Not only a freshly harvested product can give in, but also one that has undergone a certain heat treatment, for example, boiled or fried. In order to simplify the solution of such a problem, later in the article we will tell you how to properly implement such a process so that after defrosting they do not lose their taste, aroma and useful qualities.
Advantages of the method
At the current time, there are many different ways that allow you to prepare for future use at home. But freezing remains the most popular. Thanks to this method, it is possible to preserve the natural aroma and special taste of mushrooms, as well as not damage their natural structure, which is especially important for.
In frozen form, such a product can be stored for a period 6 to 12 months, depending on their initial processing. They will be a kind of semi-finished product, which can later be used for cooking first and second courses, as an ingredient for filling pizza, pies and pancakes, as well as for cooking pies, etc.
Comparing the freezing of products with other storage methods, for example, with drying or, the first method has many benefits:
- This method can be implemented in a fairly short time, the process is not difficult, and the product can be stored in the freezer for quite a long time.
- Thanks to this method, the taste, color, aroma and structure of mushrooms can be preserved as much as possible.
- The content of vitamins, sugars and minerals in frozen foods is almost the same as freshly harvested.
To understand the full value of this method of harvesting mushrooms, it is enough to compare canning with freezing. The first option takes about 40% of the biological value of mushrooms, and freezing takes less than 20%. Also convenient for the hostess will be the possibility of small portioned blanks. Without problems, you can freeze 100-200 grams of mushrooms, so that later it would be more convenient to cook for the family for one meal, and in the case of canning, this option will be impractical and difficult to implement.
Important! It is not recommended to use canned mushrooms as baby food, while frozen ones are almost the only healthy method of harvesting such a product.
How to choose the right mushrooms for freezing
Before sending oyster mushrooms to the freezer, you need to carefully select suitable mushrooms.
- At the time of purchase, you should inspect the product for yellow spots on the cap. If these occur, then the mushrooms are not suitable for freezing, because during the cooking process they will not have the most pleasant taste and smell.
- It is also recommended to pay attention to the smell of mushrooms, which will be the most reliable indicator of their freshness. If there is a sharp, unpleasant odor, you should not buy the product.
- You also need to pay attention to the presence of cracks on the caps. If they are, then this will also indicate the staleness of the specimens.
- The legs of oyster mushrooms contain a very small amount of useful elements, besides, they are tasteless and most often hard. So you need to pay attention to how well the mushrooms were cut. The legs of high-quality oyster mushrooms should either be completely cut off or be very short.
- The age of an oyster mushroom can be determined by the size of its cap. Overgrown mushrooms are not as beneficial to the human body as young ones, and besides, they usually have fresh, fibrous pulp, which becomes almost “rubber” after cooking. It is better to buy young mushrooms that contain more vitamins. Such oyster mushrooms are juicy and soft, and their flesh is white.
Did you know?Oyster mushrooms began to be cultivated and used for food in large quantities in Germany in the post-war period. At that time, the country experienced economic difficulties. These mushrooms were a great helper in times of famine. In its composition, such a product is very much like meat.
How to prepare before freezing
Before you freeze oyster mushrooms at home, you need to know how properly prepare mushrooms for such a process.
- To begin with, you should double-check the mushrooms for damage, leaving only high-quality specimens for freezing. A healthy product should have a uniform greyish-blue color.
- If it is not possible to freeze them on the day of purchase, then you can leave the mushrooms in the refrigerator for a while. At the same time, it is important not to cut them or wash them so that they stay fresh longer.
- Before freezing, you need to clean the product of debris, rinse them under running water and dry thoroughly. Freezing wet specimens is not worth it, as their structure may be damaged and the nutritional quality of the pulp will be reduced.
Freezing methods: step by step instructions
Consider the most popular methods for freezing oyster mushrooms. It should be understood that the duration of storage depends on the method of freezing the product, as well as its pre-treatment. It is recommended to stick a sticker on each package with frozen mushrooms, where to indicate the date of freezing. This technique will help track the expiration date of food.
Important! Re-freezing of thawed mushrooms is unacceptable. Therefore, it is recommended to divide the product into several small portions, each of which will be enough to prepare one meal.
Fresh
Answering the question whether it is possible to freeze oyster mushrooms raw, it is worth answering that it is not only possible, but also highly recommended. Such mushrooms will be as useful as possible, and can also be stored for a sufficiently long time. 
The procurement process consists of a number of simple steps:
- First you need to determine in what form the mushrooms will be stored. If necessary, you can cut them in advance, but it is best to leave them whole. Only large specimens should be cut, and only if there is not much space in the freezer.
- Next, you need to prepare trays or flat large plates.
- Raw mushrooms should be laid out on trays in a uniform thin layer and sent all this to the freezer for a day. The temperature in the freezer for this period should be set to the coldest possible indicator.
- The next day, you need to get the products from the freezer and pack them into portioned bags. The bags should be tied and put back into the chamber, but the temperature regime can already be maintained the one that is usually set.
Boiled
Also, some housewives prefer boil oyster mushrooms before freezing them. Whether it is necessary to do this - everyone decides for himself. But this method allows you to make sure if there are doubts about the freshness of the original product. Also, this method is suitable for those cases when the mushrooms for some reason broke or lost their appearance. 
- First you need to clean and cut the mushrooms into pieces.
- Then you need to boil water and throw the prepared product into it. Boil oyster mushrooms should be no more than 5 minutes.
- Next, let the mushrooms cool, drain the excess water.
- Now it remains to decompose the boiled product into containers or food bags and send them to the freezer.
fried
Fried oyster mushrooms can also be frozen. Implementing this method is no less simple than the previous ones.
- First of all, you need to clean and rinse the mushrooms.
- Next, fry the product in vegetable oil for about 20 minutes. The exact time will need to be adjusted independently. You need to fry them until all the excess moisture has evaporated.
- Next, the mushrooms should be left to cool, then packaged in bags and sent for storage in the freezer.
Mushrooms prepared in this way will be an ideal ingredient for making toppings for pies, pancakes, pizza, etc. Did you know? Oyster mushrooms always grow in groups. At the current time, the maximum accumulation of these specimens in one place was recorded - 473 pieces.
Shelf life
Frozen mushrooms should be stored exclusively in the freezer when temperature -18 °C. The shelf life of freshly frozen specimens can be up to a year, but those that have been heat-treated have a slightly shorter shelf life.
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On sale, I very rarely come across delicious pickled mushrooms, they always contain such an unreasonable amount of vinegar that it is sometimes simply unpleasant to eat them, and the price bites. So I decided to dopickled oyster mushrooms for the winter at home
I made oyster mushrooms cut for the winter. It turned out an excellent blank that can be used for filling pies, pies and pizza.
Marinated mushrooms. Oyster mushrooms for the winter. Recipe with photo. Sliced oyster mushrooms
Ingredients:
oyster mushrooms- Per 1 kg.
For marinade:
Water - 3 cups (in a glass 200 gr.)
Vinegar 9% - 1 cup (190 gr.)
Sugar - 2 teaspoons
Salt - 1 full tablespoon
Spices:
6 pcs. carnations (2 pcs per jar), 6 pcs. bay leaf (2 pieces per jar), 3-4 pieces of black allspice and black peppercorns in each jar, 3 cloves of garlic (1 clove per jar)
How to pickle oyster mushrooms for the winter
My mushrooms, cut off the caps from the legs and randomly cut.
Separately cut: the legs into small pieces and cut the caps separately. In a saucepan with salted water, we also separately boil the hats and legs, 10-15 minutes each, from the moment the water boils.
Throw the boiled mushrooms on a sieve.
