Marinated steppe porcini mushrooms. Marinated steppe porcini mushrooms How to cook white steppe mushroom

Mushrooms have been firmly established in Russian cuisine since ancient times. Our ancestors not only prepared dishes based on them, but also stocked up on mushrooms for future use. In other cuisines, mushrooms have also always been given pride of place. French julienne, fragrant European chanterelles with vegetables, expensive truffles - a huge variety of options, among which you can find something of your own.
A little about the benefits and disadvantages of mushrooms
Fresh mushrooms contain large amounts of proteins, sugars, beneficial enzymes and even essential oils. There is more protein in mushrooms than in meat. They also contain fiber, amino acids, lecithin, and fatty acids. This is why mushrooms help prevent atherosclerosis.
As for vitamins, there are more of some in mushrooms than in grains - for example, vitamins PP, D, A. Mushrooms contain a lot of sulfur and polysaccharides, so they are useful for preventing cancer. It is believed that dried porcini mushrooms are a reliable prevention of cancer. Butter oil contains a substance that relieves the symptoms of gout.
Any mushrooms are rich in extractive substances; they make the most aromatic and flavorful broths, sauces, and gravies. Their taste allows you to combine mushrooms with many other products - meat, fish, vegetables, seafood.


Despite the presence of proteins, mushrooms are poorly absorbed by the human body and their nutritional value is low. Mushroom caps have less mushroom fiber, so they are easier to digest than stems.
Dry mushrooms ground into flour are best absorbed. That is, if you are a big fan of mushrooms and cannot live without them, then you can eat them a little more often in the form of pancakes.
Dry mushrooms contain a substance called fungin, which puts additional stress on the liver. Nutritionists advise eating mushrooms no more than 2 times a week. Pediatricians recommend giving mushrooms to children no earlier than 7 years of age.


Many types of mushrooms tend to mutate over time, and even a very experienced mushroom picker will not be able to distinguish a false mushroom from a real one. Therefore, collect only those simple mushrooms that you are sure of.
Mushrooms accumulate nitrates and harmful substances from the area in which they grow. Therefore, it is important to collect them in ecologically clean areas and, when buying at the market, ask what area they are from.
People with chronic gastritis, ulcers, liver, duodenal and kidney diseases should consult their doctor about the systematic use of mushrooms. You should not eat overripe, old or softened mushrooms.


Each dish has its own mushroom
For dishes, champignons, chanterelles, porcini mushrooms, aspen mushrooms, honey mushrooms, butter mushrooms, morels, oyster mushrooms, and milk mushrooms are most often used. Mushrooms are suitable both fresh and boiled, fried, salted, pickled, dried.
Broths and sauces are prepared from porcini mushrooms, they are fried, marinated and salted. Boletuses and boletuses are never used for making soups and broths. It is better to fry them, stew them, marinate them.
Butter can be dried, boiled, pickled. They should not be fried or stewed, as they secrete a specific slippery juice. Chanterelles are great for frying. They can also be pickled, although they are not very elastic. They are also used for open pies and quiches. But we do not recommend drying or cooking chanterelles. They are bitter, and when dried they are almost tasteless.
Champignons and oyster mushrooms can be prepared however you like. Grilled champignon caps are very tasty, lightly sprinkled with olive oil and salt.
Black and white milk mushrooms are ideal for pickling; they are prepared only in this way. These are noble and very tasty mushrooms, used exclusively in Russian cuisine.
For juliennes, porcini mushrooms and honey mushrooms are a good choice. Champignons are also used in julienne, but their taste is quite neutral. Dried mushrooms make very aromatic soups and broths, gravy for meat and vegetables.


Preparing mushrooms
Mushrooms collected independently should be processed and cooked as quickly as possible. It is most useful to do all this on the day of collection. To get rid of worms in fresh mushrooms, you need to immerse them in heavily salted water for 2-3 hours and then rinse them. We recommend keeping peeled fresh mushrooms in cold, salted and acidified water. For a liter of water use a teaspoon of salt and a couple of grams of citric acid. Then they won't turn black.
For porcini mushrooms, boletus and aspen mushrooms, you need to cut off the skin from the stems and rinse very thoroughly. You don’t need to peel the champignons, just wash them well. After cutting off the lower part of the stem and washing, we recommend boiling chanterelles and morels in salted water for about 15 minutes, then rinsing them again and only then using them for cooking. Chanterelles are not attacked by insects, so this mushroom does not need to be soaked in water for a long time. The film is always removed from butterflies, the legs are cleaned and washed thoroughly. The caps of the morels are separated from the stems and soaked in cold water for an hour, changing the water several times.
In old mushrooms, it is recommended to cut off the tubular layer under the cap, as spores form there. It is important to cook peeled mushrooms immediately, as mushroom fibers absorb excess odors very quickly.
It is not recommended to wash mushrooms before drying; it is enough to clean them of debris, trim the roots, separate the caps from the stems and cut the too large parts in half.
The preparation of dried mushrooms involves washing them, pouring boiling water over them and soaking them in cold water for 4 hours. Such mushrooms are then boiled in the same water in which they were lying.


