How to pickle boletus mushrooms in jars for the winter: a simple recipe with photos

With the onset of autumn, every housewife makes decisions about what preparations she will make from mushrooms.
This article will talk about how to harvest boletus mushrooms for the winter. For these fruiting bodies, the most common harvesting methods are pickling, salting, drying, frying and freezing. Simple and detailed recipes for preparing boletus mushrooms for winter storage will help all novice cooks prepare delicious mushroom snacks and delight their loved ones with them.

How to properly prepare boletus mushrooms for the winter in order to store the corresponding preparations for as long as possible? The best way is to can mushrooms and put them in jars. It is in this dish that the snack can be stored until the next preparation in any cool place: cellar, balcony or dark pantry.

Processing boletus mushrooms before cooking

Before you begin to consider recipes for preparing boletus mushrooms for the winter, you should take into account that the forest harvest must undergo primary processing.

Boletus mushrooms should be cleaned from dirt with a kitchen sponge and the lower part of the stem should be cut off.
Rinse in plenty of water, but do not keep it in it for long so that the mushrooms do not absorb a lot of liquid.
Drain in a colander, and only then begin boiling and further processes associated with canning for the winter.

Preliminary processing

Preparing boletus mushrooms for preservation

Fruiting bodies must be cleared of forest debris and dirt. To remove particularly stubborn stains, you can use an old toothbrush. Mushrooms should be carefully sorted and too old, overripe specimens, as well as those that are too damaged by rot or insects, should be removed. Where the area of damage is insignificant, they must be carefully cut out with a knife.
The very tips of the stems of the fruiting bodies should be trimmed. If you suspect the presence of worms in them, then it is reasonable to cut the mushrooms into 2-3 parts to check. If you find a certain number of worms in them, but do not want to throw away the mushrooms, you can clean them by soaking them for 2 hours in a strong saline solution (3 tablespoons of salt per 1 liter of water).
Next, the fruiting bodies should be washed under running water, and then dried in a colander, and, after the water has drained, placed on a clean towel.

Now the boletus mushrooms are ready for further canning.

Recipes for preserving boletus mushrooms

Below are several popular recipes for preparing boletus mushrooms for the winter.

Preserving boletus with garlic for the winter

In the recipe for preparing boletus mushrooms for the winter by pickling, experienced housewives recommend taking only the caps and frying the legs or making soup from them.

mushrooms - 2 kg;
water - 1 l;
salt - 50 g;
sugar - 30 g;
vinegar 9% - 60 ml;
garlic - 10 cloves;
cinnamon - ¼ tsp;
bay leaf - 4 pcs.

Preservation of boletus mushrooms for the winter is carried out according to the following description:

Peeled and washed mushrooms are cut into several parts.

Pour water into a saucepan and, after boiling, add boletus mushrooms.

Boil for 25-30 minutes, constantly skimming off the foam.

Place in a colander, let drain for 10 minutes and prepare the marinade.

Combine all the spices in water, including vinegar and chopped garlic, and boil for 5 minutes.

Place the mushrooms in the marinade and cook for 20 minutes over low heat.

Distribute the workpiece into sterilized jars and fill with marinade.

They roll up the lids, cover with a blanket and after 3 days they take them to the basement.

Recipe for pickling boletus mushrooms in jars for the winter

The recipe for preparing boletus mushrooms for the winter with the addition of vegetable oil will not take much time, but the end result will be an appetizing snack. You can add a small amount of Korean seasoning to the fruiting bodies, which, in combination with oil, will give the dish special oriental notes.

mushrooms - 2 kg;
vegetable oil;
Korean seasoning - 1 tbsp. l.;
salt - 1 tbsp. l.;
sugar - 1.5 tbsp. l.;
vinegar - 100 ml;
garlic - 5 cloves;
bay leaf - 3 pcs.;
black and white pepper - 5 peas each.

After preliminary cleaning, add the mushrooms to boiling water and cook over medium heat for 30 minutes, regularly removing the foam from the surface.
Place in a colander and leave to drain for 15 minutes.
Combine mushrooms in a large enamel container, add salt and sugar, mix.
Add chopped garlic, peppercorns, bay leaf, Korean seasoning and vinegar.
Mix again with your hands and leave for 20 minutes, stirring the mushroom mixture from time to time.
Place the mushrooms along with the juice they have released into sterilized jars.
Cover with metal lids and place in a pan of water to sterilize.
Sterilization should be carried out for 60 minutes over low heat.
Pour 3-4 tbsp into each container. l. hot vegetable oil.
Roll boletus mushrooms prepared for the winter into jars and insulate them.
Take to the basement after complete cooling and store for 10 months.

