Shelf life butter, frozen, pickled, dried, salted
“We collected a good harvest of mushrooms.
But how to get them to the place where they are prepared, to dry them, pickle them, and pickle them. And in general, what is the shelf life of butter?” - these and similar questions often bother novice mushroom pickers. Very often mushrooms are called “forest meat”. This definition indicates the amount of protein substances contained in mushrooms. But still, the expression “meat” in relation to mushrooms is a big exaggeration.
Mushrooms contain from 2.5 to 3.5% protein, which is quite consistent with many types of vegetables. On average, the composition of the mushroom is as follows: about 91% water, 3.2% protein, 0.5% fat, 3.7% carbohydrates, 0.8% mineral salts.
The most popular and in demand for those who like “quiet hunting” are boletus. These cute buttery mushrooms, growing in families on the edges of coniferous forests and copses, have an exquisite taste and do not lose this property even after processing.
By properly cutting, cleaning and storing the collected mushrooms, you can delight your family and friends with the results of your summer forest walks for a long time. You can prepare a wide variety of dishes from them.
However, in order to pamper yourself and your loved ones with such dishes, you need to know about the shelf life of butter.
You can store boletus in several well-known ways. For example, it is quite possible to freeze them fresh, fried or boiled, pickle, dry or pickle. The chosen option determines what dish can be prepared from butter in the future.
How long can fresh boletus be stored?
Is it possible to store boletus fresh? It is possible, but only so that the next day you can start preparing them for storage. If there are not a lot of them, then it is better to put the mushrooms in a bag and put them in the refrigerator for 3-5 hours.
But if the refrigerator is not so spacious or there is simply none, and you want to save more mushrooms, then it is better to dry them a little. Mushrooms can be spread on the floor on newspapers, scattered in one layer and left overnight.
This way they will dry out a little, and the slippery film from their caps will be easy to remove. After such drying, you can begin to clean and rinse them.
If the shelf life of butter in the refrigerator exceeds 24 hours, you should be wary and understand that this can lead to poisoning. And the moment of enjoying the taste will disappear instantly - only bitter memories will remain.
How freezing extends shelf life
At room temperature, fresh mushrooms are stored for a very short time - no more than 12 hours, but it is not difficult to extend the period. This can easily be done at home. One of the popular ways to store wild mushrooms is cold processing. In this case, you can store boletus in the main compartment of the refrigerator or directly in the freezer.
To begin with, after collection, the boletus should be cleaned. The caps themselves are oily and wet, so they do not need to be soaked in water. You need to dry the crop a little - spread it on a wire rack, table or baking sheet and leave for 30 minutes to dry naturally. Large boletus should be processed completely, after cutting the mushrooms into several parts (cubes or slices).
Freezing can significantly lengthen the shelf life of boletus. At the same time, you can load mushrooms into the freezer either fresh or boiled. By boiling mushrooms before freezing, you can significantly reduce the volume of the product and save space in the freezer.
Freezing rules:
- Sort out the peeled boletus, remove old and large ones;
- Place the selected mushrooms in a saucepan and fill completely with water;
- cook for 7-10 minutes over low heat;
- pour the mushrooms into a colander, drain all the liquid and cool;
- Fold the product in portions into plastic vacuum bags and load into the freezer.
The mushroom broth left after cooking can be frozen, or you can prepare mushroom soup based on it. Also, after cooking in salted water, you can fry the mushrooms in a hot frying pan until tender, cool, put into containers and freeze.
Marinated boletus
One of the most common ways to store mushrooms is pickling. The shelf life of canned mushrooms in the refrigerator is significant and is the most reliable.
Storing butter for a long time involves canning with the addition of vegetable oil, various herbs and spices. Marinated mushrooms are a great addition to any holiday table. Maslyata occupy one of the most honorable places in Russian cuisine.
Preparation of mushrooms for this type of processing includes:
- cleaning, washing and drying the product;
- cook for 15 minutes in salted water;
- washing boiled mushrooms under running water.
While the mushrooms are drying, you can prepare the marinade. The classic recipe uses vinegar, but there are methods for preparing canned mushrooms without it, when citric acid is used as a preservative.
Preparing the marinade:
- boil 0.5 liters of water in a separate container;
- add 2 tbsp. salt, 1.5 tbsp. sugar and 100 ml of 6% vinegar.
