Recipe for closing mushrooms with vinegar. How to properly preserve porcini mushrooms. Porcini mushrooms with spices at home

White fungus is the most prominent representative of the mushroom kingdom. It contains many useful components. This product is useful to eat at least once a week, and at the same time it will be an excellent substitute for meat dishes. Try to cook porcini mushrooms marinated for the winter, recipes for every housewife are within the power.

This method of cooking porcini mushrooms is very simple. And it doesn't take much time. The recipe uses few spices, so the taste of mushrooms will not change.

Required components:

Salt in the amount of 20 grams;
Mushrooms in the amount of 1 kg;
1/2 teaspoon of granulated sugar;
Ten peas of black pepper;
Five peas of allspice;
Two bay leaves;
Two dried cloves;
Vinegar 9% in 50 ml;
One medium-sized bulb;
1 1/2 cups of water.

How to prepare porcini mushrooms for the winter:

Clean the porcini mushrooms from the collected debris. Separate the legs from the hats;
Rinse caps thoroughly under cold water. The legs should not be marinated. Small hats can be left in their original form, and large ones can be cut into small pieces;
Pour water into a container and put on fire. Pour mushrooms into boiling water. Cook on medium heat for about 15 minutes. During the process, you need to stir from time to time so that they do not burn. In order for the marinade to turn out light and transparent, it is necessary to constantly remove the resulting foam;
After 15 minutes, remove the mushrooms from the water with a slotted spoon. Water should be filtered through a sieve to make the marinade clean;
Put the strained mushroom water back on the stove and bring to a boil. Add the required amount of granulated sugar, salt, spices and vinegar to it. Boil for five minutes;
Sterilize jars and put onion, previously cut into rings, on their bottom. Next, lay out the mushrooms and pour the resulting marinade. It is important to remember that the bay leaf must be removed from the marinade;
Close the jars tightly with lids, which must also be pre-sterilized. Turn the lid down and cover tightly with a blanket;
For storage, create cool and dark conditions.

Delicious recipe for pickled porcini mushrooms with spices

Porcini mushrooms prepared in this way have an unusual taste. You can without hesitation, serve to the festive table. Everyone will be delighted.

Basic ingredients for cooking:

Two tablespoons of salt;
One tablespoon of sugar;
Ten peas of allspice;
Five bay leaves;
Whole cinnamon stick;
Five dry carnation inflorescences;
Five cardamom pods;
One tablespoon of mustard seed;
Two tablespoons of dill seeds;
Vinegar 9% in 70 ml.

How to pickle porcini mushrooms with vinegar:

Wash fresh mushrooms and cut into small pieces. Bring plain water to a boil in a large container. Pour prepared mushrooms into boiling water and cook for five minutes. After that, drain the water, and rinse the mushrooms themselves thoroughly under running cool water;
Again it is necessary to boil mushrooms. To do this, pour water into a container and add salt. Approximately, take about 200 grams of salt per 1 liter of liquid. But do not be afraid that the mushrooms in this case will be salted. Boil mushrooms in this water for 20 minutes. Foam must always be removed. Remove the product with a slotted spoon or by pouring the contents of the container into a colander. Rinse again under the pressure of water;
Now you can start preparing the marinade. To do this, add salt, sugar, all prepared spices to the water. It is worth paying attention to the fact that peppercorns, cinnamon and cardamom should be chopped a little;
Put the marinade on the stove and boil for seven minutes;
Add mushrooms to the almost ready marinade and cook again for 10 minutes. Five minutes after boiling the mushrooms, add vinegar;
It is advisable to leave the mushrooms overnight. In the morning, try, if necessary, add more salt and vinegar;
Arrange the mushrooms along with the marinade in sterilized jars. Seal tightly with lids.

Pickled porcini mushrooms for the winter without sterilization with ginger

White mushroom pickled according to this recipe has a very interesting and unusual taste. In order to diversify the usual bored recipes, this option is the most suitable.

Products that will be needed in the process:

White mushroom in the amount of 1 kg;
1/2 garlic head;
A small piece of ginger, about 5 cm;
Two medium sized onions;
Vinegar 9% in 200 ml;
Three teaspoons of salt;
Soy sauce with a volume of 70 ml.

Direct pickling process:

Mushrooms are thoroughly cleaned of debris and rinsed. Boil them in plain water without any additives;
Drain the broth;
Peel and mince the garlic. Grate the ginger. Onion cut into half rings;
All prepared additives are sent to mushrooms. Top everything with sauce and vinegar;
Put in a jar and send to the refrigerator. A couple of times a day, you need to mix the mushrooms. A day later, it will be possible to eat them. You can store for about two weeks.

Recipe for pickled porcini mushrooms for the winter - simple

The recipe is not very popular, but, nevertheless, the taste of mushrooms is not inferior to the more common options.

List of required ingredients:

White mushrooms in the amount of 5 kg;
Water with a volume of 1 liter;
Salt in the amount of 120 grams;
Sugar in the amount of 50 grams;
Acetic essence 70% in 20 ml;
Citric acid in the amount of 2 grams;
Two bay leaves;
Twelve peas of allspice;
Five dill inflorescences;
Three garlic cloves;
Vegetable oil with a volume of 100 ml;
Mustard.

