Many people just love to pick mushrooms, so with the onset of the "quiet hunting" season, a huge number of mushroom pickers rush into the forest for prey. There are many varieties of mushrooms, but not a single mushroom picker will pass by such a "forest dweller" as boletus. Boletus is a striking representative of mixed forests and birch groves. These are light-loving mushrooms, so they mainly grow along ravines, in meadows and forest edges.

In some regions, locals specifically go to the forest to collect a full basket of obabkov, blackheads, and spikelets. Under these popular names lies the boletus mushroom, the recipes and properties of which are interesting to many nature lovers. This noble forest dweller belongs to the second category of edible mushrooms. The colors of the nature that created it are extremely diverse. The most common boletus is the common boletus, but pink, black, marsh, gray, checkerboard mushrooms are also found. According to their taste all varieties of boletus boletus practically do not differ from each other.

Common boletus is a family of spongy mushrooms, with a characteristic dense convex cap of beige or velvety brown. The leg of the mushroom is of a dull grayish shade, scaly, slightly thickened at the bottom. In general, this is a strong, well-visible mushroom that can be seen from afar.

Boletus composition

In addition to the excellent taste of boletus, this mushroom is also very useful. Its pulp contains alimentary fiber, easily digestible protein, carbohydrates, fatty acids, disaccharides, monosaccharides, fiber. Boletus is extremely rich in thiamine, niacin, riboflavin (B vitamins), it contains vitamins E, PP, C. It contains micro and macro elements: iron and zinc, potassium and calcium, magnesium and copper, nickel and sodium. This mushroom is rich in amino acids such as arginine, glutamine, leucine, tyrosine. Can be a complete meat substitute during fasting or vegetarian meals. There are even more proteins, fats and carbohydrates in dry boletus mushrooms than in dry boletus mushrooms.

In boletus (as in other mushrooms), two substances are especially distinguished: glycogen (animal starch) - plants do not have it, and fungin - a substance similar to chitin, which is difficult to digest. Therefore, in case of diseases of the kidneys and liver, stomach, it is better not to eat mushrooms, or use in minimum quantities... Mushrooms can occasionally exacerbate eczema. It is better not to give mushrooms to children under 7 years old.

In fairness, it should be noted that with prolonged boiling and sufficient chopping, as well as in combination with other products, mushrooms are better absorbed.

Calorie content and useful properties

Boletus is a mushroom quite suitable for use for patients diabetes mellitus as well as for people who want to lose weight. This is evidenced by the low calorie content of this representative of the mushroom family, which is only 20 kilocalories per 100 grams of weight.

In folk medicine, boletus is used for kidney diseases, normalizing blood sugar, strengthening the nervous system, mushroom caps are used to get rid of warts.

Boletus in cooking

Of course, boletus is inferior to boletus in terms of mushroom aroma, but in terms of taste, it is no worse. It should only be borne in mind that the pulp of this "forest dweller" darkens a little during cooking, in contrast to porcini mushroom... Boletus is salted, pickled, fried, boiled, dried. It is used for preparing both first and second courses, snacks and salads, sauces and gravies, and is also used for filling pies and pancakes. Mushrooms are used as an addition to meat, vegetables, fish and seafood.

Boletus boletus can be cooked without pre-boiling. And if you dry it and grind it thoroughly, then it can be used as a great seasoning for sauces and gravies, added to broths.

Read also:

Boletus in sour cream

The taste of boletus is most vividly revealed if it is cooked in sour cream. Delicate fermented milk environment gives a special piquancy to this dish. In general, mushrooms cooked in sour cream sauce are the signature dish of our ancestors. It was on its basis that the French subsequently came up with their famous julienne.

Cooking boletus mushrooms in sour cream is very simple. Mushrooms must be thoroughly washed, cut into small pieces. Then put them in a preheated pan, fry until golden crust and complete evaporation of the moisture present in them. After that, add chopped into half rings to the pan onion... After adding salt, fry until the onion becomes soft. Add a little flour, spices, a pinch of salt to the sour cream, beat well. Pour the fried boletus with onions with sour cream and leave over low heat, stirring constantly, until the dish becomes thick.

