How to cook boletus: recipes for winter preparations

With the onset of autumn, each housewife decides what preparations will be made from mushrooms. In this article, we will talk about how to harvest boletus for the winter.

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

How to cook winter boletus in order to keep the appropriate blanks for as long as possible? The best way is to preserve the mushrooms and roll them into jars. It is in this dish that the appetizer can be stored up to the following blanks in any cool place: cellar, balcony or dark pantry.

Processing boletus mushrooms before cooking

Before proceeding to the consideration of recipes regarding the preparation of winter boletus mushrooms, it should be noted that the forest harvest must undergo primary processing.

• Birch bark should be cleaned with a kitchen sponge from dirt, cut off the bottom of the legs.
• 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 preparing winter birch mushrooms by pickling, experienced housewives recommend taking only hats, and 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 is carried out according to the following description:

The recipe for pickling winter boletus in jars

The recipe for preparing winter mushrooms from mushrooms with the addition of vegetable oil does not take much time, but in the end you get a delicious snack. A small amount of Korean seasoning can be added to fruit bodies, which, in combination with oil, will give the dish 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 foam from the surface.
2. Put in a colander and leave for 15 minutes to drain.
3. In a large enameled container, combine the mushrooms, add 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, stirring the mushroom mixture from time to time.
6. Arrange the mushrooms along with the juice that they put into sterilized jars.
7. Cover with metal lids and put sterilized in a pot of water.
8. Sterilization should be carried out for 60 minutes over low heat.
9. Pour 3-4 tbsp into each container. l hot vegetable oil.
10. Boletus mushrooms, prepared for the winter, roll up in jars and insulate.
11. Take to the basement after complete cooling and store for 10 months.

How to make pickled winter boletus with cloves for the winter

How should I cook boletus mushrooms for the winter with the addition of cloves, applying the pickling process? Note that this spice always gives the mushrooms a special aroma and taste that will appeal to all your guests. Try to make a blank once, 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 recipe for pickling winter boletus with a photo.

1. Boil the mushrooms after preliminary preparation in water for 25-30 minutes, removing foam from the surface.
2. We spread it on the sieve, and while the mushrooms drain, we prepare the marinade.
3. Pour salt, sugar, chopped horseradish leaves, cloves and black pepper into the water.
4. Boil for 10 minutes, add mushrooms and cook for another 10 minutes.
5. We introduce vinegar and boil the mushrooms in the marinade for 20 minutes over low heat.
6. We take out fruit bodies with a slotted spoon and lay them in jars, pouring garlic into slices.
7. Filter the marinade, let it boil again and fill the jars to the neck.
8. We roll up with sterile lids, turn over, cover with an old plaid.
9. After the banks have completely cooled, we take them out to a cool 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 differ significantly from pickled. However, the pickling option will not yield to pickling, and besides, it will retain all the 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 boletus according to the recipe suggested below.

1. Boiled peeled and washed boletus in salted water for 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 mushrooms, mix.
4. Add salt, pepper and chopped dill branches, mix again.
5. We put it in jars, seal it with your hands and put it under oppression (a plastic bottle filled with water can serve as a load).
6. After 7 days, the yoke remove and close the banks with nylon caps, shake.
7. Take to a cool place, and after 20 days you can serve it to the table to enjoy mouth-watering mushrooms.

The recipe for salted boletus with mustard

In this recipe for the preparation of salted boletus, it is better to use the cold method, i.e. mushrooms do not need to be boiled beforehand.

• 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 trees for the winter should be in banks, adhering to a phased description.

1. The peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as with all the spices and spices specified in the recipe, except for 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 themselves are 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 out on sterilized jars.
6. The brine is again allowed to boil, poured into cans with a capacity of 1 liter to the neck, not topping 1.5 cm to the top.
7. In each jar, add 2.5 tbsp. l vinegar and put in a pan with hot water.
8. It is sterilized for 30-40 minutes over low heat, rolled up with lids and insulated 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 chili

The recipe for pickling boletus, prepared for the winter with dill seeds and chili peppers, can diversify your family’s meager diet in the cold season, as well as decorate the 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 is prepared in stages as follows:

• After preliminary cleaning, rinse the mushrooms in a large amount of water and cut into pieces.
• In an enameled pan, combine the fruiting bodies, sprinkle with salt, dill seeds and chopped chili pepper.
• Stir, cover with a plate, which is less than the diameter of the pan, and crush with oppression for 4 days.
• Arrange mushrooms in jars, seal and close with nylon covers.
• 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 a recipe for salting mushrooms of boletus with this spice.

Piquant and mouth-watering fruit bodies will delight everyone on the 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, following simple rules.

1. Peel the mushrooms, cut off the tips of the legs and rinse in plenty of water.
2. Boil in salted water, drain and arrange the mushrooms in jars.
3. In water, combine salt, chopped garlic, rosemary and bay leaf.
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 salted brine.
6. Roll up with sterile lids, allow to cool and take to the basement.
7. The first sample can be removed only after 30 days, when the mushrooms are well salted.

