What is the best way to prepare porcini mushrooms for the winter. How to prepare porcini mushrooms for the winter? Recipes for harvesting porcini mushrooms for the winter

This variety is one of the best in the entire mushroom subspecies. It has a large size, which simplifies its collection and preparation, the optimal combination of elements useful for the human body. You can eat mushrooms once a week in winter instead of meat dish. The pickled version will be a great appetizer for any table.

Marinated porcini mushrooms

Before pickling porcini mushrooms, you should decide where to get them, which ones are best suited for these purposes. IN ideal you need to assemble the component yourself. Mushrooms act as an excellent adsorbent, so you should look for them far from factories, roads. So you will be sure that they have not absorbed harmful substances, which cannot be said with accuracy about the product on the market.

Mushrooms of any size are suitable for cooking: large, small, medium. This setting has no effect on taste qualities product. Touch them, they should be strong, without worms, the blanks should be prepared immediately after collection so that they do not stay in the refrigerator. It is advisable to cut large specimens; legs can also be cut into rings. Vinegar is better for pickling, it will allow you to store the workpiece longer.

Marinade for white mushrooms

The success of marinating the product depends on the correct preparation of the marinade. There are several options for its creation, each person determines for himself the most optimal. Below will be presented step by step recipe marinade for porcini mushrooms. You can use it or modify it a bit to suit your taste. This is a versatile option that will help cook delicious mushrooms:

Ingredients:

sugar - 1 tbsp. l.;
salt - 1.5 tbsp. l. for 1 liter of water;
water - 200 ml per 1 liter jar;
Bay leaf- 3 pcs.;
allspice - 6 peas;
carnation - 2 pcs.

All these components are mixed and used as a marinade. You can experiment with the taste of the workpiece, for example:

if the preparation is needed for a salad, then you can add 3 cloves of garlic;
lovers of bitter taste need to put black peppercorns;
to add flavor, you can throw a little parsley, dill;
connoisseurs spicy taste you should put a little cinnamon.

How much to pickle porcini mushrooms

An important point before cooking itself is the initial cooking. Too long heat treatment will deprive the component of all useful properties. If chi is overexposed, they can fall apart and lose their attractive appearance. It should be borne in mind that during pickling they will be re-cooked. This applies to all types of mushrooms: boletus, boletus, boletus.

The first time in boiling water, you need to hold the ingredient for 15 minutes after boiling the liquid. The foam that forms must be removed. Next, you need to remember how much to pickle porcini mushrooms - another 15 minutes. This is enough for them to finally cook, then for several hours they will nourish delicious marinade. The shelf life of the workpiece depends on the components.

pickled porcini mushrooms recipe

There are several options for creating this dish, for example, some recipes help to close the workpiece very quickly. Below there will be several options for how to pickle porcini mushrooms for the winter, quickly or with additional ingredients. The process itself is relatively easy and not labor intensive. You just have to choose any step-by-step recipe for pickled porcini mushrooms and stock up on a great appetizer for the festive table.

Pickled mushrooms for the winter

Servings Per Container: 5-6 servings.

Calorie content of the dish: 24 kcal.

Purpose: snack for dinner / lunch, festive table.

Cuisine: Russian.

Pickled porcini mushrooms for the winter are better if you take small specimens. They tolerate heat treatment better, are stronger, look more appetizing and do not need additional cutting. You will need freshly cut (not frozen) mushrooms. Clean mushrooms thoroughly from sand, earth, a toothbrush is well suited for these purposes. The recipe is the following:

Ingredients:

salt - 1.5 tsp;
bay leaf - 3 pcs.;
mushrooms - 1 kg;
sugar - 1 tsp;
table vinegar- 2 tbsp. l.;
cloves - 3 pcs.;
citric acid - 1 tsp;
cinnamon - to taste;
peppercorns - 3 pcs.

Cooking method:

Put peeled porcini mushrooms in containers with liquid on fire. When they boil, cook for another 20-30 minutes. Drain the water through a colander and let it drain.
Prepare the marinade. When it is ready, put the mushrooms, keep on fire for another 20 minutes.
At the end of cooking, add vinegar.
Banks must be sterilized. Arrange the blank on the container so that the contents do not reach the neck by 2 fingers.
Leave upside down under a thick towel to cool.
Store treats in a cool place.

How to pickle mushrooms for the winter in jars

Cooking time: 3-4 hours.

Servings Per Container: 8-10.

Calorie content of the dish: 25 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Pickled porcini mushrooms in jars is the most widely used way of preparing this dish. You can put them in the refrigerator and keep for almost a year if necessary. To give a special taste in this recipe with a photo used onion, vinegar. The main difficulty lies in the need to sterilize the jars, the only way they can stand for a long time. How to cook mushrooms at home:

Ingredients:

salt - 50 g;
onion - 0.5 kg;
table vinegar - ½ tbsp. l.;
mushrooms - 2 kg;
sugar - 20 g;
water - 150 ml;
cinnamon - 2 g;
citric acid - 4 g.
bay leaf - 3 pcs.;
allspice - 10 pcs.

Cooking method:

Components should be washed and dried. If the caps are too large, they should be cut.
Chop the onion into slices.
Pour water, vinegar into a saucepan, add salt and bring to a boil. Throw the mushrooms into the boiling liquid and cook over low heat until fully cooked. Remove the foam with a slotted spoon.
Next, add sugar with citric acid, add spices and bring to a boil again.
Next, lay the workpiece in sterilized jars, put onions chopped into rings in each.
Pour hot marinade over, roll up lids and let cool naturally.

Frozen marinated porcini mushrooms

Cooking time: 3-4 hours.

Servings Per Container: 4-5.