Some people prefer another way of cooking this dish. Fried until half cooked mushrooms are placed in a refractory container, leveled, salted, pepper, spread a layer of sour cream on top with the addition of flour and set to bake in not very hot oven for about a quarter of an hour. The dish is served hot.

Boletus soup

Boletus soup to taste and quantity nutrients practically not inferior to boletus soup. Cooking such a soup is not difficult, and each housewife has her own secret. Boletus soup is boiled in water or meat broth, with rice, barley or homemade noodles.

The recipe for the soup is simple: boil young mushrooms, removing the foam, then add roots to the soup - onions, carrots, potatoes, parsley. If desired, onions, parsley and carrots can be sautéed. Add herbs before the end of cooking. Before serving, season with sour cream. If the soup is cooked with rice, then the rice is added to the soup along with the potatoes. The pearl barley must be boiled beforehand, and the ready-made one must be added to the soup. If you cook a soup with homemade noodles, then put the noodles in the soup 5 minutes before cooking.

Quick boletus soup

Young mushrooms, potatoes, onions and carrots, peel, wash and chop, put in boiling water. Once the potatoes are boiled, the soup is ready. A minute before the end of cooking, add herbs and 100 g butter... Let the butter melt, serve with sour cream and garlic croutons.

Boletus omelet

Useful and tasty dish for breakfast - boletus omelet. You need to cook it like this - put the pre-boiled and chopped boletus mushrooms on hot skillet, salt and fry for 5 minutes in butter or vegetable oil. Pour over beaten eggs, sprinkle with grated cheese (if desired) and herbs. Bring to readiness. Serve with croutons.

Finishing the consideration of the boletus mushroom, the recipes and properties of this forest inhabitant, one cannot fail to note such favorite dishes with his participation as fried potatoes, mushroom borscht or cabbage soup, pies. Pickled boletus mushrooms are also loved by many. As a rule, each hostess has her own own recipe cooking boletus. Bon Appetit!

All boletus boletus are distinguished by light pulp, but when cooked they darken and color the broth. Before cooking boletus mushrooms, mushrooms are sorted: small specimens are good in marinade, dry strong legs of centenarians are strung for drying, and unsightly caps are salted whole or stewed with potatoes and meat. Dried boletus mushrooms also give a dark color during the preparation of the broth, and they are not mixed with "light" mushrooms - butterscotch and white, put in a container for "black" mushrooms. You will find recipes for boletus boletus below.

Boletus mushrooms - recipes with photos for the winter

How to cook dried boletus

Strong mushrooms are wiped with a damp cloth from the sand and strung on a wire or thread, after which they put the dryer in the oven. When the heat is low, the mushrooms dry out overnight. You can only cut off the legs and dry them separately, and send the magnificent caps to the marinade.

Frozen boletus recipe

Boil the caps, well washed from the sand, for 20 minutes and freeze. The legs need to be cut into pieces. Store frozen lumps in a household freezer for 1 year.

How to cook pickled boletus

Boil the washed hats with hemp legs in water for 20 minutes, add salt and spices, boil for 2 minutes and pour in vinegar. Arrange the mushrooms in steamed jars, pour the marinade so that the caps float in it, and roll up. Turn over. For 1 l boiled mushrooms take 1 tsp in broth. salt, 1/2 tsp. sugar, 2 allspice peas, 3 cloves, 2 bay leaves, 1 dill umbrella and 1 tsp. vinegar essence. You should try the marinade and add those ingredients that, in your opinion, are few.

It should be remembered that the mushrooms will take away some of the salt and vinegar and the taste should be slightly sharper than it should be. After 3-4 hours, you can already eat such mushrooms, that is, what does not fit into the jar goes straight to the table.

Salted boletus recipe

Unsightly wet, spreading (but not wormy!) Caps will perfectly pickle in containers with other mushrooms. They are carefully washed, boiled for 5 minutes, cooled and laid down on the dill twigs, placed on the top layer of mushrooms in a tub. After salt, cover with horseradish leaves and put oppression or put another layer of other prepared mushrooms. The norm of salt - 2 cups per 10-liter bucket - is measured in advance.

