Pickled porcini mushrooms: 3 recipes and secrets of how to pickle mushrooms

Recipes for harvesting porcini mushrooms for the winter

Drying mushrooms in the oven

A very convenient and easy way, especially if there is no suburban area where it could be done in the fresh air. Of the ingredients, only fresh white mushrooms, free of dirt, are needed.

Cooking method:

Cut the prepared mushrooms into thin slices, legs 3-4 cm long and up to 2 cm thick.
We put them in one layer on the wire rack.
We put the mushrooms in an oven preheated to 65-70g. C.
The door must be left ajar for good air circulation and the evaporation of water from the mushrooms.
They will dry for about two days, but during the drying process it is necessary to take breaks to mix, ventilate and allow the mushrooms to cool.
We put dry mushrooms in containers prepared for storage.

Frozen boletus

This method of preparation is not laborious, but very effective, since the nutrients and natural taste are completely preserved when frozen.

Cooking method:

We clean the mushrooms and wipe them with a damp cloth.
Large specimens are cut into slices or cubes.
We put the mushrooms on a tray in one layer so that they do not stick together, and put them in the freezer.
We pack solid, well-frozen mushrooms in bags or plastic containers, tie and store in the freezer.
Also, before freezing, mushrooms can be boiled in salted water.

Cold salting of boletus

Salting mushrooms in barrels is one of the oldest traditional harvesting methods. Moreover, their taste will turn out to be simply unique.

Ingredients:

1 kg of porcini mushrooms;
1 tbsp salt;
1 head of garlic;
10 cherry and oak leaves each;
dry dill seeds.

Cooking method:

We soak the cleaned and washed mushrooms in cold water for 2-3 days so that they lose their bitterness and pungent juice. The water must be changed twice a day, while stirring the mushrooms.
We drain the water and let the fruits drain well, after which we scald all the components with boiling water.
In turn, put the leaves in the prepared container, then the mushrooms with their caps down, sprinkle them with salt, put the garlic and dill seeds. So lay out in layers until the ingredients run out.
We cover the mushrooms with oppression and leave it for 40 days at a temperature of 6-8 ° C.
During this period, the brine must be checked. If it evaporates, then you need to top up with salted water. If mold appears, remove it with a wooden spoon. To avoid mildew, you can add another layer of oak and cherry leaves.
Store ready-made mushrooms in a cool place (at a temperature of 0-4 ° C).
Before serving, we wash the salted mushrooms and season with onions and sunflower oil.

Pickled porcini mushrooms with mustard

Mushrooms prepared according to this recipe will have a rather unusual taste.

Ingredients:

1 kg of porcini mushrooms;
15 g sugar;
6 peas of black pepper;
10 g dried dill;
0.5 tsp citric acid;
3 pcs. dried cloves;
4 bay leaves;
4 g mustard seeds;
30 g salt;
1 liter of water.

Cooking method:

Boil peeled and washed mushrooms (more often only caps are used) in salted water for 30 minutes.
We drain the water and dry them a little.
Cooking the marinade: bring 4 cups of water to a boil along with spices, cook this mixture for 10 minutes.
We sterilize jars and lids.
We put mushrooms in containers, fill with marinade and roll up.
We turn the cans upside down and wrap them in a warm blanket until they cool completely.

Quickly marinate porcini mushrooms

If there is not enough time for the usual pickling method, this recipe will help you. Its peculiarity lies in the fact that you only need to cook mushrooms once. Rinse them before use and serve as you please.

Ingredients:

Porcini mushrooms (1 kg)
9% vinegar (0.5 tbsp.)
Salt (1.5 tablespoons)
Cloves (0.1 g)
Cinnamon stick (0.1 g) - optional
Bay leaf (1 piece)
Black peppercorns (10 pcs)
Dill (3 g)

Preparation:

Sort out, rinse and cut the mushrooms in the same way as in the previous recipe.

Put the mushrooms in a saucepan and pour about half a glass of water per kilogram, if desired, the amount of liquid can be increased.

Season with salt and vinegar.