Pickled boletus mushrooms step by step recipe

For one serving of mushrooms we need:

1l. water,
85g salt,
1 pinch of ground cinnamon and 1 tsp.
9% vinegar is for brine.
bay leaf – 1 pc.,
black pepper and allspice peas - 5 pcs.,
cloves – 2 pcs.,
sprig of dill
3 cloves of garlic.

How to pickle boletus mushrooms for the winter, step-by-step recipe:

Before cooking, mushrooms must be carefully peeled, washed thoroughly and cut into pieces to suit your taste. Young mushrooms are best suited for pickling, and those boletus mushrooms that are “older” can also be chopped, placed in portions in bags and frozen for making soup or mushroom gravy. Large mushrooms can also be dried and then used as a seasoning for soup, but then, after drying, it is best to grind them in a coffee grinder.

To begin with, bring 1 liter of water to a boil and pour 85g of salt into it - this will be our brine. It should taste very salty. Spices must be placed in a container and pour boiling water for 10 minutes.
Next, we proceed to preparing the mushrooms themselves. Place the washed and chopped mushrooms in a saucepan and fill with brine. There is no need to pour too much brine; it will be enough to fill the pan by a third.
Mushrooms in brine must be brought to a boil and boiled for 5 minutes. Taste the brine and add more salt if necessary; it should be viscous in consistency.
We put spices at the bottom of the jars, then put the mushrooms and fill everything with strained brine. Cover with lids and set to sterilize for 15-20 minutes.
After, add cinnamon and vinegar, if necessary add hot brine. Roll up, turn over and leave to cool. Store in a cellar or refrigerator.

How to make pickled boletus mushrooms with cloves for the winter

How should you prepare boletus mushrooms for the winter with the addition of cloves using the pickling process? Note that this spice always gives mushrooms a special aroma and taste that all your guests will enjoy. Try to make a blank once, and it will become your calling card.

mushrooms - 3 kg;
cloves - 7-10 buds;
water - 1 l;
salt - 2.5 tbsp. l.;
sugar - 3 tbsp. l. without top;
vinegar 9% - 150 ml;
garlic - 5 cloves;
black pepper - 10 peas;
horseradish leaves.

We offer you to see a step-by-step recipe for pickling boletus mushrooms for the winter with photos.

After preliminary preparation, boil the mushrooms in water for 25-30 minutes, skimming the foam from the surface.
Place on a sieve, and while the mushrooms are draining, prepare the marinade.
Add salt, sugar, chopped horseradish leaves, cloves and black pepper to the water.
Boil for 10 minutes, add mushrooms and cook for another 10 minutes.
Add vinegar and cook the mushrooms in the marinade for 20 minutes over low heat.
Using a slotted spoon, remove the fruiting bodies and place them in jars, topping them with slices of garlic.
Strain the marinade, let it boil again and fill the jars up to the neck.
Roll up with sterile lids, turn over, cover with an old blanket.
After the jars have cooled completely, take them to a cool room.

How to pickle boletus mushrooms in jars for the winter

You can salt boletus mushrooms for the winter in various ways. It must be said that in this case the taste of mushrooms will be significantly different from pickled ones. However, the salting option will not be inferior to pickling, and will also retain all the nutrients in the appetizer.

mushrooms - 2 kg;
salt - 3 tbsp. l.;
garlic - 10 cloves;
onion - 1 pc.;
dill - 3 sprigs;
peppercorns - 12 pcs.;
horseradish leaves.

Salt boletus mushrooms for the winter according to the recipe given below.

Boil peeled and washed boletus mushrooms in salted water for 30 minutes.
Remove to a colander, rinse with cold water, and let drain.
Chop the garlic cloves, onion and horseradish leaves and combine with the mushrooms, mix.
Add salt, pepper and chopped dill sprigs, mix again.
We put them in jars, compact them with our hands and place them under pressure (a plastic bottle filled with water can serve as a load).
After 7 days, remove the oppression and close the jars with nylon lids, shake.
Take it to a cool place, and after 20 days you can serve it to the table to enjoy delicious mushrooms.

The benefits of mushrooms

Forest gifts are rich in dietary fiber, thanks to which they absorb and remove toxic substances from the body. They contain nicotinic and phosphoric acid. Vegetable proteins in boletus are represented by:

arginine;
glutamine,
tyrosine.

Mushrooms, which act as a natural antioxidant, normalize blood sugar levels, calm the nerves, have a positive effect on the skin, and improve the condition of the mucous membranes. 100 g of boletus mushrooms contain about 20 calories; they can be consumed by those people who dream of losing a few kilograms. When collecting duncaps, it is important not to confuse them with the gall mushroom, which is similar in appearance, but cannot be eaten.