How to cook boletus - recipes

Bashkir soup with boletus mushrooms - recipe

Pieces of chicken, fresh boletus boletus, washed millet groats, rice, onions and carrots whole are placed in a pot, poured with cold water, salt is added and put in the oven overnight. In the morning, a magnificent boiled soup (in Bashkir “urya”) is ready. In the absence of a suitable stove, you can cook uryu in a pressure cooker in 1.5 hours. For 1 chicken - 0.8 kg of boletus boletus, 1/2 cup of rice, 1/2 cup of millet, 1 onion, 1 carrot, 4 liters of water.

Monastic pickle with boletus

Boil pieces of boletus mushrooms for half an hour, put diced in a saucepan raw potatoes and pearl barley and cook for 15 minutes. Season the soup with onions, carrots, parsley roots fried in vegetable oil and add pieces of pickled cucumbers. Add cucumber pickle and boil for another 5-6 minutes. If the broth is prepared from dry mushrooms, they are pre-soaked and cut, and the frozen ones are boiled for only 15 minutes. Served with sour cream, in the post - with crackers. For 0.5 kg of mushrooms - 2 potatoes, 2 tbsp. l. pearl barley, 3 cucumbers, 1/2 carrots, 1 onion, 2 liters of water and 1 cup of cucumber pickle. Salt and herbs to taste.

Mushroom salad with boletus - recipe

Mix chopped small cubes boiled potatoes, carrot, sauerkraut and chopped salted boletus. Pour over sunflower oil and serve.

Spicy beans with boletus mushrooms

Fry the pieces of fat brisket under the lid and fry the mushrooms and onions in lard. Canned green beans drain and put in a frying pan. Fill up tomato paste, sprinkle with red pepper and salt. Simmer for 5 minutes, covered and serve with boiled potatoes.

Recipe for pies with boletus

Add finely chopped fresh (or frozen) boletus boletus in a frying pan and melt the water to the end. Add oil, chopped onions and fry until tender. Cool and use as a filling in yeast dough... Roll out cakes from the dough, put the mushrooms and pinch into a round pie. Turn the seam down over the baking sheet, brush with an egg, let rise slightly and bake at 220 ° C for 30 minutes. Ready pies put in a saucepan and cover with a towel. For 1 kg of dough, take 0.5 kg of mushrooms and 2 onions, 2 tbsp. l. vegetable oil, salt and pepper to taste.

Home mushroom casserole with boletus

Mix kefir or yogurt with salt, sugar, soda and flour. The consistency of the dough should not be liquid, but such that it can be poured into the mold. A refractory mold with sides is greased with oil, half of the dough is poured and raw potatoes are laid out on top, cut into circles 3 mm thick. Top with salted boletus, cut into strips. Cover them with a layer of potato circles and pour over the remaining dough. Bake in a hot oven at 220 ° C for 30-35 minutes. Cut into portions right in the mold. 4 servings will take 1 glass of kefir, 1.5 tbsp. flour, a pinch of soda, 1 tsp. salt, 1 tbsp. l. sugar, 2 potatoes, a cup with a slide of chopped salted boletus.

Original casserole with boletus mushrooms

Lightly rinse the caps of salted boletus boletus, dry and fold up into a mold. Sprinkle with grated cheese on top and coarsely ground breadcrumbs, again with a layer of cheese. Pour sour cream over and bake for 20 minutes at 220 ° C. For 10 hats - 1 cup of crackers, 0.5 cups of sour cream, 150 g of cheese.

Eggplant with boletus - recipe

Cut the eggplants into circles, salt and leave for 20 minutes. Fry them until golden brown and fold into a baking dish. Fry mushrooms and onions and put on eggplants. Drizzle with mayonnaise, sprinkle with cheese and bake for 20 minutes at 200 ° C.

