Is it possible to fry pickled mushrooms and how is it done?

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It is not customary to subject pickled mushrooms to additional processing.
Many people believe that they can only be consumed as a cold snack and all they allow themselves is to add a little onion to the mushrooms. But there are experimenters who like to create something new from traditional dishes. It was they who came up with recipes for frying pickled mushrooms, which became the subject of controversy and received many followers and opponents. Is it really possible to fry pickled mushrooms? Whether fried pickled mushrooms are healthy cannot be answered unequivocally, since no research has been conducted in this area. As for the taste, those who have tried this dish definitely say that such mushrooms are no worse than fresh fried ones.

Fried pickled mushrooms

pickled mushrooms – a third of a 0.5 liter jar;
onions - 1 large onion;
odorless vegetable oil.

Mushrooms harvested in the fall are not always tasty in winter. And it can be a great pity to throw away the fruits of many hours of labor, and there is no need, because even pickled and salted mushrooms can be “revived” and prepared from them into dishes that are quite worthy of taste.

If you still have a jar of tasteless pickled mushrooms and some potatoes, don’t worry, in the end, the result of unsuccessful preservation can be saved: fry pickled mushrooms with potatoes. The following recipe is about how to do it correctly and tasty.

Is it necessary to boil honey mushrooms before frying?

Honey mushrooms, before transferring them to a frying pan, should be boiled. To do this, the mushrooms are washed and cleaned. Next, the product is transferred to a pan and cooked for 40 minutes. At the same time, salt and spices are added to the water. After this, the broth is drained and the mushrooms are allowed to dry a little. After this, honey mushrooms can be fried. Dry preparations are better fried, and an appetizing crust appears. This makes the dish more rich and tasty.

Is it necessary to boil honey mushrooms before frying?

Fried pickled mushrooms with potatoes

mushrooms (marinated or salted) – 0.5 l jar;
potatoes – 1 kg;
onion – 2 pcs;
vegetable oil – 1–2 tablespoons.

Chop mushrooms and onions. Place in a heated frying pan, where vegetable oil has already been poured, and fry. Add salt and pepper to taste. Transfer the finished mushrooms to a separate plate. Next you need to fry the potatoes cut into strips. When the potatoes are almost ready, add the mushrooms to the pan. Keep it on the fire for 2-3 minutes and you are ready to serve.

It is not recommended to cook pickled mushrooms at the same time as potatoes, as they require different cooking times and the potatoes may turn out soggy.

Still unsure whether you can fry pickled mushrooms - honey mushrooms, porcini mushrooms, champignons or others? Leave doubts and just try!

Published by: admin on January 18, 2014, section: Vegetarian dishes,

Salted and pickled (canned) mushrooms are interesting because they can be eaten either in their pure form or fried or boiled. This allows you to add some piquancy to any dish. Therefore, the question of whether it is possible to fry pickled mushrooms automatically disappears in this case.

Salted and pickled mushrooms differ from each other only in that acetic acid is used for pickling. If we talk about pickles, then only table salt is used as a preservative. Therefore, we can conclude that pickling is the same as salting, but with the use of acid. At the same time, prepared mushrooms can be used both hot and cold.

In addition, they can even be combined with each other, choosing the ratio in accordance with your taste preferences. For example, if you like a pleasant sourness in a dish, then you should add more pickled product to it. And if you want to feel the taste of the mushrooms themselves, then you need to take one part of the pickled fruiting bodies and four parts of the salted type.

Preparation

The main ingredients of the proposed dish are potato tubers and pickled mushrooms (this can be honey mushrooms, milk mushrooms, trumpet mushrooms, etc.). Each of these products requires preliminary preparation before frying.

Some housewives are wondering: is it possible to fry pickled mushrooms? You can, such mushrooms turn out to be very aromatic and tasty. There is no need to fry them too much.

Start by rinsing the marinated mushrooms. Place them in a colander, rinse under cold water and let them drain. If they are too large, cut into small pieces.

Peel the onions, wash them, cut into thin half rings.

The dish is prepared in a frying pan, pour vegetable oil into it and heat it. Add the chopped onion, turn the heat to slightly lower than medium and sauté for 1-2 minutes (do not forget to stir while sautéing).

