If you are lucky enough to pick up real “noble” porcini mushrooms in the forest, then you can dispose of them in different ways. Of course, it makes sense to prepare part of the harvest in the form of semi-finished products: dry or freeze, and the most “elite” ones - beautiful, small, clean (not wormy) - are best used for preparing delicious gourmet snacks: salted or pickled mushrooms. We will tell you in this article how to marinate porcini mushrooms in order to preserve their beneficial properties and natural taste as much as possible.
Pickled porcini mushrooms (pictured) retain their color and texture density during heat treatment, decreasing in volume by 2-3 times
Porcini mushrooms (Boletus edulis) belong to the genus Boletus; according to their place of growth, spruce, pine (“boletus”), oak, birch, as well as dark bronze and reticulate forms are distinguished. These mushrooms belong to the highest (1st) category of nutritional value . They have a very bright, rich taste and “thick” aroma, and contain a whole range of useful substances: amino acids, vitamins, microelements. The dense, fleshy flesh retains its elastic texture and does not darken in the cut areas or during heat treatment, which is why the mushrooms were called “white.”
Crispy pickled porcini mushrooms for the winter in jars according to a simple recipe
The most popular and probably the most proven way to marinate porcini mushrooms is this one. Since boletus mushrooms are first boiled in a saucepan, that is, a hot salting method is used, and then they are poured with marinade, which is made on the basis of vinegar. That's the beauty of it, the smell of preservation is present and it's great. I love these kinds of treats. And you?
We will need:
- salt - at your discretion to make it salty
- sugar (optional) - approximately 1.5 tbsp per 1 liter of brine
Stages:
1. Wash the entire batch of whites in water, and then clean the leg of dirt with a knife. Then chop each mushroom into portioned pieces or cubes of approximately the same size.
2. Place them in a saucepan and fill with clean running water, turn on the heat and boil the mixture. And then salt it well, taste the brine. Cook in salted broth for 35-40 minutes.
3. Place the ready-made whites in a colander or sieve and rinse under running cold water.
4. After the washing procedure, place them in a deep dish in an enamel basin and move them aside for further use.
In the meantime, prepare the marinade, for 1 liter of water take 3 cloves, 4 black pepper and allspice peas, 1 bay leaf, 1.5 tbsp sugar juice and 8 tbsp 9% vinegar. If there are a lot of mushrooms, then increase all proportions accordingly. Boil the liquid and add the mushrooms. Cook them for 15 minutes after active bubbling.
5. Next, take sterile jars and place the hot workpiece in them. Close with nylon or turnkey metal lids, it’s up to you. Some people are convinced that this cannot be done (I’m talking about the method of tightening with a special seaming wrench). Store in a cool crawl space or basement. Happy discoveries!
I recommend watching another video that has already gained a ton of subscribers on the YouTube channel. Do the same with the hostess of the video.
Preparing mushrooms
It is recommended to begin processing mushrooms brought from the forest immediately. The white ones, of course, will not stick together like boletus, and will not crumble, unlike fragile lamellar ones, for example, russula, but they still should not be stored for a long time. The condition of the mushrooms is affected by temperature and air humidity levels, as well as the presence of worms, which quickly “infect” healthy mushrooms. Therefore, even in the refrigerator they should not be left for more than a day .
The remains of earth and sand from the leg are cut off or scraped off with a knife
Cleaning porcini mushrooms is carried out without water , shaking off debris with a dry brush or sponge and cutting off the main dirt with a knife. During the cleaning process, mushrooms are sorted by size, overripe and spoiled ones are rejected. The presence of worms in the pulp is not noticeable from the outside, so the bottom of the stem (especially in large specimens) is cut off. Cleaned mushrooms are thoroughly washed under running water to thoroughly rinse off all remaining soil and sand. Long soakings with white mushrooms are not required and are even harmful, since the mushroom pulp is quickly absorbed with excess moisture. This directly affects the density of the structure and taste of the finished product.
Recipe for hot pickled porcini mushrooms at home
How nice it is to walk through the forest when you already have a whole bunch of mushrooms in your basket. You'll come home and make all sorts of goodies out of them. If the harvest is large, then of course you will want to hide the mushrooms in jars. I suggest boiling them first and then marinating them. The hot method is still safer, although I didn’t do it completely dry, I can’t say anything bad.
Source
We will need:
Stages:
1. In order to marinate porcini mushrooms, you need to make a responsible choice. Mushrooms that have a white cap are best suited. Because these look amazing in a jar and they are very tasty. If the cap is greenish, then it is better to use them for frying or cook soup.
Sort the boletus mushrooms and inspect for worms. Clean them from dirt carefully with a knife. Cut into equal sized cubes. Then rinse thoroughly under running water. Next, add water and bring to a boil, then remove from the stove and strain through a colander. Rinse the workpiece again.
Then fill the bowl with water, adding the washed boletus mushrooms. Lightly salt the liquid and cook until it boils, then reduce the heat and simmer for half an hour. Then rinse the mushrooms again in cool water, discarding the hot water.
