Mushrooms for the winter can be prepared both fresh and processed. The easiest way to preserve is to clean the mushrooms without water, quickly freeze them, store them in the freezer, and after defrosting the mushrooms are almost as fresh. If there is not enough space in the freezer, the mushrooms can be boiled in a small amount of water until half cooked, when they are greatly reduced in size - freeze.
Marinated mushrooms
Marinade for 1 kg of prepared mushrooms: 75 g of water, 25 g of table salt, 250 g (1 tbsp.) 6% table vinegar.
Place the prepared mushrooms in a colander, dip them in cold water several times, let the water drain, and then immediately cook in the marinade. Pour 75 g of water into an enamel pan, add salt, 1 glass of table 6% vinegar (per 1 kg of prepared mushrooms), put on fire, bring to a boil, then put the mushrooms in the marinade and cook at low boil until tender. Remove the foam that forms on the surface with a slotted spoon. When cooked, the mushrooms release their juices, and everything becomes covered in liquid. Cooking is considered complete. As soon as the mushrooms sink to the bottom. Then add 10 g of sugar, 2 g of citric acid, 6 grains of allspice, bay leaf, 1 g of cinnamon, heat again to a boil and immediately distribute evenly into prepared, steamed jars. If there is not enough marinade, you can add boiling water to them. Fill the jars 1 cm below the top of the neck, cover with lids. Place in a saucepan with heated water and sterilize at low boiling water: jars with a capacity of 0.5 l - 20 minutes, with a capacity of 1 l - 25 minutes. After sterilization, roll up the jars and cool.
Mushrooms in spicy brine
Mushrooms; brine: 5 liters of water, 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. vinegar essence, cinnamon, cloves, allspice to taste, bay leaf.
Rinse the mushrooms well, peel and boil in plenty of water for 1 hour, skimming off the foam. Then rinse. Prepare brine6 for 5 liters of water - 16 tsp. salt and 16 tsp. without a slide of sugar, 8 tsp. Vinegar essence, cinnamon, cloves, allspice to taste, bay leaf. Boil the brine, put the boiled mushrooms in the brine, cook for 10 minutes. Then pour out the brine and rinse the mushrooms. Prepare a new brine with the same ingredients. Cook mushrooms in it for 15 minutes. Place in prepared jars (1.5 cm from the neck) and roll up. Cool and store in a cool place.
Canned pickled mushrooms
For a 0.5-liter jar - 700 g of fresh mushrooms, 30 g of 5% vinegar, 8 g of salt, 3 g of sugar, 1 bay leaf, 1-2 pieces of hot and allspice.
Prepare and boil the marinade mixture at the rate of: per 1 liter of water – 60-80 g of salt and 30 g of sugar. Boil the mushrooms for 25-30 minutes. in salted water (15 g of salt per 300 g of water), stirring and skimming. Place spices in jars and pour in vinegar. Then quickly place hot boiled mushrooms in them and pour hot sauce over them. Roll up the jars with lids and sterilize in boiling water: 0.5-liter jars - 15 minutes, liter jars - 20 minutes.
Mushroom salad
For a 0.5 liter jar: 450 g boiled mushrooms, 25-30 ml vegetable oil, 10 g vinegar essence 80%, herbs, 2 pcs. hot and allspice pepper, 0.5 tbsp. sugar, 0.5 tbsp. salt.
Sort out the fresh mushrooms, rinse thoroughly under running water, separate the stems and caps, place in a pan with salted water and cook over moderate heat until the mushrooms settle to the bottom. And the broth will not become transparent. Prepare a sauce from vegetable oil, vinegar, black hot and allspice, finely chopped herbs, sugar and bay leaf. Place the mushrooms in jars, pour hot sauce 2 cm below the top of the neck, cover with lids and sterilize 0.5 liter jars for 40 minutes. Immediately roll up and place lids down to cool.
Mushrooms in brine
Mushrooms canned in this way contain little salt and can be used as fresh.
Acidify mushrooms boiled in salted water with a pinch of citric acid, pour in hot brine prepared at the rate of 10 g of salt per 1 liter of water. Fill the jars 1.5 cm below the neck. Mushrooms must be sterilized at a temperature of 90 or at moderate boiling for 80-100 minutes. Depending on the capacity of the cans. After sterilization, roll up the jars and put them in a cool place. After 2 days, the mushrooms are again sterilized 1-2 times at the same temperature for 60-90 minutes.
Porcini mushrooms in tomato puree
600 g porcini mushrooms, 400 g tomato puree, 50 ml vegetable oil, 0.5 tbsp. salt, 200 g sugar, 1 tsp. table vinegar, bay leaf and cloves to taste.
Wash the porcini mushrooms, chop and simmer until soft in their own juice or with the addition of vegetable oil. Add salt and sugar to the prepared tomato puree. Mix the vinegar well and add the mushrooms. Then bring to a boil, place in hot liter jars and sterilize for 80-90 minutes. roll up and cool.
Mushrooms in tomato puree
600 g mushrooms. 400 g of tomato puree, 1-2 bay leaves, salt, citric acid and vinegar to taste.
Stew the prepared mushrooms in a closed saucepan in their own juice until soft, add hot puree of fresh tomatoes, seasoned with salt and sugar. Heat the mixture to a boil, acidify with citric acid and vinegar, place in glass jars, close with lids and sterilize 0.5-liter jars in moderately boiling water for 30 minutes, liter jars for 40 minutes.
