7 best step-by-step recipes for making mushrooms for the winter
Autumn is a hot time for lovers of "quiet hunting", but the mushrooms must not only be collected, but also properly prepared for the winter. Boletus boletus and boletus can be enjoyed until next season, if you marinate them taking into account all the recommendations. A wide variety of recipes will satisfy the needs of even the most demanding gourmets.
Features of harvesting mushrooms for the winter
We must not forget that the product is conditionally edible, so the preparation must be approached with special care at all stages, from collection to storage of ready-made spins. Homemade canned products will be delicious and absolutely safe if you follow all the rules.
Which mushrooms are suitable?
In order to stock up on pickled delicacies, you can take any edible mushrooms growing in a specific area. It is ideal to arrange young small mushrooms in jars. If there is a desire to roll up large specimens, they are divided into pieces, but the old ones are worse in taste and are more often wormy.
Preparing mushrooms for pickling
When preparing the contents of the basket for conservation, it is necessary to select the best representatives. Broken and unsuitable ones can be sent to a skillet or soup. The prey brought from the forest is carefully examined, the worms are sorted out and thrown out if they accidentally find themselves in the box.
Sorting
Before further processing of mushrooms, they must be sorted into varieties. It is better to preserve each variety separately, this will have a positive effect on the taste characteristics. You can combine similar in cooking method and taste, for example, valui and milk mushrooms.
Soaking and soaking
In preparation for preservation, it is recommended to soak the mushrooms in cold water, the time depends on the variety. Valuable varieties, such as white, are enough to hold in a basin for only one night, and the milk mushrooms are soaked for several days - this will remove the bitterness. The water needs to be changed frequently, preferably every few hours.
Cleaning
The collected mushrooms are freed from adhering leaves, pine needles, adhering sand, and thoroughly washed from dirt. In the case of severe contamination, soak in salted water for several hours, then rinse with running water. The damaged parts are cut off. If necessary, scrape the legs with a knife or remove the skin from the cap, as, for example, with butter.
Container preparation
Glass jars for preservation are carefully examined for cracks and chips, damaged dishes are not used. Thoroughly wash the walls and bottom with soda, then rinse with plenty of water. Jars and lids are sterilized before pickling.
Methods for harvesting mushrooms
The prey brought home from the "quiet hunt" is harvested in a variety of ways. Mushrooms can be boiled and frozen, dried, fermented, salted, pickled.
Canning at home is especially popular, because the product stored in this way retains many useful substances and can be used in the future for preparing first and second courses, as well as as an independent snack. There are many recipes for cooking mushrooms, in each family the most interesting and delicious ones are selected over time.
Mushroom caviar in jars "Lick your fingers"
You can cook caviar from any types of mushrooms, you can combine different varieties, large-diameter caps will also work, but not wormy ones. An appetizer is prepared only from the gifts of the forest or any vegetables are added to taste - only the hostess's imagination serves as a limitation. The traditional yet popular caviar recipe uses onions and carrots.
To decorate a feast with mushroom caviar, you will need:
- any mushrooms - 1 kg;
- onion - 1 pc .;
- carrots - 1 large;
- vegetable oil - 1 tablespoon;
- salt, pepper - to taste.
Mushroom caviar is prepared according to the following scheme:
- The main component is thoroughly washed and boiled for half an hour, with salt water and removing the foam, passed through a meat grinder.
- Vegetables are chopped and fried until soft.
- In a lidded dish, stew all the ingredients, season with salt and pepper to taste, for half an hour - 40 minutes.
- Packaged in jars, tamping tightly, pour 2 tablespoons of vegetable oil on top.
- The lids are rolled up, allowed to cool, taken to the basement.
Harvesting saffron milk caps
Ryzhiks look very elegant and summer-like due to their bright color. They can be prepared by frying with onions, combining with cabbage, tomatoes and other vegetables, including in rice salad. The mushrooms will reveal their taste and preserve a lot of useful substances when salted hot.
To prepare snacks you will need:
- mushrooms - 1 kg;
- salt - 1 tablespoon;
- bay leaf - 1 pc .;
- dill - several branches;
- black pepper - 8 peas.
Prepare a spin for the winter according to the following instructions:
- The mushrooms are pretreated: boiled for 20 minutes in salted water, adding a little citric acid, thrown in a colander, let the water drain for half an hour.
- The jars are completed by laying dill and bay leaves on the bottom, then the mushrooms are tightly placed, sprinkling each layer with salt and peppercorns.
- The jars are closed with plastic lids and placed in a cool dark place.
The mushrooms prepared in this way will be ready in 2 weeks.
Oyster mushrooms for the winter in a hot and cold way
Oyster mushrooms are very useful because they are good at removing toxins and carcinogens from the body. You can close them for the winter in a hot and cold way. The first method differs in that the mushrooms are rolled in hot brine; for cooking using the second technology, the marinade is not needed at all.
To prepare a hot treat you will need:
- oyster mushrooms (hats) - 1 kg;
- water - 800 ml;
- salt - 1 heaped tablespoon;
- garlic (per liter jar) - 1 clove;
- bay leaf (per liter jar) - 2 pcs.;
- cloves (per liter jar) - 3 pcs.;
- allspice (per liter jar) - 2 pcs.
