Porcini mushrooms in own juice recipe. Mushrooms boiled in own juice

Old Russian cuisine knew a lot about mushroom snacks for the winter. Since ancient times, mushrooms in Rus' have been dried, salted, pickled. They were added to soups, fried, baked, made from them mushroom fillings for pies. More than 140 inimitable recipes are known by Russian cookery. One white mushroom noodles are worth something. Or mushroom caviar. Or cabbage soup with mushrooms! Yes, just a peasant-style mushroom roast unforgettable taste. There would be excellent mushrooms, but a Russian person will find how to cook them.

It is necessary to dry the mushrooms in a special way: first at a low temperature (60-65 ° C), so that the juice does not leak out, and then at a higher temperature.

Task diner- stimulate the appetite before taking the main meal. Salted and pickled mushrooms are one of the most favorite snacks in the north of Russia, the Urals, and Siberia. Mushrooms, milk mushrooms, volnushki, porcini mushrooms are especially valued. Salt and pickle mushrooms must be skillfully. There are many ways to prepare such a preparation. There is no single recipe. Some housewives, for example, soak mushrooms before salting, others pour boiling water over them, others boil them, and others generally consider it superfluous. In the same way, spices and seasonings seem necessary to some, optional to others. Consider different ways harvesting mushrooms for the winter.

How to cook a mushroom appetizer for the winter - 15 varieties

Honey mushrooms with the addition of vinegar are stored much longer than boiled ones. open in winter fragrant mushrooms with spices and enjoy them every Russian person loves.

To prepare 3 liters of the finished product, you will need:

• Honey mushrooms - 5 kg.
• Boiled water for marinade - 1 l.
• Salt - 2 tablespoons.
• Pepper sweet peas - 10 pcs.
• Bay leaf - 4 pcs.
• Sugar - 1 tbsp
• Vinegar essence - 1 teaspoon.
• Garlic - 1 head or more (to taste).
• Vegetable oil - 600 g.

Cooking:

1. After reviewing and sorting through the mushrooms, we cut them, separating the caps from the legs.
2. We put the mushrooms in a deep saucepan and pour them with boiling water.
3. We put on fire and boil for 10 minutes.
4. Drain the mushrooms in a colander to remove the water. Pour boiling water over them again and repeat the procedure - boil again for 10 minutes.
5. Drain the water again and rinse the mushrooms well in cold water.
6. Pour the mushrooms with boiling water for the third time and boil again for about 10 minutes. It should be noted when they sink to the bottom, only then it will be possible to marinate them.
7. Rinse the mushrooms in cold water a third time.
8. Prepare the marinade by mixing a liter in a clean container boiled water, salt, pepper, sugar, Bay leaf on prescription. Pour the mushrooms into the marinade and put on fire to boil.
9. Boil all 5 minutes, add vinegar and garlic. Remove from heat and immediately place in hot jars.
10. Cook everything for about 5 minutes. At the end of cooking add vinegar essence and finely chopped garlic, mix everything and remove from heat.
11. Pour the mushrooms with marinade and boiled vegetable oil. Close with sterile plastic lids and let them cool.
12. They can be eaten no earlier than 2 weeks later.
13. Store in a cellar or refrigerator for storage.

Our ancestors salted mushrooms and vegetables only in tubs. To do this, they often used oak products. IN oak tubs products were additionally subjected to antibacterial treatment already with the help of natural ingredients spmogo tree.

Ingredients:

• Real milk mushrooms - 1 kg.
• Special salt for salting - 30-40 g.
• Seeds and sprigs of ripe dill.

Cooking:

1. Pour mushrooms with cold spring or well water, wash quickly, free from forest debris, lay in layers in tubs.
2. Salt per 1 kg of mushrooms 30-40 g of salt, shift with dill.
3. Put tubs in the cellar. Here, at a constant temperature, the mushrooms will be ready in 45-60 days. At the same time, the mushrooms will turn out not only tasty, but also crispy, not flabby, and they will last until next summer.
4. In the same way, you can salt mushrooms, they will be ready in 7 days.

