What better time than autumn to pick mushrooms? After all, it is in the fall, after frequent heavy rains, that they grow in all their abundance. But, unfortunately, mushrooms spoil quite quickly and cannot be stored, like pumpkin or potatoes, for a long time. Therefore, it is necessary to quickly “process” them: cook them for food or store them for future use. for the winter can be done in different ways. And we bring some of them to your attention!
For the winter, mushrooms can be pickled, pickled, preserved, frozen and dried. But first they need to be processed correctly:
- sort, removing spoiled, wormy, overripe mushrooms;
- clean, freeing them from pine needles, leaves, and cutting off damaged areas;
- cut into manageable pieces (if the mushrooms are too large) and pour them with a 2% solution of salt or citric acid so that the cut pieces of mushrooms do not darken;
- wash the mushrooms especially thoroughly, but do not let them sit in water.
Those mushrooms that are bitter (milk mushrooms, trumpets, etc.) should be soaked in cold water, changing it 2-3 times a day; then the mushrooms will lose their excessively bitter taste, and their caps will become elastic and will not break.
Having processed the mushrooms properly, you can begin harvesting them directly. But remember, no matter which one is chosen, it is recommended to harvest mushrooms by variety, each separately! And if this chanterelle mushroom wraps, then it does not need to be mixed, for example, with honey mushrooms or jaundice.
Recipe for rolling mushrooms in a hermetically sealed container (preservation)
Homemade mushroom sealing in jars with glass and tin lids has become widespread. Tin lids are rolled using seaming machines; and glass ones are held in place by special clamps. Both of them allow you to hermetically seal cans of preserved food and keep the sealed product fairly long time. In this recipe, mushrooms will be placed in such jars.Prepared mushrooms should be placed in sterilized, hot jars and filled with pre-prepared filling. The jars need to be filled as much as possible so that there is no air left in them. Then the filled jars are sterilized in a large saucepan, the bottom of which is lined with linen cloth or a wooden circle. The main thing is that the jars with mushrooms during sterilization are kept away from the bottom and walls of the pan. Water is poured into the pan and heated to a temperature of 50-60 C, and only then cans are placed in it and covered with lids. There should be enough water in the pan so that it just barely reaches the neck of the jars. The water is brought to a boil and the jars are kept in it for 20-25 minutes for containers with a capacity of 0.5 liters from the moment of boiling. After sterilizing the jars of mushrooms, they need to be removed from the pan (the lid should not rise or move) and immediately roll up.
The marinade for pouring can be prepared as follows. 8% vinegar and water are combined in a 1:3 ratio. For 1 liter of the resulting solution, add 20-30 g of salt. The measured volume of water and salt is heated to 80 C, vinegar is added to them and the solution, mixed thoroughly, is poured into jars for the mushrooms. The hermetically sealed workpiece is cooled and stored in a cold place. long-term storage.
Recipe for rolling natural mushrooms
In this way it can be done Sealing Polish mushrooms, white, boletus, boletus and others like them. The mushrooms processed using the above method are transferred to a saucepan and boiled in salted and acidified water (20 g of salt and 5 g of citric acid are added per 1 liter of water). The mushrooms should shrink in volume when cooked. The foam that will form on the surface must be removed with a slotted spoon. And, as soon as the mushrooms sink to the bottom of the pan, the cooking can be considered finished.Boiled mushrooms are placed in glass jars and pour in the liquid in which they were boiled, having previously filtered it. The liquid is not added 1.5-2 cm to the neck. Full jars are covered with lids, placed in a pan with water heated to 50 C and sterilized at low boil for about 1.5 hours. After sterilization, the jars with mushrooms are sealed, cooled and put away until winter.
Recipe
Continues " Sealing mushrooms for the winter. Recipes» mushroom solyanka. To prepare it you will need:
- 2 kg of mushrooms (pre-boiled),
- 1 kg of white cabbage,
- 1 kg carrots,
- 1 kg of tomatoes,
- 0.5 kg of onion,
- 300 ml vegetable oil,
- salt and spices (black pepper, bay leaf, carnation).
The specified quantity of products yields approximately 10 half-liter jars.
