Boletus is truly the king among mushrooms. While other fruiting bodies have to be boiled and then fried, the white one requires no preparatory cooking. Moreover, it almost does not decrease in size as a result of heat treatment. Central Russia is especially rich in porcini mushrooms. They are the basis of many dishes of Russian cuisine, and not only that. Due to their unique taste characteristics, boletus mushrooms can be easily prepared for the winter, so that later, during frosts and lack of plant food, you can enjoy the rich aroma and amazing mushroom taste. Therefore, many recipes have two options: with fresh or dried fruit bodies. Regardless of what kind of porcini mushrooms you use in cooking, the result will always be wonderful. Here we will look at how to cook delicious porcini mushrooms and give some basic recipes. And the photographs will help you distinguish boletus from other forest products that are not so tasty... or even inedible.

What does a porcini mushroom look like?

For its nutritional and taste qualities, many people call the white mushroom royal. Yes, in the mushroom hierarchy, only truffle is higher than white. But since you and I are unlikely to go to Perigueux, where the latter is grown, let’s still return to the topic of boletus mushrooms. The porcini mushrooms, photos of which you see in the article, have a dark cap and a white fleshy stem. On average, the diameter of the cap varies from 7 to 30 cm, it is convex, and its surface can be either smooth or slightly wrinkled. The stem of the mushroom is barrel-shaped, massive, thickened at the base. The porcini mushroom is difficult to confuse with any other species, especially the toadstool. However, there are beginners who still manage to do it. The opinion that poisonous mushrooms have a lamellar cap is not a panacea for fly agaric poisoning. There are also very dangerous “doubles”. Quite similar to the satanic boletus mushroom. The leg gives it away - reddish, purple. In boron moss there are also gall mushrooms - also with a spongy base of the cap. But one such mushroom in a basket with porcini mushrooms can hopelessly ruin the entire dish. The unbearable bitterness will not allow you to swallow even a piece. The sponge of the bitter mushroom is somewhat greenish, and the cap is light brown. Harvesting porcini mushrooms is a necessary thing, but it is unacceptable to collect them near highways and in radiation-contaminated areas. If you decide to buy boletus mushrooms, make sure that the harvest was recently harvested. The mushrooms should smell pleasantly like the forest. If you press on them, they crunch slightly.

White benefits

The saying “For a poor man, a mushroom is meat” refers to boletus mushrooms. Their calorie content, however, is quite low - 30 Kcal per 100 grams, but since this product is difficult to digest, it gives the effect of long-term saturation. An excellent solution to replace meat for those who are on a diet. And the benefits of porcini mushrooms are much greater than those of pork. They contain vitamin E, which is responsible for the healing and renewal of body cells, ascorbic acid, which strengthens the immune system, thiamine and riboflavin, which improve vision, increase tone and take care of nerve cells. Boletus mushrooms also contain other beneficial substances. Thus, nicotinic acid is responsible for redox processes, and folic acid is responsible for the health of the circulatory system. That's why you should prefer porcini mushroom to meat. Boletus dishes are nutritious, tasty and very healthy. So the choice is obvious.

Preliminary manipulations

Recipes indicate how to cook porcini mushrooms, but by default it is believed that the fruiting bodies have already been brought to the stage of heat treatment by a skillful housewife. But no matter what we do with the boletus mushrooms next - dry, salt or fry, they must first be washed and cleaned. Take a basin and fill it with cold water. Dissolve regular salt in it. Throw the contents of the basket into the water and leave for an hour. The salted liquid will force all the worms to leave their shelters in the fruiting bodies and float to the surface, the stuck blades of grass and moss will also fall off, and the dirt will dissolve. Peeling porcini mushrooms is not such a hassle as boletus mushrooms. Scrape the cap a little, and cut off the skin on the stem from old fruiting bodies. If there are dark spots, remove them too. Cut large mushrooms into several pieces, medium ones - in half. Leave the little ones as they are.

Storing boletus mushrooms

If you are not going to cook mushroom dishes right now, how long can you keep them raw? If you shake off dirt and dust from the boletus mushrooms and put them in a paper bag, they can safely stand in the vegetable compartment of the refrigerator for about two days. Only if the mushrooms were picked in the rain, they should be dried a little with the warm oven door open for a few minutes. You can boil the boletus mushrooms, strain them and put them in a plastic bag. They can be kept in the freezer for at least a couple of months. The easiest way to store boletus mushrooms for a long time is to dry them. After cleaning, place them in a colander to drain thoroughly. After this, cut into pieces of the same size and string them on a fishing line or strong thread. Hang the bundle in a warm, dry and well-ventilated area. Fruit bodies should be cut lengthwise, not crosswise. Dried white mushroom differs from other types in that it does not lose its wonderful smell, does not crumble or break.

How to quickly cook porcini mushrooms for the winter

If you do not have the opportunity to keep the bunch hanging for a long time, for a week or two, there are other methods of drying. You can use an oven, including an electric one. Set the temperature to 50 degrees. Line a baking tray with baking paper. Place the chopped mushrooms in an even layer. Do not close the oven door! After six to seven hours, the boletus mushrooms can be placed in a dry, tightly sealed glass container. Another quick method is to use a microwave oven. Set the power to 150 W and the timer to twenty minutes. Then remove the plate with mushrooms and ventilate the microwave for some time. Then repeat the same manipulations 2-3 times until the mushrooms become hard.

Preparing boletus mushrooms for the winter using the traditional method

There are at least two ways to salt porcini mushrooms: cold and hot. The first one is simpler, but for it you need to choose young, small boletus. We clean them, wash them and dip them whole in boiling water. Bring to a boil twice and place in a sieve. Cool them with cold water and then dry them thoroughly, turning them several times to remove any moisture. Place boletus caps in prepared and well-wiped jars. Sprinkle each row of mushrooms with a layer of salt. Cover with a circle of cardboard and place a stone on top. In a few days the jar will be incomplete. Add fresh boletus mushrooms, sprinkling them with salt. Pour in lukewarm ghee and close the lid. Store in the cellar or in the refrigerator door. Before use, soak for several hours and rinse.

Hot salting method

We clean the boletus mushrooms, wash them, boil them, skimming off the foam, for 20-25 minutes. This method of salting porcini mushrooms is good because you don’t need to soak them for several days. Place the mushrooms on a sieve and dry. Transfer to prepared jars or enamel dishes. Prepare the brine separately. For every 10 kilograms of mushrooms we take 1.2 liters of water and 0.5 kg of salt, as well as one bay leaf. Bring it all to a boil, cool, pour in the boletus mushrooms. We place a clean cloth on the surface, a wooden circle and a heavy stone on it. Store in the cellar or refrigerator.

