Recipes for pickling and smoking umbrella mushrooms at home: recipes for the winter

Umbrellas for lovers of “quiet hunting” are not very popular mushrooms, as they can often be confused with white toadstool or gray fly agaric.
And some mushroom pickers bypass these forest gifts. However, those who know this mushroom are always happy to meet it. These fruiting bodies taste simply amazing, and the aroma is appetizing. Various dishes are prepared from umbrellas: soups, cutlets, chops, fried with potatoes and vegetables, stewed with onions in sour cream. However, the most delicious dish that can be prepared for the winter is pickled umbrellas.

These mushrooms begin to grow in July, and fruiting continues almost until October. Therefore, many housewives prepare mushrooms for future use in the summer, so that later in the winter they can enjoy their impeccable taste.

Let's take a look at some of the most popular recipes and find out how to pickle umbrella mushrooms for the winter.

Umbrella mushrooms marinated with vinegar

In this recipe, umbrella mushrooms marinated using classical technology are prepared very simply. However, there is one factor to consider when marinating umbrellas: only the caps are marinated. Mushroom stems cannot be processed because they consist of long, hard fibers. In addition, the recipe uses both vinegar and citric acid, which gives the preparation a unique flavor.

Umbrellas – 1 kg;
Water – 4 tbsp. for cooking, 2 tbsp. for marinade;
Salt – 80 g;
Sugar – 1 tbsp. l.;
Vinegar 9% - 4 tbsp. l.;
Citric acid – 3 g for cooking, 3 g for marinade;
Carnation – 3 inflorescences;
Cinnamon - on the tip of a knife;
Allspice – 8 peas;
Black peppercorns – 5 pcs.

Clean the mushrooms from hard scales, remove the stems, and cut into small pieces.

Place the umbrellas in a colander and rinse well under the tap. Let the liquid drain and add to boiling water with salt and citric acid, which are indicated in the recipe. Be sure to skim off the foam that will form during cooking with a slotted spoon.

While the umbrellas are cooking, make the marinade: combine salt, citric acid, black peppercorns and allspice, salt, sugar, cinnamon and cloves in hot water, let it boil.

Using a slotted spoon, remove the cooked umbrellas from the marinade, let it boil for 5 minutes and pour in the vinegar.

Let it boil for another 5 minutes and put it into sterilized jars with a slotted spoon.

Pour in hot marinade and sterilize in water for 30 minutes.

Cover with plastic lids and let cool completely.

After cooling, place the pickled umbrellas with vinegar in the refrigerator or take them to the basement.

You can start eating this preparation after 20 days.

Storage of industrial products

If the preparations are purchased in a store, you need to know that manufacturers use types of pickling that allow their products to be stored for up to 2 years. Special additives that are used in production are not available at home. Therefore, such products are considered safer than home canning.

Purchased pickled mushrooms are stored at a temperature not exceeding +18°C. The shelf life of the products is usually indicated by the manufacturer on the lid or label.

As for salted mushrooms, their shelf life is significantly shorter than pickled mushrooms. Even if they have been factory-salted, they must be consumed within 6 to 12 months.

How to pickle umbrella mushrooms for the winter

How to quickly marinate umbrella mushrooms with onions? First you need to prepare all the ingredients written in the recipe in advance.

Umbrellas – 800 g;
Water – 100 ml;
White wine vinegar -70 ml;
Onion – 2 pcs.;
Sea salt – 1 tbsp. l.;
Allspice peas – 8 pcs.;
Carnation – 6 inflorescences;
Lavrushka – 5 pcs.;

Green leaves of oregano, marjoram and basil - 2 sprigs each.

In this version, the umbrella mushroom can be pickled with herbs for the winter.

Clean umbrellas with a damp sponge and remove hard scales. Leave small caps whole, and cut large ones into several pieces.

Place the mushrooms in an enamel pan, add water, and let it boil.

Pour in wine vinegar, chopped onion, salt, cloves, bay leaves and allspice.

Bring the marinade with mushrooms to a boil, let simmer over low heat for 20 minutes and remove from heat, leaving to cool for 30 minutes.

