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Procurement of porcini mushrooms can be done in several ways. The most popular recipes for harvesting porcini mushrooms by salting and pickling, since in this case, in the end, a great ready-made snack is obtained. However, the preparation of porcini mushrooms for the winter by drying and freezing in a home freezer is no less interesting. Such recipes for harvesting porcini mushrooms for the winter can also be found on this page in a wide variety. All the proposed methods for the preparation of porcini mushrooms were tested in practice and the entire layout of the ingredients was checked for compliance with the recommendations of nutritionists. Therefore, you can safely make delicious preparations from porcini mushrooms according to the proposed recipes and treat them to your family members. You can also make small changes according to your taste preferences. Study the proposed methods of harvesting porcini mushrooms for the winter, choose suitable cooking options at home and feel free to experiment. You will definitely succeed.

Winter preparations from porcini mushrooms

Fresh mushrooms cannot be stored for a long time due to the large percentage of water they contain. A few days after picking, the mushrooms wither, lose their freshness and juiciness, and become unusable. Therefore, mushrooms should only be used for consumption after a suitable heat treatment or processed into persistent food only a few hours after harvest, i.e. canned. At home, winter preparations from porcini mushrooms are made for future use by drying, pickling, salting and canning in hermetically sealed glass jars. You can read about what kind of blanks can be made from porcini mushrooms further in the proposed recipes.

When mushrooms are dried, up to 76% of their water is removed from them.

The remaining moisture is not enough for the development of microorganisms, which leads to their death. When preparing natural canned food, the microflora is killed by the high temperature at which the canned food is sterilized. When pickling, the vital activity of microorganisms is suppressed by the high temperature during cooking, and then by the action of acetic acid and sodium chloride. When mushrooms are salted, fermentation occurs, during which the sugars are converted into lactic acid. The latter, together with table salt, is a preservative.

Harvesting pickled porcini mushrooms for the winter

To prepare pickled porcini mushrooms for the winter, boil them in slightly salted water. For 1 liter of water:

• 2 tbsp. tablespoons of salt

Remove foam that forms during cooking with a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. Throw them into a colander to separate the liquid, put them in jars and pour over the prepared marinade for 1 kg of mushrooms:

• 250-300 g marinade filling

Cooking the marinade. Pour into an enamel bowl:

• 400 ml water

Put:

• 1 tsp salt
• 6 peppercorns
• 3 pieces of bay leaves, 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 jars, filling them just below the top of the neck, cover with prepared lids and sterilize with low boiling water for 40 minutes. After sterilization, seal the mushrooms immediately and place in a cool place.

Cooking in marinade.

Composition:

• 1 kg of mushrooms
• 70 ml of water
• 30 g sugar
• 10 g salt
• 150 ml 9% vinegar
• 7 peas of allspice
• Bay leaf
• Carnation
• 2 g citric acid.

Pour some water into a saucepan, add salt, vinegar, heat to a boil and put the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and skimming.

When the water becomes clear, add sugar, spices, citric acid.

Finish cooking as soon as the mushrooms have sunk to the bottom and the marinade has brightened.

Boil mushroom caps in a boiling marinade for about 8-10 minutes, honey agarics - 25-30 minutes, and mushroom legs - 15-20 minutes.

It is very important to catch the moment when mushrooms are ready, as undercooked mushrooms can sour, and overcooked ones become flabby and lose value.

Cool the mushrooms quickly, put in jars, pour over chilled marinade, close with plastic lids.

If there is not enough marinade, you can add boiling water to the jars.

Then place them in a saucepan with water heated to 70 ° C for sterilization, which should be carried out at a low boil for 30 minutes.

Store in a cool place.

Harvesting porcini mushrooms for the winter by pickling

Ingredients for preparing porcini mushrooms for the winter by pickling are the following products:

• Water - 120 ml
• Table vinegar 6% - 1 glass
• Mushrooms - 2 kg
• Cinnamon - 1 slice
• Carnation - 3 buds
• Bay leaf - 3 pcs.
• Black peppercorns - 4 pcs.
• Sugar = sand - 2 teaspoons
• Citric acid on the tip of a knife
• Salt - 60 g

Sort the mushrooms and process, rinse. Prepare a saucepan, 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 to cook the contents of the pot. Remove foam from time to time. After waiting until the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms is 20-25 minutes. The mushrooms are done if they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After that, distribute them in jars and pour over cooled marinade - broth. Close with ordinary plastic lids. Put the banks in the cellar.

Store them for 1 year at a constant temperature of 3-4 ° C.

Harvesting porcini mushroom for the winter by pickling

With the hot method of salting, the sorted and washed mushrooms must first be blanched, then thrown onto a sieve so that the water is glass, then put in a bowl prepared for salting, add spices and sprinkle with salt. For 10 kg of raw materials for harvesting porcini mushroom for the winter, pickling will need to take the following products:

• 300-400 g salt

Spices and condiments:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves

Salted porcini mushrooms (method 2).

Place the soaked mushrooms to the brim in a prepared dish (enamel pan, barrel) with their feet up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, ie, per 10 kg of mushrooms:

• 300-400 g of salt.

