How to salt boletus mushrooms? Boletus and boletus: marinate, freeze and dry for the winter.

Recipes 28.03.2018

Recipes

Mushrooms such as boletus and boletus have always had an excellent taste and in season they literally asked for a basket of mushroom pickers. It is not difficult to find them in the forest, and the fact that such products are considered completely edible makes them desirable on any festive table and everyday cuisine. They can be a gourmet snack on their own or a great addition to a winter salad. They can be dried or, but pickles retain the natural taste of the product much better. Let's talk about how to pickle boletus and boletus.

It is very convenient that these two types of mushrooms can be salted together. We have prepared for you the most popular recipes for making such pickles:

Ingredients:

boletus and boletus small size - 5 kg .;
rock salt - 0.25 kg;
peppercorns;
Bay leaf;
garlic;
dry dill.

Cooking process:

Salting of boletus and boletus in any case begins with a thorough pre-treatment of mushrooms. They need to be sorted out, leaving small beautiful mushrooms for salting, and the rest of the products can be fried or frozen. Boletus and boletus are classified as noble varieties that require minimal cleaning, but do not forget that in the forest they absorb a lot of dust and can be a temporary home for small insects. It is not necessary to soak such products for several days, but it is necessary to wash them thoroughly and clean the legs from the top layer. The porous surface under the cap also needs to be cut off, and some gourmets recommend completely getting rid of harsh legs.
If you want to salt the mushrooms in a cold way, you can immediately start laying them in a special bowl, but it's better to play it safe and leave them for two days in salted water. You should change the water several times a day so that the mushrooms do not turn sour.
After this procedure, the soaked mushrooms should be rinsed again in cold water. You also need to prepare dishes for such a simple and tasty preservation. They can be salted in an enameled pan, but it is much more convenient and practical to use glass containers. For example, liter cans. Spread the rock salt evenly across the bottom of each prepared jar, then move on to densely packing the mushrooms. It is best to do this with hats down. Be sure to cover the layers of food with salt. At the same moment, it is necessary to flavor the pickles with spices, but you can do without this.
To pickle mushrooms correctly, on top of each jar you will have to lay clean gauze, folded three or four times, and also install a weight on it. After about 3 days, the mushrooms will settle and compact well, and their surface will be completely covered. own juice. Then the banks can be covered with dense nylon lids and send to the cellar or balcony. After 30 days you will be able to enjoy their wonderful taste!

The second option of cold salting

Ingredients:

boletus and boletus freshly picked - 2 kg .;
salt - 0.1 kg .;
dill umbrellas - a few pieces;
garlic - 5 cloves;
currant and cherry leaves - 6 pcs.

Cooking process:

First, prepare the boletus and their counterparts for salting. If you leave wormy and spoiled units with selected young mushrooms that have an impeccable dense structure, this can greatly spoil the taste of the final preservation. Unpleasant bitterness will not allow you to fully experience the excellent taste of such noble forest products. That is why mushroom pickers recommend Special attention devote to the cleaning phase. It is necessary to remove a thin top layer from hats and legs, and then rinse them thoroughly under running water.
Prepare a barrel or pan for pickling mushrooms. Sprinkle the bottom of the selected vessel generously with rock salt, and lay a few sprigs of dry dill and currant leaves on top of it.
Only after that you can start laying freshly picked peeled mushrooms. Follow the rule that boletus and boletus should lie with their hats down. This point should not be neglected, even if you completely cut off the legs. This is the only way to achieve uniform salting and a dense preservation structure.
Before laying a new layer, be sure to salt the mushrooms on top, and also flavor them with peeled garlic petals. Then you can put the next portion of mushrooms and cover it with spices in the form of salt, garlic, currants and dill. When the last layer of products is laid out, be sure to cover them with a wide flat dish, on top of which you need to install oppression. The final step should be to cover the vessel with mushrooms with a large piece of clean cloth. In this type of pickling, it must be sent to a dark, cool place. You can serve salted mushrooms to the table after 2 months.

Hot Ambassador: Recipe #1

Ingredients:

fresh boletus and boletus - 2 kg .;
rock salt (iodized can not be used!) - 0.08 kg .;
black pepper and bay leaf to taste.

