If you were lucky enough to return from the forest with a good mushroom "catch", you can only be congratulated. A delicious dinner is provided, and there is also the opportunity to put some of the mushrooms into preparations for the winter, so that the winter is satisfying and pleasant.
Content:
- Introduction
- Drying mushrooms
- Salted mushrooms
- Mushrooms marinated with and without oil
- soaking
- Salting secrets
- The simplest dry salting
- Salt the mushrooms cold
- Hot salting
- Butter cooking technology
- Salted milk mushrooms without vinegar
- Snack from oyster mushrooms for the winter
- Mushroom caviar
- Chanterelles in lard
- Frozen mushrooms
- Salted champignons
- Crispy mushrooms in a jar
- Pickled morels
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Introduction
The collected mushrooms should be immediately soaked in water, then cleaned with a brush from dirt and rinsed, changing the water several times. Clean mushrooms need to be dried and re-sorted.
harvested
The fruiting body of the fungus contains a lot of moisture, therefore, before cooking, they are recommended to be stewed in their own juice under a closed lid. This procedure is done in a heated frying pan without vegetable oil, so the product is stewed until softened. If a little of its own liquid stands out, then add water.
Sometimes it may be that the mushrooms are already soft, but there is already more than enough mushroom juice in the pan. Then the excess liquid just needs to be drained.
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Drying process
Drying is one of the most successful ways to prepare this product for the winter. So they perfectly retain their properties and are better absorbed by the body.
The aroma in the process of drying becomes more pronounced. In the first courses, this smell will be simply incomparable. Raw materials for blanks should not have wormholes, rotten areas, mold.
- Strong and healthy non-wormy mushrooms are suitable for drying. It is important to know that mushrooms selected for drying cannot be washed.
- They should be wiped off with a slightly damp cloth. Ideal for drying porcini mushroom. You can dry oil and boletus. Honey mushrooms, chanterelles, mushrooms, russula in dried form do not retain flavor, they should not be dried.
- Mushrooms for drying with a needle are strung on a strong thread and the resulting bunch of mushrooms is hung out in the sun.
- Mushrooms can be strung on long, planed sticks from birch or alder branches and dried on them.
- Mushrooms can be dried in a rustic oven or in a gas oven. The temperature in the oven should be within 40 - 60 ° C, the mushrooms should be dried on a baking sheet for 3 - 5 hours.
- Mushroom powder can be made from dried mushrooms, which is convenient to add to first courses, sauces and gravies, for taste and aroma.
- Dried mushrooms must be crushed in a mortar or ground in an electric mill.
The resulting powder is poured into glass containers with lids and stored in a kitchen cabinet.
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Salted mushrooms
Salt almost any edible mushrooms. Fans say that milk mushrooms are especially good in salty form. Often salted volnushki, and mushrooms.
Porcini mushrooms can be a pity to put on salting, but they are also salted.
Mushrooms are salted in a barrel, it is possible in a glass jar.
- For one kilogram of fresh mushrooms take 5 teaspoons of salt.
- Lay out the bottom of the barrel with washed blackcurrant leaves, pour a layer of salt, and put the mushrooms on it with their hats up in one layer.
- Then sprinkle this layer with salt, add bay leaves and peas of black and allspice.
- So alternate layers of mushrooms to the top of the container. You can add dried cloves, dill or garlic to the mushrooms to your taste.
- Cover the top layer of mushrooms again with currant leaves and press down well with oppression. Mushrooms will release juice, which will mix with salt and serve as a brine.
- In a week the mushrooms will be ready.
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Marinated porcini mushrooms without oil.
- For 1 kg of fresh mushrooms, take one glass of water
- ½ cup table vinegar, one and a half tablespoons of salt
- 4 teaspoons of sugar
- 4 bay leaves
- 5 allspice peas, dill and parsley - to taste
- For pickling, mushrooms need to be cleaned, washed and chopped
- Small mushrooms can be finely chopped by separating the caps from the legs
Marinated with oil
- You can marinate both large mushrooms and very small ones.
- Combine the ingredients for the mushroom marinade and put it on the fire to boil, then add the mushrooms to the marinade and simmer for an hour.