Marinated boletus

There are many ways to prepare porcini mushrooms for the winter. One of them is pickling. Delicious glazed mushrooms can be either an independent snack or an ingredient for winter salads. To do this, we clean, wash and coarsely chop 2 kilos of fresh boletus mushrooms. Fill with cold water (0.5 liters), add 10 bay leaves and cook over low heat for about half an hour. Place a colander on another pan and separate the mushrooms from the broth. In the liquid we put 4 soup spoons of salt and 2 sugar, as well as a pinch of spices: black pepper (ground or peas), cloves. Bring the broth to a boil, then pour in 120 ml of 6% vinegar and return the mushrooms to the pan. Cook for another 10 minutes, skimming off any foam that has formed. Scald the jars with boiling water. Cut a large onion into rings and place it on the bottom of a glass container. Evenly place the mushrooms and marinade there and immediately roll up the lids. Such porcini mushrooms should be stored in the refrigerator for the winter.

Bouillon

Many housewives believe that in order to avoid food poisoning, all mushrooms should be boiled. The method below will help you prepare a fragrant clear broth - the basis for the soup. But how to cook porcini mushrooms without losing their characteristic aroma? Pour washed and coarsely chopped boletus mushrooms with cold water and let stand for half an hour. Then put the pan on the fire. As soon as it boils, reduce the flame and cook for thirty to forty minutes, skimming the foam from time to time. In a steamer, porcini mushrooms will be ready in 40 minutes. The same time will be required if we use a multicooker. It needs to be set to “Baking” mode. Well, what about dried mushrooms? We remove them from the thread and soak them in a small amount of cold water for 3-4 hours. After this, pour this infusion into the pan and cook for about 20 minutes.

Boletus cream soup

Even if you plan to use boiled mushrooms to prepare a second dish, do not drain the liquid. You can add potatoes, carrots, parsley, celery root to this broth and please your family with a delicious and aromatic mushroom soup. And for the second course, serve buckwheat porridge or rice with boletus mushrooms. And here we will tell you how to prepare French cream of porcini mushroom soup. To do this, finely chop 2 onions and fry until golden in vegetable oil in a deep frying pan. Add to them 0.5 kg of fresh chopped boletus mushrooms. Fry for about 7 minutes, then pour in a glass of cream with 20% fat content. Add 2 large potatoes, cut into cubes. We wait another 20 minutes (over low heat), stirring slightly so that the cream does not “run away.” Pour into a saucepan and blend with a blender until smooth. Season with spices, herbs and serve.

Boletus sauce

If, as a result of a forest hunt, you have quite a few porcini mushrooms in your basket, you can make a sauce from the trophy. Just three or four boletus are enough to make buckwheat porridge, mashed potatoes or boiled rice fragrant and tasty. As the main ingredient for the sauce, you can also use dried white mushroom - one handful, only in this case you need to first soak the product in cold water for two hours. Boil finely chopped boletus mushrooms in a small amount of water for about 40-50 minutes. We strain, but save the broth. Finely chop the onion, fry in butter, add mushrooms and fry for about a quarter of an hour. In small portions (stir constantly to avoid lumps), add 3 tablespoons of flour. Add enough broth to the pan to make a thick sauce. Separately mix chopped dill, salt and spices to taste with 2-3 tablespoons of sour cream. Pour this into the main sauce, stir, and heat thoroughly.

Boletus julienne

How to cook porcini mushrooms as a hot appetizer? If you have beautiful cocotte makers in your house, serve julienne to your guests. To do this, simmer 0.5 kg of peeled and coarsely chopped boletus mushrooms in butter for about 10 minutes. Using a spoon, collect the released mushroom juice into a cup, and add half rings of a large onion and another spoon or two of butter to the frying pan. After a quarter of an hour, prepare the following mixture in a separate bowl: shake 1 glass of sour cream with a tablespoon of flour, mushroom juice, salt and spices. Pour this creamy sauce into the pan and simmer for another 10 minutes, stirring constantly. Rub the inside of the cocotte makers with garlic, fill them with julienne, sprinkle the surface with grated Parmesan and place in an oven preheated to 200⁰ for a quarter of an hour.

Buckwheat with boletus

If you are wondering how to cook porcini mushrooms in the traditional Russian way, then there is nothing easier than cooking the most aromatic porridge. In a very deep frying pan in two tablespoons of vegetable oil, fry a finely chopped onion, 100 grams of bacon and diced carrots. When it all turns golden, add 200 g of porcini mushrooms. Fry for another 10 minutes. Season with salt and spices, add a glass of buckwheat and two tablespoons of finely chopped parsley. Stir and pour in three glasses of hot broth (or boiling water). When the liquid boils, cover with a lid and reduce the heat to low. Simmer the porridge for half an hour until the water boils away. After this, add 2 large tablespoons of butter, mix and let stand warm for another 15 minutes. Serve sprinkled with dill.

What to cook from porcini mushrooms (boletus) - delicious recipes from the magazine "site"

There is nothing more desirable for a passionate mushroom picker than filling a basket to the top with porcini mushrooms (another name is boletus mushrooms). These forest inhabitants are tasty, nutritious, healthy and low in calories (only 30 kcal per 100 g of fresh mushrooms). Boletus is deservedly called the king of mushrooms. It owes its popularity to its impressive size, wide distribution area and excellent culinary qualities - impeccable taste, bright aroma and high nutritional value.

Dishes made from porcini mushrooms are very satisfying and incredibly aromatic. They are especially popular in Russian, Italian and French cuisine. Salads, soups, casseroles are prepared from porcini mushrooms; they are boiled, stewed, salted, dried and pickled. Julienne with sour cream sauce, salad with pumpkin seeds, spicy eggplant soup, cream soup with cream and many, many more unusual, very tasty dishes can be prepared from porcini mushrooms. Boletus mushrooms are ideal for gravies and soups: the broth they produce is clear, rich and incredibly aromatic.

There are no special secrets in porcini mushroom recipes, but to make the dishes truly tasty, knowing little tricks and culinary secrets won’t hurt.

How long to cook porcini mushrooms?

It is enough to boil very young and very small mushrooms for 20 minutes, and large and mature mushrooms should spend 35-40 minutes in boiling water. Thawed mushrooms are cooked for 30 minutes, dried mushrooms are first soaked in cold water and then boiled until they settle.

Mushrooms that crumble a lot after drying can be chopped - you get an unusually aromatic, tasty, and most importantly natural seasoning. Just one teaspoon of this powder will add delicious mushroom notes to creamy sauce, mashed potatoes, vegetable soup, cheese casserole, and will highlight the aroma of baked meat. And if you want to give dishes to which you add dried boletus a particularly delicate taste, soak them not in water, but in milk.

Recipes for dishes made from porcini mushrooms

Recipe 1.

You will need: 1 carrot, 50 g of dried boletus, 2 onions, herbs, salt, 3 egg yolks, a quarter of a stick of butter, 700 g of chicken, 1.5 liters of water, 2 tablespoons of flour, 150 ml of cream with 20% fat.

