A mushroom appetizer for the winter is an amazing preparation for your home arsenal. They are easy to prepare soup, salad, gravy for side dishes, dressing for dishes, pate. Rest assured, the dishes will delight you all year round.
Mushrooms are prepared in different ways. They are dried, canned, salted in barrels, and frozen. The king of preparations is considered to be the porcini mushroom. Milk mushrooms, chanterelles, russula, honey mushrooms, boletus, champignons, and saffron milk caps are widely used.
Marinating large varieties of mushrooms is used in parts, and small ones - in pieces. A standard marinade is used, which includes salt, sugar, vinegar and spices. The variety affects the type of spices and the proportions that make up the basis of the marinade.
The second way to prepare snacks is salting. Pickling recipes for each variety are different. Hot and cold salting methods are used. For hot pickling, mushrooms are boiled directly; for cold pickling, it takes a lot of time.
Remember! Canned mushrooms can be stored for no more than twelve months. They are sealed with glass or plastic lids, but not metal ones.
How to prepare a mushroom appetizer for the winter - 18 varieties
The recipe will allow you to prepare a marinated preparation of saffron milk caps. The simple canning procedure is suitable for novice cooks.
Ingredients:
- Saffron milk caps - 1 kg.
- Water - 100 ml.
- Salt - 3 teaspoons.
- Sugar - 2 teaspoons.
- Vegetable oil - 4 tablespoons.
- Bay leaf - 2 pcs.
- Black peppercorns - 6-7 pcs.
- Vinegar essence 70% - ½ teaspoon.
- Garlic - 3 cloves
Preparation:
- We take the saffron milk caps, wash them and clean them. Let it cook for 15 minutes, then drain in a colander.
- We prepare the marinade in the usual way: water, salt, sugar, vegetable oil, spices, bring everything to a boil. Add vinegar essence to the marinade and simmer for another 4 minutes.
- At the end of cooking, add garlic, stir and turn off.
- Place the mixture in jars, fill with marinade and screw on the lids.
For lovers of honey mushrooms, this is the best recipe for preparing for the winter. This jar will decorate any table and add piquancy to the dish.
Ingredients:
- Honey mushrooms of any weight.
- For marinade per 1 liter of water:
- Salt - 2 tablespoons.
- Sugar - 2 tablespoons.
- Allspice peas - 4 pieces.
- Black peppercorns - 10 pieces.
- Bay leaf - 2 pieces.
- Garlic - 2 cloves.
- Vinegar (70%) - 1 teaspoon.
Preparation:
- The mushrooms are washed well and the best ones are selected.
- Add a little water and citric acid to the pan using the tip of a knife.
- Then mushrooms are added. When they boil, you need to remove the foam and cook until done for 30 minutes.
- To prepare the marinade, you need to pour a liter of water into a pan, add salt, sugar, and spices. Boil for 5 minutes, pour in vinegar.
- Honey mushrooms are placed in jars and filled with marinade. The jar should be allowed to cool and then closed with a lid.
To prevent fungus from forming on the surface of the jar, you need to pour a little vegetable oil on top of the marinade.
The salting method is easy to work with. If you are lucky enough to collect milk mushrooms, use salting and you will not regret it in winter.
Ingredients:
- Milk mushrooms - 1 kg.
- Salt - 50 g.
- Horseradish leaf - 1 pc.
- Bay leaf - 1-2 pcs.
- Garlic - 2-3 cloves.
Preparation:
- First, soak the milk mushrooms for about 30 minutes in cold water, then start cleaning them.
- The prepared milk mushrooms are placed in a container - a large saucepan, a bucket. A horseradish leaf should be placed on the bottom, and the mushrooms themselves should be laid out with their caps down. The layers are sprinkled with salt. There is no need to add water; the milk mushrooms will release juice on their own.
- Dill stems with umbrellas, currant and raspberry leaves are placed on top. Cover the container with a flat plate or lid. Place under pressure in a cool place.
- In a month, the milk mushrooms will be ready to eat.
Mushroom caviar - preparation for the winter
You can make mushroom caviar from any mushroom. Suitable: russulas, russula, boletus, boletus, but honey mushrooms are considered a favorite. If you are making caviar from honey mushrooms, then you can take any - both young and overgrown ones; you can also use the legs.
Ingredients:
- Mushrooms (boiled) - 2 kg.
- Onions - 500 g.
- Carrots - 500 g.
- Vegetable oil - 500 g.
- Black peppercorns - 10 pcs.
- Ground red pepper (hot) - ½ teaspoon.
- Bay leaf - 3 pcs.
- Vinegar 9% - 4 tablespoons.
Preparation:
- They are sorted and washed at least three times. Coarsely chop the larger species and leave the smaller ones whole. Place them in a saucepan and add half of the cold water. Put on fire, when it boils add a little salt. Skim off the foam, cook for 15 minutes, then drain through a colander.
- Chop the onion not very finely, grate the carrots on a coarse grater. Fry the onion in vegetable oil for 25 minutes, then add the carrots and fry for 20 minutes.
