Pickled boletus: recipes for the winter

Boletus is a healthy mushroom that contains vitamins A, B1, C, riboflavin and polysaccharides. The calorie content of a fresh product is 22 kcal per 100 g. But in order to fully preserve the original qualities of mushrooms, it is necessary to prepare them correctly. The best option is to marinate boletus mushrooms according to proven recipes.

Preparing to marinate boletus mushrooms

Most types of mushrooms classified as boletus are edible. However, such as the root boletus are prohibited for consumption. Therefore, before cooking, you need to carefully sort out the collected mushrooms and separate them by type. This is necessary not only for separating poisonous from edible. Each variety has different preparation methods.

Boletus root is an inedible mushroom

If you don’t have time to harvest, you can purchase fruiting bodies in the store. Porcini mushrooms are considered the most delicious. But you shouldn't buy the frozen version. It is better to give preference to fresh mushrooms. Their shelf life is shorter than that of frozen ones, but the taste is brighter.

Be sure to carefully examine each mushroom chosen for pickling. Wormy and damaged ones are thrown away. Also pay special attention to places where spores accumulate. If the area is slightly green, then you should not pickle the boletus. It is better to make soup or sauce from it.

After sorting or purchasing mushrooms, they move on to the next stage of pickling - soaking. Boletus mushrooms are immersed in salted water and left for several minutes. This will help get rid of excess debris that will interfere with the preparation of a delicious dish.

The last step is slicing. Small mushrooms can be pickled whole. In the middle ones, the cap is separated from the stem. And large ones are cut into pieces.

In order for the prepared dish to be stored for a long time, it is necessary to carefully prepare not only the mushrooms, but also the dishes. For canning, glass jars that have been previously sterilized are used. Treatment with boiling water or steam helps to destroy harmful microbes and bacteria and preserve the finished product for a long time.

How to pickle boletus mushrooms

The main ingredient, without which it is impossible to prepare a marinade for boletus mushrooms, is spices. The taste is especially emphasized:

• cloves – will add a burning note;
• bay leaf will give a special aroma;
• black pepper – for those who like it spicy;
• citric acid will add sour notes, especially in combination with vinegar;
• garlic will add piquancy to the marinade.

Seasonings must be used in the correct proportions. Otherwise, they will interrupt the mushroom taste and aroma.

Recipes for pickled boletus mushrooms for the winter

There are many options for preparing marinade. But you should only use proven recipes.

A simple recipe for pickled boletus

You don’t have to spend all day in the kitchen to enjoy marinated porcini mushrooms. The dish can be prepared easily and quickly.

You will need:

• water – 1000 ml, it is advisable to use pre-boiled water;
• 250 ml vinegar, 9% is ideal;
• 10 black peppercorns, for spicy lovers the amount can be increased to 15;
• half 1 tbsp. l. Sahara;
• 1 tsp salt;
• 1.5 kg boletus mushrooms.

Cooking steps:

1. Cut the onion into half rings or strips.
2. Salt the water, place the pan over high heat and bring to a boil.
3. Place boletus mushrooms in a pan, wait until the water boils, and cook for 30 minutes.
4. Add remaining ingredients. Turn off the heat after 5 minutes.
5. Place the boletus mushrooms in jars, pour in the marinade and leave for several hours. The liquid must cool completely.

This simple recipe takes less than an hour to prepare.

Marinated boletus with onions

Onions are the perfect complement to pickled mushrooms. It gives them a special taste and aroma.

To prepare the dish you will need:

• water -0.5 l;
• 1 small onion;
• 1 medium carrot;
• 1 bell pepper;
• 2 bay leaves;
• 1.5 tbsp. l. salt:
• 1.5 tbsp. l. Sahara;
• 3 peas of allspice;
• 100 ml vinegar 9%;
• 1000 g boletus mushrooms.

Cooking steps:

1. Chop vegetables: grate carrots, finely chop onions, cut peppers into medium-sized pieces.
2. Pour water into a saucepan, add spices and sugar, and salt.
3. Bring the liquid to a boil and add the prepared pieces of vegetables. Cook for 3-4 minutes.
4. Place mushrooms in a saucepan and boil for 15 minutes.

