How to marinate porcini mushrooms at home? How to prepare pickled porcini mushrooms for the winter without sterilization

The beginning of autumn always pleases us with the appearance of mushrooms. Everyone can go into the forest with baskets to collect some gifts for the winter that nature generously gives us. As a result, we are faced with a choice: how many mushrooms to leave for frying, how many to dry, and how many to marinate or pickle. Naturally, our housewives pickle or salt most of them. Thus, now you will learn how to marinate very tasty mushrooms.

Now I will tell you everything and you will see for yourself that there is nothing complicated about it. But there are some subtleties of marinating that we will definitely share with you. It is also possible.

And so, now we begin to marinate the porcini mushrooms.

When marinating porcini mushrooms, the caps and stems must be marinated separately from each other.

Preparing porcini mushrooms for pickling

The first thing to do is soak our mushrooms. This will make it much easier to clean them from soil, dirt and other debris. To do this, we recommend taking cold, slightly salted water - 1 tbsp. l. per 1 liter (the water should cover the mushrooms completely), which will easily separate everything unnecessary from our trophies, and all the garbage will float to the surface.

Remember: Mushrooms should not be left in water for a long time - excess water may be absorbed into them.

Then the mushrooms, already washed from dirt, must be divided into caps and stems.

The last step is cooking and, in fact, marinating itself. Why cook porcini mushrooms? We recommend boiling any mushrooms, including white ones, before marinating, in order to avoid poisoning, and to ensure that our preparation will not be spoiled.

You can marinate porcini mushrooms with or without pre-boiling.

Marinating porcini mushrooms with preliminary boiling

First, boil our mushrooms in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dry thoroughly. Let cool and place in pre-prepared jars. The jars must first be thoroughly washed and sterilized over steam. Then pour the pre-prepared marinade over the porcini mushrooms.

For marinade for 1 kg of mushrooms take:

• water 0.5 – 1 glass;
• salt – 40 g;
• vinegar essence (80%) – 5 g;
• bay leaf – 2 pcs.;
• pepper – 0.1 g;
• add citric acid to the marinade (to preserve the white color) - 0.3 g;
• cinnamon – 0.2 g;
• carnations - 3 buds.

Marinating porcini mushrooms without pre-boiling

For 1 kg of mushrooms we will need:

• water – 1/3 cup;
• vinegar 8% – 2/3 cup;
• salt – 1 tbsp;
• from spices: bay leaf, allspice, cloves, cinnamon.

Pour water and vinegar into the pan in the required volumes, then add salt, lower our mushrooms, and bring to a boil. After boiling, reduce the heat and simmer until done. Since porcini mushrooms are mushrooms with dense pulp, their caps must be cooked for 20-25 minutes, their legs for 15-20 minutes.

There are many ways to pickle mushrooms. We may hear various recipes from our grandmothers or girlfriends, neighbors or colleagues, but we will tell you about two of the simplest and most versatile ways to prepare incredibly tasty and appetizing pickled porcini mushrooms.

Marinating porcini mushrooms - recipe No. 1

We need (for 1 kg of mushrooms):

• 2/3 cup vinegar 8% and 1/3 cup water;
• 1 tbsp. salt;
• allspice – 5 peas;
• cinnamon – 1 teaspoon;
• sugar – 1 teaspoon;
• carnations (3 buds);
• bay leaf (2 pcs.).

Actually, in order to marinate porcini mushrooms without first boiling, you need to prepare the mushrooms (in accordance with these recommendations), boil water with salt and vinegar, then put the mushrooms in there and bring to a boil. After that, cook the porcini mushrooms until tender.

How to tell if mushrooms are ready? When the broth becomes transparent and the mushrooms sink to the bottom of the pan, you can be sure they are ready.

Approximately 4-5 minutes before our mushrooms are ready, you need to add all the spices to the pan, then remove it from the stove, cool and put it in sterilized jars. And at the final stage, add a little vegetable oil to the jar and close them with sterilized plastic lids.

Why do we focus on lids?

Note! It is dangerous to roll up pickled mushrooms with metal lids due to the risk of botulism.

