There can never be too many mushrooms - and not only avid mushroom pickers, who are happy to wander through the forest, will agree with this. The very humane prices for these forest gifts during the harvest season do not allow you to easily pass by private traders, and now there is already a bucket of mushrooms in your home. The potatoes with mushrooms have already been fried, a good portion has been dried for future use. Where to put the surplus? Of course, prepare pickled mushrooms for the winter! The recipes for this appetizer from the “both for the feast and for the world” series are varied. And how easy it is to implement - and a novice housewife will love it!
Delicious marinade for champignons per 1 liter of water
Water is poured into the pan, into which cloves, bay leaves, thyme, onions, wine vinegar, salt, garlic, granulated sugar and black pepper are added. Everything is brought to a boil, after which the mushrooms are sent there and cooked for 15 minutes. The champignons are placed in jars and covered with lids.
Cooking time: 20 min.
Cooking time: 20 min.
Portions – 10.
Ingredients:
- Champignons – 1 kg.
- Cloves – 6 pcs.
- Bay leaf – 3 pcs.
- Thyme – 3 sprigs.
- Onions – 1 pc.
- Water – 1 l.
- White wine vinegar – 0.5 tbsp.
- Salt – 1 tbsp.
- Garlic – 3 cloves.
- Granulated sugar – 1 tsp.
- Black peppercorns – 10 pcs.
Cooking process:
Step 1. We start by preparing the mushrooms. First, we clean the champignons, cut off the ends of the legs, then rinse them thoroughly under running water and cut them into 4 parts.
Step 2. Take a saucepan, pour water into it and add cloves, bay leaves, thyme, onions chopped into half rings, white wine vinegar, salt, garlic, granulated sugar and black pepper. Put everything on the fire, bring to a boil and let it cook for a couple of minutes.
Step 3. Now we send the prepared champignons there and cook them over low heat for 15 minutes.
Step 4. Pre-sterilize the jars in which the mushrooms will be stored using any convenient method. Place the champignons on them, pour the marinade over them and close the lids tightly.
Step 5. Let the mushrooms cool completely at room temperature, then put them in the refrigerator for 12 hours. We serve the finished dish to the table as an appetizer. Bon appetit!
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Preparing mushrooms for pickling
Whether you brought mushrooms from the forest or from the market, they need to be sorted out to remove any debris, rotten or wormy ones. Sometimes the wormhole touched only a small part of the cap or stem - it is not necessary to throw away the entire mushroom, you can cut out the damaged area.
Then the mushrooms need to be sorted by type, since not all of them are good neighbors in the jar. For example, when boiling boletus and butter together, the latter will wrinkle and become dark. But you shouldn’t cook boletus mushrooms with boletus and boletus - they will boil over, since they reach readiness faster than others.
Having sorted and sorted the trophies of the “silent hunt”, they need to be soaked in water - medium-salted or acidified. This will allow them to be cleaned of any remaining dirt, debris and worms - this “garbage” will float to the top. But you shouldn’t keep forest gifts for more than an hour - they will become saturated with water, become fragile and lose some of their taste. The root part of the stem of soaked mushrooms is cut off.
Before pickling, it is better to boil the mushrooms - this will give you confidence that the preparation will not spoil and that it will be impossible to get poisoned. Dense mushrooms are boiled for about half an hour, and softer ones - ¼ hour is enough.
Now there are two options for marinating:
- You can put the mushrooms in salted water seasoned with seasonings - boiling water, pour in vinegar, and immediately put them in jars and roll them up.
- After boiling, drain the broth from the mushrooms, dry them, and only then put them in jars and fill each with marinade filling.
Mushroom marinade for 1 liter for porcini mushrooms
To begin with, porcini mushrooms are boiled twice. Then a marinade is prepared from water, salt, sugar, pepper, cloves and bay leaf. The mushrooms are placed in jars, vinegar is added to each jar and the marinade is poured over everything. The jars are rolled up and left to cool completely. It turns out very tasty.
Cooking time: 1 hour 30 minutes.
Cooking time: 20 min.
Portions – 10.
Ingredients:
- Porcini mushrooms – 1 kg.
- Water – 1 l.
- Salt – 1 tbsp.
- Bay leaf – 2 pcs.
- Vinegar 9% – 1 tbsp. (in each half-liter jar )
- Granulated sugar – 2 tbsp.
- Black peppercorns – 5 pcs.
- Cloves – 3 pcs.
Cooking process:
Step 1. We sort out the porcini mushrooms, clean them and rinse them well under running water. Cut large mushrooms into medium pieces and put everything into a saucepan. Fill with water, bring to a boil, remove the foam and cook for 30 minutes. Then we rinse them through a colander, return them to the pan, fill them with clean water and cook for another half hour.
Step 2. Next, we begin preparing the marinade. Take a saucepan, pour water into it, add salt, granulated sugar, black peppercorns, bay leaf and cloves. Place on the fire, bring to a boil and cook for 10 minutes.
Step 3. Using a slotted spoon, place the mushrooms in pre-sterilized jars, filling a little more than half.
Step 4. Next, add a tablespoon of vinegar to each jar, then pour the hot marinade over the mushrooms.
Step 5. Roll up the jars with lids, turn them upside down, wrap them in a blanket and leave them at room temperature until they cool completely. Serve the finished mushrooms with onions and vegetable oil. Bon appetit!
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How to pickle mushrooms at home
Pickled mushrooms, canned at home, in compliance with the rules for collecting and preparing home canning, can be stored without sterilization until the next forest harvest. Mushrooms sealed in jars at home turn out tasty and aromatic if you choose a successful marinade recipe. The marinated mushrooms are crispy and tasty, just like store-bought ones. Champignons and oyster mushrooms require the least amount of work; they are available at any time of the year and do not require long heat treatment or sterilization.