Marinated boletus with nuts

Nutmeg goes perfectly with porcini mushrooms.It gives a special taste to the dish. To prepare the marinade, use powder from it.

Required ingredients:

• boiled water – 1000 ml;
• 2 tbsp. l. salt;
• 1 tsp. nutmeg powder;
• 3 black peppercorns;
• 1 bay leaf;
• 1 tbsp. l. Sahara;
• 100 ml vinegar 9%;
• 3 onions;
• 2 kg of mushrooms.

Cooking steps:

1. Chop the onion. The ideal option for slicing is in half rings.
2. Pour water into a pan and add salt, sugar, spices. Throw in the prepared onion.
3. Bring to a boil and wait 3 minutes.
4. Selected boletus mushrooms are sent into the water. Cook for 10 minutes.
5. Add vinegar and wait another 3 minutes. Turn off the fire.
6. Mushrooms and onions are transferred into containers prepared for canning. Fill the jars to the top with the remaining water and spices in the pan.
7. Roll up and place on the neck until the contents cool completely.

The best place for storage is a cellar or refrigerator.

Marinated boletus with mustard

For cooking, it is better to use small whole mushrooms. They will quickly absorb the taste and aroma of the seasonings used. You will need:

• 2 liters of water;
• 3 tbsp. l. salt;
• 3 tsp. Sahara;
• 6 peas of allspice;
• 2 tsp. dried dill;
• 0.5 tsp. citric acid;
• 3 pcs. dried cloves;
• 4 bay leaves;
• 1 tsp. mustard seeds;
• 1 kg of small boletus mushrooms.

Cooking steps:

1. Place the mushrooms in a saucepan and pour 1 liter of water into the container.
2. Add salt.
3. Cook until done for about 30 minutes. If the mushrooms are cooked, they will sink to the bottom of the pan.
4. Place the mushrooms on a plate to dry. The liquid is poured out.
5. Add spices to the remaining water, bring to a boil and cook for 10 minutes.
6. Place in prepared containers and fill with marinade.
7. Roll up the jars with lids.

You shouldn’t serve the product right away.The jars should stand for at least 2-3 days so that the mushrooms absorb the taste and aroma of the marinade.

Marinated boletus with herbs

The product goes well not only with spices, but also with herbs. Fresh dill, basil and thyme will give the preparation a special aroma and highlight the taste.

To marinate boletus mushrooms at home with herbs, you will need:

• 700 ml water;
• 3 bay leaves;
• 2 sprigs each of thyme, dill and basil;
• 1 medium sized onion;
• 10 peas of allspice;
• 100 ml wine vinegar;
• 5 buds of cloves;
• 700 g boletus mushrooms.

Cooking steps:

1. Prepare the mushrooms: wash them, cut large ones into several pieces.
2. Finely chop the onion.
3. Sprigs of greenery are placed at the bottom of pre-sterilized glass jars.
4. Pour water into the pan, add mushrooms and spices, and add vinegar.
5. Bring to a boil and cook for 20 minutes.
6. Place mushrooms in containers with herbs, add marinade to the top.
7. Cover with a lid and put in a cool place.

The dish must be steeped. For the flavor to fully develop, you need to leave the jar in the cellar for about 30 days.

Terms and conditions of storage of pickled boletus mushrooms

The finished dish must be stored in a cool place. Rolled glass jars are pre-cooled, and then they can be taken to the cellar. The shelf life depends on the ingredients used in the preparation process. If vinegar is added to the dish, boletus mushrooms will remain in the marinade for a long time, up to 12 months. Mushrooms without vinegar can be stored for a maximum of six months.

The shelf life of pickled boletus mushrooms that are not subject to preservation is significantly shorter. The dish remains fresh for a maximum of a month if stored in the refrigerator. But it is recommended to eat it within a week. Store pickled mushrooms in the refrigerator in closed containers.

Conclusion

Pickling boletus mushrooms is quite simple, provided you use proven recipes. If you strictly follow the specified proportions of ingredients, the dish will turn out very tasty. Various spices will give boletus mushrooms a special piquancy in the marinade. And to further enhance the taste of the dish and give it a touch of freshness, it is recommended to add green onions, a little vinegar and sunflower oil before serving.

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