Calorie content of the dish: 24 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Often people collect a rich crop of mushrooms, but they can close them all at once and freeze them. Then the question arises: how to pickle frozen porcini mushrooms? IN classic recipes only fresh ingredients are always used, so there is a risk that the dish will not work out, especially if they have been in the freezer for a long time. Below is a way to cook mushrooms after freezing:

Ingredients:

cloves - 4 pcs.;
mushrooms - 1 kg;
vinegar - 1 tbsp. l.;
sugar - 2 tbsp. l.;
garlic - 6 cloves;
peppercorns - 6 pcs.;
salt - 1 tbsp. l.

Cooking method:

Put the liquid on the fire, after boiling, throw the mushrooms into the water, you do not need to defrost them first.
Simmer for 15 minutes, then drain into a colander.
Make a marinade (how to prepare it was described above). When it starts to boil, throw in mushrooms, boil for 5 minutes. At the very end, add vinegar, put garlic and remove the pan from the stove.
Let the dish cool down and refrigerate for 2 hours.
It is impossible to store such a blank for a long time, therefore it is recommended to cook immediately before the feast.

Pickled porcini mushrooms with onions

Cooking time: 2-3 hours.

Servings Per Container: 4-5.

Calorie content of the dish: 25 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Marinate porcini mushrooms with onions experienced mushroom pickers recommend if you still have ingredients left after eating them in fresh in dishes. If you have small porcini mushrooms, then you can cook them whole, but if the caps are large, then you should cut them into several pieces, legs - into rings. Below is a recipe for making delicious mushrooms with onions:

Ingredients:

mushrooms - 1 kg;
pepper - 4 peas;
water - 1 l;
onion - 3 pcs.;
bay leaf - 2 pcs.;
salt - 2 tbsp. l.;
citric acid - 0.25 tsp;
vinegar - 150 ml;
sugar - 1 tbsp. l.

Cooking method:

Check all the mushrooms so that there are no rotten, wormy ones, rinse them and chop them coarsely.
Boil salted water, put mushrooms, throw pepper, parsley, boil for 15 minutes and fold in a colander.
Cut the peeled onion into rings.
Lay onions, porcini mushrooms in layers in sterilized jars.
Bring 1 liter of water to a boil, add salt, sugar and boil for 2 minutes, then pour in the vinegar, put citric acid and boil again.
Pour the boiling marinade into containers, you need to cover them with clean lids.
Seal with lids, let cool room temperature.

How to quickly and tasty marinate porcini mushrooms

Cooking time: 40-60 min.

Servings Per Container: 3-4.

Calorie content of the dish: 24 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

If you have fresh mushrooms and you want to eat them for dinner, then there is quick pickle mushrooms. To speed up the process, it is better not to take a large amount of ingredients. It will take you no more than an hour to do all the actions, but it is not recommended to store such a dish for more than a few days. To get the most pleasant taste when clogging, it is better to use nylon caps.

Ingredients:

cloves - 5-7 pcs.;
mushrooms - 700 g;
spices - to taste;
onion - 1 pc.;
water -1 tbsp.;
vinegar white - 1/3 st.;
salt - 1 tbsp. l.;
allspice black - 4-5 pcs.

Cooking method:

Go through, clean the mushrooms. Small ones can be left whole, large ones should be cut.
Finely chop the onion, immediately put the washed greens on the bottom of the container for clogging.
Combine all ingredients except greens in a saucepan, bring to a boil.
Then make the fire weaker, hold for 15 minutes.
Remove pot from stove, let cool.
Pour the contents into the jar, let cool, close nylon cover and store in a cool place.

Find out for the winter in other ways.

Video: Marinating porcini mushrooms at home

Harvesting porcini mushrooms can be done in several ways. The most popular recipes for harvesting porcini mushrooms by salting and pickling, because in this case you end up with a great ready-made snack. However, harvesting porcini mushrooms for the winter by drying and freezing at home is no less interesting. freezer. 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 harvesting porcini mushrooms have been tested in practice and the entire layout of the ingredients has been checked for compliance with the recommendations of nutritionists. Therefore, you can safely make delicious preparations of 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 for harvesting porcini mushrooms for the winter, choose the appropriate cooking options at home and feel free to experiment. You will definitely succeed.

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

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

Harvesting pickled porcini mushrooms for the winter

To harvest pickled porcini mushrooms for the winter, they need to be boiled in lightly salted water. For 1 liter of water:

2 tbsp. spoons of salt

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

250–300 g marinade filling

Marinade preparation. IN enamelware pour:

400 ml water

Put:

1 teaspoon salt
6 peppercorns
3 pieces of bay leaf, cinnamon, cloves, star anise
3 g citric acid

Boil this mixture for 20-30 minutes on low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that hot marinade pour into jars, filling them just below the top of the neck, cover with prepared lids and sterilize with a slight boil of water for 40 minutes. After sterilization, immediately seal the mushrooms and place in a cold place.

Cooking in marinade.

Compound:

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

Pour a little water into the pan, add salt, vinegar, heat to a boil and lower the mushrooms there.

Bring to a boil and cook over low heat, stirring constantly and removing the foam.

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

Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.

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

It is very important to catch the moment of readiness of mushrooms, as undercooked mushrooms can turn sour, and overcooked mushrooms become flabby and lose their value.

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

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

Then they are placed in a pot with water heated to 70 ° C for sterilization, which is carried out at a low boil for 30 minutes.

Store in a cool place.

