Recipes for cooking porcini mushrooms. How to cook porcini mushrooms How long to cook porcini

White fungus is famous for its high-level nutritional qualities. In addition, the white mushroom has a pleasant taste. Boil porcini mushrooms to enjoy them - it would seem, what is easier? But everywhere there are snags: you need to know how long and how to cook porcini mushrooms so that they please the hostess and her guests with their taste.

How to cook porcini mushrooms

Fresh mushrooms must be cleaned of litter, blades of grass, dirt and rinsed thoroughly. If desired, you can wash the mushrooms several times. It depends on what dish the mushrooms are intended for.If you plan to boil them first, and then fry or bake them (for example, with fish), then you need to cook porcini mushrooms for 20-25 minutes. If boiled mushrooms will act as a separate dish or side dish, then you need to cook them for at least 32- 40 minutes

Cooking mushrooms for a very long time should not be, so as not to spoil their taste. When cooking mushrooms, it must be remembered that the foam formed during the cooking process must be regularly removed. When cooking, mushrooms are salted to taste. You can add your favorite seasoning.

If you plan to boil dried porcini mushrooms, then they are pre-soaked for 2— 3 hours. Next, the mushrooms are boiled in salted water for 20 minutes.

Recipes with boiled mushrooms

There are a great many recipes with the addition of boiled mushrooms. In addition, porcini mushrooms can be used as a side dish. We offer several interesting recipes from porcini mushrooms.

Potato salad with porcini mushrooms

Ingredients:

• white mushrooms - 200 g;
• potato - 4 - 5 pcs;
• leek;
• olive oil - 4-5 tbsp. l.;
• vinegar;
• pepper, salt to taste.

Boil potatoes "in uniform". Next, peel and cut into cubes. Sort fresh mushrooms, clean from litter, rinse thoroughly. Throw the washed mushrooms in a colander, let the water drain. Mix mushrooms with potatoes, add leeks. Salt, pepper, dress the salad with vinegar, olive oil or mayonnaise.

Cheese soup with mushrooms

For cooking you will need:

• white mushrooms - 150 g;
• potato - 3 - 4 pcs;
• processed cheese - 400 g;
• carrot - 150 g;
• leeks or onions - 150 g;
• salt, pepper to taste.

Pour about 3 liters of water into a saucepan, bring it to a boil, add the mushrooms cut into small pieces and cook for 30 minutes. Then peel the potatoes, cut them into cubes. Grate carrots on a medium grater. Onion cut into rings. Add potatoes to mushrooms, cook for 10 minutes. Next, add onions and carrots. A couple of minutes before the end of cooking, add the cheese. Pepper, salt as desired. You can add greens (parsley, celery). Stir and remove from heat.

Fish with mushrooms

Ingredients:

• fish (pollock fillet, pike perch or other) - 5-6 pieces;
• white mushrooms - 500 g;
• half a lemon;
• olive oil;
• salt, pepper to taste.

Sort fresh mushrooms, remove debris, cut into small pieces, boil for 25— 30 minutes. Rub the fish fillets with salt and pepper, make cuts and fill them with small pieces of lemon. Drizzle the fish with lemon. If desired, the fish can also be coated with mayonnaise or sour cream. Place the fish on a greased baking sheet with olive oil. Put the mushrooms on top of the fish, salt a little. Send the fish and mushrooms to bake in the oven for 20- 30 minutes.

Calorie content of boiled porcini mushrooms: 21.50 kcal per 100 g (meaning the edible part). Zhirov- 1.6, proteins - 3.7, carbohydrates - 0.9. Calorie fried porcini mushrooms- 150 kcal per 100 g.

If you prefer fried mushrooms, check out

They belong to the first category. They are widely used in cooking: boiled, fried, salted, dried and pickled. Dishes from them are prepared in different ways - both with preliminary boiling and without it. Our mushroom does not darken during processing, unlike some others, so it is often used in various soups, as it turns out a clean, transparent broth. Let's figure out how to cook porcini mushrooms.

