Boletus - recipes for preparing for the winter. Pickled boletus - a real highlight on the table

I again dedicate this post to mushrooms, more precisely, how to make preparations for the winter and dishes from the relatives of the porcini mushroom - boletus and boletus, these mushrooms belong to the genus obabok. The photo shows that outwardly they differ only in color, the structure, recipes for cooking, salting and pickling boletus and boletus are similar. When cooked, the boletus darkens when cut, which is why this mushroom is called black. But the boletus is called the red mushroom because of its beautiful cap. It is believed that the benefits of boletus mushrooms are that they reduce cholesterol levels in the blood and cleanse the blood, but boletus mushrooms are useful for kidney diseases. These mushrooms contain a large amount of protein and dietary fiber, working in our body as a vacuum cleaner and sorbent. Therefore, you should remember that you need to collect any mushrooms away from roads and industrial areas. It is better not to pick old, overripe and worm-eaten mushrooms into your basket.

This recipe is very simple, although it is intended for future use. Mushrooms - boletus, boletus and boletus are simply boiled; at the end of cooking, vinegar and seasonings are added to them. I will explain in detail how and how much you need to cook boletus or boletus and show it in the photo in this recipe.

For the recipe for pickled boletus and boletus you will need:

Actually, the forest mushrooms themselves,

Marinade:

for 1 liter of water
2 tablespoons sugar,
2 tablespoons (heaped) salt,
3 teaspoons of vinegar essence (or 1 glass of 6% table vinegar),
2-3 bay leaves,
10 black peppercorns,
3-5 buds of cloves,
Cinnamon - at your discretion.

Recently I tried adding 2-3 cloves of garlic when marinating boletus and boletus mushrooms, I really liked the taste of the mushrooms!

If you use vinegar in the marinade rather than vinegar essence, the amount of water should be reduced by a glass.
Attention: when marinating and salting mushrooms, do not use iodized salt!

How to pickle boletus and boletus mushrooms:

How to clean boletus and aspen mushrooms?
They usually select strong, young mushrooms, without wormholes.

Some people think that you need to remove the skin from the cap and the scales from the stem from boletus and boletus. Personally, I clean the mushrooms from small twigs and leaves, cut off and clean the dirty, damaged parts with a knife, fill them with water so that the dirt falls off faster (you can use a small brush to clean the mushrooms). And then I wash the mushrooms several times in running water.

How to freeze mushrooms

The recipe for frozen wild mushrooms is very simple and most useful,

Any wild mushrooms or a mixture of them can be frozen:

White mushrooms,
Butter,
Champignon,
chanterelles,
saffron milk caps,
milk mushrooms,
honey mushrooms,
boletus,
boletus,
russula,
waves,
dunki,
sandpipers (frosts),

How to prepare and cook mushrooms for freezing:

I described the cleaning and cooking process above in the recipe for pickling mushrooms.

Frozen boiled mushrooms

When I was preparing pickled boletus and aspen boletuses, I threw part of their mixture (without vinegar) into a colander, cooled and put it into a container for freezing. You can cook the mushrooms until half cooked (5-10 minutes) or until fully cooked (40 minutes), depending on what purpose you will use them for in the future (just reheat them with onions and butter or cook soup or roast with them). If you plan to prepare a lot of frozen mushrooms, you can put them in portions in plastic bags or containers, be sure to indicate the preparation time and date of preparation with a marker.

2. Frozen fried mushrooms

Select mushrooms that are suitable for frying, sort them, rinse and cut. To be on the safe side, I recommend boiling the onion in water for 5-10 minutes. Next, drain in a colander and fry in butter or vegetable oil until tender. Place in portions into containers or freezer bags.

Of course, one can object and say that supermarkets sell fresh frozen mushrooms, and that such mushrooms have more smell. Yes, the relish and mushroom taste are partially lost after boiling, but eating wild mushrooms this way is much safer, and one cannot ignore the current environment. And those fresh frozen mushrooms that we see in stores are grown industrially, so it is not necessary to boil them first.

