Ceps recipes

Cooking porcini mushrooms is an integral part of the culinary processing of forest gifts. Every experienced housewife has a special recipe for boiling porcini mushrooms. And if you don’t have one yet, choose on this page. Here you can learn about how to cook porcini mushrooms correctly, what ingredients can preserve their color and natural color. A separate discussion deserves the question of how to cook dried mushrooms before their subsequent use. Pre-soaking in warm water or milk provides a complete restoration of the taste and aroma of forest mushrooms. We also recommend that you pay attention to recommendations for cooking frozen boletus - there are certain subtleties that will not allow thawed raw materials to turn into shapeless porridge.

How to cook porcini mushrooms before freezing

The highest quality of all mushrooms is rightly called the porcini mushroom, or boletus. Many mushroom pickers only then consider their trip to the forest successful if at least one cep is in their basket. This mushroom is called white because, unlike other tubular mushrooms, its flesh at the break does not change color and remains white both after cooking and after drying. Cooking porcini mushrooms is a fairly simple process, if you know how to cook mushrooms properly.

Before you cook porcini mushrooms before freezing, it is important to know what time it should take. When digested, mushrooms lose some of their qualities. Before cooking, you need to clean the mushrooms, rinse them under running water, and only then proceed with the cooking process. Prepared mushrooms are laid in a pan with a small amount of water. Water should be salted. Salt is taken at the rate of 40 g per 1 kg of mushrooms. After the water boils, a lot of foam begins to be released, which must be removed with a slotted spoon. The signal for the end of cooking is the lowering of the mushrooms to the bottom of the pan. The main thing is not to miss the end of the cooking process, as mushrooms become less tasty and not aromatic.

How long to cook porcini mushrooms

Ceps boiled for at least 30 minutes from the start of the boil. The broth after boiling porcini mushrooms can be used to make mushroom soups. It is not recommended to cook a new portion of mushrooms in the used broth, as they will darken, and in addition, they may be bitter. How long to cook porcini mushrooms - depends on their age and size, the larger they are, the longer it takes to boil.

When cooking mushrooms, some housewives put a large onion or a silver coin in a pan. Many will say that this is a whim. In fact, silver takes all the harmful substances onto itself, and onions neutralize all the harmful components contained in the mushrooms. After all, mushrooms absorb a fairly large amount of harmful substances. Therefore, it is not recommended to pick mushrooms on the side of the road.It is better to delve into the thicket of the forest and look for mushrooms there.

How to process porcini mushrooms before cooking

If the hot pickling method is used, the following instructions should be followed. You need to know how to process porcini mushrooms before cooking in such a way as to maintain maximum nutritional value. First you need to clean and rinse the mushrooms, put them in a deep pan and pour cold water, put on a fire of high power and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Boiled mushrooms need to be thrown into a colander.

When the water drains, put them with their hats down in an enameled bowl in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0.5 kg of mushrooms. Mushrooms on top should be covered with a piece of clean cloth, and then with a wooden circle and crushed with a load. Mushrooms will be ready after 1.5–2 weeks.

Do not worry when you see mold on the surface of salted mushrooms in this way.

It just needs to be removed periodically with a rag dipped in vinegar. At the same time, the load and the wooden circle should be washed each time in boiled water with soda, and the fabric should be changed.

How to cook fresh white mushrooms

Components:

• 5 kg porcini mushrooms
• 250-300 g of salt
• onion
• garlic
• dill greens
• horseradish root to taste

Before boiling fresh porcini mushrooms correctly, they must be peeled, washed in running water, allowed to drain, put in an enamel pan and boiled in slightly salted water for 2-3 hours (depending on the variety of mushrooms, cook bitter mushrooms longer). Then cool the mushrooms in cold water, put their hats down in a wooden barrel (tub) or a glass jar with a wide neck, pouring each layer with chopped onion, salt, mixed with chopped garlic, dill and horseradish root. Mushrooms should be placed carefully so as not to violate the integrity. Put more salt on the bottom of the dishes and on top. Put a lid on top of the mushrooms and set a medium weight load. Mushrooms will be ready for use in 7-10 days. Make sure that the mushroom pickle completely covers the mushrooms. If there is not enough brine, add salted boiled water (50 g of salt per 1 liter of water). If mold appears, rinse the cover and bend it in water with soda and boil, and remove the mold.

The color of porcini mushrooms during cooking

For brine (per 1 liter of water):

• 40 g of salt

Peel the mushrooms, rinse. Small mushrooms can be left whole, large cut into 2–4 parts. Pour in water, bring to a boil, collect foam. Pour salt and cook for at least 1 hour. Put the hot mushrooms with brine in sterilized jars and roll up the lids. Turn over, wrap, let cool. The color of porcini mushrooms during cooking can change to a darker or lighter side.

You can store in the pantry or cellar. Such mushrooms must be boiled in plenty of water before use to remove excess salt. After that, they can be fried, stewed, added to soup, borsch, vegetable dishes, etc. You can use them as an independent snack, seasoned with lemon juice, vegetable oil, adding onions and garlic.

If porcini mushroom changes color during cooking

For 10 kg of fresh porcini mushrooms:

• water - 1.5 l
• salt - 400 g
• citric or tartaric acid - 3 g
• food vinegar essence - 100 ml
• Bay leaf
• cinnamon
• clove
• allspice
• nutmeg and other spices

For pickling, you need to sort out the mushrooms, sort them by size, cut off the legs, rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent.