Carrots and onions are peeled and cut into strips. After this, they are sauteed in oil and transferred to a pan in which the hodgepodge will be stewed. Shredded cabbage, diced tomatoes are placed in the same pan and vegetable oil is poured. Salt is added to taste. All ingredients (except mushrooms) are mixed and simmered for 20-25 minutes over low heat. Then the boiled mushrooms, cut into small pieces, are added to the pan with the vegetables, and the stewing of the dish continues until it is completely cooked. At the very end, the selected spices are poured. The finished mushroom hodgepodge is transferred to sterilized jars and covered with lids. Before cooling, the mushroom preparation is covered with a blanket.
Recipe for canned mushrooms in tomato puree
This recipe turns out no less tasty than “Solyanka with mushrooms” rolls. And it turns out to be a real delicacy, especially if whole young mushrooms were selected for preparation. So, for the dish, the mushrooms are first boiled, and then stewed in vegetable oil or own juice. When they become soft, tomato puree is added to the mushrooms, boiled to a moderately thick state. You can also use puree instead tomato paste, half diluted with water. Fresh or diluted tomato puree is heated and mixed with salt and sugar (20 g of salt and 30-50 g of sugar are added for each kilogram of puree). Stewed mushrooms are added to the prepared puree, heated and placed in jars.
On average, 1 kg of mushrooms will require 600 ml of tomato puree and 30-50 ml of vegetable oil. For flavor, you can add 1-2 bay leaves to the recipe or acidify the puree with vinegar or citric acid. Mushrooms in jars covered with lids are placed to sterilize in slowly boiling water for 40 minutes (for half-liter jars). In this case, the jars should be almost completely filled. After sterilization, the workpiece is sealed and cooled in a cool place.
In general, they are numerous and varied. Take at least the recipe " Marinated mushrooms without seaming", rolled mushrooms in oil, mushroom pickles, mushroom caviar... They are all very tasty and have a truly magnificent aroma. In winter, almost any appetizer and side dishes are suitable for such mushroom wraps.
In order for mushroom conservation to be successful, you need to choose only young, firm mushrooms, without traces of worms and rot. Choose varieties such as boletus, white boletus, boletus, boletus, saffron milk caps, honey mushrooms, boletus, chanterelles, and moss mushrooms.
Unlike other seaming methods, you can preserve several varieties together, and add vegetables for piquancy.
Before you start cooking, the mushrooms need to be divided by size, then thoroughly cleaned of sand and pine needles, soil and leaves.
At the next stage, you need to cut off the roots of the mushrooms and clean them from damage. It is advisable to cut large mushrooms and separate the stem from the cap; small ones do not need to be cut. Then the mushrooms need to be washed with cold water. Fill a container with water and immerse the mushrooms in a colander until you see that they are already clean.
As you know, mushroom cuts quickly oxidize and darken when exposed to air. To prevent this, you can throw them directly into salt water with vinegar or citric acid while cutting.
After this, you can start canning. We have prepared the best canned mushrooms for you.
"Natural" mushrooms
Prepare salt and citric acid. In this recipe we take 20 g of salt and 5 g of acid per liter of water. We put the water on the fire and wait for it to boil. We throw the mushrooms into the water and wait until they boil - after that we remove the noise and stir constantly, very carefully. The cooking time for all varieties of mushrooms is different, so you need to focus on the moment when they go to the bottom - this is a clear sign that they are ready.
After this, put the mushrooms in jars and fill them with the marinade in which they were boiled, filtered in advance. The jars must be sterilized, so we place the closed jars in a container with water at 50 degrees and turn on the oven. They should be left in boiling water for an hour and a half.
Sour pour
To prepare mushrooms we need to take glass jars. Further quantities of seasonings will be indicated based on liter jar. We will need:
1-2 laurel leaves;
A teaspoon of mustard seeds;
A quarter of a teaspoon of allspice and the same amount of black;
Horseradish, cumin, onion and nutmeg - to taste.
We put all this on the bottom of the jar, place the mushrooms on top and pour the filling over them.
Filling recipe:
We take water and vinegar (8%) in a ratio of 1: 3. Add 20-30 g of salt for each liter of filling. First, pour water into the container and add salt, heat it, but do not boil. Add vinegar and our filling is ready. Fill the jars with mushrooms without adding 1.5 cm to the top. Next we sterilize as indicated in the previous recipe.
You don’t have to sterilize the jars, but then the amount of vinegar will need to be increased in a 1:1 ratio with water.
Sweet and sour filling for mushrooms
Recipe Ingredients
champignons - five kilograms
salt - 100 grams
bay leaf
View recipe
Recipe - Mushrooms in sweet and sour sauce
Canning » mushroom canning
Recipe Ingredients
chopped carrots - one piece.
grated horseradish
chopped onion - one piece.
