Boletus mushrooms for the winter: how to cook, simple recipes

Boletus mushrooms belong to the category of universal mushrooms. They are suitable for making soups, as well as for stewing with meat, fish and vegetables. A dish of fried fruiting bodies becomes indispensable during Lent, because it’s not for nothing that mushrooms are also called “forest meat.” Cooking boletus mushrooms is a pleasure. They are also good in dried form, they can withstand freezing well, however, gourmets prefer pickled and salted specimens.

How to cook boletus mushrooms

Dishes made from boletus mushrooms are not difficult to prepare. Sometimes improvised means are enough to create goulash with mushrooms. If it’s cold outside, in addition to fruiting bodies, you can use potatoes, onions, tomato paste, spices, carrots, and if it’s summer - tomatoes, bell peppers, zucchini, onions, etc. Beef and pork are suitable meats. Most often, the dish is prepared using chicken broth with the addition of poultry meat.

Pickled boletus mushrooms are especially tasty in the cold season

First, the mushrooms should be cleared of forest debris and washed under running water. You can’t keep them in a container with liquid for a long time, because the caps tend to absorb water, and the dish will end up loose. Then the fruiting bodies should be cut and boiled.

Some people cook a roast without first boiling the mushrooms, as they believe that this greatly reduces the taste of the dish. Others, for safety reasons, are supporters of mandatory initial heat treatment.

Cooking fried boletus mushrooms will take a minimum of time if you use frozen or prepared mushrooms for the winter. Preparations for the winter will become a lifesaver when guests unexpectedly arrive, because there is no shame in serving them on the table on holidays as an appetizer. They are often added to New Year's salads.

Recipes for boletus mushrooms for the winter

The most reliable way to store boletus mushrooms is preservation, because, in addition to sterilization, acetic acid, sugar, salt and other products are also added to the mushrooms. In other words, there are a great many recipes for preparing boletus mushrooms for the winter.

In addition to processing the fruiting bodies, it is also necessary to properly prepare and sterilize the jars. Often, mushrooms are pickled by hot pouring, since this method gives a 100% guarantee that they will not spoil. If you grind the boletus mushrooms in a meat grinder, add onions and other ingredients, you will get another option for how to deliciously cook boletus mushrooms for the winter.

Pickled

Preserving boletus mushrooms is a responsible matter, because not only the taste of the dish, but also the period and quality of its storage depend on the processing, the selected recipe and the temperature.

Properly selected mushrooms for marinade are the key to creating delicious pickles

The lower part of boletus mushrooms is cut off, but not thrown away; they are suitable for soups and stews. The mushrooms are cleaned of debris and insects, washed under the tap and the caps are soaked for 15 minutes in salted water. It is better to throw away wormy and old specimens, they cannot be restored, and cut large fruits quite coarsely. This should be done quickly, since boletus mushrooms darken when exposed to air.

Classic recipe for pickling boletus mushrooms

Ingredients for the classic method:

• boletus - 1.5 kg;
• onions - 2 heads.

For the marinade:

• water – 1 l;
• non-iodized salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• bay leaf – 2 pcs.;
• black peppercorns – 10 pcs.;
• dried cloves – 4-5 pcs.;
• garlic – 3 cloves;
• acetic acid – 1 tbsp. l.

Cooking method:

1. Each mushroom must be thoroughly cleaned of leaves and soil and washed under running cold water.
2. Pour water into a wide saucepan, put on fire and bring to a boil.
3. Place the mushrooms and onion heads cut into two parts there.
4. After boiling, cook for 10 minutes, skimming off the foam with a slotted spoon.
5. Then drain the water, discard the onion, and place the mushrooms in a colander.
6. Rinse the pan, pour clean water for the marinade.
7. Pour sugar, salt, pepper, cloves, bay leaf into it and cook for 3 minutes.
8. Add mushrooms and cook for another 20 minutes over low heat.
9. 5 minutes before cooking, add the garlic cloves.
10. Pour in acetic acid and remove the pan from the heat.
11. Pour the marinade with mushrooms into sterilized jars and roll up.

Preparing boletus mushrooms for the winter is not at all difficult. You can close the jars with nylon lids and after they have cooled, put them in the refrigerator. They are stored in this form for a month.

A classic marinating recipe will allow you to get a delicious long-lasting snack

Marinated boletus with cinnamon

You can prepare boletus mushrooms for the winter in an original way. For this recipe, in addition to the above ingredients, you will need a cinnamon stick. This spice will give a special, individual taste to the dish.

Pre-treatment is an important step

For 2 kg of mushrooms you will need a liter of water, a cinnamon stick, 8 cloves of garlic, 4 bay leaves, 150 g of 9% acetic acid and a tablespoon of sugar and salt. The mushrooms need to be peeled, washed and lightly boiled. The marinade is prepared in the same way as in the classic recipe. Cinnamon is introduced with all the spices. Such mushrooms are stored in the pantry for 4-5 months.

Salty

Preparing salted boletus mushrooms for the winter is as easy as pickling them. Pickling is a simple and quick recipe for boletus mushrooms, which only exists for storing for the winter.

Simple salted boletus mushrooms

For the preparation you will need:

• boletus mushrooms – 1 kg.

For the brine:

• salt – 40 g;
• black peppercorns – 6 pcs.;
• water - half a glass;
• bay leaf – 1 pc.