How to pickle porcini mushrooms at home:

Sort porcini mushrooms, discarding spoiled and wormy ones. Wash thoroughly;
Cut into small pieces;
Put in a container and fill with water;
Add citric acid and cook for 40 minutes;
Be sure to remove the resulting foam;
Shortly before completion, add vinegar essence, salt, sugar and all prepared seasonings;
Arrange the mushrooms in jars;
Pour marinade;
Add vegetable oil;
Put parchment on top of the mushrooms, which is pre-lubricated with mustard;
Close the lid. Be sure to store in a cold place.

How to pickle porcini mushrooms at home

This pickling method leaves the taste of porcini mushrooms practically unchanged, and the supply of useful elements does not go anywhere.

Necessary products and spices:

White mushrooms in the amount of 1 kg;
Salt in the amount of 30 grams;
Eight bay leaves;
Three dill sprigs;
Eight peas of allspice;
Two peas of black pepper;
Four garlic cloves;
Five leaves of black currant.

Cooking:

Clean and wash the mushrooms. cut legs;
Pour the caps with cold water and leave for a day to soak;
Prepare a tub of wood, glassware, or food-grade plastic. The first layer of mushrooms is laid out on its bottom;
Sprinkle a layer with salt, and lay out some of the spices of all prepared types;
Next, again make a layer of mushrooms, which is also sprinkled with spices;
Repeat this sequence until all the mushrooms are used up;
Cover the mushrooms with clean gauze, and lay any flat-shaped dishes on top of it. Place a load on it;
After a couple of days, the marinade should stand out;
The dish will be ready in a month and a half.

Pickle porcini mushrooms for the winter for soup

Mushrooms pickled in this way are great for making mushroom soup in winter.

Required components:

Freshly picked white mushrooms in the amount of 1 kg;
1.5 tablespoons of salt;
Water in a volume of 1/2 liter;
Six dried cloves;
a pinch of cinnamon;
Three peas of black pepper;
One tablespoon of vinegar.

The main stages of preparation:

Clean the mushrooms from accumulated debris and dirt. Fold into a container, pre-cut into pieces;
Pour salt to the mushrooms and pour water, which should be half the amount of mushrooms received;
Bring to a boil, put on a slow fire and be sure to remove the resulting foam;
Add all the prepared seasonings and boil for another 15 minutes. In this case, the mushrooms should sink to the very bottom;
Before removing from the stove, add vinegar and mix;
Arrange the finished product in prepared jars;
Pour the marinade over the mushrooms and roll up with special lids.

Marinated porcini mushrooms with vinegar and garlic

Mushrooms cooked according to this recipe are suitable as a light snack for any holiday table.

Main components:

Fresh porcini mushrooms in the amount of 1 kg;
Water with a volume of 200 ml;
Vinegar 9% in 100 ml;
Salt - about 20 grams;
Four medium-sized bulbs;
One head of garlic;
Bay leaf.

How to pickle porcini mushrooms in jars:

Choose medium-sized mushrooms, or you can cut large ones, and rinse them thoroughly. Pour in water and leave for an hour;
Drain the water, refill with water and put on the stove. Salt the water first. Boil for one hour;
Drain water again. Pour in new water. Boil for an hour. Drain the water through a colander and leave the mushrooms there for a while;
Now you can start preparing the marinade. To do this, bring water to a boil, add salt, sugar, vinegar to it. You can add some seasoning if you like. Boil and remove from heat;
Sterilize jars. At this time, peel the garlic and onion. After that, cut everything. Arrange chopped vegetables in jars. Then put the mushrooms there;
Pour the marinade to the very brim and seal tightly with lids. Store in a cool place.

Porcini mushrooms, which are properly marinated, will decorate not only a quiet family dinner, but also a festive table. Not only are mushrooms very tasty, they also contain a huge supply of useful substances and vitamins. Therefore, they must be used very often.

To add variety to your dining table, you can also cook, or.

Cooking mushrooms for the winter

Pickled porcini mushrooms are an interesting and very tasty snack for the winter. A simple step-by-step recipe with pictures will help you cook it quickly and tasty!

45 min

30 kcal

4.25/5 (4)

Always during an unstable economic situation, such as now, people remembered the garden and various pickles, picking berries and mushrooms. My family lives in Siberia, and every summer we make preparations. Our forests are rich in berries - cranberries, lingonberries, blueberries. And mushrooms - butterflies, flywheels, boletus, chanterelles. Not every year, but about once every three years, there is a harvest of porcini mushrooms. Porcini mushrooms are the most valuable representatives of the mushroom kingdom, people collected and harvested them back in Russia. It is called white mushroom because it does not turn black on the cut, it is one of the most noble types of mushrooms. What to cook from porcini mushrooms for the winter?

I will tell our family recipe for pickled porcini mushrooms. It is quite simple and even a beginner can do it. And the mushrooms are delicious!

How to choose and prepare mushrooms

We always pick mushrooms ourselves, but you can also buy them from the market. But still, it is preferable to collect them on your own in places remote from roads, factories, because mushrooms are excellent sorbents, but where the mushrooms from the market are collected is a big question.
Porcini mushrooms can be taken in any size - both small and large, the size does not affect the taste, large mushrooms just need to be cut.
Mushrooms should be strong, not wormy, it is best to cook mushrooms immediately after picking so that they do not stale in the refrigerator.
Someone pickles only hats, I pickle all the mushrooms, along with the legs, I cut the legs into circles. Mandatory pickling with vinegar otherwise long-term storage is not possible.