How to pickle mushrooms. Recipe for pickled oyster mushrooms
We make the marinade: boil water in a saucepan, add all the spices, except garlic and vinegar. Boil five minutes. Turn off the gas, add vinegar, close the pan with a lid. The marinade is ready. But, if you want your mushrooms to turn out crispy, it is better to cool the marinade before pouring into jars.
We prepare jars: wash them and sterilize them. Boil the lids, three to five minutes in water. In general, for pickled mushrooms, it is better to use jars with screw caps.
Arrange boiled mushrooms in jars. Cut each clove of garlic into two or three parts and add to the mushrooms.
Pour the marinade over the mushrooms and roll up the lids. If you use jars with screw caps, then, before screwing the jars, hold the lid in boiling water, and then screw the jar with a hot lid. When the lid has cooled, it will firmly grab onto the neck of the jar.
It is best to put mushrooms in jars more tightly, so they turn out to be less acidic, the optimal proportions are based on: mushrooms - 60% (or more) and marinade - 40%.
From the proposed portion, I got 2 half-liter jars of pickled oyster mushrooms (caps) and 1 - 700 gr. A jar of pickled oyster mushrooms (legs). I boiled hats and legs separately and closed them in different jars.
Recipe for pickled oyster mushrooms for the winter tested and safe. Good luck with canning and bon appetit!
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Popular materials
Pickled oyster mushrooms can be found not only on store shelves. Delicious oyster mushrooms are easy to pickle for the winter at home. I will consider the most popular cooking recipes.
Classic recipe
The recipe is prepared for a day, and the resulting workpiece is used as a base for a salad, a side dish for meat or a separate dish. Pickled oyster mushrooms go well with eggs, potatoes and other vegetables. Vegetable oil, mayonnaise or other sauce is suitable for dressing.
- oyster mushrooms - 1 kg;
- table vinegar - 3 tbsp. l.;
- onions - 1 pc.;
- water - 700 ml;
- bay leaf - 4-5 pieces;
- black pepper - 5 pcs.;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.
- Oyster mushrooms pre-clean, rinse from dirt. Put on fire with water and onions.
- When the water boils, salt, add sugar and other spices.
- Boil until they are at the bottom (about 30 minutes), then pour in the vinegar and cook for another 7 minutes.
- Cool slightly and put the resulting mixture into jars. It is enough that the liquid slightly covers the oyster mushrooms.
Place cooled jars in the refrigerator. The next day, the salting is ready.
How to salt oyster mushrooms for the winter in jars
Canned oyster mushrooms will be an excellent snack for the New Year holidays, because they are stored for up to a year.
- oyster mushrooms - 1.5 kg;
- table vinegar - 4 tbsp. l.;
- garlic cloves - 5-6 pcs.;
- water - 1 l;
- black pepper (peas) - 10 pcs.;
- salt - 1.5 tbsp. l.;
- sugar - 1 tbsp. l.;
- cloves - 2 pcs. to the bank;
- bay leaf - 2 pcs. to the bank;
- sterilized jars.
- Wash mushrooms and cut into slices. Whole ones will do if they are small.
- For cooking, use deep dishes to remove the foam, if it appears.
- Boil oyster mushrooms for 30 minutes in lightly salted water. Then transfer to a colander and let the liquid drain.
- Meanwhile, the marinade is being made. Pour 1 liter of water into a saucepan. When it boils, add all the ingredients.
- Add vinegar last and cook everything together for 5 minutes.
- Put hot mushrooms in containers, pour marinade on top.
Banks roll up and cover until cool. Salting is ready in a month.
Hot cooking method
Only hats are suitable for cooking according to this recipe. As in the previous version of the recipe, mushrooms are cooked separately from the brine.
- oyster mushrooms - 2.5 kg;
- salt - 3-4 tbsp. l.;
- water - 2 l;
- sterilized jars;
- garlic (cloves) - 1 pc. to the bank;
- bay leaf - 2 pcs. to the bank;
- cloves - 3 pcs. to the bank;
- allspice - 2 pcs. to the bank.
The quantity of products is calculated on jars of 1 liter. From 2.5 kg of mushrooms, 2.5 liters of the finished product will be obtained.
- Place the mushrooms in a saucepan, cover with water. After boiling, drain the liquid and refill with water.
- When the water boils a second time, cook for 30 minutes. Take out the mushrooms and let them stand for a while.
- For brine: salt boiling water, add pepper and other spices. Boil 5 minutes.
- Arrange the boiled mushrooms in prepared jars, pour hot brine and roll up the lids.
After 2 weeks, the dish is completely ready for use.
cold way
The easiest recipe for oyster mushrooms, because you do not have to cook. Sort the mushrooms, cut off the legs - only hats are suitable for the recipe.
- young oyster mushrooms - 2 kg;
- salt - 250 g;
- bay leaf - 2 pcs.;
- black pepper - 7 pcs.;
- carnation (inflorescences) - 3 pcs.
- Pour a thick layer of salt on the bottom of the pan and lay out 2 rows of oyster mushroom caps with the porous side up. This will speed up the curing process.
- Then again a layer of salt and some spices. Then again a layer of mushrooms and so on until they run out.
- Put salt on the last layer of hats, cover with gauze folded 4-5 times or with a sheet, and put oppression on top.
- Keep the pan for 5 days at a temperature not higher than 25 ° C, so that the caps settle in volume. Then move the container to a cool place, such as a basement or cellar.
After 10 days, oyster mushrooms are ready, but some housewives wait up to 30 days for the hats to be well salted.
The benefits and harms of oyster mushrooms
Oyster mushrooms grow in many places, do not require special care and are easy to cultivate. The undoubted benefit lies in the low calorie content and a large amount of vitamins and other useful substances, as well as in valus and waves. They contain proteins, amino acids, and the rare vitamin PP.
However, it is not recommended to consume oyster mushrooms in large quantities. Due to the peculiarity of causing flatulence and diarrhea, they should not be tried by children and the elderly. It is better to eat a snack at lunchtime so that the body can cope with such a heavy meal.
The disadvantages of oyster mushrooms include fragility and difficulty of transportation over long distances. Also, some people have allergies.
When choosing oyster mushrooms, pay attention to the smell and appearance. Good mushrooms do not have a strong smell, cracks and spots.
- It is most useful to eat young oyster mushrooms. They have juicy white flesh. Old ones, on the contrary, have a fibrous, rubber-like flesh.
- The legs are tough, so they should be cut very short or cooked for 15 minutes longer than the hats.
- Aluminum or galvanized pans are not suitable for cooking, as the metal will immediately darken.
- Salting should be stored in enameled or glassware.
- The maximum allowable storage time for finished snacks is 1 year.
- Pickled oyster mushrooms will be more aromatic if you add fresh, finely chopped greens to them before serving.
All methods of preparing pickled oyster mushrooms for the winter are simple and straightforward, and not very expensive. It is no coincidence that the dish is so popular among housewives. A classic recipe or salted oyster mushrooms without vinegar is a great snack for a hearty lunch.
How to pickle oyster mushrooms hot and cold for the winter
Oyster mushrooms are healthy and tasty mushrooms, especially if cooked properly. Let's look at how to pickle oyster mushrooms hot and cold for the winter.
Pickled oyster mushrooms: how to do it right?
Many people love canned mushrooms. Pickled oyster mushrooms are one of the dishes that you can eat almost always. But for most, their preparation is still a secret with seven seals. And completely in vain: they can be marinated at home without any problems and difficulties. They can be served immediately, or they can be stored for the winter. Let's look at the basic recipes that will make it possible to get delicious pickled oyster mushrooms.
Pickled oyster mushrooms: a quick recipe
If you need to cook marinated mushrooms quickly and tasty, then you should use this recipe.. According to him, they turn out so that you lick your fingers.
