Row mushrooms for the winter - 10 simple recipes in jars

Most hunters pass by these gifts of the forest without looking back, however, an experienced mushroom picker will certainly be delighted. In vain, because rows, pickled or salted for the winter, are a delicious snack with a unique forest aroma and pleasant taste. juicy, deliciously crispy mushrooms are no worse than, for example, saffron milk caps . Don’t miss the opportunity to collect and prepare these mushrooms, just first learn the features of their preparation.

It is necessary to distinguish between types of rowing that are suitable for eating and cooking and those that are not. Edible varieties include lilac-legged, Mongolian, matsutake, yellow-brown, giant, twisted, May, they are endowed with excellent taste. Poplar, yellow-red and purple rows, known to many, are classified as conditionally edible gifts of the forest.

Attention! If you take the rules of canning responsibly, then snacks from the rows will turn out completely safe and very tasty. Rows can be prepared for the winter only after soaking for 3-4 hours with frequent water changes. Then the mushrooms must be cooked for at least 20 minutes.

Pickled row mushrooms for the winter - a simple recipe

Here is a classic recipe for pickling rows of mushrooms, this is how most mushrooms are prepared. It is permissible to replace ordinary vinegar with apple or wine vinegar, then the marinade will become softer.

You will need:

Poplar rows – 1 kg.
Salt – 1.5 large spoons.
Sugar – 2-3 large spoons.
Vinegar 9% - 60 ml.
Cloves – 3 buds.
Bay leaf – 2 leaves.
Allspice – 4-6 pcs.

How to marinate:

Sort through the harvest, remove spoiled and rotten ones. Soak for at least 3 hours, replacing the dirty water with a new portion from time to time.
Cut large specimens into pieces, do not touch small things. When the contents boil, remove the foam. Reduce heat to low and simmer for 10 minutes.
Throw in granulated sugar, pepper, cloves, bay leaf. Continue cooking for another 10 minutes.
Pour in the vinegar and cook for the last 5-10 minutes.
Place in sterile jars, screw on the lid or roll up the key.
Cover the supplied blanks with a blanket and leave for a day to gradually cool. The next day, check the quality of the seaming. Transfer the canned food to a cold place for winter storage.

How to salt rows in jars

Rows of any kind can be used for salting. The mushrooms turn out juicy and pleasantly crispy.

Take:

Fresh rows (already peeled) – 2 kg.
Water – 1.5-2 liters.
Salt – 40 gr.
Garlic – 4 cloves.
Black peppercorns – 15 pcs.
Vegetable oil – 3 large spoons.

Step by step recipe:

Soak the mushrooms in cold water for 3-4 hours, changing the infusion periodically.

Clean the mushrooms, paying special attention to the cap on the back corrugated side; you may have to rinse them thoroughly again to remove any dirt under running water.

Leave small mushrooms whole, cut large specimens into pieces.

Place in a saucepan, pour in the required amount of water so that it completely covers the rows, and place on the stove.

When the contents boil, remove the foam that appears (in the future, do not be lazy to remove it). Reduce the fire power to minimum. Cook at a gentle simmer for 30-35 minutes.

Drain the broth, we won't need it anymore.

Fill the cooked rows with clean, just boiled water.

Salt the mushrooms.

Let it boil, turn the heat to low again. Boil the rows for 10 minutes, covering the pan with a lid.

Scatter the prepared rows into pre-sterilized jars, alternating with sliced garlic and peppercorns.

Place tightly, tamping slightly with a spoon. Then pour the remaining brine, lightly press the mushrooms with a spoon so that the air comes out faster.

Tighten the filled jars.

Keep refrigerated.

