Porcini mushrooms for the winter: simple recipes with photos

Harvesting the fruits from a quiet hunt helps preserve their beneficial substances for many months. A simple recipe for porcini mushrooms for the winter allows you to get an excellent finished product, the taste of which will amaze even experienced gourmets. A large number of cooking methods will allow you to get an excellent snack based on your culinary preferences.

How to cook porcini mushroom for the winter

This representative of the mushroom kingdom is one of the most sought after in modern cooking. Porcini mushrooms are highly valued for their consumer properties. They have a dense pulp structure, and also have a noble aroma and excellent taste.

There are a huge number of ways to close porcini mushrooms for the winter. Pickling is considered the most traditional. Experienced housewives dry fruit bodies for the winter. The easiest way to preserve the beneficial qualities of a product is to freeze it in the refrigerator.

For homemade preparations it is best to use small specimens

Regardless of the chosen harvesting method, it is necessary to carefully select raw materials. Porcini mushrooms are practically not susceptible to parasites and insect damage, so even adult specimens can be taken. The main thing is that there are no signs of rotting or obvious damage on the body of the fetus.

Before harvesting for the winter, fruiting bodies must be prepared. They are washed in running water, traces of dirt and leaf particles are removed. Depending on the recipe used, they are cut into pieces of certain sizes. It is believed that this representative of the mushroom kingdom almost does not accumulate toxic substances, and therefore does not require preliminary heat treatment.

How to prepare porcini mushrooms for the winter by freezing

Freezing is one of the easiest and most common methods of preparation. It allows you to save most of the nutrients of the original product for the long winter months. Porcini mushrooms lend themselves well to freezing and retain their flavor over a long period of storage.

To prepare such a semi-finished mushroom product for the winter, you only need to have a refrigerator with a freezer. The fruiting bodies are cut into small pieces and laid out in an even layer on a baking sheet or cutting board.Then they are placed in the freezer for 2-3 hours. As soon as the porcini mushrooms are completely frozen, they are taken out and poured into containers or plastic bags for further storage.

How to prepare porcini mushroom for the winter by drying

Dried foods can be an excellent option for preserving beneficial qualities for a long time. There are several traditional ways of preparing porcini mushrooms for the winter using this method. The most common method is outdoor cooking. The mushroom bodies are cut into small pieces and placed on a sheet that is spread on the ground. Every 3-4 hours the pieces must be turned over to ensure even release of moisture. The semi-finished product will be ready after 2-3 days of exposure to the sun.

There are faster drying methods. The fruiting bodies are cut into pieces, placed on a baking sheet and placed in an oven preheated to 70 degrees for 3 hours. After a while, the mushroom pieces are turned over to the other side and heated for another couple of hours.

Dried mushrooms can be stored for quite a long time

The simplest method of harvesting is household electric dryers for vegetables and fruits. Porcini mushrooms are cut into slices and placed on shelves, leaving a small distance between them for air circulation. The device is covered with a lid and turned on for 4-5 hours. The finished product is collected in a plastic bag and stored in a cool, dark room.

How to marinate porcini mushrooms for the winter

Preparing canned mushrooms can significantly improve the taste of the product and increase its shelf life.Depending on the recipe used, you can change the ingredients of the marinade, adjusting the consumer qualities of the finished product. Preparing such a snack does not require housewives to have serious culinary training, so even beginners can handle it.

According to the classic recipes for porcini mushrooms in jars for the winter, first you need to prepare the marinade. It includes water, vinegar, salt, sugar and allspice. Mix all ingredients in a small saucepan according to the recipe and bring the liquid to a boil. The hot mixture is poured over the mushrooms, after which the jars are tightly sealed. After 2-3 weeks, the snack will be ready.

How to properly prepare porcini mushrooms for the winter by pickling

Salting allows you to cook a large amount of product at the same time. It requires the right utensils - a wooden barrel or an enamel bucket. The most important ingredients for winter snacks are salt and porcini mushrooms. Depending on the recipe used, you can add aromatic herbs, spicy spices and pieces of vegetables.

Salting is one of the most popular ways to prepare mushrooms for the winter.

A layer of salt is placed on the bottom of a wooden barrel. Mushroom bodies and spices used in the recipe are placed on it. They are generously sprinkled with salt, after which the next layer of white is laid out. As soon as all the ingredients are placed in the barrel, they are pressed down with pressure and put in a cold place for 1-2 months.

Recipes for preparing porcini mushrooms for the winter

Mushroom dishes occupy an important place in modern cooking. Porcini mushrooms are the most popular among other representatives of their kingdom.This is due to their excellent taste and noble aroma. That is why such blanks are highly valued.

There are many ways to deliciously cook porcini mushrooms for the winter. Depending on the gastronomic preferences of the consumer, they can be salted or pickled. It’s possible to cook mushroom caviar or a delicate appetizer from the fruit in its own juice.

