How to prepare very tasty mushrooms for the winter is of interest to many lovers of forest products. Firstly, they can be salted. There is a cold method of pickling and a hot method. There is also a dry method for pickling mushrooms.
Agree that the first thing to empty on the holiday table is the dishes containing pickled butter or delicious honey mushrooms. There are two ways to marinate. The first is when mushrooms are boiled directly in the marinade. Second - first boil the mushrooms with salt, removing the foam. Then they are thrown into a colander and combined with a separately prepared marinade.
And what a delicious mushroom caviar that is always eaten with a bang. And everyone especially likes different mushroom snacks. They can also be placed on the holiday table and served for a quick family dinner or lunch.
Today we’ll look at recipes for other preparations that have not been considered before.
Mushrooms in their own juice for the winter - a recipe without vinegar
This method of harvesting mushrooms later in the winter is like a godsend. Often used to prepare a quick dinner.
Cooking method
1. Peel, wash and finely chop young and strong mushrooms.
2. Place them in a frying pan, add salt to taste and fry over low heat in their own juice until semi-dry.
3. Then place them tightly in jars and roll them up.
4. Store in the refrigerator.
5. In winter, use as fresh mushrooms. For example, cook mushroom soup.
Wine
Soft texture and pronounced taste of chicken meat: red wine marinade for real gourmets! Red or white, dry or sweet - try new combinations. The marinade is ideal for chicken kebab.
What is necessary:
- 300 ml red dessert wine;
- 100 grams of pitted prunes;
- 1 onion;
- 1 tsp. carnations;
- salt, pepper to taste.
How to cook:
- Cut prunes and onions into rings.
- Combine the wine, previously chopped ingredients and pepper and stir.
- Marinate the bird in the refrigerator for at least 3 hours.
- Stir occasionally during marinating. Add salt at the end of cooking or just before serving.
Porcini mushrooms for the winter without sterilization in the noble way
Only porcini mushrooms are used for cooking.
For the brine:
- Water - 1 liter
- Salt - 2 tbsp. l.
Preparation
1. Sort and wash the mushrooms.
2. Then fill them with water for 3 days.
3. After this, prepare a brine from water and salt.
4. Let the brine boil and place the mushrooms in it one at a time. Hold this for 1 minute.
5. Then immediately place them in sterilized jars.
6. Pour boiling brine over the mushrooms in the jars and screw on the lids. Pre-lubricate the lids with vinegar.
7. Let the jars cool and store in a cool cellar.
Why pickle?
Raw meat and fish may carry hidden health risks, such as parasites, possible diseases and toxic substances. Many ingredients in popular marinades contribute to the death of microbes and worms.
Additionally, the pickling process breaks down the fibers of the food, just as it does when food enters the stomach. This reduces cooking time and makes even the toughest steak juicy and tender.
Spices and other ingredients give meat and fish additional flavor notes and an interesting aroma.
A good marinade consists of three main ingredients:
- acid (lemon juice, vinegar, wine, etc.) - softens fibers and adds piquancy to food;
- oil - binds ingredients and helps them penetrate the product;
- spices and seasonings - when used correctly, they open up new flavors.
How to marinate?
There are several general rules for pickling foods:
- The minimum recommended time for meat and poultry is 2 hours, the maximum is 2 days.
- Seafood and fish should not be marinated for more than one hour.
- Use plastic or glass containers. Aluminum, copper or cast iron may react with the marinade ingredients and ruin the flavor.
- If the recipe calls for heating ingredients, it is recommended that you let the sauce cool before adding the ingredients.
- When marinating meat and fish, store them in the refrigerator.
- Never reuse marinade if the liquid has already been in contact with raw food!
Saffron milk caps for the winter - hot cooking recipe
You can also cook porcini mushrooms using this method.
You will need:
- Camelina mushrooms – 1 kg
- Salt - 1 tbsp. l.
Preparation progress
1. Peel and wash the saffron milk caps. Leave the small ones whole and cut the large ones in half.
2. Place everything in a cooking dish, moisten the bottom with water.
3. Add salt and heat the mushrooms until the juice comes out. Boil them and they will become soft.
4. To make the mushrooms tastier, boil them over low heat and at a low boil. Boiling time is 10-20 minutes, depending on the size of the mushrooms.
5. After cooking, place them in hot sterile jars. Pour boiling mushroom juice over until the mushrooms are completely covered with liquid.
6. Seal the jars with lids and let cool.
7. Store in a cool, dark place, avoiding temperature changes.
Kefir
Yes, a somewhat unusual marinade, but no less popular. To prepare it for meat, onions are chopped, spices are added (for example, khmeli-suneli), salt and pepper, and everything is poured with kefir. Brand and fat content don't matter, follow your taste. The most important thing is to mix everything well and make sure that all the meat is covered with the marinade.
Mushrooms for the winter - a delicious recipe for preparing in jars
Only young and strong boletuses and boletuses are suitable for the recipe. boletus, honey mushrooms, chanterelles, white mushrooms, moss mushrooms. You can make assorted mushrooms or just one type of mushroom in jars.