Chowder with boletus - how to cook

To cook minced fish by passing through a meat grinder fish fillet and onions. Make a dough with 1 cup flour, 1 egg and water to make a plastic dough. Roll it into a thin tortilla, cut into mugs with a glass, put in minced fish and make dumplings. Put dumplings, boletus mushrooms fried with onions in a pot, pour boiling water, salt and put in the oven for 30 minutes. Serve hot with pickles. Proportions: 0.5 kg of fish, 2 onions, 0.5 kg of mushrooms, 1 glass of flour, 1 egg, 0.5 tbsp. water, salt.

Pancakes with boletus - a recipe

Prepare pancake dough with milk or whey and bake thin pancakes... When the pancake is browned in a frying pan, it is turned over and "hot" is spread on it - a filling of mushrooms fried with onions. Pour in a new portion of the dough, bake until browned. For 0.5 liters of milk - a bag of pancake flour, a plate of boiled or salted mushrooms, 2 onions, 50 g of sunflower oil.

Boletus mushrooms, the recipes from the photo of which we have given above, are an excellent mushroom for culinary processing, and is suitable for any dish. Now you know how to cook boletus boletus deliciously, and you can please your homemade great dishes!

In this recipe, selected and prepared young mushrooms, diced, are simmered in a skillet and then fried with onions. The total cooking time is about 30 minutes, then the salt is added.

After cooking, add the potatoes. Stir and re-add salt to taste. Close the lid and continue cooking over medium heat. Cooking time depends on the type of potato. Later, open the lid and fry the dish over high heat for several minutes, stir again, cover and turn off the heat, leave to stand for 5-7 minutes.

Do not stir often; if the potato variety is soft, you may create a puree. Decorate with herbs.

Bon Appetit!

If you have porcini mushrooms, make a gorgeous porcini mushroom soup

How to cook fried boletus

This type of mushroom is quite tough, therefore, for cooking, as an independent dish, and giving it softness, it is boiled. In addition, during the cooking process, additional cleaning takes place from all contaminants and worms.

After boiling, foam forms, it must be removed. Season with salt and continue cooking. Many people drain the first water after boiling and boil it in another, clean water. Next, remove the mushrooms from the water and cool. Chop and sauté over medium heat.

Bon Appetit!

Mushroom pickers know that boletus has one interesting feature- they grow rapidly and at the same rate lose their appetizing shape. Therefore, having collected the mushrooms in a basket, start processing them on the same day. But what to cook from a delicate product is easy to come up with. As a rule, mushroom caps are used for roasting, and boletus legs are used for cooking mushroom soup... It is about these two recipes that it is worth talking in more detail.

How to cook fried boletus?

Ingredients:

• boletus - 1 kg.;
• ground allspice, salt to taste;
• garlic - 2-3 pcs.;
• vegetable oil - 3 tbsp. l .;
• onions - 300 gr.

1. Choose fresh whole mushrooms, clean them of various forest debris and wash them in clean water. Carefully cut off the bottom of the boletus. All mushrooms should be chopped taking into account further roasting, since when finished, the pieces will significantly decrease in volume. 2. For frying boletus boletus, take a cast-iron, always deep, frying pan. Heat it and pour oil on the hot bottom. 3. Pour peeled crushed garlic into hot oil for 10-15 seconds. After waiting for its slightly "tanned" appearance, the crushed slices can be taken out with a slotted spoon. 4. Before pouring the brown birch into a hot frying pan, dry the mushrooms with napkins or a simple towel. It is necessary to fry the butcher in oil soaked in aromatic garlic and until the liquid from the pan has completely evaporated. Stir while roasting. 5. When the liquid "evaporates" - you can add onions to the mushrooms, cut into half rings in advance. All content will need to be mixed. 6. Frying can be finished only when the onion is "gilded". After that, the pan will need to be removed from the stove, and the mushroom contents will need to be pepper, salted and covered with a lid. Do not forget to serve only with fried boletus sour cream sauce and a slice of soft white bread.

How to make boletus soup?

