Autumn is the time to think about how to make blanks from mushrooms and other gifts of nature. Mushrooms for the winter can be prepared most different ways. The most common methods for harvesting mushrooms for future use are: dry, roll pickled mushrooms in jars, pickle in a barrel or pan, or simply freeze. In winter, from such blanks you can cook delicious mushroom soup, salad, gravy for garnish and other yummy. The most popular, simple and detailed recipes mushroom blanks, accompanied by step-by-step photos taken, are collected in this section of the site. Follow them and be sure delicious snacks and mushroom dishes will delight you all year round!
The best recipes with photos
The last notes
In the season of "silent hunting", many are wondering how to save the entire harvest of mushrooms. Freezing is a great way to do this. You can freeze and Forest mushrooms and those that you purchased in a store or market. After all, everyone knows that in the summer the price of mushrooms is much lower.
Since ancient times, mankind began to think about how to preserve mushrooms for a long period without harm to their own health. The most popular method was not only drying and freezing, but also canning mushrooms. With this method, all the properties of the product and its external qualities are preserved. How pleasant it is to pick up a shiny mushroom on a fork and then feel a characteristic crunch on your teeth. To get such mushrooms, retaining all the useful ingredients, you need to do canning and consider some of the most popular and unusual recipes.
Selection and preparation of mushrooms
Not every mushroom can be preserved for the winter by conservation, many of them are not suitable for this. The best mushrooms for canning are porcini, boletus, mossiness mushrooms, aspen mushrooms, mushrooms, milk mushrooms and honey mushrooms. Of course, this is not the whole list of possible mushrooms, but these are used in popular recipes. For pickling, you need to choose small mushrooms with whole and strong hats. In this case, there will be no need to grind them, thereby losing their natural appearance. Large mushrooms are not suitable for canning, they can be stored in a different way.
Another old recipe mushroom caviar from mushrooms. Such caviar was prepared only in Siberian villages. Soaked milk mushrooms are scalded with boiling water and passed through a meat grinder. Then milk mushrooms are mixed with salt and garlic gruel and everything is placed in jars, sprinkled on top mustard powder or pour vegetable oil to the edges of the jar so that air does not penetrate and mold does not form, close the lid and send it to the refrigerator for storage. Such caviar was used for pies and is very good with sour cream.
In pursuit of proper nutrition and low cholesterol, another method of preserving mushrooms is undeservedly forgotten. This is perhaps the safest method of preserving mushrooms for the winter.
Ingredients:
- white mushrooms - 1 kg
- water - 100 ml
- table vinegar 3% -120 ml.
- salt - 1.5 tablespoons
- sugar -1/2 teaspoon
- black peppercorns -4 pieces
- cloves - 2 pieces
- bay leaf - 2 pieces
Cooking method:
To harvest porcini mushrooms for the winter according to this recipe in enamel pan you need to pour water, vinegar, add salt, sugar, pepper, cloves and bring to a boil.
Dip the chopped mushroom caps and legs into the boiling marinade and cook for 30 minutes, removing the resulting foam.
Boiled porcini mushrooms for harvesting for the winter should be placed in prepared jars, add bay leaf and pour marinade.
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Sterilize jars for 20 minutes at 80 °C. Then the jars with the porcini mushroom prepared according to this recipe must be hermetically sealed with lids and cooled.
Ingredients:
- mushrooms
- onion - 350 g
- carrots - 350 g
- salt, pepper - to taste
- vegetable oil for frying
Cooking method:
Boil the mushrooms until tender, put in a colander, let the water drain, cool.
Peel carrots and onions, pass through a meat grinder and fry in vegetable oil.
Mushrooms also pass through a meat grinder.
Mix carrots, onions and mushrooms, add pepper and salt to taste. Simmer over low heat for 40 minutes.
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The finished mushroom preparation for the winter must be decomposed into glass jars and sterilize in boiling water: half- liter cans- 25 minutes, liter - 30 minutes. Close hermetically. Store in a cool place.
1st way.
Ingredients:
- Ryzhik - 1kg.