A few secrets of marinating

In order for the rows to be stored for a long time and their taste to remain rich, you need to follow simple pickling rules.
Before cooking, mushrooms need to be soaked in cold water. This rule applies to all types of pickles from the row. If the salting method is hot, soak for 3-4 hours. If the method is cold - for 2 days. In the latter case, do not forget to change the water at least once a day, otherwise the product will begin to sour.
Be sure to marinate the product in a suitable container. It can be glass, wood or enamelware without chips or cracks. Under no circumstances should you use tin utensils. It releases dangerous toxins.
In order for the pickles to receive a pleasant aroma of fruit trees, the row can be placed in a jar, interspersed with layers of spices or leaves of fruit plants (for example, currants).
Before sealing the salt in jars, they need to be sterilized. This is a must. This way the mushrooms will definitely not “explode”.
It is recommended to salt only the caps. But the legs can be cooked separately, for example, fried or stewed with meat and vegetables.
For salting, the size of the product cut is very important. It is recommended to cut the row as large as possible, or not to cut it at all. This is explained by the fact that during the boiling process, the mushrooms will lose a lot in volume, and if you cut them too finely, you will end up with tasteless minced meat instead of pickles.

Horseradish leaves can be used in pickling. They add piquancy and prevent the mushrooms from turning sour.
To obtain crispy and dense rows, you can add cherry leaves to a jar of salt.
If the spices are calculated by eye and not according to a recipe, there is a chance that the salt will lose its natural mushroom flavor.

Pickled rows can be prepared according to a variety of recipes. To find your recipe, try several different variations.

Korean mushroom is a little spicy. The recipe with tomato paste is suitable for those who love a pleasant sourness. And for some reason children really like pickling with vinegar and sugar. Experiment and be sure that the salt, regardless of the recipe, will turn out very tasty and aromatic, because its main component is one of the most delicate, aromatic and favorite mushrooms of Russians, Belarusians and Ukrainians.

Delicious rows marinated with pepper and garlic

The mushrooms will turn out to be spicy, just right for a glass.

Required:

Mushrooms – 2 kg.
Water – 1 liter.
Garlic – 8 cloves.
Hot red chili pod.
Vinegar 9% - 70 ml.
Black pepper – 10 peas.
Cloves – 5 sticks.
Salt – 50 gr.
Sugar – 60 gr.

Marinate:

Soak the rows for several hours, changing the infusion several times.
Boil with salt and sugar for 10 minutes after boiling. Place in a bowl.
Take a liter of broth, pour it into a saucepan, and boil. Throw in the bay leaves, cloves, and peppercorns indicated in the recipe.
Add mushrooms. Continue cooking on low heat for another 10 minutes.
Remove the seeds from the chili pod and cut the pulp into rings. cut the garlic cloves into slices. Place in a saucepan. Immediately pour in the vinegar. Boil for another 10 minutes.
Distribute the workpiece among the jars, cover with lids, and place for sterilization.
Process liter jars within 15-20 minutes from the moment the liquid boils in the pan.
Seal in any way, wrap, wait until it cools completely. Store in a cool, low temperature place.

Gray row mushrooms, how to cook. Caviar for sandwiches

You can make a wonderful appetizer from the rows - mushroom caviar.
It’s not difficult to make, but there is one peculiarity. To prevent such a product from spoiling, it is necessary to thoroughly sterilize the container in which it will be stored, and in the future it is imperative to observe the temperature regime. Mushroom caviar is an excellent option for morning breakfasts, snacks or as appetizers for the holiday table. To prepare it, you will need boiled rows, onions, garlic, carrots, vegetable oil and spices.

How to seal mushrooms in jars for the winter: step-by-step recipes

Preparing caviar:

Mushrooms need to be cooked until half cooked. That is, approximately after they boil, they need to be boiled for 20 minutes. And then drain the water through a colander.
Using a mixer (or better yet, a meat grinder), chop the vegetables. It is necessary that particles of ingredients remain; there is no need to puree or make a homogeneous mass.
Pour vegetable oil into a hot frying pan, add vegetables and simmer for 5 minutes.
Twist the boiled rows in a meat grinder and add them to the frying pan with the vegetables. You need to take a deep bowl with a lid. The mixture is simmered for 10 minutes.
2 minutes before complete cooking, add spices.
The finished caviar is placed into containers while hot and immediately sealed. Then it should be removed to a cool place for further storage.

When finished, the caviar should be grains; there is no need to make a pate out of it. This appetizer will be ideal as a holiday treat, and it is also perfect for sandwiches. To better preserve mushroom caviar and prevent air from getting into it, the finished product must be thoroughly compacted and pour boiled vegetable oil on top.

