How to prepare marinade for mushrooms
Crispy, delicious mushrooms will always be in demand at the table. To properly and tasty prepare pickled mushrooms for the winter, you need to know a few basic rules:
- Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.
- Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
- If you have boletus or boletus, then the caps and legs need to be marinated separately.
- Butter must first be removed from the skin.
After preparing the base, you need to prepare a brine for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the preparation, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruits and remove remaining dirt and moss.
Under what lids should you cover pickled mushrooms for the winter? Useful recommendations
Canned mushrooms have always been considered one of the most popular preparations for the winter. There is hardly anyone who does not like to open jars of pickled mushrooms on cold winter evenings to taste the delicious forest delicacy.
However, before they get to the table, these delicious fruiting bodies go through several stages of processing. There are many nuances associated with their preservation that every housewife who deals with such preparations for the winter needs to know.
For example, you need to know what kind of lids are best to cover pickled mushrooms?
What kind of lids should you use to cover pickled mushrooms to store in winter?
Novice cooks often ask this question, since many people know cases of poisoning by butulinism bacteria caused by tightly sealed metal lids.
However, some experienced mushroom pickers confidently use these iron devices in their practice, without any fear for their health.
So, what kind of lids can you use to cover pickled mushrooms?
First, you need to figure out what kind of harvesting method you plan to use with the harvested mushrooms: pickling or pickling.
In this case, it is better to use polyethylene lids, since they allow air to pass freely.
And if you want to prepare pickled mushrooms for the winter, then what kind of lids should you use to close the jars in this case? Can iron or screw caps be used? It turns out that using this seaming method is quite possible and safe if vinegar is present in the marinade.
Mushroom marinade recipes
Pickling mushrooms at home is not such a complicated process; every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for a marinade for mushrooms with and without pre-soaking, a special way to cook boletus and chanterelles with garlic, a quick recipe for pickling mushrooms for consumption in 3-5 days, and others.
Canning
Any edible mushrooms are used for pickling, except for the large fruiting bodies of porcini mushrooms and boletus mushrooms. The pulp and tubular layer of these mushrooms become too loose with age and are not suitable for pickling and salting.
Volnushki, milk mushrooms and other lamellar mushrooms that have a caustic milky juice are soaked or additionally boiled before canning to remove bitterness and substances that irritate the gastric mucosa.
You cannot prepare different varieties of mushrooms in one jar; their cooking time and shelf life may differ.
Pickled mushrooms are stored exclusively in glass jars, using metal lids with a special food coating, without access to air. A glass lid can increase the shelf life of canned food, because... the contents of the jar do not react with glass, which cannot be said about metal. Sealed jars are stored in a cool, dark place. A basement, cellar or refrigerator is suitable for this purpose.
Universal marinade
• Time: 40 minutes. • Number of servings: 6 persons. • Calorie content of the dish: 28 kcal. • Purpose: conservation. • Cuisine: Russian. • Difficulty: easy.
This method is excellent for preparing both tubular mushrooms (oyster mushrooms, etc.), and boletuses, chanterelles, etc. Prepare the mushrooms: soak them, chop them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms for 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do this correctly, taking into account the proportions.
Ingredients:
- sugar – 80 g;
- salt – 40 g;
- vinegar – 100 ml (or 30 ml of essence);
- allspice and black peppercorns;
- cloves - 5 buds;
- bay leaf – 2 pcs.;
- water – 1 l.
Cooking method:
- Boil the water. Add salt, sugar and stir well until completely dissolved.
- Bring to a boil. Place the spices in the pan, pour in the vinegar and let sit for a couple of minutes.
- Place the fruits in jars, fill them with hot brine, and roll them up.
Quick marinade
• Time: 30 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 23 kcal. • Purpose: blank. • Cuisine: Russian. • Difficulty: easy.
For those who do not yet know how to pickle mushrooms, a quick method of preparing a dish with a photo is suitable for testing. Take any mushrooms, chop them, prepare them. Then pour in brine with the addition of dill, allspice, and other spices, close the lid and let it brew for 24 hours. After this, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.
Ingredients:
- cloves – 7 buds;
- bay leaf – 3 pcs.;
- thyme – 2-3 sprigs;
- onion – 1 pc.;
- water – 3/4 tbsp. ;
- white wine vinegar – 1/3 tbsp.;
- salt –30 g;
- peppercorns –1.5 tsp;
- mushrooms –700 g.
Cooking method:
- Finely chop the onion. Prepare the mushrooms: wash, peel, chop.
- Place all marinade ingredients in a saucepan and bring to a boil.
- Add mushroom mixture. Bring to a boil, reduce heat to low and cook for another 15 minutes at low temperature.
- Fill the jars with the preparation and seal.
For porcini mushrooms
• Time: 40 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 29 kcal. • Purpose: blank. • Cuisine: Russian. • Difficulty: easy.
Crispy, delicious boletus mushrooms evoke a genuine appetite even for a sophisticated gourmet. This is a great appetizer, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices and vinegar, study the recipe with photos and start preparing the delicacy. This method is designed for 1 kg of boletus mushrooms, and you can eat such mushrooms within 3 days after cooking.
