Recipes for aspen mushroom preparations

Many recipes for aspen mushrooms have been developed. This is due to the incredible taste and aroma of dishes and the mushroom's high nutritional value. Regardless of the species, all aspen mushrooms are considered edible. false doubles practically does not exist, which greatly simplifies the collection process.

Peculiarities of harvesting aspen mushrooms

A huge variety of dishes can be prepared from fresh mushrooms, but they are all limited in time because fruiting aspen mushroom The season falls in the summer. To avoid being left without tasty and healthy food in the winter, mushrooms are prepared in various ways – frozen, dried, and canned.

To avoid problems that can arise from improperly preparing food for long-term storage, follow these guidelines. Why:

• If there is damage from insects or diseases, the infection will spread further;
• If you do not process them in a timely manner, the mushrooms will spoil, which will lead to intoxication;
• If you don't remove the skin before frying, it will become very tough;
• Soaking for too long will reduce the nutritional value.

What to look out for:

• Aspen mushrooms should be processed on the first day. They can be stored for up to 48 hours, provided they are not peeled or washed.
• If you need to remove the film, it is easier to do this after a short soak using a dish sponge.
• There are two types of boiling: long (about 20 minutes) and double (2 times for 15 minutes).
• There are different ways to prepare raw materials, each with its own unique characteristics. For example:
  • If you're canning in a glass jar, be sure to thoroughly sterilize it and the lid, and fill it with water right to the rim. Otherwise, the mushrooms will turn black without brine. If you don't seal the jar tightly, oxygen will leak in, causing the product to spoil.
  • If you're storing aspen mushrooms in a container under pressure, arrange all ingredients in layers. If there's little juice coming out, add a little boiled water; otherwise, the top mushrooms will become moldy, ruining the entire pickle.
• Always cook the product thoroughly. If you're unsure, check. The first thing you'll notice is a darkening of the color and a filling of the room with the mushroom aroma. When cooking, the broth initially becomes cloudy, but once the mushrooms are fully cooked, it becomes clear, and the boletus mushrooms themselves no longer float.

Preparing for the process

Preparations should begin while still in the forest – don't put rotten mushrooms with dirty surfaces into the communal basket. Therefore, immediately remove any stuck leaves, shake off any soil (if any), and discard any spoiled or old aspen mushrooms (use young specimens for cooking and winter preserves).

Once you get home, get ready for the cooking process. This includes the following steps (if this isn't possible right away, put the ingredients in the refrigerator):

1. When laying them out of the basket, sort the mushrooms by size and quality - the most whole ones in one pile, the broken ones in another.
2. Now cut away any areas that you think are damaged – even if there is just a dark spot, remove it.
3. Next, clean the surface. This can be done using either a dry or wet method. The first method is necessary if you plan to dry or freeze the aspen mushrooms. The second method is for cooking them immediately, boiling them for canning, or freezing.
4. Cut off the base of the stem and remove the skin. If you're using only the caps, remove the stem completely.

What is used for cleaning:

• not hard brushes;
• sponges-washcloths;
• lint-free rags;
• knife (for scraping and cutting).

Cleaning methods:

• Wet. This involves soaking and washing. Here's what the process looks like:
  1. Prepare a solution of water and salt - 4 tbsp per 2 liters.
  2. Place the aspen mushrooms in it. Leave for about 1 hour—the younger the mushrooms, the less time.
  3. Scrape the surface of the legs with a knife right in the basin. Try to remove all the outer fibers.
  4. Use a washcloth to wipe the surface of the cap.
  5. Remove the spongy layer with a knife. This only applies to mature aspen mushrooms; it doesn't need to be removed from young ones.
  6. Rinse thoroughly under running water, finishing with your fingers.
  7. Place in a colander and leave for a while to allow all the liquid to drain.
  8. Next, throw the mushrooms in to boil or lay them out on a cloth towel to dry (remove excess moisture).
• Dry. If you need perfectly dry mushrooms, use the same method:
  1. Take a brush and scrape off all the dirt from the surface.
  2. Scrape the surface of the leg with a knife.
  3. Use a sponge to clean the entire surface.
  4. Wipe the caps with a dry, lint-free cloth.
  5. If the mushrooms are large, they will take a very long time to dry, so it is better to cut them into 2-4 pieces.

Classic blank options

There are a number of methods used for preserving all types of mushrooms. They are universal, time-tested, and each has its own characteristics and varieties/recipes.

Drying

Dried aspen mushrooms have a variety of uses—they're used to make sauces, soups, and as a flavorful spice. The process must be approached carefully: if the temperature is too high, the mushrooms will quickly burn, while if it's too low, they won't dry completely, causing them to rot.

