Boletus mushrooms preparation method. How to cook boletus and boletus mushrooms? Culinary tips. Pickled boletus mushrooms recipe for the winter

Our forests are rich in all kinds of mushrooms. Among the shady thickets you can find boletus mushrooms - tasty high-grade mushrooms. We recommend preparing delicious, delicious and at the same time simple dishes from boletus mushrooms, the recipes for which we have collected in this article.

Recipe No. 1. Delicious pancakes: boletus dishes

Pancakes with mushrooms are a favorite dish for many housewives, because both adults and children love them. These delicacies can be served with mushroom sauces, sour cream or cheese, depending on the preferences of your household. In any case, the preparation of boletus mushrooms deserves the lion's share of attention, which we will discuss separately.

Ingredients:

For filling:

• boletus - 15 pcs. medium size
• half an onion
• 2 tbsp. spoons of sour cream
• vegetable oil
• small onion

For pancakes:

• 0.5 liters of milk
• 1 tbsp. spoon of sugar
• 2 chicken eggs
• 6 tbsp. spoons of flour
• 3 tbsp. spoons of vegetable oil

Cooking method:

1. Take the mushrooms, wash and chop them.
2. Finely chop the onion and fry it in vegetable oil. Once golden brown, add the mushrooms and fry until most of the moisture has evaporated.
3. Then add sour cream and salt to taste and simmer a little more.
4. While the filling is cooling, you can bake the pancakes. To do this, mix all the ingredients except the butter with a mixer, then add the butter and bake thin pancakes.
5. Each pancake, depending on the size, is filled with one spoonful of mushrooms and sealed with an “envelope”.

The dish can be served either hot or cold, seasoned with sour cream, grated cheese, herbs or other additives. We hope that now, when you want something tasty, cooking boletus mushrooms will not be a problem.

Recipe No. 2. How to cook boletus mushrooms with potatoes: recipe

Vegetable dishes are famous for their invaluable benefits to the body and excellent taste. If you have a question about how to cook boletus mushrooms with potatoes, below we will provide a step-by-step guide. Using this recipe, you will soon be able to pamper your household with a wonderful dish that is perfect for an everyday or holiday table. The recipe for this dish is quite simple and straightforward, but its taste is quite unusual.

Ingredients:

• potato;
• vegetable oil for frying;
• onion;
• salt pepper;
• boletus mushrooms

Cooking method

1. First, you need to carefully peel the mushrooms and cut them into small slices, after rinsing them with running water.
2. Next, fry them in a frying pan until almost done.
3. At the same time, peel and chop the potatoes and add them to the frying pan with the mushrooms, mixing thoroughly. In the future, until the dish is ready, you must stir it very carefully; it is advisable to use a wooden spoon for this.
4. Cover the dish with a lid and fry until the potatoes are cooked.
5. After this, you need to add the onion, cut into thin half rings, add salt and pepper and leave to brew for a while in the pan.

If you are wondering whether it is necessary to boil boletus mushrooms before cooking, then the answer to this question will be unequivocal - no, it is not necessary. This mushroom has excellent taste, but when cooked, it is lost, as is its nutritional value.

Recipe No. 3. Winter harvesting of boletus mushrooms in brine

Delicious salted boletus mushrooms, the recipe for which we will present below, are very simple to prepare. At the same time, the mushrooms remain elastic and beautiful throughout the winter season, so they can be put on the table at any time.

Ingredients:

• boletus
• 1 liter of water
• salt and sugar - 2 tbsp. spoons
• 1 cup vinegar
• peppercorns
• a couple of cloves of garlic
• cloves - 2-3 pcs.

Cooking method

1. Mushrooms must be cleaned of dirt, compactions, wormy and damaged areas.
2. Next, they are crushed, but not too much, so that the resulting pieces are convenient to take.
3. Before preparing the marinade, the mushrooms must be boiled for 10 minutes and drained.
4. Next, cooking boletus mushrooms comes down to heating the marinade. All ingredients are mixed with boiling water, into which the mushrooms are immersed and cooked for about half an hour.
5. Then pour vinegar and garlic into the container and cook for another 10 minutes.
6. After this, remove from the heat and roll into pre-sterilized jars.

We hope that boletus recipes with photos are presented in an understandable form and will be useful to every housewife. As you can see, you can prepare many delicious treats from boletus mushrooms for the whole family or prepare them for the winter and then put them on the holiday table. Please note that small, young mushrooms are best suited for pickling, but for cooking potatoes, for example, any mushrooms are suitable, the main thing is that they are not wormy or rotten.

