Cook semi-porcini mushrooms for 15 minutes after boiling.
How to cook semi-porcini mushrooms
You will need – semi-porcini mushrooms, water for soaking, water for cooking
1. Sort semi-porcini mushrooms, rinse them under running water, cut off dark places.
2. Put the mushrooms in a small container, pour water for half an hour to remove the remaining dirt and forest debris.
3. Drain the water, cut the semi-porcini mushrooms into pieces 2×2 centimeters in size, boil small mushrooms can be cut in half.
4. Fill the pot with clean water, add 1 teaspoon of salt. Bring water to a boil over moderate heat.
5. At the moment of boiling, pour prepared semi-porcini mushrooms into the pan.
6. Cook for 15 minutes, periodically removing foam from the surface. Drain the liquid, fill with clean water and place the pan back on the stove.
7. Bring the water to a boil again, then cook the semi-porcini mushrooms for another 30 minutes.
How to pickle semi-porcini mushrooms
Semi-porcini mushrooms – 1.5 kilograms
Water – 1 liter
Salt – 2 tablespoons
Sugar – 1 tablespoon
Bay leaf – 3 leaves
Allspice – 7 peas
Acetic essence 70% – 1 teaspoon
Ground cloves – 1/2 teaspoon
How to pickle semi-porcini mushrooms
1. Carefully sort the mushrooms, clean them of dirt and wormholes, separate the legs from the caps (only mushroom caps are needed for pickling).
2. Rinse the mushroom caps under running water, cut into large ones.
3. Boil water to sterilize jars. Before sterilization, rinse the jars well, sterilize with boiling water for 5 minutes, pour the lids with boiled water, leave until the jars are twisted.
4. Pour half-white mushrooms with cold water, salt and bring to a boil, then cook for 15 minutes. Periodically stir the mushrooms.
5. To prepare the marinade, dissolve 2 tablespoons of salt and 1 tablespoon of sugar in a liter of water, then add 3 bay leaves, 7 peppercorns, and half a teaspoon of cloves to the solution. Place the marinade over moderate heat, cook for 15 minutes after boiling.
6. Add one teaspoon of vinegar essence to the finished marinade.
7. Using a slotted spoon, put boiled mushrooms in jars, pour spicy marinade on top. Banks are well twisted.
8. Turn over the jars with pickled semi-white mushrooms, wrap them with a blanket for a couple of hours. Next, the mushrooms need to stand for 14 days, after which they will be completely ready.
– Caloric content of semi-white mushrooms – 34 kcal / 100 grams.
– You can find semi-white mushrooms in oak, hornbeam and beech groves, in other words, these mushrooms love the moist soil of the southern deciduous forests. Semi-porcini mushrooms are common in the forests of the Carpathians and Polissya, as well as in the forests of the southern regions of the European part of Russia.
– Semi-porcini mushrooms are harvested from August to September.
– A semi-white mushroom, or, as it is also called, a yellow boletus, is very similar to porcini mushrooms, as well as boletus mushrooms, for which it got its name. Semi-white mushrooms differ only in a light gray body color with a slight shade of olive. More similar edible mushrooms: green moss mushroom, maidenly boletus. Similar inedible mushrooms: rooted boletus, inedible boletus. The similarity can be seen not only in appearance, but also in the structure of the structure of mushrooms and in the concentration of nutrients.
– The semi-white mushroom in terms of the content of vitamins and nutrients belongs to the second category of mushrooms. It is recognized as a quality mushroom with high nutritional values. In its raw form, the semi-white mushroom has the smell of carbolic acid, but the unpleasant odor completely disappears during the heat treatment of the product. The taste of semi-white mushrooms is pleasant, slightly sweet.
– Raw semi-porcini mushrooms are stored for 2 days in the vegetable compartment of the refrigerator, boiled mushrooms are stored in broth for 2-3 days.