Cooking steps
1. Peel the mushrooms and wash thoroughly.
2. Then cut and put in cold water. In which, per 1 liter, 1 tbsp is added. l. salt without top and 2 g of citric acid. This way the mushrooms will retain their color and not darken.
3. Periodically skimming off the foam, cook the mushrooms.
4. Place the finished mushrooms in a colander, let the water drain and place in clean glass jars.
5. Strain the broth and pour it over the mushrooms.
6. Then cover the jars with sterile lids and place them in a saucepan with water heated to 50 degrees.
7. Sterilize liter jars for at least 1 hour, or better yet 1.5 hours.
8. Store jars in a cool place.
9. Mushrooms prepared using this method are excellent for first courses and roasts.
Soy sauce
Soy sauce is a kind of alternative to vinegar and spices; any meat is perfectly marinated in it. It has a lot of salt so there is no need to add extra. Soy sauce perfectly softens meat, making it tender and flavorful. You can also add onions and garlic to the marinade, but it’s better not to rush with seasonings - soy sauce itself is very flavorful. It's all about balance!
Fried mushrooms for the winter in butter
Who can argue that if you prepare fried mushrooms for the winter in jars, then this is already a ready-made food. Now we will prepare champignon mushrooms, but you can also prepare wild mushrooms using this method.
Products:
- Champignon mushrooms
- Salt
- Ground black pepper
- Butter
Mushrooms fried in jars for the winter - recipe
1. In some parts of Russia, champignons grow in the forest, so you can collect a lot of them. Otherwise, grow it yourself or buy it in a store. Wash the champignon mushrooms, peel and cut into small pieces.
2. Place the chopped mushrooms in a large saucepan and add water. Bring to a boil and from the moment of boiling, cook for 15 minutes. Be sure to remove the foam on top with a spoon.
If the mushrooms are wild, then cook them chopped for 20 minutes.
3. Free the cooked mushrooms from the water by draining them in a colander. Wait for all the water to drain.
4. Place the frying pan on the fire and place the mushrooms prepared without water into it. Stirring occasionally, let the liquid evaporate.
5. After the liquid has evaporated, add 100 g of butter.
Instead of butter, you can use vegetable oil, beef or pork fat.
6. Fry mushrooms in butter for 10-15 minutes. When frying, add salt and pepper to taste.
7. While the mushrooms are frying, prepare the melted butter. To do this, cut the butter into pieces and place in a heat-resistant bowl. The oil must be of good quality.
8. Place the container with pieces of butter in the microwave. In general, it will cook in three minutes. That is, it should boil for the last 2 minutes. As you can see from their photos, the oil was divided into two layers. The first layer is ghee. The bottom layer is whey. We only need the top part.
9. Place the finished mushrooms in sterilized jars. Compact the mushrooms so that more goes in and there are fewer voids. Pour in the oil with a spoon and stir the mushrooms so that the oil penetrates inside. Pour oil from above to the top of the jar so that it covers all the mushrooms. Screw on the lids and cover with a blanket until cool. Store these jars in the refrigerator for up to 6 months.
If you want to store such jars in the cellar, then sterilize 0.5 liter jars for 15 minutes.
10. These are the delicious fried mushrooms. From such a preparation you can prepare fried potatoes with mushrooms or mushroom soup in winter.
Red fish salted with oranges
You will need : red fish fillet without skin, coarse non-iodized salt, sugar, oranges.
Cooking . Mix salt and sugar in a 2:1 ratio. Rub the fish fillet thoroughly with this mixture on all sides.
Wash the oranges, remove the skin, cut into thin “washers”.
Place a layer of orange slices on the bottom of a wide, shallow glass or enamel bowl, then a thin layer of fish fillet and again a layer of oranges.
Wrap the container with all contents tightly in cling film and place in the freezer.
This is a recipe for very quick salting of red fish. After 5-7 hours it is ready for use.
Before serving, such lightly salted red fish must be defrosted in the refrigerator, and not at room temperature!
Swedish beetroot gravlax
You will need : 700 g salmon fillet with skin, 300 g beets, 150 g coarse rock salt, 50 g sugar, 50 g fresh horseradish, 50 ml vodka or schnapps, a large bunch of dill, zest of one lemon.
Cooking . Wash, peel, finely chop or grate fresh horseradish. Wash the dill, dry and chop. Grate the lemon zest.
Wash the beets, peel them, cut into medium-sized slices.
Place the fish fillet in one piece, skin side down, on a tray or board and sprinkle evenly with salt, then with sugar, grated horseradish and chopped beets. Sprinkle vodka over the top and sprinkle with chopped dill and lemon zest.
Wrap the fish and all its contents tightly in cling film directly on the board. Place an even weight on top and place in the refrigerator for two days.
After 48 hours, remove the tray with the fish, remove the weight, carefully unwind the film and, holding the fish with your hand, drain the resulting juice.
Then remove the marinade and pat the fish dry with paper towels.
After this, remove the skin with a sharp knife. The finished fillet can be cut into slices and served immediately with sour cream and mustard sauce, or it can be stored in the refrigerator, first wrapped in cling film.
There are options for making gravlax without beets, but with plenty of dill and pepper.
