What delicious preparations of porcini mushrooms can to do

Porcini mushrooms can be harvested in several methods. The most popular recipes for harvesting porcini mushrooms by pickling and pickling, since in this case the final the result is a great ready-made snack. However no less interesting harvesting of porcini mushrooms for the winter by drying and freezing in home freezer. 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 were tested on practice and the entire layout of the ingredients is checked for compliance recommendations of nutritionists. Therefore, you can safely make delicious white mushroom preparations according to the proposed recipes and treat them members of his family. You can also make small changes. according to your taste preferences. Explore Suggested ways to harvest porcini mushrooms for the winter, choose the appropriate cooking options at home and boldly experiment. You will surely succeed.

Winter preparations of porcini mushrooms

Fresh mushrooms cannot be stored for long periods due to the large percent of the water they contain. A few days after picking mushrooms fade, lose their freshness and juiciness and become unfit for consumption. Therefore, mushrooms should only be through several hours after harvest use for consumption after suitable heat treatment or processing them into persistent food products, i.e., preserve. Winter at home cep mushrooms are made for future use by drying, pickling, salting and preserving in hermetically sealed glass banks. About what blanks can be made from porcini mushrooms, you can read further in the proposed recipes.

When mushrooms are dried, up to 76% of the mushroom water.

The remaining moisture for the development of microorganisms is not enough, which leads to their death. When cooking natural canned food the microflora is killed by the high temperature at which sterilization of canned food. When pickling life microorganisms are suppressed by heat during cooking and then the action of acetic acid and sodium chloride. When pickling mushrooms fermentation occurs, during which the sugars pass into lactic acid. The latter, along with table salt, is preservative.

Harvesting pickled porcini mushrooms for the winter

For harvesting pickled porcini mushrooms for the winter boil in slightly salted water. For 1 liter of water:

• 2 tbsp. tablespoons of salt

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

• 250-300 g of pickle filling

 Cooking marinade. In enameled dishes pour:

• 400 ml of water

Put:

• 1 teaspoon of salt
• 6 peppercorns
• 3 pieces of bay leaf, cinnamon, cloves, star anise
• 3 g citric acid

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

Cooking in the marinade.

Structure:

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

Pour some water into the pan, add salt, vinegar, heat to boil and dip the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and removing the foam.

When the water becomes clear, add sugar, spices, lemon acid.

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.

Mushroom hats cook in boiling marinade for about 8-10 minutes, honey mushrooms – 25-30 minutes, and the legs of mushrooms – 15-20 minutes.

It is very important to catch the moment of mushroom readiness, since undercooked mushrooms can turn sour, and overcooked ones become flabby and lose value.

Cool the mushrooms quickly, put in jars, pour chilled marinade, close with plastic caps.

If the marinade is not enough, you can add boiling water to the jars.

Then place them in a pan with water heated to 70 ° C for sterilization, which is carried out at low boil for 30 min

Store in a cool place.

Harvesting porcini mushrooms for the winter marinating

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

• Water – 120 ml
• 6% table vinegar – 1 cup
• Mushrooms – 2 kg
• Cinnamon – 1 slice
• Carnation – 3 buds
• Bay leaf – 3 pcs.
• Black peppercorns – 4 pcs.
• Sugar = sand – 2 teaspoons
• Citric acid at the tip of a knife
• Salt – 60 g

Sort and process mushrooms, rinse. Make a pot pour vinegar, water into it, add salt. Put on fire and boil. Pour mushrooms into boiling liquid and again bring it to a boil. Reduce heat and continue cooking. pots. Remove the resulting foam from time to time. After waiting that moment when the froth ceases to appear, pour sugar, spices, citric acid. Ceps cooking time 20-25 minutes. Mushrooms are ready if they are soft enough. Need to take off pan from the heat, put the mushrooms on a dish and cool. After distribute them in jars and pour in the cooled marinade – broth. Close with ordinary plastic caps. Banks put in cellar.

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

Harvesting porcini mushroom for the winter pickling

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

• 300-400 g of salt

Spices and seasonings:

• Garlic
• Pepper
• Dill
• horseradish leaf
• blackcurrant leaf
• Bay leaf
• allspice
• cloves

Salted porcini mushrooms (method 2).

Put soaked mushrooms to the brim in prepared dishes (enameled pan, barrel) legs up, pour salt from the calculation of 3-4% by weight of mushrooms, that is, 10 kg of mushrooms:

• 300-400 g of salt.

