Methods for harvesting mushrooms of boletus on winter

With boletus is always very simple, because you can send to any processing process: cooking, pickling, salting, frying, baking, freezing, drying, etc. in any form, these mushrooms are very tasty and retain their beneficial substances, even despite the duration of thermal processing. If we talk about boletus, harvested for the winter, then here you need to try to properly carry out the initial processing. After all, every housewife knows that any conservation can come in unsuitability, if generally accepted recommendations for preparation of products. In addition, special care must be taken. attention to the heat treatment of dishes in which they will be prepared, and fruit bodies are also stored. A convenient way to sterilize each the hostess chooses independently.

How can I prepare boletus for the winter?

The first thing brought by the mushroom crop moved: beautiful and strong specimens are left for salting and pickling, broken and ugly go for frying and mushroom caviar, and damaged by worms and rot are thrown away.

Boletus should not be soaked, as their spongy structure It picks up moisture. It is better to clean them with a kitchen sponge, wiping the surface of the hats, and then with a knife remove the lower parts of the legs and heavily polluted areas. After which they need to be well rinse with water or hold on steam for several seconds.

In most cases, fruiting bodies need to be preliminarily boil for 30-35 minutes in salted water, and then take on recipes. An exception is the cold salting method, where mushrooms do not heat treated, but they are used quite rarely.

Many recipes for the preparation of boletus for the winter are suitable with creative thinking by adding various ingredients from yourself or just by adjusting their quantity to your taste. And those who do not like experiments always turn to culinary sites in search of the best mushroom recipe. If you brought a good home forest harvest, then you have the opportunity to “roam” by choosing several processing methods at once. This article presents 13 recipes to prepare the best boletus for the winter way.

The recipe for the preparation of boletus for the winter way hot salting

Boletus, prepared for the winter by hot salting, “prove” themselves on the table as a favorite snack for everyone holidays and meals. It is cooked with preliminary boiling, this is exactly what the hot salting method is all about.

• The main product is 3 kg;
• Salt – 120-150 g;
• Carnation – 4-5 buds;
• Black pepper – 15-20 peas;
• Bay leaf – 4 pcs.;
• Cold boiled water – 1 tbsp .;
• Garlic – 3-5 cloves (or to taste);
• Currant / cherry leaves.

The recipe for harvesting boletus for the winter is divided into stages, including cleaning and boiling.

1. The fruit bodies cleared of dirt are cut into pieces, if in this there is a need. The size of the slices is chosen medium or even large, as mushrooms are boiled.
2. Immerse in a container for boiling, fill with water and add a pinch of citric acid, this will help the mushrooms to keep your color.
3. Put on intense fire and bring to a boil. At that time foam begins to appear on the surface, which must be removed as possible more often.
4. Then reduce the intensity of the fire and cook the main ingredient 25-30 minutes, continuing to remove the resulting foam.
5. Ready boletus is transferred to a colander, washed and left to drain.
6. At this time, fresh currant leaves are poured with boiling water and wiped them dry.
7. Cut the garlic into slices and prepare clean, dry dishes for pickles.
8. At the bottom lay ½ part of fresh leaves, 1 bay leaf, clove bud and 40-50 g of salt.
9. A layer of mushrooms about 5 in height is spread on a pillow of spices see, put a portion of garlic on top and repeat the procedure with salt, bay leaf and cloves.
10. In a similar way, fill the tank with all the mushrooms, cover them the remaining leaves and pour 1 tbsp. water.
11. Cover with clean gauze and then a plate whose diameter smaller diameter salting dishes.
12. They put oppression, take them out to the basement and await the final result start the countdown. After 15 days, snacks can be removed first test.

How to cook boletus for the winter in a cold way

Salting cap boletus for the winter also involves the use of cold way. They are not taken for as often as for hot salting, but, nevertheless, do not bypass. Many culinary specialists note that mushrooms are obtained with a rich forest taste and aroma.

• Boletus – 4 kg;
• Salt (not iodinated) – 200 g;
• Leaves of oak / currant / cherry / grape;
• Bay leaf and clove buds – 5-6 pcs.;
• Fresh dill – 2 bunches.

