Polish mushrooms for the winter: simple and tasty recipes, how to cook

The Polish or “Pansky” mushroom got its name due to its resemblance to its royal white counterpart and is not inferior to it not only in appearance, but also in taste. And most importantly, it is suitable for preparing for future use in many ways while preserving its beneficial properties and brightness of aroma. On this page you will find pickling, pickling and drying Polish mushrooms for the winter.

When and where to collect Polish mushrooms

Pansky mushroom prefers acidic soils, prevailing in coniferous and mixed forests. It can be found on deciduous and moss litter at the foot of mature trees (oaks, chestnuts, spruce, beech). It also lives near stumps, especially if they are surrounded by moss.

Mushrooms grow in small groups or single specimens. These strong, velvety heroes look unusually impressive on the emerald mossy surface.

In regions with a mild climate, they appear as early as the end of June, and due to their immunity to short-term frosts, they sometimes last until the November cold. In the Moscow region, the mass collection of chestnut moss mushrooms takes place from late summer to mid-autumn.

Features of the type and useful properties

In appearance, the Polish one is similar to a porcini mushroom. The cap of the moss fly varies in color from brown to chestnut, with a diameter of up to 15 centimeters. Its inner side has a porous structure of yellow-white or yellow-green color. The main difference is the blueness of the flesh when pressed or cut. The leg grows up to 14 centimeters in height and can be either cylindrical or barrel-shaped.

The mushroom lives mainly in coniferous forests. It can be collected from August to November. It is valued not only for its taste, but also for its beneficial properties:

improves memory;
serves as a prevention of atherosclerosis;
has a beneficial effect on skin, hair and nails;
renews nerve cells;
increases mental activity.

Good to know!

The chemical composition contains more than 15 amino acids; in terms of the amount of B vitamins, it outperforms many vegetables and grains. And thanks to chitin, it removes toxins and metal salts from the body.

The simplest recipe for canning in glass jars without sterilization

A snack prepared without sterilization turns out crispier, denser, and can be stored for a long time due to the reduced cooking time.

For preparation you will need:

mushrooms – 1 kg;
salt – 10 g;
bay leaf – 2 pcs.;
allspice and black peas - 5 pcs.;
sugar – 20 g;
spicy cloves – 3 pcs.;
vinegar (9%) – 100 ml;
dill inflorescences.

We marinate Polish mushrooms without sterilization:

Prepared fruits (whole, equal in size or cut into pieces) are boiled for 15 minutes in salted water. The foam that appears on the surface is removed, as it may contain debris and leaves.
At the end of cooking, place on a sieve to drain excess liquid.
Prepare the marinade in a saucepan. To do this, boil salt and sugar in water for 5 minutes, remove from heat, and pour in vinegar in a thin stream. After this, the mushrooms are boiled for 40 minutes along with the brine.
While they are boiling, begin preparing the jars. Containers and lids are thoroughly washed and then sterilized for 15 minutes.
Pickled Polish mushrooms are placed in dry sterile jars, sealed, turned upside down and covered with a warm cloth.

Primary processing

There are several basic rules in pickling so that mushrooms turn out not only beautiful, but also healthy, tasty, and delight your household all winter.
The most important among them is preparation. In order not to spoil the taste of the “royal mushroom”, the process is approached with all responsibility. It is better to immediately sort out the fruits brought from the forest and begin processing.

If there is no time, the product can be stored in the refrigerator without loss of quality for no more than three hours. By increasing the shelf life, there is a risk of losing part of the harvest.

How to select, wash and peel mushrooms

It is more convenient to sort through forest fruits by spreading newspaper or a clean cloth in one layer in the kitchen - this way the mushrooms will not lose their shape. For canning, young, small-sized specimens with dense legs and caps are selected.

The old ones are removed, otherwise they will spread out during cooking and spoil the appearance and taste of the rest. Wormy ones are also put aside; they are certainly not suitable for use.
Then the entire surface of the mushroom is cleaned of debris, leaves and needles - the cap is washed with a sponge, and the stem is scraped off with a knife and the lower part, which contains spores, is cut off. Large caps are cut into several approximately equal parts, small ones are left whole. Heavily contaminated parts can be soaked in warm water for 10-20 minutes, this will clean them better.
Next, clean, selected mushrooms are boiled in salted water at the rate of 10 grams of salt per 1 liter of liquid for 5 minutes. When boiling, the resulting foam is removed with a slotted spoon.
Then the water is drained, the mushrooms are rinsed, filled with clean water again and cooked for 20-25 minutes. The boiled product is thrown onto a sieve, washed, and left for a while to allow the water to drain.
Now the mushrooms are ready for pickling. But they can also be fried, cooked with caviar, pickled, fried with onions and sour cream, stewed, cooked in soup and much more.

