Forest king boletus: marinate porcini mushrooms in jars

Porcini mushrooms are the real elite in the culinary world. They do not absorb toxins and grow exclusively in environmentally friendly places. And these mushrooms were nicknamed porcini because of their snow-white pulp, which almost does not change color even after heat treatment or drying.

Do you love forest walks and every season brings a generous mushroom catch? This means that our selection of recipes will come in handy. Let's talk about marinating porcini mushrooms. This is a universal, simple and quick way to preserve boletus mushrooms for the winter.

Preparing mushrooms for pickling

Pickling is one of the types of preservation, which is based on the use of acetic or citric acid with the obligatory addition of salt, aromatic herbs and spices. You can use any vinegar (table vinegar, apple vinegar, wine vinegar), or vinegar essence will do. An important condition is the correct choice of mushrooms. They must be strong, dense and clean. Small mushrooms can be marinated whole - they look beautiful in appetizers, but large ones are better cut into pieces.

The rules for marinating are quite simple. First you need to clean the mushrooms from forest debris and cut off the wormy places. Don’t forget to look under the cap of each mushroom, where dirt also accumulates. The next step is to rinse the mushrooms. Pour a large amount of water into a large container, lower the mushrooms (they should literally float on the surface) and rinse them thoroughly with your hands and let them stand for 5 minutes. Then the mushrooms are carefully transferred to another container, sand and fine dirt remain at the bottom.

As for cooking before canning, it all depends on the recipe and the specifics of pickling - hot or cold. Sterilization of jars is also important when canning. You can prepare them by holding them over steam or in the oven, but many people prefer to sterilize the workpiece directly in the pan. To do this, place a jar of mushrooms on the bottom of a large saucepan, fill it with warm water up to the shoulders, cover the jars with lids, bring the water to a boil and keep it on low heat for 15 minutes. You must first place a cloth on the bottom of the pan so that the glass does not burst when exposed to high temperatures.

Pickled porcini mushrooms can be served after 1.5–2 weeks.

How long do mushrooms take to pickle?

Many novice housewives are interested in how long it takes to marinate porcini mushrooms at home, because they want to try this delicious appetizer as quickly as possible.

It all depends on the recipe and processing method. If the fruiting bodies have been boiled for a long time and then poured with boiling marinade, they will be ready for consumption in just a few days.

Canned mushrooms are allowed to brew for at least a week, while salted mushrooms should be kept in a cool room or refrigerator for several months before serving.

Classic recipe for pickling porcini mushrooms

Marinating porcini mushrooms in jars for the winter according to a classic recipe is a worthy choice for the first step in mastering the science of homemade preparations. The peculiarity of this method is the preliminary boiling of boletus mushrooms and the preparation of a simple marinade with vinegar and spices.

Ingredients:

• porcini mushrooms – 1 kg
• drinking water - 1 l
• salt - 2 tbsp. l.
• table vinegar 9% - 1.5 tbsp. l.
• sugar - 1 tbsp. l.
• bay leaf - 3 pcs.
• garlic - 2 cloves
• black peppercorns - 6 pcs.

Cooking method:

1. Boletus mushrooms, previously sorted and washed well, cut into pieces. Large specimens are cut into several parts, medium specimens are cut in half.
2. In a saucepan, fill them with cold water, add salt (1 tablespoon) and cook for 15 minutes. Skim off the foam. To do this, pour water into a deep bowl, use a tablespoon to collect foam from the surface of the mushrooms and transfer it to the bowl, dipping the spoon into the water. This will keep the spoon clean and make it easier to work with.
3. After removing the pan from the heat, drain the water and drain the mushrooms in a colander.
4. Prepare the marinade. Fill the pan with water, add salt and sugar. As soon as the future marinade boils, add the fragrant bay leaf, whole cloves of garlic and peppercorns. The marinade should boil for 5 minutes over medium heat.
5. Add the mushrooms to the marinade, bring everything together to a boil again, reduce the heat and cook the mushrooms for about 5 minutes.
6. Pour in the vinegar and bring the contents of the pan to a boil again.
7. Distribute the mushrooms among the jars. Sterilize the workpieces in a saucepan. A description of this process is given above.
8. Close the jars, turn them over and wrap them in a blanket. When cool, put in a cool place.