I prepare jars, pre-sterilize them. I pour a centimeter of water to the bottom and put it in the microwave at full power until the water evaporates. I prefer 500 gram and 700 gram jars because they are quickly eaten and the mushrooms do not linger in them.

How to pickle porcini mushrooms

We proceed to the most interesting - the direct recipe for preparing this wonderful delicacy for the winter.

Necessary products for the recipe for marinating porcini mushrooms

cooking mushrooms

Marinade preparation

How to store porcini mushrooms in jars

You can eat our pickled mushrooms in three days. We store our blanks in a dark and cool place, you can in the cellar, you can in the refrigerator.

Harvesting porcini mushrooms can be done in several ways. The most popular recipes for harvesting porcini mushrooms by salting and pickling, because in this case you end up with a great ready-made snack. However, harvesting porcini mushrooms for the winter by drying and freezing in a home freezer is no less interesting. Such recipes for harvesting porcini mushrooms for the winter can also be found on this page in a wide variety. All the proposed methods for harvesting porcini mushrooms have been tested in practice and the entire layout of the ingredients has been checked for compliance with the recommendations of nutritionists. Therefore, you can safely make delicious preparations of porcini mushrooms according to the proposed recipes and treat them to your family members. You can also make small changes according to your taste preferences. Study the proposed methods for harvesting porcini mushrooms for the winter, choose the appropriate cooking options at home and feel free to experiment. You will definitely succeed.

When drying mushrooms, up to 76% of their water is removed from them.

The remaining moisture for the development of microorganisms is not enough, which leads to their death. When preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. During pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and common salt. When mushrooms are salted, fermentation occurs, during which sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

Harvesting pickled porcini mushrooms for the winter

To harvest pickled porcini mushrooms for the winter, they need to be boiled in lightly salted water. For 1 liter of water:

2 tbsp. spoons of salt

Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them in a colander to separate the liquid, put them in jars and pour over the pre-prepared marinade, per 1 kg of mushrooms:

250–300 g marinade filling

Marinade preparation. Pour into an enamel bowl:

400 ml water

Put:

1 teaspoon salt
6 peppercorns
3 pieces of bay leaf, cinnamon, cloves, star anise
3 g citric acid

Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Cooking in marinade.

Compound:

1 kg of mushrooms
70 ml water
30 g sugar
10 g salt
150 ml 9% vinegar
7 allspice peas
Bay leaf
Carnation
2 g citric acid.

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and removing the foam.

When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.

Cook mushroom caps in a boiling marinade for about 8-10 minutes, mushrooms - 25-30 minutes, and mushroom legs - 15-20 minutes.

It is very important to catch the moment of readiness of mushrooms, as undercooked mushrooms can turn sour, and overcooked mushrooms become flabby and lose their value.

Cool the mushrooms quickly, put them in jars, pour over the chilled marinade, close with plastic lids.

If the marinade is not enough, you can add boiling water to the jars.

Then they are placed in a pot with water heated to 70 ° C for sterilization, which is carried out at a low boil for 30 minutes.

Store in a cool place.

Harvesting porcini mushrooms for the winter by pickling

Ingredients for harvesting porcini mushrooms for the winter by pickling are the following products:

Water - 120 ml
Table vinegar 6% - 1 cup
Mushrooms - 2 kg
Cinnamon - 1 piece
Cloves - 3 buds
Bay leaf - 3 pcs.
Black peppercorns - 4 pcs.
Sugar \u003d sand - 2 teaspoons
Citric acid on the tip of a knife
Salt - 60 g

Sort and process mushrooms, wash. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms is 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade - broth. Close with regular plastic lids. Banks put in the cellar.

Store them for 1 year at a constant temperature of 3–4 °C.

Harvesting porcini mushroom for the winter with salting

With the hot salting method, the sorted and washed mushrooms must first be blanched, then thrown onto a sieve so that the water is glass, then put in a bowl prepared for salting, add spices and sprinkle with salt. For 10 kg of raw materials for harvesting ceps for the winter with salting, you will need to take the following products:

300-400 g salt

Spices and seasonings:

Garlic
Pepper
Dill
horseradish leaf
black currant leaf
Bay leaf
allspice
cloves

Salted white mushrooms (method 2).

Place the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. for 10 kg of mushrooms:

300-400 g of salt.

Spices and seasonings:

Garlic
Pepper
Dill
horseradish leaf
black currant leaf
Bay leaf
allspice
cloves, etc.

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle with them. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With the cold salting method, the sorted mushrooms must be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm. For 10 kg of mushrooms:

300-400 g salt

Spices and seasonings:

Garlic
Pepper
Dill
horseradish leaf
black currant leaf
Bay leaf
allspice
cloves, etc.

Harvesting porcini mushrooms for the winter by drying

Porcini mushrooms can also be dried in the oven. To harvest porcini mushrooms for the winter by drying, you need to make several grates from a wire mesh with large cells, which are inserted into the oven instead of ordinary baking sheets. Mushrooms prepared for drying should be laid out on grates, put in the oven at a temperature of 60-70 ° C and dried until tender. During drying, the oven door should be left ajar to allow moist air to escape.

