The recipes for marinated porcini mushrooms are delicious. Marinated porcini mushrooms. Recipe for making mushroom blanks without vinegar

Marinated porcini mushrooms according to our family recipe. The recipe is very quick and most importantly simple.

What you need to make pickled white mushrooms

In order to quickly pickle mushrooms, we need the following products:

• fresh porcini mushrooms
• acetic acid
• black peppercorns
• Bay leaf
• garlic
• cloves or cinnamon

I will not indicate the number of ingredients, since we ourselves always do it by eye. And I advise you to do the same, because it is not the exact proportions that are important here, but the mood with which you cook!

How to cook marinated porcini mushrooms

Fresh mushrooms must first be thoroughly rinsed and peeled. Cut off dirt from them and remove adhered needles and leaves.

Now the large mushrooms need to be cut into several pieces. We cut the small mushrooms in half, and the small ones do not need to be touched at all. Let it marinate whole, it will be nicer that way.

Put the chopped mushrooms in a saucepan, cover with cold water, salt and put on fire.

We bring the water with mushrooms to a boil, let it boil for about five minutes and necessarily we drain the first water. She's dirty and not pretty. With it, all the harmful substances that may be in mushrooms will go away.

Fill again with cold water and bring to a boil again. Let it simmer again for 20-30 minutes and put the porcini mushrooms in a colander.

We wash the mushrooms under running water and set aside.

Cooking the marinade. Pour water into a saucepan. For one liter of water, you need 1 tablespoon of salt (a little more is possible), 1 tablespoon of sugar. We throw in a few leaves of bay leaves, a few cloves of garlic.

Finally, add a little clove or a couple of pieces of cinnamon bark. These are completely different tastes! I like both, and you choose what you like best.

We are waiting for it to boil. Already add 1 tablespoon of acetic acid 70% to boiling water.

And now we throw boiled porcini mushrooms into the boiling marinade. Let the mushrooms simmer in the marinade for a little.

We remove from heat and lay out hot, one might even say we pour it into clean sterilized jars.

Banks must be filled with mushrooms to the top. Pour the hot marinade over the mushrooms so that it is not enough to reach the edge. Top with a small amount of sunflower oil.

Cover the hot jars with lids and set them aside to cool. You need to store jars of pickled porcini mushrooms in a cool place, preferably in the refrigerator.

You can eat in a couple of days, especially impatient ones can try immediately those mushrooms that are not included in the jars.

Anyone who has ever tried pickled porcini mushrooms forgets about the existence of purchased pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms for the winter in jars on their own. And you know, until recently for me the preparation of pickled porcini mushrooms for the winter was some kind of incomprehensible mystery, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.

But this year I came across a very successful recipe for a marinade for mushrooms, which my mother's sister, who is also a pro in conservation, a cook I respect and just a wonderful woman, kindly shared with me. She told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare mushrooms and which porcini mushrooms are suitable for pickling in jars, and which ones are better to fry or dry.

Especially for you, dear friends, I have prepared a whole story on how to marinate porcini mushrooms at home in order to give you confidence in yourself in such a responsible matter as marinating porcini mushrooms. Meet: pickled porcini mushrooms - step by step recipe with pictures on the Home Restaurant website.

Ingredients:

• 1-1.2 kg of porcini mushrooms
• 7-8 peas of black pepper
• 3-5 peas of allspice
• 3 pcs. Bay leaf

Marinade for mushrooms:

• 1 liter of water
• 130 ml. 9% vinegar
• 2 tbsp Sahara
• 4 tsp salt

How to marinate porcini mushrooms in jars:

To preserve, we need white mushrooms that are not old and not very spoiled in appearance. Marinating porcini mushrooms will be more pleasant if you pick the porcini mushroom yourself in the forest. But it's okay if you buy porcini mushrooms from the market. The main thing is that the toadstools are not caught.

These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.

