TOP 5 recipes for cooking mushrooms for the winter at home. Selection and preparation of mushrooms for canning. Culinary tips and secrets. Video recipes.
Mushrooms are delicious and nutritious foods that can be prepared in a variety of ways. One of the amazing snacks is the preparation of mushrooms for the winter. It is not difficult to cook it at home. The main thing is to choose a good recipe and bring it to life. Below are proven recipes with photos of blanks of mushrooms of different varieties, the subtleties of their choice, preparation, secrets and cooking technology.
Choosing mushrooms for canning
Before you start harvesting mushrooms, you should decide on the varieties that are suitable for harvesting. Since not all forest mushrooms are suitable for conservation. White, boletus, honey mushrooms, chanterelles, brown boletus, russula, blue leg, ryadovki, boletus, boletus, bbw, greenfinches, goats, mushrooms and russula are considered the best breeds for this purpose. It is worth noting that even oyster mushrooms and champignons bought in the store are suitable for pickling mushrooms for the winter. Tinned, they are no worse than boletus.
Mushroom preparation
In order for the harvesting of mushrooms for the winter at home to be tasty, beautiful and healthy, the fruits must go through certain stages of processing. First of all, sort the forest mushrooms by type and size, because each species has its own characteristics, smell, taste and its own time of digestion. And on the table, mushrooms of the same size look more beautiful, small ones are better than assorted varieties of different sizes.
The next step is soaking and soaking. But it is not necessary for all mushrooms, but only for contaminated ones. To make them easier to clean, soak the mushrooms in salted water for a short time. It is not necessary to keep them in water for a very long time, otherwise the fruits will absorb excess water, which is bad for subsequent processing. At the same time, some breeds require obligatory long soaking: honey agarics for 1 hour, value and pigs for 2 days (with water change 4 times).
After soaking, clean the forest debris from the mushrooms and inspect each fruit. In some, remove the skin from the cap, in others, cut off the leg, and in others, cut into pieces. If the recipe requires only hats, do not discard the legs, process them into caviar and cover for the winter. After cleaning, you can dip the mushrooms in salted or acidified water (for 1 liter of water - 1 tsp salt and 2 g citric acid) so that they do not darken. And dip the butter in boiling water for 1 minute to make it easier to peel them.
Having prepared the mushrooms, start cooking them, while taking into account some important points. Fruits with a dense structure (white, aspen, boletus) are not cooked at the same time with mushrooms of a soft structure, because they need different heat treatment times. A similar cooking time is for white and aspen mushrooms, for boletus mushrooms it should be reduced. If you boil boletus and aspen mushrooms together, the boletus will darken. Do not cook mushrooms of different sizes at the same time. small individuals will cook faster than large ones. In this case, cut large mushrooms into equal pieces or cook them separately from each other. Also, each variety of mushrooms requires a different cooking time: white, aspen mushrooms, champignons - 20-25 minutes, chanterelles and mushrooms - 25-30 minutes, boletus, mushrooms and boletus - 10-15 minutes, legs of porcini and aspen mushrooms - 15-20 minutes … However, each species itself will give a hint: as soon as the mushrooms sink to the bottom of the pan, stop cooking.
Tips & Tricks
- For mushroom blanks, be sure to sterilize jars and lids over steam or any other convenient method.
- After the can is sealed with a tin lid, turn it upside down to check the tightness of the closure.
- All pickled mushrooms are stored in a cold room at about + 8C (maximum + 10C).
- It is best to store them in a dark and dry place.
- The shelf life is recommended no more than a year.
- If you plan to store the mushrooms for longer, add sunflower oil to the jar and increase the amount of vinegar slightly. Also sterilize filled jars: with a capacity of 0.5 liters - 30 minutes, 1 liter - 40 minutes. After that, roll up the jars with lids.
- Mushrooms are considered ready, i.e. already well marinated one month after harvesting.
- If the lid on the can is swollen, discard the contents immediately.