Cooking process:

Hot salting of boletus and boletus, like cold, begins with a thorough cleaning and washing forest mushrooms. They must be soaked for several hours in cold water so that small particles of dirt and debris get wet, and then wipe with a washcloth and cut off the legs, as well as the bottom of the caps. Any salting recipe provides only selected young products, otherwise the taste of salting will not be the best.
Thoroughly washed and peeled mushrooms must be placed in a saucepan with cold water, and then sent to medium heat. Boil the mixture, add a couple of tablespoons of salt to the pan and cook for about 30-40 minutes. Then the finished boletus should be thrown into a colander and give them a little time so that all the excess liquid is glass.
Preservation jars must be sterilized. Salted boletus mushrooms get spicy when you place them in the bottom of each jar along with a little salt. Place the mushrooms on top, caps down, sprinkling them with salt until they fill the jar to the top. Finally, add preservation with a few bay leaves and a couple of black peppercorns. Pour a small amount of brine in which forest mushrooms were cooked. It remains only to roll up the jars with lids and send them to the cellar. If you plan to salt for the winter Forest mushrooms in this way, after a month they can be served with potatoes.

Hot Ambassador: Recipe #2

Ingredients:

boletus and boletus - 2-3 kg .;
salt - 0.1 kg .;
water;
black peppercorns;
Bay leaf.

Cooking process:

Salting mushrooms in a hot way has always been considered not only the fastest, but also the safest. No matter how excellent culinary properties boletus and boletus have, in their structure they nourish a variety of substances and microparticles, which are quite difficult to get rid of during execution. cold salting. In addition, this salting recipe makes mushrooms a versatile addition to soups, salads, and pies. First, wash the mushrooms under cold running water. So that the products do not darken prematurely, they should be placed in a pan with cold salted water after cleaning and washing.
Before salting the boletus and boletus, they need to be sorted out and sorted by size. In jars, salted foods should be approximately the same size. So they are much more convenient to eat and easier to stack in jars. It is recommended to leave only small mushrooms whole, and free large units from the legs and cut into 4 parts. By the way, it is better to salt the legs separately from the caps, if you want them not to darken during the salting process. They also need to be cooked in separate pots.

Put a deep pot of water on the fire, pour the required amount of rock salt into it, wait for it to dissolve completely, and then pour in black peppercorns, bay leaf and any other spices you like. As soon as the water boils, pour in the mushrooms and cook them for half an hour. Do not forget to periodically stir the mushroom mixture with spices. Most likely, foam will form, which must be removed in a timely manner. As soon as the boletus and boletus sink to the bottom, they can be taken out of the saucepan, sorted into clean jars, poured with a solution and stored in the refrigerator. You don't need to roll them up.

Salting boletus for the winter is one of better ways harvesting mushrooms for the winter. Harvested in this way, aspen mushrooms are stored longer in home bins. Of course, you can buy blanks from mouth-watering forest mushrooms in the store, but the best taste of salted boletus is obtained precisely with your own home-made salting. No special efforts are needed to prepare winter mushroom pickles. What is really necessary is to collect more fresh aspen mushrooms in the basket and choose deep and large containers for pickling them, otherwise such a delicious delicacy from ripe and beautiful mushrooms will be sorely missed in winter.
Salt Ingredients:

aspen mushrooms (weight is taken at will);
garlic, currant leaves, bay leaf, pepper, etc. (to taste);
salt.