Recipes for harvesting porcini mushrooms for the winter by freezing

Only fresh, young and healthy mushrooms are suitable for harvesting porcini mushrooms for the winter by freezing. Cut well-peeled mushrooms with a stainless steel knife into slices 3-4 mm thick, boil in water for about 5 minutes, stirring occasionally, cool with cold water. Put the dried mushrooms on a sieve and put them in a container and freeze.

There are different recipes for harvesting porcini mushrooms for the winter by freezing, and on this page you can find the most popular of them below.

Cooking fried porcini mushrooms

Compound:

Freshly picked young porcini mushrooms
vegetable oil.

Mushrooms, cleaned for harvesting fried porcini mushrooms, are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, the strained mushrooms are fried for 30 minutes in vegetable oil, after which the mushrooms are allowed to cool and laid out in plastic bags in small portions (about 200–300 g) for one-time use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan. Frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one. This method of processing mushrooms is not applicable in cases of power outages.

Harvesting white mushrooms at home

Marinade for harvesting porcini mushrooms at home is prepared in the same way as for pickled mushrooms, but put half the vinegar or vinegar essence, and take 1 tablespoon of sugar per 1 liter of product. Boil the mushrooms in the marinade, as described in the marinade, then arrange in jars and sterilize.

Preparation for the winter of fried porcini mushrooms

To harvest porcini fried mushrooms for the winter, fresh mushrooms need to be cleaned, washed, allowed to drain and cut into bars or slices. In an enamel pan, heat the oil, put the mushrooms there, salt and cook in its own juice, covered with a lid at a low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. Mushrooms should be hot decomposed into small jars, sterilized in advance in boiling water for 15 minutes (the lids should also be sterilized), and pour at least 1 cm of melted butter on top. If the mushrooms are to be stored at room temperature, the jars should be sterilized for 1 hours and seal tightly. If they are stored in a cold room, it is enough to simply clog the jars. In any case, they must be stored in the dark, because fats break down and become rancid in the light.

Harvesting white mushrooms in jars

To prepare porcini mushrooms in jars, they need to be cleaned, washed, cut and boiled in salted water. Pour hot boiled water with a little vinegar (3 teaspoons of 5% vinegar per 100 g of water) into each jar for a fifth of the volume, fill with mushrooms and sterilize. Banks clog and put in storage. When using, drain the liquid, and fry the mushrooms in a pan, like fresh ones.

Harvesting porcini mushrooms for the winter in jars

Put salted mushrooms together with brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Arrange the heated mushrooms in jars and sterilize. The brine in the preparations of porcini mushrooms for the winter in jars should be approximately 20% of the total volume. If it is not enough, you need to add salt water to the mushrooms, taking 1 tablespoon of salt per 1 water.

Watch how these blanks of porcini mushrooms are made for the winter in the video, which shows the entire process step by step.

Recipes for delicious porcini mushrooms for the winter

Next, we give more recipes for delicious preparations of porcini mushrooms for the winter using various methods of processing raw materials.

Preservation of porcini mushrooms in their own juice.

Mushrooms clean, rinse, cut and place in an enamel pan, on the bottom of which a little water is poured. Salt them and heat with stirring until the juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour over the mushroom juice remaining from cooking, so that they are completely covered with liquid. If there is not enough juice or it has boiled away, you can add a little boiled water during cooking. Sterilize jars, roll up and store.

Fresh porcini mushrooms in oil.

Peel young, healthy mushrooms, cut off the roots, wipe dry with a towel, fry in oil (the oil should completely cover the mushrooms) until half cooked, put in a dish. Put the next portion of fresh mushrooms in the remaining oil and so on until all the mushrooms are overcooked. When the mushrooms have cooled, put them in rows in small, dry, sterilized glass jars, caps up, pouring each row with melted butter. Fill with oil all the way to the top. After a few hours, close with a tight-fitting polyethylene lid or put on a rubber glove and place in a cold place.

Before serving, fry them until cooked in the same oil.

Salted porcini mushrooms (method 1).

For 1 bucket of porcini mushrooms, take 1.5 cups of salt. Dip young mushrooms in boiling water, boil 1-2 times, put on a sieve and pour cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars with their caps up, sprinkling each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is not full, add fresh mushrooms, pour in melted, barely warm butter, and it is best to tie it with a bubble. Store in a cool dry place. Before use, soak the mushrooms for 1 hour in cold water (and if they have been salted for a long time, then you can soak the whole day), then rinse in several waters. Mushrooms prepared in this way do not differ in taste from fresh ones, especially if they are cooked in broth with porcini mushroom powder.

Salted porcini mushrooms (method 2).

Take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, stirring often. Then pour the resulting juice into a saucepan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms over it again. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour over the mushrooms and leave for 3 days. Then boil the mushrooms together with the juice. When cool, transfer to a jar, pot or oak bucket with hats up, pour the same brine, and melted, but barely warm, butter on top and tie with a bubble. Before use, soak the mushrooms for several hours in cold water, then put them together with water on the stove, heat and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

Mushrooms are salty in winter.