Leshy meat is a valuable element of nutrition. And the mushroom we are considering now is the best of all. Its proteins are best absorbed by the human body, in addition, they are rich in proteins, fiber and trace elements. Therefore, it is very important to know how long to cook porcini mushroom so that dishes from it do not lose their benefits and remain tasty.

Cooking time for goblin meat depends on its type and consistency. One type has a watery structure, the other is more dense. For some mushrooms, a few minutes of cooking is enough, while others require a much longer processing time. For example, champignons can be cited, which are boiled until fully cooked for only five minutes. With our mushrooms, everything is far from being so simple. How to cook porcini mushrooms and how much depends on their size and age. It is enough to boil small and young mushrooms for 20 minutes, but mature ones need to be processed for at least 40 minutes.

When using a slow cooker, mushrooms are boiled for 40 minutes in the baking mode, the same time in a double boiler. In the case when the mushrooms are planned to be fried after boiling, then the time of their cooking in salted boiling water is 20 minutes.

When considering how to cook porcini mushrooms, one must also take into account the fact that not only fresh, but also frozen and dried products are processed in this way. In this form, they can be stored for a very long time, without losing their taste and useful qualities at all. On the contrary, the aroma and taste only intensifies. Strange as it may seem.

Any mushroom in its composition has water, which leaves when dried. For this reason, the dried product must first soften. To this end, it is soaked for three to four hours, then boiled over low heat, and for a long time - at least two hours.

If the mushroom was frozen for storage, then it did not lose moisture and, in connection with this, it cooks relatively quickly - about 20 minutes. By the way, many are wondering if porcini mushrooms are cooked at all. So, as everyone has already understood, the answer is yes. Do not forget to wash them thoroughly beforehand, and you need to remove the skin from the hats.

Well, now one of the recipes for how to cook porcini mushrooms is offered.

1. We clean and wash our mushrooms well.
2. Cut into several pieces, depending on the size, and pour cold water in a saucepan.
3. We put it on the fire, wait for it to boil and remove the foam with a slotted spoon.
4. Salt to taste.
5. Cook for 40 minutes or a little longer.
6. We throw the boiled mushrooms into a colander and wait until all the water has drained.

If, for example, we cook soup from porcini mushrooms, then we do the following. Boil dried mushrooms until completely soft, then peel a piece of celery and onion, finely chop and cook for about 30 minutes in salted water. Boiled, soft mushrooms, put in the water in which the onions and celery were cooked and cook a little more. Season the soup with noodles or vermicelli. Immediately before serving, add a piece of butter.

Bon appetit!

In a slow cooker - a light, fragrant and simple dessert that you can cook from the available ingredients.

It also cooks easily in the oven.

Lenten charlotte with apples. Recipe

Pound one and a half glasses of sugar with a half glass of vegetable oil. Fruit must be peeled and finely chopped. will be more tender if you take slightly sour and juicy fruits. Strongly starchy or hard fruits will not work, their pieces will feel like foreign inclusions in the dough. Add a glass of finely crushed walnut kernels together with apples to butter and sugar, put a few tablespoons of jam, pour a glass of strong tea leaves, add a tablespoon of soda, two and a half glasses of flour.

Place the prepared dough in the saucepan of the multicooker and, turning on the “Baking” mode for an hour and a half, leave to bake. Fresh lean charlotte with apples has a rather sticky and unpleasant texture (it does not affect its taste), so it is best to cut and serve it after it has cooled sufficiently.

Charlotte with fruit layer

The dough for this pastry is similar to the one we used in the previous recipe. But this lean charlotte with apples is different in that the fruits are not mixed with other ingredients, but are laid out in a separate layer. In order for this layer to keep its shape, the fruits must first be prepared by stewing them with the addition of starch.