With garlic

Most marinade recipes contain garlic. A few cloves of this spice will give the dish a rich aroma and the taste will become more expressive.

Required Products:

2 kg of freshly picked mushrooms;
1 liter of clean water;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
3-5 cloves of garlic;
4 things. bay leaf;
50 ml vinegar.

Step-by-step preparation:

Combine water and all spices except acetic acid in a saucepan. Put on fire.
As soon as the marinade boils, pour in vinegar and add pre-boiled mushrooms. Cook for 5 minutes.
Place pieces of moss mushrooms into sterilized containers and fill them with marinade.
Keep it upside down and warm for 24 hours, then transfer it to a cool room.

The amount of all spices and garlic depends only on the personal taste preferences of the housewife.

The classic option is a cold marinating method.

This method of marinating is the most popular and is suitable for all types of mushrooms.
The finished product is stored in the refrigerator or in the basement. After a month it is ready for use. For preparation you will need the following components:

fresh Polish mushrooms - 1 kg;
garlic - 2-3 cloves;
sugar - 1 tbsp. l.;
salt - 2 tbsp. l.;
vinegar 9% - 4 tbsp. l.;
bay leaf - 2-3 pcs.;
currant leaves;
dill;
peppercorns – 5 pcs.;
cloves – 4-5 pcs.;
vegetable oil.

How to pickle Polish mushrooms for the winter in jars:

All ingredients, except vinegar, are placed in a pan filled with water and boiled for 5-10 minutes. After removing from heat, add acid and set aside to cool.
While the marinade is cooling, peeled mushrooms, washed under running water, are placed in a pan with cold water and placed on the stove. Boil for 20 minutes, stirring with a wooden spoon or slotted spoon. If necessary, remove foam. After the required time, the water is drained, the fruits are washed again, and allowed to cool.
Place currant leaves, dill umbrellas, bay leaves on the bottom of the jar, fill the container with mushrooms, put peppercorns on top, pour in the cooled marinade, add 1 tbsp. spoon of vegetable oil.
Close the container tightly with a lid and leave in a cool place.

Secrets of making crispy mushrooms

Every housewife is famous for her secrets of preparing marinades that make food aromatic and tasty. Here are some of them:

To check the quality of the twist, tilt the jar several times, while paying attention to the condition of the brine. If no air bubbles are observed, then the jar is sealed correctly;
Housewives often ask how long jars of mushrooms can be stored. The container with the snack is stored for no more than a year in a cool, dark place at medium temperature;
pouring a little vegetable oil into a jar extends the shelf life of the product;

the fruits are of the same size. It is advisable to cut large ones into equal pieces, so that after heat treatment they will be of the same density;
citric acid added during cooking, or a couple of crystals placed in each jar before sealing, will preserve the color of the mushrooms, extend the shelf life of the product, and also prevent spoilage of the product.

Cooking delicious crispy pickled mushrooms does not require special knowledge or skills. By following certain rules for collection, processing and preparation, you get a delicious, aromatic snack for any table.

Polish hot mushrooms for the winter in jars with vinegar

To prepare marinated pan mushrooms in a quick hot way, you will need the following components:

water – 1 l;
vinegar 9% table - 1 tbsp. (can be replaced with 3 teaspoons of 80% vinegar essence, reducing the amount of water in the marinade by 1 cup);
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.;
bay leaf - 4-5 leaves;
black and allspice peas - 6-10 pcs.;
cloves – 3 pcs.;
dill - to taste;
garlic - 2-3 cloves.

How to pickle moss mushrooms - description:

Add salt to a saucepan with water at the rate of 40-50 grams per 1 liter of water, add prepared peeled mushrooms, put on fire, boil for 20-25 minutes, remove the foam in time and stir from time to time.
The boiled mushrooms are removed from the stove, placed on a sieve, washed with water, and cooled. Then transfer to jars or other containers for marinating.
Start preparing the marinade. To do this, pour water into the pan, add sugar, salt, other seasonings, as well as garlic, cut into slices. Garlic crushed in this way maintains its integrity during heat treatment and makes the marinade brighter and richer.
The mixture is brought to a boil, at the end vinegar is added and stirred.
The workpiece is filled with brine so that it completely covers the product. First, pepper, bay leaf, garlic and other seasonings are caught with a slotted spoon, then they are poured with liquid.
The container is securely closed with a lid. After the marinade has cooled, leave it in a cold place.

