Marinated porcini mushrooms: recipes for the winter with photos

Thanks to its colorful appearance, even inexperienced mushroom pickers will unmistakably find the porcini mushroom. They got their name for the snow-white marble pulp, which does not darken even during heat treatment. Marinated porcini mushrooms are an exquisite delicacy dish. For its preparation, young, small, fresh, clean specimens are selected.

Preparing porcini mushrooms for pickling

The taste of boletus is so unique that experts recommend not to spoil the marinade with a lot of spices. The quality of the final product depends on the fruit itself. As much as the prepared specimens are good on their own, it will turn out just as well to deliciously marinate the porcini mushrooms.

Any boletus is suitable for roast, while the strongest are chosen for the marinade.

After preliminary processing, that is, cleansing the mushrooms from forest debris, insects, removing wormy specimens, etc., the top film is not separated from them, since it has a special taste and pleasant smell that gives off the marinade.

Is it possible to pickle frozen porcini mushrooms

When boiled, frozen boletus retains its properties and shape well. However, you need to understand that their taste is inferior to fresh. The finished dish turns out to be less saturated, but in any case, you must strictly follow the recipe for making marinated porcini mushrooms for the winter or for another season.

To properly freeze boletus, boil them in salted water. Then they are carefully folded into a freezer bag and placed in the refrigerator. As a rule, the marinade for porcini mushrooms for the winter is prepared by the most ordinary method.

How to pickle porcini mushrooms

There are a lot of recipes for pickling porcini mushrooms for the winter. However, in practice, two main methods are used. Many housewives cook boletus directly in the marinade. Others prefer to boil them separately at first, only then pickle them. It is necessary to sterilize in any case.

Boil mushrooms can be boiled for 20 minutes before pickling.

Boletus after collection must be quickly processed, otherwise after 10 hours they will lose half of their useful properties.

Pickled porcini mushrooms recipes

It is quite easy to choose your method of preservation, since fruiting bodies are prepared with vinegar, citric acid, hot canning, etc. Some add a lot of spices, others use a minimum of seasonings. Mushrooms from this will not lose their unique taste and nutrients.

A simple recipe for pickled porcini mushrooms for the winter in jars

You will need mushrooms, spices, sugar and salt. The proportions are to taste. At the end, acetic acid is added.

The classic pickling recipe does not involve the use of a large number of ingredients.

Cooking process:

1. First, the mushrooms are processed, after which large specimens should be cut.
2. Boil water, add mushrooms and cook for half an hour.
3. Pour in water, add salt and sugar, then boil everything.
4. Pour in acetic acid.
5. Put spices in jars, pour marinade.
6. Cover each jar with sterile lids
7. Put a tea towel in a saucepan, pour in enough water to cover the "shoulders" of the cans. Sterilize for half an hour.

Quick pickled porcini mushrooms

A really quick, convenient recipe. You will need a kilogram of mushrooms, a few peas of allspice, cloves, bay leaves, a tablespoon of sugar and 3 tablespoons of salt, as well as a liter of water, 4 cloves of garlic and 30 g of table vinegar.

Cooking method:

1. Pour the fruits with plain cold water for 10 minutes, then chop.
2. Boil. Drain, repeat the procedure.
3. Prepare the marinade, add boletus.
4. Let it boil, add garlic and vinegar.
5. Put "forest meat" in jars with a slotted spoon, pour marinade over.

For storage for the winter, jars of food are sterilized.

A quick pickle recipe doesn't take long

Pickled porcini mushrooms and aspen mushrooms

Boletus in processed form often begin to darken, while boletus boletuses are distinguished by a white tint. Their taste depends on the spices, which are few in this recipe. Ingredients:

• porcini mushrooms - 500 g;
• aspen mushrooms - 500 g;
• peppercorns - 12 pcs.;
• food salt - 2 tbsp. l .;
• granulated sugar - 2 tsp;
• bay leaf - 2 pcs.;
• cloves - 4 pcs.;
• wine vinegar - 70 ml.

Cooking process:

1. Process boletus and boletus, cut large specimens.
2. Place in a washed, but not dried saucepan.
3. Cover with salt, put on fire. Along the way, remove the foam.
4. Add spices. Add wine vinegar at the very end.

Sterilize in an electric oven.

An assortment of pickled noble mushrooms will be an excellent snack for the winter

Pickled porcini mushrooms without vinegar

Recipes for preserving porcini mushrooms without vinegar are specially designed for those cases when you do not like the taste of this spice, or there is a ban on it. Therefore, in addition to boletus, citric acid is used in this case.

Cooking process:

1. Chop the mushrooms, put in saucepans and cook until tender.
2. Drain the boiled water, let the fruit cool.
3. Add spices and lemon.
4. Put one spice in each jar, put the mushrooms and pour in the marinade.
5. Sterilize in the oven.

Store in a cool place.

Citric acid marinade is a great alternative to vinegar

Granny's recipe for marinating porcini mushrooms

For this recipe, in addition to the usual set, you will need:

• garlic - 5 cloves;
• horseradish leaves - 4 pcs.;
• cloves - 5-6 pcs.;
• cinnamon to taste.

Cooking method:

1. Process and cook the mushrooms.
2. Then pour out the water, pour clean, cook for 20 minutes, removing the foam.
3. To prepare a 1 liter marinade for porcini mushrooms, put all spices in the water, except vinegar.
4. After 10 minutes, add boletus, boil for 20 minutes, pour in vinegar.
5. Pickled mushrooms are placed in jars. Sterilized for 20 minutes.

Grandma's recipe provides for the addition of spices to the marinade

Marinated porcini mushrooms with sunflower oil

In this recipe, the brine is prepared in the same water where the boletus was cooked. For 5 kg of boletus, 1 tsp is needed. vinegar essence, 2 g of citric acid. The rest of the ingredients to taste.