It turns out that marinated champignons are also tasty, like mushrooms or mushrooms. And now they can be easily purchased at any time of the year.

Ingredients:

• Fresh champignons - 1 kg.
• Bulgarian Bell pepper- 1 PC.
• Onion - 2 pcs.
• Sugar - 1 tbsp
• Salt - 3 tablespoons
• Vinegar - 100 g.
• Ground black pepper - 1 tsp. or peas.
• Mustard peas - 1 tsp
• Bay leaf - 4 pcs.
• Coriander - 1 tsp

Cooking:

1. Wash the mushrooms well beforehand, but do not remove the skin from them.
2. Put the mushrooms in a saucepan, pour 2 tablespoons of salt there. Pour everything with water so that it protrudes above the mushrooms by the thickness of two fingers. Bring them to a boil. Boil 10 minutes.
3. While the mushrooms are cooking, we continue to cook the food. We cut the onion into half rings, crush it with our hands until the juice is released and pour it with vinegar.
4. Cleaned and washed large bell pepper cut into small strips.
5. We are preparing the marinade. Mix 1 liter of water, all spices, bell pepper, a tablespoon of salt and the same amount of sugar. We put the marinade on the fire.
6. Drain and wash the mushrooms.
7. Put the mushrooms, onions and vinegar into the boiled marinade. After boiling, you must immediately turn off the fire and spread the mushrooms with vegetables in hot sterilized jars, filling them completely with marinade.
8. Banks can be closed nylon lids and store in the refrigerator. Mushrooms prepared in this way are stored for a very long time.

It is safer to pickle mushrooms after pre-soak. For different mushrooms the soaking period is not the same: for mushrooms, whites and volushki - it is 2-5 days, for mushrooms - 3-4 hours. At the same time, salted water should be changed every 3-4 hours.

Ingredients:

• For 1 kg of mushrooms:
• Horseradish leaf -1 pc.
• Currant leaves - 4 pcs.
• Bay leaves - 4 pcs.
• Cherry leaves - 6 pcs.
• Mint leaves - a handful.
• Garlic - to taste.

Cooking:

1. Leaves of plants and garlic are placed at the bottom of the tub and on top.
2. Mushrooms are stacked in layers, shifting them with spices and salting.
3. They press down with oppression (a circle of wood, and on it - a well-washed heavy stone).
4. Often, in order to speed up the salting time, mushrooms must first be boiled for 10 to 30 minutes (depending on the type of mushroom) in salt water.
5. After that, they are cooled or washed if necessary. cold water. And then they just salt it.
6. The readiness of the mushroom is determined by lowering it into a glass of water: if it sinks, the cooking is stopped.

There are a lot of hodgepodge recipes. It can be with other vegetables besides cabbage and without, with mushrooms or with meat. We offer you one of the most popular recipes hodgepodges with mushrooms and vegetables.

Ingredients:

• Mushrooms - 400 g.
• White cabbage- 1 kg.
• Salad pepper - 2 pcs.
• Onion - 2 pcs.
• Carrot - 3 pcs.
• Tomato juice- 300 mg.
• Vinegar - 1-2 tbsp. l.
• Vegetable oil - 100 mg.
• Sugar, salt to taste.
• Greens, garlic.

Cooking:

1. Chop mushrooms and all vegetables.
2. Fry onion, carrot and lettuce together in one pan.
3. In the second pan, fry the mushrooms until half cooked, stirring them occasionally.
4. Add garlic to the mushrooms and let it fry a little.
5. Place mushrooms and garlic in a sauté pan.
6. Fry chopped white cabbage in parts in vegetable oil.
7. We put everything in a saucepan for stewing.
8. Add greens, vinegar, sugar, 0.5 tablespoons of salt, tomato juice.
9. We put the pan on the fire and boil for 20-25 minutes.
10. We put the finished hodgepodge hot in jars and cork.

