Podisinovik is a useful and tasty mushroom, which is a representative of the Obakki genus. You can distinguish it from a false mushroom by the following signs. The capillary cap of the mature boletus may be of different colors - terracotta, red, orange, yellowish, brown - and reach a diameter of almost 30 cm. The fungus of the fungus is dense, white, changing the color to blue and even black. The foot of the boletus is strong, thick, covered with "scales" of brown or gray hue. In height, this valuable "gift of the forest" can reach 20 cm. It skillfully hides in the grass, in moist aspen trees, and also grows in pine, birch and mixed forests. The season of mass mushroom "hunting" for the boletus begins from the end of July and continues until the first frosts come. All known species of these mushrooms are edible, and they are prepared and preserved by various methods. In this article we will talk about pickling mushrooms of the boletus and share some good recipes. Be sure to try to make such a delicious and aromatic cold snack for the winter.
Podisinovik (mushroom): marinating after collection, cleaning and processing
Freshly picked up boletus we sort out, rinse with cool water and thoroughly clean with a small sharp knife. Be sure to cut all the bad places, and also remove the existing wormholes. We rinse the mushrooms once more. In its composition, the boletus have a whole set of useful substances. They are rich in vitamins (B, C, A), fiber, proteins, polysaccharides. Therefore, these mushrooms are widely used in cooking, they are salted, fried, boiled, dried. Now we will share with you a delicious recipe "Podisinovik (mushroom) - marinating". You will need young, strong mushrooms. Sometimes it is advised for marinating to use only hats, although thick legs are also perfectly suited for this winter billet. Before cooking, mushrooms are processed and washed. Hats are cut into small pieces, legs - plates. The prepared boletus are placed in salted water and boiled. When cooked, these mushrooms will form a foam that needs to be removed. After subsidence of the boletus on the bottom of the pan, you can turn off the fire and transfer the mushrooms to a colander. While the excess liquid is draining, prepare the marinade. Take a liter of water vinegar essence - 3 tsp. Also add sugar (2 tbsp.) And salt - 4 tsp. To give our marinade a special flavor we use black pepper - 5 "peas", cloves (3 pcs.) And laurel leaves - from 3 to 5 pcs. After cooling the mushrooms, we transfer them to previously sterilized jars. Fill the marinade so that the liquid completely covers the boletus. Otherwise, the risk of mold development is significantly increased. From the top, pour the vegetable oil and close with boiled plastic covers. All, now you know how to pickle the mushrooms of the boletus. This snack should be stored in the refrigerator and served with onions. Bon Appetit!
We prepare the boletus (mushroom): marinating - the second way
Here is another simple recipe for picking the boletus. Mushrooms are simply melted in the mouth. You will need these ingredients:
- Boletus - 3 kg;
- Laurel leaf - 9 pcs .;
- Black pepper (peas) - 18-20 pieces;
- Vinegar (70%) - 3 tsp;
- Salt - 6 tsp;
- 3 liters. water.
So, we prepare the boletus (mushroom) by marinating: we clean, wash and cut into small pieces. Pour in enameled water, put salt in it. We put it on the fire and bring the water to a boil. We put mushrooms there. Boil for 20 minutes, periodically removing the foam. Throw the boletus into a colander and drain excess fluid. We prepare the brine: we take 3 liters of water. We put salt (6 tsp), boil it. We transfer mushrooms to sterilized cans. In them we put peas of black pepper, bay leaf, pour vinegar. Fill mushrooms with brine and immediately close the tank with screw caps. That's all, a delicious appetizer for the winter is ready!