Pickled white mushrooms: winter recipes with photos

Thanks to its colorful appearance, even inexperienced mushroom pickers can easily find the porcini mushroom. They got their name from their snow-white marbled flesh, which does not darken even during heat treatment. Marinated porcini mushrooms are an exquisite dish that is considered a delicacy. For its preparation, young, small-sized, fresh, clean specimens are selected.

Preparing porcini mushrooms for pickling

The taste of boletus is so unique that experts recommend “not spoiling” the marinade with too many spices. The quality of the final product depends on the fruits themselves. As good as the prepared specimens are on their own, it will be just as successful if you marinate porcini mushrooms deliciously.

Any boletus is suitable for roasting, while the strongest ones are chosen for the marinade.

After pre-processing, that is, cleaning the mushrooms from forest debris, insects, removing wormy specimens, etc., the top film is not separated from them, since it has a special taste and pleasant smell, which gives off to the marinade.

Is it possible to pickle frozen porcini mushrooms?

When boiled, frozen boletus retains its properties and shape well. However, you need to understand that their taste is inferior to fresh ones. The finished dish turns out less rich, but in any case, you must strictly follow the recipe for preparing pickled porcini mushrooms for the winter or other times of the year.

To properly freeze boletus mushrooms, boil them in salted water. Then carefully place in a freezer bag and place in the refrigerator. As a rule, marinade for porcini mushrooms for the winter is prepared using the most ordinary method.

How to pickle porcini mushrooms

There are a lot of recipes for pickling porcini mushrooms for the winter. However, in practice, two main methods are used. Many housewives cook boletus mushrooms directly in the marinade. Others prefer to boil them separately first, and only then marinate. It is necessary to sterilize in any case.

Before marinating, boletus mushrooms can be boiled for 20 minutes.

Boletus mushrooms must be processed quickly after harvesting, otherwise after 10 hours they will lose half of their beneficial properties.

Recipes for marinated porcini mushrooms

Choosing your preservation method is quite easy, since fruiting bodies are prepared with vinegar, citric acid, hot canning, etc. Some add a lot of spices, others use a minimum of seasonings. Mushrooms will not lose their unique taste and nutrients from this.

A simple recipe for pickled porcini mushrooms in jars for the winter

You will need mushrooms, spices, sugar and salt. Proportions are taken to taste. At the end, acetic acid is added.

The classic pickling recipe does not require the use of a large number of ingredients

Cooking process:

1. First, the mushrooms are processed, after which large specimens should be chopped.
2. Boil water, add mushrooms and cook for half an hour.
3. Pour in water, add salt and sugar, then boil everything.
4. Pour acetic acid.
5. Place spices in jars and add marinade.
6. Cover each jar with sterile lids.
7. Place a kitchen towel in a saucepan and pour in enough water to cover the “hangers” of the jars. Sterilize for half an hour.

Quick pickled porcini mushrooms

Really quick, easy recipe. You will need a kilogram of mushrooms, several peas of allspice, cloves, bay leaves, a tablespoon of sugar and 3 tablespoons of salt, as well as a liter of water, 4 cloves of garlic and 30 g of vinegar.

Cooking method:

1. Pour the fruits with regular cold water for 10 minutes, then cut them.
2. Boil. Drain and repeat the procedure.
3. Prepare the marinade, add boletus mushrooms.
4. Let it boil, add garlic and vinegar.
5. Using a slotted spoon, put the “forest meat” into the jars and pour in the marinade.

For winter storage, jars of food are sterilized.

A quick marinating recipe that won’t take much time

Marinated porcini mushrooms and boletus

Boletuses in processed form often begin to darken, while boletuses are distinguished by a white tint. Their taste depends on the spices, of which there are few in this recipe. Ingredients:

• porcini mushrooms – 500 g;
• boletus – 500 g;
• peppercorns – 12 pcs.;
• table salt – 2 tbsp. l.;
• granulated sugar – 2 tsp;
• bay leaf – 2 pcs.;
• cloves – 4 pcs.;
• wine vinegar – 70 ml.

