Harvesting mushrooms for the winter - recipes. Harvesting mushrooms Mushroom appetizer for the winter recipes

The harvest of mushrooms is a rather unpredictable thing and depends on many factors: in one season, mushroom pickers carry them in buckets, and in another, it is impossible to find a single fungus in the forest. Therefore, annually in late August - early September, the harvesting of mushrooms for the winter begins. If you harvest porcini mushrooms in the fall, you can already be sure that you have a wonderful ready-made dish or a component for another culinary masterpiece. Mushrooms, by their nature, are a very specific product, since by and large they bring nothing but taste to the dish, in addition, they do not change their structure and composition during digestion.

Drying white mushrooms

Everyone remembers how garlands of dried mushrooms hung over the stove in the village. Our ancestors were also engaged in drying mushrooms for the winter, because even when dried, mushrooms retain their taste and delicate aroma. There are two ways to dry mushrooms for the winter: under natural conditions and using an oven. We will talk more about how to dry mushrooms properly.

Did you know?During the drying process, the weight loss of mushrooms is about 87-90%.

Drying is a method that is suitable for almost all types of mushrooms, except for those that have a bitter taste.

How to dry porcini mushrooms naturally

If you decide to dry the mushrooms in a natural way, then first you need to prepare them, namely: the mushrooms need to be sorted out again and weed out lumps of dirt, fragments of branches and leaves. Mushrooms do not need to be washed. They need to be cut into thin plates about 1.5 cm in size. In good weather, you can dry the mushrooms in the open sun: for this, the mushrooms are laid on a flat, flat surface covered with paper or cloth, just an iron surface will not work, as the mushrooms can darken on it and bake. For drying, it is better to choose a place under cover, but one where the wind blows well.

If the weather does not work out, then you can dry the mushrooms on the loggia or glazed veranda, but do not forget to close the window.

How to dry porcini mushrooms using the oven

If you are a resident of a big city and you do not have time to dry mushrooms naturally, there is a way out: you can dry mushrooms using an oven, and it is quite simple to do. Mushrooms that are to be dried are cleaned of debris and dirt, but not washed, but only cut off damaged areas. For more convenient drying, fruiting bodies are sorted depending on size and strung on special knitting needles or laid out on paper.

Important!When drying in the oven / oven, the mushrooms should not come into contact with each other, and it is better to lay out the material in a single layer.

When drying in the oven, there should be good air circulation, and it is also necessary to remove the moisture that evaporates from the mushrooms in time. It is impossible to set a high temperature immediately, the mushrooms must first be withered at a temperature of 45 degrees. If you immediately set the temperature to a higher temperature, then protein substances will begin to stand out from the mushrooms, which, when dried, will give a darker shade to the mushrooms. The temperature can be increased only after the mushrooms stop sticking and the surface dries up, at this moment the temperature is raised to 75-80 degrees. It is impossible to determine exactly the duration of the drying process, depending on the size of the mushrooms, they can be dried for different times: the mushrooms that have already dried must be removed in time, and the remaining ones must be turned over.

How to pickle porcini mushrooms for the winter

Salting porcini mushrooms for the winter is a very popular method of harvesting them for long-term use and after the harvest season, and there are many ways and recipes for salting mushrooms in a jar or other container. Pickled mushrooms can be used to prepare a wide variety of dishes - from soups to sauces.

How to cook milk mushrooms for salting for the winter

Before spinning mushrooms prepared by salting for the winter, they must be carefully prepared. Mushrooms for salting should be fresh and healthy, not overripe, without mechanical damage. Mushrooms must be sorted according to two criteria: by type and size, cut off the legs.

Did you know?Before salting, butter and russula need to peel the outer skin.

Before salting, you need to rinse the mushrooms well with cool water, lowering them into a container of water and allowing excess moisture to drain. After you have washed the mushrooms, they must be cleaned of adhering dirt and debris, damaged areas must be cut off. Mushrooms are cut depending on the size: the larger the mushroom itself, the smaller it needs to be cut. If you decide to pickle champignons, mushrooms or butter mushrooms, you should take into account the fact that even with short-term contact with air they can darken, for this they need to be placed in a solution of salt and citric acid during cutting, in a ratio of 10 g of salt and 2 g citric acid per liter of water.

There are several ways to salt milk mushrooms: cold, hot and dry. Let's take a closer look at these three processes.

How to salt milk mushrooms for the winter in a cold way

You can use the cold salting method when working with those mushrooms that do not require preliminary heat treatment: mushrooms, mushrooms, volnushki, russula, etc. The first stage of salting is soaking the mushrooms for 1-2 days in clean water, which needs to be changed often . Mushrooms can also be soaked in salt water at the rate of 10 g of salt, 2 g of citric acid per 1 liter of water. Mushrooms that are soaked in such water must be kept in a cool room.

Important!Mushrooms of different types need to be soaked for different times, for example, valui are soaked for 3 days, milk mushrooms and mushrooms - for 2 days, and flakes and whites - a day. Ryzhik and russula do not soak.

If the soaking process takes you a lot of time, you can prepare them by blanching, for this they need to be dipped in boiling water and left for a few minutes or poured with boiling water. After blanching, be sure to place the mushrooms in cold water. After that, the mushrooms should be laid out in a jar in layers with hats up, after sprinkling the bottom with salt and sprinkling each layer with salt. For 1 kg of mushrooms, you need 50 g of salt. Mushrooms can be seasoned with garlic, dill, pepper, cumin or parsley, and cherry leaves can also be used. The filled container is covered with a canvas and a “weighting agent” is placed on top, and after a day or two they are taken out to a cool place. After a few days, when the mushrooms are a little compacted, it is necessary to add as many more mushrooms to the jar / barrel as the mushrooms will fit to fill, and put oppression again. Thus, after some time the container will be filled, and after a week it is necessary to check if there is a brine in the container, if not, then it can be added by diluting 20 g of salt in 1 liter of water and increasing the weight of the load. You can store such mushrooms at a temperature of -1-7 degrees.

