into small pieces.
Heat a small portion of sunflower oil in a frying pan until hot, and then send the chopped boletus boletus there. They need to be well browned for the characteristic smell of fried foods to emerge.
Peel the potatoes, then rinse under running water and pat dry with a paper towel. This manipulation will allow you to achieve a crispy golden crust on the surface of the potato wedges. Cut the potatoes into strips and send them to the hot plate.
You need to fry the mushrooms until tender, gently stirring the food with a spoon or wooden spatula. Take onions, peel them off and cut them into thin half rings. Pour it into a skillet, and then mix with the bulk. Fry with onions for 5 minutes.
When the potatoes and fried boletus mushrooms become a pleasant ruddy color, you can generously season the dish with salt and your favorite spices. After that, all that remains is to remove the pan from the heat and cover with a lid. If you want not just to fry boletus mushrooms with potatoes, but also beautifully serve them to the table, sprinkle the dish with chopped herbs and pour over sour cream. Bon Appetit!

Stewed potatoes with wild mushrooms

Ingredients:

boletus mushrooms - 2-3 kg.;
onions - 4 pcs.;
potatoes - 6 pcs.;
salt and spices to taste.

Cooking process:

To cook such mushrooms correctly, they must first be cleaned and washed thoroughly. The legs are separated from the caps, and then the top layer is removed from them. Each hat should be cut in half to check food for worms. If problem areas are found, they must be carefully cut out with a sharp knife.
When the mushrooms are washed and peeled, cut them into large cubes or strips. Prepare a deep rooster or a kettle, pour a little sunflower oil on the bottom of the bowl, and then add all the mushrooms there. You need to fry the mushrooms in oil and your own juice for about an hour until the characteristic mushroom aroma appears.
Peel the onions, wash and cut them into thin slices, and then send them to the boletus. Potatoes should also be peeled, washed and cut into cubes or any other shape. Pour this product into the mushroom mixture, stir the dish and simmer until tender.
The stew is done when all the ingredients are soft and tender. To test the doneness, remove a couple of potato slices from the duck. They should be easy to cut with a knife or fork. Try to cook boletus mushrooms this way, and you will fall in love with this recipe forever. Serve with sour cream!

Mushrooms with potatoes in a slow cooker

Ingredients:

potatoes - 6 pcs.;
boletus - 0.4 kg.;
onions - 0.1 kg.;
vegetable oil - 0.05 l.;
salt to taste;
grated cheese for decoration.

Cooking process:

Boletus mushrooms with potatoes in a slow cooker are prepared very simply and quickly, which modern housewives will certainly appreciate. First, sort out the collected mushrooms, free them from large debris, and then wash and chop into large cubes. Potatoes should also be peeled, washed and turned into thin strips.
Pour some vegetable oil into the bottom of the multicooker bowl as instructed in the recipe, then place the shredded potatoes on top of it. Turn on the simmering mode for 40 minutes. The first half of this time will be spent on frying the potatoes. At the same time, you need to salt the dish to taste. Stir the ingredients from time to time, but stew the food with the lid closed. You also need to peel the onion and turn it into small cubes.
The potatoes will be ready in about 20 minutes, then put them in a deep plate. Pour a new portion of oil into the bowl, the operating mode should remain unchanged. When it warms up, add mushrooms and onions to a slow cooker, stir and fry until tender, generously seasoning with salt and spices.

General information on cooking boletus mushroom

Recipe number 1

Recipe number 2: boletus mushrooms in sour cream

We fry our mushrooms in sour cream

Fry mushrooms with potatoes

Necessary:
Boletus boletus, fresh or frozen.
Onion.
Potatoes.
Salt.

As the liquid evaporates, fry the mushrooms a little. Until lightly browned. And add finely chopped onion to them. Fry everything together until the onions soften a little.

Enjoy!

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Primary processing

Before starting frying, boletus mushrooms are sorted out and thrown out substandard. The remaining mushrooms are cut off damaged and contaminated places, as well as the lower parts of the legs with the ground.
Then they are washed under running water for five minutes and cut into small pieces. You do not need to soak the mushrooms.
Washed mushrooms are dipped in boiling water, salt is added and simmered for 40 minutes. The foam that forms on the surface of the water during the cooking process is promptly removed.
The boletus that have undergone heat treatment are transferred to a colander to drain the water. Rinse them several times under running water.
After 15 minutes, the moisture remaining on the mushrooms is blotted out with a paper towel.

Fried boletus mushrooms with onions

This dish is considered a classic recipe for preparing a side dish of mushrooms. For him you will need:

800 g peeled boletus
2 onions
Vegetable oil for frying
Condiments
Bunch of greenery

Harvesting of fried boletus

There are several recipes for fried boletus mushrooms, but the most popular is with the addition of vinegar.
Ingredients:

2 kg. boiled boletus
A glass of vegetable oil
4 tablespoons vinegar 9%
7 cloves of garlic
Bunch of dill

Blank recipe:

Boiled mushrooms are fried in a dry skillet until all the water has evaporated.
Pour half a glass of oil into a skillet and continue to fry for another ten minutes, reducing heat. At this time, the garlic and dill are finely chopped and mixed.
The fried mushrooms are removed from the heat and placed in jars. When the layer of mushrooms reaches 4 centimeters, spread a layer of garlic and dill on top. This is repeated until 3 centimeters remain to the top of the can.
Pour the remaining oil into a preheated pan, salt and dilute with vinegar. When the mixture boils, it is poured into a jar.
The resulting blanks are closed with nylon lids and placed in a dark, cool place.

Boletus mushrooms go well with potatoes. To prepare this dish, you will need the following ingredients:

1 kg of boletus
600 g potatoes
3 cloves of garlic
Greens
Vegetable oil
Salt and pepper

While the mushrooms are boiling, the potatoes are peeled, washed and left in water for 20 minutes.
Preheat a frying pan, spread mushrooms on it. Fry for 10 or 15 minutes until all the water has evaporated. After that, the mushrooms are transferred to a plate and set aside.
Remove excess moisture from potatoes with a paper towel. Vegetable oil is poured into a frying pan and potatoes are laid out.
When it is fried until half cooked, boletus mushrooms are added to it. After 5 minutes, the heat is reduced and the mushrooms and potatoes are sprinkled with salt, as well as a mixture of garlic and pepper. All are fried together over low heat until tender.

Fried boletus mushrooms with sour cream and onions

This type of side dish is suitable for a festive table. To prepare it you will need:

800 grams of boiled boletus
A glass of sour cream
1 head of onion
1 bay leaf
2 cloves of garlic
Vegetable oil
Ground pepper mix

Mushrooms are fried in a pan.
When the moisture has evaporated, add oil and fry for 10 minutes.
Then finely chopped onion is poured, fried until tender. Sour cream is mixed with peppers, salt and garlic.
Reduce the fire to medium, add sour cream to the mushrooms and onions. Everything is mixed and stewed under the lid for 7 minutes.
Before turning off the heat under the pan, add bay leaves to the dish.