Recipe for salted boletus mushrooms with mustard

In this recipe for preparing salted boletus mushrooms, it is better to use the cold method, i.e. Mushrooms do not need to be boiled first.

mushrooms - 3 kg;
salt - 150 g;
mustard seeds - 1 tbsp. l.;
garlic - 10 cloves;
vinegar 9%;
bay leaf - 5 pcs.;
dill - 3 umbrellas.

Boletus mushrooms should be salted in jars for the winter, following the step-by-step description.

Peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as all the spices and spices specified in the recipe, except vinegar.
Compact and press down on top with oppression for 10 days.
The brine that has separated from the mushrooms is drained, and the fruiting bodies themselves are washed with cold water.
Prepare fresh brine: take ½ tbsp per 1 liter of water. l. salt.
Mushrooms are boiled in fresh brine for 5-7 minutes and placed in sterilized jars.
The brine is allowed to boil again, poured into 1 liter jars up to the neck, without adding 1.5 cm to the top.
Add 2.5 tbsp to each jar. l. vinegar and place in a pan with hot water.
Sterilize for 30-40 minutes over low heat, roll up the lids and insulate with an old blanket.
After cooling, take it to the cellar and store for no more than 10 months.

Recipes

There are a huge number of ways to prepare canned boletus mushrooms. If you managed to collect a rich harvest of forest mushrooms several times in the fall, you can use each of them.

In addition to seaming, boletus mushrooms can be dried and frozen for the winter. Later they are used to prepare soups, fried dishes with potatoes and julienne. But if the size of the refrigerator does not allow storing a large number of frozen boletus mushrooms, it is better to preserve them.

Preservation with garlic

Mushroom preparation with the addition of garlic and cinnamon turns out very tasty. It’s easy to make, and its pleasant taste will delight even the most discerning gourmets.

Ingredients:

1 kg of mushrooms;
1 liter of water;
2 tbsp. l. salt and sugar;
1 onion;
5 clove inflorescences;
3 bay leaves;
10 black peppercorns;
3 cloves of garlic;
2 tbsp. l. vinegar 9%.

Step-by-step preparation:

The washed and peeled mushrooms are cut into arbitrary pieces, the onions are peeled but not cut.
Cook the prepared products until tender, skimming off the foam. The boiled mushrooms are placed in a colander, the onions are thrown away, and the broth is poured out.
Dissolve salt, sugar and spices in a liter of water, bring the liquid to a boil and lay out the birch trees. They should be cooked for 10 minutes.
Next, add the chopped garlic and cook for another 5 minutes. Then pour in the vinegar, cook for another 3 minutes and turn off the heat.
Mushrooms are removed from the liquid with a slotted spoon and placed in jars.
The marinade is brought to a boil again and distributed hot into containers. Next, the workpiece is rolled up, wrapped in a blanket and cooled at room temperature.

Before serving, birch trees are watered with vegetable oil and sprinkled with chopped herbs or garlic.

With cloves

You can also close boletus mushrooms with cloves. This preparation will serve as a decoration for the holiday table and will help add variety to the winter diet.

Products:

1 kg of raw mushrooms;
1 liter of water;
125 ml vinegar 9%;
2 tbsp. salt;
2 tbsp. Sahara;
3 clove inflorescences;
10 black peppercorns;
3 bay leaves.

You need to prepare the snack like this:

After cleaning and processing, boletus mushrooms are cut into pieces and boiled in boiling water for half an hour. When the fruiting bodies sink to the bottom of the pan, they are thrown into a colander and the water is drained.
The mushrooms are washed, filled with clean water and cooked for another 10 minutes.
Add salt, sugar and vinegar and continue cooking for 25 minutes.
Hot mushrooms are placed in jars, filled with hot brine and rolled up.

For storage, cooled containers are transferred to the pantry.

Recipe for salted boletus mushrooms with mustard

It is customary to prepare boletus mushrooms according to this recipe in a cold way, so there is no need to process the mushrooms by cooking.

Ingredients:

3 kg of mushrooms;
150 g salt;
1 tbsp. l. mustard seeds;
10 cloves of garlic;
5 bay leaves;
3 dill umbrellas;
vinegar 9% by the number of cans.

To properly pickle mushrooms, follow these step-by-step instructions:

The whole peeled fruiting bodies are placed in an enamel container in layers, sprinkling each with salt and spices. No need to add vinegar.
The product is compacted, covered with a plate, pressure is placed on top and left for 10 days.
The resulting juice is drained and the mushrooms are washed.
Dissolve half a tablespoon of salt in a liter of water. Boletus mushrooms are boiled in the marinade for 5 minutes and placed hot in sterilized liter jars.
The brine is boiled again and distributed evenly among the jars. Pour 2.5 tbsp into each container. vinegar.
To sterilize the containers, place them in a large saucepan, fill it with water and heat over low heat for 40 minutes after boiling.