How to salt milk mushrooms in a hot way

The hot method of salting milk mushrooms is not much different from cold salting, but it requires a lot of time. You need to start the procedure with the preparation of mushrooms: they are cleaned, washed and soaked or blanched, cut.

In a dish convenient for you (a small saucepan or stewpan), you need to pour 0.5 liters of water (per 1 kg of mushrooms) and add a pinch of salt. When the water boils, you can spread the mushrooms in it. During cooking, the mushrooms must be stirred all the time, otherwise they will burn. After the water boils, it is necessary to remove the foam, add spices to taste and cook until cooked: the cooking time is from 10 to 25 minutes.

Did you know?The readiness of the mushrooms can be determined by the fact that they have settled to the bottom, and the brine has become transparent.

Ready mushrooms should be thrown into a wide dish for the fastest cooling, and then put in jars along with the brine. The ratio of brine and mushrooms: 1 part brine and 5 parts mushrooms. You can use mushrooms salted in this way after a month and a half.

Dry salted porcini mushrooms

When using the dry pickling method, mushrooms do not require special preparation: they must be cleaned, wiped with a soft, damp cloth and should not be washed. Then you need to cut off all the damaged places and cut the mushrooms. Mushrooms need to be laid out in a container for salting in layers, sprinkling each with salt, covered with canvas and pressed down with a weighting agent, which is made of a material that does not have the property of oxidizing. Mushrooms can be eaten after a week and a half, when the product is ready, juice will come out on top of it, which should completely cover the mushrooms. This method is also called "dry" because the mushrooms do not require additional spices, because the mushrooms themselves already have a very rich, spicy, resinous taste.

Important!Thus, not all mushrooms can be salted, but only a small number of their species, namely: saffron milk caps and pods.

Methods for freezing porcini mushrooms

Freezing porcini mushrooms is the easiest and most affordable way for housewives to prepare mushrooms for the winter. You can freeze almost all types of mushrooms, and then use them in the preparation of almost any dish.

Freezing porcini mushrooms raw

Freezing porcini mushrooms raw for the winter is very simple. Before sending the mushrooms to the freezer, they need to be cleaned and washed. Mushrooms can be frozen only in a dry form, otherwise they will stick together during freezing. Peeled and washed mushrooms must be cut into thin slices 5-7 mm wide and laid out on a flat surface convenient for you. In this form, send the mushrooms to the freezer. If there is not much space in the freezer, then you can cut the mushrooms into small pieces and freeze in special freezer bags or containers with an airtight lid, which is necessary so that the mushrooms are not saturated with the smell of other products.

Boiled frozen mushrooms are stored for a long time and well, in no way inferior to raw ones. Freezing boiled mushrooms is quite simple, although the process may seem long. The first thing to do is to clean the mushrooms from debris, cut into small pieces and rinse under plenty of running water. Mushrooms should be put on fire in an enameled or steel dish, without covering with a lid, so that the water does not boil away and stain your stove.

After the mushrooms boil, the fire must be reduced to a minimum level at which the boil is still maintained. In this form, the mushrooms should boil for several minutes, then they need to be filtered and put on fire again in clean water, boiled until the mushrooms sink to the bottom. Then remove the dishes from the heat and strain the mushrooms, let them cool.

Did you know?It is better to leave the mushrooms to cool in a sieve, then you can be sure that there will be no excess moisture in the mushrooms.

Freezing fried porcini mushrooms

Not only raw or boiled mushrooms are suitable for freezing, so you can also harvest fried porcini mushrooms. Freezing fried mushrooms is quite simple: the mushrooms must be cleaned of debris, and the skin on the cap must be removed from the oil. After you clean the mushrooms, they need to be cut into fairly large pieces and washed. Put the mushrooms in a preheated pan with a little oil and fry until the liquid has evaporated. Then the mushrooms must be removed from the heat and wait until completely cooled. Cooled mushrooms must be packaged in bags or containers, tightly closed and sent to the freezer.

You can store fried mushrooms at a temperature not lower than -18 degrees and immediately heat treat after defrosting.

Marinated porcini mushrooms

Each housewife at least once prepared mushrooms marinated for the winter, and each has her own recipe. This is a popular preparation method, which can then be used to prepare other dishes or as a separate dish. For pickling, tubular and agaric mushrooms are suitable, which are slightly tougher in structure than the rest, it is necessary to use young, not overripe mushrooms. Before pickling mushrooms for the winter, they need to be cleaned, cut out damaged areas and washed. Large mushrooms should be divided and marinated caps and legs separately. Frequently asked question: how to pickle frozen porcini mushrooms. The answer is simple: just like raw ones, however, they must first be thawed, "discarded" and subjected to heat treatment: blanched or boiled in boiling water for several minutes.

So that the mushrooms do not darken, they can be dipped in a solution of salt and citric acid, but before the cooking process itself, they will need to be washed.

