Marinated boletus mushrooms recipes for the winter are delicious. Pickled boletus mushrooms. Pickled boletus legs

Boletus mushrooms are one of the most valuable mushrooms. They are recommended for those who follow a diabetic diet. They are useful for the prevention of kidney diseases, as well as for strengthening the nervous system. These mushrooms are indispensable during fasting; vegetarians love them. If you know how to pickle boletus mushrooms for the winter, your guests will not be taken by surprise - a delicious appetizer will always be at hand.

How to pickle boletus mushrooms correctly

In order to pickle boletus mushrooms, first of all you need to prepare them for this.

The collected mushrooms should be thoroughly washed in running water, removing any dirt with a brush. If the dirt is stuck strongly, you can soak them briefly in warm water before washing. Just not for long, for a maximum of 15 minutes, otherwise they will swell and deteriorate.

We emphasize that when canning boletus mushrooms, you should follow the recipe: a lack or excess of individual ingredients can affect not only the taste of the snack, but also its safety.

Pickled boletus mushrooms - a classic recipe

boletus - 1 kg;
water (for marinade) – 1 l;
rock salt – 40 g;
granulated sugar – 40 g;
table vinegar (9 percent) – 125 ml;
cloves – 3 pcs.;
bay leaf – 2 pcs.;
allspice (peas) – 10 pcs.

Place well-cleaned, sorted and chopped mushrooms into a pan of water and cook for 20-25 minutes until they all sink down. Skim off foam throughout cooking.
Place the boletus mushrooms in a colander to drain the water. The broth can be poured out from under them.
After washing the boletus mushrooms, pour a liter of clean boiling water over them, bring to a boil and cook for 10 minutes.
Pour salt and sugar into the water where the mushrooms are, and pour in the vinegar. Cook over low heat for another quarter of an hour.
After sterilizing the jars, put the mushrooms in them. Place the boletus mushrooms in hot jars.
Fill the boletus mushrooms with the marinade in which they were boiled up to the very neck of the jar.
Having rolled up the jars with tin lids, turn them over and cover them with a sweatshirt or an old down jacket - they should cool slowly, in a warm place.

After the jars have cooled completely, the pickled boletus mushrooms should be stored in a cool room, where they can be kept all winter. If you prefer traditional recipes, you need to pickle boletus mushrooms for the winter exactly as described above. For lovers of original snacks, a different recipe will be offered.

Boletus mushrooms marinated with garlic and cinnamon

boletus - 1 kg;
water for marinade – 1 l;
black pepper (peas) – 10 pcs.;
vinegar essence (70 percent) – 15 ml;
bay leaf – 3 sh.;
cloves – 5 pcs.;
cinnamon – ? part of a stick;
garlic – 3 cloves:
salt – 40 g;
sugar – 40 g;
onion – 1 pc.

Sterilize the jars and prepare the lids for them.
Peel and wash the mushrooms, cut them, put them in a saucepan.
Boil the boletus mushrooms until tender along with the peeled but whole onion, remembering to remove the foam. Throw them into a colander, rinse under running water, remove the onion - it is no longer needed. Mushroom decoction is also not required.
Pour a liter of water into a saucepan, add cinnamon, cloves, pepper, laurel leaves, add sugar and salt. Bring to a boil.
Place boiled mushrooms in the boiling marinade and cook for 10 minutes.
Peel the garlic and cut into thin slices, add to the mushrooms and cook for another 5 minutes.
Pour in the essence and, after boiling for another 5 minutes, turn off.
Place the boletus mushrooms in the jars, lightly pressing them down with a spoon.
Bring the remaining marinade to a boil and pour boiling water over the mushrooms.
Roll up the jars and turn them over. Wrap it in something warm and let it cool completely.

If you marinate boletus mushrooms according to this recipe, they turn out very fragrant. The combination of garlic and cinnamon gives the snack an original but harmonious taste. It will be even tastier if you pour it with sunflower oil when serving.

Boletus mushrooms, marinated without vinegar

boletus mushrooms – 2 kg;
water for marinade – 2 l;
water for boiling mushrooms – 2 l;
sugar – 20 g;
citric acid – 4 g;
ground cinnamon – 4 g;
bay leaf – 2 pcs.;
salt – 20 g;
allspice (peas) – 10 pcs.

