What delicious preparations of porcini mushrooms can be made

Harvesting porcini mushrooms can be done in several ways. The most popular recipes for harvesting porcini mushrooms by salting and pickling, because in this case you end up with a great ready-made snack. However, harvesting porcini mushrooms for the winter by drying and freezing in a home freezer is no less interesting. Such recipes for harvesting porcini mushrooms for the winter can also be found on this page in a wide variety. All the proposed methods for harvesting porcini mushrooms have been tested in practice and the entire layout of the ingredients has been checked for compliance with the recommendations of nutritionists. Therefore, you can safely make delicious preparations of porcini mushrooms according to the proposed recipes and treat them to your family members. You can also make small changes according to your taste preferences. Study the proposed methods for harvesting porcini mushrooms for the winter, choose the appropriate cooking options at home and feel free to experiment. You will definitely succeed.

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Winter preparations of porcini mushrooms

Fresh mushrooms are not subject to long-term storage due to the large percentage of water they contain. A few days after harvest, mushrooms wither, lose their freshness and juiciness, and become unfit for consumption. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processing into stable food products, i.e. canned, only a few hours after harvest. At home, winter preparations from porcini mushrooms are made for future use by drying, pickling, salting and canning in hermetically sealed glass jars. About what preparations can be made from porcini mushrooms, you can read further in the proposed recipes.

When drying mushrooms, up to 76% of their water is removed from them.

The remaining moisture for the development of microorganisms is not enough, which leads to their death. When preparing natural canned food, the microflora is killed by the high temperature at which canned food is sterilized. During pickling, the vital activity of microorganisms is suppressed by high temperature during cooking, and then by the action of acetic acid and common salt. When mushrooms are salted, fermentation occurs, during which sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

Harvesting pickled porcini mushrooms for the winter

To harvest pickled porcini mushrooms for the winter, they need to be boiled in lightly salted water. For 1 liter of water:

• 2 st. tablespoons of salt

Remove the foam that forms during cooking with a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them in a colander to separate the liquid, put them in jars and pour over the pre-prepared marinade, per 1 kg of mushrooms:

• 250–300 g marinade filling

 Marinade preparation. Pour into an enamel bowl:

• 400 ml of water

Put:

• 1 h. lodge and year
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Varka v marinade.

Composition:

• 1 kg of mushrooms
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% vinegar
• 7 peas allspice
• Bay leaf
• Carnation
• 2 g citric acid.

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Harvesting porcini mushrooms for the winter by pickling

Ingredients for harvesting porcini mushrooms for the winter by pickling are the following products:

• Water – 120 ml
• Table vinegar 6% – 1 cup
• Mushrooms – 2 kg
• Cinnamon – 1 piece
• Cloves – 3 buds
• Bay leaf – 3 pcs.
• Black peppercorns – 4 pcs.
• Sugar u2d sand – XNUMX teaspoons
• Citric acid on the tip of a knife
• Salt – 60 g

Sort and process mushrooms, wash. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms is 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade – broth. Close with regular plastic lids. Banks put in the cellar.

Store them for 1 year at a constant temperature of 3–4 °C.

Harvesting porcini mushroom for the winter with salting

With the hot salting method, the sorted and washed mushrooms must first be blanched, then thrown onto a sieve to make the water glass, then put in a bowl prepared for salting, add spices and sprinkle with salt. For 10 kg of raw materials for harvesting ceps for the winter with salting, you will need to take the following products:

• 300-400 g of salt

 Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish
• black currant leaf
• Bay leaf
• allspice
• carnation

Salted white mushrooms (method 2).

Place the soaked mushrooms to the brim in the prepared dish (enamelled pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of the mushrooms, i.e. for 10 kg of mushrooms:

• 300-400 g of salt.

 Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle with them. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is filled. After that, the mushrooms must be taken out to a cold place. With the cold salting method, the sorted mushrooms must be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm. For 10 kg of mushrooms:

• 300-400 g of salt

 Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

Harvesting porcini mushrooms for the winter by drying

Porcini mushrooms can also be dried in the oven. To harvest porcini mushrooms for the winter by drying, you need to make several grates from a wire mesh with large cells, which are inserted into the oven instead of ordinary baking sheets. Mushrooms prepared for drying should be laid out on grates, put in the oven at a temperature of 60-70 ° C and dried until tender. During drying, the oven door should be left ajar to allow moist air to escape.