The onion half rings should become slightly soft, do not allow them to burn. Add mushrooms to the onion and stir. Fry everything together for about 5-7 minutes.

While the onions and mushrooms are frying, prepare the potatoes. Rinse the tubers under running water, peel with a regular kitchen knife, or use a special vegetable peeler to make the process quicker and more convenient. Cut the peeled potato tubers into thin cubes. However, you can cut the potatoes according to your preference and desire - into rings, half rings, cubes, strips.

Place the chopped potatoes in the pan with the mushrooms and onions.

Salt and pepper the contents of the pan, stir. In addition to ground red pepper, you can use other seasonings and spices as you wish. You can add a little chopped garlic.

Fry the potatoes with mushrooms until cooked; if the potatoes are of the variety that does not fry quickly, then add a little water, cover with a lid and simmer.

Wash and finely chop the greens, sprinkle them over the finished dish.

Delicious and appetizing fried potatoes with salted mushrooms in a frying pan are ready. Bon appetit!

Potatoes with pickled mushrooms in a frying pan with sour cream

We suggest you slightly diversify the potato dish by adding sour cream. Of course, it would be ideal to use a natural village dairy product, but the dish will turn out quite decent and appetizing with store-bought sour cream. What is very good about this recipe is that it is quick and easy to prepare. And if you have a hungry family, you can spend a little time (30-40 minutes) and feed them tasty and satisfying food. Potatoes with pickled mushrooms in a frying pan with sour cream will be an excellent option for lunch or dinner.

Ingredients:

mushrooms – 500 g;
potatoes - 6-7 medium tubers;
onions – 1 pc.;
sour cream (fat content 20-25%) – 400 ml;
vegetable oil – 2-3 tbsp. l.;
fresh dill - 1 medium bunch;
salt and ground black pepper - to your taste.

Getting rid of excess salt

Canned products differ from fresh mushrooms not only in that the latter are immediately ready for consumption. The bottom line is that during pickling and salting (canning), acetic acid and salt accumulate in the legs and caps. It is these substances that keep mushrooms almost fresh for a long time. Their excess is a completely common occurrence, because if preservative additives are not added, the product can easily become unusable. Therefore, when preparing, they often take a little more acid and salt than required.

Before making fried potatoes with salted mushrooms, you should perform a number of simple steps:

First, you need to taste the product - it may turn out to be suitable and does not require any processing.
If there is too much vinegar or salt in the mushrooms, then they need to be soaked in clean water or rinsed using a colander.
Finally, if there is not so much excess acid and salt, then you can do without any processing, but then you should put less salt in the dish than indicated in the recipe.

Cooking fried salted milk mushrooms with onions

Salted milk mushrooms are a classic winter snack that always adds its own original note. Milk mushrooms are eaten with pleasure both at the festive and everyday tables. And the whole point is their pleasant consistency: pieces prepared in accordance with the recipe are always elastic and pleasantly crunchy in the mouth.

Of course, when frying, this effect is reduced, but even in this form a rather interesting flavor combination is obtained. If you cook milk mushrooms with onions, you will get a wonderful appetizer that can be used on its own or in combination with a side dish, meat, and other products. You will need the following components:

salted milk mushrooms 300 g;
3 tablespoons sunflower oil or pork fat (50 g);
medium onion;
spices and herbs - at your discretion.

The sequence of actions is as follows:

A frying pan with oil and bacon is heating up.
First fry the onion in heated oil (it is better to cut into medium pieces, because small ones burn quickly). Bring to half-ready.
Then fry the pre-soaked (preferably 2 hours) milk mushrooms along with the onions - no more than 5 minutes.

Spices and herbs are added a minute before readiness.

Fried potatoes with salted mushrooms

Proper roasting

Canned mushrooms are a product that is ready to eat, so they will have to be fried a little less. In fact, everything here comes down to properly heating the product and giving it a rosy and appetizing appearance.

To do this, you can use the following rules:

Cut the mushrooms into small pieces.
Fry them with sunflower oil.
Cooking takes no more than ten minutes.
If only mushrooms are fried, they should not be salted.

Fried potatoes with pickled mushrooms

There are many recipes with salted mushrooms. Take fried potatoes, for example. To prepare it you need to prepare the following ingredients:

4-6 potatoes;
200-400 grams of canned mushrooms;
3 tablespoons of vegetable oil;
4 tablespoons of low-fat sour cream or milk;
one garlic clove;
one bulbous head;
salt, herbs and spices to taste.

