It will be especially interesting for novice mushroom pickers to learn how to cook pads, and seasoned fans of quiet hunting will not refuse to replenish the recipe with new ideas. Any dish with similar mushrooms turns out fragrant, tasty and nutritious.
How to clean the pads?
Preparing poderezozikov for real use or preparing mushrooms for the winter can not do without first cleaning them. Knowing how to properly perform this stage, to cope with the task will succeed quickly and effectively.
- Initially, the fungus mass is sorted out, selecting worms or substandard specimens.
- Cut off if you have legs from mycelium and clean the scaly legs, scraping them with a knife, brushing or rubbing with a clean cloth.
- Cleaning hats do not require: any dirt quickly and easily washed off under running water.
- If the pads are designed for drying or freezing, wipe with cloth or paper towels and feet, and hats, avoiding contact of mushrooms with water.
How to cook pancakes?
If the production of quiet hunting - podberezoviki, recipes for the preparation of these valuable mushrooms will help to efficiently process them and feed the family with delicious and without a doubt nutritious culinary masterpieces.
- Any hot, cooked with poderezozikovami, will enjoy a magnificent fragrance and rich mushroom taste. However, you should always remember that you can use the first broth for this only if you are confident in the quality of the base product.
- Excellent results give frying podberezovikov. In this case, mushrooms are often supplemented with onions, potatoes or other vegetables.
- Like other species, podereozoviki perfectly combined with sour cream, fully disclose their taste and create delicious dishes in all respects.
How to cook birch bark?
Studying how to prepare pancakes, before all you need to understand the technique of cooking them. The bulk of recipes presupposes the preliminary boiling of forest dwellers, which allows not only to bring the product to readiness, but also to nullify any negative consequences associated with the use of fungi, which, like a sponge, absorb various and not always useful substances.
Ingredients:
- podberezoviki;
- purified water - 2 liters;
- salt - 1 tbsp. a spoon.
Preparation
- Preparing, sorting and cleaning podberezoviki.
- Thoroughly wash the mushrooms and dip into a saucepan with boiling salted water.
- When heated and during boiling, always remove the rising foam with a spoon.
- How much to cook podberezoviki will depend on the size of mushrooms, their maturity and quality. Typically, the cooking process takes from 30 to 50 minutes and is considered complete, when the mushroom specimens sank to the bottom of the pan.
Fresh baked soup
The rich soup of podberezovikov will amuse the taste receptors of admirers of mushroom creatures and effectively quench the feeling of hunger. As a filler for hot in this case, noodles are used, which, if desired, can be replaced with rice, foxtail, buckwheat, other groats or a vegetable mix.
Ingredients:
- podberezoviki - 0,5 kg;
- carrots and onions - 150 g;
- noodles - 80 g;
- potatoes - 4 pcs .;
- purified water - 2 liters;
- butter and vegetable oil - 40 g;
- bay leaf, sweet and black pepper, greens, sour cream - to taste.
Preparation
- Boil the ready-sliced podberezoviki, tilted on a sieve, rinsed.
- Brush the mushroom mass on the butter.
- In boiling water lay potato cubes, salted onion oil with carrots, mushroom fry.
- Cook hot for 15 minutes, season with salt, pepper, throw noodles and prepare the dish until the latter is ready.
- Serve the soup with herbs, seasoning with sour cream if desired.
How to fry pancakes?
Fried buffets with dignity can be served to any table, but such mushrooms with boiled potatoes or mashed potatoes are especially tasty. It is preferable to start frying on the first day after harvesting the forest, first cleaning them and cutting off the lower part of the legs in mature specimens. They can be dried, grinded and used as a seasoning.
Ingredients:
- podberezoviki - 900 g;
- garlic - 3 teeth;
- onion - 250-300 g;
- salt, pepper, oil.
Preparation
- In a hot vegetable and creamy butter, roast the crushed garlic teeth to a blush, take them out, throw them away.
- Add the prepared mushrooms, fry until the moisture evaporates.
- Lay the chopped onion, fry the ingredients until the softness of the last, seasoning in the process mass to taste.
Mushroom roe from bunny
The following recipe for those who do not know how to prepare mature podberezoviki, harsh cut off legs or other substandard. From such raw materials, you can make a delicious mushroom caviar. The taste of the snack will become more delicate if you add the carrot mix to the ready, piquant with garlic and more original with tomatoes.
Ingredients:
- podberezoviki - 1 kg;
- onion - 300 g;
- salt, pepper, vegetable oil.
Preparation
- Fry the onion in chopped butter.
- Add pre-boiled mushrooms, fry until moisture evaporates.
- Transfer the slightly cool mass to the blender and grind it to the desired texture.
- Season the caviar to taste, let them brew.
How to fry pancakes with potatoes?
Incredibly tasty buns, fried with potatoes . Ideally, to use for cooking dishes you need young mushrooms or only hats of mature, cutting them into pieces. At the end of frying the dish can be seasoned with dry aromatic herbs or finely chopped herbs, and instead of onions add crushed garlic.
Ingredients:
- podberezoviki - 750 g;
- potatoes - 1.2 kg;
- onion - 1 piece;
- salt, ground black pepper, vegetable oil.
Preparation
- Prepared chopped mushrooms are laid in a frying pan, water is added and stewed under the lid for 40 minutes.
- Lay the peeled and sliced medium-sized potatoes, fry the ingredients, occasionally stirring, until the vegetable slices are ready.
- Season the dish, mix the chopped onion, warm the contents of the frying pan for 5 more minutes.