General cooking rules
You can pamper yourself with fresh mushrooms right in the forest if you wipe them well with a napkin, sprinkle with vegetable oil and salt and fry over a fire using a wire or twig.
Champignons change their taste and smell very easily, so we do not recommend adding sharp-smelling spices to them. Salted or pickled mushrooms should be rinsed with cold water before adding to the salad to remove excess salt and acid.
You can freeze any mushrooms. In this form they are stored for a long time and are easy to prepare. Moreover, they do not need to be defrosted; just add them to the dish you are preparing at the right time.
You can prepare a hot dish from salted and pickled mushrooms or use them in salads if you boil them in water for 5-7 minutes to remove excess salt and acid. If you use salted mushrooms, you can soak them in cold water for about 5 hours.
To season mushroom dishes, sour cream, onions, garlic, dill, parsley, and apples are most often used. We recommend adding nutmeg, cloves, and allspice in minimal quantities. Especially little spices are required for saffron milk caps, milk mushrooms, chanterelles and white mushrooms.
We recommend not using vinegar when preparing, but replacing it with lemon juice. It is not recommended to mix different types of mushrooms when cooking; it is better to cook each type separately. The exception is frying.


Frying and stewing mushrooms
All lamellar mushrooms must be soaked and boiled before frying, otherwise there is a risk of poisoning. You can simply fry the mushrooms, or you can fry them breaded. Only when frying can you mix several types of mushrooms; for other cooking methods this is not recommended. The average time for frying mushrooms is 20-30 minutes. Pour the sauce over the mushrooms after they are well browned and completely fried.
It is better to stew mushrooms that have been previously dried with a paper towel so that they do not contain too much moisture. We recommend placing the mushrooms in an already preheated frying pan with a small amount of vegetable oil. First, the mushrooms are stewed over low heat in their own juice for about 20 minutes, then you can add vegetables or onions and simmer for about 10 minutes until they are ready, at the end you can add additional liquid or filling and simmer without a lid for several minutes, stirring.
It is very tasty to stew mushrooms in sour cream, rabbit broth or white wine. These stewed mushrooms can be used as an independent side dish, or as part of a complex dish.

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Cooking mushrooms and broths
When cooking fresh mushrooms, we recommend putting a peeled onion into the water; if it turns blue, it means there is a poisonous mushroom in the pan.
Any mushrooms should be cooked for no more than 20 minutes after boiling. Boil milk mushrooms and russula for 5 minutes, boletus – 7 minutes, white and aspen mushrooms – 10 minutes. Boil morels in salted water for 15 minutes. Chanterelles and valui – 20 minutes. After boiling, the mushrooms should be rinsed with cold boiled water. Large mushrooms cook faster than small ones.
Dried chanterelles will boil better if you add a pinch of baking soda to the water. Peeled boletus legs will not darken during cooking if you cook them without cutting them. To prevent the mushrooms from losing their taste and aroma during cooking, we recommend cooking them only over medium heat. When cooking honey mushrooms and boletus mushrooms, try adding bay leaves to boiling water; the aroma will become more pleasant.
It’s easy to check the readiness of mushrooms - raw mushrooms float, and ready ones settle to the bottom.


Salting and marinating mushrooms
For pickling, mushrooms can be pre-boiled, or they can be cooked in their natural, processed form. You can cook it immediately in the marinade.
When marinating mushrooms, we advise you to add a little vegetable oil on top, then they will not be afraid of mold.
If you salt or pickle mushrooms yourself, do not use metal lids. It is best to cover the jar with several layers of wax paper, tie it tightly with twine and place it in a cool place. When marinating, try adding a little cloves, star anise and cinnamon to the marinade - this will add a spicy original aroma.
It is better to salt mushrooms without onions, otherwise they will quickly sour and lose their flavor. Add a lot of dill and currant leaves - they will add additional aroma. And cherry and oak leaves will make your mushrooms crispy and strong. It is best to season salted mushrooms with sunflower oil, adding herbs and onions.