Sort through the mushrooms, removing unsuitable ones and cutting off damaged areas. Wash well in running water.
Cut into approximately equal pieces, the size of a small boletus or even half of it.
Pour two liters of water, pour a tablespoon of salt into it, and put on fire.
When boiling, start skimming off any floating foam. Cook until all the boletus pieces sink to the bottom of the pan.
Place the mushrooms in a colander, but do not rinse them - just wait until the water drains from them.
Sterilize the jars and prepare nylon lids for them - metal ones are not needed, since boletus mushrooms, if marinated for the winter without vinegar, should be stored at a temperature no higher than 8 degrees, that is, in the refrigerator.
Cook a spicy marinade from two liters of water, a tablespoon of sugar, cinnamon, bay leaves and allspice.
Place boletus mushrooms in the marinade and after it boils, cook them in it for 15 minutes.
Add citric acid and after a couple of minutes begin to place the mushrooms in the prepared jars.
After compacting the boletus mushrooms with a spoon, pour boiling marinade over them.
Close the jars and let them cool at room temperature. Put it in the refrigerator or in a cold basement for the winter, if you have one.

Boletus mushrooms marinated without vinegar (with citric acid) have a delicate taste and spicy aroma. The only drawback of this snack is the need to store it in a cold place. But it still won’t stay in the refrigerator for long.

Whatever recipe you decide to pickle boletus mushrooms with, you should know that you will be able to eat them only after a month.

Boletus or boletus plants tolerate all weather conditions well, but they should be boiled and preserved with caution. The fruiting body of boletus is quite loose, therefore, even during the initial boiling, it “fluffs up” and makes the broth cloudy.

To prevent this from happening, small-sized young boletus mushrooms (boletus mushrooms) should be selected for canning.

Ingredients for 1 liter of marinade for canning boletus mushrooms:

Boletus mushrooms (small) – 1 kg;

Cloves, black peppercorns – 2-3 pcs.;

Salt – 2/3 tsp;

Vinegar 9% - to taste;

Vegetable oil.

How to pickle boletus mushrooms in jars for the winter

When choosing mushrooms for pickling, you should remember that specimens with a highly developed fruiting body cannot be pickled. Of course, large mushrooms can be boiled for the winter, fried and made into a mycelium, but such mushrooms are not suitable for pickling. Therefore, I chose small mushrooms, cut off the stem (it can also be pickled if it is not fibrous!), and cut the cap in half.

All the mushrooms were poured with salted water (the salt should be felt) and boiled for about an hour.

After boiling, leave the mushrooms in the pan until completely cooled and only then drain the broth. There is no need to wash the boletus mushrooms, then the mushrooms will remain beautiful, but when cooking in the marinade you will have to remove a little foam.

Place the mushrooms in a saucepan with water, add spices, vinegar, and bring to a boil.

Carefully remove any foam that appears. To do this, you can use a colander spoon with small holes.

When the mushrooms begin to settle to the bottom, they are ready. Can be laid out according to .

The buns come out hot! Pour a little vegetable oil over the mushrooms in the marinade. We make sure that the pieces do not stick out above the marinade and sunflower oil, but are completely covered with them.

We close the pickled boletus mushrooms in jars with nylon lids.

Mushrooms are stored well in a cold place. If you have prepared enough jars, then practically until spring you can enjoy delicious mushrooms.

Boletus mushrooms are one of the useful mushrooms in the family of mushrooms. Boletus mushrooms are recommended for use by people suffering from diabetes. And also for prevention for those who have kidney disease and plus strengthens the nervous system. Boletus mushrooms are often used in their menus by vegetarians and people who fast. If you know how to prepare mushrooms for the winter, you will have something to surprise your family and guests, a delicious snack will be ready.

The first thing you need to do before pickling mushrooms is to prepare them well:

The mushrooms are washed well under running water, removing dirt and sand with a brush. If the sand and dirt are not washed off with a brush, you need to soak the boletus mushrooms in cold water for about 15 minutes, but no more, and the mushrooms will spoil and swell.
The mushrooms are processed, cleaned, and the bottom of the stem is cut off. You can marinate only the caps of the mushrooms, then the stems are cut off and used to make another dish.
bad boletus mushrooms, throw them away if there are any on it, remove them from spoiled areas. Large mushrooms are cut into equal parts. All these maneuvers must be done quickly, otherwise the mushrooms darken from contact with air.
Before marinating, boil the mushrooms. During cooking, you need to carefully watch the foam that forms during cooking; it needs to be removed. As soon as the mushrooms sink to the bottom of the pan, they are removed from the oven and the water is drained.
mushrooms are packaged in sterilized jars.

