Mushrooms for the winter: 7 best step-by-step recipes for preserving

Autumn is a hot time for lovers of "silent hunting", but mushrooms must not only be collected, but also properly prepared for the winter. You can enjoy boletus and volnushki until the next season, if you marinate them with all the recommendations. A wide variety of recipes will satisfy 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 finished spins.Canned homemade preparations will be tasty and absolutely safe if you follow all the rules.

Which mushrooms are suitable?

In order to stock pickled delicacies, you can take any edible mushrooms growing in a particular area. It is ideal to lay out young medium-sized 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 in size can be sent to the pan or soup. The prey brought from the forest is carefully examined, sorted and discarded by worms if they accidentally ended up in a box

Sorting

Before further processing of mushrooms, they must be sorted into varieties. It is better to preserve each variety separately, this will positively affect 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, mushrooms are recommended to be soaked in cold water, the time depends on the variety. Valuable varieties, such as white ones, are enough to hold in a basin for only one night, and milk mushrooms are soaked for several days - this will remove bitterness. The water should be changed frequently, preferably every few hours.

Cleaning

The collected mushrooms are freed from adhering leaves, pine needles, adhering sand, thoroughly washed from dirt. In case of severe contamination, soak in s alted water for several hours, then rinse with running water. Cut off damaged parts. If necessary, they scrape the legs with a knife or remove the skin from the cap, as, for example, with oil.

Preparation of containers

Glass jars for conservation are carefully inspected for cracks and chips, damaged dishes are not used. Thoroughly wash the walls and bottom with soda, then rinse with plenty of water. Sterilize jars and lids before marinating.

Methods of harvesting mushrooms

Prey brought home from the "quiet hunt" is harvested in a variety of ways. Mushrooms can be boiled and frozen, dried, fermented, s alted, marinated.

Preservation at home is especially popular, because the product preserved in this way retains many useful substances and can be used later for cooking first and second courses, as well 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 "You'll lick your fingers" jars

You can cook caviar from any kind of mushrooms, you can combine different varieties, hats of large diameter will also fit, but not wormy ones. The appetizer is prepared only from the gifts of the forest, or any vegetables to taste are added - only the hostess's imagination serves as a limitation.A traditional yet popular recipe for caviar involves the use of onions and carrots.

To decorate a feast with mushroom caviar, you will need:

• mushrooms any - 1 kg;
• onion - 1 pc.;
• carrot - 1 large;
• vegetable oil - 1 tablespoon;
• s alt, pepper - to taste.

Cook mushroom caviar according to the following scheme:

• The main component is thoroughly washed and boiled for half an hour, s alting the water and removing the foam, passed through a meat grinder.
• Vegetables are chopped and fried until soft.
• In a covered bowl, stew all the ingredients, s alt and pepper to taste, for half an hour - 40 minutes.
• Packed in jars, tamping tightly, pour 2 tablespoons of vegetable oil on top.
• They roll up the lids, let them cool, take them to the basement.

Cooking mushrooms

Ryzhiki look very elegant and summery due to their bright color. They can be prepared by fried with onions, combined with cabbage, tomatoes and other vegetables, including in rice salad. The mushrooms will reveal the taste and retain a lot of useful substances when s alted in a hot way.

To prepare snacks you will need:

• saffron mushrooms - 1 kg;
• s alt - 1 tablespoon;
• bay leaf - 1 pc.;
• dill - a few branches;
• black pepper - 8 peas.

Preparing a twist for the winter according to the following instructions:

• Ryzhiki are pre-treated: boiled for 20 minutes in s alted water, adding a little citric acid, put in a colander, let the water drain for half an hour.
• Jars are completed by laying dill and bay leaf on the bottom, then mushrooms are placed tightly, sprinkling each layer with s alt and peppercorns.
• Jars are covered with plastic lids and put away in a dark, cool 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 remove 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; marinade is not needed at all for cooking using the second technology.

To prepare a hot delicacy you will need:

• oyster mushrooms (hats) - 1 kg;
• water - 800 ml;
• s alt - 1 heaping tablespoon;
• garlic (based on a liter jar) - 1 clove;
• bay leaf (based on a liter jar) - 2 pcs.;
• cloves (based on a liter jar) - 3 pcs;
• allspice (based on a liter jar) - 2 pieces

The hot technology of harvesting oyster mushrooms involves the following steps:

• Mushrooms are prepared for preservation by boiling twice. The first time is enough just to bring to a boil and drain the water, the second time boil for 30 minutes.
• Brine must be boiled for 5 minutes from water and spices.
• Oyster mushrooms are packaged, jars are filled with liquid and sealed. You can taste in 10-15 days.

