Recipes and methods for preparing porcini mushrooms for the winter

The process of preparing porcini mushrooms for the winter includes boiling, subsequent preservation, frying, drying or freezing. Recipes for cooking porcini mushrooms for the winter include many delicious semi-finished products and ready-made snack salads. These are marinades, pickles, prefabricated hodgepodges, caviar and much more. The methods of preparing porcini mushrooms for the winter presented on this page will allow you to fill the cellar with tasty and nutritious preparations that can surprise even the most demanding gourmets with their taste. The best recipes for cooking porcini mushrooms for the winter are offered in this collection, which you can find on this page – there is everything a modern housewife needs. Step-by-step instructions for cooking mushrooms will help you understand the general principles of this process.

[ »wp-content/plugins/include-me/ya1-h2.php»]

Cooking white mushrooms for the winter without vinegar

Harvesting mushrooms for the winter begins, as a rule, in August. Since ancient times, two methods of harvesting have been used – drying and salting. Then other methods were added to these methods – pickling, canning under the influence of high temperature and with the advent of modern household refrigerators – deep freezing. As a result of cooking porcini mushrooms for the winter without vinegar, the chemical composition of mushrooms changes, the product acquires new taste properties.

Salted porcini mushrooms (method 1).

Components:

• 1 bucket of white mushrooms
• 1,5 glass of salt

 Salted porcini mushrooms (method 2).

[ »»]Take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, stirring often. Then pour the resulting juice into a saucepan, filtering through a sieve, heat this juice on the stove so that it becomes barely warm, and pour mushrooms over it again. The next day, drain the juice again, heat it to a slightly higher temperature than the first time, and pour the mushrooms again. On the third day, heat the drained juice so that it is quite hot, pour over the mushrooms and leave for 3 days. Then boil the mushrooms together with the juice. When cool, transfer to a jar, pot or oak bucket with hats up, pour the same brine, and melted, but barely warm, butter on top and tie with a bubble. Before use, soak the mushrooms for several hours in cold water, then put them together with water on the stove, heat up and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

Recipes for fried porcini mushrooms for the winter

Cooking time: 15 minutes.

Composition:

[ »»]
• 1 kg of mushrooms
• 0,5 tsp citric acid
• 5 Art. l. salt
• 2 tbsp. l. vegetable oil
• spices to taste

Using these recipes for cooking fried porcini mushrooms for the winter, they must first be blanched for 3 minutes, then cut in half and fried in oil. At the bottom of the jar, put spices to taste and mushrooms in oil. Boil water with salt and citric acid and pour mushrooms. Close with lids and chill.

Freezing fried mushrooms.

Components:

• freshly picked porcini mushrooms
• salt
• vegetable oil

Peeled mushrooms are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, already strained mushrooms are fried for 30 minutes in vegetable oil, after which they are allowed to cool and laid out in plastic bags in small portions (about 200–300 g) for one-time use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan.

Frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms.

Pickled porcini mushrooms.

Cooking time: 1 hour.

Composition:

• 1 kg of mushrooms
• 0,5 liters of water
• 2 Art. l. Sahara
• 3 pcs. 3 bay leaves fragrant and
• 10 pieces. black peppercorns
• 4 Art. l. salt
• 5 st. l. 6% vinegar
• 1 bulb

Boil mushrooms. As soon as they sink to the bottom, they are ready. Discard the mushrooms in a colander, pour the broth into another pan. Add salt, spices and spices to it. Boil. Remove the bay leaf from the pan and pour in the vinegar. Return the mushrooms to the marinade and boil for 5-10 minutes, stirring the mushrooms and removing the resulting foam. Transfer the mushrooms to a prepared jar scalded with boiling water, on the bottom of which put thinly chopped onion rings. Pour the marinade over the mushrooms and close the lid.

Porcini mushrooms canned.

Cooking time: 1 hour 40 minutes

Composition:

• 1 kg of mushrooms
• 2 Art. l. salt
• 2 st. l. 6% vinegar
• 5 pcs. cloves and allspice
• 1 liters of water
• 2 bay leaves
• 3 garlic cloves

Pour the washed mushrooms with salt water and cook for an hour, removing the foam with a slotted spoon. Then rinse the mushrooms and drain the water. For marinade, mix spices, except for garlic, and boil for 3 minutes. Add mushrooms and cook for another half an hour. Put garlic cloves in jars, put mushrooms, pour marinade and roll up lids.

Recipes for cooking caviar from porcini mushrooms for the winter

Cooking time: 1 hour 20 minutes

In most recipes for preparing porcini caviar for the winter, it is based on the following composition of the products:

• 1 kg of mushrooms
• 1 onions
• 3 garlic cloves
• pepper to taste
• 5 Art. l. salt
• 2 tomatoes
• 50 ml of vodka

To prepare caviar from porcini mushrooms for the winter, cool mushrooms boiled for half an hour in salt water and grind in a blender. Spasser vegetables, combine with mushrooms and spices. Simmer 40 min. Pour 50 ml of vodka into the finished caviar, arrange in jars, sterilize and roll up.

Caviar from fresh white mushrooms.

Composition:

• mushrooms – 200–300 g
• onions – 1-2 pcs.
• vegetable oil – 3-4 tbsp. spoons
• pepper
• salt

Peel the mushrooms, wash, cut into slices and cook for about an hour, then drain the water, cool and pass through a meat grinder. Add onion fried in vegetable oil and mix well. Caviar can be used immediately or put into jars for long-term storage.

White mushrooms in oil.

Cooking time: 40 minutes.

Composition:

• 3 kg of mushrooms
• 3 Art. l. salt
• dill and allspice to taste
• 0,5 liters of water
• 0,5 l vegetable oil

Rinse mushrooms, cut in half and boil in salted water until tender. Arrange in jars, put dill umbrellas and pepper on top. Pour a third of the oil, the rest of the volume – salted brine. Sterilize the jars for 40 minutes, close the lids and leave to cool.

Watch the best recipes for cooking porcini mushrooms for the winter in the video, which shows all the steps in the cooking process.