Many people simply love picking mushrooms, so with the onset of the “silent hunting” season, a huge number of mushroom pickers rush into the forest for prey. There are many varieties of mushrooms, but not a single mushroom picker will pass by such a “forest dweller” as the boletus. The boletus is a bright representative of mixed forests and birch groves. These are light-loving mushrooms, so they mainly grow along ravines, in clearings and forest edges.

In some regions, local residents specially go into the forest to pick up a basketful of blackheads, blackheads, and spikeworts. Under these popular names lies the boletus mushroom, the recipes and properties of which are of interest to many nature lovers. This noble forest inhabitant belongs to the second category of edible mushrooms. The colors of the nature that created it are extremely diverse. The most common is the common boletus, but pink, black, marsh, gray, and chess mushrooms are also found. In terms of their taste, all varieties of boletus are practically no different from each other.

The common boletus belongs to the family of sponge mushrooms, with a characteristic dense convex cap of beige or velvety brown color. The stem of the mushroom is of a dim grayish hue, scaly, slightly thickened at the bottom. In general, this is a strong, clearly visible mushroom that can be seen from afar.

Composition of boletus

In addition to the excellent taste of boletus, this mushroom is also very healthy. Its pulp contains dietary fiber, easily digestible protein, carbohydrates, fatty acids, disaccharides, monosaccharides, and fiber. Boletus is extremely rich in thiamine, niacin, riboflavin (B vitamins), it contains vitamins E, PP, C. It contains micro- and macroelements: iron and zinc, potassium and calcium, magnesium and copper, nickel and sodium. This mushroom is rich in amino acids such as arginine, glutamine, leucine, tyrosine. It can be a complete meat substitute during fasting or with a vegetarian diet. Dry boletus mushrooms contain even more proteins, fats and carbohydrates than dry boletus mushrooms.

In boletus (as in other mushrooms), two substances are especially distinguished: glycogen (animal starch) - plants do not have it, and fungin - a substance similar to chitin, which is difficult to digest. Therefore, if you have diseases of the kidneys, liver, or stomach, it is better not to consume mushrooms, or to consume them in minimal quantities. Mushrooms can occasionally cause aggravation of eczema. It is better not to give mushrooms to children under 7 years of age.

To be fair, it should be noted that with prolonged boiling and sufficient chopping, as well as in combination with other products, mushrooms are better absorbed.

Calorie content and beneficial properties

Boletus is a very suitable mushroom for people with diabetes, as well as for people who want to lose weight. This is evidenced by the low calorie content of this representative of the mushroom family, which is only 20 kilocalories per 100 grams of weight.

In folk medicine, boletus is used for kidney diseases, normalizing blood sugar, strengthening the nervous system, mushroom caps are used to get rid of warts.

Boletus in cooking

Of course, boletus is inferior in mushroom aroma to boletus, but in taste it is no worse. Just keep in mind that the flesh of this “forest dweller” darkens a little when cooked, unlike the porcini mushroom. Boletus is salted, pickled, fried, boiled, and dried. It is used to prepare both first and second courses, appetizers and salads, sauces and gravies, and is also used for filling pies and pancakes. Mushrooms are used as an addition to meat, vegetables, fish and seafood.

You can cook boletus mushrooms without boiling them first. And if it is dried and thoroughly ground, it can be used as an excellent seasoning for sauces and gravies, and added to broths.

Read also:

Boletus mushrooms in sour cream

The taste of boletus is revealed most clearly if it is cooked in sour cream. The delicate fermented milk environment gives a special piquancy to this dish. In general, mushrooms cooked in sour cream sauce are a signature dish of our ancestors. It was on its basis that the French subsequently came up with their famous julienne.

Cooking boletus mushrooms in sour cream is very simple. Mushrooms must be thoroughly washed and cut into small pieces. Then place them in a heated frying pan, fry until golden brown and the moisture present in them has completely evaporated. After this, add onions cut into half rings into the pan. After adding salt, fry until the onion becomes soft. Add a little flour, spices, a pinch of salt to the sour cream, beat well. Pour sour cream over the fried boletus mushrooms and onions and leave over low heat, stirring constantly, until the dish reaches a thick consistency.

Some people prefer another option for preparing this dish. The mushrooms, fried until half cooked, are placed in a fireproof container, leveled, salted, peppered, a layer of sour cream with flour is placed on top and baked in a not very hot oven for about a quarter of an hour. The dish is served hot.