- If mold has appeared on the fruits: drain the marinade, rinse the mushrooms with boiling water, boil in a fresh marinade for 15 minutes and put in new clean jars.
Pickled mushrooms in jars
What could be tastier than eating strong pickled mushrooms harvested in jars for the winter? Despite the fact that in stores you can find pickled mushrooms of different types and tastes, mushrooms cooked by hand are considered the best preparation.
- Caloric content per 100 g - 59 kcal.
- Servings - 2 cans of 0.5 l each
- Cooking time - 1 hour 45 minutes
Ingredients:
- Mushrooms - 700 g
- Sugar - 0.5 -1 tbsp.
- Salt - 1-1, 5 tablespoons
- Garlic - 1-3 cloves
- Bay leaf - 1-2 pcs.
- Water - 1 l
- Hot pepper, cinnamon, coriander - optional (for piquancy)
- Black peppercorns - 4-5 pcs.
- Vinegar 9% - 50-100 ml
- Allspice peas - 4-5 pcs.
- Carnation - 3 pcs.
- Dill - 1 umbrella
- Horseradish - 1 sheet
- Mustard seeds - 0.5 tbsp
Cooking pickled mushrooms:
- Place the peeled mushrooms in a container with water, boil and cook for 5-10 minutes over medium heat under a lid, periodically skimming off the foam. If desired, add a little salt and citric acid to this water so that the workpiece will receive "anti-botulistic vaccination".
- Discard the boiled mushrooms in a colander to drain the water and rinse them under running water.
- Pour water into a saucepan and add all the products: salt, sugar, vinegar, bay leaves, garlic, cloves, black and allspice peas, horseradish, dill, mustard.
- Boil the marinade and place the mushrooms in it.
- Bring to a boil again and simmer for 20 minutes, but the cooking time depends on the type of mushroom.
- Transfer them to prepared sterilized jars, fill with boiling marinade and roll up with tin lids.
- Note: when boiling mushrooms in a marinade, the preparation will darken slightly over time, become viscous and cloudy, but the taste of the mushrooms will be rich and aromatic. You can boil mushrooms and marinade separately. Then outwardly the mushrooms will be more attractive in appearance: the marinade is transparent and clean. But they will turn out to be less aromatic and tasty. Mushrooms cooked according to the first method are considered the most delicious.
Solyanka with mushrooms for the winter
Mushroom hodgepodge with cabbage for the winter is a tasty, satisfying and aromatic dish. This is not only a cold appetizer, which is always useful at any feast, but also a full-fledged second dish. It is enough to open the jar and warm up the contents.
Ingredients:
- White cabbage - 1 kg
- Boiled forest mushrooms - 800 g
- Carrots - 500 g
- Onions - 500 g
- Vegetable oil - 500 ml
- Tomato paste - 100 g
- Apple cider vinegar - 1 tablespoon
- Bay leaf - 2 pcs.
- Allspice - 7 pcs.
- Salt - 1 tablespoon
Cooking hodgepodge with mushrooms for the winter:
- Peel the mushrooms and boil until tender. Then fry in a frying pan in vegetable oil (100 ml) for half an hour over medium heat without a lid until golden brown.
- Wash the cabbage and chop into thin strips. Pour vegetable oil (200 ml) into a thick-walled saucepan, add cabbage, cover and simmer over medium heat, stirring occasionally, until half cooked.
- Transfer the fried mushrooms to a separate bowl. Pour the remaining oil (200 ml) into the same pan, heat it up and put onions cut into thin half rings. Fry it over medium heat until transparent and half cooked.
- Peel the carrots, grate on a coarse grater and send to the pan with the onions. Simmer vegetables over medium heat for 15 minutes until tender and almost cooked.
- Transfer the stewed vegetables, fried mushrooms, tomato paste, bay leaf, allspice and salt to the almost finished cabbage. Stir, simmer and simmer covered over moderate heat for 20 minutes, stirring occasionally.
- When the cabbage is soft, add the apple cider vinegar, stir, cover and simmer for 5 minutes.