Place the chicken in a saucepan with a liter of water, let it boil, skim off the foam, and then add peeled vegetables to the broth: carrots and 1 onion (without chopping). Add salt and cook for 25 minutes. Remove the meat, cool slightly and cut into pieces. Strain the broth. Discard the onion and cut the carrots into pieces. Pour dry mushrooms with cold water for 10 minutes, place in 0.5 liters of salted boiling water and cook for 15 minutes. Remove the mushrooms and cut into strips. Finely chop the second onion, fry in butter, add flour, mix well, dilute in 40 ml of chicken broth and rub through a sieve. Mix chicken broth with mushroom broth, add onion sauce, diced egg yolks, chicken and mushroom pieces. Serve sprinkled with chopped parsley.

Recipe 2.

You will need: 30 g dried boletus, 300 g white cabbage, 4 potatoes, 4 beets, a handful of chopped parsley, 1 carrot, 1 tablespoon sugar, 50 g tomato paste, 70 g prunes, 2 teaspoons flour, 1 onion, 60 ml vegetable oil, 1 parsley root, 2 liters of water and salt to taste.

Soak the mushrooms in water for 1.5 hours, then cook for an hour and remove from the broth. Dissolve sugar in 2 glasses of water, add washed prunes and cook for 10 minutes. Wash and peel all vegetables. Cut the beets into strips and simmer over low heat for 10-12 minutes in half the vegetable oil, adding a tablespoon of mushroom broth and tomato paste. Saute the parsley root, chopped into thin strips, onions and carrots separately, adding the remaining butter, flour and tomato paste. Cut the potatoes into cubes. Chop the cabbage thinly. Place stewed beets, cabbage and potatoes into boiling mushroom broth. Cook after boiling for 15 minutes. Then add prunes along with the water in which they were boiled, chopped mushrooms, sauteed vegetables, favorite spices and cook for another 8-10 minutes. Serve sprinkled with chopped parsley.

Recipe 3.

You will need: 3 sweet peppers of different colors, 1 red onion, 180 g frozen green beans, 180 g asparagus, 2 tomatoes, 200 g pickled boletus, 1 fresh cucumber, juice of half a lemon, salt, pepper, half a glass of olive oil and honey to taste.

Wash all vegetables and dry on paper towels. Place the peppers in a refractory dish, sprinkle with a spoonful of oil and bake for a quarter of an hour at 200°. Peel the asparagus from hard stems and cook for 3 minutes in salted water. Boil the beans in water with salt for 7 minutes. Cut the cooled asparagus and beans into pieces. To make it easier to remove the skin, make cross-shaped cuts on the tomatoes, then plunge them into boiling water for half a minute and immediately pour them over with ice water. Remove the skin and cut the pulp into slices. Peel the baked peppers too, remove the core and cut into thin strips. Wash the mushrooms. Cut the cucumber into circles, the onion into thin rings. Combine the remaining oil with honey, pepper, salt and lemon juice. Combine asparagus, peppers, green beans, mushrooms, onions, cucumbers and tomatoes in a salad bowl and drizzle with dressing.

Recipe 4.

You will need: 10 medium-sized boletus mushrooms, 100 g of cheese, 100 ml of milk, 140 g of ham, 1 fresh tomato, two slices of loaf, 2 cloves of garlic, 2 eggs, a handful of herbs, spices and olive oil.

Wash the boletus mushrooms thoroughly, dry them and cut off the stems near the cap. Peel the tomato (as in the previous recipe) and cut into small cubes. Finely chop the ham along with the mushroom legs, add finely chopped garlic. Cut the crust off the loaf, soak the pulp in warm milk, squeeze it out and combine with the mushroom filling. Then add cheese cut into small cubes, tomato, beaten eggs, salt and pepper and mix everything well. Stuff the caps with the resulting filling, place on an oiled baking sheet and bake in the oven until done. Serve garnished with chopped herbs.

Recipe 5.

You will need: 1 kg of boletus mushrooms (preferably small and equal in size), 1 tablespoon of salt, 1 onion, 2 dessert spoons of sugar, 4 buds of cloves, 4 allspice peas and 4 bay leaves, a teaspoon of mustard seeds and black peppercorns, 60 ml 6% vinegar (preferably white wine).

Wash the mushrooms. Small boletus mushrooms are pickled whole, but large ones need to be cut. Place the mushrooms in a deep saucepan, add a glass of water, let it boil and cook over very low heat, stirring constantly, for 15 minutes. Throw the boiled boletus mushrooms into a sieve, and add cloves, bay leaves, sugar, salt and black and allspice pepper to the resulting mushroom broth, bring to a boil, remove the bay leaves, pour in the vinegar and add the mushrooms to the broth. Cook for 10 minutes, remembering to stir and remove foam. Cut the onion into rings and place in sterilized jars. Send the boletus mushrooms there, pour in the marinade and seal. Turn the jars upside down, wrap them in a blanket and let cool. Store in a cool place.

Recipe 6.

You will need: half a glass of dried boletus, 1 onion, 400 ml of water, 120 ml of homemade sour cream (or cream), a handful of chopped herbs (dill and parsley), 2 bay leaves and 4 black peppercorns, 3 tablespoons of flour, salt, 2 cloves of garlic , a pinch of nutmeg, a piece of butter.

Soak the boletus mushrooms for 1 hour in a small amount of cold water, then drain the liquid, cut the mushrooms into equal-sized pieces, add fresh water (400 ml) and cook for about an hour. Melt the butter in a frying pan and first fry the finely chopped garlic and onions until half cooked, then add the mushrooms and sauté for another 10 minutes. When the broth has cooled, pour 50 ml into a glass, add flour and stir thoroughly or whisk until smooth. Combine the flour mixture with the cooled broth in a saucepan, bring to a boil, stirring constantly with a wooden spoon, add fried mushrooms, finely chopped herbs, salt, add black peppercorns, nutmeg and bay leaf, boil for 7 minutes, pour in sour cream and keep on the fire for another 3 minutes. The result is a very delicate and at the same time spicy sauce. It goes well with boiled pasta, mashed potatoes, buckwheat and rice porridge.

Recipe 7.

You will need: 5 boletus mushrooms, 2 corn cobs, 2 carrots, 1 young zucchini, 2 green bell peppers, 2 red onions, 1 tablespoon soy sauce, a handful of pine nuts, 80 ml olive oil, 4 green onions, 2 white onion stalks - leek, 20 ml of wine vinegar, pepper and salt.

