Mushrooms with a stalk up to 15 cm long, with dense white flesh, grow in the deciduous forests of Eurasia and America and are found even in the tundra. They love light, prefer clearings, edges and ravines. Boletus mushrooms are second only to boletus in taste. Mushrooms, which are also called babka or blackheads, are collected until October, sometimes they appear in May. Boletus mushrooms are consumed pickled, fried, boiled, salted, dried, and added to pies and pizza.
The benefits of mushrooms
Forest gifts are rich in dietary fiber, thanks to which they absorb and remove toxic substances from the body. They contain nicotinic and phosphoric acid. Vegetable proteins in boletus are represented by:
- arginine;
- glutamine,
- tyrosine.
Mushrooms, which act as a natural antioxidant, normalize blood sugar levels, calm the nerves, have a positive effect on the skin, and improve the condition of the mucous membranes. 100 g of boletus mushrooms contain about 20 calories; they can be consumed by those people who dream of losing a few kilograms. When collecting duncaps, it is important not to confuse them with the gall mushroom, which is similar in appearance, but cannot be eaten.
Preparing boletus for pickling
Babkas from the boletaceae family are perfect for dietary nutrition and are added to salads, sauces, and pickles. However, they have features that those who are going to pickle boletus mushrooms need to know about.
Before harvesting, mushrooms brought from the forest must be sorted out, young and firm ones should be left, wormy ones should be thrown away and certainly not put in jars.
If the grannies grew in the forest, you need to remove the leaves, sand and clean them. Boletus mushrooms found in a clearing or forest edge should be soaked for about 20 minutes. The rotten flesh of wild noble mushrooms is removed, the lower region of the stem is cut off and washed using a brush. Small specimens are taken whole, large ones are divided into parts.
Marinade recipes
Boletus mushrooms should not be overcooked as they turn sour quickly. To prepare them for the winter, they are kept in boiling water and then placed under a tap with cool water.If this is not done, the solution in which the mushrooms are pickled will turn black. To prevent mold, sunflower oil is poured into jars. The dish can be consumed no earlier than 10 days later.
Classical
What kind of marinade to cook depends not only on the recipe used for preparation, but also on the type of mushrooms. In order for them to be stored for a long time, you cannot do without vinegar; you also definitely need spices, which give a unique aroma and improve the taste of the product. The classic marinade recipe is suitable for both boletus and boletus mushrooms. To prepare it, take per liter of water:
- sugar and salt - according to Art. spoon;
- dill - umbrella;
- horseradish;
- Bay leaf;
- pepper – 3 peas;
- vinegar – 120 ml;
- garlic.
Cinnamon, celery, aromatic herbs and other seasonings are added as desired. Water is placed on the stove, salt and sugar are poured into it. After the solution boils, add vinegar.
Marinade with cloves
Boletus mushrooms go well with aromatic spices. Some housewives diversify the classic recipe with additional ingredients, changing the ratio of the main components, which gives the mushrooms a special piquancy and a pleasant smell. To prepare marinade from a liter of water you will need:
- vinegar – 200 ml;
- sugar – 2 spoons;
- ground mustard;
- cloves - 4 or 5 pcs.;
- salt – 80 g:
- allspice – 6–8 peas;
- Bay leaf.
Having selected all the components, you can put water on the fire. When it boils, pour spices and seasoning into it, boil the mixture for 3 minutes, pour in vinegar and remove the container from the stove.
With citric acid
To make boletus mushrooms less pungent and have a delicate taste, when preparing the marinade, do not use vinegar as a preservative, but replace it with citric acid. A kilogram of mushrooms is boiled in a liter of salted water and a marinade is prepared from the following ingredients:
- allspice – 10 peas;
- sugar - tbsp. spoon;
- bay leaf – 3 or 4 pcs.;
- cinnamon - tsp;
- citric acid – 4 g;
- salt – 20 grams.
All components are poured into a liter of water, put on fire for 2 minutes. Mushrooms are placed in the marinade and cooked for another quarter of an hour, after which citric acid is added. Rolled up jars with boletus mushrooms are stored in the refrigerator or taken to the basement, cellar, where the temperature is not higher than 8°C.
With vinegar essence
To preserve mushrooms for the winter, you don’t need any special experience. Any housewife can cope with preparing the marinade. After boiling one and a half kilograms of blackheads, add spices and spices to boiling water:
- hot pepper – 10 peas;
- sugar – 3 tsp. spoons;
- mustard beans;
- salt – 45 g.
The marinade must be boiled for about 20 minutes, then pour in 10 ml of vinegar essence. However, we must not forget that such an ingredient can cause burns and poisoning, so it must be used with special care.
Step-by-step recipe for making pickled obabok
On the edges and clearings, in young birch groves, mushroom pickers love to collect boletuses and burnt caps. They are much more nutritious than champignons and smell like forest. These gifts of nature are called “obobkas”; marinating such mushrooms is a pleasure, since neither small nor large specimens lose their shape and perfectly absorb the aroma of the seasoning.
For home use, a recipe for harvesting for the winter is suitable, which involves the use of both boletus and boletus. The ingredients are:
- onion;
- bay leaf – 3–5 pieces;
- sugar – 1/2 cup;
- cinnamon and cloves;
- pepper –15–20 peas;
- salt – 120 g;
- vinegar – 250 ml.
From these mushrooms you can get a real culinary masterpiece, because they do not boil over and retain their elasticity, but for this you must follow the sequence in preparation:
- Small caps are not cut, but large specimens are divided into parts, legs and caps are folded separately.
- Boletuses and boletuses are placed in water for 3 hours to soak.
- Boil with onions for 10 minutes, then strain.