Marinating porcini mushrooms - recipe No. 2

We need (for 1 kg of mushrooms):

• salt – 20 g;
• water – 1.5 cups;
• black pepper – 11 peas;
• allspice – 5 peas;
• bay leaf - 2 pcs.;
• sugar – ½ teaspoon;
• onion (1 pc.);
• nutmeg - a pinch.

Before you start pickling porcini mushrooms according to this recipe, you must first wash them (by soaking them in water first). Place the chopped mushrooms in a saucepan, add salt, add a little water and bring to a boil. You need to cook the porcini mushrooms for 7-10 minutes, then add spices and chopped onions, boil until tender, add vinegar at the end of cooking. Place the mushrooms in sterilized jars and close with sterile lids.

The simplicity of this recipe lies in the fact that you can eat such mushrooms after at least 3 days, but do not forget that they can be stored in refrigerators for no more than a month.

Cook with ease - eat with pleasure!

Anyone who has ever tried pickled porcini mushrooms forgets about the existence of store-bought pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms in jars on their own this winter. And you know, until recently, for me, preparing pickled porcini mushrooms for the winter was some kind of incomprehensible mystery, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.

But this year I came across a very successful recipe for a marinade for mushrooms, which my mother’s sister, who is also a professional in canning, a cook I respect, and just a wonderful woman, kindly shared with me. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare the mushrooms, and which porcini mushrooms are suitable for pickling in jars, and which ones are better to fry or dry.

Especially for you, dear friends, I have prepared a whole story on how to marinate porcini mushrooms at home, in order to give you confidence in your abilities in such an important task as marinating porcini mushrooms. Meet: pickled porcini mushrooms - a step-by-step recipe with pictures on the Home Restaurant website.

Ingredients:

• 1-1.2 kg of porcini mushrooms
• 7-8 black peppercorns
• 3-5 peas of allspice
• 3 pcs. Bay leaf

Marinade for mushrooms:

• 1 liter of water
• 130 ml. 9% vinegar
• 2 tbsp. Sahara
• 4 tsp salt

How to pickle porcini mushrooms in jars:

To preserve, we need porcini mushrooms that are not old and not very spoiled in appearance. Pickling porcini mushrooms will be more enjoyable if you collect the porcini mushrooms yourself in the forest. But it’s okay if you buy porcini mushrooms at the market. The main thing is not to get caught by the toadstools.

These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.

It is better not to use completely mature porcini mushrooms, whose cap is green or brown underneath, for preservation. Such substandard porcini mushrooms can be fried or dried.

So, to prepare pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into large pieces like these. Don’t be intimidated by this cutting size, because after we boil the porcini mushrooms, they will lose 30% of their volume.

In order for our porcini mushrooms to turn out tasty for the winter and retain their appearance, after cooking, you need to rinse the mushrooms with cold running water. Rinse until the mushrooms in a colander are cold.

Now prepare the marinade for the mushrooms: pour water and vinegar into the pan, also add salt and sugar. Stir, cover with a lid, put on the stove and bring to a boil.

Place the washed porcini mushrooms into the boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.

Since we are preparing pickled porcini mushrooms in jars for the winter, we need to prepare these same jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we place a bay leaf, a few peas of black and allspice. To make pickled porcini mushrooms even more flavorful, you can add a few cloves to the jar.

Next, using a ladle, place the porcini mushrooms along with the marinade into the jars. You don’t need to fill the jars with mushrooms too tightly, approximately so that you get 70% mushrooms and 30% marinade. I have a little marinade left from this portion, which is normal.

This variety is one of the best in the entire mushroom subspecies. It is large in size, which simplifies its collection and preparation, and contains an optimal combination of elements beneficial to the human body. In winter, you can eat mushrooms once a week instead of a meat dish. The marinated version will be an excellent appetizer for any table.

Marinating porcini mushrooms

Before pickling porcini mushrooms, you should decide where to get them and which ones are best suited for these purposes. Ideally, you need to assemble the component yourself. Mushrooms act as an excellent adsorbent, so you should look for them away from factories and roads. This way you will be sure that they are not saturated with harmful substances, which cannot be said with certainty about a product on the market.

