Is it possible to pickle dried mushrooms?

Pickled honey mushrooms are a delicious appetizer and an excellent addition to salads. Did you know that you can prepare aromatic pickled mushrooms yourself at home, and even frozen mushrooms are suitable for this? Today we’ll talk about how to pickle frozen honey mushrooms.

The great thing about this process is that you can customize the marinade to your liking without adding crazy amounts of vinegar or unnecessary preservatives. In addition, you can prepare exactly fragrant forest mushrooms, and not similar Chinese namekos, which are usually hidden in jars on the shelves.

So, pickled frozen honey mushrooms recipe.

How to pickle frozen mushrooms at home

We will need frozen mushrooms.

Pour water into a saucepan and bring to a boil. Place frozen mushrooms in water without defrosting. Cook after boiling for 20 minutes.

While the mushrooms are cooking, prepare the spices for the marinade. A couple of garlic cloves, two onion rings, 4 black and allspice peas, mustard seeds, bay leaves, fresh dill, a few clove buds. If you want, add blackcurrant and cherry leaves, a little grated horseradish.

Cut the garlic into thin slices, chop the dill.

For spices we will need salt, sugar and vinegar.

Place the boiled mushrooms in a colander and rinse with cold water.

Prepare the marinade. Pour half a liter of water into a saucepan, add salt and sugar, bring to a boil.

Now add spices and cook for 1 minute.

Marinated mushrooms are a delicious snack both on weekdays and on holidays. This magnificent marinade will decorate any table. Such dishes are especially valuable during Lent. I really love pickled honey mushrooms - the recipe for this snack will be the topic of today’s post.

Why cook them at home if you can buy them at any stall, you ask. I assure you, you cannot buy such mushrooms in a store; even the most famous brands with high-quality and expensive products cannot compete with this dish. So how to pickle honey mushrooms at home?

Ideally, use forest or meadow honey mushrooms. But people have long abandoned nature, and mushroom pickers are becoming fewer and fewer over time. Therefore, an unexpected encounter between a person and mushrooms today occurs more often in a supermarket than in the forest under a Christmas tree. Therefore, we buy frozen mushrooms and a bag of dried white roots in any supermarket and off we go.

Pour about a liter of water into a saucepan and bring it to a boil. Place frozen honey mushrooms in boiling water. As soon as the mushrooms boil, set aside for 10 minutes. Then remove the saucepan from the stove and set it aside. We do not drain the water.

Important!!! The main highlight of the proposed marinade for honey mushrooms is the white roots. They are the ones who impart their taste and aroma to the mushrooms, making them especially delicious.

1. Bring 0.5 liters of water to a boil and add dry roots, salt, sugar, and pepper. Cook the marinade for 5-7 minutes.
2. If you can’t buy a dry mixture of parsley, celery and parsnip roots, you can replace them with fresh products. Today you can buy celery root on every corner. It may be difficult to find parsnips, but I often see them for sale at the market and in large supermarkets.
3. Drain the broth from the mushrooms and rinse them with warm water. Transfer the previously prepared honey mushrooms into the boiling marinade. Add a laurel leaf and a sprig of fresh dill. Cook the mushrooms with spices for another ten minutes.
4. The next important step in the recipe for making pickled mushrooms is adding vinegar. Remove the pan with mushrooms from the heat and immediately pour 2 tablespoons of vinegar into them.
5. Transfer the mushrooms with the marinade into a glass container with a lid and cool. According to the recipe, pickled mushrooms must be kept in the cold at least overnight. Store mushrooms in the refrigerator. And remember, the longer they sit, the tastier they become.

Now you know how to pickle frozen mushrooms. If you get carried away with preparing mushroom marinades, then I dare to offer a few more interesting recipes. Acute

If the lion is the king of beasts, then the recognized “king” of the mushroom kingdom is, of course, the boletus or porcini mushroom. This product has a wonderful taste and attractive aroma, and is perfect for preparing any dishes and canning. Let's figure out how to pickle porcini mushrooms in jars for the winter so that the appetizer is a great success.

Porcini mushrooms are easy to cook, as it is almost impossible to spoil their taste. But, of course, you need to know some of the subtleties and nuances of preparing the workpiece.

Ideally, you should use independently collected mushrooms for pickling. The fact is that when buying mushrooms at markets, we have no way to find out where exactly they were collected. Meanwhile, mushrooms collected in environmentally unfavorable areas can be harmful, since they have the ability to accumulate various toxins from the environment.

The collected mushrooms must be thoroughly washed and peeled. For cleaning, it is recommended to use a brush (you can even use a toothbrush), since this is the only way to remove all the stuck grains of sand and other debris. But there is no need to soak them. Moreover, prolonged soaking can cause boletus mushrooms to become tasteless.

For pickling, it is best to select small, young mushrooms. Large mushrooms are best sent for drying or frying. It is not necessary to boil porcini mushrooms; however, preliminary blanching in water with salt and citric acid helps preserve the light color of the mushroom.

It is convenient to pickle mushrooms in glass jars. Canned food can be made without sterilization by covering the jars with nylon lids. This product must be stored strictly in the refrigerator.

You can also prepare canned food, rolled up with tin lids. But since this method of preservation is dangerous for the development of botulism, it is necessary to additionally sterilize the canned food. In addition, it is recommended to store jars with airtight closures for a short time - 1-2 months. But jars covered with plastic lids, if stored in the cold, can be used for a year.

Interesting facts: porcini mushrooms can only be collected in forests. Their industrial cultivation is unprofitable. In addition, fresh mushrooms store very poorly.

How to dry mushrooms in the oven

By and large - any tubular ones, but porcini mushrooms, aspen mushrooms and boletus mushrooms are ideal for drying and storing at home.
Forest mushroom harvest

The most affordable way is to dry naturally outside or in a well-ventilated area in dry, hot weather, avoiding direct sunlight.

