Borovik is considered the king of the whole mushroom kingdom. It even surpasses meat in protein content and is considered its natural substitute, for which it was nicknamed white meat. Therefore it is necessary to include this product in the diet.
But if in summer and autumn it is easier to get it, then what to do in winter? Of course, eat delicious blanks made in the summer. Let's learn how to pickle and roll porcini mushrooms in jars.
What you need to know about white mushrooms?
For an experienced mushroom picker, it is not difficult to distinguish a good mushroom from a poisonous one. But there are chances that the fungus can mutate and stop eating. Therefore, it is better to still buy boletus, which are specially grown in farms.
The white mushroom has a characteristic brown cap (color may vary depending on the composition of the soil and age) and a white leg. A distinctive feature is the white color of its tubular layer between the cap and the stem, which will always be white regardless of the state or method of preparation.
Before cooking it is worth making sure that there is no poisonous satanic or gall fungus that accidentally fell, which resemble a boletus.
It is worth doing mushrooms in the very first hours after their collection or purchase, since this product will quickly deteriorate and it is better to prepare them for consumption or salting in the first 5-6 hours. They can marinate, salt, dry and freeze - they are tasty in any condition.
First of all, you need to select good specimens, sort them by size and rinse.
A good mushroom must be strong, whole, not wrinkled and without wormholes, otherwise it will not only not be stored for a long time, but may also contain toxic substances.
Training
Regardless of the method of further storage, they must first be sorted, carefully inspected for the presence of dents, cuts, wormholes and remove the affected places. It is best, of course, not to use spoiled mushrooms for long-term storage and to eat right away, but after removing the affected area, they can still be pickled or salted.
To prepare you need a large capacity for washing and soaking. Of course, the size of the tank depends on the quantity of the product, but it is better to take a large basin or use the bathroom so that the mushrooms fit freely in it in one layer.
They can be cleaned of dirt in three ways:
- soaking first for 30 minutes, then again for 15 minutes in a large amount of cold water;
- pour boiling water up to 5 times;
- Rinse with plenty of running water.
As soon as the dirt and grass is washed away, the boletus must be dried and prepared for further cooking. Whichever method of storage is chosen, it is best to use small and medium specimens whole, and especially large ones - cut in half. For pickling or pickles, you can only use caps and legs to eat.
Pickled white mushrooms
Marinated mushrooms are perfectly stored for a long time in an airtight container. Usually pickled them with acid - acetic or citric. There are many options for marinade, but boletus goes well with any of them. Consider cooking recipes for the winter, which, in our opinion, the most successful.
Boletus mushrooms marinated with citric acid
If you do not want to use vinegar, then it can easily be replaced with citric acid. The taste of mushrooms turns spicy and they are stored for as long as using vinegar marinade.
Composition:
- boletus - 800 gr;
- citric acid - 20 g;
- salt - 60 g;
- sugar - 10 g;
- water - 2 cups.
Time spent: 3.5 hours.
Calories: 30 calories.
- Prepared mushrooms wash well several times with water and cut off the roots;
- Large specimens cut into several pieces;
- Put them in a pan with cold water and boil;
- As soon as the water boils, drain it and pour again with cold water with the addition of 10-15 grams of salt;
- Cook for 3 hours;
- After the time has elapsed, pour the mushrooms into a sieve or colander so that the remaining water is drained;
- Prepare the marinade: on a liter jar, you need to boil 2 glasses of water, throw in citric acid, spices and salt with sugar;
- Mushrooms put in a jar and pour the marinade;
- Seal the jar with a lid and place it in a cool place.
Quick recipe for marinating mushrooms
Thanks to this marinade mushrooms are stored for a long time. The recipe is given with the calculation of the use of 1 liter jar.
Ingredients:
- white mushroom - 1 kilo;
- water - 750 ml;
- salt - 90 g;
- granulated sugar - 25 g;
- vinegar - 30 ml;
- laurel - 2-3 pcs .;
- 3-4 allspice of allspice and black peas;
Time Spent: 30 minutes.
Calories: 25 calories.
- Cooked mushrooms for 20 minutes in boiling water;
- Simultaneously boil the marinade: in 500 ml of water dissolve the salt with sugar and vinegar;
- After the mushrooms are cooked in the first water, move them to the marinade and cook in it for 8 minutes;
- In a sterile jar put on the bottom bay leaves, peppers, and mushrooms on top. It is necessary to lay carefully, as soft mushrooms are easily deformed;
- Pour the marinade jar and roll the lid using a special machine;
- Instant white mushrooms for the winter ready. Keep them in a cool dark place.