It is customary to seal jars with metal lids. Then they are wrapped, and when they cool down, they are transferred to the pantry. This preparation can retain its taste for no longer than 10 months.

Pickled boletus without vinegar

If you don’t want to preserve mushrooms with vinegar, you can do without this ingredient. Citric acid is also a good preservative.

Products for 2 kg of mushrooms:

4 liters of water;
1 tbsp. Sahara;
2 bay leaves;
4 g lemon;
10 black peppercorns;
1 tbsp. salt.

The preparation method is simple:

Peeled mushrooms are cut into pieces of approximately the same size, filled with water, salt is added and cooked until tender.
When the fruiting bodies sink to the bottom, they are thrown into a colander, but not washed.
The marinade is prepared from 2 liters of water with sugar and spices. When it boils, add the mushrooms and cook for another 15 minutes. At the end, add citric acid, cook for another 3 minutes and place in sterilized jars.
Pieces of boletus are lightly compacted with a spoon, poured with marinade and covered with nylon lids.

After cooling, the jars are placed in the refrigerator. This preparation is not suitable for storage in the pantry.

With citric acid

You can close boletus mushrooms with citric acid according to another recipe. Since it uses a minimum of spices, the finished dish has an unusually delicate taste.

Important! For this recipe, it is better to prepare young boletus mushrooms, which can be pickled whole. It is better to do this immediately after harvesting or purchasing so that the pulp remains dense.

Ingredients:

1 kg of mushrooms;
40 grams of salt;
150 ml water;
3 g citric acid;
0.1 tbsp. vinegar 9%;
1 bay leaf.

Preparation:

The peeled and washed fruiting bodies are placed in a pan, a bay leaf is added, water is added and citric acid is poured in.
Cook the mushrooms over low heat, constantly skimming off the foam.
When the boletus mushrooms begin to settle to the bottom, pour out the vinegar and turn off the heat.
The finished mushrooms are placed in sterilized jars, filled with broth and sterilized for 25-30 minutes.

Next, the containers are rolled up, turned upside down, wrapped and left to cool at room temperature.

Boletus legs

The boletus stem is very dense, so it is rarely preserved. But she can go for other preparations.

Reference! Typically, mushroom stems are fried or frozen. They can also be dried and stored in a glass jar.

If drying is not possible, or the home refrigerator is not designed to store large quantities of frozen food, caviar is prepared from the legs.

Ingredients:

3 kg legs;
8 onions;
1 tsp. paprika;
1 tsp. ground pepper;
salt to taste;
vegetable oil for frying;
2 bay leaves.

Preparation:

The legs are ground in a blender or meat grinder, and then fried in vegetable oil for 20 minutes.
Add diced onions to the mushrooms and cook for another 15 minutes, stirring constantly.
Salt the dish to taste, add pepper and paprika, cover with a lid and simmer for another 10 minutes over low heat.
At the end, add bay leaf and continue simmering for another 15 minutes.

The finished caviar is placed in jars and covered with nylon lids. Canned food can be stored for no more than 6 months in the refrigerator or cool basement.

Boletus caps

You can preserve boletus caps using any of the recipes given above. Many housewives prefer salted caps rather than whole mushrooms, as they are softer and retain their taste well during storage.

Solyanka

Mushroom solyanka is a universal dish. It can be used as a salad, side dish or snack.

Ingredients:

2.5 kg of boiled mushrooms;
1 kg cabbage;
1 kg of tomatoes;
0.5 kg of sweet pepper;
1 hot pepper;
0.5 kg of onions and carrots;
1 tbsp. sunflower oil;
4 tbsp. l. salt;
1 tbsp. vinegar 9%;
5 bay leaves;
20 black peppercorns.

Description of preparation:

Boiled mushrooms are cut and placed in an enamel pan.
Tomatoes without peel are crushed with a blender, onions are cut into cubes, and carrots are grated.
The cabbage is chopped, sweet peppers are cut into strips, and bitter peppers are cut into small cubes.
Vegetables are added to the mushrooms, mixed and simmered for 1 hour over low heat.
Add salt, spices and vinegar and cook for another 15 minutes, stirring constantly.

The hot snack is placed in jars, rolled up and cooled. You can store the workpiece in the pantry or basement.

Preparation with tomato paste

At home, you can prepare a vegetable appetizer with mushrooms and tomato paste. The dish turns out to be very satisfying and has a pronounced mushroom aroma.