To do this, chopped mushrooms are strung on a thick thread, twine or fishing line so that the pieces do not touch. Or lay out in one layer on clean paper or cotton fabric. Under favorable conditions, this will take at least a week. If the weather suddenly turns bad, and there is a Russian oven in your country house, you can dry the mushrooms in it or in a regular oven, heated to 60 ° C and with the door ajar.

Mushrooms are ready for drying

Drying in the oven is the most convenient way to prepare in urban conditions.

It is better to dry the mushrooms on a wire rack or line a baking tray with baking paper. The cabinet door should remain open throughout the entire process to allow air to circulate. We start with a temperature of 45 °C. When the mushrooms stop being sticky, increase the temperature to 60-70 °C and dry until tender, turning over from time to time.

Drying mushrooms in the microwave

You can even dry mushrooms in the microwave. For this method, it is advisable to cut them into petals, spread them in one layer on a wire rack and leave for 20 minutes at a power of at least 150-180 watts. Then drain the liquid released from the mushrooms and cool them. The procedure must be repeated until the mushrooms are dry. This method is troublesome, and the result is so-so. The mushrooms are not as aromatic and most likely lose many of their beneficial properties.

If you like to make large stocks of dried mushrooms or fruits, then a dehydrator is what you need. In this specially equipped cabinet, the air is heated and distributed evenly. The raw material gradually loses moisture, fully retaining its valuable properties.

Dried or frozen mushrooms in winter will remind you of warm summer and generous autumn. The magical mushroom aroma cannot be compared with anything! We will learn how to properly dry mushrooms and figure out how to freeze mushrooms. It’s easy to do both at home.

1. Every mushroom picker should know that fresh, just picked mushrooms need to be dried and frozen. And, of course, the best thing is to pick mushrooms yourself, and not buy them at the market or along the road. After all, mushrooms instantly absorb all harmful substances if they grow or simply lie close to cars.
2. Before processing, you need to sort out the mushrooms and check again to see if any of the edible mushrooms are poisonous or inedible. All stale, heavily worm-eaten, bruised mushrooms should be set aside or thrown away. Remember, mushrooms must be selected for drying and freezing.
3. All mushrooms must be cleaned of twigs and dirt, and the soil on the stem must be carefully trimmed.
4. To dry and freeze fresh mushrooms, it is better not to wash them. They absorb water very well, therefore, they will not dry well and may become moldy, and when frozen, the water will turn into ice.

To determine the freshness of mushrooms, follow these rules:

• white and boletus will live in the refrigerator after picking for a maximum of a day, and only if you picked young and strong;
• boletus boletus is best processed on the day of collection;
• The chanterelles will be able to “last” in the refrigerator for a couple of days.

If the balcony faces the sunny side or you live in a private house and it’s hot outside, then you can simply dry the mushrooms in the sun. For drying, mushrooms are strung on threads and hung in the sun. Also, mushrooms can be laid out on a baking sheet, paper or cloth in one layer. In order to dry mushrooms correctly, it is necessary that they are blown by the wind. In this case, the mushrooms will dry out in three to four days. If the weather turns bad, you can dry the mushrooms in the oven.

It’s even easier to dry mushrooms in the oven. To do this, place the prepared mushrooms on a baking sheet in one layer with the caps facing up, open the oven door slightly to allow air access, you can turn on the convection mode. Set the oven to 70-80 degrees and dry for several hours. You can dry the mushrooms in the oven in several stages, but do not close the oven door.

If you have a stove at your dacha, then it is most convenient to dry mushrooms in it. Moreover, in the fall it has to be heated often. Drying one batch will require several fireboxes: first, the mushrooms will need to be placed in an oven that has already cooled down; the temperature in the oven should be about 50 degrees. And leave for 3-4 hours - the mushrooms will dry out, they will become soft, but they will no longer release juice.

You can also dry mushrooms in special dryers - they are very economical and productive. Remember that with any method, it is necessary to remove the baking sheet with mushrooms 2-3 times during the entire drying period and ventilate them a little so that they do not burn and maintain a light color.

How to store dried mushrooms

• It is best to store dry mushrooms in a dry place in a glass or ceramic jar. You can grind some of the mushrooms in a coffee grinder; they will be useful for sauces and flavoring of dishes, and will take up much less space.

If you do not have time to dry mushrooms, you can use another method of preserving them. Let's figure out how to freeze mushrooms, which mushrooms can be frozen. So, simple rules for preserving mushrooms in the freezer.

First, let's decide which mushrooms can be frozen raw. As a rule, porcini mushrooms, boletuses, boletus mushrooms and all mushrooms that have a sponge under the cap are best frozen fresh. This way they will retain freshness and elasticity. When cooked, these mushrooms will become watery and will lose much flavor after defrosting. In the same way you can freeze honey mushrooms and chanterelles.

Freezing mushrooms correctly is not at all difficult. Take our advice into account and you will delight yourself with delicious dishes in winter. To save space in the freezer, mushrooms can be chopped; it is better to leave the smallest ones whole. In order for the mushrooms to freeze very quickly, you need to distribute them in a thin layer on a tray or the bottom of the freezer, which is turned on to maximum. After 12 hours, the mushrooms can be poured into a bag and the freezer can be returned to normal mode.

Before freezing, mushrooms must be boiled in accordance with the cooking recommendations for each type. For example, honey mushrooms need to be cooked for at least half an hour, otherwise they can cause upset in the body. After cooking, place the mushrooms in a colander and let drain. A long time - half an hour, or even an hour. You can squeeze the mushrooms a little more with your hands to remove excess moisture. Then put the mushrooms in a tight bag or container for freezing and put them in the freezer.

How to defrost mushrooms

• Mushrooms should not be re-frozen - you will end up with a tasteless, watery mess. It is best to defrost mushrooms slowly - simply transfer them to the refrigerator and leave them overnight. If they don’t defrost, then you can defrost them at room temperature.
• If you are afraid that great whites and boletuses will turn out watery, cut off the sponge after freezing.

Shiitake wild mushrooms are native to China and Japan. Their healing properties are described in ancient manuscripts, which describe a wide variety of cooking methods. But in order to eat them at any time of the year, you need to know how to cook frozen and dried shiitake mushrooms. The Japanese rightly claim that they have a lot of benefits, allowing you to improve a person’s well-being and prolong youth due to the presence of many useful minerals and nutrients.

