How much and how to store boletus in the refrigerator after harvesting and in the freezer

These mushrooms got their name from the oily surface of the cap. They usually grow in whole families in open areas of coniferous forest. Even after heat treatment they retain their exquisite taste. In order to have a constant opportunity to prepare dishes from these mushrooms, they are harvested after first clearing them of forest debris. We’ll tell you how much and how to properly store boletus at home immediately after harvesting, and how to prepare mushrooms for long-term storage in our article.

Storage conditions are oily

Fresh boletus is stored in the refrigerator, in an open plastic bag, for up to 5 hours. Even if you put them there freshly picked, within a day they will begin to release toxic substances that can lead to severe poisoning.

It should be remembered that boletus can be stored fresh for only a short time, and therefore they need to be processed within 12 - 14 hours after they were collected.

To extend the shelf life of butter, they can be frozen or dried.

How to process boletus

As soon as possible after arriving from the forest, you need to start processing boletus, as they quickly deteriorate and become worm-prone. Many people do not like these mushrooms due to the labor-intensive processing process. A lot of debris sticks to the oily cap, which has to be cleaned off with a knife along with the thin skin, which greatly stains your hands. But white, neat pickled mushrooms are a real table decoration!

It is recommended to soak dry-peeled boletus in cool water for 20 minutes, then rinse in running water and immediately boil, keeping the pan on the fire after boiling the broth for 30 minutes. The foam must be removed with a slotted spoon. The prepared raw materials should be placed in a colander, excess liquid should be allowed to drain, and then fry the boletus or make soup from it. You can also cook these mushrooms in a marinade.

How to prepare mushrooms for storage

The caps of these mushrooms have an oily surface and are quite moist in themselves, so you shouldn’t soak them in water - it’s better to just peel them.

First, the mushrooms are placed on a flat surface in one layer so that they dry a little at room temperature. Drying time should not be less than 30 minutes.
After the mushrooms have dried, they are cleaned of various forest debris and the film is removed from them where possible. The legs are cleaned with a knife with a thin blade.
Some housewives soak mushrooms in a concentrated salt solution. In this way, the mushrooms can be cleaned of insects, which often hide in the cap plates. They are then washed under running water and dried on a towel.
Large mushrooms are cut into pieces (slices or cubes).

How to properly store mushrooms in winter

Many people try to preserve wild mushrooms for the winter. This is due to the fact that they contain a large amount of protein and useful elements. Some of them are even able to fight dangerous diseases. That's why people try to preserve mushrooms for as long as possible. At the same time, they not only dry and salt them, but also use other methods. We will consider them.

To get dried mushrooms for the winter, you need to prepare them correctly. First you need to clear them of soil and sand. Then all stuck leaves and twigs are removed. Important! There is no need to wash the mushrooms; you can simply wipe them with a nylon cloth.

How is drying done? You can dry porcini and other fresh mushrooms:

in the oven;
on a newspaper;
on a grate located above the stove;
suspended on a string;
in an electric dryer.

Freezing fresh mushrooms

A great way to keep chanterelles and other mushrooms fresh is to freeze them. In this case, it is better to first boil the collected mushrooms. But if they are white, you don’t have to boil them.

Before freezing in the refrigerator, the mushrooms are cleaned and boiled several times, changing the water. After this, wait until the boiled mushrooms dry at home. Next, lay out foil in the freezer, and place one layer of mushrooms on it.

Once they are frozen, they can be put into a bag. Important! It is recommended to freeze mushrooms in portions, since the product cannot be re-frozen.

When frozen in a regular freezer, boiled forest products can be stored for 6 months, and when deep frozen - up to 1 year.

How to store fried

It is believed that fried mushrooms can only be stored for a day. But, like boiled ones, they can be preserved for a long time. To do this, firstly, they must be properly fried. There are 2 ways:

Boil the mushrooms and then fry in a frying pan until the liquid has evaporated from them. Add vegetable oil and fry until done. Cooked mushrooms can be placed in jars, filled with oil in which they were fried. Then they are rolled up with metal lids and sterilized.
Wash the mushrooms and boil them. Then simmer them under the lid over low heat for 1.5 hours. When the water has evaporated, you can add oil and start frying. The prepared mushrooms are placed in jars and rolled up. Store them in a cool place.