As soon as the water boils, reduce heat and skim off the foam. Add prepared spices, but try not to overdo it so as not to overpower the flavor of the mushrooms. Cook for 10 minutes, stirring occasionally.

Pour into processed jars and seal tightly.

What to cook with pickled porcini mushrooms

Chicken, cheese and pea salad
... Chop 250 g chicken fillet. Grate 200 g of cheese. Wash, dry and chop 100 g of mushrooms. Combine the products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and stir.
Pate
... Cut 200 g of mushrooms and rinse. Chop 2 onions and fry in butter until browned. Combine onion with mushrooms, add chopped herbs, spices and chop everything with a blender.
Mushroom stuffed tomatoes
... Cut off the tops from 4 tomatoes, select the pulp with a spoon, salt and pepper. Wash 100 g of mushrooms, dry and chop. Chop the dill and green onions. Stir in mushrooms, herbs and sour cream. Fill the tomatoes with the filling.

Prepared porcini mushroom for the winter by pickling

Some mushroom pickers and housewives prefer to pickle mushrooms for the winter. There are two main salting methods that are used most often.

Hot salting

To prepare a workpiece in this way, use:

laurel leaf;
900 grams of mushrooms;
120 grams of salt.

The mushrooms are cleaned of dirt and boiled in a saucepan for 25 minutes. Then they are poured into a colander to drain the liquid from them. After that, they are poured into a small saucepan, sprinkled with salt, covered with a plate and pressed on top with a half-liter jar of water. They should be salted for 2-4 days.

Cold salting

The second common method of salting boletus is cold salting. In order to correctly create a workpiece, it is recommended to step by step perform all the steps from the recipe for its preparation.

700 grams of mushrooms are washed, peeled and placed in a deep bowl. From above, they are covered with a thin layer of salt, after which they are thoroughly mixed. Then the ingredients in the bowl are covered with a plate and crushed by the weight. When the mushrooms let out the juice, they are transferred to jars and poured with mushroom juice.

Features of the selection and preparation of porcini mushrooms for pickling

Before you start cooking pickled porcini mushrooms, they should be well prepared. Preparation and selection consist of the following important nuances:

The taste of mushrooms does not depend on their shape and size. For this reason, both large and small hornbeams can be used for pickling. Small ones are even more convenient, because they can be placed in jars as a whole, but large ones will have to be cut into several parts;
For the blank, mushrooms with a strong structure should be used without damage and various defects. Many experienced mushroom pickers recommend using freshly picked mushrooms in the forest for harvesting. However, not everyone may have this opportunity, so you can prepare purchased ones.They also turn out to be very tasty. The main condition is that they do not stale for a long time. It is advisable to marinate them on the second day after collection;
Unlike butter mushrooms and honey agarics, the porcini mushroom is not pickled as a whole, but only its cap. Therefore, you should cut off the legs of the mushrooms before pickling them. Legs should not be thrown away, they can be added to other dishes, for example, fried with potatoes and meat.

Remember that porcini mushrooms should not be soaked in water before marinating, because they will absorb a large amount of liquid. They should be rinsed quickly and shaken.

Marinating mushrooms for the winter can be done with or without sterilizing the jars. But it is worth remembering that during sterilization, the guarantee that the workpiece will last longer is much higher.

A good, homemade recipe for pickled porcini mushrooms (video)

In the video, all the proportions, the ingredients are indicated exactly, and most importantly, in the end - the taste of such mushrooms is just awesome. We tried, and now together with our own, we pickle porcini mushrooms according to this recipe. And we will advise you.

What to do with mushrooms that are not suitable for pickling?

Surely, you still have a lot of mushrooms that were not suitable for pickling. Cut them together with the legs. Use in soup, or fry and add to other dishes.

Excess ones can be frozen. This will not affect their taste and benefits in any way. Simply place the mushrooms in plastic bags and leave in the freezer.

Wormy (not much) can be dried. When the mushroom decreases in size, the worm drops out of it by itself. They can be dried both in an electric dryer or oven, and on simple threads.

Happy forest hunting and tasty preparations!