Drying mushrooms
The easiest way to dry mushrooms at home is to place the peeled mushrooms on the bottom shelf of the refrigerator on sheets of paper and after 2 weeks, take them out, dry them at room temperature for several hours and store them. High-quality dry mushrooms must be a little velvety to the touch, bend a little when exposed to them and not crumble into dust.
You can revive the taste of dried and stale mushrooms by first soaking them in milk with the addition of a sprig of rosemary or thyme. Dried mushrooms soaked in salted milk for several hours will become almost fresh.


Mushroom storage
Mushrooms are a perishable product. We recommend storing them fresh for no more than 5-6 hours after collection. Exceptions are oyster mushrooms, chanterelles, and champignons. They can be stored in the refrigerator for about a day.
We recommend storing dried mushrooms in a canvas bag or glass jar. The storage location should be dry, cool and dark. It is better not to keep them near smelly foods, such as garlic and onions. If dried mushrooms are damp, they need to be dried in the oven to prevent mold from spreading in them. We do not recommend storing them for years; they do not become dangerous, but they lose their taste and aroma.
Salted mushrooms cannot be stored either in a warm or frozen place. In this case, they will darken noticeably. If a little mold appears in the salted mushrooms, they can be washed well, sorted and filled with fresh marinade or brine. In this case, it is better to pasteurize pickled mushrooms.
Mushroom dishes should be prepared in small quantities so that everything can be eaten freshly prepared. With additional heating, toxic substances are formed in mushrooms that can cause poisoning. We do not recommend storing mushrooms in the refrigerator in the same container with other products, such as vegetables.

This is the second year I have used this simple recipe. The mushrooms turn out very tasty and crispy! You can take any quantity of mushrooms, but for the marinade everything is taken per 1 liter of water.
We will need fresh mushrooms, fresh from the forest))

I had 4 buckets of them, my husband did his best)) I made Marina’s hats and legs separately, I really like it, especially since there were a lot of good legs this time.
And so, we clean and rinse the legs well. Cut into circles. Cook them for about 30 minutes until the mushrooms settle.

Then drain the water and rinse the legs very well.

And put it back into the pan.
For the marinade, I boil water separately to make it faster) And I pour this water over the mushrooms. We need the following spices for 1 liter of water: 6 peppercorns, black and allspice, 6 bay leaves, you can add cloves - that’s what my mother-in-law does, you can also add coriander.

Pour boiled water into the pan and add spices.

Again, add 1 tablespoon of salt per 1 liter of water.

One teaspoon of sugar.

After boiling, cook the mushrooms for 10 minutes, then add 2 tablespoons of vinegar and cook for another 10 minutes.

Our marinated legs are ready!

We put them in sterilized jars and order them with metal lids. After cooling, store in the refrigerator.

I do the same with the caps, but for this I use the smallest mushrooms so that I can put them whole or cut them in half. We always open a jar for the holidays. Everyone really likes my mushrooms!
Bon Appetit everyone!

Cooking time: PT01H00M 1 h.

Canned mushrooms for the winter at home... there are more than enough preparations for this yummy. And just the memory of this mind-blowing delicacy makes every gourmet’s mouth water. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But to prepare the gifts of the forest, you will have to work a little.

Let's reveal some secrets of the art of preparing this delicacy and learn how to marinate at home.

Every housewife loves to surprise her family and guests with her signature home-cooked dish. In this regard, many refuse to buy products in supermarkets that can be prepared with their own hands, especially if the hostess knows the main secrets of witchcraft in the kitchen.

Let’s reveal the main secrets and recipes for preparing masterpiece pickled mushrooms for the winter, because such a dish is an unsurpassed delicacy.

Did you know? For a long time there were discussions about which kingdom this product should belong to: plants or animals. And as a result, in 1960, a separate kingdom was identified - the kingdom of mushrooms. Its representatives consist of protein (which brings them closer to animals), carbohydrates and minerals (these components are inherent in plants).

