How to cook boletus: recipes for blanks for the winter

With the onset of autumn, each housewife decides what preparations she will make from mushrooms. This article will discuss how to harvest boletus for the winter.

For these fruiting bodies, the most common harvesting methods are pickling, salting, drying, frying and freezing. Simple and detailed recipes for preparing boletus for storage for the winter will help all novice cooks prepare delicious mushroom snacks and delight their loved ones with them.

How to properly prepare boletus for the winter in order to store the corresponding blanks for as long as possible? The best way is to preserve mushrooms and roll them into jars. It is in this dish that the snack can be stored until the next blanks in any cool place: a cellar, a balcony or a dark pantry.

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Processing boletus before cooking

Before proceeding with the consideration of recipes for the preparation of boletus mushrooms for the winter, it should be noted that the forest harvest must undergo primary processing.

• Boletus should be cleaned with a kitchen sponge from dirt, cut off the lower part of the leg.
• Rinse in plenty of water, but do not keep it in it for a long time so that the mushrooms do not absorb a lot of liquid.
• Throw in a colander, and only then proceed to boiling and further processes associated with canning for the winter.

Preservation of boletus with garlic for the winter

In the recipe for preparing boletus for the winter by pickling, experienced housewives recommend taking only hats, and frying the legs or making soup from them.

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• mushrooms – 2 kg;
• water – 1 l;
• salt – 50 g;
• sugar – 30 g;
• vinegar 9% – 60 ml;
• garlic – 10 cloves;
• cinnamon – ¼ tsp;
• bay leaf – 4 pcs.

The conservation of boletus for the winter takes place according to the following description:

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Recipe for marinating boletus for the winter in jars

The recipe for harvesting boletus mushrooms for the winter with the addition of vegetable oil will not take much time, but in the end you get a delicious snack. A small amount of Korean seasoning can be added to the fruiting bodies, which, in combination with oil, will give the dish special oriental notes.

• mushrooms – 2 kg;
• vegetable oil;
• Korean seasoning – 1 tbsp. l.;
• salt – 1 Art. l .;
• sugar – 1,5 st. l .;
• vinegar – 100 ml;
• garlic – 5 cloves;
• bay leaf – 3 pcs .;
• black and white pepper – 5 peas each.

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1. Mushrooms after pre-cleaning, enter into boiling water and cook over medium heat for 30 minutes, regularly removing the foam from the surface.
2. Put in a colander and leave for 15 minutes to drain.
3. Combine mushrooms in a large enameled bowl, add salt and sugar, mix.
4. Add minced garlic, peppercorns, bay leaf, Korean seasoning and vinegar.
5. Mix again with your hands and leave for 20 minutes, stirring the mushroom mixture from time to time.
6. Arrange the mushrooms, along with the juice they let in, into sterilized jars.
7. Cover with metal lids and put to sterilize in a pot of water.
8. Sterilization should be carried out for 60 minutes on low heat.
9. Pour 3-4 tbsp into each container. l. hot vegetable oil.
10. Boletus mushrooms prepared for the winter, roll up in jars and insulate.
11. Take out to the basement after complete cooling and store for 10 months.

How to make marinated boletus with cloves for the winter

How should boletus mushrooms be prepared for the winter with the addition of cloves using the pickling process? Note that this spice always gives the mushrooms a special aroma and taste that all your guests will like. Try to make a blank once, and it will become your calling card.

• mushrooms – 3 kg;
• carnation – 7-10 buds;
• water – 1 l;
• salt – 2,5 Art. l .;
• sugar – 3 tbsp. l. topless;
• vinegar 9% – 150 ml;
• garlic – 5 cloves;
• black pepper – 10 peas;
• horseradish leaves.

We offer you to see a step-by-step recipe for pickling boletus for the winter with a photo.

1. After preliminary preparation, boil the mushrooms in water for 25-30 minutes, removing the foam from the surface.
2. We spread it on a sieve, and while the mushrooms drain, we prepare the marinade.
3. Put salt, sugar, chopped horseradish leaves, cloves and black pepper into the water.
4. Boil for 10 minutes, add mushrooms and cook for another 10 minutes.
5. We introduce vinegar and cook the mushrooms in the marinade for 20 minutes over low heat.
6. We take out the fruiting bodies with a slotted spoon and put them in jars, sprinkling with slices of garlic.
7. We filter the marinade, let it boil again and fill the jars to the neck.
8. We roll up with sterile lids, turn over, cover with an old blanket.
9. After the jars have completely cooled, we take them out to a cool room.