How to pickle porcini mushrooms for the winter in a quick way

According to this recipe, boletus mushrooms are pickled in two stages, first they are boiled in the released juice, this greatly improves the taste of the final product. This method of canning provides quick pickling of mushrooms.

Boletus marinated with onions

Products:

3 kg of prepared boletus;
salt - 9 teaspoons without top;
1.5 teaspoons of sugar without top;
75 g of vinegar essence;
3 onions;
30 pcs. black pepper and 15 allspice;
6 bay leaves;
6 glasses of water.

Put the boletus in a moistened pan, cover with a lid and let the juice stand out over low heat. After 5 minutes, salt, put allspice, onion cut in half. Remove the foam from boiled mushrooms, boil for 25 minutes.

To cook the marinade, boil water with the addition of the rest of the ingredients, transfer the mushrooms to it, remove the onion. The marinated boletus is cooked for another quarter of an hour. Immediately pack in cans, roll up hermetically.

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Pickled porcini mushrooms for the winter in a quick way

Pickled boletus with wine vinegar

According to this recipe, we will cook mushrooms with the addition of spicy herbs. We use wine vinegar - it is less harmful. The salt is taken from the sea.

To prepare a marinade from 2 kg of fresh boletus you need:

2 onions;
white wine vinegar - 200 ml;
sea salt - 75 g;
water - 0.5 l;
3 sprigs of parsley, thyme, marjoram, savory and basil, celery;
spices: 15 pieces each of cloves, allspice, 3 bay leaves.

Boil boletus in water without salt for several minutes, strain, rinse. We do not need the broth - we pour it out. Fill the strained mushrooms with water at the rate, add all the ingredients, except for herbs and vinegar, pour it in at the very end of cooking. We boil, removing the foam. It is not difficult to determine the readiness of the dish: the mushrooms settle to the bottom. In the meantime, we sterilize the jars, lay out the greens in them, distributing them evenly.Pour boiling marinade into them, trying to get more mushrooms in each jar. We close the cans with plastic lids. You can serve the workpiece to the table after three days, keep the jars in the cold, but not more than a week. To extend this period, the greens must be scalded with boiling water before laying out, and a layer of calcined vegetable oil about a centimeter thick pour into the jar.

You can quickly make a delicious marinade of boletus mushrooms with carrots and bell peppers.

Boletus marinated with vegetables

Everything is delicious in such a marinade - both mushrooms and vegetables.

To prepare canned food from 2 kg of already boiled boletus with vegetables you will need:

3 medium-sized carrots;
2 large sweet peppers;
4 glasses of water;
6 tbsp. tablespoons of sugar;
3 tbsp. tablespoons of salt;
200 ml of 9% vinegar;
6 bay leaves, 10 black peppercorns.

Cut the washed vegetables into strips, larger peppers, smaller carrots. For the marinade, boil water with spices, season with salt, vinegar, sugar, lay out the vegetables, and after 5 minutes - boiled boletus. We cook everything together for a quarter of an hour. We pack the finished marinade with vegetables and mushrooms in sterile jars, seal it tightly.

If all the pickled boletus has already been eaten, and frozen porcini mushrooms are waiting in the freezer, you can also make a delicious snack from them. It is not worth storing such a marinade for a long time, and, probably, it will not be necessary - they are eaten very quickly.

How to properly marinate porcini mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, put the boiled chilled boletus into prepared jars so that their level does not exceed the shoulders of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, close the jars with parchment paper, tie and store in the refrigerator.

For 1 liter of water:

3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
2 tbsp. tablespoons of sugar
4 teaspoons of salt
3 bay leaves
6 allspice peas
3 carnation buds
3 pieces of cinnamon

Preparing porcini mushrooms for pickling

It is best to marinate the boletus immediately after harvest. If you cannot do this immediately, do not store them for more than one day. Sort porcini mushrooms by size, as mature large ones are not suitable for pickling. Immediately discard the wormy ones, they do not look aesthetically pleasing in cans.

We clean the selected boletus of debris and wash it in running water. It is not worth soaking them even for a short time - they will lose their elasticity and become shapeless during cooking.

