Methods for harvesting boletus mushrooms for the winter

With boletus is always very simple, because they can be sent to any processing process: cooking, pickling, salting, frying, baking, freezing, drying, etc. In any form, these mushrooms turn out to be very tasty and retain their beneficial substances, even despite the duration of the heat treatment. 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 preservation can become worthless if the generally accepted recommendations for the preparation of products were not followed. In addition, it is necessary to pay special attention to the heat treatment of dishes in which fruiting bodies will be prepared as well as stored. Each housewife chooses a convenient method of sterilization on her own.

How can I prepare boletus for the winter?

The first thing brought by the mushroom crop is moved: beautiful and strong specimens are left for pickling 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 absorbs moisture. It is better to clean them with a kitchen sponge, wiping the surfaces of the hats, and then with a knife remove the lower parts of the legs and heavily soiled areas. After which they must be thoroughly rinsed with water or held over steam for several seconds.

In most cases, fruiting bodies must first be boiled for 30-35 minutes in salted water, and then take recipes. An exception is the cold method of salting, where mushrooms are not cooked, but they are rarely used.

Many people approach creative recipes for winter boletus with creative thinking, adding various ingredients on their own or simply 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 a good forest harvest has been brought to your home, then you have the opportunity to "walk around" by choosing several processing methods at once. This article presents 13 recipes that allow you to prepare the best boletus for the winter.

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

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

• 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. Fruit bodies cleared of dirt are cut into pieces, if necessary. The size of the slices is chosen medium or even large, since the 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 maintain their color.
3. Put on intense fire and bring to a boil. At this time, foam will begin to appear on the surface, which must be removed as often as possible.
4. Then they reduce the intensity of the fire and cook the main ingredient for 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 salting.
8. At the bottom lay ½ part of fresh leaves, 1 bay leaf, clove bud and 40-50 g of salt.
9. Distribute a layer of mushrooms about 5 cm high on a spice pillow, put a part of garlic on top and repeat the procedure with salt, bay leaf and cloves.
10. In a similar way, fill the container with all the mushrooms, cover them with the remaining leaves and pour 1 tbsp. water.
11. Cover with clean gauze, and then a plate, the diameter of which is less than the diameter of pickling dishes.
12. They put oppression, take them out to the basement and, in anticipation of the final result, begin the countdown. After 15 days, the first sample can be removed from the snack.

How to cook boletus for the winter in a cold way

Salting boletus for winter also involves the use of the cold method. They do not take it as often as hot salting, but, nevertheless, they do not bypass it. Many culinary experts 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.

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

Send to a cool room and after 5-6 days check the workpiece. You will see that a lot of liquid has become in the container, and the fruit bodies themselves have settled under the press. Then you can add a new portion of fruiting bodies and spices, also shifting them in layers. If there is little juice, add some cold boiled water. After 40-50 days, the snack will be completely ready for use.

How to pickle cap boletus for the winter in banks

Many for the winter decide to pickle boletus in banks - how to do it? It must be said that this is very convenient, especially when there is no suitable glassware at 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 the boletus for the winter in banks.

1. Put the boiled mushrooms into a deep non-metallic container.
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. Stir and set aside, and in the meantime sterilize jars and nylon caps.
5. Put currant leaves on the bottom of each jar and fill them with mushrooms and spices.
6. Pour the juice extracted from the mushrooms, and press the mass in the banks with your 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 winter, the salting method often uses leaves and horseradish root.

This ingredient has essential and mustard oils that give the finished appetizer a distinctive island flavor.

• The main product (in boiled form) - 5 kg;
• Salt - 200-250 g;
• Horseradish root - 3 pcs.;
• Young horseradish leaves - 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 fine grater. It should be noted that the amount of these spices can be adjusted to your taste.
2. Finely chop the dill, and dry my horseradish leaves.
3. We put all the ingredients in one common container and mix everything well.
4. Cover with horseradish leaves and put on top a plate on which we put the load.
5. We take out to salt in a cool room, periodically inspecting the workpiece for mold and juice. If there is not enough liquid, add some cold boiled water.
6. After 2 weeks, remove the first test, the taste of the snack will show whether it is ready or not.