Harvesting porcini mushrooms for the winter by pickling

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

Water - 120 ml
Table vinegar 6% - 1 cup
Mushrooms - 2 kg
Cinnamon - 1 piece
Cloves - 3 buds
Bay leaf - 3 pcs.
Black peppercorns - 4 pcs.
Sugar \u003d sand - 2 teaspoons
Citric acid on the tip of a knife
Salt - 60 g

Sort and process mushrooms, wash. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms is 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade - broth. Close with regular plastic lids. Banks put in the cellar.

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

Harvesting porcini mushroom for the winter with salting

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

300-400 g salt

Spices and seasonings:

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

Salted white mushrooms (method 2).

Put the soaked mushrooms to the brim in the prepared dishes ( enamel pan, barrel) legs up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, i.e. for 10 kg of mushrooms:

300-400 g of salt.

Spices and seasonings:

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

put on the bottom of the barrel, on top, and also shift the mushrooms in the middle with them. 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 filled. After that, the mushrooms must be taken out to a cold place. With a cold pickling method, the sorted mushrooms need to be soaked for 2-3 days in cold water, repeatedly changing it to remove the milky juice. At this time, mushrooms should be stored only in a cold room, as they can ferment and turn sour when warm. For 10 kg of mushrooms:

300-400 g salt

Spices and seasonings:

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 harvest 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, put in the oven at a temperature of 60-70 ° C and dried until tender. During drying, the oven door should be left ajar to allow moist air to escape.

Recipes for harvesting porcini mushrooms for the winter by freezing

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

Exist different recipes harvesting porcini mushrooms for the winter by freezing, and on this page you can find the most popular of them below.

Cooking fried porcini mushrooms

Compound:

Freshly picked young porcini mushrooms
vegetable oil.

Mushrooms, cleaned for harvesting fried porcini mushrooms, are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, already strained mushrooms are fried for 30 minutes in vegetable oil, after which they are allowed to cool and laid out in plastic bags in small portions (about 200–300 g) for one-time use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan. Frozen fried mushrooms will take up significantly less space in the freezer compared to 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 one. This method of processing mushrooms is not applicable in cases of power outage.

Harvesting white mushrooms at home

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

Preparation for the winter of fried porcini mushrooms

To harvest porcini fried mushrooms for the winter, fresh mushrooms need to be cleaned, washed, allowed to drain and cut into bars or slices. In an enamel pan, heat the oil, put the mushrooms there, salt and cook in own juice, under the lid at 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 should be hot decomposed into small jars, sterilized in advance in boiling water for 15 minutes (the lids should also be sterilized), and pour at least 1 cm of melted butter on top. If the mushrooms are to be stored at room temperature, the jars should be sterilized for 1 hours and seal tightly. If they are stored in a cold room, it is enough to simply clog the jars. In any case, they must be stored in the dark, because fats break down and become rancid in the light.

Harvesting white mushrooms in jars

To prepare porcini mushrooms in jars, they need to be cleaned, washed, cut and boiled in salted water. Pour hot boiled water with a little 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. Banks clog and put in storage. When using, drain the liquid, and fry the mushrooms in a pan, like fresh ones.

Harvesting porcini mushrooms for the winter in jars

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

Watch how these blanks of porcini mushrooms are made for the winter in the video, which shows the entire process step by step.

Recipes for delicious porcini mushrooms for the winter

Here are more recipes delicious preparations white mushrooms for the winter using various ways processing of raw materials.

Preservation of porcini mushrooms in their own juice.

Mushrooms clean, rinse, cut and place in an enamel pan, on the bottom of which a little water is poured. Salt them and heat with stirring until the juice stands out from them, then close the lid and boil over low heat for 15-20 minutes. Arrange the boiled mushrooms in jars, pour over the mushroom juice remaining from cooking, so that they are completely covered with liquid. If there is not enough juice or it has boiled away, you can add a little during cooking. boiled water. Sterilize jars, roll up and store.

Fresh porcini mushrooms in oil.

Peel young, healthy mushrooms, cut off the roots, wipe dry with a towel, fry in oil (the oil should completely cover the mushrooms) until half cooked, put in a dish. Put the next portion in the remaining oil fresh mushrooms 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, filling each row with melted butter. Fill with oil all the way to the top. After a few hours, close with a tight-fitting polyethylene lid or put on rubber glove and put in a cold place.

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

Salted porcini mushrooms (method 1).

For 1 bucket of porcini mushrooms, take 1.5 cups of salt. Dip young mushrooms in boiling water, boil 1-2 times, put on a sieve and pour cold water until cool. Let them dry on the same sieves, turning over several times. Then put the mushrooms in jars with their 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 not full, add fresh mushrooms, pour in 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 the whole day), then rinse in several waters. Mushrooms prepared in this way do not differ in taste from fresh ones, especially if they are cooked in broth with porcini mushroom powder.

Salted porcini mushrooms (method 2).

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

Mushrooms are salty in winter.

Peeled mushrooms scald with boiling water, put on a sieve. When the water drains and the mushrooms dry, put them in rows in a bucket or other dish with their hats up. Sprinkle each row with salt, pepper, bay leaf and chopped white onion. When the bucket is full, cover with a clean rag, put a circle and a stone on top. In winter, rinse these cloth and mug several times.

Caviar from white mushrooms.

Components:

white mushrooms - 3 kg
onion - 1.5 kg
1 large head of garlic
vegetable oil
vinegar
ground black pepper
dill
parsley - to taste.

Mushrooms wash, clean, rinse. Boil for 30 minutes and drain in a colander. Dry. Wash, peel, rinse and finely chop the onion. 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 the stew, add vinegar, mix well. Arrange in hot sterilized jars, roll up and put under a "fur coat". Store in a cold place.

Salted mushrooms.

