How to salt and pickle oyster mushrooms for the winter in jars: very tasty recipes. How to dry and freeze oyster mushrooms for the winter at home?

Instant homemade marinated oyster mushrooms: a very tasty recipe

We offer you the optimal recipe that will help you quickly get delicious homemade oyster mushrooms. Such a product will cost you less than store-bought analogues, but you will be sure of its naturalness and quality.

So, to quickly get pickled oyster mushrooms, take:

Directly fresh mushrooms – 0.5 kg
Half a lemon
1 tbsp vinegar and salt (without a slide)
7 cloves garlic
5 each peppercorns and clove buds
A few bay leaves
1 onion
3.9 liters of water
50 g refined oil
Greenery

Marinated mushrooms
The process is as follows:

First, prepare the marinade. Pour 3.5 liters of water into a saucepan and add refined oil. Make sure that the oil does not have any foreign odor, since in the finished product, instead of a tasty marinade, you will feel a distinct taste of oil.
Next is the turn of vinegar. In order for oyster mushrooms to pickle quickly, you should use 9% table vinegar, not apple cider vinegar. For tenderness and piquancy, squeeze in lemon juice. Mix everything.
Next came the turn of the greens. It would be ideal to use bay leaf, cloves and peppercorns.
Also add peeled and minced garlic to the mixture.
Add salt last, preferably coarsely ground.
Place the saucepan with the mixture over medium heat and cook until it boils. There is no need to cover with a lid.
When the marinade boils, reduce the heat to low and cook for another 10 minutes. Stir the marinade and make sure that no grains of salt remain in the liquid.
Cut off the roughened stem at the bottom of the oyster mushrooms and cut into large pieces.
Cut the onion into half rings.
Strain the marinade until you retain only the liquid and the spices.
Return the strained marinade to the heat.
Carefully place the mushrooms into the liquid and simmer, uncovered, for 10 minutes.
Don't be alarmed, the mushrooms will shrink as they cook.
After cooling, the appetizer is ready to serve. But it’s better if it sits for 24 hours. There the mushrooms will be completely saturated with the marinade.

From the specified amount of ingredients you will get a 0.75 liter jar. Before serving, chop the onions and herbs and decorate the appetizer. A delicious and simple recipe worth sharing with friends.

How to pickle oyster mushrooms in jars for the winter: recipe

We offer you several options for pickling mushrooms. First, a very quick recipe for half a kilogram of oyster mushrooms:

2.2 liters of water
100 g salt
3 peas each of black pepper and currant leaves

Salting:

Separate the mushroom cap from the stem and rinse with water.
Add 50 g of salt to 2 liters of water in a saucepan and, after boiling, place the oyster mushrooms in the liquid.
After 7 min. Pass the mushrooms through a colander to drain all the liquid.
Now pour 200 g of water into the pan and add the rest of the salt and other ingredients there.
Boil for 5 minutes.
Pour the liquid into a new container, first passing it through cheesecloth or a sieve to retain the spices.
Bring to a boil again and cool.
Place the mushrooms in a jar and fill it to the top with brine.
Within a week, such mushrooms are ready for consumption and are also perfectly stored in winter.

Pickling oyster mushrooms
We also offer you a method that takes longer, but if you are preparing mushrooms for the winter, then it is perfect. For 2 kg of oyster mushrooms you need:

250 g salt
3 bay leaves and clove buds each
7 black peppercorns

This method is called cold and consists of the following steps:

Cut large mushrooms into pieces, leave small and medium ones whole.
Pour salt into the bottom of the bowl and place the mushrooms with the smooth side facing the salt.
Sprinkle the mushrooms again with salt and add another layer of mushrooms. Continue until you run out of mushrooms. But the last thing on top must be salt.
Cover with gauze and place pressure on top. In this position, the mushrooms should be kept at a temperature no higher than 25°C for 5 days.
After this, the container with mushrooms must be placed in the cellar for 40 days.

By the new year, the mushrooms will be ready to eat. Don't forget to put them on the holiday table.

Mushrooms are very tasty

An unusual and popular recipe, mushrooms with the addition of thyme and coriander. In this case you need:

300 g oyster mushrooms
3 garlic cloves
10 g thyme
7 pcs coriander seeds
6 black peppercorns
Salt
2 tbsp olive oil

Salting:

Pour washed and trimmed mushrooms with water and boil until they boil.
Drain the water, refill with clean water and after boiling, boil for 20-30 minutes.
Place sliced garlic, thyme and pepper and coriander on the bottom of a sterilized jar.
Layer the oyster mushrooms with salt and pour oil on top.
This product should be kept refrigerated, but the mushrooms are ready for consumption on the second day.