When pickling mushrooms, you should strictly follow the recipe. If there are few or, on the contrary, many ingredients, this will affect the taste and their storage.

Pickled boletus mushrooms recipe for the winter

Ingredients:

mushrooms 1 kilogram
drinking water liter
salt - two tablespoons
sugar - two tablespoons
vinegar 9% - 125 ml
cloves – 3 pcs.
bay leaf – 2 pcs.
peppercorns – 10 pcs.

How to pickle boletus mushrooms step by step recipe:

Process the boletus mushrooms, peel, wash, and cut into pieces. Place in water and cook for 25 minutes, skimming off the foam; as soon as the boletus mushrooms submerge, the water must be drained.
Place boletus mushrooms in a colander to drain all the water.
Rinse the mushrooms under running water, add water and cook for 10 minutes.
Add salt, sugar, vinegar and cook for another 25 minutes.
Place hot mushrooms in sterilized jars
Pour brine over the mushrooms, filling the jar completely.
Afterwards, roll up the jars, wrap them in warmth, they should cool down.

Once the jars have cooled, they are moved to a dark, cool place until winter. This recipe is suitable for lovers of classic dishes. Those who love original blanks have other options.

Recipe for pickled mushrooms for the winter - boletus mushrooms with garlic and cinnamon

Ingredients:

mushrooms - kilogram
water liter
peppercorns - 10 pcs.
vinegar essence - 70%
bay leaf – 3 pcs.
cloves – 5 pcs.
garlic – 3 cloves
salt - two tablespoons
sugar - two tablespoons
onion - head

How to pickle boletus mushrooms for the winter in jars:

Sterilize jars and lids.
Mushrooms are cleaned, washed from contamination, cut into pieces, and placed in a pan.
Cook the mushrooms, skimming off the foam until tender, along with the peeled onions. After boiling the mushrooms, they should be rinsed in a colander under running water, then let the water drain; the onions and broth will no longer be needed.
To prepare the marinade, you need to take a liter of water, add cloves, pepper, bay leaves, salt and sugar. Bring to a boil.
Dip the mushrooms into the boiling marinade and cook for about 10 minutes.
Peeled garlic is cut into plates and added to the mushrooms. Cook for 6 minutes.
Pour in the vinegar essence and cook for another 4 minutes, turn off.
Place the mushrooms in jars.
The marinade should boil; pour the boiling marinade over the mushrooms.
Roll up the jars, insulating them in a blanket until they cool completely.

Marinated boletus mushrooms this way are aromatic due to the combination of cinnamon and garlic. When serving mushrooms to the table, it is recommended to pour vegetable oil over them.

Marinated boletus mushrooms for the winter without vinegar

Ingredients:

mushrooms – 2 kg
water – 4 l
sugar - tablespoon
lemon – 4 gr.
bay leaf – 2 pcs.
rock salt - tablespoon
allspice peas – 10 pcs.

How to pickle boletus mushrooms at home:

Prepare the mushrooms, wash, peel, cut into equal pieces.
Pour water, add salt, cook.
As soon as the water starts to boil, remove the foam. Cook until the mushrooms sink to the bottom of the pan.
Place the mushrooms in a colander and wait until the water drains; there is no need to rinse.
Prepare the jars, they need to be sterilized, use the lids that are convenient for you, but it is better to use plastic ones, since this recipe is not suitable for winter.
Pour two liters of water into a saucepan, add sugar, cinnamon, bay leaf and pepper. Cook the marinade
Once it boils, add the mushrooms and cook for another 15 minutes.
Add lemon and after 2-3 minutes place the mushrooms in the jars.
Pack boletus mushrooms into jars using a spoon and pour boiling marinade over them.
Close the jars and wait until they cool completely at room temperature. Place in the refrigerator after cooling.

Marinated mushrooms according to this recipe have an unusually mild taste and spicy aroma. The downside of this recipe is that it needs to be stored in a cool place.

Whatever recipe you use, you need to remember that mushrooms can only be eaten after one month.

Pickled boletus mushrooms step by step recipe

For one serving of mushrooms we need:

1l. water,
85g salt,
1 pinch of ground cinnamon and 1 tsp.
9% vinegar is for brine.
bay leaf – 1 pc.,
black pepper and allspice peas - 5 pcs.,
cloves – 2 pcs.,
sprig of dill
3 cloves of garlic.