It is better not to use completely adult porcini mushrooms with a green or brown cap on the bottom for preservation. Such substandard porcini mushrooms can be fried or dried.

So, in order to cook pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into such large pieces. Do not be intimidated by this size of slicing, because after we boil the porcini mushrooms, they will lose 30% of their volume.

To make our porcini mushrooms tasty for the winter and keep their appearance, you need to rinse the mushrooms with cold running water after cooking. Rinse until the mushrooms in a colander are cold.

Now we are preparing a marinade for mushrooms: pour water and vinegar into a saucepan, also add salt and sugar. Stir, cover, put on the stove and bring to a boil.

We send the washed porcini mushrooms to a boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.

Since we prepare pickled porcini mushrooms in jars for the winter, we need to prepare these jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we spread a bay leaf, a few peas of black and allspice. To make the pickled porcini mushrooms even more flavorful, you can add a few cloves to the jar.

Then, with the help of a ladle, lay out the porcini mushrooms along with the marinade in the jars. It is not necessary to fill the jars with mushrooms too tightly, approximately so that 70% of mushrooms and 30% of marinade are obtained. From this portion I have a little marinade left, this is normal.

How to pickle porcini mushrooms - recipes

The "quiet hunting" season has begun. In the summer it was like that, pampering, but now the real mushrooms have gone. Autumn boletus is strong, not wormy or almost wormy. Sometimes you comb the whole forest in circles - and almost nothing. You look with envy at the full buckets of mushroom pickers already returning from the forest. But then one fungus comes across, the second, the third ... And here it is - a long-looking clearing. The basket is full, and the feeling of pleasure exceeds the feeling of fatigue ...

Step by step photo recipe

How to marinate porcini mushroom: At home, we will sort the boletus from other collected mushrooms.

Then we carefully clean the mushrooms from the ground, where necessary - cut them off. Wipe with a damp cloth. So different needles-leaves are better removed. When cleaning, the mushrooms go through the first sorting. For pickling, I select mushrooms without a single wormhole with a cap no more than 5-6 cm in diameter. The rest of the mushrooms will go for soup, will be fried, frozen, dried. I wash the selected mushrooms separately under running cold water.

Then we cut off the legs of the mushrooms, leaving 1.5-2 cm. For pickling, I take only the legs of young mushrooms no longer than 5 cm, cut them into pieces. We leave very small mushrooms intact, cut the rest in half or into four parts. Fill the mushrooms with cold water to cover, and set to cook. When it boils, reduce the heat and be sure to remove the foam. Add a pinch of citric acid to the mushrooms, it will preserve the white color of the mushrooms. Cook the mushrooms for 15-20 minutes. Usually mushrooms are reduced in volume by three times during cooking.

Put the boiled mushrooms in a colander and rinse with hot water from the kettle. As expected, I have 1L of boiled mushrooms. And now we will marinate them. For the marinade, I need to take 1.2 liters of water, that is, for every 0.5 liters of mushrooms, there is 100 ml more water. As a result, you should get two jars of mushrooms - 0.5 liters and 0.7 liters. But I will not deprive myself and my family of the joy of tasting delicious mushrooms and will prepare only two 0.5-liter jars. This is just the beginning of the mushroom season and I hope that we will still stock up on mushrooms. Let's cook the marinade. It is better to wrap the spices in cheesecloth in the form of a bag, so that later they are not all in one jar. Add spices and mushrooms to boiling water. Cook without a lid over low heat for 30 minutes. Add vinegar at the end and let it boil.

Fill clean sterilized jars with mushrooms and marinade. If desired, we can spread the spices evenly over the jars. But this is not necessary - they have already done their job. Cover and sterilize the jars with mushrooms in a water bath for at least 25 minutes. It's mushrooms after all! Close and turn over until it cools completely. When we open the jar, I drain the marinade, and add a clove of squeezed garlic or a chopped onion to the mushrooms. Pouring marinated porcini mushrooms vegetable oil... Delicious!