Peeled mushrooms scald with boiling water, put on a sieve. When the water drains and the mushrooms dry, put them in rows in a bucket or other dish with their hats up. Sprinkle each row with salt, pepper, bay leaf and chopped white onion. When the bucket is full, cover with a clean rag, put a circle and a stone on top. In winter, rinse these cloth and mug several times.

Caviar from white mushrooms.

Components:

white mushrooms - 3 kg
onion - 1.5 kg
1 large head of garlic
vegetable oil
vinegar
ground black pepper
dill
parsley - to taste.

Mushrooms wash, clean, rinse. Boil for 30 minutes and drain in a colander. Dry. Wash, peel, rinse and finely chop the onion. Fry in vegetable oil in a pan until golden brown. Transfer the mushrooms to a blender and chop. Put chopped mushrooms in a pan with onions, add mashed garlic, salt and pepper. Mix. Simmer the resulting mixture for 15-20 minutes. At the end of the stew, add vinegar, mix well. Arrange in hot sterilized jars, roll up and put under a "fur coat". Store in a cold place.

Salted mushrooms.

Components:

Mushrooms - 5 kg
Salt - 250 g
Peppercorns - 1 teaspoon
Dill greens - 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under running cold water, put on a sieve and let the water drain. Place hats and stems in layers in a salting dish, sprinkling each layer of hats with stems with salt and pepper and shifting them with herbs. Cover with a linen napkin, a wooden circle and put a load on top, keep it in a room for 2-3 days and take it out to a cold room.

White mushrooms salted, boiled.

Components:

Boiled mushrooms - 5 kg
Dill greens - 50 g
Bay leaf -8-10 pcs.
Peppercorns - 30 g
Blackcurrant leaves - 150 g
Salt - 500 g

Peel freshly picked mushrooms, rinse and boil in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in a linen bag and placed under the load to completely remove the liquid. Lay the squeezed mushrooms in layers in a dish for salting, sprinkling each layer with salt and shifting with spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load. So that the top layer does not become moldy, it must be poured with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. After about a month and a half, the mushrooms will be ready to eat.

Canned mushroom preparation.

Components:

Mushrooms young mushrooms

To boil mushrooms in 1 liter of water:

salt - 20 g
citric acid - 5 g

Clean and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn upside down and cool under the covers. Store in a dark and cold place.

Mushrooms canned with vegetables.

Components per liter jar:

White mushrooms - 500 g
Carrots - 300 g
Onion - 50 g
Parsley roots - 100 g
Tomatoes - 400 g
Garlic - 1 clove
Parsley and celery - 1 small bunch each
Bay leaf -1-2 pcs.
Allspice - 4-5 peas
Salt - 30 g
Sugar - 10 g

In porcini mushrooms, separate the caps from the legs. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Boiled mushrooms with vegetables cut into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and reduce, as a rule, by almost half. At the bottom of sterile jars, put chopped greens, bay leaf, a clove of garlic and peppercorns. Then put boiled mushrooms with vegetables and pour mushroom broth. Cover jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and keep under the covers until completely cooled. Store in a dark, cool place.

Watch the preparation of porcini mushrooms for the winter in recipes with a video demonstrating the entire technology for processing mushrooms.

In order for forest gifts to please with a wonderful taste in winter, it is necessary to prepare the right marinade for mushrooms. We will reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water - 50 ml;
vegetable oil - 1 tbsp. a spoon;
sugar - 1 tbsp. a spoon;
vinegar - 40 ml;
salt - 1.5 tbsp. spoons;
peppercorns - 5 pcs.;
cloves - 2 pcs.

Cooking:

1. Boil the mushrooms. During the cooking process, you will need to change the water three times. Forest mushrooms are boiled for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place the garlic on the bottom. Put the mushrooms in jars. Pour in marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms are well stored all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water - 1 liter;
lavrushka - 2 sheets;
black peppercorns;
cloves - 5 pcs.;
salt - 1 tbsp. spoon with a slide;
allspice peas;
table vinegar (9%) - 3 tbsp. spoons.

Cooking:

1. Boil water. Throw in lavrushka and cloves. Salt. Add sugar and toss in the peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, mix and pour the prepared jar of mushrooms. Roll up.

For white mushrooms

A quick and easy option that is suitable for the best representatives of forest gifts - porcini mushrooms.

Ingredients:

Allspice - 6 peas;
water - 1 liter;
cloves - 2 pcs.;
salt - 1.5 tbsp. spoons;
vinegar - 150 ml;
lavrushka - 3 sheets;
sugar - 1 tbsp. a spoon.

Cooking:

1. All the necessary products, except for vinegar, mix, boil and boil for a quarter of an hour.
2. Remove from heat and pour over the vinegar. Mix.
3. Forest gifts are poured with ready-made brine and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If added at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest gifts, but also for champignons.

Ingredients:

Water - 1 liter;
cinnamon - 0.4 tsp;
salt - 1 tbsp. a spoon;
cloves - 3 buds;
sugar - 1 tbsp. a spoon;
peppercorns;
vinegar essence - 1 tbsp. a spoon;
lavrushka - 1 sheet;
garlic - 3 cloves;
dill umbrellas - 3 pcs.;
horseradish leaves.

