7 best step-by-step recipes for cooking mushrooms for the winter

Autumn is a hot time for lovers of “quiet hunting,” but mushrooms must not only be collected, but also properly prepared for the winter. You can feast on boletus mushrooms and boletus mushrooms until the next season if you marinate them following all the recommendations. A wide variety of recipes will satisfy the needs of even the most demanding gourmets.

Features of harvesting mushrooms for the winter

We must not forget that the product is classified as conditionally edible, so the preparation must be approached with special care at all stages, from collection to storage of finished twists. Homemade canned products will be tasty and absolutely safe if you follow all the rules.

What mushrooms are suitable?

In order to stock up on pickled delicacies, you can take any edible mushrooms growing in a particular area. It is ideal to place young, medium-sized mushrooms in jars. If you want to roll up large specimens, they are divided into pieces, but the old ones have worse taste characteristics and are more often wormy.

Preparing mushrooms for pickling

When preparing the contents of the basket for conservation, it is necessary to select the best representatives. Broken and unsuitable in size can be sent to a frying pan or soup. The prey brought from the forest is carefully inspected, sorted and the worms are thrown away if they accidentally end up in the box..

Sorting

Before further processing of mushrooms, they must be sorted into varieties. It is better to preserve each variety separately, this will have a positive effect on the taste characteristics. You can combine similar in method of preparation and taste, for example, valui and milk mushrooms.

Soaking and soaking

In preparation for preservation, it is recommended to soak the mushrooms in cold water; the time depends on the variety. It is enough to keep valuable varieties, such as white ones, in a basin for just one night, while milk mushrooms are soaked for several days - this will remove the bitterness. The water needs to be changed frequently, preferably every few hours.

Cleaning

The collected mushrooms are freed from adhering leaves, pine needles, adhering sand, and thoroughly washed from dirt.In case of severe contamination, soak in salted water for several hours, then rinse under running water. Damaged parts are cut off. If necessary, scrape the stems with a knife or remove the skin from the cap, such as butterfish.

Preparing containers

Glass jars for preservation are carefully inspected for cracks and chips; damaged containers are not used. Thoroughly wash the walls and bottom with baking soda, then rinse with plenty of water. Before marinating, jars and lids are sterilized.

Methods for harvesting mushrooms

The prey brought home from a “silent hunt” is prepared in a variety of ways. Mushrooms can be boiled and frozen, dried, fermented, salted, pickled.

Canning at home is especially popular, because a product preserved in this way retains many useful substances and can be used in the future for preparing first and second courses, as well as as an independent snack. There are many recipes for cooking mushrooms; over time, each family selects the most interesting and tasty ones.

Mushroom caviar in finger licking jars

You can prepare caviar from any type of mushroom, you can combine different varieties; large diameter caps will also work, just not wormy ones. The appetizer is prepared only from the gifts of the forest, or any vegetables to taste are added - the only limitation is the hostess’s imagination. A traditional but always popular caviar recipe involves the use of onions and carrots.

To decorate a feast with mushroom caviar, you will need:

• any mushrooms - 1 kg;
• onion - 1 pc.;
• carrots - 1 large;
• vegetable oil - 1 tablespoon;
• salt, pepper - to taste.

Prepare mushroom caviar according to the following scheme:

• The main component is thoroughly washed and boiled for half an hour, salting the water and removing the foam, and passing through a meat grinder.
• Vegetables are chopped and fried until soft.
• In a covered bowl, simmer all the ingredients, adding salt and pepper to taste, for half an hour - 40 minutes.
• Pack in jars, compacting tightly, pour 2 tablespoons of vegetable oil on top.
• They roll up the lids, let them cool, and take them to the basement.

Harvesting saffron milk caps

Saffron milk caps look very elegant and summery due to their bright color. They can be prepared by frying them with onions, combining them with cabbage, tomatoes and other vegetables, or including them in a rice salad. The saffron milk caps will reveal their flavor and retain a lot of useful substances when pickled in a hot way.

To prepare the snack you will need:

• saffron milk caps - 1 kg;
• salt - 1 tablespoon;
• bay leaf - 1 pc.;
• dill - several sprigs;
• black pepper - 8 peas.

Prepare the twist for the winter according to the following instructions:

• The saffron milk caps are pre-treated: boiled for 20 minutes in salted water, adding a little citric acid, drained in a colander, and allowed to drain for half an hour.
• The jars are filled with dill and bay leaves placed on the bottom, then saffron milk caps are placed tightly, sprinkling each layer with salt and peppercorns.
• The jars are covered with plastic lids and stored in a cool, dark place.

The saffron milk caps prepared in this way will be ready in 2 weeks.

Oyster mushrooms for the winter, hot and cold

Oyster mushrooms are very useful because they remove toxins and carcinogens from the body well. You can close them for the winter using hot or cold methods. The first method differs in that the mushrooms are rolled in hot brine; to prepare using the second technology, no marinade is needed at all.

To prepare the delicacy using the hot method you will need:

• oyster mushrooms (caps) - 1 kg;
• water - 800 ml;
• salt - 1 heaped tablespoon;
• garlic (per liter jar) - 1 clove;
• bay leaf (per liter jar) - 2 pcs.;
• cloves (per liter jar) - 3 pcs.;
• allspice (per liter jar) – 2 pcs.