Products:

3 kg boletus mushrooms;
2 tbsp. vegetable oil;
200 ml tomato paste;
1 tbsp. water;
5 onions and carrots;
1 tsp. ground black pepper;
salt to taste.

Preparation:

Boiled mushrooms are fried in oil until golden brown.
The onion is cut into half rings, the carrots into cubes, fried in a separate frying pan and added to the mushrooms.
The mixture is simmered for 20 minutes, seasoned with salt and pepper.
Tomato paste is diluted with water, added to mushrooms and simmered for 40 minutes.
The snack is placed in jars, sterilized for 30 minutes and immediately rolled up.

It is better to store the dish in a cool basement or refrigerator.

Salting boletus mushrooms for the winter: recipe for pickling mushrooms with dill and chili

A recipe for pickling boletus mushrooms prepared for the winter with dill seeds and chili peppers can diversify your family’s diet, which is poor in vitamins, during the cold season, and will also decorate the holiday table.

mushrooms - 3 kg;
salt - 200 g;
dill (seeds) - 1 tbsp. l.;
chili pepper - ½ pod.

The recipe for pickling boletus mushrooms with chili pepper and dill is prepared in stages as follows:

After pre-cleaning, wash the mushrooms in plenty of water and cut into pieces.
In an enamel saucepan, combine the fruiting bodies, sprinkle with salt, dill seeds and chopped chili pepper.
Stir, cover with a plate whose diameter is smaller than the diameter of the pan, and press down with pressure for 4 days.
Place the mushrooms in jars, seal and cover with nylon lids.
Place on shelves in the refrigerator and store for no more than 5 months. The mushrooms will be ready to eat in 30 days.

How to cook boletus mushrooms

Dishes made from boletus mushrooms are not difficult to prepare. Sometimes improvised means are enough to create goulash with mushrooms. If it’s cold outside, in addition to fruiting bodies, you can use potatoes, onions, tomato paste, spices, carrots, and if it’s summer - tomatoes, bell peppers, zucchini, onions, etc. Beef and pork are suitable meats. Most often, the dish is prepared using chicken broth with the addition of poultry meat.

Pickled boletus mushrooms are especially tasty in the cold season

First, the mushrooms should be cleared of forest debris and washed under running water. You can’t keep them in a container with liquid for a long time, because the caps tend to absorb water, and the dish will end up loose. Then the fruiting bodies should be cut and boiled.

Some people cook a roast without first boiling the mushrooms, as they believe that this greatly reduces the taste of the dish. Others, for safety reasons, are supporters of mandatory initial heat treatment.

Cooking fried boletus mushrooms will take a minimum of time if you use frozen or prepared mushrooms for the winter. Preparations for the winter will become a lifesaver when guests unexpectedly arrive, because there is no shame in serving them on the table on holidays as an appetizer. They are often added to New Year's salads.

Recipe for pickling boletus mushrooms for the winter with rosemary

Rosemary goes well with mushrooms, so we offer a recipe for pickling boletus mushrooms with this spice.

Spicy and appetizing fruit bodies will delight everyone on the festive and everyday table.

mushrooms - 3 kg;
salt - 150 g;
water - 1 l;
rosemary - 3 sprigs;
bay leaf - 2 pcs.;
garlic - 5 cloves.

You need to salt boletus mushrooms for the winter, following simple rules.

Peel the mushrooms, cut off the ends of the stems and rinse in plenty of water.
Boil in salted water, drain and place the mushrooms in jars.
Combine salt, chopped garlic, rosemary and bay leaf in water.
Let simmer for 7 minutes, remove and discard the rosemary sprigs and bay leaf.
Press the mushrooms into the jars with your hands and pour hot salty brine over them.
Cover with sterile lids, let cool and take to the basement.
The first sample can be taken only after 30 days, when the mushrooms are well salted.

How to prepare boletus mushrooms for freezing

It is quite possible and very simple to prepare various dishes from frozen boletus mushrooms. In order not to waste a lot of precious time on cooking in cold weather, boletus mushrooms can be frozen.

Fresh, young boletus mushrooms, which do not need to be boiled, are suitable for freezing. Only whole, unspoiled specimens should be sent to the freezer. First clean, carefully examine each mushroom, then rinse in 3 waters. Place on a paper towel and dry. Then place them on a flat surface and put them in the freezer. Once frozen, transfer to a special plastic bag and store for several months.

Preparation before freezing requires drying

Before freezing, it is recommended to boil and even fry more mature boletus mushrooms. It depends on taste preferences. Store fruiting bodies after cooling in plastic containers or bags.