Boletus soup

Boletus soup is almost as good in taste and amount of nutrients as boletus soup. Cooking such soup is not difficult, and every housewife has her own secret. Boletus soup is boiled in water or meat broth, with rice, pearl barley or homemade noodles.

The soup recipe is simple: boil young mushrooms, skimming off the foam, then add roots to the soup - onions, carrots, potatoes, parsley. If desired, onions, parsley and carrots can be sautéed. Before the end of cooking, add the herbs. Before serving, top with sour cream. If you cook the soup with rice, then the rice is added to the soup along with the potatoes. The pearl barley must be boiled first and then added to the soup when ready. If you cook soup with homemade noodles, then add the noodles to the soup 5 minutes before it is ready.

Quick boletus soup

Young mushrooms, potatoes, onions and carrots, peel, wash and chop, place in boiling water. Once the potatoes are cooked, the soup is ready. A minute before the end of cooking, add the herbs and 100 g of butter. Let the butter melt, serve with sour cream and garlic croutons.

Boletus omelette

A healthy and tasty breakfast dish is boletus omelette. You need to prepare it like this - place pre-boiled and chopped boletus mushrooms in a hot frying pan, add salt and fry in butter or vegetable oil for 5 minutes. Pour in beaten eggs, sprinkle with grated cheese (if desired) and herbs. Bring to readiness. Serve with croutons.

Concluding our consideration of the boletus mushroom, recipes and properties of this forest dweller, one cannot help but note such favorite dishes with its participation as fried potatoes, mushroom borscht or cabbage soup, and pies. Pickled boletus mushrooms are also loved by many. As a rule, each housewife has her own recipe for preparing boletus mushrooms. Bon appetit!

Boletus mushrooms are mushrooms of the genus Leccinum. Another name for this group of mushrooms is “obabok”.

Appearance and description

The common boletus has convex brown caps with a diameter of up to 15 cm. In mature mushrooms, they are matte and dry. The tubular layer of these mushrooms is light (in older ones it is gray) with small pores. The legs of boletus mushrooms are dense and longitudinally fibrous, up to 17 cm high and 1-3 cm thick. Their color is whitish, but there are black-brown or gray longitudinal scales on the surface.

The flesh of young mushrooms is quite tender, but dense and light in color. Later it becomes watery and loose. The legs inside are fibrous and quite hard.

Kinds

The following types of boletus are distinguished:

Ordinary

The color of the caps of this species can be of different colors, the flesh is white. Distributed in the forests of America and Eurasia.

Multicolored

Bolotny

This type of boletus is distinguished by its almost white cap and its growth near swamps. Its pulp is very loose and boils very soft when cooked, so this mushroom is eaten only when it is young.

Grey

Another name for this species is “hornbeam”, since its mycorrhiza is most often formed with hornbeams. Ripens from June to October. This mushroom is valued less than the common boletus due to the less dense flesh of its caps.

Black

A characteristic feature of this species is the dark color of the cap (it can be black or dark brown). Another name for the species is “blackhead”. Found in birch and pine forests, loves damp places.

Harsh

Also called hard boletus and poplar boletus. Mycorrhiza in this fungus forms with poplars and aspens. This mushroom loves calcareous soil. Its dense flesh is very rarely affected by worms.

Chess

It is also called blackening, because when cut, the flesh of such a mushroom acquires a red-violet-brown hue and then turns black. Mycorrhiza of this fungus is formed with beeches and oaks.

Pinkish

The peculiarity of this type of boletus is that when broken, its flesh acquires a pink tint. It grows in birch forests in damp and swampy places.

Ash gray

It is distinguished by light brown caps and white flesh that turns pink when cut.

Where does it grow

You can meet boletus in deciduous forests, most often next to birch trees. These mushrooms also grow in mixed forests. They grow both individually and in large groups. Often boletus can be found at the edges of forest roads.

How to find in the forest

Ripening of boletus mushrooms begins at the end of May. You can find these mushrooms in the forest until mid-October. Since the pulp of mature mushrooms is loose, collecting boletus mushrooms is recommended at a young age.

It is important to distinguish boletus mushrooms from gall mushrooms, which are characterized by:

• unpleasant taste;
• pinkish color of the tubes;
• mesh leg pattern;
• “greasy” pulp;
• another place of growth (in coniferous forests, in ditches, next to stumps).

