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Each housewife is often forced to decide: what is better to do with porcini mushrooms collected the day before in the nearest forest. In what ways can you recycle your loot? What recipes to choose for harvesting boletus for the winter? This material tells you what to do with porcini mushrooms after harvest - how to sort them, clean them of debris and prepare them for processing. What to do with porcini mushrooms further depends on the imagination of the hostess and the needs of the family. You can boil the raw materials and then freeze. Can be preserved in the form of pickles and pickles. Or you can fry fragrant boletus with potatoes and fresh herbs. Read the article for ideas of what to do with white fresh mushrooms, choose what you like and bring to life.

What to do with harvested porcini mushrooms

Mushrooms are widely used in cooking in fresh, frozen, dried, fried, boiled, salted and pickled forms, and they are also added to various dishes. In Russia, the white mushroom is considered the most valuable in cooking. It is distinguished by dense white pulp, which will not change color during heat treatment. What to do with the harvested porcini mushrooms immediately after returning from the forest is described on the page.

If mushrooms from the forest are heavily contaminated, they are soaked in water and pressed down with a load for complete immersion. After 10–20 minutes, the caps are easily washed from the adhering grass and leaves. You should not leave the mushrooms in the water for a long time, as they will actively absorb it, which ultimately will negatively affect their taste and aroma, and make the caps brittle. Then the mushrooms are washed with clean running water.

Particular attention is paid to washing the lower surface of the mushroom caps, which is spongy or lamellar, and therefore most susceptible to contamination. Then the mushrooms are left in a colander or sieve to drain the liquid. The exception is mushrooms intended for drying and, sometimes, freezing. They are only cleaned, but not washed with water, much less soaked.

Mushrooms are dried in their natural form, and for freezing they are pre-cut into thin slices or pieces, depending on the size. For cooking, mushrooms are cut in a variety of ways (slices, wedges, straws, cubes, cubes) or ground into minced meat using a meat grinder or blender. By the way, dishes with chopped mushrooms are better absorbed. At home, mushrooms are harvested for future use by drying, pickling, salting and canning in hermetically sealed glass jars.

What to do with dried porcini mushrooms

Dishes made from fresh porcini mushrooms are distinguished by a special taste, and dried mushrooms of this type, unlike all others, are the most fragrant. What to do with dried porcini mushrooms: it is recommended to add them to first courses, sauces and pie fillings. Before use, dried mushrooms are washed with water and soaked in clean cold water, and then boiled until tender. Only then are they cut into pieces and added to other ingredients. Fresh mushrooms are stored for a short time, therefore, within 3-4 hours after harvesting, they must be processed - sorted and prepared for canning or used for preparing mushroom dishes. If you can't process the mushrooms right away, transfer them to an enamel bowl without a lid and store in the refrigerator for 1-2 days.

At the same time, they should be shaken and shifted as little as possible, and handled carefully so as not to leave dark spots and dents. The preparation of mushrooms for culinary processing consists in cleansing of debris (adhered blades of grass and insects), removing darkened or damaged areas.The mushroom caps are cleaned with a knife with a stainless steel blade or a soft cloth. The cut on the legs is renewed, removing the most contaminated part.

What to do with large porcini mushrooms

The best thing to do with large porcini mushrooms is to dry them and process them into mushroom powder. The most proven and reliable way to preserve mushrooms is to dry them. Properly dried mushrooms keep well, remain tasty and nutritious. They are used for making soups, stews, sauces, fillings. For drying, it is necessary to select fresh, young, strong, undamaged mushrooms. Porcini mushrooms, even after drying and heat treatment, retain their white color, for which they got their name.

What to do with old porcini mushrooms

So, the best thing to do with old porcini mushrooms is to dry them. And how to do it correctly is described below. Do not wash the porcini mushrooms before drying, but wipe them with a dry cloth. Cut large specimens into pieces, dry the rest whole. On hot days, you can dry the mushrooms in the sun by stringing them on a string and hanging them in the air. Cover the mushrooms with gauze to keep out flies.

