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 stewing with meat, fish and vegetables. A dish made of fried fruit bodies becomes indispensable in fasting, because it is not for nothing that mushrooms are also called "forest meat". Cooking boletus is a pleasure. They are also good in dried form, they withstand freezing perfectly, meanwhile gourmets prefer pickled and salted specimens.

How to cook boletus mushrooms

Boletus dishes are not difficult to prepare. Sometimes, there are enough available tools to create a goulash with mushrooms. If it is cold outside, in addition to fruit 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 for meat. Most often, the dish is prepared in chicken broth with the addition of poultry meat.

Pickled boletus mushrooms are especially tasty in the cold season.

First, the mushrooms should be cleaned of forest debris, rinsed under running water. You cannot keep them in a container with liquid for a long time, since the caps tend to absorb water, and the dish will eventually turn out to be loose. Then the fruit bodies should be cut and boiled.

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

Cooking fried boletus will take a minimum of time if you use frozen mushrooms or mushrooms prepared for the winter. Blanks for the winter will become a lifesaver at the moment when guests suddenly come, because they are not ashamed to be served on the table on holidays as a snack. They are often added to New Year's salads.

Boletus recipes for the winter

The most reliable way to store boletus 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 cooking boletus boletus for the winter.

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

Pickled

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

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

The lower part of the boletus is cut off, but not thrown away, they are suitable for soups and roasts. Mushrooms are cleaned of debris and insects, washed under a tap and soaked caps for 15 minutes in salted water.It is better to discard wormy and old specimens, they can no longer be restored, and large fruits are cut large enough. This should be done quickly, as boletus mushrooms darken on contact with air.

The classic recipe for pickling boletus

Ingredients for the classic way:

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

For the marinade:

• water - 1 l;
• not 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, soil and rinsed under running cold water.
2. Pour water into a wide saucepan, put on fire and bring to a boil.
3. Dip the mushrooms and the onion heads cut into two parts.
4. Cook after boiling for 10 minutes, removing the foam with a slotted spoon.
5. Then drain the water, discard the onion, and discard the mushrooms in a colander.
6. Rinse the pot, pour clean water for the marinade.
7. Pour sugar, salt there, put pepper, cloves, bay leaves and cook for 3 minutes.
8. Add mushrooms and simmer for 20 minutes over low heat.
9. Add the garlic cloves 5 minutes before cooking.
10. Pour in acetic acid and remove from heat.
11. Pour the marinade with mushrooms into sterilized jars and roll up.

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

The classic pickling recipe will allow you to get a delicious long-lasting snack

Pickled boletus with cinnamon

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

Pre-processing 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. Mushrooms need to be peeled, washed and lightly boiled. Marinade is prepared in the same way as in the classic recipe. Cinnamon is added with all the spices. In the pantry, such mushrooms are stored for 4-5 months.

Salty

Preparing salted boletus for the winter is as easy as pickling them. Salting is a simple and quick recipe for boletus boletus that only exists for storage for the winter.

Simple salted boletus

For the preparation you will need:

• boletus - 1 kg.

For brine:

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

Pre-processing is an important step

Cooking method:

1. Remove fringes from mushrooms (if any), peel, rinse and chop.
2. Throw them in boiling water, bring to a boil, removing the foam, and after 5 minutes, put in a colander, drain the water.
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 them up tightly or close them with a nylon lid.

This appetizer is not only tasty, but also a decoration of the festive table.

Savory boletus salting

You will need:

• boletus mushrooms - 1 kg.

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

It remains only to close the boletus for harvesting for the winter in banks. After cooling down, the glass containers are placed in a refrigerator.

Fried

These mushrooms are known to go well with fried potatoes. Often, the legs of the fruit bodies are used for this purpose, while the caps go into marinade or pickles.

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 of mushrooms before frying is required

Preparation:

1. Before frying the mushrooms, boil them. To do this, put boletus mushrooms in boiling water, boil, removing the foam, for about 15 minutes, then drain the water, and rinse the mushrooms under running water.
2. Pour water over them again, put bay leaf and bring to a boil, cook for the same number of minutes. Drain the water, and discard the mushrooms in a colander and rinse.
3. Slice each one to the desired size.
4. Put a dry frying pan on the fire, put the mushrooms there and dry.
5. As soon as the water evaporates, add oil and fry for 30 minutes, stirring constantly.
6. Add salt to taste five minutes before the end.

It remains only to prepare the glass jars, tamp the fried mushrooms and roll up. They are stored in this form for about six months.

Boletus mushrooms fried in Bulgarian style

If boletus mushrooms grew in an ecologically clean place, then you do not 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 the gifts of the forest

Preparation:

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

Boletus boletus turns out to be very tasty and aromatic, suitable as an addition to the main dish.

Mushroom boletus caviar

There are mushroom preparations for the winter that require a long preparation. Meanwhile, the result is delightful in taste and aroma, so there is no need 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 above methods.
2. Peel onions, carrots, chop and fry in oil.
3. Peel the skin of tomatoes, chop and also lightly fry with vegetables.
4. Scroll mushrooms and fried vegetables through a meat grinder.
5. Fry again, stirring constantly for another 15 minutes.
6. Season with salt, pepper, add other spices as desired.

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

Boletus caviar with bell pepper

Such caviar is prepared in the same way as described above. But instead of tomatoes, they use bell peppers, which should be washed, removed from the seed and cut into small cubes.

Mushroom caviar with bell pepper - an excellent analogue of the classic recipe with tomatoes

How to cook boletus for freezing

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

For freezing, fresh, young boletus mushrooms, which do not need to be boiled, are suitable. Only whole, not spoiled copies should be sent to the freezer. Peel first, inspect each mushroom thoroughly, then rinse in 3 waters. Put on a paper towel and pat dry. Then place them on a flat surface and put them in the freezer. Once they are frozen, transfer to a special plastic bag and store for several months.

Preparation before freezing requires drying.

Before freezing, more mature boletus mushrooms are recommended to boil and even fry. It depends on your taste preference. 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 of the features of cooking, freeze or boil them correctly. In terms of taste, boletus mushrooms are not inferior to porcini mushrooms.

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