- While the vegetables are frying, grind the cooled mushrooms through a meat grinder, add to the vegetables, add salt, add spices and simmer the caviar for 45-50 minutes. At the very end, add vinegar and stir.
- Place hot caviar in sterilized jars, close with hot, dry metal lids, and roll up. It is better to store the workpiece in a cool place.
For lovers of champignons, we suggest preparing them in the form of a salad with the addition of sweet peppers.
Ingredients:
- Champignons - 500 g.
- Sweet pepper - 300 g.
- Onion - 300 g.
- Sunflower oil - ½ cup.
- Sugar - ½ cup.
- Salt - ½ tablespoon.
- Vinegar 9% - ½ cup.
Preparation:
- Wash the champignons well, cut into slices, pepper into strips, onion into half rings.
- For the marinade, mix salt, sugar, sunflower oil, vinegar. Bring it to a boil.
- First, add onion to the marinade, cook for 5 minutes, then pepper - 15 minutes, champignons - 15 minutes.
- We put the cooked salad into jars, put it in a basin or pan, having previously covered the bottom with a cloth. Pour hot water up to the shoulders of the jar. We sterilize half-liter jars for 15 minutes, liter jars for 30 minutes.
- Carefully take it out and roll it up.
Vegetables and mushrooms cooked in a slow cooker are very tasty. This appetizer will not leave even a gourmet indifferent.
Ingredients:
- White cabbage - 1.5 kg
- Carrots - 0.5 kg
- Onions - 0.3 kg
- Fresh mushrooms - 450-500 g
- Tomato sauce (Krasnodar or Universal type) - 200 ml
- Vegetable oil - 180 ml
- Salt - 1.25 tbsp.
- Sugar - 2.5 tbsp.
- Vinegar 9% - 2 tbsp.
- Black pepper (ground) - to taste
- Bay leaf - to taste
- Water (for cooking mushrooms) -3 multi-cups
Preparation:
- Wash, peel, cut, place in a multicooker bowl.
- Pour in water and cook in Multicooker mode at 150 degrees for 15 minutes. Then drain them in a colander. The broth can be used to make sauces.
- Chop the cabbage and grate the carrots on a coarse grater. Add salt, sugar. Knead with your hands.
- Fry chopped onion in vegetable oil until golden brown in the “Fry” mode. Add cabbage and mushrooms. Stir, cook in the “Multi-cook” mode for 40 minutes at a temperature of 130 degrees.
- Add tomato sauce, pepper. Stir and continue cooking in the same mode for another 30 minutes at a temperature of 100 degrees. 5-7 minutes before the end of cooking, add vinegar and stir.
- Sterilize jars and lids in a way convenient for you.
- Place the prepared hodgepodge into sterilized jars, close the lids and wrap in a blanket until it cools completely (self-sterilization).
Stewed canned mushrooms are a good way to prepare for the winter.
Ingredients:
- Mushrooms - 1 kg.
- Ground red pepper - on the tip of a knife.
- Onion - 100 g.
- Vegetable oil - 2 tablespoons.
- Salt - to taste.
- Cumin - on the tip of a knife.
- Ground black pepper - on the tip of a knife.
Preparation:
- First of all, wash the mushrooms. Leave the small ones whole and cut the large ones. Onion mode in half rings. Place everything in a stewing container.
- Add spices, mix and simmer. After 10 minutes, add salt and vegetable oil. Continue to simmer for 20-30 minutes.
- We fill the jars with hot mushrooms, put half-liter jars in a large basin or saucepan for 1 hour, and liter jars for 1.25 minutes.
- Carefully take out and roll up the jars. After 2 weeks you can already eat it.
The porcini mushroom is considered the king among its relatives. Not surprising, since it has a different characteristic taste.
Ingredients:
- Porcini mushrooms - 400 g.
- Water - 300 ml.
- Sugar - 12 g.
- Salt - 1/3 tablespoon.
- Allspice peas - 6 pcs.
- Black peppercorns - 8 pcs.
- Bay leaf - 5 pcs.
- Cloves - 5 pcs.
- Vinegar - 40 ml.
Preparation:
- Chop the mushrooms and cook in boiling water for 7 minutes.
- Prepare the marinade. To do this, pour water, sugar, salt and spices into the pan. Bring to a boil, place in a sieve, add marinade. Then boil everything for 2 minutes, add vinegar.
- We transfer the workpiece into a jar and close it. Place to pasteurize in a convection oven for 15 minutes at 150 degrees. You can also place the jar in boiling water, placing a cloth on the bottom of the pan. Let it cool.
- Store the product for up to one year in the refrigerator or at room temperature.
Bon appetit!
This is a simple recipe for preparing mushrooms in lightly salted brine. Prepared and preserved according to this homemade recipe, they will come in handy in the winter.
Ingredients:
- Mushrooms - 2 kg.
- Water - 1 l.
- Salt - 10 g.
- Citric acid - 5 g.
