Many mushroom pickers fry mushrooms for the winter. They are fried, not salted or pickled. It's practical and tasty, and for some mushrooms it's generally accepted. For example, harvesting for the winter using the frying method is common for boletus mushrooms. But you can cook any mushrooms this way. In winter, when you fry potatoes with onions and add fried mushrooms to it, you will definitely not regret that you spent time collecting, cleaning and preparing them.

Ingredients

• boletus 1 five-liter bucket
• refined vegetable oil 1 cup
• salt to taste or 3 tablespoons

How to prepare fried mushrooms for the winter

How to prepare mushrooms. The main thing is not to miss the wormy mushrooms. Sometimes it seems that the cap is intact and the stem is strong. And the mushroom somehow miraculously turns out to be wormy. Only that worm knows how it got into this mushroom. To be on the safe side, simply separate the mushroom stems and discard them. While boletus stems are still suitable for drying, they are not suitable for frying, because they are quite tough. To make sure the mushroom caps are not wormy, break them in half.

So, we got rid of all the wormy mushrooms. Now is the time to clean them. It is not advisable to wash the caps, since their caps, like a sponge, will instantly absorb all the water, and instead of fried mushrooms you will get a shapeless mess. Take a clean damp cloth and simply wipe the mushroom caps. Once you are sure the mushrooms are clean, cut them into slices.

Pour some vegetable oil into a deep frying pan. It is very convenient to use a wok pan for frying mushrooms. When the oil is hot enough, add the first batch of mushrooms.

Fry the mushrooms for about ten minutes, stirring constantly. At the end, when the first batch of mushrooms is fried, salt it and place it in sterile glass jars.

Fry all the remaining mushrooms in the same way.
Fill the jars to the top with fried obedkas.

Pour one tablespoon of vegetable oil on top of each jar.

From a 5-liter bucket of boletus mushrooms you will get 4 0.75 g jars of fried mushrooms. Close the jars tightly with sterile lids. Store fried obabki in the refrigerator. If you do not use the entire jar after opening, simply pour a little vegetable oil on top and put the jar back in the refrigerator. However, it is advisable to use an open jar of mushrooms within a week, otherwise the mushrooms will spoil.

Pickled boletus mushrooms are a real delicacy that can be used both as an independent appetizer for the table and as an ingredient for other dishes. For example, they are often put in salads, made into caviar and a filling for stuffing vegetables, pancakes and meat. This use of the preparation is due to the fact that during the pickling process the mushrooms acquire the most delicate melting structure, which can be appreciated not only by all family members, but also by unexpected guests. How to pickle mushrooms correctly?

How to clean boletus mushrooms

Before pickling, boletus mushrooms need to be properly cleaned.

It is best to clean the mushroom according to the following instructions:

1. The first step is to remove all dirt adhering to the mushroom, and also cut out areas affected by insects.
2. Mushrooms are soaked in lightly salted water and kept there for 60 minutes. To prepare the brine, you can use the following proportions: for 1 liter of water you need to take 1 tablespoon of salt.
3. Mushrooms are rinsed under running water.
4. The cap is separated from the stem. The top layer is scraped off the stem with a knife.
5. The hat is simply washed with water.

It is worth considering that this method of cleaning boletus mushrooms is not suitable if the housewife plans to dry the mushrooms.

Pickled boletus mushrooms for the winter (video)

Pickled boletus mushrooms for the winter: a step-by-step recipe without adding vinegar

Some people should not eat foods that contain vinegar. In such situations, you can try preparing pickled boletus mushrooms with citric acid.

Ingredients:

• 2 kilos of mushrooms;
• 4 liters of water;
• 1 dining spoon of sugar;
• 4 grams of citric acid;
• 2 bay leaves;
• 1 dining spoon of salt;
• 10 peas of allspice.

