How can you prepare porcini mushrooms for the winter. We prepare porcini mushrooms for the winter. Pickled porcini mushrooms with onions

White mushroom belongs to the 1st category, of all representatives of the mushroom kingdom, it is valued as highly as possible. Boletus, as the white mushroom is often called by the people due to the fact that it grows in a pine forest, is not only very satisfying and healthy - it also has an attractive aroma that nothing can compare with. Mushroom mushrooms are delicious in any form, so they are often harvested for future use. Pickled porcini mushrooms for the winter are the easiest to prepare, as a rule, they are canned in jars. There are recipes for cooking pickled mushrooms in a saucepan, but usually an appetizer made according to these recipes is not intended for long-term storage. Therefore, for the preparation of pickled mushrooms for the winter, it is advisable to use recipes that provide for their canning in jars.

Cooking features

It is difficult to spoil porcini mushrooms, but nevertheless, pickling them for the winter should be done according to special rules, failure to comply with which can lead to tragic consequences.

You should not buy porcini mushrooms on the market, because in this case it is impossible to find out where they were collected. And the place of collection is of great importance. After all, mushrooms absorb various toxins well, and if they grow near roads or industrial areas, they quickly become harmful to health. Edible mushrooms collected in ecologically unfavorable areas can be poisoned. For the same reason, you can also pick mushrooms yourself only in the forest, far from highways and any enterprises.
There is no need to soak porcini mushrooms before cooking, as they do not contain substances that give them bitterness. In addition, porcini mushrooms absorb moisture well, so they can become tasteless and unappetizing due to long soaking.
You need to wash and clean porcini mushrooms no less carefully than any other. Can be used for cleaning toothbrush or the hard side of the sponge. During cleaning and washing, it is better to sort out the mushrooms, as small mushrooms are advised to marinate. Large specimens will have to be cut or left to fry. When sorting through mushrooms, it is not enough to sort them by size - you need to get rid of old and overgrown mushrooms, as well as worms.
It is not necessary to boil porcini mushrooms before pickling, but most housewives still do not skip this stage of processing.
The addition of citric acid to the marinade makes it possible to ensure the preservation of the white color of mushroom caps - such mushrooms look much more appetizing than darkened ones. It is enough to add 2 g of lemon per liter jar.
Sterilized jars should be used for pickled mushrooms; they can be closed with both nylon and metal lids. The latter are used when it is necessary to store preserves at room temperature. Since botulism can develop without access to air, mushrooms in jars under metal lids are not stored for a long time, trying to eat them a month or two after cooking. Jars with pickled mushrooms closed with plastic lids are kept in the cellar or in the refrigerator. In this case, they can be stored for a whole year.

Immediately after cooking, pickled mushrooms, even the so-called “noble”, cannot be eaten - they can be considered fully prepared only after a month.

Classic recipe for pickled porcini mushrooms

Composition (for 2 l):

white mushrooms - 1.5 kg;
water - 0.5 l;
salt - 20 g;
sugar - 10 g;
bay leaf - 1 pc.;
allspice peas - 3 pcs.;
cloves - 2 pcs.;
cinnamon - 1 stick;
table vinegar (9 percent) - 50 ml.

Cooking method:

Sort and wash the porcini mushrooms, cut into pieces if necessary and let them dry.
Pour the mushrooms in a large saucepan with cold water so that it completely covers them. Place over high heat and bring to a boil.
When the water boils, turn off the fire. Boil the mushrooms, removing the foam, for 15 minutes.
Remove the mushrooms from the water and wait until it drains.
Separately, boil the brine by boiling half a liter of water and adding salt, sugar, bay leaf, pepper and cloves to it, cooking all 10 minutes.
Cool and strain the brine, mix it with vinegar and heat to a boil.
Arrange the mushrooms in sterilized jars, fill them with marinade and cover with sterilized lids.
Take warm water in a large saucepan. Put a piece of cloth on the bottom of the pan, put jars of mushrooms.
Sterilize jars of pickled mushrooms for 20 minutes if they are one liter. Bigger size It is not recommended to take jars, because after they are opened, the snack cannot be stored for a long time.
Remove the jars from the pot of hot water, seal tightly immediately, and wait until they have cooled to put away for the winter.