Preparation:
- Mushrooms are washed and boiled in water with salt and citric acid. Then they are put in a colander, and then into jars.
- The brine itself is boiled again and added to the jars.
- Sterilization must be carried out twice. The first time at a temperature of 90 oC for 80-100 minutes. The second time - at the same temperature, but for 60-90 minutes.
- As a result, the mushrooms are lightly salted and can be used instead of fresh ones.
Bon appetit.
Salad is one of the types of preparations for the winter. It goes perfectly with side dishes and appetizers for the holiday table.
Ingredients:
- Mushrooms (wild mushrooms are tastier, but champignons are also suitable) - 1.5 kg.
- Tomatoes - 1 kg.
- Red bell pepper - 1 kg.
- Onions - 500 g.
- Carrots - 700 g.
- Sugar - 150 g.
- Salt 50 - g.
- Vinegar 9% - 100 ml.
- Vegetable oil - 300 ml.
- Spices (garlic, bay leaf, allspice, hot pepper, etc.) - to taste.
Preparation:
- Choose mushrooms that are young, intact and beautiful. Sort, rinse, peel, cut into pieces if necessary.
- Place in a medium saucepan, cover with cold water and place over medium heat. Bring to a boil, cook for 7-10 minutes, drain in a colander. Then transfer to a dry, heated frying pan, stirring occasionally, and fry over medium heat until all the moisture has evaporated.
- Peel the carrots, rinse thoroughly, dry and chop using a medium or coarse grater. Peel the bulbs, rinse with cold water, cut into rings or feathers, as is more convenient for you.
- Wash the tomatoes, cut out the seals on the top, and cut the tomatoes themselves into medium-sized cubes. Cut the bell peppers into halves, remove the tail, cut out the core with seeds and cut off the whitish partitions. Rinse the remaining pulp, dry and cut into pieces of arbitrary size and shape, but not very large.
- Pour vegetable oil into a large saucepan and heat it over medium heat. Pour the tomato pieces into the hot oil, stirring them, simmer until they release juice, that is, about 3-5 minutes.
- Following the tomatoes, add carrots, bell peppers, onions and mushrooms to the pan at the very end. Pour in the sugar, but not all of it, but about 90 - 100 grams; it’s better to add more later than too much now. Add salt and stir vegetables. Simmer the salad over medium heat until it boils.
- As soon as the salad boils, cover the pan with it, reduce the heat and cook for 40-60 minutes. Do not forget to periodically open the pan and stir the vegetables so that they do not burn. A few minutes before it's ready, add whatever spices you want. You can make the dish spicier, you can simply add flavor. Taste to see if it needs a little more sugar or salt. And at the very end, 5 minutes before readiness, pour in the vinegar. Stir and remove the salad from the heat.
- And immediately, while the mushroom salad is hot, place it in pre-sterilized and warmed glass jars. Immediately roll up the pieces or close them tightly with lids, wrap them in a kitchen towel and leave to cool in this form. After about a day, the salad can be unwrapped and moved to a cool, dark place.
If you are making preparations for the first time, it is better to sterilize the jars twice, first empty, then with the salad.
We present to your attention an original homemade method of preparing mushrooms. Mushrooms in tomatoes are a new trend in preservation.
Ingredients:
- Mushrooms - 500 g.
- Bay leaf - 1-2 pcs.
- Sunflower oil - 30-50 g.
- Tomatoes - 1 kg.
- Sugar - 40 g.
- Salt - 20 g.
- Vinegar - to taste.
Preparation:
- Peel the tomatoes, add granulated sugar and salt to the puree and boil the mixture.
- Boil the mushrooms and then simmer in mushroom broth with the addition of vegetable oil until they become soft and ready. Add tomato puree to the main ingredient. It is allowed to use tomato paste up to 30%, previously diluted 50/50 with boiled water.
- Tomato sauce with mushrooms is brought to a boil, and then put into jars. Liter jars are sterilized for an hour, and 0.5 liter jars - 40 minutes.
- The jars are rolled up, cooled and sent for storage.
Ryzhiki can be prepared in various ways. In this recipe we will look at the method of cold preparation with the universal mushroom - saffron milk cap.
Ingredients:
- Saffron milk caps - 1 kg.
- Salt - 50-100 g.
Preparation:
- We wash the saffron milk caps and remove dirt and debris. Place in a saucepan in layers, salt between layers.
- Scatter them and cover with a lid. Cover the top of the container with saffron milk caps with a towel or gauze. Leave to salt. In about three days, this snack will be ready to eat.
Let's move away from banal recipes for pickling and pickling. A simple homemade preparation of mushrooms fried in grated croutons with the addition of eggs is easy to prepare, but very tasty and unusual.
Ingredients:
- Mushrooms - 1 kg.
- Flour - 20 g.
- Sunflower oil - 20 g.
- Salt - to taste.
- Rusks - 100 g.
- Eggs - 1-2 pieces.