Components:

Mushrooms - 5 kg
Salt - 250 g
Peppercorns - 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 on a sieve and let the water drain. Place hats and stems in layers in a salting dish, sprinkling each layer of hats with stems with salt and pepper and shifting them with herbs. Cover with a linen napkin, a wooden circle and put a load on top, keep it in a room for 2-3 days and take it out to a cold room.

White mushrooms salted, boiled.

Components:

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

Peel freshly picked mushrooms, rinse and boil in lightly 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, put the mushrooms in a linen bag and placed under the load to completely remove the liquid. Lay the squeezed mushrooms in layers in a dish 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. So that the top layer does not become moldy, it must be poured with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. After about a month and a half, the mushrooms will be ready to eat.

Canned mushroom preparation.

Components:

Mushrooms young mushrooms

To boil mushrooms in 1 liter of water:

salt - 20 g
citric acid - 5 g

Clean 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 strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes. After sterilization, immediately roll up the jars, turn upside down and cool under the covers. Store in a dark and cold place.

Mushrooms canned with vegetables.

Components per liter jar:

White mushrooms - 500 g
Carrots - 300 g
Onion - 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

In 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. Boiled mushrooms with vegetables cut into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and reduce, as a rule, by almost half. At the bottom of sterile jars, put chopped greens, bay leaf, a clove of garlic and peppercorns. Then put boiled mushrooms with vegetables and pour mushroom broth. Cover jars with sterile lids and sterilize in boiling water half-liter - 25 minutes, liter - 40 minutes. Then roll up, turn upside down and keep under the covers 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 technology for processing mushrooms.

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Borovik is truly the king among mushrooms. While other fruiting bodies have to be boiled in order to then fry, the white one does not need pre-cooking. And besides, it almost does not decrease in size as a result. heat treatment. Central Russia is especially rich in porcini mushrooms. They are the basis of many dishes of Russian cuisine, and not only. Due to the unique taste characteristics of mushrooms, mushrooms can be easily harvested for the winter, so that later, during frosts and a lack of plant food, you can enjoy a rich aroma and amazing mushroom taste. Therefore, many recipes for dishes have two options: with fresh or dried fruiting bodies. Regardless of which porcini mushrooms you use in cooking, the result will always be wonderful. Here we will look at how to cook porcini mushrooms deliciously, and give a few basic recipes. And photographs will help you distinguish the boletus from other gifts of the forest, not so tasty ... or even inedible.

What does white mushroom look like

For food and taste, many nations call White mushroom royal. Yes, in the mushroom hierarchy, only truffle is higher than white. But since we are unlikely to go to Perigueux, where the latter is grown, let's still return to the topic of mushrooms. White mushrooms, the photos of which you see in the article, have a dark hat and a white fleshy leg. On average, the cap diameter varies from 7 to 30 cm, it is convex, and its surface can be either smooth or slightly wrinkled. The stem of the fungus is barrel-shaped, massive, thickened at the base. White fungus is hard to confuse with any other species, especially grebe. However, there are newcomers who still manage to do it. The opinion that poisonous mushrooms have a lamellar hat cap is not a panacea for fly agaric poisoning. There are also very dangerous "twins". Pretty similar to the boletus satanic mushroom. It is given out by a leg - reddish, purple. In the moss of boron, bile fungi are also found - also with a spongy foot of the cap. But one such mushroom in a basket with porcini is capable of hopelessly spoiling the whole dish. Unbearable bitterness will not allow you to swallow a bite. The sponge of the bitter fungus is somewhat greenish, and the hat is light brown. Harvesting porcini mushrooms is a necessary thing, but it is unacceptable to collect them near highways and in areas contaminated with radiation. If you decide to buy mushrooms, make sure that the crop was recently harvested. Mushrooms should smell nice like a forest. If you press on them, they crunch slightly.

White benefit

The saying "For the poor and the mushroom - meat" refers to mushrooms. Their calorie content, however, is quite low - 30 Kcal per 100 grams, but since this product is difficult to digest, it gives the effect of long saturation. An excellent solution than to replace meat with those who are on a diet. Yes, and the benefits of white mushrooms are much greater than from pork. They contain vitamin E, which is responsible for the healing and renewal of body cells, ascorbic acid, which strengthens the immune system, thiamine and riboflavin, which improve vision, increase tone and take care of nerve cells. There are others in mushrooms useful material. So, nicotinic acid is responsible for redox processes, and folic acid is responsible for the health of the circulatory system. That is why meat should be preferred white mushroom. Dishes from mushrooms are nutritious, tasty and very healthy. So the choice is obvious.

Preliminary manipulations

The recipes indicate how to cook porcini mushrooms, but by default it is believed that the fruiting bodies have already been brought to the stage of heat treatment by a skilled hostess. But no matter what we will do with mushrooms next - dry, salt or fry, they must first be washed and cleaned. Take a basin and fill it with cold water. dissolve in it common salt. Throw the contents of the basket into the water and leave for an hour. The salted liquid will force all the worms to leave their shelters in the fruiting bodies and float to the surface, the adhering blades of grass and moss will also fall off, and the dirt will dissolve. Peeling porcini mushrooms is not such a hassle as oil mushrooms. Scrape the hat a little, and cut off the skin on the stem from the old fruiting bodies. If there are dark spots, remove them too. Cut large mushrooms into several pieces, medium ones - in half. Leave the little ones as they are.