The hats and legs have different cooking times, so you need to cut them off. The exception is very small mushrooms - they are pickled whole.

What you need to know about porcini mushrooms?

It will not be difficult for an experienced mushroom picker to distinguish a good mushroom from a poisonous one. But the chances are that the mushroom may mutate and become no longer edible. Therefore, it is still better to buy boletus, which are specially grown on farms.

The porcini mushroom has a characteristic brown cap (color may vary depending on soil composition and age) and a white stem. A distinctive characteristic is the white color of its tubular layer between the cap and the stem, which will always be white regardless of the state or method of preparation.

Before cooking, you should make sure that there is no accidentally caught poisonous satanic or gall mushroom that looks like boletus.

It is worth taking up mushrooms in the very first hours after collecting or buying them, since this product quickly deteriorates and it is better to prepare them for consumption or salting in the very first 5-6 hours. They can be pickled, salted, dried and frozen - they are tasty in any condition.

First of all, you need to select good specimens, sort them by size and rinse.

A good mushroom must be strong, whole, not crumpled and without wormholes, otherwise it will not only not be stored for a long time, but may also contain toxic substances.

White mushroom description and properties

White mushroom is considered one of the most delicious and healthy mushrooms belonging to the Borovik family. It can be found on the territory of any continent, except Australia and Antarctica. Most often, it grows in the central part of America, Siberia, Africa and European countries. It is also grown by residents of Japan and China.

The collected mushrooms are used fried, stewed and boiled. Some housewives prefer to pickle and dry them for the winter. Dried foods are grated and used in cooking as a seasoning for various dishes. Pickled ones are added to vegetable sauces, soups and other hot dishes.

The following microelements are present in the composition of mushrooms:

myosin;
starch;
vitamins E, C, B;
fats.

Due to the fact that the above microelements are present in the mushrooms, they have properties useful for humans. Regular consumption of mushroom dishes restores the formation of digestive juice and improves the digestion of food. In ripe porcini mushrooms, the amount of polysaccharides increases, which help to cope with malignant tumors.

Also, this component promotes wound healing and the treatment of infectious diseases.

In addition, the composition contains lecithin, which cleans the vascular walls from cholesterol accumulations. This helps to eliminate the main signs of atherosclerosis. Pickled mushroom dishes are rich in amino acids that help restore liver and kidney function.

The fungi contain beta-glucan, which is classified as a potent antioxidant component. When it enters the body, the functioning of the immune system is significantly improved and the protective functions of the body are enhanced.

Despite the large number of useful properties, mushrooms should be eaten very carefully, as they absorb a lot of lead, mercury, cesium and other trace elements. ...

Preparation for work

Before pickling porcini mushrooms, you need to choose them correctly and study the advice of professional chefs in detail. They will help you avoid most mistakes and turn your dish into a real culinary masterpiece.

Boletus mushrooms are ideal for people who are just starting to learn the art of cooking. They are very easy to prepare and almost impossible to spoil.

However, you should treat them with caution, since low-quality or collected in the wrong place gifts of the forest can lead to the most serious diseases.

To prevent this from happening, you must take into account the following tips:

In no case should you buy boletus from the market, since it is impossible to determine in which region and place they were collected. Mushrooms are excellent at absorbing various toxins, so neglecting this advice can negatively affect your health.
You cannot pick mushrooms in places with an unfavorable environmental situation and not far from industrial enterprises or busy roads.
It is best to go for a quiet hunt in forests that are located far from industrial zones and any human habitats.
Porcini mushrooms are absolutely not bitter, therefore, unlike many other types, they do not need to be soaked first. They are already quite wet, so placing them in water can only ruin their taste and appearance.
Like all other mushrooms, porcini must be thoroughly cleaned and washed. This can be done with a hard sponge or an ordinary toothbrush.
Small mushrooms are best suited for pickling, so professionals advise to sort and sort the collected forest gifts immediately upon arrival home.From the total mass, it is necessary to remove all old, wormy and dry specimens, as well as plant debris (adhered leaves, grass, twigs, earth).
Before marinating, boil the boletus a little. This stage of work is optional, but it will eliminate the possibility of various bacteria entering your body.
In order for the mushrooms not to lose their natural color during processing, a little citric acid is added to the marinade based on a proportion of 2 g per one liter jar.
During the marinating process, it is necessary to sterilize the containers for storing the finished product.
If the mushrooms are stored in the refrigerator or cellar, then it is enough to close them with plastic lids. In all other cases, metal must be used.

