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There are several ways to make a marinade for porcini mushrooms at home using available preservatives (vinegar essence, citric acid and salt). You can choose a suitable recipe for marinade for porcini mushrooms for the winter from the selection offered on this page.

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

Marinade for porcini mushrooms

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.

Another way is to pre-boil the mushrooms intended for pickling and put them in a boiling marinade for porcini mushrooms, 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.

When boiling porcini mushrooms, citric acid is added to give them a beautiful golden hue (3 g per 10 kg of mushrooms). The duration of boiling porcini mushrooms is 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.

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

Marinade for porcini mushrooms without vinegar

Boil the mushrooms in slightly salted water (2 tablespoons of salt per 1 liter of water). 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 fill with pre-prepared marinade (for 1 kg of mushrooms 250-300 g of marinade filling). In order to prepare a marinade for porcini mushrooms without vinegar, 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.

Marinade for porcini mushrooms with 9% vinegar

Components:

• 1 kg of porcini 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

To prepare a marinade for porcini mushrooms with 9% vinegar, pour a little water into a saucepan, add salt, vinegar, heat to a boil and lower 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 the mushroom caps in a boiling marinade for about 25-30 minutes, and the mushroom legs for 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.

Marinade recipe for porcini mushrooms 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 water
• 50–70 ml of 30% acetic acid
• 15-20 g (2-3 tsp) salt
• 15 peppercorns
• 10 allspice peas
• 2 bay leaves
• 1-2 onions
• 1 carrot

For pickling, select small mushrooms or cut into larger pieces. Peel fresh mushrooms, rinse with cold water and, throwing back on a sieve, let the water drain. Then boil the mushrooms in a little water or without adding water for 5-10 minutes. Preparation of the marinade: pour water into a bowl and boil it for several minutes along with allspice and chopped onion 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 to jars or bottles, pour the marinade so that the mushrooms are covered with it. Close the dishes immediately, cool them down and take them to the storage room. To clarify the marinade, the mushrooms are removed from the broth, poured with vinegar, diluted with water and seasoned with sugar. Mushrooms are boiled again in this marinade and transferred to a jar with it.

Quick marinade for porcini mushrooms, 1 liter

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

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

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

Pickled mushrooms are stored at about 8 ° C.

They can be used in food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown onto a sieve or colander, rinsed 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 refill with the marinade. The pickling methods described above are suitable for all mushrooms. However, there are pickling recipes for certain types of mushrooms.