As already mentioned, you need to store the workpiece in a cool place. Mushrooms can be tasted 30 days after preparation.

A simple recipe for pickled porcini mushrooms

Composition (for 2 l):

white mushrooms - 1.5 kg;
water - 0.5 l;
table vinegar (9 percent) - 20 ml;
salt - 40 g;
fragrant herbs (basil, celery, parsley) - 2-4 sprigs;
cloves - 10 pcs.;
black peppercorns - 10 pcs.;
bay leaf - 5 pcs.

Cooking method:

Boil white mushrooms.
Sterilize the jars, put the greens on the bottom.
Boil water, add salt, pepper, cloves, bay leaf to it, boil for 5 minutes, cool and strain.
Put the mushrooms in the brine, pour in the vinegar and put on the stove. Boil 15 minutes after boiling.
Fill jars with mushrooms, fill with marinade to the lid. Seal the jars tightly and turn over.
Wrap the jars with a blanket in several layers and leave it to cool completely.

After cooling, the jars can be removed in the pantry or basement. It is desirable that the room where they stand is not too warm. Porcini mushrooms marinated according to a simple (even without sterilization) recipe are very fragrant. Greens give the appetizer freshness.

Porcini mushrooms in a spicy marinade

Composition (for 2 l):

white mushrooms - 2 kg;
water - 1 liter for marinade and 3 liters for cooking;
salt - 50 g for marinade and 50 g for cooking;
sugar - 10 g;
bay leaf - 5 pcs.;
cloves - 5 pcs.;
cinnamon - 1 stick;
cardamom - 5 pcs.;
mustard seeds - 5 g;
dill seeds - 5 g;
table vinegar (9 percent) - 80 ml.

Cooking method:

Place the sorted and washed mushrooms in a saucepan, pour 3 liters of water, add 50 g of salt.
Bring to a boil over high heat, reduce the intensity of the flame and simmer, skimming off the foam, for 20 minutes.
Drain the mushrooms in a colander and rinse with cool water.
Boil a liter of water, dissolving salt, sugar in it, adding spices and spices. Boil 5 minutes.
Dip the mushrooms into the boiling brine, wait until the contents of the pan begin to boil again, and cook for 10 minutes.
Pour in the vinegar, stir, cook for a couple of minutes.
Arrange the mushrooms in jars, seal the jars tightly.

This recipe is good because it allows you to store mushrooms pickled according to it at room temperature. In addition, they are spicy and very appetizing.

Porcini mushrooms marinated with nutmeg

Composition (for 2 l):

white mushrooms - 2 kg;
water - 0.4 l;
nutmeg (ground) - 5 g;
salt - 40 g;
sugar - 10 g;
table vinegar (9 percent) - 80 ml;
black peppercorns - 10 pcs.;
allspice peas - 10 pcs.;
bay leaf - 4 pcs.;
onion - 150 g.

Cooking method:

Boil the mushrooms.
Boil water with salt, sugar and spices, put onion cut into thin half rings and boil for a couple of minutes.
Put the prepared mushrooms in the brine, cook for 10 minutes.
Add vinegar, cook for 2-3 minutes.
Divide mushrooms among prepared jars, seal and turn over.
Cover the jars with a warm blanket. After they cool under it, put it away for storage.

You can store this appetizer at room temperature, but it is still preferable to put the mushrooms in a cool place. The unique aroma that nutmeg gives to the appetizer leaves few people indifferent.

Porcini mushrooms marinated with vegetables

Composition (for 2 l):

mushrooms (boiled) - 1 kg;
carrots - 0.2 kg;
bell pepper - 0.2 kg;
water - 0.5 l;
sugar - 60 g;
salt - 40 g;
table vinegar (9 percent) - 100 ml;
bay leaf - 3 pcs.;
black peppercorns - 5 pcs.

Cooking method:

Rinse the boiled mushrooms cut into small pieces and let them dry.
Wash vegetables, clean. Cut the pepper into narrow strips, grate the carrots. You can use an ordinary grater for this, but better - designed for making Korean salads.
Boil water, dissolve salt and sugar in it, add peppercorns and laurel leaves. Boil for a couple of minutes. Pour in the vinegar, put the vegetables, cook them in the marinade for 5 minutes.
Put the mushrooms in the pan and cook them together with the vegetables for 15 minutes.
Arrange on prepared banks and roll them up.

