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It is always very simple with boletus, because they can be sent to any processing process: boiling, pickling, salting, frying, baking, freezing, drying, etc. In any form, these mushrooms are very tasty and retain their useful substances, even despite the duration of heat treatment. If we talk about the boletus, harvested for the winter, then here you need to try to correctly carry out the primary processing. After all, every housewife knows that any preservation can become unusable if the generally accepted recommendations for the preparation of products are not followed. In addition, it is necessary to pay special attention to the heat treatment of the dishes in which the fruit bodies will be cooked and stored. Each housewife chooses a convenient method of sterilization independently.

How can boletuses be prepared for the winter?

First of all, the brought mushroom harvest is moved: beautiful and strong specimens are left for pickling and pickling, broken and ugly ones go for frying and mushroom caviar, and those damaged by worms and rot are thrown away.

Boletus should not be soaked, as their spongy structure strongly absorbs moisture. It is better to clean them with a kitchen sponge, wiping the surfaces of the caps, and then remove the lower parts of the legs and heavily soiled areas with a knife. After that, they must be thoroughly rinsed with water or held over the steam for a few seconds.

In most cases, the fruiting bodies must first be boiled for 30-35 minutes in salted water, and then take on the recipes. An exception is the cold method of salting, where mushrooms are not heat-treated, but they are rarely used.

Many people approach the recipes for cooking boletus for the winter with creative thinking, adding various ingredients from themselves or simply adjusting their amount to your taste. And those who don't like experimenting always turn to culinary sites in search of the best mushroom recipe. If a good forest harvest has been brought to your home, then you have the opportunity to "roam" by choosing several processing methods at once. This article presents 13 recipes that allow you to prepare aspen mushrooms for the winter in the best way.

Recipe for harvesting boletus boletus for the winter by hot salting

Aspen boletus, harvested for the winter by hot salting, will "prove" itself on the table as a favorite snack for all holidays and meals. It is prepared with preliminary boiling, which is precisely the method of hot salting.

• Main product - 3 kg;
• Table salt - 120-150 g;
• Carnation - 4-5 buds;
• Black pepper - 15-20 peas;
• Bay leaf - 4 pcs.;
• Boiled cold water - 1 tbsp.;
• Garlic - 3-5 cloves (or to taste);
• Currant / cherry leaves.

The recipe for harvesting aspen mushrooms for the winter is divided into stages, including cleaning and boiling.

1. Fruit bodies cleared of dirt are cut into pieces, if necessary. The size of the slicing is chosen medium or even large, since the mushrooms are boiled down.
2. Immerse in a boiling vessel, fill with water and add a pinch of citric acid, this will help the mushrooms retain their color.
3. Put on an intense heat and bring to a boil. At this time, foam will begin to appear on the surface, which must be removed as often as possible.
4. Then the intensity of the fire is reduced and the main ingredient is boiled for 25-30 minutes, continuing to remove the resulting foam.
5. Ready-made aspen mushrooms are transferred to a colander, washed and left to drain.
6. At this time, fresh currant leaves are poured over with boiling water and wiped dry.
7. Cut the garlic into slices and prepare a clean, dry dish for pickling.
8. At the bottom, put ½ part of fresh leaves, 1 bay leaf each, a clove bud and 40-50 g of salt.
9. Spread a layer of mushrooms about 5 cm high on a pillow of spices, put a piece of garlic on top and repeat the procedure with salt, bay leaf and cloves.
10. In a similar way, fill the container with all the mushrooms, cover them with the remaining leaves and pour in 1 tbsp. water.
11. Cover with clean gauze, and then a plate, the diameter of which is less than the diameter of the salting dishes.
12. They put oppression, take it to the basement and, in anticipation of the final result, begin the countdown. After 15 days, the first sample can be taken from the snack.

How to cold boletus boletus for the winter

Salting boletus boletus for the winter also implies the use of the cold method. They do not take it as often as hot salting, but, nevertheless, they do not bypass it. Many culinary experts note that mushrooms are obtained with a rich forest taste and aroma.

• Aspen mushrooms - 4 kg;
• Salt (not iodized) - 200 g;
• Oak / currant / cherry / grape leaves;
• Bay leaves and carnation buds - 5-6 pcs.;
• Fresh dill - 2 bunches.

With the peculiarities of salting boletus for the winter, he will acquaint the recipe with a photo.

