How to cook boletus mushrooms

Mokhovikov - one of the most delicious and fragrant mushrooms, but at the same time, and one of the most obscure. Externally, the flywheel looks a bit like a boletus. This fungus grows, usually in overgrown swamps and marshlands. Dishes made from mokhovikov, are very tasty. According to its nutritional properties, this mushroom is not inferior to beef, so it can be an ideal substitute for animal protein in the diet of vegetarians.

What do moss mushrooms look like?

Mokhovik - tubular mushroom, which belongs to the family of bolt. Young specimens have a convex cap, with age cracks appear on it, it acquires a more flat shape. The velvety hat on the cap has a brown, dark green color; the leg is slightly wrinkled. If the weather is wet, then the flywheel hat becomes sticky.

Mokhovik has yellowish, whitish or red flesh, on the cut quickly turns blue and becomes unpleasant in appearance. External changes do not affect the taste. In nature, there are about 18 species of moths. Among all these species there are no poisonous. Some are conditionally edible or inedible non-toxic fungi, but they are not capable of causing severe poisoning. Green flyworm has the greatest popularity among mushroom pickers, which is recommended to be prepared immediately upon arrival home.

How much to cook mushrooms?

To cook boletus, first they are well washed under running water from debris and dirt. Put the mushrooms on a paper towel to dry a little. It is important to know how to clean the mokhoviki mushrooms before heat treatment. Do not forget to remove the peel from the cap of the mushroom and clean its leg. To speed up the cooking, cut large cobs into small pieces and leave small ones unchanged. Before boiling, pour mushrooms with boiling water and let it brew for 10 minutes.

Pour cold water into a deep saucepan, put it on the fire and bring to a boil. In boiling water, pour prepared boletus, salt to taste and boil for half an hour on medium heat. After boiling the mushrooms, fold them in a colander to completely drain the water.

The classic recipe for fried Mokhovikov

Composition:

• Mokhoviki - 800 g
• Onions - 2 pcs.
• Carrots - 1 pc.
• Garlic - 5 cloves
• Sour cream - 300 ml
• Salt and pepper to taste
• Vegetable oil - for frying

Cooking:

1. Thoroughly clean, reassemble and rinse the mohoviki. Throw the mushrooms in a colander to drain excess liquid.
2. Peel the vegetables. Onion cut into cubes, skip the garlic through a press, rub carrots on a coarse grater.
3. Pour butter into a frying pan, heat it and fry onion, garlic and carrot for 5 minutes. While the vegetables are roasting, chop the boletus and send it to the pan. Fry the ingredients until the liquid has evaporated.
4. Add sour cream, salt and pepper to taste.
5. Fry the boletus in cream for another 10 to 15 minutes.
6. Serve the fried boletus with sour cream along with potatoes, mashed potatoes, pasta or buckwheat porridge. If desired, you can sprinkle the dish with chopped greens.

Delicious preparations for the winter, or how to pickle mushrooms?

Composition:

• Mohovikov - 1 kg
• Honey - 4 tbsp.
• Mustard - 5 tbsp.
• Garlic - 5 cloves
• Parsley - 1 bunch
• Balsamic vinegar - 10 tbsp.
• Salt - to taste

Cooking:

1. Mushrooms clean, wash and dry.
2. Finely chop the parsley and garlic, mix with mustard, vinegar and honey.
3. Put mushrooms in a sterilized jar, cover with cooked marinade, tightly cover with a lid and leave at room temperature for 9 hours.
4. Then put a jar of pickled boletus in the cellar or the refrigerator for at least 10 hours.
5. After the marinating time has expired, you can serve the marinated boletus to the table as a snack.

Delicious caviar for breakfast

Composition:

• Mohovikov - 1 kg
• Onions - 2 pcs.
• Mayonnaise - 5 tbsp.
• Garlic - 5 cloves
• Salt and spices - to taste
• Greens to taste
• Vegetable oil

Cooking:

1. Mohvoviki sort, clean, rinse and dry.
2. Pour cold water into the enamel pan, boil it and boil the mushrooms until done (about 25 minutes).
3. Swing the boiled boletus in a colander and wait for the water to drain.
4. Using a meat grinder, grind boiled mushrooms.
5. Pour vegetable oil into a frying pan.
6. Peel the onions and garlic. Onion cut into small cubes, skip the garlic through a press.
7. Fry the ingredients in a preheated pan.
8. Mix roasted onion and garlic with minced mushroom, add mayonnaise and salt. Stew the resulting mass in a frying pan for no more than 5 minutes.
9. In the sterilized jars at the bottom lay the greens and a pair of garlic cloves. Spread caviar on the banks and roll up.
10. Let the caviar brew for at least a week in a cool place.

Recipe for Baked Mushrooms with Sour Cream Sauce

Composition:

• Mokhoviky - 700 g
• Sour cream - 200 ml
• Hard cheese - 200 g
• Salt and spices - to taste
• Vegetable oil

Cooking:

1. Mokhoviki thoroughly clean, rinse and dry. Cut mushrooms into small pieces.
2. Pour the vegetable oil into the pan, put the mushrooms, salt and simmer until the water is evaporated. Do not forget to stir mushrooms from time to time.
3. Put the stewed mushrooms in a baking tray, pour sour cream, sprinkle with grated cheese and put in the oven.
4. Bake the boletus for 10 min.
5. Serve hot, sprinkled with chopped greens. An ideal side dish for baked mushrooms will be a vegetable salad.

Mokhovikov - delicious, fragrant and healthy mushrooms. They contain vitamins, groups B, C, D and PP, and the content of amino acids is not inferior even to meat, which means they are excellent for a vegetarian diet. Mokhovikov low-calorie, so fit into any diet. From these mushrooms, you can cook mouth-watering dishes that everyone will like.