Characteristics

• All types of boletus are edible mushrooms.
• They are distinguished by caps of different shades with white flesh below, which does not change color when pressed, as well as narrow legs.
• The legs are covered with black scales.
• Such mushrooms grow near birch trees.
• The main collection season is late summer and autumn.

Nutritional value and calorie content

100 g of boletus contains:

Chemical composition

Boletus mushrooms contain:

• proteins (35%), including valuable amino acids;
• sugar (14%);
• fats (4%);
• fiber (25%);
• vitamins C, B1, PP, B2, D, E;
• magnesium, potassium, calcium, manganese and other elements.

Beneficial features

• Among the amino acids contained in this type of mushroom, there is a lot of arginine, glutamine, tyrosine and leucine.
• The high content of dietary fiber in boletus provides it with the ability to remove toxins and harmful substances from the body.
• This mushroom has antioxidant activity, as well as a positive effect on mucous membranes and skin.
• Since boletus contains a lot of phosphoric acid, it is a valuable product for the musculoskeletal system.

Harm

• Individual intolerance to this type of mushroom is possible.
• Boletus, like other mushrooms, is not consumed in childhood.
• It is contraindicated for intestinal diseases and peptic ulcers.
• Also, the danger of consuming boletus is associated with the risk of confusing it with gall fungus.

Application

In cooking

• This type of mushroom is edible and is used in the preparation of soups and main courses.
• It is also dried, frozen, pickled and salted.
• During processing, boletus mushrooms often darken.
• For food consumption, it is recommended to collect young hard mushrooms.
• Since these mushrooms do not have a distinct taste, they should be cooked with other types of mushrooms.
• Sauces and gravies are prepared from dried boletus.

How long to cook

Fresh mushrooms should be thoroughly washed to remove any debris and contaminants. The bases of the boletus stems are also cut off. Mushrooms are filled with cold water (its volume should be twice as large as the volume of mushrooms). You need to put salt in the water, taking a tablespoon for each kilogram of mushrooms. When the water boils, drain it and fill the boletus mushrooms with clean cold water. These mushrooms are cooked for an average of 40-50 minutes, periodically removing the foam. The finished mushrooms sink to the bottom. If you want to boil boletus mushrooms in a slow cooker, then set the “baking” mode for 30 minutes.

How to pickle

For pickling, medium-sized, strong mushrooms are used. For each kilogram they take:

• 40 g salt;
• 120 ml water;
• 5 peppercorns;
• 4 bay leaves;
• 2 cloves;
• several sprigs of dill.

Peeled, washed and boiled mushrooms for 15 minutes, drain in a colander and place in jars, sprinkling them with salt. Next, you need to prepare the brine - add dill, cloves, pepper and bay leaf to boiling water. After filling the mushrooms with brine, put them in a cool place. They can be eaten after a month.

How to marinate

For a kilogram of boletus you will need:

• 2 tbsp. l. salt;
• 2 tbsp. l. lemon juice or citric acid;
• 2 tbsp. l. vinegar 9%;
• 5 bay leaves;
• 1/2 tsp. allspice peas.

Peeled and washed mushrooms should be chopped. The next stage of preparation is to cook them for 50 minutes in a large volume of water, regularly removing the foam. After adding vinegar and seasonings to the water, the mushrooms should be boiled for another ten minutes. Next, the mushrooms are removed with a slotted spoon and placed in jars, after which the broth is poured on top. Cooled pickled boletus mushrooms are stored in a cool place.

How to dry

Fresh mushrooms without damage are selected for drying. They are cleaned, washed and dried a little, after which they are laid out on baking paper. If the mushrooms are small, you can put them whole, and cut the large boletus mushrooms. Mushrooms should be dried in the oven at a temperature of approximately +50 degrees. Leave the oven door open.

In medicine

• Traditional medicine prescribes the use of boletus mushrooms in the treatment of kidneys.
• These mushrooms also help with problems with the nervous system and blood sugar levels.

When losing weight

Boletus mushrooms should be included in your diet by anyone who wants to lose excess weight, since it is a low-calorie product.

The boletus mushroom is characterized by very fast growth - in a day it grows by 4 cm and adds about 10 g. After six days of growth, the mushroom begins to age.

Mushroom pickers know that boletus mushrooms have one interesting feature - they grow quickly and at the same speed lose their appetizing shape. Therefore, after collecting mushrooms in a basket, begin processing them on the same day. But it’s not difficult to come up with what to cook from this delicate product. As a rule, mushroom caps are used for frying, and boletus stems are used for preparing mushroom soup. It is these two recipes that are worth talking about in more detail.