Since cold salting eliminates the preliminary boiling of the mushrooms, it is very important to allocate enough time and effort to thoroughly clean them of all kinds of debris.

After cleaning, the boletus should be thoroughly rinsed and left to drain.

In the meantime, clean fresh leaves should be put in a prepared container in which the product will be salted, then add 40-50 g of salt and a certain amount of chopped dill, as well as spices.

Lay the mushrooms in layers, each of which must be sprinkled with spices. The amount of salt, dill, bay leaves and cloves should be calculated so that there is enough for all layers; the top layer should be covered with fresh leaves.

Place a plate or other clean surface and place a load on it.

Send it to a cool room and check the workpiece in 5-6 days. You will see that there is a lot of liquid in the container, and the fruit bodies themselves have settled under the press. Then you can add a new portion of fruit bodies and spices, also shifting them in layers. If there is little juice, add some cold boiled water. After 40-50 days, the snack will be completely ready to eat.

How to pickle aspen mushrooms for the winter in jars

Many people decide to pickle aspen mushrooms in jars for the winter - how to do this? I must say that this is very convenient, especially when there is no appropriate tableware at hand - enamel, ceramic or wood.

• Boiled aspen mushrooms - 3 kg;
• Salt - 120-140 g (40-45 g per 1 kg of mushrooms);
• Garlic - 4 cloves;
• Currant leaves;
• Bay leaf - 3 pcs.;
• Carnation buds - 3 pcs.;
• Citric acid - ¼ tsp;
• Black peppercorns - 10 pcs.

A step-by-step description will show how you can salt boletus boletus for the winter in jars.

1. Put the boiled mushrooms in a deep non-metallic container.
2. Rinse and dry the currant leaves, cut the garlic into slices or cubes.
3. Send salt, pepper, citric acid, garlic, cloves and bay leaves to the fruit bodies.
4. Stir and set aside, and in the meantime, sterilize the cans and nylon caps.
5. Put currant leaves on the bottom of each jar and fill them with mushrooms and spices.
6. Pour the juice extracted from the mushrooms and press the mixture into the jars with your hands.
7. You can pour 0.5 tbsp into each. cold boiled water.
8. Close the lids, take to the basement and wait about 15 days to get the desired snack.

Boletus, salted for the winter with horseradish

For harvesting boletus mushrooms for the winter, the leaves and horseradish root are often used by salting.

This ingredient contains essential and mustard oils, which give the finished snack its characteristic pungent flavor.

• Main product (boiled) - 5 kg;
• Salt - 200-250 g;
• Horseradish root - 3 pcs.;
• Young horseradish leaves - 5-7 pcs.;
• Dill (greens) - 2 bunches;
• Black pepper (peas) - 20-25 pcs.;
• Garlic - 5 cloves.

How to pickle aspen mushrooms for the winter with the addition of horseradish?

1. Cut the garlic into slices, and rub the horseradish root on a fine grater. It should be noted that the amount of these spices can be adjusted to your liking.
2. Finely chop the dill, and wash the horseradish leaves and dry them.
3. We put all the ingredients in one common container and mix everything well.
4. Cover with horseradish leaves and put a plate on top, on which we put the load.
5. We take out the salt in a cool room, periodically inspecting the workpiece for the presence of mold and secreted juice. If there is little liquid, add some cold boiled water.
6. After 2 weeks, we take the first sample, the taste of the snack will show whether it is ready or not.

What else can you do with aspen mushrooms for the winter?

Salted boletus, harvested for the winter with the addition of onions, can be seen on almost every table. And under a glass of forty degrees, such an appetizer is savoring simply amazing!

• Prepared mushrooms - 3.5 kg (weight is indicated in boiled form);
• Bulb onions - 2 large pieces;
• Green onions - 1 medium bunch;
• Dill seeds - 1.5 tsp;
• Salt (not iodized) - 150 g;
• Grains of black, allspice and white peppers - 5 pcs.;
• Currant leaves - 10-15 pcs.;
• Cloves and bay leaves - 2 pcs.;

A recipe with a step-by-step description will show how to cook boletus for the winter?

1. Onions are cut into rings, half rings or cubes, the feathers of green onions are finely crumbled.
2. A pillow of currant leaves is made at the bottom of a wooden, enameled, glass or ceramic container for salting. These leaves contain enzymes that give the mushrooms their firmness and crunchy texture.
3. On top is laid out the news of onions and some of the spices mentioned in the list.
4. Boiled aspen mushrooms are stacked in layers, between which you need to distribute all the spices from the list, including chopped green onions.
5. The top is covered with clean gauze and pressed down with any flat plate.
6. Pressed by a load - a stone or a container filled with water.
7. It is taken to the basement, where the salting process will continue for about 2 weeks.