Preparation:
- We peel the main product and chop it into small pieces. Salt them to taste, add egg wash, which is an egg scrambled with a fork.
- Roll the plates in flour, then in breadcrumbs. It is better to take homemade crackers, grated or chopped in a blender.
- Next we start frying. We put the golden plates in jars and sterilize for 60 to 90 minutes. The larger the container, the longer the sterilization and vice versa. At the end they roll up the cans.
Bon appetit!
Don't be afraid to make this appetizer. The combination of cabbage and mushrooms has been used since ancient times. This recipe will become a permanent fixture on your menu.
Ingredients:
- Mushrooms (we use honey mushrooms in the recipe) - 2 kg.
- Tomato paste - 300 g.
- Cabbage - 1 kg.
- Carrots - 800 g.
- Onions - 600 g.
- Vegetable oil - 100 ml.
- Vinegar - 2 tablespoons.
- Spices - to taste.
Preparation:
- Chop the onion. Boil honey mushrooms using cold water. If you replace honey mushrooms with champignons, the latter can be fried immediately. Pour oil into a deep frying pan; when it is hot, add honey mushrooms and onions.
- Stirring occasionally, fry the mixture for 5-7 minutes. Wash the cabbage well and cut it. Wash the carrots, peel and grate.
- Place carrots and cabbage in a stewing dish and stir. When the mushrooms and onions are fried, add them to the vegetables. Add tomato paste to the mixture and mix well.
- Add salt, pepper, bay leaf, vinegar, a little sunflower oil, water. Mix everything thoroughly again and cover with a lid.
- Simmer the mixture for 30-40 minutes until cooked.
- Sterilize the jars, place the hot product in them, and roll up with sterile lids.
Now let's get acquainted with the preparation of an almost oriental dish. This original recipe will not leave any lover of spicy snacks indifferent.
Ingredients:
- Oyster mushrooms - 300 g.
- Carrots - 1 pc.
- Garlic - 5 cloves.
- Green onion - 1 piece (1 bunch)
- Vegetable oil - 50 ml.
- Soy sauce - 3 tbsp. spoons
- Salt - to taste
- Pepper - to taste
Preparation:
- Wash the mushrooms and chop them finely.
- Three carrots on a Korean carrot grater.
- Chop the onion and garlic as desired.
- Fry the carrots until golden brown.
- Add onion, garlic and fry for a few more minutes.
- Add the oyster mushrooms, fry for another 3 minutes, remove from heat. Add vinegar, salt, pepper. We roll up the jars and send them for storage.
Many varieties of mushrooms can be preserved fried. Roasting gives the appetizer a more natural taste and preserves the taste of only the cooked dish.
Ingredients:
- Mushrooms (ceps, boletus, russula, chanterelles, saffron milk caps, champignons, boletuses) - 2 kg.
- Vegetable oil - for frying.
- Salt - to taste.
Preparation:
- We rinse them well under running water and place them in a deep bowl. If necessary, cut off the rough spots on the cap or stem using a cutting board and knife. Large mushrooms can be cut into small pieces.
- We transfer them to a free deep saucepan, fill with plain water so that the components are completely covered with water. Place the pan on high heat; when it boils, reduce the gas and cook for 15 minutes. Drain the water through a colander. Rinse under running water and repeat the procedure from start to finish.
- Pour a large amount of vegetable oil into the frying pan and place on medium heat. When the oil is hot, add the boiled mushrooms. From time to time we stir them with a wooden spatula and wait until they begin to stew.
- Cover the pan with a lid and simmer for 30 minutes. After the moisture has evaporated, fry for 15 minutes, add salt, taste and turn off the heat.
- Sprinkle into jars and roll up.
Remember that for frying, vegetable oil can be replaced with butter, as well as vegetable or animal fat.
The recipe is simple - honey mushrooms are marinated and then fried in a convection oven. The end result is very tasty. Try cooking!
Ingredients:
- Honey mushrooms - 500 g.
- Red pepper - 2 pieces (sweet)
- Garlic - 2 cloves
- Parsley - 1 piece (bunch)
- Sunflower oil - 125 ml.
- Salt - to taste
- Pepper - to taste
Preparation:
- We wash the honey mushrooms, peel them, cut in half, and pepper in strips.
- Prepare the marinade by mixing sunflower oil, soy sauce, garlic, parsley, and salt. The marinade is poured over honey mushrooms for 1 hour.
- Place everything in the air fryer for five minutes, adding salt and pepper to taste.
The appetizer is ready to serve.
Lecho is not difficult to prepare and is a very tasty dish. The dish looks great as an appetizer on a holiday table.
Ingredients:
- Tomatoes - 2.5 kg.
- Sweet pepper - 1 kg.
- Apples (sour) - 1 kg.
- Carrots - 0.5 kg.
- Garlic - 150g.
- Chili pepper - 2-3 pcs.
- Salt - 3 tbsp. spoons.
- Sugar - 1 glass.
- Sunflower oil - 200 ml.
- Eggplants - 2.5 kg.
