How to cook boletus mushrooms: recipe blanks for winter

With the onset of autumn, every housewife decides which blanks will be made from mushrooms. This article will talk about how to harvest boletus for the winter.

For these fruiting bodies, the most common methods harvesting is pickling, salting, drying, frying and freezing. Simple and detailed cooking recipes winter clothes for winter storage will help all beginners cooks to prepare delicious snacks from mushrooms and delight them their loved ones.

How to cook winter boletus in order to store appropriate blanks as long as possible? The best way is canning mushrooms and putting them in jars. It is in this the appetizer can be stored until the next blanks in any cool place: cellar, balcony or dark pantry.

Processing boletus mushrooms before cooking

Before you begin reviewing recipes regarding cooking boletus mushrooms for the winter, it should be noted that forest harvest must undergo primary processing.

• Birch bark should be cleaned with a kitchen sponge from dirt, cut off the bottom of the leg.
• Rinse in plenty of water, but do not keep in it for a long time, so that the mushrooms do not absorb a lot of liquid.
• Discard in a colander, and only then proceed to boiling and further processes related to canning for the winter.

Preservation of boletus with garlic for the winter

In the recipe for cooking winter boletus by experienced hostesses recommend picking hats only fry the legs or make soup from them.

• mushrooms – 2 kg;
• water – 1 l;
• salt – 50 g;
• sugar – 30 g;
• vinegar 9% – 60 ml;
• garlic – 10 cloves;
• cinnamon – ¼ tsp;
• bay leaf – 4 pcs.

Preservation of winter boletus the following description:

The peeled and washed mushrooms are cut into several parts.

Water is poured into the pan and, after boiling, it is introduced into it. birch trees.

Boil for 25-30 minutes, constantly removing the foam.

Discard in a colander, let drain for 10 minutes and prepare the marinade.

In the water combine all the spices, including vinegar with chopped garlic, and boil for 5 minutes.

Lay the mushrooms in the marinade and cook for 20 minutes on a slow the fire.

Distribute the workpiece in sterilized jars and pour marinade.

Roll up the lids, cover with a blanket and after 3 days take out in basement.

The recipe for pickling winter boletus in jars

Recipe for harvesting winter boletus mushrooms with the addition of vegetable oil does not take much time, but in the end it turns out mouth-watering appetizer. In fruiting bodies, you can add a small the amount of Korean seasoning, which in combination with oil will give special oriental notes.

• mushrooms – 2 kg;
• vegetable oil;
• Korean seasoning – 1 tbsp. l .;
• salt – 1 tbsp. l .;
• sugar – 1.5 tbsp. l .;
• vinegar – 100 ml;
• garlic – 5 cloves;
• bay leaf – 3 pcs.;
• black and white pepper – 5 peas each.

1. After preliminary cleaning, put the mushrooms in boiling water and cook over medium heat for 30 minutes, regularly removing from the surface foam.
2. Put in a colander and leave for 15 minutes to drain.
3. In a large enameled container, combine the mushrooms, pour salt and sugar, mix.
4. Add chopped garlic, peppercorns, bay leaf, Korean seasoning and vinegar.
5. Mix again with your hands and leave for 20 minutes, from time to time stirring the mushroom mixture.
6. Arrange the mushrooms with the juice they put in sterilized jars.
7. Cover with metal lids and put sterilized in a pot of water.
8. Sterilization should be carried out for 60 minutes on a slow the fire.
9. Pour 3-4 tbsp into each container. l hot vegetable oil.
10. Boletus mushrooms, prepared for the winter, roll up in jars and to insulate.
11. Take to the basement after complete cooling and store 10 months.

How to make pickled winter boletus with winter cloves

How to cook mushrooms for winter with adding cloves by applying the pickling process? Note that this spice always gives the mushrooms a special aroma and taste that all your guests will like it. Try to make a blank one times, and it will become your business card.

• mushrooms – 3 kg;
• cloves – 7-10 buds;
• water – 1 l;
• salt – 2.5 tbsp. l .;
• sugar – 3 tbsp. l without top;
• vinegar 9% – 150 ml;
• garlic – 5 cloves;
• black pepper – 10 peas;
• horseradish leaves.

We offer you to see a step-by-step pickling recipe winter boarders with a photo.