A simple recipe for porcini mushrooms in their own juice for the winter

To prepare such a snack, you only need hats. They are cut into 4 parts and filled with clean water for 12 hours. During this time, the caps will absorb a large amount of water, which is very important for the further process. The recipe for this twist with porcini mushrooms for the winter will be an excellent addition to the dinner table.

For 3 kg of the main ingredient you need:

• 1.5 tbsp. l. salt;
• 1 tsp. citric acid;
• 2 bay leaves;
• 5 peppercorns;
• 5 buds of cloves.

Snack in its own juice allows you to enjoy the pure mushroom taste

Pour 0.5 liters of water into a large saucepan, place the caps there and add citric acid. The contents are boiled for 25 minutes, periodically removing the foam. Then add the remaining spices to the caps and boil for another ¼ hour. The resulting dish is laid out in pre-sterilized jars, sealed tightly and stored.

Mushroom caviar with onions for the winter

This snack option is perfect for a feast. The absence of many ingredients allows you to enjoy pure mushroom taste. To prepare a snack of porcini mushrooms for the winter you will need:

• 1 kg of main ingredient;
• 600 g onions;
• 80 ml 6% vinegar;
• 100 ml vegetable oil;
• salt to taste.

Boil the mushrooms in lightly salted water for half an hour, wash them and grind them in a meat grinder until smooth. The onion is peeled, finely chopped and sautéed in vegetable oil until golden brown. Then it is mixed with the mushroom mass, vinegar and salt are added to taste.

Mushroom caviar is an excellent addition for large feasts

The resulting caviar is placed in prepared jars. They are placed in a wide pan and the finished dish is pasteurized for about half an hour. Then the jars are rolled up with lids and put away in a cool place until winter.

Porcini mushroom appetizer for the winter

One of the most delicious recipes for mushroom dishes is the method of preparation with the addition of mayonnaise and vinegar. The appetizer turns out very tasty, filling and aromatic. This product is perfect as an addition to meat dishes or fried potatoes.

To prepare it use:

• 1 kg of porcini mushrooms;
• 5 tbsp. l. mayonnaise;
• 2 tbsp. l. 9% vinegar.
• 2 onions;
• salt to taste;
• oil for frying.

Mayonnaise makes mushroom appetizer more tender and satisfying

The caps are separated from the legs and boiled separately for half an hour. Then they are fried in different frying pans until crispy. At the same time, chopped onions are stewed, then mixed with fried mushroom parts. The resulting mass is seasoned with mayonnaise, vinegar and salt, placed in jars and sterilized for 20 minutes in boiling water. After this, they are hermetically sealed and placed in a cold place for storage.

Porcini mushrooms for the winter, fried in pork fat

Preparing such a semi-finished product will allow you to enjoy the bright mushroom taste during the long winter months.Fat acts as a natural preservative and contributes to a fairly long shelf life of the product.

To prepare this dish use:

• 1 kg of porcini mushrooms;
• 250 g pork fat;
• salt to taste.

The fruiting bodies are washed in running water and cut into small pieces. They are boiled for half an hour, then discarded in a colander to remove excess water. In a large deep frying pan, completely melt the pork fat.

Pork fat is an excellent natural preservative.

White ones are fried until golden brown. Don't add too little fat - the mushroom pieces should literally float in it. The finished product is placed in sterilized jars. Then the remaining fat in the pan is poured into each of them. The containers are rolled up with lids and stored in the refrigerator.

Marinated porcini mushrooms with pepper and cloves

This method of preparation allows you to reliably preserve the product for a fairly long period. Pepper and cloves make boiled porcini mushrooms in jars for the winter more piquant and aromatic. On average, 1 liter of water is used per 1 kg of fruiting bodies.

Also for the recipe you will need:

• 2 tbsp. l. salt;
• 1 tbsp. l. white sugar;
• 10 peppercorns;
• 5 bay leaves;
• 5 buds of cloves;
• 5 tbsp. l. table vinegar.

Cloves add a great flavor to mushroom appetizers.

Mushrooms require additional heat treatment. They are boiled for half an hour, then washed, cut into pieces and placed in sterilized jars. The water is heated to a boil, then spices, salt, sugar and vinegar are added to it. Boil the mixture for 5 minutes, then pour it over the porcini mushrooms.The jars are rolled up under the lids and put away for storage.

Marinated porcini mushrooms with spices

The large number of spices used allows you to turn this winter snack into a real work of culinary art. The traditional set of spices can be diluted with more unusual combinations.

However, the original recipe uses:

• 1 kg of porcini mushrooms;
• 1 liter of water;
• 1 tbsp. l. white sugar;
• 20 g table salt;
• 60 ml 9% vinegar;
• 5 black peppercorns;
• 5 peas of allspice;
• 5 white peppercorns;
• 5 buds of cloves;
• 5 cardamom pods;
• 1 cinnamon stick.

First you need to prepare the marinade. To do this, stir salt and sugar in water, then bring it to a boil. After this, spices and vinegar are placed in it. After cooking for 5 minutes, remove the marinade from heat and cool.