The cooking technology will be as follows:

Wash, peel and cut the potatoes, preferably into strips, as they will cook faster this way.
Place potato strips in a frying pan containing hot oil, frying them until golden brown.
Then you can put chopped onions there.
Chopped and soaked canned mushrooms are added when the onions are half cooked. The flame of the gas burner is not reduced.
After 4-6 minutes, you can add sour cream and add selected spices.
And after another 7 minutes, add chopped herbs into the frying pan and put out the fire, cover the dish with a lid and leave for a quarter of an hour to form a unique aroma.

It should be noted that housewives who know whether it is possible to fry salted mushrooms often prefer to fry them in the oven, following almost the same scheme.

Fried canned milk mushrooms with onions

Canned milk mushrooms are a traditional winter snack that fits perfectly on any table. Milk mushrooms are served on both regular and holidays. Experienced housewives do not have to wonder whether it is possible to fry salted milk mushrooms.

Fried milk mushrooms with onions are an excellent appetizer that has a unique combination of flavors. To prepare it you will need:

200-400 grams of salted mushrooms;
2-4 tablespoons of butter or 40-60 grams of pork fat;
medium sized onion;
herbs and seasonings to taste.

The cooking sequence will be as follows:

The frying pan is heated with bacon and oil.
In oil (already heated), you need to fry the chopped onion, bringing it to a state of semi-preparedness.
After this, you need to add milk mushrooms to it and fry them for 4-6 minutes.
Herbs and seasonings should be added approximately one to one and a half minutes before the end of cooking.

Homemade canned mushrooms can be used separately or in combination with some other products, by boiling or frying them. It all depends on your culinary talent and taste. Sometimes a unique combination of tastes and aromas creates a truly festive atmosphere even at an ordinary table.

Champignons have long become a popular product and an indispensable ingredient for various dishes. Their delicate texture and unusual taste helped them get rid of unnecessary competition and even outperform their “mushroom” comrades. They are eaten salted, fried, baked and pickled. The production of champignons has now reached enormous proportions. Undoubtedly, people are captivated by the fact that such mushrooms undergo thorough quality control, and a special cultivation technology will free them from searching for specimens with a wormy surprise.

Recipe for fried potatoes with salted mushrooms

This is a simple, classic recipe that is also perfect for people who are fasting and watching calories. You will need the following ingredients:

4-5 potatoes;
salted mushrooms 200-300 g (any);
vegetable oil 3 tablespoons;
low-fat sour cream 4 tablespoons;
small head of onion;
1 clove garlic;
herbs, spices, salt - at your discretion.

The technology is as follows:

Peel, wash and cut the potatoes - preferably into strips - so that they cook faster.
Place potatoes in a hot frying pan (with oil) and fry until brightly browned.
Then they add fairly coarsely chopped onions.
Soaked and chopped salted mushrooms are added after the onion becomes transparent (half-ready). The fire is not reduced.
Literally after 5 minutes add sour cream and all the spices.
And after another 5 minutes, add finely chopped greens and turn it off, cover with a lid - the dish should sit for 10-15 minutes to soak in the aromas.

NOTE

Sour cream can also be served separately – i.e. It is not necessary to stew potatoes and mushrooms in sour cream.

What are the benefits of champignons?

Champignons, like all other mushrooms, are rich in proteins - there are so many of them that you can safely refuse meat dishes. It’s not for nothing that since ancient times mushrooms were called “forest meat”, and their collection was called hunting. Due to its ability to replace meat protein, many diets include dishes with champignons, excluding heavy meat products, without fear of harming health.

The calorie content of champignons is very low and does not exceed 28 kcal. And since a significant proportion of the composition is water, weight loss programs based on fasting have now been developed, and champignons are one of those products that can be consumed during such a sometimes difficult period. You can lose up to 4 kg of excess weight in a month! Moreover, they perfectly remove the feeling of hunger, quickly saturating the body and leaving you feeling full for a long time. Well, isn't it a wonderful product?

Mushrooms are also rich in other valuable components, especially vitamins - group B, A, C (ascorbic acid) and many others. There is especially a lot of vitamin B9 (folic acid) - it supports the immune system, promotes the functioning of the circulatory system, and in women it restores hormonal metabolism, improves the condition of the skin and hair.