Mushrooms of any size are suitable for cooking: large, small, medium. This parameter does not affect the taste of the product in any way. Touch them, they should be strong, without worms, the preparations should be prepared immediately after collection so that they do not sit in the refrigerator. It is advisable to cut large specimens; the legs can also be cut into rings. Vinegar is better suited for pickling; it will allow you to store the product longer.

Marinade for porcini mushrooms

The success of marinating a product depends on the correct preparation of the marinade. There are several options for creating it, each person determines the most optimal one for himself. Below is a step-by-step recipe for marinade for porcini mushrooms. You can use it or change it slightly according to your taste preferences. This is a universal option that will help you prepare delicious mushrooms:

Ingredients:

• sugar – 1 tbsp. l.;
• salt – 1.5 tbsp. l. for 1 liter of water;
• water – 200 ml per 1-liter jar;
• bay leaf – 3 pcs.;
• allspice – 6 peas;
• cloves - 2 pcs.

All these components are mixed and used as a marinade. You can experiment with the taste of the preparation, for example:

• if the preparation is needed for a salad, then you can add 3 cloves of garlic;
• those who like a bitter taste should add black peppercorns;
• to add flavor, you can add a little parsley and dill;
• connoisseurs of spicy taste should add a little cinnamon.

How long to marinate porcini mushrooms

An important point before the preparation itself is the initial cooking. Too long a heat treatment will deprive the component of all its beneficial properties. If they are overexposed, they may fall apart and lose their attractive appearance. Please note that they will be re-cooked during marinating. This applies to all types of mushrooms: boletus, boletus, boletus.

The first time you need to keep the ingredient in boiling water for 15 minutes after the liquid boils. Any foam that forms must be skimmed off. Next, you need to remember how long to marinate the porcini mushrooms - another 15 minutes. This will be enough for them to finally cook, then for several hours they will soak up the delicious marinade. The shelf life of the workpiece depends on the components.

Recipe for pickled porcini mushrooms

There are several options for creating this dish; for example, some recipes help to close the preparation very quickly. Below there will be several options on how to pickle porcini mushrooms for the winter, quickly or with additional ingredients. The process itself is relatively easy and not labor-intensive. All you have to do is choose any step-by-step recipe for pickled porcini mushrooms and stock up on a wonderful appetizer for the holiday table.

Pickled mushrooms for the winter

Number of servings: 5-6 servings.

Calorie content of the dish: 24 kcal.

Purpose: appetizer for dinner/lunch, holiday table.

Cuisine: Russian.

Pickled porcini mushrooms for the winter turn out better if you take small specimens. They tolerate heat treatment better, are stronger, look more appetizing and do not require additional cutting. You will need freshly cut (not frozen) mushrooms. Clean boletus mushrooms thoroughly from sand and soil; a toothbrush is well suited for this purpose. The cooking recipe is as follows:

Ingredients:

• salt – 1.5 tsp;
• bay leaf – 3 pcs.;
• boletus - 1 kg;
• sugar – 1 tsp;
• table vinegar - 2 tbsp. l.;
• cloves – 3 pcs.;
• citric acid – 1 tsp;
• cinnamon - to taste;
• peppercorns – 3 pcs.

Cooking method:

1. Place peeled porcini mushrooms in a container with liquid on the fire. When they boil, cook for another 20-30 minutes. Drain the water through a colander and leave to drain.
2. Prepare the marinade. When it's ready, add the mushrooms and simmer for another 20 minutes.
3. Vinegar should be added at the end of cooking.
4. Banks must be sterilized. Place the workpiece in the container so that the contents do not reach the neck by 2 fingers.
5. Leave to cool upside down under a thick towel.
6. Store treats in a cool place.

How to pickle mushrooms for the winter in jars

Cooking time: 3-4 hours.

Number of servings: 8-10.

Calorie content of the dish: 25 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Marinated porcini mushrooms in jars are the most widely used method of preparing this dish. You can put them in the refrigerator and keep them for almost a year if necessary. To add a special taste, this recipe with photo uses onions and vinegar. The main difficulty is the need to sterilize the jars; this is the only way they can last a long time. How to cook boletus mushrooms at home:

Ingredients:

• salt – 50 g;
• onion – 0.5 kg;
• table vinegar - ½ tbsp. l.;
• mushrooms – 2 kg;
• sugar – 20 g;
• water – 150 ml;
• cinnamon – 2 g;
• citric acid – 4 g.
• bay leaf – 3 pcs.;
• allspice – 10 pcs.