Step-by-step recipe for salting boletus

The butternut squash is salted in several stages. The first stage is the preparation of fresh mushrooms for the salting process, the second is the salting process itself.
Since boletus mushrooms are those mushrooms that by nature do not contain bitterness and an unpleasant aftertaste, it is not necessary to soak them in water beforehand.
Aspen mushrooms should be salted in one container only of the same subspecies. It is not advisable to mix different subspecies of mushrooms in one jar, since each type of butternut squash has its own special flavor and such mixing will lead to the loss of that exquisite and unique taste of salted boletus, for which salting is started. Taste qualities different subspecies will be interrupted by each other, and the dish will lose its showiness.
It is also important to remember that you need to salt mushrooms without legs, it is better to use only mushroom caps. So it will be easier to pack all the mushrooms into jars, and the taste of the caps is an order of magnitude higher than that of the legs of the mushrooms.
To pickle the boletus in a hot way, it is initially necessary to prepare a brine for salting. To do this, you need to pour water into the pan, salt it and add all the spices prepared in advance to the future brine liquid. Next, mix everything and let the brine brew for a few minutes.
Washed and peeled aspen mushrooms are laid out in the prepared brine for their further boiling. As soon as the mushrooms in the brine boil, you can time the time - 25 minutes, or even a quarter of an hour will be enough to boil fresh mushrooms. When foam appears, it must be carefully removed.
After 25 minutes, the mushrooms should be removed from the pan and placed in a secluded place to cool. When the mushrooms have cooled to approximately room temperature, they can be distributed in jars and sprinkled with salt (the ratio is 5% of the entire mass of boletus).
Finally, the jars are filled with brine, in which the boletus boiled, and closed. After a few weeks, the mushrooms will become slightly salted, but closer to winter, the boletus will acquire the necessary consistency and become incredibly tasty and appetizing.
Eat for health!

Mushrooms in jars are an excellent, one might even say incomparable, snack for all occasions. Fragrant, crispy, marinated, in brine and spices, and with freshly boiled young potatoes. Well, how can you refuse this? Today we are talking about how to salt the boletus. From the options we offer, we are sure that everyone will find a recipe that is suitable for him. Salting mushrooms for the winter is sometimes troublesome, but it's worth it. Everyone loves good food. And for this you need to take care of all kinds of blanks, including mushroom ones.

The first option for preparing our wonderful mushrooms is salted boletus under oppression. Made at home, that is, with love and soul, they turn out especially well. And if you apply even more care and accuracy, there will be no price for this dish. It will definitely become your signature treat, the recipe of which will be asked by friends and family.

Required Ingredients:

fresh boletus - 5 kg;
salt - 250 gr.;
horseradish - half a sheet;
dill stalks;
garlic - 4-5 cloves;
black currant leaves;
Bay leaf;
black peppercorns;
greens.

Cooking process:

Is it possible to salt boletus at home if you have never done this? As you can see, you can. The main thing is to follow our advice and follow the proportions of the ingredients needed to prepare the snack.

Salt in jars

The next option that we want to offer to the readers of our culinary site is salting boletus for the winter in jars. How nice it is to open such a home-made preparation on a winter evening and thus it's great to diversify the menu for yourself, your loved one, and your family. It is very convenient to salt in jars, not without reason our grandmothers used this method with might and main, and then the whole cellar was filled with various kinds of conservation. To make the recipe for salting boletus for the winter in jars a reality, follow our advice. Well. let's get started.

Required Ingredients:

boletus - 3 kg;
salt - 100 gr.;
cloves - 9-10 pcs.;
bay leaf - 5-6 pieces;
black pepper in peas - 9-10 pcs.;
dry cherry leaves - 10 pcs.;
dried dill - 30 gr.

Cooking process:

This recipe for salting boletus for the winter in jars involves boiling in brine. We put it to boil and salt it.
While it is on the stove, you can take on the main ingredient of our dish - mushrooms. We, as always, carefully wash them several times and cut them into small slices.
We put the boletus in the water and cook them, not forgetting to stir occasionally. Otherwise, they may burn to the bottom. It is worth remembering one more thing - remove the foam in time.
After about 15 minutes, add all the spices listed in our recipe to the pan and cook everything together for half an hour. The boletus will sink to the bottom.
Turn off the stove and remove the mushrooms to cool them. After that, transfer to jars, salt and close tightly. You can eat them in 40-45 days.

As you can see, salting boletus for the winter is not very difficult.

Cold cooking method

Let's talk about mushrooms. Now we will tell you how to salt boletus in a cold way. To make them tasty, you need to do everything right: observe the proportions and withstand the specified time. It may be a little boring, but following such culinary rules is a guarantee that salting boletus in a cold way will not disappoint you.

Required Ingredients:

boletus - 4 kg .;
cherry and currant leaves - 10 pcs.;
horseradish - 1 sheet;
bay leaf - 4 pcs.;
peppercorns;
garlic - 3-4 cloves;
dill umbrellas to taste;
salt.