Marinating mushrooms at home for the winter in jars with vinegar is a simple way to prepare fruiting bodies, ensuring the preservation of homemade preparations for a long time. Before pickling and salting for the winter, mushrooms that have been well cleaned from forest debris must be boiled. The rules for marinating are common to all types; let’s look at the simple process step by step:
- Cleaning. You need to start with dry cleaning and it is recommended to use it for any mushrooms; even the cleanest champignons and oyster mushrooms should be sorted and cleaned of any remaining soil. It is convenient to clean mushrooms with a dry dish sponge and a kitchen knife. Be sure to remove the slippery film from boletus; you don’t have to remove it from champignons. After cleaning, simply rinse the cleaned forest harvest under running water.
- Soak. Lamellar mushrooms (oyster mushrooms, russula, champignons, milk mushrooms) are soaked briefly. Tubular mushrooms (boletus mushrooms, boletus mushrooms, boletus mushrooms, Polish mushrooms, boletus mushrooms) with a soft cap try not to soak, just peel and wash before cooking.
- Cooking. Before marinating, mushrooms need to be boiled for 15 to 30-40 minutes. The longer you cook the mushrooms, the longer the mushrooms canned for the winter last, do not sour and retain their taste better.
- Pickling. Rinse the boiled mushrooms well and place in a colander. While the water is draining, prepare the marinade with a preservative (vinegar or citric acid). In addition to vinegar, salt and sugar, spicy seasonings are added to the marinade for mushrooms for the winter. The marinade mixture consists of black and allspice, cloves and bay leaves. Recipes may contain herbs, onions, garlic and cloves. They are added to emphasize the unique forest aroma of pickled mushrooms.
Marinade for mushrooms for the winter with citric acid
The mushrooms are boiled for 15 minutes, after which citric acid, bay leaf, black peppercorns and cloves are added. Everything is cooked together for another 5-6 minutes, after which the mushrooms are put into jars, filled with marinade, covered with lids and left to cool completely. It turns out very tasty and aromatic.
Cooking time: 6 hours.
Cooking time: 30 min.
Portions – 10.
Ingredients:
- Mushrooms – 1 kg.
- Water – 1 l.
- Citric acid – 2/3 tsp.
- Granulated sugar – 2 tbsp.
- Salt – 2 tbsp.
- Bay leaf – 4 pcs.
- Black peppercorns – 8-10 pcs.
- Carnation in buds – 4-6 pcs.
Cooking process:
Step 1. Wash the mushrooms well under running water and clean them. We used oyster mushrooms. Pour water into a saucepan, put it on the fire, bring to a boil and add the mushrooms.
Step 2. Cook them for 15 minutes, then add citric acid and stir.
Step 3. Next add granulated sugar, salt, bay leaf, black peppercorns, cloves and boil for another 5-6 minutes.
Step 4. Place the mushrooms in pre-sterilized jars using a slotted spoon and fill them with hot marinade. We roll them up with lids, turn them upside down, wrap them in a blanket or blanket and leave them at room temperature until they cool completely.
Step 5. Serve the finished marinated mushrooms to the table as an appetizer with chopped onions and herbs. Bon appetit!
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What mushrooms can be pickled?
For the winter, you can pickle any mushrooms (edible and semi-edible), preferably dense types. When pickling mushrooms for the winter, it is important to follow the basic rule of mushroom preservation - mushrooms of the same type in one jar.
Porcini and boletus mushrooms have their caps and stems marinated in different jars. Soft boletus caps (they are also called obabki) do not require long-term heat treatment before marinating, unlike boletus caps, boletus caps and chanterelle caps, which by their nature are bitter if they are not well boiled before marinating.
The most delicious pickled mushrooms are porcini, chanterelles, boletus, saffron milk caps, pork mushrooms, and crispy milk mushrooms. They pickle forest russula, aspen boletus, small boletus, boletus, gray row, oyster mushrooms and champignons.
For barbecue, you can marinate different mushrooms; if you want to quickly, marinate champignons. You can marinate champignons for shish kebab in a marinade with mayonnaise, soy sauce or sour cream, do it separately or simultaneously with meat.
Delicious marinade for winter rows
To begin with, the rows are soaked and then boiled twice. Separately, prepare a marinade of water, salt, sugar, black peppercorns, cloves and bay leaves. Boiled mushrooms are placed in jars, poured with marinade and rolled up. It turns out to be a very tasty and aromatic snack.
Cooking time: 3 hours 50 minutes.
Cooking time: 20 min.
Portions – 10.
Ingredients:
- Rows – 1 kg.
- Water – 1 l.
- Granulated sugar – 2 tbsp.
- Black peppercorns – 5 pcs.
- Cloves – 3 pcs.
- Salt – 1 tbsp.
- Bay leaf – 2 pcs.
- Vinegar 9% – 1 tbsp. (in each half-liter jar )
Cooking process:
Step 1. First, carefully sort out the rows of debris. Then we transfer them to a deep container, fill them with water and rinse them from sand. Next, pour fresh water, add 100-150 g. salt, stir and leave for 30 minutes, stirring occasionally. We repeat this process 3-4 times, each time changing the water and adding salt.
Step 2. Place the clean mushrooms in a saucepan, fill them with water and put them on the fire. Bring to a boil and cook for 30 minutes. Remove the resulting foam. Next, place the mushrooms in a colander and rinse well. Then return them to the pan, fill them with clean water and cook them for another 1 hour.
Step 3. At this time, prepare the marinade. Pour water into a small saucepan, add salt, granulated sugar, black peppercorns, bay leaf and cloves. Put everything on the fire, bring to a boil and cook for 10 minutes.
Step 4. Place the rows in pre-sterilized jars using a slotted spoon and fill them with hot marinade. Add a tablespoon of vinegar to each jar, then roll them up with lids, turn them upside down, wrap them in a blanket and leave until they cool completely.