Korean pickled oyster mushrooms: recipe

In Korean-style oyster mushrooms, you can slightly change the recipe and add fried onion. But with the analogue in its raw form you will get an equally tasty snack. Let's look at preparing this preparation in two variations for 1 kg of oyster mushrooms:

3 onions and garlic cloves
50 ml vinegar
50 g sugar
75 g salt
2 pcs each of laurel and cloves
A pinch of herbs and ground red pepper

Oyster mushrooms in Korean
To get a snack in Korean:

Wash and remove the hard part of the mushrooms, chop.
Place in a saucepan with cold water, into which add 25 g of salt in advance.
Add bay leaves and cloves to the mushrooms and simmer for 20 minutes.
The mushrooms should be a little hard, don’t worry.
Drain the liquid from the mushrooms.
You can fry the onion cut into half rings or leave it raw if desired. You can try both options at the same time and, having divided them into different jars, compare the difference later.
In a saucepan, combine mushrooms with spices, as well as chopped onion and garlic. Place the mixed mixture in the refrigerator. To help the marinade better coat the mushrooms, press down on the mixture with pressure.
Mushrooms can be placed in containers or served immediately. Your family will be excited to try this delicious snack.

Cold harvesting method

Quite tasty oyster mushrooms come out for the winter using the cold harvesting method. In order to prepare the preserves, you will need the following components:

oyster mushrooms – 1 kilogram;
salt – 30 grams;
garlic – 1 clove;
fresh dill.

The canning process in this way is quite convenient, since there is no need to boil the product.

Initially, you should wash the pan well and put salt on the bottom. Then lay out the oyster mushrooms with spices in layers, sprinkling them with salt. To add a piquant taste, you can add a couple of sprigs of dill and cloves of garlic. The pan with mushrooms should be covered with a lid smaller than the size of the container being used, and a weight should be placed on top.

After 2 days, the oyster mushrooms will release juice and settle a little, after which you will need to add fresh mushrooms, following the same salting order. After waiting for the product to be ready, you need to transfer it into a container and pour the brine that was formed during the preparation process, completely covering the mushrooms. Transfer the jars to a cool fermentation zone for 1.5 months.

Oyster mushrooms with carrots in Korean

The previous recipe can be varied by adding carrots to the ingredients. Also remember that Korean cuisine always uses a lot of spices, so don't skimp on them for mushrooms. Take:

500 g each of oyster mushrooms and champignons
2 carrots and garlic cloves each
1 tbsp each salt and seasoning for Korean carrots
1/3 cup vinegar and refined oil

Korean-style oyster mushrooms with carrots
A mix of oyster mushrooms and champignons makes the finished appetizer tender and aromatic. Let's start:

Cut the washed large mushrooms, and leave the small ones whole.
Boil the mushrooms in water with salt until they become soft.
Chop the mushrooms and add grated carrots to them. Add vinegar and oil there.
Lastly, add the chopped garlic and seasonings. It is advisable that black pepper be added to the seasonings. This is a must-have ingredient in Korean cuisine.
Transfer the mixture to a jar and leave it in the refrigerator the next day.

Fried marinated oyster mushrooms for the winter

An unusual recipe - fried oyster mushrooms in marinade. For this snack you will need:

0.5 kg oyster mushrooms
3 garlic cloves
60 g parsley
50 ml vinegar
100 ml refined oil
Salt and pepper to your taste

Marinated fried oyster mushrooms
Description of actions:

Trim the hard parts of the washed mushrooms and, if they are large, cut them into pieces.
Place the mushrooms in the pan, but fry the oyster mushrooms so that there is only 1 layer of mushrooms in the pan.
Place the fried mushrooms in a bowl, sprinkling each layer with salt and pepper and chopped parsley.
Pour vinegar over the mushrooms and within a few minutes the appetizer is ready.

Harm and contraindications

Oyster mushrooms have only one annoying drawback - their high chitin content . Chitin is poorly digested and absorbed. This is why chefs insist on processing mushrooms at high temperatures. Thanks to this, the digestibility of the product almost doubles. Doctors do not recommend oyster mushrooms for those who suffer from gastrointestinal disorders, liver and gallbladder diseases. There is a great danger in consuming spoiled and rotten mushrooms. This product produces a poison that is dangerous to the human body. Only whole and fresh mushrooms can be eaten.

How to freeze fresh oyster mushrooms for the winter?

To make delicious soups, salads or pita bread with mushroom filling in winter, we recommend freezing the mushrooms. This is very easy to do, but you need to take into account the basic rules:

Mushrooms must be free of damage, rot and dents.
Rinse the mushrooms quickly in water, preferably under the tap, so that they do not become saturated with water.
Place the mushrooms on a towel and leave to drain.
After the oyster mushrooms are dry, place them on a cutting board or other flat surface and place them in the freezer for 4 hours.

Oyster mushrooms can be frozen

When you took the oyster mushrooms out of the freezer (and you did this so that they would not stick together), choose what you will use to store the mushrooms in the future.
Place the oyster mushrooms in a container or special bag and put them back in the freezer. The temperature should be 18°C.
To defrost some of the mushrooms, place them in the refrigerator. Since when defrosting at room temperature you will lose some of the taste.