How to prepare fried boletus mushrooms for the winter

How else can you cook boletus mushrooms for the winter as a snack? Mushrooms fried with onions will be very tasty. During the cold season, such an appetizer will become a real “hit”, seducing your guests with its aroma and taste.

mushrooms - 2 kg;
onions - 4 pcs.;
salt - to taste;
vinegar - 4 tbsp. l.;
vegetable oil - 200 ml;
ground black pepper - 1 tsp.

The recipe for preparing boletus mushrooms for the winter, fried with onions, is prepared in stages.

After the initial processing, the mushrooms are boiled in salted water for 20 minutes, drained in a colander, and washed.
Allow to drain and cool, and then cut into small cubes.
Fry over medium heat with the addition of 100 ml of vegetable oil until golden brown.
The onion is peeled, cut into half rings and fried in the second part of vegetable oil until soft.
Combine mushrooms and onions, add salt to taste, sprinkle with ground pepper, mix and simmer over low heat for 15 minutes.
Mushrooms and onions are compacted into sterilized jars, oil is poured to the very top and 3 tsp is poured in. vinegar into each jar.
They are rolled up with sterile metal lids, allowed to cool in the room and taken to the basement.

The secret to properly pickling boletus mushrooms

The first thing you need to do before pickling mushrooms is to prepare them well:

The mushrooms are washed well under running water, removing dirt and sand with a brush. If the sand and dirt are not washed off with a brush, you need to soak the boletus mushrooms in cold water for about 15 minutes, but no more, and the mushrooms will spoil and swell.
The mushrooms are processed, cleaned, and the bottom of the stem is cut off. You can marinate only the caps of the mushrooms, then the stems are cut off and used to make another dish.
bad boletus mushrooms, throw them away if there are any on it, remove them from spoiled areas. Large mushrooms are cut into equal parts. All these maneuvers must be done quickly, otherwise the mushrooms darken from contact with air.
Before marinating, boil the mushrooms. During cooking, you need to carefully watch the foam that forms during cooking; it needs to be removed. As soon as the mushrooms sink to the bottom of the pan, they are removed from the oven and the water is drained.
mushrooms are packaged in sterilized jars.

When pickling mushrooms, you should strictly follow the recipe. If there are few or, on the contrary, many ingredients, this will affect the taste and their storage.

Harvesting boletus mushrooms for the winter with tomato paste

This preparation, made from boletus mushrooms for the winter, will appeal to all lovers of mushroom dishes. It is prepared with vegetables and tomato paste - products that are in any kitchen. This appetizer can be either an independent dish or a side dish for meat or potatoes.

mushrooms - 3 kg;
vegetable oil - 400 ml;
tomato paste - 200 ml;
water - 200 ml;
salt - to taste;
onions and carrots - 5 pcs.;
ground black pepper - 1 tsp.

The recipe for preparing boletus mushrooms for the winter is made in jars, which preserves the snack for a long time, preventing it from spoiling.

After cleaning, the mushrooms are washed, cut into pieces and boiled in salted water for 30 minutes, constantly skimming the foam from the surface.
Place on a sieve, rinse and leave to drain.
Pour some vegetable oil into a hot frying pan, lay out the drained boletus mushrooms and fry until golden brown.
Onions and carrots are peeled, washed and chopped: onions - in half rings, carrots - in small cubes.
Fry the vegetables in the second part of the vegetable oil until golden brown and combine with the mushrooms.
Simmer over low heat for 20 minutes, then add salt to taste, add ground pepper, stir
Add tomato paste diluted with water into the mushrooms, mix and simmer over low heat for 40 minutes, stirring constantly to prevent burning.
Distribute the entire mass into sterilized jars, cover with lids and place in a pan with hot water.
Sterilize in boiling water for 30 minutes and immediately roll up the lids.
They are insulated with an old blanket and left for 2 days to cool down.
Take it to a cool place: cellar or basement, you can also put it in the refrigerator.

Preservation methods

Mushroom preparations can be rolled up hermetically or covered with tight lids, depending on the availability of proper storage options at home:

Type of closure	Storage conditions	Shelf life
Unsealed (unpasteurized pickled mushrooms)	At temperatures from 0 to +8 ℃	Up to 8 months
Sealed (with sterilization of pickled mushrooms)	At temperatures from 0 to +15 ℃	Up to 12 months

It should be added that in addition to the recommended temperatures, the storage room for canned mushrooms should be dry and clean, ventilated and protected from sunlight.

When jars are hermetically sealed, there is a danger of the development of botulism bacteria in them, the spores of which do not die when boiled. The toxins they release can lead to serious poisoning.

To reduce the risk of poisoning, mushrooms must be thoroughly cleaned and washed so that no soil, sand or plant debris remains on them. Jars and lids must be sterilized; finished mushrooms are also sterilized or pasteurized in any convenient way before sealing.