How to pickle boletus mushrooms for the winter

Treat your relatives to delicious pickled boletus mushrooms. They make a nutritious addition to any lunch. The onion included in the recipe will help add a new twist to the usual taste.

Required components:

• Boletus mushrooms – 1.5 kilograms.
• Vinegar – 250 milliliters.
• Black pepper in peas – 10 pieces.
• Sugar – 15 grams.
• The bulb is large.
• Laurel – 1 leaf.
• Salt 7.5 grams.
• Water for marinade – 1000 ml.

How to pickle boletus mushrooms:

1. Peel the mushrooms and chop coarsely.
2. Place them in salted water and cook for half an hour over low heat.
3. For the marinade, boil 1 liter of water.
4. Cut the onion into half rings.
5. Place chopped onion, spices specified in the recipe, and pour one glass of vinegar into boiling water.
6. Cook the mixture for no more than 5 minutes.
7. Divide the prepared boletus into jars and add the marinade.
8. Leave the finished dish to cool.

Marinated porcini mushrooms with carrots and onions

If boletus mushrooms are marinated with vegetables, such as carrots and onions, you will get a complete winter salad. All that remains is to add your favorite herbs and aromatic oil. Appetizing mushrooms with vegetables can be served with boiled or fried potatoes, meat, and fish.

Ingredients:

• porcini mushrooms – 1 kg
• table vinegar 9% - 60 ml
• salt - 30 g
• black peppercorns - 6 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• bay leaf - 2 pcs.
• drinking water - 1 l

Cooking method:

1. Boletus mushrooms, thoroughly washed and peeled, set to boil.
2. After boiling, immediately drain the water. Repeat this procedure 2 more times (fill with water, boil).
3. Prepare the marinade. Pour 1 liter of water into the pan, add salt, vinegar (you can replace table vinegar with apple vinegar), pepper, and bay leaf. Cut the carrots as desired: into even circles or slices. Onion - in half rings. Place vegetables in marinade and cook for 5–7 minutes.
4. Place mushrooms in the boiling marinade with vegetables and cook for about 10 minutes.
5. Distribute the boletus mushrooms into glass jars and fill with hot marinade. Send closed jars for storage only after they have cooled completely.

Canned fried mushrooms

In order to properly prepare this dish, you will need:

• porcini mushrooms – 1 kilogram;
• butter – 400 grams (you can use vegetable fat or rendered lard);
• salt – 25 grams.

How to cook:

1. Cut the peeled and washed porcini mushrooms into small pieces.
2. Melt butter in a saucepan or render lard.
3. Place chopped mushrooms in heated oil and add salt, cover the pan with a lid. Simmer the mushrooms over very low heat for one hour.
4. After the time is up, you need to open the lid and fry the mushrooms until the excess moisture in the pan evaporates. The oil should become transparent.
5. Place the mushroom mass into pre-sterilized jars and fill them with melted butter. It is necessary that the layer of oil is approximately two centimeters above the level of the mushrooms.
6. Roll up the jars with lids and send for sterilization for forty minutes.

Spicy mushrooms with cloves

Cloves give mushrooms a fresh, slightly tart flavor. When you open the jar, you will immediately smell the autumn forest. Season the porcini mushrooms with sunflower oil, add fresh onions, your favorite herbs and serve. This classic combination will appeal to all lovers of homemade preparations.

Ingredients:

• porcini mushrooms – 1 kg
• drinking water - 1 l
• onion - 1 pc.
• salt - 1.5 tbsp. l.
• sugar - 1 tbsp. l.
• bay leaf - 3 pcs.
• allspice peas - 5 pcs.
• black peppercorns - 8 pcs.
• cloves - 3 buds
• vinegar 6% - 70 ml

Cooking method:

1. Cut the prepared porcini mushrooms into even pieces. Boil them for 20 minutes. Be sure to salt the water and carefully remove the foam during the cooking process. Drain the mushrooms in a colander.
2. Now you can start preparing the marinade. Add spices to a saucepan of cold water and bring the contents to a boil. Pour in vinegar.
3. Place boletus mushrooms in the pan. They should cook for 10–15 minutes.
4. Cut the onion into thin half rings and place in prepared jars.
5. Using a slotted spoon, remove the mushrooms and distribute among the jars, adding hot marinade at the last stage.
6. Let the closed jars cool and place them with the rest of the household ingredients.