Recipes for harvesting porcini mushrooms for the winter by freezing

Only fresh, young and healthy mushrooms are suitable for harvesting porcini mushrooms for the winter by freezing. Cut well-peeled mushrooms with a stainless steel knife into slices 3-4 mm thick, boil in water for about 5 minutes, stirring occasionally, cool with cold water. Put the dried mushrooms on a sieve and put them in a container and freeze.

There are different recipes for harvesting porcini mushrooms for the winter by freezing, and on this page you can find the most popular of them below.

Cooking fried porcini mushrooms

Composition:

• Freshly picked young porcini mushrooms
• Salt
• vegetable oil.

Mushrooms, cleaned for harvesting fried porcini 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. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one. This method of processing mushrooms is not applicable in cases of power outages.

Harvesting white mushrooms at home

Marinade for harvesting porcini mushrooms at home is prepared in the same way as for pickled ones, but put half the vinegar or vinegar essence, and take 1 tablespoon of sugar per 1 liter of product. Boil the mushrooms in the marinade, as described in the marinade, then arrange in jars and sterilize.

Preparation for the winter of fried porcini mushrooms

To harvest porcini fried mushrooms for the winter, fresh mushrooms need to be cleaned, washed, allowed to drain and cut into bars or slices. In an enamel pan, heat the oil, put the mushrooms there, salt and cook in its own juice, covered with a lid at a low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. Mushrooms should be hot decomposed into small jars, sterilized in advance in boiling water for 15 minutes (the lids should also be sterilized), and pour at least 1 cm of melted butter on top. If the mushrooms are to be stored at room temperature, the jars should be sterilized for 1 hours and seal tightly. If they are stored in a cold room, it is enough to simply clog the jars. In any case, they must be stored in the dark, because fats break down and become rancid in the light.

Harvesting white mushrooms in jars

To prepare porcini mushrooms in jars, they need to be cleaned, washed, cut and boiled in salted water. Pour hot boiled water with a little vinegar (3 teaspoons of 5% vinegar per 100 g of water) into each jar for a fifth of the volume, fill with mushrooms and sterilize. Banks clog and put in storage. When using, drain the liquid, and fry the mushrooms in a pan, like fresh ones.

Harvesting porcini mushrooms for the winter in jars

Put salted mushrooms together with brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Arrange the heated mushrooms in jars and sterilize. The brine in the preparations of porcini mushrooms for the winter in jars should be approximately 20% of the total volume. If it is not enough, you need to add salt water to the mushrooms, taking 1 tablespoon of salt per 1 water.

Watch how these blanks of porcini mushrooms are made for the winter in the video, which shows the entire process step by step.

Recipes for delicious porcini mushrooms for the winter

Next, we give more recipes for delicious preparations of porcini mushrooms for the winter using various methods of processing raw materials.

Preservation of porcini mushrooms in their own juice.

Mushrooms clean, rinse, cut and place in an enamel pan, on the bottom of which a little water is poured. Salt them and heat with stirring until the juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour over the mushroom juice remaining from cooking, so that they are completely covered with liquid. If there is not enough juice or it has boiled away, you can add a little boiled water during cooking. Sterilize jars, roll up and store.

Fresh porcini mushrooms in oil.

Peel young, healthy mushrooms, cut off the roots, wipe dry with a towel, fry in oil (the oil should completely cover the mushrooms) until half cooked, put in a dish. Put the next portion of fresh mushrooms in the remaining oil and so on until all the mushrooms are overcooked. When the mushrooms have cooled, put them in rows in small, dry, sterilized glass jars, caps up, filling each row with melted butter. Fill with oil all the way to the top. After a few hours, close with a tight-fitting polyethylene lid or put on a rubber glove and place in a cold place.

Before serving, fry them until cooked in the same oil.

