Methods for harvesting boletus mushrooms for the winter

It is always very simple with aspen mushrooms, because they can be sent to any processing process: boiling, pickling, salting, frying, baking, freezing, drying, etc. In any form, these mushrooms turn out to be very tasty and retain their beneficial substances, even despite the duration of the heat treatment. If we talk about aspen mushrooms harvested for the winter, then here you need to try to properly carry out the primary processing. After all, every housewife knows that any preservation can become unusable if generally accepted recommendations for preparing products are not followed. In addition, it is necessary to pay special attention to the heat treatment of dishes in which fruiting bodies will be prepared and stored. Each hostess chooses a convenient method of sterilization independently.

How can you prepare boletus for the winter?

First of all, the brought mushroom crop is moved: beautiful and strong specimens are left for salting and pickling, broken and ugly ones go for frying and mushroom caviar, and those damaged by worms and rot are thrown away.

Aspen mushrooms should not be soaked, as their spongy structure strongly absorbs moisture. It is better to clean them with a kitchen sponge, wiping the surfaces of the hats, and then remove the lower parts of the legs and heavily soiled areas with a knife. After that, they must be thoroughly rinsed with water or held over steam for several seconds.

In most cases, fruiting bodies must first be boiled for 30-35 minutes in salted water, and then take on recipes. An exception is the cold salting method, where mushrooms are not cooked, but they are rarely used.

Many people approach recipes for preparing boletus for the winter with creative thinking, adding various ingredients from themselves or simply adjusting their amount to your taste. And those who do not like experiments always turn to culinary sites in search of the best “mushroom” recipe. If a good forest harvest was brought home to you, then you have the opportunity to “roam around”, choosing several processing methods at once. This article presents 13 recipes that allow you to prepare boletus for the winter in the best way.

Recipe for harvesting boletus for the winter by hot pickling

Aspen mushrooms prepared for the winter by the method of hot salting will “reveal” themselves on the table as a favorite snack for all holidays and meals. It is prepared with preliminary boiling, this is the method of hot salting.

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• Main product – 3 kg;
• Table salt – 120-150 g;
• Carnation – 4-5 buds;
• Black pepper – 15-20 peas;
• Bay leaf – 4 pc .;
• Boiled cold water – 1 tbsp.;
• Garlic – 3-5 cloves (or to taste);
• Currant / cherry leaves.

The recipe for harvesting boletus for the winter is divided into stages, including cleaning and boiling.

1. Fruiting bodies cleaned of dirt are cut into pieces, if necessary. The size of the cut is chosen medium or even large, as the mushrooms are boiled down.
2. Immerse in a boiling container, fill with water and add a pinch of citric acid, this will help the mushrooms retain their color.
3. Place on high heat and bring to a boil. At this time, foam will begin to appear on the surface, which must be removed as often as possible.
4. After that, the intensity of the fire is reduced and the main ingredient is boiled for 25-30 minutes, continuing to remove the resulting foam.
5. Ready aspen mushrooms are transferred to a colander, washed and left to drain.
6. At this time, fresh currant leaves are poured with boiling water and wiped dry.
7. Cut garlic into slices and prepare clean, dry dishes for salting.
8. At the bottom put ½ of fresh leaves, 1 bay leaf, clove bud and 40-50 g of salt.
9. Spread a layer of mushrooms about 5 cm high on a pillow of spices, put a piece of garlic on top and repeat the procedure with salt, bay leaf and cloves.
10. In a similar way, fill the container with all the mushrooms, cover them with the remaining leaves and pour in 1 tbsp. water.
11. Cover with clean gauze, and then with a plate, the diameter of which is smaller than the diameter of the pickling dishes.
12. They put oppression, take it to the basement and, in anticipation of the final result, begin the countdown. After 15 days, the first sample can be taken from the snack.