Spicy boletus mushrooms can be used as an additional ingredient in first and second courses: solyanka soup, bigus, stew.

Processing mushrooms before seaming

Before canning, boletus mushrooms need to be cleaned of adhering twigs and soil particles, and then rinsed with water.
Next, prepare the porcini mushrooms for preservation:

1. We inspect the fruiting bodies. You need to make sure that there is no inedible gall fungus among them. There is a characteristic mesh on its stem, and the tubular layer under the cap is not white or cream, but pinkish.
2. We sort the harvest by size. We leave small specimens whole, cut medium ones in half, and large ones into several pieces.
3. We clean the legs and renew the cuts at the bottom. We do not remove the skin from the cap.
4. Before canning, boletus mushrooms must be properly boiled. The pan is filled with water, brought to a boil, salted and boletus mushrooms are immersed in batches. The foam that is released during the cooking process is removed.
5. Cooking time is 20-30 minutes. The cooked mushrooms will sink to the bottom of the pan. Then they are thrown into a colander to remove excess moisture.

Spicy porcini mushrooms

Thanks to aromatic herbs, fragrant leaves and spices, such mushrooms are especially tasty and have a pronounced aroma.

Ingredients:

• porcini mushrooms - 2 kg
• drinking water - 1 l
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• bay leaf - 3 pcs.
• vinegar 9% - 4 tbsp. l.
• black peppercorns - 9 pcs.
• garlic - 3 cloves
• horseradish leaves - to taste
• currant leaves - to taste
• cherry leaves - to taste
• dill umbrellas - to taste
• horseradish root - to taste

Cooking method:

1. Prepare the mushrooms for pickling (clean, rinse, chop). Fill the mushrooms with water and salt. For 1 liter of water you will need approximately 1 tbsp. l. salt.
2. Bring to a boil, reduce heat to low and simmer over medium heat for 40 minutes, skimming off any foam.
3. Place the cooked mushrooms in a colander.
4. For the marinade, pour water into the pan and add salt, sugar and other spices. By the way, the bouquet of spices can be supplemented to your taste. Bring the marinade to a boil and cook for 10 minutes over medium heat. Turn off the heat and add vinegar.
5. Pour boiling water over dill umbrellas, horseradish leaves, currants, and cherries. Cut the garlic into slices and the horseradish root into thin slices.
6. Place an umbrella of dill and a few aromatic leaves at the bottom of the jar, lay out a layer of mushrooms, and a little garlic and horseradish root on them. Alternating layers, fill the jar up to the shoulders.
7. Pour the marinade over the mushrooms. Sterilize 0.5 liter jars in a saucepan for 15 minutes, 1 liter jars for about 30 minutes.
8. Close the jars with metal lids and let the pickled mushrooms cool at room temperature.

Plastic lids can be used. In this case, we recommend storing the product in the refrigerator.

The simplest recipe for pickled boletus

As they say, “Everything ingenious is simple!” This wonderful recipe will not only save you time and effort, but will also bring you a lot of pleasure. The preparations turn out excellent! And most importantly, they retain their rich mushroom taste.

Spices per half-liter container:

• Allspice – 2-3 peas
• Peppercorns – 5-6 peas
• Bay leaf – 1-2 pcs.

For the brine you need:

• Two glasses of water
• One tbsp. lie – Salts
• Two hours. False. – Sahara
• 75 ml – Vinegar 9%

Preparation:

We clear the mushrooms of debris and rinse them

Grind into medium cubes. Boil, pre-salt.

At the end of cooking, place in portions in a colander and rinse well. Transfer to a deep bowl

Prepare the marinade solution:

In a saucepan, mix all the ingredients for the marinade. We send it to the stove. Bring to a boil, leave for 5 minutes and turn off

In a half-liter (maybe not sterilized) container, place allspice, black pepper, and bay leaves at the bottom. It is advisable to rinse the laurel leaves first, as a lot of debris accumulates on it.

