Harvesting boiled porcini mushrooms for the winter. Fried in the freezer

Borovik is considered the king of the entire mushroom kingdom. It surpasses even meat in protein content and is considered its natural substitute, for which it was nicknamed white meat. Therefore, it is worth including this product in the diet.

But if it is easier to get it in summer-autumn, then what to do in winter? Of course, to eat delicious preparations made in the summer. Let's learn how to pickle and jar porcini mushrooms.

For an experienced mushroom picker, it will not be difficult to distinguish a good mushroom from a poisonous one. But there are chances that the fungus may mutate and become unsuitable for food. Therefore, it is better to buy mushrooms, which are specially grown on farms.

The white fungus 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 stem, which will always be white regardless of the state or method of preparation.

Before cooking, you should make sure that there is no poisonous satanic or bile mushroom that accidentally got into it, which look like a boletus.

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

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

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

Regardless of the method of further storage, they must first be sorted, carefully examined for dents, cuts, wormholes and the affected areas removed. It is best, of course, not to use spoiled mushrooms for long-term storage and eat immediately, but after removing the affected area, they can still be pickled or salted.

For preparation, you need a large container for washing and soaking. Of course, the size of the container depends on the amount of product, but it is better to take a large basin or use a bathroom so that the mushrooms fit freely in it in one layer.

They can be cleaned of dirt in three ways:

• soaking first for 30 minutes, then again for 15 minutes in plenty of cold water;
• doused with boiling water up to 5 times;
• rinse with plenty of running water.

As soon as the dirt and grass are washed off, the mushrooms must be dried and prepared for further cooking. Whatever storage method is chosen, it is best to use small and medium-sized specimens whole, and especially large ones - cut in half. For pickling or pickling, you can use only hats, and put the legs into food.

Marinated porcini mushrooms

Pickled mushrooms are perfectly stored for a long time in an airtight container. Usually they are pickled with acid - acetic or citric. There are many varieties of marinade, but boletus goes well with any of them. Consider the recipes for cooking for the winter, which, in our opinion, are the most successful.

Mushrooms marinated with citric acid

If you do not want to use vinegar, then it can be easily replaced with citric acid. The taste of the mushrooms is spicy and they are stored for the same long time as with the use of vinegar marinade.

• boletus - 800 gr;
• citric acid - 20 gr;
• salt - 60 gr;
• sugar - 10 gr;
• water - 2 glasses.

Time spent: 3.5 hours.

Calories: 30 calories.

A quick recipe for marinated porcini mushrooms

Thanks to this marinade, mushrooms are stored for a long time. The recipe is based on the use of 1 liter jar.

Ingredients:

• white mushroom - 1 kilo;
• water - 750 ml;
• salt - 90 gr;
• granulated sugar - 25 gr;
• vinegar - 30 ml;
• laurel - 2-3 pieces;
• allspice and black peas - 3-4 pcs.;

Time spent: 30 minutes.

Calories: 25 calories.

1. Boil pre-prepared mushrooms for 20 minutes in boiling water;
2. In parallel, boil the marinade: dissolve salt with sugar and vinegar in 500 ml of water;
3. After the mushrooms are cooked in the first water, move them to the marinade and cook in it for 8 minutes;
4. In a sterile jar, put bay leaves, peppers on the bottom, and mushrooms on top. It is necessary to lay carefully, as soft mushrooms are easily deformed;
5. Fill the jar with marinade and roll up the lid using a special machine;
6. Instant porcini mushrooms are ready for the winter. You need to store them in a dark cool place.

Salted porcini mushrooms

An equally popular storage option for porcini mushrooms is salting for the winter. This is the most ancient and proven way to store this product. There are several types of salting.

Classic recipe

It was in this way that most housewives used it at a time when neither citric acid nor acetic acid was widely available. Salted mushrooms are perfectly stored and have a unique taste.

Products:

• 1 bucket of mushrooms;
• 100 ml of sunflower oil;
• 2 cups of salt.

Preparation time: 4 days.

Calorie content: 24 kcal.