How to pickle boletus mushrooms for the winter, step-by-step recipe:

Before cooking, mushrooms must be carefully peeled, washed thoroughly and cut into pieces to suit your taste. Young mushrooms are best suited for pickling, and those boletus mushrooms that are “older” can also be chopped, placed in portions in bags and frozen for making soup or mushroom gravy. Large mushrooms can also be dried and then used as a seasoning for soup, but then, after drying, it is best to grind them in a coffee grinder.

To begin with, bring 1 liter of water to a boil and pour 85g of salt into it - this will be our brine. It should taste very salty. Spices must be placed in a container and pour boiling water for 10 minutes.
Next, we proceed to preparing the mushrooms themselves. Place the washed and chopped mushrooms in a saucepan and fill with brine. There is no need to pour too much brine; it will be enough to fill the pan by a third.
Mushrooms in brine must be brought to a boil and boiled for 5 minutes. Taste the brine and add more salt if necessary; it should be viscous in consistency.
We put spices at the bottom of the jars, then put the mushrooms and fill everything with strained brine. Cover with lids and set to sterilize for 15-20 minutes.
After, add cinnamon and vinegar, if necessary add hot brine. Roll up, turn over and leave to cool. Store in a cellar or refrigerator.

Pickled boletus mushrooms for the winter - a simple recipe

Autumn has come - the best time to go quiet hunting. For those who were lucky enough to collect young boletus mushrooms, we present a recipe for pickling these wonderful mushrooms.

For 1.5 liters of mushrooms we need:

1 l. water,
4 tsp. salt,
3 tsp Sahara,
2 tsp. 70% acetic acid,
Bay leaf,
black and allspice peas,
carnation,
3 cloves garlic
2 tbsp. l. boiled vegetable oil

How to pickle boletus mushrooms in jars for the winter:

Initially, the mushrooms must be thoroughly cleaned and washed. If the boletus mushrooms are very young and small in size, there is no need to cut them. If you come across larger specimens, cut to your liking.
The mushrooms need to be boiled in slightly salted water, during cooking it is necessary to remove the foam, so that the boletus mushrooms do not darken, it is best to throw them into boiling water. After 10 minutes, strain the mushrooms through a colander and rinse.
Prepare the brine: add all the necessary spices to the water and bring to a boil, then boil for 10 minutes.
Next, add the boiled mushrooms to the prepared marinade and cook everything together for 15-20 minutes, remove the pan from the stove and add vinegar.
Place hot mushrooms in pre-sterilized jars and pour boiled oil on top. Roll up with sterilized lids and leave to cool, wrapped in a blanket. Store together where the temperature is slightly below room temperature, but not cold.

These mushrooms are best served with onions and seasoned with sunflower oil; you can also add vinegar to taste. Such an amazing dish will be a stunningly unsurpassed addition to absolutely any table.

How to pickle boletus mushrooms for the winter

Absolutely any housewife, no matter whether she is a beginner or already a “professional,” will be pleased by the compliments received from guests or simply loved ones for the phrase: “I pickled it myself”... After all, even the most inexperienced can cope with this recipe for pickled boletus mushrooms for the winter.

The recipe is suitable for any mushrooms, but you should follow it exactly in order to maintain the correct proportions.

To prepare you will need:

mushrooms - 1kg,
hot water - 1l,
salt and sugar 2 tbsp each,
Bay leaf,
carnation,
black pepper in peas
vinegar essence – 1 des. spoon (or 0.5 cups of 9% table vinegar).

How to pickle boletus mushrooms for the winter without sterilization

You should not put off preserving mushrooms (at most, they can sit for an hour and a half).

To begin with, you should carefully sort through the mushrooms and choose the best ones for pickling, cut them into pieces, and rinse them in cool water.
Next, pour boiling water over the mushrooms and bring to a boil over the fire, simmer for no more than 5 minutes. After which the boletus mushrooms should be washed in cold water so that they retain their beneficial substances.
To cook the marinade: sugar and salt, 3 cloves, 2 bay leaves, 10 peppercorns and vinegar.
Boletus mushrooms are completely filled with a liter of boiling water and boiled with spices for 10 minutes.
After adding sugar and salt to the mushrooms, simmer the mushrooms in the marinade for about 15 minutes over low heat.
The last step is to arrange the mushrooms into jars into which you should pour the vinegar. Then the jars need to be tightly closed with tin lids so that air does not get in and the brine does not leak out, then turn the jars upside down and wrap them in something warm.