When canning butter, you must follow some rules:
- Place a bay leaf, a sprig of dill and a few black peppercorns on the bottom of sterilized glass jars;
- load boiled butter into a container, sprinkle them with peeled garlic cloves;
- pour hot marinade over the food;
- roll up the jars, then immediately turn the rolls over and wrap the preserved food in a warm blanket;
- keep in this position for 2-3 days.
To keep pickled mushrooms until winter, it is better to keep the jars in the refrigerator or basement, where the temperature will not exceed +10... +15°C.
Dried boletus
Another way to store mushrooms is to dry them. Dried mushrooms retain their original taste and aroma as if they were just picked.
To do this, peeled butternuts are dried in the sun or in the oven at +45... +50°C for 4-5 hours. The main thing is not to dry out the mushrooms! Dry boletus is stored in bundles, in canvas bags, baskets or plywood boxes.
If the mushrooms are too dry, they can be ground into powder in a blender. Then, if necessary, you can add it to broths. To prevent mushroom powder from absorbing foreign odors, it is best to store it in sterilized dry glass jars.
Many people consider this shelf life to be minimal. But if the raw materials were prepared and stored correctly, then they remain usable for several years.
Dried boletus can be stored longer (up to 3 years) if it is protected from moisture and any foreign odors that are easily absorbed into the dry pulp. The ideal container is a regular glass jar with a nylon lid. This way the product remains dry, does not absorb unpleasant odors and does not become moldy.
But is it worth storing mushrooms for more than a year, if next year you can harvest a new crop and it will be fresh, aromatic and more healthy? It’s up to you to decide.
Salty boletus
Butter can not only be pickled, dried and frozen. Some people also salt them. In this case, the legs and caps are salted and rolled separately, and stored at a certain temperature.
There are quite a lot of methods for salting butter - with garlic, in brine with horseradish, with sugar and mustard, hot salting method, cold salting, combined methods. One of the most common is a combined pickling method - both hot and cold pickling.
Briefly - the recipe for making such pickling.
Required:
- boletus – 2 kg;
- water – 800 ml;
- salt – 3 tbsp. l.;
- garlic cloves – 10 pcs.;
- dill - 5 umbrellas;
- currant leaves – 6 pcs.;
- vegetable oil – 50 g;
- white and black peppercorns – 5 pcs.;
- cloves – 5 pcs.
Pour salt into the bottom of the pan and place the first batch of mushrooms, paws down. Distribute cloves, a mixture of peppercorns, dill, currant leaves and sliced garlic cloves on top. Then, layer by layer, add mushrooms, salt and spices until everything is finished. Place a weight on top and leave in this position for 2 days.
Freezing methods
There are at least three ways to freeze butter at home. Each is good in its own way and will be appropriate for any purpose.
Frozen fresh boletus
Pros: quick and convenient, no need to wash after cleaning, frozen mushrooms can be washed well in warm water before defrosting. Retains maximum nutrients
Disadvantages: they take up a lot of space in the refrigerator, so if there is a shortage of space, butternuts are frozen in small portions.
To freeze fresh boletus for the winter, just put the peeled mushrooms in bags and put them in the freezer.
These mushrooms are defrosted at room temperature and washed thoroughly before defrosting. Such mushrooms require further heat treatment.
Freezing boiled butter
It is considered the most popular and popular method among most housewives.
Pros: take up little space in the freezer as they are very compact. You don’t have to defrost it when preparing soup or stew, just throw in the frozen ones.
Cons: long preparation method, some vitamins are lost.
To freeze boiled butter you need:
- Rinse thoroughly or even soak in warm, slightly salted water. This way the dirt will be washed off faster. Salt water is also harmful to insects.
- After soaking, rinse the mushrooms in cool water. It is better to chop large boletus, small ones can be left whole.
- The final stage is blanching for 5-7 minutes in boiling water.
- Remove the finished mushrooms with a slotted spoon into a colander and allow the water to drain.
- The cooled boletus is packaged in convenient bags and sent to the freezer.
Boiled frozen boletus, defrost in the refrigerator or at room temperature. They can be used in a finished dish, marinated as an appetizer, made into pancakes and much more.
Freezing fried butter
Fans of fried mushrooms will certainly appreciate this option for winter preparation. After all, now you can enjoy such a dish not only in season, but also in winter.
Pros: You can process and store large quantities of mushrooms, which will be ready to eat immediately after defrosting.
Cons: a fair amount of vitamins are lost; mushrooms fried in oil are a bit heavy on the stomach.