Cooking process:

We clean the mushrooms from dirt and leaves, and then fill them with water. But this is not enough: you need to leave the mushrooms to soak for a day or two. If you are still worried about their suitability for food, pour boiling water over them.
Make sure that the mushrooms are the same color, because each has its own flavor. And it is better not to put them together when salting.
We take a pan and put spices and herbs on its bottom, after which mushrooms come.
Sprinkle them with salt (at the rate of 50g per 1 kg of mushrooms) and again cover with herbs and spices.
Put a sheet of horseradish on top. We put a plate with some kind of load.
After 5-6 days, we shift the boletus, salted in a cold way, into pre-sterilized jars. How to do it right? Greens are optional. We lay the boletus tightly and fill it with brine. Make sure that the mushrooms are completely immersed in the liquid. This is how they will not deteriorate, retain their great taste, and will delight you as a great snack.
Salting mushrooms is not enough, they must be stored properly, namely in the refrigerator. And better - in small jars. Opened - eaten. And there will be no fear that half-eaten mushrooms will deteriorate.

Aspen mushrooms can be served on the table with thin sliced \u200b\u200brings onions and sour cream.

Hot pickling method

Required Ingredients:

mushrooms - 2 kg;
garlic - 5 cloves;
cloves - 4 pcs.;
black and allspice - 10 peas;
bay leaf - 2-3 pieces;
coriander - about one teaspoon;
salt - 4 tbsp. spoons.

Cooking process:

We filter the broth and pour it into jars. When they are completely cool, put them away for storage. After two weeks, hot-salted boletus can be tasted and treated to friends.

How to pickle boletus for the winter to make it delicious? Harvesting these mushrooms is no more difficult than

There are a few tricks that I will definitely tell you about, but first let's get to know the aspen mushrooms better.

Boletus is a large mushroom with a fleshy cap with a diameter of up to 30, more often 15 ... 20 cm. At first, the cap is hemispherical, then convex to cushion-shaped. The color of the cap comes in different shades depending on the place of growth. In pure aspen forests, the color of the cap is red or dark red; in mixed forests orange or yellow-red; in poplar - gray; in raw pine forests- white-pink. In the north, a boletus grows with a yellowish-brown color, the leg is all in dark scales. In the forest-tundra, aspen mushrooms reach very large sizes and weigh up to 2 kg.

The tubular layer is finely porous, at first white or smoky gray, later dirty whitish to light brown. The leg reaches a length of 20 cm, a thickness of 5 cm, has a cylindrical shape, slightly thickened downwards; the color of the legs is white, with oblong scales. The maximum mass value is reached by the tenth day of growth, then the fungus ages, becomes flabby and wormy.

Fresh boletus has a strong white flesh, coarser than that of boletus. Its characteristic feature is that when cut (or broken), the flesh begins to quickly change color: first it becomes pink, then dark blue and even black. Pigments of the fungus under the action of enzymes in the air are oxidized, changing color. This explains the mysterious phenomenon.

A change in the color of the pulp does not affect the nutritional and taste properties of boletus.

Ingredients

1 kg of boletus;
1 heaping tablespoon of salt;
2-3 currant leaves;
1 glass of water;
bay leaf to taste;
3 cloves;
5 peas of allspice;
1 clove of garlic;
12-15 black peppercorns.

Cooking

Aspen mushrooms are mushrooms without bitterness and unpleasant aftertaste, therefore, they do not need pre-soaking in water. It is enough just to carefully process them: remove wormy specimens, clean them of earth and other debris, rinse at least 3-4 times in running water.

For salting, use hats, use legs somehow. Salted hats are tastier than the legs, in addition, they are easier to pack in used containers.

Bring the water in a saucepan to a boil, salt and then send the prepared spices with boletus caps. Boil everything for 25 minutes, constantly removing the foam.

In a clean bowl, put the washed currant leaves with chopped garlic clove (cut it into 2-4 parts). Both jars and pots, preferably enameled, are suitable as dishes for salting. Lay mushroom caps on top of the leaves, take them out with a slotted spoon, pour hot brine. You can add a little more salt to taste. Cover the container with mushrooms with a tight-fitting lid. Cool at room temperature. The blank is stored in the refrigerator, it will become tasty in 2-3 weeks.

