Canning porcini mushrooms at home: recipes for the winter

Since ancient times, porcini mushrooms have been famous for their wonderful taste and nutritional properties. Eating this product is the key to good health and well-being. Everyone knows how beneficial they are for the body. You can cook a delicious soup from the fruiting bodies and use them as an ingredient for numerous salads. It is best to stock up on this delicacy for the cold season. By winter, you can preserve porcini mushrooms at home; recipes for the most delicious preparations can be found in this article.

The easiest way to preserve food for the winter is dry freezing. To do this, you just need to cut the fruiting bodies and put them in the freezer. To make them take up less space in the freezer, you can boil them, then they will shrink significantly.

Canning in brine with spices

You need to take the following ingredients:

porcini mushroom – 2 kilograms;
water - five liters;
salt – 8 tablespoons;
sugar – 8 tablespoons;
table vinegar – 4 tablespoons;
cloves – 1/2 teaspoon;
cinnamon – 1 teaspoon;
allspice – 7 peas;
bay leaf – 6 pieces.

How to cook:

We thoroughly wash the fruits to remove all kinds of debris and clean them.
Then we fill a large saucepan with water and cook the mushrooms in it for an hour and a half, periodically removing the foam.
After boiling, rinse them again using a sieve or colander.
Preparing the brine does not take much time. Pour five liters of water into a saucepan, add salt, sugar, vinegar, cloves, cinnamon, pepper and bay leaf, bring the brine to a boil.
After this, pour the boiled mushrooms into the boiling brine and cook for another fifteen minutes.
Remove the fruits from the brine and rinse again.
Then you need to prepare exactly the same brine and boil the fruiting bodies for another fifteen minutes in the new brine.
Place the mushrooms in pre-sterilized jars so that their mass does not reach the edge of the jar by approximately two centimeters.
After this, you can safely roll up the jars.

After the jars have cooled, you need to put them in a cool place.

White mushrooms in marinade

How to close porcini mushrooms after cooking? There are several recipes, but many people love the classic pickled preparation in jars.

Reference! The recipe is extremely simple and suitable even for beginners. But it is better to cook mushrooms on the first day after picking, then they will be the most delicious and healthy.

For 1 kg of boletus and 0.5 liters of water you need:

3 tablespoons of 9 percent vinegar;
8 peas of regular and 5 pieces of allspice;
20 grams of salt;
bay leaf (3 pcs.);
2 tsp Sahara.

Procedure:

Fill the peeled boletus with water, add salt, bring to a boil and cook for 25 minutes.
Drain the liquid, refill with clean water and cook for another 10 minutes. The cooked mushrooms will settle to the bottom of the pan.
Place the boiled boletus mushrooms in sterilized jars.
Dissolve all the ingredients of the marinade, except vinegar, in water and bring the liquid to a boil. Boil for 3 minutes, pour out the vinegar and boil again.
Pour the hot marinade over the mushrooms and seal with metal lids.

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.

How to properly salt boletus mushrooms for the winter - a homemade recipe with a change of brine

This method of salting cannot be called fast, since you will have to tinker with preparing the salt solution. Yes, and you will have to drain it and then heat it three times. But this is an ideal option for already large mushrooms.

What you will need:

Boletus mushrooms - 1 bucket.
Salt – 500 g.

The collected mushrooms should be sorted and thoroughly washed to remove debris, grass and other unnecessary and inedible inclusions. Worthy specimens must be thrown away.

How to cook

Place all the prepared mushrooms in a large container and add the specified amount of salt. Mix everything thoroughly. Leave everything for a day at room temperature. But don't forget to stir from time to time. If in the end there is not much brine, you can pour in a little water and add more salt.

Pouring for the first time . When a day has passed, transfer the mushrooms to a clean bowl, and strain the brine through gauze folded in several layers. This way we will remove all the garbage. We put clean brine on the stove, but do not boil, but heat it to 50 degrees. And pour the mushrooms again while they are still warm. And again we leave it for a day.

Pour it a second time . A day later, filter again through cheesecloth, heat it up a little warmer - up to 70 degrees and pour in the mushrooms again. This time we leave it for 3 days for better infusion. Be sure to cover the container with mushrooms with a lid.

Pour it a third time . After three days, filter the solution again, pour it into a saucepan and put it on the stove. Let it boil and add the mushrooms here. Let it boil, and immediately transfer it to clean jars. Pour salt solution from the pan and cover with plastic lids.

It is necessary to prepare such mushrooms in winter with preliminary soaking and boiling for an hour.

Delicious salad recipe

All proportions are based on a 0.5 liter jar.

To prepare you will need:

boiled white mushroom – 450 grams;
Sunflower oil – 40 milliliters;
vinegar 80% - 15 milliliters;
sugar - teaspoon;
salt - teaspoon;
black pepper – 3 peas.

Cooking process:

We take fresh fruiting bodies, clean and rinse thoroughly under strong water pressure.
Place in a pan, add salt to the water and cook over very low heat until the mushrooms sink to the bottom of the pan.
You need to make a sauce from sunflower oil, vinegar, sugar, salt and pepper.
Place the fruiting bodies in a jar and pour in the prepared sauce.
Roll up the jar with a lid and sterilize in a water bath for half an hour.
To prepare a water bath, you need to take a wide saucepan and fill it with enough water so that when you put the jar in there, the water reaches almost to the very top.
Then put the pan on the fire and boil the water. Thanks to the high temperature, the sterilization process will be at the highest level.