For filling:
vinegar - 450 milliliters
salt - 1 1/2 tbsp. spoons
sugar - 1 1/2 tbsp. spoons
bay leaves - two pieces.
mustard seeds - one tablespoon
allspice - one teaspoon
View recipe
Canning » mushroom canning
Recipe Ingredients
citric acid
For the brine:
View recipe
Canning » mushroom canning
Recipe Ingredients
For filling:
water - 700 milliliters
salt - three tablespoons
bay leaves - four pieces.
black hot pepper - ten pieces.
cloves - 6-7 buds
garlic to taste
View recipe
Canning » mushroom canning
Recipe Ingredients
mushrooms - one kilogram
water - 500 milliliters
View recipe
Section "" contains cooking recipes mushrooms
Canned mushrooms serve both as an independent snack and as an addition to other dishes. There are many recipes for preparing forest harvest for the winter, each of which has its own characteristics.
Canned mushrooms serve both as an independent snack and as an addition to other dishes.
Compliance with the conditions for preparing containers and fruits guarantees their long-term storage. Mushrooms must first be processed. It is better to take medium or small specimens so that they fit in the jar. Damaged fruits must be removed.
A healthy forest product has a clean and smooth surface. You should not postpone the conservation process for a long time. Mushrooms need urgent processing. It is recommended to use only the caps, since the legs are good for preparing other dishes.
Fruits selected for canning should be soaked and thoroughly cleaned, and the container requires sterilization. Varieties that are bitter (milk mushrooms, milk mushrooms) need to be filled with salted water for a day, changing the water at least twice.
How to pickle milk mushrooms for the winter (video)
The best recipes for canning mushrooms in jars
From a huge number possible ways preparing mushrooms for the winter, some of them are used more often than others.
Many housewives prefer to boil the fruits, believing that thanks to heat treatment, the product is saturated with the aromas of all the ingredients included in the marinade. For this method you need:
- forest harvest 1 kg;
- half a glass of water;
- table vinegar a third of a glass;
- a large spoon of salt and a small spoon of sugar;
- spices (allspice, bay, citric acid, cloves).
Step by step guide:
- Pour water into an enamel pan, pour in a third of a glass of vinegar and add salt.
- After boiling, transfer the mushrooms into a container and cook until done, which is determined by their type and parts. For example, the cooking time for caps is slightly longer than for stems.
- To avoid clouding of the marinade, it is important to remove any foam that appears. When the product sinks to the bottom and foam stops forming, the fire can be turned off.
- Add spices to the marinade and after cooling, transfer to jars, sealing tightly.
Mushrooms can be boiled in another container, preparing the marinade separately. Detailed cooking process using this method:
- Add salt to the water and cook the forest delicacy in it until it sinks to the bottom. Then strain using a colander.
- For the marinade, you need to mix 3 teaspoons of 80% vinegar essence (or 250 ml of 9% vinegar), salt, sugar in a liter of water; peppercorns, bay leaf, dry dill and cloves. If necessary, increase the dose of ingredients. After the composition boils, pour it over the fruits placed in jars.
Many housewives prefer to boil the fruits, believing that due to heat treatment the product is saturated with the aromas of all the ingredients included in the marinade To prevent botulism from developing, you can add a pinch of citric acid to each jar. It is also not recommended to cover dishes with metal lids.
To cook delicious boletus mushrooms, you need to stock up on 2 kg of raw materials:
- apple cider vinegar (50 ml);
- bay leaf;
- peppercorns.
Washed and peeled boletus mushrooms must be cut into medium-sized pieces, after which:
- Place the mushrooms in a bowl, add water and put on fire. After 10 minutes, rinse and boil again. After 30 minutes, rinse again.
- Add the remaining ingredients and boil for another 10 minutes.
- Transfer to a sterile container and roll up.
Wrap the jars and leave until cool. No need to sterilize. To store, place in the refrigerator or other cool place, protected from sunlight.
Method without using vinegar:
- The natural product is transferred to boiling water. Add 30 g of salt and 2 g of citric acid per 1 liter.
- The pan with mushrooms should boil for at least a third of an hour. At this time, do not forget to remove the foam.
- Place the finished product in sterilized jars and roll up the lids.
