White mushroom is the most delicious of all representatives of its kingdom. Today we will marinate porcini mushrooms for the winter. Write down the recipe.
If you are lucky enough to pick porcini mushrooms on your own, this will significantly save your family budget. But, if the nearest gathering place is a market or a store, don't be stingy and buy this mushroom. Porcini mushrooms or boletus are not only tasty and aromatic, but also incredibly satisfying. They are fried, baked, marinated, soups and gravies are prepared from them, dried (they are very aromatic).
However, mushrooms are delicious not only for us, but also for worms. By the way, when assembling, I noticed that large mushrooms are less wormy or completely clean, but with small ones I was never lucky. The taste does not depend on the size, only the aesthetic appearance, so take all the mushrooms, the main thing is that the boletus should not stale. They must be prepared on the very first day after assembly.
If you have harvested a crop of small mushrooms, pickle them whole. If they are large, then we marinate only the hats - we do not throw out the legs, but use them for making soup and gravy, and also just for frying with onions.
- Caloric content per 100 g - 25 kcal.
- Servings - for 2 people
- Cooking time - 40 minutes
Ingredients:
- White mushrooms - 1.5 kg
- Water - 1 liter
- Vinegar 9% - 30 ml
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Black peppercorns - 8 pcs.
- Allspice peas - 6 pcs.
- Laurel - 3-4 pcs.
Step by step cooking pickled porcini mushrooms for the winter - a simple recipe
We sort out mushrooms. We choose not wormy or less wormy. If the hat below is green or dark yellow, then it is better to fry such a mushroom. It is also worth paying attention to the leg, it should be tight.
Soak the mushrooms in water for 20 minutes. During this time, all the worms will come out and settle at the bottom, like the garbage. We remove the mushrooms from the water and rinse them. We clean the caps from debris with the hard side of the sponge. We clean the legs to white.
Cut the mushrooms into fairly large pieces. After boiling, they will decrease in volume. I decided to marinate not only the hats, but also several dense, not wormy legs.
Fill the mushrooms with cold water and add a little salt. Bring to a boil and cook for 15–20 minutes over low heat so that the water boils.
After that, we put the mushrooms in a colander and rinse with running water until they cool completely.
Put the cooled mushrooms in sterile jars.
Cooking the marinade. Add all the spices to the pan, except for the vinegar. Bring the marinade to a boil. Cook for 3 minutes and pour in the vinegar. Cook for another 1 minute.
Fill the mushrooms with marinade and immediately roll up the lids. Turn it upside down and leave it to cool completely. No need to wrap.
You can try pickled porcini mushrooms in two weeks. During this time, they will be saturated with spices and become truly tasty.
How do you marinate porcini mushrooms?
See also video recipes:
Pickled mushrooms are the tastiest