An excellent mushroom dish is black mushroom soup. The product always turns out to be super delicate in taste, in addition, such a dish can be served both in holidays, and on ordinary weekdays. Boletus mushrooms will diversify the menu over the course of several autumn months, so you will be able to please your family with delicious mushroom soup more than once.

• brown birch trees - 400-500 gr.;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• garlic - 2 heads;
• onion - 1 pc.;
• greens, Bay leaf, sour cream, pepper - to taste;
• salt - 1 tbsp. l.

Cooking method: 1. Grate (large or medium) carrots and dice the potatoes. 2. Chop the onion and herbs. 3. Medium chop the mushrooms and toss them into salted water for 35-40 minutes. The resulting foam should be periodically removed with a spoon. 4. Add potatoes to a saucepan with birch trees and boil the entire contents for 7-10 minutes. 5. Pour chopped carrots and onions to the boiled mushrooms. 6. Add bay leaf to a saucepan (remove when soup is ready) 7. Wait until the potatoes are cooked, and then, 2 minutes before full readiness soup, pour garlic squeezed through a garlic and chopped greens into it. Add salt to the soup if necessary. 8. The finished mushroom dish can be seasoned with aromatic sour cream or mayonnaise.

Boletus mushrooms - are one of the useful in the mushroom family. Boletus mushrooms are advised to be consumed by people with diabetes. And also for the prevention of those who have kidney disease and plus strengthens the nervous system. Boletus mushrooms are often used in their menu by vegetarians and people who are fasting. If you know how to prepare mushrooms for the winter, there will be something to surprise your family and guests, delicious snack will be ready.

The first thing to do before pickling mushrooms is to prepare them well:

• mushrooms wash well under running water, removing dirt and sand with a brush. If the sand and dirt cannot be washed off with a brush, soak the boletus in cold water for 15 minutes, but not more, but not, then the mushrooms deteriorate and swell.
• mushrooms are processed, cleaned, cut at the bottom of the leg. You can only pickle the mushroom caps, then the legs are cut off and another dish is made of them.
• bad boletus, they are thrown away, if there is on it, the spoiled places are removed. Large mushrooms are cut into equal parts. All these maneuvers must be done quickly, or else the mushrooms darken from contact with air.
• before pickling, boil the mushrooms. At the time of cooking, you need to carefully look at the foam that forms during cooking, it must be removed. As soon as the mushrooms have sunk down to the bottom of the pan, they are removed from the stove and the water is drained.
• mushrooms are packed in sterilized jars.

When pickling mushrooms, the recipe should be followed closely. If there are few or vice versa a lot of ingredients, this will affect the taste and storage.

Pickled boletus boletus recipe for the winter

Ingredients:

• mushrooms 1 kilogram
• drinking water liter
• salt - two tablespoons
• sugar - two tablespoons
• vinegar 9% - 125 ml
• cloves - 3 pcs.
• lavrushka - 2 pcs.
• peppercorns - 10 pcs.

How to pickle boletus boletus step by step recipe:

1. Process the boletus, peel, wash, cut into pieces. Place in water and cook for 25 minutes, removing the foam, as soon as the boletus are immersed down, the water must be drained.
2. Put boletus in a colander so that all the water is glass.
3. Rinse the mushrooms under running water, cover with water and cook for 10 minutes.
4. Add salt, sugar, vinegar and cook for another 25 minutes.
5. Arrange hot mushrooms in sterilized jars
6. Pour the brine over the mushrooms, filling the jar completely.
7. After that, roll up the cans, wrap them up in warmth, they should cool down.

Once the cans have cooled down, they are moved to a dark, cool place until winter. This recipe is suitable for hobbyists classic dishes... For those who love original blanks, there are other options.

