White mushrooms for the winter: simple recipes with photos

Harvesting the fruits of quiet hunting helps to preserve their beneficial substances for many months. A simple recipe for porcini mushrooms for the winter allows you to get a great finished product, the taste of which will amaze even experienced gourmets. A large number of cooking methods will allow you to get an excellent snack based on your culinary preferences.

How to cook white mushroom for the winter

This representative of the mushroom kingdom is one of the most sought after in modern cooking. White mushrooms are highly valued for their consumer properties. They have a dense pulp structure, and also have a noble aroma and excellent taste.

There are a huge number of ways to close porcini mushrooms for the winter. Pickling is considered the most traditional. Experienced housewives dry fruit bodies for the winter. The easiest way to preserve the useful qualities of the product is to freeze it in the refrigerator.

For homemade preparations, it is best to use small copies.

Regardless of the harvesting method chosen, it is necessary to carefully approach the selection of raw materials. White mushrooms are practically not susceptible to parasites and insect damage, so even adult specimens can be taken. The main thing is that there are no signs of the onset of decay and obvious damage on the body of the fetus.

Before harvesting for the winter, fruiting bodies must be prepared. They are washed in running water, traces of pollution and particles of leaves are removed. Depending on the recipe used, they are cut into pieces of certain sizes. It is believed that this representative of the mushroom kingdom almost does not accumulate toxic substances, therefore, it does not need preliminary heat treatment.

How to prepare porcini mushrooms for the winter by freezing

Freezing is one of the easiest and most common harvesting methods. It allows you to save most of the nutrients of the original product for the long winter months. Porcini mushrooms lend themselves perfectly to freezing and retain their taste for a long shelf life.

To prepare such a mushroom semi-finished product for the winter, you only need to have a refrigerator with a freezer. Fruit bodies are cut into small pieces and spread evenly on a baking sheet or cutting board. Then put them in the freezer for 2-3 hours. As soon as the porcini mushrooms are completely frozen, they are taken out and poured into containers or plastic bags for further storage.

How to prepare porcini mushroom for the winter by drying

Dried foods can be a great way to preserve their beneficial qualities for a long time. There are several traditional ways of this method of harvesting porcini mushrooms for the winter. The most common is outdoor cooking. Mushroom bodies are cut into small pieces and laid out on a sheet, which is spread on the ground. Every 3-4 hours, the pieces must be turned over for a uniform release of moisture. The semi-finished product will be ready in 2-3 days of being under the sun.

There are also faster drying methods. Fruit bodies are cut into pieces, laid out on a baking sheet and placed in an oven preheated to 70 degrees for 3 hours. After a while, the mushroom pieces are turned over to the other side and warmed up for another couple of hours.

Dried mushrooms can be stored for quite a long time.

The easiest way to harvest are household electric dryers for vegetables and fruits. Porcini mushrooms are cut into slices and laid out on shelves, leaving a small distance between them for air circulation. The device is covered with a lid and turned on for 4-5 hours. The finished product is collected in a plastic bag and stored in a dark, cool room.

How to close porcini mushrooms for the winter pickling

Cooking canned mushrooms can significantly improve the taste of the product and increase its shelf life. Depending on the recipe used, you can change the ingredients of the marinade, adjusting the consumer qualities of the finished product. The preparation of such an appetizer does not require serious culinary preparation from the hostesses, so even beginners can handle it.

According to the classic recipes for porcini mushrooms for the winter in jars, first you need to prepare the marinade. It includes water, vinegar, salt, sugar and allspice. All ingredients are mixed in a small saucepan according to the recipe and the liquid is brought to a boil. Mushrooms are poured with a hot composition, after which the jars are tightly sealed. After 2-3 weeks, the appetizer will be ready.

How to prepare porcini mushrooms for the winter with salt

Salting allows you to cook a large amount of product at the same time. It requires the right dishes – a wooden barrel or an enameled bucket. The most important winter snack ingredients are salt and porcini mushrooms. Depending on the recipe used, aromatic herbs, spicy spices, and vegetable pieces can be added.

Salting is one of the most popular ways to harvest mushrooms for the winter.

A layer of salt is laid out at the bottom of a wooden barrel. Mushroom bodies and spices used in the recipe are placed on it. They are abundantly sprinkled with salt, after which the next layer of whites is laid out. As soon as all the ingredients are placed in a barrel, they are pressed down with oppression and cleaned in a cold place for 1-2 months.

Recipes for porcini mushrooms for the winter

Mushroom dishes occupy an important place in modern cuisine. White mushrooms are the most sought after among other representatives of their kingdom. This is due to their excellent taste and noble aroma. That is why such blanks are highly valued.

There are many ways to deliciously cook porcini mushrooms for the winter. Depending on the gastronomic preferences of the consumer, they can be salted or marinated. It is really possible to cook mushroom caviar or the most delicate appetizer from fruits in your own juice.

A simple recipe for porcini mushrooms in their own juice for the winter

To prepare such an appetizer, only hats are required. They are cut into 4 parts and poured with clean water for 12 hours. During this time, the caps will absorb a large amount of water, which is very important for the further process. The recipe for such a spin with porcini mushrooms for the winter will be a great addition to the dining table.