With the features of salting of aspen boletus for the winter will introduce recipe with photo.

Since cold salting excludes preliminary boiling mushrooms, it is very important to allocate enough time and effort for their thorough cleaning of all kinds of garbage.

After cleaning, the boletus should be thoroughly rinsed and left to drain.

Meanwhile, in the prepared container, in which there will be salted product, put clean fresh leaves. Then pour 40-50 g of salt and a certain amount of chopped dill, as well as spices.

Lay the mushrooms in layers, each of which needs to be sprinkled spices. Amount of salt, dill, bay leaf and cloves needed calculate so that enough for all layers. The top layer should be covered with fresh leaves.

Put a plate or other clean plane and place on it cargo.

Send to a cool room and after 5-6 days check harvesting. You will see that there is a lot of liquid in the tank, and you yourself fruit bodies settled under pressure. Then you can add a new portion fruit bodies and spices, also shifting them in layers. If the juice stood out a little, add some cold boiled water. After 40-50 days, the snack will be fully ready for use.

How to pickle cap boletus for the winter in banks

Many for the winter decide to pickle boletus in banks – like this to do? I must say that it is very convenient, especially when under there is no suitable utensils in hand – enameled, ceramic or wooden.

• Boiled boletus – 3 kg;
• Salt – 120-140 g (40-45 g per 1 kg of mushrooms);
• Garlic – 4 cloves;
• Currant leaves;
• Bay leaf – 3 pcs.;
• Carnation buds – 3 pcs.;
• Citric acid – ¼ tsp;
• Black pepper grains – 10 pcs.

A step-by-step description will show how you can salt cap boletus for the winter in banks.

1. Put the boiled mushrooms into a deep non-metallic capacity.
2. Rinse and dry the leaves of currants, cut the garlic into slices or cubes.
3. Salt, pepper, citric acid, garlic, cloves and bay leaf send to fruit bodies.
4. Shuffle and set aside, meanwhile sterilize jars and nylon caps.
5. Put currant leaves on the bottom of each jar and fill them mass with mushrooms and spices.
6. Pour the juice extracted from the mushrooms and crush the mass in jars hands.
7. You can pour in each of 0.5 tbsp. cold boiled water.
8. Cover, place in the basement and wait about 15 days, to get the desired snack.

Boletus salted for the winter with horseradish

For harvesting boletus mushrooms for the winter by salting often use leaves and horseradish root.

This ingredient has essential and mustard oils, which give the finished appetizer a characteristic island flavor.

• The main product (in boiled form) – 5 kg;
• Salt – 200-250 g;
• Horseradish root – 3 pcs.;
• Young leaves of horseradish – 5-7 pcs.;
• Dill (greens) – 2 bunches;
• Black pepper (peas) – 20-25 pcs.;
• Garlic – 5 cloves.

How to pickle boletus for the winter with the addition of horseradish?

1. Cut the garlic into slices, and rub the horseradish root on a shallow grater. It should be noted that the amount of these spices can be adjust to your taste.
2. Finely chop the dill, and dry and dry my horseradish leaves.
3. We put all the ingredients in one common container and well mix everything.
4. Cover with horseradish leaves and put on top a plate on which we put the goods.
5. We take out to salt in a cool room, periodically inspecting the workpiece for mold and excreted juice. If little liquid, add some cold boiled water.
6. After 2 weeks, remove the first sample, the taste of the snack will show is she ready or not.

What else can you do with boletus for the winter?

Salted boletus, harvested for the winter with the addition of onions, can be seen on almost every table. And under the glass forty degrees such an appetizer relishes just amazing!

• Prepared mushrooms – 3.5 kg (weight indicated in boiled form);
• Onions – 2 large pieces;
• Green onion – 1 medium bunch;
• Dill seeds – 1.5 tsp;
• Salt (not iodinated) – 150 g;
• Grains of black, allspice and white peppers – 5 pcs.;
• Currant leaves – 10-15 pcs.;
• Clove and bay leaf – 2 pcs.;

A step-by-step recipe shows how to cook. boletus for the winter?