There are two ways to cook mushrooms in a marinade: boil the mushrooms together with the marinade in one bowl, this will provide a rich taste and smell, however, the appearance of the marinade may not be the most pleasant, it will be dark, viscous, with pieces of mushrooms. The second way is to boil the mushrooms and the marinade separately, and then at the moment when the marinade boils, combine the two components. In this case, you may not achieve a particularly rich taste and color, but you can keep the beautiful appearance of the mushrooms in the marinade. The finished product must be poured into sterilized containers and closed with sterile lids - this will help to avoid botulism. At the slightest change in the form of mushrooms, it is better to get rid of such a jar so as not to get poisoned.

As you can see, preparing mushrooms is simple and inexpensive. It is enough to spend a little time in the kitchen to please yourself and your loved ones with delicious mushroom dishes.

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In order for forest gifts to please with a wonderful taste in winter, it is necessary to prepare the right marinade for mushrooms. We will reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water - 50 ml;
vegetable oil - 1 tbsp. a spoon;
sugar - 1 tbsp. a spoon;
vinegar - 40 ml;
salt - 1.5 tbsp. spoons;
peppercorns - 5 pcs.;
cloves - 2 pcs.

Cooking:

1. Boil the mushrooms. During the cooking process, you will need to change the water three times. Forest mushrooms are boiled for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place the garlic on the bottom. Put the mushrooms in jars. Pour in marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms are well stored all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water - 1 liter;
lavrushka - 2 sheets;
black peppercorns;
cloves - 5 pcs.;
salt - 1 tbsp. spoon with a slide;
allspice peas;
table vinegar (9%) - 3 tbsp. spoons.

Cooking:

1. Boil water. Throw in lavrushka and cloves. Salt. Add sugar and toss in the peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, mix and pour the prepared jar of mushrooms. Roll up.

For white mushrooms

A quick and easy option that is suitable for the best representatives of forest gifts - porcini mushrooms.

Ingredients:

Allspice - 6 peas;
water - 1 liter;
cloves - 2 pcs.;
salt - 1.5 tbsp. spoons;
vinegar - 150 ml;
lavrushka - 3 sheets;
sugar - 1 tbsp. a spoon.

Cooking:

1. All the necessary products, except for vinegar, mix, boil and boil for a quarter of an hour.
2. Remove from heat and pour over the vinegar. Mix.
3. Forest gifts are poured with ready-made brine and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If added at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest gifts, but also for champignons.

Ingredients:

Water - 1 liter;
cinnamon - 0.4 tsp;
salt - 1 tbsp. a spoon;
cloves - 3 buds;
sugar - 1 tbsp. a spoon;
peppercorns;
vinegar essence - 1 tbsp. a spoon;
lavrushka - 1 sheet;
garlic - 3 cloves;
dill umbrellas - 3 pcs.;
horseradish leaves.

Cooking:

1. Clean and cut the mushrooms. Boil. Place in jars.
2. Boil water. Salt, add all the products and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour into jars.

Option for honey agaric

This is a very quick cooking option that makes mushrooms incredibly tasty.

Ingredients:

Water - 240 ml;
salt - 1.5 tbsp. spoons;
vinegar - 30 ml (9%);
cloves - 3 pcs.;
pepper - 3 peas.

Cooking:

1. Boil and place mushrooms in a jar.
2. Add marinade products to the water. Boil. Pour vinegar, pour into jars. Roll up.

With garlic and pepper

There are many different marinade options for mushrooms. In this variation, the ideal ratio of products, which is suitable for any kind of forest gifts. Thanks to the resulting brine, they will be well preserved throughout the winter period.

Ingredients:

Mushrooms (white, boletus, mushrooms, morel, Polish);
garlic - 2 cloves;
water - 1 liter;
lavrushka - 3 sheets;
sugar - 2 tbsp. spoons with a slide;
cloves - 2 pcs.;
black pepper - 8 peas;
salt - 4 teaspoons with a slide;
allspice - 4 peas;
vinegar - 5 tbsp. spoons (9%).

Cooking:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. In the process of cooking, remove the foam from which all the dirt comes out. Drain liquid.
2. Place all products in water except garlic and vinegar. Boil and cover with a lid. Boil five minutes.
3. Throw mushrooms and garlic, cut into pieces. Boil and boil for a quarter of an hour. Pour in the vinegar and stir. Move to banks and roll up.

To keep the marinade transparent, when cooking the mushrooms, remove the foam in time and change the water several times.

Marinade for mushrooms in Korean

Mushrooms marinated in the proposed marinade will be a great appetizer on the festive table.

Ingredients:

Champignons - 300 g;
black pepper;
coriander - 0.4 tsp ground;
salt;
garlic - 3 cloves;
apple cider vinegar - 3 tbsp. spoons;
parsley - 25 g;
sesame - 10 g;
dill - 25 g;
soy sauce - 1 tbsp. a spoon;
red hot pepper - 1 pod;
cumin - 0.5 tbsp. spoons;
lavrushka - 2 sheets;
vegetable oil - 60 ml.

Cooking:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and throw into the oil. Chop the garlic. Add to mass. Throw lavrushka, cumin, coriander, chopped hot pepper. Pour in the vinegar and stir.
3. Place sesame seeds in a dry frying pan, fry. The grains should turn golden. Send to the marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until the next season, bring the mushrooms to a boil with the marinade. Move to banks, roll up.

For oyster mushrooms

Many do not know how to cook oyster mushrooms deliciously. We offer the perfect, 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. a spoon;
cloves - 6 pcs.;
lavrushka - 2 sheets.