Pre-treatment is an important step

Cooking method:

1. Remove the fringe from the mushrooms (if any), peel, rinse and chop.
2. Throw them into boiling water, bring to a boil, skimming off the foam, and after 5 minutes, drain in a colander and drain.
3. Rinse glass jars, sterilize in the oven or in boiling water.
4. Fill the jars with mushrooms sprinkled with salt.
5. Fill a saucepan with clean water, bring to a boil, add peppercorns and bay leaves.
6. Fill the jars with boiling brine and roll up tightly or close with a nylon lid.

This appetizer is not only delicious, but also a decoration for the holiday table.

Spicy pickled boletus

You will need:

• boletus mushrooms – 1 kg.

For the brine:

• bay leaf – 5 pcs.;
• cherry leaves – 3 pcs.;
• black currant leaves – 3 pcs.;
• black peppercorns – 3 pcs.;
• cloves – 5 pcs.;
• dried dill – 5 g;
• salt – 350 g.

Preparation:

1. Process the mushrooms as usual.
2. Boil water and add the fruits, boil for 20 minutes, then drain them in a colander.
3. Rinse the spices and dry them on a paper towel.
4. Sterilize the jars, then put the boletus mushrooms in there, sprinkling with salt and spices.
5. Pour a little water into each jar in which the mushrooms were cooked.

All that remains is to close the boletus mushrooms for storing them in jars for the winter. After cooling, the glass containers are placed in the refrigerator.

Fried

These mushrooms are known to go well with fried potatoes. Often, the stems of fruiting bodies are used for this purpose, while the caps are used in marinade or pickling.

Fried boletus mushrooms for the winter

Ingredients:

• mushrooms – 1 kg;
• vegetable oil - half a glass;
• bay leaf – 3-4 pcs.;
• salt - to taste.

Pre-boiling mushrooms before frying is required.

Preparation:

1. Before frying the mushrooms, they need to be boiled.To do this, you need to put boletus mushrooms in boiling water, boil, skimming off the foam, for about 15 minutes, then drain the water and rinse the mushrooms under running water.
2. Fill them with water again, add a bay leaf and bring to a boil, cook for the same number of minutes. Drain the water, place the mushrooms in a colander and rinse.
3. Cut each one to the desired size.
4. Place a dry frying pan on the fire, add mushrooms there and dry.
5. As soon as the water has evaporated, add oil and fry for about 30 minutes, stirring constantly.
6. Five minutes before the end, add salt to taste.

All that remains is to prepare the glass jars, compact the fried mushrooms and roll them up. They are stored in this form for about six months.

Boletus mushrooms, fried in Bulgarian style

If boletus mushrooms grew in an environmentally friendly place, then you don’t need to boil them first.

Ingredients:

• boletus - 1 kg;
• vegetable oil – 150 ml;
• garlic – 4 cloves;
• 9% table vinegar – 5 tbsp. l.;
• parsley and cilantro - to taste;
• salt - to taste.

Bulgarian dish made from forest products

Preparation:

1. Peel, rinse and quickly fry the mushrooms in vegetable oil over medium to high heat.
2. Prepare and sterilize jars.
3. Transfer the fruiting bodies into jars, layering them with garlic cloves and chopped herbs.
4. Add salt to the remaining oil from frying and pour vinegar. Bring to a boil and pour over the mushrooms.
5. Sterilize the filled jars for another 30-40 minutes.

Boletus mushrooms turn out very tasty and aromatic, suitable as an addition to the main dish.

Mushroom caviar from boletus

There are mushroom preparations for the winter that require a lot of preparation. Meanwhile, the result delights in taste and aroma, so you don’t have to regret the time spent.

Classic recipe

For the dish you will need:

• boletus mushrooms – 2 kg;
• medium tomatoes – 4 pcs.;
• onions – 2 heads;
• carrots – 1 pc.;
• sunflower oil – 4 tbsp. l.;
• salt, pepper - to taste.

It is important to choose the right ingredients for caviar

Cooking method:

1. First process the mushrooms, then boil them using the methods described above.
2. Peel the onions, carrots, chop and fry in oil.
3. Peel the tomatoes, chop them and lightly fry them along with the vegetables.
4. Grind mushrooms and fried vegetables through a meat grinder.
5. Fry again, stirring constantly for another 15 minutes.
6. Salt, pepper, add other spices as desired.

The dish is ready. All that remains is to prepare the jars, put the mass in them and roll them up. There are many recipes for preserving boletus mushrooms for the winter and they are all unique.

Boletus caviar with bell pepper

This caviar is prepared in the same way as described above. Only instead of tomatoes, they use bell peppers, which should be washed, seeded and cut into small cubes.

Mushroom caviar with bell peppers is an excellent analogue to the classic recipe with tomatoes

How to prepare boletus mushrooms for freezing

Cooking various dishes from frozen boletus mushrooms is quite possible and very simple. In order not to waste a lot of precious time on cooking in cold weather, boletus mushrooms can be frozen.

Fresh, young boletus mushrooms, which do not need to be boiled, are suitable for freezing. Only whole, unspoiled specimens should be sent to the freezer. First clean, carefully examine each mushroom, then rinse in 3 waters.Place on a paper towel and dry. Then place them on a flat surface and put them in the freezer. Once frozen, transfer to a special plastic bag and store for several months.

Preparation before freezing requires drying

Before freezing, it is recommended to boil and even fry more mature boletus mushrooms. It depends on taste preferences. Store fruiting bodies after cooling in plastic containers or bags.

Conclusion

Cooking boletus mushrooms is not difficult, you just need to understand mushrooms, know some cooking features, and freeze or boil them correctly. In terms of taste, boletus mushrooms are not inferior to porcini mushrooms.

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