TOP 10 delicious recipes for making pickled oyster mushrooms for the winter at home
Mushrooms are traditional and everyone's favorite dishes of Russian cuisine. They can decorate the festive table and make the simplest dinner delicious. Oyster mushrooms are prepared quickly, do not need special processing and steeping. Consider simple and affordable recipes for making pickled oyster mushrooms that do not require much time and great culinary skills.
Composition and useful properties
Oyster mushrooms grow in temperate forests, on trees and stumps of deciduous trees. Mushrooms live in large families (up to 30 or more), forming multi-tiered sections and tightly adjacent to each other. They prefer cold weather - September and October.
Young mushrooms are used for food, since in the old the pulp becomes tough and fibrous. Most housewives buy oyster mushrooms grown in greenhouses industrially. This ensures the correct harvest time and guarantees the preservation of useful properties, juiciness and good taste.
Oyster mushrooms can be classified as dietary products due to their low calorie content and high content of nutrients. Why young fungi are useful:
- Low calorie content - 38-42 kcal.
- Vitamins. Almost all from group B, ascorbic acid, PP (the content is 5-10 times higher than in most vegetables).
- Proteins - 15-25%. Oyster mushrooms are close to meat and legumes by the content of essential proteins. They are superior to all vegetables and can be a good alternative to meat products not only during fasting.
- Carbohydrates. About 70% of the mass, almost 20% is easily digestible.
- Minerals - cobalt, potassium, phosphorus, iron and others.
- Lentinan. The polysaccharide prevents the growth of tumor cells, strengthens the immune system.
- Fiber contains substances that remove toxins. Extracts from mushrooms are used in the treatment of cancer and supportive courses after chemotherapy.
- Statin (lovastatin) in the composition suppresses the synthesis of cholesterol in the body. Mushrooms are useful for atherosclerosis, improve vascular health, reducing plaque formation.
- Fats are found in the form of polyunsaturated acids - 2 milligrams per 100 grams.
Useful properties and simple growing technology make oyster mushrooms the second most popular mushroom product produced on an industrial scale (after champignons).
Mushrooms grow well in summer cottages and at home, in a special substrate. They have a short growing season, you can grow a bunch of young mushrooms right in the apartment.
During heat treatment, some of the beneficial properties are lost, but if cooked correctly, oyster mushrooms will saturate the body with valuable minerals, proteins and polysaccharides.
How to properly prepare mushrooms for pickling
Choosing mushrooms is the first step to a delicious pickled dish. Good young oyster mushrooms are gray to pearl in color, they are fresh and whole, without frayed edges. The mushrooms are dense, all the mushrooms are in place. The hats of old individuals acquire a yellowish-beige tint, become fibrous, lose their aroma and juiciness.
When growing at home or harvesting in the forest, you need to remember that young individuals are the most delicious and tender. When buying in a store, you should watch that the mushrooms are not broken and lethargic, otherwise they will not be suitable for canning for the winter.
The legs will have to be cut off, they will worsen the quality of the finished dish, since they retain their rigidity even after cooking.
For pickling, the legs are cut off, leaving a small piece so as not to damage the cap. Before washing, shake out all the grass debris that accumulates between the plates. The best way to rinse is under running tap water. If mushrooms are being prepared for canning for the winter, wash them especially carefully.
Only very dirty mushrooms should be soaked, in most cases this can be done without.
Large caps need to be cut so that all pieces are the size of the smallest fungi. This will improve the taste and appearance of the finished dish.
The mushrooms are prepared, now you need to choose the method and ingredients for the marinade.
Note: pickling is a method of preparing a product for long-term storage using acids and salts that suppress the destructive effect of microorganisms. With the help of the marinade, you can also improve and set off the taste of mushrooms when preparing a dish immediately to the table.
Blank options
Cooking oyster mushrooms at home is possible in different ways. With a small amount of marinade ingredients, the natural taste of the mushrooms is preserved. Various additives to the main composition will change the taste and smell of the finished product.
A classic recipe for the winter
In autumn, when the forests are full of mushrooms, you can prepare oyster mushrooms for future use and store canned food in the refrigerator or right in the room under airtight lids.
For a marinade for 1 kilogram of oyster mushrooms you will need:
- filtered water - 0.7 liters;
- sterile jars and lids;
- salt - 1.5 tablespoons;
- sugar - 1 tablespoon;
- table vinegar - 3 tablespoons;
- dill - 2 umbrellas;
- garlic - 2 cloves;
- bay leaf - 2;
- peppercorns, allspice - 6-8 grains.
Mushrooms are pre-boiled in slightly salted water. As it boils, remove the foam, cooking time - 15-20 minutes. Ready oyster mushrooms are thrown into a sieve or colander. At the same time, the marinade is prepared. All components, except for vinegar, are mixed and boiled for 3-5 minutes, vinegar is added, kept on fire for another 1 minute. Dill, garlic are taken out, placed in jars.
Hot mushrooms are laid out in a container, poured in boiling brine, rolled up, wrapped until cool. This cooking method produces a light and clear marinade. Ready in 3 weeks.
In korean
For cooking, you need a Korean vegetable grater. Products composition:
- mushrooms - 500 grams;
- grated carrots - 2 pieces;
- water - 0.7 liters;
- chili pepper - 0.5 pieces;
- salt, sugar - to taste,
- garlic - 2 cloves;
- Korean spices - 1 tablespoon;
- vegetable oil - 50 milliliters.