Fried frozen boletus is a great option for those who love semi-finished products. By defrosting them, heating them in the microwave and mixing them with sour cream, you can get an excellent sauce for spaghetti or buckwheat porridge.
How many minutes should you cook boletus mushrooms before freezing, marinating and for soup?
Collecting boletus in the forest is always an interesting and exciting thing. But it’s even more pleasant to see on your table in winter dishes made from these tasty and aromatic mushrooms, which mentally transport you to the forest and remind you of summer.
However, every housewife knows that behind the pleasant business of “quiet hunting” there is always a labor-intensive process of primary processing. These fruiting bodies must be thoroughly cleaned and pre-boiled.
In this case, the question arises: how many minutes should you cook the butter after cleaning?
To find out how many minutes to cook boletus mushrooms, you must first decide in what processing process you will use them: pickling, frying, freezing, for soup, etc. But it must be said that all these processes are united by several rules that you need to remember .
How many minutes should you cook butter for freezing and before marinating?
First of all, remove the oily film from the butter caps, and then put them in a colander and pour boiling water over them to remove any remaining dirt.
Then cut into small slices or cubes, and if the mushrooms are young, leave them untouched. Pour in cold water so that it completely covers the butter.
Add table salt (at the rate of 1 tbsp per 2 liters of water) and put on fire.
Freezing mushrooms is one of the most popular and sought-after processing processes. Thanks to this method, the fruiting bodies last longer.
So, how many minutes should you cook butter for freezing? It must be said that you can freeze boletus raw, but only if you are later going to prepare the dish from scratch and get a fairly concentrated decoction.
However, if you want to get an almost ready-made dish from butter, you must boil them.
The time, how many minutes to cook boletus mushrooms before freezing, will depend, in particular, on the size of the fruiting bodies. So, adult mushrooms should boil in water for at least 25-30 minutes, and young mushrooms will need 15-20 minutes. In this case, the butter should be cooked with the lid open.
How many minutes to cook the butter before marinating will also depend on the age of the mushrooms. However, it is important here that the fruiting bodies are fully prepared.
In this case, young specimens must be boiled from the moment of boiling for about half an hour, and adults - 10 minutes longer.
To begin with, boil them in water with the addition of salt and vinegar, then transfer them to the prepared marinade and continue to cook for a few more minutes.
How many minutes should you cook butter for soup and before frying?
To prepare first courses, mushrooms also need to be pre-heated. How many minutes to cook butter for soup and how to do it? In this case, you need to remember that butter is always boiled as the very first of all the ingredients.
If you want to get a rich mushroom broth, then you need to cook the fruiting bodies for 30-35 minutes without changing the broth, and then add the rest of the ingredients according to the recipe. And if you are preparing a light mushroom soup, then the base for the broth needs to be changed.
After boiling the butter for 25-30 minutes with spices, you need to drain all the liquid and add new water, and then add the rest of the ingredients.
How many minutes should you cook fresh butter before frying? To ensure that the mushrooms are not hard after this processing process, they must be boiled in salted water for at least half an hour; for young individuals this time can be reduced to 20 minutes. However, it is better not to overdo it here, because the butter will become rubbery if you cook it longer than the allotted time.
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Source: https://prirodalife.ru/skolko-minut-nuzhno-varit-svezhie-mas/
Options for boiling boletus mushrooms until tender
There are several options for boiling butter. The two most popular are basic and complicated. In the first case, the output is simply mushrooms boiled until tender, which, if necessary, are added to salads or other cold appetizers. The second processing option, if carried out correctly, will allow you to get a delicious side dish or preparation for an independent hot dish.
A simple version of the impact looks like this:
- Peeled mushrooms are cut into slices or cubes. They are filled with water so that the liquid completely covers them.
Tip: If after cleaning your hands are oily and you do not wash off the mucus, you should use a weak solution of table vinegar or citric acid. After just a 10-minute bath, all dirt will easily come off the skin.
- Place the container on the fire, add a little salt, and boil for 30 minutes after boiling, until fully cooked.
- Place the butter in a colander to drain. Strain the broth through a sieve or cheesecloth; it can be useful for making soup or sauce.
When you not only need to bring the ingredients to readiness, but also get a tasty dish, it is better to proceed according to the following plan:
- Take 0.5 kg of fresh mushrooms, green onions, a few black peppercorns, salt, 2 tablespoons of apple cider vinegar and any vegetable oil, a quarter glass of dry white wine, 1.5 liters of water, a teaspoon of your favorite spices (for example, turmeric , dried dill and basil).