How to pickle boletus at home

There are many different options for marinating boletus. And today I will introduce you to options for every taste. And in order to whet your appetite, I backed up the recipes with pictures. Be sure to write down later what you cooked from this, and whether you liked it.

But first, I will make a couple more important comments. If a white precipitate forms in the jar with the blank, do not eat such mushrooms. And when cooking boletus, do not overdo it with spices, otherwise they will simply drown out the mushroom aroma.

Step-by-step recipe for pickled boletus for the winter (with vinegar)

Naturally, boletus is needed for harvesting (take as much as there is). For a marinade for 1 liter of water you will need:

8 tbsp 9% vinegar;
3 cloves;
2 tbsp with a slide of sugar;
4 allspice peas;
2 lavrushkas;
4 black peppercorns;
1 tbsp with a slide of coarse salt.

Boil the prepared mushrooms. You need to cook for about 40 minutes.

There are several features to which I would like to draw your attention. Boletus shrinks during heat treatment

As a result, you will get 1/3 of the original volume. Based on this amount, it is necessary to determine how many sterile cans are needed for preservation. By the way, if you want to save time, give it a try.

Thanks to long-term cooking, a minimum amount of vinegar is added to the preservation. And such a blank can be stored for a long time. After the liquid boils, you need to remove the foam with a slotted spoon, and then add some salt to the water. For salt, add less than if you were salting the same volume of soup.

At this stage, it is very important not to oversalt.

Next, you need to remove the pan from the heat, and put the mushrooms in a colander. And rinse the boletus well with clean cold water. Next, we transfer the mushrooms to a clean bowl and start preparing the marinade.

Add sugar and salt, pepper, lavrushka and cloves to the water. Here we add vinegar to the composition and bring the solution to a boil. After the washed boletus, we send it to the marinade and cook for about a quarter of an hour.

Next, we lay out the boiling mushrooms with marinade in sterile jars and roll up. Then we turn the canning over and wrap it up. After about a day, pickled mushrooms can be removed to the cellar.

And here is a step-by-step video of the preparation of such a blank

Marinating boletus without sterilization

Would you like to whip up pickled porcini mushrooms? Then this simple recipe is what you need. For a snack you will need:

a kilo of boletus;
0.5 l of water;
2 tsp (without a slide) citric acid;
2 tsp 9% vinegar;
1 tsp Sahara;
a few grains of mustard;
columns of dried dill;
1.5 tsp coarse salt;
2 lavrushkas.

We send the pre-prepared boletus to cook. Boil them over medium heat. It is difficult to say by time how much mushrooms should be cooked. Focus on the behavior of the product: ready-made mushrooms sink to the bottom of the dish.

Cooking the marinade. We send the pot of water to the fire and bring to a boil. Then add sugar and salt.After a couple of minutes, add vinegar and citric acid to the composition, and then turn off the brine.

Put dill, lavrushka and mustard in clean jars. We put boiled boletus here and fill the mushrooms with marinade. We cover the jars with nylon lids and wait until the blanks have cooled down. You need to store the yummy in the refrigerator. After a day, you can take a sample.

Marinate porcini mushrooms in jars

We wash the mushrooms and cut them (if they are very large). We place them in a saucepan, fill them with clean water and cook for about a quarter of an hour. The water in which you are cooking must be salted.

After that, pour 2 tsp into each sterile half-liter jar. 9% vinegar. Here we throw 2 lavrushkas and a couple of black peppercorns. For the pepper to give aroma, first pour boiling water.