We used to cook chanterelles fried with potatoes, cook soup on their broth. And you can make lots of them. original dishes. Pickled chanterelles have a very unusual and pleasant taste.

Ingredients:

• 1 kg of mushrooms.
• 150 ml of water.
• 150 ml. 9% vinegar.
• 30 g salt.
• st.l. Sahara.
• 6 peas of allspice.
• 3 cloves.
• 1 g cinnamon.
• Bay leaf.

Cooking:

1. Boil the mushrooms in salt water, discard them in a colander, place in a boiling marinade and simmer for 20-25 minutes.
2. Add sugar and spices before the end of cooking.
3. Place the mixture in jars and sterilize.
4. Close with nylon lids or roll up.

Pickling mushrooms is the protection of cooked mushrooms with acetic acid or citric acid with the addition of spices and spices. Spices, with the exception of vinegar and salt, must be put into the mushrooms before cooking. You need to salt them at the end of cooking, and add vinegar only after the dish is removed from the heat.

mushroom caviar- one of the well-known dishes among those who like to make preparations for the winter. But her recipes are very different. The recipe below is the most traditional, no frills, but most often the hostesses cook this dish according to it.

Ingredients:

• Fresh mushrooms - 0.5 kg.
• Bulbs - 2 small or 1 large.
• Garlic - 1-3 cloves.
• Tomato - 1 pc.
• Salt, pepper, vinegar, sugar - to taste.

Cooking:

1. Wash mushrooms, cut and boil in lightly salted water for 15 minutes.
2. Throw them away in a colander.
3. Onion cut into large cubes.
4. Wash the tomato, remove the core from it and also chop coarsely.
5. Finely chop the garlic.
6. In a frying pan with heated vegetable oil, fry the garlic for 0.5 minutes over high heat. Add the onion to this and sauté for 2 minutes. Then add tomatoes and fry for another 2 minutes.
7. Add boiled mushrooms to vegetables and fry everything together for 5-7 minutes.
8. Skip everything through a meat grinder, put it in the same pan and boil.
9. Simmer on low heat for 20-25 minutes.
10. After 15 minutes, salt the caviar, add sugar to it, pepper and try. You can put a little vinegar and herbs.
11. Put the finished caviar into hot jars and roll up.

The tomato sauce gives traditional dish spicy sourness from mushrooms. Try mushrooms in tomato sauce - and every year you will cook and eat them with pleasure.

Ingredients:

• 300 g mushrooms.
• 1.2 kg of tomato puree.
• 100 ml sunflower oil.
• 2 bay leaves.
• salt to taste.

Cooking:

1. Prepared large mushrooms, cut into pieces, small ones can be left whole.
2. Stew them in vegetable oil.
3. In a separate bowl, heat the tomato puree, add salt and bay leaf to it.
4. Combine hot tomato puree with mushrooms, mix.
5. Heat the mixture and put into jars.
6. Sterilize before capping at 150° cans 0.5 l - 80 minutes.

So that the peeled mushrooms do not turn black, they are dipped in a pan with cold, slightly salted water. Add a little vinegar to the water.

Moss mushrooms with soft fruiting bodies are very tasty fried and stewed. And if you add a few more products to them, you get just an unforgettable dish.

Ingredients:

• Boiled mushrooms - 1.5 kg.
• fresh eggplant- 1 kg.
• Grated carrot- 300 g.
• Tomato sauce - 1 liter.
• Salt - 1 tbsp. l.
• A mixture of black pepper and dried garlic- 1 tbsp. l.
• 9% vinegar - 1 tbsp. l.
• Vegetable oil.

Cooking:

1. Eggplant, cut into cubes, pour salt water. Let them sit for 25 minutes and rinse under running water.
2. Cut the onion into cubes too, and grate the carrots.
3. Place vegetables in a multicooker bowl with boiling oil and cook using the “Frying” program for 40 minutes.
4. Fry everything together with the added eggplant for another 15 minutes.
5. With those placed there boiled mushrooms the mass must be evaporated before the end of the program.
6. Add seasonings and salt.
7. Pour in the tomato sauce and turn on the program with high temperature. Bring to a boil.
8. Then cook for 1 hour using the Soup program. 10 minutes before the end, add vinegar.
9. We lay out the snack in sterile dry jars, close and put under a fur coat.