Place chopped sprigs of herbs on the bottom of sterilized jars.

Place the cooled mushrooms in jars, let the marinade boil again and pour over the umbrellas.

Cover with plastic lids, let cool in the room and take out to a cool room.

How to pickle variegated umbrella mushrooms for the winter

Umbrellas marinated with dill for the winter can be stored in the refrigerator, since the taste of this preparation will not allow you to take it far into the basement - it will be quickly eaten.

This version presents a recipe that allows you to learn how to pickle the variegated umbrella mushroom, or, as people call it, a large umbrella. This mushroom is notable for the fact that its cap has a diameter of about 40 cm.

Variegated umbrella hats – 1 kg;
Green dill – 3 bunches;
Water – 800 ml;
Black peppercorns – 5 pcs.;
Vinegar 9% - 1.5 tbsp. l.;
Lavrushka – 3 pcs.;
Sugar - ? Art.;
Salt - to taste;
Garlic cloves – 5 pcs.;

Separate the caps of the motley umbrella from the stem, remove the scales, cut off the bulge on the cap where the stem connects.

Boil in salted water for 20 minutes, drain, let cool and cut into pieces.

Prepare the marinade: combine salt, sugar, peppercorns, bay leaf, vinegar and sliced garlic cloves in boiling water.

Let the marinade boil and add the chopped mushrooms.

Boil the umbrellas in the marinade for 15 minutes and add chopped green dill at the end.

Place mushrooms in jars, add marinade and place in water to sterilize.

Sterilize 0.5 liter jars for 30 minutes, close with plastic lids and, after cooling, take them to the basement.

Mushrooms can be rolled up with iron lids, the main thing is to choose them correctly

If the housewife nevertheless decides to roll up the pickled mushrooms with an iron lid, then, first of all, you should pay attention to their quality. They must be intact, without any damage

In addition, each cover must have a special inert, scratch-free coating on the inside. It is better to avoid curved lids on which remaining varnish is visible.

Before closing the mushrooms with an iron lid, you need to check how tightly they fit into the jar. To find out, just pour water into a jar, roll up the lid and turn it over. If no bubbles are visible and the lid remains dry, then they can be safely used. But, it is worth remembering that metal can oxidize when exposed to acid, so you need to pour the marinade over the mushrooms so that it does not touch the lid. The jars themselves should only be stored in an upright position.

To prevent corrosion from damaging the iron lid, you can pour a little sunflower oil into the marinade. It will rise to the top and serve as a lubricant for the lid. The top of the lid can be wrapped in a plastic bag and safely placed in the basement. This way the lids will remain safe and sound, and there is no need to think about any botulism.

Umbrella mushrooms marinated for the winter with citric acid

The proposed recipe, showing how to pickle an umbrella mushroom with citric acid, will appeal to those who love the natural taste of the preparation.

Umbrellas – 3 kg;
Water – 500 ml;
Salt – 100 g;
Citric acid – 1 tsp;
Sugar – 1 tbsp. l.;
Lavrushka – 5 pcs.;
Mixture of peppercorns – 1 tsp;
Carnation – 4 inflorescences.

Prepare umbrellas for heat treatment: remove the stems, wipe the caps with a damp sponge and cut into pieces.

Place chopped mushrooms in an enamel pan, add water and let it boil.

Add salt, sugar and all spices, except citric acid, and let simmer for 20 minutes.

Add citric acid and boil for 15 minutes.

Place the umbrellas in sterilized jars, pour in the marinade and sterilize in boiling water for 20 minutes.

Roll up with metal lids and take to a cool place.

Umbrella mushrooms marinated for the winter with citric acid can be stored in the basement for about 6 months.