Spices and seasonings:

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

put on the bottom of the barrel, on top, and also shift the mushrooms with them In the middle. On top you need to put a wooden circle and cargo. As sedimentation of mushrooms in a barrel, you can put a new portion of them, pouring them salt, and so on until the container is full. After this, the mushrooms must be removed in a cold place. With the cold pickling method, the sorted mushrooms need to soak 2-3 days in cold water, changing it many times for removal of milky juice. Only mushrooms should be stored at this time. in a cold room, as in the heat they can ferment and sour. For 10 kg of mushrooms:

• 300-400 g of salt

Spices and seasonings:

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

Harvesting porcini mushrooms for the winter drying

Porcini mushrooms can be dried in the oven. For white blanks mushrooms for the winter drying need to be made from a wire mesh with large cells several grates that are inserted into the oven instead ordinary baking sheets. Mushrooms prepared for drying should be decomposed into grates, put in the oven at a temperature of 60-70 ° C and dry to readiness. During drying, leave the oven door ajar so that moist air comes out.

Recipes for harvesting porcini mushrooms for the winter by freezing

For harvesting porcini mushrooms for winter frosts only Fresh, young and healthy mushrooms. Well peeled mushrooms cut with a stainless steel knife into 3-4 mm thick plates, cook in water for about 5 minutes, stirring occasionally, cool with cold water. Dried mushrooms put in a container and freeze.

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

Harvesting fried porcini mushrooms

Structure:

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

Mushrooms, cleaned for harvesting fried porcini mushrooms, are washed in water, cut into pieces, put into boiling salted water and boil for 15 minutes. Then the strained mushrooms fry for 30 minutes in vegetable oil, then give the mushrooms cool and lay out in plastic bags in small portions (about 200-300 g) for single use; from packages squeeze the air. Store mushrooms in the freezer. Before use the contents of the packets (frozen mushrooms) are cut into several parts and spread on a preheated pan. Frozen fried mushrooms will occupy significantly less space in the freezer compared to frozen boiled mushrooms. This way mushroom processing, like the previous one, does not provide for repeated frosts, as poisoning is possible. If you need to defrost freezer, you should shift the mushrooms to another. This way mushroom processing is not applicable in cases of shutdown electricity.

Harvesting porcini mushrooms at home

Marinade for harvesting porcini mushrooms at home cooked the same way as for pickled, but vinegar or vinegar put essences in half, and take 1 tablespoon of sugar spoon per 1 liter of products. Boil the mushrooms in the marinade as described in marinate, then put in jars and sterilize.

Harvesting winter fried white mushrooms

For harvesting white fried mushrooms for the winter, fresh mushrooms you need to clean, rinse, let the water drain and cut into bars or slices. Heat the oil in an enameled pan, put it there mushrooms, salt and cook in their own juice, under a lid with a weak 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 need put in hot jars in small jars previously sterilized in boiling water for 15 minutes (also sterilize the lids), and pour at least 1 cm of melted butter on top. If mushrooms should be stored at room temperature, jars need sterilize for 1 hour and seal hermetically. If they will be stored in a cold room, cans are quite simple clog up. In any case, they need to be stored in the dark, because fats in the light are broken down and rancid.

Harvesting porcini mushrooms in jars

To harvest ceps in jars, they need to be cleaned, rinse, chop and boil in salted water. In each jar on a fifth of the volume pour hot boiled water with a small adding vinegar (3 teaspoons of 5% vinegar per 100 g of water), fill with mushrooms and sterilize. Banks cork and put on storage. When using, drain the liquid, and fry the mushrooms on pan like fresh.

Harvesting porcini mushrooms for the winter in banks

Put salted mushrooms with brine in a saucepan and bring to boiling, stirring occasionally so as not to burn. Warmed up put mushrooms in banks and sterilize. Pickle brine ceps for the winter in banks should be approximately 20% of the total volume. If it is not enough, you need to add salt water to the mushrooms, taking 1 a tablespoon of salt in 1 water.

See how these ceps are made on winter in a video where the whole technological process.

Recipes of tasty harvestings of porcini mushrooms for the winter

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

Preservation of porcini mushrooms in their own juice.

Peel, rinse, chop and mushrooms enameled a pan with a little water at the bottom. Salt them and warm with stirring until juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Boiled put mushrooms in banks, pour mushrooms left over from cooking juice, so that they are completely covered by liquid. If juice little or boiled, during cooking you can add a little boiled water. Banks sterilize, roll up and put on storage.

Fresh porcini mushrooms in oil.

Young, healthy mushrooms clean, cut off the roots, wipe dry with a towel, fry in oil (oil should be completely cover the mushrooms) until half cooked, put in a dish. In the rest butter put the next batch of fresh mushrooms and so on until until all the mushrooms are overcooked. When the mushrooms cool, fold them in rows in small, dry, sterilized glass jars, hats up, pouring each row with melted butter. Pour oil to the top. After a few hours close tight adjacent plastic cap or wear a rubber glove and put in a cold place.

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

Porcini mushrooms are salted (method 1).

