When you return from a “quiet hunt” with baskets full of mushrooms, you are in a great mood. However, the question immediately arises: what processing methods can be used to prepare them for the long winter?
Some of the fruiting bodies will be used for frying, freezing and other processes, but most will be pickled. After all, pickling is a common way to preserve mushrooms for a long period. It must be said that boletus is considered the most popular mushroom for pickling. It is not difficult to prepare them in this way, but every cook needs to know the features and rules of such preparation. For example, small mushrooms should be pickled whole, while larger ones should be cut into several pieces. A mandatory procedure is to cleanse the oil from the oily and sticky skin, which collects forest debris. If you do not remove it, the mushrooms in the marinade will turn out to be bitter, and when frying, this film sticks to the pan and burns.
We offer several delicious recipes for pickling butter mushrooms for the winter, which will help you preserve your preparations at home until the next mushroom harvest.
It is strongly recommended to boil butter before canning, which eliminates the risk of poisoning. In addition, boiling will guarantee that the mushrooms will remain in good quality for a long time. Therefore, it is better to prepare recipes for delicious pickled butter for the winter with preliminary boiling. Such preparations are used as a snack or as an additional ingredient for salads, pies and pizza.
Marinated boletus for the winter - the most delicious recipe
I like this cooking option because the mushrooms are very aromatic due to the addition of spices such as allspice and cloves. However, not everyone likes this seasoning, so be guided by your taste preferences.
Prepare:
- vinegar essence 70% - 3 tsp;
- boletus - 1 kg;
- bay leaves - 5 pcs;
- water for marinade - 1 l;
- cloves - 5 pcs;
- salt - 2 tbsp. l;
- allspice - 2 pcs;
- sugar - 1 tbsp. l;
- black pepper - 5 peas.
https://www.youtube.com/watch?v=VpvvlGmuZJk
Rinse the mushrooms well with water and peel. From large caps you need to peel the skin, or best of all, from all of them. But some very small mushrooms are simply washed under water, see for yourself.
Cook the butter for about 20 minutes after it has boiled. Place in a colander and leave until the liquid drains. Prepare the marinade. Add spices, sugar, salt to the water and bring to a boil.
Place the mushrooms here and cook for 10 minutes from the moment they boil.
Then add vinegar essence and leave to cook for another 5 minutes. Place into prepared jars and screw on the lids.
Such preparations should be stored in a cool place.
Spicy pickled butter for the winter
Another delicious recipe for preparing butter for the winter is marinating using the simplest and most affordable ingredients that every housewife has in her kitchen. This preparation is used for salads, sandwiches, stewed cabbage and fried pork. Spicy mushrooms with garlic and mustard seeds will also be a savory appetizer at your holiday feast.
- boiled boletus – 2 kg;
- vinegar 9% - 100 ml;
- mustard seeds – 1 tsp;
- vegetable oil – 150 ml;
- garlic cloves – 15 pcs.;
- white peppercorns - 10 pcs.;
- ground black pepper – ? tsp;
- water – 700 ml;
- bay leaf – 7 pcs.;
- sugar – 3 tbsp. l.;
- salt - to taste.
Cut the cooked boletus into small pieces, place in an enamel pan or deep saucepan, add water and let it boil.
Add sugar, salt, bay leaf, garlic cut into small cubes, add mustard seeds, white and black pepper, stir well.
Let it boil for 10 minutes, add oil, vinegar and let it boil again for 15 minutes over low heat.
Remove from the stove and let it cool completely.
Distribute the cooled mushrooms with the marinade into jars, close with plastic lids and place in the refrigerator for several weeks.
You can start eating this preparation after 5-6 hours of marinating.
How to marinate boletus for the winter in jars with vinegar
This recipe uses even fewer spices than the previous one. In principle, nothing superfluous, but this does not affect the taste data; they turn out no less tasty than in the first recipe.
Required Products:
- vinegar 9% - 100 g;
- boletus;
- sugar - 2 tbsp. l;
- onion - 1 piece;
- salt - 1 tbsp. l;
- laurel leaves - 2 pcs;
- water for marinade - 1 l;
- black pepper - 15 peas.