Boil the mushrooms in water with salt and sugar 15 minutes after the start of the boil, drain through a colander. Add grated carrots, chopped garlic, chili, oil, spices to hot mushrooms. Add some salt if necessary. Readiness is a day.
With lemon
For the marinade, citric acid is used. Required products:
- mushrooms - 1 kilogram;
- onion - 2 pieces;
- lemon - 1;
- water - 0.5 liters;
- parsley, dill - a bunch;
- bay leaf - 2 pieces;
- garlic - 1 clove;
- peppercorns - 8-10;
- salt - 1 tablespoon.
We boil water, add lemon juice, spices, half of the herbs and oyster mushrooms. Boil for 20 minutes. We put it back on a sieve. Mix with chopped onion, chopped garlic, herbs, oil. Close the lid for 30 minutes. The appetizer is ready.
With apple cider vinegar
Vinegar on apples will give our mushrooms a peculiar taste and benefit. Composition:
- oyster mushrooms - 1 kilogram;
- apple cider vinegar - 0.1 liters;
- sugar - 50 grams;
- salt - 1.5 tablespoons;
- water - 1 liter;
- black pepper to taste;
- vegetable oil - 100 milliliters;
- Bay leaf.
Add salt to boiling water, lay mushrooms. Boil for 10 minutes. Pours in vinegar, oil, and the rest of the ingredients. Cook for another 7 minutes. Pour into a jar together with the brine. Marinate in the cold for 24 hours.
With garlic
Garlic is the best seasoning for any mushroom. Marinade composition:
- oyster mushrooms - 1 kilogram;
- garlic - 5 cloves;
- salt - 1.5 tablespoons;
- dill - 2 umbrellas.
Place oyster mushrooms in a wide container, sprinkling with chopped garlic, salt, dill. Press down with a load. Keep warm until juicing appears. After 3 days, transfer to jars, fill with juice, place in the cold. Readiness - in a month. The old country way, it turns out very tasty.
With dill
Dill is a favorite spice of many, it goes well with oyster mushrooms. It is necessary:
- mushrooms - 1 kilogram;
- vinegar - 3 tablespoons;
- water - 0.5 liters;
- dill - an umbrella and a bunch of fresh herbs;
- garlic - 1 clove;
- pepper - 10 peas;
- laurel - 2 leaves;
- salt - 1.5 tablespoons.
Boil mushrooms in salted water with a dill umbrella, laurel and pepper for 15 minutes. Drain the water. To marinate oyster mushrooms, add herbs, garlic, vinegar. Withstand 3-4 hours. The dish can be stored for 3-4 days.
A quick way to marinate
For quick cooking, oyster mushrooms will have to be boiled in the marinade for a longer time so that they are better saturated. Products composition:
- oyster mushrooms - 0.5 kilograms;
- water - 250 milliliters;
- garlic - 2 cloves;
- vegetable oil - 30 milliliters;
- dill - umbrella;
- laurel - 2 leaves;
- salt - 1 tablespoon;
- vinegar - 3 tablespoons.
We put all the products in a saucepan and boil for 3 minutes, add the main product. Cook for 10 minutes. We drain, filter the brine. We return everything to the pan and let it boil for another 10 minutes. Pour into a jar, cool. Add onions, herbs - the appetizer is ready.
Fried marinated oyster mushrooms
Pickled mushrooms turn out to be tasty and satisfying if they are pre-fried. Washed and cut oyster mushrooms should be well dried on a towel. Ingredients of the dish for 0.5 kilograms of mushrooms:
- vegetable oil - 3 tablespoons;
- Russian mustard - 1 tablespoon;
- garlic - 1 large clove;
- lemon;
- pepper, salt to taste;
- sugar - 1 teaspoon;
- fresh dill - a small bunch.
Heat oil in a saucepan and add mushrooms, salt. You need to wait until all the moisture has evaporated and the oyster mushrooms are browned (about 20 minutes). At this time, we prepare the marinade. Squeeze lemon juice, 3 tablespoons are enough. Mix it with sugar, pepper, mustard, finely grated garlic, chopped dill.
Remove hot from the pan with a spoon, put in a jar, pouring marinade over each layer, tamp lightly. Close the lid and insulate with a towel. After half an hour or an hour, the snack is ready. It will be even tastier in a day. Storage time is 3-4 days.
How to preserve fried oyster mushrooms are placed in sterile jars, the oil remaining during frying is poured on top. Close with a prepared lid, sterilize at low boil for 60 minutes, roll up.
Important: when preparing for sealed lids, you need to rinse well, maintain sterility, do not violate the proportions of acid and salt, so as not to get sick with botulism, the pathogens of which multiply without air in canned mushrooms.
How to store mushroom blanks
Pickled oyster mushrooms can be stored for up to 2 years in cool places - cellars, refrigerators, if they are hermetically closed.Canned food with metal lids is stored less, just a year. You can extend the period to 2 years using glass lids.
In warm apartments, you should not store pickled oyster mushrooms for more than a few months. In this case, you need to choose the coolest place, away from batteries and sunlight.
If the canned food is not rolled up under the lids, but simply closed with nylon, they are kept on the lower shelves of refrigerators or in the cellar. Shelf life is 3-5 months.
Oyster mushrooms are sold in stores all year round. It is not necessary to harvest them for the winter. A tasty, healthy dish can be prepared at any time - treat friends and diversify your own menu.