Drying options:

• Indoors or outdoors. This is a natural process used by our ancestors. If drying is done indoors, it must be well ventilated. Features:
  • Aspen mushrooms can be strung on a thread and hung or laid out on a baking sheet, metal sheet, grate, plywood, but there is a condition - lay down paper sheets or fabric;
  • Be sure to sort the specimens - mushrooms of the same size should be on one string or sheet (if they are different, the drying will be uneven);
  • arrange them so that the mushrooms do not touch each other with their sides - this will prolong the drying process;
  • Cover with gauze to prevent insects, including flies and ants, from reaching the aspen mushrooms (it is better to stretch gauze or a mosquito net like a greenhouse so that the material does not come into contact with the surface of the mushrooms);
  • At night, bring the structure indoors.
    
• In the oven. This is the most commonly used method, but also the most expensive, especially if the oven is gas or electric. For this reason, experienced mushroom growers recommend slicing the aspen mushrooms into small cubes, but thin strips, circles, or slices are even better. The process is time-consuming:
  • Line a baking sheet with waxed paper or parchment. Arrange the mushrooms in a single layer (be careful not to touch them).
  • Turn the oven on to 50°C, place the baking tray in and close the door so that there is a small gap.
  • After a few hours (the time depends on the size and thickness of the product), when the aspen mushrooms have halved in size but are still moist, increase the thermometer to 60-70°C. Leave them there until completely dry. Keep in mind that you should periodically remove the baking sheet for 5-10 minutes to air them out.
    
• In an electric dryer. Mushrooms are also thinly sliced, placed on a wire rack, set to a temperature of approximately 60°C, and dried for the time specified in the dehydrator's instructions. Drying is quickest because the device consists of several tiers.
  

Cooking

Mushrooms are pre-boiled for broth, which has a nutritional value superior to that of beef broth, soup, canned goods, or frozen products. They can be cooked whole or sliced.

Cooking time and features depend on the method of heat treatment:

• On the stove in a saucepan. Cooking time: 20 to 25 minutes. It's best to add the aspen mushrooms to boiling water, but lukewarm water will do. Once boiling, reduce the heat to medium. As soon as foam forms, skim it off and transfer the mushrooms to clean boiling water.
  
• In a multicooker. Cooking time: 25 to 30 minutes. Place the mushrooms in the cooker first, then pour in enough water to cover them. Select any setting. When the water boils, change the water and switch to "Stewing." Meanwhile, add salt to taste, bay leaf, peppercorns, and herbs.
• In the microwave. Cooking time varies from 15 to 20 minutes. Place the aspen mushrooms in a microwave-safe dish, add water, and cover with a lid or plastic wrap. Bring to a boil on the "Max" setting, skim off any foam, and replace the water with boiling water. Set the desired cooking time.

Recommendations:

• If the mushrooms are boiled before frying, which is not a mandatory procedure, then the time is reduced to only 5-10 minutes after boiling;
• If you are boiling frozen aspen mushrooms, reduce the cooking time by 10 minutes.

Freezing

Frozen mushrooms can easily replace fresh ones, but avoid defrosting and re-freezing them. For storage, use bags (vacuum-sealed ones are highly recommended) or plastic containers.

There are two ways:

• Raw. These aspen mushrooms are cleaned exclusively using the dry method. Place the prepared mushrooms in an even layer on a baking sheet/tray/plate and place them in the freezer. Let them freeze completely, then transfer them to a container/bag.
• Boiled. After boiling, let the liquid drain thoroughly, lay the specimens out on a towel, let them dry, and then place them in bags.

Marinating

Pickled mushrooms are used in salads and appetizers. Jars of aspen mushrooms can be sterilized, but they can also be canned without sterilization.

Marinating is done in two ways:

• Hot. This is a quick method that involves cooking in a marinade (with salt, spices, etc.) and filling the jars with the same brine.
• Cold. This is a lengthy process, as the mushrooms require pre-soaking. Here's how:
  1. Add salt to the water, add the mushrooms, and let soak for 48 hours. Change the liquid three times a day.
  2. Sterilize the containers and add salt to the bottom.
  3. Place the mushrooms, sprinkling with salt.
  4. Fill the jar about halfway with spices.
  5. When the jar is full, tamp it down and add another layer of mushrooms.
  6. Place a weight on top and keep it in the room for three days.
  7. Close the jar with a tight plastic lid, put it in the refrigerator, and leave for a month.