The rest of the good mushrooms that did not pass the face control, and the remaining legs we cut into cups. You can cook from them tasty soup, fry, add mushrooms to other dishes.

The excess can be frozen. Porcini mushroom lends itself well to freezing and does not lose its qualities. To do this, put the mushrooms in plastic bags and place them in the freezer.

Mushrooms with several holes from worms (not very wormy) - do not throw them away, they can be dried. The fact is that during drying, the mushroom is strongly compressed, and the worm leaves it by itself, falling down. Mushrooms dry well in an electric dryer. To do this, we cut them into thin plates and lay them out on pallets. Weather permitting, you can dry the mushrooms outside by stringing the mushroom slices with strings. That's all. Bon Appetit!

Recipe 2:

• porcini mushrooms - 1 kg
• for marinade for 0.5 liters of water
• salt - 1 tablespoon
• sugar - 1 tsp
• table vinegar - 5 tablespoons
• allspice - 5-6 peas
• cloves - 2 buds
• cinnamon - 1/3 part of a stick

Clean porcini mushrooms from debris, rinse, cut large ones into pieces.

Boil the prepared mushrooms in salted water until tender (about 10-15 minutes), put in a colander and let the water drain.

Arrange the prepared mushrooms in sterilized jars and pour hot marinade over.

To prepare the marinade, add salt, sugar, spices to the water, bring to a boil, add vinegar, stir and bring to a boil again.

Cover the jars with mushrooms and marinade with boiled lids and sterilize for 20 minutes.

Roll up jars of pickled mushrooms and leave to cool completely.

Store the preparation of porcini mushrooms in a cool dark place.

Recipe 3:

HOW TO COOK

Peel the porcini mushrooms, rinse well, cut,

pour water and bring to a boil.

Remove from heat, drain water, pour into drushlak and

rinse thoroughly.

Repeat the procedure one more time.

pour the mushrooms with water and cook for 40-50 minutes.

Then drain the water, put the mushrooms in

prepared jars and pour hot

marinade.

MARINADE:

for 1 liter of water:

2-3 cloves,

2-3 peas black pepper,

1-2 laurel leaves,

5 teaspoons of salt

3 tablespoons of sugar

1 teaspoon of acetic essence.

Sterilize by covering for 20 minutes and

roll up, turn over, put on the lid

and wrap up

Greetings, friends. Yesterday we went to the forest with my parents. We fried kebabs. By the way, I used one of the recipes in the article "". It turned out great. But that's not what we're going to talk about today. I decided to devote this article to the porcini mushroom or, as it is also called, boletus. And if you've never cooked in cans for the winter before, I recommend giving it a try. The article has collected the most best recipes how to pickle porcini mushrooms. And what amazing salads and soups are obtained with them. Well, just delicious 🙂

Have you ever wondered why this mushroom is called white? I was interested to know that it got its name from the behavior of the pulp during heat treatment. It remains white. However, its color does not change during drying. Noticing such a unique feature of these mushrooms, people called them cep.

They grow in both coniferous and deciduous forests. However, some connoisseurs of mushroom delicacies have managed to domesticate this forest product. They grow boletus in their backyard.

As a rule, the life cycle of the porcini mushroom is 9 days. But there are also centenarians among them. Such "live" up to 15 days. They differ significantly from their relatives in size.

After collecting boletus, they need to be processed as soon as possible. Already 10 hours after cutting, the content of nutrients is halved. Yes, and worms start up in them. If you are still tormented by suspicions, send the boletus to salted cold water overnight. All excess protein will crawl out 🙂

And yet, in the forest, you can find boletus, which have turned slightly green in the area where spores are formed. If such a product is not wormy, it can be used. Only first you need to carefully remove the greens. Soup or sauce is usually made from such boletus, but it is not suitable for preservation.

How to pickle boletus at home

There are many different options for marinating boletus. And today I will introduce you to options for every taste. And to whet your appetite, I backed up the recipes with pictures 🙂 Be sure to write down later what you cooked from this and whether you liked it.