- 1 kg of fresh oyster mushrooms;
- a couple of liters of water;
- 50-gram stack of 9% vinegar;
- a tablespoon of salt and sugar;
- a couple of large cloves of garlic;
- 3-4 peas of allspice;
- 3-4 stars of dry cloves;
- a couple of large bay leaves.
Marinating do this:
- Sort the mushrooms into large and small clusters, cut off the stem that was in contact with the mycelium in all.
- Put them in a large container and rinse thoroughly under running water. A plastic bucket with holes in the bottom is best suited for this.
- Lay the poles on a dry cloth to drain excess liquid from them.
- While the mushrooms are drying, you need to prepare the marinade. To do this, heat water, dissolve salt and sugar in it, and add all the spices. Let it boil for no more than 10 minutes.
- Put the mushrooms into the liquid.
- Boil them for about 30 minutes, 5 minutes before the end of the process, pour in the vinegar.
- After cooling, oyster mushrooms can be eaten immediately or put into prepared glass containers and rolled up. At the same time, it is very important to fill the mushrooms not with hot, but with boiling marinade. Therefore, after unfolding the oyster mushrooms, the liquid is again brought to a boil.
For a day, you need to wrap the container with mushrooms with a blanket, then you can lower them for storage in the cellar.
How to pickle oyster mushrooms to be very tasty
Delicious, healthy lemon juice will act as a preservative.
- 1 kg of fresh, sorted and washed oyster mushrooms;
- juice from two lemons;
- 10-15 black peppercorns;
- a tablespoon of table salt and 9% vinegar;
- 4-5 garlic cloves;
- 5 leaves of dry laurel;
- faceted glass of water;
- 100-gram stack of vegetable oil.
Delicious, healthy lemon juice will act as a preservative
- Mushrooms cut into fairly large pieces.
- Chop the peeled garlic or pass through a press.
- Prepare the marinade from all ingredients, including vinegar and garlic.
- Put pegs in it and cook for a quarter of an hour.
- Arrange in prepared glass jars and sterilize for a quarter of an hour, if their volume is not more than half a liter.
After cooling, you can immediately eat, seasoning the mushrooms with any sauce with herbs.
A simple homemade marinade recipe for oyster mushrooms
To prepare a delicious marinade for these mushrooms at home, you do not need to have many products on hand. The basis of any delicious and quick recipe is the following ingredients:
- a glass of clean water;
- a couple of teaspoons of salt and sugar.
- asterisks of dry cloves - 2 pcs.;
- peas of allspice and black pepper - 2 pcs.;
- laurel leaf - 2 pcs.;
- garlic cloves to taste, but preferably no more than 3-4 pcs.
The step-by-step cooking recipe is very simple: all products are mixed, they need to be boiled over medium heat for about 10 minutes, then pour boiled mushrooms with marinade. Stir, close the lid and leave in the refrigerator for a day.
How to preserve oyster mushrooms for the winter?
Even a novice hostess can close these mushrooms for the winter. This canning recipe is considered a classic, but at the request of the cook, it can be changed with a focus on personal taste preferences, for example, by adding greens or dry cloves stars.
Be sure to cook with onions: this makes the mushrooms very tasty.
- 3 kg of fresh medium-sized sticks;
- 0.75 liters of water;
- 150 ml 9% vinegar;
- 3 large onions;
- 3 tablespoons of table salt;
- 10 leaves of laurel;
- two dozen black peppercorns.
Even a novice hostess can close these mushrooms for the winter
- Sort the mushrooms, removing the legs from them, which remain relatively tough even after prolonged cooking. Rinse well.
- Place them in a large pot and cover with water.
- Add here all the ingredients of the recipe, except for vinegar, which is added after boiling.
- Cooking will go on low heat for at least half an hour. During this time, you need to wash and sterilize the container in which the landmarks will be stored.
- Hot mushrooms are transferred to a container, poured with marinade and rolled up with a special key.
Once cooled, they can be stored in a cool place for up to 12 months.
Spicy recipe: pickle with carrots in Korean
Canning and pickling can be made varied by moving away from classic recipes. And poles are no exception: their recipe can be varied with Korean-style carrots. Pictures of this dish can cause profuse salivation. Let's cook?
- a little more than a kilogram of poles;
- 3 large onions and carrots;
- a couple of tablespoons of 9% vinegar;
- a dozen small cloves of garlic;
- a teaspoon of ground red pepper;
- a dozen tablespoons of vegetable oil;
- half a 100-gram stack of salt.
- After washing and light drying, the mushrooms are cut into small strips, which must be boiled for 10-15 minutes after the liquid boils with them.
- After cleaning and washing, grate the carrots on a special grater to get a beautiful long straw.
- Chop the onion into thin rings.
- Drain liquid from oyster mushrooms.
- Mix all the ingredients with mushrooms in a container and place everything in the refrigerator overnight, covered with a lid.
Snack pole: pickling with bell pepper
Many housewives call this dish a snack salad. Such a salad is swept off the table in the blink of an eye, so it is definitely worth preparing.
It needs the following products:
- half a kilogram of a pole;
- one large bright-colored bell pepper;
- large carrots - 2 pcs.;
- medium bulb;
- 4 small cloves of garlic;
- a bunch of greens;
- half a 100-gram stack of vegetable oil;
- the same amount of vinegar;
- a tablespoon of granulated sugar;
- a teaspoon of table salt.
- Prepare the mushrooms by washing and cutting into the pieces you need.
- Pour in water, bring to a boil and simmer for about a quarter of an hour.
- Put in a colander.
- Peel the carrots and cut into thin strips.
- Do the same with peppers and onions.
- Pass the garlic through a press.
- Wash and chop greens.
- Add the remaining ingredients and mix everything thoroughly.
After a day, the salad will be ready and it can be served at the table.
As you can see, it's not that difficult to prepare the poles. At the same time, such a result is obtained that you cannot avoid praise. Surprise your family and loved ones so that they admire your culinary talent and sweep your dishes off the table.
Pickled oyster mushrooms: a quick recipe, delicious, for the winter, very, at home, marinade, how to preserve mushrooms, photo and video
Pickled oyster mushrooms: delicious recipes for the winter. Fast food recipe. Easy marinade recipe. With Korean-style carrots, bell peppers.
Recipes for oyster mushrooms for the winter
Cooks consider oyster mushrooms budget and profitable mushrooms. They are easy to prepare, very tasty in any combination, available at any time of the year. But all the same, the housewives are trying to make preparations from mushrooms for the winter. For an unexpected guest, there is always a jar of tender oyster mushrooms. You don’t even have to run to the store in search of a useful product. Consider options for blanks for the winter table with minimal time and money. Oyster mushrooms, the recipes for cooking for the winter of which we will describe, will take their rightful place on your table.
Oyster mushroom blanks for the winter table
We take the product without signs of mold, decay, dents and severe damage. There should be no yellowish spots on the hats on both sides. Such specimens are unsuitable for harvesting.
We also pay attention to the legs of mushrooms. The smaller they are, the more profitable and better our purchase will be.
Then we proceed to the choice of the recipe and start preparing delicious oyster mushrooms.
Pickled mushrooms
They can compete with expensive store blanks. For 1 kg of mushrooms, the following proportions of other components are needed:
- half a lemon;
- 5-6 garlic cloves;
- 3 glasses of clean water;
- 50 ml vegetable oil;
- 1 tablespoon of table salt;
- 2 teaspoons of sugar;
- 75 ml of vinegar;
- spices - 3 pcs. bay leaf, 7 pcs. black peppercorns, 3 pcs. carnations.
We inspect the mushrooms, wash them, cut them into pieces of the right size, preferably small ones. According to the recipe, we need a marinade. How to prepare a marinade so that oyster mushrooms remain elastic after pouring? Let's do some simple things.