If citric acid needs to be replaced with vinegar, then for 1 kg of processed mushrooms you need to take 2 tablespoons of vinegar, which should be added at the final stage of preparation.
How to prepare butter for the winter (video)
Recipes for preparing honey mushrooms canned in jars
Honey mushrooms grow in whole families, so if you come across a stump strewn with them, you can leave with a full basket. Despite the fact that the fruits are assigned the third category according to taste qualities, when marinated they are very tasty.
- 1 spoon of salt;
- 2 spoons of granulated sugar;
- 10 spoons of 9% vinegar;
- spices.
So, necessary:
- Boil the forest product with salt until it settles to the bottom.
- In another pan, prepare the marinade from all the ingredients.
- Drain the water from the mushrooms through a colander and place them in the boiling marinade.
After a quarter of an hour, place the mushrooms in a sterilized glass container and roll up. In order to preserve without seaming, the following recipe is suitable:
- mushrooms 5 kg;
- water 1.5 l;
- 70% vinegar;
- 100 grams of salt and sugar;
- a pinch of cinnamon;
- peppercorns.
How to close chanterelles for the winter (video)
The marinade must be prepared in a separate bowl.
- Soak mushrooms for 30 minutes in cold water. Rinse and strain through a colander.
- Pour in cold marinade and boil. After half an hour, remove from heat, cool and transfer to jars, pour vegetable oil into each of them. Store in a cool place.
Adding aromatic ingredients such as cinnamon or blackcurrant to the marinade will give the dish an extravagant aroma. As a result, the taste will become more intense. For 5 kg of the main product, you will need:
- 5 leaves of currant and cherry;
- garlic cloves (to taste);
- 2 sprigs of dill;
- 1 tbsp vinegar;
- bay leaf.
Detailed Guide:
- Salt the water and add honey mushrooms to it. Bring to a boil. After a third of an hour, strain, leaving 2 cups of broth, which is poured back into the pan.
- Pour a little vegetable oil into the bottom of the jars.
- Chop chopped garlic, dill and pepper into a saucepan with mushrooms and boil for another 20 minutes, adding vinegar at the end.
- Transfer the contents of the pan into jars. Set to sterilize. After 20 minutes close.
Adding aromatic ingredients to the mushroom marinade will give the dish an extravagant aroma. An unusual way to add a piquant taste is with cinnamon. For 2 kg of fruit and a liter of water you need:
- a couple of tablespoons of sugar and one salt;
- 4 pcs cloves;
- 3 cinnamon (sticks);
- 3 bay leaves;
- 3 teaspoons vinegar.
Mushrooms must be well cleaned and dried.
- Pour all ingredients into hot water. After boiling, wait 5 minutes and add vinegar. After boiling again, remove from heat.
- Place the honey mushrooms in another pan of water and boil. After 20 minutes, the fruits should settle. Then strain and place in a sterilized container, then add marinade.
It is important to note that the product must be laid out in such a way that it fills only 2/3 of the jar. When serving, rinse first.
Depending on the ingredients used in the recipe, the taste of mushrooms varies For those who prefer to buy frozen food rather than collect fresh food, there is a special recipe that has the advantage of saving time on cleaning. For 1 kg of raw materials take:
- liter of water;
- 6% vinegar 200 ml;
- salt and granulated sugar;
- allspice;
- carnations;
- bay leaf;
- garlic.
Simple cooking process:
- Boil the frozen product for 10 minutes without first defrosting.
- Finely chop the garlic. Bring the marinade of all ingredients to a boil.
- After boiling, add mushrooms. After 10 minutes, remove from heat and cool.
Distribute into jars and place in a cool place. After a day, the dish is ready to eat.
It is not recommended to cover dishes with mushrooms with metal lids. Honey mushrooms have a sweetish taste, which becomes special when marinated. Depending on the ingredients used in the recipe, the taste of the dish varies. The mushroom broth that remains after cooking can be frozen and used when preparing soups and sauces.
Post Views: 56
Preparing vegetables for the winter is an integral part of preparing for the cold season of almost all housewives. Tomatoes, cucumbers, squash, zucchini, peppers, carrots, cabbage, mushrooms and other products are very popular at a time when there are not too many of them on store shelves. The mushroom itself is a very unusual fruit, finicky, the selection and preparation of which should always be approached with attention and caution.
How do you prepare mushrooms for the winter?