Cooking:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubber and very hard legs, so they should be cut short. Cut the hats.
2. Pour oyster mushrooms with water and salt immediately. Add spices. As soon as the water boils, pour in the vinegar. Boil for half an hour. The resulting foam must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms, you should not pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General principles of preparation

Mushrooms, even if they are strong, should always be checked for worminess and divided into species. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the mushroom aroma will be preserved as much as possible in the final product. The dish will have a special taste, and the marinade will turn out to be the most intense, but not very pleasant in appearance. In the jar, the liquid will become cloudy, viscous and dark in appearance. Will contain crumbled fungus debris.
If you decide to cook the marinade separately, and then pour the prepared mushrooms, then the final product will be transparent and clean. The aroma will be as rich as in the first version.
For pickling, choose only whole and strong mushrooms. They are carefully sorted out and cut off darkening. All parts are cut. Small specimens can be left whole. It is recommended to marinate the hats separately from the legs.
Boletus and boletus stain the marinade in a dark color. If you want to keep the brine clear, first pour boiling water over the mushrooms, and then immediately place them in cold water. Only after this procedure proceed to cooking mushrooms.

Fans of "quiet hunting" - mushroom pickers - know for sure that there are not many mushrooms. Fragrant mushrooms marinated with vinegar are an indispensable, favorite snack for everyone. No store-bought counterpart can compare with homemade. Marinating mushrooms on your own, you can give the dish that sharpness and sourness that your family loves.

This article provides the most common recipes for pickled mushrooms with vinegar in jars for the winter, some subtleties and secrets that will definitely come in handy during harvesting.

Not all mushrooms are suitable for pickling. The most successful blanks are obtained from the following types:

1. White (boletus)
2. Aspen mushrooms
3. boletus
4. Oilers
5. goats
6. Mokhoviki
7. Honey mushrooms
8. Chanterelles
9. Champignons
10. mushrooms
11. Valui
12. Milk mushrooms
13. oyster mushrooms
14. Russula

Main processing steps

• Mushrooms are processed immediately, as they deteriorate very quickly. If this is not possible, they can be briefly put in the refrigerator.
• The forest harvest is sorted out, sorted by size and type, overgrown, wormy and spoiled are thrown out.
• Before heat treatment, the mushrooms are thoroughly (but not for long) washed in cool water. The lower earthy part, damaged and wormy areas are carefully cut off with a knife, the legs are cleaned, in some species the slippery skin is removed from the caps (butter, russula, etc.).
• Usually, at this stage of preparation, the mushrooms are briefly soaked in water with the addition of salt and citric acid. This helps to get rid of worms, larvae or small insects. Citric acid retains its natural color (this is especially important for porcini mushrooms).

Note! Boletus boletus is not customary to soak. Their spongy hats absorb a lot of water, soak and look not very aesthetic when pickled.

• Peeled mushrooms are cut into equal parts so that they are evenly boiled and marinated. To preserve the taste, mushrooms are usually boiled for no more than 25-30 minutes over medium heat.

• During the cooking process, the foam is regularly removed with a slotted spoon so that the marinade is light and transparent.

Additional Information! It is believed that if you put a peeled raw onion in a pan during cooking, a change in its color (often it turns blue) will warn you about the presence of inedible mushrooms. Unfortunately, this is a myth. When in doubt, it is best to discard the suspicious mushroom immediately without regrets. After all, health is more valuable!

• The first water in which the mushrooms were boiled is drained after 5-10 minutes. Together with it, small forest debris (blades of grass, leaves, pieces of earth, etc.) is removed.
• There are two approaches to this type of workpiece:
  - mushrooms are boiled directly in the marinade;
  - mushrooms are poured with separately prepared hot marinade.
  The first option turns out to be more saturated in taste, but the liquid in the jar will be dark and cloudy. Therefore, if you want to get a blank with a transparent marinade, cook it separately.

Note! They taste the cooled marinade, as hot it may seem more sour.

• For long-term winter storage, glass jars must first be washed and sterilized. After rolling the lids, they are turned over and left in this form until completely cooled.

Important! To sterilize jars without hassle, you need to pour 1-1.5 cm of water on the bottom, put them in the microwave at full power until the liquid evaporates.

• Mushroom preparations should be stored in a cool dark place (in a refrigerator, cellar, etc.).

• It is better to use small jars - up to 0.5 liters. In this case, your favorite snack is quickly used for its intended purpose. Do not store it open for more than a month. The sooner you eat it, the better!

Important! If you have even the slightest doubt about the quality of mushrooms, you should not eat them. Signs such as a cloudy marinade, a swollen lid, air bubbles at the bottom of the jar are signs of a spoiled product, which can be caused, among other things, by botulism pathogens.

Universal marinade recipes for wild mushrooms

These recipes are equally suitable for all the mushrooms listed above. Using any kind, you get a guaranteed delicious snack.

Recipe with 9% vinegar

Spices are designed for 1 liter of water, so increase the amount of all components in proportion to the volume of the marinade.

Ingredients:

• 5 st. spoons;
• 2-3 cloves of garlic;
• 2.5 st. spoons of sugar;
• 2.5 st. spoons of salt;
• 8 black peppercorns;
• 2-3 pcs. cloves;
• 3-4 bay leaves.

Cooking:

1. Cut prepared wild mushrooms into small pieces.
2. Boil water in a saucepan, salt.
3. Add chopped mushrooms, bring to a boil and simmer for 15-20 minutes over low heat, skimming regularly.
4. Strain the mushrooms and transfer to another saucepan, completely filling them with water.
5. Then pour this water into a measuring jug (or other container of which you know the volume) to determine the number of liters. Add in proportion to the volume of all spices, except for garlic and vinegar.
6. Bring to a boil and simmer the marinade for 5 minutes over medium heat.
7. Add peeled, cut into several parts garlic, mushrooms and simmer for another 10 minutes.
8. Add vinegar, mix the mixture and, without cooling, place in prepared jars.
   9. Roll up the lids, turn the jars upside down, leave to cool completely. You can cover with a blanket.
9. Store the workpiece in the refrigerator or any other cool place.