How marinating occurs:

• 1. Prepared mushrooms are cut into pieces of the same size, filled with water, sprinkled with salt and boiled.
  2. When foam begins to form on the surface of the liquid, it should be removed.
  3. Boletus mushrooms need to be boiled until each mushroom piece sinks to the bottom of the container.
  4. The product is placed in a colander.
  5. 2 liters of water mixed with sugar, cinnamon, bay leaf and pepper are poured into the pan.
  6. After the marinade comes to a boil, add the mushrooms to it. The dish is cooked for another 15 minutes, and then citric acid is added to it.
  7. After 3 minutes, the boletus mushrooms are removed from the heat, placed in clean jars, compacted and poured with hot marinade.
  8. The containers are sent for sterilization, which should be carried out for approximately 30 minutes (for containers with a volume of 0.5-1 liters).
  9. After sterilization, the jars are buried with a preservation key, turned over and insulated.

Mushrooms prepared according to this recipe can be eaten 30 days after they have been seamed.

Spicy pickling of boletus mushrooms

Many housewives, in the process of canning mushrooms, add various spices and seasonings to marinades, giving the preparation a unique attractive aroma. There are many recipes for spicy canning of boletus mushrooms for the winter, but only the best of them will be described below.

Preserving boletus mushrooms with cinnamon and garlic

It is worth considering that this ingredient will have virtually no effect on the taste of the mushrooms, but will give the marinade a distinct aroma. You will need:

• 1 kilo boletus;
• 1 liter of water;
• 10 black peppercorns;
• 15 milliliters of vinegar essence;
• 3 bay leaves;
• 5 carnations;
• 1 cinnamon stick;
• 3 garlic cloves;
• 40 grams of salt;
• 40 grams of sugar;
• 1 onion.

Step-by-step marinating method:

• 1. Prepared mushrooms are cut into small pieces, filled with water and placed on the stove.
  2. The peeled onion is immersed in the mushrooms.
  3. The mushrooms are cooked until fully cooked. During the boiling process, do not forget to remove the foam.
  4. When the mushrooms sink to the bottom, they should be removed from the stove and placed in a colander.
  5. Mushroom pieces are washed under running water, and onions are removed from them.
  6. Water for the marinade is poured into the pan, cinnamon sticks, cloves, pepper, bay leaves, sugar and salt are added to it. Everything is mixed and brought to a boil.
  7. Then the mushrooms are placed in the marinade. Mix everything and cook for another 10 minutes.
  8. At this time, the garlic is peeled, cut into thin slices, and transferred to the mushroom mass. Stir everything again and cook for 5 minutes.
  9. Then vinegar is poured into the dish, the mass is cooked for another 5 minutes. The pan is removed from the heat.
  10. Boletus mushrooms are laid out in sterilized glass containers. Mushrooms must be compacted.
  11. The remaining marinade is brought to a boil again and then poured into the workpiece.
  12. The cans are immediately rolled up, turned over and insulated.

Preserving boletus mushrooms with carrots and onions

Additional vegetable ingredients, such as onions and carrots, can add flavor to the dish. By the way, the brightness of carrots diversifies the appearance of ordinary mushroom preserves.

To prepare the product you need:

• 1 kilo boletus;
• 1 onion;
• 1 carrot;
• 2 glasses of water;
• 75 milliliters of vinegar essence;
• 3 bay leaves;
• 12 peas of allspice.

Preparation:

• 1. The prepared mushrooms are cut into equal pieces, filled with salted water and boiled for half an hour after the liquid boils.
  2. Onions and carrots are peeled. The onion is cut into half rings, and the carrots into circles.
  3. In a separate saucepan, bring the water for the marinade to a boil. Then chopped vegetables and spices are added to it. The marinade is cooked until the carrots become soft. Then vinegar is poured into the liquid, everything is mixed and covered with a lid.
  4. The mushrooms are transferred to the marinade and cooked for another 15 minutes.
  5. The boletus mushrooms are placed in sterilized jars, sealed, turned upside down and insulated.

An appetizer prepared according to this recipe can serve as a ready-made winter salad.