Ryadovka (Tricholoma)

Description

Ryadovkas are little-known edible lamellar mushrooms of the Ryadovaceae family, among which there are edible, slightly poisonous, and inedible ones. There is a row of gray (smoky), yellow-red, purple, poplar, silver, honeycomb-like, golden and others. Their main difference is the color of the caps; it can vary from white, light gray and ash to brown with a purple tint and dark purple. The mushroom cap is medium-sized (4-10 cm in diameter), with a small tubercle in the center; the surface is dry, but a little sticky in wet weather. The edges of the cap are thin, slightly curved down. The stem is 3-8 cm high, 1-2 cm in diameter; the surface of the dry mushroom is velvety-fibrous. The pulp has a purple tint. The May rower is the first to open the collection season (although it also grows in September), and the real boom in collecting edible representatives of the rowaceae begins from mid-September to the end of October. The hat of the May row is painted in shades of white, so compared to other “relatives” it looks very pale.

Rows marinated in tomato

An original version of winter harvesting of forest products.

We take:

Rows – 3 kg.
Water – 1.5 liters.
Tomato paste or tomatoes, chopped in a blender – 200 gr.
Vinegar 9% – 90 ml.
Peppercorns – 10 pcs.
Salt – 70 gr.
Sugar – 60 gr.
Turmeric – 15 gr.
Cloves – 5 buds.
Lavrushka – 5 pcs.

How to marinate:

Soak, peel and boil the mushrooms for 10 minutes. Then fold it back and drain the broth.
Pour water into the pan in the amount specified in the recipe. When it boils, add salt and sugar, tomato paste (or mashed tomatoes). Boil until the spice crystals are completely dissolved.
Add mushrooms, season the marinade with cloves, turmeric, bay leaves, and pepper.
Simmer gently for 10 minutes.
Pour in vinegar and simmer for another 10 minutes.
Distribute the mushrooms among a glass container and pour in the marinade. Roll up under an iron lid or tighten with screws. Store in a low temperature area.

In mayonnaise sauce

The appetizer prepared according to this recipe turns out to be pleasant to the taste. Mayonnaise gives the mushrooms a bright, piquant, creamy flavor. Surprise your loved ones with unusual caviar made from “forest fruits”.

Products:

garlic - 4-5 cloves;
mayonnaise - 60 g;
oil - 45 ml;
rock salt to taste;
mushrooms - 0.65 kg.

It is impossible to live in Russia and not pick mushrooms

Sort the mushrooms, remove rotten and spoiled fruits. Wash and chop into small pieces.
Grease a deep frying pan, heat it up and fry the mushrooms for 5-10 minutes.
Remove the peel from the garlic cloves and finely chop them into strips on a grater. Add to the main ingredient, adding salt and mayonnaise. Simmer on low heat for 60-90 minutes. Remove from stove and cool.
Transfer the mixture to a plastic bowl and blend with an immersion blender. Place the prepared snack into sterile containers. Let it sterilize for half an hour, covering it first. Roll up, cool and store in the cellar.

How to pickle rows of onions and carrots

The vegetables will share their taste with the mushrooms, and as a result, a great appetizer will appear on your table. All that remains is to add a drop of oil and herbs.

Necessary:

Rows – 2 kg.
Onion – 2 heads.
Carrots – 2 pcs.

Per liter of marinade:

Water - liter.
Salt – 2 large spoons.
Sugar - a large spoon.
Table vinegar – 2 large spoons.
Black pepper, bay leaf, tarragon, thyme.

We preserve:

Soak the crop, boil for 20 minutes, then drain the broth. Weigh the finished mushrooms; this determines how much marinade you will have to make.
Prepare the marinade separately by taking a liter of water with the required amount of spices. If you need more, calculate separately.
Dip the onion and carrots cut into half rings into the marinade. Cook for 10 minutes from the moment it boils.
Place the rows and cook for another 10 minutes.
Place in glass containers and seal.
Cool the preserved food slowly and then store it in a cool place.

How to marinate rows in Korean

Fans of non-standard preparations will love this spicy Korean-style snack.

We take:

Boiled mushrooms – 2 kg.
Water - liter.
Vinegar 9% - 90 ml.
Carrots, onions – 200 gr.
Coriander - a small spoon.
Seasonings for carrots in Korean - a tablespoon.
Sugar - a tablespoon.
Salt – 2 tablespoons.