How to salt boletus mushrooms for the winter in jars

You can salt boletus for the winter in various ways. I must say that in this case the taste of mushrooms will differ significantly from pickled ones. However, the salting option will not be inferior to pickling, and besides, it will retain all the nutrients in the snack.

• mushrooms – 2 kg;
• salt – 3 Art. l .;
• garlic – 10 cloves;
• onion – 1 pcs .;
• dill – 3 branches;
• peppercorns – 12 pcs.;
• horseradish leaves.

Salt boletus for the winter according to the recipe below.

1. Boil the peeled and washed boletus in salted water for 30 minutes.
2. Take out in a colander and rinse with cold water, let drain.
3. Grind garlic cloves, onion and horseradish leaves and combine with mushrooms, mix.
4. Add salt, pepper and chopped dill sprigs, mix again.
5. We put it in jars, seal it with our hands and put it under pressure (a plastic bottle filled with water can serve as a load).
6. After 7 days, remove the oppression and close the jars with nylon lids, shake.
7. Take out to a cool place, and after 20 days you can serve it to the table to enjoy mouth-watering mushrooms.

Recipe for salted boletus with mustard

In this recipe for making salted boletus, it is better to use the cold method, i.e. mushrooms do not need to be boiled first.

• mushrooms – 3 kg;
• salt – 150 g;
• mustard seeds – 1 tbsp. l.;
• garlic – 10 cloves;
• vinegar 9%;
• bay leaf – 5 pcs .;
• dill – 3 umbrellas.

Salt boletus for the winter should be in jars, adhering to the step-by-step description.

1. Peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as all the spices and spices indicated in the recipe, except for vinegar.
2. Seal and press down from above with oppression for 10 days.
3. The brine that stands out from the mushrooms is drained, and the fruiting bodies themselves are washed with cold water.
4. Fresh brine is prepared: ½ tbsp is taken for 1 liter of water. l. salt.
5. Mushrooms are boiled in fresh brine for 5-7 minutes and laid out in sterilized jars.
6. The brine is again allowed to boil, poured into jars with a capacity of 1 liter to the neck, without adding 1,5 cm to the top.
7. Add 2,5 tbsp to each jar. l. vinegar and put in a pot of hot water.
8. Sterilized for 30-40 minutes over low heat, rolled up with lids and insulated with an old blanket.
9. After cooling, they are taken out to the cellar and stored for no more than 10 months.

Salt boletus for the winter: a recipe for salting mushrooms with dill and chili

The recipe for salting boletus, prepared for the winter with dill seeds and chili peppers, will be able to diversify your family’s diet that is poor in vitamins in the cold season, and will also decorate the festive table.

• mushrooms – 3 kg;
• salt – 200 g;
• dill (seeds) – 1 tbsp. l.;
• chili pepper – ½ pod.

The recipe for salting boletus with chili peppers and dill is prepared in stages as follows:

• Rinse mushrooms after pre-cleaning in plenty of water and cut into pieces.
• Combine fruiting bodies in an enamel saucepan, sprinkle with salt, dill seeds and chopped chili pepper.
• Stir, cover with a plate, which is smaller than the diameter of the pan, and press down with oppression for 4 days.
• Arrange the mushrooms in jars, seal and close with nylon lids.
• Put on shelves in the refrigerator and store no more than 5 months. Mushrooms will be ready for consumption in 30 days.

Recipe for winter salted berezovikov with rosemary

Rosemary goes well with mushrooms, so we offer a recipe for salting boletus mushrooms with this spice.

Spicy and mouth-watering fruiting bodies will delight everyone on the festive and everyday table.

• mushrooms – 3 kg;
• salt – 150 g;
• water – 1 l;
• rosemary – 3 sprigs;
• bay leaf – 2 pcs .;
• garlic – 5 cloves.

It is necessary to salt boletus mushrooms for the winter, adhering to simple rules.

