Mushrooms for the winter are the best. Mushroom preparation. Methods for harvesting mushrooms for the future. Tips for mushroom pickers from professionals

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Autumn is mushroom season. But, unfortunately, fresh ones quickly deteriorate, and therefore they must be quickly used for cooking or prepared for future use. Mushrooms for the winter can be preserved, pickled, dried or. We offer you recipes for preparing mushrooms for the winter in this collection of recipes.

Before proceeding directly to the recipes, I would like to remind you that you need to be extremely careful when picking mushrooms! If you doubt at least 1% that this is exactly the mushroom that you know well, do not take it, do not risk it! Do not collect wormy, damaged and overripe mushrooms - only fresh and young mushrooms are suitable for eating. Remember that mushrooms spoil quickly, so they need to be processed immediately after harvest.

* Before harvesting mushrooms for future use, they must first be processed:
- sort - remove wormy, spoiled, overripe mushrooms;
- clean - remove leaves, needles, etc. and cut off damaged areas;
- cut (if the mushrooms are large). And so that the chopped mushrooms do not darken, you need to fill them with a 1-2% solution of citric acid or salt;
- Rinse thoroughly with water, but do not overdo it. Mushrooms that are bitter (milk mushrooms) are soaked in cold water, changing the water several times a day. Properly soaked mushrooms do not have a bitter taste, and their cap can be easily bent, but not broken.

After processing the mushrooms, you can proceed
directly to the workpiece. However, what
whatever harvesting method you choose, you need
remember not to take
preserving mushrooms for the winter, if
You can't exactly follow a recipe!
And yet - remember that each type of mushroom
it is recommended to conserve
apart from others!

MUSHROOMS CANNED
Products:
For 1 kg of peeled mushrooms: 4-5 peas of allspice; 2 bay leaves; 2-3 pieces of cinnamon; 1 teaspoon of vinegar essence; 1 tablespoon of salt.
Cooking method:
1. Pour some water into a saucepan, add mushrooms, bring to a boil. Cook over low heat for 25-30 minutes. Add all spices, salt and essence.
2. Arrange hot mushrooms in sterilized jars, roll up, wrap for 12-15 hours. Store in a cold place.

MUSHROOMS GLORIOUS
Products:
For 500 grams of small fresh champignons: 2 tablespoons of honey; 2.5 tablespoons of Dijon mustard; 2 cloves of garlic; 1 bunch of parsley; 3 tablespoons of balsamic vinegar; a mixture of peppers; salt.
Cooking method:
1. Wash mushrooms, dry them. Finely chop the garlic and parsley.
2. Mix the honey melted in the microwave with mustard, garlic, parsley and a mixture of peppers and salt. Add vinegar.
3. Fill a clean, dry jar with mushrooms, pour marinade over. Close the lid and shake the jar a little. Leave at room temperature for 10 hours, then put in the refrigerator for another 10-12 hours.
Advice: Optionally, mushrooms can be lightly boiled or fried before marinating.

MUSHROOMS IN TOMATO
Products:
Per liter jar: 600 grams of porcini mushrooms; 400 grams of tomato puree; 1/4 cup vegetable oil; 1 teaspoon of table vinegar; Bay leaf; cloves to taste; 2 teaspoons of sugar; 1 teaspoon salt.
Cooking method:
1. Rinse young porcini mushrooms, cut into slices, stew in your own juice or vegetable oil until soft.
2. Pour sugar and salt into tomato puree, add vinegar, bay leaf, cloves and mushrooms. Bring to a boil.
3. Transfer hot mushrooms to a jar, sterilize for 80-90 minutes, roll up.

PICKLED RUSSUS
Products:
For 1 kg of small russula: 1-2 small onions; 10-15 peas of black and allspice; 2 bay leaves; 2 cloves; 1 cup 3% vinegar; 1 teaspoon of sugar; 1 tablespoon of salt.
Cooking method:
1. Boil mushrooms in salted water for 20 minutes, drain in a colander, rinse with running water.
2. From one glass of water, chopped onion, spices, sugar and salt, boil the marinade. Dip the mushrooms in it, cook for 10 minutes. Add vinegar.
3. Transfer hot mushrooms to prepared jars, filling them to 2/3 of the height, pour marinade over them, close with nylon lids. Mushrooms will be ready in 2 weeks.

