Boletus is a delicious mushroom that is especially good pickled. If you brought boletus boletus from the forest, pickle them for the winter according to our recipe.
Warm, sunny, summer days after a rain - it's time to go to a deciduous or mixed forest for boletus. Delicious and strong mushrooms with a red-orange cap and a gray leg just ask to be taken with you. Boletus boletuses are not dried, because they turn black, drying out, and lose their attractiveness. But they can be pickled and salted - it's a great snack. This is what we are going to do. For boletus, it is better to prepare a moderately spicy marinade so that the taste is not too sour. You can always add vinegar or lemon juice to ready-made mushrooms to taste when you decide to open the jar.
If you are an inexperienced mushroom picker and are not entirely sure whether all the mushrooms in your basket are good, while boiling them, throw the peeled onion into the pan. If the onion turns blue, a poisonous mushroom is caught there, therefore it is better to discard the contents of the pan, and stop further experiments with this batch of mushrooms.
- Calorie content per 100 g - 40 kcal.
- Servings - 1 Can
- Cooking time - 35 minutes
Ingredients:
- Aspen mushrooms - 500 g
- Water - 1-2 tbsp.
- Salt - incomplete Art. l.
- Sugar - 1 tbsp. l. with a slide
- Vinegar - 2 tbsp. l.
- Bay leaves - 2-3 pcs.
- Black peppercorns - 5-6 pcs.
- Allspice peas - 5-6 pcs.
Step-by-step cooking of pickled boletus - a recipe for the winter
Let's start by processing mushrooms. Let's sort them out, clean the legs (carefully remove the top layer of the skin with a knife), leave the hats as they are. We cut off the parts heavily eaten by worms without regret. Aspen mushrooms are very tasty and even worms know this. If the mushroom is good, but there are still a few holes in the stem, this can be easily dealt with: fill with water and throw a generous handful of table salt into it. Leave it on for half an hour and then rinse it under running water. It is better to wash the forest mushrooms in several waters and only then cut into small pieces.
We boil the boletus boletus in salted water for half an hour, constantly removing the foam with a slotted spoon. We discard the boiled mushrooms in a colander and rinse again under running water.
Prepare the marinade: pour salt, pepper and spices with water, bring to a boil, add vinegar, let it boil for a couple of minutes. The marinade is ready. You can use the proposed proportion, or you can cook it to your liking, independently adjusting the amount of salt, sugar or vinegar.
We put the boletus in the marinade and boil for 15–20 minutes.
We put the mushrooms in sterile, well-heated jars and roll them up. Be sure to wrap them up with an old blanket so that they cool down gradually.
That's all! Pickled aspen mushrooms are ready for the winter. Serving them to the table, sprinkle with finely chopped onions and drizzle with vegetable oil. Mushrooms go well with potato dishes, as well as meat.
Store jars of pickled boletus in a cool place: in the cellar or refrigerator. Although we are sure that you will not have to store them for a long time - you will start opening jars with delicious pickled aspen mushrooms prepared for the winter in the fall. Enjoy your feast!
See also video recipes:
Boletus boletus marinated for the winter