Marinated boletus mushrooms: mushroom dishes

You can prepare a huge number of dishes from pickled boletus mushrooms, from salads to baked goods. Most often, housewives make caviar and salads from this product.

Caviar

To prepare it, you need:

• 170 grams of canned boletus mushrooms;
• 100 grams of onion;
• 50 grams of olive oil;
• a little salt and pepper.

• 1. Mushrooms are chopped using a knife.
  2. The onion is peeled, cut into small pieces, and fried in a small amount of oil.
  3. Mushrooms are mixed with onions, salted, peppered, and then mixed thoroughly.

Caviar should be served in a salad bowl. You can decorate the dish with carefully chopped green onions.

Mushroom salad with green peas

You can make the serving of pickled mushrooms not only tasty, but also spectacular, by preparing a salad from the preparation.

This requires:

• 500 grams of pickled boletus mushrooms;
• 100 grams of green onions;
• 100 grams of green peas;
• a little mayonnaise, salt.

How to prepare the preparation: instructions with pictures:

• 1. Boletus mushrooms are cut into small pieces.
  2. The onion is washed, dried, and finely chopped.
  3. Mushrooms, onions and peas are mixed in a salad bowl.
  4. The appetizer is seasoned with mayonnaise and seasoned with salt.

Instead of mayonnaise, olive oil can be used to season the dish.

Recipe for pickled boletus mushrooms (video)

Mushrooms prepared according to the recipes presented will be an excellent addition to the feast. For a simple weekday dinner, this appetizer will look most organic when served with mashed potatoes. And it’s interesting to serve pickled boletus mushrooms at the festive table using recipes for preparing secondary dishes from them.

A lover of the sun and birch edges, the boletus mushroom is good for preparing a wide variety of dishes. Of all the varieties of this mushroom, the common boletus is considered the best. It has a large brown cap and dense white flesh. It has a pleasant, delicate aroma and excellent taste. Pizza, pies, stews, pates, frying - this is not a complete list of ways to prepare dishes from this forest product. There are often cases when a rich harvest of mushrooms prompts the thought - how to prepare boletus mushrooms for the winter?

Boletus mushrooms collected from the forest are usually very dirty. Midges, dry leaves, grass, sand and twigs stick to them. Therefore, it is very important to rinse them well using a soft brush or dish sponge. What stages of preparation should boletus mushrooms go through before preparing mushrooms for the winter?

• Washing. This product can be washed under running water. Remove wormy and rotten mushrooms. Cut off rotten areas with a knife.
• Mushrooms that have dried after washing should be cut into medium-sized pieces.
• Boil the clean and chopped product in a saucepan from the moment the mushrooms sink to the bottom for about 15 minutes.
• Drain the water and rinse the mushrooms again.

Fresh mushrooms spoil quickly. Therefore, preparing dishes from them, especially seaming boletus mushrooms for the winter, should be done on the day of harvest.

Boiled and washed fruits must be weighed. The weight of ingredients for preparing mushrooms for the winter is calculated according to the weight of boiled, not fresh, mushrooms.

The legs of boletus mushrooms are not as soft as the caps. Therefore, recipes for preparing fried mushrooms involve using only the caps. A mushroom with a stem will be no less tasty when preparing mushroom caviar, pates - those dishes where the boletus is finely chopped or minced in a meat grinder. Some mushroom pickers advise cutting off the skin from the caps and stems of the oldest and largest fruits, so that later the dish will not be tough.

It is worth noting that fried boletus mushrooms become dark during cooking, and sometimes black. This is a distinctive feature of the product that should not be intimidated.

Sterilization of jars

The quality and freshness of the product stored for the winter directly depends on the processing of the jars intended for its storage. The preparation of containers is carried out as follows:

1. rinse the jars thoroughly using special detergents and baking soda;
2. Place a lid on a pan of boiling water for sterilization;
3. insert the jar into the hole in the lid;
4. sterilize the jar with steam for at least 15 minutes;
5. Wash iron or plastic lids and rinse with boiling water.