Ingredients:

• water - 1 l;
• salt - 3 tbsp. l .;
• sugar - 2 tbsp. l .;
• dill - to taste;
• bay leaf - 5 pcs.;
• allspice - 6 pcs.;
• garlic - 4-5 cloves;
• sunflower oil to taste.

Cooking method:

1. Sort out, rinse and chop the boletus, pour in water.
2. Pour in citric acid, cook for 30 minutes, skimming off the foam.
3. Add the rest of the spices.
4. Pour the fruits with marinade into glass jars, add a little sunflower oil to each.
5. Cover with lids.
6. Sterilize for half an hour.

Usually stored in a cool place.

Sunflower oil as a preservative is an excellent substitute for vinegar

Canned porcini mushrooms with lemon

This recipe is suitable for people with liver problems who should not use acetic acid. Lemon juice is not so aggressive, the taste of the finished dish is softer, which is especially appreciated by gourmets. The ingredients are repeated. Take one kilogram of mushrooms and a tablespoon of sugar and salt. And also 3 lemons, a few cloves, 4 cloves of garlic, 3 bay leaves and allspice to taste.

Cooking method:

1. Process the fruits and cut into pieces.
2. Pour in water, let it boil. Remove the froth and add all the spices except the lemon.
3. After boiling, squeeze the juice from the lemons and add to the ingredients.
4. Pour some juice onto a plate to cool and taste. The marinade should taste a little sour than desired.
5. Pour into jars and sterilize.

The ready-made lemon dish is said to taste like expensive oysters.

Spicy pickled porcini mushrooms

This recipe is considered spicy as it contains a lot of spices.

Ingredients:

• porcini mushrooms - 5 kg;
• salt, sugar - 1 tbsp each l .;
• cloves - 2 g;
• cinnamon - 2 g;
• coriander - 2 g;
• citric acid - 1 g;
• water - 3 l.;
• acetic acid - 1 tbsp. l.

Cooking method:

They are prepared in the same way as mushrooms with lemon. First, the fruits are boiled, then a marinade is made, where all the ingredients are poured, and at the very end acetic acid is added. Mushrooms must certainly be sterilized so that the lids of the cans do not swell during storage.

This recipe is based on a large number of spices.

Recipe for pickled porcini mushrooms for the winter with herbs

Although experts do not advise adding a lot of spices to mushrooms, in a small amount, the greens of some plants will give the dish a unique taste. For a kilogram of boletus, you will need a tablespoon of salt and sugar, bay leaves, garlic and herbs:

• vinegar 9% - 30 g;
• horseradish leaves, currants, cherries - 2-3 leaves;
• dill umbrella;
• horseradish root - 20 g.

Cooking method:

1. After processing, boil the fruit bodies for an hour, removing the foam.
2. Drain the water, and discard the boletus in a colander.
3. Prepare a regular marinade.
4. Peel and chop the garlic and horseradish root. Rinse green leaves and pour over with boiling water.
5. Put a leaf of horseradish, cherries, currants and dill at the bottom of a sterile jar.
6. Put the fruits on top, then garlic and chopped horseradish root, the next layer - mushrooms and greens again.
7. Fill the jar up to the shoulders and pour in the hot marinade.
8. Sterilize jars for about an hour.

After a week, you can try. For winter storage, the jars must be tightened with metal lids, previously sterilized in boiling water.

You can even add fresh herbs to the marinade, it will refresh the preservation and fill the mushrooms with an extraordinary aroma

Pickled porcini mushrooms with ginger

Ginger root, soy sauce - all this is associated with oriental cuisine. In addition to porcini mushrooms, garlic and marinade, these spices reveal their taste even more.

Ingredients:

• porcini mushrooms - 1 kg;
• garlic - 5-6 cloves;
• ginger root;
• onions - 2 heads;
• salt - 20 g;
• soy sauce - 70 ml;
• wine vinegar - 150 ml.

Preparation:

1. Process the mushrooms and boil them in water without salt.
2. Drain the broth (or put it on soup), and put the boletus in a colander.
3. Finely chop the garlic, grate the ginger.
4. Cut the onion into quarters.
5. Mix garlic, ginger and onion with mushrooms, pour vinegar and soy sauce.
6. Mix the mixture well and fill the jar with it.
7. Put in the refrigerator. The mass must be mixed twice a day.

Sterilize for half an hour to keep them in the winter.

Ginger root is a great addition to the marinade

How to serve pickled porcini mushrooms

Marinated porcini mushrooms are a separate dish served as an appetizer. The classic pickled boletus salad consists of onions, herbs, vegetable oil and the mushrooms themselves.

Many housewives prefer to serve boletus along with various sauces.For example, soy sauce or mustard seed sauce is placed next to the mushrooms. They do this with one purpose - to add sweetness to the dish or, conversely, spice, etc.

Terms and conditions of storage

Usually the product is stored at a temperature not exceeding 18 ° C heat. The ideal location is a cellar and basement. If there are not many cans, a refrigerator is also suitable.

In places where the temperature does not rise by 8 ° C, cans with boletus are stored for up to two years. There is one condition: the marinade must completely cover the fruit. If mold forms on the surface, such mushrooms should not be eaten, since they form toxins that are dangerous to humans.

Conclusion

Pickled porcini mushrooms are one of the best snacks in the world. They contain lecithin, a substance that prevents the formation of cholesterol. And they are also rich in vitamins B, E, C, etc. It is necessary to observe the storage regime of fruits, do not use expired sunsets for food. It doesn't matter if the boletus was bought at the market, in the supermarket, or collected with your own hands. You should always remember about safety. At the first sign of poisoning, you should immediately consult a doctor.

Reviews of pickled porcini mushrooms

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