How to properly prepare birch boletes for the winter?

The birch bolete is a valuable product. It is distinguished by its dense flesh, rich flavor, pleasant aroma, and rich composition. All these qualities encourage the mushroom to be harvested in large quantities. Fresh, this fast-growing mushroom has a shelf life of only 5 days. There are many ways to preserve this delicacy for the winter.

Preparing for harvesting mushrooms

In central Russia, mushroom picking begins in June. The harvest continues until October. The peak harvest occurs in late July and early August.

Birch boletus Grows exclusively in forests, hidden under foliage but always visible. Therefore, the cap is very dirty. It is important to thoroughly clean the mushrooms of any debris, twigs, grass, etc. Use a soft brush or dish sponge.

Subtleties of preparatory work:

• You can wash the product under running water. However, if you plan to dry it later, avoid contact with water. The fabric will absorb moisture and will take longer to dry.
• In all cases, the harvested fish must be sorted. Discard any rotten, wormy, deformed, or dark-spotted specimens.
• Whether or not to cut the mushroom is up to you. However, the stem may become tough and dry during storage (depending on how it was stored).

General rules for canning

Birch boletes are often canned. This allows you to enjoy these delicious mushrooms all winter long, serving them as a standalone snack or adding them to various dishes. Every home cook approaches these preparations differently, but there are some important rules for proper preparation.

Sterilization of jars

The quality and freshness of the product stored for the winter directly depends on how the jars are sterilized. There are several ways to sterilize containers:

• In the microwaveWash the jars and lids with baking soda and mustard. Wipe dry. Boil the lids, fill the glass container with water (about 1.5 cm deep), and microwave for 5 minutes on high power.
• In the water. Wash the jars thoroughly with laundry soap. Bring to a boil in a large saucepan for 7 minutes. Then place the jars upside down on a towel.
• For a couple. Wash everything you need for the preparation. Boil water, place the lids in the water (they won't sink), and place the jars upside down in a sieve over the container. Boil for 25 minutes. A sign that it's time to finish is when droplets of water form on the inside of the jars.
• In the oven. Wash the container. Place it on a baking sheet and bake in the oven for 20 minutes. Preheat the oven to 150 degrees Celsius. This method is not suitable for items with rubber bands.

How to properly preserve mushrooms?

Many people make the mistake of focusing solely on sterilizing jars. When canning mushrooms, remember the following rules:

• Place the product into jars immediately after preparation, i.e. while hot;
• the formation of voids inside the vessel is not allowed;
• screw the lids tightly only after processing the container filled with boletus mushrooms (15 minutes in the oven at 120 degrees);
• Always turn jars upside down when placing them on their lids;
• The ideal place to store the workpiece is a dark and cool room.

The marinating process

Birch boletes are very easy to pickle. Their size is ideal to allow the entire mushroom to soak up the spices. However, it's important to remember that the mushroom's tissue is like a sponge—it absorbs toxins. Heat treatment is required, and a double-boiling method is used.

Marinating with garlic

This recipe will appeal to those who love a spicy, bold flavor. Garlic enhances more than just the aroma. Only the cap is needed for cooking. The separated stems can be used in soup.

Ingredients:

• mushrooms – 2 kg;
• salt – 50 g;
• sugar – 30 g;
• water – 1 l;
• vinegar 9% – 60 ml;
• garlic – 10 cloves;
• cinnamon – 5 g;
• bay leaf – 4 pcs.

Cooking process:

1. Cut the mushrooms into pieces.
2. Boil in salted water for half an hour. Be sure to skim off any foam regularly.
3. Place the mushrooms in a colander.
4. Add vinegar to the water, squeeze out the garlic, and spices. Place on the stove for 5 minutes.
5. Place the birch boletes in the marinade and simmer over low heat for 20 minutes.
6. Distribute the treat into jars.
7. Leave the canned food for 3 days, then put it away in a permanent storage place.

Marinating with Korean seasoning

Korean seasoning is known to add a piquant flavor to any dish, and mushrooms are no exception. To prepare, you'll need:

• boletus - 2 kg;
• Asian spices – 20 g;
• salt – 20 g;
• sugar – 25 g;
• vinegar – 100 ml;
• garlic – 5 cloves;
• bay leaf – 3 pcs.;
• white and black pepper – 5 peas each;
• water 2 l.

Progress of work:

1. Boil the mushrooms in salted water for 30 minutes. Let them cool and drain.
2. In a large container, combine the harvest with all the spices and herbs. Mix thoroughly.
3. Leave the preparation for 20 minutes.
4. Place the product into jars and sterilize.
5. After the time has elapsed, fill the neck with hot vegetable oil. You'll need approximately 40 ml (depending on the size of the container).
6. Send the canned food into storage.

Pickled with cloves

One of the simplest recipes for preserving wild harvests. The only difficulty you might encounter is the lack of horseradish leaves. In some regions, they are extremely scarce.