1. Onions are cut into rings, half rings or cubes, feathers green onions finely crumble.
2. At the bottom of a wooden, enameled, glass or ceramic containers for salting made a pillow of currant leaves. These leaves contain enzymes that give the mushrooms elasticity and crispy texture.
3. On top is the message of onions and part of those mentioned in spice list.
4. Boiled aspen mushrooms are stacked in layers between which you need to distribute all the spices from the list, including chopped green onions.
5. Top covered with clean gauze and pressed down with any flat a plate.
6. Pressed by a load – a stone or a container filled with water.
7. It is taken out to the basement, where the salting process will continue for about 2 weeks.

How to salt boletus with mustard for the winter in banks

In this recipe for boletus mushrooms for the winter It is proposed to use an unusual “cold-hot” method.

• The main product is 3 kg;
• Salt – 130 g;
• Mustard seeds – 1 tbsp. l .;
• Garlic – 8-10 cloves;
• Vinegar 9%;
• Bay leaf – 5 pcs.;
• Dill – 3 umbrellas.

So that for the winter the harvest from the boletus turned out appetizing, it is worth using simple recommendations.

1. Carefully peeled and washed mushrooms are laid in layers, pouring with salt, as well as all the spices and spices specified in recipe except vinegar. It is recommended to grind mustard seeds in coffee grinder, but you can use it like that.
2. Seal and crush on top with oppression, take out one and a half weeks to the basement.
3. The juice that has stood out from the fruit bodies is drained, and they themselves fruit bodies are washed with cold water.
4. Fresh brine is prepared: 1.5 tbsp is taken per 1 liter of water. l salt.
5. Mushrooms are boiled in fresh brine for 5-7 minutes and separately spread in sterilized jars.
6. The brine is again allowed to boil, poured into jars to the neck, not topping 2 cm to the top.
7. 2.5 tbsp are poured into each jar. l vinegar and put in a pan with 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.

Fried boletus for the winter: a step-by-step recipe for cooking mushrooms

There are recipes for fried boletus, prepared for the winter. Such conservation will certainly help you out in the cold season, especially during the unexpected arrival of guests.

• Prepared boletus (preferably boiled);
• Salt;
• Vegetable, butter.

Step by step recipe for fried boletus boletus for storage on winter will help anyone, even a novice mistress, to cope with it by cooking.

1. Put fresh or boiled fruit bodies on dry, hot pan and fry until the liquid evaporates.
2. Pour in enough vegetable oil to cover mushrooms, and they floated freely in it. Butter can be replaced with melted butter. interior fat or other fat of animal origin.
3. Fry boletus in oil for about 20 minutes, at the end to salt.
4. Prepare jars and lids that you need in advance sterilize.
5. Put mushrooms in each container, leaving space to the top 2-3 cm high.
6. Fill the void in the jars with the remaining fat, and if it is not enough, then heat a new portion, and then pour it.
7. Roll up or close tight nylon caps, leave cool by covering with a warm cloth.
8. The blank is sent to be stored in the basement until the time when there will be a need to use it.

Boletus fried with vinegar

What else can you do with boletus for the winter by frying them? Many housewives add table vinegar, which is one of the best preservatives and allows long storage of the workpiece.

• Boiled mushrooms – 3 kg;
• Vegetable oil – 2 tbsp .;
• Vinegar 9% – 5-6 tbsp. l .;
• Salt;
• Fresh dill – 1 bunch;
• Garlic – 5 cloves.

The recipe for winter fried boletus divided into stages:

1. Put boiled fruit bodies on a dry red-hot pan and fry over high heat until evaporated moisture.
2. Add 1 tbsp. oil and continue to fry for 10 minutes, reducing the heat to medium.
3. Finely chop the garlic and dill and mix together.
4. We take out the mushrooms from the pan and send to sterilized cans, spreading them in layers of 4-5 cm.
5. We shift each layer with garlic and dill, and the mushrooms themselves do not Report to the top of the can about 3 cm.
6. Add the remaining oil to the pan, then salt to taste and pour vinegar.
7. Mix, bring the mass to a boil and pour equal quantity in each jar.
8. Close tight nylon caps, cool and take out storage for storage in the basement or put on a shelf the refrigerator.