Mushrooms such as boletus and boletus are considered to be of the highest quality - in terms of their taste properties they are not inferior to porcini mushrooms and are just as safe to eat. In this article we will talk about harvesting boletus and boletus for the winter.

Mushroom pickers call boletus and boletus cousins, united by belonging to the same genus - Lecinum (Obabok). The difference between them is quite small and consists only in different shades of the cap, and also in the fact that the second darkens on the cut when damaged and cooked, however, there are connoisseurs who believe that the boletus has more tender flesh. However, these mushrooms are considered very similar, and the recipes for their preparation, including pickling and pickling, are no different.

It is believed that boletus purifies the blood and lowers the level of cholesterol in it, and boletus is useful for kidney diseases. Due to the high content of dietary fiber and protein, these mushrooms work in the body as a sorbent and a vacuum cleaner, so it is very important that they are collected away from settlements and highways.

Recipes for cooking and harvesting boletus and boletus for the winter

Of course, like porcini mushrooms, boletus and aspen mushrooms can be fried, stewed, boiled, and generally cook a lot with them. delicious dishes. And they can also be preserved until winter in canned - pickled or salted, or frozen or dried. We will tell you about everything - both about cooking and harvesting these wonderful mushrooms for the future.

It is widely believed that before cooking, you need to remove the skin from the caps and scales from the legs of these mushrooms, but if you have collected young, not overripe mushrooms, this is not at all necessary. So this point is left to the subjective discretion of everyone. As with other mushrooms, if we are talking about pickling or salting, then large specimens must be cut into 4-6 parts, and small ones can be left whole. Let's go directly to the recipes for the preparation of boletus and boletus.

Recipe for fried boletus / boletus with potatoes

You will need: 500g mushrooms, 400g potatoes, 1-2 onions, vegetable oil, spices to taste, salt.

How to cook boletus or boletus fried with potatoes. Rinse the mushrooms thoroughly under running cold water, remove all dirt, cut out the wormholes, cut into not too small pieces. Place chopped mushrooms in a deep saucepan, cover with cold water, turn on medium heat, bring to a boil.

At this stage, you can check for poisonous mushrooms: throw a whole peeled onion into boiled water with mushrooms: if it turns red or blue, then there are poisonous mushrooms and everything will have to be thrown away.

After boiling, add 3g citric acid and 20 g of salt for every 1 liter of water, boil the mushrooms for 5 minutes, drain in a colander, dry. Put the mushrooms in a thick-walled pan with a properly heated oil, fry for 30-40 minutes, stirring occasionally. As a result, the mushrooms should be very fried.

If you like half-stewed mushrooms, cover them with a lid and simmer over low heat, if fried - do not cover and, after all the moisture has evaporated, fry them over medium heat.

Salt the finished mushrooms (this should not be done right away - the mushrooms will give off a lot of juice and turn out dry), turn off the heat. Fry potatoes with onions in a separate pan, add mushrooms from another pan to half-cooked potatoes (you can pour them with sour cream at the end of frying), mix, pepper, fry for another 10-12 minutes, if desired, cover and simmer over low heat until tender (then everything will turn out soft).

Another very tasty option on how to cook these mushrooms is to make a barbecue out of them!

Recipe for barbecue from boletus or boletus

You will need: 650g fresh forest mushrooms, 120g bacon, 4 onions, green onions, dill, pepper, salt.

How to cook mushroom skewers. Separate the caps from the legs, lower them into cold salted water, boil for 20-25 minutes after boiling. String the caps, letting them cool after cooking, on skewers, alternating with pieces of bacon and onion, pepper and salt, bake mushroom skewers over hot coals until cooked, periodically turning the skewers. Sprinkle with herbs before serving.

Only hats can be used for barbecue, they must be boiled in salted water and in no case should they be boiled.

And, of course, you can cook just a fabulous soup from boletus and aspen mushrooms, which will cause a huge appetite for everyone who smells it.