Important! To avoid mold, you should cook only clean and not rotten specimens. If there are damages, they must be removed from the mushrooms immediately. To prevent the cut area on the product from turning black, use a steel knife.

How to freeze mushrooms (video)

Canning as a storage method

It’s clear how to store fried and boiled mushrooms until the next day and frozen for a year. How to make salted mushrooms and what do they say about storing them? There are many options for canning. Which method you choose depends on your personal preferences.

Salting. You can pickle mushrooms using cold or hot methods. Before this, they must be properly prepared: cleaned, washed, cut into pieces. Caps and legs can be salted together or separately. When dry salting, just peel the mushrooms, sprinkle with salt, cover with a plate and put under pressure. When salting hotly, they are filled with hot brine; when salting cold, they are filled with cold brine.
Pickling. The process is characterized by the fact that lactic acid bacteria interact with salt. As a result, the mushrooms are preserved. Before you ferment the mushrooms, you need to soak them well. Bitter specimens are soaked for several days, ordinary mushrooms - 12 hours. Water must be replaced every day. Important! Pickled mushrooms are healthier than pickled and salted ones.
Pickling. The marinade is prepared either together with mushrooms or separately from them. To do this, take the best mushrooms and clean them. If they are too large, it is recommended to cut them into several pieces. Small specimens are marinated in a separate jar.

How to store freshly cut

There are several rules for storing fresh mushrooms until the morning. Firstly, they should be placed away from other products, as they absorb odors very well. Without a refrigerator at home, mushrooms cannot be stored even until tomorrow. Unprocessed, they will last only a few hours. You can keep the gifts of the forest in the refrigerator for up to 3 days.

How to properly store mushrooms in the refrigerator?

Wash the mushrooms. Place them in salted water for 6-24 hours.
Remove the mushrooms and look at their condition. If they are damaged, remove them with a knife.
After the product has dried, place it in a plate and cover it with another plate.
Place the mushrooms in the refrigerator. You can store them in this form for no more than 3 days.

You can leave the product on the bottom shelf of the refrigerator for a week. If you keep it longer, harmful substances will begin to form in it. And the appearance of mushrooms changes significantly. For example, champignons begin to dry out.

The shelf life of mushrooms in the refrigerator varies. This is how you can store them in the freezer:

3 months if the temperature is around -13 degrees.
Six months at a temperature of -16 degrees.
A year at a temperature of -22 degrees.

Mushrooms are stored on the bottom shelf of the refrigerator:

15 hours at 9 degrees.
2 days at a temperature of 3 degrees.
3 days at a temperature of -1 degree.

How to preserve mushrooms for several months or a year

Mushrooms are best preserved when frozen. But first they should be blanched. This means that they are treated with hot water, which makes it possible to preserve their vitamins and beneficial elements.

First, you should rinse the product and soak it in salted water.
Large mushrooms should be cut.
When they are dry, they are blanched by dipping them into boiling water for a couple of minutes.
Then they are dipped in cold water and drained in a colander.
Dried mushrooms are placed in a container and frozen at a temperature of -18 degrees.

So, you see that storing mushrooms at home is very simple. But what to do if you find yourself on a hike? In this case, you should act a little differently.

Storage rules for camping conditions

In camping conditions, it is better to immediately throw away the mushroom stems - they store very poorly. Hats should be cleaned of dirt and insects, and all damaged areas should be cut out with a knife.

Then the gifts of the forest are laid out in a well-ventilated place so that they do not touch. This will quickly drain them of excess water. Then you can start drying:

Finely chop the caps.
Then you should string them on a thread and hang them over the fire.
You can dry mushrooms in another way - dig a hole. Line it with stones. Light a fire in it. Then rake out the coals and place mushrooms strung on twigs on the stones. Cover the hole with something thick and leave it overnight. In the morning, check whether all the mushrooms have dried; if there are undried specimens, throw them away. Wrap the dried product in gauze and leave to air.

Storing butter in the refrigerator

When storing mushrooms on a refrigerator shelf, the temperature should not exceed +5°C. But even in such conditions, the shelf life of butter is very short and is a maximum of 2 days.

You can significantly increase the shelf life if you freeze the mushrooms.