Recipe for pickled mushrooms for the winter - boletus mushrooms with garlic and cinnamon

Ingredients:

• mushrooms - kilogram
• water liter
• peppercorns -10 pcs.
• vinegar essence - 70%
• lavrushka - 3 pcs.
• cloves - 5 pcs.
• garlic - 3 cloves
• salt - two tablespoons
• sugar - two tablespoons
• bow - head

How to pickle boletus mushrooms for the winter in jars:

1. We sterilize jars and lids.
2. Mushrooms are cleaned, washed from contamination, cut into pieces, put in a saucepan.
3. Mushrooms are boiled, skimming until tender, along with peeled onions. After boiling the mushrooms, they should be rinsed in a colander under running water, then let the water drain, the onion and broth are no longer needed.
4. To prepare the marinade, you need to take a liter of water, add cloves, pepper, lavrushka, salt and sugar to it. Bring to a boil.
5. Mushrooms are dipped into a boiling marinade and cooked for about 10 minutes.
6. Peeled garlic is cut into plates and added to the mushrooms. Cook for 6 minutes.
7. Pour in vinegar essence and cook for another 4 minutes, turn off.
8. Place the mushrooms in jars.
9. The marinade should boil, the mushrooms should be poured with boiling marinade.
10. Roll up the cans, insulating them in a blanket until they cool completely.

Pickled boletus in this way are aromatic due to the combination of cinnamon with garlic. When serving mushrooms to the table, it is recommended to water them vegetable oil.

Pickled boletus mushrooms for the winter without vinegar

Ingredients:

• mushrooms - 2 kg
• water - 4 l
• sugar - a tablespoon
• lemon - 4 gr.
• lavrushka - 2 pcs.
• rock salt - a tablespoon
• allspice peas - 10 pcs.

How to pickle boletus at home:

1. Prepare the mushrooms, wash, peel, cut into equal pieces.
2. Pour in water, add salt, cook.
3. As soon as the water starts to boil, remove the foam. Cook until the mushrooms settle to the bottom of the pan.
4. Put the mushrooms in a colander and wait until the water drains, you do not need to rinse.
5. Prepare the jars, they need to be sterilized, use the lids that are convenient for you, but it is better to use plastic ones, since this recipe is not suitable for winter.
6. Pour two liters of water into a saucepan, add sugar, cinnamon, lavrushka and pepper. Boil the marinade
7. When it boils, put the mushrooms and cook for another 15 minutes.
8. Add the lemon and after 2-3 minutes arrange the mushrooms in the jars.
9. Tamp boletus mushrooms in jars with a spoon and pour over boiling marinade.
10. We close the jars and wait until they cool completely at room temperature. Put in the refrigerator after cooling.

The pickled mushrooms in this recipe have an unusually mild flavor and spicy aroma. The disadvantage of this recipe, you need to store in a cold place.

Whichever recipe is used, you need to remember that mushrooms can be eaten only after one month.

Pickled boletus boletus step by step recipe

For one serving of mushrooms, we need:

• 1L. water,
• 85g salt
• 1 pinch of ground cinnamon and 1 d. L.
• 9% vinegar is for the brine.
• bay leaf - 1 pc.,
• black pepper and sweet peas - 5 pcs.,
• cloves - 2 pcs.,
• sprig of dill
• 3 cloves of garlic.

How to pickle boletus mushrooms for the winter step by step recipe:

Before cooking, the mushrooms must be carefully peeled, thoroughly washed and cut into pieces to your liking. Young mushrooms are best suited for pickling, and those "older" boletus mushrooms can also be cut, folded in portions into bags and frozen for making soup or mushroom sauce... Large mushrooms can also be dried and then used as a seasoning for soup, but then, after drying, it is best to grind them in a coffee grinder.

1. To begin with, bring 1 liter of water to a boil and add 85g of salt to it - this will be our brine. It should taste very salty. Spices must be folded into a container and covered with boiling water for 10 minutes.
2. Next, we proceed to the preparation of the mushrooms themselves. Put the washed and chopped mushrooms in a saucepan and fill with brine. You do not need to pour too much brine, it will be enough to fill the pan by a third.
3. Mushrooms in brine must be brought to a boil and boiled for 5 minutes. Try the brine, if necessary add salt, it should be viscous in consistency.
4. Put spices at the bottom of the jars, then put the mushrooms and fill everything with strained brine. Cover with lids and set to sterilize for 15-20 minutes.
5. After, add cinnamon and vinegar, top up if necessary hot brine... Roll up, turn over and leave to cool. Store in a cellar or refrigerator.