Mushroom storage

If you are not going to cook mushroom dishes right now, how long can they be kept raw? If you shake off dirt and dust from mushrooms and put them in a paper bag, they can safely stand in the vegetable compartment of the refrigerator for about two days. Only if the mushrooms were picked in the rain, they should be dried a little with the warm oven door open for several minutes. You can boil mushrooms, strain and put in a plastic bag. You can keep them in the freezer for at least a couple of months. by the most in a simple way long storage mushrooms is their drying. After cleaning, put them in a colander so that they drain well. After that, cut into pieces of the same size and string them on a fishing line or a harsh thread. Hang the bundle in a warm, dry and well ventilated area. Fruit bodies should be cut lengthwise, not across. Dried white mushroom differs from other species in that it does not lose its wonderful smell, does not crumble and does not break.

How to cook porcini mushrooms for the winter quickly

If you do not have the opportunity for a long time, for a week or two, to keep the bunch suspended, there are other ways to dry. You can use an oven, including an electric one. Set the temperature to 50 degrees. Line a baking sheet with baking paper. Spread the sliced mushrooms in an even layer. Do not close the oven door! After six to seven hours, mushrooms can be removed in a dry, tightly closed glass container. Another express method is to resort to help microwave oven. Set the power to 150 watts and the timer to twenty minutes. Then remove the plate with mushrooms and air the microwave for some time. Then repeat the same manipulations 2-3 times until the mushrooms become firm.

Preparation of mushrooms for the winter by the traditional method

There are at least two ways to salt porcini mushrooms: cold and hot. The first one is simpler, but for it you need to choose young, small mushrooms. We clean them, wash them and dip them whole in boiling water. Bring to a boil twice and put on a sieve. We cool them with cold water, and then dry them thoroughly, turning them over several times to remove any moisture. In prepared and well-wiped jars, we put the mushrooms upside down with hats. Sprinkle each row of mushrooms with a layer of salt. We cover with a circle of cardboard, put a stone on top. In a few days the bank will be incomplete. Add fresh mushrooms, sprinkling them with salt. Pour barely warm melted butter and close the lid. We store in the cellar or in the refrigerator door. Before use, soak for several hours and rinse.

Hot pickling method

We clean mushrooms, wash, boil, removing foam, 20-25 minutes. This method of how to salt porcini mushrooms is good because you do not need to soak them for several days. Throw mushrooms on a sieve, dry. Transfer to prepared jars or enameled dishes. We prepare the brine separately. For every 10 kilograms of mushrooms, we take 1.2 liters of water and 0.5 kg of salt, as well as one bay leaf. Bring it all to a boil, cool, pour mushrooms. We lay a clean cloth on the surface, on it - a wooden circle and a heavy stone. Store in a cellar or refrigerator.

Pickled mushrooms

There are many ways to prepare porcini mushrooms for the winter. One of them is pickling. Delicious glazed mushrooms can be both an independent snack and an ingredient for winter salads. To do this, we clean 2 kilos of fresh mushrooms, wash them, cut them coarsely. Fill with cold water (0.5 liters), add 10 bay leaves and set to cook over low heat for about half an hour. We put a colander on another pan and separate the mushrooms from the broth. In the liquid we put 4 soup spoons of salt and 2 - sugar, as well as a pinch of spices: black pepper (ground or peas), cloves. Bring the broth to a boil, then pour in 120 ml of 6% vinegar and return the mushrooms to the pan. Cook for another 10 minutes, removing the resulting foam. We scald the jars with boiling water. We cut the rings of a large onion, lay it on the bottom glass containers. We evenly place mushrooms with marinade there and immediately roll up the lids. Such porcini mushrooms should be stored in the refrigerator for the winter.

Bouillon

Many housewives believe that in order to avoid food poisoning, all mushrooms should be boiled. The following method will help you cook and scented clear broth- the basis for the soup. But how to cook porcini mushrooms so that their characteristic aroma is not lost? Pour washed and coarsely chopped mushrooms with cold water and let stand for half an hour. Then put the pot on the fire. As it boils, reduce the flame and cook for thirty to forty minutes, removing the foam from time to time. In a double boiler, porcini mushrooms will be ready in 40 minutes. The same time will be required if we use a slow cooker. In it you need to set the "Baking" mode. Well, what about dried mushrooms? We remove them from the thread and soak them in in large numbers cold water for 3-4 hours. After that, pour together with this infusion into the pan and cook for about 20 minutes.

Mushroom cream soup

Even if you decide to use boiled mushrooms for cooking a second course, do not drain the liquid. You can put potatoes, carrots, parsley, celery root in this broth and please your family with delicious and fragrant mushroom soup. And apply for the second buckwheat porridge or rice with mushrooms. And here we will tell you how to cook French cream soup of porcini mushrooms. To do this, finely chop 2 onions and fry until golden in vegetable oil in a deep frying pan. Add to them 0.5 kg of fresh chopped mushrooms. Fry for about 7 minutes, then pour in a glass of cream 20% fat. Add 2 large potatoes cut into cubes. We wait another 20 minutes (on a tiny fire), stirring lightly so that the cream does not “run away”. Pour into a saucepan and blend with a blender until smooth. Season with spices, herbs and serve.

Mushroom sauce

If, as a result of forest hunting, you have quite a few porcini mushrooms in your basket, you can make sauce from the trophy. Only three or four mushrooms are enough to make buckwheat porridge, mashed potatoes or boiled rice fragrant and tasty. As the main ingredient for the sauce, you can also use dried white mushroom - one handful, only in this case, you must first soak the product in cold water for two hours. Boil finely chopped mushrooms in a small amount water for about 40-50 minutes. Strain, but save the broth. Finely chop the onion, fry in butter, add mushrooms and fry for about a quarter of an hour. In small portions (stirring constantly so that no lumps form), pour in 3 tablespoons of flour. Pour enough broth into the pan to make thick sauce. Separately, mix chopped dill, salt and spices to taste with 2-3 tablespoons of sour cream. Pour this into the main sauce, mix, warm well.

