Fresh porcini mushrooms for the winter. How to freeze porcini mushrooms for the winter: raw, boiled, fried. Mushrooms canned with vegetables

Step-by-step preparation of pickled porcini mushrooms in jars:

1. Wash the mushrooms, peel and cut into small slices.
2. Place them in a saucepan and fill with water. Boil, skim off the foam and cook for 15 minutes.
3. Drain the water, rinse them under running water and drain in a colander.
4. For the marinade, pour 2 tbsp. water, add salt, sugar, bay leaf, cloves, pepper. Bring to a boil and cook for 5 minutes. Pour in vinegar.
5. Place the mushrooms in jars and pour marinade over them.
6. For long-term storage, pasteurize the jars for 15 minutes and seal. To store in the refrigerator, cover them with regular lids, and in a few days the snack will be ready to eat.

How to sterilize jars

• Place the jars with lids in a saucepan, add water and boil for 10-15 minutes.
• Leave them in hot water for a while.
• Place the jars in the oven and heat it to 140°C. Do not put them in a hot oven, otherwise they will burst due to temperature changes.
• Hold for 10 minutes. Turn off the oven, open the door, but do not remove the jars. Leave them there until they are filled.

How to sterilize jars with blanks

• Line the bottom of the pan with a kitchen towel to prevent the jars from knocking.
• Fill the jars with mushrooms and place them in a pan of hot water. The water should be up to the cans' shoulders.
• Cover the jars with lids, but do not roll them up, and sterilize for 10 minutes in boiling water. But the specific sterilization time depends on the workpiece, so follow the recommendations in the recipe.
• Screw the lids on the blanks, wrap them in a warm blanket and keep them at room temperature until they cool.

Truly delicious royal porcini mushrooms will be a magnificent decoration for any table, and each jar will be worth its weight in gold.

Ingredients:

• Porcini mushrooms - 1 kg
• Salt - 2 tbsp.
• Sugar - 1 tbsp.
• Bay leaf - 5 pcs.
• Cinnamon - 1 stick
• Cloves - 5 pcs.
• Cardamom - 5 pods
• Mustard - 1 tbsp.
• Vinegar 9% - 70 ml

1. Wash the mushrooms and chop as necessary.
2. Boil water and add mushrooms to it. Bring to a boil and cook for 5 minutes. Drain the water and wash the mushrooms under running water.
3. Prepare brine (150-200 g of salt per 1 liter of water), boil and add mushrooms. Boil, skim off the foam and cook for 20 minutes. Transfer the mushrooms to a colander and rinse.
4. For the marinade, add salt, sugar, bay leaf, cinnamon, mustard, cardamom, pepper, and cloves to the water. Boil and cook for 5-7 minutes. Add mushrooms and cook for 7-10 minutes.
5. 3 minutes before the end of cooking, pour in the vinegar.
6. Leave the mushrooms in the marinade, covered, for 10 hours. Then pour in a little more vinegar, bring to a boil and pour into sterilized jars.
7. Seal the jars with lids, turn them over, wrap them in a warm blanket and leave for a day.
8. Store mushrooms in a dark and dry place.

Ingredients:

• Porcini mushrooms - 1.5 kg
• Water - 1 l
• Salt - 2 tbsp.
• Sugar - 2 tbsp.
• Bay leaf - 3 pcs.
• Allspice - 6 peas
• Vegetable oil - 2 tbsp.
• Vinegar essence - 4 tsp.

1. Cut off the stems from the mushrooms. Wash your hats from forest debris.
2. Boil water in a saucepan and add porcini mushrooms. Cook over medium heat until tender, stirring.
3. When the mushrooms sink to the bottom, they are ready: approximately 15 minutes after boiling.
4. For the marinade, boil 1 liter of water, add salt, sugar, allspice, cloves, cinnamon, bay leaf. Cook for 15 minutes and add vinegar.
5. Place the mushrooms in sterilized jars, pour the marinade under the lid and pour in sunflower oil.
6. Cover the jars with lids and place in hot water. Boil and keep on the stove for 30 minutes.
7. Roll up the lids.