Brown boletus fried in a slow cooker

Ingredients:

600 g mushrooms
1 onion
4 tablespoons olive oil
Dill or parsley
Salt and pepper

Boletus mushrooms are pre-cleaned and boiled for 40 minutes. While they are boiling, chop the herbs and cut the onions into half rings.
Oil is poured into the multicooker bowl, onions are poured. Set the "Baking" or "Fry" mode for 10 minutes.
When the onion is cooked, mushrooms are added to it. Sprinkle with salt and pepper on top and fry for another 30 minutes.
When the signal sounds, the fried mushrooms are mixed with the chopped herbs. The dish should sit for 15 minutes under the lid and can be served.

Recipes for cooking fried boletus boletus are not laborious and even an inexperienced cook can afford it.

How to fry boletus mushrooms with potatoes and bacon

700 g potatoes;
400 g lard;
2 onion heads;
1 kg of fruit bodies;
1 carrot;
Vegetable oil;
Salt to taste;
3 cloves of garlic.

After peeling, cut the mushrooms into pieces, finely chop the onion, cut the potatoes into strips and add water, grate the carrots, cut the bacon into small pieces.
Fry the solo in a pan until half cooked, so that it is not golden brown.
Pour in 50 ml of vegetable oil, add chopped onion and garlic.
Saute in oil until soft, add carrots, stir and continue to fry for 10 minutes.
Add mushrooms, reduce heat to low and fry for 15 minutes.
In a separate frying pan, fry the potatoes with a minimum amount of oil until golden brown and then combine with mushrooms and bacon.
Stir, salt to taste, fry with the lid open for 10 minutes, stirring gently with a wooden spatula.
Cover with a lid and let stand on the switched off stove for 10 minutes.

Fry dry brown birch with potatoes and meat

1 kg of potatoes;
100 g dried mushrooms;
400 g of any meat;
2 onion heads;
Vegetable oil;
Salt and ground black pepper;
1 tsp Italian herbs.

How to independently cook boletus birch, fried with potatoes, will tell you a detailed description of the process.

Rinse the mushrooms, cover with warm water and leave overnight.
In the morning, drain the water, pour cold and boil over medium heat for 15 minutes.
Wash the meat, remove the bones, if any, cut into pieces and fry until golden brown.
Select in a separate bowl, and put onions in a frying pan, add oil and fry until golden brown.
Add the boiled mushrooms chopped in pieces, fry together for 20 minutes. over low heat.
Separately fry the potatoes, cut into strips in oil, combine with meat and mushrooms.
Stir, salt, add Italian herbs and ground black pepper to taste.
Stir again and fry with the lid open over low heat for 15 minutes. If you like garlic, squeeze 2-3 cloves into a dish before serving and stir.

How to cook salted brown mushrooms with fried potatoes

If you do not have fresh and dry boletus in your arsenal, take salted mushrooms. The recipe for fried potatoes with canned birches is a great option to quickly feed hungry family members.

1 kg of potatoes;
700 g salted mushrooms;
300 g onions;
Vegetable oil;
Parsley and / or dill.

Follow this step-by-step recipe for fried potatoes with birch barks.

Braised boletus mushrooms with potatoes and sour cream

700 g of potatoes and mushrooms;
3 onion heads;
4 cloves of garlic;
200 g bacon;
3 00 ml sour cream;
Vegetable oil;
2 tbsp. l. chopped parsley;
5 black peppercorns;
1 bay leaf;
Salt.

A step-by-step recipe with a photo of cooking potatoes with birch barks will help you do everything right.

After peeling, wash the potatoes and cut into large strips, put in a deep saucepan, pour a little oil, close the lid and cook for 20-25 minutes. over low heat.
Fry the bacon slices, chopped mushrooms, chopped onion and garlic cubes in half rings.
Put everything to the potatoes, salt, add bay leaves, peppercorns, mix.
Allow to stew for 10 minutes, pour in sour cream, mix thoroughly again and cook under a closed lid for another 10-15 minutes.
Decorate the dish with herbs and serve hot in portioned plates.

How to cook birch barks with potatoes and ketchup in a pan

700 g of mushrooms;
3 onions;
2 carrots;
10 potatoes;
100 g hot ketchup;
Water;
Vegetable oil;
Salt, ground black pepper and chopped herbs to taste.

How to properly cook birch barks with potatoes in a pan, stewed with spicy ketchup, will tell you a step-by-step description of the process.

Peel and chop onions, carrots, potatoes: onion in half rings, carrots in small cubes, potatoes in slices.
Wash the mushrooms after preliminary cleaning, boil for 10 minutes. in salted water and put in a colander, drain.
Pour 3 tbsp into a deep stewpan or rooster. l. butter and 50 ml of water, put the chopped potatoes, salt, cover and simmer for 20 minutes. over low heat.
Put the onion in a frying pan, add a little oil, fry for 5-7 minutes, add carrots and mushrooms, mix.
Continue to fry for 15 minutes, season with salt and pepper, stir.
Put everything on the roaster, pour a mixture of hot ketchup and 1 tbsp. water.
Cover and simmer for 20 minutes. over low heat.
When serving, add 2 tsp into each serving of potatoes with mushrooms. chopped greens.

How to cook potatoes with birch bark in the oven: a step-by-step description

Try to cook potatoes with birch bark in the oven. As soon as everything starts to bake, the household will torture you with the question, when will the dish be ready?

800 g potatoes;
600 g of mushrooms;
6 cloves of garlic;
¼ h. L. turmeric;
1/3 tsp provencal herbs;
1 small zucchini;
3 onion heads;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

A step-by-step description of the recipe will help to cook boletus with potatoes in the oven.

The potatoes are peeled, washed and cut into large cubes.
Turmeric, herbs, 3 cloves of crushed garlic, 2 tbsp. l. oils and salt to taste, mixed.
Prepared mushrooms are cut into pieces, fried in oil for 15 minutes.
Cover with a lid and fry for another 10 minutes with occasional stirring.
Zucchini is cut into large circles, onion into 4-6 slices, salted and mixed with potatoes.
The baking dish is oiled, potatoes with vegetables are laid out,
Next, the mushrooms are laid out, covered with baking foil and placed in the oven.
They are baked at a temperature of 200 ° С for 40 minutes, then the foil is removed, tomatoes, cut into slices, are laid out on the dish and baked for 10 minutes.
When served, the dish is garnished with green parsley leaves.