Mushroom julienne

How to cook white mushrooms hot appetizer? If you have beautiful cocottes in your house, serve julienne to your guests. To do this, simmer 0.5 kg of peeled and coarsely chopped mushrooms in butter for about 10 minutes. We collect the released mushroom juice with a spoon in a cup, and add half rings of a large onion to the pan and another spoon or two butter. After a quarter of an hour, in a separate bowl, prepare the following mixture: shake 1 cup of sour cream with a tablespoon of flour, mushroom juice, salt and spices. This cream sauce Pour into the pan and simmer for another 10 minutes, stirring constantly. We rub the inside of the cocotte makers with garlic, fill them with julienne, sprinkle the surface with grated parmesan and send it to the oven preheated to 200⁰ for a quarter of an hour.

Buckwheat with mushrooms

If you are thinking about how to cook porcini mushrooms in the traditional Russian way, then there is nothing easier than cooking fragrant porridge. In a very deep frying pan, fry a finely chopped onion, 100 grams of bacon and diced carrots in two tablespoons of vegetable oil. When all this becomes golden, add 200 g of porcini mushrooms. Fry for another 10 minutes. Season with salt and spices, pour a glass of buckwheat and two tablespoons of finely chopped parsley. Stir and pour in three cups of hot broth (or boiling water). When the liquid boils, cover with a lid and reduce the heat to a minimum. We simmer the porridge for half an hour until the water boils away. After that, add 2 large tablespoons of butter, mix and let stand warm for another 15 minutes. Serve sprinkled with dill.

With the onset of autumn, our forests are filled with a huge number of mushrooms. However, if you are not a fan of following them into the forest, this is not at all scary. There are no less of them on the shelves of the markets. Main-when choosing mushrooms, follow certain rules in order to get a truly tasty and healthy product for your table.

Mushrooms can be used to make many delicious meals. And to please the family culinary masterpieces not only in autumn. Honey mushrooms, chanterelles, boletus, oyster mushrooms can be present on your table in the winter.

Especially for you, KitchenMag has sorted out several ways to harvest mushrooms for the winter, which will help preserve almost all the nutrients and taste. It is important to remember that only fresh mushrooms are suitable for any canning method.

1. How to dry mushrooms

This method is suitable for porcini mushrooms; in dried form, boletus is also especially palatable. But sometimes chanterelles are also dried. There are special rules that you should definitely follow in order to properly dry the mushrooms. So, mushrooms are not washed before drying, so that they do not absorb excess moisture. Mushrooms should be coarsely chopped, as they will dry out 3-4 times. Small mushrooms can be dried whole, but it is better to separate the leg from medium ones.

Since there are not so many sunny days in autumn, it is best to dry the mushrooms in an oven or oven. Spread the mushrooms on a baking sheet in a single layer, place in the oven, and leave the lid ajar to allow air to enter. Set the oven to 70-80 degrees and dry for several hours. If the mushrooms are not dried enough, then you can put them in the oven in several stages.

It is best to store dry mushrooms in a dry place in a glass or ceramic jar. Some mushrooms can be ground in a coffee grinder, so they will take up less space. In addition, they will be needed for sauces and flavoring dishes.

An important point: before cooking, dried mushrooms must be washed well and soaked in hot water for 2 hours. In no case should this water be used in the preparation of soups.

2. How to freeze mushrooms

Before freezing the mushrooms for the winter, carefully sort them out, clean them from the ground and leaves. Young and hard mushrooms are best suited for this purpose. You can freeze fresh, unboiled mushrooms. For freezing in this way, mushrooms, champignons, chanterelles, boletus and boletus are especially suitable. These mushrooms are very strong, so they can be safely frozen raw.

To do this, mushrooms should be cleaned of leaves and earth. It is not necessary to wash them, but if you did it, then after that you need to dry them well by spreading them on a towel. Put dry mushrooms in a plastic bag in a thin layer and put it in the freezer. defrost raw mushrooms better in the fridge. After such a soft defrosting, they will be just like fresh, as if from the forest.

If you are afraid to freeze raw mushrooms, you can pre-boil them for five minutes. You can use mushrooms of absolutely any size. If they are too big, then cut them into small pieces. After you have boiled the mushrooms, let them cool and fold them colander to glass excess water. Then place the mushrooms in bags, tighten tightly and place in the freezer.

Keep in mind that thawed boiled mushrooms are an excellent breeding ground for various bacteria, so count on the amount of mushrooms in one bag to be necessary for cooking one dish.

3. Pickling mushrooms

For salting, you can take any mushrooms, the main thing is that you like them. However, here there are some peculiarities: mushrooms are often salted raw, and mushrooms like to pickle. It is the small crispy mushrooms that will look best on any table and will be remembered by your guests for a long time. In general, before salting the mushrooms, they should be cut into equal slices. So the marinade will soak them equally.

There are a lot of recipes for salted and pickled mushrooms. However, when choosing one of them, it is important to remember that the most important thing in this method of harvesting mushrooms is safety. The fact is that homemade salted and pickled mushrooms often cause an infectious disease - botulism. To prevent this, it is necessary to follow simple rules and create such conditions that carrier bacteria cannot multiply.

First, create an acidic environment, that is, add lemon or vinegar. The lid should not be tightly closed, because bacteria multiply with triple force in such conditions. Be sure to sterilize all jars and lids. To do this, you just need to boil them. By the way, if you add to water more salt, then the boiling point will rise, and this is an additional protection against botulism. Store jars at a temperature of less than 10 degrees.