MARINATED MUSHROOM WITH OIL
Products:
For 2 kg mushrooms: 1 glass of water; 100 grams of vegetable oil; 2.5 tablespoons of 9% vinegar; garlic; dill; 1 tablespoon salt (heaping).
Cooking method:
1. Clean the mushrooms, rinse. Sprinkle with salt, pour water mixed with vinegar and vegetable oil.
2. Put the mushrooms with the filling on the fire, bring to a boil and cook for 30 minutes.
3. Disassemble the garlic into slices, peel, put in jars along with dill.
4. Arrange boiling mushrooms in half-liter jars, sterilize for 15 minutes. Roll up.

Oyster mushrooms
Products:
For 500 grams of oyster mushrooms: 2-3 tablespoons of wine vinegar; garlic to taste; 1 bunch of parsley (can be dried); olive oil; ground black pepper; salt.
Cooking method:
1. We wipe the oyster mushrooms with clean gauze, cut off the legs, cut the mushrooms into large strips. Fry in small portions in olive oil until golden brown.
2. Combine wine vinegar with chopped garlic, parsley, salt and ground pepper. Mix well until the salt dissolves.
3. Put the mushrooms in small batches in a bowl with a lid, spilling each layer with marinade. Pour the remaining marinade on top, sprinkle with olive oil. We cover the dishes with a lid, let the mushrooms brew.
Advice: If the parsley is dry, then the sauce should be prepared an hour before cooking.

SALTED GINGER
Cooking method:
Wash the mushrooms thoroughly. At the bottom of the jar, put a leaf of horseradish and a clove of garlic. Then lay the mushrooms in layers, sprinkling each layer with salt. Top with dill, garlic and another horseradish leaf. Put oppression so that juice stands out from the mushrooms. Leave for 2 days at room temperature, then cover the jar with a lid and put the mushrooms in a cold place. After 5 days, the mushrooms are ready.

SOLYANKA MUSHROOM HUNTING
Products:
For 2.5-3 kg of cabbage: 1 kg of carrots; 1 kg of red tomatoes; 1 kg of onion; 2.5-3 kg of boiled mushrooms; 1/2 liter of vegetable oil; 1/2 liter of Krasnodar sauce; 3-5 bay leaves; 1 cup of sugar; 1 teaspoon ground black pepper; 5-8 pieces of cloves; 1 tablespoon of vinegar essence; salt.
Cooking method:
1. Chop the cabbage, grate the carrots on a Korean grater, cut the tomatoes and onions into rings, and cut the mushrooms into small pieces.
2. Mix the vegetables, add vegetable oil, sugar and salt to taste. Simmer over low heat, stirring constantly, for 30-40 minutes. Add mushrooms, simmer another 30-40 minutes. Then pour in the sauce, add spices and essence. Simmer, stirring, for another 10-15 minutes.
3. Put the hot hodgepodge into sterilized jars, roll up.

MUSHROOM CAVIAR
Products:
For 3 kg of boiled mushrooms: 1 kg of sweet pepper; 1 kg of carrots; 1 kg of onion; 1/2 liter of vegetable oil; 1/2 liter of tomato sauce; 1 tablespoon of vinegar essence; Bay leaf; ground black pepper; salt.
Cooking method:
1. Finely chop the onion, pass the carrots through a meat grinder. Sauté vegetables in vegetable oil for a few minutes.
2. Pass boiled mushrooms together with pepper, peeled from seeds, through a meat grinder. Add fried onions with carrots, the remaining vegetable oil, bay leaf, ground pepper and salt to taste. Simmer for 30 minutes. Then add tomato sauce, simmer for another 30 minutes. At the end of the quenching, pour in the essence. Non-alcoholic cocktails based on TEA

Exist different ways preparations of mushrooms for the future. We recommend some of them, the most common among amateurs.