Mushroom caviar “Full cheeks”
For 1 liter of any fresh mushrooms: 300 g carrots, 300 g onions, 1 tbsp. vegetable oil, 1 tsp. Vinegar, salt - to taste.
Mince onions, carrots and mushrooms separately. Sauté the onion in vegetable oil, then add the carrots and finally the mushrooms. Mix everything well, put it in a saucepan, pour the remaining oil from the pan, add salt to taste and simmer over low heat, stirring constantly, for about 1 hour. 5 minutes before the end of cooking, pour in 1 tsp. vinegar. Immediately roll the caviar into prepared sterilized jars.
Fresh mushrooms for frying
For a 0.5-liter jar of mushrooms - 25 g of salt, 1 tsp. table vinegar.
Cut the peeled and washed tubular mushrooms into pieces, sprinkle with salt, mix thoroughly, place in glass jars, add vinegar, cover with books and sterilize in boiling salted water for 30 minutes. Use these canned foods for frying. Before cooking, rinse them in clean water to remove vinegar and excess salt.
Fried mushrooms
For 1 kg of mushrooms - 350 g of butter (or lard, vegetable fat, vegetable oil), 20 g of salt.
Cut the prepared fresh mushrooms into pieces. Heat the oil in a cooking vessel, put mushrooms and salt in it, cover with a lid and cook at low boil for 45-50 minutes. Then fry the mushrooms in the same bowl without a lid until all the moisture (mushroom juice) has evaporated and the oil becomes clear. Place the hot mushrooms in heated jars, pour melted butter on top so that it covers the mushrooms with a layer of at least 1 cm. Close the jars and sterilize them in boiling salted water: 0.5-liter - 25-30 minutes, liter - 35 -40 minutes. Be sure to store jars in a dark place.
Mushrooms “Scented”
For 1 kg of mushrooms – 30 g of salt, 1 tsp. vinegar essence, 4-5 grains of allspice, 2-3 cloves, 2 bay leaves, 2-3 cloves of star anise, cinnamon, 1/3 tbsp. mushroom broth.
Cut the prepared mushrooms into pieces and boil in boiling water containing salt and spices for 10-12 minutes. Then free the mushrooms from liquid, add vinegar essence diluted in mushroom broth with spices, mix thoroughly and place in clean, scalded glass jars, close with lids and sterilize.
Stewed mushrooms
1 kg of wild mushrooms, 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas of bitter and allspice, bay leaf and 1 tbsp. l. salt.
Cut the sorted, peeled and thoroughly washed mushrooms. Boil the prepared mushrooms in water for 4-5 minutes. (add 20 g of salt and 3 g of citric acid per 1 liter of water). Throw the boiled mushrooms into a colander, let the water drain, place in a saucepan and add 350 g of sunflower oil, 100 g of finely chopped onion, 10-12 peas each of hot and allspice, bay leaf and 1 tbsp. salt. Stir the mixture and simmer over moderate heat for 40 minutes, and then place it while hot into dry, heated jars. Cover the jars with metal boiled lids, and sterilize 0.5-liter jars in boiling water for 2 hours. After processing, lightly seal the lids, and after 2 days, sterilize the jars again for 40 minutes in boiling water. Then seal the jars hermetically and cool.
Solyanka with mushrooms
1 liter of sunflower oil, 1.5 kg each of carrots, onions, fresh cabbage, fresh cucumbers, 3 tbsp. sugar, 1 tbsp. vinegar essence, 0.5 kg of sweet pepper, 0.5 kg of tomatoes, 300 g of boiled mushrooms, salt, pepper - to taste, 3-4 bay leaves.
Boil the oil, add chopped carrots, boil for 5 minutes. Then add the chopped onion and boil for 5 minutes. Add sugar and shredded cabbage, cook for another 58 minutes. Add cucumbers and peppers, cut into slices, vinegar, mushrooms, tomatoes cut into slices, bay leaf, salt and pepper to taste. Mix everything thoroughly. Simmer for 30-40 minutes, place hot in jars, and roll up.
Hot pickled mushrooms
For 1 kg of mushrooms - 20 g of salt. When packaged in liter jars - 2 bay leaves, 1 clove of garlic (cut into slices), 3-5 grains of allspice, 5-8 grains of black pepper, dill, sunflower oil (preferably with flavor).
Pour some water into the bottom of an enamel pan, add salt and add mushrooms. Boil for 20-25 minutes. Ready mushrooms should settle to the bottom. Cool. Place peppercorns and bay leaves on the bottom of a clean, scalded jar. Place a layer of mushrooms, 1-2 cloves of garlic, mushrooms, dill, etc. Fill the jar up to the shoulders. Knead slightly and drain off excess water. Place a bay leaf on top and pour 0.5 cm of sunflower oil. Cover the jars with plastic lids. Keep refrigerated.
Cold pickled mushrooms
For 1 kg of mushrooms – 30 g of salt, 1 clove of garlic (cut into slices), fresh dill.
The cold salting method is used for mushrooms that do not require pre-cooking (mushrooms, milk mushrooms, russula). Svinushki, milk mushrooms, volushki and white mushrooms should be soaked for 3 days in brine before salting (per 1 liter of water - 10 g of salt and 2 g of citric acid). Sprinkle a layer of salt on the bottom of the container, lay the mushrooms in layers, sprinkling with salt, sprigs of dill and cloves of garlic. Cover with a plate of smaller diameter than the container and place the weight. After 1-3 days, the mushrooms will give juice and settle. After this, you can add fresh mushrooms on top (also sprinkling them with salt and seasonings) or transfer the mushrooms to glass jars. The mushrooms should be completely covered with the resulting brine. Place the containers in the refrigerator for 1.5 months for lactic acid fermentation.