1. For this process, you should choose only enameled or tinned containers, since such containers are not corroded by vinegar.
2. As for the vinegar itself for the marinade, it is better to choose bread or fruit vinegar. The best option is Rhine (nest) and aromatic vinegar.
3. Small mushrooms are pickled whole, cutting off only the lower part of the stem. This will also add an unsurpassed look to the dish.
4. If during a “quiet hunt” you came across only large forest gifts, it is recommended to cut them into 3-4 parts.
5. It is recommended to preserve the caps of porcini and aspen mushrooms separately from the roots.
6. It must be preserved without the skin.
7. Preparing valueu for the cooking process involves soaking it for several hours.

What mushrooms are suitable for pickling?

Any representatives of this diverse kingdom are suitable for pickling mushrooms for the winter in jars, except for the poisonous ones, of course.

Did you know? Mushrooms are considered the most diverse of earth's inhabitants. There are about two million varieties, of which only 100,000 have been learned, and even less have been classified.

When looking for a species for conservation, your choice should be on greenfinches, rowers, saffron milk caps, boletuses, goats, fatties, etc.

Pickling methods

There are more than enough recipes for making pickled mushrooms for the winter. But there are only two that all housewives probably resort to.

Boiling mushrooms in marinade

This method is in great demand, since during the cooking process the favorite delicacy is soaked in all the components of the marinade and acquires a particularly aromatic taste characteristics. To implement this method you will need:

• 1 kg of mushrooms;
• 0.5 tbsp. water;
• a third of a glass of table vinegar;
• 1 tbsp. salt;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• cloves, to taste;
• acid (on the tip of the knife).

Water is poured into an enamel bowl, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and cooked over low heat.

Important! The cooking time depends on the type of main ingredient: the caps of porcini and aspen mushrooms, as well as chanterelles and champignons are cooked for 20-25 minutes, their legs - 15-20 minutes, - 25-30 minutes. During cooking, it is necessary to collect the foam with a slotted spoon so that the marinade does not turn out cloudy.

If your mushrooms have sunk to the bottom of the pan and foam no longer comes out during boiling, you can remove them from the heat. To the almost finished delicacy you can add allspice, sugar, cloves, citric acid and bay leaf. The cooled dish should be placed in jars, filled to the top with fragrant liquid and tightly closed with lids.

Boiling mushrooms separately from the marinade

This recipe for preserving mushrooms for the winter involves boiling the fruits of the forest separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method.
The mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 liter of water) and cooked until the product settles on one side and the water becomes clear, remembering to remove the foam. Then the cooked delicacy is placed in a colander to get rid of excess moisture. During this time, you need to prepare a marinade in parallel, for which you will need the following ingredients (dosages indicated per 1 liter):

• 80% vinegar essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tbsp;
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• cloves - 2-3 buds;
• dry - 2-3 g.

All components need to be mixed and boiled. Then pour the resulting liquid over the cooled mushrooms placed in jars and cover with plastic lids.

Important! Some housewives add citric acid to the marinade (literally on the tip of a knife). This component is a kind of vaccination of the dish against botulism. For the same purpose, it is not recommended to close jars with metal lids.

Which marinating method to choose?

Both recipes for pickled mushrooms for the winter are equivalent, since in the end you get an unsurpassed dish. But, if you draw a line of division, then the first method can be called more tasty, and the second - representative.
The fact is that the marinade in which the mushrooms were cooked will darken and fade a little over time and become viscous. But the taste of the forest delicacy will be especially aromatic and tantalizing to the taste buds.

With the second method, the marinade will be transparent and light. Therefore, when choosing how to pickle mushrooms for the winter in jars, you need to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for the home table, or a copy for “special occasions.”

Preparing mushrooms for pickling

Successful hunting for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can confuse even the most experienced mushroom picker. You should look especially carefully at each mushroom so that it doesn’t end up in the basket.

After collection, you need to prepare for preservation at home.

Sorting

The collected forest products must be sorted by type, because each variety has its own characteristics (taste, smell, time and behavior during cooking). It is also recommended to divide the species by size. An aesthetic criterion comes into play here: mushrooms of approximately the same size look much more attractive on a holiday table.

Important! If you want to make assorted mushrooms, you should remember that, despite the information indicated in the recipes for preparing pickled mushrooms for the winter, some types should not be cooked together. So, boletus will darken if placed in the same container with boletus. Cooking white boletus, boletus and boletus in one vessel ends with the boletus being overcooked, while the white boletus and boletus are undercooked.

