Salted mushroom will always find a worthy place on any table. The most valuable, aromatic, nutritious, and, of course, delicious is white. His hat can also be yellowish or brown, which does not affect the taste. The porcini mushroom can reach gigantic sizes, but most often it simply does not have time to grow up to them - there are too many hunters for an exquisite delicacy.
If you follow a diet, then this product will be a real salvation. Calorie content is only 22 kcal per 100 g. Pickled and salty also do not threaten your figure, even fried porcini mushrooms are low-calorie sources of protein. But the dried mushroom is very light, but the calorie content increases tenfold. Of course, every housewife tries to harvest porcini mushrooms for the winter . Salting is not complicated, so even a novice culinary specialist can delight their loved ones with a delicious snack.
Where to get boletus
With the onset of autumn, connoisseurs and lovers go to the forest to collect the most delicious and healthy mushrooms. And they are especially happy if they managed to find strong and beautiful mushrooms that look so wonderful on the table. If you are not strong in the search for mushrooms, then you can simply buy them from those who know the most reserved places well and always come home with full baskets. Salting of porcini mushrooms is the last preparation of the outgoing season. But such a product and the most coveted on any holiday table. Therefore, do not miss the start time of this process.
What you need to know
What should a novice housewife do to make excellent salting? Porcini mushrooms will be delicious, crunchy and fragrant if you use a proven recipe. You can search for optimal proportions, ruining several parties, but it is better to act for sure. This is a valuable product that you need to try to save in full, so follow the advice of experienced housewives. Salting of porcini mushrooms begins with the preparation of forest gifts. Therefore, having arrived from the forest, it is required to immediately pour all the prey into the bath and get to work.
Raw material preparation
First of all, you need to sort out the mushrooms and remove all damaged ones. Now sort the mushrooms by size, this is important in the first place so that the gifts of the forest look beautiful in jars. Carefully remove lumps of soil and various contaminants. It remains only to rinse. Pay special attention to the fact that mushrooms absorb all radionuclides and other harmful substances from the environment. If you are sure that the mushrooms are harvested in an ecologically clean area (for example, in a country forest), then you can skip this point.
Take a voluminous pan and prepare a saline solution in it. For every liter of liquid you need to take 3 g of salt. Place the mushrooms in this solution and boil them for ten minutes. After this, the water will need to be drained and rinsed with mushrooms under running water.
Continue processing
Salting porcini mushrooms for the winter involves heat treatment also because the only way to guarantee your family is safe from botulism. Therefore, the operation must be repeated, but now boil for 20 minutes. There are two such approaches. Such treatment significantly reduces the concentration of harmful substances and makes fungi safe and useful. Now you can salt them.
Now consider the various cooking options for salted porcini mushrooms.
Hot way
The recipe for pickling porcini mushrooms presented below is suitable for those who save time. If you are looking for an option on how to complete the workpiece without first soaking it, then it will work best. The process is not at all complicated. This will require only a few pounds of good mushrooms and seasoning. This is a couple of leaves of laurel, 2 buds of cloves, a head of garlic, five tablespoons of salt.
Cooking technology
Salting porcini mushrooms for the winter in jars is the most popular method of harvesting. Let's look at the cooking sequence. Immediately take note, carefully write down in a notebook how many spices of one kind or another you add. When you print mushrooms in winter, households will evaluate and tell you whether it is worth adding or decreasing the amount of salt.
This method of pickling porcini mushrooms is quite simple, so even a novice hostess can easily prepare such an appetizer. It will not work to digest them, so we focus on water. Once it becomes transparent, you need to turn it off. Now you need to add seasonings and spices, and after seven minutes you can remove the pan from the heat. It remains to move the mushrooms into a jar, alternating with cloves of garlic. Hot pickling of mushrooms is carried out quickly, which is convenient for busy housewives. Jars are filled with broth and cool naturally. You can’t roll them up, just close them tightly with lids and put them in a cool place for storage.
Savory mushrooms
Each mistress has her own branded recipes. Hot pickling of mushrooms can be done in any suitable dish, whether it is a jar or a pan. Plain, enameled, in which you usually cook soup. For cooking, you need 3-4 kg of mushrooms, 10 tablespoons of salt, several cloves of garlic and horseradish, as well as dill. The amount depends on how spicy you want to make a snack.
Rinse the mushrooms and blanch in boiling water for 10 minutes. Now throw them in a colander and rinse well again under the tap. It is better to use spring or bottled water. Transfer the mushrooms to an enameled bowl and sprinkle with salt. It remains to lay out the previously peeled and washed horseradish and garlic. From above you need to put the load and remove the pan in a dry, cool place. Within a week, you can enjoy delicious mushrooms.
What to do with rich booty
Salting a couple of kilograms is not too difficult, but what if one managed to collect several buckets in the forest at once? The procedure does not change too much, it just takes more time and effort. It will be useful to familiarize yourself with the proportions in order to quickly calculate the amount of ingredients.
For 10 kg of fresh mushrooms, you need to take 700 g of salt. These are the main components. Hot pickling of porcini mushrooms is performed in the fall, when fresh, green leaves are already difficult to find. Therefore, in the midst of the season, pick horseradish, leaves of cherry, currant, oak and put in the freezer. So they will definitely wait in the wings. For the specified number of mushrooms, you will need to take 10 bay leaves, 50 peppercorns, 30 cloves of cloves. Greens to taste - who likes what more.
Large blanching capacity required. You can take a basin for cooking jam. If there are a lot of mushrooms, then we perform this procedure in stages. To do this, each serving of mushrooms will need to be boiled in slightly salted water, regularly removing foam. Then discard them in a colander and load a new portion. Spread in a suitable dish, pouring with coarse salt. Top cover with horseradish, currant leaves and set the load.
Marinated mushrooms
If you like the savory taste of the appetizer, then you can perform a classic marinade using regular vinegar. If the mushrooms are already salted, then you can safely remove all the classical steps (sorting, cleaning, cooking) and go directly to the preparation of the marinade. To do this, take 200 ml of water and 6% vinegar in an amount of 60 ml per kilogram of mushrooms. Add black and allspice peas, a few bay leaves and cloves, as well as 30 g of salt. In this solution, it is recommended to boil the mushrooms for 10 minutes, after which it is required to transfer them to jars and close. After complete cooling, store in a cool place.
Some subtleties
It is important to choose a place where the temperature is ideal for canning. Connoisseurs recommend not exceeding +8 degrees, otherwise the product may become sour or moldy. But you also need to take it to the balcony with an eye. If the temperature drops below 0, then salting is much slower. In addition, if the mushrooms freeze, they will turn black and become completely tasteless. Therefore, a temperature of 0 to + 4 degrees is optimal for salting. Please note that the brine should completely cover the mushrooms.
Sometimes it happens that the liquid leaked out for some reason. We urgently need to add it. To do this, take a 10% solution of salt using boiled water, and pour mushrooms. If mold appears, then with a clean cloth dampened in a solution of vinegar, wipe the walls of the container and remove it. Most often this happens if the tub is not full. This can be easily fixed by going to the forest again and collecting new mushrooms. Remove the upper oppression and fragrant leaves, stack the prepared fruiting bodies and return everything to its place.
Culinary art
The salting of mushrooms is remarkable in that the forest products preserved in this way can be salted, fried and stewed, used to make soups, and even marinated. That is, this is one of the best ways to preserve a wonderful and nutritious product for a long time. In addition, subject to all the subtleties, this procedure makes the workpiece not only tasty, but also safe. With mushrooms, jokes are bad, so you should pay special attention to all the subtleties of cooking. When choosing your recipe for pickling porcini mushrooms for the winter, pay attention to carefully following all the recommendations, otherwise the risk of dangerous bacteria starting up in the corned beef will increase.
Cold way
This option is chosen by those who like dense crispy mushrooms. First of all, you need to prepare the container. It can be a tub or a barrel, an enameled saucepan or a plastic bucket - it all depends on the number of fruits that are available.
This is the most time-consuming method of harvesting, but the result is worth the time and effort. To cook surprisingly delicious salted mushrooms, you need a kilogram of porcini mushrooms, a tablespoon of rock salt, a teaspoon of dried dill seeds, cherry and oak leaves. Go through the forest gifts and rinse thoroughly. Now you need to fill them with water. It remains only to wait. This is necessary in order to completely rid the crop of caustic juice. Water must be changed twice a day, and the mushrooms mixed. In the case of boletus, one or two days may be enough, for the males the period is extended to 3 days.
When the set time is up, the process can continue. Pour boiling water over all the ingredients. First you need to lay the spicy leaves, and then the mushrooms on them. Each layer must be sprinkled with plenty of salt. As soon as the container is completely full, a special load will need to be placed on top and put in a cold place. In about a month and a half, it will be possible to take a sample. Cold pickling of porcini mushrooms can be done in several ways, among which you can choose the one that you like the most.
Ginger Ambassador
An original and bright recipe for pickling porcini mushrooms. To do this, you need to take ginger root and 150 g of salt per 2 kg of fresh fruit. In order to make the ambassador even more spicy, it is recommended to add 5 cloves of garlic, leaves of cherry and currant, horseradish.
The peeled mushrooms should be blotted with a napkin and cut into small pieces. In this state, they are filled with water and left for 2-3 days, periodically updating it. Now we take enameled dishes and put the ingredients into it in the following sequence:
- currant and cherry leaves;
- horseradish and dill umbrellas;
- mushrooms;
- favorite fragrant herbs, garlic.
The last two layers are repeated until the dishes are completely filled. We cover it with gauze, and put a load on top. Now remove the container in a cold place. The fabric needs to be rinsed every day, and in a month and a half it will be possible to take a sample.
The cold ambassador allows you to get dense, crunchy and incredibly tasty mushrooms that will be stored quietly throughout the season.
The recipe is also convenient because it is easy to optimize at your discretion. By changing the set of spices, reducing and increasing their number, you can achieve different results. Someone will like the classic salting with salt and pepper, others prefer to put more garlic, and others like to experiment with cardamom, curry, ginger.