How to prepare fried boletus for the winter

How else can you cook winter boletus as an appetizer? Mushrooms fried with onions will be very tasty. In the cold season, such an appetizer will become 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 mushrooms, fried with onions, is prepared in stages.

1. After the initial treatment, the mushrooms are boiled in salted water for 20 minutes and, having thrown into 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 of the vegetable oil until soft.
5. Combine the mushrooms with onions, add to taste, sprinkle with ground pepper, mix and simmer over low heat for 15 minutes.
6. Mushrooms with onions are rammed into sterilized jars, poured with oil under the top and pour 3 tsp each. vinegar in each jar.
7. Roll up with sterile metal covers, allow to cool in the 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. It is prepared with vegetables and tomato paste - products that are in any kitchen. This appetizer can be either an independent dish or a side dish for 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, which preserves the snack for a long time, 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 the 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 golden brown.
4. Onions and carrots are peeled, washed and chopped: onions - in half rings, carrots - in small cubes.
5. Vegetables are fried in the second part of the vegetable oil until golden brown and combined with mushrooms.
6. Stew over low heat for 20 minutes, then salt to taste, add ground pepper, mix
7. Tomato paste diluted with water is introduced into the mushrooms, mixed and stewed over low heat for 40 minutes, constantly stirring from burning.
8. Distribute the whole mass in sterilized jars, cover with lids and put in a pan with hot water.
9. Sterilized in boiling water for 30 minutes and immediately rolled up with lids.
10. Warm with an old blanket and leave for 2 days to cool.
11. Take out in a cool place: cellar or basement, can also be 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 it is used as a filling for pizzas, pies, tartlets and pancakes.

It can be used as a “spreading” on a piece of bread and thereby make 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, prepared 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 over low heat, constantly stirring with a wooden spatula.
3. Peel the onion, wash, cut into small cubes and add to the mushrooms.
4. Fry for 15 minutes over medium heat, not ceasing to mix.
5. Salt to taste, add a mixture of peppers and paprika, stir well.
6. Cover the pan and simmer for 15 minutes.
7. Remove the lid, add bay leaf and continue to simmer another 15 minutes.
8. Spread the eggs in sterilized jars with a capacity of 0.5 l, taking out the bay leaves, and close with tight nylon covers.
9. After complete cooling, take out the jars of caviar into the basement. Keep the workpiece for no more than 6 months at a temperature not exceeding + 10 ° C.

Recipe for boletus roe with vegetables for the winter

The proposed recipe for preparing caviar from winter boletus for the winter will “take root” in your notebook for a long time. Mushroom caviar with vegetables will be an excellent independent dish and complement 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 in 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, pour in oil, salt and pepper to taste.
4. Turn on the fire to a minimum and simmer the caviar for 2 hours, stirring regularly, so as not to stick.
5. Put caviar in sterilized hot jars and immediately roll up metal lids.
6. Leave in the room without covering until completely cooled.
7. Put on shelves in the refrigerator or take out to the basement.

How to freeze brown boletus for the winter

Some novice cooks ask if it is possible to freeze winter boletus and how to do it right? It is worth saying that these mushrooms are frozen in any form: fresh, boiled and fried. This article will discuss freezing in the first two ways.

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

1. To do this, the mushrooms are cleaned with a kitchen sponge from dirt, cut off the lower part of the legs.
2. Cut into several parts and laid out on a spacing in a thin layer.
3. Put in the freezer for 3-4 hours and turn on the maximum freezing mode.
4. They take it out, put it in plastic bags and put it back in the freezer, however, with the usual temperature conditions.

How to freeze boletus for the winter, if they were previously 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 tbsp of salt is taken per 1 liter of water).
3. We take it out and put it on a sieve, rinse under running water and leave it to drain properly.
4. We lay out on a kitchen towel so that the birch trees dry out a bit, and cut into pieces.
5. We distribute it in food-grade plastic containers or plastic bags: close the containers with lids, and release all the air from the bags and tie them.
6. We lay in rows in the freezer and store 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, because when defrosting their appearance and quality deteriorate.

Winter boletus solyanka

Although there are many recipes for making hodgepodge, you can stay on the option with tomatoes and bell peppers. It is practical and economical for the family budget. Such harvesting of winter boletus mushrooms will be a great addition to your daily menu.

• boiled mushrooms - 2.5 kg;
• cabbage - 1 kg;
• tomatoes - 1 kg;
• sweet bell pepper - 500 g;
• bitter 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 from 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 enamel pan.
2. Scald tomatoes with boiling water, peel and chop using a blender or meat grinder.
3. Peel the carrots and onions, wash and chop them: dice the onions, grate the carrots on a coarse grater.
4. Finely chop the cabbage, peel the sweet pepper from the seeds and cut into noodles, and the hot pepper into cubes.
5. Combine all vegetables with mushrooms in one bowl, add oil and simmer over low heat for 60 minutes.
6. Add salt, peppercorns, bay leaf and pour vinegar, mix.
7. Continue to simmer for another 20 minutes, stirring constantly with a wooden spatula.
8. Arrange in hot sterilized jars, roll up lids and wrap heat.
9. Leave under a warm blanket until it cools completely and only then take it out in a cold place.