Cold salting of milk mushrooms

The process by which cold salting of milk mushrooms is carried out consists of several stages:

It is necessary to stock up on mushrooms with a fleshy funnel-shaped cap, on a short stalk with white milky juice. If you collect milk mushrooms yourself, you need to look for them among the needles or under the foliage. If you buy, you should choose young milk mushrooms that are not wormy.
The first step is to remove all dirt using a brush. You need to rinse each mushroom under cold water and cut off any wormy spots. If the milk mushrooms are heavily soiled, then they need to be soaked in water for several hours; the dirt will come off faster.
Cold salting of milk mushrooms for the winter is carried out in a container filled with water to which salt has been added. A weight is placed on top of the lid. An ordinary jar of water is suitable for the latter.
Milk mushrooms need to be soaked for 2 to 5 days. This is necessary so that the bitterness leaves them. Every day you need to change the water twice. To check whether the bitterness has gone away, you should make a cut on any mushroom and taste it with your tongue.

Cold salted milk mushrooms - quick cooking recipe

For busy housewives, quick salting of milk mushrooms in a cold way will be a real godsend. You can salt mushrooms in wooden barrels or glass jars with a wide neck, ceramic dishes or enamel pans. The fruits are cut or salted whole, it all depends on the individual preferences of the housewife.

milk mushrooms – 1 kg;
salt – 40 g;
dill, peppercorns, bay leaf, cloves, garlic, horseradish root, black currant leaves.

Place some of the seasonings on the bottom of the container.
Next place the mushrooms, caps down, and salt.
Alternate layers until the container is full.
Cover the contents of the container with sterile gauze and then with a lid.
Install the load. Cold salted milk mushrooms should be stored in the cold for 40 days.

How to salt white milk mushrooms in a cold way?

Cold pickling of white milk mushrooms is extremely popular among mushroom pickers. This type of fruit is very common and in a good year you can collect a significant amount of it. The only drawback of the process is the pre-processing, which is time-consuming.

white milk mushrooms;
salt - 40 g per 1 kg of mushrooms;
currant leaves, dill umbrellas, garlic, bay leaf, allspice, cloves.

Sort the mushrooms, wash and soak.
Place milk mushrooms along with seasonings at the bottom of the container. Each layer should be sprinkled with salt.
Press the mass with a weight and leave for 3 days. Cold salted white milk mushrooms should be stored in the cold for 40 days.

How to salt black milk mushrooms in a cold way?

A process such as salting black milk mushrooms in a cold way will help you get a healthy snack

However, it should be used with caution. Due to the presence of organic acids, the product has a positive effect on metabolic processes, skin and hair condition

But mushrooms cannot be eaten without proper pre-treatment due to the content of milky juice and toxins.

black milk mushrooms;
salt - 45 g per 1 kg of mushrooms;
seasonings

Pre-process the mushrooms.
Place milk mushrooms in layers in a container, salting them and seasonings.
Place the weight and leave for 3 days. Cold salted black milk mushrooms should be stored in the cold for 40 days.

How to salt dry milk mushrooms in a cold way?

You can cook not only fresh mushrooms, you can also pickle dry milk mushrooms using a cold method. You should not use galvanized cookware because an undesirable reaction may occur that will spoil the taste of the product. These milk mushrooms are distinguished by the fact that their cap is not sticky, but dry. Many cooks believe that they do not need to be soaked because they do not contain milky juice. However, they should still be placed in cold water for 2-3 hours.

dry milk mushrooms – 5 kg;
salt – 200 g;
pepper – 10 peas;
garlic – 1 head;
horseradish leaves – 5 pcs.;
dry dill – 4 tbsp. l.;
black currant leaves – 10 pcs.;
bay leaf – 3 pcs.;
cloves – 2 buds.

Soak the milk mushrooms for 6 hours.
Lay out layers: seasonings, milk mushrooms, salt until the ingredients are gone.
Cover the container with gauze and apply pressure. Transfer the container to a cold place for 40 days.
Cold salted milk mushrooms are transferred to sterilized jars and closed.

Recipe for pickled umbrella mushrooms with cinnamon

The recipe for pickled cinnamon umbrellas is easy to prepare, and it will take approximately 1 hour 30 minutes.

Umbrella hats – 1 kg;
Cinnamon – ? tsp;
Water – 800 ml;
Salt – 1.5 tbsp. l.;
Sugar – 2 tsp;
Carnation -2 inflorescences;
Black peppercorns – 5 pcs.;
Lavrushka – 4 pcs.;
Vinegar – 70 ml.