How to salt boletus boletus with mustard for the winter in jars

In this recipe for cooking boletus mushrooms for the winter, it is proposed to use an unusual "cold-hot" method.

• Main product - 3 kg;
• Salt - 130 g;
• Mustard seeds - 1 tbsp l .;
• Garlic - 8-10 cloves;
• Vinegar 9%;
• Bay leaf - 5 pcs.;
• Dill - 3 umbrellas.

To make the harvesting of aspen mushrooms for the winter appetizing, you should use simple recommendations.

1. Thoroughly peeled and washed mushrooms are laid in layers, sprinkled with salt, as well as all the spices and herbs indicated in the recipe, except for vinegar. It is recommended to grind mustard seeds in a coffee grinder, but you can use it like that.
2. They are compacted and pressed down from above with oppression, taken out for a week and a half to the basement.
3. The juice that is released from the fruit bodies is drained, and the fruit bodies themselves are washed with cold water.
4. Fresh brine is prepared: 1.5 tbsp is taken for 1 liter of water. l. salt.
5. Mushrooms are boiled in fresh brine for 5-7 minutes and placed separately in sterilized jars.
6. The brine is again allowed to boil, poured into the jars up to the neck, without adding 2 cm to the top.
7. Pour 2.5 tbsp into each jar. l. vinegar and put in a pot of hot water.
8. Sterilized for 30-40 minutes over low heat, rolled up with lids and insulated with an old blanket.
9. After cooling, they are taken out to the cellar and stored for no more than 10 months.

Boletus boletus, fried for the winter: a step-by-step recipe for cooking mushrooms

There are recipes for fried boletus, harvested for the winter. Such conservation will certainly help you out in the cold season, especially during the unexpected arrival of guests.

• Prepared boletus (preferably boiled);
• Salt;
• Vegetable, butter.

A step-by-step recipe for fried aspen mushrooms for storage for the winter will help anyone, even a novice housewife, to cope with its preparation.

1. Put fresh or boiled fruit bodies in a dry hot frying pan and fry until the liquid evaporates.
2. Pour in so much vegetable oil that its level covers the mushrooms, and they float freely in it. The oil can be replaced with ghee or other animal fat.
3. Fry the boletus boletus in oil for about 20 minutes, salt at the end.
4. Prepare jars and lids that need to be sterilized in advance.
5. Put mushrooms in each container, leaving a space of 2-3 cm high to the top.
6. Fill the void in the jars with the remaining fat, and if there is not enough fat, then heat a new portion, and then pour it over.
7. Roll up or close with tight nylon lids, leave to cool, covered with a warm cloth.
8. Send the workpiece to be stored in the basement until the time when it becomes necessary to use it.

Boletus boletus fried with vinegar

What else can you do with aspen mushrooms for the winter by frying them? Many housewives add table vinegar, which is one of the best preservatives and allows the preparation to be stored for a long time.

• Boiled mushrooms - 3 kg;
• Vegetable oil - 2 tbsp.;
• Vinegar 9% - 5-6 tbsp l .;
• Salt;
• Fresh dill - 1 bunch;
• Garlic - 5 cloves.

The recipe for boletus roasted for the winter is divided into stages:

1. Put the boiled fruit bodies in a dry hot frying pan and fry over high heat until the moisture evaporates.
2. Add 1 tbsp. oil and continue to fry for 10 minutes, reducing heat to medium.
3. Finely chop the garlic and dill and mix together.
4. We take out the mushrooms from the pan and send them to sterilized jars, laying them out in layers of 4-5 cm.
5. We shift each layer with garlic and dill, and do not report the mushrooms themselves to the top of the jar about 3 cm.
6. Add the remaining oil to the pan, then salt to taste and pour in the vinegar.
7. Stir, bring the mass to a boil and pour an equal amount into each jar.
8. We close it with tight nylon lids, cool it down and put the blank for storage in the basement or put it on the refrigerator shelf.

Harvesting frozen boletus for the winter

Harvesting boletus mushrooms for the winter, in addition to preservation in jars, also implies freezing. Many housewives use this method with success.