Salted white mushrooms
No less popular option for the storage of white mushrooms - salting for the winter. This is the most ancient and proven way to store this product. There are several types of salting.
Classic recipe
This is the way most of the housewives used at that time, as neither citric acid nor acetic acid was widely available. Salty mushrooms are well stored and have a unique taste.
Products:
- 1 bucket of boletus;
- 100 ml of sunflower oil;
- 2 cups salt.
Cooking time: 4 days.
Calories: 24 kcal.
- Fill mushrooms with salt (they should be cleaned and washed already) and leave them for a day;
- After that, drain the formed juice into a saucepan and heat a little. Pour the juice back into the tub and leave for another day;
- Repeat the procedure with the juice, just heat it up more;
- On the third day, drain the juice again, boil it and return it hot to the container;
- After three days, boil the mushrooms with the juice and cool;
- Put the mushrooms under the legs in a container (it is better to use a wooden tub) and pour the juice;
- Pour the vegetable oil on top, tie up the container with the package and cover tightly with the lid;
- Before use, you need to hold them for several hours in cold water, and then boil 2 times in two waters.
Hot salting
Using this method of salting for the winter, the mushrooms are subjected to heat treatment in hot water. Their taste does not change, and time is saved.
Products:
- mushrooms - 1 kg;
- water - 1 l;
- salt - 30 grams for brine and 50 grams for salting;
- Lavrushka - 3-4 pcs .;
- Carnation - 3 pcs .;
- peppercorns - 3 pcs .;
- leaves of cherry or currant - 2-3 pcs .;
- dill - 30 gr.
Preparation time: 4 hours for cooking and 45 days for pickling.
Calories: 40 calories.
- Boil the water with salt and place the mushrooms in it;
- Once the foam is formed on the surface - remove it and add all the spices;
- Cook for 30 minutes, stirring occasionally;
- Cool and spread on banks, sprinkling with salt and pouring the brine so that it covers only 1/3 of the jar;
- After 45 days you can eat.
Cold pickling
Another option is salting for the winter, but without cooking, instead of which a prolonged soaking is applied.
Products:
- white mushroom - 1 kg;
- salt - 30 g;
- garlic - 1 head;
- dill - 10 g;
- Cherry leaves - 10 pcs.
Preparation time: 3 days for cooking and 40 days for pickling.
Calories: 30 calories.
- Boletus folded in a container (it is best to use wooden, but suitable and glass, and enameled) and fill them with completely cold water;
- Leave for 3 days, but occasionally mix well and 2 times a day with fresh water;
- Then drain the water from them;
- Scald with boiling water all the ingredients;
- Put the leaves on the bottom of the container, then lay out the mushrooms in layers, sprinkling them with salt and putting garlic cloves with dill;
- Pour all water and leave under the yoke;
Mushrooms in a tub under the yoke
- Store in a cool place. After 40 days you can eat.
How to freeze porcini mushrooms for the winter
Freezing is the fastest and easiest way to preserve any food, and not just for the winter. It does not take much time and effort.
Ingredients:
- mushrooms - 1 kilogram.
Elapsed time: 15 minutes.
Calorie: 24 calories.
- Peeled and washed white mushrooms dry. For convenience, you can immediately cut them into pieces;
- Place them on a pallet so that they do not touch each other;
- Pre-freeze for 10 minutes;
- Take out the mushrooms and move to a bag or container;
- Send back to the freezer. When using pre-thaw.
Useful tips
Any product can be turned into a masterpiece, if properly prepare it. To avoid trouble, you need to use small secrets:
- When cooking, it is necessary to use mushrooms of the same size or to make them as such, since small pieces will boil out quickly and lose their shape, while large pieces will not be ready yet;
- White mushrooms must be cooked separately from other species due to different cooking times;
- Accurately stick to the recipe and do not change it;
- When cold pickling a small mold plaque can form on top of the surface of the tub, there is nothing to worry about and you can simply remove it with a spoon;
- When freezing, you can mix them with other frozen vegetables to get ready-made mixture for soups or stews.
These tips will help to avoid errors and damage to products. Using proven recipes and knowing the secrets of tasty cooking blanks for the winter, you can enjoy the unique taste of white mushrooms all year round!
On how to dry porcini mushrooms for harvesting them for the winter, you can learn from the following video.