Mushroom caviar from boletus for the winter

How to properly prepare boletus mushrooms in the form of caviar for the winter? This preparation option is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes.

It can be used as a “spread” on a piece of bread and thereby give yourself a small snack before lunch or dinner.

boiled mushrooms - 3 kg;
onions - 8-10 pcs.;
vegetable oil;
salt - to taste;
paprika - 1 tsp;
bay leaf - 2 pcs.;
mixture of ground peppers - 1 tsp.

Caviar prepared from boletus mushrooms for the winter has the following step-by-step recipe:

Grind the mushrooms using a meat grinder or blender.
Place in a hot frying pan, add oil and fry for 20 minutes over low heat, stirring constantly with a wooden spatula.
Peel the onion, wash it, cut it into small cubes and add it to the mushrooms.
Fry for 15 minutes over medium heat, stirring constantly.
Add salt to taste, add a mixture of peppers and paprika, stir well.
Cover the pan with a lid and simmer over low heat for 15 minutes.
Remove the lid, add bay leaf and continue to simmer for another 15 minutes.
Place the caviar in sterilized 0.5 liter jars, removing the bay leaves, and close with tight nylon lids.
After cooling completely, take the jars of caviar to the basement. Store the product for no more than 6 months at a temperature not exceeding +10°C.

Recipe for boletus caviar with vegetables for the winter

The proposed recipe for preparing boletus caviar for the winter will “take root” in your notebook for a long time. Mushroom caviar with the addition of vegetables will be an excellent independent dish and addition to your diet.

boiled mushrooms - 3 kg;
carrots and onions - 600 g each;
vegetable oil - 300 ml;
salt and ground pepper - to taste.

The preparation of boletus mushrooms for the winter in the form of caviar is described in stages.

Grind the boiled mushrooms and peeled onions through a meat grinder 2 times.
Grate the peeled carrots on a fine grater and add to the mushrooms and onions.
Place everything in a deep saucepan, add oil, salt and pepper to taste.
Turn the heat to low and simmer the caviar for 2 hours, stirring regularly to prevent it from burning.
Place caviar in sterilized hot jars and immediately seal with metal lids.
Leave in the room, uncovered, until completely cooled.
Place on shelves in the refrigerator or take it to the basement.

How to properly freeze boletus mushrooms for the winter

Some novice cooks ask whether it is possible to freeze boletus mushrooms for the winter and how to do it correctly? It is worth saying that these mushrooms can be frozen in any form: fresh, boiled and fried. This article will discuss freezing using the first two methods.

How to prepare boletus mushrooms for the winter by freezing them fresh?

To do this, clean the mushrooms from dirt with a kitchen sponge and cut off the lower part of the stem.
Cut into several pieces and spread out in a thin layer.
Place in the freezer for 3-4 hours and turn on the maximum freezing mode.
Take it out, put it in plastic bags and put it back in the freezer, but at normal temperature.

How to properly freeze boletus mushrooms for the winter if they were previously boiled?

We clean the mushrooms from forest debris, cut off the tips of the stems and wash them in plenty of water.
Fill with cold water and let it boil, boil for 25-30 minutes in salted water (take 1 tablespoon of salt per 1 liter of water).
Remove and place on a sieve, rinse under running water and leave to drain thoroughly.
Place on a kitchen towel to dry the boletus a little and cut into pieces.
Distribute into food-grade plastic containers or plastic bags: close the containers with lids, release all the air from the bags and tie them.
Place in rows in the freezer and store until the mushrooms are needed.

Defrost only in batches on the bottom shelf of the refrigerator. It is worth noting that mushrooms do not like re-freezing, since their appearance and quality deteriorate when defrosted.

Useful tips

When cleaning boletus mushrooms, you don’t need to remove the skin from the cap, but whether or not to peel off the unusual striped “clothing” from the legs is something everyone decides for themselves, because it’s not critical, that is, you can leave it, or you can peel it off to make it more beautiful.
Use a new dish sponge to better wash mushrooms from forest debris.
Be sure to sterilize the jars. You can do this by steam, in the microwave, in the oven or in a convection oven.
If there are a lot of mushrooms, I advise you to pickle only the caps and dry the stems.
To make the mushrooms even tastier, when serving, season them with vegetable oil and add onions or green onions.
When cooking boletus mushrooms, be sure to skim off the foam. Mushrooms are considered boiled when they settle, that is, sink to the bottom of the pan.
The marinade ingredients are given for 1 liter of water, if you need more, just increase the proportions.
The density of caps and legs of boletus mushrooms is different, so I advise you to marinate them separately. Of course, if you have small specimens, then marinate the whole thing, and you will get a mushroom delicacy.
Mushrooms are perishable foods, so they need to be processed, pickled or salted on the day of collection. Marinated mushrooms, in my opinion, are better than salted ones, they stand up well in winter, they are tastier, softer and serve as an excellent addition to other dishes.
Don't pickle fish with wormholes or signs of rot. Such mushrooms should be thrown away without regret!
If you are pickling obabki for the winter and want to preserve them longer, do not put vegetable oil in the marinade; you can always add it right when serving. But if you are going to eat mushrooms in the near future, be sure to add vegetable oil to the marinade; it will add fat to the appetizer and add softness.
You can marinate a mushroom mix in the same way, although I would not mix obabka with russula, chanterelles, champignons and milk mushrooms. They will be good with boletus and boletus.