Boletus mushrooms with potatoes in pots

Fried potatoes with boletus mushrooms and then baked with cheese and meat in pots is an amazingly tasty dish appreciated by gourmets. The ingredients in the recipe are given for cooking for 4 pots.

600 g pork;
1 kg of potatoes;
500 g of mushrooms;
1 carrot and 1 onion;
200 ml sour cream;
200 g of cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greens.

The recipe for cooking birch trees with potatoes is described step by step.

Wash the pork, cut into cubes and fry in a little oil for 15 minutes.
Peel the potatoes, cut into thin slices, wash well and fry in a separate pan until half cooked.
In oiled pots, first put the meat, then the onion cut into half rings, then the potatoes mixed with grated carrots.
After boiling, cut the mushrooms into pieces and fry in oil until golden brown.
Add crushed garlic, salt and ground pepper, stir and place on top of potatoes.
Mix sour cream, grated cheese, salt, whisk with a whisk, pour the contents of the pots and place in a hot oven.
Bake for 40-50 minutes. at a temperature of 180 ° C, when serving, pour a little chopped greens into each pot.

How to deliciously fry birch barks with potatoes in a slow cooker

At first glance, potatoes cooked with mushrooms may seem like a trivial recipe. However, boletus mushrooms with potatoes cooked in a slow cooker are a variant of an amazingly tasty and aromatic dish.

600 g potatoes;
500 g of boiled mushrooms;
2 onions;
2 tbsp. l. flour;
150 ml of water;
150 ml of milk;
3 tbsp. l. butter;
Salt and spices to taste.

How to deliciously fry brown birch trees with potatoes in a slow cooker, learn from the step-by-step description of the process.

Turn on the multicooker and set the "Baking" mode, melt the butter, put the onion cut into thin rings and fry until golden brown, about 10 minutes.
Add the mushrooms cut into slices, continue to fry for another 10 minutes.
Peel the potatoes, cut into strips, wash and put in a slow cooker.
Season with salt, add your favorite spices, mix gently with a wooden or plastic spoon.
Dilute flour with water, beat with a whisk, pour in milk, beat again.
Pour into potatoes with mushrooms, close the lid, turn on the "Stew" mode for 40-50 minutes.
After the signal, open the lid, sprinkle with chopped herbs and close for 10 minutes so that the dish is infused.

You can enjoy fried boletus with potatoes not only in the mushroom season, but throughout the year if you have prepared the mushrooms frozen or dried. You can see how I froze boletus mushrooms for the winter.

Well, today it's time to use my supplies from the freezer and tell me how to fry boletus boletus with potatoes. If you have fresh mushrooms, then first we carry out a simple primary treatment: we clean the boletus, cut and boil in salted water for about 30 minutes. Then drain the broth, rinse the mushrooms and squeeze it slightly from the water.

If the mushrooms were frozen, then we have already passed all the stages described above, and now we just need to fry the defrosted mushrooms with potatoes and onions. I prefer to fry potatoes in sunflower oil.

Put the boiled boletus boletus in a pan with vegetable oil, set to fry over low heat. There should not be little oil, since both potatoes and mushrooms will absorb it. The ratio of mushrooms and potatoes can be any, but it is clear that the more mushrooms, the tastier.

We clean the potatoes, wash them and cut them into circles or cubes.

Add to mushrooms. For flavor, immediately add finely chopped onions. I usually fry the potatoes under the lid to reduce the amount of turning. So the potatoes do not crumble, but remain intact. To begin with, I make the fire medium and fry until the bottom potatoes are browned. Then I turn the potatoes along with the mushrooms, salt at this stage and then fry until tender over low heat under a closed lid. I check the readiness from time to time, but I don't turn the potatoes over.

Usually fried potatoes with boletus mushrooms are ready in 20-25 minutes.

You can serve cucumbers, tomatoes, various pickles and marinades with potatoes, but without all this it will be delicious.

Boletus mushrooms are tasty and healthy mushrooms. Even the most inexperienced mushroom pickers can easily distinguish them from others by their characteristic dark brown hat and a thick leg covered with characteristic brown scales.

You can collect brown birch trees almost the entire warm season. They appear immediately after the blooming of the bird cherry and "crawl" out of the ground until the first October frosts. You can find stubs in light deciduous forests, often in birch forests. Hence, by the way, their main name is brown birch trees.

Ingredients:

Boletus mushrooms

Onion

Garlic

Salt

How to fry boletus

1 ... Clean the mushrooms from forest debris and earth, rinse and dry on a rag.

2 ... Cut the mushrooms into slices, 0.5-0.7 ml thick. If your mushrooms are small, try to cut by grabbing the cap and leg, so that the boletus will look more appetizing in the finished dish.

3 ... Fry the garlic slices in heated vegetable oil until golden brown. Take out the garlic. In the resulting aromatic garlic oil, we will fry boletus mushrooms - this is one of the secrets of delicious mushroom cooking.

4 ... Put the mushrooms in a pan and fry them under the lid, over medium heat, until the liquid has completely evaporated.

5. Peel the onion and cut into thin half rings.

6 ... Add the onion to the mushrooms, stir, increase the heat and fry until the onion is tender.

Delicious fried boletus mushrooms are ready

Bon Appetit!

The subtleties of preparing birch trees for frying

Fresh brown birch trees do not require any special pre-roasting preparation. It is enough to rinse them from soil, dirt and forest debris. Although, there are still some nuances.

It's worth starting with the most important issue - soaking. To wet or not to wet the birch trees before frying? Here the opinions of different experts differ. Someone thinks that this is not necessary at all, while others insist not only on soaking, but also on boiling the mushrooms before frying. What can you say about this? Both sides are right, as always. If the birch trees are collected independently, then it is enough just to rinse them. If the origin of the mushrooms is unknown, then it makes sense to play it safe and soak the stumps in salted water, or better and slightly boil them. In this way, poisoning can be guaranteed.

There is one more situation in which the birch trees should be soaked and boiled. The fact is that in the process of heat treatment, the lumps darken, which somewhat spoils the aesthetic appearance of the finished dish. Cope with this "nuisance" is quite simple. To do this, pour the mushrooms with water, bring to a boil, remove the foam, pour a little citric acid into a saucepan and cook for about 20 minutes. After that, fold the birch trees into a colander and let the liquid drain. Mushrooms prepared in this way can be fried immediately, or they can be packaged in bags and sent to the freezer until "better times".

What else is worth paying attention to is the color of the legs and the size of the birch trees. The older the mushroom, the larger it is and the darker its leg. There is nothing wrong with that, of course. It's just that the legs of old mushrooms are quite tough and it is better not to use them for frying. But it is also not worth throwing away this part of the mushroom. They can be frozen or dried. In winter, a wonderful broth can be cooked from such blanks. Or you can simply grind the dried legs into powder and use as a fragrant seasoning.