If the porcini mushroom changes color during cooking, then you need to change the water and boil it again.

At the end of cooking, add vinegar essence, after mixing it with mushroom broth.Pour hot mushrooms with decoction into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars - 30 minutes, liter - 40 minutes. At the end of the sterilization cans quickly roll up and cool.

How to cook frozen porcini mushrooms

Components:

• Water - 120 ml
• 6% table vinegar - 1 cup
• Porcini frozen 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

Before cooking frozen porcini mushrooms, sort them and process, rinse. Prepare a pan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue cooking pan contents. Remove the resulting foam from time to time. After waiting for the moment when the foam ceases to appear, pour sugar, spices, citric acid. The cooking time of ceps from the moment of boiling, 20-25 minutes. Mushrooms are ready if they are soft enough. It is necessary to remove the pan from the fire, put the mushrooms on a dish and cool. Then distribute them in jars and pour the cooled marinade - broth. Close with ordinary plastic caps. Banks put in the cellar. Store them for 1 year at a constant temperature of 3-4 ° C.

How to cook dried porcini mushrooms

Before boiling dried porcini mushrooms, they must be sorted, cleaned of leaves, earth, moss. Damaged places cut. Wash, drain, chop. Pour 0.5 cups of water into an enameled pan, add 1 teaspoon of salt and 2 g of citric acid (based on 1 kg of mushrooms). Put the pan on the fire, bring the water to a boil, put the prepared mushrooms and cook on low heat for 30 minutes, adding in half portions of another glass of water. In the process of cooking, remove the foam with a slotted spoon.

How to cook dried porcini mushrooms

Before boiling dried porcini mushrooms to the end, they need to be removed from the pan with a colander. Allow the liquid to drain and pass through the meat grinder, and then put under the press. Mix the juice collected after boiling and pressing, filter through a flannel napkin, drain into an enameled pan and, stirring constantly, boil up to half of the original volume. Put the boiled hot mass into small jars with a capacity of about 200 g, cover with prepared lids. Place the jars in a pan with water heated to 70 degrees and sterilize for 30 minutes with a slight boil. After sterilization, immediately roll up, check for leaks in the plug, put the covers down to cool.

How to cook porcini mushrooms for the winter

Components:

• freshly picked porcini mushrooms
• salt
• lemon acid

Before boiling porcini mushrooms for the winter, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The filtered mushrooms are cooled in a pan with cold water. Then, well-dried mushrooms are laid out in a single layer on the foil and frozen at a temperature of –20 ° C. Frozen mushrooms are laid out in plastic bags in portions (about 200-300 g) for single use and squeezed air from the bags. Mushrooms are stored in the freezer, before use, frozen mushrooms are not thawed, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after thawing. This should be remembered, otherwise poisoning is possible. If you need to defrost a freezer, you should shift the mushrooms to another. This method of processing mushrooms, of course, is not applicable in cases of power outages.

How to cook porcini mushrooms fresh for freezing

Components:

• freshly picked porcini mushrooms
• salt
• vegetable oil

Before boiling ceps fresh for freezing, they 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. This method of processing mushrooms, like the previous one, does not provide for repeated freezing, as poisoning is possible. If you need to defrost a freezer, you should shift the mushrooms to another.

This method of processing mushrooms is not applicable in cases of power outages.

How to cook dried porcini mushrooms

For 2 wide-necked bottles of 700 ml:

• 250 g dried porcini mushrooms
• 1 liter of sunflower oil

Before boiling dry porcini mushrooms, put them in bottles, add oil and close. Shelf life - 8 months at a temperature of 1–20 ° C. To eat mushrooms, squeeze, wash. Boil in a small amount of water, finely chop after cooking. Mushrooms and broth are suitable for mushroom risotto, goulash and roast sauce. Pass the oil through a tea strainer. Cook salads and casseroles of potatoes with it. Example: cut raw potatoes into circles, wash, dry in a napkin, mix with mushroom oil, salt and pepper. In the oven, bake for 20 minutes under a lid and then 20 minutes without it at a temperature of 200 ° C.

How to cook porcini mushrooms before frying

Structure:

• 1 kg of porcini mushrooms
• 350 g butter
• 3 teaspoons, salt

We will figure out how to cook porcini mushrooms before frying, what needs to be done to process them. Peel fresh, freshly picked mushrooms, rinse quickly with cold water, let the water drain and cut into bars or slices. In a cooking bowl, heat oil, put mushrooms in it, add salt. Cover the dish and cook the mushrooms at a low boil for 45-50 minutes. Then fry without a lid until the juice released from the mushrooms evaporates and the oil becomes clear. Transfer the hot mushrooms into small, one-time cans, previously sterilized in boiling water. Top with melted butter, which should cover the mushrooms with a layer of at least 1 cm. Cans immediately close and cool. Due to the fact that fats break down under the influence of light, dark jars or bottles should be used if possible and the mushrooms should be stored in a dark, dry, cool room. Instead of butter, you can use melted pork fat, vegetable fat, vegetable oil, but butter gives the mushrooms a particularly pleasant taste.

Watch carefully how to cook porcini mushrooms in a video that shows all the culinary processing technology.