Recipes on how to quickly and tasty salt oyster mushrooms at home
There is nothing difficult how to salt oyster mushrooms. The main thing is to have a suitable recipe on hand and take into account the recommendations. Mushrooms are delicious and will be a great addition to any dish.
Hot type of cooking
Salting oyster mushrooms at home can be done in two main ways. One of them involves the passage of heat treatment. Alternatively, fresh mushrooms are salted.
There is a simple and quick recipe for pickling oyster mushrooms. There are not many ingredients, the process is not complicated, so there will be no problems, even for novice cooks.
- First you need to sort out the fresh mushrooms. The legs are not used for canning, so they are separated from the caps.
- Selected parts should be rinsed with cool water.
- 2 liters of water are poured into the container, salted and mushrooms are added after boiling. Continue cooking for about 8 minutes.
- The welded caps are thrown back in a colander and left for a while to allow excess liquid to glass.
- For the brine, add 30 g of salt, 3 allspice peas, three currant and lavrushka leaves into boiling water. Cook for about 5 minutes.
- The prepared brine is filtered and clean water without spices is boiled again.
- Mushroom caps are tightly placed in the prepared jars, filled with cooled brine and rolled up.
Store salted oyster mushrooms in a cool, dark place.
Instant oyster mushrooms are tasty and appetizing. The recipe, which involves the heat treatment of mushrooms in the process, allows the remaining microbes to die and the bitterness disappear.
- Oyster mushrooms will need 1 kg. They are washed, cleaned and the legs removed.
- Pour the prepared product with water and wait for it to boil. Then the water is changed.
- Add a whole, peeled onion head and a laurel leaf. From the moment of boiling, 30 minutes are noted. The foam that appears on the surface must be removed.
- Water from ready-made mushrooms is poured into a separate container.
- Peel the head of garlic, divide it into cloves and cut into small slices.
- In ready-made sterilized jars, mushrooms are spread, alternating with garlic, cherry and currant leaves, allspice. Layers are repeated not to the edge of the can, you need to leave space.
- Pour in the broth in which the mushrooms were boiled again. Add 30 ml of oil and close with a nylon cap.
As soon as the contents of the jars have cooled, they need to be moved to a cold place. After 7-8 days, you can try the snack. Oyster mushrooms are prepared quickly and tasty!
Additional ingredients in the form of spices
You can salt oyster mushrooms with coriander and thyme. They give the mushrooms an unusual and pleasant flavor. The recipe is not difficult.
- The mushrooms are washed, the hard legs are separated from the caps and put into a container.
- They pour in water, put it on the fire and wait for it to boil. Then the liquid is drained and a new one is poured in.
- After the next boil, the mushrooms are boiled for about 20 minutes. Throw the product into a colander and wait until the water drains.
- Peel and cut the garlic into slices.
- At the bottom of the prepared jars, they begin to spread chopped garlic ½ part, 10 g of thyme, 6 allspice peas. The next layer is the hats.
- The last add 7 pieces of coriander, the remaining half of the garlic, salt and pour 50 ml of oil.
Ready salted mushrooms, laid out in jars, are covered with lids and rearranged in a cold place. Already on the second day, the workpiece can be served at the table.
You can salt oyster mushrooms with the addition of garlic and cloves. The recipe contains a detailed description of each step.
- The mushrooms are sorted out and separated. The hats are washed thoroughly in cool water.
- Pour the product prepared for salting into boiling water for 8 minutes.
- In the prepared jars, they begin to stack the caps tightly with the ribbed side up.
- After boiling, add 60 g salt, 5 allspice peas, 3 cloves, lavrushka leaf, dill sprigs, garlic cloves to the brine water. Leave to simmer for 5 minutes.
- After that, the brine is filtered and poured into jars.
The finished salting is covered with lids and left to cool. After that, they are moved to a cool place. After 8 days a sample can be taken. Anyone who has cooked mushrooms in this way at least once has never been disappointed with the incomparable taste.
Without heat treatment
Salting oyster mushrooms at home can be done using the cold method. Mushrooms are not cooked.
- Fresh oyster mushrooms, about 2 kg, are cleaned, sorted and separated before salting.
- A layer of salt is poured into a large container, on which the mushrooms are spread with the ribbed part up.
- Lay leaves of lavrushka, oak, cherry and currant, allspice peas, about 7 pieces, cloves.
- Pour salt again.
- Layers alternate until you run out of food. The last layer must necessarily end with salt and spices.
- Cover the pan with a towel and leave it under pressure for two days.
After 5 days, the pot with salted oyster mushrooms should be moved to a cool place. After 8-9 days, you can already try the finished dish.
Pickled product
Oyster mushrooms are not only salted, but also pickled. The pickled mushroom recipe is not complicated.
- For the dish, it is also necessary to remove the legs from the mushrooms (1 kg), rinse and peel.
- The hats are poured with water and wait until it boils. After that add 3 cloves of garlic, 30 g of sugar, 60 g of salt, chopped dill, 6 allspice peas and 3 leaves of lavrushka.
- As soon as the water boils again, pour 90 ml of vinegar and continue to cook for another 30 minutes.
- After the mushrooms have cooled down a little, they begin to be laid out in sterile jars. Pour in the marinade, and leave room for 30 ml of oil.
Banks of salted blanks must be closed with nylon lids and sent to the refrigerator or other cool place. The very next day you can taste the pickled appetizer.