And the last thing. It is advisable to cook the brown birch immediately after harvesting. Otherwise, they will simply deteriorate.

Fried boletus mushrooms with potatoes

This dish is loved by many. And it's incredibly easy to cook. Moreover, for frying, you can use both fresh boletus and frozen ones. In addition to mushrooms for this family dinner, you will need onions, salt, oil and, of course, potatoes.

Immediately advice: if you intend to fry frozen mushrooms, then you should not defrost them. It is better to immediately put the product in the pan.

So let's get started. Pour a little oil into the pan. When it is warmed up, put the birch trees in a pan, reduce the heat to a minimum, cover and cook for 20 minutes, stirring occasionally. It is worth knowing that mushrooms give off a large amount of liquid and will be stewed rather than fried. So after 20 minutes, remove the lid and fry the mushrooms until most of the moisture has evaporated.

After that, finely chopped onions can be added to the mushrooms. Fry everything together until the onion becomes soft. Now you can put potatoes, previously cut into cubes, into the pan. After that, the fire must be immediately increased so that the potatoes are slightly browned. Then reduce the heat to medium and cook until the potato wedges are covered with a crust. Now it remains to bring the dish to readiness on minimal heat. Serve fried birch birch with potatoes hot.

Fried boletus mushrooms, recipe with onions

Brown birch barks fried with potatoes are extraordinarily tasty. But these mushrooms fried with onions can be considered a true "classic" of Russian cuisine. By the way, this dish may well be consumed even by those people who actively monitor their weight. After all, its calorie content does not exceed 50 kcal.

To prepare such a lunch / dinner, you only need the mushrooms themselves, onions, salt and oil.

Heat the oil well in a frying pan and put the birch trees there. When the mushrooms are lightly fried and release moisture, you can add onions, cut into half rings or four rings, to them. After that, the onion-mushroom mixture should be lightly salted and fried until all the liquid has evaporated and the onion becomes soft and golden. That's all, a gorgeous lunch or dinner is ready! You can serve potatoes or buckwheat as a side dish. Although rice, vegetable salads, and pasta will go.

Boletus and aspen mushrooms in a pan with sour cream

But for cooking fried boletus with sour cream, in addition to the mushrooms themselves, onions, salt and butter, you will also need sour cream, carrots and parsley.

You should also start cooking this dish by heating the oil. Then put finely chopped onions and carrots in the pan. If desired, you can not cut the carrots, but rub them on a large shredder. When the vegetables are fried until soft, you can add chopped birch barks to them. The contents of the pan should be immediately salted and covered with a lid, simmer for about 20 minutes, stirring regularly. Then you can add sour cream to the pan and continue to simmer the dish for another 15 minutes, continuing to stir it about once every 5 minutes. At the end of the process, you need to add greens to the mushrooms and mix thoroughly again. Ready-made birches with sour cream are best served with boiled potatoes. In general, they go well with young potatoes.

Fried mushroom preparation for the winter

Paradoxical as it may seem, fried brown mushrooms can not only be eaten right away, but also prepared for the winter. The preservation process is very similar to the preparation of these mushrooms with onions. However, there are still differences.

First, the mushrooms must be washed and cut into large enough pieces. After that, they must be fried in a pan in hot oil. You don't need to pour a lot of oil. For 1.5 kg of fresh birch bark, 1 tablespoon of this product is enough. To the fried mushrooms, add onion and salt, cut into half rings, at the rate of 1 tablespoon per 1.5 kg of fresh mushrooms. It is necessary to simmer future canned food over medium heat until the volume of the mushrooms decreases and the oil begins to separate. As soon as this has happened, the contents of the pan can be laid out in jars and rolled up with lids. It is necessary to store fried birch trees for the winter in a cool place - a cellar or a refrigerator.

Video recipe

Great Russia! But mushroom spots can be found in almost every corner. Often the time for picking mushrooms is limited, nevertheless, everyone tries to collect boletus mushrooms, at least in order to pamper themselves with fried mushrooms, which were collected a few hours ago with their own hands. Walking through the forest while picking mushrooms is also a very useful and enjoyable activity. It is during this period of time that fresh boletus mushrooms with potatoes are prepared.

This dish is very popular and mushroom lovers get untold pleasure not only from the tasting, but also from the preparation of the dish itself. Boletus mushrooms are fried with potatoes and the dish is crowned with onion seasoning, which gives a unique aroma and changes the taste of mushrooms, while making them incredibly tasty.

To cook mushrooms with potatoes, you need to get out a large, heavy, cast iron pan. Often such a frying pan will last for many decades. Many people do not even think about buying modern frying pans, since it is in a heavy frying pan that mushrooms turn out to be so tasty. For forest mushrooms, you need to buy unrefined vegetable oil and serve them directly in the pan. They are eaten hot, with spoons and straight out of the pan.

Fried potatoes with mushrooms and onions in a pan

A delicious dish that is so quick and easy to prepare. And the result is always excellent.

These products will be enough for us to feed two, three people

We need:

Boletus mushrooms - 10-12 pcs.
Potatoes - 6 pcs.
Onion - 1pc.
Sunflower oil for frying
Salt to taste
Several green onion feathers

Preparation:

The potatoes need to be peeled, washed and chopped into cubes

We clean the mushrooms from leaves, herbs, rinse under running water. We cut the hats and legs into pieces

Pour oil into the pan, heat it up, fry the mushrooms in a large pan until half cooked. There is no need to boil mushrooms in advance. We fry them for half an hour, stirring constantly. Boletus mushrooms will secrete juice during frying, and it is necessary to ensure that all of it boils away

Cut the potatoes into small cubes, send them to the mushrooms in half an hour. Fry potatoes with mushrooms until cooked. It will take us another 20 minutes.

Now we take the onion, wash it, chop it quite finely. Add salt and onion to the pan and fry for about five minutes. For those who like spicy dishes, you can add a little black pepper. Only the pepper must be coordinated with the rest of the eaters.

After five minutes, boletus boletus with potatoes can be removed from the heat and served. Chop the green onions and sprinkle them generously with the mushrooms in the pan.

We eat all together with big spoons! Bon Appetit!

In this recipe, it is best to use pink potatoes, this type of vegetable will not boil over. The crust will be fried and crunchy. Using dried mushrooms, you can fully enjoy the taste and aroma of an autumn dish, at any time of the year

We need:

Potatoes - 6 pieces
Garlic - 3 cloves
Dried mushrooms - 0.1 kg.
Salt and spices "for potatoes" - to taste
Oil - for frying
Fresh herbs (dill or parsley) - 60-80 grams
Onion - 1 head.

