Hi all! Today I will introduce you to simple recipes for pickling porcini mushrooms for the winter. However, all these methods are also suitable for boletus and aspen mushrooms. Such preparations will always decorate a dinner or holiday table. But first you need to work a little - collect them, process them and cook them.
When you are going to the forest for a quiet hunt, you should already understand in advance that after you return home, you will have to engage in further processing of these forest inhabitants. So you will have to forget about rest on this day. But, you see, the result is worth it when you open the jar and put them on the table.
For pickling, it is better to take strong mushrooms that have not been damaged by wormholes. And from the rest you can cook a very tasty soup and please your family with a hearty lunch.
Of course, in the forest you can find other mushrooms, such as milk mushrooms or butter mushrooms with honey mushrooms. In this case, you can go to other pages of my blog to find out how to prepare them for the winter. Now let's return to our topic.
Before starting the marinating process, prepare the mushrooms. First, clean them with a knife from forest dirt and wormholes. Next, place them in a large container with salted water for 20-30 minutes. Then drain in a colander and rinse under clean running water.
Marinating porcini mushrooms
Before pickling porcini mushrooms, you should decide where to get them and which ones are best suited for these purposes. Ideally, you need to assemble the component yourself. Mushrooms act as an excellent adsorbent, so you should look for them away from factories and roads. This way you will be sure that they are not saturated with harmful substances, which cannot be said with certainty about a product on the market.
Mushrooms of any size are suitable for cooking: large, small, medium. This parameter does not affect the taste of the product in any way. Touch them, they should be strong, without worms, the preparations should be prepared immediately after collection so that they do not sit in the refrigerator. It is advisable to cut large specimens; the legs can also be cut into rings. Vinegar is better suited for pickling; it will allow you to store the product longer.
Marinade for porcini mushrooms
The success of marinating a product depends on the correct preparation of the marinade. There are several options for creating it, each person determines the most optimal one for himself. Below is a step-by-step recipe for marinade for porcini mushrooms. You can use it or change it slightly to suit your taste preferences. This is a universal option that will help you prepare delicious mushrooms:
Ingredients:
- sugar – 1 tbsp. l.;
- salt – 1.5 tbsp. l. for 1 liter of water;
- water – 200 ml per 1-liter jar;
- bay leaf – 3 pcs.;
- allspice – 6 peas;
- cloves - 2 pcs.
All these components are mixed and used as a marinade. You can experiment with the taste of the preparation, for example:
- if the preparation is needed for a salad, then you can add 3 cloves of garlic;
- those who like a bitter taste should add black peppercorns;
- to add flavor, you can add a little parsley and dill;
- connoisseurs of spicy taste should add a little cinnamon.
How long to marinate porcini mushrooms
An important point before the preparation itself is the initial cooking. Too long a heat treatment will deprive the component of all its beneficial properties. If they are overexposed, they may fall apart and lose their attractive appearance. Please note that they will be re-cooked during marinating. This applies to all types of mushrooms: boletus, boletus, boletus.
The first time you need to keep the ingredient in boiling water for 15 minutes after the liquid boils. Any foam that forms must be skimmed off. Next, you need to remember how long to marinate the porcini mushrooms - another 15 minutes. This will be enough for them to finally cook, then for several hours they will soak up the delicious marinade. The shelf life of the workpiece depends on the components.
Preparing for marinating
The youngest boletus mushrooms are usually selected for pickling (the best canned mushrooms are made from mushrooms whose height does not exceed 5 cm). Their caps are almost spherical, their legs are short and plump, and their spongy tissue is dense and light.
Mushrooms are cleaned with a knife and brush, cutting off the remaining soil and shaking off sand or adhered plant debris
Like all forest mushrooms, boletus mushrooms must first be cleaned with a knife and brush to remove any remaining forest debris and soil. This must be done very carefully: porcini mushrooms practically do not contain substances hazardous to human health, but this in no way excludes the risk of botulism pathogens getting into the preparations.
