In summer, along with all the beloved porcini mushrooms, others appear that are very similar to them, but with a brownish-red color. Such representatives of the forest world are called oaks. In order for the dish of them to have a bright taste, it is necessary to choose the right fruits. After selecting the right ingredients, the oak can be cooked fresh, canned or salted. First you need to familiarize yourself with information on how to properly prepare the fruits.
Selection and preparation of ingredients
It is not enough just to pick mushrooms, it is important to select them correctly, sort them and stick to all stages of processing. Winter is a time when people use pre-prepared foods for dishes. Common Dubovik is a tubular mushroom, which is an excellent variety suitable for any heat treatment.
Important! When selecting fruits, it is important to distinguish this species from the so-called "satanic mushroom." He does not have a brown net on the leg, and the fetus has a pungent odor and can cause indigestion.
Salt or pickle is better for small fruits. So they will retain their taste and give maximum juice to the brine. It is preferable to fry and cook large oaks that are not suitable for pickling. Such a mushroom will fry less and retain its taste, covered only with a crisp.
Cooking an Oak
To make a cudgel, you need to choose the right processing option. Such methods include roasting, salting, boiling, or adding fresh fruit to various dishes. The indicator of how many mushrooms will be needed will depend on the choice of treatment option.
Pickling
1 L 1 hour
Nutritional value per 100 g:
- 2-3 hours before cooking, pour mushrooms in water and wash thoroughly from dirt.
- Next, boil small fruits for 20-25 minutes.
- While they are boiling, you need to prepare a brine. To do this, boil 250 ml of drinking water, then add sugar, salt and all selected seasonings. Most often it is pepper, garlic and cloves. Cook liquid with spices for 10 minutes.
- Put the boiled mushrooms in a jar and pour in a solution that just boiled, then add 2 tbsp. l vinegar.
- The bank should be tightly corked and left to cool upside down.
Did you know? Truffle is considered the most expensive type of mushroom. The cost per kilogram of such fruits is on average $2500.
Boiled
61 hour
pepper or garlic
taste
Nutritional value per 100 g:
- Fresh mushrooms should be cleaned and washed from dirt. Cut the legs so that the cut is fresh.
- Next, the prepared fruits must be placed in a container of water and cook for 10-15 minutes.
- After that, they need to be drained and boiled again in clean water for another 15 minutes. After boiling again, you need to catch the fruits from the broth and leave to cool for 25 minutes.
Fried
640 minutes
fresh oak mushrooms
2 kg
Nutritional value per 100 g:
- Rinse the fruit thoroughly and cut into slices or oblong strips.
- Put the prepared fruits on a preheated pan and cover.
- After the mushroom juice evaporates within 15-20 minutes, add 200 ml of sour cream and mix thoroughly. Leave on fire for 5-10 minutes, then add pepper, salt and grated garlic. Fry all this for a couple more minutes and let cool. This dish can be served with cereals or pasta.
Did you know? When checking in 2002, mushrooms were found at the Chernobyl reactor. Radiation did not harm them, and after research it became clear that it was necessary for survival, like the sun to plants.
Soup
101 hour
fresh oak mushrooms
2 kg
Nutritional value per 100 g:
- Water should be put on the fire, putting the chicken back in it. After the liquid begins to boil, you need to fasten the fire and leave it for 15-20 minutes.
- While preparing the broth, you should prepare the frying. To do this, cut the onion into small cubes, rub the carrots on a grater, and the mushrooms, previously washed, should be chopped into thin slices. After that, put the onions in a preheated pan and fry them. When light goldenness appears, you need to add carrots and mushrooms. Leave on medium heat for 10 minutes, stirring occasionally.
- Half the cheese - grate 125 g on a coarse grater and pour into the frying, adding pepper and salt. Cook until the ingredient is completely dissolved, and then remove from the stove.
- Potatoes need to be peeled and cut into medium-sized slices. When the water with the chicken re-boils, pour the potatoes and make the fire stronger.
- After the soup boils again, add the frying and leave for another 15 minutes.
Important! Mushrooms should not be fried for frying first, as they will become dry and burn. They should be added last, so that the taste of the soup is saturated.
There is a subtlety in the processing of this type of mushroom that everyone should know. If you follow the instructions in the recipes, you can get a tasty and fragrant dish that will appeal to the whole family.