- Champignons - 1.5 kg.
- Vinegar 9% - 100 g.
Preparation:
- We pass all vegetables, except eggplants and champignons, through a meat grinder. Add butter, salt, sugar to the twisted mixture. Mix everything well and put on low heat. When the mixture boils, it needs to be cooked for 1.5 hours.
- While the mixture is cooking, peel and cut the eggplants and champignons into pieces. Boil the mushrooms for 10 minutes, and the eggplants for 5-7 minutes.
- Add garlic, hot pepper, vinegar, mushrooms and eggplant to the mixture. Mix everything carefully, bring to a boil and put into jars.
Mushrooms contain a lot of valuable protein; they rightfully take their place in the cuisines of different peoples of the world. There are several cooking methods: boiling, frying, freezing, salting, pickling. This material will tell you how to freeze and preserve porcini mushrooms.
Freezing is used to preserve the properties of mushrooms and preserve them for as long as possible. All known species can be subjected to this type of treatment - boletus, aspen, chanterelle, boletus, and also white. Industrial freezing is used to extend the shelf life of oyster mushrooms and champignons, but personally processed mushrooms will have an order of magnitude higher taste.
Important. Frozen mushrooms are a long-term source of food for preparing delicious soups, roasts, and winter salads. The main thing is to carefully sort the collection before processing, removing spoiled, stale, or too saturated with moisture stems and caps.
Porcini mushroom is especially valued by connoisseurs for its delicate and rich taste; its protein-rich fleshy parts are not inferior to meat in energy value. And if you properly preserve such a treasure and freeze it, you can provide yourself with a tasty and healthy delicacy for a long time.
Selection and preparation of mushrooms before freezing
Experienced chefs place special emphasis on the process of preparing mushrooms for long-term storage. After all, it will depend on this whether they will remain in their original form for a long time or the whole freezing idea will end in failure. So, to put them in the freezer you need mushrooms:
- fresh;
- strong;
- clean;
- with minimal liquid content.
If you use mushrooms that are 2 or more days old, then after defrosting they will almost immediately become unusable. The same applies to caps and legs that have been heavily soaked in water and have picked up moisture. It is imperative to clean the surfaces of mushrooms before cold packaging from debris, twigs, and damaged areas. Whole, strong and fresh mushrooms will retain their taste for a long time, but “old”, bruised ones will immediately lose their shape after thawing and will look very unappetizing and grey.
Methods for freezing porcini mushrooms for the winter
There are several classic options for freezing porcini mushrooms; the recipes for their preparation are quite simple: cooling raw or after pre-boiling. Which method to choose is up to everyone to decide for themselves.
“Raw” saves time on processing for direct freezing, “boiled” allows you to quickly prepare a semi-finished dish - soup or roast.
Under no circumstances should you mix different mushrooms. Firstly, each type has its own structure: there are mushrooms with a strong stem and a loose cap, very delicate ones that quickly lose their presentation if handled carelessly, and others.
Secondly, such a “hodgepodge” will affect the taste of the product - you will end up with some kind of average mushroom, similar to everything at once, as if taken from the farthest refrigerator of a regular supermarket.
Such a product has no more advantages than a hastily purchased briquette of frozen champignons of uncertain taste. And our goal is to fully preserve all the notes of the exquisite taste of the porcini mushroom.
Raw
This technique allows you to preserve as much as possible all the taste qualities of the mushroom and preserve it in its original form. We need fresh, strong, worm-free and clean white hare, so the issue of sorting is approached with the utmost care. All damaged, watery, too soft legs and caps are mercilessly rejected - they are not suitable for freezing.
Next, the fungi are processed whole or, after cutting them into slices - whichever is more convenient for you. For freezing, it is good to use zippered bags made of thick polyethylene: they reliably store the contents and are easy to open.
Boiled
And this method will require mandatory heat treatment. It is also used when you are not sure (or are afraid) about raw mushrooms, although all mushroom pickers and cooks unanimously repeat: if you don’t know whether your find is edible or not, it’s better not to take it. The method is well suited for preserving “substandard”: broken caps, damaged (but not rotten) legs, small mushrooms.
Boil the product before freezing for no more than 5 minutes, after cutting it into slices or crumbling it into cubes. They are immediately thrown into boiling water, then allowed to cool, filtered, left in a colander, and only then placed in a bag for cold preservation. You can use 1 large package or several small ones - whichever is more convenient for you, but the second option is preferable.
A small portion is used immediately, it is easy to make a pie or soup from it, but a large-sized package will then have to be re-frozen, which is not very good.
Stewed
Another way to reduce the time spent preparing a finished dish. Sorted, peeled and washed mushrooms are cut into small portions, then fried over low heat in vegetable oil (no longer than 20 minutes). The second method is to stew in the oven, on a baking sheet, in its own juice - this way the piquant, sweetish taste of the mycelium is better preserved. The completely cooled product is placed in bags and frozen.
