Hello my dear cooks! Autumn is approaching, which means that mushrooms will appear very soon. If in the summer we indulge in searching for them, now we need to take this matter completely seriously. This is especially true for porcini mushrooms, which we will talk about today. The age of maturation of such specimens is very short, so you need to think about and prepare for collecting them now. Every lover of pickled mushrooms should understand in advance that upon returning home from the forest, processing of this product awaits him. And this is not so easy to say.
Simple recipes for storing porcini mushrooms at home
In Russia, white forest mushrooms are the most valuable. Their rich earthy aroma, dense texture and heady taste always attract and attract amateur mushroom pickers. When fresh, you can cook anything from them. Most often, fried and canned mushrooms are considered an excellent delicacy. Speaking of preparations, sealing porcini mushrooms in jars for the winter is always convenient and useful. They are especially good at preparing a variety of salads. In addition to being a stand-alone snack with onions and butter, this pickle can be used for layered salads, for example, for the New Year or other holidays. Porcini mushrooms are also an excellent addition to various soups. They radically change the aroma and appearance of the dish, which has a positive effect on its taste. Let us immediately remember about casseroles, which we cook with great pleasure in the oven in molds or even in pots. If such treats contain mushrooms, they automatically become divine.
You can talk about this wonderful product for a very long time, mentioning all its positive qualities. But it’s better to quickly decide on the cooking option and get down to business. My family prefers pickled porcini mushrooms. In particular, the male half. After a hard, cold day at work, you just want to taste some salty deliciousness with a glass of bitter vodka. Such pleasure relieves fatigue as if by hand!
Well, let's not waste time and start cooking!
Instant champignons - a recipe for pickled mushrooms for the winter
Perfect as an appetizer or for salads. These mushrooms can be stored in the refrigerator for 2-3 weeks. Try cooking!
Take:
- Champignon
- Vinegar 9%
- Vegetable oil
- Salt
- Sugar
- Bay leaf
- Peppercorns
- Carnation
- Garlic
Cooking method in stages:
We wash the champignons and cut large mushrooms in half. Add 100 ml of vinegar, half a glass of vegetable oil, 2 teaspoons of salt and 3 teaspoons of sugar.
Preserving porcini mushrooms for the winter with 9% vinegar without sterilization per 1 liter
What could be easier than preserving mushrooms for the winter! Crispy, tasty, aromatic, they are always popular on our tables. This recipe is good because it does not require a lot of time to prepare. You won't need to pasteurize jars of snack food, which makes the marinating process easier and easier. The main thing is to choose high-quality vinegar and spicy spices for the marinade. This is very important, because the taste of the future snack will depend on it. Well, let's get started!
Ingredients for 1 liter of water:
- Vinegar 9% – 4 tbsp. l. (or 1 tbsp per 0.5 liter jar)
- Clove bud – 4-5 pcs.
- Salt – 2 tbsp. l.
- Sugar – 1 tbsp. l.
- Mustard seeds – 2-4 tsp.
- Bay leaf – 2 pcs.
Let's start marinating:
1. Before the main cooking, the mushrooms should be thoroughly cleaned. Armed with a sharp knife, cut off a piece at the base of the leg if necessary. You can also simply rub in this place to get rid of the soil. Next, you need to rinse them thoroughly under running water.
Very often, worms appear in different types of mushrooms. If after cleaning you doubt their absence, then I suggest doing the following: dilute a teaspoon of salt in 1 liter of water. Then pour this mixture over the mushrooms and wait 30-40 minutes. During this time, existing living creatures will float to the surface.
2. Now cut the clean mushrooms into arbitrary pieces. Choose the size yourself as you like. But I prefer large slices that, after salting, do not need to be fished out of the plate with the finished salad.
3. After chopping, rinse the food again and place it in the pan. Fill with clean, cold water and place on the stove. Bring the contents to a boil, reduce the heat to low and simmer for about 20 minutes.
4. In the meantime, you can prepare the marinade. Pour 1 liter of water into a saucepan and place in it all the available seasonings according to the recipe. Then we put the liquid on the fire and after boiling, cook for 5 minutes over low heat. If desired, you can also add dill seeds, allspice and garlic. But then the taste of the brine will be completely different.
5. Surely by this time the mushrooms have already arrived. And now we need to put them in a colander so that the excess liquid can drain.
6. Place the porcini mushrooms in pre-prepared sterilized jars. In each of them with a volume of 0.5 liters you need to pour one tablespoon of 9% vinegar. Next, fill the future appetizer up to the neck with boiling marinade.
We twist the workpiece with lids and wrap it in a warm blanket. We wait for it to cool completely and only then put it away for storage.
After preservation, the marinated yummy will be ready within 2-3 weeks. Only then can you open and try the pickles. I am sure that this preparation will not disappoint you. As you may have noticed, everything is simple, fast, and most importantly, easy and incredibly tasty. The marinade for this recipe is universal, which is why it can be used for other types of mushrooms. Try it, cook it and see for yourself!