Preparation:

Fill the dried mushrooms with cold water, leave for an hour

Rinse the potatoes and onions well under running water, peel them. Chop the potatoes into thin cubes, like on French fries

Finely chop the onion

Pour sunflower oil into a frying pan with a thick bottom and heat it. Lay out the chopped onion. Fry it over medium heat until golden brown, transfer to a separate container

We send the potatoes to the pan, fry, mix gently with a wooden spatula

We wash the mushrooms in several waters. Fry them in a separate pan. Send to fried potatoes, put onions. Stir lightly, cook our delicious potatoes with mushrooms for another 3-5 minutes

Rinse fresh herbs well, chop with a knife or scissors for herbs. Divide the garlic into cloves, peel it, put it through a press. Send the prepared greens to the pan with the potatoes, cover with a lid, simmer for a couple of minutes over very low heat. Our dish is ready to be served. We eat hot, with our favorite dressing. Bon Appetit!

Cooking potatoes with champignons, in sour cream filling

To prepare this dish, we use small mushrooms, so the dish will have a bright taste. Large champignons have a less pronounced taste.

We need:

Champignons - 0.3 kg;
Chicken eggs - 2 pieces;
Potatoes - 6 pieces;
Butter - for frying;
Greens - half a bunch;
Sour cream (25% fat) - 0.5 l;
Salt to taste;
Hard cheese - 50 grams.

Preparation:

Peel the onion, chop into small cubes

We clean the champignons of foliage and grass, cut off the lower part of the leg, cut out the spoilage. Cut into slices

Melt a small piece of butter in a frying pan, fry the vegetables until golden brown. Liquid will begin to stand out from the mushrooms, it must be evaporated, for this, increase the fire. Make sure the vegetables do not burn. Add some more oil if necessary.

Combine sour cream, eggs and salt in a deep plate. Whisk until smooth

Fried mushrooms with onions, pour in egg sauce, simmer over low heat for 15 minutes

Remove the skin from the potatoes, rinse well, chop into thin circles. In a frying pan with melted butter, fry the prepared potatoes until golden brown, then send the mushrooms with sauce. Add a little salt to the dish

We send half a glass of boiled water to the pan. Mix everything well, leave to simmer over low heat

Grate the hard cheese on a fine grater, rinse and grind the greens. When the potatoes are almost ready, send cheese, herbs to it and leave to simmer for another 5 minutes

The fried potatoes with mushrooms are ready. Serve with garlic sauce. Bon Appetit!

To add some piquancy to the dish, season it with caraway seeds, black pepper, dill and garlic. These spices are best for mushrooms. If you like a different seasoning, of course, experiment, taste and color, as they say ...

We need:

Potatoes - 800 g;
Onions - 120 g (1-2 heads);
Fresh forest mushrooms - 400 g;
Salt to taste;
Cumin - 0.3 tsp;
Black peppercorns - 10 pcs.;
Sunflower oil - 20 g;
Ghee - 30 g.

Preparation:

We will remove fresh mushrooms from foliage and grass, we will cut off all polluted places. Wash in several waters, grind into slices. Boil in salt water, with caraway seeds and pepper for 30 minutes. Throw in a colander, wait for the water to drain

Peel the potatoes, rinse them, chop them into cubes. Dry with paper towels to remove excess moisture

Put the ghee into the pan, heat it up well. Fry the mushrooms until the liquid evaporates completely. Send the onion cut into half rings, fry, stirring until golden brown

Heat the sunflower oil in a separate frying pan. Fry the potatoes until golden brown, put the fried mushrooms and onions. We fry until the potatoes become soft. The crust of the potatoes should be crispy, and the inside of the slices should be soft. Add salt to taste a couple of minutes before cooking. Bon Appetit!

How to cook potatoes with mushrooms in a pan

Fried potatoes - a taste from childhood. And with mushrooms, it is much more aromatic and tasty. The dish is prepared in a short amount of time. There are many recipes for this dish, any mushrooms are used. Potatoes with mushrooms have the brightest taste

We need:

Potatoes - 4-5 pieces;
Honey mushrooms - 300-400 g;
Onions - 1 pc. large size;
Green onions - a few feathers;
Vegetable oil - 2-3 tbsp. l .;
Salt to taste.

Preparation:

First, clean the mushrooms, boil for 10 minutes. We drain the water by throwing it into a colander. Fill with clean water, salt, from the moment of boiling, cook for another 15 minutes. We drain the liquid

Let's deal with potatoes, they need to be peeled, rinsed, chopped into strips. Pour the prepared vegetable with cold water, leave for 2 hours. During this time, starch will come out, the water will become cloudy, so the potatoes will become crispy

While soaking the potatoes, peel and chop the onion.

Put the onion in well-heated oil and fry until golden. Next, send the mushrooms, fry for 10-12 minutes

Blot the potatoes with paper towels, fry in hot vegetable oil, wait until browned. Then add mushrooms and onions, simmer until cooked, salt to taste. Sprinkle with chopped herbs. In the heat of the heat we serve and eat. Bon Appetit!

Fried potatoes with butter in a pan

In terms of vitamin content and taste, boletus is in no way inferior to porcini mushrooms. Fried butter with potatoes is a primordially Russian dish. The smell that comes from cooking will delight everyone

We need:

Potatoes - 1 kg.
Butter - 0.5 kg.
Onions - 2 heads
Salt, pepper - to taste
Garlic - 2 cloves
Sunflower oil for frying

Preparation:

Let's start with the mushrooms, clean them, rinse them thoroughly under running water. For this dish, they must be boiled. Put the mushrooms in a suitable saucepan, fill with water and a little salt. From the beginning of the boil, cook for 15 minutes. We put the finished oil in a colander, all the liquid should drain. Grind a little if necessary

We send it to the pan with heated sunflower oil, add finely chopped onion

Next, we will deal with potatoes, peel them, rinse them, chop them into cubes. We will send it to the pan with the mushrooms when they are browned. Mix everything well, bring to readiness. Season with salt, pepper and finely chopped garlic.

Bon Appetit!

onions - 2 pcs.;
allspice, tarragon, marjoram - 0.25 tsp each;
potatoes - 1 kg.;
brown birch trees - 700 gr.;
greens, salt, sour cream - to taste;
vegetable oil - 4 tbsp. l.

700 g potatoes;
400 g lard;
2 onion heads;
1 kg of fruit bodies;
1 carrot;
Vegetable oil;
Salt to taste;
3 cloves of garlic.

1 kg of potatoes;
100 g dried mushrooms;
400 g of any meat;
2 onion heads;
Vegetable oil;
Salt and ground black pepper;
1 tsp Italian herbs.

1 kg of potatoes;
700 g salted mushrooms;
300 g onions;
Vegetable oil;
Parsley and / or dill.

700 g of potatoes and mushrooms;
3 onion heads;
4 cloves of garlic;
200 g bacon;
3 00 ml sour cream;
Vegetable oil;
5 black peppercorns;
1 bay leaf;
Salt.