Pickled mushrooms with onions

Ingredients:

• 1 kg of fresh forest mushrooms;
• 3 onions;
• 2 cloves of garlic;
• 5 bay leaves;
• 2 tbsp. spoons;
• 8-10 peas of allspice;
• black pepper, sugar and salt - to taste.

Cooking:

1. Cut the prepared hats and legs into small equal parts.
2. Completely cover the mushrooms with water, cook over medium heat for about 5 minutes and drain them in a colander.
3. Pour the mushrooms again with clean water and bring to a boil.
4. Add spices, cook the resulting mixture over low heat for about 25 minutes.
5. Cut the onion into medium-sized cubes, fry it in vegetable oil.
6. Add onion, garlic, sugar, vinegar to the mushrooms.
7. Leave the mixture to brew for a while at room temperature, after which you can proceed to seaming.

fragrant mushrooms

Ingredients:

• 1 kg of fresh mushrooms;
• 500 ml of water;
• 3 pcs. cloves;
• 30 gr. salt;
• 1/3 st. spoons of cinnamon;
• 2 bay leaves;
• 1 teaspoon of vinegar;
• 3 bunches of star anise;
• 4 peas of allspice.

Cooking:

1. Boil water, add salt, spices and spices.
2. Mix and add mushrooms. Boil for 15-20 minutes over low heat.
3. Drain the mushrooms in a colander, draining the marinade into a separate container.
4. Add vinegar to the decoction.
5. Arrange the mushrooms in sterilized jars and fill with hot marinade, roll up the lids.

Spicy Recipe

Ingredients:

• 1 kg of forest mushrooms;
• 250 ml of vegetable oil;
• 1 teaspoon of coriander;
• 100 ml (can be replaced with table, 70 ml);
• 1 teaspoon black pepper;
• 2 tbsp. spoons of sugar;
• ½ tsp turmeric;
• ½ - 1 teaspoon red pepper (depending on taste);
• 1 st. a spoonful of salt;
• 4 bay leaves.

Cooking:

1. Boil 2 liters of water with bay leaf.
2. Add the prepared mushrooms, cook for 10 minutes over medium heat, removing the foam with a slotted spoon.
3. Drain the marinade into a separate container, remove the bay leaves. Add the remaining ingredients - sugar, salt and vinegar, mix thoroughly.
4. Transfer the mushrooms to a large bowl, sprinkling pepper, coriander and turmeric on top.
5. Heat vegetable oil in a saucepan, add to the mushrooms, mix well.
6. Pour hot marinade over mushrooms. Arrange the workpiece in sterile jars, roll up, cool, turning upside down.

Recipe for the winter without sterilization

Ingredients:

• 1 kg of mushrooms;
• 500 ml of water (for marinade);
• 2 teaspoons;
• 1.5 teaspoons of salt;
• 4 bay leaves;
  2 teaspoons of citric acid;
  1 teaspoon of sugar.
  2-3 teaspoons of mustard seeds;
  fresh dill - a few branches.

Cooking:

1. Pour the peeled and chopped mushrooms with cold water, let boil for 5 minutes. Drain the water, pour in new water and boil for another 15-20 minutes.
2. Boil water for the marinade, add sugar, bay leaf, citric acid, salt, mustard seeds and at the very end pour in the vinegar.
3. Put the mushrooms in sterilized jars, adding fresh dill.
4. Pour the marinade into jars and roll up.

This snack should be stored in the refrigerator.

Mushrooms according to my grandmother's recipe

Ingredients:

• 1 kg of mushrooms;
• 1 liter of purified water (for marinade);
• 2 tbsp. spoons of sugar;
• 3 cloves of garlic;
• 6-7 black peppercorns;
• 3 teaspoons of vinegar;
• 3 pcs. cloves;
• 4 teaspoons of table salt;
• 1 dill umbrella;
• 2 bay leaves.

Cooking:

1. Prepare mushrooms, boil them in salted water for 20 minutes over medium heat.
2. Throw the mushrooms in a colander, draining the water.
3. Boil water for the marinade in a saucepan, adding sugar, vinegar, salt, chopped garlic and other spices.
4. Add mushrooms to the marinade, boil for another 15 minutes over medium heat.
5. Sterilize the jars and roll up the blanks.

Quick marinade for porcini mushrooms

Ingredients:

• 1 kg of white mushrooms;
• 1 liter of water (for marinade);
• 3 art. spoons of salt;
• 3 bay leaves;
• 1 st. a spoonful of sugar;
• 5 pieces. cloves;
• 7 black peppercorns;
• ¼ tsp cumin;
• 5 peas of allspice;
• 2 tbsp. spoons.

Cooking:

1. Cut the peeled large caps into pieces 2–3 cm, and the legs into circles 1–1.5 cm thick. Medium mushrooms can be cut in half, and small ones can be left whole.
2. Pour the mushrooms with water, bring to a boil and boil for 5-10 minutes over medium heat, regularly removing the foam.
3. Drain the water, rinse the mushrooms, cover them again with cold water, bring to a boil, cook for 15-20 minutes.
4. Drain the water into a separate container, measuring its volume. Add sugar, salt, cumin, cloves and pepper in the right proportions.
5. Boil the marinade, add the mushrooms and cook for 10 minutes.
6. Add some bay leaves and vinegar.
7. Mix everything, cool a little and you can start rolling.