Ingredients:

• mushrooms – 3 kg;
• water – 1 l;
• salt – 45 g;
• sugar – 60 g;
• vinegar – 150 ml;
• cloves – 10 pcs.;
• garlic – 5 cloves;
• 10 black peppercorns;
• horseradish leaf.

Cooking process:

1. Boil the birch boletes for half an hour. Dry.
2. Add all prepared ingredients to the water, except for vinegar and 3 cloves of garlic.
3. Boil for 10 minutes. Add the fruiting bodies and cook for another 10 minutes.
4. Pour in vinegar and leave the mixture on low heat for 20 minutes.
5. Take out the treat and place it in jars.
6. Sprinkle with garlic.
7. Strain the marinade and pour it into the container with the mushrooms.
8. Close the lid. Let the canned food cool.

Without vinegar

Mushrooms marinated this way can be eaten immediately after preparation. However, the flavor is more intense if the jar is left to stand for several months.

Ingredients:

• boletus - 1 kg;
• water – 400 ml;
• sugar – 20 g;
• salt – 20 g;
• citric acid – 5 g;
• bay leaf – 2 pcs.;
• black pepper – 10 peas, allspice – 3 pcs.;
• cloves – 3 pcs.;
• garlic – 2 cloves;
• mustard seeds – 10 g.

Cooking process:

1. Add sugar, salt, citric acid, bay leaf, peppers, garlic (cut into small slices), and mustard to the water.
2. Place the container on the fire and bring to a boil.
3. Add mushrooms.
4. Cover and cook for 25 minutes.
5. Transfer the fruiting bodies into jars and turn them upside down. Let the preserves cool.

Pickling for the winter

When pickling birch boletes for the winter, don't forget to pre-cook them. The same double-boiling method is used. There are several recipes.

Cold pickling with mustard

When choosing this cooking method, be careful when choosing your cookware. You'll need an enamel container, a lid (or an imitation one), and a weight.

Ingredients:

• mushrooms – 3 kg;
• salt – 150 g;
• mustard seeds – 20 g;
• garlic – 10 cloves;
• vinegar – 150 ml;
• bay leaf – 5 pcs.;
• dill – 3 inflorescences;
• water – 3 l.

Progress of work:

1. Place the boletus mushrooms in layers, sprinkling each layer with salt. Use all the spices at this stage.
2. Compact with your hands.
3. Cover with a lid.
4. Place a weight. A three-liter jar filled with water is convenient.
5. Place the preparation in a cool, dark place for 10 days.
6. After the time has passed, pour out the resulting juice. Rinse the fruiting bodies under running water.
7. Add 10 g of salt to the water. Boil the delicacy in the brine for 7 minutes.
8. Place into jars.
9. Bring the marinade to a boil again. Fill the jars with it, leaving about 1.5 cm of space above the top.
10. Add 25 g of vinegar. Place the containers in a saucepan with hot water.
11. Sterilize the pickle for 40 minutes.
12. Let cool. Store.

Pickled with dill and chili

The recipe aims not only to preserve the birch bolete's flavor but also to enrich it with nutrients. Thanks to the additional ingredients, this delicacy becomes a treasure trove of vitamins.

What you will need:

• mushrooms – 3 kg;
• salt – 200 g;
• dill seeds – 20 g;
• chili pepper - half a medium pod.

Cooking process:

1. Cut the fruiting bodies into pieces.
2. Mix with all the spices in any container.
3. Cover with a lid, place a weight on top, and let the pickle rest. Leave it alone for 4 days.
4. Place the mixture into jars and seal.
5. Store for 1 month. After that, you can eat it.

Pickling with rosemary

Rosemary is a plant with antiviral properties. Therefore, pickled mushrooms with a few sprigs can become a kind of medicine. In winter, a few jars of this preparation will help boost your immunity.

Ingredients:

• mushrooms – 3 kg;
• salt – 150 g;
• water – 1 l;
• rosemary – 3 pcs.;
• bay leaf – 2 pcs.;
• garlic – 5 cloves.

Recipe:

1. Boil the birch boletes in salted water for 20 minutes.
2. Dry and place in jars.
3. Add all the herbs and spices to the water. Bring to a boil. Simmer for 7 minutes. Remove the rosemary and bay leaves.
4. Pour the resulting brine over the fruiting bodies.
5. Close the lids.
6. The pickled mixture can be consumed or stored for further use after 1 month. During this time, keep the containers in a dark, well-ventilated area.

Hot salting

This method allows you to enjoy the mushrooms' flavor only 45 days after preparation. However, the preliminary work doesn't take much time.

Ingredients:

• boletus - 2 kg;
• water – 20 l;
• salt – 90 g;
• bay leaf – 4 pcs.;
• currant leaves – 12 pcs.;
• fresh dill – 100 g.

Progress of work:

1. Cut the mushrooms.
2. Boil in salted water (10 g spices) for 30 minutes.
3. Let the water drain and the fruiting bodies cool.
4. Filter the broth.
5. Place the product in jars. Arrange layers, garnishing each layer with dill, bay leaf, and currants.
6. Bring the brine (the mixture in which the mushrooms were cooked) to a boil. Pour into containers.
7. After cooling, put the pickled mixture away for storage.