- Then the mushrooms can be rolled up or poured with oil. To do this, the cooled mushrooms, along with the marinade, are poured into jars, leaving ¼ of free space in the jar, which is topped up with vegetable oil, but not to the very top.
- Cover the jars with tin twist lids or parchment paper, which is tightly tied with a rope. Stored in the refrigerator.
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soaking
If you decide to come to grips with harvesting mushrooms for the winter, then be prepared for the fact that some of the varieties of these gifts of the forest will have to be soaked in water. This procedure is necessary due to the presence of milky juice in some types. Record holders for the content of caustic juice are mushrooms, whites and valui.
- Black milk mushrooms and valui will have to be soaked for 3 to 4 days.
- By the way, in some regions, the valui are not soaked, but simply boiled, draining the broth, and then boiled again in fresh water.
Wash raw materials thoroughly before processing
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Finally, the mushrooms went through all the preparatory procedures. This means the most tedious and time-consuming work is behind us, the most pleasant and creative moments are ahead of us. There are three ways to salt these gifts of the forest: dry salting, cold and hot salting.
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It is suitable only for mushrooms and some varieties of russula. There is an opinion that nigella and other mushrooms can be salted dry, but it is worth remembering that the bitterness of caustic juice will give the product an unpleasant taste.
Russula and mushrooms (redheads) are great for dry salting. You ask why the method is called dry? It's simple, the mushrooms are not washed before this method, but cleaned of debris with soft brushes.
Salting steps:
- We put the mushrooms in a saucepan or bottle, generously sprinkling with salt (30 grams of salt will be needed for one kilogram of fresh mushrooms).
- We cover the top layer with gauze and put oppression on top. As oppression, you can use a plastic eggplant with water.
- After a few days, the product will settle, give off juice, and a new batch of mushrooms can be added on top.
- Mushroom pickling time is 1-2 weeks from the moment the last portion is placed on top.
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Barrel for salting
From the name it is clear that the product is not amenable to heat treatment.
- Mushrooms are thoroughly washed when necessary, soaking is carried out, and proceed to the immediate village.
- At the bottom of the prepared container we put a bay leaf, allspice peas, garlic cloves, cumin seeds, a cherry leaf.
- Do not overdo it with spicy ingredients, you can clog the mushroom flavor. Some cooks do not use any spices and spices, especially for preparations from milk mushrooms and porcini mushrooms.
- Layers of mushrooms are sprinkled with coarse salt (45 g per kilogram of mushrooms).
- Cover with gauze on top, put a wooden circle, and put oppression.
- A product under oppression will shrink in a few days and release juice. Therefore, you can safely put a new portion of mushrooms on top.
- This operation is carried out until the container is completely filled. Very convenient, right? It is not always possible to come from a quiet hunt with a rich catch in a basket.
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Preparatory process
Feature of this type of blanks: prepared mushrooms are boiled before salting.
Mushrooms are dipped in boiling salt water (45 g per liter) and boiled:
- mushrooms, boletus, boletus, boletus - 10 minutes
- russula and nigella - 12-15 minutes
- black mushrooms - 7 minutes
- champignons, oyster mushrooms - 12-15 minutes
- mushrooms -30 minutes
- Valui – 35 minutes
- chanterelles - 15-20 minutes
- It is allowed to pour boiling water over 2 - 3 times instead of boiling
Heat treatment is good because the mushrooms take their final size after it. And you can easily determine what container you need for salting. In addition, such mushrooms can be eaten in a couple of days.
Cooked hot method of pickling champignons
How do you know if mushrooms are ready?
If the mushrooms have settled to the bottom and become transparent, the cooking process is stopped. In a good hostess, the mushrooms retain their elasticity, do not fall apart, and crunch.
The boiled products are taken out and cooled. Transfer to a bowl, add salt (2.5% by weight of mushrooms), spices to taste. The prepared brine is poured in, dill umbrellas, garlic are placed on top, poured with refined vegetable oil.
Store products in the cellar, refrigerator. Mushrooms should stand for about a month, after which they are solemnly served at the table.
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- It is necessary to clean the oil from the blades of grass and needles dry.
- It is recommended to remove the top film from the cap, it does not affect the taste of the finished dish.