Step 5. Open the pickled rows in winter, transfer them to a plate and serve as an appetizer for the main course. Bon appetit!
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Recipe for salted butter without vinegar with garlic
Recipes for salted butter for the winter without vinegar can be different. Every housewife has a favorite pickling recipe. For the classic method you will need:
- mushrooms – 4 kg;
- 20 stalks of dill with umbrellas;
- 12 bay leaves;
- 12 currant leaves;
- 140 g rock salt;
- 4 liters of clean water;
- Boil the mushrooms in salted water, removing the foam, for 35 minutes.
- 10 minutes before the end, add spices.
- Place currant leaves and dill into jars.
- Spread the butter as tightly as possible.
- Roll up or close with regular lids.
There is another way to pickle butter for the winter without vinegar - lactic acid fermentation, which preserves all the richness of taste and gives the finished dish sourness. Required:
- mushrooms – 5 kg;
- coarse salt – 250 g;
- sugar – 80 g;
- water – 4 l;
- whey – 3-6 tbsp. l.;
- black pepper 20 pcs;
- oak or grape leaf 20 pcs.
- Place the fruits in rows in a clean enamel, glass or wooden container, alternating with leaves.
- Prepare the filling - add dry ingredients to boiling water.
- Cool to 40°C and pour in the whey.
- Pour warm brine over the mushrooms, press down with a heavy weight on an inverted lid or flat plate (you can take a jar or bottle of water).
- Let it ferment for 3 days, after which the finished mushrooms can be put in the refrigerator.
If long-term storage is necessary, proceed as follows: strain the fermented product through a colander. Rinse and place in a sterilized container, pressing tightly. Boil the strained brine for 10-15 minutes, pour more boiling oil into the jars just below the rim. Sterilize for 30 minutes, seal tightly.
Delicious pickled butter can be served with butter and herbs.
Marinade for butter, 1 liter
The peeled boletus is boiled twice for 10 minutes. Separately, prepare the marinade from water, salt, granulated sugar, black peppercorns and vinegar. The mushrooms are placed in jars, poured with hot marinade, after which everything is closed with lids and left to cool completely. It turns out very tasty.
Cooking time: 30 min.
Cooking time: 20 min.
Portions – 20.
Ingredients:
- Butter – 4 kg.
- Water – 1 l.
- Allspice peas – 5 pcs.
- Granulated sugar – 1 tsp.
- Salt – 2 tsp.
- Vinegar 9% – 1 tbsp + 1 tsp.
Cooking process:
Step 1. First, we sort out the butter, remove all the garbage and clean it. Then rinse them thoroughly under running water.
Step 2. Pour water into a large saucepan, add a teaspoon of salt and vinegar, put it on the fire and bring to a boil. Throw in the mushrooms and cook them for 10-12 minutes. After they settle to the bottom, drain the water and boil them again.
Step 3. Prepare the marinade in a separate container. Pour water into it, add the remaining salt, granulated sugar and black peppercorns. Bring to a boil, add a tablespoon of vinegar and turn off the heat.
Step 4. Place the boiled mushrooms in pre-sterilized jars.
Step 5. Pour the hot marinade over the butter, close the jars with nylon lids, wrap them in a towel and leave until they cool completely. Store mushrooms in a cool place. We serve them to the table as an appetizer for the main course. Bon appetit!
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We marinate champignons quickly and correctly: mushroom theses
So that the champignons are white, crispy, juicy, aromatic, and stored for a long time - what is important to know about cooking. How to prepare, how to marinate for the table and how to preserve, what affects storage - simple tricks of mushroom affairs.
About the choice of mushrooms. Small young champignons are suitable for quick pickling. They use both purchased and forest ones. The pulp of a young mushroom is more tender, less fibrous, and pickles quickly. And – small fruit mushrooms are conveniently placed in jars.
About preparation. Champignons do not need to be peeled. There is no need to scrape the cap and remove the skin - this is not a butter dish. The maximum is to lightly trim the legs and remove the skin at the bottom.
Why? The skin of the mushroom is thin and tender, and does not spoil the taste of the finished dish. But peeled mushrooms quickly darken, turn yellow, less dense due to loss of juice, and less crispy. And sometimes they don’t look too neat.
Champignons are not washed for a long time. The mushrooms are wiped, then rinsed, and briefly immersed in a container of cold water.
When immersed in water for a long time, the mushroom absorbs excess moisture - like a sponge. It loses its crunch and becomes “rubbery.”
About soaking. Champignons are not soaked: these are edible mushrooms, they do not have a pungent milky juice or a specific smell. During the process of marinating with vinegar, no cloudy sediment or mucus is formed - the procedure does not make sense.
It makes no sense to soak both store-bought and wild mushrooms.
Try not to cut the champignons. And if they cut it, then along the body of the mushroom! The caps should not be separated either.
The crispiest and most appetizing are small marinated “whole” mushrooms: cut caps lose the elasticity of the flesh - especially when canned for the winter.
About preservatives. The classic preservative is vinegar. For long-term storage and canning for the winter, you should not replace it with citric acid or aspirin.
In terms of acid content, lemon juice and aspirin are no less acidic and no more useful.
But their value as a preservative has not been proven: jars can swell, and mushrooms in the refrigerator can spoil.
Why is citric acid used? For whitening! Not as a preservative, but to whiten yellowed or darkened fruit bodies. To do this, immerse for 20-30 minutes in cold acidified water before heat treatment. Con – 5 g / 1 l.
It is worth considering that the mushrooms will be slightly sour, and reduce the bite content in the marinade.
Sometimes citric acid is added during boiling.
About heat treatment. To make the mushrooms more crunchy, they are immersed in an already boiled marinade. If you pour cool marinade and bring to a boil, the fruiting bodies lose their juiciness. As a result, we will get a fragrant marinade - and softer mushrooms.
