How to deliciously marinate porcini mushrooms at home for the winter (+16 photos)?

Preparations for the winter

The porcini mushroom is the most popular member of the Boletus genus, renowned for its exquisite flavor. While the Boletus genus includes many edible species, they all share similar appearances and are widely used in cooking. Common species include the spruce, oak, birch, and pine boletes. All of these species can be prepared in a variety of ways, but pickled porcini mushrooms are the most prized.

Features of the species

Distinguishing porcini mushrooms from other mushrooms is easy. Their main characteristic is their convex cap, which can reach 20 cm in diameter. Its color is uneven, ranging from brownish-red to white or lemon-yellow. Its surface can be smooth or wrinkled, and it can sometimes become slimy in damp weather.

The flesh is firm, juicy, and white. It turns yellow as the fruit grows. The flesh's flavor and aroma are almost neutral, but they become noticeable when cooked and dried.

The massive stem reaches 8-25 cm in height and 7-10 cm in width, cylindrical in shape with a thickened base. Its surface can be reddish or brown, matching the shade of the cap. The stem is covered with light veins, which are primarily located on its upper surface.

The tubular layer is located near the stem and is easily separated from the pulp. In young organisms, it is white; in older organisms, it is yellowish and greenish. The tubules are up to 4 cm long. The pores are small and rounded. The spore powder is brown. The average spore size is 15.5 × 5.5 µm.

How to marinate porcini mushrooms in jars for the winter at home?

Pickling porcini mushrooms in jars for the winter is the most common method of preparation. There are several variations of this recipe.

The most popular recipes

In addition to mushrooms (1 kg), you will need the following ingredients for marinating:

salt and sugar (1 tablespoon each);
vinegar 9% (3 tablespoons);
carnation;
black pepper;
bay leaves.

Process the porcini mushrooms, peel them, and chop them into small pieces if needed. Place them in a saucepan and cover with water. Bring the water to a boil and continue cooking for another 15 minutes. Then set the saucepan aside. Drain the water and drain the mushrooms in a colander.

To prepare the marinade, place 2 cups of water in a saucepan, add all the ingredients listed above, and place the saucepan on the stove. Bring to a boil and add vinegar. Place the food in jars, pour the marinade over it, and then seal the lids.

Using the ingredients already listed, you can also marinate porcini mushrooms in the following way:

Add the mushrooms to the boiling water and cook for 5 minutes. Then rinse with cold water.
Make a brine (1 liter of water/200 g of salt), bring it to a boil, and add the porcini mushrooms. Continue cooking for another 20 minutes, skimming off any foam that appears, and then rinse the mushrooms again in a colander.
Fill a saucepan with water for the marinade, add salt, pepper, and spices. Bring to a boil and add the mushrooms. Add 70 ml of vinegar 3 minutes before removing the saucepan from the heat.
Let the porcini mushrooms marinate for 10 hours and then add more vinegar.
Place them in separate jars and seal them with lids.

The following recipe will help you quickly prepare pickled mushrooms at home. For this recipe, you'll need 1.5 kg of porcini mushrooms, water, salt and sugar, bay leaves, allspice, vegetable oil, and vinegar essence.

Prepare the mushrooms: rinse, remove any debris, and separate the stems and caps—only the caps are needed for cooking. Bring a saucepan of water to a boil, add the mushrooms, and cook over medium heat until they sink to the bottom of the pan. Stir them frequently while cooking.

For the marinade, add a liter of boiling water, salt, pepper, sugar, and bay leaf. Cinnamon can be used instead of pepper. Cook the marinade for 15 minutes, then add vinegar. Place the mushrooms in pre-sterilized jars, pour the hot marinade over them, and then add vegetable oil.

Cover the jars with lids and place them in a pan of hot water on the stove. Bring to a boil and then keep the jars in the boiling water for another half hour. Then seal them with sterilized lids.

Universal marinade

To pickle boletus according to a universal winter recipe, it's important to consider a few specifics when selecting boletus mushrooms. Mushrooms of any size are suitable, but they must be free of defects. Unlike other types, boletus mushrooms are not pickled whole; only the cap is used for this type of preparation.

Wash the jars thoroughly and sterilize them and their lids in boiling water. Fill a container with cool water and place the jars in it, ensuring they are completely submerged. Bring to a boil and continue sterilizing for another 5 minutes. Then, set them aside on a clean cloth.

Rinse the mushrooms and place them in a saucepan with water. Simmer over low heat, and once boiling, add 2 g of citric acid. When the mushrooms sink to the bottom of the pan, they're ready. Cooking will typically take about 15 minutes after the water boils. Remove the pan from the heat and pour in 50 ml of vinegar.

After this, distribute the mushrooms among sterilized jars. If you plan to store the product for a short time (up to two months), simply cover the jars with lids and seal them. Then, turn the jars upside down, cover with a blanket, and let them cool completely. To store the product for longer than two months, add a spoonful of vinegar and vegetable oil to each jar, cover with a lid, and place the jars in a pan of boiling water. Leave the jars in the boiling water for half an hour, then remove them and seal the lids.

https://www.youtube.com/watch?v=JcfC7TRO8ZM

Recipe without sterilization

To pickle porcini mushrooms without sterilization, you need to pay special attention to the product you select. It must be fresh and not overripe, free of worms. If you plan to cook without sterilization, pickling should begin as soon as possible after harvesting. Small porcini mushrooms can be cooked whole, while larger ones can be cooked by separating the caps from the stems. After this, process the mushrooms by cleaning and trimming the roots.

To cook 1 kg of porcini mushrooms, you'll need 200 ml of water and 40 g of salt. Add salt to the water and bring it to a boil. Then add the mushrooms, being careful not to overcrowd them. Cook for 10-15 minutes after the water boils, stirring frequently and skimming off any foam with a slotted spoon. Then reduce the heat.

Pickled porcini mushrooms for the winter in jars without sterilization

When the foam stops appearing, add the spices and sugar to the water. Towards the end of cooking, add 5 ml of 80% vinegar. If you don't plan to eat the mushrooms immediately, you can add 10 ml of vinegar. Cooking should be complete when the porcini mushrooms sink to the bottom of the pan.

Remove the pan from the heat and let it cool without pouring out the water. Once cool, transfer the jars to a wooden barrel or large jar and seal them. Make sure they are completely covered with the filling. Then, place the jars in a cool, dark place. After a month, they will be ready to eat.

Answers to frequently asked questions

If you pickle mushrooms without sterilizing them, how long can you store them?

The shelf life of the product in a non-sterilized jar is about 50 days, provided that they are stored in a cool, dark place (up to 8˚C), in glass containers closed with metal lids.

What should I do if mold appears on top of the marinated mushrooms in the jar?

If mold has only appeared on the top layer of the product, it should be removed. Wipe the affected part of the jar with rubbing alcohol, and pour vegetable oil over the contents. Alternatively, remove the product from the jar and brine, rinse with boiling water, cool, and divide into several portions, sorting them into freezer bags. The product can then be used for soup or pie.

Can you get poisoned by pickled porcini mushrooms?

Although this variety is safe, poisoning from pickled mushrooms is possible. Avoid cooking older boletus mushrooms, and pay special attention to handling young ones. If the lid of the jar is bulging or the product has an unpleasant odor, do not eat it.

Pickling porcini mushrooms is easy. The finished product can be served as a standalone appetizer or with meat or potato dishes.