700 g of mushrooms;
3 onions;
2 carrots;
10 potatoes;
100 g hot ketchup;
Water;
Vegetable oil;

800 g potatoes;
600 g of mushrooms;
6 cloves of garlic;
? h. l. turmeric;
1/3 tsp provencal herbs;
1 small zucchini;
3 onion heads;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

600 g pork;
1 kg of potatoes;
500 g of mushrooms;
1 carrot and 1 onion;
200 ml sour cream;
200 g of cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greens.

600 g potatoes;
500 g of boiled mushrooms;
2 onions;
2 tbsp. l. flour;
150 ml of water;
150 ml of milk;
3 tbsp. l. butter;
Salt and spices to taste.

Boletus dishes with potatoes

As soon as the mushroom season begins in Russia, this food practically does not leave the table. Brown birch barks cooked with potatoes are the perfect dish to feed the whole family and set the table for guests.

How to properly cook mushrooms, birch barks, fried with potatoes, will show several popular and fairly simple recipes. All the proposed options for a simple dish can be called the best in their direction.

Brown mushrooms are considered "noble" mushrooms, they should not be boiled before frying. However, many lovers of "quietly hunt" boil mushrooms for 30 minutes, and then proceed to frying. Which option you choose will be up to you.

How to fry boletus mushrooms with potatoes and bacon

700 g potatoes;
400 g lard;
2 onion heads;
1 kg of fruit bodies;
1 carrot;
Vegetable oil;
Salt to taste;
3 cloves of garlic.

After peeling, cut the mushrooms into pieces, finely chop the onion, cut the potatoes into strips and add water, grate the carrots, cut the bacon into small pieces.
Fry the solo in a pan until half cooked, so that it is not golden brown.
Pour in 50 ml of vegetable oil, add chopped onion and garlic.
Saute in oil until soft, add carrots, stir and continue to fry for 10 minutes.
Add mushrooms, reduce heat to low and fry for 15 minutes.
In a separate frying pan, fry the potatoes with a minimum amount of oil until golden brown and then combine with mushrooms and bacon.
Stir, salt to taste, fry with the lid open for 10 minutes, stirring gently with a wooden spatula.
Cover with a lid and let stand on the switched off stove for 10 minutes.

Fry dry brown birch with potatoes and meat

1 kg of potatoes;
100 g dried mushrooms;
400 g of any meat;
2 onion heads;
Vegetable oil;
Salt and ground black pepper;
1 tsp Italian herbs.

How to independently cook boletus birch, fried with potatoes, will tell you a detailed description of the process.

Rinse the mushrooms, cover with warm water and leave overnight.
In the morning, drain the water, pour cold and boil over medium heat for 15 minutes.
Wash the meat, remove the bones, if any, cut into pieces and fry until golden brown.
Select in a separate bowl, and put onions in a frying pan, add oil and fry until golden brown.
Add the boiled mushrooms chopped in pieces, fry together for 20 minutes. over low heat.
Separately fry the potatoes, cut into strips in oil, combine with meat and mushrooms.
Stir, salt, add Italian herbs and ground black pepper to taste.
Stir again and fry with the lid open over low heat for 15 minutes. If you like garlic, squeeze 2-3 cloves into a dish before serving and stir.

How to cook salted brown mushrooms with fried potatoes

If you do not have fresh and dry boletus in your arsenal, take salted mushrooms. The recipe for fried potatoes with canned birches is a great option to quickly feed hungry family members.

1 kg of potatoes;
700 g salted mushrooms;
300 g onions;
Vegetable oil;
Parsley and / or dill.

Follow this step-by-step recipe for fried potatoes with birch barks.

Rinse the salted mushrooms well, put on a paper towel and cut into pieces after drying.

Cut the onion into half rings, combine with mushrooms and fry in oil for 15 minutes.

Peel the potatoes, wash and cut into strips, put in the mushrooms and fry together for 20-25 minutes.

Season with salt to taste, add chopped herbs, stir, cover and turn off the heat.

Braised boletus mushrooms with potatoes and sour cream

700 g of potatoes and mushrooms;
3 onion heads;
4 cloves of garlic;
200 g bacon;
3 00 ml sour cream;
Vegetable oil;
2 tbsp. l. chopped parsley;
5 black peppercorns;
1 bay leaf;
Salt.

A step-by-step recipe with a photo of cooking potatoes with birch barks will help you do everything right.

After peeling, wash the potatoes and cut into large strips, put in a deep saucepan, pour a little oil, close the lid and cook for 20-25 minutes. over low heat.
Fry the bacon slices, chopped mushrooms, chopped onion and garlic cubes in half rings.
Put everything to the potatoes, salt, add bay leaves, peppercorns, mix.
Allow to stew for 10 minutes, pour in sour cream, mix thoroughly again and cook under a closed lid for another 10-15 minutes.
Decorate the dish with herbs and serve hot in portioned plates.

How to cook birch barks with potatoes and ketchup in a pan

700 g of mushrooms;
3 onions;
2 carrots;
10 potatoes;
100 g hot ketchup;
Water;
Vegetable oil;
Salt, ground black pepper and chopped herbs to taste.

How to properly cook birch barks with potatoes in a pan, stewed with spicy ketchup, will tell you a step-by-step description of the process.

Peel and chop onions, carrots, potatoes: onion in half rings, carrots in small cubes, potatoes in slices.
Wash the mushrooms after preliminary cleaning, boil for 10 minutes. in salted water and put in a colander, drain.
Pour 3 tbsp into a deep stewpan or rooster. l. butter and 50 ml of water, put the chopped potatoes, salt, cover and simmer for 20 minutes. over low heat.
Put the onion in a frying pan, add a little oil, fry for 5-7 minutes, add carrots and mushrooms, mix.
Continue to fry for 15 minutes, season with salt and pepper, stir.
Put everything on the roaster, pour a mixture of hot ketchup and 1 tbsp. water.
Cover and simmer for 20 minutes. over low heat.
When serving, add 2 tsp into each serving of potatoes with mushrooms. chopped greens.

How to cook potatoes with birch bark in the oven: a step-by-step description

Try to cook potatoes with birch bark in the oven. As soon as everything starts to bake, the household will torture you with the question, when will the dish be ready?

800 g potatoes;
600 g of mushrooms;
6 cloves of garlic;
? h. l. turmeric;
1/3 tsp provencal herbs;
1 small zucchini;
3 onion heads;
5 cherry tomatoes;
5 sprigs of parsley;
Salt and vegetable oil.

A step-by-step description of the recipe will help to cook boletus with potatoes in the oven.