Hot technology for harvesting oyster mushrooms involves the following steps:

• Mushrooms are prepared for preservation by boiling twice. The first time, simply bring to a boil and drain the water; the second time, cook for 30 minutes.
• The brine should be boiled for 5 minutes using water and spices.
• Oyster mushrooms are packaged, the jars are filled with liquid and sealed. You can taste it after 10-15 days.

For the cold method of canning oyster mushrooms you need to take:

• oyster mushrooms (caps) - 1 kg;
• salt - 4 tablespoons;
• bay leaf - 1 pc.;
• black pepper - 4 pcs.;
• cloves - 2 pcs.

Place salt in the bottom of the container, then lay the mushrooms in layers, sprinkling each row with salt and spices. Cover the top with a cloth folded several times and keep it under pressure for 5 days at room temperature, then move it to a cool place. You can serve the appetizer after 2 weeks.

Mushroom solyanka

Solyanka is prepared from any fresh mushrooms that can be boiled and fried. The sunset perfectly combines the gifts of the forest and the harvest from your own garden.

For twisting you need the following components:

• any mushrooms - 1 kg;
• cabbage - 1 kg;
• onion - 1 pc.;
• tomato paste - 150 g;
• bay leaf - 4 pcs.;
• vinegar - 2 tablespoons;
• vegetable oil - 100 ml;
• salt and sugar - 5 teaspoons each.

Step-by-step instructions for preparing mushroom solyanka are as follows:

• The mushrooms are sorted, washed well, and cooked for 20 minutes.After cooling, cut into arbitrary small pieces and fry along with chopped onion.
• Finely shredded cabbage is stewed for half an hour with oil, water and vinegar.
• The vegetables are salted, tomato paste, bay leaf and sugar are added, and simmered for another quarter of an hour.
• Mix the browned mushrooms with vegetables and simmer for another 5 minutes.
• The finished hot mixture is packaged in jars and closed with lids.

In pork fat

If you roll mushrooms in lard, you will get an excellent semi-finished product for all occasions. The contents of the jar will be useful for preparing a quick and tasty dinner by frying mushrooms with potatoes or stewing them with rice.

For the preparation you will not need anything except the following products:

• mushrooms;
• lard;
• salt - to taste.

The preparation scheme for the semi-finished product is very simple:

• Well washed mushrooms are boiled for 20 minutes.
• Finely chopped lard is melted and the cake is removed.
• Mushrooms are fried in lard for half an hour and salted to taste.
• The semi-finished product is laid out in sterilized jars, melted lard is poured one and a half centimeters on top and sprinkled with salt.
• The blanks are sterilized for half an hour and sealed.

Harvesting porcini mushrooms for the winter

Porcini mushrooms can be prepared by freezing or drying them. But if you preserve the trophies of a “quiet hunt,” this will allow you to maintain a beautiful shape and get a ready-made snack.

A quick and tasty snack can be prepared from the following ingredients:

• porcini mushrooms - 1 kg;
• water - 1 liter;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• vinegar - 1 tablespoon;
• vegetable oil - 1 tablespoon per jar;
• bay leaf - to taste;
• black peppercorns - to taste;
• seasonings - to taste.

The canning technology is described below:

• Prepared mushrooms, washed and cut into pieces of equal size, are boiled, changing the water twice. The first time it is brought to a boil and drained, the second time it is boiled for an hour and a half, after which it is washed again and the water is allowed to drain.
• Prepare the marinade: bring water to a boil, add salt, sugar, seasonings, and at the very end - vinegar.
• The mushrooms are packaged, filled with marinade and a spoonful of oil is poured in.
• The jars are sterilized for 20 minutes and rolled up.

Fried mushrooms for the winter

A completely uncomplicated and time-saving way to store mushrooms for the winter does not require special skills or effort. Nevertheless, forest gifts prepared in this way will become a real lifesaver.

The list of ingredients for this preparation is very short:

• mushrooms;
• vegetable oil;
• salt to taste.

The following is how to prepare such a twist step by step:

• The main ingredient is washed, cut into arbitrary pieces and boiled for half an hour, after which it is discarded in a colander and washed again.
• In a dry frying pan, evaporate the remaining moisture from the mushrooms, then add oil and fry for half an hour, adding salt at the end of frying.
• The semi-finished product is packaged in jars, topped with a half-centimeter layer of oil from the frying pan. If there is not enough oil, you can heat the required amount and add it to containers.
• Cover the container with nylon lids, wait until it cools down, and put it in the refrigerator.

Further storage of workpieces

Ideal conditions for storing canned mushrooms are a dark, dry room with a temperature of up to 10 degrees Celsius. Negative temperatures, as well as elevated ones, will have a bad effect on jars of treats. It is better to store closed preparations for no more than a year; opened ones must be stored in the refrigerator for no longer than 2 days.If the brine or mushrooms have changed color or emit gases, the preservation must be disposed of.

Self-collected and prepared mushrooms are a good way not only to save the family budget, but also to show off the skill of the housewife to your guests.

You can stock up on a tasty snack for the winter if you use traditional or original recipes for different varieties of mushrooms.