Oyster mushrooms

Another name is Oyster mushroom. It is a common and edible variety that is especially popular among farmers and homesteaders. This specimen has palatability and high biological efficiency. Its popularity is due to the possibility of cheap and easy cultivation, which is why it is interesting to people for cultivation purposes.

The species has a fleshy cap, which first becomes convex and then smooth. Its surface can be called smooth and shiny. Specimens have dense and hard legs, thin at the top and thicker at the base.

The species has dense but tender flesh, a whitish color, and a pleasant and sweet taste. Oyster cannot boast of aromatic properties. Is it possible to pickle oyster mushrooms for the winter? It is possible and even necessary!

How to dry oyster mushrooms for the winter?

Dried oyster mushrooms are very often used during diets, as they are quite low in calories. 100 g of dried oyster mushrooms contain only 30 kcal. There are several ways to dry mushrooms:

In the sun in a well-ventilated area
In an electric oven or special dryer

The best option is a mushroom dryer; you will need to dry the mushrooms in it for about 5 hours at a temperature of 60°C.

In the oven, this time is extended to 8 hours on the first day, but the temperature is lower - 50°C. Afterwards, the mushrooms should be sent to a well-ventilated area for a day and dried again in the oven at 75°C for about 7 hours.

You can also dry it

Next, you need to look at the condition of the mushrooms; if they are still soft, then you need to dry them a third time. The temperature is 55°C. If the mushrooms bend and break, it means they have already dried well and a third time is not required.

Store oyster mushrooms in a tightly closed glass jar or canvas bag. This way they can be stored for up to a year. With such drying, the amount of water in oyster mushrooms decreases - from 90% to 10%, but the beneficial substances and vitamins are preserved.

Useful qualities

Oyster mushrooms belong to the pleurotaceae family . They grow on the remains of trees. For full growth, mushrooms need cellulose, which is why oyster mushrooms can most often be found on old stumps or fallen trees. You can find mushrooms in nature in every corner of Europe. They are most often seen on farmland and dense forests. They grow in the form of a bush or a bunch of several mushrooms in one formation. Mushrooms are inconspicuous in appearance, and it often happens that no attention is paid to them, mistaking them for an inedible or poisonous mushroom.

Oyster mushrooms have a poisonous relative, which is extremely dangerous to health and is strictly prohibited for consumption. It is easy to distinguish: the false oyster mushroom has a very dense cap that is difficult to break. The good news is that this fungus is very rare, so there is no reason to worry.

In its composition, oyster mushroom is close to meat and dairy products.
It is rich in amino acids and proteins. Mushrooms also contain a lot of minerals (iron, phosphorus, copper, calcium) and polysaccharides. Oyster mushrooms are rich in vitamins E and B. This rare vitamin is a natural antioxidant and antibiotic; it prevents the occurrence of malignant and benign formations. Mushrooms are a very satisfying and nutritious product. The nutritional value of oyster mushroom in 100 grams of product is 38 kilocalories. And the value of the stewed product is 70 kilocalories per 100 grams of product. With such an insignificant calorie content, mushrooms cope perfectly with the feeling of hunger, which makes them an indispensable product for fans of proper nutrition and low-carbohydrate diets. In addition, oyster mushrooms have a number of medicinal properties:

equalizes blood pressure and significantly reduces the risk of heart and vascular diseases;
cleanse the body of toxins and waste;
remove salts of heavy metals;
relieve the body of excess cholesterol, help cleanse blood vessels, which leads to the complete neutralization of possible strokes and thrombosis;
block the appearance of atherosclerosis and other vascular diseases;
help speed up metabolism and strengthen the nervous system;
help the body absorb calcium;
have a beneficial effect on the functioning of the stomach, promote the passage and digestion of food, reduce the risk of gastritis and ulcers;
since oyster mushrooms contain a large amount of the anti-allergen lovastatin, they provide effective assistance in the fight against allergic reactions;
due to the presence of riboflavin, they have a beneficial effect and improve visual functions.

The unique properties of oyster mushrooms are primarily associated with their ability to fight cancer. The fighting mechanism is expressed in the fact that the substances contained in mushrooms prevent the mutation of healthy cells and thereby inhibit the development of malignant neoplasms. This invaluable property has been proven by Japanese scientists.

Before preparing mushrooms, you should take note of the peculiarities of their processing. First, the raw materials must be sorted out and carefully inspected for stains, debris and dents. The color of oyster mushrooms should be the same, dark or light gray, without sudden transitions to other colors. Mushrooms of a uniform structure without dents or rotten areas are allowed. Oyster mushrooms must be washed and cut into small pieces before proceeding to heat treatment. It is not recommended to cook a whole mushroom.