It is safer to store such a snack in the refrigerator or other cool place. In fact, it is almost ready to serve, all that remains is to shift it from the jar and fill it with sunflower oil.

Pickled porcini mushrooms are an excellent appetizer that guests will surely appreciate. The main thing - before serving, do not forget to add onion and garlic to the mushrooms, pour vegetable oil.

In the quiet hunting season, when the mushroom harvest was successful, the question arises of whether what can be done for the winter from porcini mushrooms. Of course, first of all - drying and pickling. These are classic options for blanks. White mushroom can also be salted, frozen for future use and canned in stew.

How to dry white mushroom?

Sort mushrooms, clean from needles, sand and moss, wipe with a dry cloth. Small mushrooms can be dried whole, large ones can be dried in parts (caps and legs separately). Under suitable conditions, you can string the mushrooms on a thick thread and hang them up. Most effective method- drying in the oven or oven. in the oven should be at 70-80°C. Air flow and removal of moisture from the mushrooms must be ensured. To do this, open the door.

Drying time in the oven - 7-12 hours. The final drying is carried out over the stove or in the sun. Dry storage rules - dry, ventilated room. There should not be products with a strong odor nearby. When the mushrooms are damp, they should be sorted out and dried.

Marinated porcini mushrooms

There are several ways:

Marinade with sugar. This method works well for small mushrooms. Prepare the mushrooms (peel and wash), pour over boiling water, put in a bowl with a liter of water, add a tablespoon of table salt, 2 times more sugar, spices at your discretion. Cook porcini mushrooms for 30 minutes, remove the resulting foam. After the fruits begin to fall, pour vinegar in an amount of 2 tbsp. l. and continue cooking for 15 minutes. Prepare jars, transfer mushrooms hot, pour boiling marinade, cork.
Marinade with a high content of vinegar. sort, clean, wash. Marinade per kilogram of peeled mushrooms: 400 ml of water, the same amount of vinegar, dill, bay leaf, pepper, cinnamon, 2 tbsp. l. salt, . First, salt the water and add vinegar, lower the mushrooms, boil. Add spices and herbs, cook for about half an hour, stirring the mushrooms occasionally. In the meantime, prepare the jars and pack the mushrooms along with the marinade. Roll up.

Salting white mushroom

You can pickle mushrooms for the winter in such ways.

Dry salting

Mushrooms prepare and boil in lightly salted water for 30 minutes. Drain the water and put it in a container with the hats down, sprinkle with salt and sugar in layers in proportion to 1 kg of salt mushrooms 2 tsp, 1 less sugar. Spread each layer with spices - garlic, cumin, pepper, bay leaf, dill, currant leaf, cloves.

Top the mushrooms with a cloth, cover with a lid and put a load. Keep cold.

Salting in brine

For a kilogram of mushrooms, you will need to take: 2 leaves of black currant, pepper and cloves, 1 bay leaf, salt - 2 tbsp. l., dill and 2 cups of water. Peel the mushrooms, separate the roots from the caps. If the mushrooms are of different sizes, cut the large ones into pieces. Rinse with cold water.

First, boil the mushrooms in salted boiling water (2 tablespoons in 2 cups of water). Remove foam, add seasonings, cook for 20-25 minutes. A sign of readiness - the brine becomes transparent, the mushrooms sink to the bottom of the dish.

Separate the mushrooms from the liquid, cool, put in prepared containers, pour brine (no more than 200 ml per kilogram of boiled mushrooms). Salting period - 40-45 days.

Freezing porcini mushroom for the winter

Sort young mushrooms from old ones. In large specimens, separate the caps from the legs. Can be cut into slices. Do not use spoiled, wormy, rotten, rotten fruiting bodies.

Boil mushrooms in boiling water for 5 minutes. Rinse with cold water. Strain, dry. Arrange in containers in the required amount for 1 preparation and freeze.

Stewed porcini mushrooms

Peel the fruits of mushrooms, dip in boiling water, cut and put in a saucepan. For 1 kg of mushrooms, add a large spoonful of salt and a little sugar, a few bay leaves, pepper. Pour water on top (to completely cover the surface of the mushrooms) and put on fire for 30 minutes. Simmer under the lid.