We put boiled boletus in jars and fill with water in which they were cooked. And cover the dishes with lids. We are waiting for the workpiece to cool down and send it to the refrigerator. You can store this yummy even for a year. Only something tells me that it will evaporate before you

How to marinate fresh porcini mushrooms with citric acid

And now I propose to make a blank without vinegar. Instead, another preservative such as lemon will be used. Try it and it will become one of your favorites on the festive table.

We need:

Stages:

1. Wash the mushrooms and remove the dirt. Cut into pieces that are about the same size. Next, boil them in boiling water for about 30 minutes, or longer. After that, the first batch will need to be rinsed (drain the water).

2. Make a special marinade, add salt, sugar, citric acid to the water and boil. Toss in the mushrooms and boil for another 15 minutes. Next, arrange in jars and roll up the lids. Happy discoveries!

Useful properties of porcini mushrooms

The calorie content of the fresh product is 24 kcal. Proteins are in the lead here - their 3 g, carbohydrates 2 g. The boletus and fats are not deprived - there are already 0.5 g of them. Some are interested in how many calories are in the dried mushroom. Their energy value is much higher - as much as 286 kcal.

The chemical composition of this product is incredibly rich. There is:

B1, B2, B5, C, PP and other vitamins;
sodium, chromium, magnesium, manganese and other minerals;
alimentary fiber;
saccharides;
phytohormones, etc.

For example, mushrooms are rich in the phytohormone gibberellin, a growth hormone. This substance is actively used in pharmacology, veterinary medicine and breeding. So, if you want to grow up, be sure to eat boletus. Straight, it comes out in verses

The saccharides contained in this product inhibit the growth of pathogenic bacteria and prevent their multiplication. According to the principle of action on the body, boletus saccharides are very similar to antibiotics.

In addition, porcini mushrooms help in the fight against atherosclerosis and tuberculosis. They are also cancer protectors. In addition, boletus helps to maintain a healthy thyroid gland. They are also used for therapeutic purposes in the treatment of diseases of the cardiovascular system.

And how do you, my dear readers, pickle porcini mushrooms. Share your experience. And do not forget to subscribe to updates. And that's all for today: bye-bye!

Yours faithfully,

Methods for freezing porcini mushrooms

Freezing porcini mushrooms is the easiest and most affordable way for housewives to prepare mushrooms for the winter. You can freeze almost all types of mushrooms, and then use them in the preparation of almost any dish.

Freezing porcini mushrooms raw

Freezing porcini mushrooms raw for the winter is very simple. Before sending the mushrooms to the freezer, they need to be peeled and washed. You can freeze mushrooms only in dry form, otherwise they will stick together during freezing. Peeled and washed mushrooms must be cut into thin slices 5-7 mm wide and laid out on a flat surface convenient for you. In this form, send the mushrooms to the freezer.If there is not much space in the freezer, then you can cut the mushrooms into small pieces and freeze them in special freezer bags or containers with a sealed lid, which is necessary so that the mushrooms are not saturated with the smell of other products.

Boiled frozen porcini mushrooms

Boiled frozen mushrooms are stored for a long time and well, in no way inferior to raw ones. Freezing boiled mushrooms is easy enough, although the process may seem like a long time. The first thing to do is to clear the mushrooms from debris, cut into small pieces and rinse under plenty of running water. Mushrooms need to be put on fire in an enamel or steel dish, without covering with a lid, so that the water does not boil away and does not stain your stove.

After the mushrooms have boiled, the fire must be reduced to the minimum level at which the boil is still maintained. In this form, the mushrooms should boil for several minutes, then strain them and put them on the fire again in clean water, boil until the mushrooms sink to the bottom. Then remove the dishes from the heat and strain the mushrooms, let them cool.

Did you know? It is better to leave the mushrooms to cool in a sieve, then you can be sure that there will be no excess moisture in the mushrooms.

Freezing fried porcini mushrooms

For freezing, not only raw or boiled mushrooms are suitable, so you can also prepare fried porcini mushrooms. Freezing fried mushrooms is quite simple: the mushrooms must be cleaned of debris, and the skins of the butter must be removed from the cap. After you peel the mushrooms, cut them into fairly large pieces and rinse. Put the mushrooms in a preheated pan with a little oil and fry until the liquid evaporates. Then the mushrooms must be removed from the heat and wait until they cool completely. The cooled mushrooms must be packaged in bags or containers, tightly closed and sent to the freezer.