Cooking method:

1. The components should be washed and dried. If the caps are too large, they should be cut.
2. Chop the onion into slices.
3. Pour water and vinegar into a saucepan, add salt and bring to a boil. Place the mushrooms into the boiling liquid and cook over low heat until fully cooked. Remove the foam with a slotted spoon.
4. Next, add sugar and citric acid, add spices and bring to a boil again.
5. Next, place the workpiece in sterilized jars, place onions cut into rings into each jar.
6. Pour in the hot marinade, roll up the lids and let cool naturally.

Marinated frozen porcini mushrooms

Cooking time: 3-4 hours.

Number of servings: 4-5.

Calorie content of the dish: 24 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Often people harvest a rich harvest of boletus mushrooms, but they can close them all at once and freeze them. Then the question arises: how to marinate frozen porcini mushrooms? Classic recipes always use only fresh ingredients, so there is a risk that the dish will not work out, especially if they have been in the freezer for a long time. Below is a way to cook mushrooms after freezing:

Ingredients:

• cloves – 4 pcs.;
• boletus - 1 kg;
• vinegar - 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• garlic – 6 cloves;
• peppercorns – 6 pcs.;
• salt – 1 tbsp. l.

Cooking method:

1. Put the liquid on the fire, after boiling, throw the mushrooms into the water; there is no need to defrost them first.
2. Cook for 15 minutes, then drain in a colander.
3. Make the marinade (how to prepare it was described above). When it starts to boil, add the mushrooms and boil for 5 minutes. At the very end, add vinegar, add garlic and remove the pan from the stove.
4. Let the dish cool and put it in the refrigerator for 2 hours.
5. This preparation cannot be stored for a long time, so it is recommended to prepare it immediately before the feast.

Marinated porcini mushrooms with onions

Cooking time: 2-3 hours.

Number of servings: 4-5.

Calorie content of the dish: 25 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: medium.

Experienced mushroom pickers recommend marinating porcini mushrooms with onions if you still have ingredients left after eating them fresh in dishes. If you have small porcini mushrooms, you can cook them whole, but if the caps are large, then you should cut them into several pieces, and the stems into rings. Below is a recipe for making delicious boletus with onions:

Ingredients:

• mushrooms – 1 kg;
• pepper – 4 peas;
• water – 1 l;
• onion – 3 pcs.;
• bay leaf – 2 pcs.;
• salt – 2 tbsp. l.;
• citric acid – 0.25 tsp;
• vinegar – 150 ml;
• sugar – 1 tbsp. l.

Cooking method:

1. Check all the mushrooms to make sure there are no rotten or wormy ones, wash them and chop them coarsely.
2. Boil salted water, add boletus mushrooms, add pepper and bay leaves, boil for 15 minutes and drain in a colander.
3. Cut the peeled onion into rings.
4. Place onions and porcini mushrooms in layers in sterilized jars.
5. Bring 1 liter of water to a boil, add salt, sugar and boil for 2 minutes, then pour in vinegar, add citric acid and bring to a boil again.
6. Pour the boiling marinade into containers; cover them with clean lids.
7. Seal with lids and let cool at room temperature.

How to quickly and deliciously marinate porcini mushrooms

Cooking time: 40-60 min.

Number of servings: 3-4.

Calorie content of the dish: 24 kcal.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

If you have fresh boletus and you want to eat them for dinner, then there is a quick way to marinate mushrooms. To speed up the process, it is better not to take a large amount of ingredients. All these steps will take you no more than an hour, but it is not recommended to store such a dish for more than a few days. To get the most pleasant taste when sealing, it is better to use nylon lids.

Ingredients:

• cloves – 5-7 pcs.;
• mushrooms – 700 g;
• spices - to taste;
• onion – 1 pc.;
• water -1 tbsp.;
• white wine vinegar – 1/3 cup;
• salt – 1 tbsp. l.;
• allspice black – 4-5 pcs.