Harvesting frozen boletus for the winter

Harvesting mushrooms of boletus for the winter, in addition to preservation in banks, also implies freezing. Many housewives with success use this method.

• Boiled boletus;
• Vegetable oil – for frying.

So, a step-by-step description will show what can be done with boletus for the winter.

1. Mushrooms fry over high heat until evaporated liquid.
2. Add a little oil and continue to fry until tender, but already on less intense fire.
3. Ready fruit bodies in a cooled form are transferred to plastic containers and sent for storage in the freezer the camera.

The advantage of this blank is that at any time of the year under with your hand there is an almost finished product that is only required heat and serve in combination with various dishes.

Freezing boiled boletus for the winter

Boiled boletus for the winter – what you need for cooking first and second courses.

• The main product is fresh;
• Salt;
• Lemon acid.

Boiled boletus freeze for the winter passes in the following way:

1. The main product, i.e. mushrooms, after cleansing, immerse in a pot of water and set on fire.
2. Add salt and citric acid to maintain color. 1 liter water is taken 1 tbsp. l salt and ¼ tsp citric acid.
3. When boiling, be sure to remove the foam, and the product itself should cook for 20-25 minutes.
4. We shift the mushrooms into a colander and leave to drain from liquids.
5. We divide them into portions and pack them in plastic containers or plastic bags.
6. We send the product to the freezer for storage.

Important: boletus should be frozen for the winter thaw only in the refrigerator, leaving them for 10-12 hours or on night.

The recipe for mushroom caviar from boletus for the winter

Caviar from boletus, harvested for the winter, is considered very popular as it is used as a filling for pizza, pies, tartlets and pancakes, or just spread on bread.

• Boiled mushrooms – 3.5-4 kg;
• Onions – 8-10 heads;
• Vegetable oil;
• Bay leaf – 2 pcs.;
• Salt to taste;
• A mixture of ground peppers – 1 tsp.

The recipe for cap boletus for the winter looks So:

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, without interrupting stirring.
5. Salt to taste, pour in a mixture of peppers, cover the pan cover and simmer for 15 minutes.
6. Remove the lid, add bay leaf and continue to simmer another 15 min
7. Spread the eggs in sterilized jars, taking out the bay leaves, and close with tight nylon covers.
8. After complete cooling, take out the jars of caviar into the basement.

How to close mushroom caviar from boletus with winter carrots

Mushroom caviar for winter from boletus will be great an independent dish and an addition to your diet.

• Boiled fruiting bodies – 3 kg;
• Carrots and onions – 0.5 kg each;
• Vegetable oil – 0.3 l;
• Salt and ground pepper to taste.

Close for the winter boletus in the form of mushroom caviar will be it’s easy if you stick to the recipe.

1. Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate carrots on a fine grater and add to the onion-mushroom mass.
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 of the refrigerator or take out into the basement the room.

How to preserve caviar from boletus with tomatoes on winter

Thanks to the recipe for mushroom caviar from boletus for the winter, you you can easily make a quick snack for the whole families.

• Mushrooms (boil) – 2 kg;
• Onion – 3 pcs.;
• Tomatoes – 600 g;
• Garlic -3-4 cloves;
• Salt, pepper, vegetable oil.

How to preserve boletus for the winter, using such a simple set of products?

1. Fry boiled fruit bodies in a dry pan for 10 minutes.
2. Together with onions and tomatoes, pass the mushrooms through a meat grinder. The number of grinding approaches will depend on the desired graininess of the finished snack.
3. Put everything together in a quench tank, add 1 tbsp. vegetable oil, chopped garlic, salt, pepper and simmer for 1 hour.
4. Spread caviar in prepared jars and sterilize everything together 30 minutes
5. After cooling, remove to the basement or cellar.