Mushrooms in salt
Hard mushrooms (tubular, boletus, govorushki, etc.) per 1 kg of peeled mushrooms - 150-200 g of salt.
Peeled mushrooms are weighed, cut into thin slices, laid out on planks or racks and left to wilt slightly in the sun. Then they are mixed in a basin with a weighed portion of salt so that they are well salted (in poorly salted places, dangerous bacteria can multiply, which cause severe poisoning), but do not break. Dry, clean jars are filled with mushrooms so that there are no air bubbles between the mushrooms, the surface is covered with a thin layer of salt and the jars are closed with metal lids or tied with double cellophane or parchment, which should be wetted on top.
Mushroom concentrate
1 kg of fresh mushrooms, 0.5 l. water, 60 g salt.
Peeled, washed mushrooms are finely chopped, salted and boiled in part of water until softened under the lid. Then add the remaining portion of water and cook further. Soft mushrooms with juice are crushed and evaporated in a wide saucepan so that the concentrate thickens slightly, pour it boiling into small jars (12 mm below the rim), wrapped in a damp towel, secure the lids and sterilize for 90 minutes at 100 degrees. After 2 days, a second sterilization is carried out (45 minutes at 100*C), and for long-term storage - another third sterilization after 2 days (the same as the second). Store in a cool place.
Frozen mushrooms
Ingredients: freshly picked young mushrooms of all types, salt, citric acid.
Peeled mushrooms are washed in water, cut into pieces, gradually poured into boiling salted and slightly acidified water and boiled for about 5 minutes. The strained mushrooms are cooled in a saucepan or basin with chilled water. Well-dried mushrooms are laid out in one layer on foil and frozen in the lower part of the freezer, which at this time is set to the maximum degree of cold (-23 or -26 degrees). Frozen mushrooms are placed in plastic bags in portions for one-time use, they are labeled and the air is squeezed out of the bags. Mushrooms are stored in the freezer. Mushrooms are not defrosted before use, but frozen, immersed in boiling water and consumed without residue.
Mushroom caviar with tomatoes
1 kg of mushrooms, 200 g of onions, 300 g of tomatoes, vegetable oil, salt, pepper.
Boil the peeled and washed mushrooms for 20 minutes in salted water, then drain in a colander, rinse under running water and cool. Then pass them through a meat grinder and fry for 30 minutes in vegetable oil. Lightly fry finely chopped onions and sliced tomatoes. Then mix everything, add salt and pepper to taste, and fry again for 10 minutes. Place the hot mass into jars, close with metal lids and heat treat twice - first sterilize the jars for 45 minutes, then keep for 2-3 days at room temperature and sterilize again for 60 minutes.
Chanterelles “For a gourmet”
1-2 kg chanterelles, 1-2 bay leaves, 1 bunch of herbs (dill, parsley, celery), 1 onion, 1 tsp. sugar, 100 ml vinegar essence (25%), 1.25 l water, salt.
Peel the mushrooms, wash them, boil them in boiling salted water, drain the water. Place in jars, topped with onion rings, seasoning and herbs. Cook a marinade from water, vinegar, salt and sugar with the addition of bay leaf. Cool and pour cold over the mushrooms. After 8 days, drain the marinade, bring to a boil and pour hot over the chanterelles again. Pasteurize the finished jars for 1.5 hours in boiling water. Roll up hermetically.
Canned mushroom soup
For a half-liter jar: 250 g of porcini mushrooms, 170-200 g of red tomatoes, 130 g of carrots, 50 g of parsley root, 20 g of onions, 15 g of salt, 5 g of sugar, parsley and celery, 1 bay leaf, 3- 4 grains of allspice and bitter pepper.
Cut off the caps of porcini mushrooms, peel the stems, rinse and cook them together with carrots and parsley roots for 25-30 minutes. Cut the cooked mushrooms and vegetables into small strips, add tomatoes cut into slices. Filter the decoction of mushrooms and vegetables through cheesecloth, add salt, sugar and heat to a boil. (Since usually more broth is obtained than is required for pouring, it is boiled twice). Place celery and parsley, a small head of peeled onion, spices and, if desired, a clove of garlic at the bottom of the jar. Then add a mixture of mushrooms and vegetables and pour in the broth. Sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.
Old Russian cuisine knew a lot about mushroom appetizers for the winter. Since ancient times, mushrooms in Rus' have been dried, salted, and pickled. They were added to soups, fried, baked, and used to make mushroom fillings for pies. Russian cooking knows more than 140 inimitable recipes. One white mushroom noodle is worth it. Or mushroom caviar. Or cabbage soup with honey mushrooms! Yes, just peasant-style mushroom roast of unforgettable taste. There would be excellent mushrooms, but a Russian person would figure out how to cook them.
Mushrooms must be dried in a special way: first at a low temperature (60-65°C) so that the juice does not leak out, and then at a higher temperature.
The purpose of a snack dish is to whet the appetite before eating the main meal. Salted and pickled mushrooms are one of the most favorite snacks in the north of Russia, the Urals, and Siberia. Especially prized are saffron milk caps, milk mushrooms, volushki, and porcini mushrooms. You need to skillfully salt and marinate mushrooms. There are many ways to prepare such a preparation. There is no single recipe. Some housewives, for example, soak mushrooms before salting, others pour boiling water over them, others boil them, while others generally consider this unnecessary. In the same way, spices and seasonings seem necessary to some, but optional to others. Let's look at different ways to prepare mushrooms for the winter.