Clean the mushrooms, wash and dry. Rinse all other vegetables too. Prepare a marinade from soy sauce, vinegar and finely chopped green onions (1 feather is enough) and dip mushrooms cut in half into it for 15 minutes. Cut the zucchini lengthwise into 4-5 pieces and make mesh-shaped cuts on the skin of each piece. Cut the peeled carrots in half lengthwise and blanch for 3 minutes in boiling water, remove with a slotted spoon and dry. Divide the onion into quarters. Cut the corn into pieces about 3 cm thick. Place the zucchini, carrots, onions, leeks and corn on a well-heated grill. Drizzle with a spoonful of oil and cook for 4 minutes on each side. Then place the mushrooms and quartered peppers on the grill (straight with the core, it will give the vegetables a special aroma), drizzle with a spoon of oil and cook for 6 minutes on each side. Salt and pepper all the vegetables and mushrooms, sprinkle with oil, place on a large flat plate and sprinkle with nuts.

Boletuses are noble mushrooms. Pamper your loved ones with new culinary experiments, prepare delicious, original and healthy recipes for porcini mushroom dishes and eat to your health!

All housewives prepare pickled porcini mushrooms for the winter, as they are an excellent basis for various salads and appetizers. Each family has its own recipe for pickled white mushrooms for the winter and it is passed down from generation to generation. But we suggest changing the tradition. Try other recipes for preparing pickled white mushrooms for the winter with the addition of various ingredients. On this page you can find a simple recipe for pickled porcini mushrooms for the winter, where the layout of the ingredients is the most common. And you can choose canning methods, the results of which will surprise even the most experienced housewives in terms of their taste and unusual organoleptic properties. See how to cook pickled porcini mushrooms for the winter in the suggested recipe options and choose the one that suits you. If you follow the instructions, you will be guaranteed delicious pickled porcini mushrooms for the winter for your family.

Pickling is based on the preservative effect of acetic acid, which suppresses the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in airtight packaging. It is best to marinate small caps of young mushrooms that do not become soggy when boiled. Large caps must be cut so that pieces the size of small caps are obtained and, when boiled, they are cooked at the same time as them. It is better to marinate the legs or at least boil them separately from the caps, after cutting them crosswise into slices 2-3 cm long. A delicious recipe for pickled porcini mushrooms for the winter advises selecting boletus mushrooms by size, clearing them of adhering debris and rinsing them thoroughly. The stems need to be trimmed to 0.5 cm. It is very important to determine the cooking time for the mushrooms. Boil porcini mushrooms for 20-25 minutes. Boiling is completed when the mushrooms begin to sink to the bottom of the pan and the marinade becomes transparent. The amount of marinade in mushrooms should be 18-20% of the total volume. To do this, take 1 glass of marinade for 1 kg of fresh mushrooms.

Porcini mushrooms marinated in jars with vinegar for the winter

To prepare pickled porcini mushrooms in jars for the winter, you need to sort them out, rinse them thoroughly, changing the water several times.

Pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, and spices.

Cook the mushrooms, periodically skimming off the foam, until they begin to settle to the bottom and the broth becomes transparent.

At the end of cooking, add vinegar essence, after mixing it with the mushroom broth.

Pour hot porcini mushrooms, marinated with vinegar for the winter, along with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes.

After sterilization is completed, quickly roll up the jars and cool.

For 10 kg of fresh porcini mushrooms:

• 1.5 liters of water
• 400 g table salt
• 3 g citric or tartaric acid
• Bay leaf
• cinnamon
• carnation
• allspice and other spices
• 100 ml food vinegar essence

How to pickle porcini mushrooms for the winter

Before properly pickling porcini mushrooms for the winter, place the boiled, chilled boletus mushrooms in prepared jars so that their level does not exceed the hanger of the jar. Pour the chilled marinade over the mushrooms, pour a layer of vegetable oil about 0.8 - 1 cm high on top of the marinade, cover the jars with parchment paper, seal and store in the refrigerator.

For 1 liter of water:

• 3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
• 2 tbsp. spoons of sugar
• 4 teaspoons salt
• 3 bay leaves
• 6 allspice peas
• 3 buds of cloves
• 3 pieces of cinnamon

Before deliciously marinating porcini mushrooms for the winter, pour the marinade into an enamel pan, put on fire, bring to a boil and place the prepared boletus mushrooms in it. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and skimming off any foam that forms. For the marinade for 1 kg of fresh porcini mushrooms:

• 1 tablespoon salt
• 200 g of 6% food grade acetic acid solution

When foam stops forming in the boiling marinade, add spices to the pan. At the end of cooking, the mushrooms should be removed from the heat and cooled quickly along with the marinade, covering the pan with gauze or a clean rag. Then transfer the mushrooms into glass jars and pour over the marinade in which they were cooked. Cover the jars with plastic lids or glassine and store in a cool place.

For 1 kg of fresh porcini mushrooms:

• 1 teaspoon granulated sugar
• 5 allspice peas
• 2 cloves and the same amount of cinnamon
• a little star anise
• Bay leaf
• 0.5 g citric acid to preserve the natural color of mushrooms

How to make the most delicious preparations: pickled porcini mushrooms for the winter

To prepare pickled porcini mushrooms for the winter, boil them in salted water (2 tablespoons of salt per 1 liter of water) until tender. Before making pickled porcini mushrooms for the winter, place them in a sieve, cool, put them in jars and pour in the pre-prepared cold marinade. Close the jars with lids and store in a cool place. To prepare the marinade, for 1 kg of fresh porcini mushrooms you need to take:

• 0.4 l water
• 1 teaspoon salt
• 6 allspice peas
• 3 bay leaves each
• carnations
• cinnamon
• a little star anise and citric acid

The mixture should be boiled in an enamel pan for 20-30 minutes over low heat. When the marinade has cooled a little, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms. Store the most delicious pickled porcini mushrooms for the winter at a temperature of about 8 °C. They can be used for food 25-30 days after pickling. If mold appears in the jars, the mushrooms need to be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, baked jars and fill them with marinade again.

How to cook pickled porcini mushroom for the winter

Porcini mushrooms used for pickling must be fresh, strong, not overripe and free of worms. They need to be marinated on the day of collection. Before preparing pickled porcini mushroom for the winter, boletus mushrooms can be boiled whole, cutting off only the lower part of the root.

Marinate the caps and roots of porcini mushrooms separately.

Cut all large caps in half or into four pieces. Rinse the mushrooms thoroughly and repeatedly with cold water, and then place on a sieve to drain. Pour water, vinegar into a bowl (preferably enameled), add salt, sugar, put on fire and bring to a boil. Dip the mushrooms into the boiling liquid, remove the foam and after 10 minutes add the spices. Cooking of porcini mushrooms continues after boiling for approximately 25 minutes. Small mushrooms are ready in 15-20 minutes. Usually, cooked mushrooms sink to the bottom and the liquid becomes clearer. After cooking, cool the mushrooms and put them in well-washed glass jars, cover them with glassine paper, tie them and store them in a cool place.

For 1 kg of porcini mushrooms:

• 100 g water
• 100-125 g vinegar
• 1.5 tbsp. spoons of salt
• 5 tbsp. spoons of sugar
• 2 bay leaves
• 3-4 peas
• pepper
• 2 pcs. carnations

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

To marinate porcini mushrooms in jars for the winter, you need the following ingredients:

• 1 kg porcini mushrooms
• 20 g (3 teaspoons) salt
• 12 black peppercorns
• 5 allspice peas
• 2 bay leaves
• a little nutmeg
• 60–70 g 30% acetic acid
• 0.5 teaspoon sugar
• 1–2 glasses of water
• 1 onion

This is a simple recipe for pickling porcini mushrooms for the winter: according to it, the boletus mushrooms are cleaned, quickly washed with cold water, and placed in a sieve. Small mushrooms are left whole, large ones are cut into pieces. Place the mushrooms in a saucepan with a moistened bottom, sprinkle with salt and heat. Cook the mushrooms in the released juice for 5-10 minutes. Then add allspice and onion and cook for a few more minutes. For the marinade, you can use mushroom juice by adding acetic acid to it (dark marinade). If a light marinade is preferred, remove the mushrooms from the juice. A marinade is made from water, sugar and acetic acid. Then the mushrooms are dipped into it along with seasonings, boiled for several minutes, placed in jars and immediately closed.

Methods for pickling porcini mushrooms for the winter

Components:

• prepared porcini mushrooms – 10 kg

Marinade filling:

• water – 2 l
• vinegar essence 80% – 60 g
• citric acid – 3 g (1/3 teaspoon)
• bay leaf – 10 leaves
• cinnamon – 1 g (1/2 teaspoon)
• allspice – 20 peas
• cloves-15 buds
• salt – 400 g

Mushrooms are cleaned and cooked for 10–15 minutes in a marinade prepared from:

• 3 liters of water
• 20 g vinegar essence
• 175 g salt

then put on a sieve. When the mushrooms have cooled, they are placed in a barrel and filled with marinade sauce prepared in advance. These methods of pickling porcini mushrooms for the winter can be used with a small amount of raw materials.

The best delicious recipe for pickling porcini mushrooms for the winter

For this delicious recipe for pickling porcini mushrooms for the winter, you need to take the following ingredients:

• 1 kg porcini mushrooms

For filling:

• 400 ml water
• 1 teaspoon salt
• 6 black peppercorns
• 3 pcs. bay leaf, cinnamon, cloves, star anise
• 3 g citric acid
• 1/3 cup 9% table vinegar

Using this best recipe for pickling porcini mushrooms for the winter, to prepare the filling, pour water into an enamel bowl, add salt and spices. Boil the mixture for 20–30 minutes over low heat, then cool slightly and add vinegar. Boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), removing the foam. As soon as the mushrooms sink to the bottom, place them in a colander. Then place in jars and pour in hot marinade (250–300 ml of marinade for 1 kg of mushrooms). Cover with the prepared lids and sterilize at low boil for 40 minutes. After sterilization, immediately seal the mushrooms and place them in a cool place.

Recipe: how to pickle porcini mushrooms for the winter

Ingredients:

• 1 kg porcini mushrooms
• 70 ml water
• 30 g sugar
• 10 g salt
• 150 ml 9% table vinegar
• 7 allspice peas
• 1 bay leaf
• carnation
• 2 g citric acid

Before marinating porcini mushrooms for the winter according to this recipe, pour a little water into a saucepan, add salt, vinegar, heat to a boil and place the mushrooms in it. Bring to a boil and cook over low heat, stirring constantly and skimming off the foam. When the water becomes clear, add sugar, spices, and citric acid. Finish cooking as soon as the mushrooms sink to the bottom and the marinade lightens. Cook mushroom caps in boiling marinade for 8–10 minutes, and mushroom stems for 15–20 minutes. Cool the mushrooms quickly, put them in jars, pour in the chilled marinade, and cover with plastic lids. Sterilize at 70°C for 30 minutes. Store in a cool place.

How to deliciously marinate porcini mushrooms for the winter

Before you deliciously marinate porcini mushrooms for the winter, let’s collect the following ingredients:

• 1 kg porcini mushrooms
• 3 teaspoons salt
• 10 black peppercorns
• 5 allspice peas
• 2 bay leaves
• 4 tbsp. spoons of vinegar essence
• 1 teaspoon sugar
• 2 glasses of water
• 1 onion

Wash the mushrooms well, peel, dry, and cut into pieces. Pour some water into a saucepan, put mushrooms in it, sprinkle with salt and put on low heat to warm through. When the juice comes out, cook for 5 minutes. Add allspice and onion. Cook for another 25 minutes. To prepare the marinade, put sugar in water, boil and add vinegar essence. Add the mushrooms to the marinade, remove the onions that were cooked with them, and add the remaining seasonings. Bring to a boil, cook for another 15 minutes. Then place into prepared jars and immediately close with lids.

How to pickle porcini mushrooms for the winter

Before marinating porcini mushrooms for the winter, place peeled and washed young boletus mushrooms in salted boiling water, boil 2-3 times, and place in a sieve. When dry, put into jars, pour cooled strong vinegar, boiled with salt, bay leaf and pepper, and tie. After a while, if the vinegar becomes cloudy, drain it and refill it with the same fresh one.

How to quickly pickle porcini mushrooms for the winter

Before quickly pickling porcini mushrooms for the winter, you need to boil vinegar with salt, bay leaf and pepper, put boiled boletus mushrooms in it, and let it boil 2 more times. When the mushrooms have cooled, place them in glass jars with their caps facing up and, to prevent them from spoiling, pour melted butter on top.

How to cook porcini mushrooms for the winter (marinate)

Before preparing and marinating porcini mushrooms for the winter, boil vinegar with a little salt and dip young, peeled boletus mushrooms into it. When they boil well, immediately pour them along with vinegar into a stone or earthenware bowl and let stand for a day. Then wash them thoroughly in the same vinegar, put them on a sieve and put them in jars with the caps facing up. Pour in fresh cooled strong vinegar, boiled with bay leaf, pepper and a little salt. Pour olive oil or melted butter on top and seal with a bubble. Store in a cool, dry place.

Recipes: how to pickle porcini mushrooms for the winter

Ingredients:

• 1 kg fresh porcini mushrooms
• 1–2 glasses of water
• 60–70 g 9% vinegar
• 20 g (3 teaspoons) salt
• 12 black peppercorns
• 5 allspice peas
• 2 bay leaves
• a little nutmeg
• 1/2 teaspoon sugar
• 1 onion

Before pickling porcini mushrooms for the winter using this recipe, boletus mushrooms must be carefully sorted by size. Prepared small mushrooms are left whole, large ones are cut into small pieces and placed in a pan with a moistened bottom, sprinkled with salt and heated. Cook the mushrooms in the released juice, stirring, for 5-10 minutes, then add spices, onions and boil for a few more minutes, finally pour in vinegar. Often, mushroom juice with all the additives is used as a marinade. However, it turns out dark.

Marinated porcini mushrooms (method 2)


Ingredients:

• White mushrooms, large and small, 50 pieces
• Vinegar 6 glasses
• Water 3 glasses
• Carnations 8 heads
• 16 bay leaves
• Black pepper 16 balls
• Fine salt 2 tsp. with top
• Sugar or honey 2 tbsp. l.

Wash the peeled heads of porcini mushrooms in three waters, cut the large mushrooms into 2 or 4 parts, and leave the small ones whole, put them in a saucepan, adding 8 heads of cloves, 16 bay leaves, 16 balls of black pepper, 2 full teaspoons of fine salt and 2 tablespoons spoons of sugar or honey. Pour 1 glass of vinegar and 3 glasses of water over everything, cook for 1 hour, and be sure to descale. After an hour of cooking the mushrooms, carefully select the mushrooms with a wide or holey spoon into a deep dish or bowl, pour over the hot broth in which they were cooked, and leave to stand in a cool place for 6 hours. Then you can put it in jars, fill it with the broth in which they were boiled, but already strained and without spices (which should not be put in jars). Fill the top of the jar with Provençal oil or lukewarm cow's oil, seal with a stopper, or, if the opening of the jar is very wide, then put a wooden circle, tie it with a bubble or harpius, fill it and put it in a cold place.

Marinated porcini mushrooms (method 3)


Compound:

• 1 kg mushrooms
• 0.5 l water
• 2 tbsp. 
• 3 pcs. bay leaf 3 pcs. fragrant and
• 10 pieces. black peppercorns
• 4 tbsp. 
• l. salt
• 1 onion

5 tbsp. 

l. 6% vinegar


Components:

• Boil the mushrooms. As soon as they sink to the bottom, they are ready. Place the mushrooms in a colander and pour the broth into another pan. Add salt, spices and spices to it. Boil. Remove the bay leaf from the pan and pour in the vinegar. Return the mushrooms to the marinade and simmer for 5–10 minutes, stirring the mushrooms and skimming off any foam that forms. 
• Place the mushrooms in a prepared jar, scalded with boiling water, and place thinly sliced ​​onion rings on the bottom. Pour the marinade over the mushrooms and close with a lid.
• Marinated porcini mushrooms (Option 1)
• Boiled white mushrooms – 5 kg
• Onions – 7–8 pcs.
• Table vinegar – 1 l
• Water – 1.5 l
• Allspice peas – 2 teaspoons

Bay leaf -8-10 pcs.

Ground cinnamon – 0.5 teaspoon


Components:

• Salt and sugar - 10 teaspoons each
• Peel the mushrooms, rinse and boil in lightly salted water until tender, then squeeze the mushrooms under weight. Peel the onion and chop very finely. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil. Place the mushrooms in the boiling brine and boil them for 5-6 minutes, then add vinegar to the mushrooms and brine and bring to a boil. Place the hot mushrooms in a bowl for marinating and pour over them the hot marinade in which they were cooked. Close the container tightly, cool at room temperature, and then take it to a cool place. If mold appears on the surface, it must be collected and thrown away, and the moldy mushrooms must be washed with boiling water and boiled with the marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean container, pouring the hot marinade over the mushrooms. Place in a cool place. To protect against mold, you can carefully pour a layer of boiled vegetable oil over the marinade.
• Marinated porcini mushrooms (Option 2)
• Young small porcini mushrooms – 5 kg
• Vegetable oil – 0.6 l
• Table vinegar – 2.5 cups

Peel the mushrooms, rinse thoroughly and air dry. Pour vegetable oil into a saucepan, bring to a boil, add mushrooms to the boiling oil and simmer for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were boiled, add salt to taste, pour in vinegar, add spices. Place the jars in a water bath and cook for an hour from the moment the water boils. After this time, remove the jars, carefully pour calcined vegetable oil into each jar, so that the layer of oil is 1–2 cm. Cover the necks of the jars with several layers of parchment paper and tie with twine. Store in a dark, cool place.

Porcini mushrooms marinated in oil


Components:

• Small white mushrooms – 2 kg
• Table vinegar 6% – 1 l
• Vegetable oil – 1.5 l
• Vegetable oil – 0.6 l
• Cloves – 5–6 buds
• Table vinegar – 2.5 cups

Pour the peeled mushrooms with vinegar, add salt and cook for 10–15 minutes from the moment of boiling. Then drain the broth, place the mushrooms in clean glass jars, first put spices on the bottom, and pour hot vegetable oil over them. Close the jars with lids, cool and place in a dark place to cool. Shelf life up to 6 months.

Marinated porcini mushrooms with dill


Ingredients:

• 1.5 kg porcini mushrooms

For the marinade:

• 1 liter of water
• 50 g salt
• 75 g sugar
• 100 ml apple cider vinegar
• 5–6 black peppercorns
• pair of dill umbrellas

Peel the mushrooms and rinse thoroughly. For large mushrooms, separate the caps from the stems and cut into several parts. Boil water in a saucepan, add salt (30 g of salt per 1 liter of water), add mushroom stems, cook for 10 minutes, then add caps and cook for another 10 minutes. Drain the mushrooms in a colander and rinse with hot water. For the marinade, bring water to a boil, add salt, sugar, dill and pepper, pour in vinegar. Place the mushrooms into the boiling marinade and cook over low heat until they sink to the bottom. Then place the mushrooms in dry sterilized jars and pour hot marinade over them. When the mushrooms have cooled, tie the necks of the jars with parchment paper and store in a cool place.

Pickled porcini mushrooms for the winter


Ingredients:

• 10 kg porcini mushrooms
• 3 liters of water
• 20 ml 70% vinegar essence
• 200 g salt

For the marinade:

• 2 liters of water
• 400 g salt
• 60 ml 70% vinegar essence
• 3 g citric acid
• 10 bay leaves
• 1 g cinnamon
• 20 allspice peas
• cloves to taste

Wash the mushrooms under running water, peel, cook a little in salted boiling water or simply pour boiling water over them 2-3 times, then place in an enamel pan. Add water and vinegar essence, add salt and cook for 10–15 minutes. Prepare the marinade (add spices when the water boils). Place the boiled mushrooms in a colander, cool slightly and place in sterile jars or a thoroughly washed barrel, and then pour in the prepared marinade. Close the lids tightly and store in a cool place.

Watch how to cook pickled porcini mushrooms for the winter in the video, which shows the implementation of several recipes step by step.

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Mushrooms are a very healthy product. They contain a lot of potassium and protein. Many nutritionists call this vegetable “forest meat,” and for good reason. With various vegetable diets, a person refrains from eating meat products, but this does not mean that the body does not need protein. Mushrooms come in handy here. They will make up for the missing protein. However, before consuming this product, it must be properly prepared. It is worth considering several ways to cook boletus mushrooms.

Mushroom broth

Many housewives love to surprise their family with a delicious and unusual dish. So, the mushroom broth turns out to be very tender, low-fat, with a pleasant taste and aroma. How and how much to cook boletus mushrooms in this case?

