12 step-by-step recipes for making marinated porcini mushrooms for the winter in jars
With the onset of the mushroom season, many housewives begin to think about winter preparations that can be prepared from the collected mushrooms. In order to properly prepare canning, you should familiarize yourself in advance with the peculiarities of cooking pickled porcini mushrooms.
Content
White mushroom - description and properties
White mushroom is considered one of the most delicious and healthy mushrooms belonging to the Borovik family. It can be found on the territory of any continent, except Australia and Antarctica. Most often it grows in central America, Siberia, Africa and European countries. It is also grown by residents of Japan and China.
The collected mushrooms are used fried, stewed and boiled. 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.
The following microelements are present in the composition of mushrooms:
- myosin;
- starch;
- vitamins E, C, B;
- fats.
Due to the fact that the above microelements are present in the mushrooms, they have properties useful for humans. Regular consumption of mushroom dishes restores the formation of digestive juice and improves the digestion of food. In ripe porcini mushrooms, the amount of polysaccharides increases, which help to cope with malignant tumors.
Also, this component promotes wound healing and the treatment of infectious diseases.
In addition, the composition contains lecithin, which cleans the vascular walls from cholesterol accumulations. This helps to eliminate the main signs of atherosclerosis. Pickled mushroom dishes are rich in amino acids that help restore liver and kidney function.
The fungi contain beta-glucan, which is classified as a potent antioxidant component. With its penetration into the body, the functioning of the immune system is significantly improved and the protective functions of the body are enhanced.
Despite the large number of useful properties, mushrooms should be eaten very carefully, as they absorb a lot of lead, mercury, cesium and other trace elements.
Preparation of the main ingredient
Pickling 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 boletus, 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 boletus.
Small ingredients are selected for marinating, as they cook faster and marinate better.
Soaking
Some people think that soaking is not necessary before marinating. However, it is necessary to soak the mushrooms if they are covered with a dense layer of dirt. This will help wash them off and peel them off. Boletus is recommended to be soaked in a salty liquid to cleanse them of toxic elements.
Experienced housewives advise doing 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 limp.
Cleaning
Forest boletus must be peeled from the skin, as it can spoil the taste of the preparations. During the procedure, carefully remove the skin from the cap. If it is difficult to remove, you will have to place the mushrooms in hot water for 10-15 minutes. Often the boletus begins to darken quickly and deteriorate after cleaning. So that they do not deteriorate, they are placed in a solution made from citric acid.
Winter recipes
To prepare a mushroom preparation for the winter at home, you should familiarize yourself with the basic recipes.
Fried in jars
Many housewives prefer to preserve toasted mushrooms. At the same time, frying is carried out in two ways - with and without preliminary cooking. The last method is often used by experienced mushroom pickers, who are sure that boletus mushrooms do not contain toxins. People who are preparing a snack with this recipe for the first time should soak the ingredients before frying.
First, all the boletus 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 placed on a gas stove. They are boiled for at least half an hour, after which they are washed with water and placed in a frying 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 need the following components:
- two kilograms of mushrooms;
- a kilogram of tomatoes;
- five bow heads;
- 200 ml of oil;
- three carrots;
- 200 grams of sugar;
- 150 ml vinegar.
The boletus 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 chopped in a blender, mixed with vegetable oil and boiled for 40-55 minutes. While boiling, salt with carrots and chopped onions is added to the liquid. The boiled tomato mixture is poured into jars, mixed with boletus mushrooms and rolled up with lids.
Mushroom caviar
People often canned mushroom caviar, which is added to many dishes to make them taste better. When preparing caviar, the following products are used:
- 400 grams of mushrooms;
- four onions;
- 80 ml vinegar;
- 100 ml of oil;
- spices and salt to taste.
The mushrooms are washed and soaked in saline 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.5-8 minutes after frying, pour the chopped boletus into a frying pan and mix them with salt and spices. The fried mixture is poured into sterile jars, covered with lids and transferred to the cellar.
Pickling
When pickling, all mushrooms are heat treated and soaked in a pre-prepared marinade. There are several recipes for pickling mushrooms that you should familiarize yourself with.
Cooking in sweet and sour marinade
To create such a blank, a kilogram of boletus 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 these components are boiled for half an hour, after which 70 ml of vinegar and oil are added to the liquid. Mushrooms in jars are poured with boiled marinade and closed with lids.