How to prepare a mushroom appetizer for the winter - 15 varieties
Honey mushrooms with the addition of vinegar last much longer than boiled ones. In winter, every Russian loves to open aromatic mushrooms with spices and enjoy them.
To prepare 3 liters of the finished product you will need:
- Honey mushrooms - 5 kg.
- Boiled water for marinade - 1 l.
- Salt - 2 tablespoons.
- Sweet peas - 10 pcs.
- Bay leaf - 4 pcs.
- Sugar - 1 tbsp.
- Vinegar essence - 1 teaspoon.
- Garlic - 1 head or more (to taste).
- Vegetable oil - 600 g.
Preparation:
- After looking through and sorting out the mushrooms, cut them, separating the caps from the stems.
- Place the mushrooms in a deep saucepan and pour boiling water over them.
- Place on fire and boil for 10 minutes.
- Place the mushrooms in a colander to remove water. Pour boiling water over them again and repeat the procedure - boil again for 10 minutes.
- Drain the water again and rinse the mushrooms well in cold water.
- Pour boiling water over the mushrooms for the third time and boil again for about 10 minutes. It should be noted that when they sink to the bottom, only then will it be possible to marinate them.
- Rinse the mushrooms in cold water a third time.
- Prepare the marinade by mixing a liter of boiled water, salt, pepper, sugar, and bay leaf according to the recipe in a clean container. Pour the mushrooms into the marinade and put on the fire to boil.
- After boiling everything for 5 minutes, add vinegar and garlic. Remove from heat and immediately place in hot jars.
- Cook everything for about 5 minutes. At the end of cooking, add vinegar essence and finely chopped garlic, mix everything and remove from heat.
- Pour marinade and boiled vegetable oil over the mushrooms. Cover with sterile plastic lids and let them cool.
- They can be eaten no earlier than after 2 weeks.
- For storage, place in a cellar or refrigerator.
Our ancestors salted mushrooms and vegetables only in tubs. For this they often used oak products. In oak tubs, the products were additionally subjected to antibacterial treatment using natural ingredients from the oak tree.
Ingredients:
- Real milk mushrooms - 1 kg.
- Special salt for pickling - 30-40 g.
- Seeds and sprigs of ripe dill.
Preparation:
- Pour cold spring or well water over the mushrooms, quickly wash them, free them from forest debris, and place them in layers in tubs.
- Salt 30-40 g of salt per 1 kg of mushrooms, add dill.
- Place the tubs in the cellar. Here, at a constant temperature, the mushrooms will be ready in 45-60 days. In this case, the mushrooms will turn out not only tasty, but also crispy, not flabby, and they will last until next summer.
- You can also salt saffron milk caps in the same way; they will be ready in 7 days.
It turns out that pickled champignons are just as tasty as honey mushrooms or saffron milk caps. And now they can be easily purchased at any time of the year.
Ingredients:
- Fresh champignons - 1 kg.
- Bulgarian sweet pepper - 1 pc.
- Onions - 2 pcs.
- Sugar - 1 tbsp.
- Salt - 3 tbsp.
- Vinegar - 100 g.
- Ground black pepper - 1 tsp. or peas.
- Mustard peas - 1 tsp.
- Bay leaf - 4 pcs.
- Coriander - 1 tsp.
Preparation:
- Wash the mushrooms well first, but do not remove the skin from them.
- Place the mushrooms in a saucepan and add 2 tablespoons of salt. Fill everything with water so that it protrudes above the mushrooms to the thickness of two fingers. Bring them to a boil. Boil for 10 minutes.
- While the mushrooms are cooking, we continue to prepare the food. Cut the onion into half rings, mash it with your hands until the juice releases and pour vinegar over it.
- Peeled and washed large bell peppers, cut into small strips.
- Prepare the marinade. Mix 1 liter of water, all the spices, bell pepper, a tablespoon of salt and the same amount of sugar. Put the marinade on the fire.
- Drain and wash the champignons.
- Place mushrooms, onions and vinegar into the boiled marinade. After boiling, you need to immediately turn off the heat and place the mushrooms and vegetables in hot sterilized jars, filling them completely with marinade.
- You can close the jars with nylon lids and store them in the refrigerator. Mushrooms prepared this way can be stored for a very long time.
It is safer to pickle mushrooms after preliminary soaking. For different mushrooms, the soaking period is not the same: for milk mushrooms, white mushrooms and white mushrooms it is 2-5 days, for saffron milk caps - 3-4 hours. In this case, salted water must be changed every 3-4 hours.
Ingredients:
- For 1 kg of mushrooms:
- Horseradish leaf - 1 pc.
- Currant leaves - 4 pcs.
- Bay leaves - 4 pcs.
- Cherry leaves - 6 pcs.
- Mint leaves - a handful.
- Garlic - to taste.
Preparation:
- Plant leaves and garlic are placed at the bottom of the tub and on top.
- Mushrooms are layered, topped with spices and salted.
- They press down with pressure (a circle of wood, and a well-washed heavy stone on top of it).
- Often, to speed up the pickling time, mushrooms must first be boiled for 10 to 30 minutes (this depends on the type of mushroom) in salted water.
- After this, they are cooled or washed, if necessary, with cold water. And then they just pickle it.
- The readiness of the mushroom is determined by lowering it into a glass of water: if it sinks, stop cooking.
There are a lot of solyanka recipes. It can be with or without other vegetables besides cabbage, with mushrooms or meat. We offer you one of the most popular recipes for solyanka with mushrooms and vegetables.