Aspen and boletus marinated for the winter with cinnamon

The ingredients for the marinade are indicated for 1 liter of water, so adjust the proportions depending on the number of boletus and boletus you have.

Ingredients:

• 2 tbsp. spoons of sugar;
• 2-3 cloves of garlic;
• 1 onion;
• 2.5 st. spoons of salt;
• 3 bay leaves;
• 9-10 black peppercorns;
• 4-5 pcs. cloves;
• 3 teaspoons;
• cinnamon to taste (average 1/3 teaspoon).

Cooking:

1. Sort, wash and cut the boletus and boletus into small pieces (1-2 cm).
2. Put a whole peeled onion, mushrooms in a saucepan with water, bring to a boil. After 10 minutes, drain the dark liquid.
3. For the marinade, pour water into a large saucepan, adding spices, sugar and salt. Bring to a boil.
4. Add mushrooms, cook everything together for about 30 minutes.
5. Cut the garlic into small pieces.
6. 5 minutes before the end of cooking, pour in the vinegar, add chopped garlic.
7. Hot boletus and boletus mushrooms should be immediately laid out in sterilized jars and rolled up.

Note! Do not use iodized salt when pickling.

The best marinade for mushrooms

Ryzhiki are good because when marinated they turn out crispy and dense.

Ingredients:

• 1 kg of mushrooms;
• 1 liter of water for the marinade;
• 50 ml sunflower oil;
• 100 ml;
• 2 teaspoons of salt;
• 2 hours sugar;
• 4-5 cloves of garlic;
• 1 onion;
• 3 bay leaves;
• 3 cloves;
• 10 peas of allspice.

Cooking:

1. Clean and rinse the mushrooms, cut off the legs, leaving about ½ cm.
2. Pour the mushrooms with water, add a little salt, cook for about 20 minutes over medium heat. Drain the water.
3. In a large saucepan, put pepper, sugar, cloves, salt, bay leaves, pour a liter of clean water.
4. Boil the marinade over low heat, stirring constantly, until the salt is completely dissolved. Add sunflower oil and vinegar.
5. Cut the garlic into thin plates, finely chop the onion into quarter or half rings.
6. In small sterilized jars, put mushrooms, onions, garlic in layers.
7. Pour the mushrooms with hot marinade and roll up the jars.

Chanterelles marinated with onions

Chanterelles have long gained particular popularity: they are very easy to collect and clean. They are not wormy, they are difficult to confuse with inedible counterparts. Chanterelles are most often fried with potatoes. But, to prolong the pleasure, they can be marinated in jars for the winter.

To prepare 1 liter of marinade, you will need the following ingredients:

• 2 teaspoons of sugar;
• 2 teaspoons of salt;
• 100 ml table;
• 1 onion;
• 2 cloves of garlic;
• 15 ml of vegetable oil;
• 2 - 3 pcs. cloves;
• 2 bay leaves;
• 10 pieces. black peppercorns;
• greens to taste.

Cooking:

1. Clean the chanterelles, rinse. Cut large hats into 2-3 parts.
2. In 1 liter of water, add 1 teaspoon of salt and mushrooms.
3. Bring to a boil and simmer for 15-20 minutes over medium heat.
4. Drain, rinse the chanterelles immediately in cold water to keep them crispy.
5. Arrange the cooled chanterelles and fresh herbs in sterilized jars.
6. In a small saucepan, combine 100 ml of vinegar and 100 ml of water, bring to a boil.
7. Cut the onion into thin half rings, and the garlic into plates.
8. Add spices, onion, garlic, sugar and vegetable oil to vinegar water.
9. Stir, bring to a boil and let simmer for 10-15 minutes.
10. Pour the chanterelles with hot marinade, roll up the jars with lids.

With the onset of autumn, our forests are filled with a huge number of mushrooms. However, if you are not a fan of following them into the forest, this is not at all scary. There are no less of them on the shelves of the markets. The main thing-when choosing mushrooms, follow certain rules in order to get a truly tasty and healthy product for your table.

Mushrooms can be used to make many delicious dishes. Moreover, you can please homemade culinary masterpieces not only in the fall. Honey mushrooms, chanterelles, boletus, oyster mushrooms can be present on your table in the winter.

Especially for you, KitchenMag has sorted out several ways to harvest mushrooms for the winter, which will help preserve almost all the nutrients and taste. It is important to remember that only fresh mushrooms are suitable for any canning method.

1. How to dry mushrooms

This method is suitable for porcini mushrooms; in dried form, boletus is also especially palatable. But sometimes chanterelles are also dried. There are special rules that you should definitely follow in order to properly dry the mushrooms. So, mushrooms are not washed before drying, so that they do not absorb excess moisture. Mushrooms should be coarsely chopped, as they will dry out 3-4 times. Small mushrooms can be dried whole, but it is better to separate the leg from medium ones.

Since there are not so many sunny days in autumn, it is best to dry the mushrooms in an oven or oven. Spread the mushrooms on a baking sheet in a single layer, place in the oven, and leave the lid ajar to allow air to enter. Set the oven to 70-80 degrees and dry for several hours. If the mushrooms are not dried enough, then you can put them in the oven in several stages.

It is best to store dry mushrooms in a dry place in a glass or ceramic jar. Some mushrooms can be ground in a coffee grinder, so they will take up less space. In addition, they will be needed for sauces and flavoring dishes.

An important point: before cooking, dried mushrooms must be washed well and soaked in hot water for 2 hours. In no case should this water be used in the preparation of soups.