Frying before freezing

If you don't want to defrost or cook mushrooms in the winter, the best solution is to freeze fried boletus mushrooms. These are then convenient for making julienne, gravy, or baked goods.

With onions

Mushrooms prepared this way cannot be stored for long. They can be stored for no more than 4 months.

Ingredients:

• fruiting bodies – 2 kg;
• onions – 4 medium pcs.;
• vinegar – 60 ml;
• vegetable oil – 200 ml;
• salt and pepper to taste.

Cooking process:

1. Boil the mushrooms in salted water for 20 minutes. Cool and dry.
2. Cut the caps and stems into small cubes.
3. Place in a frying pan and fry until lightly golden brown.
4. Fry the onion, cut into half rings, separately from the main product.
5. Combine all the recipe ingredients.
6. Simmer for 15 minutes.
7. Place the fried vegetables into jars.
8. Pour 15 ml of vinegar into each vessel.
9. Cover, let cool, and store.

With tomato paste

If you choose this method, don't worry about the resulting mixture being too sour. It's best to use store-bought tomato paste.

Ingredients:

• mushrooms – 3 kg;
• tomato paste – 200 ml;
• vegetable oil – 400 ml;
• water – 200 ml;
• onions – 5 pcs.;
• carrots – 5 pcs.;
• salt and pepper to taste.

Preparation:

1. Cut the birch boletes into small pieces, boil and dry.
2. Fry until golden brown.
3. Fry the carrots and onions separately.
4. Combine the vegetables and wild harvest. Simmer for 20 minutes.
5. Add spices and stir.
6. Add tomato paste to the mixture and dilute with water.
7. Simmer for another 40 minutes.
8. Distribute into jars, close, let cool.

Birch boletus caviar

This method of preparing boletus mushrooms makes a delicious filling for pies, pancakes, or pizza. The caviar can be used in sandwiches. Store the prepared mixture in the refrigerator only.

Ingredients:

• mushrooms – 3 kg;
• onions – 10 pcs.;
• paprika – 10 g;
• pepper mix – 10 g;
• bay leaf – 2 pcs.;
• salt to taste;
• vegetable oil – 400 ml.

Cooking process:

• Boil the fruiting bodies in salted water for 30 minutes.
• Grind the product using a blender.
• Fry the mixture for 20 minutes.
• Add onion, fry for 15 minutes.
• Add peppers and paprika. Stir, cover, and simmer for 15 minutes.
• Add laurel to the dish and simmer for 15 minutes.
• Remove the bay leaf.
• Place the treat into jars. Seal the jars and let cool.

Drying boletus mushrooms for the winter

There are several ways to dry birch boletes for storage. The easiest is to dry them outdoors. No special equipment is required. The harvest will be ready in 7 days, provided there is no precipitation and the weather is warm and dry.

Drying in the sun is carried out in various variations:

• On a threadThe caps are strung on a rope, fishing line, etc. The fruit should not touch each other. Hang the fruiting bodies under a canopy. Cover with gauze to prevent insects from eating the fabric.
  
• On a baking sheetLine the surface with parchment paper. Arrange the mushrooms in a single layer. Place the container on a sunny windowsill.
  

If your region doesn't allow you to prepare boletus mushrooms this way, or you need to prepare them as quickly as possible, you can use the oven. To do this:

1. Cut the harvest into small pieces.
2. Place on a baking sheet.
3. Place in an oven preheated to 70 degrees for 1 hour.
4. After the time has passed, turn the product over.
5. Dry for another 1 hour.

Cooking mushrooms

Cooked birch boletes can be frozen. The result is a semi-finished product that can be defrosted and added to any dish, preserving all their beneficial properties.

How to cook correctly:

1. Wash the harvest thoroughly.
2. Place in a pan of cold water. The liquid level should be twice the amount of fruiting bodies.
3. Add a little salt.
4. Place the pan over medium heat and bring to a boil.
5. After boiling, drain the brine and add cold water.
6. Simmer for another 50 minutes. The boletus mushrooms will sink to the bottom when they're ready.

Freezing for the winter

You can freeze birch boletes fresh or pre-cooked. The only drawback to the first option is that after defrosting, the mushrooms still need to be cooked, even if you plan to bake or stew them.

How to store food in the freezer:

1. Select the best specimens.
2. Place in a single layer on a tray, cutting board, etc.
3. Place in the freezer.
4. When the fabrics are completely frozen, remove the workpiece and divide it into portions into bags.
5. Put away for long-term storage.

Birch boletes are mushrooms that grow in many regions of the country. They have excellent tasting qualities and are beneficial for the human body. They don't keep well, so it's best to preserve the harvested crop. There are several options. In any case, the fruiting bodies should be washed, boiled, or fried.

Frequently Asked Questions