• Salad with chicken, cheese and peas. Cut 250 g chicken fillet. Grate 200 g of cheese. Wash 100 g of mushrooms, dry and chop. Combine the products, add 200 g of green peas. Pour in sour cream, add grated horseradish, salt and stir.
• Pate. Chop 200 g of mushrooms and wash. Chop 2 onions and fry in oil until browned. Combine onions with mushrooms, add chopped herbs, spices and grind everything with a blender.
• Tomatoes stuffed with mushrooms. Cut the tops off 4 tomatoes, scoop out the pulp with a spoon, add salt and pepper. Wash 100 g of mushrooms, dry and chop. Chop dill and green onions. Mix mushrooms, herbs and sour cream. Fill the tomatoes with the filling.

The taste of porcini mushrooms is absolutely incomparable! This “forest dweller” is used to make a variety of dishes that are considered delicacies. These include soups, hodgepodge, and numerous winter supplies: marinades, dried and frozen semi-finished products, preserved stews... a whole section of cooking is dedicated, where you can see how to preserve porcini mushrooms for the winter, how to make wonderful recipes for future use with them. They are prepared in an individual presentation or accompanied by other dishes. Therefore, the relevance of white is not limited to the autumn season, but, thanks to interesting methods of capping, is preserved all year round. So, how to properly store and what to prepare for winter from porcini mushrooms so that you can enjoy them whenever you want, you can learn from the following recipes.

Porcini mushrooms for the winter: pickling

You can stock up on several jars of preserved delicious mushrooms from the following ingredients: white mushrooms, garlic, drinking water, ottovoy essence (acid), salt-sugar, cloves, bay leaf, vegetable oil, black peppercorns.

Forest gifts are sorted through, picking out debris from them, and washed several times in cold running water. The number of rinses depends on the degree of contamination; therefore, ideal purity of the starting product should be achieved. Then large boletus mushrooms are cut in half, smaller ones are left whole. Once prepared, they are placed in an enamel cooking pan, filled with clean cold water, slightly salted and boiled. As soon as the liquid boils, the mushrooms are dumped into a colander and drained for a while. This stage is very important, and should not be neglected, since it is with the first water that harmful substances that may be present in boletus are removed.

The escaped whites are put back into a clean pan, filled with a new portion of water and brought to a boil. The strength of the fire is reduced, and the heat treatment lasts about 20-30 minutes. After which the whites are again dumped into a colander, rinsed and set aside for now.

The marinade filling is being prepared. For a liter of filtered water poured into a cooking container, add a tablespoon of salt and granulated sugar, add a couple of cloves of peeled garlic, a star of spicy cloves, a few bay leaves and 2-3 black peppercorns. The marinade is placed on the stove, boiled, and 1 tbsp is poured into it. ottovogo essence 70%. Mushrooms are carefully lowered into the quietly bubbling solution and boiled for about 5 minutes. Then they are placed in prepared glass jars and filled with marinade, leaving room for vegetable oil. Add 2 full spoons of oil (per 0.5 liter container). And the container rolls up. Cooled down pickled porcini mushrooms for the winter placed in a cold cellar or refrigerator. By the way, the wonderful taste and unique aroma of the clog can be emphasized with other spices or fresh herbs.

Recipe 2 – pickling

To salt the whites in reserve you will need: 3 kilos of mushrooms, currant leaves, dill umbrellas, horseradish, oak and cherry leaves. For brine, take 6 tbsp. rock salt, 3 bay leaves, 9 cloves and black peppercorns each, 6 currant leaves.

Boletus mushrooms, washed with special care, are placed in a large saucepan, layered with spices, salted and filled with water. Next, they are cooked for 30 minutes. After boiling, the decoction from them is decanted, and the mushrooms themselves are rinsed under a cold running stream and thrown into a colander to drain unnecessary liquid.