Mushrooms are 60% water. At proper cooking this water with the substances dissolved in it will become the best basis for a very juicy meal.

Ingredients:

• Mushrooms - 1 kg.
• Salt - 1 tbsp. l.

Cooking:

1. Put the washed, salted and chopped mushrooms in a saucepan moistened with water. Heat them until the juice is released.
2. Boil them in juice over low heat for up to 20 minutes.
3. Fold in prepared jars, pour mushroom juice.
4. Seal immediately.
5. If the room intended for their storage does not have a constant temperature, then the mushrooms must be sterilized in boiling water or an oven.

Solyanka and cabbage salad differ in their ingredients. And the process of their preparation is also slightly different. Therefore, snacks that are completely dissimilar in taste are obtained.

Ingredients:

• Fresh white cabbage - 1.5 kg.
• Fresh mushrooms - 700 g.
• Medium-sized carrots - 10 pcs.
• Onion - 5 pcs.
• 6% vinegar - 100 g.
• Vegetable oil - 200 g.
• Tomato sauce - 500 g.
• Ground and allspice pepper - to taste.
• Salt - to taste.
• Sugar - 2 tbsp. l.
• Greens - optional.

Cooking:

1. Chop cabbage, carrots, onions. Sort, wash and, if necessary, cut the mushrooms.
2. Saute the mushrooms in a frying pan with hot oil for 2 minutes.
3. Add carrots and onions there, fry well.
4. Mix everything and season with oil, vinegar, tomato sauce, sugar and salt. Simmer for 0.5 hours.
5. hot mix Arrange in prepared jars, close with nylon lids.

Everyone loves fried chanterelles, boletus, champignons. To enjoy them in the winter, you can use this recipe for harvesting them.

Ingredients:

• Mushrooms - 1 kg.
• Butter - 300 g.
• Melted butter.
• Salt - 1 tbsp. l.

Cooking:

1. Just now harvested mushrooms rinse quickly, dry a little and cut.
2. Cook in a saucepan with hot oil salted mushrooms 50 min.
3. Remove the lid and evaporate the juice. Wait until the oil becomes clear.
4. Lay down the mass in the floor liter jars and sterilize in the oven.
5. Pour melted butter or fat into jars with a layer of 1 cm.
6. Close jars and refrigerate them. Store mushrooms in the refrigerator.

If vegetables are not fried to soften them, but baked, then much more remains in them. nutrients. Such caviar, using modern home appliances It cooks very quickly and pleases with its taste.

Ingredients:

• Mushrooms - 1 kg.
• Bulgarian pepper - 2 pcs.
• Eggplant - 2 pcs.
• Zucchini - 0.5 pcs.
• Garlic - 4 cloves.
• Salt - 1.5 tsp.
• Vegetable oil - 100 g.

Cooking:

1. Cut peppers and eggplants into halves and, together with half a small zucchini, place in the oven for baking for 1 hour at a temperature of 280 °.
2. We cut the prepared mushrooms and set them to fry in a pan in vegetable oil.
3. We take out the baked vegetables from the oven and peel them. We put vegetables and mushrooms in a blender, add chopped garlic, salt, a little vegetable oil there. We grind everything to a homogeneous mass.
4. Posting ready-made caviar into prepared jars, close them with lids and place in an air grill for sterilization for 10 minutes at a temperature of 150 °.

Our whole family loves this recipe. Mushrooms are juicy and flavorful. In winter, you can just open a jar of mushrooms, add a side dish - and dinner is ready.

Ingredients:

• Mushrooms - 1 kg.
• Water - 1 l.
• Salt - 40 g.
• Citric acid - 3 g.
• Sunflower oil - 350 g.
• Onion - 100 g.
• Allspice peas - 10 pcs.
• Bay leaf.