1. Peel the mushrooms, cut off the tips of the legs and rinse in plenty of water.
2. Boil in salted water, drain and arrange the mushrooms in jars.
3. In water, combine salt, chopped garlic, rosemary and bay leaf.
4. Let it boil for 7 minutes, remove and discard the rosemary sprigs and bay leaf.
5. Seal the mushrooms with your hands in jars and pour hot salted brine over them.
6. Roll up with sterile lids, let cool and take out to the basement.
7. The first sample can be taken only after 30 days, when the mushrooms are well salted.

How to prepare fried boletus for the winter

How else can you cook boletus for the winter as a snack? Mushrooms fried with onions will turn out very tasty. In the cold season, such an appetizer will become a real hit, seducing your guests with its aroma and taste.

• mushrooms – 2 kg;
• onion – 4 pcs .;
• salt – to taste;
• vinegar – 4 st. l .;
• vegetable oil – 200 ml;
• ground black pepper – 1 tsp.

The recipe for boletus mushrooms for the winter, fried with onions, is prepared in stages.

1. After the initial treatment, the mushrooms are boiled in salted water for 20 minutes and, thrown into a colander, washed.
2. Allow to drain and cool, and then cut into small cubes.
3. Fry over medium heat with the addition of 100 ml of vegetable oil until golden brown.
4. Onions are peeled, cut into half rings and fried in the second part of vegetable oil until soft.
5. Mushrooms are combined with onions, salted to taste, sprinkled with ground pepper, mixed and simmered over low heat for 15 minutes.
6. Mushrooms and onions are rammed into sterilized jars, poured under the very top with oil and poured in 3 tsp each. vinegar in each jar.
7. They are rolled up with sterile metal lids, allowed to cool in the room and taken out to the basement.

Harvesting boletus for the winter with tomato paste

This preparation, made from boletus for the winter, will appeal to all lovers of mushroom dishes. It is prepared with vegetables and tomato paste – products that are in any kitchen. This appetizer can be both an independent dish and a side dish for meat or potatoes.

• mushrooms – 3 kg;
• vegetable oil – 400 ml;
• tomato paste – 200 ml;
• water – 200 ml;
• salt – to taste;
• onions and carrots – 5 pcs.;
• ground black pepper – 1 tsp.

The recipe for harvesting boletus for the winter is made in jars, which preserves the snack for a long time, preventing it from spoiling.

1. After cleaning, the mushrooms are washed, cut into pieces and boiled in salted water for 30 minutes, constantly removing the foam from the surface.
2. Throw on a sieve, washed and left to drain.
3. Part of the vegetable oil is poured into a hot frying pan, the drained boletus is laid out and fried until golden brown.
4. Onions and carrots are peeled, washed and chopped: onions – in half rings, carrots – in small cubes.
5. Fry vegetables in the second part of vegetable oil until golden brown and combine with mushrooms.
6. Stew over low heat for 20 minutes, then salt to taste, pour in ground pepper, mix
7. Tomato paste diluted with water is introduced into the mushrooms, mixed and simmered over low heat for 40 minutes, stirring constantly from burning.
8. Distribute the entire mass in sterilized jars, cover with lids and put in a pot of hot water.
9. Sterilize in boiling water for 30 minutes and immediately roll up the lids.
10. Warm with an old blanket and leave for 2 days to cool.
11. They take it out to a cool place: a cellar or basement, you can also put it in the refrigerator.

Mushroom caviar from boletus for the winter

How to cook boletus mushrooms in the form of caviar for the winter? This preparation option is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes.

It can be used as a “spread” on a piece of bread and thus make yourself a small snack before lunch or dinner.

• boiled mushrooms – 3 kg;
• onions – 8-10 pcs.;
• vegetable oil;
• salt – to taste;
• paprika – 1 tsp;
• bay leaf – 2 pcs .;
• a mixture of ground peppers – 1 tsp.

Caviar, prepared from boletus for the winter, has the following step-by-step recipe:

1. Mushrooms grind with a meat grinder or blender.
2. Put in a hot frying pan, pour in the oil and fry for 20 minutes over low heat, stirring constantly with a wooden spatula.
3. Peel the onion, wash, cut into small cubes and add to the mushrooms.
4. Fry for 15 minutes over medium heat, stirring constantly.
5. Salt to taste, add a mixture of peppers and paprika, stir well.
6. Cover the pan with a lid and simmer over low heat for 15 minutes.
7. Remove the lid, add the bay leaf and continue to simmer for another 15 minutes.
8. Arrange caviar in sterilized jars with a capacity of 0,5 liters, removing bay leaves, and close with tight nylon lids.
9. After complete cooling, take the jars with caviar to the basement. Store the blank for no more than 6 months at a temperature not higher than +10°C.