Mushrooms for the winter can be prepared fresh or processed - this is not important, since everyone has their own preferences. The most in a simple way is preservation by freezing step by step. To do this, just wash them, peel them, quickly freeze them and store them in the freezer until they are needed.
If there are so many mushrooms that it is difficult for them to fit in the refrigerator, then you need to boil them first. They will shrink significantly in size and can be frozen. Once defrosted, they taste like they were fresh from the forest and are suitable for later use in cooking.
Some housewives are accustomed to adding salt to mushrooms right away. This applies to boletus, porcini and champignons. Others are soaked for a long time in cold water, after which salt, spices and roots are added to remove the natural bitterness. But regardless of the method, the mushrooms placed in the jar are kept at room temperature until a slight sourness appears. And then stored in a cool place.
Step-by-step preparation
Harvesting at home requires following some rules. Firstly, any containers and containers cannot be sealed. The dishes should go fresh air so that there is no favorable soil for the development of botulism, which in half of the cases leads to death.
Secondly, you can pickle any mushrooms: milk mushrooms and honey mushrooms (lamellar), porcini mushrooms, boletus and aspen mushrooms (tubular), as well as champignons. The preparation and canning process is almost always the same. The only difference is that the lamellar legs are not salted, like other species.
Pickled mushrooms
For the recipe you will need:
- mushrooms - 1 kilogram;
- water - 75 grams;
- table salt - 25 grams;
- 1 glass of table vinegar 9 percent;
- sugar - 10 grams;
- citric acid - 2 grams;
- allspice - 6 grains;
- bay leaf.
Pour water into a saucepan, add salt and vinegar, put on fire and bring to a boil. Then add the washed mushrooms and cook until they are cooked. When the juice is released and the liquid completely covers the contents of the pan, the stove can be turned off.
During cooking, a cap of foam will form on the surface, which must be removed.
When the mushrooms sink to the bottom, you need to add sugar, citric acid, allspice and bay leaf, reheat, bring to a boil and put the slightly cooled ones into prepared jars. Sterilization is not necessary, but the dishes must be clean and dry. The jars are filled almost to the brim, leaving only 1 centimeter to the neck. Cover with lids and place in low boiling water for half an hour. After the time has passed, they need to be closed and rolled up.
Interestingly, it is better to marinate mushrooms separately and strictly according to their types. The thing is that boletus, boletus and others darken if boletus are nearby. If you cook some of them together, they will be ready very soon, while others will remain raw. In addition, small caps often boil faster than larger ones.
Pickling mushrooms
You will need:
- mushrooms - 1 kilogram;
- salt - 40 grams;
- water - 0.5 liters;
- styling jar.
All recipes for pickling butter, honey mushrooms and other fruits are based on removing the bitterness from them. To get rid of the bitter taste, vegetables are soaked in cold water for three days, changing it every day. To avoid waiting so long, you can cook the mushrooms for about half an hour in salted water, then leave them on a wire rack to cool.
The soaked mushrooms are placed in jars, caps down, in small layers and evenly covered with salt. The containers need to be covered with a towel so that they release the juice and sink. After which they need to be filled to the very top in the same way. Next comes the sealing of the cans, which will go to a cool place.
Canned natural mushrooms
Ingredients for cooking:
- mushrooms - how many will come out;
- water - 1 liter;
- salt - 40 grams;
- vinegar - 3 teaspoons 5 percent;
- hot water - 100 grams.
Preparation and canning according to this recipe should be carried out only in sterilized containers. Vinegar and 100 grams of hot water are poured into half-liter jars. You need to boil the salted mushrooms in advance, put them in hot jars, cover with lids and place in a pan of boiling water for half an hour. Then roll up and cool.
This canned mushroom appetizer is very easy to prepare. Banks are opened excess liquid drained, and the contents are placed in a frying pan and fried with a small amount of oil. You can add a little pear juice and onion to the dish and simmer for a few minutes.
A fresh mushroom salad is also great for any meal. It will require boiled eggs, onions, cheese and pickled mushrooms. All ingredients are chopped into cubes, mixed in one bowl and seasoned delicious sauce based on vegetable oil, garlic and herbs.
Canned pickled mushrooms
To prepare you will need:
- mushrooms - 700 grams;
- vinegar - 30 ml 5 percent;
- salt - 80 grams;
- sugar - 35 grams;
- bay leaf, bitter and allspice;
- water.