Delicious combination

Excellent dishes are obtained if you mix boletus mushrooms with boletus mushrooms. They belong to the same group of mushrooms, but the former are more delicate in taste. Mushroom pickers call both fruits obabka. The preliminary preparation of both types of mushrooms is no different. However, when boiling boletus, red foam may form. It must be removed and cooking continued. During frying, these mushrooms can secrete mucus and become snotty. To avoid this, you can add a little flour to the pan.

Fried boletus mushrooms

Among the many recipes for preparing boletus mushrooms, where they are considered the most popular, there is an incomparable dish - mushrooms fried for the winter. How to cook it?

Compound:

• fresh mushrooms – 2 kg;
• sunflower, olive, melted butter or animal fat – 150-200 g;
• salt, pepper - to taste.

Preparation:

1. Wash the fruits, remove debris and rot, cut into small pieces, and boil.
2. Melt any of the oils or fat in a deep frying pan.
3. Add boletus mushrooms, stir, cover with lid.
4. Simmer over medium heat for half an hour, stirring occasionally with a wooden spoon or spatula.
5. After removing the lid, fry the obabki for another 15-20 minutes, stirring constantly, until the moisture evaporates.
6. Just before it's ready, add pepper and salt.
7. Place the prepared dish into sterilized jars. Leave a space on top where you need to pour the oil remaining after frying - from 1 to 1.5 cm.
8. Cover the boletus mushrooms with plastic lids or roll up with metal ones.

This dish, covered with a plastic lid, can be stored in a cold place for up to six months. If you prepare boletus mushrooms under an iron lid, they will have an even longer shelf life. Properly store them in cold basements, cellars and refrigerators. To prevent the dish in the jar from spoiling, just pour oil or melted fat on top of it, close the lid and put it in the refrigerator.

Pate of mushrooms, carrots and onions

Delicate, tasty boletus pate is a dish of Ukrainian cuisine. This is an excellent stand-alone dish and a filling option for pancakes and pizza. Mushroom pate spread on bread, ? nutritious and tasty breakfast for children and adults. To prepare it, any fruit is suitable - large, small, dented, broken and with legs. How to roll up boletus mushrooms as a pate?

Immediately you need to prepare the components:

• fresh mushrooms – 2 kg;
• carrots – 2 pcs. medium size;
• table vinegar - 4 tbsp;
• vegetable oil – 150 g;
• pepper, salt - to taste.

Preparation:

1. Boil the fruits, cleared of debris, in water for 15 minutes;
2. Finely chop the onion, cook, frying until half cooked in oil;
3. add carrots grated on a coarse grater to the frying pan with onions, stir, simmer for 5-7 minutes;
4. grind boiled mushrooms through a meat grinder;
5. mix all ingredients;
6. put the pate into pre-sterilized jars;
7. Add 1 tbsp to each jar on top. vinegar;
8. Place the jars, covered with lids on top, in a large saucepan with boiling water;
9. pasteurize the product for 1 hour;
10. close or roll up the jars with lids.

We harvest boletus and boletus for the winter

These two mushrooms go well in any dish. Many people dry and freeze them together. You can also fry boletus and boletus mushrooms for the winter. How to do it?

Ingredients:

• boiled mushrooms (both types of mushrooms) – 1 kg;
• onions – 2 pcs. medium size;
• animal fat, lard or vegetable oil – 150-200 g;
• salt, pepper - to taste.

The preparation goes like this:

1. Melt the fat in a frying pan.
2. Add medium-sized boiled mushrooms to the fat, fry the boletus and aspen mushrooms under the lid for 30 minutes.
3. Remove the lid, add onion half rings, salt and pepper. Simmer for another 20 minutes.
4. The dish is ready as soon as all excess moisture has evaporated.
5. Place the fried mushrooms in sterilized jars, pour fat or oil from frying on top.
6. Close the jars with iron or plastic lids.