Cooking mushrooms for the winter has its peak - this is the end of summer and autumn. At this time, you need to have time to collect and prepare mushrooms for future use. Harvested salted mushrooms for the winter, dried and pickled then will be very useful to you. But first you need to know how to pickle mushrooms for the winter how to pickle mushrooms for the winter, how to freeze mushrooms for the winter, how to prepare dried mushrooms for the winter, how to cook mushrooms for the winter. Almost all edible mushrooms are suitable for harvesting for the winter: milk mushrooms, chanterelles, russula, honey mushrooms, aspen mushrooms, boletus mushrooms, boletus, champignons, volnushki, mushrooms, and of course white mushroom. Recipes for harvesting porcini mushrooms for the winter are very diverse, since this mushroom is very tasty and easy to prepare. That is why many people love to collect and cook porcini mushrooms so much. Recipes for harvesting porcini mushrooms for the winter include all known methods, while many agaric mushrooms can only be salted.

Let's start with a question how to pickle mushrooms for the winter. More often than others, pickling porcini mushrooms for the winter is common. White mushroom is the king of all mushrooms, and marinated white mushrooms for the winter are very tasty. Usually we pickle porcini mushrooms for the winter separately from other mushrooms. When we pickle porcini mushrooms for the winter, we cut large mushrooms into pieces, and pickle small ones whole. These rules, in principle, also work when we prepare others pickled mushrooms for the winter. The video recipe for pickling mushrooms for the winter will show you all the stages of pickling, show you how to prepare and how to roll mushrooms for the winter. Marinade for mushrooms for the winter is standard: salt, sugar, vinegar and spices. Depending on what kind of pickled mushrooms you want to cook for the winter, the recipe may contain different kinds spices and proportions of marinade ingredients.

Another way to save mushrooms for the winter is to salt the mushrooms for the winter. Recipes will show you how to pickle mushrooms for the winter. Perhaps this is the oldest way to cook mushrooms for the winter. The recipe for salting mushrooms for the winter for different mushrooms may vary. Some agaric mushrooms are pre-soaked to remove bitterness from them. Salted milk mushrooms, volnushki, mushrooms are classics of the genre, but they need a special approach. Therefore, you should figure out how to salt mushrooms for the winter and which recipe for salted mushrooms for the winter is right for you. For example, salting porcini mushrooms for the winter and salted chanterelle mushrooms will be slightly different. Harvesting for the winter, more precisely, salting, possibly in two ways - cold and hot. In both cases, you can prepare salted porcini mushrooms for the winter, chanterelles, milk mushrooms, etc., but hot salting requires preliminary boiling of mushrooms, and cold salting is longer.

And if you look at how to boil mushrooms for the winter and how to preserve boiled mushrooms for the winter, then perhaps choose this option for harvesting mushrooms. Vinegar or boiling sunflower oil is usually added to boiled mushrooms. After that, the usual preservation of mushrooms for the winter takes place. Recipes with boiled mushrooms can come in handy for pickling mushrooms and hot salting.

Drying mushrooms is the choice of lazy people. So you can prepare boletus, chanterelle, butterdish, porcini mushroom. Preparation for the winter dried mushrooms in winter it will pay off handsomely with fragrant mushroom soup or gravy. Again, there are several recipes for drying mushrooms for the winter: in the sun and in the oven. For example, some believe that harvesting dried porcini mushrooms for the winter should be carried out according to the classic version - drying on a thread. But keep in mind that not all mushrooms can be dried. Especially often this is how porcini mushrooms are cooked for the winter, as they perfectly retain their aroma. Perhaps this is the easiest preparation of mushrooms for the winter.

Freeze too. great way mushroom preparations. There are many ways to freeze mushrooms for the winter. You can freeze raw and boiled mushrooms for the winter. So if you have collected a lot of porcini mushrooms and want to save them for the winter, freezing porcini mushrooms for the winter will help you. Freeze even fried mushrooms. If you like fried mushrooms, you should definitely read how to fry mushrooms for the winter. For example, at your service are recipes for fried porcini mushrooms for the winter, fried mushrooms oil for the winter, fried chanterelle mushrooms. Recipes for the winter will show you how to preserve mushrooms for the winter in a slow cooker.