The simplest, but very tasty canning recipe:

1. Prepare the ingredients. You will need the following:
   • mushrooms – 2 kg;
   • sugar – 2 tbsp;
   • salt – 4 tbsp;
   • water – 1 l;
   • vinegar essence – 1.5 tbsp;
   • bay leaf – 2-3 pcs.;
   • 3 peppercorns each, black and allspice.
2. Place boiled aspen mushrooms in a saucepan.
3. Add all the spices, salt and sugar at once.
4. Pour boiling water over it.
5. After boiling, cook for about 10 minutes.
6. Add vinegar and simmer for another 5 minutes.
7. Place in sterile glass jars and seal with lids.
8. Place the containers upside down on a warm surface (an old blanket), wrap them up, and let them cool completely (this takes 2-3 days).

See also the video recipe for pickling aspen mushrooms:

Pickling

Mushrooms are usually pickled in tubs, barrels, and today, more often in large plastic buckets. This is the simplest recipe, but the mushrooms turn out delicious. What you need:

• 5 kg of aspen mushrooms;
• 200-230 g salt (depending on taste).

The process is as follows:

1. Boil the mushrooms until done.
2. Place a layer of salt in a large bowl and a layer of mushrooms on top.
3. Do this until the bucket is filled with mushrooms.
4. Place a weight on top and move the container to a cool, dark place. Keep it there for 6 days.
5. Remove the weight, drain off excess liquid, and place the container in the refrigerator for 45 days.

We also recommend watching a video recipe for pickling mushrooms for the winter:

Mushroom powder

Mushroom powder is now considered a popular seasoning, used in creamy soups, sauces for meat and vegetable dishes, and even as a simple spice. Mushrooms can be ground using a blender, coffee grinder, or food processor.

Features that are important to know:

• Pay attention to the quality of dried aspen mushrooms. They should break easily and produce a distinctive crunch. If these characteristics are absent, dry them out.
• If you just need a general-purpose powder, you don't need to add anything else. However, experts recommend adding approximately 5-7% of the total powder weight to the salt. This will help the product last longer.
• For storage, use polyethylene vacuum bags, foil, or laminated paper. The shelf life in these bags is 7-9 months. If you store the powder in dry glass jars, it can be stored for 24 months.
• To make a flavorful seasoning, mix dried herbs (parsley, dill, celery leaves, chives) and spices (bay leaf, thyme, caraway, peppercorns, etc.) with mushroom powder. The ratio of ingredients is arbitrary.
• To prepare a dry mixture for creamy soups, use equal parts mushroom powder and dry milk. Don't forget to add spices. The shelf life is only 2-3 months, but you should add no more than 1-1.5 tablespoons of the mixture per 1 liter of soup.

How to make mushroom powder is shown in the video below:

Interesting ideas for preparations

Aspen mushrooms can be preserved for the winter using more than just traditional methods. Experienced mushroom pickers are constantly trying to come up with new ways to add variety to their winter and spring mushroom menus. Among the wide variety, there are some recipes worth trying.

Fried aspen mushrooms

This preserve is convenient because in winter, you can simply open the jar, reheat it in the microwave, and eat it without frying it. These aspen mushrooms can be added to potatoes, soup, and more.

What you will need:

• 4 kg of aspen mushrooms;
• 1 kg of onions;
• 150 ml vegetable oil;
• 1 tbsp. salt;
• ground black pepper – to taste.

How to preserve and cook:

1. Sort and clean the mushrooms.
2. Rinse them. While this isn't necessary for frying, it's essential for canning.
3. Dry on a towel.
4. Heat vegetable oil in a frying pan until hot.
5. Add the onion cut into half rings and sauté for literally 3-4 minutes.
6. Add the chopped aspen mushrooms.
7. Fry over high heat until all the liquid has evaporated.
8. Add salt and pepper.
9. Continue frying until a golden brown crust forms.
10. Remove from heat and let cool naturally.
11. Place in plastic containers or vacuum bags.
12. Place in the freezer.

For short-term storage of fried mushrooms, fry them as you would for freezing. Then follow the instructions:

1. Place in clean, sterile glass jars.
2. Place the aspen mushrooms.
3. Squeeze the juice from one lemon into each container (for a 0.5-liter jar, use half a lemon).
4. Drizzle generously with the fried vegetable oil on top.
5. Cover with a tight plastic lid.
6. Place in the refrigerator. Shelf life is up to 3 months.

Also watch a video showing how to fry mushrooms for the winter:

Aspen mushroom soup

This dish isn't quite suitable for winter preservation, but some aspen mushroom lovers nevertheless recommend making it using dried mushrooms. To make this delicacy, gather the following ingredients:

• dried aspen mushrooms – 30-50 g, depending on preference;
• potatoes – 4 medium;
• onion – 1 pc.;
• carrots – 1 pc.;
• pearl barley – 30 g;
• vegetable oil, spices – to taste.