Both fresh and boiled mushrooms are frozen. If you pre-boil them, they will lose some of their volume and will not take up much space in the freezer.
For freezing, mushrooms are cleaned, sorted and sorted by size. It is better to freeze mushrooms of the same size, so cut them into pieces if they are too large.
Boil before freezing in boiling water over low heat for 8 - 10 minutes. Then pour into a colander and drain all the liquid. Before placing butter in containers for freezing, they are completely cooled and dried.

If mushrooms are frozen after heat treatment (cooking, frying), their shelf life will last from 2 to 4 months. Fresh mushrooms will last up to six months.

How to store frozen mushrooms

Forest mushrooms can be preserved in several ways. Without refrigeration, this period lasts only a few hours. You don't always want to recycle them immediately.

But this product requires immediate processing: frying, canning, salting or freezing. The latter method does not require time or effort. All you need is a freezer.

We will tell you further how long frozen mushrooms can be stored.

What mushrooms can be stored in the freezer?

The following types of collected mushrooms can be stored frozen in relation to their preliminary preparation.

Fresh (raw).
Blanched.
Boiled.
Fried.

These plants are a valuable food product, nutritious and rich in vitamins. Now freezing them is another popular method of preparing for the winter.

Preparatory stage

How to store mushrooms frozen?

They need to be sorted before being refrigerated. We discard the wormy and spoiled ones. If you let them sit in salt water for a few hours, the worms will come out.
We cut off partial damage with a knife. We leave dense specimens, of which the smallest ones can be frozen whole, and the larger ones can be cut into pieces.
When freezing fresh mushrooms, you should always wash and dry them. Then they are scattered on a tray in a layer, after which they are placed in the freezer. After freezing, it can be packaged in containers or bags.

Blanched mushrooms are those that have been subjected to heat treatment. They were kept in boiling water for 1 minute, after which they were immersed in the coldest possible water for the same short period. To complete the procedure, you need to transfer the mushroom mass into a colander and dry it on a towel. Now you can pack, lay out using containers and place in the freezer.

How long can frozen mushrooms be stored?

How long can mushrooms be stored in the freezer? There are several factors on which the storage of mushrooms and its duration depend. These are freezing temperature, pre-cooking method and others. Those that are frozen fresh will last the longest.

Industrial preparations, for example, are kept in the cold for up to 1.5 years. Moreover, the properties of the product will be preserved. Is it possible to create similar conditions at home? Unfortunately, the answer is no. Temperatures are subject to change and the safe refrigeration time for this product is reduced. The shelf life of frozen mushrooms is the following periods, depending on the temperature.

Up to 4 months at - 12 or - 14°C.
Up to 6 months if the temperature is 18°C.
Up to a year at temperatures from 18 to 24°C.

How long do fried mushrooms last? Regardless of the temperature, they need to be sold in no more than three months. The boiled and blanched product lasts for up to 5 months.

Additional recommendations

Thus, the form in which the mushrooms were placed in the cold and the factor of temperature values are taken into account. They only need to be defrosted before cooking. They cannot be re-frozen. Don't pack too much into one bag. Small batches at a time are the most acceptable quantity when placed in one container.

It is also advisable to consider the following tips.

When cooking, defrosting is not necessary; it can be done directly in a pan of boiling water.
Now that it is clear how long our frozen mushrooms can be stored in the freezer, you should write down the date they were placed there in advance. This will eliminate the possibility of dangerous consumption of stale food.
Stored mushrooms absorb all the flavors. It is recommended to keep them separate from other foods.
Species with a spongy cap (butterfly, white) are recommended to be frozen only fresh, since when cooked, the taste is lost and the structure becomes watery.
Cutting large specimens helps save space.

The preservation of quality, as well as appearance, depends on compliance with the rules for freezing the product.

Finally

Once you know how long to store forest harvests in the cold, you can safely stock up on this healthy and nutritious product. To do this, it is placed in the freezer.

If it is necessary to use raw mushrooms for a short period of time, they are not frozen, but kept in the refrigerator for up to 3 days after collection. This is the shelf life of a perishable product.

If it is exceeded, dangerous or simply harmful substances may form.

Storing Fried Butter

Fried boletus can be stored in the refrigerator.

