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Boiling porcini mushrooms is an integral step in the culinary processing of forest gifts. Every experienced housewife has a special recipe for boiling porcini mushrooms. And if you don't have it yet, choose on this page. Here you can learn how to cook porcini mushrooms correctly, what ingredients allow you to preserve their color and natural color. The question of how to cook dried boletus before using them deserves a separate discussion. Pre-soaking in warm water or milk ensures full restoration of the taste and aroma of forest mushrooms. We also recommend that you pay attention to the recommendations regarding cooking frozen boletus - there are certain subtleties that will not allow the thawed raw material to turn into a shapeless porridge.

How to cook porcini mushrooms before freezing

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

Before boiling porcini mushrooms before freezing, it is important to know how long it should take. When digested, mushrooms lose some of their qualities. Before cooking, you need to peel the mushrooms, rinse them under running water and only then start the cooking process. Prepared mushrooms are placed in a saucepan with a little water. The 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 stand out, 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 the mushrooms become less tasty and not aromatic.

How long to cook porcini mushrooms

Porcini mushrooms, cook for at least 30 minutes from the beginning of the boil. After boiling porcini mushrooms, the broth 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 taste bitter. How long to cook porcini mushrooms depends on their age and size, the larger they are, the longer it takes to boil.

Some housewives, when boiling mushrooms, put a large onion or a silver coin in a saucepan. 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 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. Better to go deep into the thicket of the forest and look for mushrooms there.

How to process porcini mushrooms before cooking

If a hot salting method is used, the following instructions must be followed. You need to know how to process porcini mushrooms before cooking in such a way as to preserve maximum nutritional value. First, you need to peel and rinse the mushrooms, put them in a deep saucepan and cover with cold water, put on a strong fire and bring to a boil. Then reduce the heat and simmer the contents of the container until tender. Boiled mushrooms must be discarded in a colander.

When the water has drained, place them, caps down, in an enamel 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. Cover the mushrooms on top with a piece of clean cloth, and then with a wooden circle and press down with a load. The mushrooms will be ready after 1.5-2 weeks.

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

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

How to cook fresh porcini mushrooms correctly

Components:

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

Before boiling fresh porcini mushrooms properly, they must be peeled, rinsed in running water, allowed to drain, put in an enamel pot and boiled in slightly salted water for 2-3 hours (depending on the type of mushroom, the bitter mushrooms must be boiled longer). Then cool the mushrooms in cold water, place the caps down in a wooden barrel (tub) or a glass jar with a wide mouth, sprinkling each layer with chopped onions, salt mixed with chopped garlic, dill and horseradish root. Place the mushrooms carefully so as not to compromise the integrity. Put more salt on the bottom of the dish and on top. Put a lid on top of the mushrooms and place a medium weight. The mushrooms will be ready to eat in 7-10 days. Make sure that the mushroom brine completely covers the mushrooms. If there is little brine, you need to add salted boiled water (50 g of salt per 1 liter of water). If mold appears, rinse the lid and bends in water with soda and boil, and remove the mold.

The color of porcini mushrooms during cooking

For brine (for 1 liter of water):

• 40 g salt

Peel and rinse the mushrooms. Small mushrooms can be left intact, large ones cut into 2–4 pieces. Cover with water, bring to a boil, collect foam. Pour in salt and cook for at least 1 hour. Put the hot mushrooms together with the 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 it in the closet or cellar. Before use, such mushrooms need to be boiled in a large amount of water to remove excess salt. After that, they can be fried, stewed, added to soup, borscht, vegetable dishes, etc. You can use them as an independent snack, seasoning with lemon juice, vegetable oil, adding onions and garlic.

If the 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
• Carnation
• allspice
• nutmeg and other spices

For pickling, the mushrooms need to be sorted out, sorted by size, cut off the legs, rinsed thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom, and the broth becomes 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 together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 30 minutes, liter jars - 40 minutes. At the end of sterilization, quickly roll up and cool the cans.

How to cook frozen porcini mushrooms

Components:

• Water - 120 ml
• Table vinegar 6% - 1 glass
• Frozen porcini 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

Before boiling frozen porcini mushrooms, sort and process them, 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 from the moment of boiling, 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.

How to cook dried porcini mushrooms

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

How to cook dried porcini mushrooms

Before boiling the dried porcini mushrooms to the end, they must be removed from the pan using a colander. Let the liquid drain and pass through a meat grinder, and then put under a press. Mix the juice collected after boiling and pressing, filter through a flannel napkin, pour into an enamel pan and, stirring constantly, boil to half the original volume. Put the boiled hot mass into small jars with a capacity of about 200 g, cover with prepared lids. Put the jars in a saucepan with water heated to 70 degrees and sterilize at a low boil for 30 minutes. After sterilization, roll up immediately, check the tightness of the closure, put the lids 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 strained mushrooms are cooled in a saucepan with cold water. Then the well-dried mushrooms are laid out in one layer on foil and frozen at a temperature of -20 ° C. Frozen mushrooms are placed in plastic bags in portions (about 200-300 g) for one-time use, and the air is squeezed out of the bags. Mushrooms are stored in a freezer, frozen mushrooms are not thawed before use, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after thawing. This should be borne in mind, otherwise poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another. This method of processing mushrooms, of course, is not applicable in cases of power outages.

How to cook fresh porcini mushrooms for freezing

Components:

• freshly picked porcini mushrooms
• salt
• vegetable oil

Before boiling porcini mushrooms 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 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.

How to cook dry porcini mushrooms

For 2 wide-mouth bottles of 700 ml:

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

Before boiling dry porcini mushrooms, put them in bottles, pour over with oil and close. Shelf life is 8 months at 1–20 ° C. For consumption, squeeze the mushrooms, wash. Boil in a little water, finely chop after cooking. Mushrooms and broth are suitable for mushroom risotto, goulash and roast sauce. Pass the oil through a tea strainer. Prepare salads and potato casseroles 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 the lid and then 20 minutes without it at a temperature of 200 ° C.

How to cook porcini mushrooms before frying

Composition:

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

Let's figure out how to cook porcini mushrooms before frying, what needs to be done to process them. Peel fresh, just picked mushrooms, rinse quickly with cold water, drain and cut into bars or pieces. Heat oil in a cooking bowl, put mushrooms in it, add salt. Cover the dishes 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 transparent. Transfer the hot mushrooms to small, disposable jars, previously sterilized in boiling water. Top with melted butter, which should cover the mushrooms with a layer of at least 1 cm. Immediately close the jars and refrigerate. Due to the fact that fats break down under the influence of light, you should, if possible, use dark jars or bottles and store the mushrooms in a dark, dry, cool place. You can use melted lard, vegetable fat, vegetable oil instead of butter, but butter gives the mushrooms a particularly pleasant taste.

Watch carefully how to cook porcini mushrooms in the video, which shows the entire culinary processing technology.