Ingredients:
- Mushrooms - 400 g.
- White cabbage - 1 kg.
- Salad pepper - 2 pcs.
- Onions - 2 pcs.
- Carrots - 3 pcs.
- Tomato juice - 300 mg.
- Vinegar - 1-2 tbsp. l.
- Vegetable oil - 100 mg.
- Sugar, salt to taste.
- Greens, garlic.
Preparation:
- Chop mushrooms and all vegetables.
- Fry onions, carrots and lettuce peppers together in one pan.
- In a second frying pan, fry the mushrooms until half cooked, stirring them occasionally.
- Add garlic to the mushrooms and let it fry a little.
- Place mushrooms and garlic in a pan for stewing.
- Fry the shredded white cabbage in parts in vegetable oil.
- We put everything in a pan for stewing.
- Add herbs, vinegar, sugar, 0.5 tablespoons of salt, tomato juice.
- Place the pan on the fire and boil for 20-25 minutes.
- Place the prepared hot solyanka into jars and seal.
We are used to cooking fried chanterelles with potatoes and cooking soup in their broth. And from them you can prepare many original dishes. Pickled chanterelles have a very unusual and pleasant taste.
Ingredients:
- 1 kg of mushrooms.
- 150 ml water.
- 150 ml. 9% vinegar.
- 30 g salt.
- tbsp Sahara.
- 6 peas of allspice.
- 3 buds of cloves.
- 1 g cinnamon.
- Bay leaf.
Preparation:
- Boil the mushrooms in salted water, discard them in a colander, place them in the boiling marinade and simmer over low heat for 20-25 minutes.
- Add sugar and spices before the end of cooking.
- Place the mixture in jars and sterilize.
- Cover with nylon lids or roll up.
Marinating mushrooms is protecting cooked mushrooms with acetic acid or citric acid with the addition of spices and herbs. Spices, with the exception of vinegar and salt, must be added to the mushrooms before cooking. You need to salt them at the end of cooking, and add vinegar only after the dish is removed from the heat.
Mushroom caviar is one of the well-known dishes among those who like to prepare food for the winter. But her recipes are very different. The recipe presented below is the most traditional, no frills, but this is how housewives most often prepare this dish.
Ingredients:
- Fresh mushrooms - 0.5 kg.
- Onions - 2 small or 1 large.
- Garlic - 1-3 cloves.
- Tomato - 1 pc.
- Salt, pepper, vinegar, sugar - to taste.
Preparation:
- Wash the mushrooms, chop and boil in lightly salted water for 15 minutes.
- Drain them in a colander.
- Cut the onion into large cubes.
- Wash the tomato, remove the core and chop it into large pieces.
- Finely chop the garlic.
- In a frying pan with heated vegetable oil, fry the garlic for 0.5 minutes over high heat. Add the onion here and fry for two minutes. Then add tomatoes and fry for another 2 minutes.
- Add boiled mushrooms to the vegetables and fry everything together for 5-7 minutes.
- Pass everything through a meat grinder, put it in the same frying pan and boil.
- Simmer the caviar over reduced heat for 20-25 minutes.
- After 15 minutes, you need to salt the caviar, add sugar to it, pepper and taste. You can put a little vinegar and herbs.
- Place the finished caviar into hot jars and roll up.
Tomato sauce adds a piquant sourness to the traditional mushroom dish. Try mushrooms in tomato sauce - and you will be happy to cook and eat them every year.
Ingredients:
- 300 g mushrooms.
- 1.2 kg of tomato puree.
- 100 ml sunflower oil.
- 2 bay leaves.
- salt to taste.
Preparation:
- Prepared large mushrooms, cut into pieces; small ones can be left whole.
- Simmer them in vegetable oil.
- In a separate bowl, heat the tomato puree, add salt and bay leaf.
- Combine hot tomato puree with mushrooms and mix.
- Heat the mixture and pour into jars.
- Sterilize 0.5 l jars at 150° before sealing - 80 minutes.
To prevent peeled mushrooms from turning black, place them in a pan of cold, lightly salted water. Add a little vinegar to the water.
Moss mushrooms with soft fruiting bodies are very tasty when fried or stewed. And if you add a few more products to them, you get a simply unforgettable dish.
Ingredients:
- Boiled moss mushrooms - 1.5 kg.
- Fresh eggplants - 1 kg.
- Grated carrots - 300 g.
- Tomato sauce - 1 liter.
- Salt - 1 tbsp. l.
- Mixture of black pepper and dried garlic - 1 tbsp. l.
- 9% vinegar - 1 tbsp. l.
- Vegetable oil.
Preparation:
- Pour salted water over diced eggplants. Let them stand for 25 minutes and rinse under running water.
- Also cut the onion into cubes and grate the carrots.
- Place the vegetables in a multicooker bowl with boiling oil and cook using the “Fry” program for 40 minutes.
- Fry everything together with the added eggplants for another 15 minutes.
- With the boiled moss mushrooms placed there, the mass must be evaporated until the end of the program.
- Add seasonings and salt.
- Pour in the tomato sauce and turn on the high temperature program. Bring to a boil.
- Then cook for 1 hour using the “Soup” program. 10 minutes before the end, add vinegar.
- We put the snack in sterile dry jars, close it and put it under a fur coat.
Mushrooms are 60% water. When cooked correctly, this water with the substances dissolved in it will become the best basis for preparing a very juicy dish.
Ingredients:
- Mushrooms - 1 kg.