Frozen mushrooms should be stored for no more than six months. In winter, frozen mushrooms should be immersed in boiling water or in a frying pan without defrosting!

Well, in winter, prepare delicious mushroom soup with frozen mushrooms or pizza (). And as an option, make homemade dumplings with mushrooms and fried onions!
Frozen boiled boletus and boletus can be fried with sour cream (like saffron milk caps) or potatoes.
A salad of chicken and mushrooms with pickles () will also be very tasty.

Here I invite you to watch my video slide show with a step-by-step photo recipe for pickled boletus and aspen mushrooms, as well as freezing these mushrooms

How to dry boletus and boletus mushrooms

Our grandmothers used to dry mushrooms by stringing them on a string. Now you can use an oven or electric dryer for these purposes.

For the recipe you will need:

strong and always fresh mushrooms.

When using an oven or electric dryer to dry mushrooms

The boletus or aspen mushrooms are cleaned, washed and slightly dried.
A baking tray is lined with baking paper and mushrooms are placed on it.
Small mushrooms are placed whole, large ones are cut into pieces.
You need to dry mushrooms in the oven with the door ajar, the drying temperature is no more than 50 degrees Celsius.

Enjoy your mushroom harvest and delicious preparations!

Pickled boletuses are very tasty and tender, and you can prepare them in several different ways. For example, pouring marinade over cooked mushrooms or boiling mushrooms in the marinade. Each housewife will be able to choose a more suitable option for herself.

Pickled boletus: recipe

Boletus mushrooms are distinguished by one interesting feature that must be taken into account when processing them - they are able to change their color during separation into individual slices of pulp. Therefore, if you want the mushrooms to retain their attractive appearance during cooking, you need to dilute a little vinegar or salt in plain cold water in advance and place them in it immediately after trimming them.

Compound:

Boletus - 1 kg
Onions - 3-5 pcs.
Boiled water - 500 g
Bay leaf - 2-3 pcs.
Vinegar 30% - 5-6 tbsp. l.
Sugar - ½ tsp.
Table salt (not iodized) - 1.75-2 tbsp. l.
Black and allspice peas - 6-8 pcs.

Preparation:

First, we prepare the mushrooms - carefully remove all debris and immediately, without delay, rinse them thoroughly in salted water. In this case, you need to try to avoid excessive saturation of the caps with moisture.
Cut the mushroom caps into several pieces and cut the stems into slices. If the caps and stems are very small, they can be left whole.
Fill the saucepan with water and transfer the mushrooms into it, while you need to dissolve a small amount of salt in the water in advance.
Place the saucepan on the stove and cook the mushrooms over low heat, stirring gently from time to time so that they do not burn. The most important thing is that the boletus let out juice.
Cook the mushrooms for about 10 minutes, then add all the spices and onions, which we cut into not very thick rings in advance. Then boil for another 5 minutes.
After the specified time, pour vinegar into the saucepan with mushrooms.
Place the mushrooms in sterilized jars and fill them with marinade, then cover the containers with lids.
We sterilize the jars for about another 20-40 minutes (the time is determined taking into account the size of the jars).
If you plan to store pickled boletus for a long time, then you need to roll up the jars with iron lids, but for the refrigerator, simple plastic lids will suffice.
If you decide to pickle boletus mushrooms yourself, you should take into account the fact that these mushrooms have legs that are much denser than caps. That is why, during heat treatment, it is worth remembering that they need a little more time than for caps. But you can use a little trick - just cut them into small pieces.