1. Pour the mushrooms with salt (they should already be cleaned and washed) and leave them for a day;
2. After that, drain the resulting juice into a saucepan and heat a little. Pour the juice back into the tub and leave for another day;
3. Repeat the procedure with juice, only heat it more;
4. On the third day, drain the juice again, boil it and return it hot to the container;
5. After three days, boil the mushrooms with the juice and cool;
6. Put the mushrooms upside down in a container (it is better to use a wooden tub) and pour over the juice;
7. Pour vegetable oil on top, tie the container with a bag and cover tightly with a lid;
8. Before use, you need to hold them for several hours in cold water, and then boil 2 times in two waters.

hot salting

Using this salting method for the winter, the mushrooms are heat-treated in hot water. Their taste does not change from this, and time is saved.

Products:

• mushrooms - 1 kg;
• water - 1 l;
• salt - 30 g for brine and 50 g for salting;
• lavrushka - 3-4 pcs.;
• cloves - 3 pcs.;
• peppercorns - 3 pcs.;
• cherry or currant leaves - 2-3 pieces;
• dill - 30 gr.

Cooking time: 4 hours for cooking and 45 days for salting.

Calories: 40 calories.

1. Boil water with salt and place mushrooms in it;
2. As soon as foam forms on the surface, remove it and add all the spices;
3. Cook for 30 minutes, stirring;
4. Cool and arrange in jars, sprinkle with salt and fill with brine so that it covers only 1/3 of the jar;
5. After 45 days you can eat.

Cold salting

Another option for salting for the winter, but without cooking, instead of which long soaking is used.

Products:

• white mushroom - 1 kg;
• salt - 30 gr;
• garlic - 1 head;
• dill - 10 gr;
• cherry leaves - 10 pcs.

Preparation time: 3 days for preparation and 40 days for salting.

Calories: 30 calories.

How to freeze porcini mushrooms for the winter

Freezing is the fastest and easiest way to preserve any food, and not just for the winter. This does not require much time and effort.

Ingredients:

• mushrooms - 1 kilogram.

Elapsed time: 15 minutes.

Calories: 24 calories.

1. Dry the peeled and washed porcini mushrooms. For convenience, you can immediately cut them into pieces;
2. Place them on a pallet so that they do not touch each other;
3. Send to pre-freeze for 10 minutes;
4. Get mushrooms and move to a bag or container;
5. Send back to freezer. Defrost before using.

Any product can be turned into a masterpiece if it is prepared correctly. To avoid trouble, you need to use little secrets:

1. When cooking, it is necessary to use mushrooms of the same size or make them so, since small parts will boil quickly and lose their shape, while large pieces will not be ready yet;
2. White mushrooms must be cooked separately from other species due to different cooking times;
3. Follow the recipe exactly and do not change it;
4. With cold salting, a small mold coating may form on top of the surface of the tub, there is nothing to worry about and you can simply remove it with a spoon;
5. When frozen, you can mix them with other frozen vegetables to make a ready mix for soups or stews.

These tips will help you avoid mistakes and food spoilage. Using proven recipes and knowing the secrets of delicious preparation of blanks for the winter, you can enjoy the unique taste of porcini mushrooms all year round!

How to properly dry porcini mushrooms for harvesting them for the winter can be found in the following video.

White mushroom belongs to the 1st category, of all representatives of the mushroom kingdom, it is valued as highly as possible. Boletus, as the white mushroom is often called by the people due to the fact that it grows in a pine forest, is not only very satisfying and healthy - it also has an attractive aroma that nothing can compare with. Mushroom mushrooms are delicious in any form, so they are often harvested for future use. Pickled porcini mushrooms for the winter are the easiest to prepare, as a rule, they are canned in jars. There are recipes for cooking pickled mushrooms in a saucepan, but usually an appetizer made according to these recipes is not intended for long-term storage. Therefore, for the preparation of pickled mushrooms for the winter, it is advisable to use recipes that provide for their canning in jars.

Cooking features

It is difficult to spoil porcini mushrooms, but nevertheless, pickling them for the winter should be done according to special rules, failure to comply with which can lead to tragic consequences.