First, prepare the marinade filling: for 1 liter of water, 70 grams of salt and 30 grams of sugar. Salted mushrooms are boiled in advance. Spices are placed in clean jars and vinegar is poured, after which mushrooms are placed and poured with hot marinade. The jars are rolled up with lids and sterilized for 15 minutes.
Canning, pickling, drying and salting for the winter have always been in great demand. After all, it is very convenient to take out a jar of fragrant mushrooms at any time and enjoy them. The harvesting process does not take much time and does not require special costs or effort. Therefore, there is nothing better than stocking up on delicious pickled or salted mushrooms and treating your family, friends and acquaintances to them.
The simplest and quick recipe homemade mushroom rolls are delicious pickled mushrooms that can be eaten as an independent snack with sour cream or vinegar. The easiest way to marinate porcini mushrooms is to tinker with boletus or boletus mushrooms, because when cooked, the marinade turns out dark and not very tasty in appearance. But there are no problems with porcini mushrooms - except that you have to clean them first.
For one kilogram of mushrooms we will need:
- Onion - one piece
- Table vinegar 6% for marinade - 60 milliliters
- Bay leaf - 3-4 pieces
- Salt - one tablespoon
- Black peppercorns, cloves, other spices - optional
It is better not to use a large amount of spices for the marinade, as they can “interrupt” the fragrant “forest” aroma of the mushrooms.
We marinate porcini mushrooms as follows: wash and cut the mushrooms into small pieces, boil until boiling in a regular saucepan, adding a glass of water. After boiling over low heat, you need to cook the mushrooms for another fifteen to twenty minutes - be careful that they do not stick to the bottom, you will have to stir constantly. After this, drain the water into a separate container, add pre-measured vinegar, salt, spices, bay leaf, and let it brew. We put porcini mushrooms in jars on chopped onions, fill them with marinade and seal them for the winter. After seaming, it is better not to place the resulting preparations in a water bath, but to immediately send them to be stored in the refrigerator (therefore, take care of sterilizing the jars in advance).
Canned mushrooms recipe
The easiest way to preserve boletus, aspen or boletus mushrooms is, but you will have to tinker a little with the marinade - or rather, add a small amount of citric acid to the recipe so that the marinade becomes transparent. For one kilogram of mushrooms we take the following ingredients:
- Four level teaspoons of table salt
- Two tablespoons of vinegar 6% or 9%
- Bay leaf, black or allspice peas - to taste
We can preserve mushrooms for the winter as follows: cut off the stems of boletus or aspen boletuses two to three centimeters from the cap, rinse thoroughly under running cool (not hot) water, transfer to a saucepan and cook with a small amount of water over low heat. You will have to constantly monitor the mushrooms - you will need to remove the foam and stir from time to time. The mushrooms will be ready when the broth becomes transparent.
At this stage, you will need to add bay leaf, pepper, citric acid and vinegar, after which we cook the mushrooms for some more time until they settle to the bottom of the pan. As a result, the brine should become completely transparent. After this, all that remains is to pour the mushrooms into jars along with the broth and close the canned mushrooms for the winter. After seaming, we recommend sterilizing the jars in a water bath for twenty to thirty minutes.
Mushroom appetizer for the winter
One of the most delicious and simple recipes Mushroom appetizers for the winter - this is a Korean-style mushroom roll. Hot, spicy, piquant, these mushrooms are sure to become a table decoration. The best way to prepare this mushroom appetizer is hard species mushrooms
For one kilogram of mushrooms we will need:
- Two medium onions
- One red bell pepper
- One pod of hot pepper
- One hundred grams of carrots
- Three to four cloves of garlic
- One hundred grams of vegetable oil
- One teaspoon of vinegar essence (can be replaced with a small amount of citric acid)
- Salt, sugar, ground pepper
A mandatory preliminary stage for preservation is boiling the mushrooms. Cook the mushrooms for five to seven minutes, after which we drain the water and rinse the mushrooms under running water. cold water. While the mushrooms are cooking, there is no need to monitor them - this time is better spent preparing other ingredients. Finely chop all the vegetables and fry in vegetable oil.
When the mushrooms are ready, mix them with fried vegetables, add finely chopped garlic, salt, pepper, and add vinegar. The mixture should sit at room temperature for one to two hours, after which the finished mushroom appetizer can be transferred to sealing jars (it is best to take a small volume - for example, half-liter or liter) and close for the winter.
There is no need to sterilize after seaming.