Drying
Only certain types of mushrooms are dried: from spongy mushrooms - white, boletus, boletus, oil mushrooms, mossiness mushrooms and goats, and from marsupials - lines and morels. Lamellar mushrooms - mushrooms, milk mushrooms, mushrooms, volnushki, russula - should not be dried, they retain their inherent bitterness in the dried state. Mushrooms are preliminarily cleaned from the earth adhering to them, sand, needles, leaves. You should not wash the mushrooms before drying, because after that they dry slowly, and the whites lose their color and darken.

The freshest and strongest mushrooms are selected for drying. Wormy, flabby drying is not subject. It is recommended to sort the mushrooms before drying also by size, with larger specimens being dried separately from small ones. Drying is carried out in ovens and special dryers. In the sun, due to slow drying, the mushrooms darken, and the products come out of poor quality.

The most common method is drying in a Russian oven, but it is difficult to regulate the temperature in it, to ensure sufficient air exchange. In order not to contaminate the mushrooms with ash, it is necessary to dry them on sieves or sieves. The sieves are lined with tinned iron mesh, and the sieves can rarely be woven from wicker. To speed up drying, sieves and sieves are arranged on legs, then hot air will penetrate the mushrooms from all sides. Sieves and sieves can be installed in several tiers, which will allow more loading of the oven with mushrooms. You can dry mushrooms on special racks, as well as on knitting needles inserted into wooden boards.

salting
From agaric mushrooms, it is possible to salt mushrooms, milk mushrooms, mushrooms, whites, volnushki, valui, pigs, blackies, brilliant greens, rows.

The legs of mushrooms separated from the caps are not subject to pickling, with the exception of mushrooms. Also, you can not salt wormy, overripe, broken, flabby and not fresh enough mushrooms. Mushrooms and milk mushrooms, depending on the size of the cap, are sorted into varieties and cleaned of leaves, needles, twigs, and earth that have stuck to them. As a rule, separately, by species. You can not pickle in one barrel of the mixture different types mushrooms. In all cases, the mushrooms are pre-washed in cold water.

cold way salting is used mainly for mushrooms that do not require a preliminary decoction or soaking. With a cold salting method, prepared mushrooms or pigs are folded with hats down into a clean barrel in layers up to 6 centimeters thick, with each layer of mushrooms sprinkled with pure edible salt.

Salt is consumed in an amount of 4.5% by weight of mushrooms, or 700–750 grams for every 16 kilograms of raw mushrooms, and for mushrooms, the salt rate can be increased by 5%. With any method of processing - salting or pickling - only table salt, of good quality, should be used.

A wooden circle is placed on the mushrooms placed in the barrel, freely passing into the barrel, and pressed with a cleanly washed stone. Do not use metal objects, bricks or lime stones as cargo during salting.

After 2-3 days, when the mushrooms are somewhat compacted, settled, let the juice go, you need to add fresh mushrooms to the barrel in the same order of packing, using the same salt and the same weight, as described above, until the barrel is filled to the top and further settling of mushrooms will not stop. The barrel filled in this way is closed with the bottom and laid on its side. From time to time it is turned over for a more even distribution of the brine.

Milk mushrooms, volnushki, podgruzdi, whites, valui have a bitter, pungent taste, so they must be boiled, scalded or soaked before salting. Soak them for 2-3 days with repeated changes of water, at least twice a day.

Mushrooms placed in a barrel or tub for soaking should be filled with cold, slightly salted water so that no more than 0.5 liters of water is added for every 5 kilograms of mushrooms, after which they are covered with a wooden circle, on top of which a small load (stone) is placed.

Soaking is carried out at low temperature in a closed non-residential premises(cellar, glacier or barn). Soaking mushrooms outdoors in warm weather, even in the shade, will oxidize the mushrooms and make them unsuitable both for pickling and generally for eating.

hot way salting
The hot salting method is as follows: peeled, sorted and washed mushrooms (milk mushrooms, mushrooms, mushrooms, white mushrooms) before salting are lowered into a boiler or pan with boiling brackish (with 3% salt) water for 5–6 minutes, after which the mushrooms are discarded on the sieve. Valui should be boiled from the moment of boiling for 15-25 minutes. When the mushrooms cool down and the water drains from them, you need to immediately pickle them in the same way as with the cold pickling method. The water remaining in the boiler after each cooking of mushrooms is poured out, as it acquires bitterness, an unpleasant taste and smell. After each cooking, wipe the boiler well with salt and wash it.

