I always try to prepare porcini mushrooms for the winter. This can be done in different ways. For example, marinate, pickle, fry, stew, dry. Today we will look at the most popular ways of preparing porcini mushrooms for the winter.
In winter, eating mushrooms and other gifts of summer is always more pleasant. You can get a jar of salted mushrooms to go with the potatoes. Fried mushrooms will serve as a filling for baked goods or as a base for main courses. Dried or frozen can be used to make soup or fry with potatoes. There are many options!
Boletus cooked in different ways and pickled boletus are also good for the winter. And pickled mushrooms will always be appropriate on the table. But today we’ll talk about porcini mushrooms
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Marinated porcini mushrooms with vinegar for the winter
Mushrooms are first boiled in water, and then in a marinade with sugar, salt, bay leaf, peppercorns, garlic and vinegar. Then everything is put into jars and sterilized. The result is an excellent preparation that can be used for making soups, pies and sauces.
Ingredients
–+4 servings
- Water 1 l.
- Table vinegar 9% 1.5 tbsp.
- Granulated sugar 1 tbsp.
- Salt 2 tbsp.
- Black peppercorns 6 pcs.
- Bay leaf 3 pcs.
- Garlic 2 teeth.
- White mushrooms 1 kg
Steps
100 min.Print
First, rinse the porcini mushrooms well under running water, then clean them and cut them into small pieces if they are large enough.
Now we take an enamel pan, put the chopped mushrooms there, fill them with cold water, add one tablespoon of salt and put them on the fire. Bring everything to a boil, then reduce the heat to medium and cook the mushrooms for 15 minutes. Next, drain all the liquid, fill the porcini mushrooms with water again and cook in the same way for another 15 minutes. Drain the water, place the mushrooms in a colander and leave them until all the excess liquid has drained.
At this time we begin to prepare the marinade. Pour drinking water into the pan, add salt and granulated sugar and put it on the fire. Bring to a boil and add bay leaf, black peppercorns and garlic. Cook the marinade for 5 minutes.
Now add porcini mushrooms to the marinade, cook for 5 minutes and add vinegar. Bring everything to a boil and remove the pan from the heat.
- We first wash the jars well under hot water and soda and sterilize them in any convenient way. Now we lay out the porcini mushrooms on them and fill everything with marinade up to the shoulders. Next, place the jars in a pan of hot water, the bottom of which is covered with a towel. Bring to a boil and sterilize for 10 minutes. We roll up the jars with lids, wrap them in a blanket or blanket and leave them until they cool completely at room temperature. Store in a dry and dark place. We open it in winter and serve a delicious and aromatic snack to the table. Bon appetit!
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Marinated porcini mushrooms without sterilization in jars
Boiled porcini mushrooms are boiled in a marinade of bay leaves, cloves, salt, sugar, garlic, peppercorns and vinegar, after which they are placed in sterilized jars and rolled up. The result is a delicious preparation that can be used in preparing many dishes.
Cooking time: 50 min.
Cooking time: 20 min.
Portions – 6.
Ingredients:
- Porcini mushrooms – 1 kg.
- Vinegar – 100 ml.
- Granulated sugar – 1 tbsp.
- Salt – 4 tsp.
- Bay leaf – 1 pc.
- Cloves – 7 pcs.
- Black peppercorns – 7 pcs.
- Garlic – 4 cloves.
Cooking process:
1. Before starting cooking, clean the porcini mushrooms and rinse them thoroughly under running water. We remove all debris from the caps, and also cut off the stem if there is any soil left on it.
2. Cut large mushrooms into medium-sized pieces, and leave small ones whole. We put everything in a saucepan, fill it with cold water and put everything on the fire. Bring to a boil, remove any foam that has formed and reduce the heat to medium. Cook, stirring occasionally, for about 30 minutes.
3. At this time, prepare the marinade for the mushrooms. Pour a liter of water into a separate pan, add bay leaf, cloves, salt, granulated sugar, garlic and black peppercorns. Put everything on the fire and bring to a boil. Place the mushrooms in a colander and rinse them several times under running water.
4. Place all the mushrooms in the marinade and continue cooking everything for 15-20 minutes.
5. The jars in which the workpiece will be stored are first washed under hot water and soda and sterilized in any convenient way. Place the mushrooms along with the marinade on them, close everything with sterile lids and leave at room temperature until completely cooled.
6. Store the finished mushrooms in the refrigerator or cellar. We open it in winter and serve it as an appetizer or add it to a salad. Bon appetit!
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conclusions
- Boletus is the most valuable and widespread mushroom variety in domestic forests.
- Its main difference from all other varieties is its specific and very pleasant taste.
- What can you do with porcini mushrooms? They can be stored for the winter or eaten fresh for cooking.
- The best method of preparation is drying: this way you can preserve the maximum of nutrients, and most importantly, taste.
- Particular care should be taken when storing fresh boletus mushrooms, since after 6-7 days they begin to produce toxic substances.