Boletuses go well with onions, so you can add more of it than in the recipe. It is better to overcook obabki for the winter than to undercook them. It is very important to stir the product frequently when frying, otherwise it can quickly burn, which can easily spoil the taste. The finished dish is suitable as an addition to vegetable stews and fried potatoes, and also as a filling for pies. Preparing boletus mushrooms is always very easy, and preparing them for the winter does not take much time.

As beautiful as a picture in a book, this mushroom occupies an important place in culinary recipes. The boletus mushroom, delicate in its structure, is almost on par with the boletus mushroom in its nobleness. And considering that in our latitudes a considerable part of the forest belt is occupied by birch groves, there are no difficulties in collecting these mushrooms.

Boletus mushrooms can be prepared either as a dried product or frozen. But if you want to use it not only as an ingredient in dishes, but also as an excellent snack for celebrations, we recommend that you marinate at least a couple of jars of boletus mushrooms.

In addition to its taste, this mushroom is distinguished by its beneficial properties for people suffering from kidney disease and diabetes.

Methods for pickling boletus mushrooms at home

There are two delicious, simple methods for pickling boletus mushrooms in jars. They differ in the way they process mushroom bodies.

But before proceeding with this or that method, the mushrooms must be prepared. They are cleaned of forest debris and carefully sorted.

Advice: Preference should be given to younger specimens. Otherwise, the mushroom may turn into an unsightly mess. It is optimal to choose the youngest boletus mushrooms or “teenage mushrooms”.

In boletus mushrooms, the skin on the stem is also scraped off, and the entire mushroom is checked for worms. When the mushrooms are sorted, they must be washed under plenty of running water.

If necessary, the mushroom body is divided into several parts with a knife (as in the photo below).

Ingredients

Servings: – +

• boletus 1 kg
• rock salt 40 g
• granulated sugar 40 g
• table vinegar 125 ml
• black pepper (peas)10 pieces.
• Bay leaf 2 pcs.
• carnation 3 pcs.

Per serving

Calories: 20 kcal

Proteins: 2.37 g

Fats: 0.93 g

Carbohydrates: 1.25 g

60 min. Video recipe Print

The prepared mushrooms are poured into a pan, filled with water and sent to the fire. They need to be cooked for half an hour, remembering to remove any foam that appears with a spoon.

The boiled mushrooms are placed on a sieve, washed thoroughly and sent to a new clean container, in which they will be fully cooked. 1000 ml of water is poured in there and everything is cooked for 10 minutes.

Now you need to add all the other ingredients and let them boil together for no more than ¼ hour.

Place the mushrooms along with the marinade into sterilized jars and roll them up. Be sure to wrap the workpieces in a warm blanket, they should cool smoothly, and then send them to a cool room or refrigerator.

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Recipe with added vegetables

You can also pickle boletus mushrooms for the winter with additional ingredients. This will give your dish new interesting notes.

Cooking time: 70 minutes

Number of servings: 8

Energy value

• calories - 36.6;
• proteins - 2.1 g;
• fats - 0.8 g;
• carbohydrates - 5.2 g.

Ingredients

• fresh boletus - 1 kg;
• acetic acid 30% - 3 tbsp. l.;
• table salt - 2 tsp;
• black pepper (peas) - 15 pcs.;
• medium carrots - 1 pc.;
• onions - 1 pc.;
• bay leaf - 2 pcs.

Step-by-step preparation

1. First, boil the mushrooms for half an hour.
2. Vegetables must also undergo heat treatment. To do this, first cut the carrots into medium pieces and the onions into rings, and then boil for no more than 10 minutes in 400 ml of liquid.
3. After the allotted time, acid is poured in and boletus mushrooms are poured in and left on the stove for a quarter of an hour.
4. All that remains is to distribute the mushrooms into jars and roll them up.