We suggest you read: Can fleas live in a car?

Mushrooms are frozen after they have been thoroughly washed, cleaned and dried. Shiitake can be stored in the freezer for quite a long time, but before cooking, they must be thawed by immersing them in warm water. After complete defrosting, the fruiting bodies are used for boiling and frying, pickling and pickling.

If you know how to cook truffles deliciously, you will definitely like shiitakes after defrosting. This is a product that has an incredible aroma and an unusual rich taste that resembles the taste of champignons or even porcini mushrooms. The main difference is high density. They can be called too hard and therefore require pre-treatment.

Frozen mushrooms, which, after thawing, are stewed in sour cream or marinated in a specially prepared sauce with the addition of soy sauce and ginger, are extremely popular. In any case, you can speed up the cooking process by removing excess moisture. To do this, after removing them from the water in which they were defrosted, you need to spread the shiitake on a paper or waffle towel and squeeze thoroughly.

You can cook frozen mushrooms in the oven or over an open fire. Just cut it as recommended in the recipe. For some dishes, the caps are separated from the legs, which are cut in half, for others they are cut into strips, for others they are simply cut into two halves. There are recipes according to which they cook the whole thing.

The recipe for making shiitake soup has been known since the reign of ancient Chinese emperors. In their opinion, it was this soup that helped the reigning person prolong his youth.

You can use fresh, frozen or dried shiitakes for cooking. In any case, the mushrooms must first be fried with the addition of carrots and onions, taking one carrot and one medium-sized onion for 500 g of mushrooms cut into thin slices, having previously finely chopped them. Boil all ingredients for 10 minutes in salted water, then add about 200 g of potatoes and a couple of cloves of chopped garlic. Now you can finally add salt to bring it to the desired taste, and continue cooking for another 10 minutes.

These preparation methods are the most trouble-free - the jars will not explode, nothing will be over-salted, and such mushrooms take up little space.

A simple recipe for pickling porcini mushrooms with vinegar

You can marinate porcini mushrooms using a simple vinegar marinade recipe. For pickling, we will select small young mushrooms.

• 1.2-1.5 kg of porcini mushrooms (fresh weight);
• 7-8 black peppercorns;
• 3-5 peas of allspice;
• 3 bay leaves;
• 1 liter of water;
• 130 ml vinegar (9%);
• 2 tablespoons sugar;
• 4 teaspoons salt.

We wash the boletus with cold water using a brush and cut it into large pieces. Then pour a sufficient amount of water into the pan and add some salt. Place the chopped mushrooms in boiling water and cook for half an hour from the moment of boiling. During the cooking process, you need to stir the mushrooms.

Recipe with citric acid

You can marinate mushrooms without vinegar. The marinade is prepared with citric acid.

• 800 gr. porcini mushrooms;
• 1 teaspoon citric acid;
• 50 gr. Sahara;
• 30 gr. salt;
• 2 glasses of water;
• bay leaf, black peppercorns and allspice to taste.

We select young mushrooms, wash them well, and cut off the lower part of the legs. Cut the boletus into 4 parts. Heat water in a saucepan and add a little salt. Place the prepared mushrooms in boiling water and cook for 30-40 minutes. Then drain the mushrooms through a colander, pour cold water over them and let cool.

Place the cooled mushrooms in clean, sterilized jars. Prepare the marinade: pour two glasses of water into the pan, add sugar and salt, add citric acid. Boil until all seasonings are dissolved. Pour the boiling marinade into jars. We close them with ordinary nylon lids and let the jars cool. Then we store it in the refrigerator.

Marinating frozen porcini mushrooms for the winter

Collected porcini mushrooms need to be processed as quickly as possible. However, there is not always time to bother with preparing the marinade. Therefore, it makes sense to freeze washed mushrooms. And then, when you have time, you can marinate the frozen boletus.

• 1 kg frozen mushrooms;
• 1 tablespoon salt;
• 1 tablespoon vinegar;
• 4 buds of cloves;
• 2 tablespoons sugar;
• 6 cloves of garlic;
• 6 black peppercorns.

Place a pan of water on the fire, bring it to a boil and add salt to it. We take the mushrooms out of the freezer and put them in boiling water without defrosting. Cook the mushrooms for a quarter of an hour from the moment they boil. Then place the mushrooms in a colander and pour cold water over them.

Instant recipe

There is an easy recipe - quick-cooking pickled mushrooms in 15 minutes. For cooking you will need 2 kg of mushroom raw materials. We will cook the marinade from a liter of water and spices. Pour 2 tsp into boiling water. salt and sugar, throw in a few peas of allspice and black pepper.

Place the mushrooms in a moderately boiling marinade and cook for 5 minutes, and at the very end add the vinegar essence. In 1 liter you need a little more than 2 teaspoons, I usually take 2.5. The pickled honey mushrooms are ready, all that remains is to pour them into sterile jars. To seal, pour vegetable oil into the jars, roll up the containers, and store cooled ones only in the refrigerator. Pickled

You can enjoy mushrooms within a day.

Marinate without sterilization

You will definitely need a recipe for honey mushrooms pickled for the winter in large jars. Take 2 three-liter jars, wash them with soda, and steam sterilize them. Let's process 5 kg of honey mushrooms: clear them of debris and wash them. We will first boil them in salted water. We will stick to the concentration: water - 3 liters, salt - 120 g. Boil the mushrooms in salted water for about 20 minutes, then drain the water.

Preparing the marinade for mushrooms. Take 1.5 liters of water and pour it into a fairly large saucepan. Pour 50 g of salt into boiling water, throw in 5 bay leaves, add 7 cloves and 10 allspice peas. Add 1.5 g of citric acid crystals and cinnamon on the tip of a teaspoon.

When the spices boil a little, add the prepared raw materials to the marinade and boil for 20 minutes. In the last minutes, add vinegar essence, 30 ml is enough. Remove the pan with mushrooms from the stove and set aside. The workpiece must cool down. Place the cooled mushrooms in jars.