Cooking process:

1. Process aspen and boletus mushrooms, cut large specimens.
2. Place in a washed but not dried pan.
3. Add salt and put on fire. Skim off the foam at the same time.
4. Add spices. At the very end add wine vinegar.

Sterilize in an electric oven.

An assortment of pickled noble mushrooms will be an excellent winter snack

Marinated porcini mushrooms without vinegar

Recipes for preserving porcini mushrooms without vinegar are specially developed for cases where you don’t like the taste of this spice, or there is a ban on it. Therefore, in addition to boletus mushrooms, citric acid is used in this case.

Cooking process:

1. Chop the mushrooms, put them in pans and cook until tender.
2. Drain the boiled water and let the fruits cool.
3. Add spices and lemon.
4. Put one spice in each jar, add mushrooms and pour in the marinade.
5. Sterilize in the oven.

Store in a cool place.

Citric acid-based marinade is an excellent alternative to vinegar

Grandmother's recipe for marinated porcini mushrooms

For this recipe, in addition to the usual set, you will need:

• garlic – 5 cloves;
• horseradish leaves – 4 pcs.;
• cloves – 5-6 pcs.;
• cinnamon - to taste.

Cooking method:

1. Process and cook the mushrooms.
2. Then pour out the water, add clean water, cook for 20 minutes, skimming off the foam.
3. To prepare a 1 liter marinade for porcini mushrooms, add all the spices except vinegar to the water.
4. After 10 minutes, add boletus mushrooms, boil for 20 minutes, pour in vinegar.
5. Place pickled mushrooms in jars. Sterilize for 20 minutes.

Grandma's recipe calls for adding spices to the marinade

White marinated mushrooms with sunflower oil

In this recipe, the brine is prepared in the same water where the boletus mushrooms were boiled. For 5 kg of boletus mushrooms you need 1 tsp. vinegar essence, 2 g citric acid. The remaining ingredients are to taste.

Ingredients:

• water – 1 l;
• salt – 3 tbsp. l.;
• sugar – 2 tbsp. l.;
• dill - to taste;
• bay leaf – 5 pcs.;
• allspice – 6 pcs.;
• garlic – 4-5 cloves;
• sunflower oil - to taste.

Cooking method:

1. Sort through, wash and chop the boletus mushrooms, add water.
2. Add citric acid and cook for 30 minutes, skimming off the foam.
3. Add the rest of the spices.
4. Pour the fruits with the marinade into glass jars, add a little sunflower oil into each.
5. Cover with lids.
6. Sterilize for half an hour.

Usually stored in a cool place.

Sunflower oil as a preservative will be an excellent replacement for vinegar

Canned porcini mushrooms with lemon

This recipe is suitable for people with liver disease for whom acetic acid is contraindicated. Lemon juice is not so aggressive, the taste of the finished dish is softer, which is especially appreciated by gourmets. The ingredients are repeated. Take one kilogram of mushrooms and a tablespoon of sugar and salt. And also 3 lemons, several cloves, 4 cloves of garlic, 3 bay leaves and allspice to taste.

Cooking method:

1. Process the fruits and cut into pieces.
2. Pour in water and let it boil. Skim off the foam and add all the spices except lemon.
3. After boiling, squeeze the juice out of the lemons and add to the ingredients.
4. Pour some juice onto a plate, let it cool and taste. The marinade should taste a little more sour than you would like.
5. Pour into jars and sterilize.

They say that a finished dish with lemon resembles the taste of expensive oysters

Spicy pickled porcini mushrooms

This recipe is considered spicy, as it contains many spices.

Ingredients:

• porcini mushrooms – 5 kg;
• salt, sugar - 1 tbsp. l.;
• cloves – 2 g;
• cinnamon – 2 g;
• coriander – 2 g;
• citric acid – 1 g;
• water – 3 l.;
• acetic acid – 1 tbsp. l.