Marinating boletus mushrooms without vinegar

When pickling, many people try to replace acetic acid with citric acid. This is also possible in the case of mushrooms. On average, 2 kg of boletus mushrooms will require about a liter of water and half a teaspoon of lemon.

The remaining actions and ingredients remain the same as in the above recipes. You can add a couple of cloves of garlic for taste.

Important: It is recommended to store mushrooms pickled with citric acid for no longer than 5 months.

It doesn’t matter what step-by-step recipe you use to make the preparations, they will in any case remind you of hot summer with their taste, even if it’s already cold outside.

Bon appetit!

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Boletus mushrooms are a very valuable dietary product from which you can prepare many delicious dishes. These mushrooms are not only boiled and fried, but also stored for future use: dried, frozen, pickled. One of the best appetizers is pickled boletus mushrooms, which can be prepared using the most popular and time-tested recipes.

Benefits of homemade pickled mushrooms

Today, manufacturers offer a wide selection of pickled mushroom snacks, but in terms of taste and the amount of nutrients they contain, they are significantly inferior to homemade preparations. After all, when preparing mushrooms industrially, numerous preservatives, flavorings and dyes are used.

When preparing boletus at home, housewives use natural ingredients as preservatives: salt, vinegar, citric acid. A variety of spices and herbs are added to marinades, which not only give a unique taste and aroma to the product, but also enrich it with microelements and vitamins beneficial to the body.

And what is very important is that every housewife can choose a recipe for pickling boletus mushrooms, taking into account individual taste preferences.

Preparing boletus mushrooms for canning

In order to begin the pickling process, the mushrooms must be prepared. This is done as follows:

After a day, the jars are stored in a cool place.

Preparations without vinegar

For people suffering from chronic stomach diseases, vinegar is often not suitable for consumption. In such cases, this preservative can be replaced with citric acid, the effect of which is more gentle.

To marinate 1 kg of boletus, you will need 1 liter of water for boiling and 1 liter for marinade, as well as a teaspoon of salt and sugar, 2 grams of citric acid, a bay leaf, a few peas of allspice and 2 grams of ground cinnamon.

Features of recipes for how to deliciously salt mushrooms at home

The step-by-step preparation is as follows:

• A kilogram of prepared mushrooms is poured with a liter of water, salt is added and boiled over low heat for 20 minutes.
• When the boletus mushrooms are ready, place them in a colander to drain the water completely. No need to rinse.
• The jars are sterilized and nylon lids are prepared for them. Tin ones are not suitable for this purpose, since a pickled product without vinegar can only be stored in the refrigerator at a low temperature.
• Prepare the marinade. Add sugar and all other ingredients to a liter of water. Allow the mixture to boil for 1-2 minutes.
• Then add mushrooms to the pan and cook for another 15 minutes. Two minutes before the end of cooking, add citric acid.
• The boletus mushrooms are transferred to prepared jars, compacted well, poured with hot marinade, and covered with lids.
• The prepared product cools at room temperature, then it is put into the refrigerator or cold basement.

An original way to cook mushrooms

Lovers of original snacks will love the recipe for pickled boletus mushrooms with the addition of cinnamon and garlic.

In order to make a marinade filling for a kilogram of mushrooms, you need to take a liter of water, 15 ml of 70% vinegar essence, 2 tbsp. spoons of salt and sugar, a medium onion, garlic, a bay leaf, a few cloves, a little cinnamon and black pepper.

Use the following preparation method:

How to properly pickle different types of mushrooms

A snack prepared in this way is very appetizing and aromatic. Garlic and cinnamon give it a spicy taste.

Recipe with added vegetable oil

If you need to quickly prepare pickled mushrooms for the winter, you can use a simple pickling recipe with the addition of vegetable oil. For one and a half kilograms of mushrooms you need to take:

Boil the mushrooms in water for 10 minutes, constantly skimming off the foam. Then drain in a colander and rinse.

To prepare the filling, add salt, sugar, and all the spices to a liter of water and boil for 10 minutes.