• You should not buy porcini mushrooms on the market, because in this case it is impossible to find out where they were collected. And the place of collection is of great importance. After all, mushrooms absorb various toxins well, and if they grow near roads or industrial areas, they quickly become harmful to health. Edible mushrooms collected in ecologically unfavorable areas can be poisoned. For the same reason, you can also pick mushrooms yourself only in the forest, far from highways and any enterprises.
• There is no need to soak porcini mushrooms before cooking, as they do not contain substances that give them bitterness. In addition, porcini mushrooms absorb moisture well, so they can become tasteless and unappetizing due to long soaking.
• You need to wash and clean porcini mushrooms no less carefully than any other. For cleaning, you can use a toothbrush or the hard side of a sponge. During cleaning and washing, it is better to sort out the mushrooms, as small mushrooms are advised to marinate. Large specimens will have to be cut or left to fry. When sorting through mushrooms, it is not enough to sort them by size - you need to get rid of old and overgrown mushrooms, as well as worms.
• It is not necessary to boil porcini mushrooms before pickling, but most housewives still do not skip this stage of processing.
• The addition of citric acid to the marinade makes it possible to ensure the preservation of the white color of mushroom caps - such mushrooms look much more appetizing than darkened ones. It is enough to add 2 g of lemon per liter jar.
• Sterilized jars should be used for pickled mushrooms; they can be closed with both nylon and metal lids. The latter are used when it is necessary to store preserves at room temperature. Since botulism can develop without access to air, mushrooms in jars under metal lids are not stored for a long time, trying to eat them a month or two after cooking. Jars with pickled mushrooms closed with plastic lids are kept in the cellar or in the refrigerator. In this case, they can be stored for a whole year.

Immediately after cooking, pickled mushrooms, even the so-called “noble”, cannot be eaten - they can be considered fully prepared only after a month.

Classic recipe for pickled porcini mushrooms

Composition (for 2 l):

• white mushrooms - 1.5 kg;
• water - 0.5 l;
• salt - 20 g;
• sugar - 10 g;
• bay leaf - 1 pc.;
• allspice peas - 3 pcs.;
• cloves - 2 pcs.;
• cinnamon - 1 stick;
• table vinegar (9 percent) - 50 ml.

Cooking method:

• Sort and wash the porcini mushrooms, cut into pieces if necessary and let them dry.
• Pour the mushrooms in a large saucepan with cold water so that it completely covers them. Place over high heat and bring to a boil.
• When the water boils, turn off the fire. Boil the mushrooms, removing the foam, for 15 minutes.
• Remove the mushrooms from the water and wait until it drains.
• Separately, boil the brine by boiling half a liter of water and adding salt, sugar, bay leaf, pepper and cloves to it, cooking all 10 minutes.
• Cool and strain the brine, mix it with vinegar and heat to a boil.
• Arrange the mushrooms in sterilized jars, fill them with marinade and cover with sterilized lids.
• Take warm water in a large saucepan. Put a piece of cloth on the bottom of the pan, put jars of mushrooms.
• Sterilize jars of pickled mushrooms for 20 minutes if they are one liter. It is not recommended to take larger jars, because after they are opened, the snack cannot be stored for a long time.
• Remove the jars from the pot of hot water, seal tightly immediately, and wait until they have cooled to put away for the winter.

As already mentioned, you need to store the workpiece in a cool place. Mushrooms can be tasted 30 days after preparation.

A simple recipe for pickled porcini mushrooms

Composition (for 2 l):

• white mushrooms - 1.5 kg;
• water - 0.5 l;
• table vinegar (9 percent) - 20 ml;
• salt - 40 g;
• fragrant herbs (basil, celery, parsley) - 2-4 sprigs;
• cloves - 10 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 5 pcs.

Cooking method:

• Boil white mushrooms.
• Sterilize the jars, put the greens on the bottom.
• Boil water, add salt, pepper, cloves, bay leaf to it, boil for 5 minutes, cool and strain.
• Put the mushrooms in the brine, pour in the vinegar and put on the stove. Boil 15 minutes after boiling.
• Fill jars with mushrooms, fill with marinade to the lid. Seal the jars tightly and turn over.
• Wrap the jars with a blanket in several layers and leave it to cool completely.

After cooling, the jars can be removed in the pantry or basement. It is desirable that the room where they stand is not too warm. Porcini mushrooms marinated according to a simple (even without sterilization) recipe are very fragrant. Greens give the appetizer freshness.