How to marinate umbrellas at home with cinnamon so that the preparation is tasty, aromatic and can be stored for a long time?

Prepare the umbrella caps, remove scales and cut into pieces.

Add to boiling water and boil for 20 minutes, add salt, sugar and vinegar, cook for another 10 minutes.

Using a slotted spoon, remove the umbrellas from the water into sterilized jars, add all the ingredients, including cinnamon, and pour in the marinade.

Cover with metal lids and sterilize for 30 minutes over low heat.

Roll it up, let it cool and take it to the basement.

What can you cook from frozen mushrooms?

There are many ways to freeze mushrooms. Even more options for using homemade products. Application directly depends on the type of workpiece.

Usage options:

whole raw mushrooms. Convenient to stuff, bake with potatoes, whole poultry, large pieces of meat. Allowed to marinate for grilling or grilling;
pieces. Universal freezing. Suitable for soups, stews, pots, sauces. Add to meat and vegetable fillings, salads. Used for stuffing bell peppers, tomatoes, zucchini, pumpkin, and other vegetables;

boiled champignons. An excellent addition to salads, preferably fried. Can be used in cereal side dishes. Ideal with buckwheat, pearl barley, and rice. The ingredient is added to casseroles, stewed potatoes, cabbage, and sauces;
fried, baked mushrooms. Ready ingredient for salads and cold appetizers. Can be mixed with various side dishes. Suitable for sandwiches.

We recommend that you determine the freezing method in advance. You need to take into account your family's taste preferences. You shouldn’t make a lot of small pieces if you cook stuffed caps often. It makes no sense to freeze it whole and take up a lot of space in the freezer if the family loves soups, stews, and mushroom casseroles. It’s easier to immediately cut and boil. Also try making dried mushrooms.

The taste and aroma of freezing directly depends on the quality of the original raw materials. Do not try to freeze limp, stale champignons. Low temperatures cannot improve the product.

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Is it possible to marinate umbrella mushrooms with honey and how to do it?

Is it possible to marinate umbrella mushrooms with honey and mustard and how to do it correctly?

Umbrellas – 1 kg;
Table mustard – 2 tsp;
Mustard beans – 1 tsp;
Honey 1 tbsp. l.;
Water – 700 ml;
Wine vinegar 6% - 3 tbsp. l.;
Salt – 1 tsp;
Garlic cloves – 2 pcs.;
Vegetable oil – 3 tbsp. l.;
Parsley;
Carnation – 3 inflorescences;
Cherry and black currant leaves - 5 pcs.;
Allspice – 4 pcs.

Add salt to the boiling water, add the prepared chopped umbrella caps and let it boil for 10 minutes.

Place cherry leaves, black currants, cloves, allspice, vegetable oil into the mushrooms and boil for 15 minutes.

Select with a slotted spoon into a bowl, add two types of mustard, vinegar, melted honey, crushed garlic and chopped parsley.

Mix everything well and place in sterilized jars.

Cover with plastic lids, let cool and place in the refrigerator.

This snack can be eaten within 24 hours.

How to marinate savory umbrella mushrooms (with video)

The recipe for umbrella mushrooms marinated with ginger is more suitable for those who love savory snacks.

Umbrellas – 1 kg;
Ginger – 70 g;
Onion – 1 pc.;
Garlic cloves – 5 pcs.;
Salt – 1 tsp;
Vinegar – 50 ml;
Soy sauce – 50 ml.

Boil the prepared and cut into pieces umbrellas in salted water for 20 minutes, place on a metal sieve and let drain.

Peel the garlic and onion and cut into cubes, grate the ginger on a fine grater.

Combine mushrooms with garlic, onion and ginger, add salt, add vinegar and soy sauce, stir.

Place everything in jars, shake well, cover with a lid and place to sterilize in water for 20 minutes.

Roll up, let cool and after a day you can eat.

We also suggest watching a video on how to pickle umbrella mushrooms: