Preservation of porcini mushrooms

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For a long time, porcini mushrooms were famous for their wonderful taste and nutritional properties. Eating this product as food is the key to good health and well-being. Everyone knows how beneficial they are for the body. From fruiting bodies, you can cook a delicious soup, use it as an ingredient for numerous salads. It is best to stock up on such a treat for the cold season. By winter, you can make canning of white fungi at home, recipes for the most delicious preparations can be found in this article.

The easiest way to save the product for the winter is dry freezing. To do this, just cut the fruiting bodies and put in the freezer. So that they take up less space in the freezer, they can be boiled, then they will significantly decrease.

Pickled canned spices

It is necessary to take the following ingredients:

  • porcini mushroom - 2 kilograms;
  • water - five liters;
  • salt - 8 tablespoons;
  • sugar - 8 tablespoons;
  • table vinegar - 4 tablespoons;
  • cloves - 1 2 teaspoons;
  • cinnamon - 1 teaspoon;
  • allspice - 7 peas;
  • bay leaf - 6 pieces.

How to cook:

  1. Thoroughly wash the fruits of all kinds of debris and clean.
  2. Then we collect water in a large pot and cook mushrooms in it for an hour and a half, periodically removing the foam.
  3. After boiling, wash them again using a sieve or colander.
  4. Cooking brine does not take much time. Pour five liters of water into the pan, add salt, sugar, vinegar, cloves, cinnamon, pepper and bay leaf, bring the brine to a boil.
  5. After this, pour the boiled mushrooms into a boiling brine and cook for another fifteen minutes.
  6. Remove the fruits from the brine and rinse again.
  7. Then you need to cook the exact same brine and boil the fruiting bodies for another fifteen minutes in a new brine.
  8. Arrange the mushrooms in pre-sterilized jars so that their mass does not reach the edge of the jar by about two centimeters.
  9. After that, you can safely roll up the banks.

After the banks have cooled, you need to put them in a cool place.

Whole canning

To prepare for a 0.5 liter jar you will need:

  • white mushroom - 750 grams;
  • vinegar - 20 milliliters;
  • salt - 30 grams;
  • sugar - 15 grams;
  • bay leaf - 1 leaf;
  • peppercorns - 2 peas.

How to cook:

  1. Cooking marinade. Pour one liter of water into the pan and add all the necessary ingredients except the vinegar essence.
  2. Cook fruit bodies in salted water. For a liter of water you need to add 45 grams of salt.
  3. Stir the mushrooms periodically and, if necessary, remove the resulting foam.
  4. Pour vinegar into a jar and quickly put boiled mushrooms in it.
  5. Then add brine to the edge of the can and roll up the lid.
  6. Sterilize the finished jar in a water bath for twenty minutes.

After the workpiece cools down, you can put it in the basement.

Delicious Salad Recipe

All proportions are based on a 0.5 liter can.

For cooking you will need:

  • boiled porcini mushroom - 450 grams;
  • sunflower oil - 40 milliliters;
  • vinegar 80% - 15 milliliters;
  • sugar - a teaspoon;
  • salt - a teaspoon;
  • black pepper - 3 peas.

Cooking process:

  1. We take fresh fruiting bodies, clean and thoroughly rinse under strong pressure of water.
  2. We put it in a pan, add water and cook over very low heat until the mushrooms sink to the bottom of the pan.
  3. It is necessary to make a sauce from sunflower oil, vinegar, sugar, salt and pepper.
  4. Put fruit bodies in a jar and pour over the prepared sauce.
  5. Roll up the lid and sterilize in a water bath for half an hour.
  6. To prepare a water bath, you need to take a wide pot and draw so much water into it that when you put the can there, the water reaches almost to the very top.
  7. Then put the pan on the fire and boil water. Due to the high temperature, the sterilization process will take place at the highest level.

In tomato sauce

We preserve the product using tomato puree.

The following ingredients are required for this recipe:

  • mushrooms - 650 grams;
  • tomato puree - 450 grams;
  • sunflower oil - 60 milliliters;
  • salt - a teaspoon;
  • sugar - 250 grams;
  • vinegar and cloves to taste.

Cooking Algorithm:

  1. Rinse fruit bodies thoroughly, cut and put in a pan.
  2. Cover and simmer in their own juice. If necessary, you can add a little sunflower oil.
  3. Simmer until soft.
  4. Put the tomato puree in a small saucepan and add the necessary ingredients, including vinegar, bring to a boil.
  5. Put mushrooms in a jar and pour in tomato puree.
  6. Sterilize the filled jar in a water bath for an hour and a half.
  7. Then roll up the jar with a lid and cool.

The chilled jar can be lowered into the basement.

Caviar: a step-by-step recipe

This dish can decorate absolutely any holiday table. Cooking caviar is very simple and fast.

To prepare, you will need:

  • fresh mushrooms - 1 kilogram;
  • carrots - 350 grams;
  • onions - 250 grams;
  • sunflower oil - a tablespoon;
  • salt and vinegar to taste.

How to cook:

  1. Using a meat grinder (electric or manual), twist all the ingredients individually.
  2. Fry the onions in a pan using sunflower oil.
  3. When the onion is ready, you need to add carrots to it and simmer under a covered lid for fifteen minutes.
  4. Then you can add the fungi and simmer ten minutes again.
  5. After everything is evenly stewed, it is necessary to put the resulting mass into a small pan. There you can pour out the remaining oil.
  6. Add vinegar, add salt to your taste and leave to simmer on a very low fire for an hour and a half.
  7. Periodically you need to stir the mass to avoid burning.
  8. After the caviar has been stewed, you can lay it in pre-sterilized jars, roll up the lids.

When the banks have cooled, you can put them in the basement.

Canned Fried Mushrooms

In order to properly prepare this dish, you will need:

  • porcini mushrooms - 1 kilogram;
  • butter - 400 grams (you can use vegetable fat, or melted lard);
  • salt - 25 grams.

How to cook:

  1. Peeled and washed white fungi cut into small pieces.
  2. In a saucepan, melt butter, or melt pork fat.
  3. Put chopped mushrooms in the heated oil and salt, cover the pan with a lid. Simmer mushrooms for one hour over very low heat.
  4. After time runs out, you need to open the lid and fry the mushrooms until excess moisture evaporates in the dishes. The oil should acquire a transparent color.
  5. Fill the mushroom mass in pre-sterilized jars and pour them with melted butter. It is necessary that the oil layer is approximately two centimeters above the level of mushrooms.
  6. Roll up the cans and send them for sterilization for forty minutes.

Hot Pickled Mushrooms

All proportions are taken into account per liter jar.

To salt a product for the winter, you will need:

  • white mushroom - a kilogram;
  • salt - 25 grams;
  • bay leaf - 2 pieces;
  • garlic - one clove;
  • peppercorns - 7 peas
  • sunflower oil (unrefined) - 50 milliliters.

Cooking Algorithm:

  1. We take an enameled pan, pour five centimeters of water to the bottom.
  2. Add salt and finely chopped porcini mushrooms.
  3. Cook over low heat for twelve minutes. Fruit bodies will gradually decrease in size.
  4. Cool the prepared mushrooms and sterilize the jars.
  5. Put all the spices on the bottom of the jar, except for the bay leaf (it will be "cherry on the cake").
  6. Place the mushrooms in a sterilized jar at the very edge and shake a little.
  7. Top with a leaf of parsley and pour in sunflower oil.
  8. Close the jar with a plastic lid and put it in the refrigerator.

Pickled porcini mushrooms (video)

These are the most common recipes for preserving porcini mushrooms for the winter. Thanks to this preservation, you can easily decorate any table and pleasantly surprise guests.


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