How to cook fried boletus mushrooms?

Ingredients:

• boletus - 1 kg;
• ground allspice, salt - to taste;
• garlic – 2-3 pcs.;
• vegetable oil – 3 tbsp. l.;
• onions – 300 gr.

1. Select fresh whole mushrooms, clean them from various forest debris and wash them in clean water. Carefully cut off the lower part of the boletus mushrooms. All mushrooms must be cut taking into account further frying, since the finished pieces will significantly decrease in volume.2. To fry boletus mushrooms, take a cast-iron, always deep, frying pan. Heat it and pour oil onto the hot bottom.3. Pour peeled crushed garlic into hot oil for 10-15 seconds. After waiting for it to look slightly “tanned”, the crushed slices can be removed with a slotted spoon.4. Before pouring boletus mushrooms into a hot frying pan, dry the mushrooms with napkins or a simple towel. It is necessary to fry the obabki in oil soaked in aromatic garlic until the liquid from the pan has completely evaporated. During the frying process, the obabka will need to be stirred.5. When the liquid “evaporates”, you can add onions, pre-cut into half rings, to the mushrooms. All contents will need to be mixed.6. Frying can be completed only when the onions are golden. After this, you will need to remove the frying pan from the stove, and pepper the mushroom contents to taste, add salt and cover with a lid. The dish is ready! Just don’t forget to serve the fried boletus mushrooms with sour cream sauce and a piece of soft white bread.

How to make boletus soup?

An excellent mushroom dish is black mushroom soup. The product always turns out to be super-delicate in taste, and besides, such a dish can be served both on holidays and on ordinary weekdays. Boletus mushrooms will diversify the menu over several autumn months, so you can please your family with a delicious mushroom soup more than once. Required ingredients:

• boletus - 400-500 gr.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• garlic – 2 heads;
• onion – 1 pc.;
• greens, bay leaf, sour cream, pepper - to taste;
• salt – 1 tbsp. l.

Method of preparation: 1. Grate the carrots (large or medium) and cut the potatoes into cubes.2. Grind the onion and herbs.3. Medium chop the mushrooms and throw the delicious pieces into salted water for 35-40 minutes. The resulting foam must be removed periodically with a spoon.4. Add potatoes to the pan with boletus mushrooms and boil the entire contents for 7-10 minutes.5. Add chopped carrots and onions to the boiled mushrooms.6. Add bay leaf to the pan (take it out when the soup is completely ready).7. Wait until the potatoes are cooked, and then, 2 minutes before the soup is completely ready, pour the garlic pressed through the garlic and chopped herbs into it. If necessary, you can add more salt to the soup.8. The finished mushroom dish can be seasoned with aromatic sour cream or mayonnaise. Happy cooking!

The boletus mushroom is one of the most common edible mushrooms in our forests and loved by many. Boletus mushrooms are found in forests where there are many birch trees, and it is under these trees that they grow. These mushrooms are light-loving and reach for the sun, so they are easy to find in clearings and forest edges; they like to grow along paths. And you can cook boletus mushrooms in a variety of ways.

In different regions, boletus is called differently: obabok, birch mushroom, black mushroom. This is true, because the mushroom cap can be colored from light brown to almost black. Boletus gained its popularity because it is easy to prepare, it does not require lengthy preparatory procedures, it does not need to be soaked, boiled, etc. for a long time. Rinse the collected boletus mushrooms well with cold water and cook for about 45 minutes. And then do whatever you want with them, including putting them in the freezer for the winter.

Finding boletus in the forest is quite easy. If you see a cushion-shaped, dark mushroom cap with a diameter of 15-20 centimeters, and under it a scaly brown stem, it means that you have a mushroom in front of you. It grows very quickly and reaches its peak of maturity on the sixth day. However, it is better not to wait until the boletus grows and becomes unsuitable for food; it is better to cut it off in the middle of growth. Since boletus mushrooms are quite large mushrooms, you can collect a whole basket of them in a fairly short time.

Composition and properties

For those who do not eat meat at all, it is useful to know that they can get the protein the body needs from mushrooms, including boletus mushrooms. In addition, they are rich in vitamins B, C, D and E. The fibers contained in it absorb and remove toxins from the body, in addition, obabok is an excellent antioxidant.

Boletus mushrooms can improve the condition of a person suffering from diabetes, as well as diseases of the nervous system and kidneys. These mushrooms are useful for bone diseases, as they contain phosphoric acid.