Porcini mushrooms in a spicy marinade

Composition (for 2 l):

• white mushrooms - 2 kg;
• water - 1 liter for marinade and 3 liters for cooking;
• salt - 50 g for marinade and 50 g for cooking;
• sugar - 10 g;
• bay leaf - 5 pcs.;
• cloves - 5 pcs.;
• cinnamon - 1 stick;
• cardamom - 5 pcs.;
• mustard seeds - 5 g;
• dill seeds - 5 g;
• table vinegar (9 percent) - 80 ml.

Cooking method:

• Place the sorted and washed mushrooms in a saucepan, pour 3 liters of water, add 50 g of salt.
• Bring to a boil over high heat, reduce the intensity of the flame and simmer, skimming off the foam, for 20 minutes.
• Drain the mushrooms in a colander and rinse with cool water.
• Boil a liter of water, dissolving salt, sugar in it, adding spices and spices. Boil 5 minutes.
• Dip the mushrooms into the boiling brine, wait until the contents of the pan begin to boil again, and cook for 10 minutes.
• Pour in the vinegar, stir, cook for a couple of minutes.
• Arrange the mushrooms in jars, seal the jars tightly.

This recipe is good because it allows you to store mushrooms pickled according to it at room temperature. In addition, they are spicy and very appetizing.

Porcini mushrooms marinated with nutmeg

Composition (for 2 l):

• white mushrooms - 2 kg;
• water - 0.4 l;
• nutmeg (ground) - 5 g;
• salt - 40 g;
• sugar - 10 g;
• table vinegar (9 percent) - 80 ml;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• bay leaf - 4 pcs.;
• onion - 150 g.

Cooking method:

• Boil the mushrooms.
• Boil water with salt, sugar and spices, put onion cut into thin half rings and boil for a couple of minutes.
• Put the prepared mushrooms in the brine, cook for 10 minutes.
• Add vinegar, cook for 2-3 minutes.
• Divide mushrooms among prepared jars, seal and turn over.
• Cover the jars with a warm blanket. After they cool under it, put it away for storage.

You can store this appetizer at room temperature, but it is still preferable to put the mushrooms in a cool place. The unique aroma that nutmeg gives to the appetizer leaves few people indifferent.

Porcini mushrooms marinated with vegetables

Composition (for 2 l):

• mushrooms (boiled) - 1 kg;
• carrots - 0.2 kg;
• bell pepper - 0.2 kg;
• water - 0.5 l;
• sugar - 60 g;
• salt - 40 g;
• table vinegar (9 percent) - 100 ml;
• bay leaf - 3 pcs.;
• black peppercorns - 5 pcs.

Cooking method:

• Rinse the boiled mushrooms cut into small pieces and let them dry.
• Wash vegetables, clean. Cut the pepper into narrow strips, grate the carrots. You can use an ordinary grater for this, but better - designed for making Korean salads.
• Boil water, dissolve salt and sugar in it, add peppercorns and laurel leaves. Boil for a couple of minutes. Pour in the vinegar, put the vegetables, cook them in the marinade for 5 minutes.
• Put the mushrooms in the pan and cook them together with the vegetables for 15 minutes.
• Arrange on prepared banks and roll them up.

It is safer to store such a snack in the refrigerator or other cool place. In fact, it is almost ready to serve, all that remains is to shift it from the jar and fill it with sunflower oil.

Pickled porcini mushrooms are an excellent appetizer that guests will surely appreciate. The main thing - before serving, do not forget to add onion and garlic to the mushrooms, pour vegetable oil.

Cooking mushrooms for the winter has its peak - this is the end of summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Harvested salted mushrooms for the winter, dried and pickled then will be very useful to you. But first you need to know how to pickle mushrooms for the winter how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost all edible mushrooms are suitable for harvesting for the winter: milk mushrooms, chanterelles, russula, honey mushrooms, aspen mushrooms, boletus mushrooms, boletus, champignons, volnushki, mushrooms, and of course white mushroom. Recipes for harvesting porcini mushrooms for the winter are very diverse, since this mushroom is very tasty and easy to prepare. That is why many people love to collect and cook porcini mushrooms so much. Recipes for harvesting porcini mushrooms for the winter include all known methods, while many agaric mushrooms can only be salted.