We cook without sterilization, pour in cold marinade, and close with ordinary plastic lids. We store pickled mushrooms for the winter only in the refrigerator.

Pickled wild mushrooms without twist

Place fresh mushrooms in cold water and bring to a boil. Skim off the foam; there will be a lot of foam and cook over low heat for about one hour. If you use frozen mushrooms, they need to be placed in boiling water.

Wash the jar thoroughly with baking soda. I don’t sterilize, but I pour additional boiling water over it. At the bottom of the jar, place peeled cloves of garlic, if you can find them, a couple of currant leaves and one or two cherry leaves. If your jars are small, then put one leaf and one clove of garlic in each. Drain the finished mushrooms through a colander and place them in a prepared jar, straight hot and without the water in which they were boiled. Prepare the brine.

How to cook pickled wild mushrooms without twisting, recipe with photo

Boil 1 liter of water, put cloves, bay leaves, pepper, salt, sugar in it. If you have dill and tarragon, add them too.

Boil everything together for literally 1 minute so that the salt and sugar dissolve. Pour the prepared hot brine over the mushrooms, cloves, peppers, and also transfer the bay leaf from the brine into a jar.

How to pickle frozen mushrooms at home

If you use one jar, like me, then pour the vinegar directly into the jar and immediately close the lid. If there are several jars, then remove the brine from the heat, pour in the vinegar, stir and immediately pour the brine into the jars.

We wait until it cools down and put the jar of mushrooms in the refrigerator for 24 hours. That's all! You can eat. Additionally, the mushrooms can be seasoned with vegetable oil and finely chopped garlic. Now you know how to cook pickled wild mushrooms without twisting according to a recipe from chef Olka.

Marinate frozen mushrooms

A proven recipe for my pickled mushrooms made from frozen mushrooms will come in handy if you are not a fan of walking through the forest in search of mushrooms. I'll tell you how to marinate frozen honey mushrooms.

Place kg of honey mushrooms into boiling water without first defrosting. Cook for 10 minutes.

In another pan prepare the marinade. For 1 liter of filtered water you need:

• black pepper 15 peas;
• 3 bay leaves;
• sweet peas 15 pieces;
• 3 - 4 cloves, maybe 5;
• salt - 2 tablespoons is enough;
• less sugar, just a tablespoon;
• We take 6% wine vinegar, you need 200 ml;
• garlic - 3 cloves.

Using a slotted spoon, transfer the mushrooms from one pan to another; the brine in the second pan should boil. Cook for 10 minutes, cool the mushrooms without removing them from the marinade. The marinating of honey mushrooms is almost finished.

Once they have cooled completely, place them in clean jars and seal. Winter snacks will not be stored in the pantry, only in the refrigerator.

Classic recipe for marinating honey mushrooms

Recipe for pickled mushrooms from my grandmother. She always prepared honey mushrooms at home:

• salted;
• pickled;
• froze.

The classic recipe includes 2 kg of honey mushrooms and 2 tbsp. l. vinegar, salt and sugar for brine. In addition, you will need the usual spicy spices for canned mushrooms, take 4 of each - this will be enough for a liter of water:

• black peppercorns;
• allspice;
• cloves of garlic;
• laurel;
• carnation.

1. Add salt, spices and sugar to the liquid. Vinegar is not needed at this stage.
2. 5 minutes after the brine has boiled, drain the mushroom raw material.
3. Turn the heat to low, cook the mushrooms for 40 minutes, add the required amount of vinegar, and cook for 15 minutes.
4. We sterilize jars.
5. Use a slotted spoon to place the mushrooms into the container.
6. Boil the marinade and fill the jars to the top with it.
7. We roll up the jars (close them) hermetically with lids, put them upside down, and cover them with a blanket.

This simple recipe helps me manage my summer mushroom harvest every year.

Korean appetizer of pickled mushrooms

I advise you to try the most delicious recipe for honey mushrooms with hot pepper in your kitchen. In addition to one kilogram of mushrooms (prepared, boiled), you will need onions (2 heads), garlic (2 cloves), hot pepper (ground red chili to taste).

Prepare a small amount of marinade. The preservative ingredients will be: vinegar (7 tablespoons), salt (1 tsp), fragrant oil (sunflower or vegetable) - a tablespoon. Be sure to take 3 tablespoons of boiled, cold water.

I also need sugar, I usually take 1.5 tablespoons.

We take large heads of onions, peel them, rinse them, and cut them into thin half rings. Peel the garlic and chop it in any way (knife, special press, grater).

Sterilize the jar in the microwave. Lay honey mushrooms and onions in layers. Knead the layers with a spoon so that they lie tightly. Mix all the dressing ingredients and pour into a jar. Preserve for 7 days in the refrigerator. So that the mushrooms are all in the brine, we place clean gauze and a weight on top of them. In a week, a jar of delicious mushrooms is ready.

Morel mushrooms marinated with sugar: recipe

For this dish, stock up:

• Mushrooms – 1 kg
• Salt – 2 tbsp.
• Sugar – 1 tbsp.
• Bay leaf – 2 pcs.
• Garlic – 4 teeth.
• Dill
• Vinegar – 1 tsp.
• Cloves – 6 pcs.
• Black peppercorns – 6 pcs.
• Water – 600 ml

Sugar mushrooms
Preparation process:

• Coarsely chop the mushrooms into slices, do not cut small ones.
• Place the morels in a bowl, pour in water, add all the ingredients except vinegar. Add it after the water boils.
• Boil the brine for 25 minutes. If foam forms, be sure to skim it off.
• Remove the dishes from the stove, cool slightly, and place the mushrooms in glass containers.
• Pour in the marinade, close, and when the containers have cooled, place in the basement.

Honey mushrooms marinated with onion and nutmeg

The taste of a pickled mushroom dish depends on the seasonings and vegetable additives with which we marinate our mushrooms. Slightly increased the proportions of onions upward, and the appetizer takes on a completely different taste.