Cooking:

1. Clean and cut the mushrooms. Boil. Place in jars.
2. Boil water. Salt, add all the products and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour into jars.

Option for honey agarics

This is a very quick cooking option that makes mushrooms incredibly tasty.

Ingredients:

Water - 240 ml;
salt - 1.5 tbsp. spoons;
vinegar - 30 ml (9%);
cloves - 3 pcs.;
pepper - 3 peas.

Cooking:

1. Boil and place mushrooms in a jar.
2. Add marinade products to the water. Boil. Pour vinegar, pour into jars. Roll up.

With garlic and pepper

There are many different marinade options for mushrooms. In this variation, the ideal ratio of products, which is suitable for any kind of forest gifts. Thanks to the resulting brine, they will be well preserved throughout the winter period.

Ingredients:

Mushrooms (white, boletus, mushrooms, morel, Polish);
garlic - 2 cloves;
water - 1 liter;
lavrushka - 3 sheets;
sugar - 2 tbsp. spoons with a slide;
cloves - 2 pcs.;
black pepper - 8 peas;
salt - 4 teaspoons with a slide;
allspice - 4 peas;
vinegar - 5 tbsp. spoons (9%).

Cooking:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. In the process of cooking, remove the foam from which all the dirt comes out. Drain liquid.
2. Place all products in water except garlic and vinegar. Boil and cover with a lid. Boil five minutes.
3. Throw mushrooms and garlic, cut into pieces. Boil and boil for a quarter of an hour. Pour in the vinegar and stir. Move to banks and roll up.

To keep the marinade transparent, when cooking the mushrooms, remove the foam in time and change the water several times.

Marinade for mushrooms in Korean

Mushrooms marinated in the proposed marinade will be a great appetizer on the festive table.

Ingredients:

Champignons - 300 g;
black pepper;
coriander - 0.4 tsp ground;
salt;
garlic - 3 cloves;
apple cider vinegar - 3 tbsp. spoons;
parsley - 25 g;
sesame - 10 g;
dill - 25 g;
soy sauce - 1 tbsp. a spoon;
red hot pepper - 1 pod;
cumin - 0.5 tbsp. spoons;
lavrushka - 2 sheets;
vegetable oil - 60 ml.

Cooking:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and throw into the oil. Chop the garlic. Add to mass. Throw lavrushka, cumin, coriander, chopped hot pepper. Pour in the vinegar and stir.
3. Place sesame seeds in a dry frying pan, fry. The grains should turn golden. Send to the marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until the next season, bring the mushrooms to a boil with the marinade. Move to banks, roll up.

For oyster mushrooms

Many do not know how to cook oyster mushrooms deliciously. We offer the perfect, proven cooking option.

Ingredients:

Oyster mushrooms - 1100 g;
vinegar - 1 teaspoon of essence;
pepper - 6 peas;
water - 600 ml;
garlic - 3 cloves;
salt - 2 tbsp. spoons;
dried dill;
sugar - 1 tbsp. a spoon;
cloves - 6 pcs.;
lavrushka - 2 sheets.

Cooking:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubber and very hard legs, so they should be cut short. Cut the hats.
2. Pour oyster mushrooms with water and salt immediately. Add spices. As soon as the water boils, pour in the vinegar. Boil for half an hour. The resulting foam must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms, you should not pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General principles of preparation

Mushrooms, even if they are strong, should always be checked for worminess and divided into species. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the mushroom aroma will be preserved as much as possible in the final product. The dish will have a special taste, and the marinade will turn out to be the most intense, but not very pleasant in appearance. In the jar, the liquid will become cloudy, viscous and dark in appearance. Will contain crumbled fungus debris.
If you decide to cook the marinade separately, and then pour the prepared mushrooms, then the final product will be transparent and clean. The aroma will be as rich as in the first version.
For pickling, choose only whole and strong mushrooms. They are carefully sorted out and cut off darkening. All parts are cut. Small specimens can be left whole. It is recommended to marinate the hats separately from the legs.
Boletus and boletus stain the marinade in a dark color. If you want to keep the brine clear, first pour boiling water over the mushrooms, and then immediately place them in cold water. Only after this procedure proceed to cooking mushrooms.

Mushrooms are a product that is perfect both as a main dish and as an appetizer. Among the wide variety of varieties, I would like to highlight the white mushroom, which has a lot of useful properties and excellent taste. Let's see how porcini mushrooms marinated for the winter are made, and what recipes for this dish are the most popular.

The main distinguishing feature of the white mushroom (boletus) is its beautiful appearance and rich taste. The boletus is easy to distinguish from its other relatives:

It has a large size - some specimens can reach a height of 25 centimeters. These are impressive sizes, and not every other variety can boast of this.
Boletus leg in diameter can grow up to 10 centimeters.
The hat is also striking in size. 25-30 centimeters in diameter is considered normal.
From above, the cap is covered with a smooth, pale yellow skin, while from below its structure resembles a sponge.
White fungus has a pleasant rich smell.
Boletus has a dense white pulp.

Note! Mushroom pickers who want to "hunt" for these delicacies should keep in mind that the appearance of its representative may vary depending on the age and place of growth.

