Mains Russian
Fried weeping boletes with potatoes
Peeled weeping boletes fried with new potatoes, carrots and onions: a simple main adapted from a Russian fried maslyata recipe.
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
- Difficulty
- Easy
The weeping bolete (Suillus granulatus) is one of the pine boletes gathered in Russia as maslyata and fried with potatoes. This recipe is adapted from Anna Timkina's fried maslyata with potatoes, published in T—Zh magazine.
Safety: according to Wikipedia, the slimy cap skin should be removed before cooking and the tubes are best removed too; the species has caused gastric distress in some people. If you are eating it for the first time, start with a small portion. A bolete with red pores or flesh that turns blue when cut is not this species; never eat a mushroom you haven't identified with certainty.
Ingredients
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Main ingredients
Method
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-
Put on gloves. Lift the slimy skin from the edge of each cap with the tip of a knife and peel it off; on large, older caps scrape away the spongy pore layer too. Trim the stem bases, wipe the mushrooms with a damp cloth instead of washing them, and slice.
~12 min -
Heat the oil in a wide pan, add the mushrooms and fry over medium heat for 20 minutes, stirring now and then, until they release their liquid and it cooks off.
~20 min -
Add the potatoes, carrots and onions and season with salt. If the pan dries out, add a splash of water rather than more oil, and cook for 20 minutes until the potatoes are tender.
~20 min -
Turn off the heat, leave covered for 5 minutes and serve hot.
~5 min
Enjoy!
The mushroom in this recipe
Tips
- Don't soak the mushrooms before peeling; wet skin is slippery and hard to remove.
- Wear gloves; the juice can stain your hands for a day.
- Discard any maggoty or soft caps.
Storage
Once cool, keep leftovers covered in the fridge for 1 day and reheat thoroughly. Clean and cook fresh boletes on the day you pick them; slimy caps spoil quickly.
Frequently asked questions
How long does Fried weeping boletes with potatoes take?
It takes 55 min in total: 15 minutes of preparation and 40 minutes of cooking.
Which mushroom is used for Fried weeping boletes with potatoes?
This recipe uses Weeping bolete.
How do you store Fried weeping boletes with potatoes?
Once cool, keep leftovers covered in the fridge for 1 day and reheat thoroughly. Clean and cook fresh boletes on the day you pick them; slimy caps spoil quickly.
What should you watch for when making Fried weeping boletes with potatoes?
Don't soak the mushrooms before peeling; wet skin is slippery and hard to remove. Wear gloves; the juice can stain your hands for a day.
How many does Fried weeping boletes with potatoes serve?
The quantities serve 4; change the number of servings on the page and the ingredients adjust.
Adapted from: Anna Timkina, T—Zh — Fried maslyata with potatoes; peeling and digestive reactions: Wikipedia, Suillus granulatus
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