For 2 kg of washed, boiled honey mushrooms, peel 500 g of onion. Peel the onion and cut into strips. Prepare the jars: wash them with soda, then sterilize them in the oven or microwave.

Let's fill the prepared container beautifully. We will alternate the layer of mushrooms with a layer of onions. For refueling, prepare the brine:

1. Let's take 700 ml of water. It must be boiled.
2. Let's add vinegar. I take a canteen, 5 tbsp is enough. l.
3. Add salt 1.5 tbsp. l. and sugar 2 tbsp. l.
4. Of the spicy seasonings, only a pinch of nutmeg (ground).

After the salt, sugar and brine have dissolved in the water, pour it into a jar with mushrooms.

We will sterilize the workpiece for 40 minutes. To prevent the glass jar from cracking, place a folded kitchen towel on the bottom of a pan of cold water during the sterilization process. We place the jar on a towel, the pan with the jar on the stove. After 40 minutes of boiling, take out the jar of pickled honey mushrooms, close it, and cool. In winter we eat delicious mushrooms with onions.

Do you have honey mushrooms? Use my recipes. I assure you, you won't regret it.

Porcini mushrooms are outstanding in both taste and health benefits. If you are lucky enough to find them in large quantities in the forest, be sure to pickle these gifts of the forest. Marinated porcini mushrooms simply have no equal in taste.

Porcini mushrooms are outstanding for both taste and health benefits.

It is best to pickle boletus mushrooms immediately after harvesting. If you can’t do this right away, don’t store them for more than one day. Sort porcini mushrooms by size, since mature large specimens are not suitable for pickling. Immediately discard the wormy ones, they do not look aesthetically pleasing in jars.

We clean the selected boletus mushrooms from debris and wash them in running water. There is no need to soak them even for a short time.

- will lose their elasticity and become shapeless when cooked.

The caps and stems have different cooking times, so they need to be cut off. The exception is very small mushrooms - they are pickled whole.

How to cook dried mushrooms

Do not wash mushrooms: they absorb water like a sponge, this will lengthen the process and affect the quality. Carefully clean them with a knife from soil, grass and moss, and then wipe with a slightly damp cloth or sponge. Divide into piles according to size and then cut. Large mushrooms are cut into several parts, and small ones can be dried whole.

For some drying methods and reducing cooking time, it is better to cut the mushrooms into thin slices. Keep the beautiful caps of small mushrooms intact.

Preparing mushrooms for drying

Drying is the easiest and most affordable way to enjoy mushrooms for a long time. Dried mushrooms retain all the beneficial substances and even the aroma. You can dry mushrooms in the sun, in the oven, in a Russian oven (who still has them) and even on a central heating radiator. Some sources advise drying in the microwave, but since I am categorically against cooking food in it, I do not recommend it. Mushrooms dry very well in a special drying cabinet.

Tips for drying mushrooms

• Porcini mushrooms, boletus mushrooms, aspen boletuses, fly mushrooms, Polish mushrooms, honey mushrooms, chanterelles, and butter mushrooms are suitable for drying.
• When drying, mushrooms are not washed, but only wiped with a damp cloth.
• When drying in the sun, it is convenient to string the mushrooms on a thread and hang them in a sunny place. It is advisable to cover with gauze to prevent flies.
• For large mushrooms, it is best to dry only the caps. If you want to dry the legs as well, cut them into columns 3-4 cm long.
• Mushrooms dry unevenly, so in order not to dry out the mushrooms, they must be removed in time. If mushrooms are overdried, they become brittle and lose their flavor.
• Mushrooms that are too dry will break. Do not throw away such mushrooms, but grind them in a coffee grinder - you will get an excellent seasoning for meat.
• When drying in the oven, the mushrooms must first be dried at a temperature of 40-45°C, and only then can the temperature be increased to 60-70°C.
• The oven door should be open to allow constant air circulation.
• Mushrooms should be placed on a wire rack or baking sheet at a distance from each other.
• When dried properly, the mushrooms should bend.

Remember that mushrooms very quickly absorb moisture and foreign odors, and easily become damp and moldy. Therefore, it is very important to immediately place it in dry glass or metal jars after drying. You can store mushrooms in linen bags, but the room should be dry and well ventilated.

Dried mushrooms make wonderful soup, pie filling, and sauce. Before eating dried mushrooms, I recommend soaking them in milk or water for several hours, preferably overnight. Immediately before cooking, the mushrooms should be rinsed again with water so that they do not stain the soup or other dish black.

One of the wonderful discoveries in the kitchen for me was homemade mushroom seasoning. I prepare this seasoning from dried chanterelles; of course, you can use any other mushrooms. It’s all very simple – I grind the mushrooms in a coffee grinder and put them in a dry jar for seasonings. For preservation, you can add a little salt. This seasoning adds an extraordinary mushroom flavor to any dish.

Why chanterelles? - Because they are very useful. Their bright yellow color is due to the carotene content in them, so chanterelles are good for vision. Why are chanterelles not attacked by worms? - Due to the content of quinomannose in them. Therefore, dried chanterelles help rid the body of parasites. The content of a sufficient amount of provitamin D allows chanterelles to be called natural antibiotics.

https://www.youtube.com/watch?v=yUfinciue-s

The range of medicinal properties of chanterelles is very wide: they remove radionuclides from the body, fight liver diseases, the hepatitis virus and even cancer cells. That is why chanterelles are highly valued in the West; a variety of medicines are prepared from them. So why not start preventing diseases and cleansing your body of parasites by just regularly adding homemade chanterelle seasoning to your food? Cheap and useful.

Mushrooms stored for the winter can significantly diversify both lean and lean diets. One of the most popular preparations for the winter is long garlands of dried mushrooms. Dried mushrooms retain most of the nutrients and can greatly diversify your diet, especially if you are fasting.

Many people wonder how to cook dry mushrooms. Using dried mushrooms in cooking is quite simple.