For the marinade in 150 ml of water:
- salt - 1 teaspoon
- citric acid - 1.5 g
Cooking method:
For harvesting mushrooms according to this recipe fresh mushrooms you need to sort, sort by size, cut off the roots, cut large mushrooms (caps and legs) into pieces. Canned small mushrooms whole.
Boil the mushrooms for 15 minutes in the marinade.
Put the mushrooms in heated jars and pour over the filtered marinade in which the mushrooms were cooked.
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Cover the filled jars with prepared lids and sterilize at 60 ° C: half-liter jars - 65 minutes, liter jars - 85 minutes. Banks immediately roll up and cool.
2nd way.
Ingredients:
- mushrooms - 1 kg
For marinade:
- water -3/4 cup
- salt - 1 teaspoon
- spices - to taste
- vinegar 8% - 1/2 cup
Cooking method:
To harvest mushrooms in this way, prepared young caps of mushrooms should be poured with salted boiling water and left for 2-3 minutes in a tightly closed container, then folded into a colander or sieve, allowed to cool.
Arrange the mushrooms in jars, pour cold marinade and close the lids.
Hot way.
Ingredients:
- oyster mushrooms -1kg
- salt - 60-100 g
For brine per 1 liter of water:
- vinegar 6-9% -1-2 tablespoons
- salt - 60-100 g
- pepper, spices - to taste
Cooking method:
To make a preparation of mushrooms for the winter according to this recipe, hats boiled for 5-10 minutes should be transferred to sterile jars and poured with boiled brine.
Close jars with plastic lids and store in a cool place. Mushrooms will be ready to eat in 7 days.
For long-term storage blanks from mushrooms prepared for the winter, you need to add to the jars table vinegar, roll up with metal lids and store in a cool place.
Cold way.
Ingredients:
- oyster mushrooms (caps) -1kg
- oak and cherry leaves - 1-2 pieces each
- salt - 60-100 g
Cooking method:
For such a preparation of mushrooms, the bottom of the jars should be sprinkled with salt and the oyster mushroom caps should be laid with plates up, sprinkling each row with salt. Add oak and cherry leaves.
Sprinkle the last layer with a thicker layer of salt, cover with a clean cloth and a circle on which to put the weight.
As the volume of mushrooms in the bowl decreases, new portions of hats with salt can be added. Mushrooms withstand room temperature for 4-5 days, then put in the refrigerator or cellar. They will be ready to eat in 30-40 days.
Before serving, mushrooms can be seasoned with unrefined sunflower oil, lemon juice or vinegar and sprinkle with onions. These mushrooms are good both as an independent snack and as an addition to meat, fish and potatoes.
Ingredients:
- mushrooms (mushrooms, podgrudki, volnushki, serushki, russula, ringed caps and some rows) -10 kg
- salt - 500 g
- garlic, parsley roots, horseradish, dill or celery, oak leaves, currants, cherries
Cooking method:
Dip the cleaned and washed mushrooms in a sieve for 5-8 minutes in boiling water, then cool quickly, rinsing in cold water.
Put the mushrooms in jars and add salt and spices. Mushrooms salted in this way are ready to eat in 7-10 days.
See how appetizing this mushroom appetizer looks in these photos:
Ingredients:
- boiled mushrooms - 2 kg
- carrots - 1 kg
- onion - 1 kg
- tomato - 1 kg
- refined vegetable oil -1l
- salt - to taste
- vinegar 9% -70 g
Cooking method:
Cut boiled mushrooms. Grate carrots on a coarse grater. Cut onions and tomatoes into half rings.
Mix vegetables and mushrooms, salt, add vegetable oil and simmer for 1 hour.
2 minutes before the end of cooking, add vinegar.
Without removing from heat, spread the hodgepodge into sterile jars and roll up with sterile iron lids. Wrap and leave for 4-5 hours. Store in a cool dark place.
Salting again.
Ingredients:
- mushrooms -5 kg
- onion - 100 g
- dill -100 g
- allspice - 2.5 tablespoons
- bay leaf -10g
- salt - 250 g
Cooking method:
Separate the mushroom legs from the caps, cut into noodles 1-2 cm thick, mix with the caps, wash and boil in salted boiling water for 15-20 minutes, then put in a colander and cool.