Pour water into the pan and add the remaining ingredients - vinegar, garlic (chopped), lemon juice. Stir, bring to a boil and cook for 10 minutes. Then strain, leaving only the liquid. Pour into the saucepan again, add oyster mushrooms and continue to cook for at least 30 minutes. Cool, put in sterile jars, pour sunflower oil (1 tablespoon) on top and close with lids. For reliability, some housewives sterilize the workpiece.
Salted oyster mushrooms for the winter
This option can be started even without thoroughly washing the oyster mushrooms. We will boil the mushrooms and drain the first water. She will pick up excess debris and dirt. But it will not be superfluous to wash off the dust a little.
Cut into large pieces. Small mushrooms are best left whole so that they do not break in the workpiece.
Pour water into a saucepan, bring to a boil, put the oyster mushrooms.
Blanch the mushrooms for 15 minutes. A sign of readiness will be the settling of oyster mushrooms to the bottom of the pan. Then we take them out with a slotted spoon in a colander, and pour out the water. We don't need her anymore.
Now we put water on the fire again, but with salt. We make the brine salted, we taste it. Cook oyster mushrooms for 30 minutes after boiling. Not worth more. The more we cook the mushrooms, the tougher they will be in the workpiece.
At this time, we are preparing banks. We wash, dry and lay spices on the bottom to taste:
- allspice peas;
- mustard seeds;
- bay leaf;
- 1-2 cloves.
We cover the jars with lids, put in the oven and turn on the temperature.
As soon as the jars are heated, keep the oven on for 2 minutes and turn it off. No longer worth it, otherwise the spices will burn. We take out the jars and leave to cool on a baking sheet.
We carefully lay out the boiled mushrooms in jars, pour in salt brine, add 1 teaspoon of vinegar essence and acetylsalicylic acid powder (on the tip of a knife) on top.
And without aspirin, such a blank will not stand. Now it remains to close the jars, let them cool and send them to the basement.
Such mushrooms can be consumed immediately or used for cooking with marinade. Enjoy your meal!
How to preserve oyster mushrooms for the winter at home
Mushrooms are a healthy and nutritious product that is perfect for preparing a wide variety of dishes: soups, julienne, salads, sauces, etc. It is very important for caring housewives to prepare mushrooms for future use in order to delight their loved ones with delicious dishes from them in winter.
Today we will talk about oyster mushrooms, which are considered one of the most popular representatives of fruit bodies in Russia, Ukraine and Belarus. These mushrooms are very tasty, they contain a huge amount of useful and nutritious substances. From them you can cook a lot of blanks for the winter.
Is it possible to preserve oyster mushrooms and how to do it correctly?
Canned oyster mushrooms can rightfully be called the most delicious. We offer you to learn how to preserve oyster mushrooms at home. The process itself is not complicated, as it might seem at first. The main thing is to choose the recipe you like and follow the indicated proportions.
There are many recipes for canned oyster mushrooms, and in this case, the mushrooms cook quickly and do not lose their taste. For harvesting, young mushrooms with small caps are taken. As a result, canned oyster mushrooms are very tasty and fragrant.
Many housewives know how to pickle store-bought mushrooms, so they sometimes ask how to properly preserve forest oyster mushrooms. The process is the same: rinse the caps thoroughly, paying more attention to the lamellar side. The fact is that it is in the plates that garbage is collected, and if the mushrooms are poorly processed, the safety of the workpiece may become questionable.
Recipes for canned oyster mushrooms for the winter include the mandatory primary processing of mushrooms. To begin with, they should be cleaned of dirt and rinsed in water. Sometimes, if the pollution is large, soak in water for 1 hour. Place peeled oyster mushrooms in a pot of boiling water and boil for 20-25 minutes. Then you can already start preparing preservation according to the proposed recipes.
Recipe for preserving oyster mushrooms for the winter at home
This recipe for canning oyster mushrooms at home is considered the simplest in its composition. However, its taste is in no way inferior to even the most original varieties of pickled mushrooms.
- Oyster mushrooms - 2 kg;
- Water - 700 ml;
- Vinegar 9% - 4 tbsp. l.;
- Bay leaf - 10 pcs.;
- Salt - 1.5 tbsp. l.;
- Sugar - 2 tbsp. l.;
- Black peppercorns - 1 pc.
Cut the boiled mushrooms in advance into slices and put in sterilized jars.
Prepare marinade: Dissolve salt and sugar in hot water, add vinegar, parsley and black pepper.
Let it boil for 5 minutes and carefully pour into jars with oyster mushrooms.
Close tightly with lids, cool at room temperature and store in the refrigerator.
Mushroom tasting can be started in 3-5 days.
This recipe for preserving oyster mushrooms will pleasantly surprise your guests with the taste and aroma of the forest.
Preservation of oyster mushrooms at home: a recipe for the winter
According to this recipe for canning oyster mushrooms for the winter, an excellent preparation for the festive table is obtained. Only in this case, you should not immediately roll up the jars, but it is better to send them to marinate in the refrigerator. In the morning you can start trying your work. Such oyster mushrooms with garlic are well suited as a filling for pies and pizzas, as well as in salads with meat.
- Oyster mushrooms - 2 kg;
- Water - 700 ml;
- Garlic cloves - 10 pcs.;
- Vinegar 9% - 50 ml;
- Salt - 1 tbsp. l.;
- Sugar - ½ tbsp. l.;
- Carnation - 3 inflorescences per jar;
- Bay leaf - 2 pcs. to each bank
- Black peppercorns - 5 pcs.
Cool oyster mushrooms boiled in salted water and cut into slices.
Dissolve sugar and salt in hot water, let boil for 3 minutes.
Turn off the stove, pour vinegar into the marinade and cool slightly.
Put cloves, lavrushka and black pepper in sterilized jars at the bottom.
Arrange chopped oyster mushrooms in jars, sprinkle with chopped garlic slices on top.
Pour the cooled marinade over the mushrooms and close the lids. Covers can be different: plastic or metal.
Take it to the basement or leave it in the refrigerator.
Preservation of oyster mushrooms at home will be amazing if the marinade is cooled after cooking. This will give your mushrooms a nice crunchy taste.
Canning fried oyster mushrooms
How to preserve fried oyster mushrooms for the winter so that they can be immediately added to mashed potatoes? I must say that mushrooms cooked in this way do not lose their flavor.
- Oyster mushrooms - 2 kg;
- Vegetable oil;
- Salt - to taste;
- Ground black pepper - 1 tsp.
Cut the boiled mushrooms into pieces, put in the oil heated in a frying pan.
Cook until liquid evaporates, about 20 minutes over low heat.
Salt and pepper, mix well and fry for another 5 minutes.
Arrange the fried mushrooms in sterilized jars and pour over the remaining oil.
Cover with lids and sterilize in boiling water for 60 minutes.
Roll up with lids, turn over and wrap with a blanket for 48 hours.
After cooling, take the jars to a cool place.
Some housewives are interested: is it possible to preserve oyster mushrooms with animal fat? We will answer positively, but in this case, two pinches of salt should be added to the jar with fried fruit bodies on top. This will only improve the taste of the mushrooms and prevent the workpiece from spoiling.
Recipe for the preservation of oyster mushrooms in a hot way
We offer a step-by-step recipe with a photo of canned oyster mushrooms for the winter in a hot way.
- Oyster mushrooms - 2 kg;
- Salt - 1.5 tbsp. l. (without top);
- Dill greens - 1 bunch;
- Bay leaf - 6 pcs.;
- Garlic cloves - 6 pcs.;
- Allspice - 6 peas;
- Vegetable oil.
Cool the prepared oyster mushrooms and cut into pieces.
In pre-sterilized jars, put 2 bay leaves and 2 peas of allspice.
Place diced mushrooms, garlic cloves and chopped dill in layers.
Mushrooms laid out in this way in jars are pressed down and poured with vegetable oil.