But first, I will make a couple more important comments. If a white precipitate forms in the jar with the blank, do not eat such mushrooms. And when cooking boletus, do not overdo it with spices, otherwise they will simply drown out the mushroom aroma.

Step-by-step recipe for pickled boletus for the winter (with vinegar)

Naturally, boletus is needed for harvesting (take as much as there is). For a marinade for 1 liter of water you will need:

• 8 tbsp 9% vinegar;
• 3 cloves;
• 2 tbsp with a slide of sugar;
• 4 allspice peas;
• 2 lavrushkas;
• 4 black peppercorns;
• 1 tbsp with a slide of coarse salt.

Boil the prepared mushrooms. You need to cook for about 40 minutes. There are several features to which I would like to draw your attention. Boletus shrinks during heat treatment. As a result, you will get 1/3 of the original volume. Based on this amount, it is necessary to determine how many sterile cans are needed for preservation. By the way, if you want to save time, give it a try.

Thanks to long-term cooking, a minimum amount of vinegar is added to the preservation. And such a blank can be stored for a long time. After the liquid boils, you need to remove the foam with a slotted spoon, and then add some salt to the water. For salt, add less salt than if you were salting the same volume of soup. At this stage, it is very important not to oversalt.

Add sugar and salt, pepper, lavrushka and cloves to the water. Here we add vinegar to the composition and bring the solution to a boil. After the washed boletus, we send it to the marinade and cook for about a quarter of an hour.

And here is a step-by-step video of the preparation of such a blank

Marinating boletus without sterilization

Would you like to whip up pickled porcini mushrooms? Then this simple recipe is what you need. For a snack you will need:

• a kilo of boletus;
• 0.5 l of water;
• 2 tsp (without a slide) citric acid;
• 2 tsp 9% vinegar;
• 1 tsp Sahara;
• a few grains of mustard;
• columns of dried dill;
• 1.5 tsp coarse salt;
• 2 lavrushkas.

We send the pre-prepared boletus to cook. Boil them over medium heat. It is difficult to say by time how much mushrooms should be cooked. Focus on the behavior of the product: ready-made mushrooms sink to the bottom of the dish.

Cooking the marinade. We send the pot of water to the fire and bring to a boil. Then add sugar and salt. After a couple of minutes, add vinegar and citric acid to the composition, and then turn off the brine.

Put dill, lavrushka and mustard in clean jars. We put boiled boletus here and fill the mushrooms with marinade. We cover the cans with nylon lids and wait until the blanks have cooled down. You need to store the yummy in the refrigerator. After a day, you can take a sample.

Marinate porcini mushrooms in jars

We wash the mushrooms and cut them (if they are very large). We place them in a saucepan, fill them with clean water and cook for about a quarter of an hour. The water in which you are cooking must be salted.

After that, pour 2 tsp into each sterile half-liter jar. 9% vinegar. Here we throw 2 lavrushkas and a couple of black peppercorns. In order for the pepper to give aroma, first pour boiling water.

We put boiled boletus in jars and fill with water in which they were cooked. And cover the dishes with lids. We are waiting for the workpiece to cool down and send it to the refrigerator. You can store this yummy even for a year. Only something tells me that it will evaporate before you 🙂

What to cook from pickled boletus

You can make a lot of all sorts of goodies from pickled mushrooms - first, second, snacks, etc. It can be both festive and everyday meals. Catch recipes.

These dishes are delicious. They are so delicious and easy to prepare. Be sure to cook them and invite your friends - they will be shocked by your culinary skills.

Simple lean salad

Foods you need to stock up on:

• 100 g of pickled boletus;
• salt + pepper;
• 2 pcs. medium-sized boiled potatoes;
• half a onion;
• 2 pcs. pickled cucumbers;
• 4 tablespoons canned peas;
• 2 tbsp unrefined vegetable oil;
• parsley.