The technology for growing champignons involves constant exposure to ultraviolet light, and it increases the concentration of vitamin D in them. Phosphorus can be isolated from microelements - there is so much of it that champignons are equated in content to seafood.

Mushrooms have been shown to be potential protectors against cancer - the antioxidants in them prevent the growth of free radicals and protect human cells from DNA damage. It is also noteworthy that when cooked, mushrooms do not lose their beneficial qualities.

Since champignons contain chitin, there are contraindications for use for some groups of people. A serving of mushrooms per day should not exceed 300 g. If you increase the serving, there is a risk of “slowing down” the work of the gastrointestinal tract, since chitin is poorly absorbed. Restrictions on use apply to children and the elderly. In these age groups, the body is already weakened, and the stomach copes poorly with heavy food.

Is it possible to fry canned champignons?

Preservation has been helping housewives for a long time - it allows products to be stored for years. At any time you can get the necessary product and prepare your favorite dish from it. A jar of mushrooms will cost less than the same amount of fresh ones. But how will the taste change if you add canned champignons to the recipe? And is it possible to use such mushrooms in principle? Many people have faced the second question and the answer has always been the same - of course, yes! The possibility of adding them to dishes is limited only by imagination. But you need to remember several rules and features of using such champignons.

First, when choosing canned mushrooms, carefully look at the product labeling and its expiration date. Avoid jars with dents or bulges on the lid or bottom - such a product can cause, at a minimum, poisoning. Rusty and leaking canned goods are also hazardous to health.
Secondly, after opening the jar, transfer the contents to a colander and rinse with cool water. Let the mushrooms stand and dry for 5 minutes until all the water and juice in which the mushrooms were stored has drained. Washing also removes excess acid, because some manufacturers add vinegar to better preserve champignons. By the way, it makes the consistency softer, so you will have to fry the mushrooms less than fresh ones.
And thirdly, after such a short drying, sort out the mushrooms. Nowadays there is no point in relying on the integrity of the manufacturer, so spoiled copies with a suspicious appearance and smell may be found in the jar.

Marinade for honey mushrooms for 1 liter of water: the best recipes for the winter

There are several options for marinade for preparing honey mushrooms.

List of products:

1 liter of water
20 g salt
25 g sugar
2 bay leaves
3 dill umbrellas
5 black peppercorns
3 cloves garlic
100 ml vinegar 9%

Recipe:

Just boil water and add sugar and salt.
Next, add spices and cook for 3 minutes.
After this, vinegar is introduced and the marinade is turned off.

Marinade for honey mushrooms for 1 liter of water: the best recipes for the winter

Types of canned champignons

Whole champignons - the name speaks for itself. The jar will contain mushrooms that have not been subjected to any processing other than cleaning.
“Button” champignons are practically no different from whole ones, but only their stem is cut off exactly to the mushroom cap, so that it is not visible until you turn it over.
Whole sliced - the jars will contain beautifully sliced champignons with preserved anatomical shape - a cap with a long stem. As a rule, even such mushrooms are divided by price category - the more expensive ones (premium class, let's say) have an even cut and are almost identical in size. But cheap ones can be cut in different directions, which affects the appearance of the sliced champignon. The cut “buttons” have the most ideal shape – buyers are attracted by the cut of a large cap with a small stem.
Pieces are the cheapest option for canned champignons. These are rather mushrooms that did not get into the jar due to their inconsistency in appearance - broken caps or stems, poorly cut slices.

How to fry properly

How long to fry until done?

The time for frying the champignons depends on the form in which you need them - they can be cut into thin small plates, but they can also be used whole. On average, their cooking time until fully cooked ranges from 5 to 10 minutes. During this time, the mushrooms have time to brown and become covered with a delicate golden attractive crust.

How long to fry canned champignons for filling?

Many canned champignons are already ready to eat - open and eat. And if their frying time is limited to 10 minutes, then preparation for the filling comes down to a ridiculous 3 minutes. It is enough for the mushrooms to brown slightly, and they will reach full readiness after adding them to the main dish.