- Salt - 1 tbsp. l.
Preparation:
- Place washed, salted and chopped mushrooms in a saucepan moistened with water. Heat them until the juice releases.
- Boil them in juice over low heat for up to 20 minutes.
- Place in prepared jars and add mushroom juice.
- Seal immediately.
- If the room intended for storing them does not have a constant temperature, then the mushrooms must be sterilized in boiling water or in the oven.
Solyanka and cabbage salad differ in the ingredients they contain. And the process of preparing them is also slightly different. Therefore, the resulting snacks are completely different in taste.
Ingredients:
- Fresh white cabbage - 1.5 kg.
- Fresh honey mushrooms - 700 g.
- Medium-sized carrots - 10 pcs.
- Onions - 5 pcs.
- 6% vinegar - 100 g.
- Vegetable oil - 200 g.
- Tomato sauce - 500 g.
- Ground and allspice pepper - to taste.
- Salt - to taste.
- Sugar - 2 tbsp. l.
- Greens - optional.
Preparation:
- Chop cabbage, carrots, onions. Sort, wash and, if necessary, chop the mushrooms.
- In a frying pan with heated oil, fry the mushrooms for 2 minutes.
- Add carrots and onions there and fry well.
- Mix everything and season with oil, vinegar, tomato sauce, sugar and salt. Simmer for 0.5 hours.
- Place the hot mixture into prepared jars and cover with nylon lids.
Everyone loves fried chanterelles, boletus, and champignons. To enjoy them in winter, you can use this recipe for preparing them.
Ingredients:
- Mushrooms - 1 kg.
- Butter - 300 g.
- Melted butter.
- Salt - 1 tbsp. l.
Preparation:
- Wash the freshly picked mushrooms quickly, dry them a little and cut them.
- Cook salted mushrooms in a pan with heated oil for 50 minutes.
- Remove the lid and evaporate the juice. Wait until the oil becomes transparent.
- Place the mixture in half-liter jars and sterilize in the oven.
- Pour melted butter or fat into jars in a 1 cm layer.
- Seal the jars and refrigerate them. Mushrooms should be stored in the refrigerator.
If you bake vegetables rather than fry them to soften them, then they retain much more nutrients. Such caviar, using modern home appliances, is prepared very quickly and delights with its taste.
Ingredients:
- Mushrooms - 1 kg.
- Bell pepper - 2 pcs.
- Eggplants - 2 pcs.
- Zucchini - 0.5 pcs.
- Garlic - 4 cloves.
- Salt - 1.5 tsp.
- Vegetable oil - 100 g.
Preparation:
- Cut the peppers and eggplants into halves and, together with half a small zucchini, place in the oven to bake for 1 hour at 280°.
- We cut the prepared mushrooms and fry them in a frying pan in vegetable oil.
- Take the baked vegetables out of the oven and peel them. Place the vegetables and mushrooms in a blender, add chopped garlic, salt, and a little vegetable oil. Grind everything until smooth.
- Place the finished caviar in prepared jars, close them with lids and place them in a convection oven for sterilization for 10 minutes at a temperature of 150°.
Our whole family loves this recipe. The mushrooms turn out juicy and aromatic. In winter, you can simply open a jar of mushrooms, add a side dish - and dinner is ready.
Ingredients:
- Mushrooms - 1 kg.
- Water - 1 l.
- Salt - 40 g.
- Citric acid - 3 g.
- Sunflower oil - 350 g.
- Onions - 100 g.
- Allspice peas - 10 pcs.
- Bay leaf.
Preparation:
- Boil chopped fresh mushrooms in water with an added spoon of salt and citric acid.
- Drain the boiled mushrooms in a colander and place in a saucepan. Add sunflower oil, chopped onion, pepper, a spoonful of salt, bay leaf.
- Mix everything and simmer over low heat for 40 minutes.
- Place in hot jars, cover with boiled lids and sterilize.
- Seal the jars and place under a fur coat until cool.
- Keep refrigerated.
This recipe is for immediate consumption. If you like it, add vinegar to the mixture and it can be stored for a long time.
Ingredients:
- Fresh chanterelles - 1 kg.
- Onion - 1 pc.
- Thyme - 1 sprig.
- Dill - sprig.
- Butter - 1 tablespoon.
- Vegetable oil 2 tbsp.
- Garlic - 3 cloves
- Salt and pepper - to taste.
Preparation:
Chop the clean prepared chanterelles and place them on the grill pan. Add onion, thyme, chopped garlic and butter, cut into half rings. Close the grill and leave for 7-10 minutes.
Transfer the mushrooms and vegetables into a blender, grind, add pepper and salt and blend again.
Not everyone can eat pickled mushrooms due to the presence of acetic acid in them, which is why salted and boiled mushrooms are prepared. They are prepared in the same way as pickled ones, but without the use of vinegar. The amount of salt is increased to 6 kg per 100 kg of mushrooms. Using this method, you can process all types of mushrooms suitable for pickling.
Marinated champignons, this is the most delicious snack you can have, it’s not cucumbers or tomatoes. In stores, jars of pickled mushrooms are often obscenely expensive, plus they are so soaked in vinegar that they are sometimes impossible to eat. Today we offer you the ideal option for preparing champignons in your own juice.
We do the process quickly, literally 20 minutes of your time, plus an hour to cool, and you can serve. The amount of spices and vinegar is selected optimally, but lovers of more vigorous marinades can adjust the marinade to suit themselves during the cooking process. So, let's go to the kitchen and start the process!
