Porcini mushrooms are very popular with many mushroom pickers because they taste delicious and can hardly be confused with toadstools. If you find more mushrooms than you can eat fresh, you have the option of preserving them.

If there were a lot of porcini mushrooms in the forest, you can preserve them by pickling them

Porcini mushrooms in vinegar

Ingredients:

  • 1 kilo of porcini mushrooms, cleaned and weighed
  • 0.5 liters of white balsamic vinegar
  • some olive oil
  • 0.25 liters of water
  • 1 shallot
  • 1 clove of garlic
  • 1 tsp sea salt
  • 3 bay leaves
  • 1 small rosemary sprig or ½ tsp rosemary needles
  • 3 black peppercorns

preparation

  1. Put all the ingredients for the broth in a saucepan, bring to the boil and simmer for 15 minutes.
  2. Boil salted water in a second pot and let the porcini simmer in it for eight minutes.
  3. Drain and add to the pot with the broth. Cook for five more minutes.
  4. Take out the mushrooms with a clean spoon and put them tightly in previously sterilized jars. Don't touch anymore!
  5. Boil vinegar water for another ten minutes and then let it cool down.
  6. Pour over the mushrooms so that they are completely submerged.
  7. So that the pickled mushrooms do not spoil, now carefully pour olive oil into the jar. This lays on the liquid and seals it against germs.
  8. Screw well and store in a cool place.

So that the porcini mushrooms do not taste too sour, the broth is drained before consumption and the mushrooms are seasoned with a little olive oil.

Put the porcini mushrooms in oil

Ingredients:

  • 1 kg porcini mushrooms, cleaned and weighed
  • 0.25 liters of water
  • 1 tbsp salt
  • 2 bay leaves
  • 5 cloves
  • ½ cinnamon stick
  • 5 peppercorns
  • high quality olive oil

preparation

  1. Boil water with salt and spices.
  2. Add mushrooms and simmer for eight minutes.
  3. Drain in a sieve and let the mushrooms cool on a kitchen towel. Don't touch the porcini mushrooms with your fingers anymore!
  4. Leave to dry for a few hours.
  5. During this time, sterilize the jars in boiling water for ten minutes.
  6. Fill the porcini loosely into the containers and pour on enough olive oil to completely cover them. Make sure that no air bubbles remain in the glass. If you wish, you can add the previously boiled spices to the glass to intensify the taste.
  7. Seal tightly and leave in a cool, dark place for a few weeks.

tips

In contrast to other noble mushrooms, you cannot cultivate porcini mushrooms in your own garden using a breeding box. So all that remains is the tedious collecting. However, you can also insert any other noble mushroom.

Category:

Vegetable garden