Dishes with boletus - 3 cooking recipes

These mushrooms, as the name suggests, grow in close proximity to birch trees. In different parts of the world, boletus mushrooms are called differently. Somewhere it is a gray mushroom, somewhere it is a black mushroom, somewhere it is a boletus or a birch mushroom. As a rule, all boletus mushrooms can be considered real growth record holders. If they are not collected in time, such mushrooms decay very quickly, their caps begin to absorb moisture, like sponges, and the legs, on the contrary, harden. Boletus mushrooms love water very much, so the wet summer-autumn season is the most ideal time for boletus mushrooms. Finding these mushrooms in the forest is quite easy, since they do not tend to hide out of sight in thickets of grass. Boletus mushrooms grow in open spaces, they love the sides of forest paths, clearings or ravines. If we evaluate boletus mushrooms from a culinary point of view, then many housewives like to dry these mushrooms, as they say, in disassembled form. The legs of boletus mushrooms are most suitable for drying. And since the legs of these mushrooms are quite long, it is good to cut them into smaller pieces. To pickle boletus mushrooms, it is important not to use only one variety of them - these are swamp boletus mushrooms. It’s just that when boiled, these mushrooms literally fall apart. All other types, including common boletus mushrooms, black boletus mushrooms, gray boletus mushrooms, harsh boletus mushrooms, and so on, can be easily pickled and salted. To test the taste of these amazing mushrooms, be sure to try pickled boletus mushrooms, a decoration for the festive table in any season.