Rainy, warm weather, interrupted by a few sunny days: This is the ideal mushroom weather, in which the fruiting bodies just sprout from the ground - all the more so if the spring was correspondingly wet. After a plentiful harvest, you either have to invite friends and relatives to eat mushrooms - or preserve the fresh porcini mushrooms. There are different methods for this.
Dried porcini mushrooms have a very long shelf life
The best ways to preserve porcini mushrooms
In principle, wild mushrooms - which include porcini mushrooms - should be cleaned, processed and eaten on the same day. The fruit bodies, which are rich in protein and water, spoil within a very short time, but can be stored in the vegetable compartment of the refrigerator for a maximum of two to three days - cleaned and cleaned of damage, of course. If, on the other hand, the mushrooms are to be preserved for longer, the following methods are recommended.
Freeze
The easiest way is to freeze the raw, cleaned and cut into bite-sized pieces porcini mushrooms in a freezer at about minus 18 °C. Previous blanching is not necessary. You can also freeze ready-made mushroom dishes, but you should cool them down with ice water immediately after cooking or frying and put them in the freezer immediately.
dry
Dried porcini mushrooms are particularly aromatic and can be used for a variety of dishes, and mushroom powder - which is dried and then ground mushrooms - is a wonderfully versatile seasoning. Drying works best in a dehydrator or in the classic oven at around 50 to 70 °C.
wake up
For preserving, you need suitable preserving jars with a tightly closing screw cap. Clean and cut one kilogram of porcini mushrooms and boil them in a broth for at least 15 minutes
- 600ml of water
- 200 ml wine vinegar
- some mustard, pepper and juniper seeds
- two or three bay leaves
- and two teaspoons of salt
Then fill the cleaned and boiling water sterilized jars with mushrooms and broth (half each), close them tightly and place them upside down on the lid for a few hours. The contents of the glass may only be eaten when the lid cracks audibly when opened!
insertion
Porcini mushrooms are also very suitable for pickling in a marinade made from vinegar and/or oil and herbs. For this purpose, however, you should first fry them in butter or a mixture of butter and olive oil and a little salt and cook thoroughly. However, only add the salt after frying.
tips
The main season for porcini mushrooms is actually autumn: Between September and November you will find numerous of these tasty edible mushrooms in suitable places and when the mushroom weather is right. However, as early as May you can start looking for the no less delicious summer porcini mushroom.