Pancakes with sour cream
Prepare bunberries in a frying pan with the addition of sour cream, having plenty of enjoying the result. The gorgeous taste and nutritional characteristics of the dish will be appreciated even by fastidious eaters or picky gourmets. At the end of cooking, you can season with garlic or green onions.
Ingredients:
- podberezoviki - 900 g;
- sour cream - 200 g;
- onion - 200 g;
- flour - 20 g;
- salt, ground black pepper, butter.
Preparation
- Prepared and chopped mushrooms are fried in oil until moisture evaporates and light blush.
- Add the onions, fry for 10 minutes, pour in the flour.
- After a minute lay sour cream, season the food to taste, warm it in a quiet fire, stirring, for 5 minutes.
Julienne from birch bark
The next dish of mushrooms is the invention of French chefs. The cooked julienne from the cheesecake in a pan with subsequent baking in the oven has long won the hearts of consumers all over the world. A rich harmonious taste of the obtained food is achieved by performing a simple technology.
Ingredients:
- podberezoviki - 800 g;
- sour cream - 300 g;
- onion - 300 g;
- oil - 70 g;
- cheese - 250 g;
- salt, pepper, seasonings, herbs.
Preparation
- Fry the onion in oil.
- Add finely chopped podberezoviki, fry 10-15 minutes.
- Pour the sour cream, season the dish to taste, tantalize, stirring, under the lid for 25 minutes.
- Lay out a mass of coconut milk or molds, sprinkle with grated cheese, bake at 190 degrees for 10 minutes.
- Before serving decorate the dish with herbs.
Underparts for the winter
If there is a desire and the opportunity to save pads for winter, recipes for simple snacks and other ideas for processing mushroom abundance will help to realize the idea correctly and deliciously.
- Always relevant versions of the procurement of pickled mushrooms. A jar of delicious snacks will make more appetizing any meal and will allow you to enjoy the excellent characteristics of the pancakes.
- If there is free space in the freezer, the mushrooms can be frozen.
- No less effective harvesting is the drying of the pantaloons. If necessary, you only need to soak a portion of dried mushrooms for a couple of hours, then apply them to their intended purpose.
- A practical way to process the boletus will be a mushroom hodgepodge, prepared for the winter. From it you can quickly weld a rich soup, stew or other dishes from podberezovikov.
Pickled mackerel for the winter - recipe
Marinated birch-bark beetles are leaders in taste and nutritional properties among such kind of blanks along with mushrooms. The only difference from the latter is the darkening of the fungi during the heat treatment, which does not affect their other characteristics in any way. The proposed recipe can be used as a base for experiments, adapting it to your taste.
Ingredients:
- podberezoviki - 2 kg;
- purified water - 1 l;
- salt and sugar - 40 grams each;
- vinegar - 125 ml;
- cloves - 2-3 pcs .;
- bay leaves - 2 pcs .;
- sweet pepper - 8-10 pcs.
Preparation
- Prepared mushrooms are poured with water and boiled until fully prepared and lowered to the bottom.
- Drain the mushroom mass onto a sieve, let it drain.
- Prepare a marinade for mushroom podberezovikov, boiling a liter of water with the addition of salt, sugar, spices and vinegar.
- They put a mushroom mass in a saucepan, boil for 15 minutes, spread out on cans, cork and thoroughly wrap up before cooling down.
How to freeze mushrooms for winter birch trees?
The optimal harvesting of pancakes for winter with free space in the freezer is freezing. A prerequisite for its execution is the processing of the product within the first four hours after collection and compliance with certain rules.
- Selected high-quality specimens can not be washed. The existing dirt should be brushed or wiped with a clean cloth.
- The mushroom mass is spread on the shelves of the chamber with a continuous layer for several hours, after which it is poured into bags and stored until the next season, using as needed.
How to dry poderezozikov at home?
Collected mushrooms can be harvested for future use by drying them in one of the time-tested ways. Such a preparation is especially effective for making soups, adding to other mouth-watering dishes.
- Mushroom mass is sorted out, selecting only high-quality specimens.
- It is forbidden to wash mushrooms before drying: any dirt is wiped off with a cloth or scraped with a knife.
- In sunny and warm weather, birch bark can be dried entirely, strung on skewers or threads and hung in a ventilated place.
- The most effective ways of drying - in the oven or electric dryer. To realize the idea, the mushrooms are cut into plates, laid out in one layer and dried at 60 degrees.
- Store dried podberezoviki in a dry place in bags, tissue bags or jars.
Solyanka from birch barkers for the winter
The following recommendations will help to understand how to prepare pancakes for the winter in the form of a saline. The resulting snack is good for self-serving or use for making soups and full-bodied second courses. Fresh tomatoes can be replaced with a tomato paste diluted in water, sauce or juice from tomatoes.
Ingredients:
- podberezoviki and tomatoes - 2 kg each;
- onion and cabbage - 1 kg each;
- carrots - 0,5 kg;
- vegetable oil - 0,5 l;
- salt and sugar - 3 tbsp. spoons;
- vinegar 9% - 70 ml;
- peas of black and sweet-scented pepper - to taste.
Preparation
- Elbows are prepared properly, washed, cut, boiled for 20 minutes, drained, drained.
- Mix the mushrooms with chopped vegetables, butter, salt, sugar, pepper, stew for 1.5 hours.
- Stir in the vinegar, warm the mass for 5 minutes.
- Hot hodgepodge with pimples is sealed in sterile jars with boiled lids, thoroughly wrapped until completely cooled.