Cut the peeled potatoes into cubes. We also send pickled mushrooms there (if they are large, they need to be cut). Next, add the onion chopped into cubes and cucumbers cut into thin semicircles. Then add the peas, salt and pepper. Season the salad with oil and mix it well. Decorate with herbs before serving.

Delicious salad with ham and eggs

For him you will need:

• 2 boiled chicken eggs;
• 160 g ham;
• 1 boiled potato;
• 100 g boletus;
• 1 pickled cucumber;
• 3 garlic cloves;
• some mayonnaise.

Grind cucumber, eggs, potatoes and ham into cubes. Cut the mushrooms into small pieces. We pass the garlic cloves through a press. We mix all these ingredients and season the mixture with mayonnaise. That's all - the salad is ready.

Cooking soup

The soup prepared according to this recipe turns out to be incredibly tasty. And a great alternative to cooked from fresh mushrooms. For this meal, stock up on:

• 250 g of pickled boletus;
• 1 tbsp vegetable oil;
• 1 carrot;
• 1 onion;
• 2 tbsp rice;
• 1 egg;
• a clove of garlic;
• 10 g green onions;
• salt;
• water (2 l).

Pour water into a saucepan and place the dishes on the stove. When it boils, we immerse the rice in it. Add liquid, mix, cook rice until tender.

While the rice is boiling, you can cook the sautéing. To do this, fry diced onions, grated carrots and chopped garlic in oil. Then add the mushrooms cut into small pieces. Just before cutting, they need to be rinsed.

Beat the egg separately with a fork until smooth. And we introduce the egg mass into a pot of soup. Trying the food for salt. Add salt if necessary. Bring the dish to a boil again and remove it from the stove. Next, add the chopped green onions and cover the dishes with a lid. After 15 minutes you can set the table.

Useful properties of porcini mushrooms

The calorie content of the fresh product is 24 kcal. Proteins are in the lead here - their 3 g, carbohydrates 2 g. The boletus and fat are not deprived - there are already 0.5 g of them. Some are interested in how many calories are in the dried mushroom. Their energy value is much higher - as much as 286 kcal.

The chemical composition of this product is incredibly rich. There is:

• , B2, and other vitamins;
• sodium, chromium, magnesium, manganese and other minerals;
• saccharides;
• phytohormones, etc.

For example, mushrooms are rich in the phytohormone gibberellin, a growth hormone. This substance is actively used in pharmacology, veterinary medicine and breeding. So, if you want to grow up, be sure to eat boletus. Straight, it comes out in verses 🙂

In addition, porcini mushrooms help in the fight against atherosclerosis and tuberculosis. They are also cancer protectors. In addition, boletus helps to maintain a healthy thyroid gland. They are also used for therapeutic purposes in the treatment of diseases of the cardiovascular system.

And how do you, my dear readers, pickle porcini mushrooms. Share your experience. And on. And for today everything: bye, bye!

The porcini mushroom belongs to the 1st category; of all representatives of the mushroom kingdom, it is valued as highly as possible. Boletus, as the porcini mushroom is often called among the people due to the fact that it grows in a pine forest, is not only very satisfying and healthy - it also has an attractive aroma that nothing can compare with. Boletus mushrooms are delicious in any form, so they are often harvested for future use. Pickled porcini mushrooms for the winter are easiest to prepare, as a rule, they are canned in jars. There are recipes for making pickled boletus in a saucepan, but usually a snack made according to these recipes is not intended for long-term storage. Therefore, for harvesting pickled boletus for the winter, it is advisable to use recipes that provide for their canning in jars.

Cooking features

It is difficult to spoil porcini mushrooms, but still pickling them for the winter should follow special rules, non-observance of which can lead to tragic consequences.