Until winter, the mushrooms should be left in a cool place so that they can fully form. Before serving, it is advisable to season the mushrooms with vegetable oil or homemade sour cream. You can add fresh herbs and fresh onions to the dish.

After preparing all the above recipes, you will not only be able to surprise everyone you would like, but also create an unsurpassed impression of what a good housewife you are. After all, it’s recipes like these that make it clear how well you can cook and create incredible masterpieces!

There are a huge number of other, no less interesting and tasty recipes for winter preparations, which we also shared with you on our website - and, and many others.

Description

Pickled boletus mushrooms Today we will cook in the classic way and a simple step-by-step recipe with pictures will help us with this. You can easily find this very recipe below and it will certainly help you understand all the stages of preparing, cooking and pickling these delicious aromatic mushrooms. A characteristic feature of boletus mushrooms is their dense, even knitted appearance, as well as a very bright and rich brown cap. There are a dozen varieties of boletus, but the most commonly prepared and cooked are the common boletus.

At home, any blockage turns out incredibly tasty and healthy; mushrooms are also among the favorite products for closing for the winter. You will learn about all the spices and their quantity in the marinade from the recipe itself, however, it is worth noting that their presence is not strictly necessary. You can regulate the sharpness and richness of your marinade for boletus mushrooms yourself, using certain spices or, conversely, excluding them from the list.

Let's get straight to cooking and you will learn how to pickle boletus mushrooms for the winter.

Ingredients
(1 kg)
(1 kg)
(2 tbsp)
(2 pcs.)
(3 pcs.)
(10 pieces.)
(0.2 g)

(taste)

Cooking steps

Buy mushrooms for pickling at the market or collect them in the nearest forest: boletus mushrooms are very common, so this will not be difficult. After collecting, rinse the mushrooms thoroughly in cold water several times, get rid of blades of grass and leaves, as well as all kinds of dust and dirt.

It is best to close and pickle boletus mushrooms without cutting them.

Pour the peeled mushrooms into a suitable large saucepan and add hot or just warm water so that it completely covers all the mushrooms. Bring this water to a boil, cook the mushrooms for 5 minutes until foam appears and pass the contents of the pan through a colander. We wash the mushrooms again and wash the pan at the same time. We put the mushrooms back into the pan and also fill them with another portion of hot water. This time we send the specified amount of citric acid and the necessary spices in the form of pepper and cloves to the mushrooms. Cook the mushrooms over medium heat for 10 minutes, then add salt and sugar and prepared dill to them. Reduce the heat to low and continue cooking the boletus mushrooms for another 15 minutes.

Jars for sealing can be sterilized in several popular and convenient ways: very often the jars are heated in the oven or poured boiling water over them. Choose the one that suits you and prepare the required number of jars for the entire volume of mushrooms with marinade. Pour the mushrooms into jars and add vinegar: the proportions are such that for 1 liter of marinade with mushrooms, one dessert spoon of vinegar is enough. We screw or seal the jars with sterilized lids, turn them upside down, cover them with a blanket and allow time to cool completely.

We transfer the cooled jars to the pantry or immediately serve them with potatoes and fish. Pickled boletus mushrooms, closed for the winter, are ready.

Boletus mushrooms are often used to prepare delicious mushroom dishes. Their value lies in the fact that they contain well-balanced protein, phosphoric acid and a sufficient set of vitamins.

The boletus dish has an excellent aroma and pleasant taste. If you want to delight yourself and your loved ones with mushroom delicacies all year round, then prepare boletus mushrooms for the winter. This can be done in various ways. Read on to learn how to properly preserve boletus mushrooms for the winter.

Pickled boletus mushrooms for the winter

When pickled, boletus mushrooms acquire a special taste. It is extremely important to choose young mushrooms with intact caps.

Pickled boletus mushrooms, the recipe for which is offered below, are a ready-made dish. They are also used to prepare salads, snacks and vegetable pies.

Ingredients:

fresh boletus - 3 kg
vinegar - 3 tbsp. l.
salt - 3 tbsp. l.
black pepper - 10-12 peas
bay leaf - 4 pcs.
sugar - 0.5 tsp.