First they are boiled, and only then fried with salt in sunflower oil until they acquire an even golden color.
As soon as the butternuts are fried, they are placed on paper napkins to absorb excess fat.
After complete cooling, place into sterile jars, which are then tightly closed with plastic lids.
They are then placed in the refrigerator on a shelf that is located close to the freezer and stored for up to 4 months.

Butter after roasting is also well stored in cellars and cool basements, but for this they must first be rolled up with metal lids.

General oil storage table

Storage method	Shelf life
Freshly picked at room temperature	no more than 12 hours
In a refrigerator	1-2 days
Frozen	up to six months
Boiled and frozen	2-4 months
Dried up	12-18 months
Pickled not purchased	up to 6 months
Store-bought marinated	up to a year

How to preserve boletus

You will need

For marinating butter:
- 3 allspice peas and 5 black pepper;
- 1 clove;
- 2 bay leaves;
- 1 dill umbrella;
- 500 ml water for marinade;
- 1 tablespoon of sugar;
- 1.5 kg of boiled butter;
- 1 incomplete tablespoon of 70% vinegar;
- 1.5 tablespoons of salt.

Instructions

If you are lucky enough to get a lot of butter, then freeze part of the mushroom harvest. To do this, remove the top film from the oil caps. Then wash the mushrooms in two more waters.

The next stage is boiling. Place mushrooms in a saucepan of boiling water. Skim the foam off the surface several times. After 25 minutes of boiling, turn off the heat and drain the contents of the pan in a colander.

When the liquid has drained, place the butter in separate food-grade plastic bags and place them in the freezer. In winter, take out one bag, prepare soup, salad, or fry mushrooms in a frying pan from its contents.

Fried boletus also stores well in the freezer. Prepare them as described above, but do not cook them, but immediately fry them in refined sunflower oil. Place in bags and put in the freezer.

If you wish, you can dry the boletus. To do this, do not wash them, but cut off part of the leg if there is any soil left on it. Remove the film on the cap and scrape off any debris and dirt from the mushroom.

Take a needle and silk thread and string several mushrooms on it.

Hang it all in a warm place out of direct sunlight. When the mushrooms are completely dry, put them in a paper bag. Before use, you need to soak the dry product in water, rinse it and can add it to soup or stew.

Fans of canned mushrooms can marinate boletus. Peel and rinse the mushrooms well, place them in hot water and boil for 20 minutes, drain in a colander.

Marinated boletus

Pickling is a method of preservation with the addition of acid. It helps to significantly increase the shelf life of butter. You can add sunflower oil to the marinade, as well as various spices.

Pickled mushrooms can be stored at room temperature if they have been sealed in sterile jars. In all other cases, they should be kept in the refrigerator covered with plastic lids.

It is better to keep canned buttermilk in a room with a low temperature, even if the jars were sealed with metal lids. In this case, there is a chance to preserve them throughout the winter. The storage temperature should be maintained at 10 - 15 degrees Celsius.

Factory preserved oils last longer due to the presence of chemical preservatives in the marinade. The shelf life of such mushrooms is indicated on the label. But in any case, you should not eat such preparations 12 months after they were preserved.

How to store boletus

Sergey Alexandrov

Photo © google.com

Due to their good taste and ease of collection, boletus is one of the most popular types used for preservation and storage. At the same time, to ensure the maximum period of suitability for food of such stocks, you need to know how to store boletus.

How to properly store boletus

If you want to store boletus for the winter, you will need to ensure that such stocks are suitable for food for as long as possible.

To do this, regardless of the chosen method of storing boletus mushrooms, they will require preliminary preparation.

First of all, fresh mushrooms must be cleaned of the film on their caps. If this is not done, after cooking the mushrooms become tough, lose their taste and begin to taste bitter. Before cleaning, you should not wash or soak the mushrooms, this will only complicate the process of removing the film.

It is also worth noting that due to the peculiarities of the chemical composition of such mushrooms, various worms multiply very quickly in them, and also in the total number collected there is a fairly large proportion of worms. Therefore, when preparing mushrooms for winter storage, it is recommended to soak them. In this case, the worms present in the mushrooms float and can be removed from the surface of the water.

After soaking fresh mushrooms, they are washed under running water.