• Since mushrooms are not washed before drying, they should be washed before cooking. And if you bought dried mushrooms at the market, be prepared for the fact that they were poorly cleaned.
• Soaking dried mushrooms is also a must. You can do it in cold water, or you can do it in milk. It will soften the taste of the mushrooms.
• The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to put them a little at a time. A handful or less for a quart of sauce, about a handful for a large pot of soup.
• Since the taste is more concentrated, dried mushrooms are suitable for soups and adding to various dishes. It is not recommended to make the filling for pies or mushroom caviar only from dried mushrooms. It is better to add salted ones to them, after thoroughly rinsing them to remove excess salt.
• It is better to drain the water after soaking the mushrooms. Then they will not be bitter, and the taste will be calmer.
• In addition, it is more convenient to wash mushrooms after soaking. Then all the grains of sand and specks that have dried on the mushroom are calmly removed.
• If you need broth, it will turn out very good even with the second water. And at first it may have an unpleasant aftertaste.
• After soaking, do not forget to cut the mushrooms, as they dry in large pieces, and after soaking you get burdocks in a saucepan.
• The foam must be removed from the broth in the same way as when cooking fresh mushrooms.
• Dried mushrooms can be completely replaced with fresh ones. Just reduce their number by 6-8 times. If it says 300 grams of fresh mushrooms, take no more than 50 grams of dried mushrooms.
• If you don’t have time to soak the mushrooms, you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and continue cooking.
• To get a quick mushroom broth and cook porridge with it, for example, you can grind a couple of dried mushrooms in a coffee grinder or crush them in a mortar. And put the powder in boiling water.
• For soup, sauce, adding mushrooms to vegetable dishes, it’s a good idea to fry them. This will improve their taste.
• It is best to fry mushrooms in butter (the best option is to use melted butter). You can fry mushrooms on vegetable oil, and add cream at the end. It greatly improves the taste. Of course, this is only possible for non-lenten dishes. By the way, this applies not only to dried, but also to fresh mushrooms.

We suggest you read: How long can eggs be stored in the refrigerator?

For long-term storage, Japanese forest mushrooms are not only frozen. Mushrooms that are stored in dried form are widespread. Before you start cooking, you should soak them in warm water. In some cases, a little sugar is added to the water, which promotes rapid absorption of moisture and softens the mushrooms.

You can cook mushrooms after they are removed from the container in which they were soaked and excess moisture is removed by squeezing.

Marinated shiitake with noodles, spicy or cooked in Korean, are extremely popular among Easterners. Our compatriots prefer to cook them fried with potatoes or stewed in sour cream. The peculiarity of Japanese forest mushrooms is that their legs are much harder and rougher than the caps. That is why only the caps are often eaten.

You can make shiitake potatoes using both frozen and dried mushrooms. To do this, you can use a quick soaking method by adding a little sugar to the water with dried mushrooms. The taste of the finished dish depends on the size of the mushroom itself. Large mushrooms have a rich, bright taste, while small ones are more tender and soft.

Potatoes with shiitake have won the love and recognition of gourmets from various countries. To prepare this dish you will need about 500 g of potatoes and the same amount of already soaked mushrooms. Most chefs strongly recommend pre-boiling even small shiitakes in lightly salted water with the addition of onions.

Japanese forest mushrooms should be fried in a mixture of vegetable and butter until almost all the liquid has evaporated from the mushrooms. After this, add an onion cut into half rings and continue to fry until the onion turns golden. While the mushrooms and onions are fried, you can boil the potatoes, cut into large cubes. Combine the finished potatoes and shiitake, pour in cream so that it completely covers the potatoes and mushrooms, and then add salt and pepper.

You will have to simmer the potatoes and shiitake for at least 15 minutes. During this time, the cream will evaporate, the sauce will thicken, the potatoes and mushrooms will become soft and juicy. In an effort to make the dish more fragrant, finely chopped parsley sprigs are added to it.

Fried potatoes with shiitake mushrooms are prepared in a similar way. But first, the potatoes are fried until golden brown, and then the mushrooms are added. You can separately fry the mushrooms and cook the potatoes. Five minutes before readiness, combine the ingredients and finish cooking the dish, adding herbs and spices.

Korean cuisine and its main dishes have won many fans around the world. Delicacies prepared using mushrooms are no exception. Korean wild shiitake mushrooms are prepared according to a recipe that has long been considered secret. This is due to the fact that this dish was prepared and served only to high-ranking and important persons.

• How to make porcini mushroom soup - cooking secrets
• Fresh porcini mushroom soup
• Dried porcini mushroom soup
• Frozen porcini mushroom soup
• Video recipes

How to pickle porcini mushrooms for the winter in a quick way

According to this recipe, boletus mushrooms are marinated in two stages; first, they are boiled in the released juice, this greatly improves the taste of the final product. This method of canning ensures quick pickling of mushrooms.

Boletus marinated with onions

Products:

• 3 kg of prepared boletus;
• salt - 9 teaspoons without top;
• 1.5 teaspoons of sugar without top;
• 75 g vinegar essence;
• 3 onions;
• 30 pcs. black pepper and 15 - allspice;
• 6 bay leaves;
• 6 glasses of water.

Place the boletus mushrooms in a moistened saucepan, cover with a lid and let the juice release over low heat. After 5 minutes, add salt, add allspice, and onion cut in half. Remove the foam from boiling mushrooms and boil for 25 minutes.

To cook the marinade, boil water with the addition of the remaining ingredients, add mushrooms to it, remove the onions. Boletus mushrooms are cooked in the marinade for another quarter of an hour. Immediately pack into jars and seal tightly.

Quick pickled porcini mushrooms for the winter

Marinated boletus with wine vinegar

According to this recipe we will cook mushrooms with the addition of spicy herbs. We use wine vinegar - it is less harmful. Sea salt is used.

To prepare a marinade from 2 kg of fresh boletus mushrooms you need:

• 2 onions;
• white wine vinegar - 200 ml;
• sea ​​salt - 75 g;
• water - 0.5 l;
• 3 sprigs each of parsley, thyme, marjoram, savory and basil, celery;
• spices: 15 pieces of cloves, allspice, 3 bay leaves.