Fried in the freezer
One of the most famous harvesting methods, which every experienced housewife is familiar with. Mushrooms are fried in vegetable or butter, then placed in glass jars of a suitable container and filled with the resulting juice. Frying in pork lard is allowed - this depends on personal taste preferences. Heat-treated mushrooms filled with fat can be stored for quite a long time, completely retaining all their taste.
A simple method for the “lazy” and those who give credit to their own products rather than purchased semi-finished products. Prepared (clean and chopped) mushrooms are boiled with the addition of spices or just like that. The finished broth can be stored in several ways:
- In glass jars.
- Food containers.
- Regular packaging bags.
- Divided into cubes.
Any of the above methods will allow you to quickly prepare a hearty lunch or dinner using pre-frozen rich mushroom broth.
How long can they be stored?
A reasonable question that arises among lovers of homemade preparations: how long can frozen mushrooms and semi-finished products from them be stored? If the above conditions are met (strong and fresh mushrooms, not damaged, without wormholes or rot), the product will be stored in the freezer for a whole year. But for this we must not forget about a few simple rules.
Important. The lower the temperature, the longer the shelf life (the longest period is ensured by an indicator of -18 ºС), and mushrooms taken out of the cold are immediately used without residue - re-freezing is unacceptable.
How to defrost mushrooms correctly?
Freezing and packing raw, boiled or fried mushrooms is half the battle. You still need to defrost them properly. In order for frozen foods to retain their taste and not lose them in a couple of minutes, it is recommended to transfer them from the freezer to the refrigerator before preparing the dish. Such intermediate defrosting will allow the semi-finished product to gradually gain temperature, without losing color and taste.
The method of forced defrosting in a microwave or oven, beloved by some housewives, will do harm, not good: instead of fragrant, tasty mushrooms, as if picked yesterday in the forest, you will end up with an unappetizing grayish mess, which is scary to use as food.
The taste of porcini mushrooms is absolutely incomparable! This “forest dweller” is used to make a variety of dishes that are considered delicacies. These include soups, hodgepodge, and numerous winter supplies: marinades, dried and frozen semi-finished products, preserved stews... a whole section of cooking is dedicated, where you can see how to preserve porcini mushrooms for the winter, how to make wonderful recipes for future use with them. They are prepared in an individual presentation or accompanied by other dishes. Therefore, the relevance of white is not limited to the autumn season, but, thanks to interesting methods of capping, is preserved all year round. So, how to properly store and what to prepare for winter from porcini mushrooms so that you can enjoy them whenever you want, you can learn from the following recipes.
Porcini mushrooms for the winter: pickling
You can stock up on several jars of preserved delicious mushrooms from the following ingredients: white mushrooms, garlic, drinking water, ottovoy essence (acid), salt-sugar, cloves, bay leaf, vegetable oil, black peppercorns.
Forest gifts are sorted through, picking out debris from them, and washed several times in cold running water. The number of rinses depends on the degree of contamination; therefore, ideal purity of the starting product should be achieved. Then large boletus mushrooms are cut in half, smaller ones are left whole. Once prepared, they are placed in an enamel cooking pan, filled with clean cold water, slightly salted and boiled. As soon as the liquid boils, the mushrooms are dumped into a colander and drained for a while. This stage is very important, and should not be neglected, since it is with the first water that harmful substances that may be present in boletus are removed.
The escaped whites are put back into a clean pan, filled with a new portion of water and brought to a boil. The strength of the fire is reduced, and the heat treatment lasts about 20-30 minutes. After which the whites are again dumped into a colander, rinsed and set aside for now.
The marinade filling is being prepared. For a liter of filtered water poured into a cooking container, add a tablespoon of salt and granulated sugar, add a couple of cloves of peeled garlic, a star of spicy cloves, a few bay leaves and 2-3 black peppercorns. The marinade is placed on the stove, boiled, and 1 tbsp is poured into it. ottovogo essence 70%. Mushrooms are carefully lowered into the quietly bubbling solution and boiled for about 5 minutes. Then they are placed in prepared glass jars and filled with marinade, leaving room for vegetable oil. Add 2 full spoons of oil (per 0.5 liter container). And the container rolls up. Cooled down pickled porcini mushrooms for the winter placed in a cold cellar or refrigerator. By the way, the wonderful taste and unique aroma of the clog can be emphasized with other spices or fresh herbs.
Recipe 2 – pickling
To salt the whites in reserve you will need: 3 kilos of mushrooms, currant leaves, dill umbrellas, horseradish, oak and cherry leaves. For brine, take 6 tbsp. rock salt, 3 bay leaves, 9 cloves and black peppercorns each, 6 currant leaves.
Boletus mushrooms, washed with special care, are placed in a large saucepan, layered with spices, salted and filled with water. Next, they are cooked for 30 minutes. After boiling, the decoction from them is decanted, and the mushrooms themselves are rinsed under a cold running stream and thrown into a colander to drain unnecessary liquid.