How to marinate porcini mushrooms with onions at home?
Boiled porcini mushrooms are placed in jars along with onions and filled with a marinade of sugar, salt and vinegar. Then everything is sterilized and left to cool completely. It turns out to be a very tasty and easy to prepare snack.
Cooking time: 1 hour 10 minutes.
Cooking time: 15 min.
Portions – 7.
Ingredients:
- Porcini mushrooms – 1 kg.
- Onions – 1-2 pcs.
- Bay leaf – 2 pcs.
- Black peppercorns – 5-7 pcs.
- Water – 1 l.
- Granulated sugar – 1 tbsp.
- Salt – 2 tbsp.
- Table vinegar 9% – 150 ml.
Cooking process:
1. First, we sort out the mushrooms, clean them and rinse them thoroughly under running water. Next, cut them into large pieces.
2. Pour water into a suitable saucepan, put it on the fire and bring to a boil. Place the chopped mushrooms in boiling water and add bay leaves and black peppercorns. Cook everything for 15 minutes, then drain in a colander and leave until all excess liquid has drained.
3. Peel the onions and cut them into rings. We thoroughly wash the jars in which the mushrooms will be stored under hot water and soda and sterilize them in any convenient way. Now place onion rings on their bottom.
4. Place boiled mushrooms in jars with onions. If desired, you can lay out the onions and mushrooms in layers.
5. Now prepare the marinade. To do this, pour water into a saucepan, add granulated sugar and salt, put it on the fire and bring to a boil. Cook for a couple of minutes, then add vinegar. Bring to a boil again and turn off the heat.
6. Pour boiling marinade over the mushrooms and cover the jars with sterilized lids. Cover the bottom of the pan with water with a towel, place the jars on top, bring to a boil and sterilize for 30-35 minutes. Next, seal the jars with lids and leave at room temperature until completely cooled. We store the workpiece in a dry, dark place. Open in winter and serve with the main course. Bon appetit!
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Preparing mushrooms
It is recommended to begin processing mushrooms brought from the forest immediately. The white ones, of course, will not stick together like boletus, and will not crumble, unlike fragile lamellar ones, for example, russula, but they still should not be stored for a long time. The condition of the mushrooms is affected by temperature and air humidity levels, as well as the presence of worms, which quickly “infect” healthy mushrooms. Therefore, even in the refrigerator they should not be left for more than a day .
Cleaning porcini mushrooms is carried out without water , shaking off debris with a dry brush or sponge and cutting off the main dirt with a knife. During the cleaning process, mushrooms are sorted by size, overripe and spoiled ones are rejected. The presence of worms in the pulp is not noticeable from the outside, so the bottom of the stem (especially in large specimens) is cut off. Cleaned mushrooms are thoroughly washed under running water to thoroughly rinse off all remaining soil and sand. Long soakings with white mushrooms are not required and are even harmful, since the mushroom pulp is quickly absorbed with excess moisture. This directly affects the density of the structure and taste of the finished product.
How to marinate porcini mushrooms with garlic for the winter?
Boiled porcini mushrooms are placed in jars with chopped garlic and onions, after which everything is poured with a marinade of salt, sugar, vinegar and seasonings. The jars are rolled up and sent to the cellar for storage. It turns out to be an incredibly aromatic and tasty snack.
Cooking time: 3 hours.
Cooking time: 25 min.
Portions – 10.
Ingredients:
- Porcini mushrooms – 1 kg.
- Water – 200 ml.
- Vinegar – 100 ml.
- Salt – 1 tbsp.
- Granulated sugar – 1 tsp.
- Bay leaf – 3-4 pcs.
- Cloves - to taste.
- Dry mustard - to taste.
- Black peppercorns - to taste.
- Onions – 4 pcs.
- Garlic – 1 head.
- Vegetable oil – 1 tbsp.
Cooking process:
1. Before starting cooking, sort out the mushrooms, then clean them and rinse them thoroughly under running water. Transfer the porcini mushrooms to a suitable container, fill with cold water and soak everything for an hour.
2. Now we take a pan in which we will cook the mushrooms, pour water into it and put it on the fire. Bring to a boil, add salt, bay leaf, dry mustard, black peppercorns, cloves. Mix everything and add mushrooms.
3. Cook them for an hour. Next, drain all the liquid, fill the mushrooms with clean water and cook for another hour. Then place the porcini mushrooms in a colander and let them cool.
4. At this time, make the marinade. To do this, boil water in a saucepan, add a tablespoon of salt, granulated sugar, vinegar and all the seasonings. Bring it to a boil and turn off the heat.
5. Wash the jars in which the snack will be stored thoroughly under hot water and soda and sterilize them in any convenient way. Place the peeled and chopped onion and garlic at the bottom of the jars. Place the cooled mushrooms on top and pour the marinade over them so that they are completely covered. Add a tablespoon of vegetable oil to each jar and close them tightly with lids. We send the workpiece for storage in the refrigerator or cellar. Serve aromatic mushrooms at the table with the main course or add them to a salad. Bon appetit!