The algorithm of actions is as follows:

1. Soak the pearl barley and dried aspen mushrooms in separate containers. Keep them there for about 10-12 hours. This will soften the mushrooms and plump up the pearl barley, allowing it to cook faster.
2. After this time, place the aspen mushrooms in a colander and let the liquid drain completely. Do the same with the pearl barley.
3. Cut the mushrooms into the desired shape.
4. Bring 1.5 liters of water to a boil, throw in the pearl barley, and cook until almost done.
5. Add mushrooms.
6. Add salt, spices, cook for about 20 minutes, then add potatoes cut into thin strips.
7. When the potatoes are almost cooked, add the fried carrots and onions made in vegetable oil.
8. Cook for another 5-10 minutes. Remove the pan from the heat, cover tightly with a lid, and let it sit for 5 minutes.
9. Pour the soup into a bowl and garnish with chopped herbs.

Mushroom caviar

This canned product was invented relatively recently, but it has already become one of the most delicious and popular dishes. Caviar is used as a standalone appetizer, an addition to soups, sauces, and more.

To prepare 2 1.5 liter glass jars, prepare the following ingredients:

• 800 g boiled aspen mushrooms;
• 250 g each of onions and carrots;
• 1 tbsp tomato paste;
• 150 ml of refined vegetable oil;
• 1.5 tbsp. table vinegar;
• salt, ground black pepper – to taste.

Step-by-step instructions for preparing the blank:

1. Cook the mushrooms according to the instructions for cooking aspen mushrooms. Drain them in a colander.
2. Grind the mushrooms in a blender. If you don't have one, use a meat grinder with a fine mesh.
3. Chop the onion and grate the carrot. Fry in vegetable oil for 5 minutes until the onion is translucent.
4. Add chopped aspen mushrooms to the pan and fry for another 5 minutes, stirring constantly, as the mushroom mixture tends to stick to the bottom of the pan.
5. Add tomato paste, salt, and pepper. Simmer for another 20 minutes on medium heat.
6. Reduce heat to low and continue simmering for another 20 minutes.
7. During this time, wash and sterilize glass jars and lids.
8. Place the prepared caviar into containers and cover with lids.
9. Line the bottom of a separate saucepan with a cotton towel, place the jars with caviar on top, pour in water so that it reaches the level of the neck of the jar, but does not flow into the container with the caviar.
10. Sterilize for about 60 minutes.
11. Take out the jars and roll them up immediately.
12. Wipe dry on all sides with a paper towel, turn the container upside down, and let it steep, covering it with a warm blanket.

We recommend watching a video recipe for making mushroom caviar for the winter:

Boletus with potatoes

Another simple yet delicious culinary masterpiece. You can use either frozen or dried mushrooms. For the former, you'll need to drop the thawed aspen mushrooms into boiling water and simmer for about 7-10 minutes. For the latter, soak the mushrooms for 10-15 hours.

What does the dish include:

• 600 g aspen mushrooms;
• 700 g potatoes;
• 400 ml sour cream;
• vegetable oil, salt and spices to taste.

Method of preparation:

1. Chop the mushrooms coarsely (if they are small, leave them as is).
2. Chop the potatoes into strips.
3. Fry both ingredients in separate pans until cooked, adding salt and seasonings to each pan.
4. Mix everything together, pour in sour cream.
5. Preheat a baking sheet or dish in the oven.
6. Place the mixture in the oven and bake for 10 minutes.
7. Remove from the oven, sprinkle with chopped herbs. Serve with vegetables. Tomatoes and bell peppers pair perfectly with this dish.

Frequently asked questions

There are some subtleties that are important to know. They consist of 2-3 questions:

• The aspen mushroom turns blue when cut – is this normal? Yes, there is nothing to worry about, as mushrooms contain a substance called variegated acid, which oxidizes when exposed to oxygen.
• Do aspen mushrooms need to be soaked? If the mushrooms are clean and healthy, soaking is not necessary. However, if they show signs of insect infestation, soak them for 1-2 hours.
• How to prevent aspen mushrooms from darkening? To maintain their attractive color, soak the mushrooms in salted water for 30 minutes (40 g salt, 4 g citric acid per 2 liters of water). If they have already darkened, blanch them.

When the boletus harvest is abundant, it's a good idea to preserve them for long-term storage—drying, freezing, canning, or making seasoning powder. There are many recipes, so choose your favorite, experiment, and enjoy this delicious and healthy mushroom all year round.

Frequently Asked Questions