A layer of greens is placed in a clean container: oak leaves, cherries, currants and horseradish. There are white ones on it in an even layer, orienting them with their caps down. And in this way they alternate mushrooms and greens until the container is completed. The top of the installation is covered with linen fabric or a cotton napkin, and oppression is placed on the fabric. After standing for several days in relative coolness, the brine should separate and appear above the surface. If it is not enough, then boiled cold water is poured directly into the container with the workpiece. The pickling is stored in moderate cold, although they will be ready for use in 3-4 days.

Recipe 3 – fried

You can also serve fried boletus mushrooms for the cold weather. For this you will need: a certain amount of white fungi, refined sunflower oil and table salt.

Cleaned and washed whites are cut into pieces convenient for processing. After that, they are filled with cool water and boiled for a quarter of an hour, noting the time from the moment of boiling. Then the primary liquid is drained and fresh is poured in, and after boiling, cooking continues for 15 minutes. After the second boil, the broth also pours out. Vegetable oil is poured into a deep frying pan, heated, and boiled mushrooms are poured into it. Under a closed lid, stewing takes place for about 30 minutes, and after half an hour the lid is removed, and the whites are fried over fairly high heat for 15-17 minutes, while evaporating the excess liquid. This process is similar to frying. Salt is added to taste and the mixture is stirred.

Fried pieces are packaged in sterilized jars, leaving room for oil filling. So much oil is poured (use the remainder after frying) so that the mushrooms are completely covered with it. The dish is closed hermetically with nylon or iron lids. If there is not enough oil left and it is not enough to pour into a glass container, then a new portion of olia is poured into the frying pan, brought to a boil and used as a marinade. The workpiece is supposed to be stored in a cool room.

Recipe 4 – Bulgarian

Often when pickle white mushroom for the winter, then we are looking for new, non-standard solutions and conservation options. For example, you can use the “Bulgarian” method, for which you will need to take: 2 kilograms of boletus, 5 garlic cloves, 100 g of dill, ocete, sunflower oil.

The white ones for this recipe are washed, cleaned properly, slightly dried (you can cancel this action if you have no free time) and simmered in vegetable oil over high enough heat. After they have cooled completely, you can put them in baked jars. Boletus mushrooms alternate with layers of crushed or finely chopped garlic and chopped dill. The oil remaining from frying is combined with 1 tbsp. otsta and boils. The resulting hot solution is poured over the future ones with green stuff, and they immediately roll up.

Recipe 5 – spicy pickling

Another method to protect whites from the cold is to seal them with a rich set of spices and herbs. Using it, prepared mushrooms (about 1 kg) are cut into neat pieces. A couple of cloves of garlic are peeled and cut into slices. Water is poured into a large saucepan, heated, salted (up to 1.5 tbsp), and chopped mushroom pieces are dropped into it. All this is brought to a boil and, removing the foam, is boiled over low heat for about 15 minutes. The solution should remain translucent.

Next, spices are added to the brew: bay leaf, several black peppercorns, clove buds, ? tsp coriander And boiling lasts another 7 minutes. Boiled boletus mushrooms are placed in jars in layers, with garlic between them. The filtered broth is poured to the very edge of the container, and the workpiece is closed turnkey.

Recipe 6 – drying

The simplest and most reliable way to preserve mushrooms is to dry them. When dried, they can last for up to several years without harm to the quality of the product or loss of nutrients. Many people dry forest gifts, but the white ones turn out to be the most airy, literally fragrant. In order to get a high-calorie preparation with a pleasant aroma in reserve, which can later be used for delicious gravies for meat dishes, soups, pie filling, etc., they are prepared using different methods.