Let's start with a question how to pickle mushrooms for the winter. More often than others, pickling porcini mushrooms for the winter is common. White mushroom is the king of all mushrooms, and marinated white mushrooms for the winter are very tasty. Usually we pickle porcini mushrooms for the winter separately from other mushrooms. When we pickle porcini mushrooms for the winter, we cut large mushrooms into pieces, and pickle small ones whole. These rules, in principle, also work when we prepare others pickled mushrooms for the winter. The video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll mushrooms for the winter. Marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what kind of pickled mushrooms you want to cook for the winter, the recipe may contain different types of spices and proportions of marinade ingredients.

Another way to save mushrooms for the winter is to salt the mushrooms for the winter. Recipes will show you how to pickle mushrooms for the winter. Perhaps this is the oldest way to cook mushrooms for the winter. The recipe for salting mushrooms for the winter for different mushrooms may vary. Some agaric mushrooms are pre-soaked to remove bitterness from them. Salted milk mushrooms, volnushki, mushrooms are classics of the genre, but they need a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, salting porcini mushrooms for the winter and salted chanterelle mushrooms will be slightly different. Harvesting for the winter, more precisely, salting, possibly in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot salting requires preliminary boiling of mushrooms, and cold salting is longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for harvesting mushrooms. Vinegar or boiling sunflower oil is usually added to boiled mushrooms. After that, the usual preservation of mushrooms for the winter takes place. Recipes with boiling mushrooms can come in handy for pickling mushrooms and hot pickling.

Drying mushrooms is the choice of lazy people. So you can prepare boletus, chanterelle, butterdish, porcini mushroom. Harvesting dried mushrooms for the winter in winter will pay off handsomely with fragrant mushroom soup or gravy. Again, there are several recipes for drying mushrooms for the winter: in the sun and in the oven. For example, some believe that harvesting dried porcini mushrooms for the winter should be carried out according to the classic version - drying on a string. But keep in mind that not all mushrooms can be dried. Especially often this is how porcini mushrooms are cooked for the winter, as they perfectly retain their aroma. Perhaps this is the easiest preparation of mushrooms for the winter.

Freezing is also a great way to harvest mushrooms. There are many ways to freeze mushrooms for the winter. You can freeze raw and boiled mushrooms for the winter. So if you have collected a lot of porcini mushrooms and want to save them for the winter, freezing porcini mushrooms for the winter will help you. Freeze even fried mushrooms. If you like fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried butter mushrooms for the winter, fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter in a slow cooker.

There is not just harvesting mushrooms for the winter, recipes will also help you prepare almost ready-made mushroom dishes for the winter and snacks. These are mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, hodgepodge with mushrooms for the winter, etc. In addition to marinade and brine, you can cook mushrooms in tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. So, in particular, the preparation of fried mushrooms for the winter is carried out. So you have a lot of options for how to close the mushrooms for the winter.

Canned mushrooms for the winter should not be stored for too long. Maximum - 1 year. At the same time, preserving mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter in jars, it is better to cork with glass or plastic lids. Rolling mushrooms for the winter is carried out according to standard rules: sterilization of lids and jars, etc.

Porcini mushrooms are harvested for the winter in various ways: they are pickled with vinegar and citric acid, salted, dried, frozen and even closed 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 are stored in a cold cellar, they can not be sterilized. 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 be an excellent 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 very salty water - 200 g of salt are needed per 1 liter of water.
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, put them in clean jars, place them in a saucepan with water and sterilize liter jars for about an hour, and then cork the porcini mushrooms in their own juice 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 can of mushrooms - and a quick dinner is ready. Here is the basic version of the recipe. 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, besides 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 does not come out quite homogeneous. If you want a pasty structure, you can puree the finished product 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. Mushroom pate comes out very appetizing and fragrant. 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 fully cooked mushrooms. Mushrooms prepared in this way differ little from fresh ones. They can also be boiled, fried or stewed with your favorite spices.

Experienced mushroom pickers know: the end of summer and September is a hot time for harvesting porcini mushrooms for the winter. A variety of types of mushrooms gives a wide scope for culinary creativity, and mushroom cooking - unlimited possibilities to satisfy the most exquisite tastes with recipes, how to close russula and pig mushrooms, as well as prepare porcini mushrooms for the winter.