Hot technology of oyster mushroom harvesting involves the following stages:
- Mushrooms are prepared for conservation by boiling twice. The first time it is enough just to bring to a boil and drain the water, the second time it is cooked for 30 minutes.
- The brine should be boiled for 5 minutes from water and spices.
- Oyster mushrooms are packed, the jars are filled with liquid and sealed. You can taste it in 10-15 days.
For the cold method of canning oyster mushrooms, you need to take:
- oyster mushrooms (hats) - 1 kg;
- salt - 4 tablespoons;
- bay leaf - 1 pc .;
- black pepper - 4 pcs.;
- cloves - 2 pcs.
Salt is placed on the bottom of the container, then mushrooms are laid in layers, sprinkling each row with salt and spices. Cover the top with a cloth folded several times and keep it under a press at room temperature for 5 days, then move it to cool. You can serve a snack on the table after 2 weeks.
Mushroom solyanka
Solyanka is prepared from any fresh mushrooms that can be boiled and fried. The seaming perfectly combines the gifts of the forest and the harvest from your own garden.
The following components are needed for spinning:
- any mushrooms - 1 kg;
- cabbage - 1 kg;
- onion - 1 pc .;
- tomato paste - 150 g;
- bay leaf - 4 pcs.;
- vinegar - 2 tablespoons;
- vegetable oil - 100 ml;
- salt and sugar - 5 teaspoons each.
The step-by-step instructions for making mushroom hodgepodge are as follows:
- The mushrooms are sorted out, washed well, boiled for 20 minutes. After cooling, cut into arbitrary small pieces and fry together with chopped onions.
- Thinly chopped cabbage is stewed for half an hour with oil, water and vinegar.
- Vegetables are salted, tomato paste, bay leaf and sugar are added, stewed for another quarter of an hour.
- Mix the browned mushrooms with vegetables and simmer for another 5 minutes.
- Ready hot mixture is packed in jars and covered with lids.
In lard
If you roll up mushrooms in lard, you get a wonderful semi-finished product for all occasions. The contents of the jar will come in handy to prepare a quick and tasty dinner by frying mushrooms and potatoes or stewing with rice.
For procurement, you will not need anything other than the following products:
- mushrooms;
- lard;
- salt to taste.
The scheme for preparing a semi-finished product is very simple:
- Boil well washed mushrooms for 20 minutes.
- The finely chopped bacon is melted, the cake is removed.
- For half an hour, mushrooms are fried in lard, salted to taste.
- The semi-finished product is laid out in sterilized jars, one and a half centimeters from above is poured with melted lard and sprinkled with salt.
- The blanks are sterilized for half an hour and sealed.
Harvesting porcini mushrooms for the winter
Porcini mushrooms can be harvested by freezing or drying them. But if the trophies of the "quiet hunt" are preserved, this will allow you to preserve their beautiful shape and get a ready-made snack.
A quick and tasty snack can be made with these ingredients:
- porcini mushrooms - 1 kg;
- water - 1 liter;
- salt - 1 tablespoon;
- sugar - 1 tablespoon;
- vinegar - 1 tablespoon;
- vegetable oil - 1 tablespoon per jar;
- bay leaf - to taste;
- black peppercorns - to taste;
- seasonings to taste.
The canning technology is described below:
- The prepared mushrooms, washed and cut into pieces of the same size, are boiled, changing the water twice. The first time is brought to a boil and drained, the second time is boiled for an hour and a half, after which it is washed again and the water is allowed to drain.
- Prepare the marinade: the water is brought to a boil, salt, sugar, seasonings are added, at the very end - vinegar.
- Mushrooms are packaged, poured with marinade and pour in a spoonful of oil.
- Banks are sterilized for 20 minutes, rolled up.
Fried mushrooms for the winter
A completely simple and time-saving way to store mushrooms for the winter does not require special skills and efforts. Nevertheless, forest gifts harvested in this way will become a real lifesaver.
The list of ingredients for this blank is very short:
- mushrooms;
- vegetable oil;
- salt to taste.
The following is how to prepare such a twist step by step:
- The main ingredient is washed, cut into arbitrary parts and boiled for half an hour, after which it is thrown into a colander and washed again.
- In a dry frying pan, the remaining moisture from the mushrooms is evaporated, then poured with oil and fried for half an hour, at the end of frying they are salted.
- The semi-finished product is packaged in cans, covering the top with a half-centimeter layer of oil from a frying pan. If there is not enough oil, you can warm up the required amount and add to the containers.
- The container is closed with nylon lids, wait for cooling, put into the refrigerator.
Further storage of workpieces
The ideal conditions for storing canned mushrooms is a dark, dry room with a temperature of up to 10 degrees Celsius. Subzero temperatures, as well as high temperatures, will have a bad effect on jars of treats. It is better to store closed blanks for no more than a year, opened blanks must be kept in the refrigerator for no longer than 2 days. If the brine or mushrooms change color, emit gases, it is necessary to get rid of preservation.
Self-picked and prepared mushrooms are a good way not only to save the family budget, but also to show off the hostess's skill to the guests.
A tasty snack can be stocked up for the winter using traditional or original recipes for different varieties of mushrooms.