Soaking and soaking

These processes are relevant for such species as honey mushrooms, valui, svinushki, and are unique cleaning methods. For example, it is recommended to soak honey mushrooms for an hour in salted water, and then rinse them under a high-pressure stream of water. This method will save you a lot of time that would be required for manual cleaning.
As for valuev and, before pickling, they must be soaked for two days in salted cold water. The water needs to be changed every 10-12 hours.

It is not recommended to soak the remaining varieties (white boletuses, boletuses, milkweeds, boletuses, etc.), as they will absorb excess moisture. They just need to be washed in running water.

Cleaning

Almost every mushroom unit needs individual inspection and cleaning. So, for champignons and butter mushrooms, you need to remove the skin from the caps, and the latter are first advised to be immersed in boiling water for 1 minute to facilitate this process. In white boletus, boletus, russula, etc., the legs are separated from the caps, and the chanterelles are thoroughly cleaned of dirt and debris under running water.

When eringi mushrooms appeared in the house, I threw up my hands: how to cook them? Fry or cook soup? Indeed, the white steppe mushroom made an impressive impression. Large, only 5-6 pieces per kilogram. A tiny hat, not proportionate to the leg. The leg is also amazing - dense structure, snow-white, fleshy. Interesting! And the taste pleased me - a delicate, nutty, slightly sweet mushroom.

Like any inquisitive person, I looked on the Internet and found out what kind of mushroom this is - eringa. Would you like me to introduce you and tell you about the recipes?

Meet the Eringa mushroom

I will list all the names of a product that is exotic for us, perhaps you have already met it: royal oyster mushroom, steppe porcini mushroom, steppe boletus, eringi, oyster, Korean or Chinese mushroom.

In countries where this curious mushroom has already been tasted, it is eaten raw and added to vegetable salads. They prepare soups, stew, grill and fry. By the way, eringi resemble our boletus, the broth in soups is clear and rich.

In the countries of Southeast Asia, the Mediterranean and North Africa, where eryingas grow in the wild, gifts of the steppe have long been popular. In South Korea they are grown on an industrial scale, from where they are supplied to us.

Steppe oyster mushroom is well absorbed by the body, unlike most of its forest counterparts. It is considered a dietary and quite healthy product.

Calorie content of erings per 100 g. - 40 kcal.

How to cook eringi mushrooms

Mushrooms are good on their own if you just fry them in oil for about five minutes. In my opinion, overdoing it with spices will only ruin the dish. Raw, I admit, I haven’t dared to try it yet. As usual, here are a few secrets so that when you start cooking steppe boletus for the first time, you feel more confident.

How to clean eringi mushrooms

There is no need to clean the royal oyster mushrooms, unless you need to remove possible contamination and cut off the bottom of the stem. All you have to do is wash them and put them into cooking.

How long to fry eringi:

Fast, very fast. The entire frying process takes 5 minutes, but then it is recommended to keep the mushrooms for 10 minutes, covering them tightly.

How long to cook mushrooms:

Eringi are cooked for 15 minutes after the water boils.

How to fry eringi

I offer the simplest recipe for frying steppe mushrooms, but I advise you to simmer them a little in the original sauce.

Take:

• Eringi – 500-600 gr.
• Low-fat cream – 70 ml.
• Dry white wine – 70 ml.
• Butter – 50 gr.
• A pinch of pepper, sprigs of dill and salt.

Recipe:

1. Cut the peeled and washed mushrooms lengthwise along the length of the stem.
2. Melt the butter in a frying pan, arrange the pieces in a row and fry for 2-3 minutes.
3. Turn over and continue frying for a couple more minutes.
4. Transfer to a plate. Sprinkle with pepper and add salt. Cover with a sheet of foil and wrap the dish.
5. Leave for 10 minutes. During this time, the erings will “reach” - they will release a little juice and go limp.
6. In the allotted time, quickly prepare the sauce: pour cream and wine into the frying pan, add a little salt.
7. Let it boil and transfer the erings to the frying pan. Record the time: simmer for half a minute, turn over and simmer again for the same amount of time. You don’t have to stew the mushrooms in the sauce, but simply pour it over the fried eringi.
8. Sprinkle the finished dish with dill.

Ering mushroom soup recipe

The first course of Korean mushrooms tastes like white mushroom soup. Only the taste is more original, with a nutty note.

You will need:

• Steppe white mushroom – 2 pcs.
• Water – 3 liters.
• Potatoes – 2 pcs.
• Carrot.
• Bulb.
• A clove of garlic.
• R. oil - 2 large spoons.
• Salt, a bunch of herbs and pepper.