How to fry for lasagna

To prepare the filling for mushroom lasagna, we need only two ingredients - mushrooms and onions. If desired, you can add minced beef or, if you want to try a unique dietary product, then chicken fillet - lasagna in this case will be meat with the addition of mushrooms.

So, finely chop the champignons and onions (champignons are cut into slices, onions into small cubes). When adding chicken, also cut the fillet into small pieces. First of all, add the onion to a frying pan with heated vegetable oil and, as soon as a golden crust appears on it, add the champignons. You can cook the chicken and ground beef separately, or do it before adding the mushrooms to the onions. The meat must be almost cooked so that the champignons do not lose all their taste during the long heat treatment. On average, cooking time takes 20 minutes (10 minutes when preparing mushroom lasagna).

How to fry canned champignons for salads

Canned mushrooms allow you to prepare a salad quickly and inexpensively. It is recommended to subject fresh champignons to at least minimal heat treatment, but taking them from a jar can easily save 10–20 minutes of precious time. It is enough to cut them into beautiful slices (so that their anatomical shape is preserved - a cap with a stem) and immediately add to the salad.

To add a special taste, mushrooms can be fried in olive oil with garlic. Have you ever tried mixing mushroom and garlic sauce together? This method of frying will renew the already boring taste of the salad.

How to fry champignons for soups

Delicate, light and aromatic soup with the addition of champignons does not leave you indifferent. Having a jar of canned mushrooms will make it possible to prepare it at any time, and the vinegary sourness will update the taste of the dietary soup.

For it, the champignons need to be finely chopped, and one, the largest mushroom from the jar, cut into anatomically shaped plates - it will look beautiful in the broth and, in addition to a feast for the stomach, you will receive aesthetic pleasure. It is enough to fry them for 4-5 minutes over low heat with constant stirring, so that the champignons do not burn, but are only slightly covered with a golden crust. In soup they should be soft and tender, and frying is necessary only to enhance the taste and aroma. Their further preparation in soup is identical when using fresh ones.

Salted mushrooms with boiled potatoes in milk sauce

500 g salted mushrooms,
7 pieces of boiled potatoes,
40 g butter,
200 g milk sauce (mix 2 tablespoons of flour with 2 tablespoons of butter and brew with milk - a glass),
30 g cheese,
salt.

Cut the prepared salted mushrooms (porcini, boletus, aspen, champignons) into cubes. Cut the boiled potatoes into thin layers.

Then combine the mushrooms with a medium-thick milk sauce and add salt. Place the potatoes on a baking sheet (or a baking pan), then the mushrooms in the sauce, sprinkle with grated cheese, drizzle with oil and bake in the oven. Potatoes with salted mushrooms cooked in the oven before serving, pour butter (melted) or margarine.

What can you cook with fried canned mushrooms?

So, we found out that canned champignons are no worse than fresh ones, and in some respects, perhaps even better. Now let's look at what you can cook with fried canned mushrooms.

Salad with mushrooms, bacon and strawberries

A delicate and unusual salad that can surprise with its combination. For it we will need:

Spinach leaves – 200 g.
Canned champignons – 200 g.
Bacon slices – 200 g.
Fresh strawberries – 200 g.
Dry mustard - half a spoon.
Table vinegar – 3 tablespoons.
Sugar – 1 teaspoon.

Wash the spinach well and dry it on a towel. Place the mushrooms in a colander and rinse in cold water, leaving them to drain for 5 minutes.
Cut the bacon into small strips and fry in vegetable oil until crispy. Leave the fried slices on a paper towel to remove excess oil.
Pour the required amount of sugar, mustard and vinegar into the pan in which the bacon was cooked. Bring to a boil and remove from heat.
We cut the mushrooms into thin slices to preserve the anatomical shape of the champignons.
Next, add spinach and mushrooms to the resulting mustard mixture and keep them there for 2 minutes. By this time, the spinach will shrink a little from the high temperature, and the mushrooms will be slightly fried.
Add the spinach and mushroom mixture to a bowl, add bacon and sliced strawberries.

Sometimes bacon is added not as slabs, but as crumbled meat, sprinkled on top of the salad at the very end.

Schnitzel with canned mushrooms

We are moving from dietary nutrition to heavy artillery. Even the most harmful husband will appreciate such a hearty dinner.