- For pickling, take butternuts, which are stronger and prettier.
- We cut the peeled butternuts, those that are small - in half, and large ones - into strips. Mushrooms marinated in jars look better when they are the same.
- Pour chopped butternut squash with salted water.
- Although oil mushrooms are not one of those mushrooms that must be soaked, do this procedure nevertheless.
Alas, in our time the ecology is not in order, and mushrooms absorb various toxins from the environment. By the way, pre-soaking will get rid of unwanted worms. We put salt on 4 kg, oil 1 tablespoon and leave it overnight. Drain the water in the morning.
- Pour our butternuts with fresh salted (1 tablespoon) water and set to boil.
- Cook for 40 - 45 minutes. Mushrooms during heat treatment are very much reduced in volume. It is not recommended to add a new portion of oil to the water where the previous batch was cooked.
- While the mushrooms are cooking, you can start preparing the jars, they must be thoroughly washed and sterilized.
We take out the boiled mushrooms with a ladle, strain through a colander.
Pickled butterfish
Marinade preparation:
- For 3 liters of water we take 150 gr. vinegar 9%
- 3 heaping tablespoons of salt
- 1 tablespoon sugar
- 0.5 tablespoon citric acid
- Bay leaf
- peppercorns
- Carnation
Mix all ingredients and bring to a boil.
- Put the first portion of mushrooms into the boiled marinade and cook for 15 minutes.
- Then put them in jars, fill with marinade and cork. In the same marinade, we fall asleep the next portion of mushrooms.
- After a couple of days, the dish is ready. Serve with chopped onions and fragrant sunflower oil.
But we do not recommend taking such delicate goods from strangers, it is better to cook them yourself.
Salted milk mushrooms without vinegar
Salted white milk mushrooms
Ingredients:
- milk mushrooms 4 kg
- garlic
- greenery
- currant leaf
- laurel leaf
- salt
- currant leaf
Soak mushrooms in cold water for 20 minutes.
Washed milk mushrooms are placed in a saucepan, filled with water, and put on fire.
Add a couple of cloves of garlic, currant leaves, dill sprigs, be sure to bay leaf and, of course, salt (3 tablespoons with a slide) during the cooking process.
- Cook mushrooms for 30 minutes at a low boil. At this time, we prepare the jars - thoroughly wash, sterilize. It is better to take small jars - liter or 700 grams.
- We lay sprigs of greenery on the bottom of the cans, lay the milk mushrooms in layers on them, sprinkling with salt.
- So alternate layers of mushrooms to the top of the container. You can add dried cloves, dill or garlic to the mushrooms to your taste.
- Cover the top layer of mushrooms again with currant leaves
- Try to keep the mushrooms tightly, without voids. After filling the jar, fill the contents with marinade.
- We close the jars with capron lids. After cooling, put in the cellar or refrigerator.
- Serve with chopped onions and fragrant sunflower oil.
Snack from oyster mushrooms for the winter
Ingredients:
- 850 gr. oyster mushroom
- To prepare one liter of marinade:
- 1 teaspoon chopped coriander, mustard seeds, pepper mixture,
- a couple of laurel leaves,
- 3 pieces of cloves,
- 1.5 tablespoons of salt
- A teaspoon of sugar.
Before serving, put the mushrooms on a plate, sprinkle with chopped herbs and pour over with sunflower oil.
Mushroom caviar
Prepare caviar from mushrooms - you will not regret it. It is very tasty, you can use it as an independent dish and as a filling in pies. Cooking won't take long. So let's get started.
Mushroom caviar is an excellent preparation
Ingredients:
- Mushrooms boiled, any -1 kg.
- bulbs - 2 pcs. big,
- carrots - 3-4 pcs.
- vegetable oil for frying,
- salt, sugar, pepper - to taste.
- Onions - cubes, carrots - on a coarse grater
Cooking steps:
- Fry vegetables in vegetable oil under a lid until tender.
- Grind boiled mushrooms and add to vegetables, mix, add salt, sugar, pepper.
- Simmer for 20 minutes covered.
- Add vegetable oil if necessary.
- We put the finished caviar in half-liter jars and sterilize for 20 minutes in a boiling water bath.