Recipe for boletus caviar with vegetables for the winter

The proposed recipe for preparing caviar from boletus boletus for the winter will “take root” in your notebook for a long time. Mushroom caviar with the addition of vegetables will be an excellent independent dish and addition to your diet.

• boiled mushrooms – 3 kg;
• carrots and onions – 600 g each;
• Vegetable oil – 300 ml;
• salt and ground pepper to taste.

The preparation of boletus mushrooms for the winter in the form of caviar is described in stages.

1. Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate the peeled carrots on a fine grater and add to the mushrooms with onions.
3. Put everything in a deep saucepan, pour in the oil, salt and pepper to taste.
4. Turn on the fire to a minimum and simmer the caviar for 2 hours, stirring regularly so as not to burn.
5. Spread caviar in sterilized hot jars and immediately roll up with metal lids.
6. Leave in the room, uncovered, until completely cooled.
7. Put on shelves in the refrigerator or take out to the basement.

How to freeze boletus for the winter

Some novice cooks ask if it is possible to freeze boletus for the winter and how to do it right? It is worth saying that these mushrooms are frozen in any form: fresh, boiled and fried. This article will focus on freezing the first two methods.

How to prepare boletus for the winter by freezing them fresh?

1. To do this, clean the mushrooms with a kitchen sponge from dirt, cut off the lower part of the leg.
2. Cut into several pieces and spread on spacing in a thin layer.
3. Put in the freezer for 3-4 hours and turn on the maximum freezing mode.
4. They take it out, put it in plastic bags and put it back in the freezer, but already with the usual temperature regime.

How to freeze boletus for the winter if they were previously boiled?

1. We clean the mushrooms from forest debris, cut off the tips of the legs and wash them in plenty of water.
2. Fill with cold water and let it boil, boil for 25-30 minutes in salted water (1 tablespoon of salt is taken for 1 liter of water).
3. We take out and spread on a sieve, rinse under running water and leave to drain well.
4. Spread out on a kitchen towel to dry out a little, and cut into pieces.
5. We distribute it in food plastic containers or plastic bags: we close the containers with lids, and we release all the air from the bags and tie them up.
6. We stack in rows in the freezer and store until the mushrooms are needed.

Defrost only in batches on the bottom shelf of the refrigerator. It is worth noting that mushrooms do not like re-freezing, since when defrosted, their appearance and quality deteriorate.

Solyanka from boletus for the winter

Although there are many recipes for making hodgepodge, you can stop at the option with tomatoes and bell peppers. It is practical and economical for the family budget. Such preparation of boletus mushrooms for the winter will be a great addition to your daily menu.

• boiled mushrooms – 2,5 kg;
• cabbage – 1 kg;
• tomatoes – 1 kg;
• sweet bell pepper – 500 g;
• bitter pepper – 1 pcs.;
• onions and carrots – 500 g each;
• vegetable oil – 1 tbsp.;
• salt – 3-4 tbsp. l .;
• vinegar 9% – 200 ml;
• black peppercorns – 20 pcs.;
• bay leaf – 5 pcs.

A hodgepodge of boletus for the winter can also be made with the addition of hot pepper, which will add more piquancy and spiciness to the appetizer.

1. Grind the boiled boletus into small pieces and put in an enamel pan.
2. Scald the tomatoes with boiling water, peel and chop with a blender or meat grinder.
3. Peel, wash and chop the carrots and onions: dice the onion, grate the carrots on a coarse grater.
4. Finely chop the cabbage, peel the sweet pepper from seeds and cut into noodles, and bitter pepper into cubes.
5. Combine all vegetables with mushrooms in one container, pour in oil and simmer over low heat for 60 minutes.
6. Add salt, peppercorns, bay leaf and pour in vinegar, mix.
7. Continue to simmer on low heat for another 20 minutes, stirring constantly with a wooden spatula.
8. Arrange in hot sterilized jars, roll up the lids and wrap warmly.
9. Leave under a warm blanket until it cools completely and only then take it out to a cold place.