We clean the mushroom caps from the top film.
And we also clean the legs.
Then rinse them thoroughly with cold water. Place them in a suitable pan and fill with water. We peel the onion; it will need to be boiled together with the mushrooms.
If it suddenly turns out that you have caught a bad mushroom, the bulb will change its color. Unfortunately, in this case, all the butter will have to be thrown away. Bring the mushrooms and onions to a boil and then cook for 30 minutes. Then we transfer them to another container and rinse under running water.
We pour out the water in which they were boiled. Fill them with a liter of clean water, add sugar, bay leaf, salt, pepper, vinegar.
Bring to a boil and cook for another half hour. Place in sterilized jars along with the marinade.
Roll up, turn over and wrap in a blanket until completely cool. Can be stored at room temperature.
Butter fried with onions for the winter
Composition (per 1 l):
- boletus – 2 kg;
- citric acid – 4 g;
- salt – 80 g;
- onions – 0.2 kg;
- ground black pepper – 5 g;
- fresh dill – 50 g;
- vegetable oil - as much as needed;
- butter – 100 g.
Cooking method:
- Peel, rinse the boletus in several waters, cut into pieces.
- Boil for 15 minutes in water with salt and citric acid.
- Rinse, drain in a colander, and let the water drain.
- Heat the oil in a deep frying pan, add the mushrooms and fry them for 20 minutes over medium heat without a lid.
- Pepper, add finely diced onion, stir. Fry for another 5 minutes.
- Cut the butter into thin slices. Chop the dill with a knife.
- Add dill to the mushrooms, stir. Place slabs of butter on top. Cover the pan with a lid and reduce heat. Simmer the mushrooms with butter for 5 minutes, remove from the stove.
- Allow the butter to cool in the pan, covered, and place in clean containers or special tight bags designed for freezing food. Close tightly and place in the freezer.
Butter prepared according to this recipe can also be stored in jars in the main compartment of the refrigerator. To do this, the jars are sterilized, filled with still hot mushrooms, filled with oil in which they were simmered, and closed with boiled plastic lids. Then the butter is given the opportunity to cool at room temperature and only after that it is hidden in the refrigerator.
Marinated boletus with garlic - a simple recipe
Another option with the addition of garlic, which will taste slightly different from previous recipes.
Required ingredients:
- mushrooms - 1 kg;
- water for preparing marinade - 1 l;
- garlic - 3 cloves;
- salt - 2 tbsp. l;
- cloves - 2 pcs;
- sugar - 1 tbsp. l;
- laurel leaves - 2 pcs;
- black peppercorns - 10 pcs;
- vinegar 70% - 3 tsp.
The oils need to be cleaned as described above and rinsed.
Fill with water and bring to a boil. Cook for 15 minutes, skimming off the foam.
Transfer to a colander and rinse with water.
Next, prepare the marinade. Put the water on the fire, add salt, bay leaves, sugar, cloves and pepper.
We also put mushrooms here. Bring to a boil and cook for half an hour.
Then add garlic and vinegar. Cook for another 10 minutes.
Place in sterilized jars and seal.
How to pickle butter without sterilization - a delicious recipe with cinnamon
Very tasty and aromatic mushrooms are obtained using this recipe. You can cook other mushrooms this way.
Prepare the following products:
- water - 1 l;
- cloves - 3 pcs;
- boletus;
- sugar - 2 tbsp. spoons;
- salt - 4 teaspoons;
- allspice - 6 peas;
- bay leaves - 3 pcs;
- cinnamon - half a tsp;
- vinegar essence - 1 tsp.
Clean the mushrooms, wash them and cut them into several pieces, not too small. Very small ones can be left whole.
Fill with water and set to cook for 30 minutes. Place in a colander and rinse with water. Then prepare the marinade. Pour water into a saucepan, add salt, cinnamon, pepper, sugar, bay leaf. Pour the butter here and add vinegar essence.
Bring to a boil and cook for another 5-7 minutes.
Pour into prepared sterilized jars and seal.