Particular attention should be paid to removing wormy mushrooms. Boletus mushrooms have one interesting feature: their legs, infected with fungus fly larvae (the so-called “worms”), look absolutely healthy on the outside. That is why it is not recommended to pickle whole boletus mushrooms (even the smallest ones) . Experienced mushroom pickers advise cutting the mushroom stems in half (crosswise) before washing to immediately get rid of the wormy parts. Then the boletus mushrooms are washed in running water.
There is no need to soak these mushrooms: they absorb excess moisture too quickly.
Pickled mushrooms for the winter
Cooking time: 3-4 hours.
Number of servings: 5-6 servings.
Calorie content of the dish: 24 kcal.
Purpose: appetizer for dinner/lunch, holiday table.
Cuisine: Russian.
Difficulty of preparation: medium.
Pickled porcini mushrooms for the winter turn out better if you take small specimens. They tolerate heat treatment better, are stronger, look more appetizing and do not require additional cutting. You will need freshly cut (not frozen) mushrooms. Clean boletus mushrooms thoroughly from sand and soil; a toothbrush is well suited for this purpose. The cooking recipe is as follows:
Ingredients:
- salt – 1.5 tsp;
- bay leaf – 3 pcs.;
- boletus - 1 kg;
- sugar – 1 tsp;
- table vinegar - 2 tbsp. l.;
- cloves – 3 pcs.;
- citric acid – 1 tsp;
- cinnamon - to taste;
- peppercorns – 3 pcs.
Cooking method:
- Place peeled porcini mushrooms in a container with liquid on the fire. When they boil, cook for another 20-30 minutes. Drain the water through a colander and leave to drain.
- Prepare the marinade. When it's ready, add the mushrooms and simmer for another 20 minutes.
- Vinegar should be added at the end of cooking.
- Banks must be sterilized. Place the workpiece in the container so that the contents do not reach the neck by 2 fingers.
- Leave to cool upside down under a thick towel.
- Store treats in a cool place.
How to pickle mushrooms for the winter in jars
Cooking time: 3-4 hours.
Number of servings: 8-10.
Calorie content of the dish: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.
Marinated porcini mushrooms in jars are the most widely used method of preparing this dish. You can put them in the refrigerator and keep them for almost a year if necessary. To add a special taste, this recipe with photo uses onions and vinegar. The main difficulty is the need to sterilize the jars; this is the only way they can last a long time. How to cook boletus mushrooms at home:
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Ingredients:
- salt – 50 g;
- onion – 0.5 kg;
- table vinegar - ½ tbsp. l.;
- mushrooms – 2 kg;
- sugar – 20 g;
- water – 150 ml;
- cinnamon – 2 g;
- citric acid – 4 g.
- bay leaf – 3 pcs.;
- allspice – 10 pcs.
Cooking method:
- The components should be washed and dried. If the caps are too large, they should be cut.
- Chop the onion into slices.
- Pour water and vinegar into a saucepan, add salt and bring to a boil. Place the mushrooms into the boiling liquid and cook over low heat until fully cooked. Remove the foam with a slotted spoon.
- Next, add sugar and citric acid, add spices and bring to a boil again.
- Next, place the workpiece in sterilized jars, place onions cut into rings into each jar.
- Pour in the hot marinade, roll up the lids and let cool naturally.
Mushroom picker tips
Marinating is one of the most popular ways of preparing mushrooms. It's no secret that after a hike, boletus mushrooms (another name for porcini mushrooms) need to be processed and cooked within several hours. Otherwise, they will spoil and will have to be disposed of. At the same time, it is important not only to properly marinate, but also to efficiently implement the “Preparation” stage. Let's look at all the steps and necessary actions in detail.
Preparing porcini mushrooms for pickling
Upon arrival home after collecting boletus mushrooms, you can give yourself a few minutes to catch your breath, and then you need to start processing. First of all, the porcini mushrooms need to be rinsed under running water; at the same time, you need to inspect the mushrooms and cut off the damaged areas. Don't forget to make sure you don't accidentally take a false porcini mushroom, otherwise you risk getting food poisoning and a bad mood.