Take 1.5 cups of salt per 1 bucket of porcini mushrooms. Young mushrooms put in boiling water, let it boil 1-2 times, lay on a sieve and pour with cold water until cool. Let them dry on the same sieves, turning over several times. Then fold mushrooms in jars with their heads up, pouring each row with salt, cover dry circle, put a stone on top. In a few days if the jar will be incomplete, add fresh mushrooms, pour melted, barely warm oil, and it is best to tie a bubble. Store in cold dry place. Before use, soak the mushrooms for 1 hour in cold water (and if salted for a long time, then whole day), then rinse in several waters. Prepared so mushrooms taste almost no different from fresh ones, especially if will be cooked in a broth with porcini mushroom powder.

Porcini mushrooms are salted (method 2).

Take freshly picked autumn mushrooms, put them in a pot, salt and let stand for a day, often stirring. Then drain the resulting juice in a pan, filtering through a sieve, warm this juice on the plate so that it becomes barely warm, and pour it again mushrooms. The next day, drain the juice again, warm it to a little more heat than the first time, and again pour the mushrooms. On the third day, drain the drained juice so that it is quite hot, pour them mushrooms and leave for 3 days. Then boil mushrooms with juice. When cooled, transfer to a jar, pot or the oak bucket with the hats up, pour the same brine, and on top melted, but barely warm, oil and tie in a bubble. Front soak mushrooms for several hours in cold water then put together with water on the stove, heat and drain water. Do this several times, changing the water, until from the mushrooms all the salt comes out.

Boletus pickled in the winter. Boil the peeled boletus with boiling water and place on a sieve. When the water drains and the mushrooms dry, lay them in rows in a bucket or other dishes with their heads up. Sprinkle each row with salt, pepper, bay leaf and chopped white onions. When the bucket fill, close with a clean rag, put a circle on top and a rock. In winter, wash these rags and circles several times.

Caviar from porcini mushrooms.

Components:

• porcini mushrooms – 3 kg
• onions – 1.5 kg
• 1 large head of garlic
• vegetable oil
• vinegar
• salt
• ground black pepper
• dill
• parsley to taste.

Wash, clean, rinse mushrooms. Boil for 30 minutes and throw in a colander. To dry. Wash and peel the onion, rinse, chop finely. Fry in vegetable oil on pan until golden brown. Mushrooms put in a blender and grind. Shredded mushrooms put in a pan with onions, add mashed garlic, salt and pepper. Mix. Put out the resulting mixture is 15–20 minutes. Add vinegar at the end of the stew, mix well. Put in hot sterilized jars, roll up and put under the “coat”. Store in a cool place.

Salty mushrooms.

Components:

• Mushrooms – 5 kg
• Salt – 250 g
• Allspice – 1 teaspoon
• Dill Greens – 1 bunch

Peel the mushrooms, separate the caps from the legs and boil in for 20 minutes in salted water. Then rinse mushrooms under running cold water, recline on a sieve and allow water to drain. In the dishes for lay pickles in layers of hats and legs, pouring each layer of hats with salt and pepper legs and shifting them with herbs. Top cover with a linen napkin, a wooden circle and deliver the goods, 2-3 days stand in the room and take to a cold room.

Porcini mushrooms are 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, rinse and boil freshly picked mushrooms in a light salted water until tender. Mushroom preparedness is determined by their sedimentation at the bottom and the cessation of foaming, while a decoction becomes more transparent. The broth needs to be drained; linen bag and place under load to completely remove liquid. Depressed mushrooms lay in layers in a bowl for salting, sprinkling each layer with salt and shifting with spices. From above put the remaining leaves of black currant, then clean linen napkin, on it – a wooden circle and a load. To the top layer is not moldy, it must be filled with cold pickle. Mushrooms can withstand 2-3 days at room temperature, and then take to a cold room. After about a month and a half mushrooms will be ready to eat.

Canned mushrooms.

Components:

• Mushrooms young mushrooms

For boiling mushrooms in 1 liter of water:

• salt – 20 g
• citric acid – 5 g

Peel and rinse freshly picked mushrooms. Large mushrooms cut into several parts and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour filtered strained broth, cover sterilized lids and sterilized in boiling water half liter cans 1 hour 10 minutes, liter – 1 hour 30 minutes. After sterilization immediately roll up the cans, turn upside down and cool under a blanket. Store in a dark and cold place.

Mushrooms, canned with vegetables.

Components per liter jar:

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

For ceps, separate the caps from the legs. To clear legs land, put everything in a pan and boil until cooked. During boiling mushrooms put peeled carrots, onions and root parsley. Cut boiled mushrooms with vegetables into slices and mix with chopped tomatoes. Strain mushroom broth, add to it salt and sugar, boil and boil, usually almost half. At the bottom of sterile cans, put chopped greens, bay leaf, clove of garlic and peas of pepper. Then put boiled mushrooms with vegetables and pour mushroom broth. Banks cover sterile lids and sterilized in boiling water half-liter – 25 minutes, liter – 40 minutes. Then roll up, flip up bottom and soak under the covers until completely cooled. Store in dark, cold place.

Look at the harvest of porcini mushrooms for the winter in recipes with video showing all processing technology boletus.