- Put the ready-made mushroom hodgepodge into 0.5 liter jars, pressing down with a spoon so that there is no excess air. Close the containers with lids, turn the cans upside down, wrap them with a warm blanket and leave to cool completely.
Porcini mushrooms for the winter
White mushroom is the king of mushrooms. Therefore, if you managed to find a good meadow with them, harvest and prepare porcini mushrooms in jars for the winter. After all, this is a very tasty and nutritious preparation.
Ingredients:
- Porcini mushrooms - 1 kg
- Bay leaf - 3 pcs.
- Allspice peas - 5 pcs.
- Hot peppers - 8 pcs.
- Water - 1 liter.
- Sugar - 2 tablespoons
- Salt - 4 tsp
- Table vinegar 9% - 130 ml.
Cooking porcini mushrooms for the winter:
- Sort out the mushrooms, peel, rinse and cut into large pieces. during cooking, they will lose a significant part of their volume.
- Pour water into a saucepan, add salt, boil, lower the mushrooms and cook for half an hour.
- Place them in a colander and rinse under running water.
- Prepare the marinade by adding all the ingredients except the vinegar to the water and lower the mushrooms.
- After boiling, cook for 15 minutes, constantly skimming off the foam. 2 minutes before the end of cooking, pour in the vinegar and wait until it starts to boil.
- Pack the mushrooms in clean jars and top with the marinade. Cap, turn over, wrap with a blanket and leave to cool.
Mushroom caviar
Mushroom caviar is one of the ways to prepare mushrooms for the winter in jars. The recipe suggests frying them first and then rolling them up. You can taste the mushrooms cold, or preheat in a pan.
Ingredients:
- Chanterelles - 1 kg
- Salt - 1 tsp or to taste
- Ground black pepper –0.5 tsp.
- Ghee - for frying
Cooking caviar from mushrooms:
- Sort the chanterelles, removing debris, needles and leaves. Then rinse to remove sand and dust.
- Cut large mushrooms in medium pieces, leave small ones intact.
- Dip the mushrooms in a saucepan of cold water, boil, boil for 5 minutes and toss in a colander.
- Dry the mushrooms with a paper towel and cut into very small cubes.
- Melt the butter in a skillet and add the chanterelles.
- Fry them until tender, about 50 minutes. Add salt and pepper and squeeze a couple of cloves of garlic through a press if desired.
- Place the mushroom caviar tightly in clean jars, fill with the oil in which they were fried and seal with lids.
- After cooling slowly under the blanket, store the blank in a cool place.
Cabbage with mushrooms
Mushrooms with cabbage for the winter in jars is one of the old Russian dishes. The main ingredient is not only cabbage. Mushrooms added to vegetables turn the dish into a real delicacy.
Ingredients:
- White cabbage - 1 kg
- Tomatoes - 0.5 kg
- Carrots - 0.5 kg
- Onions 0.5 kg
- Mushrooms (boletus or boletus) - 700 g
- Allspice - 3-5 pcs.
- Bay leaf - 4 pcs.
- Refined vegetable oil - 0.5 tbsp.
- Table vinegar - 3 tablespoons
- Salt - 2 tablespoons
- Sugar - 2 tablespoons
Cooking cabbage with mushrooms:
- Sort out the mushrooms, rinse from sand, needles and leaves, and boil for 10 minutes. Then discard in a colander to drain the water.
- Wash the cabbage and chop into thin strips.
- Peel and chop the carrots on a coarse grater.
- Peel and cut the onions into strips, and cut the tomatoes into cubes.
- In a skillet in vegetable oil, fry the carrots and onions until golden brown.
- Add mushrooms and cabbage to the pan and simmer for half an hour.
- Pour in vinegar, stir and simmer for 5 minutes.
- Pack the mushroom hodgepodge in clean hot jars, close the lids and sterilize in a saucepan with boiling water for 20 minutes.
- Seal cans with tin lids, turn over, wrap with a blanket, and refrigerate slowly.