The easiest way is to string the best specimens, cleaned and carefully treated with a damp soft cloth, onto a strong thread. You cannot wash boletus mushrooms before drying! It is enough to remove twigs, any litter, pine needles. If possible, trim the legs, leaving 1-2 cm under the caps, and thread them separately. Sufficiently large hats are cut into slices; thin legs are split in length, thick ones - in circles across 2-3 cm. They have their own. But from the general subtleties - when drying in the oven or in the sun - it is advisable to first dry the mushrooms for a couple of days at a temperature of about 40 C (in the open air), and then finally dry them at 60-70 C.

When drying in the oven - the favorite method of many housewives - boletus mushrooms (legs and hats) are placed on thin steel rods or rods and placed on a baking sheet so that they do not touch each other. To begin with, the oven is heated to 45 C with the door open. And, after waiting for the moisture to escape and the edges to dry, the heating is increased to 70 C. The drying duration is 8-12 hours, during which complete drying will occur.

Other housewives prefer natural drying. They hang bottoms around the apartment above the stove or purchase special electric dryers for this purpose. Or is it used " White mushroom for the winter" recipe in the sun. The whole white ones are strung on thin branches or twigs and displayed and hung at some intervals on the sunny side of the house-yard. But the progress of natural drying must be closely monitored. When it rains and at night, the workpiece must be brought indoors. Or they are first dried in the oven, and then brought to the final result in the sun.

The storage conditions for dried boletus mushrooms are also very demanding. Drying is quite brittle, hygroscopic, but not crumbling. Therefore, it must be stored exclusively in dry rooms without strong foreign odors. The best utensils for this are linen or canvas bags or glass jars. Mushroom powder is prepared from thoroughly dried white mushrooms by grinding finely chopped mushrooms. The powder is stored in a hermetically sealed glass container in a dry, dark place.

Recipe 7 – freezing

Numerous recipes “for cold weather” are certainly good. But the question is often asked: is it possible to freeze boletus mushrooms? It should be said right away that it is possible; and at the same time in a wide variety of forms: fresh, salted, dried, stewed, fried...

You need to start by freezing it fresh. To do this, the mushrooms are thoroughly washed and cut into smaller pieces, immediately considering the convenience of storage. But not with too thin plates, otherwise they will stick together. The cuts are placed in portions in plastic bags or plastic containers, preferably packaged for one dish. Containers should be filled to the brim, leaving no free space, and air should be removed from the bags. You should not refreeze the preparations, as they will lose their nutritional and beneficial qualities.

Boiled boletus mushrooms can also be frozen. They undergo standard preparation (cleaning and washing), are cut into slices and boiled for 10 minutes, or they are immersed in already boiling water for 5 minutes. Under no circumstances should you overcook it! After boiling, the white ones are thrown into a colander or sieve, in which they are kept until they have completely cooled and the moisture has drained off. No need to add salt. Next, as in the previous method, the product is packaged in container bags and frozen. Better freeze porcini mushrooms for the winter spread on a baking sheet or cutting board in one layer, and then transfer them to a convenient container. To prevent it from becoming saturated with foreign odors, the preparation should not be stored near meat or fish.

And finally, a method for preparing fried mushrooms in the freezer. But even in this case there are their own. In principle, the technology is not too different from the option with boiled boletus; similar actions are repeated. You just need to remember to fry the forest gifts after running in vegetable oil. There is no need to salt or season the roast. Frying is carried out until the moisture has evaporated, and the pieces themselves are slightly dry and slightly browned. Immediately before freezing, the pieces are spread on a flat plate to drain the fat, and then distributed into storage forms.

Autumn is the time to think about how to make preparations from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared in a variety of ways. The most common methods for preparing mushrooms for future use: dry them, roll pickled mushrooms into jars, pickle them in a barrel or pan, or simply freeze them. In winter, from such preparations you can prepare delicious mushroom soup, salad, gravy for a side dish and other delicious things. The most popular, simple and detailed recipes for mushroom preparations, accompanied by step-by-step photos, are collected in this section of the site. Follow them and be sure that delicious snacks and mushroom dishes will delight you all year round!