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How to cook boletus for the winter in a cold way

Salting boletus for the winter also involves the use of a cold method. They do not take it as often as hot salting, but, nevertheless, they do not bypass it. Many chefs note that mushrooms are obtained with a rich forest flavor and aroma.

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• Aspen mushrooms – 4 kg;
• Salt (not iodized) – 200 g;
• Oak / currant / cherry / grape leaves;
• Bay leaf and clove buds – 5-6 pcs.;
• Fresh dill – 2 bunches.

The recipe with a photo will acquaint you with the features of salting boletus for the winter.

Send to a cool room and check the workpiece after 5-6 days. You will see that there is a lot of liquid in the container, and the fruiting bodies themselves have settled under pressure. Then you can add a new portion of fruiting bodies and spices, also shifting them in layers. If little juice stands out, add some cold boiled water. After 40-50 days, the snack will be completely ready to eat.

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How to pickle boletus for the winter in banks

Many people decide to pickle boletus in jars for the winter – how to do it? I must say that this is very convenient, especially when there is no appropriate utensils at hand – enameled, ceramic or wooden.

• Boletus boletus – 3 kg;
• Salt – 120-140 g (40-45 g per 1 kg of mushrooms);
• Garlic – 4 cloves;
• currant leaves;
• Bay leaf – 3 pc .;
• Carnation buds – 3 pcs.;
• Citric acid – ¼ tsp;
• Black pepper grains – 10 pcs.

A step-by-step description will show how you can salt boletus for the winter in jars.

1. Put the boiled mushrooms in a deep non-metallic container.
2. Rinse and dry the currant leaves, cut the garlic into slices or cubes.
3. Salt, pepper, citric acid, garlic, cloves and bay leaves are sent to the fruiting bodies.
4. Stir and set aside, and in the meantime sterilize jars and nylon lids.
5. Put currant leaves on the bottom of each jar and fill them with a mass of mushrooms and spices.
6. Pour the juice isolated from the mushrooms and press down the mass in the jars with your hands.
7. You can pour into each 0,5 tbsp. cold boiled water.
8. Close the lids, take them to the basement and wait about 15 days to get the desired snack.

Aspen mushrooms salted for the winter with horseradish

Horseradish leaves and root are often used for harvesting boletus mushrooms for the winter by salting.

This ingredient has essential and mustard oils, which give the finished snack a characteristic spicy taste.

• The main product (boiled) – 5 kg;
• Salt – 200-250 g;
• Horseradish root – 3 pc.;
• Young leaves of horseradish – 5-7 pieces;
• Dill (greens) – 2 bunches;
• Black pepper (peas) – 20-25 pcs.;
• Garlic – 5 cloves.

How to pickle boletus for the winter with the addition of horseradish?

1. Cut the garlic into slices, and rub the horseradish root on a fine grater. It should be noted that the amount of these spices can be adjusted to your taste.
2. Finely chop the dill, and wash the horseradish leaves and dry them.
3. Place all ingredients in one bowl and mix well.
4. We cover with horseradish leaves and put a plate on top, on which we put the load.
5. We take it out to salt in a cool room, periodically inspecting the workpiece for the presence of mold and secreted juice. If there is little liquid, add some cold boiled water.
6. After 2 weeks, we take the first sample, the taste of the snack will show whether it is ready or not.

What else can you do with boletus for the winter?

Salted boletus, prepared for the winter with the addition of onions, can be seen on almost every table. And under a glass of forty degrees, such an appetizer is savored simply amazing!

• Prepared mushrooms – 3,5 kg (weight is indicated in boiled form);
• Onion – 2 large pieces;
• Green onion – 1 medium bunch;
• Dill seeds – 1,5 tsp;
• Salt (not iodized) – 150 g;
• Grains of black, allspice and white pepper – 5 pcs.;
• Currant leaves – 10-15 pieces;
• Carnation and bay leaf – 2 pcs.;

A recipe with a step-by-step description will show how to cook boletus for the winter?