White mushroom or boletus is considered the most valuable mushroom. Porcini mushrooms are dried, frozen, pickled and salted in winter - they are good in any form. Russula and pigs with this method of harvesting are inferior in quality, because their hat is arranged differently, it is lamellar.

Porcini mushrooms are one of the most fragrant and healthy

Freezing raw mushrooms

Freezing raw is the easiest recipe for harvesting porcini mushrooms in the winter. Choose fresh young mushrooms. They must first be cleaned, washed and dried in a colander or on a towel, otherwise they will stick together when frozen. After that, spread it on a pallet in a thin layer and send it to the freezer, after a few hours it will be possible to shift the mushrooms in portions into bags or pour them into containers.

If you don’t have much space in the freezer, then freeze the mushrooms, previously cut into pieces. It is recommended to defrost simply by putting the mushrooms in the refrigerator. After defrosting, they should be used immediately. Also, you can not re-freeze the mushrooms, otherwise you will get a shapeless porridge.

Mushrooms can be frozen whole if they are small, or in pieces if larger.

Advice! Do not soak mushrooms for a long time. The sponge under the cap will absorb a lot of water, and when defrosted, the presentation will be lost.

Freezing boiled or fried mushrooms

If you have doubts about the quality of the product and want to make sure, then before freezing, you can boil the mushrooms for several minutes and then freeze. You can fry in vegetable oil until moisture evaporates from them, cool and arrange in bags. Such mushrooms are suitable in winter for pies, cabbage rolls and even dumplings.

Drying mushrooms

With this method of processing, the most valuable mushroom products are obtained. Dried mushrooms in winter can diversify both your lean and fast diet. Whites are ideal for this purpose. 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 richer in taste.

Mushrooms should always be dried in one layer.

For drying, you can use:

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

Before drying, the mushrooms are sorted, cleaned of debris and dirt, but not washed. Then they are cut into 1.5 cm plates. Now you can string it on twine and hang it on the balcony, or simply lay it 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 moderate temperature, especially in the initial period. For porcini mushrooms, the best temperature at which they dry at the beginning is 45-55°C. The temperature can then be raised to 60°C.

Dried white mushrooms

At higher temperatures, mushrooms can “get wet”, that is, bake. At the same time, the flesh inside becomes dark brown, and not white, as in properly dried mushrooms. It is better not to use a porcini mushroom with a darkened pulp of a cap or leg for food, because if it is not properly dried, 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 prepared dried mushrooms in jars with a lid in a cool place.

Advice! If you overdried the mushrooms, don't be discouraged, make mushroom powder out of them and use them as a seasoning.

Pickling mushrooms. Two recipes

This recipe for cooking russula and porcini mushrooms in the winter is the most common and acceptable for home conditions. For pickling, young strong mushrooms of approximately the same size are selected; adult bodies, when cooked, spread into separate fibers.

Mushrooms can be marinated whole or in parts.

Recipe 1

Wash the mushrooms thoroughly. We cut the large ones into pieces so that they correspond in size to the young ones and put them in cold water acidified with citric acid so that they do not darken on the cut. Water should be salted at the rate of 40 g of salt per 1 liter of water. Cook the mushrooms for 30 minutes from the beginning of the boil, remove the foam with a slotted spoon. Now we fill sterilized jars with boiled mushrooms, filling them ¾. And pour hot marinade:

• 35 g 9% vinegar;
• 1-2 bay leaves;
• 3-4 black peppercorns;
• 1 clove;
• incomplete teaspoon of sugar per 1 kg of mushrooms;
• 300-350 g of water per liter jar.

We cover the jars with lids and sterilize for 30-35 minutes. Roll up.

Mushrooms ready for winter

With this pickling method, mushrooms look very beautiful in a transparent and light marinade, but they are less tasty and fragrant, because many useful substances remain in the unused broth.

Recipe 2

A more delicious preparation is obtained if you use a decoction. In this case, the mushrooms are pre-boiled for 4-5 minutes, thrown back on a sieve and placed in a container with clean salty boiling water. The duration of cooking is the same as in the first recipe, but 2-3 minutes before the end, all the spices are added to the pot with boiling mushrooms. Mushrooms packaged in jars are poured with the marinade in which they were boiled, sterilized and closed. At the same time, the marinade is not so clean and transparent, but the mushrooms are very fragrant and tasty. You can eat it after 4-5 days.