Cooking process:

We thoroughly wash and clean the mushrooms. You can pre-soak them for half an hour in cool, salted water. If the boletus mushrooms are small, leave them whole; if they are large, cut them into several pieces.
Fill the mushrooms with enough water and send to the fire. From the moment it boils, let it cook for about 10 minutes and drain the water.
Place the mushrooms in 2 liters of clean water. After boiling, cook them over low heat for 20 minutes, stirring occasionally and skimming off the foam.
Add all the spices (except vinegar). Cook for about 15 more minutes.
Before turning off, add vinegar.
Place the pickled boletus mushrooms in sterilized jars and seal them.
Once the jars have cooled, they should be kept in a cool place.

The recipe for pickling boletus mushrooms is quite simple. The main thing is to observe all proportions of ingredients.

How to pickle boletus mushrooms: recipe

Salting is one of the most popular methods of harvesting mushrooms. This process is similar to pickling, only it involves preparing boletus mushrooms for the winter without vinegar (fermentation occurs).

When dry salting, peeled mushrooms are placed in a bowl, covered with salt, covered with a napkin and pressed. They will be ready no earlier than in a month, or even two.

In the process of cold salting, the mushrooms are first soaked in water under pressure for 2-3 days, changing the liquid every day. Afterwards, they are washed, placed in prepared dishes and sprinkled with salt (spices are added if desired). They will be ready in 30-50 days.

When hot pickling, boletus mushrooms are first boiled and then salted.

How to salt boletus mushrooms is a personal choice for each housewife. We will describe everyone's favorite recipe using the hot method.

Ingredients:

fresh boletus - 10 kg
0.5 kg salt
8-10 pcs. bay leaf
black pepper - 20-30 peas

Cooking process:

Clean and wash the mushrooms. Small ones - leave whole, large ones - cut into pieces.
Place mushrooms in boiling, lightly salted water (5 l). After boiling, cook for 20 minutes, periodically removing the resulting foam and stirring gently.
Remove the mushrooms from the water and let them dry.
Place the mushrooms in a prepared container (barrel or pan) in layers with the caps facing up. Sprinkle each layer with salt and spices. Cover everything with a napkin and add a weight. Instead of a container, mushrooms can be placed in pre-sterilized jars and rolled up.

Delicious salted boletus mushrooms will be ready to eat in 1 month.

Boletus caviar for the winter

One of the excellent preparations of boletus mushrooms for the winter is caviar. It is prepared from dried, boiled, salted and pickled mushrooms, but preference is still given to fresh ones.

For cooking you will need:

fresh mushrooms - 1 kg
onion - 200 g
sunflower oil for frying - 1 tbsp. l.
salt and spices - to taste

Cooking process:

We clean the boletus mushrooms, wash them and cook for at least half an hour.
We remove them from the water, wait for them to cool, and pass them through a fine grinder.
Peel the onion, chop and fry in oil.
Add the mushroom mass to the onion, salt and add spices. Simmer covered for 10 minutes.
We put them in jars and roll them up.

If desired, you can add finely chopped, fried carrots or a few finely chopped, fried tomatoes to the mushroom mass before stewing.

To keep caviar long enough, it is advisable to sterilize it in jars for 1 hour. Store ready-made, cooled boletus caviar in a cool place.

Drying and freezing boletus mushrooms for the winter

In addition to the above methods, boletus mushrooms can be dried or frozen for the winter.

Before freezing fresh boletus mushrooms for the winter, they must be carefully washed and cut if necessary. Next, dry them thoroughly and put them in the freezer in food bags. Mushrooms frozen at minus 18°C can be stored for up to a year. You can also freeze already boiled or fried ones, but then they need to be used within 3-6 months.

You can dry boletus mushrooms for the winter in the oven, microwave, electric dryer or in the fresh air. Before such preparation, the mushrooms are not washed, but only peeled and chopped if desired.

When air-drying, which takes about a week, the mushrooms are placed on wooden grids, thick sheets of paper or pieces of fabric. Small ones can be dried by weight, stringing them on a strong thread. The weather should be dry and sunny; mushrooms should be hidden indoors at night.

When drying in the oven, the temperature in the oven should be 50-70°C. The door must be kept ajar. The duration of the process is 6-7 hours.

In the microwave, the mushrooms are dried in several batches for 20 minutes each at a power of 150-180 W. Between uses, they must be removed and the microwave ventilated for 5-7 minutes.

Mushrooms are prepared in an electric dryer for 2 to 6 hours, depending on the parameters of the device and according to its instructions.

It is up to you to decide which method to choose to prepare boletus mushrooms for the winter. The main thing is to do it with soul, following the correct cooking technology.