White mushrooms
White is rightfully considered the real king among forest mushrooms. It must be marinated very carefully, because it has a distinct taste of its own. The preparation procedure is standard: cleaning, rinsing, sorting by size. The process itself:
Cook the mushrooms for five minutes. The first water is drained. In the second, whites are cooked for about half an hour, everything depends on the size, until done.- The marinade is prepared in ordinary drinking water, without adding acid, for five minutes. For a liter of liquid, it is recommended to take about one spoon of salt, the same amount of sugar, a pinch of allspice, a couple of bay leaves, and the same amount of cloves. After five minutes in boiling water, add a spoonful of acetic or other acid to the spices.
- The mushrooms are washed in advance and placed in sterile jars. They must be complete. The product is poured with hot marinade and quickly rolled up with a lid.
Instant homemade marinated oyster mushrooms
How to pickle porcini mushrooms in jars for the winter using a hot method for storing in an apartment
The following method of pickling porcini mushrooms seems to me to be more common and familiar in preparation. Of course it will take a little more time. But the result is worth it! The preparation according to this recipe turns out to be unusually spicy, juicy, moderately salty and even slightly sweet in taste. The most common seasonings will give the snack the perfect taste that will delight you and your loved ones on harsh winter days.
Ingredients:
- Mushrooms
- Water – 2 glasses
- Sugar – 2 tsp.
- Salt – 1 tbsp. l.
- Vinegar 9% – 75 ml.
- Bay leaf – 2 pcs.
- Allspice and peas 5 pcs.
Let's start cooking:
1. First, the collected mushrooms need to be cleaned and washed in salted water several times. If your found specimens are large, then of course it is better to cut them into pieces. Well, if they are very small, for example, like a little finger, then it will be much more beautiful to leave it in its entirety. Most often, housewives fry large mushrooms and use the rest for pickling. We will do exactly the same.
2. After processing, place the products in a deep pan with salted water, in which they will have to cook for 1 hour. Next, drain the hot liquid from the finished mushrooms and rinse them in cold water.
3. It's time to prepare the marinade. To do this, add salt and sugar to boiling water and mix everything thoroughly. Next we add vinegar and bring the contents to a boil.
4. Now into clean jars (maybe not sterilized) we throw bay leaves and two types of allspice peas. Place boiled mushrooms on top and pour boiling brine over them.
5. Cover the pieces with lids and place them in a large saucepan with water. After boiling, pasteurize for about 30 minutes. This is the case if you have half-liter jars. Liter vessels need to be boiled for 40-50 minutes.
6. Then we carefully take out the future snack and seal it tightly. Invert the jars onto their lids and make sure no liquid leaks out. Only after this we cover them with a towel and leave until completely cooled.
Here is a recipe with sterilization of preparations that does not require storage in a cool room. The jars can simply be put away in a dark place in the apartment, where they will remain until deep winter.
Delicious porcini mushrooms with butter and onions will disappear almost instantly, as soon as you open the jar. They turn out so tender and fragrant that it’s simply impossible to resist. A little trouble and you have the greatest treat of all time on your table! Eat with pleasure!
Basic cooking rules
Before marinating, mushrooms need to be boiled . The cooking time for different varieties will also be different, but the basis of everything is the separation of dense and soft types, heat treatment of only mushrooms of the same size at a time. If you come across a particularly large specimen, it should be cut into two or more parts. Also, do not forget that the legs take longer to cook than the caps.
Recipes for making marinated champignons at home
There are various pickling methods among experienced mushroom pickers that apply to specific types of mushrooms. For example, moss mushrooms advise scalding with water before cooking - this will make the marinade more pleasant in color and consistency. It is better to soak walui in cold water for several hours before cooking, just like pigs.
The pickling process is the treatment of boiled mushrooms with acid . The most common are vinegar and lemon. Vinegar is the traditional choice of domestic housewives, but recently they increasingly prefer lemon juice, because it is not capable of harming the liver and gastrointestinal tract. The acid here becomes a preservative, that is, it stops the process of proliferation of microorganisms and rotting that occurs as a result.
The marinade usually also contains salt, sugar and spices. Of course, they should be selected based on the natural taste of the product and in moderation, because wild mushrooms have a very unusual taste that can be easily overwhelmed by excess spices. Traditional seasonings include various peppers, bay leaves, and cloves. Also, some recipes contain garlic, herbs, carrots, onions, etc.
Video recipe for beginners: marinate delicious porcini mushrooms in a simple way in jars
When going to the forest for a quiet mushroom hunt for the first time, it is important to remember that upon your return you will have a lot of processing of forest gifts. Therefore, you have to forget about rest. But you must admit, it’s worth it to pamper yourself and surprise others with delicious, homemade preparations. You can watch how to marinate porcini mushrooms for the winter so that they turn out simply delicious in the video below.
The simplest preservation of a delicious snack using this method is always a good option for all beginners. Imagine how great it will be to open a jar of mushrooms on winter days to enjoy their great taste. So take note of the recipe and marinate as much as possible!