A balanced set of spices is the key to excellent taste

Boil the porcini mushrooms for half an hour, then cut them into pieces 2-3 cm in size and place them in sterilized jars. Pour marinade with spices into each container to the brim. The jars are rolled up under the lids and put away until winter.

Marinated porcini mushrooms with herbs

Aromatic herbs can significantly improve the taste of finished winter snacks. Parsley, dill and cilantro add notes of summer freshness and a large set of vitamins.

To prepare 1 kg of porcini mushrooms you will need:

• 1 liter of clean water;
• 50 g dill;
• 50 g cilantro;
• 50 g parsley;
• several currant leaves;
• 2 tbsp. l. salt;
• 1 tbsp. l. white sugar;
• 50 ml table vinegar;
• 2 bay leaves;
• 5 peas of allspice.

Boil the mushrooms for half an hour in lightly salted water, then cut into small pieces.The jars are sterilized with water steam. Then a mixture of finely chopped parsley, cilantro and dill, as well as a couple of currant leaves, are placed on the bottom of each container. Mushrooms are placed on top of the greens almost to the neck of the jar.

Greens multiply the flavor of the snack

Make brine in a small saucepan. Water is poured into it and brought to a boil. As soon as the liquid reaches the desired condition, add salt, sugar, pepper and bay leaf. Boil the mixture for 5 minutes and pour it into the jars to the brim. They are tightly covered with lids and put away until winter.

Salted porcini mushrooms in sunflower oil

The original recipe allows you to prepare an amazingly tasty winter snack. All you need is porcini mushroom caps and vegetable oil.

To prepare this dish at home, you will need:

• 1 kg of porcini mushrooms;
• 1 glass of vegetable oil;
• 1.5 tbsp. l. salt.

The caps are cut off from the stems, carefully washed and cut into thin plates. Place them on a cutting board to dry slightly for 3-4 hours. After this, the porcini mushrooms are placed tightly in a sterilized jar.

Sunflower oil allows you not to worry about the safety of the finished dish

The next step is to prepare the filling. Vegetable oil is mixed with salt and put on fire. As soon as the mixture boils, it is removed from the heat and poured into jars. They are hermetically sealed with lids, cooled and put away until winter.

Hot pickling of porcini mushrooms with cloves

Preparing the product in this way allows you to get a great dish in a fairly short time. Cloves give porcini mushrooms a spicy aroma and a slight piquancy in taste.

To prepare such a snack for the winter you will need:

• 700 g of porcini mushrooms;
• 500 ml water;
• 3 buds of cloves;
• 50 g salt;
• 5 cloves of garlic;
• 1 bay leaf;
• a few peppercorns.

Small fruit bodies can be salted whole, large ones can be cut into several parts. Peel the garlic and chop it into small pieces. Heat water with salt in a small saucepan. When it has completely dissolved, carefully place the porcini mushrooms there. They are boiled for 15 minutes, periodically removing the resulting foam.

Hot salting allows you to get the finished product as quickly as possible

Next, add cloves, bay leaves, pepper and garlic to the pan. Boil the mixture for another 6-7 minutes, then remove it from the heat. Porcini mushrooms are removed with a slotted spoon and placed in sterilized containers. They are poured with brine on top and hermetically sealed. The appetizer will be ready after a couple of weeks, but it’s better to wait until winter for the flavor to fully develop.

Cold pickling of porcini mushrooms with garlic

Harvesting the fruits of a quiet hunt for the winter in small wooden buckets and barrels does not lose its relevance in the modern world. Adding garlic allows you to get a more powerful taste and bright aroma.

To ferment 3 kg of porcini mushrooms for the winter, you will need:

• 300 g coarse salt;
• 2 heads of garlic;
• a large bunch of dill.

Pickled porcini mushrooms are an important part of any table

In order for the preparation for the winter to be saturated with salt more evenly, it is better to cut it into small pieces. Salt, chopped garlic and dill are divided into 3 equal parts. Pour one third of the mixture into the bottom of a wooden bucket. Place half of the porcini mushrooms on top and cover them with the second part of the aromatic salt. Then the remaining fruits are placed in a bucket and covered with the last third of the mass.The contents of the bucket are placed under pressure and put away in a cool room with a temperature of about 2-4 degrees until winter.

Terms and conditions of storage

It is not enough to simply cook porcini mushrooms at home; you need to create suitable conditions for them in order to preserve them until winter. The product boasts quite an impressive shelf life. Recipes that use vinegar and additional sterilization can last up to 1-2 years even at room temperature.

Porcini mushrooms prepared for future use using the cold fermentation method require more stringent storage conditions. In order for the product to retain its consumer qualities until winter, it needs to create an optimal temperature in the room - no higher than 4-5 degrees. You should also avoid exposing the snack to direct sunlight. The best way to cope with this task is in a cold basement with good ventilation.

Conclusion

A simple recipe for porcini mushrooms for the winter makes it quite easy to get a dish of excellent quality. Even an inexperienced housewife can handle preparing delicious snacks. The long shelf life of the preparations will allow you not to worry about the safety of the finished product.

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