- Salt is poured into the solution, the mushrooms are boiled in it for a quarter of an hour and the mushrooms are removed in a colander.
- Add sugar, spices, salt and, after boiling a little, cloves, bay leaves and cinnamon to a liter of water.
- Add the main ingredient to the hot marinade and cook for half an hour. Before the end of the process, add vinegar.
The pots, along with the liquid, are placed in jars under nylon lids and taken to the basement or cellar. The appetizer turns out incredibly attractive, used not only as a side dish, but also as an independent dish, served on the festive table.
We prepare mushrooms for the winter in jars
There are different options that allow you to preserve boletus mushrooms for a long time. Some housewives salt babka in a barrel using a hot or dry method, others freeze it, and still others roll it in jars.
Cold way
To prepare pickled blackheads, first boil them until the mushrooms fall to the bottom, then drain the water. Obabki can simply be boiled in a solution, then cooled and sealed in jars. The cold method of seaming is characterized by the absence of a sterilization process; housewives have long been able to salt cabbage using this method.
After collecting 5 kg of mushrooms, cleaning and preparing them, they are boiled in 3 liters of water mixed with 50 g of salt. After 20 minutes, the boletus mushrooms are washed.
To obtain the marinade you will need:
- vinegar - 2 cups;
- sugar – 25 grams;
- carnation;
- Bay leaf.
Young peeled mushrooms need to be boiled in salted boiling water for about 20 minutes, then rinsed under the tap.
Pour vinegar into a saucepan with water, add sugar, add about 6 cloves and a bay leaf. Throw boletus mushrooms into the boiling marinade and cook until softened. The cooled workpiece is transferred to jars and filled with sunflower oil.
Hot
Not all mushrooms are suitable for this method of pickling, but only boletus, boletus, boletus, and boletus are suitable. Their legs, which roll up from the caps, are cut off. To prepare the solution, pour half a glass of water into a saucepan and add a 50-gram stack of salt. When it boils, add the mushrooms. During the cooking process, which should last 25 minutes, you need to collect the foam and put it in the solution:
- one currant and laurel leaf;
- 3 cloves;
- dill seeds;
- pepper – 4 peas.
Ready boletus mushrooms settle to the bottom, and the brine turns from cloudy to transparent. The cooled mass along with the solution is transferred to jars and covered. The mushrooms are salted for at least a month and a half, after which they are served as an appetizer.
With garlic
There are different options, using which you can quickly get a fragrant and tasty preparation from boletus mushrooms. Salting is done in a cold way; there is no need to soak the mushrooms, but you definitely need garlic - at least 3 heads. For 1 kg of fresh dough you need to take:
- currant and cherry and horseradish leaves - 3 or 4 pieces;
- dill – 2 inflorescences;
- parsley – 2 bunches;
- table salt.
The mushrooms are placed in a barrel or pan scalded with boiling water, its bottom is covered with horseradish.The boletus mushrooms are placed with their legs up, then a layer of chopped garlic and herbs is made, after which the leaves and blackheads are laid again and sprinkled with salt.
The container with mushrooms is covered with a plate and a weight is placed. The boletus mushrooms are taken out to a cool place for 2 weeks, where they are well and evenly salted.
With tomato paste
In winter, both guests and family members will be able to appreciate the preparation of noble mushrooms. An appetizer made from boletus mushrooms is suitable for both everyday consumption and a festive table. If you salt the blackheads with tomato paste, you will get an excellent side dish for meat or mashed potatoes. For 3 kg of mushrooms you need to take:
- water - a glass;
- ground pepper;
- sunflower oil – no more than 400 ml;
- 5 onions;
- tomato paste – 200 milliliters;
- carrots - 4 or 5 pieces.
Peeled boletus mushrooms are crushed into pieces and placed in salted boiling water for half an hour. Once cooked, washed and placed on a sieve. When the water has drained, fry the mushrooms in a frying pan by pouring oil into it. Vegetables are chopped and added to boletus mushrooms.
Simmer the whole mass over low heat for about 20 minutes, add pepper and salt, add diluted tomato paste and continue to cook on the stove, stirring constantly, for a little less than an hour.
The prepared mushrooms and vegetables are placed in jars and closed, after which they are wrapped in a warm thing. Containers with aromatic snacks are taken to the basement or cellar.
How to properly store workpieces
Fresh or boiled boletus mushrooms do not lose their taste, smell, or beneficial components if they are kept in the freezer for no more than a year. Dried mushrooms are wrapped in paper or material and kept in a cool, ventilated area with low humidity.To prevent the blackheads from absorbing an unpleasant odor, they are placed where there is no garlic, celery, or seasonings.
Pickled boletus mushrooms are taken to the basement, cellar, and left in the refrigerator. The main condition is the absence of light. They need to be prepared in hermetically sealed jars, screwed with tin or glass lids. In the second case, the mushrooms do not spoil and can be placed on the table for consumption for 2 years, but they must be placed in containers very tightly so that air does not pass through.
Salted boletus mushrooms are stored in an oak barrel, in a can, in a saucepan, and in a jar. They are completely filled with solution and placed under pressure. The temperature in the basement or cellar where these mushrooms are taken should be within 5°C. Pickles do not freeze on the balcony in winter, but they spoil much faster than pickled boletus mushrooms. If the liquid becomes moldy, the mushrooms should be thrown away and should not be eaten.
Powder from blackheads is placed in a glass jar, metal box, parchment packaging and left in a dark place at room temperature, preferably the air humidity does not exceed 70-75%.
To preserve mushrooms for the winter, you can use both hot and cold harvesting methods, but boletus mushrooms do not spoil longer, retain a pleasant smell and incomparable taste if not only the mushrooms are sterilized, but also the jars in which they are placed.