The product is perfectly stored until spring in the cellar or refrigerator.
Chanterelles in lard
Chanterelles in lard - an old Russian dish
Harvesting mushrooms in animal fat is an old Russian tradition. This is what our ancestors did at a time when they did not even know about marinades, preservatives. Touch the old recipes, you won’t regret it, you won’t pull back from the dishes prepared from such mushrooms in winter.
- First you need to melt the fat from the lard. You won’t need greaves for this dish, we hope you can easily find another use for them.
- Pour the sorted, peeled dry chanterelles into a pan with boiling fat.
- Stir with a spatula, frying slightly. The frying process should not take more than 3-5 minutes.
- Place the chanterelles in prepared jars, and fill with hot lard.
- In winter, open the workpiece and use it for cooking various dishes, soups, stews, fried.
Frozen mushrooms
- Peeled and washed mushrooms are boiled in salted water.
- Drain in a colander to get rid of excess water.
- We put the cooled mushrooms in plastic bags in portions.
Try to keep a minimum of air in the bag, and send mushrooms to the freezer.
fresh out of the fridge
In winter, you need to get an ice mushroom lump and immediately send it to a hot pan without first defrosting.
Salted champignons
Ingredients:
- champignons 1 kg
- dill greens
- 5 cloves of garlic
- crushed pepper - one pinch
- salt 3 tablespoons
- water 800 ml
- For cooking, we take medium-sized champignons. Pre-wash the mushrooms, clean.
- We cut the garlic and dill greens, put the champignons in the prepared jar, separating with layers of greens and garlic, do not forget about the pepper.
- For brine, you need three tablespoons without a slide of salt. Dissolve salt in water. Pour the mushrooms with this brine.
- We put on a nylon cover and put it in a cool place.
- After a couple of days, the dish is ready. Serve with chopped onions and fragrant sunflower oil.
Crispy mushrooms in a jar
The most spectacular mushrooms from winter preparations are those that are crunchy. We offer a simple recipe for crispy agaric mushrooms:
Raw materials are cleaned of debris and sorted.
Cut the mushroom assortment and put it in boiling water.
- In order for bitterness to come out faster, put a tablespoon of salt on a five-liter pan. Salt helps draw out bitterness.
- Boil the mushroom platter for 10 minutes and put it in a colander, rinse with cold running water.
- Heat treatment is also good because the mushrooms take their final size after it. And we can easily determine what container for salting is needed. In addition, such mushrooms can be eaten in a couple of days.
- After heat treatment, the mushrooms are washed again and let excess water escape.
- After the water is glass, we proceed to the actual salting.
Salt Ingredients:
- Assorted mushrooms - 4.5 kg
- Fresh horseradish leaf
- dill umbrellas,
- Garlic - 1 head,
- Black and allspice peas - 6 pcs.
- Salt 50 gr.
- Refined vegetable oil
- As a starter to speed up the process, you can use 50 ml of brine from last year's blanks.
- We put mushrooms in prepared jars, alternating with horseradish leaves and garlic, put dill and spices on top, sprinkle with salt.
- From above we make an oil seal - this is a prerequisite. We close the nylon lid and lower it into the cellar.
Pickled morels
Morels are great contenders for pickling
Components:
- 3 kilos morels
- 2 tablespoons salt
- Sugar - 1 teaspoon
- 6 bay cherry leaves
- Peppercorns 5 pcs.
- dill inflorescence
- A tablespoon of acetic acid 9%
- 5 carnations
We clean, cut and thoroughly wash the morels.
- Dip in water and boil for 3 minutes, do not forget to remove the foam.
- Drain the water, and boil again in fresh water for 20 minutes with the addition of 1 tablespoon of salt.
- Again, drain the water and boil for the third time with the addition of salt and spices.
- During the cooking process, add sugar, at the end - vinegar.
- Arrange the finished morels in prepared jars and roll up with tin lids. Store the workpiece in the cellar.
HOW TO FREEZE MUSHROOMS FOR THE WINTER - the best way |
Harvesting Mushrooms for the winter - 15 delicious recipes: dried, pickled in jars, salted and other variations for every taste
Thanks for the recipe, the family ate it right away!
Fine! So we didn’t try in vain)