To add flavor to the mushrooms and improve the taste, you can add spices during salting: bay leaf and allspice; do not put capsicum red pepper, dill.

Storage of salted mushrooms
Salted mushrooms are stored in a well-ventilated room at a temperature not lower than zero degrees: at a lower temperature, the mushrooms will freeze and crumble. Storage of salted mushrooms at temperatures above 6-8 degrees Celsius can lead to their souring and spoilage.

Salted mushrooms are eaten no earlier than 30–45 days after salting.

Pickling
For pickling, younger, non-wormy mushrooms are selected. Prepared mushrooms are washed several times in cold water and slightly dried. This is done quickly so that the mushrooms do not turn black, and during cooking they do not spread and do not lose their aroma.

Washed mushrooms are placed in an enamel pan with a weak solution of vinegar and salt at the rate of: for 1 kilogram of mushrooms 1/3 cup of water, 1 tablespoon of salt, 2/3 faceted cup of 8% vinegar. After that, the mushrooms are put on a strong fire. When heated, the mushrooms themselves will begin to secrete juice and gradually become covered with liquid. As soon as the mushrooms boil, the fire is reduced and they are boiled, stirring gently. The foam that appears on the surface is removed with a slotted spoon. When the foam stops forming, add granulated sugar, spices to the pan (for 1 kilogram of mushrooms - 1 teaspoon of granulated sugar, 5 peas of allspice, 2 pieces of cinnamon, cloves, bay leaf) and citric acid on the tip of a knife to preserve the color of the mushrooms.

Cooking can be considered finished when the mushrooms have sunk to the bottom and the marinade has become transparent. Do not miss the moment of readiness of mushrooms: if they are digested, they will become flabby. But beware and undercook mushrooms - they will certainly turn sour.

Ready mushrooms are cooled, laid out in clean jars and poured to the top with chilled marinade. To protect the mushrooms from mold, it is good to lightly pour them with sunflower oil. Banks are tightly closed with parchment and tied with twine. Store in a cool place.

Salad with mushrooms for the winter is not very difficult to prepare. Using one of the recipes below, you will get a delicious and which will surely appeal to all members of your family.

It should be especially noted that mushrooms are ideally combined with any ingredients. Therefore, it is quite easy to make winter harvesting from them. To do this, you only need to include mushrooms in any recipe you have known for a long time and get a new and original snack.

Mushroom salad: cooking recipes

There are many different recipes for winter preparations where mushrooms are found. One of them involves the use white cabbage. This vegetable makes the salad tender and very tasty.

To prepare such an appetizer at home, we need the following components:

We process the ingredients

With mushrooms and cabbage, you need to cook in stages. First, the main ingredient is processed. The cabbage is washed and chopped into long and thin strips. As for mushrooms, they are also cleaned of unwanted elements and rinsed. Next, the product is boiled in ordinary water (about 20-30 minutes), discarded in a colander, cooled and chopped not very finely.

They also rub carrots separately, cut onions and sweet peppers in half rings.

Cooking on the stove

In order for the hodgepodge salad with mushrooms to be well prepared for the winter, it should be boiled in a large enameled basin. Cabbage, carrots, onions and peppers are laid out in it. Next, pour all the ingredients tomato sauce, drinking water and sunflower oil. Adding bay leaves, pepper and salt to the products, put them on the stove and bring to a boil.

As soon as the vegetable mass begins to boil, the fire is reduced to a minimum, and the dishes are covered with a lid.

Salad-hodgepodge with mushrooms for the winter should be slowly stewed for 1.5 hours. Periodically it is disturbed so that it does not burn. After a while, mushrooms are added to the vegetables and boiled for about half an hour. 5 minutes before turning off the stove, table vinegar is poured into them.

Seaming and serving

After the mushroom salad for the winter is fully prepared, it is laid out in sterilized jars, rolled up and covered with a thick blanket. After keeping the workpiece for about a day, it is removed to any dark place.

This snack should be consumed after 5-6 weeks. It is served cold, along with a slice of bread and hot dishes.