Anyone who has ever tried pickled porcini mushrooms forgets about the existence of store-bought pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms in jars on their own this winter. And you know, until recently, for me, preparing pickled porcini mushrooms for the winter was some kind of incomprehensible mystery, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.
But this year I came across a very successful recipe for a marinade for mushrooms, which my mother’s sister, who is also a professional in canning, a cook I respect, and just a wonderful woman, kindly shared with me. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare the mushrooms, and which porcini mushrooms are suitable for pickling in jars, and which ones are better to fry or dry.
Especially for you, dear friends, I have prepared a whole story on how to marinate porcini mushrooms at home, in order to give you confidence in your abilities in such an important task as marinating porcini mushrooms. Meet: pickled porcini mushrooms - a step-by-step recipe with pictures on the Home Restaurant website.
Ingredients:
- 1-1.2 kg of porcini mushrooms
- 7-8 black peppercorns
- 3-5 peas of allspice
- 3 pcs. bay leaf
Marinade for mushrooms:
- 1 liter of water
- 130 ml. 9% vinegar
- 2 tbsp. Sahara
- 4 tsp salt
How to pickle porcini mushrooms in jars:
To preserve, we need porcini mushrooms that are not old and not very spoiled in appearance. Pickling porcini mushrooms will be more enjoyable if you collect porcini mushrooms yourself in the forest. But it’s okay if you buy porcini mushrooms at the market. The main thing is not to get caught by the toadstools.
These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.
It is better not to use completely mature porcini mushrooms, whose cap is green or brown underneath, for preservation. Such substandard porcini mushrooms can be fried or dried.
So, to prepare pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into large pieces like these. Don’t let this cutting size scare you, because after we boil the porcini mushrooms, they will lose 30% of their volume.
In order for our porcini mushrooms to turn out tasty for the winter and retain their appearance, after cooking, you need to rinse the mushrooms with cold running water. Rinse until the mushrooms in a colander are cold.
Now prepare the marinade for the mushrooms: pour water and vinegar into the pan, also add salt and sugar. Stir, cover with a lid, put on the stove and bring to a boil.
Place the washed porcini mushrooms into the boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.
Since we are preparing pickled porcini mushrooms in jars for the winter, we need to prepare these same jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we place a bay leaf, a few peas of black and allspice. To make pickled porcini mushrooms even more flavorful, you can add a few cloves to the jar.
Next, using a ladle, place the porcini mushrooms along with the marinade into the jars. You don’t need to fill the jars with mushrooms too tightly, approximately so that you get 70% mushrooms and 30% marinade. I have a little marinade left from this portion, which is normal.
Since ancient times, porcini mushrooms have been famous for their wonderful taste and nutritional properties. Eating this product is the key to good health and well-being. Everyone knows how beneficial they are for the body. You can cook a delicious soup from the fruiting bodies and use them as an ingredient for numerous salads. It is best to stock up on this delicacy for the cold season. By winter, you can preserve porcini mushrooms at home; recipes for the most delicious preparations can be found in this article.
The easiest way to preserve food for the winter is dry freezing. To do this, you just need to cut the fruiting bodies and put them in the freezer. To make them take up less space in the freezer, you can boil them, then they will shrink significantly.
Canning in brine with spices
You need to take the following ingredients:
- porcini mushroom – 2 kilograms;
- water - five liters;
- salt – 8 tablespoons;
- sugar – 8 tablespoons;
- table vinegar – 4 tablespoons;
- cloves – 1/2 teaspoon;
- cinnamon – 1 teaspoon;
- allspice – 7 peas;
- bay leaf – 6 pieces.
How to cook:
- We thoroughly wash the fruits to remove all kinds of debris and clean them.
- Then we fill a large saucepan with water and cook the mushrooms in it for an hour and a half, periodically removing the foam.
- After boiling, rinse them again using a sieve or colander.
- Preparing the brine does not take much time. Pour five liters of water into a saucepan, add salt, sugar, vinegar, cloves, cinnamon, pepper and bay leaf, bring the brine to a boil.
- After this, pour the boiled mushrooms into the boiling brine and cook for another fifteen minutes.
- Remove the fruits from the brine and rinse again.
- Then you need to prepare exactly the same brine and boil the fruiting bodies for another fifteen minutes in the new brine.
- Place the mushrooms in pre-sterilized jars so that their mass does not reach the edge of the jar by approximately two centimeters.
- After this, you can safely roll up the jars.
After the jars have cooled, you need to put them in a cool place.
Whole canning
To prepare for a 0.5 liter jar you will need:
- white mushroom – 750 grams;
- vinegar - 20 milliliters;
- salt – 30 grams;
- sugar – 15 grams;
- bay leaf – 1 leaf;
- peppercorns - 2 peas.
How to cook:
- Prepare the marinade. Take one liter of water into a saucepan and add all the necessary ingredients except vinegar essence.
- Boil the fruiting bodies in salted water. You need to add 45 grams of salt per liter of water.
- The mushrooms need to be stirred periodically and, if necessary, skimmed off any foam that forms.