The best recipes with photos

The last notes

During the “quiet hunting” season, many people wonder how to preserve the entire harvest of mushrooms. A great way to do this is to freeze it. You can freeze both wild mushrooms and those you purchased in a store or market. After all, everyone knows that in the summer the price of mushrooms is much lower.

You will need:

Pickling

You will need:

• White mushrooms 1 kg
• Salt 100 g
• Vinegar 9% 1 tbsp.
• Bay leaves 2 pcs.
• Allspice 6 pcs.

Cooking process:

Place the porcini mushrooms in a saucepan, add water, add salt and bring to a boil. Then you need to add vinegar and spices and boil for another 15 minutes. Foam will form and must be skimmed off.

The fire should be low so that there is no strong boiling, otherwise the mushrooms will boil quickly.

After boiling, leave the porcini mushrooms in the marinade until they cool (it’s best to put them in a cool place). And so they must stay for 5 days. After which they will be ready.

If you want to make this kind of preparation for the winter, then after boiling, transfer the mushrooms into sterilized jars and fill them with the same marinade and roll them up.

Salting

You will need the following products:

• White mushrooms 3 kg
• Dill 1 bunch
• Leaves of currant, cherry, oak, horseradish 10 pcs.

For the marinade take:

• Salt 6 tbsp.
• Black currant leaves 6 pcs.
• Black peppercorns 9 pcs.
• Whole cloves 9 pcs.
• Bay leaf 4 pcs.

Salting process:

Porcini mushrooms need to be washed, placed in a pan, filled with water, sprinkled with salt and spices and boiled for 30 minutes. Next, drain the broth and rinse the mushrooms with cold water. Pour them into a colander and let the excess liquid be completely removed.

It is better to salt porcini mushrooms in a wooden container; you can also use them in jars.

So, there is a container. Place greens (prepared leaves) in layers at the bottom of the container. We continue to sort the layers with mushrooms (hats looking down), then back with greens and mushrooms, and so on until the end. There should be enough products, cover with a towel (napkin), and put a load on top. Juice should appear. If it is not enough, add boiled water. Place the container with mushrooms in a cool place. You can eat porcini mushrooms within a couple of days. But we are waiting for winter.

Fried mushrooms for the winter

You will need:

• White mushrooms 2 kg
• Salt to taste
• Vegetable oil 100 ml

Cooking process:

Porcini mushrooms should be thoroughly washed and cut into 2-3 parts (if large). Place in a saucepan and cover with cold water. Cook after boiling for 15-20 minutes. Collect foam. The first water needs to be drained, add more water and boil again for 20 minutes. Then drain the water back.

Next, take a large frying pan (with high sides). Put it on the fire, heat it well, add oil, lay out the mushrooms, cover with a lid and let the mushrooms simmer for 30 minutes. Then remove the lid and fry the mushrooms for 10 minutes, until all the liquid has evaporated. Add salt at the end of frying (to your taste).

The next stage is preparing the jars. It is best to take one and a half liters and sterilize them. Place the finished mushrooms in this container, leaving a little space for the oil. Pour in the oil that remains after frying and roll up the jars. The mushrooms are ready!

Conservation in Bulgarian style

You will need:

• White mushrooms 2 kg
• Fresh dill 100 g
• Garlic 5 cloves
• Vegetable oil 100 ml
• Vinegar 1 tbsp.
• Salt to taste

Cooking process:

Porcini mushrooms need to be washed and peeled, dried, cut and fried in vegetable oil (until all moisture has evaporated). You need to prepare sterile jars in advance. Place the prepared mushrooms there, add finely chopped garlic and fresh herbs (finely chopped) on top.

Then take the remaining oil from the frying pan, mix with vinegar, bring to a boil, and pour this marinade over the mushrooms. Roll up the lids and store in the cold.