There is not just harvesting mushrooms for the winter, recipes will also help you cook practically ready meals from mushrooms for the winter and snacks. These are mushroom pate for the winter, mushroom caviar for the winter, mushroom salad for the winter, mushrooms with vegetables for the winter, cabbage with mushrooms for the winter, hodgepodge with mushrooms for the winter, etc. In addition to marinade and brine, you can cook mushrooms in tomato for the winter , mushrooms in oil for the winter, mushrooms in fat for the winter. Thus, in particular, the preparation fried mushrooms for the winter. So you have a lot of options for how to close the mushrooms for the winter.

Canned mushrooms for the winter should not be stored for too long. Maximum - 1 year. At the same time, preserving mushrooms for the winter does not allow the use of metal lids. Mushrooms for the winter in jars, it is better to cork with glass or plastic lids. Rolling mushrooms for the winter is carried out according to standard rules: sterilization of lids and jars, etc.

Step-by-step preparation of pickled porcini mushrooms in jars:

Rinse the mushrooms, clean and cut into small pieces.
Place them in a saucepan and cover with water. Boil, remove the foam and cook for 15 minutes.
Drain the water, rinse them under running water and drain in a colander.
For the marinade, pour 2 tbsp. water, add salt, sugar, bay leaf, cloves, pepper. Bring to a boil and cook for 5 minutes. Pour in the vinegar.
Arrange the mushrooms in jars and pour over the marinade.
For long-term storage, pasteurize jars for 15 minutes and roll up. To store in the refrigerator - close them with regular lids and after a few days the snack will be ready to eat.

How to sterilize jars

Put jars with lids in a saucepan, fill with water and boil for 10-15 minutes.
Leave them in hot water for a while.
Put the jars in the oven and heat it up to 140°C. Do not put them in a hot oven, otherwise they will burst due to temperature changes.
Hold 10 minutes. Turn off the oven, open the door, but do not remove the jars. Leave them there until they are full.

You can also steam sterilize jars with lids. Wash them with baking soda and place them upside down over the steam. Process 15 minutes and dry.

How to sterilize jars with blanks

Cover the bottom of the pan with a kitchen towel so that the jars do not “knock”.
Fill the jars with mushrooms and lower them into a pot of hot water. Water should be on the shoulders of the banks.
Cover the jars with lids, but do not roll up and sterilize for 10 minutes in boiling water. But the specific sterilization time depends on the workpiece, so follow the recommendations in the recipe.
Twist the blanks with lids, wrap them in a warm blanket and keep at room temperature until cool.

Truly delicious royal porcini mushrooms will be a great decoration for any table, and each jar will be worth its weight in gold.

Ingredients:

White mushrooms - 1 kg
Salt - 2 tbsp.
Sugar - 1 tbsp
Bay leaf - 5 pcs.
Cinnamon - 1 stick
Carnation - 5 pcs.
Cardamom - 5 pods
Mustard - 1 tbsp
Vinegar 9% - 70 ml

Step-by-step preparation of pickled porcini mushrooms for the winter:

Wash the mushrooms and cut if necessary.
Boil water and add mushrooms to it. Bring to a boil and cook for 5 minutes. Drain the water and wash the mushrooms under running water.
Prepare a brine (for 1 liter of water - 150-200 g of salt), boil and add the mushrooms. Boil, remove the foam and cook for 20 minutes. Transfer the mushrooms to a colander and rinse.
For marinade, put salt, sugar, bay leaf, cinnamon, mustard, cardamom, pepper, cloves in water. Boil and cook for 5-7 minutes. Add mushrooms and cook for 7-10 minutes.
3 minutes before the end of cooking, pour in the vinegar.
Leave the mushrooms in the marinade under the lid for 10 hours. Then pour in a little more vinegar, bring to a boil and pour into sterilized jars.
Seal the jars with lids, turn them over, wrap them in a warm blanket and leave for a day.
Store mushrooms in a dark and dry place.

Pickled porcini mushrooms with boiled potatoes and a glass of strong alcoholic drink on the Christmas table. Well, what could be better? Moreover, the preparation process is very simple.