Cooking method:

1. Sort through and clean the boletus mushrooms. Small ones can be left whole, large ones should be cut.
2. Finely chop the onion and immediately place the washed greens on the bottom of the container to seal.
3. Combine all ingredients except herbs in a saucepan and bring to a boil.
4. Then reduce the heat and keep for 15 minutes.
5. Remove the pan from the stove and let cool.
6. Pour the contents into the jar, let it cool, close with a nylon lid and store in a cool place.

Find out for the winter in other ways.

Video: Marinating porcini mushrooms at home

The mushroom season is not only an opportunity to stock up on nature’s gifts for the winter. This is a great chance to take a family walk through the forest. Try not to deprive your children of such a walk. They will be the best ones to find the most appetizing ones suitable for pickling for the winter. If you want to collect boletus mushrooms, then it is best for you to go to the coniferous forest the day after the rain. And then, the weather on the day of collection should be clear and warm. Naturally, the time for such a walk should be early in the morning. Then there are still few mushroom pickers, and the ground is still damp, and the probability of finding non-wormy mushrooms is very high.

Porcini mushrooms can grow and reach cap sizes of up to 30 centimeters. But if you want to prepare pickled porcini mushrooms for the winter, then try to find as many immature, so to speak, “babies” as possible, whose cap is no more than 7 centimeters.

When you come home with a large basket of harvest, you need to know how to clean and sort the porcini mushroom. You will find these details in the article below, but for now let’s prepare the marinade.

Recipe Information

Cooking method: pickling.

Total cooking time: 1 hour

Ingredients for 1.6 liters of marinade:

• non-iodized table salt – 2 tbsp. l.
• allspice – 6 pcs.
• peppercorns – 1 tsp.
• bay leaf – 4 – 6 pcs.
• vinegar 9% – 90 ml.
• boiled porcini mushrooms – 1kg 200g

Preparation:

1. Take a basket of mushrooms, a large bowl of water, three empty bowls, a small clothes brush, a sharp small knife and a cutting board. Arrange all this as convenient for you because there is no need to soak this type of mushroom in water. To sort the porcini mushroom, you will need three empty bowls. Mushrooms that are too large and not wormy will be fried. Small ones - with caps up to 7 centimeters in diameter - will be used for marinade. And the “overgrown” ones with obvious signs of worminess will go to drying.
   Here's a big mushroom that wasn't wormy. We scrape his leg white with a knife.
2. Then we put the porcini mushroom in a bowl of water and wash the brown cap with a brush. This is roughly what you should get. There is no need to peel the caps.
3. 
   Selected “babies” are perfect for pickling. Cut large mushrooms in half or into 4 parts. A mushroom like the one in the photo, without a single flaw, will go into the marinade.
4. 
   Don’t throw away this mushroom with visible holes from worms! It can be dried. When dried, all the worms leave the mushroom, and in winter such preparations will make an excellent soup.
5. 
   Porcini mushrooms should be dried in a dry, well-ventilated place, away from direct sunlight. If you have a special electric fruit dryer in your house, this is the best way, use it. For traditional drying, porcini mushrooms need to be cut into small pieces (up to 5 centimeters in size) and strung on a nylon thread.
6. 
   Pour the porcini mushrooms selected for pickling with plenty of water and boil for 15 – 20 minutes. There is no need to salt anything yet.
7. 
   Place the boiled mushrooms in a colander and rinse with boiling water. Then transfer to the same pan.
8. 
   Prepare the marinade separately. It is better to rely on the specified amount of water. Approximately 1.2 kilograms of boiled mushrooms require 1.6 liters of brine. Pour the brine over the mushrooms and cook for another 40 minutes.
9. 
   It is best to measure vinegar in a special glass and add it in the last minutes of cooking.
10. 
    Jars for canning porcini mushrooms must be sterilized and the lids must be boiled before sealing. After sterilization, turn the container over onto a dry and clean linen cloth. The water should drain a little. Then first pour mushrooms into a dry jar up to the top “girdle” as shown in the photo.
11. 
    Distribute the spices equally and fill with brine to the very top. Quickly screw on the dry, sterile cap. Please note that the middle of the lid is still convex or flat. If the jars are rolled up, then when they cool, the middle of the lid will be drawn inward.
12. 
    Turn the jar of pickled porcini mushrooms over to check for leaks. And until they cool, it is better to leave the mushrooms in this position, covering the jars with a warm blanket.
13. In this form, pickled porcini mushrooms can be stored for no more than a year. And if you want to preserve this forest delicacy for a longer period, then you need to sterilize each half-liter jar for 35 minutes before sealing the lids.