Doing with beans

Beans can be preserved for the winter in different ways. However, most recipes include the use of not only legumes, but also vegetables and even mushrooms. Such ingredients make the salad more original in taste and give it a special piquancy.

So, to implement this recipe, we need:

• white beans - about 1 kg;
• fresh mushrooms (use champignons or boletus) - about 1.5 kg;
• juicy carrot - 1.5 kg;
• elastic sweet tomatoes - 3 kg;
• sugar sand - about 10-15 g;
• refined vegetable oil - 190 ml;
• natural table vinegar - ½ cup;
• medium-sized table salt - 25 g;
• peppercorns - 4 pcs.

We process products

Salad with beans and mushrooms for the winter should begin with the processing of the bean product. It is sorted out, washed and soaked in plain water for a long time (12-15 hours). After that, the beans are rinsed again, the liquid is changed and boiled over low heat for about 50 minutes. After the specified time, the product is discarded in a colander and all the liquid is allowed to drain.

While the beans are cooking, you can start processing the mushrooms. They are sorted, cleaned, thoroughly washed and coarsely chopped.

Tomatoes are also blanched separately, peeled and pureed with a blender. As for carrots, they are simply rubbed on a large grater.

Heat treatment

How should mushroom salad be made? Recipes for such snacks require mandatory heat treatment. To do this, carrots, mushrooms and tomato gruel are combined in a thick saucepan. Adding granulated sugar, butter, peppercorns and table salt to the ingredients, they are well mixed and put on medium heat.

Boil the salad should be about half an hour, stirring it constantly. Over time, previously boiled beans are added to it and cooked for another 30 minutes.

After the appetizer is ready, add it to it and boil for about 5 more minutes.

The process of seaming and serving salad to the table

Salad with mushrooms for the winter is preserved according to the same principle. The hot appetizer is laid out in sterilized jars and corked with boiled lids.

Having wrapped all the containers in a thick down jacket, they are left in this form for a day. Over time, winter blanks are removed to any dark place (wardrobe, pantry, cellar, underground, etc.).

For maximum flavor and delicious salad, it must be kept closed for about a month. If you open a jar of snacks earlier, then it will not have time to be saturated with spices and it will turn out fresh.

It is desirable to serve such a workpiece to the dining table in a cold state. Salad should be eaten with bread, as well as other dishes.

We prepare a salad for the winter with mushrooms and vegetables

It is no secret to anyone that they are quite strongly reminiscent of mushrooms. But in order to enhance the taste and aroma of such a preparation, some cooks add real forest mushrooms to it.

In preparing this unusual snack there is nothing difficult. To do this, you only need to purchase the following components:

• medium-sized blue eggplants - 5 pcs.;
• fresh forest mushrooms - about 300 g;
• sweet multi-colored pepper - 6 pcs.;
• large sweet tomatoes - 6 pcs.;
• onions - 3 pcs.;
• garlic cloves - 5 pcs.;
• hot red pepper - 1 pod;
• beet sugar, table salt - add at your discretion;
• table vinegar - about 3-4 large spoons;
• refined vegetable oil - 2/3 cup;
• fresh greens - 1 large bunch.

Ingredient preparation process

They are prepared very simply. First, the main vegetable is processed. Eggplants are thoroughly washed, cut into cubes, sprinkled with salt and left in this form for 60 minutes. After a while, they are thoroughly rinsed and boiled for about 5-7 minutes. After that, the vegetables are discarded in a colander and allowed to drain all the liquid.

Onions are also peeled separately. Having chopped the heads into half rings, they are laid out in a pan with oil and fried a little. In the future, finely chopped tomatoes are added to them and stewed until a porridge-like mass is obtained.

As for sweet peppers and fresh mushrooms, they are chopped into small pieces. In this case, the last ingredient is boiled in ordinary water (about half an hour), discarded in a colander and deprived of all moisture.

Snack making process

Eggplant salad with mushrooms for the winter is very fragrant and tasty. After all the ingredients have been carefully processed, you should start mixing them. To do this, boiled mushrooms and onions and tomatoes, as well as sweet bell peppers, are alternately laid out in a large saucepan.