Take a small saucepan and fill it with clean water. Clean the mushrooms and separate the stems from the caps. If you are going to prepare a soup that contains mushrooms, you must first cut them. Divide the hats with a knife into four equal parts, and cut the legs crosswise. If you mean broth without mushrooms, then you can cook them whole.

Place the processed product in a saucepan and place it on the fire. It should be noted that the flame should be medium. High heat can result in rubbery, hard mushrooms.

How long to cook to obtain the broth depends on their size. If they are cut into small pieces, then one hour will be enough. If you cook the whole vegetable, then you should wait from one and a half to two hours.

Second course

How to cook boletus mushrooms for main courses? Quite often, housewives cook either julienne, the famous mushrooms with potatoes, or vegetable stew. What to do in this case with the processing of this product?

Some representatives of the fair sex add mushrooms directly during the preparation of the main dish, but this is not entirely correct. Boletus mushrooms tend to accumulate substances harmful to humans, which is why they must be boiled first.

How long to cook boletus mushrooms in this case depends entirely on their pre-processing. If you are using a chopped product, its pre-cooking time is about half an hour. If you need whole boletus mushrooms, then let them cook for an hour.

After the specified time has passed, drain the water and continue preparing the intended dish. Now your mushrooms are safe, and you can safely fry, stew or bake them.

Additional ingredient

Quite often, mushrooms are used as an additional product in the preparation of salads or stuffing. How long should you cook boletus mushrooms in this case? It is necessary to boil this vegetable until completely cooked.

In this case, you will most likely need whole mushrooms, which then need to be cut or passed through a meat grinder. Larger products need to be cooked for two to three hours. Small ones need to be boiled for one to two hours.

From the presented methods, choose the most suitable one and decide how long to cook boletus mushrooms in your case. Only after this do you start preparing the product. It is worth saying that it is better to add a little salt to the water during cooking. This will make your dish tastier and the vegetables will cook faster. However, do not overdo it with spices. Mushrooms have a delicate taste and pleasant aroma that can overpower the abundance of seasonings.

In any case, how long to cook boletus mushrooms depends on their size and the intended dish. Cook with pleasure - and then your culinary skills will amaze your guests and family.

Boletus is truly the king among mushrooms. While other fruiting bodies have to be boiled and then fried, the white one requires no preparatory cooking. Moreover, it almost does not decrease in size as a result of heat treatment. Central Russia is especially rich in porcini mushrooms. They are the basis of many dishes of Russian cuisine, and not only that. Due to their unique taste characteristics, boletus mushrooms can be easily prepared for the winter, so that later, during frosts and lack of plant food, you can enjoy the rich aroma and amazing mushroom taste. Therefore, many recipes have two options: with fresh or dried fruit bodies. Regardless of what kind of porcini mushrooms you use in cooking, the result will always be wonderful. Here we will look at how to cook delicious porcini mushrooms and give some basic recipes. And the photographs will help you distinguish boletus from other forest products that are not so tasty... or even inedible.

What does a porcini mushroom look like?

For its nutritional and taste qualities, many people call the white mushroom royal. Yes, in the mushroom hierarchy, only truffle is higher than white. But since you and I are unlikely to go to Perigueux, where the latter is grown, let’s still return to the topic of boletus mushrooms. The porcini mushrooms, photos of which you see in the article, have a dark cap and a white fleshy stem. On average, the diameter of the cap varies from 7 to 30 cm, it is convex, and its surface can be either smooth or slightly wrinkled. The stem of the mushroom is barrel-shaped, massive, thickened at the base. The porcini mushroom is difficult to confuse with any other species, especially the toadstool. However, there are beginners who still manage to do it. The opinion that poisonous mushrooms have a lamellar cap is not a panacea for fly agaric poisoning. There are also very dangerous “doubles”. Quite similar to the satanic boletus mushroom. The leg gives it away - reddish, purple. In boron moss there are also gall mushrooms - also with a spongy base of the cap. But one such mushroom in a basket with porcini mushrooms can hopelessly ruin the entire dish. The unbearable bitterness will not allow you to swallow even a piece. The sponge of the bitter mushroom is somewhat greenish, and the cap is light brown. Harvesting porcini mushrooms is a necessary thing, but it is unacceptable to collect them near highways and in radiation-contaminated areas. If you decide to buy boletus mushrooms, make sure that the harvest was recently harvested. The mushrooms should smell pleasantly like the forest. If you press on them, they crunch slightly.

White benefits

The saying “For a poor man, a mushroom is meat” refers to boletus mushrooms. Their calorie content, however, is quite low - 30 Kcal per 100 grams, but since this product is difficult to digest, it gives the effect of long-term saturation. An excellent solution to replace meat for those who are on a diet. And the benefits of porcini mushrooms are much greater than those of pork. They contain vitamin E, which is responsible for the healing and renewal of body cells, ascorbic acid, which strengthens the immune system, thiamine and riboflavin, which improve vision, increase tone and take care of nerve cells. Boletus mushrooms also contain other beneficial substances. Thus, nicotinic acid is responsible for redox processes, and folic acid is responsible for the health of the circulatory system. That's why you should prefer porcini mushroom to meat. Boletus dishes are nutritious, tasty and very healthy. So the choice is obvious.

Preliminary manipulations

Recipes indicate how to cook porcini mushrooms, but by default it is believed that the fruiting bodies have already been brought to the stage of heat treatment by a skillful housewife. But no matter what we do with the boletus mushrooms next - dry, salt or fry, they must first be washed and cleaned. Take a basin and fill it with cold water. Dissolve regular salt in it. Throw the contents of the basket into the water and leave for an hour. The salted liquid will force all the worms to leave their shelters in the fruiting bodies and float to the surface, the stuck blades of grass and moss will also fall off, and the dirt will dissolve. Peeling porcini mushrooms is not such a hassle as boletus mushrooms. Scrape the cap a little, and cut off the skin on the stem from old fruiting bodies. If there are dark spots, remove them too. Cut large mushrooms into several pieces, medium ones - in half. Leave the little ones as they are.

Storing boletus mushrooms

If you are not going to cook mushroom dishes right now, how long can you keep them raw? If you shake off dirt and dust from the boletus mushrooms and put them in a paper bag, they can safely stand in the vegetable compartment of the refrigerator for about two days. Only if the mushrooms were picked in the rain, they should be dried a little with the warm oven door open for a few minutes. You can boil the boletus mushrooms, strain them and put them in a plastic bag. They can be kept in the freezer for at least a couple of months. The easiest way to store boletus mushrooms for a long time is to dry them. After cleaning, place them in a colander to drain thoroughly. After this, cut into pieces of the same size and string them on a fishing line or strong thread. Hang the bundle in a warm, dry and well-ventilated area. Fruit bodies should be cut lengthwise, not crosswise. Dried white mushroom differs from other types in that it does not lose its wonderful smell, does not crumble or break.