Pork medallions – 4 pieces.
Canned champignons – 0.5 kg.
Onion – 1 head.
Pork fat – 5 tablespoons (lard can be used).
Wheat flour for sprinkling - 2 tablespoons.
Salt and pepper to taste.

To make the meat tender and juicy, before cooking we beat it to a thickness of 0.5–1 cm. We do this carefully so that the meat does not tear. If desired, it can be given a rounded shape at the end using a knife.
Add vegetable oil to the frying pan, heat it up and add sliced mushrooms. Fry until golden brown for 4 minutes. Then add the onion and 1-2 tablespoons of fat (lard). The fat should be rendered, as a result the onions and mushrooms will continue to fry in a kind of broth. Cook until the onion begins to turn golden.
Roll the medallions in a thin layer of flour and, adding the remaining fat to the pan, fry the meat for 2 minutes on each side. The cutlets should not curl into a kind of hat - as soon as you start to notice that the edges are turning in, turn the medallions over to the other side.
Add pre-prepared flour (2 tablespoons) to the melted fat in a frying pan and cook it until thickened over low heat. The mixture should be light brown and very thick. To it we add mushrooms and onions, fried earlier, salt and pepper to taste.
Serve the cutlets with your favorite side dish, topped with sauce with mushrooms and onions.

«Important:

All information on the site is provided for informational purposes only. Before applying any recommendations, consult with a specialized specialist. Neither the editors nor the authors are responsible for any possible harm caused by the materials.”

In many recipes, one of the ingredients is fried mushrooms. But you don’t always have fresh ones on hand. Therefore, many housewives wonder whether it is possible to replace fresh ones with marinated ones and whether they can be fried at the same time.

How and how many minutes to fry honey mushrooms until done?

It all depends on the presence of heat treatment. If you boiled mushrooms, the frying time is 15 minutes. Raw honey mushrooms are fried for 30-35 minutes. Quite a lot of water is released during cooking. There is no need to drain it, it will evaporate on its own.

Instructions:

Clean the mushrooms and place them in a boiling solution with salt and spices. Boil honey mushrooms for 30 minutes and drain the broth
Transfer the mushrooms to a sieve and let the broth drain. Dry with a towel
Pour oil into the frying pan and heat it high, add the onion, cut into half rings
Fry until golden brown and add honey mushrooms. Fry for a third of an hour
Before turning off the heat, add salt and spices.

How and how many minutes to fry honey mushrooms until done?

Is it possible to fry marinated champignons?

Preservation is a way of preserving products and extending their shelf life by inhibiting harmful microorganisms. Pickling is a type of preservation using acid and adding spices and vegetable oil. Products that have undergone such processing are already ready for consumption, so there is no special need for frying canned champignons. Of course, if the recipe contains fried mushrooms, but there are no fresh ones, then you can fry them.

How to fry

The easiest way to deliciously fry marinated mushrooms is in a frying pan with onions.

Step-by-step cooking recipe:

Take a third of a half-liter jar of champignons, rinse them and place them in a frying pan.
Add finely chopped onion and a little vegetable oil. If desired, add salt, pepper and spices.
Cook over medium heat for 10 minutes.
When finished, you can add a couple of spoons of sour cream and simmer for a minute until the sour cream becomes liquid. It is advisable to eat this dish immediately, before it gets cold. Goes well with potatoes.

Canned champignons can be fried. Whether it is necessary is another matter, since this method of heat treatment does not add any benefits to the product.

I have been making this preparation for more than 30 years, and my grandmother always did it this way. I didn’t think that there was a need to post the recipe on Povarenok, it seemed like everyone was preparing it, especially here in Siberia, where there is a sea of mushrooms and they know a lot about them. But it turned out that it wasn’t. I buy mushrooms for the umpteenth time and they ask me: “Are you going to freeze them?” “No,” I say, “I froze the white ones, but I’ll fry these ones and put them in jars for the winter.” “How’s that?” Well, I’m starting to tell you again. So I decided to post the recipe. The younger generation probably forgot how potatoes, summer cottage preparations and mushrooms helped them survive during perestroika, and mushrooms were prepared in different ways almost on an industrial scale. Most often, if I fried, it was in three frying pans at once, and the jars boiled one after another on a free burner. These days are also difficult times, so the recipe will come in handy. There are a lot of mushrooms now, very good ones, it’s already cold, so there are no worms at all. Collect, cook, but in winter you open the jar and it smells in summer. You can fry it with potatoes, pasta, any porridge, or just with an egg. Bon appetit!