At home, mushrooms can be dried in the oven at 70–80 ° C with the door open to provide fresh air and remove moisture from the mushrooms.

Put the mushrooms on a baking sheet covered with parchment. The drying process will take about 5 hours, during this time the mushrooms must be turned over several times. Store the mushrooms dried in this way in a dry place, in glass jars or linen bags, separately from products with a pungent odor.

What to do with porcini mushrooms for the winter

The most common thing that is done with porcini mushrooms for the winter is salting and marinating boletus in jars.

Salting is a traditional ancient way of preserving mushrooms. The simplest way of harvesting is based on the preserving effect of table salt at a certain concentration. The only pity is that under the influence of salt, the nutritional value of mushrooms decreases and their taste deteriorates to a greater extent than with other methods of harvesting. Mushrooms are salted in three ways: dry, cold and hot. Each method is applicable for certain types of mushrooms, taking into account their properties.

Mushroom pickling is a harvesting method using acetic or citric acid, spices, salt and sugar. Pickling mushrooms are taken young, strong and without the slightest worminess. Mostly caps are 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 pieces and marinated separately from the caps. You can cook the marinade together with the mushrooms in order to preserve the aroma and specific extractives in the product as much as possible, which give the mushroom dishes their 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 that have crumbled during the cooking process.

What to do with the leg of the porcini mushroom

There are several options for processing different parts of boletus. The best thing to do with a porcini mushroom leg is to make caviar. But another way of processing is also suitable - canning. Pre-boil the legs intended for pickling and lower them into the boiling marinade, ready-made. With this method, the marinade turns out to be lighter, cleaner and more transparent, but inferior to the product prepared by the first method in terms of the strength of the mushroom smell and taste. The salt is stirred until completely dissolved, the solution is brought to a boil and the prepared mushrooms are loaded into the kettle. Mushrooms are boiled at low boil and stirring with a wooden paddle, while removing the resulting foam. To give them a beautiful golden hue, add citric acid (3 g per 10 kg of mushrooms).The duration of cooking, depending on the age of the mushrooms, ranges from 20 to 25 minutes. The settling of mushrooms to the bottom of the boiler and the transparency of the brine are signs of their readiness. To obtain pickled mushrooms, 80% acetic acid, diluted 2-3 times, and spices are added to the brine 3-5 minutes before the end of cooking. For 100 kg of porcini mushrooms, add (in g):

• bay leaf - 10
• allspice - 10
• 10 g each clove and cinnamon

The marinade should cover the mushrooms. If the room is dry and the jars are not tightly closed, sometimes marinade or water has to be added during the winter. Typically pickled mushrooms are stored in plastic lid jars and other non-oxidizing containers. They can be stored in wide-necked bottles with less evaporation area. To protect against mold, the mushrooms are poured with boiled oil on top. Citric acid can be used instead of acetic acid, but its effect during storage of mushrooms is much weaker.

Marinades with citric acid should be stored in hermetically sealed jars, sterilized for 1 hour at 100 ° C.

What to do with porcini mushrooms: how to freeze

We suggest you learn more about what to do with porcini mushrooms and how to freeze them using a home freezer or refrigerator. Peel the porcini mushrooms and rinse well, then place in a bag and put in the freezer. You can freeze both whole mushrooms and cut ones. Frozen mushrooms can be used to add to various dishes - they will taste the same as fresh ones. Fresh mushrooms frozen at -28 ° C can be stored for 6-12 months.

White mushroom: what can you do with it

Components:

• White mushrooms
• horseradish leaves
• vegetable oil

If a porcini mushroom is harvested in large quantities, the first thing you can do with it is, of course, canning. Boil mushrooms in salted water, put in a colander, cool. Put the washed horseradish leaves in sterilized jars. Then lay out the mushrooms, shifting the horseradish leaves. When the jar is full, pour the vegetable oil over the mushrooms. It is important that the horseradish mushrooms are completely covered in oil. Close the jar with a lid and store in a cool place.