- Pour vinegar into a jar and quickly place the boiled mushrooms in it.
- Then add brine to the edge of the jar and roll up the lid.
- Sterilize the finished jar in a water bath for twenty minutes.
After the workpiece has cooled, you can put it in the basement.
Delicious salad recipe
All proportions are based on a 0.5 liter jar.
To prepare you will need:
- boiled white mushroom – 450 grams;
- sunflower oil – 40 milliliters;
- vinegar 80% - 15 milliliters;
- sugar - teaspoon;
- salt - teaspoon;
- black pepper – 3 peas.
Cooking process:
- We take fresh fruiting bodies, clean and rinse thoroughly under strong water pressure.
- Place in a pan, add salt to the water and cook over very low heat until the mushrooms sink to the bottom of the pan.
- You need to make a sauce from sunflower oil, vinegar, sugar, salt and pepper.
- Place the fruiting bodies in a jar and pour in the prepared sauce.
- Roll up the jar with a lid and sterilize in a water bath for half an hour.
- To prepare a water bath, you need to take a wide saucepan and fill it with enough water so that when you put the jar in there, the water reaches almost to the very top.
- Then put the pan on the fire and boil the water. Thanks to the high temperature, the sterilization process will be at the highest level.
In tomato sauce
We preserve the product using tomato puree.
This recipe requires the following ingredients:
- mushrooms – 650 grams;
- tomato puree – 450 grams;
- sunflower oil – 60 milliliters;
- salt - teaspoon;
- sugar – 250 grams;
- vinegar and cloves - to taste.
Cooking algorithm:
- Wash the fruit bodies thoroughly, cut them and place them in a frying pan.
- Cover with a lid and simmer over low heat in its own juice. If necessary, you can add a little sunflower oil.
- Simmer until soft.
- Place the tomato puree in a small saucepan and add the necessary ingredients, including vinegar, and bring to a boil.
- Place mushrooms in a jar and add tomato puree.
- Sterilize the filled jar in a water bath for one and a half hours.
- Then roll up the jar with a lid and cool.
The cooled jar can be lowered into the basement.
Caviar: step-by-step recipe
This dish can decorate absolutely any holiday table. Cooking caviar is very simple and quick.
To prepare you will need:
- fresh mushrooms – 1 kilogram;
- carrots – 350 grams;
- onions – 250 grams;
- sunflower oil – a tablespoon;
- salt and vinegar - to taste.
How to cook:
- Using a meat grinder (electric or manual), grind all ingredients separately.
- Fry the onion in a frying pan using sunflower oil.
- When the onion is ready, you need to add carrots to it and simmer under the lid for fifteen minutes.
- Then you can add the mushrooms and simmer again for ten minutes.
- After everything has been stewed evenly, you need to put the resulting mass in a small saucepan. You can also pour the remaining oil there.
- Add vinegar, add salt to your taste and leave to simmer over very low heat for an hour and a half.
- You need to stir the mixture periodically to avoid burning.
- After the caviar has been stewed, you can put it in pre-sterilized jars and roll up the lids.
When the jars have cooled, you can put them in the basement.
Canned fried mushrooms
In order to properly prepare this dish, you will need:
- porcini mushrooms – 1 kilogram;
- butter – 400 grams (you can use vegetable fat or rendered lard);
- salt – 25 grams.
How to cook:
- Cut the peeled and washed porcini mushrooms into small pieces.
- Melt butter in a saucepan or render lard.
- Place chopped mushrooms in heated oil and add salt, cover the pan with a lid. Simmer the mushrooms over very low heat for one hour.
- After the time is up, you need to open the lid and fry the mushrooms until the excess moisture in the pan evaporates. The oil should become transparent.
- Place the mushroom mass into pre-sterilized jars and fill them with melted butter. It is necessary that the layer of oil is approximately two centimeters above the level of the mushrooms.
- Roll up the jars with lids and send for sterilization for forty minutes.
Hot pickled mushrooms
All proportions are taken into account for a liter jar.
To pickle the product for the winter, you will need:
- white mushroom – kilogram;
- salt – 25 grams;
- bay leaf – 2 pieces;
- garlic - one clove;
- peppercorns – 7 peas
- sunflower oil (unrefined) – 50 milliliters.
Cooking algorithm:
- Take an enamel pan and pour five centimeters of water into the bottom.
- Add salt and finely chopped porcini mushrooms.
- Cook over low heat for twelve minutes. The fruiting bodies will gradually decrease in size.
- Cool the prepared mushrooms and sterilize the jars.
- Place all the spices on the bottom of the jar, except for the bay leaf (it will be the “cherry on the cake”).
- Place the mushrooms in a sterilized jar at the very edge and shake a little.
- Add a bay leaf on top and pour in sunflower oil.
- Close the jar with a plastic lid and put it in the refrigerator.
Marinated porcini mushrooms (video)
These are the most common recipes for canning porcini mushrooms for the winter. Thanks to this preservation, you can easily decorate any table and pleasantly surprise your guests.