Spices and condiments:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

put on the bottom of the barrel, on top, and also transfer the mushrooms with them in the middle. On top you need to put a wooden circle and a load. As the mushrooms settle in the barrel, you can put a new portion of them, sprinkling them with salt, and so on until the container is full. After that, the mushrooms must be taken out to a cold place. With the cold method of salting, the picked mushrooms must be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. During this time, mushrooms should only be stored in a cold room, as they can ferment and sour in the warmth. For 10 kg of mushrooms:

• 300-400 g salt

Spices and condiments:

• Garlic
• Pepper
• Dill
• horseradish leaf
• black currant leaf
• Bay leaf
• allspice
• cloves, etc.

Harvesting porcini mushrooms for the winter by drying

Porcini mushrooms can also be dried in the oven. To prepare porcini mushrooms for the winter by drying, you need to make several grates from a wire mesh with large cells, which are inserted into the oven instead of ordinary baking sheets. Mushrooms prepared for drying should be laid out on grates, placed in the oven at 60-70 ° C and dried until tender.Leave the oven door ajar during drying to allow moist air to escape.

Frozen porcini mushrooms for the winter

Only fresh, young and healthy boletus are suitable for freezing porcini mushrooms for the winter. Cut well-peeled mushrooms with a stainless steel knife into slices 3-4 mm thick, cook in water for about 5 minutes, stirring occasionally, cool with cold water. Put the dried mushrooms on a sieve in a container and freeze.

There are different recipes for freezing porcini mushrooms for the winter, and on this page you can find the most popular ones below.

Harvesting fried porcini mushrooms

Composition:

• Freshly picked young porcini mushrooms
• Salt
• vegetable oil.

The boletus, peeled for the preparation of fried porcini 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 the mushrooms are allowed to cool and laid out in plastic bags in small portions (about 200-300 g) for one-time use; air is squeezed out of the bags. Store the mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and placed in a preheated pan. Frozen fried mushrooms will take up significantly less freezer space than frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms is not applicable in cases of power outages.

Harvesting porcini mushrooms at home

A marinade for harvesting porcini mushrooms at home is prepared in the same way as for pickled ones, but put half as much vinegar or vinegar essence, and take 1 tablespoon of sugar per 1 liter of product. Boil the mushrooms in the marinade, as described in marinating, then arrange in jars and sterilize.

Harvesting fried white mushrooms for the winter

To prepare fried white mushrooms for the winter, fresh boletus must be peeled, washed, allowed to drain and cut into bars or slices. Heat oil in an enamel saucepan, put mushrooms there, salt and cook in its own juice, covered with a low boil for 40-50 minutes. Then you need to remove the lid and fry them until the juice evaporates and the oil becomes clear. Mushrooms need to be spread hot in small jars, sterilized in boiling water for 15 minutes (sterilize the lids too), and pour a layer of melted butter on top of at least 1 cm.If the mushrooms are to be stored at room temperature, the jars must be sterilized for 1 hours and seal hermetically. If they will be stored in a cold room, the jars can be simply sealed. In any case, they need to be stored in the dark, because fats in the light break down and go rancid.

Harvesting porcini mushrooms in jars

To prepare porcini mushrooms in jars, they need to be peeled, washed, cut and boiled in salted water. Pour hot boiled water with a small addition of vinegar (3 teaspoons of 5% vinegar per 100 g of water) into each jar for a fifth of the volume, fill with mushrooms and sterilize. Cork the jars and store them. When using, drain the liquid, and fry the mushrooms in a skillet, as if fresh.

Harvesting porcini mushrooms for the winter in banks

Put the salted mushrooms together with the brine in a saucepan and bring to a boil, stirring occasionally so as not to burn. Arrange the heated mushrooms in jars and sterilize. Brine in the preparation of porcini mushrooms for the winter in jars should be about 20% of the total. If it is not enough, you need to add salt water to the mushrooms, taking 1 tablespoon of salt in 1 water.

Watch how these blanks of porcini mushrooms are made for the winter in the video, where the entire technological process is shown step by step.

Recipes for delicious preparations of porcini mushrooms for the winter

Next, we give more recipes for delicious preparations of porcini mushrooms for the winter using various methods of processing raw materials.

Preserving porcini mushrooms in their own juice.

Peel the mushrooms, rinse, chop and place in an enamel pan with a little water poured into the bottom. Salt them and heat them while stirring until the juice comes out of them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour the remaining mushroom juice from cooking, so that they are completely covered with liquid. If there is little juice or it has boiled away, you can add a little boiled water during cooking. Banks are sterilized, rolled up and stored.

Fresh porcini mushrooms in oil.

Peel young, healthy boletus, cut off the roots, wipe dry with a towel, fry in oil (the butter should completely cover the mushrooms) until half cooked, put in a dish. Put the next portion of fresh mushrooms in the remaining oil and so on until all the mushrooms are overcooked. When the mushrooms have cooled, put them in rows in small, dry, sterilized glass jars, caps up, pouring melted butter over each row. Pour oil to the very top. After a few hours, close the tight-fitting plastic lid or put on a rubber glove and place in a cool place.

