How to cook marinade for porcini mushrooms

There are several ways to prepare marinade for porcini mushrooms at home using improvised preservatives (acetic essence, citric acid and salt). The suitable winter mushroom marinade recipe can be selected from the selection on this page.

All product layouts are carefully verified and tested by experts in culinary art. A positive result is guaranteed. A delicious marinade for porcini mushrooms for the winter can be prepared both with vinegar and without it, replacing it with another available preservative. For example, pickled citric acid pickled mushrooms do not have a pungent odor and are less harmful to the mucous membranes of the digestive system. Choose a recipe for marinade for porcini mushrooms and make changes to the composition of spices. The only thing that is not recommended is to change the concentration of salt, sugar and preservative.

Porcini marinade

Mushroom pickling is a harvesting method using acetic or citric acid, spices, salt and sugar. Mushrooms for pickling take young, strong and without the slightest worminess. Caps are mostly pickled, and small mushrooms are pickled whole. Large mushrooms are cut into halves or quarters. The roots of porcini mushrooms are cut across not very thick slices and marinated separately from the hats.

You can cook marinade with mushrooms in order to preserve the aroma and specific extractives in the product to give their mushrooms special taste. In this case, the marinade turns out to be really more saturated, but it does not always have a pleasant appearance - it is dark, unclear, viscous, often with debris from mushrooms crumbled during the cooking process.

Another way is to pre-boil the mushrooms and dip them into the boiling porcini marinade already prepared. With this method, the marinade turns out to be lighter, cleaner and more transparent, but inferior to the product prepared in the first way in terms of the strength of the mushroom smell and taste. The salt is stirred until complete dissolution, the solution is brought to a boil and the prepared mushrooms are loaded into the boiler. Mushrooms are boiled with a slight boil and stirring with a wooden oar, while removing the resulting foam.

When cooking porcini mushrooms, citric acid (3 g per 10 kg of mushrooms) is added to give them a beautiful golden hue. The cooking time of porcini mushrooms is from 20 to 25 minutes. The subsidence of mushrooms at the bottom of the boiler and the transparency of the brine are signs of their readiness. To get pickled mushrooms 3-5 minutes before the end of cooking, 80% acetic acid diluted 2-3 times and spices are added to the brine. Per 100 kg of ceps add (in g):

• bay leaf - 10
• allspice - 10
• 10 g of cloves and cinnamon

The marinade should cover the mushrooms. If the room is dry and the cans are not tightly closed, you sometimes need to add marinade or water during the winter. Usually pickled mushrooms are stored in jars with a plastic lid and other non-oxidizing dishes.You can store them in wide-necked bottles with a smaller evaporation area. To protect against mold from above, mushrooms are poured with boiled oil. Instead of acetic acid, citric acid can be used, but its effect on storage of mushrooms is much weaker.

Citric acid marinades should be stored in hermetically sealed jars sterilized for 1 hour at a temperature of 100 ° C.

You can save the pickled mushrooms in a small glass container under the lids for airtight sealing, but then all precautions should be taken to avoid botulism - a very serious disease associated with the development of the botulinum bacteria in the product.

Marinade for porcini mushrooms without vinegar

Boil the mushrooms in slightly salted water (2 tbsp.spoons of salt per 1 liter of water). 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. Throw them into a colander to separate the liquid, put them in jars and pour in a pre-prepared marinade (250–300 g of pickle per 1 kg of mushrooms). In order to prepare marinade for porcini mushrooms without vinegar, pour into enameled dishes:

• 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 cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into the jars, filling them just below the top of the neck, cover with prepared lids and sterilize for 40 minutes with weak boiling water. After sterilization, immediately seal the mushrooms and place in a cold place.

Cep mushroom marinade with 9% vinegar

Components:

• 1 kg of porcini 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 citric acid

Ceps marinade recipe with vinegar

According to the recipe for marinade for porcini mushrooms with vinegar, the following composition of products is needed:

• 1 kg of porcini mushrooms
• 1½ – 2 cups of water
• 50–70 ml of 30% acetic acid
• 15–20 g (2-3 teaspoons) of salt
• 15 peppercorns
• 10 peas of allspice
• 2 bay leaves
• 1-2 bulbs
• 1 carrot

For pickling, select small mushrooms or cut into larger pieces. Peel fresh mushrooms, rinse with cold water and, having thrown back on a sieve, allow water to drain. Then boil the mushrooms in a small amount of water or without adding water for 5-10 minutes. Preparation of the marinade: pour water into the dishes and boil it for several minutes along with allspice and sliced ​​onions and carrots, add acetic acid to the end of cooking. Dip the slightly dried mushrooms in the marinade and cook for 4-5 minutes, then season. Transfer the mushrooms into jars or bottles, pour the marinade so that the mushrooms are covered with it. Immediately close the dishes, cool and place them in the storage room. To clarify the marinade, the mushrooms are removed from the broth, pour them with vinegar, diluted with water and seasoned with sugar. The mushrooms are boiled again in this marinade and with it are transferred to a jar.

Fast marinade for porcini mushrooms per 1 liter

Mushrooms are boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender. Then they are thrown into a sieve, cooled, laid out in jars and poured with pre-prepared cold marinade. Banks are closed with lids and stored in a cold place. To prepare a quick marinade for porcini mushrooms, for 1 kg of fresh porcini mushrooms you need to take:

• 1 liter of water
• 2 teaspoon of salt
• 12 peas of allspice
• 6 pcs. bay leaf, cloves, cinnamon
• some star anise and citric acid

This marinade for porcini mushrooms per 1 liter should be boiled in an enameled pan for 20-30 minutes on low heat. When the marinade has cooled slightly, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms.

Pickled mushrooms are stored at a temperature of about 8 ° C.

They can be used as food 25-30 days after pickling. If mold appeared in the jars, the mushrooms should be thrown into a sieve or colander, washed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again. The pickling methods described above are suitable for all mushrooms. However, for certain types of mushrooms there are their own pickling recipes.