Place the boiled boletus in jars up to the shoulders and fill with marinade solution to the top, cover with lids designed to be screwed on. Place a towel at the bottom of the metal container to prevent the jars from bursting during sterilization. Sterilize for 30 minutes. Bon appetit!

Marinated porcini mushrooms with lemon juice

If you decide to give up vinegar, but love pickled mushrooms, we offer a recipe with lemon juice. They say that mushrooms marinated in this way taste like oysters. Buttery-tender mushrooms with lemon juice will harmoniously complement salads or appetizers.

Ingredients:

• porcini mushrooms – 1 kg
• salt - 1.5 tbsp. l.
• sugar - 1 tbsp. l.
• lemons - 2 pcs.
• garlic - 5 cloves
• drinking water - 1.5 l
• black peppercorns - to taste
• allspice peas - to taste
• bay leaf - to taste
• nutmeg - to taste
• dill seeds - to taste
• thyme - to taste
• mustard seeds - to taste

Cooking method:

1. Cut the porcini mushrooms prepared in advance into several pieces.
2. Boil the mushrooms over low heat for 15 minutes, skimming off the foam.
3. Add spices: bay leaf, black and allspice, thyme sprigs, fragrant dill and mustard seeds, garlic, nutmeg, salt and sugar. Cook for another 5 minutes.
4. Squeeze the juice from the lemons and pour it into the container with the mushrooms. By the way, check the amount of acid only in the cooled marinade. If you try it hot, you can easily make a mistake. The marinade should be more sour than the one you are used to. The fact is that during the pickling process, the mushrooms will absorb the acid, and the marinade itself will become softer.
5. Place mushrooms in jars and pour lemon marinade over them. Close the lids, turn the jars upside down, wrap them in a blanket and keep them there until they cool completely.

The shelf life of mushrooms with lemon juice is shorter than that of classic mushrooms with vinegar.

In tomato sauce

We preserve the product using tomato puree.

This recipe requires the following ingredients:

• mushrooms – 650 grams;
• tomato puree – 450 grams;
• sunflower oil – 60 milliliters;
• salt - teaspoon;
• sugar – 250 grams;
• vinegar and cloves - to taste.

Cooking algorithm:

1. Wash the fruit bodies thoroughly, cut them and place them in a frying pan.
2. Cover with a lid and simmer over low heat in its own juice. If necessary, you can add a little sunflower oil.
3. Simmer until soft.
4. Place the tomato puree in a small saucepan and add the necessary ingredients, including vinegar, and bring to a boil.
5. Place mushrooms in a jar and add tomato puree.
6. Sterilize the filled jar in a water bath for one and a half hours.
7. Then roll up the jar with a lid and cool.

The cooled jar can be lowered into the basement.

Marinated whole porcini mushrooms with citric acid

If your basket contains small, strong and even-looking porcini mushrooms that are a pity to cut, then marinate them whole. Also try replacing vinegar with citric acid.

Ingredients:

• porcini mushrooms - 800 g
• bay leaf - to taste
• mixture of peppers - to taste
• black peppercorns - to taste
• citric acid - 7 g
• sugar - 50 g
• salt - 30 g
• water - 1 l

Cooking method:

1. Select small porcini mushrooms of the same size and prepare them for the pickling process.
2. Transfer the mushrooms to a saucepan and cook over medium heat. After the first boil, add 1 tbsp to the water. l. salt and simmer the mushrooms over low heat until tender, about 20–30 minutes. The time depends on the size of the boletus.
3. Place the mushrooms in a colander, let the excess water drain and let the mushrooms cool.
4. Make the marinade. Pour 1 liter of water into a saucepan or saucepan and boil it. After boiling, reduce the heat, add the remaining salt, granulated sugar and citric acid. As soon as the marinade boils, turn it off.
5. Evenly distribute mushrooms and spices (bay leaf and pepper) into pre-sterilized jars. By the way, the spices in this recipe can be replaced by reducing the amount of pepper and adding instead, for example, cloves. It all depends on your preferences.
6. Pour the hot marinade over the mushrooms, close the jars and let them cool.

Tips and useful lifehacks

To make marinated mushrooms really tasty, it is advisable to take into account a few secrets that our grandmothers used.