The young boletus has a stem that is thickened at the base, while the old one has a high, rounded stem, the color of which, closer to the cap, has green or red notes. The hat of young specimens also has its own distinctive features, compared with older counterparts. For example:

a young specimen has a hat, the lower part of which is painted white;
the lower part of the cap of the old boletus changes color and becomes greenish, with a yellow tinge.

The place of growth leaves its mark on the appearance of the boletus:

specimens growing in a spruce forest have a pale pink hat, which changes color to a pale red hue with age;
in a birch forest, the hat turns brown;
oak forests give the boletus a dark red hue, covered with a slight cloudy coating. Experienced mushroom pickers believe that specimens grown in oak forests have a pronounced aroma and rich taste.

Preparation of the main ingredient

In order for the harvesting to be a success, special attention should be paid to preparing the boletus for pickling. To do this, pay attention to the following nuances:

It is best to collect mushrooms on your own, using for this forest land, remote from roads and major highways. The thing is that the boletus is a natural adsorbent that traps and retains in its structure harmful substances in the air and soil. Accordingly, places with high air pollution are not the best hunting grounds for mushroom pickers.
For the preparation of pickled snacks, young specimens are best suited.
If the mushroom is large, it is cut into small pieces of the same size.
The product used for pickling should be thoroughly rinsed in water.
Housewives who use not only hats in their marinade, but also their legs, must process this part of the mushroom, removing all the dirt from it. Small brushes are suitable for this, which will carefully remove adhering earth and debris.
Not only fresh products, but also frozen ones are suitable as an ingredient. The preparations will turn out to be no less tasty and nutritious.
Adding a small amount of acetic acid to the marinade will help increase the shelf life of pickled mushrooms.

Recipes for winter preparations

Unfortunately, the boletus is not adapted to long-term fresh storage. After a day after harvesting, the mushroom will lose its freshness, and it will become impossible to eat.

To increase the shelf life at home or other conditions, the following preservation methods have been developed:

pickling;
drying;
salting;
freezing.

Each method has its own advantages, which we will discuss below.

Pickling

A common method among housewives for harvesting mushrooms for the winter. There are many recipes that have been passed down from generation to generation, but among them the following stand out most favorably:

cooking mushrooms using sweet and sour marinade;
pickling with citric acid in jars;
mushrooms marinated with vinegar and garlic;
simple marinade, no vinegar.

Each recipe has a balanced, rich taste that will decorate any table. Let's look at each recipe in more detail.

Cooking in sweet and sour marinade

To prepare the recipe you will need:

1 kilogram of mushrooms;
100 grams of carrots;
2 bay leaves;
200 grams of onions;
30 grams of granulated sugar;
20 grams of salt;
10 grams of citric acid;
100 milliliters of 6% acetic solution;
pepper and dry mustard. Add to taste.

Cooking method:

Wash and cut mushrooms into large pieces.
Prepared mushrooms are blanched for 4 minutes in boiled water. Add 10 grams of citric acid and salt to the water.
We sterilize the container in which the mushrooms will be pickled, and put a bay leaf in it.
Spread blanched mushrooms and pepper with mustard on top.
Prepare onions and carrots. To do this, they need to be cleaned and cut. Onions are cut into rings, and carrots are cut into circles.
Add vegetables and pour the preparation with marinade.
Boiled water (150 milliliters) acts as a marinade, in which vinegar, granulated sugar and salt are dissolved.

Marinate with citric acid in jars

To implement the recipe you will need:

10 kilograms of mushrooms;
1.5 liters of water;
Bay leaf;
3 grams of citric acid;
carnation;
40 grams of salt;
vinegar - half a glass;
cinnamon.

Cooking algorithm:

Thoroughly wash mushrooms. It is advisable to repeat this procedure several times.
We spread the prepared product in a saucepan, adding water, bay leaf, citric acid, cloves, cinnamon and salt there.
We cook mushrooms, not forgetting to periodically remove the foam that forms on the surface of the water.
At the end of cooking, when the mushrooms are almost ready, add vinegar.
Turn off the heat and remove the mushrooms from the pan, distributing them evenly among the jars.
After all the jars are full, pour the marinade in which the mushrooms were boiled into them.
Cover the container with a lid and sterilize them for 30 minutes.
We roll up the lids and turn the container upside down, sending it for a day to a warm place, covering it with a blanket.
We remove the finished blanks in the cellar.

Marinate with Vinegar and Garlic

You will need:

200 grams of garlic;
1 kilogram of mushrooms;
2 bay leaves;
granulated sugar - 30 grams;
100 milliliters of 6% vinegar;
salt - 20 grams;
10 peas of allspice.

For the correct preparation of the marinade, the following step-by-step recipe is suitable:

Wash and coarsely chop the mushrooms.
Blanch for 5 minutes in salted water. For 100 milliliters of boiling water, add 10 grams of salt.
We are preparing the marinade. To do this, add sugar and the remaining salt to 200 milliliters of liquid. After the liquid has boiled, let it stand on the fire for 5 minutes and add the vinegar.
We put mushrooms, peeled garlic in jars and pour everything with marinade with spices.
The container is sterilized and rolled up with a lid.

Simple marinade without vinegar

vegetable oil - 0.5 liters;
water - 0.5 liters;
salt - 3 tablespoons;
mushrooms - 3 kilograms;
allspice;
dill.