What else can you do with boletus for the winter?

Salty boletus, harvested for the winter with the addition of onions, can be seen on almost every table. And under a glass of forty-degree 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.;

The recipe with a step-by-step description will show how to cook boletus for the winter?

1. Onions are cut into rings, half rings or cubes, the feathers of green onions finely crumble.
2. At the bottom of a wooden, enameled, glass or ceramic container for salting, a pillow of currant leaves is made. These leaves contain enzymes that give the mushrooms elasticity and a crisp texture.
3. On top is the message onions and some of the spices mentioned in the 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. It is covered with clean gauze from above and pressed down with any flat plate.
6. It is 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 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 blank from the boletus turned out to be delicious, it is worth using simple recommendations.

1. Carefully 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. It is recommended to grind mustard seeds in a coffee grinder, but you can use it like that.
2. It is sealed and crushed from above by oppression, carried out for a week and a half in the basement.
3. The juice that is released from the fruit bodies is drained, and the fruit bodies themselves 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 laid out 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. 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.

Fried boletus for the winter: a step-by-step recipe for 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.

A step-by-step recipe for fried boletus for winter storage will help anyone, even a novice housewife, to cope with its preparation.

1. Put fresh or boiled fruit bodies on a dry hot pan and fry until liquid evaporates.
2. Pour so much vegetable oil so that its level covers the mushrooms, and they float freely in it. Oil can be replaced with melted lard or other animal fat.
3. Fry boletus in oil for about 20 minutes, salt in the end.
4. Prepare jars and lids that must be sterilized in advance.
5. Put mushrooms in each container, leaving a space 2-3 cm high to the top.
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 with tight nylon covers, leave to cool, covered with a warm cloth.
8. Send the blank to be stored in the basement until the time when it becomes necessary 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 the preparation to be stored for a long time.

• 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 fried boletus boletus for the winter is divided into stages:

1. We put the boiled fruit bodies on a dry hot frying pan and fry over intense heat until the moisture evaporates.
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 the mushrooms out of the pan and send them to sterilized jars, 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 jar about 3 cm.
6. Add the remaining oil to the pan, then salt to taste and pour the vinegar.
7. Mix, bring the mass to a boil and pour an equal amount into each jar.
8. We close with tight nylon covers, cool and take the workpiece for storage in the basement or put on the shelf of 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 successfully 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 are fried over high heat until the liquid evaporates.
2. Add a little oil and continue to fry until cooked, but already on a less intense fire.
3. Ready-made fruit bodies in a cooled form are transferred to plastic containers and sent for storage in the freezer.

The advantage of this workpiece is that at any time of the year there is at hand an almost finished product that you only need to heat up and serve in combination with various dishes.

Freezing boiled boletus for the winter

Boiled boletus for the winter is what you need to prepare the first and second courses.

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

Freezing boletus for the winter in boiled form is as follows:

1. The main product, i.e. mushrooms, after cleansing, immerse in a pot of water and put on fire.
2. Add salt and citric acid to maintain color. 1 liter of 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 be boiled for 20-25 minutes.
4. We shift the mushrooms into a colander and leave to drain from the liquid.
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 frozen for the winter should be thawed only in the refrigerator, leaving them for 10-12 hours or overnight.

The recipe for mushroom caviar from boletus for the winter

Caviar from boletus, prepared for the winter, is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes, or simply 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 boletus caviar for the winter looks like this:

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, without interrupting stirring.
5. Salt to taste, pour in a mixture of peppers, cover the pan with a lid and simmer for 15 minutes on low heat.
6. Remove the lid, add bay leaf and continue to simmer another 15 minutes.
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 carrots for the winter

Mushroom caviar for winter from boletus will be an excellent independent dish and complement 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 winter boletus in the form of mushroom caviar will be easy if you adhere 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, 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 the shelves of the refrigerator or take out to the basement.

How to preserve caviar from boletus with tomatoes for the winter

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

• 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 grain size 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 for 30 minutes.
5. After cooling, take to the basement or cellar.