When these steps are completed, you can proceed directly to storing the mushrooms.

How long to store boletus

The length of the period for which boletus can be stored after collection will depend on the type of processing performed before storage, as well as the chosen storage method.

You can store boletus in the refrigerator only if you plan to use the existing mushrooms in the near future.

In this case, soaking the mushrooms before storing them cannot be done, as this will cause the formation of rot and rapid spoilage of existing stocks.

Preparing mushrooms for storage in this case will only consist of cleaning the mushroom cap from the film and removing adhering dirt. Further preparation of the mushrooms will be carried out immediately before cooking the mushrooms.

In other cases, after the above preparation, you can begin canning.

Given the ease of preparation, one of the most common methods of long-term storage of such mushrooms is their pickling.

It is worth noting that heat-treated mushrooms can be stored for a much longer period than fresh ones.

If you do not want to pre-boil the mushrooms, you can freeze them after carrying out the above preparatory procedures. To do this, after washing the mushrooms, they are placed on a towel or other cloth to remove as much trapped liquid as possible.

After this, the boletus is placed in small bags and placed in the freezer for storage.

In this case, you can be sure that such mushrooms are suitable for food for three months from the moment of freezing, provided that the temperature in the freezer is maintained no higher than -18 degrees.

Dried boletus

One of the common ways to store boletus is by drying it. Mushrooms are first cleaned, those that are too large are cut into pieces, and then dried outside, in the shade, with natural ventilation. They can also be dried in an oven heated to a temperature of +50°C. At the same time, the door is kept ajar so that there is constant access to air for the mushrooms.

Store dried boletus in paper bags or cotton bags. You can also keep them in a glass container with a hermetically sealed lid. To remove air from the can, dry alcohol is lit in it, and then it is quickly closed.

Many housewives string boletus onto threads and hang it in a cool, dark place with low humidity. If the mushrooms become damp, they are removed from the string and dried in the oven.

How to process boletus mushrooms after harvesting

Processing oil after collection is a necessary measure; the product is not stored after transportation. The tubular type cannot be soaked for a long period. Hats absorb moisture, lose elasticity, become slippery, and processing such raw materials will become problematic. If the harvest volume is small, it can be placed in the refrigerator for a day.

What to do with boletus immediately after harvest

Butterflies are mushrooms with a rich chemical composition, the dominant component being protein. In its structure and shelf life it is not inferior to animal protein. The product is stored in a warm room for no more than 8 hours, in the refrigerator - for a day. During this time, the fruiting body will not lose its presentation and usefulness of the composition. When left untreated for a long time, the protein undergoes breakdown and synthesizes toxic substances in the process. Mushrooms can cause severe poisoning.

The main task after delivering the harvest home is processing and preparation for drying, canning or pickling; freezing is often used.

General recommendations on what to do with boletus mushrooms after harvesting:

This species has poisonous counterparts, so any mushroom that is in doubt is thrown away. Do not leave overripe specimens affected by slugs or insects.
They spread a dry cloth, pour the crop on it, and sort it by size.
The cap is covered with an oily sticky film; the remains of dry grass, pine needles or leaves accumulate on it. The film is removed from the fruiting body. Dry processing is recommended here; it will greatly simplify the task.
Use a knife to cut out the damaged areas and the remains of the mycelium.
Rinse under running water.
Pour a thin layer onto a clean cloth to evaporate moisture.

How to process small boletus mushrooms

Young butterflies have a rounded cap, the inner part is completely covered with a film, which is a serious barrier to the penetration of insects into the tubular body. Therefore, when collecting, preference is given to young specimens whose cap area is small, which means less debris accumulates on it.

Processing small oilseeds after harvest is a less labor-intensive process. During the short biological cycle, the film does not have time to accumulate harmful substances; it is not removed from the cap. Dry processing is carried out: using a sponge, small particles and adhered insects are removed from the surface. If there are fragments of the mycelium on the stalk, they are cut off. Wash and dry. The preparatory processing of small specimens ends here.

How to process large boletus mushrooms

Large boletus is sorted out a second time, and those damaged by insects and worms are put aside. Processing of quality mushrooms is as follows:

Clean the surface from debris and dirt.
Remove the film.
Cut off the lower part of the leg.
Place in water for 15 minutes to allow sand and remaining dirt to settle.
Place in a colander, when the water has drained, cut into pieces.