1. Boil mushrooms after preliminary preparation in water 25-30 min, removing foam from the surface.
2. We spread it on the sieve, and while the mushrooms drain, we cook marinade.
3. We put salt, sugar, chopped horseradish leaves in the water, cloves and black pepper.
4. Boil for 10 minutes, add mushrooms and cook another 10 minutes.
5. We introduce vinegar and cook mushrooms in a marinade for 20 minutes on a slow the fire.
6. We take out fruit bodies with a slotted spoon and put them in jars, sprinkling with slices of garlic.
7. Filter the marinade, let it boil again and fill the jars until the neck.
8. Roll up with sterile lids, flip, cover old plaid.
9. After the banks have completely cooled, we take them out in a cool the room.

How to salt boletus mushrooms for the winter in banks

Salt boletus for the winter can be in various ways. I must say that in this case the taste of mushrooms will be substantially different from pickled. However, the salting option will not be yield to pickling, and also retain all nutrients in the snack.

• mushrooms – 2 kg;
• salt – 3 tbsp. l .;
• garlic – 10 cloves;
• onion – 1 pc.;
• dill – 3 branches;
• peppercorns – 12 pcs.;
• horseradish leaves.

We salt the winter birch according to the recipe offered below.

1. Boiled peeled and washed boletus in salted water 30 minutes
2. We take out in a colander and rinse with cold water, let drain.
3. Grind garlic cloves, onions and horseradish leaves and combine with mix with mushrooms.
4. Add salt, pepper and chopped dill branches, again mix.
5. We put it in jars, seal it with your hands and put it under oppression (the load may be a plastic bottle filled water).
6. After 7 days, the yoke remove and close the banks with nylon caps, shake.
7. Take out in a cool place, and after 20 days you can serve to a table to enjoy mouth-watering mushrooms.

The recipe for salted boletus with mustard

In this recipe, the preparation of salted boletus is better use the cold method, i.e. mushrooms do not need to pre boil it.

• mushrooms – 3 kg;
• salt – 150 g;
• mustard seeds – 1 tbsp. l .;
• garlic – 10 cloves;
• vinegar 9%;
• bay leaf – 5 pcs.;
• dill – 3 umbrellas.

Salt birch mushrooms for the winter should be in banks, adhering to phased description.

1. The peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as all the spices and spices specified in the recipe, except vinegar.
2. Seal and crush on top of oppression for 10 days.
3. The brine that has stood out from the mushrooms is drained, and the fruit bodies washed with cold water.
4. Fresh brine is prepared: ½ tbsp is taken per 1 liter of water. l salt.
5. Mushrooms are boiled in fresh brine for 5-7 minutes and laid on sterilized banks.
6. The brine is again allowed to boil, poured into cans with a capacity of 1 liter to neck, not topping 1.5 cm to the top.
7. In each jar, add 2.5 tbsp. l vinegar and put in a pot of hot water.
8. Sterilize for 30-40 minutes over low heat, roll up the lids and insulate with an old blanket.
9. After cooling, they take out to the cellar and store no more than 10 months.

Salt boletus for the winter: a recipe for salting mushrooms with dill and Chile

The recipe for pickling boletus harvested for the winter with seeds of dill and chili, can diversify the lean on your family’s vitamins in the cold season and also decorate festive table.

• mushrooms – 3 kg;
• salt – 200 g;
• dill (seeds) – 1 tbsp. l .;
• chili pepper – ½ pod.

The recipe for pickling boletus with chili pepper and dill prepared in stages as follows:

• Rinse the mushrooms after pre-cleaning in large amount of water and cut into pieces.
• In an enameled pan, combine fruit bodies, pour salt, dill seeds and chopped chili peppers.
• Stir, cover with a plate that is smaller in diameter pots, and crush oppression for 4 days.
• Put mushrooms in jars, condense and cover with nylon lids.
• Put on the shelves in the refrigerator and store no more than 5 months. Mushrooms will be ready for use after 30 days.

Recipe for pickling winter boletus with rosemary

Rosemary goes well with mushrooms, so we offer the recipe for pickling mushrooms of boletus with precisely this spice.

Savory and delicious fruiting bodies will delight everyone on festive and everyday table.

• mushrooms – 3 kg;
• salt – 150 g;
• water – 1 l;
• rosemary – 3 branches;
• bay leaf – 2 pcs.;
• garlic – 5 cloves.