Cover with lids and sterilize in boiling water for 30 minutes.
Roll up, turn over and insulate until the workpiece cools.
Take it to the cellar or put it in the refrigerator.
This method does not require special skills, expensive products and spices, but the taste of your oyster mushrooms will be delicious.
Delicious recipe for canned oyster mushrooms in a cold way
A very tasty recipe for canned oyster mushrooms is obtained when cooked in a cold way.
This canning option is very convenient, since it does not require pre-cooking the mushrooms.
Wash an enameled or glass container well with boiling water and soda and rinse with cold water.
Put the mushrooms on the bottom, sprinkle with salt, chopped dill and chopped garlic.
Cover the dishes with a smaller diameter and put a load (a container of water) on top.
After 3 days, the oyster mushrooms will settle and release juice.
Arrange salted oyster mushrooms in jars and pour brine from the container where the mushrooms lay on top.
Close with plastic tight lids and take it to the basement, where the fermentation of mushrooms will continue.
You can use canned mushrooms in a cold way after 1 month.
Recipe for preserving oyster mushrooms with Korean spices
The following recipe for canning oyster mushrooms for the winter is one of the most savory, because it contains Korean seasoning and chili peppers. This method will help you get a blank just for lovers of "spicy".
- Oyster mushrooms - 1 kg;
- Garlic - 2 cloves;
- Onion - 1 pc.;
- Water -100 ml;
- Salt - 1 tsp;
- Sugar - 1.5 tbsp. l.;
- Vinegar 9% - 2 tbsp. l.;
- Chili pepper (cut into pieces) - 0.5 tbsp. l.;
- Korean seasoning for vegetables - 1 tbsp. l.
Rinse boiled oyster mushrooms under running water, drain well and cut into pieces.
Peel the onion from the husk, cut into thin rings.
Prepare the marinade: combine water, salt, sugar, vinegar, chili pepper, crushed garlic and Korean seasoning.
Stir, let boil for 3 minutes and cool.
Put a part of chopped onion into another pan, put chopped oyster mushrooms on it, and again onion.
Pour the mushrooms with the cooled marinade and put under pressure.
Remove the blanks in the refrigerator for 10 hours to marinate.
After the set time, the mushrooms can be put in jars and closed with plastic lids.
Oyster mushrooms are ready for use in a day.
According to this recipe, oyster mushrooms are stored in the basement until spring. Pickling mushrooms with onions gives the dish an exquisite aroma and an unforgettable taste.
- Oyster mushrooms - 2 kg;
- Onions - 4 pcs.;
- Water - 700 ml;
- Vinegar 9% - 100 ml;
- Salt - 1.5 tbsp. l.;
- Bay leaf - 5 pcs.;
- Black pepper and allspice peas - 5 pcs.;
- Provence herbs - 1 tsp;
- Ground red pepper - ½ tsp
Dissolve the salt in hot water, add all the spices, pour in the vinegar and add chopped boiled oyster mushrooms.
Bring to a boil and simmer in the marinade for 10 minutes over low heat.
Put the mushrooms in sterilized jars and pour over the marinade.
Close tightly with lids, let cool and take out to a cool place.
The original recipe for preserving oyster mushrooms: mushroom hodgepodge
I would also like to offer original recipes for preserving oyster mushrooms. For example, you can prepare a hodgepodge from these fruiting bodies for the winter. There is nothing tastier than homemade mushroom hodgepodge. Oyster mushrooms are great as a quick snack at work: you just need to warm it up. At home, mushroom hodgepodge can be used for serving. In this case, it can be served as a side dish for mashed potatoes.
- Oyster mushrooms - 3 kg;
- White cabbage - 1 kg;
- Onion - 1.5 kg;
- Tomato paste - 200 ml;
- Bulgarian pepper (red and yellow) - 5 pcs.;
- Carrots - 1 kg;
- Sugar - 200 g;
- Salt - 120 g;
- Vegetable oil - 400 ml;
- Vinegar - 50 ml;
- Water - 2 tbsp.;
- Ground black pepper - 2 tsp;
- Bay leaf - 5 pcs.
Prepare all vegetables for use: chop cabbage, cut carrots into long slices, onion into half rings, pepper into noodles.
Combine all vegetables in an enameled saucepan, add water and oil.
Add tomato paste, salt, sugar and all spices (except vinegar), mix thoroughly.
Simmer over low heat for 2 hours, stirring constantly with a wooden spoon.
Add boiled and chopped oyster mushrooms to the mass.
Simmer over low heat for another 20 minutes.
Add vinegar and continue simmering for 10 minutes.
Put hot hodgepodge into jars, roll up lids and wrap with a warm blanket.
Allow to cool completely under the "fur coat" and take out to a cool room.
Preservation of oyster mushrooms baked in the oven
- Oyster mushrooms - 1 kg;
- Water 300 ml;
- Salt - 1 tsp;
- Vinegar - 2 tbsp. l.;
- Bay leaf - 5 pcs.;
- Black peppercorns - 10 pcs.;
- Allspice - 5 pcs.;
- Garlic - 3 cloves;
- Dill (seeds) - 2 tsp
Cut the washed oyster mushrooms into slices, let the water drain and put on a baking sheet greased with vegetable oil and covered with food foil.
Place the tray in the oven and bake at 200°C for 40 minutes.
Prepare the marinade: dissolve salt in boiling water, add vinegar and chopped garlic, as well as dill seeds and a mixture of peppers, let it boil.
Arrange the mushrooms baked in the oven in half-liter jars and pour over the marinade.
Close with plain plastic lids and let cool.
Put in the refrigerator and wait a day when the mushrooms are ready to eat.
We presented just a few recipes for preserving oyster mushrooms for the winter. You just have to choose the option to your liking and start cooking it. However, no matter what you choose, oyster mushroom blanks turn out to be excellent in taste and do not lose their nutritional properties.
Oyster mushrooms canned for the winter: delicious recipes with photos, how to properly preserve oyster mushrooms
Recipes for preserving oyster mushrooms for the winter at home with videos and photos
- a welcome dish on the table at any time of the year: whether from a can or fried, stewed or pickled. Mushrooms in marinade are a well-known dish that can decorate both a solemn and everyday dinner. This is how honey mushrooms, and champignons, and oyster mushrooms and ... many more different mushrooms are prepared. The recipes below will allow you to marinate oyster mushrooms very tasty without spending extra time and money.
Marinated oyster mushrooms in half an hour
This cooking option is the fastest and easiest of all possible. The result is delicious mushrooms that retain their unique forest aroma.
For four servings you will need:
- 500 g oyster mushrooms;
- bulb;
- half a lemon;
- 6 cloves of garlic;
- 1 stack water;
Oyster mushrooms are absolutely safe mushrooms, because. grown in artificial conditions
- 50 g vegetable oil;
- 2 tsp salt;
- 1 st. l. vinegar;
- pepper and bay leaf - according to preferences.
Squeeze the juice from the lemon and pour into a saucepan. Add water, vinegar, oil. To mix everything. Add pepper, salt, laurel and crushed garlic to the mixture. Boil for a quarter of an hour on a small fire.
Wash mushrooms, dry, finely chop. Put in a container with boiling broth and cook for 10 minutes. After the lapse of time, cool, strain. Chop the onion into half rings and add to the oyster mushrooms.
You can eat both hot and cold.
Pickled mushrooms in one day
The next recipe is from a series of preparations for the winter. But that doesn't stop it from being fast and simple. Oyster mushrooms are juicy, delicious and fragrant.
Required for five servings:
- mushrooms - 1 kg;
- 600 ml of water;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.;
- 4 tbsp. l. vinegar;
- 2 bay leaves;
Pickled oyster mushrooms
- 4-5 peppercorns;
- 6 pieces of cloves;
- 3 art. l. dried dill;
- 3 cloves of garlic.