Damaged fruiting bodies are not thrown away; processing old butternuts will take longer, but they can be used for frying or making soup. The initial treatment of illiquid boletus is no different from intact fruiting bodies. Only the already pure product is placed not in water, but in a saline solution brought to a boil. For 2 liters of liquid add 0.5 tbsp. l. salt. Leave the oil in the solution for 15 minutes, the insects will float to the surface. After the procedure, the product is washed and dried.

How to quickly process boletus

Most of the time is spent on removing the film from the surface of the cap. Processing the butter before cooking will take less time if you follow a number of recommendations:

To better separate the film, lubricate your hands and knife with vegetable oil. The peel will not stick to the instrument and stain your hands.
Use a kitchen sponge as a handy tool. Remove the protective layer with the hard side.
Use a napkin or gauze. The material is applied to the cap, due to the sticky coating it is fixed to the surface and removed along with the film.

Processing with boiling water will take a little longer, but the method is the most effective:

Wash the fruiting bodies under running water.
Place in a container.
Pour boiling water over.
Leave for 2 minutes.
Remove using a slotted spoon or drain in a colander.

The film does not stick to your hands, is easily separated, the raw material is completely ready for processing.

Salty boletus

It is best to salt the butternuts by separating the stems from the caps, and store them for up to 3 months at a strictly set temperature of +5°C - +8°C.

Even inexperienced mushroom pickers can collect and store boletus. After all, they have a recognizable appearance and taste. But in any case, you should make sure that the collected mushrooms really do not harm your health.

Can you find out if the mushroom in front of you is healthy? Take our test and check how well you know this or that mushroom.

Marinating with and without vinegar

Long-term storage of butter also involves marinating - canning with the addition of vegetable oil, various herbs and spices. Pickled mushrooms are a wonderful addition to any holiday table and occupy a place of honor 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 start preparing 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.

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 containers, sprinkling them with cloves of peeled garlic;
pour hot marinade over the food;
We roll up the jars, turn the seams over and wrap the preserved food in a warm blanket.
keep for 2-3 days.

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).

Mushrooms are a perishable product, so when fresh, peeled and ready for cooking, they can be stored for no more than 5 days. At the same time, the air temperature in the main chamber of the refrigerator should not exceed +5°C.

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.

Useful tips

Be sure to clean the mushrooms before cooking. If there is a wormhole, just throw them away. You cannot use wormy ones!
It is the boletus that must be peeled from the cap. Using a sharp knife, grab the skin from one side and pull it to the other. If this is not done, the dish will be bitter.
When cleaning mushrooms, place them in a saucepan with water to which 9% vinegar (1 tbsp) or citric acid (1 tsp) has been added. We do this so that they do not darken even before we start cooking them.
You can simply soak the peeled mushrooms for several hours, or you can boil them for 20 minutes, drain them in a colander and then start marinating. During pre-heat treatment, place a whole peeled onion in the pan; if after a few minutes it turns purple, then it is poisonous and should not be eaten! If the bulb remains light, then all the mushrooms are edible, just rinse them with running water and start cooking.
All butter mushrooms are used for pickling, but if you managed to collect small mushrooms, marinate them separately - it will turn out very nice. It is better to cut large specimens into medium pieces before cooking.
You can marinate boletus only in glass jars or in enamel containers.
To prevent the butter from becoming dark and the marinade from becoming cloudy, you need to add citric acid, but be sure to regulate the acidity - add less vinegar.
Well-cooked boletus is distributed throughout the pan and does not float on the surface.
If we sterilize mushrooms, we need to roll up the jars and place them again in the same pan in which they were sterilized until they cool completely, or simply wrap them in a warm blanket.

Dry but not overdry

Mushrooms retain their original taste when dried. To do this, peeled butternuts are dried in the sun or in the oven at +45... +50°C for 4-5 hours. Store dry bundles in canvas bags, baskets or plywood boxes. In case of accidental overdrying, mushrooms can be ground into powder in a blender and added to broths. To prevent mushroom powder from absorbing foreign odors, it is stored in sterilized dry glass jars.