Important! In order to preserve the rich mushroom taste and smell, the mushrooms must be fried in the oven without oil before freezing.

Harvesting fried porcini mushrooms

Structure:

Freshly picked young porcini mushrooms
Salt
vegetable oil.

The boletus, peeled for the preparation of fried porcini mushrooms, are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, the strained mushrooms are fried for 30 minutes in vegetable oil, after which the mushrooms are allowed to cool and laid out in plastic bags in small portions (about 200-300 g) for one-time use; air is squeezed out of the bags. Store the mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and placed in a preheated pan. Frozen fried mushrooms will take up significantly less freezer space than frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms is not applicable in cases of power outages.

Porcini mushrooms for the winter in banks

Any fresh mushrooms, including boletus, are perishable foods, so you won't be able to keep them fresh for a long time. The fact is that their pulp contains a lot of water, which, evaporating, spoils the appearance and taste of the product.

Note: It is advisable to process the crop a few hours after harvest, but, if necessary, the product can be kept fresh in the refrigerator for several days.

To preserve the harvest throughout the winter, boletus can be dried or frozen, but many housewives prefer to salt or pickle them. The advantage of such blanks is that they can be stored for a long time, but subject to proper heat treatment of the product and hermetically sealed containers (Figure 1).

Figure 1. Harvesting boletus for the winter

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Both salting and pickling involve heat treatment of the mushrooms themselves and their subsequent sterilization. This allows the destruction of pathogens that can lead to product spoilage. Since pickling and salting differ in cooking technology, we will consider each of them in more detail.

Salting

Mushroom preservation starts from August. In ancient times, people used only 2 methods of harvesting forest fruits - drying and salting. After a while, a third option appeared - pickling, in which the mushrooms were subjected to heat treatment, and when refrigerators appeared, a fourth method appeared - freezing. The most optimal is pickling and salting. And now we will consider how to salt porcini mushrooms.

Products:

porcini mushrooms - 5 kg;
table salt - 300 g.

Operating procedure:

Sort the main ingredient, remove debris and rinse thoroughly. Place in a saucepan, fill with water and bring to a boil several times. Strain through a colander and rinse with running liquid until it cools completely. Leave unchanged to drain off excess moisture.
Wash the jars with soap and dry in the oven. Put spices on the bottom of the prepared containers - dill umbrellas, black peppercorns, peeled garlic cloves to taste. Now distribute the mushrooms, sprinkling each layer abundantly with non-iodized salt. The last layer must be a preservative, in this case salt. Lay a gauze napkin on top, and put a heavy load on it.
Move the structure to a cold place. After 2-3 days, check that the mushrooms have enough brine and the jar is completely filled with it. Pour 1 tablespoon of vegetable oil into each container and close with nylon lids. Refrigerate for 20-30 days.
Before serving, season with chopped green onions and pour over with vegetable oil.

Salted boletus

Mixed pickling of mushrooms

Recipe 1

Why not try pickling mushrooms at home. For example, mix boletus and porcini mushrooms. They match perfectly and will be an interesting innovation on your desk.

For 1 kg of mushrooms you will need:

10-12 black peppercorns,
6 black peppercorns,
a pinch of nutmeg powder
4 things. carnations,
2 leaves of lavrushka,
15 gr. salt,
60 ml. vinegar (6%),
2 tbsp. l. Sahara.

Thoroughly rinse the caps, if necessary, cut them into smaller ones. Take 2 saucepans and separate the white boletus and boletus. Add just a little water to moisten the bottom.

Salt and boil over low heat. After a while, the mushrooms will give juice. Cook them for about 15 minutes, periodically removing the foam.

When you remove all the foam, combine the boletus and white boletus, add all the spices. It is not necessary to follow the recipe correctly, it is better to rely on your taste. Leave the pot to simmer for 5 minutes, then add the vinegar and cook for a few more minutes.

