Mushroom mushrooms: recipes for the winter, how much to cook, useful properties

Borovik is recognized by lovers of “silent” hunting as the best among many edible mushrooms. It is called white not because of the color, but because of the pulp, which does not darken on the cut. Due to the pronounced taste and aroma, these gifts of the forest have taken their rightful place in cooking. They are fried, boiled, harvested for future use. Numerous recipes for mushrooms for the winter are kept in almost every family from older generations.

Useful properties of mushrooms

In terms of the richness of nutrients and chemical composition, porcini mushrooms have no equal. They have a lot:

• antioxidants;
• proteins;
• B vitamins;
• minerals (potassium, calcium, fluorine, sodium, phosphorus, iodine, iron, magnesium);
• dietary fiber.

But due to the presence of chitin, mushroom protein is not fully absorbed. In dried mushrooms, the percentage of digestibility increases to 85%.

Due to the valuable content, the benefits of mushrooms can not be overestimated:

1. Eating helps to strengthen bones and joints.
2. The natural enzymes included in the composition break down fats, carbohydrates, glycogen.
3. Thanks to beta-glucan, the immune system is strengthened, antifungal, antiviral, anti-inflammatory defenses are increased.
4. From anemia and atherosclerosis, lecithin contained in mushrooms is useful, it prevents cholesterol from accumulating and clogging blood vessels.
5. Polysaccharides, sulfur have an antitumor effect.

Mushroom mushrooms contain a lot of riboflavin, which normalizes the functioning of the thyroid gland, is responsible for the condition of the skin, nails, and hair.

Despite the huge benefits and rich composition, porcini mushrooms are a low-calorie food.

In 100 g of fresh mushrooms:

How to cook boletus mushroom

Mushroom dishes, especially from white specimens, have long occupied a worthy place in cuisine.

Mushroom mushrooms can be cooked in different ways, while the taste and nutritional value are preserved. They are eaten fried, boiled, dried, pickled, used in soups, salads.

Before boiling mushrooms prepare:

• sorted out, cleaned of forest debris (needles, leaves);
• large ones are cut into pieces, small ones are used whole;
• soak in salty cold water for half an hour so that the worms emerge.

Boiling time depends on the size of the mushrooms:

Some housewives boil them twice:

1. First in salted water for 15-20 minutes after boiling. Then the water is drained, throwing the mushrooms into a colander.
2. Pour fresh water, boil for 45 minutes.

When cooking, a lot of white foam is accumulated, which must be removed with a slotted spoon.

Pine soup

Lovers of the gifts of the forest will love this version of the first course. A simple recipe for mushroom mushroom soup does not require special culinary skills.

Required:

• water (or chicken broth) – 1000 ml;
• 50 g butter and 50 ml vegetable;
• 1/2 kg of potatoes;
• 1 bulb;
• porcini mushrooms – 400 g;
• 120 g sour cream (15%);
• seasonings, herbs, salt are added to taste.

Cooking procedure.

1. Cook chicken broth for half an hour (on a leg or chicken breast). The meat is taken out. So the soup will be more rich. If there is no broth, cook on the water.
2. Mushrooms, onions, potatoes, cut into cubes, pour into a pan with butter, fry for 5 minutes, stirring occasionally.
3. Add butter, pepper, salt, continue to fry for another 2 minutes.
4. Spread in broth or water and cook for 20 minutes.
5. Pour in sour cream, herbs, continue to cook for 3 minutes, without stopping stirring. Close, insist 20 minutes.

How to fry mushrooms

White fruit bodies in a pan are a favorite dish of mushroom pickers.

Cooking fried mushrooms is easy:

1. First, the gifts of the forest are sorted out, cleaned, washed, cut.
2. Pour cold water with salt for 20 minutes.
3. Boil 15 minutes. Throw in a colander, rinse with cold water.
4. Spread on a frying pan greased with vegetable oil, fry until the juice disappears and the mushrooms are browned (about half an hour).
5. Butter is added 2 minutes before the end of frying (according to the principle “you can’t spoil porridge with butter”). Salt, pepper to taste.

Some housewives fry a dish with onions. To do this, chopped onions are poured into the pan for 5 minutes before the mushrooms.

How to freeze mushrooms

Freezing is one of the most convenient preparations of mushrooms for the winter, since mushrooms are stored for at least six months. Whites are frozen raw (fresh) and boiled:

1. Freshly collected forest gifts are cleaned, large mushrooms are cut into pieces, small ones are whole.
2. Lay out in batches in portions, as needed to prepare the dish. Secondary do not freeze.

Boiled mushrooms are also frozen:

• cook no more than 7 minutes;
• recline in a colander;
• wait about an hour for the water to drain;
• cleaned in bags, then in the freezer.

Some housewives do not defrost whites, but immediately boil or fry them, others wait until they are completely defrosted (8-12 hours), then cook them. The taste of the dish does not suffer in both cases.

How to dry mushrooms at home

Drying is an old time-tested way of harvesting for future use. Dried whites take up little space, are stored for a long time, subject to technology. Such mushrooms contain more protein than cooked in other ways.

They are dried in different ways, for example, on a thread. With a thick needle with a nylon thread or fishing line, each circle of the mushroom or the whole is strung. They should not be allowed to come into contact with each other.

White garlands are hung in well-ventilated warm rooms, for example, in the kitchen over a gas stove.

Sometimes dried outside when it’s hot and dry. Protect from insects and dust with gauze. This drying lasts a week.

Many housewives keep whites in the oven, after cutting them into thin slices.