Attention! The signal for the end of cooking is the lowering of the mushrooms to the bottom of the pan. Overcooked mushrooms lose quality, become less tasty and less aromatic. Undercooked mushrooms will definitely turn sour.

Pickled mushrooms. Three recipes.

Salted mushrooms are superior in taste and nutritional qualities to pickled ones, because they retain all their beneficial properties. And in the process of lactic acid fermentation, they are even enriched with some vitamins and the almost indigestible mushroom fiber softens somewhat.

Salted mushrooms

In hot weather, mushrooms are best salted hot. The advantage of this method is that the product becomes more elastic and does not break, which is especially important for russula. There are several ways of salting: dry, cold, hot.

Salt Recipe Ingredients:

• 40-45 g of salt per 1 kg of mushrooms;
• seasonings: dill, black currant leaves, bay leaf, garlic.

Dry salting

First, the mushrooms are soaked for 2-3 days in a 3% common salt solution in a dark, cool place. The solution should cover the mushrooms completely and for this you need to put oppression on top. The solution is changed twice a day. Soaked mushrooms are taken out and allowed to drain.

Mushrooms during pickling

Spices are added to the bottom of the prepared enameled container and a thin layer of salt is poured. Mushrooms are placed legs up in layers of 5-6 cm, sprinkling each layer with salt and spices. Salt and spices are poured onto the top layer of mushrooms, oppression is placed on top.

A container with mushrooms is placed in a shaded cool room. When the foam ceases to stand out, you need to transfer the mushrooms to a cold place, since they can peroxide in a warm place. If there is no cold room, then you can pack the mushrooms in jars, pasteurize and roll up for use in the winter.

Attention! You can not use brick, iron for oppression. Wood is the best.

cold salting

In this recipe, each layer is sprinkled with a half dose of salt (20-25 g per 1 kg of mushrooms) and shifted with spices. Containers filled to the top are poured with salted boiled and cooled water. Salts take the remaining half, so that its total amount is 40-45g per 1 kg of mushrooms. With this method, the mushrooms are immediately covered with brine, which speeds up salting.

cold pickled mushroom

hot salting

Peeled mushrooms are placed in a container with a boiling 2-3% salt solution and boiled for 25 minutes, removing the resulting foam. Then the water is drained. Chilled mushrooms are salted, as in the cold method.

Advice! Before use, ready-made mushrooms should be washed in cold water to remove excess salt.

Pigs. This should be known

Until 1984, pigs were considered conditionally edible, but now they are on the list of poisonous ones, and in many countries the collection and consumption of these mushrooms is prohibited. The fact is that pig contains muscarine toxin, which is not destroyed by heat treatment. It can provoke blood diseases and the occurrence of allergies. And also this mushroom very well accumulates radioactive isotopes of cesium and copper, heavy metals in its fruiting body. Symptoms of poisoning do not appear immediately - toxins accumulate in the body, with the use of these mushrooms, a fatal outcome is possible.

Mushrooms

Attention! Among the people, the pig has other names: solokha, dunka, pig, cowshed, etc.

Despite all the warnings, people continue to eat swine. Is it worth the risk when there are a huge number of other mushrooms - the choice is yours.

If you nevertheless collected such mushrooms and want to prepare them for future use, then in winter, as a rule, pigs are marinated. Here is the cooking recipe.

Ingredients per 1 liter of water:

• pigs - 3 kg;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• black pepper - 6 peas;
• bay leaf - 2 pcs.;
• garlic - to taste;
• vinegar 9% - 120 gr (half a glass).

Pigs prepared for conservation

Now let's look at the recipe step by step:

1. Wash mushrooms thoroughly. Then soak them in cold water for 24 hours, changing the water periodically.
2. After soaking, boil the pigs for 30 minutes over moderate heat and strain. Remove foam while cooking.
3. Now prepare the marinade: mix water, salt, sugar, vinegar and spices and put on fire. When it boils, add mushrooms and garlic. Cook for 10-20 minutes.
4. Pour into pre-sterilized jars and seal.

We hope you enjoy our recipes. Be sure to also close a couple of jars of everyone's favorite vegetables.