2. Prepare the ingredients for the marinade: dill, black peppercorns, vinegar, coarse salt, sugar, bay leaf.
3. Pour 1 liter of water into a bowl, and add 2 tablespoons of granulated sugar, 4 teaspoons of coarse salt, 130 ml of table vinegar 9%. (8 tbsp). Stir and let it boil.
Meanwhile, sterilize the jars and iron lids. Cut the dill finely into pieces. In each small jar, place a bay leaf and 5 peppercorns.
As soon as the marinade is actively bubbling, add the prepared mushrooms to it. Bring to a boil and leave to simmer for 15 minutes, stirring constantly.
4. And now the most interesting part, add dill for aroma and smell, stir, cook for 1 minute and place the preparations in jars along with the brine. Screw the lids tightly and tightly. Turn over and cover with a towel to cool completely. Have a nice adventure! Store in the refrigerator or cellar.
Useful tips
- When you collect white ones, pay attention to the cut; if it turns pink, then it is false. You can't eat it! There is a golden rule when picking mushrooms: if in doubt, don’t pick it!
- Maintaining cleanliness during marinating is the key to the success of your preparations.
- Process porcini mushrooms immediately after they are brought from the forest. They don't lie! If you let them sit, the number of worms will double and you will have to throw them away.
- To keep the mushrooms firm during cooking, place them in boiling water.
- White ones will look better sorted, small ones whole - separately; large, chopped - separately.
- I don’t put cloves in the marinade for whites, so as not to interrupt the natural taste of the forest beauties. Marinovka has enough garlic, pepper and vinegar.
- Be careful when harvesting, cleaning and preparing whites. When cooking for the first time, put a whole peeled onion into the pan; if it turns purple, then there are poisonous mushrooms among them. They should be thrown away without regret!
- Pour the vinegar essence into the marinade at the very end of cooking, after mixing it with the cooled mushroom broth, so it will not lose its basic qualities.
- Pickled boletus mushrooms in jars will be ready in a month. Of course, you can open them earlier, but it still takes 4 weeks for them to completely marinate, so be patient, and it’s better to open the white ones only before the New Year. This delicacy will definitely decorate your holiday table.
Marinated porcini mushrooms with vinegar and garlic without sterilization - recipe for 1 liter of water
In this recipe, in addition to porcini mushrooms, you can also use boletus mushrooms. The appetizer turns out to be impeccable in taste, simply excellent! The preparation itself is very simple and does not take much time. So to speak in a hurry.
Source
We will need:
Stages:
1. Clean the whites from dirt and dust. And chop them into small pieces in the form of cubes. Send them further into boiling water and cook after boiling for 20 minutes. Then drain in a colander and rinse with water.
2. Next, put the mushrooms back into the pan and add water until it covers them completely. Add salt, salt and pepper mixture, bay leaf, umbrella dill, cloves, currant leaves.
3. As soon as the marinade for white boletus boils, cook for 10 minutes. Now pour in the vinegar and simmer for another 10 minutes.
4. Place chopped garlic in each sterile jar and fill with hot mushrooms and brine to the very top. Close the lids and turn the finished jars upside down. Cover them with a blanket and let them cool completely. Place it in a cool place, and after a couple of months, eat it with pleasure!
Mushroom caviar
The process of preparing the snack is simple, and the result is stunning.
Ingredients:
- boletus - 2 kg;
- fleshy varieties of tomatoes (for example, “Slivka”) - 3 pcs.;
- garlic - 6 cloves;
- large bulbs - 3 pcs.;
- salt, ground pepper - to taste;
- sunflower oil for frying;
- vinegar 9% - 1 tsp. for a half-liter jar.
Instead of tomatoes, it is permissible to use tomato paste. Ketchup and sauce are not suitable for preparation. The product must be free of unnecessary additives and preservatives. It is ideal when the composition contains only tomatoes.
How to cook:
- Sort and rinse the boletus mushrooms. Boil in salted water until tender.
- Chop the peeled garlic. Can be passed through a press.
- Cut the onion into cubes.
- Scald the tomatoes and remove the skin. Cut the pulp into pieces.
- Fry the garlic in oil, add the onion, and after 3 minutes add the tomatoes.
- Add mushrooms, cook for 7–10 minutes.
- When the mass has cooled, pass it through a meat grinder. The size of the nozzle depends on your preference.
- Place the future caviar in a thick-bottomed pan, cook without a lid for 20 minutes (after boiling) so that excess moisture evaporates. Salt and pepper. For every half liter add 1 tsp. vinegar. If you like caviar with sourness, you can add more.
- Place the caviar into jars, lightly cover with lids. Additionally, you can sterilize in a saucepan for 20 minutes. Roll up.
Porcini mushrooms in winter are truly luxurious. Especially if they are prepared without adding chemical ingredients at home. You definitely won’t be able to find such preparations in stores.
How to marinate fresh porcini mushrooms with citric acid
And now I propose to make the preparation without vinegar. Another preservative, such as lemon, will be used instead. Try it and this appetizer will become one of your favorites on the holiday table.