Technology:

1. Arrange fruiting bodies on baking sheets covered with parchment paper. Small mushrooms are set on a hat.
2. Preheat the oven (no higher than 65 ° C). They send baking sheets there or lay mushrooms on a metal grill. The door is not fully closed to allow air to enter.
3. After 5-6 hours, the heat in the oven is increased to 75 ° C. Then the heating temperature is again lowered to 55 °C.
4. For uniform drying, the baking sheets are removed, cooled, and the mushrooms are turned over.

Whites are dried in the oven for a day (24 hours).

Many housewives also use a microwave oven. Mushrooms, cut into equal pieces, are placed on a glass plate, turn on the oven for 20 minutes. As the juice is released from the mushrooms, it is drained. The process is repeated 4 times. Let the microwave cool down before each use.

It is more convenient to dry mushrooms in an electric dryer: energy costs are minimal, there is no need to monitor the drying process. Mushrooms are placed on trays in thin plates, the desired program is set (depending on the mushrooms), the duration is 5-9 hours.

Winter boletus recipes

Many housewives consider pickling whites to be one of the best ways to prepare them for the winter.

Pickled mushrooms – a dish that will adequately decorate the festive table

Traditional recipe

You need:

• 1000 g boletus;
• water – 1000 ml;
• juice of 1 lemon, salt – 1 tbsp. l.

For marinade

• 1 bay leaf;
• black peppercorns and allspice – 5 pcs.;
• garlic – 1 clove;
• 4-5 carrot rings and onion rings;
• 2 dill umbrellas;
• 500 ml of water;
• half a glass of vinegar 9%;
• 10 g salt;
• sugar – 20 g.

Marinating order:

1. Mushrooms are cleaned and washed. Mature ones are cut, small ones are used whole.

   

2. The pan is filled with water, salted, lemon juice is squeezed out. After boiling, mushrooms are placed, boiled for 15 minutes.

   

3. Throw on a sieve. If foam is noticeable on the mushrooms, they are doused with boiling water.

   

4. Mushrooms are placed in sterile jars, there are also the remains of components and spices.

   

5. The marinade is boiled for 10 minutes at 100 ° C, the contents of the jars are poured with boiling water, covered with sterile lids.

   

6. Mushrooms in jars are additionally sterilized for 20 minutes in boiling water, closed.

   

After cooling, the blanks are cleaned in a cold room.

Porcini mushrooms marinated with herbs

For the marinade you will need:

• leaves of horseradish, currant, cherry;
• horseradish (root);
• dill umbrellas;
• garlic cloves:
• salt – 20 g;
• sugar -30 g;
• peppercorns – 10 pcs.;
• bay leaf – 3 pcs.;
• vinegar 9% – 30 ml.

The number of mushrooms is arbitrary, at the request of the hostess.

Preparation:

1. Whites are boiled in salted water for 1 hour, put on a sieve.
2. The marinade is boiled for 10 minutes, the vinegar is poured in before turning off the stove.
3. Leaves of greenery are poured with boiling water, distributed in jars.
4. Fill jars with marinade, cover with lids, sterilize for 45 minutes.
5. Remove from water and seal tightly.

After cooling, they are sent to storage.

Mushrooms marinated with nutmeg

Required:

• white mushrooms – 1000 g.

For the marinade:

• 20 g salt;
• 30 ml of acetic acid (30%);
• black peppercorns – 12 pcs., allspice – 5 pcs.;
• bay leaf – 3;
• 10 grams of sugar;
• bulb 1 pc.;
• nutmeg – ¼ tsp

Algorithm cooking:

1. Peeled, cut into pieces, mushrooms are placed in a cauldron with water, boiled for 10 minutes.
2. Throw onions, cut into half rings, spices, cook until tender.
3. Vinegar is added at the end of cooking.
4. Placed in sterile jars, tightly sealed.

Store in a cold room.

Marinating with wine vinegar.

Ingredients:

• 1000 g white.

For the marinade:

• 40 g salt;
• sugar – 60 g;
• 60 ml white wine vinegar;
• peppercorns – 9 pcs.;
• cloves -6 pcs.;
• 4 dill umbrellas, bay leaf – 4 pcs.;
• currant leaves – 5 pcs.;
• 3 garlic cloves.

Cooking procedure.

1. Mushroom mushrooms are washed, cut, placed in a cauldron with water, heated to 100 ° C, the water is drained.
2. Fill the pan with clean water (1 l), after boiling, remove the foam, salt (20 g), boil for half an hour.
3. Add sugar, salt residue, spices, wine vinegar, do not stop cooking for 10 minutes.
4. Mushrooms are distributed in jars with dill and leaves, filled with marinade, closed with lids.

Removed to a cold place.

mustard seed recipe

Ingredients:

• 1 kg mushrooms

For the marinade:

• 40 g salt;
• sugar – 20 g;
• black peppercorns – 6 pcs.;
• dried cloves – 3 pcs.;
• bay leaf – 4;
• dried dill – 10 g;
• 5 g mustard seeds;
• 1 tsp citric acid;
• water — 1000 ml.

Cooking progress.

1. Chopped mushrooms are poured, salted, boiled for 40 minutes over low heat.
2. Throw the mushrooms on a sieve, dry.
3. Boil the marinade for 10 minutes with the addition of spices.
4. Mushrooms are placed in sterile jars, poured with marinade, corked with lids.

When the jars have cooled, they are taken to a cold room, where they are stored until winter.

Conclusion

The described recipes for mushrooms for the winter will be useful to lovers of “silent hunting” and to those who like dishes with porcini mushrooms. So that the gifts of the forest are not lost, skilled housewives make preparations for the winter in all possible ways.