Pickled boletus boletus with oil for the winter
0
1342
Kitchen
Eastern European
Calorie content
5.5 kcal
Portions
1 l.
Cooking time
70 minutes
Proteins *
0.3 g
Fats *
1 gr.
Carbohydrates*
0.1 g
Boletus boletuses have a rather dense flesh and therefore tolerate heat treatment well - pieces of mushrooms retain their shape, do not boil over. In a jar with pickled aspen mushrooms, the marinade does not grow cloudy, and the mushrooms are clearly visible. We offer to marinate the boletus with the addition of oil. It noticeably softens the taste of the preparation, makes the mushrooms more tender. You can use any refined vegetable - in this case, the aroma of the oil will be neutral.
Ingredients
Cooking process
We put the boletus cut into pieces in a saucepan of a suitable volume, fill it with water so as to lightly cover them and add one teaspoon of salt. We put the pan on the stove and bring the water with mushrooms to a boil. Cook aspen mushrooms for one hour with inactive boiling. The foam must be removed. After the cooking time has elapsed, we put the mushrooms in a colander and rinse with running water.
Pour the specified amount of water for the marinade into a separate saucepan. Add one teaspoon of salt, black peppercorns, bay leaves and cloves. We immerse the boiled boletus in the marinade, mix and put the pan on the stove. Bring the mushroom marinade to a boil and boil for another ten minutes. The boil should be slow. At the end of cooking, pour in the vinegar, mix and turn off the stove.
Bon Appetit!