Pickled boletus: preparation for the winter

Compound:

Black pepper, bitter and allspice - 6-8 peas
Bay leaf - 2-3 pcs.
Vinegar 9% - 30-35 g
Citric acid - 0.3 g
Salt - 40-45 g
Boletus mushrooms - 1 kg

Preparation:

To make preparations for the winter, you need to choose only strong and young boletuses.
We sort out all the mushrooms and completely clean them of debris, dirt, soil, pine needles, remove the roots, and leave a not very long stem near the cap (about 1-2 cm).
Wash the prepared mushrooms thoroughly under cold water. Then very large caps will need to be cut into several parts, but small ones can be left whole.
If you are going to pickle a lot of mushrooms, then first sort them into small and large.
It is worth remembering that boletus can quickly darken and lose its flavor. That is why after cleaning it is necessary to carry out heat treatment as quickly as possible.
Once you have washed all the mushrooms, transfer them to the prepared saucepan and add a little water and add a small amount of salt.
Place the saucepan on the stove, turn the heat down to low and cook, don’t forget to stir periodically.
During cooking, foam will appear on the surface of the mushroom broth, which must be removed periodically, since it must not be allowed to settle on the mushrooms while throwing them in a colander.
As soon as the mushroom broth becomes completely transparent, you need to add a little vinegar, citric acid and spices to the mushrooms. Now you need to wait until the mushrooms are completely cooked - they should sink to the bottom of the pan.
Place the cooked mushrooms in pre-sterilized jars and pour the marinade almost to the top.
Next, cover the jars with mushrooms with sterilized lids and sterilize again for 15 minutes. If you close the boletus in liter jars, then sterilization takes 20 minutes.
Now we roll up the jars with lids and turn them upside down to check the tightness. Next we wrap the jars with a towel, you can use a blanket.
After the jars of pickled boletus have cooled completely, you need to move them to a cool place. They must be stored at a temperature no higher than 5 degrees.

How to pickle boletus: important points

Before you start salting mushrooms, you first need to sort them well and sort them - remove all debris, then rinse thoroughly with plain running water. Unlike other species, boletus will need to be washed several times.

As soon as you finish preparing the mushrooms, they need to be boiled in lightly salted water for half an hour. It is easy to determine readiness - they begin to gradually settle to the bottom of the pan. However, it is worth considering the fact that you cannot cook young and old mushrooms together, as the old ones will boil faster.

After the boletuses are completely ready, transfer them to a colander and wait until they have cooled completely. Then we remove the mushrooms into a separate container and sprinkle them with salt in layers, adding a mixture of pepper and favorite spices (for example, you can mix garlic, dill and bay leaf) salt should be approximately 4% of the total volume of mushrooms.

To preserve the taste of mushrooms as much as possible, you can use simple tricks when preparing boletus. For this purpose, the mushrooms are first not only sorted, but also dried, then mixed with salt (about 200 g per kg of mushrooms) and dried in the sun.

Then the mushrooms are transferred to jars or placed in a plastic container or covered with tin lids (you can use simple cellophane folded in several layers). The most important thing is to ensure that no air pockets form between the mushrooms. To do this, they are laid in a fairly dense layer and left for several days so that they can infuse properly. After which they are rolled up with lids and placed for storage in the basement or immediately served to the table.

The simplicity and ease of preparing boletus makes this dish incredibly popular. And this is not at all surprising, because even an inexperienced young housewife who does not have any special culinary skills can cope with the task. The main thing is to properly prepare the mushrooms so that they can be stored for as long as possible.

Step-by-step preparation of pickled boletus - a recipe for the winter

Let's start with processing the mushrooms. Let's sort them out, peel the stems (carefully remove the top layer of skin with a knife), and leave the caps as they are. We cut off the parts that are heavily eaten by worms without sparing. Boletuses are very tasty and even the worms know it. If the mushroom is good, but there are still a few holes in the stem, this can be easily dealt with: fill it with water and throw a generous handful of table salt into it. Leave for half an hour and then rinse under running water. It is better to wash wild mushrooms in several waters and only then cut them into small pieces.

Boil the boletus in salted water for half an hour, constantly skimming off the foam with a slotted spoon. Place the boiled mushrooms in a colander and rinse again under running water.

Prepare the marinade: add salt, pepper and spices to water, bring to a boil, add vinegar, let simmer for a couple of minutes. The marinade is ready. You can use the proposed proportion, or you can cook it to your taste, independently adjusting the amount of salt, sugar or vinegar.

Place the boletuses in the marinade and boil for 15–20 minutes.