Do you like picking mushrooms? Are you able to exchange a quiet Sunday morning, when there is an opportunity to soak up a little longer in bed, a cup of freshly brewed fragrant and such, frankly, cozy coffee for an early rise at dawn, for a sip of icy spring water and for an exciting journey along a dewy forest path to the most impenetrable thickets? If you answered yes, then you are an incorrigible mushroom picker! Which, of course, causes deep respect and does you honor, and also suggests that the first harvests of forest gifts you, of course, have already been harvested and prepared for the winter, the piggy bank of your recipes is replenished annually, and you certainly please your family every season with what - something new. But, as they say, there is no limit to perfection, as many mushroom pickers - as many new, non-banal recipes, which we decided to please you, our dear lovers of collecting and harvesting mushrooms.

Harvesting mushrooms for the winter is carried out by the most different ways: they can be dried, frozen, pickled, salted or fried. But perhaps the most popular method is salting, it is he who allows you to prepare a large number of collected forest gifts for the winter. Almost all edible mushrooms are suitable for salting. Usually, before salting, they are sorted into varieties and each variety is salted separately, but in some cases it is allowed to salt mushroom "assorted", in particular, mushrooms of the same taste.

Salted milk mushrooms "To the Protection of the Day"

Ingredients:
mushrooms,
chopped garlic,
leaves black currant and cherries
dill umbrellas,
salt - to taste.

Cooking:
Sort the milk mushrooms, clean them of debris, put them in large saucepan and fill with cold water. Boil for at least 1 hour over medium heat, constantly skimming off the foam. When the mushrooms begin to settle to the bottom, drain in a colander and rinse thoroughly. Lay the mushrooms prepared for salting in layers in a container, generously sprinkling each layer with salt, chopped garlic, blackcurrant leaves, cherries and dill umbrellas. Put gauze on top, then a flat plate and place a weight on it. Place the container in a cold place and be sure to check the cleanliness of the rag. If it becomes slippery, rinse it and put it back under the load. Mushrooms will be ready by Pokrov Day.

Ingredients:
5 kg porcini mushrooms,
250 g salt
100 g butter,
15 bay leaves.

Cooking:
Sort the white young mushrooms, rinse with cold water and dip in boiling water for 5 minutes. Then drain in a colander, rinse with cold water until completely cooled and let dry. IN wooden barrel lay the mushrooms with their caps up, sprinkling each layer with salt and bay leaves. When the barrel is full, cover the mushrooms with a napkin, a wooden circle and put oppression on top. After a few days, add more mushrooms to the barrel, pour over the cooled melted butter and put the oppression again. Mushrooms will be ready to eat in 20-25 days. Before eating, soak them for several hours in cold water, and then boil or stew as desired.

Ingredients:
5 kg again,
70 g garlic
1.2 tbsp black peppercorns,
1.2 tbsp allspice,
1.3 tbsp carnations,
5-7 oak leaves
7 bay leaves,
1 small bunch of horseradish leaves
250 g salt.

Cooking:
Wash mushrooms thoroughly in cold water and boil in salted boiling water for 10-15 minutes, constantly removing foam. boiled mushrooms put in a colander, let the water drain. Place the mushrooms in a barrel or jar, line the bottom with horseradish leaves. Sprinkle each layer of mushrooms with salt, finely chopped garlic, add spices. On the top layer, put horseradish leaves, a wooden circle, and a load on it. Honey mushrooms will be ready for use in 20-25 days.

Mushroom platter with garlic "Autumn Gifts"

Ingredients:
1 kg forest mushrooms(milk mushrooms, boletus, mushrooms),
3 heads of garlic
4 currant leaves,
4 cherry leaves
2 sheets of horseradish
2 branches of dill with inflorescences,
2 bunches of fragrant parsley,
a handful of salt.

Cooking:
Rinse mushrooms, dry. Then scald a large enameled pan with boiling water and wait for it to dry. Next, put horseradish leaves on the bottom of the pan, then a layer of mushrooms with caps up, a layer of chopped garlic, a layer of chopped herbs (1 part), leaves and again a layer of mushrooms. Sprinkle each layer with salt. After the container is filled, place an inverted plate on the top layer of mushrooms, cover with a clean gauze or linen napkin on top and set the load. Send the pan to a cold place, and after two weeks it will be possible to please your household with delicious cold mushrooms.

Harvesting mushrooms for the winter by pickling is suitable for residents of city apartments, because, you see, not everyone has a place for a tub of salted mushrooms.

Ingredients:
3-4 kg mushrooms,
2 bulbs
2 cloves of garlic
2 tbsp 9% vinegar,
1 tsp Sahara,
1 tsp with a top of salt,
2 tbsp vegetable oil.

Cooking:
Rinse the mushrooms thoroughly and boil for 10 minutes after boiling. Then put them in a colander and put them back in a saucepan, pour 500 ml of water and cook over medium heat for 30 minutes. Add chopped onion, garlic, sugar, salt, vegetable oil and vinegar and cook for another 30 minutes. Arrange the finished mushrooms in jars, cover them with lids and store in the refrigerator. Do not rinse mushrooms before serving.

Ingredients:
1 kg porcini mushrooms,
1 bulb.
For marinade:
3 bay leaves,
10 black peppercorns,
3 peas of allspice,
3 cloves,
200 ml of water
1 tbsp salt,
60 ml 6% vinegar.

Cooking:
First, prepare the marinade: boil water, vinegar, spices, salt. Boil washed and peeled mushrooms for 30-40 minutes. Then discard in a colander. Dip the mushrooms in the boiling marinade and cook for another 5-10 minutes. Put the chopped onion on the bottom of the jar, mushrooms on top and pour the marinade over. Sterilize: 0.5 liter jars 20-25 minutes, 1 liter jars 30 minutes. Then roll up the banks, turn upside down. Wrap and leave to cool completely.