Preparation:

Cut the carrots into strips using a Korean grater. Chop the onion into half rings.
Place the mushrooms soaked and boiled in the first water into a saucepan and add a new portion of water. Add salt, let it boil, add vegetables, all the spices listed in the recipe, cook for 10 minutes.
Place mushrooms in sterile jars.
Strain the marinade and boil it for 5 minutes. Fill the contents of the jars, roll them up, cool and transfer to winter storage.

Mushrooms with herbs

There are many options for preparing “forest gifts”. A snack with the addition of fresh and aromatic herbs will help diversify your diet and surprise your loved ones.

Products:

onion - 0.55 kg;
parsley leaves - 25 g;
dill sprigs - 25 g;
oil - 90 ml;
wild mushrooms - 1 kg;
table vinegar - 50 ml;
rock salt to taste.

Our actions:

Sort the collected mushrooms by size. Remove unsuitable and wormy fruits, remove twigs, dirt and clean as necessary. Rinse under running water.
Place in a saucepan and add liquid, add salt per 1 liter - a tablespoon of salt. Boil until half cooked. Strain into a colander, rinse and finely chop.
Remove the skins from the onion and chop into small cubes. Grease the surface of the frying pan with oil and heat it up. Sauté the onion until translucent and add the prepared mushrooms.
Wash fresh herbs, dry and chop. Add to the main ingredients, add salt and acid, stir, continue cooking for another 2-3 minutes.
Pre-prepare the jars: wash and dry in the oven, and boil the lids. Lay out the finished dish, cover and sterilize for half an hour.
Carefully remove and screw tightly. Turn it over, cover it with a terry towel and leave it like that for 24 hours. Put it in the cellar or refrigerator.

Mushroom caviar for the winter

Caviar from rows of eggplants for the winter

Caviar from delicious mushrooms is a classic preparation for the winter. You can serve it as an independent appetizer, in addition to a side dish, meat, or fish.

Compound:

Boiled rows – 2.2 kg.
Carrots – 0.5 kg.
Eggplants – 0.6 kg.
Onion – 0.5 kg.
Bell pepper – 0.5 kg.
Garlic - head.
Parsley – 100 gr.
Salt - to taste.
Sunflower oil – 50 ml.
Vinegar 9% - 2-3 large spoons.

Cook:

Peel the vegetables, cut as desired - into cubes, strips, bars. Chop the herbs and garlic cloves.
Fry separately (onions and carrots can be fried together). Place in a common bowl and blend with a blender until smooth. Do not try too hard to leave small pieces of vegetables.
Soak and cook the rows. Then grind them using a blender.
Combine vegetables with mushrooms, stir. Season with seasonings and set to simmer.
Simmer over low heat for 40 minutes, stirring the contents frequently.
At the end, pour in the acid, add chopped herbs and garlic. Cook for another quarter of an hour.
Distribute into jars, seal, cool and store for winter.

Cooking step by step:

We write down the ingredients for the recipe for preparing mushroom caviar for the winter: fresh wild mushrooms, carrots, onions, refined vegetable (in my case sunflower) oil, salt and ground black pepper.

The first thing you need to do is sort out the mushrooms. We mercilessly throw away the wormy and spoiled ones (if you do come across them). Carefully clean off sand, leaves and soil. In general, each individual type of mushroom is processed in its own way. For example, chanterelles are quite clean, but with boletus you need to remove all the films from the legs and caps.

Very good, wash the mushrooms in several waters and put them in a large saucepan. Fill with cold water, put on fire and cook for about 30 minutes. After boiling, do not forget to remove the foam - there is also a lot of debris left in it.

Boiled mushrooms will noticeably decrease in volume and some will change color.

Place the prepared mushrooms in a colander and let the liquid drain well.

In the meantime, we are preparing vegetables for mushroom caviar for the winter. We clean and chop the carrots and onions. Cut the carrots into small pieces or grate them on a coarse grater. Cut the onion into arbitrary pieces, but not very large. Place in a frying pan with heated vegetable oil (80 milliliters) and fry over medium heat until beautifully golden brown. Don't forget to stir, otherwise the vegetables may burn!