Place the mushrooms in sterile, well-heated jars and seal. Be sure to wrap them in an old blanket so that they cool down gradually.

That's all! Pickled boletuses are ready for the winter. When serving them, sprinkle with finely chopped onion and drizzle with vegetable oil. Mushrooms go great with potato dishes, as well as meat.

Store jars of pickled boletus in a cool place: in the cellar or refrigerator. Although we are sure that you won’t have to store them for a long time - you will start opening jars of delicious pickled boletuses prepared for the winter in the fall. Enjoy your feasts!

You want to see mushroom dishes on the table not only during the season, but also in the winter. For the winter, boletus mushrooms can be dried and frozen, but salted and pickled mushrooms are the most popular.

Classic recipe for pickled boletus

Preparing for marinating

Pay special attention to preparation before preservation. Mushrooms must be thoroughly washed and peeled. It is not recommended to use large boletuses; it is better to select the smallest ones. You don’t have to cut the small ones, but marinate them whole, so they will look more appetizing. Be sure to cut large ones. Cut the caps into pieces and the legs into circles. Pickle the legs that are easy to cut; it is better not to use those that are too fibrous.

Ingredients:

boletus - 1.5 kg;
water – 1 l.;
sugar – 3 teaspoons;
salt – 2 tbsp. spoons;
garlic – 1 large head;
vegetable oil – 2 tbsp. spoons;
acetic acid (70%) – 2 teaspoons;
black peppercorns – 5 pcs.;
bay leaf – 3-4 pcs.;
cloves – 5 pcs.

From the listed amount of ingredients you will get approximately 750 grams of finished pickling.

Preparing the marinade:

Pour a liter of cold drinking water into a saucepan and put on fire.
While the water is boiling, peel and chop the garlic.
Add garlic, cloves, pepper, salt, sugar and bay leaf to the water.
The marinade should simmer for at least 10 minutes.

Advice: While the brine is being prepared, you can sterilize the jars and lids.

Step-by-step preparation:

Pour some plain water into a saucepan, add some salt, and boil.
Add mushrooms to boiling water and cook for 10-15 minutes. Then drain the water.
Next, cook the boletus for 20 minutes in the marinade prepared according to the recipe above.
After turning off the heat, add vinegar.
Place the prepared mushrooms along with the brine into jars.
Pour vegetable oil into the jars on top, after boiling it. This will increase the shelf life of the snack.
Roll up the jars and put them under the blanket.

Video recipe

Tip: before serving, add chopped onion and vegetable oil to the dish.

How to pickle boletus in a jar

There are many secrets and recipes for pickling mushrooms at home. You can salt under pressure or without, there is both hot and cold salting. If we are talking about pickling for the winter, for home use, the most successful option would be to pickle boletus in a jar.

Cold pickling

The salting procedure is simple, but takes a lot of time. All proportions and cooking times must be strictly observed.

Ingredients:

boletus - 4 kg;
horseradish – 1 large leaf;
bay leaf – 4 pcs.;
currant and cherry leaves - 10 pcs.;
garlic - medium head;
dill - several umbrellas;
peppercorns – 8 pcs.;
salt – 200 grams.

How to cook:

If you are worried about the quality of the mushrooms, then pour boiling water over them before soaking.

Wash and clean the boletus well. Cut large ones into pieces. Pour water and leave to soak for 2 days.
After two days, peel and chop the garlic, wash the herbs. Divide the spices and herbs into two halves, except for horseradish and salt.
Place half of the spices and herbs on the bottom of the pan, then pour out all the mushrooms, sprinkle with salt, lay out the remaining half of the spices and herbs, and place a horseradish leaf on top. Place a plate with some kind of weight on top and leave it for 5-6 days.
After 5-6 days, transfer the boletus into pre-sterilized jars as tightly as possible and fill with brine. The brine is suitable either regular or with the addition of spices. We roll up the jars and put them in the refrigerator or other cool place.

There are many tricks that will help you properly and tasty pickle boletus for the winter. The most important thing when picking on your own is not to confuse boletus with inedible mushrooms. After all, they can cause serious harm to the body if mistakenly consumed.