Wash mushrooms, dry, peel. Place in a saucepan. Pour water in there. Add seasonings to bowl.
Put on fire. Pour vinegar into barely boiling water. Boil 25 min. on medium light. After the time has passed, remove from the stove and let cool.
Transfer the oyster mushrooms to a jar when they have cooled. Pour the brine there (the level is slightly higher than the mushrooms). Top each vessel with a tablespoon of vegetable oil. Put the oyster mushrooms in the refrigerator for a day. And - delicious mushrooms are ready!
Another option for quick pickling oyster mushrooms
This recipe is slightly different from the ones described above, but, just like them, it impresses with its speed of preparation and ease of execution. Even novice housewives can cook such delicious mushrooms.
You will need for 5-7 servings:
- 500 g oyster mushrooms;
- 10 - 12 black peppercorns;
- 5 cloves of garlic;
- 3 leaves of laurel;
- juice from 1 lemon;
- half a glass of water;
- third stack. vegetable oil;
- a tablespoon of vinegar;
- half st. l. coarse sea salt.
Mushrooms clean, wash, dry in a colander. Then cut the dried mushrooms into large pieces. Press 4-5 cloves of garlic through a garlic press.
Small mushrooms can be marinated whole
Drain the lemon juice, water, vinegar and oil into a container. Put pepper, garlic, bay leaf and salt there. Boil and hold on low heat for a quarter of an hour. Transfer the oyster mushrooms to another container. Using a colander, add strained marinade to them. Place the container on the stove. Boil and boil for ten minutes. Remove from heat and set mushrooms aside. Oyster mushrooms can be eaten as soon as they are completely cool. Serve interspersed with chopped onions and vegetable oil.
Marinated oyster mushrooms in Korean
Ingredients:
- 1200 g oyster mushrooms;
- 2-3 medium sized carrots;
- salt - to taste.
For the marinade
- 4-5 art. l. vinegar;
- 2 tsp Sahara;
- 2 medium cloves of garlic;
- one and a half st. l. paprika
- a quarter tsp black pepper;
- 3-4 st. l. vegetable oil;
- hot pepper - to taste.
Wash and clean oyster mushrooms (stems and other unnecessary or spoiled pieces of mushroom are cut off). Based on the parameters of a particular mushroom, cut into halves or into pieces. Cut very large caps into strips.
Place the raw materials in a saucepan, salt. Pour water into the vessel above the level of the mushrooms. Put on a medium-sized fire, boil. When the water boils, reduce the fire. Boil the mushrooms over low heat for 5-7 minutes. After pour the oyster mushrooms in a colander to make the water glass.
Wash the carrots, peel, cut into thin strips. Remove skin from garlic. Then chop the cloves as finely as possible.
Advice. Do not pass through a garlic press so that the garlic does not make the dish too spicy.
Mix prepared carrots and garlic in a separate bowl. Add sugar and vinegar to them. In a separate saucepan, mix vegetable oil with all the necessary spices. Put on fire and heat the oil until the paprika changes color.
Attention! Paprika should never turn black.
After that, add the heated oil with spices to the mushrooms. Mix everything thoroughly. When the mushrooms are at room temperature, pour everything into a prepared bowl and put in the refrigerator for a day - marinate. Over time, eat wonderful pickled mushrooms.
Oyster mushrooms marinated with dill
Mushrooms prepared according to this recipe will turn out exquisitely fresh, with a slightly sweet taste. They are a nice addition to any festive feast. What will be required?
- 650 ml. clean water;
- 4 tbsp. l. vinegar essence;
- 2 - 3 leaves of laurel;
- 4 - 5 pieces of black peppercorns;
- 2 tbsp. l. dried dill;
- medium-sized bulb;
- 1 kg oyster mushroom;
Before cooking, oyster mushrooms are washed with cool water.
- one and a half st. l. Sahara;
- 1 st. l. salt;
- 4 - 5 pcs. cloves;
- vegetable oil to taste.
Carefully wash the mushrooms, clean from inedible elements (for example, from too hard legs). Cut large mushrooms into halves or smaller pieces. Leave small ones as they are.
Prepare a saucepan. Pour water into it, put salt, sugar, bay leaf, pepper, cloves and dill. Mix everything carefully. Place the mushrooms in the marinade, put on the stove. After boiling, reduce the fire, pour vinegar into the pan. Boil the mushrooms in the marinade for another twenty-five minutes.
After the lapse of time, turn off the fire, strain the mushrooms with a sieve or colander. To the cooled mushrooms put lean oil and finely chopped onion. Oyster mushrooms are ready!
Marinated oyster mushrooms with citric acid
The option below will appeal to those who do not seek to make preparations with exotic ingredients: it is light and tasty. Just mushrooms - and nothing more.
It is best to store pickled oyster mushrooms with citric acid in the refrigerator, but as practice suggests, they do not have to be stored for a long time - homemade yummy is eaten immediately. That is why there is no information on the maximum shelf life of the dish.
Would need:
- oyster mushrooms - 2 kg;
- citric acid - 15 g;
- dried dill - 5 stalks;
- pepper - 10 peas;
Oyster mushrooms prepared for pickling
- cloves - 10 pods;
- salt - 4 tbsp. l.;
- sugar - 2 tbsp. l.;
- wine vinegar - 2 tbsp. l.
Wash oyster mushrooms, peel, cut into small pieces. Place the raw materials in a large saucepan, add cloves, dill and pepper there. Pour water above the level of the mushrooms and put on the stove. Immediately after boiling, put salt, sugar and citric acid. Stir mushrooms until dry ingredients are dissolved. Boil again and add vinegar. Boil on a small fire for another half an hour, then roll up in sterilized jars (put 1 tbsp of oil on top of the mushrooms in a jar). That's all. Enjoy your meal!
How to pickle oyster mushrooms: video
Oyster mushroom blanks: photo
You will really like this classic recipe for pickled oyster mushrooms for the winter, because they are made simply and quickly, and you will definitely be satisfied with the result - moderately crispy, tender and tasty!
INGREDIENTS
- Oyster mushrooms 1 Kilogram
- Garlic 6 Cloves
- Vinegar 70 ml
- Sugar 1/2 Art. spoons
- Salt 1 Art. a spoon
1. Prepare the ingredients. Wash and clean oyster mushrooms. Finely chop.
2. Pour the mushrooms into the pan, add garlic, sugar, salt and spices for the time being at your discretion. Let them stand.
3. We make a pickle. We heat 3 cups of water (600 ml) and dilute salt and sugar in it.
4. When it boils, pour it into the mushrooms.
5. Now we bring the pan together with the mushrooms over medium heat to a boil. As soon as it boils, remove from heat and add vinegar.
6. Together with vinegar, cook the mushrooms over low heat for another half an hour under a lid, and then cool and close in sterile jars, pouring a tablespoon of vegetable oil into each from above.
Pickled oyster mushrooms for the winter - a step by step recipe with photos on
You will really like this classic recipe for pickled oyster mushrooms for the winter, because they are made simply and quickly, and you will definitely be satisfied with the result - moderately crispy, tender and tasty!
How to pickle oyster mushrooms for the winter at home
Pickled oyster mushrooms can be found not only on store shelves. Delicious oyster mushrooms are easy to pickle for the winter at home. I will consider the most popular cooking recipes.
Classic recipe
The recipe is prepared for a day, and the resulting workpiece is used as a base for a salad, a side dish for meat or a separate dish. Pickled oyster mushrooms go well with eggs, potatoes and other vegetables. Vegetable oil, mayonnaise or other sauce is suitable for dressing.
- oyster mushrooms - 1 kg;
- table vinegar - 3 tbsp. l.;
- onions - 1 pc.;
- water - 700 ml;
- bay leaf - 4-5 pieces;
- black pepper - 5 pcs.;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp. l.