For a cold method of preserving oyster mushrooms, you need to take:

• oyster mushrooms (hats) - 1 kg;
• s alt - 4 tablespoons;
• bay leaf - 1 pc.;
• black pepper - 4 pcs.;
• cloves - 2 pcs

S alt is placed at the bottom of the container, then the mushrooms are laid in layers, sprinkling each row with s alt and spices. The top is covered with a cloth folded several times and kept under pressure for 5 days at room temperature, after which it is moved to coolness. The snack can be served on the table after 2 weeks.

Mushroom hodgepodge

Solyanka is prepared from any fresh mushrooms that can be boiled and fried. In the sunset, the gifts of the forest and the harvest from your own garden are wonderfully combined.

The following components are needed for spinning:

• mushrooms any - 1 kg;
• cabbage - 1 kg;
• onion - 1 pc.;
• tomato paste - 150 g;
• bay leaf - 4 pieces;
• vinegar - 2 tablespoons;
• vegetable oil - 100 ml;
• s alt and sugar - 5 teaspoons each.

Step-by-step instructions for making mushroom hodgepodge are as follows:

• Mushrooms are sorted, washed well, boiled for 20 minutes. After cooling, cut into arbitrary small pieces and fry together with chopped onion.
• Thinly shredded cabbage is stewed for half an hour with oil, water and vinegar.
• S alt vegetables, add tomato paste, bay leaf and sugar, stew for another quarter of an hour.
• Mix browned mushrooms with vegetables and simmer for another 5 minutes.
• The finished hot mixture is packed in jars and closed with lids.

In lard

If you roll 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 with potatoes or stewing with rice.

Nothing will be needed for harvesting, except for the following products:

• mushrooms;
• lard;
• s alt to taste.

The scheme for preparing a semi-finished product is very simple:

• Well-washed mushrooms are boiled for 20 minutes.
• Finely chopped lard is melted, the cake is removed.
• Fry mushrooms in lard for half an hour, s alt to taste.
• The semi-finished product is laid out in sterilized jars, one and a half centimeters on top is poured with melted lard and sprinkled with s alt.
• The blanks are sterilized for half an hour and sealed.

Preparing porcini mushrooms for the winter

Cep mushrooms can be harvested by freezing or drying them. But if the trophies of the "quiet hunt" are preserved, this will allow them to keep their beautiful shape and get a ready-made snack.

A quick and tasty appetizer can be prepared with the following ingredients:

• ceps - 1 kg;
• water - 1 liter;
• s alt - 1 tablespoon;
• sugar - 1 tablespoon;
• vinegar - 1 tablespoon;
• vegetable oil - 1 tablespoon per jar;
• bay leaf - to taste;
• black peppercorns - to taste;
• seasoning - to taste.

The canning technology is described below:

• Prepared, washed and cut into pieces of the same size, the mushrooms 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.
• Preparing the marinade: bring the water to a boil, add s alt, sugar, seasonings, 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 stock mushrooms for the winter does not require special skills and efforts. Nevertheless, forest gifts prepared in this way will become a real lifesaver.

The list of ingredients for this blank is very short:

• mushrooms;
• vegetable oil;
• s alt to taste.

The following is how to prepare this twist step by step:

• The main ingredient is washed, cut into random parts and boiled for half an hour, then discarded in a colander and washed again.
• The remains of moisture from the mushrooms are evaporated in a dry frying pan, then they are poured with oil and fried for half an hour, s alted at the end of frying.
• The semi-finished product is packaged in jars, topped with a half-centimeter layer of oil from the pan. If there is not enough oil, you can heat the required amount and add to the containers.
• The containers are covered with nylon lids, wait for cooling, put in the refrigerator.

Further storage of blanks

The ideal conditions for storing canned mushrooms are a dark, dry room with a temperature of up to 10 degrees Celsius. Negative temperatures, as well as elevated ones, will have a bad effect on jars of treats. It is better to store closed blanks for no more than a year, opened ones - always in the refrigerator for no longer than 2 days. If the brine or mushrooms have changed color, emit gases, conservation must be disposed of.

Self-picked and harvested mushrooms are a good way not only to save the family budget, but also to show off the mastery of the hostess to the guests.

A tasty snack can be stocked up for the winter if you use traditional or original recipes for different varieties of mushrooms.

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