2. How to freeze mushrooms

Before freezing the mushrooms for the winter, carefully sort them out, clean them from the ground and leaves. Young and hard mushrooms are best suited for this purpose. You can freeze fresh, unboiled mushrooms. For freezing in this way, mushrooms, champignons, chanterelles, boletus and boletus are especially suitable. These mushrooms are very strong, so they can be safely frozen raw.

To do this, mushrooms should be cleaned of leaves and earth. It is not necessary to wash them, but if you did it, then after that you need to dry them well by spreading them on a towel. Put dry mushrooms in a plastic bag in a thin layer and put it in the freezer. It is better to defrost raw mushrooms in the refrigerator. After such a soft defrosting, they will be just like fresh, as if from the forest.

If you are afraid to freeze raw mushrooms, you can pre-boil them for five minutes. You can use mushrooms of absolutely any size. If they are too big, then cut them into small pieces. After you have boiled the mushrooms, let them cool and fold them colander to glass excess water. Then place the mushrooms in bags, tighten tightly and place in the freezer.

Keep in mind that thawed boiled mushrooms are an excellent breeding ground for various bacteria, so count on the amount of mushrooms in one bag to be necessary for cooking one dish.

3. Pickling mushrooms

For salting, you can take any mushrooms, the main thing is that you like them. However, here there are some peculiarities: mushrooms are often salted raw, and mushrooms like to pickle. It is the small crispy mushrooms that will look best on any table and will be remembered by your guests for a long time. In general, before salting the mushrooms, they should be cut into equal slices. So the marinade will soak them equally.

There are a lot of recipes for salted and pickled mushrooms. However, when choosing one of them, it is important to remember that the most important thing in this method of harvesting mushrooms is safety. The fact is that homemade salted and pickled mushrooms often cause an infectious disease - botulism. To prevent this, it is necessary to follow simple rules and create such conditions that carrier bacteria cannot multiply.

First, create an acidic environment, that is, add lemon or vinegar. The lid should not be tightly closed, because bacteria multiply with triple force in such conditions. Be sure to sterilize all jars and lids. To do this, you just need to boil them. By the way, if you add more salt to the water, the boiling point will rise, and this is an additional protection against botulism. Store jars at a temperature of less than 10 degrees.

Salad with mushrooms for the winter

Salad with mushrooms for the winter is the joy of all mushroom pickers. A very tasty and satisfying dish that is always at hand. He took it out of the pantry, opened one jar and fed the whole family at once with a delicious lunch or dinner, and guests will like this salad for a snack. Cooking is easy, the main thing is to manage to find strong, healthy mushrooms in the forest so that the salad for the winter is really a success.

Quick Pickled Mushrooms

Harvesting berries, vegetables, mushrooms and herbs for the winter has become very popular. But in order for the product to be of good quality for a long time, not to lose its original taste, it is necessary to strictly follow the cooking recipe and withstand all the necessary conditions. In this recipe, I would like to tell you how to make quick pickled mushrooms, that is, treat boiled mushrooms with acetic acid with the addition of spices. You can marinate butterflies, porcini mushrooms, boletus, boletus, chanterelles, fly mushrooms, honey mushrooms, greenfinches, rows, champignons, etc.

Pickled butternuts can be served both at the festive table and at the usual dinner. There will always be fans who will appreciate them. Of course, now you can buy them in supermarkets at any time of the year, but the taste of homemade mushrooms, prepared in your own way, is always much better.

You can cook mushroom caviar from most mushrooms that you will find in the forest: from boletus, porcini mushrooms, honey mushrooms, etc. You can also make it from dried mushrooms and champignons. Mushroom caviar is a delicious and original appetizer that will surely decorate your holiday table. Also, caviar can be used in cooking meat, added to salads, stuffed with tomatoes, eggs.

Quick salting of mushrooms

Everyone's favorite mushroom becomes the most popular mushroom in autumn. Ryzhiki - royal mushrooms. It is known how in ancient times, during the reign of Peter the Great, mushrooms were salted in oak barrels right in the forest where they are harvested. Mistresses who know how to pickle mushrooms roll them into jars and leave them for the winter. But for those who want to quickly try fresh pickled mushrooms, I will tell you about a quick way to cook them - called "quick pickling mushrooms". In this way, you will be able to preserve all the beneficial properties of mushrooms.

Marinated champignons for a snack

Mushrooms for the winter

What could be tastier than a fragrant, magnificent, savory mushroom preparation. This yummy will always be the perfect appetizer or a great addition to any meal. Today we present to your attention a chic conservation option with a simple name - Mushrooms for the winter!

In the autumn period, many housewives make stocks, among which, as a rule, mushrooms take pride of place. They are salted, marinated, dried or boiled and frozen, and then in winter these preparations make wonderful mushroom dishes. One of these masterpieces is mushroom caviar; both fresh mushrooms and previously harvested ones are suitable for it. For the game, you can take absolutely any edible mushrooms. And such caviar is prepared very easily, but it turns out very tasty.

Caviar from mushrooms is a surprisingly tasty and unusual dish. In the fall, when a lot of mushrooms appear, literally every family goes to the forest and, as a result, they collect so many mushrooms that they don’t know where to put them. For such a case, I can offer you a wonderful recipe for caviar from mushrooms. This dish is perfect for those people who do not really like meat and give their preference to mushrooms.

Many housewives, along with vegetables and fruits, begin to harvest mushrooms in the summer. Canning mushrooms is a process that will result in a wonderful delicacy that will appeal to all mushroom lovers. Also, the advantage of mushrooms is their low calorie content. Mushrooms have a very high nutritional value, contain a large amount of fats, as well as minerals. It's no secret that mushrooms are even called vegetable meat due to their value.