How to prepare a marinade for honey mushrooms for the winter?
To begin with, honey mushrooms are boiled in salt, after which they are washed under running water. Next, they are sent to a boiling marinade of water, vinegar, salt, black peppercorns, bay leaf and boiled in it for 15-20 minutes. Then the mushrooms are placed in jars and rolled up.
Cooking time: 35 min.
Cooking time: 20 min.
Portions – 15.
Ingredients:
- Honey mushrooms – 2.5-3 kg.
- Water – 1 l.
- Vinegar 9% – 1 tbsp.
- Salt – 2 tbsp.
- Black peppercorns – 2-3 pcs.
- Bay leaf – 1-2 pcs.
Cooking process:
Step 1. First, we sort out the mushrooms, then transfer them to a suitable container, fill them with cold water, rinse them well and place them in a colander. Next, transfer them to a saucepan, fill with a small amount of water and add salt at the rate of 0.5 tbsp. salt per liter of liquid.
Step 2. Place on the fire, bring to a boil and immediately drain the honey mushrooms in a colander and rinse under running water.
Step 3. In a separate pan, prepare the marinade. Pour water into it and add salt. Bring to a boil, boil for a couple of minutes and add a tablespoon of vinegar. We will definitely take a sample.
Step 4. Add the boiled honey mushrooms to the hot marinade, bring to a boil and reduce the heat to low. Add bay leaf with black peppercorns and cook the mushrooms for 15-20 minutes. If necessary, skim off any foam that forms. After the required time, turn off the heat and cover the pan with a lid.
Step 5. Using a ladle, place the honey mushrooms into pre-sterilized jars and fill them with hot marinade. Roll up with sterile lids, turn upside down, wrap in a towel or blanket and leave until completely cool.
Step 6. Store the pickled mushrooms in a cool place. We open them in winter and serve them as an appetizer to the main course. Bon appetit!
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Canned mushrooms
MUSHROOM CAVIAR (1ST OPTION)
Peeled and washed mushrooms are boiled for 20 minutes in salted boiling water, then drained in a colander, washed again in running water, and when they have cooled completely, passed through a meat grinder and fried for 30 minutes in vegetable oil. Fry finely chopped onions and tomatoes cut into thin rings in vegetable oil (200 g and 300 g per 1 kg of mushrooms, respectively), mix them together with the mushrooms in a large dish, adding salt and pepper to taste. The whole mass is fried for 10-15 minutes over high heat and placed hot in jars, and then subjected to double heat treatment, like sterilized mushrooms.
MUSHROOM CAVIAR (2ND OPTION)
Boil the prepared mushrooms in a small amount of salted water (150-200 g of water and 40-45 g of salt per 1 kg) over moderate heat for 25-30 minutes, stirring with a wooden spoon and skimming off the foam. As soon as the mushrooms settle to the bottom of the pan and the brine becomes transparent, they are taken out with a slotted spoon and passed hot through a meat grinder or finely chopped with a large knife. Onions (700 g per 1 kg of mushrooms) are cut into slices and fried until golden yellow, also minced and mixed with mushrooms. Add vegetable oil and table vinegar to the mixture (240-280 g and 60 g per 1 kg of mushrooms, respectively), as well as chopped dill or parsley (to taste). Everything is mixed, placed tightly in small jars and sterilized, as in the first option.
MUSHROOMS WITH CITRIC ACID
Caps of tubular mushrooms (ceps, boletus, boletus) are blanched in salted boiling water for 2 minutes, and then placed on a sieve to drain. The cooled mushrooms are placed in layers in scalded jars, sprinkling each layer with a small amount of salt, and poured with a boiled and cooled solution (for 1 kg of mushrooms - 1 liter of water, 5 g of crystalline citric acid, 30 g of salt). The jars are covered with parchment paper, tied with twine, and put in a cool place.
MARINATED MUSHROOMS
It is better to marinate tubular mushrooms (porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms). Of the lamellar varieties, saffron milk caps, milk mushrooms, russula and chanterelles are suitable. Both of them must be young, strong and without wormholes. Large caps are cut into halves or quarters. The stems of most tubular mushrooms (primarily white and aspen mushrooms) are also pickled, but always separately from the caps. Before canning, mushrooms must be sorted by type and size, soaked briefly to remove debris and dirt, cleaned, washed many times (you should not skimp on water, otherwise you will have to recycle the mushrooms and completely change the marinade filling), cut off the stems, and remove the mushrooms and russula. the skin is also removed.
Regardless of the method used to pickle mushrooms, they are boiled for 15-30 minutes (depending on the type) in shallow and narrow pans, placed in boiling water. It is very important not to overcook them, otherwise the marinade will darken and mushroom threads will float in it. You cannot preserve undercooked mushrooms either - they will certainly turn sour. In addition, it is recommended to cook them by type: together with boletus mushrooms, for example, you cannot boil boletus mushrooms (they will take on a dark color) and boletus mushrooms (they will be digested as less dense). The marinade filling should be at least 18% of the weight of the mushrooms and be sure to cover them so that they do not become moldy during storage. It is not recommended to add water, raw or boiled, to the finished filling. There are many ways to pickle mushrooms. Here are some of them:
1. Place the mushrooms in a saucepan with a small amount of boiling water and cook. A few minutes after boiling, half the norm of salt and citric acid is added to the water (the norm is 30-35 g and 2-2.5 g, respectively, per liter jar of ready-made pickled mushrooms). The foam formed during cooking is removed so that the filling is not cloudy. After boiling for 15-20 minutes, taste the mushrooms and add the remaining salt and citric acid. As soon as the mushrooms settle to the bottom, remove the pan from the heat, pour the mushrooms along with the boiling solution into hot jars and seal. Instead of citric acid, you can take vinegar essence (5-6 g per 1 kg of boiled mushrooms). It is diluted with mushroom broth (80-90 g per 1 kg of mushrooms) and poured into the pan only 3 minutes before the end of cooking, since the vinegar evaporates when boiling (for this reason, you should not preserve mushrooms according to recipes that recommend boiling them in a marinade, already containing vinegar).