There are a lot of recipes for the right marinade on the Internet. But, in my opinion, every housewife finds her own most delicious option through trial and error. For example, I know for sure that black pepper won’t make it worse, so I put a handful of it, not counting a pea, but if you add cloves, it will be impossible. By the way, you don’t have to put cloves at all, it’s optional.

Try the marinade when cooking, if you like it sharper, add vinegar and sugar and salt to your taste. If you like neutral acidity and a less bright taste, then cook without vinegar, with citric acid.

Solyanka from boletus for the winter

Although there are many recipes for making solyanka, you can stick to the option with tomatoes and bell peppers. It is practical and economical for the family budget. This preparation of boletus mushrooms for the winter will be an excellent addition to your daily menu.

boiled mushrooms - 2.5 kg;
cabbage - 1 kg;
tomatoes - 1 kg;
sweet bell pepper - 500 g;
hot pepper - 1 pc.;
onions and carrots - 500 g each;
vegetable oil - 1 tbsp.;
salt - 3-4 tbsp. l.;
vinegar 9% - 200 ml;
black peppercorns - 20 pcs.;
bay leaf - 5 pcs.

A hodgepodge of boletus mushrooms for the winter can also be made with the addition of hot pepper, which will give the appetizer more piquancy and spiciness.

Chop the boiled boletus into small pieces and place in an enamel pan.
Scald the tomatoes with boiling water, remove the peel and grind using a blender or meat grinder.
Peel the carrots and onions, wash and chop: dice the onion, grate the carrots on a coarse grater.
Finely chop the cabbage, remove seeds from sweet peppers and cut into noodles, and cut hot peppers into cubes.
Combine all vegetables with mushrooms in one container, add oil and simmer over low heat for 60 minutes.
Add salt, peppercorns, bay leaf and vinegar, stir.
Continue simmering over low heat for another 20 minutes, stirring constantly with a wooden spatula.
Place in hot sterilized jars, roll up the lids and wrap warmly.
Leave under a warm blanket until it cools completely and only then take it to a cold place.

How to pickle boletus mushrooms

1. Sort out the boletus mushrooms (we don’t take wormy ones for harvesting), wash them, clean them of forest debris, cut off part of the stem with the remaining soil. It is better to select mushrooms with a hard, elastic cap and not overripe.

2. It is better to peel off the top layer from the mushroom stem. This way, the boletus mushrooms will look more beautiful after pickling and all remnants of forest litter will probably be removed so that the jars do not explode. But if there is no desire, then you don’t have to clean it)

3. Separate the caps from the stems or cut into 4 parts if the mushrooms are large. It is better to leave small mushrooms whole or cut them across so that both the stem and cap are visible.

4. Pour 2 liters of cold water into a large saucepan and add a pinch of citric acid. This is done to prevent the mushrooms from changing color. Bring the water to a boil. Add mushrooms to the pan. As the boletus mushrooms cook, they will significantly decrease in volume. Therefore, if all the mushrooms do not go into the pan at once, you can add them a couple of minutes after cooking.

5. Be sure to skim off the foam while the broth is boiling. If desired, you can add peeled onion. This will enhance the aroma. Stir so that the mushrooms do not stick to the bottom of the pan. Cook for 10 minutes.

9. Drain in a colander.

10. Put clean water in the pan on the fire again. For 3 kg of mushrooms – 1.5 liters of water. Add garlic, sweet peas, bay leaf, salt, sugar. Pour in 3 teaspoons of 70% vinegar. Mix.

12. Add mushrooms. After the water has boiled, cook the boletus mushrooms for 10 minutes. And take out the bay leaf. Continue cooking for another 10 minutes.

13. Place the hot mushrooms in clean, sterilized jars.

14. Fill the marinade up to the neck. We twist the jars. Leave at room temperature until completely cooled. Then we put the boletus mushrooms in the underground or refrigerator.