• You should not buy porcini mushrooms on the market, because in this case it is impossible to find out where they were collected. And the place of collection is of great importance. After all, mushrooms absorb various toxins well, and if they grow near roads or industrial zones, they quickly become harmful to health. Edible mushrooms collected in ecologically unfavorable areas can be poisoned. For the same reason, you can pick mushrooms yourself only in the forest, far from highways and any enterprises.
• There is no need to soak porcini mushrooms before cooking, since they do not contain substances that give them bitterness. In addition, porcini mushrooms absorb moisture well, so that, due to long soaking, they can become tasteless and unappetizing.
• You need to wash and peel porcini mushrooms no less thoroughly than any other. You can use a toothbrush or the hard side of a sponge to cleanse. During cleaning and washing, it is better to sort out the mushrooms, since small mushrooms are advised to marinate. Large specimens will have to be cut or left to roast. When sorting through mushrooms, it is not enough to sort them by size - you need to get rid of old and overgrown mushrooms, as well as from wormy ones.
• It is not necessary to boil porcini mushrooms before pickling, but most housewives still do not skip this stage of processing.
• The addition of citric acid to the marinade allows to ensure that the boletus caps remain white - such mushrooms look much more appetizing than darkened ones. It is enough to add 2 g lemons per liter jar.
• Sterilized jars should be used for pickled mushrooms; they can be closed with both nylon and metal lids. The latter are used when it is necessary to store preserves at room temperature. Since botulism can develop without access to air, mushrooms in jars under metal lids are not stored for a long time, trying to eat them a month or two after cooking. Jars with pickled boletus, closed with plastic lids, are kept in the cellar or in the refrigerator. In this case, they can be stored for a whole year.

Immediately after cooking, pickled mushrooms, even the so-called "noble" ones, cannot be eaten - they can be considered completely ready only after a month.

The classic recipe for pickled porcini mushrooms

Composition (for 2 l):

• porcini mushrooms - 1.5 kg;
• water - 0.5 l;
• salt - 20 g;
• sugar - 10 g;
• bay leaf - 1 pc .;
• allspice peas - 3 pcs.;
• cloves - 2 pcs.;
• cinnamon - 1 stick;
• table vinegar (9 percent) - 50 ml.

Cooking method:

• Sort out and rinse the porcini mushrooms, cut into pieces if necessary and let them dry.
• Pour the cold water over the mushrooms in a large saucepan until they are completely covered. Place on high heat and bring to a boil.
• When the water boils, reduce the heat. Boil the mushrooms, skimming, for 15 minutes.
• Take the boletus out of the water and wait for it to drain.
• Cook the brine separately by boiling half a liter of water and adding salt, sugar, bay leaf, pepper and cloves to it, boiling for 10 minutes.
• Cool and strain the brine, mix with vinegar and heat to a boil.
• Arrange the mushrooms in sterilized jars, fill them with marinade and cover with sterilized lids.
• Pour warm water into a large saucepan. Put a piece of cloth at the bottom of the pan, put jars of mushrooms.
• Sterilize the marinated boletus jars for 20 minutes if they are liter. It is not recommended to take larger jars, since after they are opened, it is impossible to store the snack for a long time.
• Remove the cans from the pot of hot water, close tightly immediately, and wait until they cool to set aside for the winter.

As already mentioned, you need to store the workpiece in a cool place. You will be able to taste the mushrooms 30 days after preparation.

A simple recipe for making pickled porcini mushrooms

Composition (for 2 l):

• porcini mushrooms - 1.5 kg;
• water - 0.5 l;
• table vinegar (9 percent) - 20 ml;
• salt - 40 g;
• aromatic herbs (basil, celery, parsley) - 2-4 branches;
• cloves - 10 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 5 pcs.

Cooking method:

• Boil porcini mushrooms.
• Sterilize the jars, put the herbs on the bottom.
• Boil water, add salt, pepper, cloves, bay leaf to it, boil for 5 minutes, cool and strain.
• Put the mushrooms in the brine, pour in the vinegar and place on the stove. Cook for 15 minutes after boiling.
• Fill the jars with mushrooms, fill with marinade to the lid. Cap the jars tightly and turn over.
• Wrap the jars with a blanket in several layers and leave until they cool completely.