Ingredients:
champignons – 600 g
vegetable oil – 80 ml
fruit vinegar - 3 tbsp. l.
allspice peas – 3 pcs.
ground black pepper - a pinch
laurel – 2 leaves
sugar – 30 g
salt – 15 g
cloves – 4-5 pcs.
garlic – 4-5 cloves.
Marinated champignons in their own juice (instant cooking). Cooking process
First of all, let's prepare the marinade; we will need a pan that will fit our amount of mushrooms. Pour a measured amount of vegetable oil into the bottom and immediately pour in fruit vinegar.
Next add granulated sugar, table salt and a pinch of ground black pepper, if desired, replace with peas (4-5 pcs.). 30 grams of sugar is one tablespoon, salt, respectively, put half as much. During the cooking process, you can adjust the salt to suit your needs.
We take good garlic cloves, not small ones, peel them, rinse them, cut them into large strips, and throw them into the pan. We also immediately add a bay leaf, break it if desired, and add allspice peas and cloves to enhance the aroma. To suit your taste, you can add hot pepper, for color you can add a pinch of turmeric, it will eventually make the mushrooms yellow.
We set the pan aside, take the mushrooms, wash them thoroughly under running cool water, and dry them. If desired, peel the mushrooms from the top layer. If the champignons are large enough, as in our case, cut them into 2-4 parts. We marinate small or medium-sized mushrooms whole.
Load the mushroom slices into the pan with the marinade. Yes, at first glance it seems that there are a lot of mushrooms, and the marinade is a drop in the ocean, but don’t worry, the mushrooms will almost instantly release juice, which will combine with the other components of the marinade, and there will be more than enough of it.
Cover the pan with a lid, place it on the stove, and set the heat on the burner to minimum.
After five minutes of boiling, quickly open the lid, mix everything, close the pan again, cook for ten minutes under the lid, all at the same low heat. During the process, you can try a little marinade, add sugar or salt to your taste, and maybe a drop of vinegar.
For a mushroom picker, a mushroom is not just a source of proteins and vitamins, it is a living creature. Everything connected with them: trips to the forest, searches for mushroom places, the process of collection and preparation - is filled with a certain mystery and is accompanied by certain rituals. Like the shamans of ancient religions, mushroom pickers, based on individual characteristics that only they understand, choose clothes for the forest, baskets, knives and other attributes of “silent hunting”. Each of them has many of its own signs and rituals associated with the forest, mushrooms and their preparation. After all, mushrooms are not only beautiful, but also very tasty. The traditions of Russian cuisine, unique and multifaceted, are inextricably linked with the preparation and consumption of mushrooms. They are fermented and salted, pickled and dried, fried and simmered. The variety of recipes is as great as the number of varieties of mushrooms. Mushroom cooking is inextricably linked with the spirituality of the Russian people - mushrooms are allowed during Lent. Mushrooms have conquered the hearts and stomachs of people with the sophistication of their taste. Therefore, again and again, from May to October, we will equip baskets, monitor the weather and check folk signs, so that we can then enjoy the delicious taste and unforgettable aroma of mushroom dishes.
–1 kg of champignons, 40 g of salt, 25 g of sugar, 1 liter of water, 3-5 cloves of garlic, 40-50 ml of 9% vinegar, spices (cumin, bay leaf, cloves, cinnamon, allspice, nutmeg, cardamom) to taste. When there are no forest mushrooms, then champignons are mushrooms. You just need to know how to cook them. And you can do a lot - boil, stew, fry and even pickle. Marinated champignons should be served seasoned with onions, vegetable oil and fresh herbs. After washing thoroughly, cook the champignons in plenty of salted water for 15-20 minutes. Drain the water, place the champignons in a bowl and sprinkle with crushed garlic and spices. Fill the prepared jars with mushrooms. In a separate pan, cook the marinade from water, salt, sugar, spices and vinegar. Pour the hot marinade over the mushrooms, cover the jars with lids and place in a pan with hot water to sterilize. Cover the jars with lids and cool.
–1 kg of chanterelles, 3-5 cloves of garlic, 2 onions, zest and juice of 1 lemon, 1 glass of vegetable oil, salt and ground black pepper to taste. The most common mushrooms in summer are chanterelles. Collecting them is a pleasure: the mushroom is bright, beautiful, there are practically no worms in it, it is aromatic and tasty. Sort out the chanterelles, wash and dry on paper. Cut large ones lengthwise into 2-4 pieces. Leave the small ones whole. Cut the onion and garlic into cubes, lemon zest into thin strips. Heat the oil in a deep, thick frying pan and add the chanterelles. Fry until the mushroom juice evaporates, add onion and garlic, salt and pepper. Cover the pan with a lid and simmer for another 7 minutes. Add lemon zest and juice and simmer for 10 minutes. Place the mushrooms in sterile jars, cover with boiled metal lids and sterilize the half-liter jars in a saucepan of boiling water for at least 30 minutes. Roll up the jars hermetically, wrap them in a blanket and gradually cool. Store in a cool place.