Cooking:

1. sliced fresh mushrooms boil in water with an added spoonful of salt and citric acid.
2. Throw the boiled mushrooms in a colander and put in a saucepan. Add sunflower oil, chopped onion, pepper, a spoonful of salt, bay leaf.
3. Mix everything and simmer over low heat for 40 minutes.
4. Arrange in hot jars, cover with boiled lids and sterilize.
5. Cork jars and put under a fur coat until cool.
6. Keep refrigerated.

This recipe is for immediate consumption. If you like it, then add vinegar to the mixture and it can be stored for a long time.

Ingredients:

• Fresh chanterelles - 1 kg.
• Onion - 1 pc.
• Thyme - 1 branch.
• Dill - a branch.
• Butter - 1 tablespoon.
• Vegetable oil 2 tbsp.
• Garlic - 3 cloves
• Salt and pepper - to taste.

Cooking:

Chop clean prepared chanterelles and place on a grill pan. Add chopped onion, thyme, chopped garlic and butter. Close the grill and leave for 7-10 minutes.

Transfer the mushrooms with vegetables to a blender, grind, add pepper and salt and beat again.

Not everyone can eat pickled mushrooms due to the presence of acetic acid in them, which is why salted boiled mushrooms are prepared. They are prepared in the same way as pickled ones, only without the use of vinegar. The amount of salt is increased to 6 kg per 100 kg of mushrooms. By this method, all types of mushrooms suitable for pickling can be processed.

Today we pickle mushrooms for the winter according to Alexander's recipe.

Aspen mushrooms, boletus, russula, mushrooms, porcini mushrooms and others are well suited for marinade.

To begin with, mushrooms should be sorted by type. Mushrooms with large caps cut into several parts. In porcini mushrooms and boletus, the legs are cut into transverse slices no more than three centimeters thick.

Attention! Aspen mushrooms and boletus do not boil in the same container, the boletus darkens.

Important! Pigs, valui before pickling should be boiled in salted water and rinsed under running water.

The preservative (preservative agent) when pickling mushrooms is lemon or acetic acid, since the acid inhibits microorganisms that can spoil the mushrooms.

You can pickle mushrooms for the winter in own juice, or boil in water and pour marinade.

Mushrooms in their own juice

To cook mushrooms in their own juice, add one tablespoon of salt and two glasses of vinegar (table) to a container (preferably enameled). The resulting solution should be brought to a boil, lower one kilogram of pre-treated (peeled and washed) mushrooms. Cook over low heat, stirring occasionally. Remove the foam with a slotted spoon. After all the foam has come down, add five peas of allspice, a pinch of star anise, bay leaf, two pieces of cinnamon, two cloves, one teaspoon of sugar to the marinade.

Mushrooms in marinade

To prepare the mushrooms in the marinade, it is necessary to place pre-treated (peeled and washed) mushrooms in a container (preferably enamelled), cover with salt and pour water (based on one liter of water - two tablespoons of salt). After boiling, put the mushrooms in a colander, then transfer to jars.

Marinade: for one kilogram of mushrooms - three hundred grams of marinade. Method of preparation: for four hundred milliliters of water - one incomplete teaspoon of salt, six peas of allspice, one bay leaf, two cloves, two pieces of cinnamon, citric acid on the tip of a knife. Boil for twenty to thirty minutes on low heat. In a slightly cooled solution, add half a glass of vinegar (table). Marinade in jars with mushrooms pour cooled.

Close jars with mushrooms parchment paper and tie. Store at a temperature of plus four - six degrees Celsius.

For more long-term storage pickled mushrooms are best preserved.

It is important that canning jars, as well as lids with rubber rings, are sterilized for at least ten to fifteen minutes.

In my opinion, everything is simple. Well, pickle mushrooms for the winter?