Boil the boletus mushrooms in water without salt for several minutes, strain and rinse. We don't need the broth - we pour it out. Fill the strained mushrooms with water according to the norm, add all the ingredients except herbs and vinegar, add it at the very end of cooking. Boil, skimming off the foam. It is easy to determine the readiness of the dish: the mushrooms settle to the bottom. In the meantime, sterilize the jars and place the greens in them, distributing them evenly. Pour the boiling marinade into them, trying to get as many mushrooms into each jar as possible. We close the jars with plastic lids. You can serve the preparation to the table after three days; store the jars in the cold, but no more than a week. To extend this period, before laying out the greens, you need to scald them with boiling water, and pour a layer of calcined vegetable oil about a centimeter thick into the jar.

You can quickly prepare a delicious marinade of boletus mushrooms with carrots and sweet peppers.

Boletus marinated with vegetables

Everything in this marinade is delicious - both mushrooms and vegetables.

To prepare canned food from 2 kg of already boiled boletus mushrooms with vegetables you will need:

• 3 medium sized carrots;
• 2 large sweet peppers;
• 4 glasses of water;
• 6 tbsp. spoons of sugar;
• 3 tbsp. spoons of salt;
• 200 ml 9% vinegar;
• 6 bay leaves, 10 black peppercorns.

We cut the washed vegetables into strips, larger peppers, smaller carrots. For the marinade, boil water with spices, season with salt, vinegar, sugar, add vegetables, and after 5 minutes add boiled boletus. Cook everything together for a quarter of an hour. Pack the prepared marinade with vegetables and mushrooms into sterile jars and seal them hermetically.

If all the pickled boletus mushrooms have already been eaten, and frozen porcini mushrooms are waiting in the freezer, you can make a delicious snack from them. You shouldn’t store this marinade for a long time, and you probably won’t have to - they are eaten very quickly.

How to quickly and deliciously marinate porcini mushrooms

Cooking time: 40-60 min.

Number of servings: 3-4.

Calorie content of the dish: 24 kcal.

Difficulty of preparation: easy.

If you have fresh boletus and you want to eat them for dinner, then there is a quick way to marinate mushrooms. To speed up the process, it is better not to take a large amount of ingredients. All these steps will take you no more than an hour, but it is not recommended to store such a dish for more than a few days. To get the most pleasant taste when sealing, it is better to use nylon lids.

• cloves – 5-7 pcs.;
• mushrooms – 700 g;
• spices - to taste;
• onion – 1 pc.;
• water -1 tbsp.;
• white wine vinegar – 1/3 cup;
• salt – 1 tbsp. l.;
• allspice black – 4-5 pcs.

1. Sort through and clean the boletus mushrooms. Small ones can be left whole, large ones should be cut.
2. Finely chop the onion and immediately place the washed greens on the bottom of the container to seal.
3. Combine all ingredients except herbs in a saucepan and bring to a boil.
4. Then reduce the heat and keep for 15 minutes.
5. Remove the pan from the stove and let cool.
6. Pour the contents into the jar, let it cool, close with a nylon lid and store in a cool place.

Find out how to pickle mushrooms for the winter in other ways.

How to properly marinate frozen porcini mushrooms

Success can be achieved if pre-boiled mushrooms are frozen. With raw ones, the result will be questionable, since after defrosting they become very loose.

To marinate frozen boletus mushrooms you need:

• mushrooms - 2 kg;
• water - 500 ml;
• 2 tbsp. spoons of sugar and the same amount of salt;
• 6 tbsp. spoons 9% vinegar;
• 2-3 bay leaves and 10 black peppercorns.

First boil them for 10 minutes in water according to the norm. You don’t have to defrost the boletus mushrooms first. Season with sugar and salt, pour in vinegar. After 2 minutes, add spices. After 3 minutes you can turn it off. Place the cooled dish in a glass container and store in the refrigerator.

For those for whom dishes with the addition of vinegar are contraindicated, there is a way to prepare marinade without this component. Its role is played by citric acid.

Marinated frozen porcini mushrooms

Morel mushrooms for the winter, marinated in oriental style: recipe

These mushrooms have a rather unusual appearance, and therefore you will definitely want to pickle morels. The dish has a sweetish-sour taste, which gives off oriental notes. For the dish, stock up on:

• Mushrooms – 2 kg
• Water – 2 tbsp.
• Regular vinegar – 4 tbsp.
• Rice wine – 4 tbsp.
• Soy sauce – 4 tbsp.
• Fish sauce – 2 tbsp.
• Sugar – 4 tsp.
• Salt – 4 tsp.
• Bay leaf – 4 pcs.
• Black pepper – 2 tsp.

Eastern style
Cooking process:

• Clean the mushrooms, remove the stems and rinse. Soak the morels in water for 30 minutes.
• Drain the water and rinse the mushrooms several times.
• Boil water with mushrooms, drain it.
• Wash the morels.
• Boil again for 20 minutes.
• Add water (2 tbsp), vinegars, sauce, and other ingredients to the mushrooms.
• Boil the brine for no more than 25 minutes.
• You can eat the mushrooms the next day or place them in glass containers, close the lids, and put them in the cellar.

Recipe for pickled porcini mushrooms without vinegar

To prepare this delicious snack you need:

• 2.5 kg boletus mushrooms;
• 6 tbsp. spoons of sugar;
• 90 g salt;
• 1.2 liters of water;
• 3 teaspoons of citric acid;
• Spices to taste: allspice and black peppercorns, bay leaf.

Boil water, add mushrooms, boil for a few minutes, strain, and pour out the broth. Now pour water according to the norm. Place the strained mushrooms, season with salt, citric acid, sugar, and boil until tender. It can be easily identified by the lightening of the marinade and their sinking to the bottom. In the meantime, we sterilize the jars in the oven. 2-3 minutes before the end, distribute the spices over them. You don’t need to get too carried away with them, just add a little at a time. We take out the hot jars and immediately pour the mushrooms with the marinade into them. Roll it up and put it upside down, wrap it well.