–2 kg of chanterelles, 300 g of onions, 3 kg of tomatoes, 2-3 cloves of garlic, 3-4 sprigs of parsley, 8-10 sprigs of dill, a bunch of cilantro, 1 tbsp. level spoon of salt per 2-2.5 liters of lecho, 1 teaspoon of sugar per 1 tbsp. a spoonful of salt, ground black and red pepper to taste, 300 ml of vegetable oil. This lecho is very tasty, easy to prepare and stored without refrigeration. Especially with boiled potatoes or mashed potatoes. Clean the chanterelles from forest debris and wash them. Place in a saucepan, add oil and, cover with a lid, place on low heat. Simmer, stirring, so that the chanterelles do not burn. Peel the onion, cut into half rings and fry. Remove the skins from the tomatoes and puree in a food processor. Pour into a large, heavy-bottomed saucepan and place on the stove over medium heat. When the contents boil, add chanterelles, onions, chopped garlic and herbs, as well as pepper to taste, salt and sugar. Let simmer for 20 minutes. Take a sample by cooling a spoonful of lecho. If everything is in order, then put the lecho into the prepared jars, roll up the lids, place it upside down and wrap it in a blanket.
–2 kg of mushrooms, salt to taste. No spices or oil are needed for this recipe. Mushrooms canned in this way can be used to prepare absolutely all mushroom dishes. Cut the peeled and washed mushrooms into small pieces, place in an enamel pan and cook with the addition of a small amount of water over low heat. When the mushrooms begin to produce juice, increase the heat and simmer for 30-40 minutes, skimming off any foam that forms. At the end of simmering, add salt to taste and bring to a boil again. Quickly and tightly place the mushrooms in sterile, warm jars, making sure that there are no air bubbles left in them. Immediately roll up the jars with boiled lids and place in a large saucepan with a canvas napkin folded in several layers at the bottom. Fill the jars with hot salted water so that it covers the jars by 2-3 cm. Sterilize half-liter jars for 45 minutes. Remove and, wrapping the jars, leave to cool gradually.
–1 kg of mushrooms (chanterelles, boletus, boletus, boletus, boletus, porcini), 3-5 g of citric acid per 1 liter of preparation, 1-2 bay leaves, black peppercorns, salt to taste. Any of the listed mushrooms, canned in their own juice, are a wonderful semi-finished product for preparing all kinds of fillings, sauces, side dishes and other dishes. Clean young, strong mushrooms from debris, rinse in water, place in an enamel pan and add a little water. Since mushrooms release a large amount of juice, they can be stewed without adding water. Cover with a lid and gradually bring to a boil. Remove any foam that forms and stir the mushrooms from time to time to prevent them from burning. When the mushrooms are almost ready, add salt, bay leaf, citric acid and pepper and bring to a boil again. While hot, pour into prepared jars, cover with lids and sterilize half-liter jars in boiling water for 40 minutes. Seal the lids tightly.
1 kg of fresh mushrooms, 500 g of small tomatoes, 1 onion, 5 cloves of garlic, 1 glass of vegetable oil, 1 teaspoon of sugar, juice of 1 lemon, salt to taste, a pinch of ground black pepper and coriander, a small bunch of spicy herbs (dill , parsley). This salad will decorate any table. It can be consumed as an independent dish or as an excellent side dish for fried meat or poultry. Wash any mushrooms, removing forest debris, peel, cut into pieces and fry in vegetable oil in a deep, thick-walled frying pan. In a separate frying pan, fry the onion, cut into half rings, until transparent, add the tomatoes, cut into halves, and crushed garlic. After simmering a little, add finely chopped greens. As soon as the mushroom juice has evaporated, add salt, add vegetables, sugar and spices, pour in lemon juice and, cover with a lid, simmer for about 10-15 minutes. Place the finished salad in sterile dry jars, cover with boiled lids and sterilize in boiling water. Wrap the sealed jars in a blanket for 10 hours for additional pasteurization.
Butter fried in ghee
Butter fried in melted butter– 1 kg butter, 2 tbsp. spoons of ghee, salt at the rate of 1 tbsp. spoon per 1 liter of water, ground black pepper to taste. When collecting butter mushrooms, you don’t think about the fact that greed is fraught with consequences - at home you have to spend a lot of time and effort cleaning oily mushrooms that are slippery to the touch. However, canned food made from them is worth its weight in gold. Boil the peeled mushrooms in salted water for 30-40 minutes. Drain in a colander and let the water drain. Place the dried mushrooms in a large frying pan with melted butter and fry until golden brown. Salt to taste, add pepper. Place hot into scalded half-liter jars. Cover the jars with lids and sterilize in boiling water for at least 40 minutes. Roll up the jars with lids and wrap them for additional pasteurization.
–500 g mushrooms, 200 g grain beans, 2-3 onions, 3-5 cloves of garlic, 500 g tomatoes, a small bunch of herbs (parsley, dill, cilantro), 30-40 g salt, 20 g sugar, spices (pepper , regani, ground barberry) to taste, vegetable oil.
This dish of mushrooms and grain beans is very nutritious, since both mushrooms and beans are solid vegetable protein. Any mushrooms are suitable for harvesting, except those that are too brittle and fragile. It is better to take white or light-colored beans - they have softer skin and grains. Soak the beans in cold water for 8-10 hours in advance. Sort the mushrooms, wash them and, cutting into small pieces, blanch in salted water for 1 5-20 minutes. Drain the water and fry the mushrooms in vegetable oil. Boil the beans until tender without salt, as it slows down the cooking of the legumes. Drain the water. Fry onions in vegetable oil until transparent. Add beans and mushrooms to the onions. Wash the tomatoes and pass through a meat grinder or chop with a blender. Pour into the beans and mushrooms and, closing the lid, simmer, stirring, for 20 minutes. Add chopped garlic and herbs, salt, sugar and spices. Simmer until the greens soften. Place in prepared half-liter jars, cover with boiled lids and sterilize for 30-40 minutes. Seal tightly, turn upside down and cover to cool gradually.
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