Today we will cook marinated champignons in our own juice (hot way)

Cooking time: 30 minutes

Despite the fact that mushrooms must be boiled, we do not use water. Under the influence of spices, champignons secrete enough juice, which, together with sunflower oil and vinegar, create a marinade, and its great taste is achieved with the help of garlic and various spices. If you are interested in this method of marinating champignons, then this step-by-step instruction with a photo will help you in the preparation of snacks.

To prepare pickled mushrooms you will need:

fresh champignons - 1 kg;

garlic - 5 cloves;

sunflower oil - 1 tbsp.;

wine vinegar - 120 ml;

dry dill - 1 tsp;

oregano - 1 tsp;

bay leaf - 6 pcs.;

black peppercorns - 1 tsp;

allspice- 5-6 peas;

sugar - 4 tsp;

salt - 2 tsp

Marinated champignons in their own juice. Appetizer preparation method:

1. Prepare all the ingredients for pickling champignons.

2. Peel the champignons and wash each mushroom thoroughly. Cut small mushrooms into two parts, and those that are larger - into four. Place the prepared mushrooms in a bowl.

3. Add bay leaf, salt, sugar, dry spices, allspice and black peppercorns. Pour a glass of sunflower oil and put the pan on the fire. Bring to a boil over medium heat, stir gently and cook for 5-7 minutes.

4. Pour in 120 ml of white wine vinegar. Also delicious pickled mushrooms are obtained with apple cider vinegar. Crush the garlic cloves and add to the pot. Mix everything and boil the mushrooms for another 2 minutes.

5. Remove the pan from the stove, cover with a lid and let the champignons cool in the marinade when room temperature. Then transfer the mushrooms along with the liquid to glass jar and put it in the refrigerator. From this amount of ingredients, a full liter jar of the finished product is obtained.

White mushrooms are harvested for the winter different ways: they are pickled with vinegar and citric acid, salted, dried, frozen and even closed in fried. In the cold season, such blanks will always be a welcome treat on the table.

How to prepare porcini mushrooms for the winter?

Harvesting porcini mushrooms for the winter is not at all difficult. Mushrooms are a bit capricious product, but if you follow all the recommendations below exactly, everything will definitely work out even for those who deal with blanks for the first time.

1. If canned mushrooms store in a cold cellar, you can not sterilize them. Under other storage conditions, long-term sterilization is required.
2. When boiling, the readiness of porcini mushrooms is determined as follows - when they sink to the bottom, this means that they are ready.
3. You can also freeze porcini mushrooms for the winter in their raw form, but it is preferable to boil them first.
4. Before drying, mushrooms should not be washed, because they strongly absorb water. They are cleaned of dirt and wiped with a damp cloth.

Porcini mushrooms marinated for the winter - recipe

Pickled porcini mushrooms for the winter will become great addition To boiled potatoes and other dishes. The set of spices indicated in the recipe can be considered very conditional. You can change it at your discretion, adding or removing something. It is important to remember that it is desirable to store the workpiece in the cold.

Ingredients:

• white mushrooms - 1 kg;
• salt - 2 tbsp. spoons;
• sugar, dry mustard - 1 tbsp. spoon
• allspice peas - 10 pcs.;
• bay leaf - 5 pcs.;
• dill seeds - 2 teaspoons;
• vinegar 9% - 70 ml;
• water - 1 liter.

Cooking

1. Mushrooms are poured with water, brought to a boil, boiled for 5 minutes and drained.
2. The second time the mushrooms are lowered into a very salt water- For 1 liter of water you need 200 g of salt.
3. Boil for 20 minutes, recline in a colander and rinse.
4. They prepare a marinade for porcini mushrooms for the winter: put all the spices, mushrooms into the water and boil for 10 minutes after boiling.
5. Vinegar is added 3 minutes before the end of cooking.
6. Mushrooms are laid out in jars, poured with marinade and rolled up.

Salting porcini mushrooms for the winter in jars is simple and hassle-free. If the mushrooms are small, they are salted whole. Large specimens are best cut into pieces. In order for the mushrooms to secrete juice, they need to be heated over minimal heat. When sterilizing, a piece of cloth is placed on the bottom of the pan so that the jar does not burst when heated.