Salt boletus mushrooms for the winter you need, adhering to simple rules.

1. Peel the mushrooms, cut off the tips of the legs and rinse in large amount of water.
2. Boil in salted water, drain and arrange the mushrooms in cans.
3. In water, combine salt, chopped garlic, rosemary and laurel sheet.
4. Let it boil for 7 minutes, remove and discard sprigs of rosemary and Bay leaf.
5. Seal the mushrooms with your hands in jars and pour hot salty pickle.
6. Roll up with sterile lids, allow to cool and remove to basement.
7. The first sample can be removed only after 30 days, when mushrooms are well salted.

How to prepare fried boletus for the winter

How else can you cook boletus for the winter as snacks? Mushrooms fried with the addition will be very tasty. Luke. In the cold season, such an appetizer will be a real “hit”, seducing your guests with its aroma and taste.

• mushrooms – 2 kg;
• onion – 4 pcs.;
• salt to taste;
• vinegar – 4 tbsp. l .;
• vegetable oil – 200 ml;
• ground black pepper – 1 tsp.

The recipe for winter boletus mushrooms, fried with onion, prepared in stages.

1. After the initial treatment, the mushrooms are boiled in salted water 20 minutes and, throwing them in a colander, washed.
2. Allow to drain and cool, and then cut into small cubes.
3. Fry over medium heat with the addition of 100 ml of vegetable oil until golden brown.
4. The onions are peeled, cut in half rings and fried in the second part vegetable oil until soft.
5. Mushrooms are combined with onions, salted to taste, sprinkled with ground pepper, stir and simmer over low heat for 15 minutes.
6. In sterilized jars, tamp the mushrooms with onions, pour under the top oil and pour in 3 tsp. vinegar in each jar.
7. Roll up with sterile metal caps, allow to cool in room and take out to the basement.

Harvesting winter boletus with tomato paste

This blank made of winter boletus, will appeal to all lovers of mushroom dishes. Cook it with vegetables and tomato paste – products that are in any kitchen. This an appetizer can be either an independent dish or a side dish to meat or potatoes.

• mushrooms – 3 kg;
• vegetable oil – 400 ml;
• tomato paste – 200 ml;
• water – 200 ml;
• salt to taste;
• onions and carrots – 5 pcs.;
• ground black pepper – 1 tsp.

The recipe for harvesting winter boletus is made in banks, that for a long time preserves the snack, preventing it from spoiling.

1. After cleaning, the mushrooms are washed, cut into pieces and boiled in salted water for 30 minutes, constantly removing foam from surface.
2. Lean back onto the sieve, rinse and leave to drain.
3. Part of the vegetable oil is poured into the hot pan, spread the glassy boletus and fry until rosy crusts.
4. Onions and carrots are peeled, washed and chopped: onions – in half rings, carrots – in small cubes.
5. Fry vegetables in the second part of vegetable oil until blush and combine with mushrooms.
6. Stew over low heat for 20 minutes, then salt to taste, pour in ground pepper, mix
7. Tomato paste diluted with water is introduced into the mushrooms, mixed and simmer over low heat for 40 minutes, constantly stirring from burning.
8. Distribute the entire mass into sterilized jars, cover lids and put in a pan with hot water.
9. Sterilized in boiling water for 30 minutes and immediately rolled up. lids.
10. Warm with an old blanket and leave for 2 days to have cooled down.
11. Take out to a cool place: cellar or basement, you can also put in the refrigerator.

Mushroom caviar from winter boletus

How to cook boletus mushrooms in the form of caviar for the winter? This option of preparation is considered very popular as used as a filling for pizzas, pies, tartlets and pancakes.

It can be used as a “spreading” on a piece of bread and make yourself a small snack before lunch or dinner.

• boiled mushrooms – 3 kg;
• onions – 8-10 pcs.;
• vegetable oil;
• salt to taste;
• paprika – 1 tsp;
• bay leaf – 2 pcs.;
• ground pepper mixture – 1 tsp.

