The best ways to preserve porcini mushrooms
As a rule, forest 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 - naturally cleaned and removed from damage. If, on the other hand, the mushrooms are to be preserved for longer, the following methods are recommended.
also read
- Freezing porcini mushrooms - this is how you preserve the aromatic forest mushrooms
- Cleaning Porcini Mushrooms - How To Do It Right
- Preserve porcini mushrooms properly and enjoy them all year round
Freeze
The easiest way is to freeze the raw, cleaned and bite-sized boletus mushrooms in a freezer at around minus 18 ° C. Prior blanching is not necessary. You can also freeze ready-made mushroom dishes, although you should cool them down with ice water immediately after cooking or frying them and put them in the freezer immediately.
dry
Dried porcini mushrooms are particularly aromatic and can be used for a variety of dishes, mushroom powder - which is dried and then ground mushrooms - is wonderfully suitable as a versatile condiment. Drying works best in an automatic dehydrator or in the traditional way at around 50 to 70 ° C in the oven.
Awakening
For preserving you need suitable mason jars with a tightly closable screw cap. Clean and cut a kilogram of porcini mushrooms and boil them in a stock for at least 15 minutes
- 600 ml of water
- 200 ml of wine vinegar
- some mustard, pepper and juniper grains
- two to three bay leaves
- and two teaspoons of salt
Then fill the mushrooms and stock (half of each) into the cleaned and sterilized jars in boiling water, close them tightly and place them upside down on the lid for a few hours. The contents of the jar may only be eaten if the lid audibly cracks when opening!
Insertion
Porcini mushrooms are also very suitable for marinade made from vinegar and / or oil and herbs. For this purpose, however, you should first fry them in butter or a butter-olive oil mixture and a little salt and cook well. However, do not add the salt until 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 weather is right However, you can start looking for the no less delicious summer boletus as early as May.