Marinate with citric acid in jars
To marinate mushrooms in citric acid you will need:
- 1-2 kg boletus;
- 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 skin. Then the prepared ingredients are transferred to a saucepan with water and boiled. To create a brine, bay leaves, citric acid and sugar and salt are added to a liter of liquid. Then the marinade with boiled mushrooms is placed in a jar and canned.
Pickles with vinegar and garlic
To make a pickled mushroom dish tasty, many add more garlic and vinegar to it. A step-by-step recipe will help to prepare such an appetizer correctly. To prepare preservation you will need:
- 400 grams of small mushrooms;
- 100 ml vinegar;
- four heads of garlic;
- black pepper;
- sugar and salt to taste;
- dill;
- oil.
When creating a marinade in 2-3 liters of water, add pepper with laurel leaf and salt. 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 boletus. The mixed ingredients are poured into jars and filled with brine.
Simple pickle without vinegar
Some do not add vinegar to the marinade. When using this recipe, all mushrooms are washed, peeled and chopped. Then they are boiled for 12-20 minutes in salted water, after which the liquid is drained, cooled and poured back. The mushrooms are re-boiled for an hour and poured into jars.
When creating a brine, pepper with sugar and citric acid are added to the water. The liquid is boiled for 35-40 minutes, after which it is poured into containers with mushroom mass.
Prepared porcini mushroom for the winter with pickling
Some mushroom pickers and housewives prefer to pickle mushrooms for the winter. There are two main salting methods that are used most often.
Hot salting
To prepare a workpiece in this way, use:
- laurel leaf;
- 900 grams of mushrooms;
- 120 grams of salt.
The 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 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 boletus is cold salting. In order to correctly create a workpiece, it is recommended to step by step perform all the steps from the recipe for its preparation.
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 crushed by the weight. When the mushrooms let out the juice, they are transferred to jars and poured with mushroom juice.
Harvesting porcini mushrooms for the winter by drying
Not everyone wants to waste time pickling mushrooms, and therefore some people prefer to dry them. There are two main methods of drying mushrooms that are often used.
Naturally
To deliciously dry mushrooms for the winter, a natural drying method is often used. In this case, all the boletus are laid out in the sun and dried for several days. For this, the ingredients are washed, peeled, laid out on a small tray, covered with a cloth and taken out in the sun. For drying, they choose places that are protected from the wind and are illuminated by sunlight throughout the day.
Using the oven
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 dry until the kitchen smells of mushrooms. Then the oven is heated to 60 degrees and dried at that temperature for 15-20 minutes.
Conservation
Canning is considered the most common way to harvest mushrooms for the winter. To preserve boletus, use the following ingredients:
- 100 grams of salt;
- one and a half liters of water;
- laurel leaf;
- 75 ml vinegar;
- 1-2 kg of mushrooms;
- black pepper.
Before preparing a snack, they are preparing containers for canning. For sterilization, all jars are washed and filled with hot, boiled liquid.
Then the boletus is cleaned of the ground, soaked and dried. Before canning, the lower part of the legs is cut off from them. 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 containers with snacks should be rolled up and transferred to the cellar. A seaming or nylon cap is used for twisting.
Freezing mushrooms
Many mushroom pickers prefer to freeze boletus so that in the future they can be used for cooking other dishes. To prepare mushrooms you will need:
- one carrot;
- 900 grams of mushrooms;
- 4-5 peppers;
- bay leaf.
Borovichi are washed from needles, adhering soil and parasites in cold water. Then they are covered with salt, filled with water and boiled in mushroom broth. When the mixture boils, add chopped onions, pepper and grated carrots to it. After 15-20 minutes, the broth is drained and the mushrooms are given time to cool. Then all the mushrooms are thoroughly wiped from moisture and transferred to airtight bags for freezing. They can be stored frozen for about a year.
After defrosting, boletus should be used immediately, as they will quickly deteriorate.
How to store mushrooms properly
It is no secret that mushrooms quickly absorb odors and therefore should not be stored with other vegetables or fruits. Mushroom pickers advise using a refrigerator to store fresh boletus, since they are not stored for long at room temperature. To store them in the refrigerator, you must:
- rinse the mushrooms and soak them in saline;
- dry them, put in a deep plate and cover with a lid;
- put in the refrigerator.
Canned mushroom snacks can also be kept in the refrigerator. Also, a cellar is perfect for storing them, in which the temperature never exceeds 8-10 degrees. You should not store canned mushrooms at room temperature, as they will quickly deteriorate.
Conclusion
Housewives often prepare marinated white mushroom snacks. To prepare them, you will have to familiarize yourself with the main recipes for creating winter mushroom blanks.