After cooling, the jars can be removed to the pantry or basement. It is advisable that the room where they stand was not too warm. Porcini mushrooms marinated according to a simple (even without sterilization) recipe are very aromatic. Greens add freshness to the snack.

Porcini mushrooms in a spicy marinade

Composition (for 2 l):

• porcini mushrooms - 2 kg;
• water - 1 liter for the marinade and 3 liters for cooking;
• salt - 50 g for the marinade and 50 g for cooking;
• sugar - 10 g;
• bay leaf - 5 pcs.;
• cloves - 5 pcs.;
• cinnamon - 1 stick;
• cardamom - 5 pcs.;
• mustard seeds - 5 g;
• dill seeds - 5 g;
• table vinegar (9 percent) - 80 ml.

Cooking method:

• Place the sorted and washed boletus in a saucepan, pour 3 liters of water, add 50 g of salt.
• Bring to a boil over high heat, reduce the intensity of the flame and cook, skimming for 20 minutes.
• Discard the mushrooms in a colander and rinse with cool water.
• Boil a liter of water by dissolving salt, sugar in it, adding spices and herbs. Cook for 5 minutes.
• Dip the mushrooms in the boiling brine, wait until the contents of the pan begin to boil again, and cook for 10 minutes.
• Pour in vinegar, stir, cook for a couple of minutes.
• Arrange the mushrooms in jars, seal the jars tightly.

This recipe is good because it allows you to store boletus marinated with it at room temperature. In addition, they turn out to be spicy and very appetizing.

Porcini mushrooms marinated with nutmeg

Composition (for 2 l):

• porcini mushrooms - 2 kg;
• water - 0.4 l;
• nutmeg (ground) - 5 g;
• salt - 40 g;
• sugar - 10 g;
• table vinegar (9 percent) - 80 ml;
• black peppercorns - 10 pcs.;
• allspice peas - 10 pcs.;
• bay leaf - 4 pcs.;
• onions - 150 g.

Cooking method:

• Boil boletus.
• Boil water with salt, sugar and spices, put onion, cut into thin half rings, and boil for a couple of minutes.
• Put the prepared mushrooms in the brine, cook for 10 minutes.
• Add vinegar, cook for 2-3 minutes.
• Divide the mushrooms into the prepared jars, seal and turn over.
• Cover the jars with a warm blanket. After they cool under it, put it away for storage.

You can store this snack at room temperature, but it is still preferable to put the mushrooms in a cool place. The unique aroma that nutmeg gives to the appetizer leaves few people indifferent.

Porcini mushrooms marinated with vegetables

Composition (for 2 l):

• mushrooms (boiled) - 1 kg;
• carrots - 0.2 kg;
• Bulgarian pepper - 0.2 kg;
• water - 0.5 l;
• sugar - 60 g;
• salt - 40 g;
• table vinegar (9 percent) - 100 ml;
• bay leaf - 3 pcs.;
• black peppercorns - 5 pcs.

Cooking method:

• Rinse boiled mushrooms cut into small pieces and let them dry.
• Wash and peel the vegetables. Cut the pepper into narrow strips, grate the carrots. You can use a regular grater for this, but better - one designed for making salads in Korean.
• Boil water, dissolve salt and sugar in it, add peppercorns and laurel leaves. Boil for a couple of minutes. Pour in the vinegar, put the vegetables, cook them in the marinade for 5 minutes.
• Place the mushrooms in a saucepan and cook with the vegetables for 15 minutes.
• Spread over prepared cans and roll them up.

It is safer to store this snack in the refrigerator or other cool place. In fact, it is almost ready to be served; all that remains is to transfer it from the jar and season with sunflower oil.

Marinated porcini mushrooms are an excellent appetizer that guests will surely appreciate. The main thing is not to forget to add onions and garlic to the mushrooms before serving, pour over with vegetable oil.