Ingredients:

White mushrooms - 1.5 kg
Water - 1 l
Salt - 2 tbsp.
Sugar - 2 tbsp
Bay leaf - 3 pcs.
Allspice - 6 peas
Vegetable oil - 2 tbsp.
Vinegar essence - 4 tsp

Step by step cooking pickled porcini mushrooms:

Cut the legs off the mushrooms. Wash the hats from forest debris.
Boil water in a saucepan and put porcini mushrooms. Cook until tender over medium heat, stirring.
When the mushrooms sink to the bottom, then they are ready: approximately 15 minutes after boiling.
For the marinade, boil 1 liter of water, add salt, sugar, allspice, cloves, cinnamon, bay leaf. Boil for 15 minutes and add vinegar.
Arrange the mushrooms in sterilized jars, pour the marinade under the lid and pour in the sunflower oil.
Cover jars with lids and place in hot water. Boil and keep on the stove for 30 minutes.
Roll up the lids.

Pickled porcini mushrooms can be eaten simply as a snack. However, they can be an excellent basis for other dishes: soups, main courses, pizzas, salads, pastries, toppings ... Usually, before cooking, they are washed with cold running water and dried. We invite you to try the most delicious recipes with pickled mushrooms.

Salad with chicken, cheese and peas. 250 g chicken fillet cut. Grate 200 g of cheese. Wash, dry and cut 100 g of mushrooms. Combine products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and mix.
Pate. 200 g mushrooms cut and washed. Chop 2 onions and fry until browned in oil. Combine onions with mushrooms, add chopped herbs, spices and chop everything with a blender.
Mushroom stuffed tomatoes. Cut the tops off 4 tomatoes, scoop out the pulp with a spoon, salt and pepper. 100 g of mushrooms wash, dry and cut. Chop the dill and green onion. Mix mushrooms, herbs and sour cream. Stuff the tomatoes.

With the onset of the mushroom season, many housewives begin to think about winter preparations that can be prepared from collected mushrooms. In order to properly prepare preservation, you should familiarize yourself in advance with the features of cooking pickled porcini mushrooms.

White mushroom is considered one of the most delicious and healthy mushrooms belonging to the genus Borovik. It can be found on the territory of any continent except Australia and Antarctica. Most often it grows in the central part of America, Siberia, Africa and European countries. It is also grown in Japan and China.

Collected mushrooms are used in fried, stewed and boiled form. Some housewives prefer to pickle and dry them for the winter. Dried products are rubbed on a grater and used in cooking as a seasoning for various dishes. Pickled ones are added to vegetable sauces, soups and other hot dishes.

Mushrooms contain the following trace elements:

myosin;
starch;
vitamins E, C, B;
fats.

Due to the fact that the above microelements are present in the mushrooms, they have properties that are beneficial to humans. Regular consumption of mushroom dishes restores the formation of digestive juice and improves food digestion. In ripe porcini mushrooms, the amount of polysaccharides increases, which help to cope with malignant tumors.

Also, this component contributes to the healing of wounds and the treatment of infectious diseases.

In addition, the composition contains lecithin, which cleanses the vascular walls from cholesterol accumulations. This helps to eliminate the main signs of atherosclerosis. Pickled mushroom dishes are rich in amino acids, which help restore the functioning of the liver and kidneys.

Mushrooms contain beta-glucan, which is classified as a potent antioxidant component. When it penetrates the body, the work of the immune system is significantly improved and the protective functions of the body are enhanced.

In spite of a large number of useful properties, use mushrooms very carefully, as they absorb a lot of lead, mercury, cesium and other trace elements.

Preparation of the main ingredient

Marinating mushrooms for the winter should be taken very seriously, since the taste and duration of storage of the mushroom dish will depend on the preparation of the main ingredients. Before pickling mushrooms, you will have to carry out several preparatory procedures.

sorting

All collected ingredients are pre-sorted by size and type. If preparations for the winter will be prepared only from porcini mushrooms, then all other varieties are separated from mushrooms.

For pickling, small ingredients are selected, as they cook faster and marinate better.

soaking

Some people think that soaking is not necessary before marinating. However, soaking mushrooms is necessary if they are covered with a dense layer of dirt. This will help wash them of dirt and peel them. Mushroom mushrooms are recommended to be soaked in a salty liquid to cleanse them of toxic elements.

Experienced housewives advise soaking for about an hour. It is impossible to carry out the procedure longer, since with prolonged soaking, the mushrooms will lose their taste and become sour.