How to distinguish false boletus

Most varieties of boletus can be eaten, but there are several inedible species that can be confused with edible ones in appearance. One of them is gall fungus. The main differences between boletus and similar inedible species:

When cut, the boletus is white or bluish in color and quickly darkens, and the false mushroom is reddish or pink.
The false one has a mesh on the leg, the real one does not.

Where does the boletus grow?

Boletus is a common mushroom. Grows in Eurasia and North America. They love moist deciduous and mixed forests. Often found in the shade and thickets of ferns, blueberries and moss. It can grow both in groups and individually.

The statement that boletus grows only under aspen is a myth; it is also found under birch, oak, spruce, beech, willow and other trees.

Boletuses are in second place in terms of nobleness, after porcini mushrooms. They can be prepared in a variety of ways - dried, salted, pickled, frozen, stewed with vegetables, made with caviar. Marinated and salted mushrooms are very tasty as a separate dish, but, in addition, they are added to salads, soups, and used as a filling for flour products.

Description

Marinated boletus and porcini mushrooms can be prepared either separately or together. It all depends on your desire, because these mushrooms have different tastes and not everyone likes to mix them. However, for the record, it is still worth noting that you can marinate these mushrooms together at home, especially if there are very few of them. Pickled boletuses have a rich dark color, while porcini mushrooms, on the contrary, have a bright and light shade. A joint cocktail in a jar of these two types of pickled snacks will look very appetizing and original.

You will find a step-by-step recipe for marinating delicious boletus and porcini mushrooms with pictures below and from it you will learn about the rules and system of marinating, as well as some of the secrets of such preparations. Spices are perhaps the most controversial issue in the process of pickling mushrooms. Their presence or absence, as well as their quantity, should be based only on your personal preferences, especially when it comes to vinegar. Many people also add onions or garlic to the marinade to make the mushrooms more filling and spicy.

When planning to pickle boletus or porcini mushrooms for the winter, collect the ingredients yourself or make sure of their quality so that the tasting of the delicious snack goes without incident.

So, let's start preparing boletus and crispy porcini mushrooms for the winter.

Ingredients

(500 g)
(500 g)
(12 pcs.)
(5 pieces.)
(4 things.)
(2 pcs.)
(on the tip of a knife)
(2 tsp)
(2 tsp)
(60-70 ml)

Cooking steps

Picking mushrooms is a useful activity; it will help you unwind, and will also keep your body in good shape, because walks in the fresh air in the forest, and also physical exercise, are companions to a healthy lifestyle. Therefore, we collect mushrooms ourselves and prepare them for subsequent processing. To do this, wash both porcini mushrooms and boletus thoroughly and several times in cold water. We cut large specimens into pieces, and leave small ones as is.

We will also prepare all the necessary seasonings and spices for marinating the mushrooms, because without them the taste of the marinade will turn out bland.

Separately or together, pour the prepared mushrooms into a deep pan. By the way, rinse the pan first and leave it slightly damp.

Pour a small amount of salt into the pan and put the mushrooms on the fire. Constantly stir the future marinated appetizer and wait until the ingredients release their juice. Cook the mushrooms for 10-15 minutes and simultaneously skim off the foam that will form on the surface of the mushrooms.

Cook the mushrooms until they stop producing white foam, then add black pepper and bay leaf to them.

We also put the required amount of allspice and cloves into the pan along with salt and sugar: the latter ingredients are most often adjusted to taste. Cook the mushrooms for another 5 minutes along with all the added spices and spices.

After the specified time has passed, add vinegar in the required volume to the pan with mushrooms. Cook the mushrooms for another 2-3 minutes, and then begin to pour the preparation into pre-sterilized small jars. We screw or seal the jars with lids and turn them upside down.

The mushrooms cool down under a warm blanket, after which they can be hidden in a cellar or other dark and cool place. Delicious homemade pickled boletuses and porcini mushrooms are ready for the winter!

Bon appetit!