Secrets of cooking at home

Any housewife wants to add some zest to her dish. Spices will help make a mushroom treat unique, because many mushrooms do not have a strong smell or distinct taste. What exactly to add and how much is up to the cook to decide, but the main thing is not to overdo it.

To make salted Polish mushrooms tasty and crunchy, use the following spices:

Cherry or oak leaves - add to the bottom of the jar and on top when all the layers are laid out. This will give the forest fruits a crunch.
Coriander is suitable for absolutely all types of mushrooms, so feel free to add it, but no more than a teaspoon.
If you want to add oriental notes to the dish, then add the following spices: ginger, soy sauce, cilantro.
If you prefer Italian cuisine, add basil and thyme to the pickles.
For lovers of French cuisine, the following spices are suitable: cloves (1-2 pieces per 1 layer, as it gives a strong smell) and rosemary (gives the dish a pine smell).
Barberry (1 teaspoon per jar), garlic and dill are ideal for hot salting and pickling.

Use our recommendations and your Polish mushroom dishes will be delicious. Without sterilization, such preparations are suitable for frying with potatoes and for cooking soups.

With spices

The fragrant mushroom aroma can become more interesting thanks to oriental spices. They will make the marinade bright and rich.

To prepare you need to prepare:

2 kg of boiled Polish mushrooms;
1 liter of water;
4 tbsp. l. table salt;
2 tbsp. l. granulated sugar;
100 ml vinegar;
6 pcs. allspice;
3 pcs. carnations;
3 bay leaves;
2 tbsp. l. cinnamon.

Step-by-step preparation:

First you need to prepare the marinade. Place spices and water in a saucepan. Boil.
Place pre-cooked fruits in a boiling marinade. Pour in vinegar.
When the mushroom pieces sink to the bottom and the filling becomes transparent, turn off the heat.
Steam the jars and fill with the prepared mixture.

You can invent your own unique recipe if you add any spices to it.

Features of marinating with citric acid

Often when harvesting fruits, vinegar is replaced with citric acid. This is due to several factors:

unlike vinegar, lemon juice does not irritate internal organs (stomach, liver, kidneys, pancreas);
has a less pungent odor, especially when preserved;
citric acid promotes better and longer storage of the finished product, preserves the aroma and taste of the snack.

For preparation you will need the following components:

fresh Polish mushrooms – 1.2 kg;
citric acid – half a teaspoon;
cloves – 4 pcs.;
bay leaf – 2 pcs.;
table salt – 2 tsp;
allspice – 4 peas;
sugar – 3 teaspoons.

How to preserve mushrooms with citric acid:

The sorted, peeled fruits are washed in water and placed on a sieve.
Half a liter of water is poured into the container, mushrooms are added. Place the pan on the fire, boil for 25-30 minutes until cooked, after cooking, drain the water and rinse.
Prepare the marinade. In a saucepan, mix 700 ml of water with seasonings and bulk ingredients, stir thoroughly, and bring to a boil. Add moss mushrooms and cook over low heat for another 20 minutes.
Then add citric acid, mix, place the snack in prepared jars, and seal it hermetically.
The container is turned over and covered with a warm cloth.

Rolling Polish mushrooms in tomato sauce into jars

To prepare 1 three-liter jar of the preparation you will need:

Polish mushroom (boiled) – 2.5 kg;
onions – 1 kg;
salt – 1 tbsp. l.;
ground pepper – 1 tbsp. l.;
garlic powder – 1 tbsp;
vinegar 9% - 2 tbsp. l.;
bay leaf – 3 pcs.;
tomato sauce – 0.5 l;
vegetable oil.

How to roll Polish mushrooms:

Heat vegetable oil in a frying pan in a layer of up to 1 centimeter, fry the onion, cut into rings, in it.
Add boiled mushrooms, fry them, stirring.
Sprinkle with salt and seasoning and stir.
Pour in tomato sauce, stir.
Cover with a lid and leave to simmer over low heat for 30-40 minutes.
After this time, add the bite and bay leaf.
Place in a bottle (pre-sterilized), close the lid, and wrap in a blanket. You can also use jars of other sizes.
Once cooled, transfer to the pantry.