Cleaning

Forest mushrooms must be peeled, as it can spoil the taste of the blanks. During the procedure, the skin is carefully removed from the cap. If it is poorly removed, you will have to place the mushrooms in hot water for 10-15 minutes. Often mushrooms begin to quickly darken and deteriorate after cleaning. So that they do not deteriorate, they are placed in a solution prepared from citric acid.

Recipes for winter preparations

To cook mushroom preparation for the winter at your home, you should familiarize yourself with the basic recipes.

Fried in jars

Many housewives prefer to preserve fried mushrooms. In this case, roasting is carried out in two ways - with and without preliminary cooking. The latter method is often used by experienced mushroom pickers, who are sure that mushrooms do not contain toxins. People making this recipe for the first time should soak the ingredients before frying.

First, all mushrooms are washed from dirt and soaked for an hour and a half. Then they are cut into small pieces, laid out in a cauldron, filled with water and put on a gas stove. They are boiled for at least half an hour, after which they are washed with water and put in a pan. Fried mushrooms are placed in jars, salted and poured with oil.

mushroom salad

Among housewives, mushroom salad is popular, which is often rolled up for the winter. To create it, you will need the following components:

two kilograms of mushrooms;
kilogram of tomatoes;
five beam heads;
200 ml of oil;
three carrots;
200 grams of sugar;
150 ml of vinegar.

Boletus mushrooms are peeled, finely chopped and washed in water. Then all the prepared ingredients are transferred to an iron container, poured with cold water and boiled for 20-40 minutes on a gas stove. After that, the boiled mushrooms are washed again and boiled for 15-20 minutes. Boiled products are fried for 25 minutes and placed in jars.

Then the tomatoes are crushed in a blender, mixed with vegetable oil and boiled for 40-55 minutes. While boiling, salt with carrots and chopped onion is added to the liquid. The boiled tomato mixture is poured into jars, mixed with mushrooms and rolled up with lids.

Often people preserve mushroom caviar, which is added to many dishes to make them tastier. When harvesting caviar, the following products are used:

400 grams of mushrooms;
four bulbs;
80 ml of vinegar;
100 ml of oil;
spices and salt to taste.

Mushrooms are washed and soaked in a saline solution to cleanse them of toxins. Then they are boiled for 20 minutes over low heat and passed through a meat grinder. After preparing the main ingredients, cut the onion and fry it in a pan. After 5-8 minutes after frying, chopped mushrooms are poured into the pan and mixed with salt and spices. The fried mixture is poured into sterile jars, closed with lids and transferred to the cellar.

Pickling

When marinating, all mushrooms are subjected to heat treatment and soaked in a pre-prepared marinade. There are several recipes for marinating mushrooms that you should familiarize yourself with.

Cooking in sweet and sour marinade

To create such a blank, a kilogram of mushrooms is washed, cleaned, poured into a saucepan and poured with a liter of water. They are boiled for 35-45 minutes, after which they are poured into jars.

After that, a marinade is prepared from 30 grams of salt, 25 grams of sugar, spices and water. All of the above components are boiled for half an hour, after which 70 ml of vinegar with oil is added to the liquid. Boiled marinade is poured over mushrooms in jars and closed with lids.

Marinate with citric acid in jars

To pickle mushrooms in citric acid, you will need:

1-2 kg of mushrooms;
two leaves of laurel;
four peppers;
100 grams of sugar;
85 grams of salt;
3-4 liters of water;
50 ml of citric acid.

First, each mushroom is cleaned of dirt, dust and peel. Then the prepared ingredients are transferred to a pot of water and boiled. To create a brine, bay leaves, citric acid and sugar with salt are added to a liter of liquid. Then the marinade with boiled mushrooms is placed in a jar and canned.

Marinate with Vinegar and Garlic

To make a marinated mushroom dish tasty, many people add more garlic and vinegar to it. It will help to prepare such an appetizer correctly step by step recipe. To prepare the preservation you will need:

400 grams of small mushrooms;
100 ml of vinegar;
four heads of garlic;
black pepper;
sugar and salt to taste;
dill;
oil.

When creating a marinade, pepper with a bay leaf and salt are added to 2-3 liters of water. Then the mushrooms are washed and placed in a pot of boiling brine. After that, the garlic is cut, mixed with herbs, vinegar and boiled mushrooms. The mixed ingredients are poured into jars and poured with brine.