- Oyster mushrooms pre-clean, rinse from dirt. Put on fire with water and onions.
- When the water boils, salt, add sugar and other spices.
- Boil until they are at the bottom (about 30 minutes), then pour in the vinegar and cook for another 7 minutes.
- Cool slightly and put the resulting mixture into jars. It is enough that the liquid slightly covers the oyster mushrooms.
Place cooled jars in the refrigerator. The next day, the salting is ready.
How to salt oyster mushrooms for the winter in jars
Canned oyster mushrooms will be an excellent snack for the New Year holidays, because they are stored for up to a year.
- oyster mushrooms - 1.5 kg;
- table vinegar - 4 tbsp. l.;
- garlic cloves - 5-6 pcs.;
- water - 1 l;
- black pepper (peas) - 10 pcs.;
- salt - 1.5 tbsp. l.;
- sugar - 1 tbsp. l.;
- cloves - 2 pcs. to the bank;
- bay leaf - 2 pcs. to the bank;
- sterilized jars.
- Wash mushrooms and cut into slices. Whole ones will do if they are small.
- For cooking, use deep dishes to remove the foam, if it appears.
- Boil oyster mushrooms for 30 minutes in lightly salted water. Then transfer to a colander and let the liquid drain.
- Meanwhile, the marinade is being made. Pour 1 liter of water into a saucepan. When it boils, add all the ingredients.
- Add vinegar last and cook everything together for 5 minutes.
- Put hot mushrooms in containers, pour marinade on top.
Banks roll up and cover until cool. Salting is ready in a month.
Hot cooking method
Only hats are suitable for cooking according to this recipe. As in the previous version of the recipe, mushrooms are cooked separately from the brine.
- oyster mushrooms - 2.5 kg;
- salt - 3-4 tbsp. l.;
- water - 2 l;
- sterilized jars;
- garlic (cloves) - 1 pc. to the bank;
- bay leaf - 2 pcs. to the bank;
- cloves - 3 pcs. to the bank;
- allspice - 2 pcs. to the bank.
The quantity of products is calculated on jars of 1 liter. From 2.5 kg of mushrooms, 2.5 liters of the finished product will be obtained.
- Place the mushrooms in a saucepan, cover with water. After boiling, drain the liquid and refill with water.
- When the water boils a second time, cook for 30 minutes. Take out the mushrooms and let them stand for a while.
- For brine: salt boiling water, add pepper and other spices. Boil 5 minutes.
- Arrange the boiled mushrooms in prepared jars, pour hot brine and roll up the lids.
After 2 weeks, the dish is completely ready for use.
cold way
The easiest recipe for oyster mushrooms, because you do not have to cook. Sort the mushrooms, cut off the legs - only hats are suitable for the recipe.
- young oyster mushrooms - 2 kg;
- salt - 250 g;
- bay leaf - 2 pcs.;
- black pepper - 7 pcs.;
- carnation (inflorescences) - 3 pcs.
- Pour a thick layer of salt on the bottom of the pan and lay out 2 rows of oyster mushroom caps with the porous side up. This will speed up the curing process.
- Then again a layer of salt and some spices. Then again a layer of mushrooms and so on until they run out.
- Put salt on the last layer of hats, cover with gauze folded 4-5 times or with a sheet, and put oppression on top.
- Keep the pan for 5 days at a temperature not higher than 25 ° C, so that the caps settle in volume. Then move the container to a cool place, such as a basement or cellar.
After 10 days, oyster mushrooms are ready, but some housewives wait up to 30 days for the hats to be well salted.
The benefits and harms of oyster mushrooms
Oyster mushrooms grow in many places, do not require special care and are easy to cultivate. The undoubted benefit lies in the low calorie content and a large amount of vitamins and other useful substances, as well as in valus and waves. They contain proteins, amino acids, and the rare vitamin PP.
However, it is not recommended to consume oyster mushrooms in large quantities. Due to the peculiarity of causing flatulence and diarrhea, they should not be tried by children and the elderly. It is better to eat a snack at lunchtime so that the body can cope with such a heavy meal.
The disadvantages of oyster mushrooms include fragility and difficulty of transportation over long distances. Also, some people have allergies.
When choosing oyster mushrooms, pay attention to the smell and appearance. Good mushrooms do not have a strong smell, cracks and spots.
- It is most useful to eat young oyster mushrooms. They have juicy white flesh. Old ones, on the contrary, have a fibrous, rubber-like flesh.
- The legs are tough, so they should be cut very short or cooked for 15 minutes longer than the hats.
- Aluminum or galvanized pans are not suitable for cooking, as the metal will immediately darken.
- Salting should be stored in enameled or glassware.
- The maximum allowable storage time for finished snacks is 1 year.
- Pickled oyster mushrooms will be more aromatic if you add fresh, finely chopped greens to them before serving.
All methods of preparing pickled oyster mushrooms for the winter are simple and straightforward, and not very expensive. It is no coincidence that the dish is so popular among housewives. A classic recipe or salted oyster mushrooms without vinegar is a great snack for a hearty lunch.
How to pickle oyster mushrooms hot and cold for the winter
Oyster mushrooms are healthy and tasty mushrooms, especially if cooked properly. Let's look at how to pickle oyster mushrooms hot and cold for the winter.
Marinated oyster mushrooms for the winter
Oyster mushrooms, like any other edible mushrooms, are ideal for pickling. They do not have their own pronounced taste, so they completely absorb and retain all the spicy flavors from the marinade.
How to prepare oyster mushrooms for the winter? The recipe is simple, without sterilization, you just need to boil the mushrooms in the marinade and put them in jars, and vinegar will ensure the safety of the workpiece. From spices, I chose pepper, bay leaf and garlic. If you wish, you can add other spices of your choice to the list, such as cloves and hot peppers.
Cooking time: 20 minutes
Ingredients
- oyster mushrooms (caps) - 1 kg
- water - 500 ml
- salt - 2 tbsp. l. without a slide
- sugar - 2 tbsp. l. without a slide
- bay leaf - 2 pcs.
- black peppercorns - 8-10 pcs.
- allspice peas - 2 pcs.
- garlic - 3 teeth
- 9% vinegar - 50 ml
How to cook pickled oyster mushrooms for the winter
First you need to pre-prepare the mushrooms. For winter harvesting, try to choose fresh oyster mushrooms, preferably medium-sized, so that the hats can be pickled whole without being cut into pieces. They need to be inspected, damaged places removed. As a rule, oyster mushrooms are sold in bunches. If they are visually clean, then you can gently wipe the hats with a damp washcloth, if they are very dirty, then rinse with water.
After that, we disassemble the oyster mushrooms one by one, cutting off the hats from the legs as high as possible - it is most convenient to work with a small knife. The legs are not suitable for pickling, they are too hard and dense, so we set them aside (the legs can be frozen, dried, fried with onions or pickled with Korean-style carrots). Put the hats in a large bowl so that they do not wrinkle. If they are too large, then we cut them into pieces - firstly, it is inconvenient to prick large “bast shoes” with a fork, and secondly, all the pieces will turn out to be approximately equal, which means they will have time to cook the same way.
Next, the mushrooms need to be boiled in boiling water. I poured the hats into boiling water and boiled for 4-5 minutes over low heat. Then she threw the mushrooms into a colander, and drained all the water - fine sand and other contaminants can come across in it, and who knows how the manufacturer processed oyster mushrooms? As a result, the mushrooms will noticeably decrease in volume (about 5 times), and become more elastic to the touch.
Separately, you need to cook the marinade. I poured 0.5 liters of water into the pan, added salt and sugar, bay leaf, black and allspice to it. For a special flavor, I put a few cloves of garlic, cut into thin slices. She put the pot on the fire and brought it to a boil.