Recipe for making soup from boletus or boletus

You will need: 400-500g mushrooms, 2 potato tubers and garlic cloves, 1 onion and medium carrot, 1 tbsp. salt, sour cream, herbs, bay leaf, pepper, salt.

How to cook soup from boletus or boletus. Put the prepared mushrooms in a saucepan with cold salted water, boil until cooked (it can be defined as follows - the mushrooms will begin to settle to the bottom), removing the foam. Put greens and bay leaves, peppercorns, finely chopped carrots and potatoes in cubes, fried one onion and garlic passed through a press into the broth, mix, put a whole peeled onion into the soup, boil for 10 minutes, then remove the onion, serve soup with sour cream.

By adding various spices to such a soup, you can change the shades of its taste.

Recipes for harvesting mushrooms for the winter: salting, pickling, drying and freezing

Mushrooms collected in the fall, of course, I want to save for the future. For this, they came up with their salting, pickling, drying and freezing.

Recipe for pickling boletus or boletus

You will need: mushrooms, marinade - for 1 liter of water 10 black peppercorns, 3-5 clove buds, 3 tsp. vinegar essence (or 1 glass of vinegar 6%), 2-3 bay leaves, 2 tbsp. salt (with a slide) and sugar (without a slide), cinnamon to taste.

How to pickle boletus and boletus. Prepare the mushrooms - clean, rinse, soak a little, chop the legs coarsely, cut the caps into 4-6 parts depending on the size, leave small mushrooms whole. Boil the mushrooms, dipping in cold water and a whole peeled onion, after boiling for 5-10 minutes, drain this water, pour the mushrooms, removing the onion, with new cold water, boil after boiling for 15 minutes, removing the foam. For the marinade, bring the water to a boil, put sugar and salt, all the spices, add a little boiled mushrooms, cook everything for 30-40 minutes (until cooked, depending on how much the mushrooms were boiled at the beginning), add vinegar 10 minutes before the end of cooking ( garlic can be added along with it). Next, the mushrooms, along with the marinade, are laid out in sterilized jars and sealed with boiled polyethylene lids.

A simple recipe for salting boletus or boletus

You will need: medium-sized mushrooms, brine - for each 1 kg of mushrooms 120 ml of water, 40 g of salt, 5 peppercorns, 4 bay leaves, 2 cloves, dill sprigs.

How to pickle boletus or boletus. Mushrooms prepare to soak if desired 3-5 hours. Dip the mushrooms in cold water, bring to a boil, boil for 15 minutes, removing the foam. For the brine, bring water to a boil, add laurel, salt, pepper, dill and cloves. Dry the boiled mushrooms by putting them in a colander, then put them in sterilized jars, sprinkle with salt, pour in the brine and put in a cool place, covered with boiled lids. You can eat such mushrooms in a month.

It is better to use small jars for salting so that each time a whole jar is left to cook the dish at once.

Those who prefer mushrooms in their "natural form" to salted and pickled mushrooms can dry or freeze boletus and boletus for the winter.

Recipe for drying boletus and boletus

You will need: whole fresh mushrooms.

How to dry boletus and boletus. Peel the mushrooms, rinse thoroughly, lightly dry with a paper towel or in a colander. Line a baking sheet with baking paper, lay out the mushrooms, dry them at a temperature of no more than 50 degrees Celsius with the oven door ajar.

If you want to freeze mushrooms, then you can do this in two ways: use boiled or fried mushrooms for this.

Recipe for freezing boletus and boletus mushrooms

You will need: mushrooms.

How to freeze boletus and boletus. Boil the mushrooms until fully cooked, put them in a colander, then put them in a container or bag, let them cool and put them in the freezer after cooling. You can also boil mushrooms before freezing until half cooked, if in the future they will be used, for example, for making soup and will be boiled again.

Another option: put the mushrooms boiled for 10 minutes after boiling in a colander, then put in a pan with hot oil and fry, cool and freeze in a container or bag.

To prepare any dishes from frozen mushrooms, you do not need to defrost them: they are placed in a dish in such a frozen form. You can store such mushrooms for no more than 6 months.

So, if you have collected a lot of boletus or boletus, and maybe both of them, you know what can be done with them. Collect and stay healthy!

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