Slice two apples. Sprinkle with a little sugar and a spoonful of starch. Boil until jam in a saucepan. At the end, pour a spoonful of a mixture of spices for gingerbread or mulled wine into the filling. Prepare the dough from two ordinary glasses of sifted wheat flour, a package of baking powder, three tablespoons of vegetable oil and a glass of sugar. Pour the resulting mixture with half a glass of strong coffee or tea, add a little jam and chopped nuts to taste. This lean charlotte with apples can also be cooked with butter - in this case, it can be eaten on ordinary days when there is no need to fast. Divide the thick dough into two parts, put half in a baking dish in the oven or in a multicooker bowl. Place apples on top. Sprinkle the final layer of dough with sugar (you can also add flour and sugar streusel if you like its taste). Cook from one hour.

Lean and carrots

A very interesting cake will turn out if you replace the flour with slightly dried rye bread. It will be a bit like an English traditional crumble and have a unique crispy crust. Take 350 g of carrots and bread, add five small peeled apples, a glass of sugar, a spoonful of cinnamon and five large tablespoons of vegetable oil. Mix bread, crushed with your hands, with carrots grated and stewed in butter, as well as with finely chopped fruit. Add cinnamon and sugar, bake for half an hour, sprinkle the finished product with powdered sugar.

Porcini mushrooms are boiled from - minutes, if you plan to fry later, then 20 minutes is enough. Before laying in the pan, porcini mushrooms must be cleaned and rinsed thoroughly. When cooking, it is necessary to regularly remove the foam.
Soak dried porcini mushrooms for 2-3 hours, then cook for 20 minutes. Frozen porcini mushrooms without defrosting cook for 20 minutes after boiling.

In a slow cooker, cook fresh porcini mushrooms for 40 minutes in the "Baking" mode.
Boil porcini mushrooms in a double boiler for 40 minutes.

How to cook porcini mushrooms

You will need - porcini mushrooms, water for cooking, salt

1. Clean the porcini mushrooms from dirt and forest debris, cut off the base of the leg a little so that the remains of the roots do not get into the dish.
2. Cut the porcini mushrooms, removing the wormy mushrooms and cutting out the wormy parts of the mushrooms.

2. Put the peeled mushrooms into a saucepan.

3. Pour the mushrooms with cold water so that it completely covers the mushrooms: if the porcini mushrooms are boiled for soup, then the amount of water must be selected according to the volume of the broth, and if the boiled porcini mushrooms are then used for frying, then very little water is needed.
4. Add salt.

5. Wait for the water to boil, remove the foam.

6. Cook porcini mushrooms over medium heat for 35-40 minutes, be sure to remove the foam.

Your white mushrooms are cooked!

How to cook porcini mushrooms in a slow cooker 1. Put the cleaned and washed fresh mushrooms into a slow cooker and pour enough cold water into it so that the mushrooms are completely covered with water.
2. If the mushrooms are more than half the bowl, they should be divided into several cooking passes.
3. Set the "Baking" mode on the multicooker and cook porcini mushrooms for 40 minutes.

Cream soup with porcini mushrooms

Products
White mushrooms - half a kilo
Onion - 2 heads
Potato - 2 large potatoes
Cream 20% - 1 cup
Dill - a small bunch
Vegetable oil - 2 tablespoons
Italian seasonings, salt and pepper to taste.

Creamy porcini mushroom soup recipe in a saucepan
Fry finely chopped onions in vegetable oil, add mushrooms to the pan to the onions, fry over low heat for 5-7 minutes, then pour in the cream (carefully, in a thin stream), add peeled and diced potatoes, and cook for 20 minutes over low heat . Pour the resulting mixture into a saucepan, bring to a homogeneous mass in a blender or mixer, season with spices, garnish with dill. Serve with pleasure!

Recipe for cream soup of porcini mushrooms in a slow cooker
Set the multicooker to the "Baking" mode. Put the chopped onion into the multicooker container, fry it in the multicooker for 10 minutes, add chopped potatoes, mushrooms, close the multicooker lid and cook for 40 minutes. Then add cream, salt and spices, and continue to cook for 10 minutes in the same mode. Then grind the soup into a puree, and cook for 5 minutes on the "Steaming" mode. Serve porcini mushroom soup, garnished with herbs.