Boletus is considered the king of the entire mushroom kingdom. It surpasses even meat in protein content and is considered its natural substitute, for which it was nicknamed white meat. Therefore, it is worth including this product in your diet.

But if it’s easier to get it in summer and autumn, then what to do in winter? Of course, eat delicious preparations made in the summer. Let's find out how to marinate and roll porcini mushrooms into jars.

For an experienced mushroom picker, it will not be difficult to distinguish a good mushroom from a poisonous one. But there are chances that the mushroom may mutate and become unsuitable for food. Therefore, it is better to buy boletus mushrooms that are specially grown on farms.

The porcini mushroom has a characteristic brown cap (color may vary depending on soil composition and age) and a white stalk. A distinctive characteristic is the white color of its tubular layer between the cap and the stem, which will always be white regardless of the condition or method of preparation.

Before cooking, you should make sure that there is no accidental poisonous satanic or gall mushroom, which looks like boletus.

It is worth dealing with mushrooms in the very first hours after collecting or purchasing them, since this product quickly deteriorates and it is better to prepare them for consumption or pickling in the first 5-6 hours. They can be pickled, salted, dried and frozen - they are delicious in any condition.

First of all, you need to select good specimens, sort them by size and wash them.

A good mushroom should be strong, whole, not crushed and without wormholes, otherwise it will not only not be stored for long, but may also contain toxic substances.

Regardless of the method of further storage, they must first be sorted, carefully inspected for dents, cuts, wormholes, and affected areas removed. It is best, of course, not to use spoiled mushrooms for long-term storage and eat them immediately, but after removing the affected area, they can still be pickled or salted.

To prepare, you will need a large container for washing and soaking. Of course, the size of the container depends on the amount of product, but it is better to take a large basin or use a bathtub so that the mushrooms fit freely in one layer.

There are three ways to clean them from dirt:

• first soak for 30 minutes, then again for 15 minutes in plenty of cold water;
• dousing with boiling water up to 5 times;
• rinse with plenty of running water.

As soon as the dirt and grass are washed away, the boletus mushrooms must be dried and prepared for further cooking. Whatever storage method is chosen, it is best to use small and medium-sized specimens whole, and cut especially large ones in half. For pickling or pickling, only the caps can be used, and the legs can be eaten.

Marinated porcini mushrooms

Pickled mushrooms are stored well for a long time in an airtight container. They are usually pickled with acid - acetic or citric. There are many options for marinade, but boletus goes well with any of them. Let's look at winter recipes that, in our opinion, are the most successful.

Boletus marinated with citric acid

If you don’t want to use vinegar, you can easily replace it with citric acid. Mushrooms have a piquant taste and are stored just as long as using a vinegar marinade.

• boletus – 800 gr;
• citric acid – 20 g;
• salt – 60 g;
• sugar – 10 g;
• water – 2 glasses.

Time spent: 3.5 hours.

Calorie content: 30 calories.

Quick recipe for pickling porcini mushrooms

Thanks to this marinade, mushrooms are stored for a long time. The recipe is based on using a 1 liter jar.

Ingredients:

• porcini mushroom – 1 kilo;
• water – 750 ml;
• salt – 90 g;
• granulated sugar – 25 g;
• vinegar – 30 ml;
• laurel – 2-3 pcs.;
• allspice and black peas - 3-4 pcs.;

Time spent: 30 minutes.

Calorie content: 25 calories.

1. Boil pre-prepared mushrooms in boiling water for 20 minutes;
2. At the same time, boil the marinade: dissolve salt with sugar and vinegar in 500 ml of water;
3. After the mushrooms are cooked in the first water, transfer them to the marinade and cook in it for 8 minutes;
4. Place bay leaves, peppers on the bottom of a sterile jar, and mushrooms on top. It is necessary to place it carefully, as soft mushrooms are easily deformed;
5. Fill the jar with marinade and roll up the lid using a special machine;
6. Instant porcini mushrooms are ready for the winter. They need to be stored in a cool, dark place.