The potatoes are peeled, washed and cut into large cubes.
Turmeric, herbs, 3 cloves of crushed garlic, 2 tbsp. l. oils and salt to taste, mixed.
Prepared mushrooms are cut into pieces, fried in oil for 15 minutes.
Cover with a lid and fry for another 10 minutes with occasional stirring.
Zucchini is cut into large circles, onion into 4-6 slices, salted and mixed with potatoes.
The baking dish is oiled, potatoes with vegetables are laid out,
Next, the mushrooms are laid out, covered with baking foil and placed in the oven.
They are baked at a temperature of 200 ° С for 40 minutes, then the foil is removed, tomatoes, cut into slices, are laid out on the dish and baked for 10 minutes.
When served, the dish is garnished with green parsley leaves.

Boletus mushrooms with potatoes in pots

Fried potatoes with boletus mushrooms and then baked with cheese and meat in pots is an amazingly tasty dish appreciated by gourmets. The ingredients in the recipe are given for cooking for 4 pots.

600 g pork;
1 kg of potatoes;
500 g of mushrooms;
1 carrot and 1 onion;
200 ml sour cream;
200 g of cheese;
4 cloves of garlic;
Salt and ground black pepper;
Vegetable oil;
Greens.

The recipe for cooking birch trees with potatoes is described step by step.

Wash the pork, cut into cubes and fry in a little oil for 15 minutes.
Peel the potatoes, cut into thin slices, wash well and fry in a separate pan until half cooked.
In oiled pots, first put the meat, then the onion cut into half rings, then the potatoes mixed with grated carrots.
After boiling, cut the mushrooms into pieces and fry in oil until golden brown.
Add crushed garlic, salt and ground pepper, stir and place on top of potatoes.
Mix sour cream, grated cheese, salt, whisk with a whisk, pour the contents of the pots and place in a hot oven.
Bake for 40-50 minutes. at a temperature of 180 ° C, when serving, pour a little chopped greens into each pot.

How to deliciously fry birch barks with potatoes in a slow cooker

At first glance, potatoes cooked with mushrooms may seem like a trivial recipe. However, boletus mushrooms with potatoes cooked in a slow cooker are a variant of an amazingly tasty and aromatic dish.

600 g potatoes;
500 g of boiled mushrooms;
2 onions;
2 tbsp. l. flour;
150 ml of water;
150 ml of milk;
3 tbsp. l. butter;
Salt and spices to taste.

How to deliciously fry brown birch trees with potatoes in a slow cooker, learn from the step-by-step description of the process.

Turn on the multicooker and set the "Baking" mode, melt the butter, put the onion cut into thin rings and fry until golden brown, about 10 minutes.
Add the mushrooms cut into slices, continue to fry for another 10 minutes.
Peel the potatoes, cut into strips, wash and put in a slow cooker.
Season with salt, add your favorite spices, mix gently with a wooden or plastic spoon.
Dilute flour with water, beat with a whisk, pour in milk, beat again.
Pour into potatoes with mushrooms, close the lid, turn on the "Stew" mode for 40-50 minutes.
After the signal, open the lid, sprinkle with chopped herbs and close for 10 minutes so that the dish is infused.

Fried potatoes with mushrooms - recipes for cooking in a pan

Fried potatoes with mushrooms and onions in a pan

A delicious dish that is so quick and easy to prepare. And the result is always excellent.

These products will be enough for us to feed two, three people

We need:

Boletus mushrooms - 10-12 pcs.
Potatoes - 6 pcs.
Onion - 1pc.
Sunflower oil for frying
Salt to taste
Several green onion feathers

Preparation:

The potatoes need to be peeled, washed and chopped into cubes

We clean the mushrooms from leaves, herbs, rinse under running water. We cut the hats and legs into pieces

Cut the potatoes into small cubes, send them to the mushrooms in half an hour. Fry potatoes with mushrooms until cooked. It will take us another 20 minutes.

After five minutes, boletus boletus with potatoes can be removed from the heat and served. Chop the green onions and sprinkle them generously with the mushrooms in the pan.

We eat all together with big spoons! Bon Appetit!

Fried potatoes with dried mushrooms

We need:

Potatoes - 6 pieces
Garlic - 3 cloves
Dried mushrooms - 0.1 kg.
Salt and spices "for potatoes" - to taste
Oil - for frying
Fresh herbs (dill or parsley) - 60-80 grams
Onion - 1 head.

Preparation:

Fill the dried mushrooms with cold water, leave for an hour

Rinse the potatoes and onions well under running water, peel them. Chop the potatoes into thin cubes, like on French fries

Finely chop the onion

Pour sunflower oil into a frying pan with a thick bottom and heat it. Lay out the chopped onion. Fry it over medium heat until golden brown, transfer to a separate container

We send the potatoes to the pan, fry, mix gently with a wooden spatula

We wash the mushrooms in several waters. Fry them in a separate pan. Send to fried potatoes, put onions. Stir lightly, cook our delicious potatoes with mushrooms for another 3-5 minutes

Cooking potatoes with champignons, in sour cream filling

To prepare this dish, we use small mushrooms, so the dish will have a bright taste. Large champignons have a less pronounced taste.

We need:

Champignons - 0.3 kg;
Chicken eggs - 2 pieces;
Potatoes - 6 pieces;
Butter - for frying;
Greens - half a bunch;
Sour cream (25% fat) - 0.5 l;
Salt to taste;
Hard cheese - 50 grams.

Preparation:

Peel the onion, chop into small cubes

We clean the champignons of foliage and grass, cut off the lower part of the leg, cut out the spoilage. Cut into slices

Combine sour cream, eggs and salt in a deep plate. Whisk until smooth

Fried mushrooms with onions, pour in egg sauce, simmer over low heat for 15 minutes

We send half a glass of boiled water to the pan. Mix everything well, leave to simmer over low heat

Grate the hard cheese on a fine grater, rinse and grind the greens. When the potatoes are almost ready, send cheese, herbs to it and leave to simmer for another 5 minutes

The fried potatoes with mushrooms are ready. Serve with garlic sauce. Bon Appetit!

Fried potatoes with mushrooms in a pan with caraway seeds

We need:

Potatoes - 800 g;
Onions - 120 g (1-2 heads);
Fresh forest mushrooms - 400 g;
Salt to taste;
Cumin - 0.3 tsp;
Black peppercorns - 10 pcs.;
Sunflower oil - 20 g;
Ghee - 30 g.

Preparation:

Peel the potatoes, rinse them, chop them into cubes. Dry with paper towels to remove excess moisture

Put the ghee into the pan, heat it up well. Fry the mushrooms until the liquid evaporates completely. Send the onion cut into half rings, fry, stirring until golden brown

How to cook potatoes with mushrooms in a pan

We need:

Potatoes - 4-5 pieces;
Honey mushrooms - 300-400 g;
Onions - 1 pc. large size;
Green onions - a few feathers;
Vegetable oil - 2-3 tbsp. l .;
Salt to taste.