1. The size of the mushrooms does not affect the taste of the product. Small ones are covered entirely. Large ones are cut so that the pieces are approximately the same size.
2. It is better to make preparations at home from mushrooms collected with your own hands. But you can also buy them. The main thing is to process it immediately upon arrival from the market.
3. Experienced housewives recommend marinating only the caps. The legs turn out to be too tough, so they are usually frozen or used to prepare caviar.
4. It is not customary to soak boletus mushrooms before processing. These canned mushrooms will not be crunchy. Only milk mushrooms and other species that secrete milky juice need such treatment.
5. The workpiece will be better stored at home if vinegar or citric acid is added to the marinade and sterilized after pouring.

Porcini mushrooms are pleasant to eat in any form - fried, salted or pickled. It is not difficult to prepare them correctly, and the rich woody aroma and taste will remain even after long-term heat treatment.

Assorted pickled forest mushrooms

If you marinate several types of noble forest mushrooms, you will get an interesting and bright appetizer. By adding onions and seasoning with oil, in a few minutes you will prepare a dish that is completely ready for tasting. So, we marinate porcini mushrooms in jars for the winter along with aspen and boletus mushrooms.

Ingredients:

• forest mushrooms (boletus, boletus, boletus) - 1 kg
• drinking water - 1 l
• sugar - 2 tbsp. l.
• salt - 4 tsp. with a slide
• table vinegar 9% - 5 tbsp. l.
• cloves - 3 pcs.
• black peppercorns - 5 pcs.
• bay leaf - 5 pcs.

Cooking method:

1. Place the prepared mushrooms into the pan. Fill them with water and wait until they boil. Cook over medium heat for 20 minutes, skimming off any foam.
2. Drain the mushrooms in a colander.
3. Place the mushrooms back into the pan and pour in 1 liter of water. Add salt, sugar, cloves, pepper and bay leaf. The quantity and composition of spices can be varied.
4. Bring the marinade with mushrooms to a boil and simmer for another 15 minutes. At the end, pour in the vinegar and mix everything well.
5. Place in sterile jars and close them with lids.

A little about boletus mushrooms and their “close relatives”

Boletuses belong to the genus Bolétus and are rightfully considered the most delicious and healthy of the forest mushrooms growing in Russia and other countries. However, this can only be attributed to a few representatives of the subgroup, such as oak boletus (reticulated), pine porcini mushroom, birch porcini mushroom, cow boletus and some others. In total, the genus includes about 300 species of mushrooms.

Among them there are poisonous ones (the satanic mushroom, the beautiful boletus) and those that do not contain toxic substances, but are not suitable for consumption because of the bitter taste, which does not disappear even after prolonged cooking (the stocky boletus, the beautiful boletus, etc.). d.). The vast majority of inedible mushrooms have either too bright (red or orange) coloring of the spongy tissue of the cap and part of the stem, or flesh that turns blue when cut (as is the case with boletuses and moss mushrooms).

In edible boletus, the top of the cap is painted in calm brown, brownish or grayish tones (as in the photo)

The spongy lower part of the caps of young mushrooms is cream or white, dense, while in older specimens it is looser, yellowish or slightly greenish. The surface of the cap is dry, often velvety. The leg is colored a little lighter; many species have a characteristic darker “mesh” on its surface. The pulp does not darken when cut . The smell is pleasant, strong, slightly sweet. The tissues of the mushroom retain their color even after cooking.

Porcini mushrooms marinated with vinegar essence

This recipe uses vinegar essence. Housewives often buy it and add it to their preparations - this is beneficial, because one bottle of essence lasts for a long time.

Ingredients:

• mushrooms - 1 kg
• water - 1 l
• salt - 1.5 tbsp. l.
• sugar - 1 tbsp. l.
• cloves - 3 buds
• black peppercorns - to taste
• vinegar essence - 1 tsp.
• bay leaf - 2 pcs.
• garlic - 4 cloves
• horseradish leaves - to taste
• dill umbrellas - to taste

Cooking method:

1. Prepare porcini mushrooms for pickling - sort and rinse.
2. Cut the mushrooms into equal pieces and cook over medium heat. In 30 minutes the mushrooms will be ready.
3. Prepare the marinade. Add salt and sugar to boiling water, followed by other spices: cloves, cinnamon, peppercorns, horseradish leaves, dill umbrellas and garlic.
4. Let the marinade boil for 15 minutes, then pour the vinegar essence into it. Of course, you can use 9% table vinegar in this recipe. You will need 7 tsp.
5. Place the mushrooms evenly in sterilized jars and pour the hot marinade over them.
6. Close the jars, cool at room temperature and store.