How to clean porcini mushrooms?

Porcini mushrooms should be put in cold water and held there for about an hour. During this time, some of the debris will move away on its own. Then each white mushroom is caught one by one from the water, cut off dark places and cleaned of leaves and earth. From the legs of old mushrooms, remove the skin completely, white, from young ones - only dark and damaged places. Cut each porcini mushroom in half (large porcini mushrooms - into more parts) to make sure the internal cleanliness of the mushrooms. Cut off dark spots and remove. Put the peeled mushrooms in a bowl or, if you plan to dry the mushrooms, in a colander. Porcini mushrooms are ready for cooking.

Fkusnofakty

- Gather white mushrooms from early June until late autumn in coniferous, mixed or deciduous forests. They appear in warm and humid weather. These mushrooms like to grow near pine, spruce, birch, beech, oak, or even in juniper. Most often hides in the grass and under fallen leaves. It prefers to grow in families, although it is possible to meet a single mushroom. The red fly agaric or anthill often act as neighbors. They can also grow on the edge of the forest in a sparse forest.

White mushrooms are slightly different appearance, depending on where they grow. The cap of this mushroom has a pleasant smell, velvety to the touch and can be from brown-white to dark brown. Sometimes you can find a red-brown or almost yellow hat. The cap can be up to 40 cm in diameter. The leg has a barely noticeable brown tint with a white mesh. It can be both flat and expanding to the bottom with a diameter of up to 25 centimeters.

A mature mushroom has yellow or slightly greenish under the cap. pores. In a young mushroom, they are white. In rainy weather, the hat becomes slippery.

- Price dried porcini mushrooms - from 250 rubles / 50 grams (data for Moscow as of June 2017) From 50 grams of dried porcini mushrooms, about 300 grams of soaked mushrooms are obtained.

Porcini does not darken when cut and retains color in any processing. The white flesh of this mushroom remains white even after drying. That is why it is called that.

How long to cook dried porcini mushrooms?
Soak dried mushrooms in cold salted water (in this ratio - 1 glass of water per handful of mushrooms) for 2-3 hours. Then, without changing the water, put on fire and cook chopped mushrooms - 30 minutes, whole mushrooms - 40 minutes.

How long do you need to cook porcini mushrooms before frying?
Porcini mushrooms, due to frequent cases of poisoning, should be boiled in salted water for 20 minutes after boiling. Then you can fry the porcini mushrooms.

How long to fry porcini mushrooms after cooking?
Porcini mushrooms after cooking, put in a colander, heat the pan, put the porcini mushrooms and fry for 15 minutes How to dry porcini mushrooms
in the microwave: put porcini mushrooms on a dish, set to a power of 100-180 W and set for 20 minutes. Then ventilate the microwave for 5 minutes and repeat the same 2-3 times.
In the oven(including electric oven): put porcini mushrooms on baking paper, dry at a temperature of 50 degrees, the oven door should be ajar. The drying time of porcini mushrooms in the oven is about 6-7 hours.

The benefits of white mushrooms
The benefits of white mushrooms are due to the content of vitamins E (healthy cells), ascorbic acid (immunity), nicotinic acid (oxidation-reduction processes), folic acid (health of the circulatory system), thiamine (health of nerve cells) and riboflavin (vision, energy).

Calorie content of porcini mushrooms 30 kcal / 100 grams.

How to pickle porcini mushrooms

Products
Fresh porcini mushrooms - 2 kilograms,
0.5 liters of water,
vinegar 6% - 120 ml,
Lavrushka - 10 sheets,
onion - 1 head,
black peppercorns - half a teaspoon,
pepper, cloves, 4 tablespoons of salt, 2 tablespoons of sugar.