This recipe is simply indispensable for pickling mushrooms. Salting mushrooms is a recipe known in our country since very ancient times, and over time their popularity does not decrease. Young housewives also strive to master this art in order to please their families. This is a great appetizer that you can put on the table even in winter. All your guests will appreciate the dish prepared by you. Be sure to try the salted mushrooms and you will never regret it.

Hot salted mushrooms

Hot salted mushrooms are a wonderful way to prepare more fresh forest mushrooms for the winter. This recipe is especially relevant for those who have a mushroom picker in their family, but they are already tired of cooking soups, stewing, and just eating mushrooms. Of course, you can dry them, but salted mushrooms are much tastier, and besides, they can be eaten right from the jar!

For salting, agaric mushrooms are especially good: mushrooms, milk mushrooms, volnushki, whites, honey mushrooms, nigella, russula and so on. They also salt, but less often, tubular mushrooms: boletus, boletus, boletus. It is preferable to salt by type, but in low-yielding years they can also be harvested in the form of an assortment. There are several ways to pickle mushrooms. In this recipe I want to talk about the hot method. This method is more complicated, but it allows you to get salted-boiled mushrooms so that they turn out strong (that is, they do not crumble), tasty, stored longer, and you can eat them without fear.

Dried mushrooms

Dried mushrooms - a very appetizing preparation. I met plums and tomatoes cooked in a similar way on festive tables, but dried mushrooms are a rare guest. And very in vain. I will be happy to share the recipe with you, and as a bonus, I will also attach a recipe for making mushroom powder. Prepare for health!

Mushrooms for the winter

Everyone will agree that mushrooms for the winter are an excellent preparation. Wild mushrooms prepared according to this recipe are very tasty and appetizing. They retain their color and therefore look great on a plate. And if you are going to go mushroom picking this weekend, then be sure to take note of the recipe for harvesting mushrooms.

Mushroom caviar for the winter

Mushroom caviar for the winter is a simple and very versatile preparation. Use it like a spread on bread and add it to soups or sauces for flavor. Very tasty, fragrant and quite simple. You will have to tinker with pasteurization so that the caviar is stored for a long time, but it's worth it.

Pickled oyster mushrooms

Pickled oyster mushrooms are a traditional Russian and European side dish. As a "ready-to-eat" product, they don't require much preparation. Such mushrooms can be used as an appetizer, served with meat, cooked with them in salads and other cold dishes. They reduce the level of cholesterol in the blood, stimulate digestion and activate the appetite, so this preparation can be called not only tasty, but also healthy!

Canned fried mushrooms

If you are tired of pickled mushrooms and want something fried, then you can cook canned fried mushrooms. This is a real delicacy that looks great on the dinner table, as an appetizer or as an addition to fried potatoes. The main thing is that such mushrooms are prepared very simply and retain their fried aroma and taste well. This is especially nice to feel in the season when your favorite mushrooms are not available and they cannot be cooked on the stove.

Pickled mushrooms with onions

Pickled mushrooms with onions, who refuses to enjoy them on a frosty winter evening? And how good they are as an appetizer on a rich festive table! Of course, in order to prepare truly tasty and mouth-watering mushrooms, you will have to sweat a little at the stove, but all your work will not be in vain and will not go unnoticed.

Mushroom caviar with garlic

Have you ever tried mushroom caviar with garlic? If not, then hurry to the kitchen and prepare a jar of this wonderful fragrant snack. This dish is for all occasions! It can be frozen and stored for a long time, or you can simply put it in the refrigerator and serve it at lunch or dinner. The originality of this recipe lies in the fact that pastries are seasoned with this caviar, treated to household members as a side dish with meat dishes and simply spread on bread. Try it yourself!

Hot salted mushrooms

Hot salted mushrooms - very tasty and beautiful preservation. Usually such mushrooms are salted raw so that they retain their forest aroma. I prefer to cook mushrooms in a hot way, because then they leave their unique color. Such a seaming is a real appetizer for lovers of festive feasts, as it turns out to be very fragrant and satisfying. Try it yourself, I'm sure you won't regret it!

There are such late mushrooms that grow on rotten trees and stumps and are called mushrooms. This mushroom looks like a toadstool. But, it's not. Honey mushrooms are quite edible. Moreover, young pickled mushrooms are very tasty and look very appetizing. Here I would like to tell you about the preparation of pickled mushrooms (honey mushrooms).

Pickled mushrooms are often used in many dishes, but those sold in stores are not very tasty. At home, you can pickle these mushrooms yourself, and they turn out much tastier and more aromatic. And how wonderful it is to open a jar of pickled champignons according to a homemade recipe on a frosty winter evening ... and with hot potatoes, wow, beauty!

Marinated champignons in Korean

A simple and quick recipe for marinated champignons in Korean will be a great express appetizer for any feast. In addition, Korean-style pickled champignons can be made at any time of the year without burdening yourself with the hassle of rolling into jars. Ease of preparation, unusual taste, oriental notes (thanks to olive oil and soy sauce) will appeal to every housewife.

Pickled mushrooms

My favorite mushrooms are mushrooms, and not only for their taste. Camelina contains a large amount of vitamins and amino acids, which prevent premature aging and prevent many diseases in the rudiment. The unique, in my opinion, feature of pickled saffron milk caps is that they turn out great both in the marinade and in frying or when added to a salad. Ryzhiki are quite unpretentious in cooking and will endure everything, so we will pickle them in the simplest way, which will not take you much time and effort.