I love the smell of fried onions and carrots, and I love eating them. It is this additive that will give the finished mushroom caviar wonderful aromatic notes and a richer taste. And, of course, it will add richness of color.

Now you need to pass the fried vegetables through a meat grinder into a suitable container - a cauldron or other pan with thick walls is best. I advise you to chop them first, so that the oil contained in the fried vegetables can then be taken with you by the boiled mushrooms.

We scroll through them after the carrots and onions. Thus, the meat grinder remains practically non-greasy after the oil.

Add salt and a little ground black pepper. I don’t recommend adding any more seasonings, so as not to interrupt the mushroom taste and aroma. Stir and place on medium heat. Simmer covered, stirring occasionally, for about 40 minutes. During this time, we will prepare the jars and lids. I like to sterilize jars in the microwave - I wash them in a soda solution, rinse them and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5-7 minutes each. I just boil the lids for about 5 minutes.

Fragrant and very tasty mushroom caviar is ready. During the process, do not forget to taste it for salt and, if necessary, add more salt. If you are preparing mushroom caviar for the first time and are worried about its safety, I recommend adding 1 tablespoon of 9% table vinegar to the contents of the pan before packing it into jars.

Place the caviar in jars so that no air gets in, that is, tamp each portion tightly with a spoon. Leave about a centimeter from the edge of the jar - fill this space with hot vegetable oil (we have 20 milliliters left for 2 jars, each with a capacity of 500 milliliters). Due to this procedure, there will be no air left in the jar, so mold will not have a chance.

We close the jars with lids or screw them on. I ended up with 2 half-liter jars of mushroom caviar for the winter and a small bowl to eat right away.

We turn the jars upside down and wrap them in a blanket or blanket. Leave the caviar in this position until it cools completely. Then store it in a cool, dry place - a basement or cellar.

I don’t think there’s any need to say what to do next with mushroom caviar. I will believe that it will still live with me until winter - it’s hard to resist opening the jar for lunch. By the way, I don’t recommend eating such mushroom-based dishes for dinner - this is quite difficult food for digestion. Delicious preparations for the winter, friends!

Caviar from rows "Ogonyok" with mayonnaise

Spicy caviar with a piquant taste, a very simple recipe.

Take:

Boiled mushrooms – 3.4 kg.
Hot pepper – 60 gr.
Garlic – 12-16 cloves.
Coriander – 15 gr.
Ground pepper – 10 gr.
Oil – 80 ml.
Mayonnaise – 140 gr.

Preparation:

Chop the soaked mushrooms. Chop the pepper into cubes and garlic into plates.
Fry the garlic cloves in hot oil in a frying pan. After a couple of minutes, add pepper.
Fry for another 5 minutes, then add the rows.
Fry together for 10 minutes. salt, season with coriander and other spices.
Cool the mixture slightly, then grind through a meat grinder.
Return to the pan and add mayonnaise. Simmer over low heat for 15 minutes.
Place in jars and pasteurize the preserves for 30 minutes.
Then seal, cool and store.

Appetizer with tomatoes

Juicy tomatoes and wild mushrooms go well together. The preparation turns out aromatic, rich and tasty. Let's look at step-by-step instructions on how to prepare mushroom caviar.

Products:

wild mushrooms - 2.3 kg;
tomatoes - 1.4 kg;
oil - 130 ml;
rock salt to taste;
table vinegar - 70 ml;
ground pepper - 10 g.

Proceed like this:

Rinse the tomatoes and cut into cubes. Place in a saucepan and simmer on low heat. After a quarter of an hour, rub the tomato mixture through a sieve 2 times. In this case, the paste turns out tender.
Sort the mushrooms, remove rotten fruits, twigs and debris. Rinse and boil in salted water. Place in a colander, rinse and chop finely.
Pour oil into a saucepan, heat it and add forest fruits, tomato mixture, salt and pepper. After boiling, simmer for a few more minutes. Pour in the acid, stir and remove from the stove.
Place the snack in sterile jars, cover and sterilize for a quarter of an hour after the liquid boils. Cool and store in the cellar.

Using tomato