For 3 kg of the main ingredient you need:

• 1,5 Art. l salts;
• 1 tsp citric acid;
• 2 laurel leaves;
• 5 peppercorns;
• 5 carnation buds.

A snack in its own juice allows you to enjoy pure mushroom taste

Pour 0,5 liters of water into a large saucepan, put hats there and add citric acid. The contents are boiled for 25 minutes, periodically removing the foam. Then the remaining spices are added to the hats and boiled for another ¼ hour. The resulting dish is laid out in pre-sterilized jars, tightly corked and put away for storage.

Mushroom caviar with onions for the winter

This snack option is perfect for a feast. The absence of a large number of ingredients allows you to enjoy a pure mushroom taste. To prepare a snack of porcini mushrooms for the winter, you will need:

• 1 kg of the main ingredient;
• 600 g of onions;
• 80 ml 6% vinegar;
• 100 ml of vegetable oil;
• salt to taste.

Mushrooms are boiled in lightly salted water for half an hour, washed and ground in a meat grinder until a homogeneous slurry. Onions are peeled, finely chopped and sautéed in vegetable oil until golden brown. Then it is mixed with the mushroom mass, vinegar and salt are added to them to taste.

Mushroom caviar is a great addition to large feasts

The resulting caviar is laid out in prepared jars. They are put in a wide pan and the finished dish is pasteurized for about half an hour. Then the jars are rolled up with lids and cleaned in a cool place until winter.

Appetizer of porcini mushrooms for the winter

One of the most delicious recipes for mushroom dishes is the cooking method with the addition of mayonnaise and vinegar. The appetizer is very tasty, satisfying and fragrant. Such a product is perfect as an addition to meat dishes or fried potatoes.

For its preparation use:

• 1 kg of porcini mushrooms;
• 5 Art. l mayonnaise;
• 2 tbsp. l. 9% vinegar.
• 2 bulbs;
• salt to taste;
• oil for frying.

Mayonnaise makes the mushroom appetizer more tender and satisfying

Hats are separated from the legs and boiled separately for half an hour. Then they are fried in different pans until a bright crust. In parallel with this, chopped onions are stewed, then mixed with fried mushroom parts. The resulting mass is seasoned with mayonnaise, vinegar and salt, laid out in jars and sterilized for 20 minutes in boiling water. After that, they are hermetically sealed and put in a cold place for storage.

Porcini mushrooms for the winter, fried in pork fat

The preparation of such a semi-finished product will allow you to enjoy a bright mushroom taste during the long winter months. Fat acts as a natural preservative and contributes to a fairly long storage of the product.

To prepare such a dish, use:

• 1 kg of porcini mushrooms;
• 250 g pork fat;
• salt to taste.

Fruit bodies are washed in running water and cut into small pieces. They are boiled for half an hour, then discarded in a colander to remove excess water. In a large deep frying pan, completely melt the pork fat.

Pork fat is an excellent natural preservative

Whites are fried until golden brown. Do not add too little fat – the mushroom pieces should literally float in it. The finished product is laid out in sterilized jars. Then the remaining fat in the pan is poured into each of them. The containers are rolled up with lids and stored in the refrigerator.

Pickled porcini mushrooms with pepper and cloves

This method of harvesting allows you to reliably store the product for a fairly long time. Pepper and cloves make boiled porcini mushrooms for the winter in jars more piquant and fragrant. On average, 1 liter of water is used per 1 kg of fruiting bodies.

Also for the recipe you will need:

• 2 Art. l salts;
• 1 tbsp. l. white sugar;
• 10 peppercorns;
• 5 bay leaves;
• Xnumx buds clove;
• 5 st. l. table vinegar.

Cloves add a great flavor to a mushroom appetizer

Mushrooms need additional heat treatment. They are boiled for half an hour, then washed, cut into pieces and laid out in sterilized jars. Water is heated to a boil, then spices, salt, sugar and vinegar are added to it. The mixture is boiled for 5 minutes, then porcini mushrooms are poured over it. Banks are rolled up under the lids and put away for storage.

Pickled porcini mushrooms with spices

A large number of spices used allows you to turn a snack for the winter into a real work of culinary art. The traditional set of spices can be diluted with more unusual combinations.

However, the original recipe uses:

• 1 kg of porcini mushrooms;
• 1 L of water;
• 1 tbsp. l. white sugar;
• 20 g table salt;
• 60 ml 9% vinegar;
• 5 peas of black pepper;
• 5 peas of sweet pepper;
• 5 white peppercorns;
• Xnumx buds clove;
• 5 pods of cardamom;
• 1 cinnamon stick

First you need to prepare the marinade. To do this, stir salt and sugar in water, and then bring it to a boil. After that, spices and vinegar are laid out in it. After 5 minutes of cooking, the marinade is removed from heat and cooled.