Salted porcini mushrooms

An equally popular option for storing porcini mushrooms is pickling for the winter. This is the most ancient and proven way to store this product. There are several types of pickling.

Classic recipe

This was the method that most housewives used at a time when neither citric acid nor acetic acid was widely available. Salted mushrooms store well and have a unique taste.

Products:

• 1 bucket of boletus;
• 100 ml sunflower oil;
• 2 cups salt.

Preparation time: 4 days.

Calorie content: 24 kcal.

1. Cover the mushrooms with salt (they should already be peeled and washed) and leave them for a day;
2. After this, pour the resulting juice into a saucepan and heat it up a little. Pour the juice back into the container and leave for another day;
3. Repeat the procedure with the juice, only heat it up more;
4. On the third day, drain the juice again, boil it and return it hot to the container;
5. After three days, boil the mushrooms along with the juice and cool;
6. Place the boletus mushrooms, legs down, in a container (it is better to use a wooden tub) and pour in the juice;
7. Pour vegetable oil on top, tie a bag around the container and cover tightly with a lid;
8. Before use, you need to keep them in cold water for several hours, and then boil them 2 times in two waters.

Hot salting

When using this method of pickling for the winter, the mushrooms are subjected to heat treatment in hot water. This does not change their taste, and time is saved.

Products:

• mushrooms – 1 kg;
• water – 1 l;
• salt – 30 g for brine and 50 g for pickling;
• bay leaf – 3-4 pcs.;
• cloves – 3 pcs.;
• peppercorns – 3 pcs.;
• cherry or currant leaves - 2-3 pcs.;
• dill – 30 gr.

Preparation time: 4 hours for cooking and 45 days for pickling.

Calorie content: 40 calories.

1. Boil water with salt and place mushrooms in it;
2. As soon as foam forms on the surface, remove it and add all the spices;
3. Cook for 30 minutes, stirring;
4. Cool and put into jars, sprinkle with salt and fill with brine so that it covers only 1/3 of the jar;
5. After 45 days you can eat it.

Cold pickling

Another option for pickling for the winter, but without cooking, instead of which long-term soaking is used.

Products:

• porcini mushroom – 1 kg;
• salt – 30 g;
• garlic – 1 head;
• dill – 10 g;
• cherry leaves – 10 pcs.

Preparation time: 3 days for preparation and 40 days for salting.

Calorie content: 30 calories.

How to freeze porcini mushrooms for the winter

Freezing is the fastest and easiest way to preserve any food, and not just for the winter. This will not require much time and effort.

Ingredients:

• mushrooms – 1 kilogram.

Time spent: 15 minutes.

Calorie content: 24 calories.

1. Dry the peeled and washed porcini mushrooms. For convenience, you can immediately cut them into pieces;
2. Place them on the pallet so that they do not touch each other;
3. Pre-freeze for 10 minutes;
4. Remove the mushrooms and place them in a bag or container;
5. Place back in the freezer. When using, defrost first.

Any product can be turned into a masterpiece if it is prepared correctly. To avoid trouble, you need to use little secrets:

1. When cooking, it is necessary to use mushrooms of the same size or make them so, since small parts will quickly boil and lose their shape, while large pieces will not be ready yet;
2. Porcini mushrooms must be cooked separately from other types due to different cooking times;
3. Follow the recipe exactly and do not change it;
4. During cold salting, a small layer of mold may form on the top of the tub, but there is nothing wrong with that and you can simply remove it with a spoon;
5. When frozen, you can mix them with other frozen vegetables to create a ready-made mixture for soups or stews.

These tips will help you avoid mistakes and food spoilage. Using proven recipes and knowing the secrets of delicious preparations for the winter, you can enjoy the unique taste of porcini mushrooms all year round!

You can learn how to properly dry porcini mushrooms to prepare them for the winter in the following video.