How to pickle porcini mushrooms for the winter
Peel and wash the mushrooms, cut large mushrooms into pieces. Cook with bay leaf for minutes on low heat.
Strain the broth, put the boiled porcini mushrooms in a colander. Add salt and spices to the broth. Add spices and salt to the broth, bring it to a boil, add vinegar, return the mushrooms, cook the mushrooms for another minute, regularly removing the foam.

Prepare jars - scald them with boiling water, put chopped onion rings on the bottom, put mushrooms, pour marinade, close the lid. You need to store porcini mushrooms in the refrigerator.

Reading time - 8 min.

It has long been famous for its valuable taste and nutritional properties. It would seem that there is nothing difficult in cooking porcini mushrooms, but it is very important to follow the correct technology for preparing mushrooms. In particular, you need to know how much you need to cook porcini mushrooms for a particular dish. Only in this case, the mushrooms will delight you and your loved ones with a rich taste. Therefore, today we decided to tell you how much to cook fresh and dried porcini mushrooms for different types of dishes.

How much to cook porcini mushrooms

Before you start cooking porcini mushrooms, first sort them out, cut off the tip of the leg. Cut the mushrooms into pieces. If the mushrooms are small, cut them in half. After that, you can start cooking. After the water boils, remove the foam and turn off the gas. Now we need to set the time.

If you plan to bake after cooking or, then you do not need to cook them for a long time. In this case, cook porcini mushrooms should be no longer than 15-20 minutes.

If porcini mushrooms will not be subjected to heat treatment in the future, then they should be cooked for at least 40 minutes. At the same time, porcini mushrooms do not like too long cooking. In this case, they lose their rich taste (become like cotton wool).

If you are preparing mushroom soup, then you should first prepare the mushroom broth by boiling the chopped porcini mushrooms for 30 minutes, then remove the mushrooms and boil the rest of the ingredients in the broth and add the mushrooms back just before switching off. This is necessary so that the mushrooms are not digested.

Many housewives are interested in how and how much to cook dried porcini mushrooms. There is nothing difficult in this. Just dried mushrooms must first be soaked. Take the required amount of dried porcini mushrooms and pour a small amount of water so that it completely covers the mushrooms. But at the same time, mushrooms should not float. 3-4 hours are enough for the mushrooms to become soft.

After that, transfer them, along with the liquid in which they were soaked, to a pot of boiling water. After boiling again, cook dried mushrooms for 35 minutes. Spices and seasonings are recommended to be added to the mushroom broth only at the end of cooking.

The most popular forest mushroom is considered white, because it has an attractive appearance, a huge number of useful properties and a pleasant taste and aroma that persists even after processing. Mushroom mushrooms are delicious in any form: fried, frozen, salted and pickled. In addition, they are often included in various dishes and caviar is prepared from them.

Naturally, in order for a dish of porcini mushrooms to be tasty, mushrooms must be cooked correctly. The main stage is cooking, which is practiced with any method of cooking. In this article, we will look at how to properly boil porcini mushrooms and how long this process will take.

How long to cook porcini mushrooms

Before heat treatment, mushrooms must be properly prepared. That is, they must be cleaned. To do this, the leg and hat are pre-cleaned of large particles of debris: the remnants of forest soil, adhering leaves and needles.

Note: Next, it is advisable to soak the product in cold water for 1 hour, but if you are going to dry mushrooms, it will be enough just to clean them. Washing or soaking them in this case is impossible.

Soaking helps to naturally remove particles of small debris from hard-to-reach places. After that, you need to remove all the darkened pulp, and in old specimens, you should additionally remove the thin skin from the leg. Next, it remains only to cut the mushrooms into pieces of the desired size. Small mushrooms can be boiled whole (Figure 1).

Figure 1. Preparing for heat treatment

Boiling porcini mushrooms is a mandatory step in their preparation. And although this process has some general principles, the duration and method of heat treatment largely depends on how you will cook them in the future. So that you do not have any questions regarding preparation, we will consider each option in more detail.

How much to cook before frying

Mushroom mushrooms belong to the highest category, that is, they contain many useful substances, have a pleasant characteristic aroma and a pronounced taste. However, this does not mean that you can skip the stage of thorough heat treatment.