Then you need to chop large and medium mushrooms. These actions allow you to identify wormy specimens and also facilitate further work with boletus mushrooms. Now you need to boil the porcini mushrooms in lightly salted water. This process takes 20-30 minutes, starting after the water boils. Don't forget to remove any foam during the process. After cooking, the boletus mushrooms need to be placed in a sieve to drain off excess liquid. This completes the preparation.
Marinated porcini mushrooms
Preparing the marinade
We always marinate a jar of porcini mushrooms using marinade. It can be prepared in a variety of ways. Depending on this, the taste of boletus mushrooms will change. All the best marinade recipes will be discussed in the article below. But usually it all comes down to simple instructions: combine the ingredients, place the prepared mushrooms in sterilized jars, pour in the marinade and screw. After this, all that remains is to send the mushrooms, marinated at home, to the refrigerator or other cold place.
When can you start eating
It is worth noting that it is better not to eat marinated boletus mushrooms in jars immediately after completing all culinary actions. Because you may not like the taste. It’s better to let the mushrooms brew in the refrigerator or other cool place for several days, preferably at least 14 days. During this time, the mushrooms will be saturated with spices and will become very tasty - you will lick your fingers. In general, pickled boletus mushrooms can easily last until mid- to late spring. But it is advisable to eat them before the end of winter.
Features of canning porcini mushrooms
One of the main features is proper sterilization of jars. If you skip this step or do it poorly, then within a few weeks mold and other signs of deterioration will appear in the jars. This means that boletus mushrooms will not be able to survive until winter, and you will be left without mushrooms. Details on how to sterilize containers for pickling porcini mushrooms will be written in each step-by-step cooking instruction.
Features of canning porcini mushrooms
Do you need vinegar essence?
Most recipes require the presence of vinegar, since it is this ingredient that allows the mushrooms to survive until spring. Usually 9% table vinegar is used, but 70% vinegar essence can also be used. But it is necessary to add several times less, otherwise you may end up with a burn to the upper digestive system. Therefore, it is better not to change the proportions of ingredients in the recipes below.
Marinated frozen porcini mushrooms
Cooking time: 3-4 hours.
Number of servings: 4-5.
Calorie content of the dish: 24 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.
Often people harvest a rich harvest of boletus mushrooms, but they can close them all at once and freeze them. Then the question arises: how to marinate frozen porcini mushrooms? Classic recipes always use only fresh ingredients, so there is a risk that the dish will not work out, especially if they have been in the freezer for a long time. Below is a way to cook mushrooms after freezing:
Ingredients:
- cloves – 4 pcs.;
- boletus - 1 kg;
- vinegar - 1 tbsp. l.;
- sugar – 2 tbsp. l.;
- garlic – 6 cloves;
- peppercorns – 6 pcs.;
- salt – 1 tbsp. l.
Cooking method:
- Put the liquid on the fire, after boiling, throw the mushrooms into the water; there is no need to defrost them first.
- Cook for 15 minutes, then drain in a colander.
- Make the marinade (how to prepare it was described above). When it starts to boil, add the mushrooms and boil for 5 minutes. At the very end, add vinegar, add garlic and remove the pan from the stove.
- Let the dish cool and put it in the refrigerator for 2 hours.
- This preparation cannot be stored for a long time, so it is recommended to prepare it immediately before the feast.
Marinated porcini mushrooms with onions
Cooking time: 2-3 hours.
Number of servings: 4-5.
Calorie content of the dish: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.
Experienced mushroom pickers recommend marinating porcini mushrooms with onions if you still have ingredients left after eating them fresh in dishes. If you have small porcini mushrooms, you can cook them whole, but if the caps are large, then you should cut them into several pieces, and the stems into rings. Below is a recipe for making delicious boletus with onions:
Ingredients:
- mushrooms – 1 kg;
- pepper – 4 peas;
- water – 1 l;
- onion – 3 pcs.;
- bay leaf – 2 pcs.;
- salt – 2 tbsp. l.;
- citric acid – 0.25 tsp;
- vinegar – 150 ml;
- sugar – 1 tbsp. l.
Cooking method:
- Check all the mushrooms to make sure there are no rotten or wormy ones, wash them and chop them coarsely.
- Boil salted water, add boletus mushrooms, add pepper and bay leaves, boil for 15 minutes and drain in a colander.