We will need:
Stages:
1. Wash the mushrooms and remove dirt. Cut into pieces of approximately the same size. Next, boil them in boiling water for about 30 minutes, or longer. After which the first batch will need to be washed (drain the water).
2. Make a special marinade, add salt, sugar, citric acid to the water and boil. Add the mushrooms and cook for another 15 minutes. Next, put it in jars and roll up the lids. Happy discoveries!
What to cook from pickled boletus
From pickled mushrooms you can prepare a lot of all sorts of delicacies - first, second, appetizers, etc. These can be both festive and everyday dishes. Catch the recipes.
These dishes are simply delicious. They are so delicious and easy to prepare. Be sure to cook them and invite your friends - they will be shocked by your culinary abilities.
Simple Lenten Salad
Products you need to stock up on:
- 100 g pickled boletus;
- salt + pepper;
- 2 pcs. medium-sized boiled potatoes;
- half an onion;
- 2 pcs. pickled cucumbers;
- 4 tbsp canned peas;
- 2 tbsp. unrefined vegetable oil;
- parsley.
Cut the peeled potatoes into cubes. We also send pickled mushrooms there (if they are large, they need to be cut). Next, add diced onion and cucumbers cut into thin semicircles. Then add the peas, salt and pepper. Season the salad with oil and mix it well. Before serving, decorate with herbs.
Delicious salad with ham and eggs
For it you will need:
- 2 boiled chicken eggs;
- 160 g ham;
- 1 boiled potato;
- 100 g boletus;
- 1 pickled cucumber;
- 3 garlic cloves;
- a little mayonnaise.
Chop cucumber, eggs, potatoes and ham into cubes. Cut the mushrooms into small pieces. Pass the garlic cloves through a press. Mix all these ingredients and flavor the mixture with mayonnaise. That's all - the salad is ready.
Cooking soup
The soup prepared according to this recipe turns out incredibly tasty. And a great alternative to one cooked from fresh mushrooms. For this dish, stock up on:
- 250 g pickled boletus;
- 1 tbsp. vegetable oil;
- 1 carrot;
- 1 onion;
- 2 tbsp. rice;
- 1 egg;
- a clove of garlic;
- 10 g green onions;
- salt;
- water (2 l).
Pour water into the pan and place the dishes on the stove. When it boils, add rice to it. Add liquid, stir, cook rice until tender.
While the rice is cooking, you can prepare the sauté. To do this, fry diced onions, grated carrots and chopped garlic in oil. Then add mushrooms cut into small pieces. Just before cutting, they need to be washed.
Next, add the contents of the frying pan to the pan with rice. Mix everything and bring the soup to a boil.
Separately, beat the egg with a fork until a homogeneous consistency is obtained. And add the egg mass into the pan with the soup. We taste the food for salt. If necessary, add salt. Bring the dish to a boil again and remove it from the stove. Next, add chopped green onions and cover the dish with a lid. After 15 minutes you can set the table.
Recipe for quick cooking of porcini mushrooms in 15 minutes
An interesting method of pickling is presented in this step-by-step description. This is because the mushrooms will be sprinkled with salt in layers. Have you ever cooked like this? What are your impressions?
Source
We will need:
Stages:
1. Rinse and clean the white mushrooms. Then chop them into small pieces with a sharp knife. Prepare all other ingredients according to the list of ingredients that you see above on the screen (these are dill umbrellas, cherry leaves, horseradish leaves, garlic, black currant leaves, horseradish roots, black pepper and allspice). Plus, sterilize the jars with lids separately.
All greens must be fresh and well washed with boiling water; dry ones cannot be used.
Boil the mushrooms for 15-30 minutes in water, then strain in a colander and rinse them with boiling water from a kettle.
Cut the horseradish and garlic roots into small pieces.
2. In each jar, put a horseradish leaf, an umbrella of dill, a layer of porcini mushrooms, garlic, horseradish root, allspice 3-4 pcs., black peppercorns 3-4 pcs., add salt thoroughly. So further until the end of the can, layer by layer.
3. The result is a beautiful and unusual container. Place a horseradish leaf on top. Cover with a regular nylon lid (it must be sterilized).
4. Store in the refrigerator, and then eat for your health!
Five-minute recipe
If you have several kilograms of fresh boletus on hand that you want to cook for dinner, but don’t have time, there is a quick recipe that will allow you to cook mushrooms very quickly and no less tasty than a long process. To marinate porcini mushrooms you need to take these products:
- 700 grams of raw mushrooms;
- a few cloves;
- bulb;
- spoon of salt;
- a handful of peppercorns;
- other spices to taste.
Sort through, clean and wash the boletus mushrooms. They can be left whole, and large specimens can be finely chopped. Chop the onions and place them directly on the bottom of the jar to seal. Mix all other ingredients in a single container and bring to a boil, then cook for fifteen minutes and pour the hot mixture into the jars with onions. Seal with a nylon lid and send to a cool place for further storage.