Now it remains to marinate the mushrooms in sterilized jars. Place them upside down and let cool completely. You can store them at room temperature.

Recipe 2

Mushrooms in a wine marinade are amazingly tasty. We will again take as a basis aspen mushrooms and a porcini mushroom. It is worth considering that such a blank cannot be preserved for the winter.

Ingredients:

porcini mushrooms - 300 gr.,
aspen mushrooms - 300 gr.,
white wine (dry) - 400 ml.,
vegetable or olive oil - 150-200 ml.,
vinegar (up to 9%) - 20 ml.,
lavrushka - 2 pcs.,
allspice black pepper - 12 pcs.,
lemon (for decoration) - 1 pc.,
salt to taste.

First of all, we prepare a mixture for pickling mushrooms. Combine wine, vinegar and vegetable oil in a saucepan, add bay leaves, salt and pepper. Bring the mixture to a boil gradually.

While the marinade is boiling, let's move on to the mushrooms.Separate and rinse their caps, only they will participate in the blank. Put porcini mushrooms and aspen mushrooms into the boiling mixture, let it boil again and cook for about 40 minutes. Cool food at room temperature and refrigerate for at least 3 days.

Drain the liquid, and the marinating of the mushrooms is over. They can be served as a snack, garnished with lemon wedges or sprinkled with green onions. Aspen mushrooms in combination with white boletus not only look interesting, but also taste delicious.

Marinated porcini mushrooms with vinegar and garlic without sterilization - recipe for 1 liter of water

In this recipe, in addition to porcini mushrooms, you can also use boletus mushrooms. The appetizer turns out to be impeccable in taste, just excellent! The preparation itself is very simple and does not take much time. So to speak in a hurry.

A source
https://youtu.be/rNSCHx83q_U

We need:

Stages:

1. Clean white from dirt and dust. And chop them into small cubes. Send them further into boiling water and cook after boiling for 20 minutes. Then fold in a colander and rinse with water.

2. Next, put the mushrooms back into the pan and fill with water so that it covers them completely. Add salt, salt and pepper mixture, lavrushka, umbrella dill, cloves, currant leaves.

3. Once the boletus marinade boils, cook for 10 minutes. Now pour in the vinegar and simmer for another 10 minutes.

4. Place chopped garlic in each sterile jar and fill with hot mushrooms and brine to the very top. Close the lids and turn the finished cans upside down. Cover them with a blanket and let cool completely. Put it in a cool place, and after a couple of months, eat with pleasure!

Drying mushrooms

With this method of processing, the most valuable mushroom products are obtained. Dried mushrooms in winter can add variety to your lean or quick diet. White is ideal for these purposes. When dried, they retain their valuable nutritional properties, do not cause heaviness in the stomach and are more easily absorbed by the body. The drying process enhances the mushroom aroma, so the dishes from them are more aromatic and the taste is richer.

You always need to dry mushrooms in one layer.

For drying, you can use:

special dryers for fruits and vegetables;
oven;
sun and air.

Before drying, the mushrooms are sorted out, cleaned of debris and dirt, but not washed. Then they cut into plates of 1.5 cm. Now you can string them on a string and hang them on the balcony, or simply spread them out in a thin layer on paper. The weather should be warm and sunny.

The main conditions for drying mushrooms are good air circulation, which helps to remove water and a moderate temperature, especially in the initial period. For porcini mushrooms, the best temperature at which they dry up at the beginning is 45-55 ° C. The temperature can then be raised to 60 ° C.

Dried porcini mushrooms

At higher temperatures, mushrooms can "get wet", that is, bake. In this case, the pulp inside becomes dark brown, and not white, as in properly dried mushrooms. It is better not to use a porcini mushroom with a darkened flesh of a cap or a leg in food, because if it is not dried correctly, substances harmful to humans are formed. They can cause indigestion and even poisoning.

Well-dried mushrooms should have a strong aroma, bend easily, and not crumble. Store ready-made dried mushrooms in jars with a lid in a cool place.

Advice! If you dry mushrooms, do not be discouraged, make mushroom powder out of them and use them as a seasoning.