- Cut the peeled onion into rings.
- Place onions and porcini mushrooms in layers in sterilized jars.
- Bring 1 liter of water to a boil, add salt, sugar and boil for 2 minutes, then pour in vinegar, add citric acid and bring to a boil again.
- Pour the boiling marinade into containers; cover them with clean lids.
- Seal with lids and let cool at room temperature.
Other recipes
- In its own juice
Let's take the minimum amount of ingredients for the marinade to get the white ones in their own juice. Then no fragrances will interfere with preserving the natural “forest taste” and aroma of the whites themselves. We will definitely prepare the marinade with vinegar so that the preparations can be stored longer, and when serving we will add unrefined vegetable oil, onions or green onions, pepper and garlic. White ones in their own juice are a delicacy.
- Simple recipe with vegetable oil
We marinate the whites as usual, but after pouring everything into jars, pour hot vegetable oil on top of each one. As a result, the taste of the marinade will soften, and the mushrooms will be a little fattier. Once sealed, they should be stored in the refrigerator or cellar. An oil marinade always carries the risk of rapid spoilage, but it would be a shame to spoil the most delicious gifts of the forest, so I advise you not to roll them up for the winter, but to store them under nylon covers in the refrigerator.
- With dill
In the original version with dill, the white ones will only gain flavor and become even tastier. We marinate as usual, but be sure to put a sprig of fresh dill or 2 umbrellas in the jar - one at the bottom of the jar and one on top, as in the recipe for salted porcini mushrooms. Dill, as always, will add spice, freshness and highlight the taste of the whites themselves. The marinade in this version is so tasty that after opening the jar, we do not rinse the boletus, but put it together with the marinade on a beautiful plate and serve it to the festive table. This is delicious!
- With onion
I really love onions, and if they are also marinated with boletus mushrooms, then their taste is simply wonderful. Mix the mushrooms with red onion rings and pour the marinade over everything. Or we lay them out in layers and marinate them in jars for the winter. Whites go well with onions, complementing each other. The marinated caps will be soft, the legs will be elastic, and the onions will be crispy. Be sure to prepare this option and please your family.
- With hot capsicum
Preparing porcini mushrooms with hot red pepper is, of course, not an acquired taste. But, if you, like me, love everything spicy, then this option is for you. Add chopped hot pepper pods to the marinade or put them whole in a jar. Just don’t overdo it, read the recipe carefully, otherwise a “fire” in your mouth is guaranteed.
How to quickly and deliciously marinate porcini mushrooms
Cooking time: 40-60 min.
Number of servings: 3-4.
Calorie content of the dish: 24 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
If you have fresh boletus and you want to eat them for dinner, then there is a quick way to marinate mushrooms. To speed up the process, it is better not to take a large amount of ingredients. All these steps will take you no more than an hour, but it is not recommended to store such a dish for more than a few days. To get the most pleasant taste when sealing, it is better to use nylon lids.
Ingredients:
- cloves – 5-7 pcs.;
- mushrooms – 700 g;
- spices - to taste;
- onion – 1 pc.;
- water -1 tbsp.;
- white wine vinegar – 1/3 cup;
- salt – 1 tbsp. l.;
- allspice black – 4-5 pcs.
Cooking method:
- Sort through and clean the boletus mushrooms. Small ones can be left whole, large ones should be cut.
- Finely chop the onion and immediately place the washed greens on the bottom of the container to seal.
- Combine all ingredients except herbs in a saucepan and bring to a boil.
- Then reduce the heat and keep for 15 minutes.
- Remove the pan from the stove and let cool.
- Pour the contents into the jar, let it cool, close with a nylon lid and store in a cool place.
How to salt boletus mushroom hot
If you want to try a not-so-usual, but proven method of pickling, then you can safely use this recipe. It makes the mushrooms incredibly tasty, and in jars they will look fresh.
What you will need:
- 10 kg of mushrooms.
- 500 g salt.
- Liter of water.
- Bay leaf.
Before you start pickling, the mushrooms should be washed and cleaned well. Otherwise, you will eat them along with the garbage.