Ingredients:
boletus,
salt - to taste.
For the marinade (for 1 liter of water):
2-3 bay leaves,
3 cloves,
6 black peppercorns,
1 pinch of cinnamon
2 tbsp salt,
3 tsp Sahara,
2 tbsp vinegar.

Cooking:
Sort the butternuts, clean and rinse, removing the top film. Boil them for 40-50 minutes in salted water. Prepare the marinade, boil and put the boiled mushrooms into it. Bring to a boil, cook for 10 minutes and arrange in jars. Sterilize: 0.5-liter jars - 25 minutes, liter - 30. Roll up. Turn upside down, wrap.

Mushroom hodgepodge "Excellent"

Ingredients:
1 kg of boiled forest mushrooms (butter mushrooms, mushrooms, aspen mushrooms, porcini),
1 kg of cabbage
1 kg of tomatoes,
500 g carrots
500 g onion
250 ml non-acidic tomato sauce.
vegetable oil, salt, sugar - to taste.

Cooking:
Vegetables (except tomatoes) cut and fry in vegetable oil. Put the resulting mass into a saucepan, add boiled mushrooms and stir. Then add the diced tomatoes tomato sauce and put it out for 2 hours. Spread the finished hodgepodge into sterilized jars and roll up.

Ingredients:
honey mushrooms,
vegetable oil,
salt.

Cooking:
Thoroughly clean and rinse the mushrooms, boil them for 20 minutes in a small amount of salted water, then drain in a colander and let the water drain. Sauté the mushrooms for 30-40 minutes in plenty of vegetable oil until they begin to bounce around in the pan. Then tightly spread the fried mushrooms in sterilized jars and pour boiling vegetable oil to the top. Sterilize the jars for 30 minutes, then roll them up, turn them upside down, wrap and cool. Keep jars in a cool place.

Mushroom caviar "Winter pleasure"

Ingredients:
1 kg of prepared (selected, thoroughly washed and boiled) mushrooms,
5 st. tablespoons of vegetable oil
1 tbsp mustard,
4 tbsp 5% vinegar
salt and black pepper - to taste.

Cooking:
Carefully select and rinse the mushrooms under running water. After that, put them in a saucepan and fill with water, in which you first dilute salt and citric acid (40 g of salt and 4 g of citric acid per 1 liter of water). Now put the pot of mushrooms on medium heat and cook for 30-40 minutes, skimming off the foam. Throw the boiled mushrooms in a colander, rinse with cold water, squeeze and let dry. After that, pass the mushrooms through a meat grinder. Send the resulting mass vegetable oil, salt and pepper. To spice up, add mustard diluted in vinegar. Mix the resulting mass thoroughly and place it in pre-prepared sterilized 0.5-liter jars. Put them in a large container with hot water, sterilize in boiling water for 45 minutes and roll up. After the caviar has cooled, put it in a cool place.

For drying, select intact, young and strong mushrooms: porcini, boletus, boletus, boletus, autumn mushrooms. Carefully inspect them, clean them of needles, leaves, sand and wipe with a damp cloth, but do not wash. Cut off the legs, cut large hats into several parts. Dry the mushrooms in the air or in the oven at a temperature of 40-45°C. When they are dried, the temperature can be raised to 60-75 ° C. In this case, the oven door must be open. It is most reliable to dry the mushrooms in an electric dryer - thanks to the temperature controller, they will not burn, and the fan will ensure uniform and complete drying. On dry, cloudless days, mushrooms can be dried in the sun. To do this, they must be strung on thick, strong threads, piercing the legs and caps through the center (40-50 pieces per thread), then hang the threads with strung mushrooms on special supports in sunny places and monitor the process from time to time. Dried mushrooms must certainly be stored for no more than a year in linen bags or glass jars with lids - only in this case their aroma will not disappear.

Dried seasoning from mushrooms "Fragrant"

Ingredients:
dried mushrooms(white, mushrooms).

Cooking:
Grind dried mushrooms to a state of flour. Keep such a powder by all means in an airtight container, like dried mushrooms. Before use, mix the powder with warm water and let swell for 20 minutes, then boil for 15 minutes. This mushroom seasoning great addition to soups, as well as to meat and vegetable dishes.

Sort the mushrooms thoroughly, clean and rinse quickly, preventing them from soaking in water. Then spread them on a napkin and dry them a little. Small mushrooms can be frozen whole, but large ones are best cut into cubes or slices. Pour prepared foods in a thin layer into a special compartment of the refrigerator for quick freezing. And then put the frozen mushrooms in portions in plastic containers or plastic bags.

Freezing boiled mushrooms

After pre-treatment(sorting, cleaning, washing, drying and cutting) boil the mushrooms in slightly salted water. Then fold in a colander and cool. After cooling, place ready mushrooms into plastic bags, dividing into portions, close them tightly, and best of all, seal them with a hot iron through paper and place in the freezer. When using frozen mushrooms, do not defrost first, but immediately put them in a frying pan or boiling broth.

Freezing fried mushrooms

Prepared mushrooms (peeled, washed and chopped) fry until tender. finished product refrigerate and place in bags and containers. Fried mushrooms can be stored for a maximum of 3 months!

It has long been known that any business must be approached creatively. Harvesting mushrooms for the winter is no exception. It is a creative approach to the process that will allow you to find a use for all the collected mushrooms, save and prepare them in such an unusual way that the admiration of the household and the desire to find out the recipe from mushroom pickers are guaranteed to you.

Good luck preparing!

Larisa Shuftaykina