Often they are preferred to be fried with onions and then added to boiled potatoes or cereals. To make the pulp tasty and dense, mushrooms must be properly boiled before frying. To do this, the prepared product is poured with water so that it completely covers the pulp. We put the pan on the fire and bring the liquid to a boil. Foam forms on the surface: it must be removed with a slotted spoon, then add salt and spices to taste and continue cooking until tender. As a rule, this process takes about 30 minutes for small instances, and 45 minutes for large ones (Figure 2).

Figure 2. Preparing for frying

Since in the future the product will undergo additional heat treatment in the form of frying, it does not make sense to change water or cook mushrooms for longer. Overcooked pulp will lose density and simply fall apart when frying.

How long to cook porcini mushrooms for freezing

Note: Despite the fact that some housewives prefer to freeze mushrooms raw, it is better to boil them first. The fact is that such pre-treatment will help not only reduce the cooking time in the future, but also preserve the density, taste and aroma of the pulp.

If you plan to freeze them, the first step is to sort them by size. Large specimens are cut into pieces, while small and medium ones can be boiled and frozen whole. As in the case of processing mushrooms before frying, they are boiled only once before freezing, and it is better to do this in different pans, since small pieces are cooked much faster than large ones.

Figure 3. Cooking before freezing

Pour prepared and sorted mushrooms with water and bring to a boil. When the mixture boils, remove the foam from the surface of the liquid, add salt and your favorite seasonings to taste and continue to cook over medium heat. It will take 35 minutes for the flesh to boil for small pieces and whole mushrooms, and 45-50 minutes for large specimens.

How much to cook for soup

Mushroom soup is considered one of the most delicious dishes, and if you add wild porcini mushrooms instead of ordinary champignons, its taste will become completely exquisite.

Naturally, to prepare such a soup, you need to properly prepare the main ingredient - mushrooms. According to the rules, they are added to the soup dried or pre-boiled, but a frozen product can also be used (Figure 4).

To pre-boil the product to add to the soup, you must:

1. Peel fresh mushrooms, and rinse them under running water.
2. Put the prepared product in a saucepan and fill it with clean water so that it completely covers the pulp.
3. Salt must be added to the water. On average, 2-3 liters of water require a teaspoon of salt without a slide.
4. Bring the liquid to a boil over high heat, and then reduce the heat so that the water does not boil too intensely.
5. After boiling, the duration of cooking fresh mushrooms is 35-40 minutes, and dried - 20 minutes.

During cooking, foam will constantly form on the surface of the liquid, which must be removed. Mushrooms will be ready when they settle to the bottom of the pan. After that, they can be thrown into a colander, allowed to drain the remaining moisture and added to the soup.

Figure 4. Cooking mushrooms for soup

When such preparatory activities are completed, you can proceed to the direct preparation of the soup. When using pre-boiled fresh mushrooms, they are added to the soup about 20 minutes before the end of cooking. If you use frozen ones and did not have time to defrost them in time, you can add them 30 minutes before the end of cooking, along with potatoes.

How long to cook dried porcini mushrooms

As a rule, dried mushrooms are used as a separate ingredient for making stews, soups or casseroles. Unlike fresh, dried must be properly prepared for heat treatment (Figure 5).

First, they need to be soaked in water for 2-3 hours. This will not only swell the pulp, but also remove small particles of debris that may have accumulated on the surface. Secondly, before adding dried mushrooms to dishes, it is advisable to pre-boil them. To do this, they are poured with water, a little salt is added and boiled over medium heat until cooked for 20 minutes after boiling.

In most cases, it is recommended to use the same water that was used for soaking, since it is this liquid that gives the finished dish a rich taste and aroma. However, if you notice large particles of debris on the surface, it is better to replace the fluid.