• Boiled brown mushrooms;
• Vegetable oil - for frying.

So, a step-by-step description will show what you can do with boletus for the winter.

1. The mushrooms are fried over high heat until the liquid evaporates.
2. Add a little oil and continue to fry until tender, but over a less intense heat.
3. Ready fruiting bodies in a cooled form are transferred to plastic containers and sent for storage in a freezer.

The advantage of this preparation is that at any time of the year there is an almost finished product at hand, which only needs to be reheated and served in combination with various dishes.

Freezing boiled boletus for the winter

Boiled aspen mushrooms for the winter are what you need to prepare the first and second courses.

• The main product is fresh;
• Salt;
• Lemon acid.

Boiled boletus is frozen for the winter in the following way:

1. The main product, i.e. mushrooms, after cleansing, immerse in a pot of water and put on fire.
2. Add salt and citric acid to preserve color. For 1 liter of water, 1 tbsp is taken. l. salt and ¼ tsp. citric acid.
3. When boiling, it is imperative to remove the foam, and the product itself should be cooked for 20-25 minutes.
4. We put the mushrooms in a colander and leave to drain from the liquid.
5. We divide them into portions and pack them in plastic containers or plastic bags.
6. We send the product to the freezer for storage.

Important: boletus frozen for the winter should be defrosted only in the refrigerator, leaving them for 10-12 hours or overnight.

Recipe for making mushroom boletus caviar for the winter

Boletus caviar, harvested for the winter, is considered very popular, as it is used as a filling for pizzas, pies, tartlets and pancakes, or simply spread on bread.

• Boiled mushrooms - 3.5-4 kg;
• Onions - 8-10 heads;
• Vegetable oil;
• Bay leaf - 2 pcs.;
• Salt to taste;
• A mixture of ground peppers - 1 tsp.

The recipe for boletus caviar for the winter looks like this:

1. Grind the mushrooms with a meat grinder or blender.
2. Put in a hot frying pan, add oil and fry for 20 minutes over low heat, stirring constantly with a wooden spatula.
3. Peel the onion, wash, cut into small cubes and add to the mushrooms.
4. Fry for 15 minutes over medium heat, stirring constantly.
5. Season with salt to taste, add pepper mixture, cover the pan and simmer over low heat for 15 minutes.
6. Remove the lid, add the bay leaf and continue simmering for another 15 minutes.
7. Spread the caviar in sterilized jars, taking out the bay leaves, and close with tight nylon lids.
8. After complete cooling, take the jars of caviar to the basement.

How to close mushroom boletus caviar with carrots for the winter

Mushroom boletus caviar for the winter will be an excellent independent dish and addition to your diet.

• Boiled fruiting bodies - 3 kg;
• Carrots and onions - 0.5 kg each;
• Vegetable oil - 0.3 l;
• Salt and ground pepper to taste.

It will not be difficult to close the boletus in the form of mushroom caviar for the winter if you adhere to the recipe.

1. Grind boiled mushrooms and peeled onions through a meat grinder 2 times.
2. Grate the carrots on a fine grater and add to the onion-mushroom mass.
3. Put everything in a deep saucepan, add oil, salt and pepper to taste.
4. Turn on the fire to a minimum and simmer the caviar for 2 hours, stirring regularly so that it does not burn.
5. Put caviar in sterilized hot jars and immediately roll up with metal lids.
6. Leave in the room, uncovered, until completely cooled.
7. Put it on the shelves of the refrigerator or take it to the basement.

How to preserve boletus caviar with tomatoes for the winter

Thanks to the boletus mushroom caviar recipe for the winter, you can effortlessly arrange a quick snack for the whole family.

• Mushrooms (boil) - 2 kg;
• Onions - 3 pcs.;
• Tomatoes - 600 g;
• Garlic -3-4 cloves;
• Salt, pepper, vegetable oil.

How to preserve aspen mushrooms for the winter using such a simple set of products?

1. Fry the boiled fruit bodies in a dry frying pan for 10 minutes.
2. Along with onions and tomatoes, mince the mushrooms. The number of grinding sets will depend on the desired graininess of the finished snack.
3. Put everything together in a stewing container, add 1 tbsp. vegetable oil, chopped garlic, salt, pepper and simmer over low heat for 1 tsp.
4. Spread the caviar in the prepared jars and sterilize everything together for 30 minutes.
5. After cooling, take it to the basement or cellar.