1. Onions are cut into rings, half rings or cubes, green onion feathers finely crumble.
2. At the bottom of a wooden, enameled, glass or ceramic container for salting, a pillow is made from currant leaves. These leaves contain enzymes that give the mushrooms their firmness and crunchy texture.
3. A bunch of onions and some of the spices mentioned in the list are laid out on top.
4. Boiled boletus mushrooms are stacked in layers, between which you need to distribute all the spices from the list, including chopped green onions.
5. From above it is covered with clean gauze and pressed down with any flat plate.
6. It is pressed down by a load – a stone or a container filled with water.
7. It is taken out to the basement, where the salting process will continue for about 2 weeks.

How to salt boletus with mustard for the winter in jars

In this recipe for cooking boletus mushrooms for the winter, it is proposed to use an unusual “cold-hot” method.

• Main product – 3 kg;
• Salt – 130 g;
• Mustard seeds – 1 tbsp. l.;
• Garlic – 8-10 cloves;
• Vinegar 9%;
• Bay leaf – 5 pc .;
• Dill – 3 umbrellas.

To make the preparation of aspen mushrooms appetizing for the winter, you should use simple recommendations.

1. Carefully cleaned 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. It is recommended to grind mustard grains in a coffee grinder, but you can use it that way.
2. They compact and press down with oppression from above, take it out for a week and a half to the basement.
3. The juice that stands out from the fruiting bodies is drained, and the fruiting bodies themselves are washed with cold water.
4. Fresh brine is prepared: 1 tbsp is taken for 1,5 liter of water. l. salt.
5. Mushrooms are boiled in fresh brine for 5-7 minutes and separately laid out in sterilized jars.
6. The brine is again allowed to boil, poured into jars to the neck, without adding 2 cm to the top.
7. 2,5 tbsp is poured into 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.

Aspen mushrooms fried for the winter: a step-by-step recipe for cooking mushrooms

There are recipes for fried boletus prepared for the winter. Such conservation will certainly help you out in the cold season, especially during the unexpected arrival of guests.

• Boletus prepared (preferably boiled);
• Salt;
• Vegetable, butter.

A step-by-step recipe for fried boletus for storage for the winter will help anyone, even a novice hostess, to cope with its preparation.

1. Put fresh or boiled fruit bodies in a dry hot frying pan and fry until the liquid evaporates.
2. Pour in enough vegetable oil so that its level covers the mushrooms, and they swim freely in it. Butter can be replaced with lard or other fat of animal origin.
3. Fry the boletus in oil for about 20 minutes, salt at the end.
4. Prepare jars and lids that need to be sterilized in advance.
5. Put the mushrooms in each container, leaving a space 2-3 cm high to the top.
6. Fill the void in the jars with the remaining fat, and if it is not enough, then heat a new portion, and then pour it.
7. Roll up or close with tight nylon lids, leave to cool, covering with a warm cloth.
8. Send the blank to be stored in the basement until the time when it becomes necessary to use it.

Boletus fried with vinegar

What else can be done with aspen mushrooms for the winter by frying them? Many housewives add table vinegar, which is one of the best preservatives and allows the workpiece to be stored for a long time.

• Boiled mushrooms – 3 kg;
• Vegetable oil – 2 tbsp.;
• Vinegar 9% – 5-6 tbsp. l.;
• Salt;
• Fresh dill – 1 bunch;
• Garlic – 5 cloves.

The recipe for cooking boletus fried for the winter is divided into stages:

1. Put the boiled fruit bodies on a dry hot frying pan and fry over high heat until the moisture evaporates.
2. Add 1 tbsp. oil and continue to fry for 10 minutes, reducing the heat to medium.
3. Finely chop the garlic and dill and mix together.
4. We take out the mushrooms from the pan and send them to sterilized jars, laying them out in layers of 4-5 cm.
5. We shift each layer with garlic and dill, and the mushrooms themselves do not report about 3 cm to the top of the jar.
6. Add the remaining oil to the pan, then salt to taste and pour in the vinegar.
7. Stir, bring the mass to a boil and pour an equal amount into each jar.
8. We close it with tight nylon lids, cool it and take it out for storage in the basement or put it on the shelf of the refrigerator.