At the same time, boletus mushrooms are low in calories, so they can be safely consumed by girls who want to lose weight and are on a diet.

How boletus mushrooms are prepared

Boletus mushrooms are versatile mushrooms; they can be boiled, fried, dried, pickled and pickled. There are many recipes! In this case, you can use almost any utensils and appliances: a slow cooker, microwave, as well as a pot or frying pan. The oven is suitable for drying mushrooms for the winter.

Some experienced housewives grind dried boletus into powder and then add it when preparing mushroom gravies and sauces. This spicy addition makes any dish taste excellent!

Fried mushrooms with potatoes is another delicious dish loved by many. Try adding them as a topping for pizza, potato rolls or pies, you won’t regret it.

Cooking rules

1. Boletus mushrooms spoil very quickly, so process them and start cooking as soon as you bring them home. The mushrooms need to be washed thoroughly, the stem should be cut off somewhere in half, and the sticky cap should be cleared of any debris.
2. Place the mushrooms in a saucepan, add cold water and wait until it boils. This first water must be drained, new water added and the mushrooms boiled again. This way we will get rid of all the toxic substances accumulated in the mushrooms.
3. Cook the mushrooms for about an hour. If you are going to cook them right away, add a little salt, but if you are going to freeze them, you don’t need to add anything. It is better to remove the resulting foam. As soon as the entire mushroom mass sinks to the bottom, you can consider that the boletus mushrooms are cooked.
4. Remove the finished mushrooms from the pan, and then add them, as desired, to a roast, solyanka, potato or casserole.
5. If you are going to cook mushrooms in a slow cooker, turn on the “baking” mode for half an hour.

Delicious boletus dishes

You can prepare a variety of dishes from boletus: soups and salads, a variety of main courses and savory snacks. There are recipes for every taste!

Mushroom soup

Every housewife can prepare boletus soup for her household. There is nothing complicated about this recipe.

1. Boil the mushrooms until fully cooked.
2. Add chopped potatoes to them, and add lightly stewed onions and carrots.
3. At the end of cooking, add grated cheese, which goes very well with mushrooms.

Pickled boletus mushrooms

This recipe is very simple.

1. Cook the peeled and prepared mushrooms for about an hour.
2. At the end of cooking, add a little vinegar, salt and sugar to taste and keep on the stove for a few more minutes.
3. After this, place the mushrooms in jars, fill them with the brine in which they were boiled, and cover with plastic lids. Under no circumstances should pickled boletus be stored under iron lids.

Mushroom solyanka

Ingredients:

• medium head of cabbage, about a kilogram,
• half a kilo of boletus mushrooms, carrots, onions and tomatoes,
• a few peas of allspice,
• 2-3 bay leaves,
• glass of water,
• half a glass of any vegetable oil,
• 3 tablespoons of 9% vinegar,
• 2 tablespoons each of sugar and salt.

Preparation:

1. Lightly boil the mushrooms first, no more than 10-15 minutes.
2. Carrots and onions also need to be prepared in advance by cutting and lightly frying them in a frying pan.
3. Cut the cabbage and tomatoes as desired as you like.
4. Place all ingredients in a saucepan and simmer for about half an hour.
5. At the very end, add a little vinegar.
6. Place the resulting hodgepodge into jars, screw on the lids, wait until your preparation has cooled completely and put it in the refrigerator.

Boletus casserole

Ingredients:

• 1 kg mushrooms,
• 1-2 onions,
• 1 tablespoon mustard,
• 250 ml cream,
• 2-3 tablespoons olive or any other oil,
• 200-300 gr. cheese,
• 1 tablespoons flour,
• salt and pepper to taste.

How to cook:

1. Process the boletus mushrooms thoroughly, chop the onion, grate the cheese as you like.
2. Grease the mold with any vegetable oil, first add the mushrooms and onions, salt and pepper them.
3. Place in the oven at 200 degrees for 15-20 minutes.
4. When the boletus mushrooms are lightly browned, sprinkle the casserole with grated cheese and top with a batter of flour, cream and mustard.
5. Simmer in the oven for a few more minutes.

That's it, the dish is ready! Your guests will surely appreciate your culinary delights. Bon appetit!

Video: mushrooms stewed with chicken in a slow cooker

You can stew any tubular mushrooms using this recipe: boletus, boletus, boletus. Mushrooms are prepared with chicken in sour cream, the result is a very tasty and satisfying dish.