Ingredients:
- salt – 20 g;
- acetic acid (30%) – 70 ml;
- water – 1.5 tbsp.;
- black and allspice – 14 peas;
- bay leaf – 2 pcs.;
- sugar – 20 g;
- onions – 1 pc.
Cooking method:
- Prepare the mushrooms by soaking them for a while and rinsing them. Chop and place in a deep saucepan.
- Add salt, add water and bring to a boil.
- Cook for 5-10 minutes.
- Add peeled onion, spices, cook for 20-25 minutes.
- At the very end of cooking, add vinegar.
- Place the hot treat into sterilized jars.
Freezing
You can freeze any mushrooms. If they are pre-washed, wait until they dry completely, otherwise freezing water will disrupt the structure of the fruiting body. This will have a bad effect on the taste and consistency of the product after defrosting.
Small mushrooms (for example, honey mushrooms) can be frozen whole, large ones can be cut into pieces up to 2 cm thick. Spread the mushrooms in a thin layer on a tray and place in the freezer for 12 hours. Then pour it into bags or containers.
To save time on cooking, mushrooms can be boiled or fried before freezing. But you need to take into account that they will be stored less (boiled - up to 6 months, fried - up to 3 months). It is convenient to freeze mushrooms in portions in plastic bags or containers to defrost the amount needed for one dish.
For honey mushrooms
• Time: 40 minutes. • Number of servings: 5 persons. • Calorie content of the dish: 21 kcal. • Purpose: blank. • Cuisine: Russian. • Difficulty: easy.
Before preparing pickled mushrooms, you need to clean them and fill them with cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that honey mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturating them with taste and aroma. Spices include: cinnamon, coriander seeds, and season with hot pepper.
Ingredients:
- water – 1 l;
- sugar – 60 g;
- salt – 30 g;
- vinegar (9%) – 300 ml;
- cloves – 3 buds;
- coriander – 1 tsp;
- bay leaf – 2 pcs.
Cooking method:
- Rinse the mushrooms, add boiling water, cook for 5 minutes.
- Place on a sieve and pour in the pre-prepared marinade.
- To do this, dissolve sugar, salt, vinegar in hot water, add spices.
- Boil honey mushrooms for 15 minutes in brine, skimming off the foam with a slotted spoon.
- Place in jars and roll up.
For oyster mushrooms
Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.
Ingredients:
• oyster mushrooms – 1100 g; • vinegar – 1 teaspoon of essence; • pepper – 6 peas; • water – 600 ml; • garlic – 3 cloves; • salt – 2 tbsp. spoons; • dried dill; • sugar – 1 tbsp. spoon; • cloves – 6 pcs.; • bay leaf – 2 leaves.
Preparation:
1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats. 2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed. 3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.
For the oily ones
• Time: 60 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 32 kcal. • Purpose: blank. • Cuisine: Russian. • Difficulty: medium.
Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.
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Ingredients:
- water – 1 l;
- salt – 40 g;
- sugar – 60 g;
- acetic acid – 30 ml;
- cloves, garlic, peppers, bay - to taste.
Cooking method:
- Dissolve salt, sugar, spices in boiling water and boil for several minutes.
- Cool, pour in vinegar.
- Place the mushrooms in jars, pour boiling brine, and screw.
With soy sauce
• Time: 30 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 47 kcal. • Purpose: blank. • Cuisine: European. • Difficulty: medium.
If you are going on a picnic and don’t know what to cook so tasty, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour it over them and wait a couple of hours. Both large and small fruits are suitable for this method, but small mushrooms look more appetizing on the table, and they pickle much faster than large ones.
Ingredients:
- soy sauce – 50 ml;
- sugar – 30 g;
- balsamic vinegar – 50 ml;
- vegetable oil – 50 ml;
- bay leaf, pepper - to taste;
- parsley, garlic.
Cooking method:
- Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.
- As soon as the mixture boils, place the champignons, stir, and simmer under the lid for 8 minutes.
- Pour in vinegar and stir again.
- Let the mushrooms cool. Add chopped parsley and garlic.
Interesting Facts
Have you ever wondered why this mushroom is called white? I was interested to learn that it got its name due to the behavior of the pulp during heat treatment. She remains white. However, its color does not change during drying. Noticing this unique feature of these mushrooms, people called them white mushrooms.
They grow in both coniferous and deciduous forests. However, some connoisseurs of mushroom delicacies have managed to domesticate this forest product. They grow boletus mushrooms in their garden plot.
Typically, the life cycle of a porcini mushroom is 9 days. But there are also long-livers among them. These “live” up to 15 days. They differ significantly from their relatives in size.
After collecting boletus mushrooms, they need to be processed as quickly as possible. Already 10 hours after cutting them, the content of useful substances is halved. Yes, and worms grow in them. If you are still suspicious, place the boletus mushrooms in salted cold water overnight. All excess protein will crawl out
