Contents
For many lovers of “quiet hunting” the most delicious and noble mushroom is white. Indeed, it has an unusual nutty flavor and a pleasant forest aroma. Often in the people this mushroom is called boletus, because its main habitat is a pine forest. You can process the mushroom in different ways: fry, salt, stew and pickle. But few people know that it is better to marinate the legs of a porcini mushroom separately. Pickled mushroom legs at home is an excellent dish for a festive table.
To learn how to pickle mushroom legs, you first need to go through a preliminary cleaning step. All that is required in this case is just soak the mushrooms in cold water for 1 hour. All dirt and blades of grass will fall behind themselves, and after that the fruiting bodies must be rinsed and pulled out of the water.
Important: do not keep porcini mushrooms in water for more than an hour, otherwise they will absorb a lot of liquid and be watery.
How to pickle the legs of porcini mushrooms in a simple way
It is worth noting that the legs of porcini mushrooms can be marinated in different ways. There are several universal recipes, following which you can get very tasty preparations for the winter.
A simple marinating recipe:
[ »»]
- mushroom legs – 1 kg;
- salt – 20 g;
- vinegar 9% – 80 ml;
- water – 2,5;
- black pepper – 10 pcs.;
- fragrant – 7 pcs.;
- bay leaf – 4 pcs .;
- granulated sugar – 1 tsp;
- onions – 1 pcs.;
- nutmeg – a pinch.
Put the mushroom legs in an enameled container, pour water, salt and boil for 20 minutes over low heat, stir constantly and remove the foam.
Finely chop the onion, add all the spices (except vinegar) and let it boil for another 15 minutes.
Pour vinegar into the mushrooms, stir and leave to boil for about 3-5 minutes.
Pour the pickled mushroom legs into glass jars and roll up.
Wrap with a blanket and let stand until the marinade cools.
Marinated mushroom legs with onion and garlic at home
Very often pickled mushroom legs are cooked with the addition of two spices: onion and garlic.
- mushroom legs – 1 kg;
- water – 1 l;
- onions – 3 pcs.;
- garlic – 7 medium heads;
- bay leaf – 5 pcs .;
- black and allspice – 5 peas each;
- citric acid – 0,5 tsp;
- granulated sugar – 1,5 tbsp. l .;
- salt – 2 Art. l .;
- vinegar 9% – 120 ml.
[ »wp-content/plugins/include-me/goog-left.php»]
It will take quite a bit of time to prepare a recipe for pickled porcini mushroom legs with garlic.
Boil water, after adding bay leaf and pepper.
Send clean, washed legs to the broth, simmer for 20 minutes. As soon as the legs settle to the bottom, the liquid will immediately brighten and the stove can be turned off.
Drain the broth completely and cool the mushroom stalks.
Peel the onion and cut into half rings, separate the garlic cloves from each other and peel. Put everything on the bottom of the cans, distribute the cooled legs on top.
Marinade: add salt, sugar to boiling water and cook for 2-3 minutes.
Pour in the vinegar and pour out the citric acid, let it boil for 5 minutes and pour the jars with hot marinade.
Sterilize jars with marinated porcini mushroom stalks for 20 minutes.
Roll up with metal lids, wrap with a blanket and let cool completely.
Marinated porcini mushroom stalks with vegetables
If you try pickled porcini mushroom legs with vegetables for the winter, then this appetizer will become your family’s favorite. Such an exquisite dish will be the first to leave your table, and guests will only say how delicious it was.
- mushroom legs – 1,5 kg;
- carrots – 4 pcs .;
- Bulgarian pepper – 5 pcs .;
- round pepper – 3 pcs.;
- onions – 3 pcs.;
- garlic – 4 lobules;
- vinegar 9% – 3 tbsp. l .;
- allspice and black pepper – 10 pcs.;
- bay leaf – 6 pcs .;
- granulated sugar – 2 tsp;
- vegetable oil for frying;
- salt.
Pour the legs of the mushrooms with water, boil for 15 minutes and drain the water. Pour in new water (400 ml), add salt, sugar, throw in the grains of allspice and black pepper, bay leaf, and let it boil for 20 minutes.
Grate the peeled carrots on a coarse grater, chop the onion into half rings, chop the garlic, and cut the bell pepper and ratunda into thin noodles.
Fry all the vegetables in vegetable oil until golden brown and let cool.
Pour the vegetable mass into the mushrooms, add vinegar and mix everything. Leave in a container for 2 hours to infuse.
Arrange in jars, sterilize for 15 minutes and roll up.
Marinating the legs of porcini mushrooms is a pleasure, because there is nothing more pleasant than opening a jar in winter and enjoying their forest taste.