The above recommendations are relevant if you need to add dried mushrooms to the finished dish already pre-boiled. But, if you are stewing potatoes or stews, you can add dried mushrooms directly to the pan immediately after soaking. In the process of cooking, the pulp is released juice, which will give the finished dish a characteristic taste and aroma.

How much to cook for pickling

Pickling is a process in which the density of the pulp, the taste and aroma of mushrooms is preserved with the help of preservatives - vinegar and citric acid. With this method, mushroom preparations must go through a full cycle of heat treatment, since during pickling, the pulp is simply saturated with brine. Accordingly, they must be completely ready for use.

There are several cooking options before marinating. The first - mushrooms are boiled separately, and only after they are completely ready, they are poured with brine and sterilized. According to the second option, they are boiled together with brine. In terms of taste, preference should be given to the second option, since with such preparation, the workpiece acquires a rich taste and aroma.

Regardless of the method chosen, mushrooms must be cooked so that their flesh is fully cooked, and this depends on the size of the fruiting bodies. For example, small whole mushrooms or pieces are boiled for about 35 minutes from the moment of boiling. Large specimens require much more time to cook: they are boiled for 45-50 minutes after the brine boils.

Figure 5. Preparing for pickling

It is possible to determine that the mushrooms for pickling are fully cooked by several signs. First, the fruiting bodies must sink to the bottom. Because of this feature, you need to periodically stir them in the pan so that they do not stick to the bottom. In addition, you need to constantly remove the foam formed on the surface of the liquid.

Secondly, the color of the brine also serves as a sign of readiness. It should become completely transparent, although the mixture will appear cloudy if the ingredients are mixed directly.

Regardless of the chosen cooking method for pickling, it should be borne in mind that for long-term storage at room temperature or in the refrigerator, it is desirable to sterilize such a workpiece. This process will destroy pathogens, but at the same time preserve the taste and smell of forest mushrooms. On average, the duration of sterilization is 30-40 minutes for half-liter jars, and 45-50 minutes for liter jars.

How long to cook porcini mushrooms for pickling

Similarly, the preparation of fruiting bodies before salting is carried out. By the way, salting mushrooms is considered one of the best ways to preserve this product during the winter.

As in the case of pickling, mushrooms must undergo a complete heat treatment before salting and be completely ready for use. Only after that they are salted in jars or kegs. Naturally, before this, the mushrooms are sorted by size, cleaned, and large specimens, if necessary, are cut into pieces. Slicing before salting not only helps to make the pieces more even, but also to inspect the inside of the pulp for worms.

They are then boiled in lightly salted water. It is not necessary to strongly salt the liquid, since in the process of salting in jars the pulp will be saturated with fragrant brine. On average, for 2-3 liters of liquid you will need a teaspoon of edible salt without a slide. If you are afraid to oversalt the workpiece, you can not add salt to the water at all. In addition, experienced mushroom pickers advise cooking large and small mushrooms in separate containers. Since they have different cooking times, you run the risk of overcooking small pieces or undercooking large ones. In the first case, the workpiece will lose its taste, and in the second, it may even deteriorate.

In order to qualitatively prepare porcini mushrooms before salting, they are sorted, washed under running water and cleaned. Small specimens can be easily cleaned of large debris, while large ones need to additionally remove the thin skin from the leg. If you are not sure about the purity of mushrooms, you can soak them in clean cold water for several hours. So even the smallest particles of debris are removed from the pulp. After that, the mushrooms are boiled in water whole or in pieces. Cooking time directly depends on the size of the fruiting bodies. Small ones are cooked no more than 35 minutes after boiling, and for large specimens this time is 45-50 minutes. In the process, it is necessary to mix the product so that they do not stick to the bottom of the pan, and also remove the foam that has formed on the surface, as it can spoil the taste of the finished dish.

If you are interested in the details of cooking porcini mushrooms before cooking various dishes, we recommend that you familiarize yourself with the video, which shows not only the secrets of the heat treatment of mushrooms, but also the nuances of cleaning and preparing them for cooking.

You will find useful tips on the heat treatment of porcini mushrooms in the video.