How to cook soup:

1. Cut clean mushrooms lengthwise and then divide into half rings. The thickness of the plates is no more than 5 mm.
2. Coarsely grate the carrot and chop the onion into cubes. Peel the potatoes and cut into strips. Chop the greens.
3. Pour water into the pan, add mushrooms. Cook for 5 minutes after the liquid has boiled. Remove foam if there is a lot of it.
4. Heat the oil in a frying pan, add the onion cubes and sauté until golden brown.
5. Add carrots, salt and pepper and continue frying for another three minutes.
6. Add the roast and potatoes to the pan and cook after boiling over low heat for 15 minutes.
7. Mushroom soup is good with sour cream added when serving. Don't forget to sprinkle with herbs.

Yeringi stewed in sweet and sour sauce in Korean

I came across the recipe and was delighted. The recipe for the oyster mushroom dish follows all the rules of Korean cuisine. Marinade made from soy sauce and honey has been incredibly popular lately. Chicken, shrimp, and vegetables are cooked with it.

Take:

• Yeringa mushrooms – 200 gr.
• Lemon juice - a tablespoon.
• Soy sauce – 2 large spoons.
• Honey – 2 large spoons.
• Sunflower (olive) oil – 2 tablespoons.
• Salt, sesame.

How to prepare eringi:

1. Fry the sesame seeds in a dry frying pan - they will fully reveal their flavor. Remember to stir while frying as it burns quickly.
2. Add honey, sauce, butter, plus a spoonful of lemon juice. Stir (for speed, use a blender).
3. Cut the eringi into circles and marinate in the first bowl.
4. Stir the contents of the bowl, distributing the marinade, and leave for 20 minutes.
5. After the specified time, place the erings in one layer in a frying pan without oil. Fry until golden brown. Regulate the heat without letting the honey burn. Fry all the marinated preparations.
6. Do not pour out the marinade. When all the king oyster mushrooms are cooked through, return them to the marinade in the pan.
7. Simmer together for 2-3 minutes. The sauce will thicken and darken a little.
8. Place on a plate, pour over the remaining marinade from the pan and sprinkle with sesame seeds.

How to store steppe porcini mushroom

King oyster mushrooms will keep in the refrigerator for up to 2 weeks, packed in a paper bag. If you want to keep it longer, freeze it

How to freeze eryingi

Cut the mushrooms into arbitrary pieces, place on a baking sheet and place in the freezer. After 1-2 hours, remove and portion into bags.

Another recipe for preparing steppe porcini mushrooms is in batter. I hope that now you won’t have any questions about how to prepare eringi. May you always have delicious food!

Photo: wikigrib.ru
Mushrooms are different - not only store-bought and forest, but also steppe. We will tell you about marinating steppe porcini mushrooms in this recipe.

Steppe porcini mushrooms differ from their forest counterparts in a number of ways. They grow in the steppes where there are umbrella plants. The cap of the white steppe mushroom can reach a diameter of 25 cm, it is white or light yellow in color, the older the mushroom, the more funnel-shaped it is. In general, this mushroom is fleshy, with a sweetish taste. These mushrooms resemble milk mushrooms and champignons in taste, but their flesh is a little coarser.

White steppe mushrooms can be used for preparing various dishes, pickled and salted. Today we will talk about pickling white steppe mushrooms. Anyone who loves mushroom preparations will love this appetizer!

Ingredients:

porcini mushrooms, (steppe) water, per 1 liter: black pepper, 6 peas, bay leaf, 3 cloves, 3 sugar, 2 tbsp. salt, 4 tsp. vinegar, 3 tsp. (acetic acid)

How to cook pickled steppe porcini mushrooms:

Photo: wikigrib.ru
Prepare the mushrooms: remove forest debris, rinse with running water (even better - soak for at least half an hour), put in a pan, add water, boil for 15-20 minutes, drain.

For the marinade, place all the ingredients in a pan (do not add vinegar yet), bring to a boil, add the mushrooms and cook until they settle to the bottom of the pan.

Pour in the vinegar, stir, place the mushrooms in sterilized jars, pour in the marinade, pour a teaspoon of vegetable oil on top of each jar, and seal the jars with sterilized lids.

Store pickled steppe porcini mushrooms in a cool place after cooling at room temperature.

Happy preparations!

Friends, have you ever tried white steppe mushrooms? If you tried it, tell us about your impressions in the comments to this recipe.