2. Cook the mushrooms for 10-25 minutes in a saucepan (readiness can be judged by their settling to the bottom) in a weak solution of citric acid or table vinegar with the addition of salt, being sure to remove the foam (the solution can be used for two to three servings of mushrooms). Then they are thrown into a sieve or colander, dried, placed in small jars and poured with chilled marinade (250-300 g per 1 kg of mushrooms). After this, the jars are removed for storage. But you can do it differently. The mushrooms are kept in the marinade for 2-3 days, then removed. The marinade is filtered, salt, sugar, vinegar are added to taste, heated to a boil, cooled and poured over the mushrooms again. After 2 days, the renewal of the marinade is repeated, after which the mushrooms filled with it are covered with plastic lids or parchment paper and put in a cold place.
The marinade is prepared like this. Pour salt and sugar into boiling water (35-40 g and 10-15 g per 1 liter, respectively), add spices (bay leaf, allspice, cloves and cinnamon), boil for 20-30 minutes, then pour in table vinegar or vinegar essence (180-200 g or 15-20 g per 1 liter of water), remove from heat and cool.
You can prepare a marinade in Polish. Add a slice of horseradish, hot and allspice, dry pepper, mustard, cloves and bay leaf to boiling water, boil everything for 30 minutes over low heat. The solution is kept for a day, then put back on the fire, heated to a boil, salt and sugar are added (45 and 80 g per 1 liter of water, respectively), and when they dissolve, vinegar (in equal proportions with water). After 10 minutes, remove the marinade from the heat and cool. Its consumption is up to 500 g per 1 kg of mushrooms.
3. Mushrooms are poured with salted water (200 g of water and 40 g of salt per 1 kg of mushrooms) and boiled, removing the foam. As soon as the foam ceases to stand out, add a little sugar and spices (bay leaf, cloves, allspice, spicy herbs). When all the mushrooms settle to the bottom and the brine becomes transparent, vinegar essence is poured into it (6 g per 1 kg of white mushrooms, 7-8 g per 1 kg of other mushrooms).
4. Boil porcini mushrooms in a small amount of water (200 g per 1 kg) for 6-8 minutes (after it boils); You shouldn’t spend 20-30 minutes on cooking, as some housewives do: the mushrooms will boil too much, lose their shape and color, and become unattractive and tasteless. Together with the mushrooms, salt and citric acid are added to the water (50 g and 1 g per 1 kg, respectively), as well as spices (bay leaf, black and allspice, cloves, cinnamon, sugar - all to taste). After removing from the heat, add vinegar essence (6 g per 1 kg of mushrooms) to the mushrooms and immediately pack them into jars.
5. Boletuses or boletuses, previously boiled for 5-10 minutes, and then washed in cold water (so that the marinade does not turn black), are placed in boiling brine (30-40 g of salt and 100 g of water per 1 kg of mushrooms), bring it up to a boil, reduce the heat and cook the mushrooms until tender, stirring continuously so as not to burn and skimming off the foam. When the foam stops secreting, table vinegar, sugar (160 g and 10 g per 1 kg of mushrooms, respectively), spices and a little citric acid are added to the mushrooms (to preserve the natural color of boletus or aspen mushrooms). Then they are transferred hot into scalded jars, filled with the solution (250-300 g per 1 kg of mushrooms) in which they were boiled, straining it through double-folded gauze. Mushrooms preserved in this way can be preserved for a year (although they have a rather pungent taste).
6. Dip the butter in salted boiling water for 2 minutes, remove the skin and, after rinsing in cold water, cook for 20-25 minutes in the marinade prepared as in the fourth option. The boiled mushrooms are cooled, placed in jars and filled with the cooled and strained solution in which they were boiled.
7. Moss mushrooms, doused with boiling water and washed with cold water, are placed in a pan. Pour cold water into it, add salt (50 g per 1 liter of water) and place on high heat. Cook the mushrooms, stirring carefully so as not to burn. After some time they will settle, so before the water boils, the pan needs to be replenished with a new portion of moss mushrooms.
Boil the mushrooms for 5-7 minutes, constantly removing the foam. 2 minutes before the end of cooking, pour vinegar essence (3 g per 1 liter of water), half diluted with cold water, into the pan, add spices (bay leaf, allspice, cloves, cinnamon). Then cover the pan with gauze and place in a cool place for 2-3 days; During this time, the mushrooms will be well saturated with the filling (you shouldn’t keep them longer - they will take on an unsightly appearance).
After soaking in the marinade, the mushrooms are placed in a colander and washed several times with cold water. Then they are placed in a clean and scalded enamel bowl and filled with fresh marinade solution (per 1 liter - 50 g of salt, 3 g of vinegar essence, spices to taste) so that its content in the mushrooms does not exceed 25%.
8. Small russulas with round caps are cleaned, washed, boiled in lightly salted water for 6-8 minutes and drained into a sieve or colander. Then the mushrooms are dipped in a boiling marinade prepared from water, salt, sugar, vinegar (it is added last, before adding the mushrooms) and peeled small onions (500 g, 30 g, 5 g, 200-250 g, respectively) along with onions and put them in jars. The marinade is kept on the fire for a few more minutes, and then the mushrooms are poured over it. The jars are immediately closed, and after cooling they are stored.
Pickled mushrooms can be eaten after 25-30 days. Store them in a cool, dry and dark place (not higher than 6 degrees).
When mold appears, it is removed, the mushrooms are digested, washed in boiling salted water, placed in clean, baked jars and filled with fresh marinade.
If pickled mushrooms are packaged in jars, you should never use metal lids without first sterilizing the mushrooms: this can lead to the development of botulism. It is enough to cover the jar with two sheets of paper, plain and waxed (parchment), and tie it tightly. You can also use pre-boiled plastic lids.
Pickled mushrooms are a semi-finished product. It is not recommended to store them for more than a year! They require additional processing before use, especially if they have been stored for several months. Along with the filling, pour the mushrooms from the jar into the pan, add a little cold boiled water (to boil). After 25 minutes of boiling - not earlier! - mushrooms can be tasted (during this time, the toxin produced by botulinus spores should be destroyed - if any). If there is little salt in the mushrooms, add it; if there is a lot, dilute the filling with water; You can add, if desired, citric acid or vinegar, as well as spices. After boiling the mushrooms for another 5 minutes after testing, cool them and serve. Canned food processed in this way is stored in the refrigerator, but not more than 2 days.
NATURAL MUSHROOMS
Mushrooms (porcini, boletus, boletus, boletus) are prepared and boiled, as for pickling.
100 g of boiling water and 10 g of vinegar with a strength of 9-10% are poured into each of the half-liter jars, heated with hot water, the hot mushrooms are transferred from the pan with a slotted spoon, covered with lids, sterilized for 30 minutes and sealed. After sealing, the jars are rolled several times on the table and also shaken so that the filling fills all the spaces between the mushrooms. After 2-3 days, sterilization is repeated.
When using canned food, mushrooms without filling are placed in a frying pan where animal oil has been preheated, salted and fried until tender, and then sour cream is added and simmered for 5-10 minutes; when frying, some of the acetic acid evaporates, and the addition of sour cream almost completely neutralizes the sour taste from the remaining vinegar .
SALTED MUSHROOMS
Lamellar mushrooms are especially good for pickling: saffron milk mushrooms, milk mushrooms, podgruzdki, volnushki, white mushrooms, honey mushrooms, nigella, valui, russula, chanterelles, bitter mushrooms, serushki (seryanki), smoothies, brilliant greens. Tubular mushrooms are also salted, but less frequently: boletus, boletus, boletus.
It is preferable to pickle mushrooms by type, but in low-yield years you can prepare them as an assortment.
Spices usually used are bay leaf, allspice, garlic, dill, horseradish leaves and roots, black currant leaves, cloves, and cumin. But they take a little, so as not to drown out the taste and aroma of the mushrooms.
Some lovers of salted mushrooms do not recognize spices at all.
The most suitable containers are barrels and kegs (not aspen ones, but if they are not available, undamaged enamel buckets and pans, glass jars can be successfully used. Clay dishes are unsuitable, as they are exposed to salts and acids formed during fermentation. In no case In this case, galvanized tin utensils should not be used.
The selected container is thoroughly washed and dried at a temperature that can neutralize microorganisms. The container should not have any foreign odors.
Traditional salting methods are cold and hot.
The cold method is usually used when processing some agaric mushrooms. It's very simple.
Peeled and washed mushrooms are soaked in salted water and, changing it two to three times a day, they are kept in a cool place or in the refrigerator for no more than 2 days; so that all the mushrooms are covered with water, they are covered with a plywood or wooden circle with a small weight. The soaking process can be reduced by half or three times if you place the mushrooms in salted cold running water. Ryzhiki can be salted without soaking; It is enough to fill them with cold water for 3-4 hours to remove the slight bitterness.
Some housewives believe that soaking should continue for at least 5-6 days, that is, until the bitterness is completely removed. However, at home it is difficult to find a suitable place for storing mushrooms placed in water for many days. Therefore, they can sour and spoil. In addition, when kept in water for a long time, many nutrients are leached from mushrooms, sugars and soluble proteins are removed. So you shouldn’t get carried away with soaking. As for the bitterness, it will disappear in 30-40 days, even from those mushrooms that were just washed well before pickling.
The soaked mushrooms are washed with cold water, placed with their caps down in a prepared container, on the bottom of which a layer of salt is poured and spices are placed. They are arranged in layers of 5-6 mm, each layer is sprinkled with salt mixed with bay leaf and pepper. By the way, it is better to salt mushrooms such as milk mushrooms, white mushrooms, white mushrooms and saffron milk caps without spices.
The mushrooms are covered with leaves on top and covered with a clean cloth or gauze folded in half and a wooden circle without nails or cracks, an enamel pan is placed on the circle, and any weight is placed in it. If after 3-4 days the mushrooms are not covered with brine, the weight of the oppression or load must be increased.
In large containers, mushrooms - without compromising the quality of the pickles - can be added gradually as they are collected, draining off the excess brine that appears.
In glass jars, mushrooms can be pressed with two clean, boiled wooden sticks laid crosswise or with two plastic bags placed one inside the other and filled with water.
If after 3-4 days no brine appears above the mushrooms, the load must be increased.
Usually mushrooms are ready for consumption after 30-50 days (mushrooms after a week).
Salt consumption - 30-50 g per 1 kg of mushrooms. Sometimes part of it (but not more than half) is used in the form of a cold solution (in boiled water).
The hot method is more complicated, but it allows you to pickle mushrooms so that they are strong (that is, do not crumble), tasty, stored longer, and you can eat them without fear.
Peeled and washed mushrooms are first boiled in boiling salted (50-60 g of salt per 1 liter) water, stirring with a wooden spoon and skimming off the foam; You can add citric acid to the water to bleach the mushrooms. Russulas are boiled for 5-8 minutes, milk mushrooms, volushki, white caps and serushkas - 8-10 minutes, porcini mushrooms, boletus, boletus, boletus, boletus and champignons - 10-15 minutes, honey mushrooms, chanterelles, valui, rubella and other mushrooms containing bitterness - 25-30 minutes, just pour boiling water over the saffron milk caps twice. Moreover, the water in which porcini mushrooms, aspen and boletus mushrooms were boiled should not be poured out; it is boiled by half, cooled, bottled, tightly capped and stored in a cool place, used for making soups and sauces. The water is poured out after other mushrooms.
Boiled mushrooms are washed in cold water and dried by throwing them on a sieve or placing them in a bag made of rare fabric, which is hung so that the water drains. Then the mushrooms are treated in the same way as with the cold method. You can, however, pour a salt solution (200 g per 1 liter of water) over the mushrooms placed in a bowl, cover with a clean cloth and a circle with pressure. The ratio of mushrooms and brine is 5:1. Hot-salted mushrooms are eaten for 25-35 days.
Mushrooms can be salted in other ways.
1. Milk mushrooms, podgrudki, volnushki, serushki and russula are cleaned and washed, then dipped in boiling water in a colander for 5-8 minutes, quickly cooled, rinsed in cold water, placed in a bowl, salted (40-50 g of salt per 1 kg of mushrooms ), add garlic, dill, parsley and horseradish roots, blackcurrant, cherry, and oak leaves. After 10 days, mushrooms can be eaten.
2. Milk mushrooms, white mushrooms, volushki, russula, honey mushrooms, valui are boiled for 5-10 minutes in lightly salted water, drained in a colander, washed with running cold water, transferred to an enamel pan, poured with water so that it covers the mushrooms by 2-3 cm, add salt (45 g per 1 kg of mushrooms), spices and cook for 15 minutes (volnushki and white mushrooms) to 30 minutes. After this, the mushrooms along with the brine are transferred to jars and sealed with plastic lids.
3. Porcini mushrooms, boletus, aspen mushrooms, honey mushrooms are boiled in a boiling salt solution (40-50 g of salt per 1 kg of mushrooms), flavored with spices, in small portions (salt must be added to the water before adding each new portion). The boiled mushrooms are transferred with a slotted spoon or colander into a clean enamel bowl and, after cooling, sprinkled with spices (garlic, dill, ground red pepper), after which they are packaged into jars, filling them so tightly that the brine immediately releases.
Having covered the mushrooms with currant and horseradish leaves, press them with wooden sticks folded crosswise, cover them with plastic lids and store them in a cold place.
These mushrooms retain their high taste throughout the year.
4. Porcini mushrooms, boletus, boletus, boletus are boiled in salted water, washed thoroughly with cold water, dried, placed in an enamel or glass bowl, sprinkled with salt (50 g per 1 kg of mushrooms), topped with chopped onions and chopped dill (respectively 150 g and 10-15 g per 1 kg) Then proceed as usual.
5. For saffron milk caps and some types of russula that do not have caustic juice, the dry method is best suited. It differs from other methods in that the mushrooms are not washed before pickling, but are thoroughly cleaned with a brush and wiped with a damp nylon cloth. Then they are placed in a bowl, sprinkled with salt (40 g per 1 kg of mushrooms), covered with a clean cloth or gauze folded in half and a wooden circle with pressure. No herbs or spices are added to such mushrooms.
6. If you have collected few mushrooms, you can pickle them, chopped and all together, as they did in the old days in the Baltic states.
Peeled and washed mushrooms were boiled for 20 minutes, cooled in cold water, dried on a sieve, and then finely chopped with a hoe in a wooden trough and sprinkled with a mixture of salt and chopped onions (40 and 13-15 g per 1 kg of mushrooms, respectively). The mushrooms were thoroughly mixed, pepper was added to taste and placed tightly in a bowl, covered with a clean cloth and a wooden circle with pressure.
Salted mushrooms are stored at a temperature not lower than 0 degrees and not higher than 5 degrees; If this condition is not met, the mushrooms either freeze and crumble, or sour and spoil.
Be sure to ensure that the mushrooms do not float to the surface. When the brine evaporates, cooled boiled water is added to the dishes. If mold appears on the mushrooms, it is removed, the walls of the dish are wiped with a clean cloth dipped in hot water, and the circle, bend and fabric are washed and scalded with boiling water.
SALTED-BOILED MUSHROOMS
Salted-boiled mushrooms are prepared in the same way as pickled ones, only without the use of acetic acid. The salt rate is increased to 60-80 g per 1 kg of mushrooms, the amount of brine is increased to 18% of the weight of the mushrooms. The only spices used are bay leaves; you can also add a little citric acid.
All types of mushrooms suitable for pickling are processed using this method. They are stored for no more than 2-3 months. When used, excess salt is soaked from the mushrooms if necessary.
STERILIZED MUSHROOMS
This new, still little-known method is used to preserve all types of mushrooms that can be boiled or stewed. It is very important to follow the rules of sterilization in order to obtain a high-quality product that is completely safe for health.
Peeled and washed mushrooms are cut into slices and boiled in a saucepan in a small amount of water over low heat. When they begin to release juice, turn up the heat.
Simmer the mushrooms for 25-30 minutes, skimming off the foam; At the end of stewing, add salt to taste. Then they are thrown into a colander and immediately, hot, placed in small jars to the very top.
After adding hot broth to the jars to fill all the spaces between the mushrooms, they are immediately sealed with metal lids and placed in a large saucepan or basin with hot salted (to increase its boiling point) water so that it covers the lids by 2 cm; as a precaution, place a piece of fabric folded in several layers under the jars and, in addition, make sure that they do not touch the walls of the dish.
The mushrooms are sterilized for 45 minutes, then they are kept for 2-3 days at room temperature and sterilized again, this time for 60 minutes, to destroy the spores of botulism pathogens.
Unlike vegetables and fruits, mushrooms withstand prolonged boiling well and do not boil over in sealed jars, remaining strong and tasty.
MUSHROOM EXTRACT
Mushrooms that have a fairly strong smell and pleasant taste are suitable for preparing the extract: porcini, boletus, aspen, russula, saffron milk caps, greenfinches, svinushki, bitter mushrooms.. You can use waste after cleaning mushrooms: stems, spongy layer of caps, crumble.
Thoroughly peeled and washed mushrooms are finely chopped or passed through a meat grinder, placed in an enamel pan, salted and acidified (with citric acid) to taste, a little water is added (no more than 250 g per 1 kg of mushrooms) and simmered for 30 minutes. The released juice is poured into a separate bowl, and water is added to the mushrooms again and simmered until the juice is released. This is done several times.
Boiled mushrooms are rubbed through a sieve or passed through a meat grinder and then pressed. Having mixed portions of the juice obtained after stewing and pressing, evaporate it over high heat until it thickens like syrup.
The hot extract is poured, filtered through cheesecloth, into bottles or small jars, which are immediately hermetically sealed and turned upside down to sterilize the stoppers and lids. After 2 days, the extract is sterilized for 30-40 minutes.
The extract is sterilized like this. After packaging in heated bottles or jars and hermetically sealing, the extract is sterilized for 30 minutes in a boiling water bath. After a day or two, sterilization is repeated.
The extract can be made spicy and pleasant to the taste if you add to it before packaging hot table vinegar (110 g per 1 liter), in which allspice, black and red pepper, bay leaf and other spices are pre-boiled. The extract seasoned with vinegar is not sterilized. Those who do not like dishes acidified with vinegar can flavor the extract with spices before evaporating it. Properly prepared extract has a pleasant mushroom taste and smell. It is used to season soups, sauces, and gravies, diluting it with water before use. The extract can be stored for up to 2-3 years in a cool place.
Simple marinade for milk mushrooms for 1 liter
Cleaned milk mushrooms are filled with water and boiled for 20 minutes. In a separate container, prepare a marinade from water, bay leaf, peppercorns, salt, sugar and vinegar. Mushrooms are sent there and everything is cooked together for another 15 minutes. The milk mushrooms are placed in jars with garlic, currant and cherry leaves and rolled up.
Cooking time: 50 min.
Cooking time: 20 min.
Portions – 5.
Ingredients:
- Milk mushrooms – 1 kg.
- Garlic – 6 cloves.
- Currant leaves – 1 pc.
- Cherry leaves – 1 pc.
- Bay leaf – 1 pc.
- Black peppercorns – 8 pcs.
- Salt – 4 tbsp.
- Granulated sugar – 2 tbsp.
- Vinegar – 2 tsp.
Cooking process:
Step 1. First, thoroughly rinse the milk mushrooms under running water, then clean them and cut them into medium pieces.
Step 2. Place the mushrooms in a saucepan, add water and put on fire. Bring to a boil and cook for 20 minutes. During the cooking process, skim off any foam that forms. Next, drain the water.
Step 3. Make the marinade in a separate container. Pour water into a saucepan, add bay leaf, black peppercorns, salt, granulated sugar and vinegar. Bring everything to a boil, add the mushrooms and cook everything together for another 15 minutes.
Step 4. Pre-sterilize the jars in any convenient way. Place chopped garlic, currant and cherry leaves on the bottom of the container. Place milk mushrooms on top and pour hot marinade over them. Cover the jars with lids and leave at room temperature until completely cooled.
Step 5. Open the ready-made pickled milk mushrooms in winter, transfer them to a plate and serve as an appetizer with herbs. Bon appetit!
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Delicious marinade for oyster mushrooms
Peeled oyster mushrooms are filled with water and cooked for 20 minutes. Then a marinade is prepared separately from water, salt, sugar, cinnamon, pepper, bay leaf, cloves, where the mushrooms are sent. Next, vinegar is added, everything is cooked for another 15 minutes, infused and placed in jars. It turns out tasty and aromatic.
Cooking time: 1 hour 20 minutes.
Cooking time: 20 min.
Portions – 10.
Ingredients:
- Oyster mushrooms – 1.5 kg.
- Water – 1 l.
- Salt – 2 tbsp.
- Granulated sugar – 4 tbsp.
- Vinegar 6% – 100 ml.
- Ground cinnamon – 1 pinch.
- Ground black pepper – 0.5 tsp.
- Bay leaf – 4 pcs.
- Cloves – 4 pcs.
Cooking process:
Step 1. First, we clean the oyster mushrooms, separate them into individual mushrooms and cut them into small pieces.
Step 2. Next, transfer them to a saucepan, add water and cook for 20 minutes over low heat. Skim off the foam that forms during the cooking process. Place the boiled mushrooms in a colander and allow all excess liquid to drain.
Step 3. Now prepare the marinade. Pour water into a saucepan, add salt, granulated sugar, ground cinnamon, bay leaf, ground pepper and cloves. Bring to a boil and add the oyster mushrooms.
Step 4. Boil the mushrooms in the marinade for 15 minutes, then add vinegar and cook for another 15 minutes. Then turn off the heat and let the mushrooms sit for about half an hour.
Step 5. Place the mushrooms in pre-sterilized jars, fill them with marinade, roll up the lids and leave until completely cool. We store them in a cool place. Open in winter and serve as an appetizer. Bon appetit!
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How long do pickled mushrooms last?
Mushrooms are stored well in marinade, the main thing is to create optimal conditions for this: a dark room and low temperature. The cellar is simply ideal for this. But a refrigerator will also work.
If the mushrooms are covered with a metal lid, they should not be stored for more than a year. Under glass and plastic lids, the shelf life can be doubled.
As you can see, there is nothing easier than preparing pickled mushrooms for the winter. The recipes for preparing them are so varied that you will definitely choose the preparation method to suit the most demanding taste! Cook, experiment and enjoy mushrooms all year round!