Freezing

An experienced housewife always has frozen mushrooms on hand. They are very easy to prepare for freezing; for this you will need:

Cool the prepared mushrooms.
Divide into portions into bags or molds.
Place in the freezer.

The shelf life is 3-4 months provided that a constant temperature is maintained in the freezer (without defrosting).

Sealing and storage rules

The twists allow you to enjoy the taste of autumn mushrooms all year round. But to prevent their taste from deteriorating over a long period of time, it is important to listen to some advice.

First of all, you should prepare the jars. Hot steam will help destroy all harmful bacteria, so place each container in a water bath for 15 minutes. The lids can be dipped in boiling water for 5 minutes.

To maximize the shelf life of the preparations, you should sterilize the jar in hot water along with the contents for 15 minutes. To prevent mold from appearing inside, you can add one spoon of vegetable oil. Then place them with the lid down for several days. The product should cool slowly, so it is worth wrapping it in a thick blanket.

The ideal place to store supplies would be a dark cellar with a temperature of up to 10 degrees. The room must be dry and clean. You can keep jars in it for a maximum of a year, and you can eat mushrooms a month after twisting.

If the lid is swollen, it is better to throw away its contents. The appearance of mold is not so critical. You can drain the marinade, rinse the pieces with boiling water, boil for 10 minutes in new stock and place in clean jars.

When picking mushrooms in the forest, you need to be very careful, as one mistake can lead to serious consequences. A small experiment will help you make sure that it is the Polish mushroom that is in the basket: press on its flesh and make sure that a blue spot appears on it, which will disappear in a few minutes.

What to do with mushrooms after picking

Arriving home after a long walk in the forest, you should immediately begin processing the crop. If you leave the fruit for several hours, worms may appear inside the pulp and the product will become unusable.

How to properly peel Polish mushrooms

First of all, you need to cover the table or floor with newspaper, and place all the mushrooms on it in one layer. This will protect them from new damage and the appearance of dark spots. Each type needs a special approach during cleaning. The chestnut flywheel does not take too much time and does not require any special skills.

First, you should cut off the lower part of the leg, and also remove the areas damaged by worms. If there is a lot of earth or forest debris collected at the top, it is worth removing it manually at this stage. The skin on the cap can be removed, but this is not necessary, because it is quite thin. If you come across a very old specimen, then it makes sense to cut off the bottom of the sponge with spores, since it is dirty and does not have a delicate structure.

Salty

The chestnut mushroom is salted using the hot method. For this purpose, only young and strong specimens are used so that the cap does not lose its crunch during storage.

Mushrooms for hot pickling are dipped in a boiling salt solution (100 g of salt per 2 liters of water) and boiled for 15 minutes. After cooling, compact them into sterile jars, sprinkle with salt and spices of your choice, pour in the brine in which the mushrooms were boiled and add 2 tbsp. spoons of vegetable oil on top. Cover tightly with lids and leave to salt in a cool room for a month.

Cold pickling

Pansky mushroom should be salted immediately after cleaning and washing:

The required volume of fruiting bodies is placed in a clean container (always with the caps down).
Having formed a layer of 5 centimeters, sprinkle fine salt on top.
Lay out the next layer, sprinkle it, and so on until the free volume or the mushrooms themselves are completed.
The top layer is pressed down with pressure, after which the container is placed in a well-ventilated room with a temperature of no more than 2 degrees Celsius, or in the refrigerator.

In winter, the temperature for storage should not be below zero, otherwise the salted mushrooms will freeze and lose their taste.

Drying

There are several options for preparing dried forest gifts at home:

dry in the sun;
outdoors (under a canopy);
dry in the microwave;
in the oven;
in dryers.

The first two options are ideal from the point of view of environmental friendliness and preservation of taste - the mushrooms gradually dry out. And if you don’t forget to turn them over, they don’t dry out, but reach the desired condition.

Drying using technical means has the disadvantage of a small volume during one operation; the procedure is quite time-consuming.

A properly dried mushroom is light and dry when touched, breaks well without crumbling, while retaining its characteristic smell.

You can store dried mushrooms in closed glass containers or bags in a cool and dry place, out of the sun. The shelf life of properly dried mushrooms without loss of their taste characteristics can be years. The main thing is to sort through them and throw away damaged copies in a timely manner.