Ingredients:

• white mushrooms - 1 kg;
• salt - 1 tbsp. spoon.

Cooking

1. Place the prepared mushrooms in a saucepan, add salt and heat until the juice stands out.
2. With a slight boil, boil the mushrooms for 20 minutes, lay out in clean jars, placed in a pot of water and sterilized liter jars for about an hour, and then porcini mushrooms in their own juice are corked for the winter.

Porcini mushrooms for the winter with vinegar

Pickling porcini mushrooms for the winter in jars is often carried out with the addition of vinegar. Thanks to this preservative, the blanks are well stored and do not explode. Other blanks with these components are often not sterilized. With mushrooms, this procedure should not be neglected. Mushrooms prepared in this way stand well even without a cellar.

Ingredients:

• white mushrooms - 1 kg;
• water - 400 ml;
• sugar - 30 g;
• salt - 10 g;
• vinegar 9% - 150 ml;
• allspice peas - 7 pcs.;
• bay leaf - 1 pc.;
• citric acid - a pinch.

Cooking

1. Water is poured into the pan, salt, vinegar are added, heated to a boil and the prepared mushrooms are lowered there.
2. On low heat bring to a boil and cook, removing the foam.
3. When the broth becomes almost transparent, spices, sugar and citric acid are added.
4. As soon as the mushrooms sink to the bottom, they are laid out in jars, poured with marinade, placed in a container with water and half-liter jars are sterilized in a water bath for half an hour.

For the winter they will be a lifesaver for housewives. boiled or fried potatoes, an open jar of mushrooms - and dinner at hastily ready. Specified here basic version prescription. You can add your favorite spices if you wish. It is not recommended to reduce the amount of oil in the recipe.

Ingredients:

• mushrooms - 1 kg;
• salt - 3 teaspoons;
• vegetable oil - 300 ml;
• butter - 50 g.

Cooking

1. Washed mushrooms cut into slices.
2. Pour half the oil into the pan, spread the mushrooms and add some salt.
3. Fry mushrooms for about an hour under a lid over low heat.
4. Then the lid is removed and the mushrooms are brought to the evaporation of the juice.
5. Mushrooms are laid out in jars, poured with a boiling mixture of vegetable and butter.
6. Ceps fried for the winter are sterilized for about an hour, then corked and put away for storage.

Porcini mushrooms for the winter without vinegar

Canned porcini mushrooms for the winter in jars can be prepared without adding vinegar. Citric acid will act as a preservative here. If the mushrooms are small in size, they can be preserved whole. From spices in the marinade, you can add bay leaf, black and allspice peas.

Ingredients:

• white mushrooms - 800 g;
• citric acid - 1 teaspoon;
• sugar - 50 g;
• salt - 30 g;
• water - 2 glasses;
• spices - to taste.

Cooking

1. Mushrooms are washed, cut into pieces and boiled in salted water for about an hour.
2. Then they are thrown into a colander and laid out in jars.
3. From water, sugar, salt, citric acid and spices, marinade is boiled and mushrooms are poured into it.
4. Ceps are sterilized for the winter in jars for 40-50 minutes and corked.

– excellent workpiece and also universal. Such caviar can be served with anything - you can spread it on bread, and it will be very tasty with a side dish. Caviar cooked according to this recipe, is not entirely homogeneous. If you want a pasty texture, finished product can be pureed with a blender.

Ingredients:

• white mushrooms - 1 kg;
• water - 1 liter;
• salt - 3 tbsp. spoons;
• onions - 5 pcs.;
• garlic - 3 cloves;
• vinegar 9% - 2 tbsp. spoons;
• pepper;
• frying oil.