Caviar: step-by-step recipe

This dish can decorate absolutely any holiday table. Cooking caviar is very simple and quick.

To prepare you will need:

• fresh mushrooms – 1 kilogram;
• carrots – 350 grams;
• onions – 250 grams;
• sunflower oil – a tablespoon;
• salt and vinegar - to taste.

How to cook:

1. Using a meat grinder (electric or manual), grind all the ingredients separately.
2. Fry the onion in a frying pan using sunflower oil.
3. When the onion is ready, you need to add carrots to it and simmer under the lid for fifteen minutes.
4. Then you can add the mushrooms and simmer again for ten minutes.
5. After everything has been stewed evenly, you need to put the resulting mass in a small saucepan. You can also pour the remaining oil there.
6. Add vinegar, add salt to your taste and leave to simmer over very low heat for an hour and a half.
7. You need to stir the mixture periodically to avoid burning.
8. After the caviar has been stewed, you can put it in pre-sterilized jars and roll up the lids.

When the jars have cooled, you can put them in the basement.

Express pickling of porcini mushrooms

As opposed to long-term pickling methods, when you have to wait 2 weeks before they are ready, this method will allow you to taste delicious mushrooms within a day. True, boletus mushrooms prepared according to this recipe cannot be stored for long.

Ingredients:

• porcini mushrooms – 2 kg
• bay leaf - 2 pcs.
• black peppercorns - 10 pcs.
• allspice peas - 5 pcs.
• water for marinade - 1.5 l
• salt - 5 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar 9% - 3 tbsp. l.

Cooking method:

1. Cut clean and pre-sorted and prepared mushrooms into equal pieces.
2. Place the mushrooms in a saucepan, preferably the largest one, at least 5 liters. Add 3 tbsp. l. salt and cook the mushrooms for 20 minutes.
3. Remove the mushrooms with a slotted spoon. Pour marinade water into the pan, add salt (remaining 2 tbsp), sugar, spices and vinegar. Bring to a boil, add mushrooms, cook for 15 minutes.
4. Taste the marinade; it should be rich.
5. Transfer the porcini mushrooms to a jar, pour the marinade over the mushrooms so that it completely covers them.
6. Cover tightly and place in the refrigerator overnight. After 24 hours, fragrant mushrooms can already become a decoration for a meal.

Picking mushrooms is not only a science, it is also a real pleasure, because communication with the forest and nature lifts your spirits. But tasting mushrooms gives us even more joy. Tender, spicy and hot marinades add a special piquancy to them. You can choose any of the step-by-step recipes and use it to prepare your own version of pickled porcini mushrooms. And if you do not intend to spend time on long-term cooking, then you can always give preference to simple preservation options. Search for your recipe and share your finds!

Benefits for the body

If during the season you manage to go on a “quiet hunt” in the Crimea, then your best trophy will be the white mountain mushroom. I'm sure it will please you with its size. They say that from it alone you can prepare mushroom pickle and roast for the whole family. This is a very rare and very useful species, it has the ability to synthesize an antibiotic - clitocybin A and B, the action of which is directed against the tuberculosis bacillus; contains a large amount of vitamins and microelements, including copper, zinc and manganese. Be sure to marinate the mountain white if you can find it. It's very tasty and healthy!

The benefits of simple forest whites are no less, because they are not grown in artificial conditions, but grow only in the forest, so they:

• rich in amino acids, have 22 chemical compounds that act as the starting product for protein synthesis;
• have vitamins B, C (ascorbic acid helps cleanse the body of toxins, including decay products of the porcini mushrooms themselves), PP;
• rich in minerals (copper, zinc, iodine).

So, we are convinced that the most beautiful mushroom is also very useful. Collect gifts from the forest, pickle, salt, dry and prepare various dishes from them; they will benefit your body and diversify your diet.