A balanced set of spices is the key to great taste

Porcini mushrooms are boiled for half an hour, then cut into pieces 2-3 cm in size and laid out in sterilized jars. Marinade with spices is poured into each container to the brim. Banks are rolled up under the lids and cleaned before winter.

Marinated porcini mushrooms with herbs

Fragrant herbs can greatly improve the taste of a ready-made snack for the winter. Parsley, dill and cilantro add notes of summer freshness and a rich set of vitamins.

To prepare 1 kg of porcini mushrooms you will need:

• 1 liters of clean water;
• 50 g of dill;
• Xnumx cilantro;
• 50 g of parsley;
• a few currant leaves;
• 2 Art. l salts;
• 1 tbsp. l. white sugar;
• 50 ml of table vinegar;
• 2 laurel leaves;
• 5 peas of allspice.

Mushrooms are boiled for half an hour in lightly salted water, then cut into medium-sized pieces. Banks are sterilized with water vapor. Then, a mixture of finely chopped parsley, cilantro and dill, as well as a couple of currant leaves, is laid out at the bottom of each container. Mushrooms are placed on top of the greens almost to the neck of the jar.

Greens multiply the flavor of the snack

Make a brine in a small saucepan. Water is poured into it and brought to a boil. As soon as the liquid reaches the desired condition, salt, sugar, pepper and bay leaf are added there. The mixture is boiled for 5 minutes and poured into jars to the brim. They are tightly covered with lids and cleaned before winter.

Salted white mushrooms in sunflower oil

The original recipe allows you to cook a surprisingly tasty snack for the winter. All you need is mushroom caps and vegetable oil.

To prepare this dish at home, you will need:

• 1 kg of porcini mushrooms;
• 1 glass of vegetable oil;
• 1,5 Art. l salt.

Hats are cut off from the legs, gently washed and cut into thin plates. They are laid out on a cutting board to dry slightly for 3-4 hours. After that, porcini mushrooms are tightly placed in a sterilized jar.

Sunflower oil allows you not to worry about the safety of the finished dish

The next step is to prepare the filling. Vegetable oil is mixed with salt and put on fire. As soon as the mixture boils, it is removed from the heat and poured into jars. They are hermetically sealed with lids, cooled and cleaned before winter.

Hot salted porcini mushrooms with cloves

Harvesting the product in this way allows you to get a great dish in a fairly short time. Cloves give porcini mushrooms a spicy aroma and a slight piquancy in taste.

To prepare such a snack for the winter you will need:

• Xnumx white mushrooms;
• 500 ml of water;
• 3 bud of carnation;
• 50 g salt;
• 5 cloves of garlic;
• 1 bay leaf;
• a few peppercorns.

Small fruit bodies can be salted whole, large ones are cut into several parts. The garlic is peeled and chopped into small pieces. In a small saucepan, heat water with salt. When it is completely dissolved, porcini mushrooms are carefully laid out there. They are boiled for 15 minutes, periodically removing the resulting foam.

Hot salting allows you to get the finished product as quickly as possible

Next, add cloves, bay leaf, pepper and garlic to the pan. The mixture is boiled for another 6-7 minutes, then it is removed from the heat. Porcini mushrooms are taken out with a slotted spoon and laid out in sterilized containers. From above they are poured with brine and hermetically sealed. The appetizer will be ready in a couple of weeks, but it is better to wait for winter so that the taste is fully revealed.

Cold salted porcini mushrooms with garlic

Harvesting the fruits of quiet hunting for the winter in small wooden buckets and barrels does not lose its relevance in the modern world. Adding garlic allows you to get a more powerful taste and bright aroma.

To ferment 3 kg of porcini mushrooms for the winter, you will need:

• 300 g coarse salt;
• 2 heads of garlic;
• a large bunch of dill.

Pickled porcini mushrooms are an important part of any table

To make the workpiece for the winter soaked with salt more evenly, it is better to cut it into small pieces. Salt, chopped garlic and dill are divided into 3 equal parts. Pour one third of the mixture into the bottom of a wooden bucket. Half of the porcini mushrooms are placed on top of it and covered with the second part of the aromatic salt. Then the remaining fruits are placed in the bucket and covered with the last third of the mass. The contents of the bucket are put under oppression and cleaned in a cool room with a temperature of about 2-4 degrees before winter.

Terms and conditions of storage

It is not enough just to cook porcini mushrooms at home, you need to create suitable conditions for them to keep them until winter. The product boasts a rather impressive shelf life. Recipes that use vinegar and extra sterilization can last up to 1-2 years even at room temperature.

For porcini mushrooms harvested for future use by cold fermentation, more stringent storage conditions are required. In order for the product to retain its consumer qualities until winter, it needs to create the optimal temperature in the room – no higher than 4-5 degrees. You should also avoid direct sunlight on the snack. It is best to cope with this task in a cold basement with good ventilation.

Conclusion

A simple recipe for porcini mushrooms for the winter makes it quite easy to get a dish of excellent quality. Even an inexperienced hostess can handle the preparation of delicious snacks. Long shelf life of blanks will allow you not to worry about the safety of the finished product.