After thoroughly mixing all the components, they are salted to taste and sugar is added. Also, crushed capsicum, refined oil and fresh chopped herbs are laid out to the ingredients.

In this composition, the salad is boiled over medium heat for about 20 minutes. 5 minutes before turning off the stove, chopped garlic cloves and table vinegar are added to the appetizer.

The process of canning and serving salad to the table

After heat treatment of all vegetables and mushrooms, they are laid out in glass jars, which are sterilized in advance. Having corked the containers with boiled lids, they are covered with an old down jacket and left in the room for a day. After the time has elapsed, the mushroom salad with eggplant is removed in a dark place. It is served to the table in a month or two, chilled.

As you can see, prepare winter salads it's not that hard on your own. In addition to the recipes described, there are other ways to prepare delicious snacks. For example, zucchini salad with mushrooms for the winter is very popular among chefs. Such a preparation will not take you much time and effort. However, it can only be done during the harvest season. Therefore, if you decide to please your loved ones with a delicious snack in the cold season, then we suggest making mushrooms with rice and vegetables. For the winter, such a preparation is cooked quite quickly. If you don't have space to store salad jars at home, you can cook them without adding vinegar. In this case, the workpiece should be fed to the table immediately after heat treatment. When hot, it can be used as a side dish for meat or fish, and when cold, as a salad or snack.

What is an appetizer? If you look into the dictionaries, you can conclude that this is a kind of food that is served on the table before the main dishes. The appetizer has such an important mission - to arouse the appetite in the eater. Appetizers are divided into hot and cold, vegetable and meat, and, of course, do not forget about mushroom appetizers. After all, it is traditional in Russian cuisine. And without mushrooms on the table there will be no holiday!

What mushroom appetizer for the winter can be cooked? Of course, these are pickled mushrooms, salted ones, mushroom caviar, etc. They are also dried and frozen in the freezer. The recipe for mushroom hodgepodge does not lag behind all these methods. Therefore, if the year turned out to be rich and fruitful for mushrooms, then the hodgepodge must be prepared.

Ingredients for the recipe. Solyanka":

2 kg of mushrooms (in principle, any variety of mushrooms is suitable for a hodgepodge);

2 kg of tomatoes;

0.75 kg of onion;

0.5 kg of carrots;

300 ml vegetable oil;

1 tsp ground black pepper;

1.5 tbsp salt.

As a result of half an hour of preparation of products and 40-60 minutes of preparation of the recipe, about eight half-liter jars of mushroom hodgepodge are obtained.

How to make mushroom hodgepodge:

Washed tomatoes, along with peeled mushrooms and onions for hodgepodge, are cut into small pieces; carrot rubbed on a fine grater. All components are mixed and stewed over moderate heat in vegetable oil for 35-40 minutes. At the end of the stew, spices and seasonings are added. After that, the appetizer is kept on fire for a couple more minutes and laid out in sterilized jars, rolled up with lids and put away for storage in a cool place, where other mushroom preparations are also placed, including "".

Porcini mushrooms can be combined with garlic. Get an interesting spicy spicy mushroom appetizer for the winter. She will also need:

0.5 kg fresh white mushrooms;

- ½ tsp salt;

- ½ tsp ground black pepper;

2 tbsp chopped oregano;

- ¼ tsp coriander;

2 cloves of garlic;

- ¼ of a glass of red finely chopped onion;

2 tbsp thyme;

3 tbsp wine white vinegar;

4 tbsp olive oil.

Porcini mushrooms are cleaned and thoroughly washed. The hats are removed from the legs, then they are all put together in a saucepan, salt is added to them, water is poured, and they are boiled for about 10 minutes. After that, the mushrooms are filtered and left to cool.

Wine white vinegar, olive oil, chopped thyme greens, red onion, garlic, coriander (seed), oregano, ground black pepper and salt are mixed to form a dry dressing. Mushrooms are laid out in jars, sprinkling layers with dry dressing, shaken several times and put in the refrigerator for 10-11 hours, after closing the jars hermetically. ready. It can be consumed immediately, or left until the cold weather, so that later you can enjoy delicious mushrooms.