Mushrooms are washed, cut into large pieces and boiled in salted water. In the container used for preparations, we place the mushrooms and, instead of the marinade, pour in the oil, 1/3 of the volume of the jar, and fill the rest of the volume with water from the pan. We sterilize and roll up the banks.

Harvesting porcini mushroom for the winter with salting

Pickling is not the only way to stockpile porcini mushrooms for the winter.

Many housewives prefer to pickle porcini mushrooms, and for this there are the following ways:

hot salting;
cold salting.

How they differ, we will understand below.

hot salting

Hot salting means the preliminary boiling of mushrooms, followed by salting. To cook a kilogram of porcini mushrooms in a hot way, we need:

dill;
bay leaf - 2 pieces;
salt - 2 tablespoons;
allspice.

We take mushrooms and cook them for 20 minutes, not forgetting to remove the foam from the surface of the water.

As soon as the mushrooms reach readiness, we throw them into a colander and let the mass cool. Put the mushrooms in a container, sprinkling each layer with seasonings.

As soon as the container is full, cover the top layer with a clean cloth and put the dishes in a cool place, under oppression. In this state, the mushrooms are left for a week, after which they can be eaten or distributed in jars, filling them with brine.

Cold salting

Cold salting is carried out without heat treatment of the product, due to the use of salt and spices. For the recipe you will need:

1 kilogram of mushrooms;
salt - 50 grams;
allspice;
Bay leaf.

You need to perform salting step by step, observing the following sequence of actions:

Pour salt into the bottom of the dish in an even layer.
Put the mushrooms on the salt caps down.
Repeat the action until the container is full.
We cover the dishes with a cloth and put under oppression.
After 3 weeks, the mushrooms are distributed in a sterilized container, poured with brine and stored in a refrigerator.

Harvesting porcini mushrooms for the winter by drying

Some housewives prefer to dry mushrooms, thus preparing large stocks for the winter. You can dry:

in a natural way;
using an oven.

Natural way

One of the options for preparing mushrooms deliciously is to dry them naturally. For this you must:

Stock up on a large needle, thread or fishing line.
A thread is threaded into the needle, after which you string the mushrooms in such a position that they do not touch each other.
In the case when the mushroom leg is too large, it must be shortened by 2/3 and cut into slices 4 mm thick.
Slices are also strung on a needle.
Ready bundles are hung out in a warm, ventilated place and left there for a week.

Note! Cover the mushrooms with gauze. It will protect mushrooms from insects and dust, without blocking access to air.

Using the oven

To cook a blank with dried mushrooms, you can use the oven. For this:

Cut the mushrooms into thin slices.
Take a tray and line it with parchment.
Put the mushrooms on the tray, spreading them evenly over the entire surface in a thin layer. Do not cook mushrooms laid in 2 or 3 layers.
Preheat the oven to 60 degrees and place the tray in there for 24 hours.
Do not forget to remove the pan from time to time and mix the mushrooms periodically.

If the mushrooms did not dry out properly in a day, leave them to cook for some more time. Unfinished blanks will quickly mold.

Conservation

You can prepare stocks for the winter, using conservation. Preservation is carried out according to the following algorithm:

we prepare mushrooms, blanch them, and then simmer for half an hour. Don't forget to add some salt and vegetable oil;
as soon as the abundant secretion of juice begins, the quenching stops;
during cooking, do not forget about the sterilization of containers;
until the mass has cooled down, it is laid out in jars, after which they can be rolled up using a nylon or metal lid.

Freezing mushrooms

We prepare the harvest, choosing only strong, young specimens. We remove all debris and earth by thoroughly washing the mushrooms. If necessary, take a toothbrush and clean hard-to-reach areas with it. Pay attention to the size of the boletus. Small ones can be frozen whole, while large ones can be cut into medium pieces.

freeze fresh mushrooms;
freeze cooked mushrooms.

When freezing a fresh product, it must be laid out on a tray and sent to the freezer for several hours. After that, the tray is removed, and the frozen mushrooms are distributed in special boxes, going to the freezer until needed.

You can not freeze a fresh crop, but pre-boil it. To do this, send the crop for 7 minutes in boiling water, then drain in a colander and dry. Pack the cooled mushrooms in plastic bags and send them to the freezer. It is advisable to make portions so that they can be consumed at a time.

Re-freezing of the product is not welcome. The liquid in which mushrooms were boiled is not poured out, but is used as the basis for the broth.

Some housewives do not boil, but fry mushrooms, cutting them into thin slices. Don't add too much oil to the pan. You need to fry the product until a golden crust appears. As soon as the mushrooms reach the condition, they must be removed from the fire and cooled. Such a preparation is very convenient, because when defrosted it is already ready for use, and you do not need to spend extra time on cooking.

How to properly store mushrooms

The fresh crop is not stored for a long time even in a cool place - the shelf life does not exceed 12 hours. It follows from this that if you are not going to process the product, eat it as soon as possible.

The dried product can be stored at room temperature, in a room with low humidity. High humidity will quickly spoil the product, causing it to become moldy. Dried mushrooms do not lose their useful properties for 1.5 years. Boletus frozen raw is stored for a year; if it was subjected to heat treatment before freezing, the shelf life is reduced to 6 months.