How to quickly cook porcini mushrooms for the winter

If you do not have the opportunity to keep the bunch hanging for a long time, for a week or two, there are other methods of drying. You can use an oven, including an electric one. Set the temperature to 50 degrees. Line a baking tray with baking paper. Place the chopped mushrooms in an even layer. Do not close the oven door! After six to seven hours, the boletus mushrooms can be placed in a dry, tightly sealed glass container. Another quick method is to use a microwave oven. Set the power to 150 W and the timer to twenty minutes. Then remove the plate with mushrooms and ventilate the microwave for some time. Then repeat the same manipulations 2-3 times until the mushrooms become hard.

Preparing boletus mushrooms for the winter using the traditional method

There are at least two ways to salt porcini mushrooms: cold and hot. The first one is simpler, but for it you need to choose young, small boletus. We clean them, wash them and dip them whole in boiling water. Bring to a boil twice and place in a sieve. Cool them with cold water and then dry them thoroughly, turning them several times to remove any moisture. Place boletus caps in prepared and well-wiped jars. Sprinkle each row of mushrooms with a layer of salt. Cover with a circle of cardboard and place a stone on top. In a few days the jar will be incomplete. Add fresh boletus mushrooms, sprinkling them with salt. Pour in lukewarm ghee and close the lid. Store in the cellar or in the refrigerator door. Before use, soak for several hours and rinse.

Hot salting method

We clean the boletus mushrooms, wash them, boil them, skimming off the foam, for 20-25 minutes. This method of salting porcini mushrooms is good because you don’t need to soak them for several days. Place the mushrooms on a sieve and dry. Transfer to prepared jars or enamel dishes. Prepare the brine separately. For every 10 kilograms of mushrooms we take 1.2 liters of water and 0.5 kg of salt, as well as one bay leaf. Bring it all to a boil, cool, pour in the boletus mushrooms. We place a clean cloth on the surface, a wooden circle and a heavy stone on it. Store in the cellar or refrigerator.

Marinated boletus

There are many ways to prepare porcini mushrooms for the winter. One of them is pickling. Delicious glazed mushrooms can be either an independent snack or an ingredient for winter salads. To do this, we clean, wash and coarsely chop 2 kilos of fresh boletus mushrooms. Fill with cold water (0.5 liters), add 10 bay leaves and cook over low heat for about half an hour. Place a colander on another pan and separate the mushrooms from the broth. In the liquid we put 4 soup spoons of salt and 2 sugar, as well as a pinch of spices: black pepper (ground or peas), cloves. Bring the broth to a boil, then pour in 120 ml of 6% vinegar and return the mushrooms to the pan. Cook for another 10 minutes, skimming off any foam that has formed. Scald the jars with boiling water. Cut a large onion into rings and place it on the bottom of a glass container. Evenly place the mushrooms and marinade there and immediately roll up the lids. Such porcini mushrooms should be stored in the refrigerator for the winter.

Bouillon

Many housewives believe that in order to avoid food poisoning, all mushrooms should be boiled. The method below will help you prepare a fragrant clear broth - the basis for the soup. But how to cook porcini mushrooms without losing their characteristic aroma? Pour washed and coarsely chopped boletus mushrooms with cold water and let stand for half an hour. Then put the pan on the fire. As soon as it boils, reduce the flame and cook for thirty to forty minutes, skimming the foam from time to time. In a steamer, porcini mushrooms will be ready in 40 minutes. The same time will be required if we use a multicooker. It needs to be set to “Baking” mode. Well, what about dried mushrooms? We remove them from the thread and soak them in a small amount of cold water for 3-4 hours. After this, pour this infusion into the pan and cook for about 20 minutes.

Boletus cream soup

Even if you plan to use boiled mushrooms to prepare a second dish, do not drain the liquid. You can add potatoes, carrots, parsley, celery root to this broth and please your family with a delicious and aromatic mushroom soup. And for the second course, serve buckwheat porridge or rice with boletus mushrooms. And here we will tell you how to prepare French cream of porcini mushroom soup. To do this, finely chop 2 onions and fry until golden in vegetable oil in a deep frying pan. Add to them 0.5 kg of fresh chopped boletus mushrooms. Fry for about 7 minutes, then pour in a glass of cream with 20% fat content. Add 2 large potatoes, cut into cubes. We wait another 20 minutes (over low heat), stirring slightly so that the cream does not “run away.” Pour into a saucepan and blend with a blender until smooth. Season with spices, herbs and serve.

Boletus sauce

If, as a result of a forest hunt, you have quite a few porcini mushrooms in your basket, you can make a sauce from the trophy. Just three or four boletus are enough to make buckwheat porridge, mashed potatoes or boiled rice fragrant and tasty. As the main ingredient for the sauce, you can also use dried white mushroom - one handful, only in this case you need to first soak the product in cold water for two hours. Boil finely chopped boletus mushrooms in a small amount of water for about 40-50 minutes. We strain, but save the broth. Finely chop the onion, fry in butter, add mushrooms and fry for about a quarter of an hour. In small portions (stir constantly to avoid lumps), add 3 tablespoons of flour. Add enough broth to the pan to make a thick sauce. Separately mix chopped dill, salt and spices to taste with 2-3 tablespoons of sour cream. Pour this into the main sauce, stir, and heat thoroughly.

Boletus julienne

How to cook porcini mushrooms as a hot appetizer? If you have beautiful cocotte makers in your house, serve julienne to your guests. To do this, simmer 0.5 kg of peeled and coarsely chopped boletus mushrooms in butter for about 10 minutes. Using a spoon, collect the released mushroom juice into a cup, and add half rings of a large onion and another spoon or two of butter to the frying pan. After a quarter of an hour, prepare the following mixture in a separate bowl: shake 1 glass of sour cream with a tablespoon of flour, mushroom juice, salt and spices. Pour this creamy sauce into the pan and simmer for another 10 minutes, stirring constantly. Rub the inside of the cocotte makers with garlic, fill them with julienne, sprinkle the surface with grated Parmesan and place in an oven preheated to 200⁰ for a quarter of an hour.

Buckwheat with boletus

If you are wondering how to cook porcini mushrooms in the traditional Russian way, then there is nothing easier than cooking the most aromatic porridge. In a very deep frying pan in two tablespoons of vegetable oil, fry a finely chopped onion, 100 grams of bacon and diced carrots. When it all turns golden, add 200 g of porcini mushrooms. Fry for another 10 minutes. Season with salt and spices, add a glass of buckwheat and two tablespoons of finely chopped parsley. Stir and pour in three glasses of hot broth (or boiling water). When the liquid boils, cover with a lid and reduce the heat to low. Simmer the porridge for half an hour until the water boils away. After this, add 2 large tablespoons of butter, mix and let stand warm for another 15 minutes. Serve sprinkled with dill.