Preparation:

While soaking the potatoes, peel and chop the onion.

Put the onion in well-heated oil and fry until golden. Next, send the mushrooms, fry for 10-12 minutes

Fried potatoes with butter in a pan

We need:

Potatoes - 1 kg.
Butter - 0.5 kg.
Onions - 2 heads
Salt, pepper - to taste
Garlic - 2 cloves
Sunflower oil for frying

Preparation:

We send it to the pan with heated sunflower oil, add finely chopped onion

Video recipe for delicious chanterelles fried with potatoes in sour cream

How to cook boletus

The article describes how to cook boletus in two ways.

If it is dangerous to keep the mushrooms fried for a long time, then for 5 - 7 days the semi-finished product will retain its freshness and all the useful and taste qualities. Mushroom semi-finished product is mushrooms fried well in sunflower oil, with or without onions. If the mushrooms contain a lot of water, then first they are fried without adding oil.

The blank can be used in different ways: add to soup, stew and fry with potatoes, mix with stewed and fresh vegetables, add to salads, use as a filling in pies and other baked goods, and also prepare an independent dish of fried or stewed mushrooms.

This species, like white and aspen mushrooms, is not poisonous at all and can be used for all types of cooking and all types of preparations. It is not recommended to salt or pickle if their cap is more than 5 centimeters. Large specimens are best used for frying or soup.

How to cook fried boletus boletus with potatoes

After collecting any mushrooms, you must carefully check them for falsity and worminess. If the fruit is badly eaten by the larvae of flies (worms), but have not yet lost their shape, then they must be covered with salt for two hours and then rinsed: the larvae (worms) will come out and the fruit bodies can be safely fried or added to the soup without risking that The "worm" will be on the plate.

If the mushrooms are old and heavily eaten by their larvae, it is better to discard them, since if they do not cause poisoning, then in any case they will spoil the look and taste of the finished dish.

Do I need to boil boletus before frying?

It is recommended to cook them, but not necessary. If you do not doubt the quality and are sure of the absence of extraneous living creatures, it is enough to thoroughly clean and wash the mushrooms from foreign debris and earth, and then fry for a long time in vegetable oil.

Many try not to take risks and boil them before frying. To do this, they are placed in a saucepan with water (after washing and cleaning) and boiled at medium temperature, for about 30-40 minutes, with the addition of a small amount of salt.

boletus
onion
potato
vegetable oil
greens

In this recipe, selected and prepared young mushrooms, diced, are simmered in a skillet and then fried with onions. The total cooking time is about 30 minutes, then the salt is added.

After cooking, add the potatoes. Stir and re-add salt to taste. Close the lid and continue cooking over medium heat. Cooking time depends on the type of potato. Later, open the lid and fry the dish over high heat for several minutes, stir again, cover and turn off the heat, leave to stand for 5-7 minutes.

Do not stir often; if the potato variety is soft, you may create a puree. Decorate with herbs.

If you have porcini mushrooms, make a gorgeous porcini mushroom soup

How to cook fried boletus

This type of mushroom is quite tough, therefore, for cooking, as an independent dish, and giving it softness, it is boiled. In addition, during the cooking process, additional cleaning takes place from all contaminants and worms.

After boiling, foam forms, it must be removed. Season with salt and continue cooking. Many people drain the first water after boiling and boil it in another, clean water. Next, remove the mushrooms from the water and cool. Chop and sauté over medium heat.

How to cook fried boletus mushrooms with potatoes: photo recipe

Photo gallery: Boletus boletus, fried with potatoes

But despite its perishable nature, the boletus has many benefits. No wonder it is compared with porcini mushroom - one of the best and most delicious varieties of edible mushrooms. Hearty and nutritious birch bark is great for preparing various mushroom dishes. Fried birch barks with potatoes look especially appetizing and exquisite. These two main ingredients harmoniously complement each other and, with their unusual combination, make the mushroom dish truly royal.

Ingredients for cooking boletus fried with potatoes:

Sliced mushrooms must be fried in hot oil. As soon as the smell of fried comes from the pan, you can add potatoes to the mushrooms. The shape of the potato slices does not really matter, the main thing is that the sliced pieces are dry (you can dry them with a kitchen towel).

Stir the mushroom mass in a frying pan rarely and carefully, it is better to do this with a wooden spoon or spatula.

5 minutes before the end of cooking, add the onion to the mushroom dish (cut into half rings in advance) and mix it with the bulk.

As soon as you see that the mushrooms and potatoes are "golden", you will need to season them with salt and aromatic spices. Then mix everything gently, cover with a lid and remove from the stove.

The finished product will be ready in a few minutes. To make the dish look even more appetizing, sprinkle the mushrooms fried with potatoes on top with chopped herbs and pour with low-fat sour cream. The dish for the soul is ready!

Eat a gourmet product with an excellent appetite, and let the fried boletus boletus with crispy potatoes become your signature treat!

To force our deputies to live on 10,000, maybe that would change for the better,

Nothing new, the usual way of making an omelet. For example, I supplement the preparation of a regular omelet with pumpkin. This is really original and delicious!

I dream of dumplings, but I'm too lazy to do it, I also want with potatoes and cottage cheese.

And how do people live if the entire salary is 10,000 rubles? And this is the salary of the majority of Russians.

Fragrant wild boletus mushrooms with potatoes fried in a pan with the addition of onions and garlic - a traditional Siberian recipe, which is also known as "Siberian roast with mushrooms".

It is believed that the correct "roast" should be cooked only in unrefined sunflower oil, but most likely this fact is explained by the fact that such a recipe for fried boletus boletus is more than a dozen years old, and it was rather difficult to get refined oil in Siberia before.

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

Fried potatoes with boletus boletus: a step by step recipe

Ingredients for 4 servings:

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

How to fry boletus mushrooms 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 to be crispy, and the potatoes will not soften from excess moisture.

Prepare food first. Peel fresh boletus boletus from debris, wash and cut into medium-sized pieces.

Cut the peeled potatoes into wedges.

Peel the onion and cut into small cubes.

Chop the slices of fresh garlic into thin slices.

While stirring, fry the potatoes in one skillet. When the wedges are browned and cooked, add salt to the contents of the pan and turn off the heat.

Using a second skillet, lay out the chopped onion. When the onion pieces acquire a golden hue, add the chopped boletus mushrooms, stir and fry over high heat for about 30 minutes until the liquid completely evaporates. Then add chopped garlic to the mushrooms, salt, season with pepper, stir and keep the dish on fire for another 5 minutes.

Place the cooked mushrooms in a pan with fried potatoes.

Then stir the food gently.

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

Bon Appetit!