Cooking

1. Washed mushrooms are poured with water and boiled for about 10 minutes.
2. Then this water is drained, a liter of fresh water is poured in, salt is added and boiled for 15 minutes.
3. Throw the mushrooms into a colander, and then pass them through a meat grinder.
4. Finely chop the onion and sauté until golden brown.
5. Add mushrooms, garlic, stew everything together for another 15 minutes.
6. Spread mushroom caviar in jars, add 1 tablespoon of vinegar per half-liter jar and cork.

If you managed to collect or buy a lot of porcini mushrooms, they can not only be salted and pickled for the winter. They can also be closed in oil. They are neutral in taste. Then you can already salt them, add spices to them to taste. Such mushrooms are great for further frying, or you can simply add onions, a little vinegar to them and serve immediately.

Ingredients:

• caps of porcini mushrooms - 1 kg;
• vegetable oil - 1 cup;
• salt - 1.5 tbsp. spoons.

Cooking

1. Mushroom caps are cleaned, washed, dried and cut into slices.
2. Leave the mushrooms on the table to dry for 4 hours.
3. Then tightly stack them in sterilized jars.
4. Pour vegetable oil into a saucepan and bring to a boil.
5. Pour the mushrooms with hot oil, place the jars in a pot of water and sterilize for half an hour.
6. Cool the jars, cover with thick paper and tie with a rope.
7. Store porcini mushrooms for the winter in oil only in the cold.

White mushrooms for the winter without sterilization

Porcini mushrooms marinated for the winter without sterilization should be stored exclusively in the cold. To reduce the likelihood that the jars may explode, they are turned upside down after corking and wrapped in something warm until they cool completely. This simple procedure replaces the sterilization process.

Ingredients:

• white mushrooms - 1 kg;
• sugar - 1 teaspoon;
• salt - 1.5 teaspoons;
• spices, bay leaf - to taste;
• citric acid - 2 teaspoons;
• vinegar - 2 teaspoons.

Cooking

1. Washed mushrooms are poured with water and placed on the stove.
2. The mushrooms will be ready when they sink to the bottom of the pot.
3. Prepare the marinade: boil a liter of water, add sugar, salt, seasonings, vinegar.
4. Mushrooms are laid out in sterile jars, poured with boiling marinade and rolled up.

For the winter it can be very different. Very appetizing and flavorful mushroom pate. It harmonizes perfectly with white and black bread. It is used to make pita bread rolls and as a filling for snack eclairs and baskets. You can add greens to the finished pate before serving - so the dish will be even more appetizing.

Ingredients:

• white mushrooms - 5 kg;
• vegetable oil - 500 ml;
• onion - 300 g;
• carrots - 300 g;
• salt - to taste;
• bay leaf, pepper, vinegar - to taste.

Cooking

1. Washed mushrooms are blanched in boiling water and thrown into a colander.
2. Pass the mushrooms through a meat grinder.
3. Peeled onions are chopped into cubes, and carrots are rubbed on a grater.
4. Roast vegetables.
5. Mix vegetables with mushroom mass, salt, pepper and stew for 2 hours.
6. At the end, add vinegar and simmer for another 3 minutes.
7. The finished pate is laid out in jars, sterilized for half an hour and rolled up.

Delicious porcini mushrooms for the winter can not only be preserved, they can also be dried in the sun, in an electric dryer or in an oven. To do this, it is better not to buy mushrooms, but to collect them yourself. Before drying, mushrooms should not be washed, because they will instantly absorb moisture. Therefore, immediately after harvesting, the mushrooms are cleaned and wiped with a damp cloth.

Ingredients:

• White mushrooms.

Cooking

1. The baking sheets are covered with parchment, and the mushrooms are laid out in one layer with their hats down.
2. Place a baking sheet in the oven and dry the mushrooms at a temperature of 60 degrees for 3-4 hours.
3. Then they let the mushrooms cool, put them in the oven again, increase the temperature to 70 degrees and dry the porcini mushrooms for the winter for about an hour.

For the winter - it's not at all troublesome. You can freeze completely raw, partially thermally processed or completely ready mushrooms. Mushrooms prepared in this way differ little from fresh ones. They can also be boiled, fried or stewed with your favorite spices.