Recipes and methods for cooking porcini mushrooms for the winter

The process of cooking porcini mushrooms for the winter includes boiling, subsequent preservation, frying, drying or freezing. Recipes for cooking porcini mushrooms for the winter include a lot of delicious semi-finished products and ready-made snack salads. These are marinades, pickles, prefabricated hodgepodge, caviar and much more. The methods of cooking porcini mushrooms for the winter presented on this page will fill the cellar with delicious and nutritious preparations that can surprise even the most demanding gourmets with their taste qualities. The best recipes for cooking porcini mushrooms for the winter are offered in this collection, which can be found on this page - there is everything that a modern housewife needs. Step-by-step instructions for cooking boletus mushrooms will help you understand the general principles of this process.

Cooking porcini mushrooms for the winter without vinegar

Harvesting of mushrooms for the winter begins, usually in August. Since ancient times, two methods of harvesting have been used - drying and salting. Then, other methods were added to these methods - pickling, canning under the influence of high temperature and with the advent of modern household refrigerators - deep freezing. As a result of cooking porcini mushrooms for the winter without vinegar, the chemical composition of mushrooms changes, the product acquires new taste properties.

Porcini mushrooms are salted (method 1).

Components:

• 1 bucket of ceps
• 1.5 cups of salt

Porcini mushrooms are salted (method 2).

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

Recipes for cooking fried porcini mushrooms for the winter

Time for preparing: 15 minutes.

Structure:

• 1 kg of mushrooms
• 0.5 tsp citric acid
• 5 tbsp. l salt
• 2 tbsp. l vegetable oil
• spices to taste

Using these recipes for cooking fried porcini mushrooms for the winter, they must first be blanched for 3 minutes, then cut them in half and fry in oil. At the bottom of the jar, put spices to taste and mushrooms in oil. Boil water with salt and citric acid and pour mushrooms. Cover and cool.

Freeze fried mushrooms.

Components:

• freshly picked porcini mushrooms
• salt
• vegetable oil

The peeled mushrooms are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then the strained mushrooms are fried for 30 minutes in vegetable oil, after which they allow the mushrooms to cool and are placed in plastic bags in small portions (about 200-300 g) for single use; air is squeezed out of the bags. Mushrooms are stored in the freezer. Before use, the contents of the packets (frozen mushrooms) are cut into several parts and laid out in a heated pan.

Frozen fried mushrooms will occupy significantly less space in the freezer compared to frozen boiled mushrooms.

Porcini mushrooms pickled.

Time for preparing: 1 hour.

Structure:

• 1 kg of mushrooms
• 0.5 l of water
• 2 tbsp. l Sahara
• 3 pcs. bay leaf 3 pcs. fragrant and
• 10 pieces. black pepper peas
• 4 tbsp. l salt
• 5 tbsp. l 6% vinegar
• 1 onion

Boil the mushrooms. As soon as they sink to the bottom - they are ready. Discard the mushrooms in a colander, pour the broth into another pan. Add salt, spices and spices to it. Boil. Remove the bay leaf from the pan and pour vinegar. Return the mushrooms to the marinade and boil for 5-10 minutes, stirring the mushrooms and removing the resulting foam. Transfer the mushrooms into a prepared jar scalded with boiling water, on the bottom of which put thinly cut onion rings. Pour mushrooms with marinade and close the lid.

Ceps canned.

Time for preparing: 1 hour 40 minutes

Structure:

• 1 kg of mushrooms
• 2 tbsp. l salt
• 2 tbsp. l 6% vinegar
• 5 pcs. cloves and allspice
• 1 liter of water
• 2 bay leaves
• 3 cloves of garlic

Pour the washed mushrooms with salt water and cook for an hour, removing the foam with a slotted spoon. Then rinse the mushrooms and drain the water. For the marinade, mix the spices, except for garlic, and boil for 3 minutes. Add mushrooms and cook for another half hour. Put garlic cloves into jars, put mushrooms, pour marinade and roll lids.

Recipes for making caviar from porcini mushrooms for the winter

Time for preparing: 1 hour 20 minutes

In most recipes for the preparation of caviar from porcini mushroom for the winter, it is based on the following composition of products:

• 1 kg of mushrooms
• 1 onion
• 3 cloves of garlic
• pepper to taste
• 5 tbsp. l salt
• 2 tomatoes
• 50 ml of vodka

For the preparation of caviar from porcini mushrooms for the winter, boiled mushrooms boiled for half an hour in salt water, cool and grind in a blender. Spasserovat vegetables, combine with mushrooms and spices. Stew for 40 minutes. Pour 50 ml of vodka into the prepared caviar, put into jars, sterilize and roll up.

Caviar from fresh porcini mushrooms.

Structure:

• mushrooms - 200-300 g
• onions - 1-2 pcs.
• vegetable oil - 3-4 tbsp. spoons
• pepper
• salt

Peel the mushrooms, rinse, cut into slices and cook for about an hour, then drain the water, cool and pass through a meat grinder. Add onions fried in vegetable oil and mix well. Caviar can be used immediately or put in banks for long-term storage.

Ceps in oil.

Time for preparing: 40 min

Structure:

• 3 kg of mushrooms
• 3 tbsp. l salt
• dill and allspice to taste
• 0.5 l of water
• 0.5 l of vegetable oil

Rinse the mushrooms, cut in half and boil in salt water until tender. Arrange in banks, put dill and pepper umbrellas on top. Fill a third with oil, the rest of the volume with salt brine. Sterilize the jars for 40 minutes, close the lids and leave to cool.

Watch the best recipes for cooking porcini mushrooms for the winter on a video that shows all the steps in the cooking process.