I lowered the oyster mushrooms into the boiling marinade and cooked for 15 minutes under a closed lid, over low heat. All the foam that rises to the surface must be removed with a slotted spoon or spoon. At the very end of cooking, I poured in 9% vinegar, boiled for 1 minute and removed the pan from the heat.
Hot oyster mushrooms immediately laid out in sterilized jars and filled up to the very neck with the marinade in which they were cooked. I corked them, turned them upside down and wrapped them tightly in a blanket while they cooled.
We send ready-made oyster mushrooms for the winter to the cellar, where they can be stored for 1 year. You can take the first sample in a week, when the workpiece is infused and the marinade is absorbed into the mushrooms. Enjoy your meal!
Pickled oyster mushrooms for the winter, recipe with photo, Magic
Oyster mushrooms are easy to marinate and turn out delicious: having no "character" of their own, they are soaked in marinade and turn out the way you want them. Recipe with step by step photos.
Pickled oyster mushrooms: how to do it right?
Many people love canned mushrooms. Pickled oyster mushrooms are one of the dishes that you can eat almost always. But for most, their preparation is still a secret with seven seals. And completely in vain: they can be marinated at home without any problems and difficulties. They can be served immediately, or they can be stored for the winter. Let's look at the basic recipes that will make it possible to get delicious pickled oyster mushrooms.
Pickled oyster mushrooms: a quick recipe
If you need to cook marinated mushrooms quickly and tasty, then you should use this recipe.. According to him, they turn out so that you lick your fingers.
- 1 kg of fresh oyster mushrooms;
- a couple of liters of water;
- 50-gram stack of 9% vinegar;
- a tablespoon of salt and sugar;
- a couple of large cloves of garlic;
- 3-4 peas of allspice;
- 3-4 stars of dry cloves;
- a couple of large bay leaves.
Marinating do this:
- Sort the mushrooms into large and small clusters, cut off the stem that was in contact with the mycelium in all.
- Put them in a large container and rinse thoroughly under running water. A plastic bucket with holes in the bottom is best suited for this.
- Lay the poles on a dry cloth to drain excess liquid from them.
- While the mushrooms are drying, you need to prepare the marinade. To do this, heat water, dissolve salt and sugar in it, and add all the spices. Let it boil for no more than 10 minutes.
- Put the mushrooms into the liquid.
- Boil them for about 30 minutes, 5 minutes before the end of the process, pour in the vinegar.
- After cooling, oyster mushrooms can be eaten immediately or put into prepared glass containers and rolled up. At the same time, it is very important to fill the mushrooms not with hot, but with boiling marinade. Therefore, after unfolding the oyster mushrooms, the liquid is again brought to a boil.
For a day, you need to wrap the container with mushrooms with a blanket, then you can lower them for storage in the cellar.
How to pickle oyster mushrooms to be very tasty
Delicious, healthy lemon juice will act as a preservative.
- 1 kg of fresh, sorted and washed oyster mushrooms;
- juice from two lemons;
- 10-15 black peppercorns;
- a tablespoon of table salt and 9% vinegar;
- 4-5 garlic cloves;
- 5 leaves of dry laurel;
- faceted glass of water;
- 100-gram stack of vegetable oil.
Delicious, healthy lemon juice will act as a preservative
- Mushrooms cut into fairly large pieces.
- Chop the peeled garlic or pass through a press.
- Prepare the marinade from all ingredients, including vinegar and garlic.
- Put pegs in it and cook for a quarter of an hour.
- Arrange in prepared glass jars and sterilize for a quarter of an hour, if their volume is not more than half a liter.
After cooling, you can immediately eat, seasoning the mushrooms with any sauce with herbs.
A simple homemade marinade recipe for oyster mushrooms
To prepare a delicious marinade for these mushrooms at home, you do not need to have many products on hand. The basis of any delicious and quick recipe is the following ingredients:
- a glass of clean water;
- a couple of teaspoons of salt and sugar.
- asterisks of dry cloves - 2 pcs.;
- peas of allspice and black pepper - 2 pcs.;
- laurel leaf - 2 pcs.;
- garlic cloves to taste, but preferably no more than 3-4 pcs.
The step-by-step cooking recipe is very simple: all products are mixed, they need to be boiled over medium heat for about 10 minutes, then pour boiled mushrooms with marinade. Stir, close the lid and leave in the refrigerator for a day.
How to preserve oyster mushrooms for the winter?
Even a novice hostess can close these mushrooms for the winter. This canning recipe is considered a classic, but at the request of the cook, it can be changed with a focus on personal taste preferences, for example, by adding greens or dry cloves stars.
Be sure to cook with onions: this makes the mushrooms very tasty.
- 3 kg of fresh medium-sized sticks;
- 0.75 liters of water;
- 150 ml 9% vinegar;
- 3 large onions;
- 3 tablespoons of table salt;
- 10 leaves of laurel;
- two dozen black peppercorns.
Even a novice hostess can close these mushrooms for the winter
- Sort the mushrooms, removing the legs from them, which remain relatively tough even after prolonged cooking. Rinse well.
- Place them in a large pot and cover with water.
- Add here all the ingredients of the recipe, except for vinegar, which is added after boiling.
- Cooking will go on low heat for at least half an hour. During this time, you need to wash and sterilize the container in which the landmarks will be stored.
- Hot mushrooms are transferred to a container, poured with marinade and rolled up with a special key.
Once cooled, they can be stored in a cool place for up to 12 months.
Spicy recipe: pickle with carrots in Korean
Canning and pickling can be made varied by moving away from classic recipes. And poles are no exception: their recipe can be varied with Korean-style carrots. Pictures of this dish can cause profuse salivation. Let's cook?
- a little more than a kilogram of poles;
- 3 large onions and carrots;
- a couple of tablespoons of 9% vinegar;
- a dozen small cloves of garlic;
- a teaspoon of ground red pepper;
- a dozen tablespoons of vegetable oil;
- half a 100-gram stack of salt.
- After washing and light drying, the mushrooms are cut into small strips, which must be boiled for 10-15 minutes after the liquid boils with them.
- After cleaning and washing, grate the carrots on a special grater to get a beautiful long straw.
- Chop the onion into thin rings.
- Drain liquid from oyster mushrooms.
- Mix all the ingredients with mushrooms in a container and place everything in the refrigerator overnight, covered with a lid.
Snack pole: pickling with bell pepper
Many housewives call this dish a snack salad. Such a salad is swept off the table in the blink of an eye, so it is definitely worth preparing.
It needs the following products:
- half a kilogram of a pole;
- one large bright-colored bell pepper;
- large carrots - 2 pcs.;
- medium bulb;
- 4 small cloves of garlic;
- a bunch of greens;
- half a 100-gram stack of vegetable oil;
- the same amount of vinegar;
- a tablespoon of granulated sugar;
- a teaspoon of table salt.
- Prepare the mushrooms by washing and cutting into the pieces you need.
- Pour in water, bring to a boil and simmer for about a quarter of an hour.
- Put in a colander.
- Peel the carrots and cut into thin strips.
- Do the same with peppers and onions.
- Pass the garlic through a press.
- Wash and chop greens.
- Add the remaining ingredients and mix everything thoroughly.
After a day, the salad will be ready and it can be served at the table.
As you can see, it's not that difficult to prepare the poles. At the same time, such a result is obtained that you cannot avoid praise. Surprise your family and loved ones so that they admire your culinary talent and sweep your dishes off the table.
Pickled oyster mushrooms: a quick recipe, delicious, for the winter, very, at home, marinade, how to preserve mushrooms, photo and video
Pickled oyster mushrooms: delicious recipes for the winter. Fast food recipe. Easy marinade recipe. With Korean-style carrots, bell peppers.
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