Boletus is a healthy and tasty mushroom, which is a representative of the genus Obabka. You can distinguish it from a false mushroom by the following signs. The cushioned hat of a mature boletus can be of different colors - terracotta, red, orange, yellowish, brown - and reach a diameter of almost 30 cm.The mushroom flesh is dense, white, changes color to blue and even black at the cut. The boletus leg is strong, thick, covered with "scales" of brown or gray shade. In height, this valuable "gift of the forest" can reach 20 cm. It skillfully hides in the grass, in wet aspen forests, and also grows in pine, birch and mixed forests. The season of mass mushroom "hunting" for boletus begins from the end of July and continues until the onset of the first frost. All known species of these mushrooms are edible, and they are prepared and preserved in various ways. In this article, we will talk about pickling mushrooms of boletus and share some good recipes. Be sure to try to make such a delicious and fragrant cold snack for the winter.
Boletus (mushroom): pickling after collecting, cleaning and processing
We sort out freshly picked boletus, rinse with cool water and carefully clean with a small sharp knife. Be sure to cut off all the bad spots, and also remove the existing wormholes. Rinse the mushrooms again.
In their composition, aspen trees have a whole range of nutrients. They are rich in vitamins (B, C, A), fiber, protein, polysaccharides. Therefore, these mushrooms are widely used in cooking, they are salted, fried, boiled, dried. Now we will share with you a delicious recipe "Boletus (mushroom) - pickling." You will need young, strong mushrooms. Sometimes it is advised to use only hats for marinating, although thick legs are also great for this winter harvest. Before
cooking, the mushrooms are processed and washed. Hats are cut into small parts, legs - by plates. Prepared boletus is placed in salted water and boiled. When cooked, these mushrooms will form the foam that needs to be removed. After settling the boletus to the bottom of the pan, you can turn off the fire and transfer the mushrooms to a colander. While the excess fluid is draining, prepare the marinade. Take a vinegar essence per liter of water - 3 tsp. Also add sugar (2 tbsp.) And salt - 4 tsp. To give our marinade a special flavor, we use black pepper - 5 "peas", cloves (3 pcs.) And bay leaves - from 3 to 5 pcs. After cooling the mushrooms, transfer them to pre-sterilized jars. Pour the marinade so that the liquid completely covers the boletus. Otherwise, the risk of mold development increases significantly. Pour vegetable oil on top and close with boiled plastic caps. That's it, now you know how to
pickle boletus mushrooms. This appetizer should be stored in the refrigerator and served with onions. Enjoy your meal!
We harvest boletus (mushroom): pickling - the second way
Here is another simple recipe for pickling boletus. Mushrooms are simply melting in the mouth. You will need these ingredients:
- boletus - 3 kg;
- bay leaf - 9 pcs.;
- black pepper (peas) - 18-20 pcs.;
- vinegar (70%) - 3 tsp;
- salt - 6 tsp;
- 3 l water.
So, we cook the boletus (mushroom) by pickling: peel, rinse and cut into small pieces. Pour water into an enameled container, put salt in it. We put on fire and bring the water to a boil. We put the same mushrooms there. We boil for 20 minutes, periodically removing the foam. We discard the boletus in a colander and allow excess liquid to drain. We prepare brine: we take 3 liters of water. Put salt (6 tsp), boil. We shift the mushrooms into sterilized jars. In them we put peas of black pepper, bay leaf, pour vinegar. Fill the mushrooms with brine and immediately close the containers with screw caps. That's all, a delicious winter snack is ready!