Simple marinade without vinegar

Some do not add vinegar to the marinade when creating it. When using this recipe, all mushrooms are washed, cleaned and cut. Then they are boiled for 12-20 minutes in salt water, after which the liquid is drained, cooled and poured back. Mushrooms are re-boiled for an hour and poured into jars.

When creating a brine, pepper with sugar and citric acid is added to the water. The liquid is boiled for 35-40 minutes, after which it is poured into containers with mushroom mass.

Preparations of porcini mushroom for the winter with salting

Some mushroom pickers and housewives prefer to pickle mushrooms for the winter. There are two main methods of salting, which are used most often.

hot salting

To prepare the workpiece in this way, use:

laurel leaf;
900 grams of mushrooms;
120 grams of salt.

Mushrooms are cleaned of dirt and boiled in a saucepan for 25 minutes. Then they are poured into a colander to drain the liquid from them. After that, they are poured into a small saucepan, sprinkled with salt, covered with a plate and pressed down on top with a half-liter jar of water. They should be salted for 2-4 days.

Cold salting

The second common method of salting mushrooms is cold salting. To create a blank correctly, it is recommended to follow all the steps from the recipe for its preparation step by step.

700 grams of mushrooms are washed, peeled and placed in a deep bowl. From above, they are covered with a thin layer of salt, after which they are thoroughly stirred. Then the ingredients in the bowl are covered with a plate and pressed down with a load. When the mushrooms start up the juice, they are transferred to jars and poured with mushroom juice.

Harvesting porcini mushrooms for the winter by drying

Not everyone wants to spend time pickling mushrooms, and therefore some prefer to dry them. There are two main methods of drying mushrooms, which are often used.

Natural way

To dry mushrooms deliciously for the winter, a natural drying method is often used. In this case, all mushrooms are laid out in the sun and dried for several days. To do this, the ingredients are washed, peeled, laid out on a small tray, covered with a cloth and taken out in the sun. For drying, choose places that are protected from the wind and are illuminated by the sun's rays throughout the day.

If it is not possible to dry the mushrooms in the sun, you will have to cook them in the oven. To do this, they are cleaned and cut into small cubes. Then they are placed in an oven preheated to 40-50 degrees. At this temperature, they are dried until the smell of mushrooms in the kitchen. Then the oven is heated to 60 degrees and dried at this temperature for 15-20 minutes.

Conservation

Canning is considered the most common way to harvest mushrooms for the winter. To preserve mushrooms, use the following ingredients:

100 grams of salt;
one and a half liters of water;
laurel leaf;
75 ml of vinegar;
1-2 kg of mushrooms;

Before preparing a snack, they prepare containers for canning. For sterilization, all jars are washed and filled with hot, boiled liquid.

Then the mushrooms are cleaned from the ground, soaked and dried. Before canning, they cut off the lower part of the legs. After that, they are poured into a container with water and boiled for half an hour.

To prepare the marinade, one and a half liters of liquid is poured into a saucepan and mixed with salt, bay leaf, pepper and vinegar. The mixture is boiled for at least forty minutes, after which it, together with the mushrooms, is placed in sterilized jars. All snack containers should be rolled up and transferred to the cellar. For twisting, a seaming or nylon cover is used.

Many mushroom pickers prefer to freeze mushrooms so that they can be used for cooking other dishes in the future. To prepare mushrooms you will need:

one carrot;
900 grams of mushrooms;
4-5 peppers;
bay leaf.

After defrosting, mushrooms should be used immediately, as they will quickly deteriorate.

How to properly store mushrooms

It is no secret that mushrooms quickly absorb odors and therefore cannot be stored together with other vegetables or fruits. Mushroom pickers are advised to use a refrigerator to store fresh mushrooms, since they do not last long at room temperature. To keep them in the refrigerator, you must:

rinse the mushrooms and soak them in saline;
dry them, put them in a deep plate and cover with a lid;
place in refrigerator.

Canned mushroom snacks can also be stored in the refrigerator. Also, a cellar is perfect for storing them, in which the temperature never exceeds 8-10 degrees. Canned mushrooms should not be stored at room temperature, as they will quickly deteriorate.