Recipe for pickling boletus mushrooms

An unusual sweet and sour marinade will give the dish an unforgettable taste. The main component for this recipe does not need to be pre-cooked. This will save time for any housewife.

Dish ingredients:

Boletus 2 kg.
Water 0.75 l.
Vinegar 8% 250 ml.
Salt 30.0
Sugar 80.0
Laurel leaf 5 pcs.
Mustard seeds 3 teaspoons.
Allspice peas 10 pcs.
Black peppercorns 10 pcs.
Dill 2 sprigs.
Horseradish root - half.

To marinate boletus mushrooms at home:

Wash and peel the mushrooms.
Prepare the jars.
Place peppers, mustard, dill, bay leaves and horseradish pieces into each jar.
Place all other ingredients into jars.
Pour water into a saucepan, add salt, sugar and vinegar, and boil.
Fill the jars with marinade.
Sterilize. To sterilize half a liter jars, you need half an hour at a temperature of 90 degrees.
Store finished products at low temperatures.

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:

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

The cooled jar can be lowered into the basement.

Answers to common questions

If mold appears on salted mushrooms, are they thrown away? Without a doubt, throw it away if it has penetrated deeply and there is a persistent moldy smell. But if the mold is only on the surface, then you can:

remove the top layer of mushrooms and drain the brine;
rinse the remaining mushrooms, boil them, bring the water to a boil and drain;
place the mushrooms in layers (not forgetting the salt) in sterilized jars;
fill with new saline solution.

What is the best way to pickle mushrooms? For pickling mushrooms, clean glass or enamel dishes are suitable (the enamel must be undamaged). You can also use wooden tubs (provided that they do not allow water to pass through). New oak containers must be soaked for 1.5-2 weeks and the water must be drained frequently so that the tannins in the wood do not cause the contents to blacken. It is not recommended to use clay dishes, and especially galvanized ones.

Is it necessary to soak porcini mushrooms before salting? They do not need soaking, as they belong to category I in terms of nutritional and taste properties. Heat treatment during cooking is sufficient.

Pickling is an opportunity to diversify your winter diet with healthy mushrooms. At the same time, there are different methods of pickling (for example, hot, cold, etc.), which allows you to experiment, select recipes to suit your taste and surprise your loved ones and friends with culinary delights.

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:

Using a meat grinder (electric or manual), grind all the ingredients separately.
Fry the onion in a frying pan using sunflower oil.
When the onion is ready, you need to add carrots to it and simmer under the lid for fifteen minutes.
Then you can add the mushrooms and simmer again for ten minutes.
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.
Add vinegar, add salt to your taste and leave to simmer over very low heat for an hour and a half.
You need to stir the mixture periodically to avoid burning.
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.

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:

Cut the peeled and washed porcini mushrooms into small pieces.
Melt butter in a saucepan or render lard.
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.
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.
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.
Roll up the jars with lids and send for sterilization for forty minutes.

Salted mushrooms - benefits and harms

The benefits of pickled mushrooms have long been proven by nutritionists and are due to the high content of proteins, all kinds of vitamins, and minerals in the product.

The product is a nutritious and low-calorie alternative to meat, which makes it indispensable for a diet menu for weight loss.
The high content of valuable vitamin PP in the product will improve the functioning of the cardiovascular system.
Mushrooms are one of the few sources of solar vitamin D, which is fully preserved when salted.
Salted milk mushrooms and chanterelles contain a natural antibiotic that will help cope with various bacterial infections or prevent their occurrence.
All the same milk mushrooms are considered in folk medicine to be the best prevention against the occurrence of urolithiasis.
Despite the many valuable properties, salted mushrooms should not be consumed during exacerbations of gastrointestinal diseases or with weakened digestion.

Hot pickled mushrooms

All proportions are taken into account for a liter jar.

To pickle the product for the winter, you will need:

white mushroom – kilogram;
salt – 25 grams;
bay leaf – 2 pieces;
garlic - one clove;
peppercorns – 7 peas
sunflower oil (unrefined) – 50 milliliters.

Cooking algorithm:

Take an enamel pan and pour five centimeters of water into the bottom.
Add salt and finely chopped porcini mushrooms.
Cook over low heat for twelve minutes. The fruiting bodies will gradually decrease in size.
Cool the prepared mushrooms and sterilize the jars.
Place all the spices on the bottom of the jar, except for the bay leaf (it will be the “cherry on the cake”).
Place the mushrooms in a sterilized jar at the very edge and shake a little.
Add a bay leaf on top and pour in sunflower oil.
Close the jar with a plastic lid and put it in the refrigerator.

Making assorted mushrooms at home

Sometimes it happens that the mushroom harvest does not please pickle lovers. Then housewives, who know many cooking recipes, salt assorted mushrooms in order to please their household. Lamellar mushrooms are suitable for pickling. You can salt tremors, milk mushrooms or honey mushrooms. You can use all kinds of herbs and spices as seasonings: bay leaf, garlic, horseradish and allspice. All herbs and spices must be added in small quantities. After all, a large number of spices can give mushrooms an artificial flavor and completely overwhelm their natural taste.

Mushrooms for pickling should be well washed and soaked. Pickling mushrooms should be done in barrels or buckets. If there is no such container, then glass jars or ordinary pans will do. Clay or tin utensils are not used. Before salting, the container must be thoroughly washed and dried over steam.