Salted porcini mushrooms (method 1).

For 1 bucket of porcini mushrooms, take 1,5 cups of salt. Dip young mushrooms in boiling water, boil 1-2 times, put on a sieve and pour cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars with their caps up, sprinkling each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is not full, add fresh mushrooms, pour in melted, barely warm butter, and it is best to tie it with a bubble. Store in a cool dry place. Before use, soak the mushrooms for 1 hour in cold water (and if they have been salted for a long time, then you can soak the whole day), then rinse in several waters. Mushrooms prepared in this way do not differ in taste from fresh ones, especially if they are cooked in broth with porcini mushroom powder.

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.

Mushrooms are salty in winter.

Peeled mushrooms scald with boiling water, put on a sieve. When the water drains and the mushrooms dry, put them in rows in a bucket or other dish with their hats up. Sprinkle each row with salt, pepper, bay leaf and chopped white onion. When the bucket is full, cover with a clean rag, put a circle and a stone on top. In winter, rinse these cloth and mug several times.

Caviar from white mushrooms.

Components:

• white mushrooms – 3 kg
• onion – 1,5 kg
• 1 big garlic head
• vegetable oil
• vinegar
• salt
• ground black pepper
• dill
• parsley – to taste.

Mushrooms wash, clean, rinse. Boil for 30 minutes and drain in a colander. Dry. Wash, peel, rinse and finely chop the onion. Fry in vegetable oil in a pan until golden brown. Transfer the mushrooms to a blender and chop. Put chopped mushrooms in a pan with onions, add mashed garlic, salt and pepper. Mix. Simmer the resulting mixture for 15-20 minutes. At the end of the stew, add vinegar, mix well. Arrange in hot sterilized jars, roll up and put under a “fur coat”. Store in a cold place.

Salted mushrooms.

Components:

• Mushrooms – 5 kg
• Salt – 250 g
• Peppercorns – 1 teaspoon
• Dill greens – 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under running cold water, put on a sieve and let the water drain. Place hats and stems in layers in a salting dish, sprinkling each layer of hats with stems with salt and pepper and shifting them with herbs. Cover with a linen napkin, a wooden circle and put a load on top, keep it in a room for 2-3 days and take it out to a cold room.

White mushrooms salted, boiled.

Components:

• Boiled mushrooms – 5 kg
• Dill greens – 50 g
• Bay leaf -8-10 pcs.
• Peppercorns – 30 g
• Blackcurrant leaves – 150 g
• Salt – 500 g

Peel freshly picked mushrooms, rinse and boil in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, put the mushrooms in a linen bag and placed under the load to completely remove the liquid. Lay the squeezed mushrooms in layers in a dish for salting, sprinkling each layer with salt and shifting with spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it – a wooden circle and a load. So that the top layer does not become moldy, it must be poured with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. After about a month and a half, the mushrooms will be ready to eat.

Canned mushroom preparation.

Components:

• Mushrooms young mushrooms

To boil mushrooms in 1 liter of water:

• salt – 20 g
• citric acid – 5 g

Clean and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn upside down and cool under the covers. Store in a dark and cold place.

Mushrooms canned with vegetables.

Components per liter jar:

• White mushrooms – 500 g
• Carrots – 300 g
• Onions – 50 g
• Parsley roots – 100 g
• Tomatoes – 400 g
• Garlic – 1 clove
• Parsley and celery – 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice – 4-5 peas
• Salt – 30 g
• Sugars – 10 g

In porcini mushrooms, separate the caps from the legs. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Boiled mushrooms with vegetables cut into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and reduce, as a rule, by almost half. At the bottom of sterile jars, put chopped greens, bay leaf, a clove of garlic and peppercorns. Then put boiled mushrooms with vegetables and pour mushroom broth. Cover jars with sterile lids and sterilize in boiling water half-liter – 25 minutes, liter – 40 minutes. Then roll up, turn upside down and keep under the covers until completely cooled. Store in a dark, cool place.

Watch the preparation of porcini mushrooms for the winter in recipes with a video demonstrating the entire technology for processing mushrooms.