Marinated boletus for the winter - 3 cooking recipes

Marinated boletus is a welcome appetizer on any table. Try to cook them as deliciously as possible by choosing a proven recipe with step-by-step photos in this section.

Marinated boletus for the winter

You can marinate boletus for the winter very tasty in a dozen different ways, each of which will not be like the other. Surely many housewives have their own family recipes for pickled butter, which their grandmothers and mothers used to cook. But perhaps they too will be surprised with new, original solutions?

As with any dish of this type, the main source of flavor in this one is the marinade. It is the choice of ingredients for its preparation that must be approached as responsibly as possible. And if everything is done correctly, without overdoing it with salt, vinegar and spices, the marinade will set the tone for the entire appetizer. And what about butter? their taste is the same no matter what region of Russia they were collected in)

The main ingredients for the marinade: vinegar (table vinegar, 9 percent), salt, pepper (corns, allspice), bay leaf, garlic and cloves. And everything needs to be mixed in the correct proportion, which may differ in recipes. In addition to those listed, many housewives also like to add: horseradish and currant leaves, cherries, oak, dill inflorescences, cinnamon, onions, sugar, coriander. If you have never tried mushroom preparation with cinnamon, it is better not to take risks with it. The taste is very specific, not everyone likes it. The rest of the spices and herbs are quite acceptable, but be careful with sugar too.

Pickled boletus is prepared with and without the skin. The first refers to the thin oily film on the cap, from which these mushrooms got their name. Removing it from mushrooms is still a pleasure. Therefore, if you have nothing against “snotty” mushrooms in the end, you don’t have to bother with this. Otherwise, you will have to puff quite a bit and prepare the boletus for “white” marinating.

Keep in mind that the structure of the oil is porous and absorbs moisture well. And if you play around with soaking them, you can end up with water-filled balls. But without water, the skin will be difficult to remove, so you just need to wet the cap, and then use a very sharp and thin knife to pick it up and pull it away. To prevent the skin on your hands from turning black (and it will do this quickly), be sure to wear rubber gloves.