How to pickle honey mushrooms quickly without sterilization?

This recipe does not require lengthy preparation or sterilization of mushrooms.

List of products:

1 liter of water
A kilogram of honey mushrooms
3 cloves
3 allspice peas
Bay leaf
200 ml vinegar
25 g salt
30 g sugar

Recipe:

Boil the mushrooms in salted water with sugar for 7 minutes, then drain the water.
Pour a liter of water over the mushrooms and add spices and vinegar
Boil for another 7-10 minutes and pour into jars along with the broth
Cover with lids and refrigerate

How to pickle honey mushrooms quickly without sterilization?

Recipe for “Fried mushrooms for the winter”:

Take 0.3-0.5 liter jars, you don’t need more, because if you open it, it’s better to eat the mushrooms right away. We sterilize the jars as usual and leave them to dry. I took a special photo that showed what fat looks like (it turned out that not everyone even knows about it). It is sold in those departments where margarine and butter are sold. Smells great when fried. I bought three bunches of mushrooms - boletus mushrooms, mostly large-medium ones, and a few small ones. There are about 18 or 19 pieces in total. There were also cowsheds at the market (that’s what we call them, and somewhere else they are called svinushki or dunki, they are yellow-brown, lamellar at the bottom, the legs are short), but these are conditionally edible mushrooms, they must first be boiled in two waters, I didn’t take them , although they are also very good. We no longer have honey mushrooms and chanterelles here, it’s a pity that I missed it.

I was distracted by social affairs and didn’t photograph the whole mushrooms. I washed, cleaned, lightly squeezed the caps (boletus caps are porous at the bottom, they absorb water when you wash them), cut the stems into 1 cm pieces, and the caps into large pieces, because they will fry and shrink. You can see in the photo how they are already boiling in the frying pan. It is better to use a deep frying pan and cover the top with a mesh to prevent splashes. I lost almost the entire pack of fat. Don’t skimp on the fat; you want the mushrooms to bathe in it. I first added some of the fat, then the liquid evaporated and added more. Almost immediately reduce the gas to a minimum and simmer for about 1.5 hours, stirring constantly. Check the time yourself, it depends on the size of the pan and the number of mushrooms. The mushrooms should remain soft and not dry and wrinkled. Keep in mind that honey mushrooms and chanterelles are smaller and thinner; they need to be fried for less time. You can add salt in several stages, testing the taste.

When hot, place into jars just above the shoulders with a sterile dry spoon, tamping with a sterile fork (this is so that excess air does not remain in the jar). The fat from the frying pan must be poured into filled jars so that it is approximately 0.5-0.8 cm above the mushrooms (when it hardens, the mushrooms should not be allowed to protrude from under the fat). Fat blocks air access to the mushrooms. First, I pour some of it with a spoon and let it settle, be absorbed, and add more. If there is little fat left in the pan after laying it out, add it from the pack and melt it further. Cover with napkins and leave until completely cooled, when the fat turns white, usually the next day. The photo shows what should happen. The lids must be boiled, wiped dry with a clean towel, screwed on (you can also put on plastic ones) and put in the refrigerator against the far wall. It has been checked that if everything is done cleanly, nothing has ever become moldy or gone missing.

I even had some food left. In the morning, mushrooms were fried with eggs. Delicious!

Pickled honey mushrooms: a recipe for the winter using the hot method

Hot-cooked mushrooms do not last long. But at the same time, they keep their shape perfectly and are suitable for the holiday table.

List of products:

Salt
Water
5 dill umbrellas
3 cloves garlic
Currant leaves
Honey mushrooms

Recipe:

It is necessary to clean the raw materials and transfer them to a tub. Next, you need to pour in water and add a spoonful of salt.
Boil the mushrooms in the broth for a third of an hour. Next, drain the broth and let the mushrooms dry
Transfer the mushrooms to a pickling container. It could be a wooden tub
Season each ball with a little salt
Divide the garlic into pieces and, along with dill and currants, also arrange between layers
Place oppression on top and refrigerate for 5 weeks

Pickled honey mushrooms: a recipe for the winter using the hot method