Cooking method:

They are prepared in the same way as mushrooms with lemon. First, the fruits are boiled, then a marinade is made, where all the ingredients are poured, and acetic acid is added at the very end. Mushrooms must be sterilized so that the lids of the jars do not swell during storage.

This recipe is based on a large number of spices.

Recipe for pickled porcini mushrooms for the winter with herbs

Although experts do not recommend adding a lot of spices to mushrooms, in small quantities the greens of some plants will give the dish a unique taste. For a kilogram of boletus you will need a tablespoon of salt and sugar, bay leaf, garlic and herbs:

• vinegar 9% – 30 g;
• leaves of horseradish, currant, cherry - 2-3 leaves each;
• dill umbrella;
• horseradish root – 20 g.

Cooking method:

1. After processing, boil the fruiting bodies for an hour, skimming off the foam.
2. Drain the water and place the mushrooms in a colander.
3. Prepare a regular marinade.
4. Peel and chop the garlic and horseradish root. Wash the green leaves and pour boiling water over them.
5. Place a leaf of horseradish, cherry, currant and dill at the bottom of a sterile jar.
6. Place fruits on top, then garlic and chopped horseradish root, the next layer is mushrooms and again greens.
7. Fill the jar up to the shoulders and pour in the hot marinade.
8. Sterilize the jars for about an hour.

You can try again in a week.For winter storage, the jars must be screwed on with metal lids, previously sterilized in boiling water.

You can even add fresh herbs to the marinade; it will refresh the preserved food and fill the mushrooms with an extraordinary aroma.

Marinated porcini mushrooms with ginger

Ginger root, soy sauce - all this is associated with oriental cuisine. In addition to porcini mushrooms, garlic and marinade, these spices reveal their taste even more.

Ingredients:

• porcini mushrooms – 1 kg;
• garlic – 5-6 cloves;
• ginger root;
• onions – 2 heads;
• salt – 20 g;
• soy sauce – 70 ml;
• wine vinegar – 150 ml.

Preparation:

1. Process the mushrooms and boil them in water without salt.
2. Drain the broth (or add it to the soup), and drain the boletus mushrooms in a colander.
3. Finely chop the garlic and grate the ginger.
4. Cut the onion into quarters.
5. Mix garlic, ginger and onion with mushrooms, add vinegar and soy sauce.
6. Mix the mixture well and fill the jar with it.
7. Place in the refrigerator. The mixture must be stirred twice a day.

Sterilize for half an hour so that they can be preserved in winter.

Ginger root is a great addition to marinade

How to serve pickled porcini mushrooms

Porcini mushrooms in marinade are an independent dish that is served as an appetizer. A classic salad of pickled boletus consists of onions, herbs, vegetable oil and the mushrooms themselves.

Many housewives prefer to serve boletus mushrooms along with various sauces. For example, soy sauce or mustard seed sauce is placed next to the mushrooms. They do this for one purpose - to give the dish sweetness or, conversely, spiciness, etc.

Terms and conditions of storage

Usually the product is stored at a temperature not exceeding 18 °C. The ideal place is the cellar and basement. If there are not a lot of cans, a refrigerator will do.

In places where the temperature does not rise above 8 °C, jars of boletus mushrooms can be stored for up to two years. There is one condition: the marinade must completely cover the fruit. If mold forms on the surface, such mushrooms cannot be eaten, as they produce toxins that are dangerous to humans.

Conclusion

Marinated porcini mushrooms are one of the best appetizers in the world. They contain lecithin, a substance that prevents the formation of cholesterol. They are also rich in vitamins B, E, C, etc. It is necessary to observe the storage regime for fruits and not use expired sunsets for food. It doesn’t matter whether the boletus mushrooms were bought at the market, in a supermarket, or collected with your own hands. You should always remember about safety. At the first signs of poisoning, you should immediately consult a doctor.

Reviews of pickled porcini mushrooms

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