Quick recipe for marinating porcini mushrooms with 9% vinegar and garlic
1. Soak the mushrooms for 15 minutes in cold water to make them easier to peel.
2. Use a knife to remove any stuck dirt.
Today our company included not only porcini mushrooms, but also boletus and boletus, they will also be very tasty when marinated.
These are the beauties:
A simple recipe for canning porcini mushrooms with fresh herbs at home
I bring to your attention marinated porcini mushrooms with vinegar and various spices. Everyone's favorite salty snack has an excellent taste that cannot be compared with store-bought ones. The mushrooms preserved below always have a pleasant aroma with a pronounced, rich taste. We can safely say that this method is so accurate and proven that even pioneers turn out the snack with a bang.
Ingredients:
- Porcini mushrooms – 1-1.5 kg.
- Bay leaf – 2 pcs.
- Bunch of fresh dill
- Salt – 0.5 tbsp. l.
- Black peppercorns 5 pieces each
For the marinade:
- Water – 1 liter
- Vinegar 9% – 130 ml.
- Coarse salt – 4 tsp.
- Sugar – 2 tbsp. l.
Let's start marinating:
1. Traditionally, we start cooking by cleaning the ingredients. First, we check the mushrooms for the presence of worms, and then clean them of unnecessary dirt. Then we cut it into large pieces that are convenient for you.
2. The next step is to wash the mushrooms in several stages. It is advisable not to soak them, but to do this in a colander under pressure, taking turns scooping them into your palms.
3. Place clean mushrooms in a saucepan, add water and bring to a boil. As soon as the mixture boils, the liquid must be drained from them immediately. Then rinse the workpiece again under cold running water.
4. Next, transfer the mushrooms back to the pan and fill with clean water. Add salt to them, stir, wait until they boil, reduce the heat and cook for 30 minutes. After the time has passed, place them in a colander and rinse in cool water.
5. Now pour water into the pan to prepare the marinade. Bring to a boil and place the future appetizer in it. Cook for 15 minutes with constant stirring.
6. At this time, prepare sterilized jars. Throw a bay leaf and peppercorns into each of them.
7. Now that the cooking has come to an end, add freshly chopped dill to the mushrooms. Mix everything well and cook for another minute.
8. After turning off, remove the pan from the stove and put the yummy food into jars along with the marinade. Then we screw them with sterile caps.
9. Turn the finished product upside down and cover with a towel. Leave it like this until it cools completely.
These pickled porcini mushrooms should be stored in the refrigerator, or in a very cool cellar. A universal appetizer made from the most delicious gifts of the forest is ready to delight you not only on weekday lunches, but will become a bright decoration for your holiday tables. Just a couple of hours in the kitchen and already in winter you will be enjoying juicy, salty deliciousness.
Today we looked at several recipes for pickling porcini mushrooms for the winter in jars in various ways. Which one is right for you personally, choose for yourself. I can only say that any of them is worthy of being tried, at least one copy at a time. And only then will you understand exactly what you liked more. In any case, your snack will turn out so excellent that you will simply lick your fingers!
Well, that's all I have for today. I would like to wish you a successful mushroom picking trip and delicious preparations!
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Without using vinegar
The most common acid when pickling mushrooms is acetic acid. However, every year housewives begin to increasingly use citric acid in their preparations, based on the taste of the marinade and the effect of vinegar on human health. The recipe is universal and minor changes are possible, depending on the type of mushroom that is to be pickled:
- A kilogram of mushrooms is boiled in salted water for twenty minutes. Then the liquid is drained, the product is washed with cold water, and allowed to drain.
- While the mushrooms are draining, the marinade is being prepared. For 700 milliliters of water take a level teaspoon of citric acid, allspice to taste, two chopped heads of garlic, a tablespoon of salt and a tablespoon of sugar.
- The mushrooms are sent to the marinade being prepared, which currently contains only spices, and is left to simmer for twenty minutes. When they sink to the bottom of the container, the liquid is poured into a separate container, and the mushrooms are cooled. At this time, add the remaining ingredients to the marinade and boil for seven minutes. Then the mushrooms in the jar are filled to the top and sealed hermetically.
How to pickle milk mushrooms for the winter: popular recipes
Marinade for mushrooms
The most important point in preparing pickled mushrooms is the marinade. How to prepare it correctly and why is it so important?
For this you will need:
- water – 1 l;
- sugar – 2 tbsp;
- salt – 1 tbsp;
- table vinegar - 3 tbsp;
- black peppercorns – 5 pcs.;
- bay leaf – 2 pcs.;
- cloves – 5 pcs.
You can also cook without vinegar - then you will need to add 10 g of citric acid to the marinade.
The marinade determines what product you will get at the end (whether it will be juicy and crispy).
Korean marinated champignons
This tasty and original dish will appeal to every lover of spicy food. This unusual appetizer can be prepared very quickly and easily.
- champignons 1 kg
- vinegar 9% 100 ml
- vegetable oil 30 ml
- carrots 3 pcs
- garlic 2 cloves
- sugar 3 tbsp. l.
- salt 1 tsp.
Tip: When cooking, mushrooms lose a large percentage of their volume. This must be remembered when you calculate the number of products.