Winter preparations are an excellent way to diversify the hostess's holiday table. There are many recipes using white boletus, but pickling them is especially tasty and traditional for the winter holiday table. The main stage of this method is the selection of high-quality fresh products and their proper preparation.

Firstly, boletus mushrooms must not be wormy and strong enough.

Secondly, porcini mushrooms can be cooked with just the caps and stems, as well as whole mushrooms if they are small in size.

Thirdly, attention is paid to the place where these products are collected. They absorb toxic waste well, so collecting them near the city and roads is prohibited. If you buy on the market, then you must be confident in the seller.

Before marinating directly, it is necessary to prepare the porcini mushrooms. First, rinse in cool water to remove dirt. Then cut off the wormy parts.

Next, we bring to your attention popular recipes for marinating porcini mushrooms at home.

A simple way to prepare pickled white boletus

This cooking method is considered the most popular among housewives. All components of the marinade are indicated in approximate quantities, as they depend on the individual preferences of the housewife.

Ingredients:

In order for the dish to turn out delicious, you should devote at least 60 minutes to this recipe.

Marinating porcini mushrooms at home using a simple recipe step by step:

Marinating porcini mushrooms: a quick recipe

For those who have a little free time, but want to pamper themselves with preparations in the winter, a quick cooking method that does not require cooking several times would be an excellent option. This recipe will take about 40 minutes for an experienced housewife.

Ingredients:

Cooking at home step by step:

Marinating white boletus mushrooms for the winter

Ingredients:

Preparing porcini mushrooms for the winter:

Marinating porcini mushrooms with onions

To obtain a richer taste, in addition to the main product, various vegetables are added to the marinade. Onions will help add a pleasant shade.

Ingredients:

Cooking delicious pickled mushrooms with onions looks like this:

Marinate with vegetables

Ingredients:

Marinating porcini mushrooms with vegetables at home step by step:

Recipe without vinegar

If you belong to the category of people who are prohibited from eating dishes with vinegar, then there is a marinade option without using it.

Ingredients:

Making homemade pickled mushrooms without using vinegar:

In addition to the recipes discussed, there are many other, no less interesting and tasty ways to cook white boletus mushrooms in a marinade. The following additives will perfectly diversify your dish: dry white wine, garlic, nutmeg and many other seasonings. You can also combine them with boletus.

It is important not only to cook the mushrooms, but also to properly sterilize the jars. The most common methods are steam or boiling sterilization.

If you are worried about the quality of the mushrooms and are afraid of poisoning, then before putting the appetizer on the table, you can process it again. This can be done in the following way:

• Place the boletus mushrooms and marinade from the jar into a container, add a little water, and let it cook;
• Cook for half an hour;
• At the end of cooking, add vinegar, salt and oil.

After processing, pickled mushrooms can be served, but it is worth considering that this product can be stored in the refrigerator for no more than 2 days.

To create truly delicious pickled white boletus, you need to consider, in addition to the main points in storage and preparation, the following:

1. The workpieces should be stored in a cool, dark room;
2. You can eat pickled boletus mushrooms after 20-30 days from the date of preparation;
3. Do not cover this dish with metal lids;
4. Any pickled mushrooms should be stored for no more than 12 months;
5. After closing the jars, they must be turned over and wrapped in a warm cloth until they cool completely.

Marinated porcini mushrooms, prepared with your own hands at home, will not leave your household indifferent, will be an excellent addition to fried or boiled potatoes and many other dishes, and will also be an excellent alternative to meat.

The next video shows another option for preparing porcini mushrooms.