Dill gives marinades a special taste and aroma. It will also come in handy when marinating porcini mushrooms.

Marinated porcini mushrooms without vinegar

Pickled mushrooms for the winter

Number of servings: 5-6 servings.

Calorie content of the dish: 24 kcal.

Purpose: appetizer for dinner/lunch, holiday table.

Cuisine: Russian.

Pickled porcini mushrooms for the winter turn out better if you take small specimens. They tolerate heat treatment better, are stronger, look more appetizing and do not require additional cutting. You will need freshly cut (not frozen) mushrooms. Clean boletus mushrooms thoroughly from sand and soil; a toothbrush is well suited for this purpose. The cooking recipe is as follows:

Ingredients:

• salt – 1.5 tsp;
• bay leaf – 3 pcs.;
• boletus - 1 kg;
• sugar – 1 tsp;
• table vinegar - 2 tbsp. l.;
• cloves – 3 pcs.;
• citric acid – 1 tsp;
• cinnamon - to taste;
• peppercorns – 3 pcs.

Cooking method:

1. Place peeled porcini mushrooms in a container with liquid on the fire. When they boil, cook for another 20-30 minutes. Drain the water through a colander and leave to drain.
2. Prepare the marinade. When it's ready, add the mushrooms and simmer for another 20 minutes.
3. Vinegar should be added at the end of cooking.
4. Banks must be sterilized. Place the workpiece in the container so that the contents do not reach the neck by 2 fingers.
5. Leave to cool upside down under a thick towel.
6. Store treats in a cool place.

How to marinate porcini mushrooms with dill at home

The addition of capsicum gives this preparation a spicy kick. The number of mushrooms for pickling is limited only by your capabilities. For each half-liter jar we put:

• a piece of horseradish leaf;
• 2-3 sprigs of dill;
• 2 allspice and bay leaves;
• 0.5 cm from the hot pepper pod;
• 6 peas of black pepper;
• 1/2 teaspoon 70% vinegar essence.

When cooking mushrooms, we follow the proportion: for every kilogram of mushrooms you need a glass of water and 2 tbsp of salt. spoons without top.

Boil the prepared boletus for a couple of minutes with water boiling high. Strain the mushrooms and rinse them in running water, add water again according to the norm, add salt, and cook for about an hour. We must collect the foam from the broth. We sterilize the jars and place the herbs and spices scalded with boiling water into the hot ones. We lay out the mushrooms, pour the boiling marinade directly into the jar, where the vinegar essence has already been added. Place the jars, covered with lids, in a pan of water for sterilization. Place a soft cloth or towel on the bottom, otherwise the glass may crack and the product will be spoiled. For half-liter jars, thirty minutes of sterilization is enough; for liter jars, it will take twice as long. Hermetically sealed canned food should be turned over and wrapped well until it cools.

In order for pickled boletus mushrooms to be stored well and not cause harm to health, certain conditions must be observed.

Mushrooms can only be preserved in glass containers.

Terms and rules for storing pickled porcini mushrooms in jars

1. Boletus marinades are stored at a temperature no higher than 8 degrees Celsius. The place should be dark.
2. Under a glass lid, a properly sterilized product can be stored for up to 2 years. For cans with metal lids, the shelf life is 2 times less - only a year.
3. Mushrooms can only be preserved in glass containers.
4. They can only be sealed hermetically if they are sterilized beforehand at a temperature above 120 degrees. This is only possible in the oven, slow cooker or air fryer.
5. If you cover pickled mushrooms with plastic lids, then to prevent mold from forming, it is better to cover them with a layer of calcined vegetable oil at least 1 cm thick.
6. The pickled mushrooms are hermetically sealed with specially coated or glass lids.
7. To protect yourself from botulism, pickled mushrooms, rolled without proper sterilization, should be placed in a saucepan before serving, add a little water and boil for half an hour after boiling. In this case, botulinum toxin is destroyed.
8. Throw away any spoiled canned goods immediately. Even a small piece of mold makes them unfit for consumption, since the entire jar is already contaminated.

How to properly store dried mushrooms?

According to experienced mushroom pickers and mushroom eaters, the drying process does not harm the taste of forest products and does not deprive them of useful components. If mushrooms are prepared and dried correctly, they can be stored without access to moisture or pests for a maximum of three years.

The biggest danger for dry preparation is dampness, since the porous structure of mushrooms instantly absorbs not only moisture, but also any odors. How to store homemade dry preparations?

Glass containers

You can opt for glass jars, but the glass should be dark rather than transparent to protect from light. The glass container must be hermetically sealed, since due to its hygroscopicity, the product intensively absorbs excessive moisture. The jar for storing mushrooms is thoroughly dried after sterilization, rolled up with a metal lid to ensure maximum shelf life of the dry product.

There is an interesting way to reliably preserve porcini mushrooms, because their harvest is not always pleasing in abundance. Therefore, with a large volume of product, long-term storage can be ensured in the following way:

• a portion of dried mushrooms is placed in a sterilized jar, preferably a liter one
• take a prepared metal lid and drip a little alcohol from the inside of it
• the liquid must be set on fire and the lid must be turned over immediately to seal the jar

Filling glass jars with dry mushrooms is the most effective method for long-term preservation of mushrooms, especially white mushrooms. You can also store ground mushroom seasoning with spices in dry, sterilized jars. Mushroom dressing will be a wonderful addition to your favorite dishes.

Canvas bags

If you choose bags to store dry forest gifts, they should be small; you can sew them yourself from linen fabric or burlap. When the bags are ready and filled with the product, you should choose a suitable place in the apartment with a constant temperature regime and constant air circulation.

It is important that there are no foreign odors in the secluded place, because the mushrooms will instantly absorb them. The ideal option that satisfies such requirements in an apartment is a dry corner on the balcony or in the pantry.

You can dry mushrooms in the attic, but this method is quite risky and troublesome. You will have to constantly check the humidity level in the room and look through packages of mushrooms so as not to miss the appearance of pests. Therefore, it is safer to store the product in hermetically sealed jars in the attic.