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Marinated porcini mushrooms with citric acid
Boiled porcini mushrooms are boiled for an hour in salted water, after which they are placed in jars along with spices and filled with a marinade of water, salt, sugar and citric acid. It turns out to be an incredible snack with amazing taste.
Cooking time: 4 hours.
Cooking time: 30 min.
Portions – 10.
Ingredients:
- Porcini mushrooms – 800 gr.
- Bay leaf - to taste.
- Hot pepper grains - to taste.
- Allspice peas - to taste.
- Black peppercorns - to taste.
- Citric acid – 1 tsp.
- Granulated sugar – 50 gr.
- Salt – 30 gr.
- Drinking water – 2 tbsp.
Cooking process:
1. Before starting cooking, carefully select the mushrooms and wash them under running water. Next, we clean them and rinse them again. Then we transfer them to a deep container, fill them with cold water and soak for an hour. Don't forget to trim the roots.
2. Next, cut the boletus into medium-sized pieces so that they fit into the jar. You can cut them smaller or larger as desired.
3. Now take a saucepan, add the chopped mushrooms, fill them with water and put them on the fire. Bring to a boil and add salt. It would be best to drain the first water and cook the boletus mushrooms in the second broth. Cook them for one hour until done. Next, place the mushrooms in a colander and leave them until all the excess liquid has drained.
4. At this time, prepare the marinade. To do this, take a saucepan, pour 2 glasses of water into it and put it on the fire. Bring to a boil, then add one and a half tablespoons of salt, a teaspoon of granulated sugar and citric acid. Bring to a boil again and remove from heat.
5. We first wash the jars in which the mushrooms will be stored under hot water and soda and sterilize them in any convenient way. Next, lay out the boletus mushrooms along with all the spices and fill everything with marinade. Close everything tightly with sterile lids and leave at room temperature until completely cooled. We send the snack for storage in the refrigerator or cellar. Serve with the main dish or use in preparing other dishes. Bon appetit!
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Video
We offer you a few more recipes for making pickled porcini mushrooms in the following videos:
For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!
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Delicious marinated porcini mushrooms with 70% vinegar
Mushrooms are boiled in salted water with allspice, cloves, cinnamon, bay leaf and vinegar. Next, everything is put into jars, filled with marinade and sterilized. It turns out to be a wonderful snack that will especially please you in winter.
Cooking time: 1 hour 30 minutes.
Cooking time: 25 min.
Portions – 50.
Ingredients:
- Porcini mushrooms – 5 kg.
- Salt – 200 gr.
- Water – 750 ml.
- Allspice peas – 5 pcs.
- Cloves – 5 pcs.
- Ground cinnamon – 0.5 tsp.
- Bay leaf – 10 pcs.
- Vinegar 70% – 2 tbsp.
Cooking process:
1. Before starting cooking, sort out the mushrooms, rinse them thoroughly under running water and cut them into medium-sized pieces.
2. Transfer the chopped mushrooms into a deep saucepan, fill everything with water and bring to a boil. Next, reduce the heat to low and cook, periodically removing the resulting foam and stirring with a wooden spatula. During the cooking process, we also add salt, bay leaf, cloves, allspice and cinnamon.
3. After the mushrooms settle to the bottom, there will be no more foam and the brine will become transparent, add vinegar to the marinade, which is diluted with part of the mushroom broth. Mix everything and turn off the heat.
4. Wash the jars in which the pickled mushrooms will be stored thoroughly under hot water and soda and sterilize them in any convenient way. Next, arrange the mushrooms on them and fill everything with marinade. Cover with lids and place in a saucepan with hot water, the bottom of which is covered with a towel. We sterilize jars with a volume of 500 ml for 25 minutes, 1 liter for 35 minutes. Now we seal the jars with lids, turn them upside down, wrap them in a towel or blanket and leave them until they cool completely.
5. We send the finished snack for storage in a dark place at room temperature. We open it in winter and serve it along with the main dish or use it in preparing salads, soups, etc. Bon appetit!
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Whole canning
To prepare for a 0.5 liter jar you will need:
- white mushroom – 750 grams;
- vinegar - 20 milliliters;
- salt – 30 grams;
- sugar – 15 grams;
- bay leaf – 1 leaf;
- peppercorns - 2 peas.
How to cook:
- Prepare the marinade. Take one liter of water into a saucepan and add all the necessary ingredients except vinegar essence.
- Boil the fruiting bodies in salted water. You need to add 45 grams of salt per liter of water.
- The mushrooms need to be stirred periodically and, if necessary, skim off any foam that forms.
- Pour vinegar into a jar and quickly place the boiled mushrooms in it.
- Then add brine to the edge of the jar and roll up the lid.
- Sterilize the finished jar in a water bath for twenty minutes.
After the workpiece has cooled, you can put it in the basement.