Pickled boletus mushrooms for the winter a simple recipe

Autumn has come - the best time to go hunting quietly. For those who are lucky enough to pick up young boletus mushrooms, we present a recipe for pickling these wonderful mushrooms.

For 1.5 liters of mushrooms we need:

• 1 l. water,
• 4h l salt,
• 3 tsp Sahara,
• 2 tsp 70% acetic acid,
• Bay leaf,
• black and allspice peas,
• Carnation,
• 3 cloves of garlic
• 2 tbsp. l. boiled vegetable oil

How to pickle boletus mushrooms for the winter in banks:

1. Initially, the mushrooms must be thoroughly peeled and rinsed. If the boletus is very young, small in size, there is no need to cut them. If you find larger specimens, cut to your liking.
2. Mushrooms need to be boiled in slightly salted water, during cooking it is necessary to remove the foam, so that the boletus mushrooms do not darken, it is best to throw them into boiling water. After 10 minutes, strain the mushrooms through a colander and rinse.
3. Prepare the brine: add all the necessary spices to the water and bring to a boil, after which we boil for 10 minutes.
4. Next, add boiled mushrooms to the prepared marinade and cook everything together for 15-20 minutes, remove the pan from the stove and add vinegar.
5. Place hot mushrooms in pre-sterilized jars and pour boiled oil on top. Roll up sterilized lids and leave to cool, wrapped in a blanket. Store together where the temperature is slightly below room temperature, but not cold either.

Serving such mushrooms is most delicious with onions and seasoned with sunflower oil, you can also add vinegar to taste. Such an amazing dish will be a stunningly unsurpassed addition to absolutely any table.

How to pickle boletus mushrooms for the winter

Absolutely any hostess, no matter whether she is a beginner or already a "professional", will enjoy the compliments received from guests or just loved ones for the phrase: "She pickled herself" ... After all, even the most inexperienced will cope with this recipe for boletus marinated for the winter.

The recipe is suitable for any mushroom, but you should follow it exactly in order to maintain the correct proportions.

For cooking you will need:

• mushrooms - 1kg,
• hot water - 1l,
• salt and sugar 2 tablespoons each,
• Bay leaf,
• Carnation,
• black peppercorns
• vinegar essence - 1 dec. spoon (or 0.5 cups of 9% table vinegar).

How to pickle boletus mushrooms for the winter without sterilization

You should not postpone the preservation of mushrooms (maximum, they can lie down for an hour and a half).

1. To begin with, you should carefully sort out the mushrooms and choose the best ones for pickling, cut into pieces, and rinse in cool water.
2. Next, pour boiling water over the mushrooms and bring to a boil over a fire, boil for no more than 5 minutes. After that, boletus mushrooms should be rinsed in cold water so that they retain useful substances in themselves.
3. For cooking the marinade: sugar and salt, 3 cloves, 2 bay leaves, 10 peppercorns and vinegar.
4. Boletus mushrooms are completely filled with a liter of boiling water and boiled with spices for 10 minutes.
5. After adding sugar and salt to the mushrooms, boil the mushrooms in the marinade for about 15 minutes over low heat.
6. The last step is to arrange the mushrooms in the jars into which the vinegar should be poured. Then the cans must be tightly closed with tin lids so that air does not get in and the brine does not leak out, then turn the cans upside down and wrap them up with something warm.

Leave the mushrooms in a cool place until winter to fully develop. Before serving, it is advisable to season the mushrooms with vegetable oil or homemade sour cream. You can add fresh herbs and fresh onions to the dish.

After preparing all the above recipes, you will not only be able to surprise everyone you would like, but also create an unrivaled impression of what a good housewife you are. After all, it is these recipes that make it clear how well you can cook and create incredible masterpieces!

There are a huge number of others, no less interesting and delicious recipes blanks for the winter, which we also shared with you on our website - and, and many others.