Caviar made from winter boletus has The following step by step recipe:

1. Grind the mushrooms with a meat grinder or blender.
2. Put in a hot pan, add oil and fry for 20 minutes slow fire, constantly stirring with a wooden spatula.
3. Peel, wash, chop the onion into small cubes and put into mushrooms.
4. Fry for 15 minutes over medium heat, not ceasing to mix.
5. Salt to taste, add a mixture of peppers and paprika, well stir.
6. Cover the pan and simmer 15 min
7. Remove the lid, add bay leaf and continue to simmer another 15 min
8. Spread caviar in sterilized jars with a capacity of 0.5 l, taking out bay leaves, and close with tight nylon covers.
9. After complete cooling, take out the jars of caviar into the basement. Keep billet no more than 6 months at a temperature not exceeding + 10 ° С.

Recipe for boletus roe with vegetables for the winter

The proposed recipe for preparing caviar from boletus on winter will take root in your notebook for a long time. Mushroom caviar with adding vegetables will be an excellent independent dish and supplement to your diet.

• boiled mushrooms – 3 kg;
• carrots and onions – 600 g each;
• vegetable oil – 300 ml;
• salt and ground pepper to taste.

The preparation of winter boletus mushrooms in the form of caviar is described by stages.

1. Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate the peeled carrots on a fine grater and add to the mushrooms with onions.
3. Put everything in a deep saucepan, add oil, salt and pepper to taste.
4. Turn the fire to a minimum and simmer the eggs for 2 hours, regularly stirring so as not to burn.
5. Put caviar in sterilized hot jars and roll up immediately metal covers.
6. Leave in the room without covering until completely cooled.
7. Put on the shelves in the refrigerator or take out in the basement the room.

How to freeze brown boletus for the winter

Some novice cooks ask if to freeze boletus for the winter and how to do it right? Is worth to say that these mushrooms are frozen in any form: fresh, boiled and fried. This article will talk about freezing in the first two ways.

How to prepare boletus for the winter, freezing them in fresh form?

1. To do this, clean the mushrooms with a kitchen sponge from dirt, cut off lower part of the leg.
2. Cut into several parts and laid out on a spacing thin layer.
3. Put in the freezer for 3-4 hours and turn on the maximum freezing mode.
4. Take out, lay out in plastic bags and again laid in the freezer, however, with the usual temperature mode.

How to freeze winter boletus, if they were pre-boiled?

1. We clear the mushrooms from forest debris, cut off the tips of the legs and rinse with plenty of water.
2. Fill with cold water and let it boil, boil for 25-30 minutes in salted water (1 tablespoon of salt is taken per 1 liter of water).
3. We take out and spread on a sieve, rinse under running water and leave to properly drain.
4. We lay out on a kitchen towel so that the little birch trees dried out and cut into pieces.
5. Distribute into food-grade plastic containers or plastic bags: we cover the containers with lids, and from the bags release all the air and tie.
6. We lay in rows in the freezer and store until until mushrooms are needed.

Defrost only in batches on the bottom shelf of the refrigerator. It is worth noting that mushrooms do not like re-freezing, since when defrosting their appearance and quality deteriorate.

Winter boletus solyanka

Although there are many recipes for making hodgepodge, you can stop on the option with tomatoes and bell pepper. it practical and economical for the family budget. Similar workpiece winter mushroom mushrooms will be a great addition to your everyday menu.

• boiled mushrooms – 2.5 kg;
• cabbage – 1 kg;
• tomatoes – 1 kg;
• sweet bell pepper – 500 g;
• hot pepper – 1 pc.;
• onions and carrots – 500 g each;
• vegetable oil – 1 tbsp .;
• salt – 3-4 tbsp. l .;
• vinegar 9% – 200 ml;
• black pepper peas – 20 pcs.;
• bay leaf – 5 pcs.

Solyanka of winter boletus can also be made with the addition of hot pepper, which will give the appetizer more piquancy and pungency.

1. Grind boiled boletus in small pieces and put in an enameled pan.
2. Scale tomatoes with boiling water, peel and chop with blender or meat grinder.
3. Peel the carrots and onions, wash and chop them: diced onions, grate carrots on a coarse grater.
4. Finely chop the cabbage, peel the seeds and cut into noodles, and hot pepper – into cubes.
5. Combine all vegetables with mushrooms in one container, pour oil and simmer for 60 minutes.
6. Add salt, peppercorns, bay leaf and pour vinegar, mix.
7. Continue simmering for another 20 minutes, constantly stirring with a wooden spatula.
8. Arrange in hot sterilized jars, roll up lids and wrap up warmly.
9. Leave under a warm blanket until it cools completely and only then take out in a cold place.