Before serving, fry them until tender in the same oil.

Salted porcini mushrooms (method 1).

Take 1.5 cups of salt for 1 bucket of porcini mushrooms. Immerse young boletus in boiling water, let it boil 1-2 times, put on a sieve and pour over with cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars, caps up, sprinkling each row with salt, cover with a dry circle, put a stone on top. After a few days, if the jar is incomplete, add fresh mushrooms, pour melted, barely warm butter, and it is best to tie it with a bubble. Store in a cool dry place. Before use, soak the mushrooms for 1 hour in cold water (and if they have been salted for a long time, then you can soak it for a whole day), then rinse in several waters. Mushrooms prepared in this way have almost the same taste as fresh ones, especially if they are cooked in broth with porcini mushroom powder.

Salted porcini mushrooms (method 2).

Take freshly picked autumn boletus, put them in a pot, salt and let stand for a day, stirring often. Then pour the resulting juice into a saucepan, filtering it through a sieve, heat this juice on the stove so that it becomes barely warm, and pour the mushrooms over it again. The next day, drain the juice again, heat 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 rather hot, pour over the mushrooms and leave for 3 days. Then boil the mushrooms with the juice. When cool, transfer to a jar, pot or oak bucket with the caps up, pour the same brine, and melted, but barely warm, butter on top and tie it with a bubble. Before eating, soak the mushrooms in cold water for several hours, then put them on the stove with water, heat up and drain the water. Do this several times, changing the water, until all the salt comes out of the mushrooms.

Salted boletus in winter.

Boil the peeled boletus with boiling water, put it on a sieve. When the water drains and the mushrooms are dry, place them in rows in a bucket or other dish, caps up. Sprinkle each row with salt, pepper, bay leaves and chopped white onions. When the bucket is full, close it with a clean cloth, put a circle and a stone on top. In winter, rinse this cloth and circle several times.

Cep caviar.

Components:

• porcini mushrooms - 3 kg
• onions - 1.5 kg
• 1 large head of garlic
• vegetable oil
• vinegar
• salt
• ground black pepper
• Dill
• parsley to taste.

Wash, peel, rinse the mushrooms. Boil for 30 minutes and drain in a colander. Dry. Wash the onion, peel, rinse, chop finely. Fry in vegetable oil in a pan until golden brown. Transfer the mushrooms to a blender and chop. Put chopped mushrooms in a pan with onions, add mashed garlic, salt and pepper. Mix. Simmer the resulting mixture for 15–20 minutes. At the end of stewing, add vinegar, mix well. Arrange in hot sterilized jars, roll up and put under a "fur coat". Store in a cool place.

Salted boletus.

Components:

• Boletus - 5 kg
• Salt - 250 g
• Allspice peas - 1 teaspoon
• Dill greens - 1 bunch

Peel the mushrooms, separate the caps from the legs and boil for 20 minutes in salted water. Then rinse the mushrooms under running cold water, put them on a sieve and let the water drain. Lay the caps and legs in layers for salting, sprinkling each layer of the caps with legs with salt and pepper and shifting them with herbs. Cover the top with a linen napkin, a wooden circle and place the load, keep it in the room for 2-3 days and take it out into a cold room.

Boiled porcini mushrooms.

Components:

• Boiled mushrooms - 5 kg
• Dill greens - 50 g
• Bay leaf -8-10 pcs.
• Peppercorns - 30 g
• Black currant leaves - 150 g
• Salt - 500 g

Peel the freshly picked mushrooms, rinse and boil in slightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, the mushrooms must be put in a linen bag and placed under the load in order to completely remove the liquid. Put the squeezed mushrooms in layers in a bowl for salting, sprinkling each layer with salt and shifting with spices. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load. To prevent the top layer from becoming moldy, it must be poured with cold brine. Let the mushrooms stand for 2-3 days at room temperature, and then take them out into a cold room. After about a month and a half, the mushrooms will be ready to eat.

Canned mushroom preparation.

Components:

• Young boletus mushrooms

To boil mushrooms in 1 liter of water:

• salt - 20 g
• citric acid - 5 g

Peel and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour the strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars - 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

Canned mushrooms with vegetables.

Components per liter can:

• Porcini mushrooms - 500 g
• Carrots - 300 g
• Onions - 50 g
• Parsley roots - 100 g
• Tomatoes - 400 g
• Garlic - 1 clove
• Parsley and celery greens - 1 small bunch each
• Bay leaf -1-2 pcs.
• Allspice - 4-5 peas
• Salt - 30 g
• Sugar - 10 g

For porcini mushrooms, separate the caps from the legs. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Cut the boiled mushrooms with vegetables into pieces and mix with the chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half. Put chopped greens, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars. Then put the boiled mushrooms with vegetables and pour over the mushroom broth. Cover the jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and stand under a blanket until completely cooled. Store in a dark, cool place.

Watch the preparation of porcini mushrooms for the winter in recipes with a video demonstrating the entire processing technology of boletus.