If you have collected a lot of aspen mushrooms in the forest, you can cook soup from them, dry, freeze mushrooms, or pickle them. Boletus boletus marinated will be a good snack. They can also be used as a component of salads, or as a filling for pies.
Boletus boletus with lemon juice and pepper
This recipe for boletus boletus is very popular in France, especially in its central regions, where there are more forests and opportunities to pick mushrooms. Such boletus will be very tasty as a filling for small puff pastries.
You will need:
- 2 kg of boletus;
- 2-3 cloves of garlic;
- 1 onion;
- Bay leaf;
- 1 lemon;
- 1/4 hot red pepper;
- 1 tbsp. peas of black pepper;
- 2 tbsp. salt;
- 4 tablespoons vinegar.
Additionally, cloves can be added to the marinade.
Wash the mushrooms and soak in cold water for an hour. Then select the ones suitable for canning. Discard wormy or spoiled boletus, cut large mushrooms into 2-4 pieces. In a large saucepan, bring water to a boil. Pour mushrooms into it, put peeled garlic cloves, an onion cut in half, bay leaves, salt and black peppercorns in the same place. Boil the mushrooms for 10 minutes, then add the juice squeezed from lemon to them. Cook for another 10 minutes. Catch the mushrooms and strain the brine. Sterilize the glass jars and place the mushrooms tightly in them, adding finely chopped hot red pepper. Pour the brine into the jars and add vinegar to each. Lay a towel at the bottom of the pan, put the jars there, fill with water and sterilize the mushrooms for 1 hour. Cover the boletus with lids, cool and put in a cool place. Mushrooms can be eaten in 3 weeks. According to the same recipe, you can cook not only pickled boletus, but also boletus and porcini mushrooms.
Those who like the milder taste of mushrooms can substitute paprika for hot peppers.
Boletus marinated with olive oil
You will need:
- 2 kg of boletus;
- 1 liter of vinegar;
- 2 liters of olive oil;
- 4 bay leaves;
- 4 inflorescences of dill;
- about 30 black peppercorns;
- 1 tbsp. salt.
Rinse the boletus. remove all damaged areas, cut large mushrooms into several pieces. Pour vinegar, 1 liter of water and 1 tablespoon into a saucepan. salt. Bring the mixture to a boil, add a third of the mushrooms and cook for 5 minutes. Then catch the mushrooms and add new ones by repeating the operation twice. Sterilize glass jars and lids. At the bottom of each jar, place a dill inflorescence, bay leaf and a few black peppercorns. Fill the jars with mushrooms, fill them with vegetable oil and close the lids. Store mushrooms in a cool dry place and refrigerate when open.
