If there is a need to quickly dispose of the wealth gathered in the forest, we sort out the mushrooms, fry white with potatoes , salt the mushrooms and prepare marinade for the boletus. Marinated mushrooms quickly and in a couple of days you can call guests on raznosoly.
Simple and cheap
To prepare a delicious marinade for the boletus, you do not need so many ingredients, because our grandmothers and great-grandmothers did not have bags with condiments at hand, but it turned out delicious.
Ingredients:
- Disassembled and washed buffets - 3 kg;
- pepper peas (to taste: white, black, fragrant) - 1 teaspoon;
- a laurel leaf of medium size - 3 pcs .;
- vegetable oil odorless, unrefined - 50 ml;
- salt stone without additives, purified - 2 tbsp. spoons;
- bottled or filtered water - 2 liters;
- vinegar 9% white or apple - 100 ml;
- cloves (small inflorescences) - 5-12 pcs.
Preparation
To prepare a marinade for the boletus, the recipe is by no means mutable. Disassembled, peeled and washed mushrooms boil for 20 minutes (you can boil them with a bulb), then throw it back in a colander and lightly cool. Further mushrooms are placed in glass jars, enameled pot or other container. If we prepare marinade for the boletus for the winter, we spread the mushrooms in sterilized jars. For the marinade we boil water and dissolve salt in it. If the salt is not purified, strain the solution through the gauze, folded several times. When brine (salt water) boils repeatedly, add laurel. Clove buds, pepper and butter. Cook for a couple of minutes, stirring, then pour vinegar. The marinade is ready for mushrooms. Fill mushrooms, tightly seal (if for the winter - then twist) and leave to cool under the blanket. Further we put our mushrooms in a dark dry place and with pleasure we eat in a cold season.
Option for gourmets
Make marinade for the boletus more spicy easily - add just a few components.
Ingredients:
- mushrooms, boiled to half-cooked with onion - 3 jars with a capacity of 1 liter;
- water for marinade purified - 2.5 liters;
- dried laurel leaves - 3-7 pcs .;
- purified iodized salt - 3 tbsp. spoons;
- pepper at will (black, fragrant, white or mixture) - 12 peas;
- clove inflorescence - 4 pcs .;
- garlic with a purple skin - 5-6 lobules;
- dill (inflorescences or seeds) - to taste;
- essence of acetic acid - 2 tbsp. spoons.
Preparation
Spicy marinade for mushrooms-boletus for the winter is prepared by the same technology: in boiling water we dissolve salt, if necessary, filter, boil and cook with bay leaf, pepper and cloves. At the end, we pour in the essence and immediately remove it from the fire. Mushrooms are mixed with finely chopped garlic and put into jars, putting the dill on the bottom. Fill with marinade and roll. As you can see, it's easy to prepare marinade for the boletus. In the same way you can pickle chanterelles, champignons.