- Chop the peeled and washed mushrooms, put them in a saucepan, add water and add some salt. The mixture must be brought to a boil and simmer for 30 minutes without covering. Place the finished product in a colander.
- While excess moisture is draining from the butter, prepare the sauce from all other ingredients. We put it in a water bath, heat it up, then add the prepared butter, mix and serve.
How to cook mushrooms for pickling?
19 September 2020 ditim Home page » We can
For pickling, as a rule, young boletus, aspen, and porcini mushrooms . Mushrooms with a cap 4-8 cm in diameter are ideal.
The leg should be strong, not crumble, and cut easily and with a crunch. It doesn’t matter if you don’t have enough of these mushrooms. We also use taller specimens for pickling
The main thing is that they do not look like a sponge.
Before cooking, we clean the mushrooms from forest debris and cut them, but not very finely (mushrooms, as a rule, are boiled down). Next, we wash the mushrooms once, fill them with cold water, sprinkle them with salt and put them on the fire to cook.
How much salt should I add when cooking mushrooms?
We always put salt on the eye, because then we will wash the mushrooms anyway. Usually pour 1 - 2 tablespoons of salt onto an 8-liter bowl of mushrooms. If you are afraid of over-salting, add a little salt. As soon as the water boils, taste the water.
Nothing bad will happen if the mushrooms are not poisonous. Salt if the water seems unsalted to you. Boiled mushrooms, as a rule, are further used for preparing dishes: frying, boiling, pickling.
Therefore, you should not get hung up on the question of how much salt to put when cooking mushrooms.
The same goes for corned beef: milk mushrooms, volushek, russula. During the initial cooking, you should not generously salt the mushrooms, because this is followed by salting with the addition of a certain amount of salt. It's better to add a little salt here.
How long to cook mushrooms for pickling?
The initial cooking of mushrooms before pickling is a delicate matter. And it’s not in vain that you asked this question, how long to cook mushrooms for pickling. Long heat treatment destroys the beneficial properties of any product, the same applies to mushrooms - this is the case. When cooked for a long time, the mushrooms become soft and soggy - that's two things. The mushrooms will be re-cooked during marinating - that's three.
We cook mushrooms intended for pickling for the first time for 10 - 15 minutes after boiling. It doesn’t matter what mushrooms they are: porcini mushrooms, boletus mushrooms or aspen mushrooms.
As a rule, we pickle them all together and never separate them by variety. After boiling, a thick, dirty foam forms - it must be skimmed off throughout the cooking process.
Wash the finished boiled mushrooms thoroughly in cold water, place in a colander, and let drain.
The second time (during marinating, already in the marinade itself with the addition of salt and spices), we cook the mushrooms for another 15 minutes. This is enough time for them to get ready. For many, many years, our family has not had a single poisoning from pickled mushrooms, and we shared the recipe earlier.
Cooking mushrooms not for pickling
We also do not cook noble mushrooms for long, not for pickling, but for preparing various dishes or freezing: after boiling, 20 minutes is enough. Many sources indicate a longer time, but we believe that in 40 minutes all the benefits from the mushrooms will be completely boiled away. Moreover, when cooking soup or frying, mushrooms undergo repeated heat treatment.
It is recommended to soak milk mushrooms and russula in cold water before cooking, and then just cook.
A sign that often determines the readiness of mushrooms is settling to the bottom.
Source: https://babudacha.ru/2016/09/19/kak-varit-griby-dlya-marinovaniya/
How to properly fry and cook butter?
Not everyone knows how and how much to cook butter. This mainly depends on the type of mushroom and its age. In order to cook butter, just wash them and put them in boiling salted water for 20-25 minutes. If the mushrooms are still subject to heat treatment, then the time is reduced to 10-15 minutes. Boiled boletus is added to salads and various toppings. They are fried and canned. It is also preferable to boil the mushroom before freezing.
Fried boletus is considered an unusually tasty dish. Mushrooms of any age are suitable for their preparation. You can boil them before frying. You can simply put it in a frying pan raw. How long to cook the boletus before frying will depend on how young the mushroom is. Usually this is no more than 10 minutes. Ripe mushrooms take twice as long to cook. Young boletus does not need to be cleaned. It is better to fry them in butter. Once it has completely melted, add mushrooms to the pan. Fry until the liquid has completely evaporated. Then add chopped onion, salt and pepper. Mushrooms are fried until golden brown.