Harvesting frozen boletus for the winter

Harvesting boletus mushrooms for the winter, in addition to conservation in jars, also involves freezing. Many housewives successfully use this method.

• Boletus boiled;
• Vegetable oil – for frying.

So, a step-by-step description will show what can be done with aspen mushrooms for the winter.

1. Mushrooms are fried over high heat until the liquid evaporates.
2. Add a little oil and continue to fry until cooked, but on a less intense fire.
3. Ready fruit bodies in a cooled form are transferred to plastic containers and sent for storage in a freezer.

The advantage of this preparation is that at any time of the year there is an almost finished product at hand, which only needs to be heated and served in combination with various dishes.

Freezing boiled boletus for the winter

Boiled boletus for the winter – what you need for cooking first and second courses.

• The main product is fresh;
• Salt;
• Lemon acid.

Freezing boletus for the winter in boiled form is carried out in the following way:

1. The main product, i.e. mushrooms, after cleansing, immerse in a pot of water and put on fire.
2. Add salt and citric acid to preserve the color. For 1 liter of water, 1 tbsp. l. salt and ¼ tsp. citric acid.
3. When boiling, it is necessary to remove the foam, and the product itself must be cooked for 20-25 minutes.
4. We shift the mushrooms into a colander and leave to drain from the liquid.
5. We divide them into portions and pack them in plastic containers or plastic bags.
6. We send the product to the freezer for storage.

Important: boletus frozen for the winter should be thawed only in the refrigerator, leaving them for 10-12 hours or overnight.

Recipe for mushroom caviar from boletus for the winter

Boletus caviar, harvested for the winter, is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes, or simply spread on bread.

• Boiled mushrooms – 3,5-4 kg;
• Onions – 8-10 heads;
• Vegetable oil;
• Bay leaf – 2 pc .;
• Salt – to taste;
• A mixture of ground peppers – 1 tsp.

The recipe for boletus caviar for the winter looks like this:

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, cover the pan with a lid and simmer over low heat for 15 minutes.
6. Remove the lid, add the bay leaf and continue to simmer for another 15 minutes.
7. Arrange caviar in sterilized jars, removing bay leaves, and close with tight nylon lids.
8. After complete cooling, take the jars with caviar to the basement.

How to close mushroom caviar from boletus with carrots for the winter

Mushroom caviar for the winter from boletus will be an excellent independent dish and addition to your diet.

• Boiled fruit bodies – 3 kg;
• Carrots and onions – 0,5 kg each;
• Vegetable oil – 0,3 l;
• Salt and ground pepper to taste.

It will not be difficult to close the boletus in the form of mushroom caviar for the winter if you follow the recipe.

1. Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate the carrots on a fine grater and add to the onion-mushroom mass.
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 the shelves of the refrigerator or take it to the basement.

How to preserve caviar from boletus with tomatoes for the winter

Thanks to the recipe for boletus mushroom caviar for the winter, you can arrange a quick snack for the whole family without much effort.

• Mushrooms (boil) – 2 kg;
• Onions – 3 pcs.;
• Tomatoes – 600 g;
• Garlic – 3-4 cloves;
• Salt, pepper, vegetable oil.

How to preserve boletus for the winter using such a simple set of products?

1. Fry the boiled fruit bodies in a dry frying pan for 10 minutes.
2. Together with onions and tomatoes, pass the mushrooms through a meat grinder. The number of grinding approaches will depend on the desired graininess of the finished snack.
3. Put everything together in a container for stewing, add 1 tbsp. vegetable oil, chopped garlic, salt, pepper and simmer over low heat for 1 hour.
4. Arrange the caviar in prepared jars and sterilize everything together for 30 minutes.
5. After cooling, take out to the basement or cellar.