Put the spices (bay leaf, pepper, dill, chopped onion) into the prepared dishes at the bottom, then the cooled mushrooms with a layer of 5 cm and spices, sprinkle with salt.
Thus, lay several layers of mushrooms. Cover with a cloth on top, put a circle and a load.
Mushrooms cool, distribute in jars and close.
Salting mushrooms.
Ingredients:
- Milk mushrooms
- currant leaf
Cooking method:
Rinse the milk mushrooms, cut and soak in salt water (1 glass of salt per 10 liters of water) under oppression. Soak for 5 days, every day, changing the brine.
Put the soaked milk mushrooms in an enamel bowl, shifting them with currant leaves, the top layer should be leaves.
Pour brine at the rate of 1 cup of salt per 3 liters of water. Put a wooden circle on top and place the weight. Milk mushrooms are ready for use in 30 days.
Watch the video "Preparing mushrooms" to better understand the technology for preparing such snacks:
Ingredients:
- Chanterelles - 1 kg
- Carnation - 2 pieces
- Bay leaf - 1 piece
- Allspice -5 peas
- Sugar - 1 teaspoon
- Salt - 1 tablespoon
- Vinegar 8.5% -2/3 cup
- Water -13 cups
Cooking method:
For this mushroom preparation, the chanterelles need to cut off the legs (in the place where the plates begin), boil the hats in salted water for 20-30 minutes and put them in a colander to dry. Bring water with salt and vinegar to a boil, dip the mushrooms into it, cook for 20-25 minutes, add sugar and spices at the very end.
Borovik is considered the king of the entire mushroom kingdom. It surpasses even meat in protein content and is considered its natural substitute, for which it was nicknamed white meat. Therefore, it is worth including this product in the diet.
But if it is easier to get it in summer-autumn, then what to do in winter? Of course, eat delicious preparations made in summer. Let's learn how to pickle and jar porcini mushrooms.
For an experienced mushroom picker, it will not be difficult to distinguish good mushroom from poisonous. But there are chances that the fungus may mutate and become unsuitable for food. Therefore, it is better to buy mushrooms, which are specially grown on farms.
The white fungus has a characteristic brown cap (color may vary depending on soil composition and age) and a white stem. A distinctive characteristic is the white color of its tubular layer between the cap and stem, which will always be white regardless of the state or method of preparation.
Before cooking, you should make sure that there is no poisonous satanic or bile mushroom that accidentally got into it, which look like a boletus.
It is worth dealing with mushrooms in the very first hours after picking or buying them, since this product quickly deteriorates and it is better to prepare them for consumption or pickling in the first 5-6 hours. They can be pickled, salted, dried and frozen - they are tasty in any state.
First of all, you need to select good specimens, sort them by size and rinse.
A good mushroom must be strong, whole, not crushed and without wormholes, otherwise it will not only not be stored for a long time, but may also contain toxic substances.
Regardless of the method of further storage, they must first be sorted, carefully examined for dents, cuts, wormholes and the affected areas removed. It is best, of course, not to use spoiled mushrooms for long-term storage and eat immediately, but after removing the affected area, they can still be pickled or salted.
For preparation, you need a large container for washing and soaking. Of course, the size of the container depends on the amount of product, but it is better to take a large basin or use a bathroom so that the mushrooms fit freely in it in one layer.
They can be cleaned of dirt in three ways:
- soaking first for 30 minutes, then again for 15 minutes in plenty of cold water;
- doused with boiling water up to 5 times;
- rinse with plenty of running water.
As soon as the dirt and grass are washed off, the mushrooms must be dried and prepared for further cooking. Whatever storage method is chosen, it is best to use small and medium-sized specimens whole, and especially large ones - cut in half. For pickling or pickling, you can use only hats, and put the legs into food.
Marinated porcini mushrooms
Pickled mushrooms are perfectly stored for a long time in an airtight container. Usually they are pickled with acid - acetic or citric. There are many varieties of marinade, but boletus goes well with any of them. Consider the recipes for cooking for the winter, which, in our opinion, are the most successful.
Mushrooms marinated with citric acid
If you do not want to use vinegar, then it can be easily replaced with citric acid. The taste of the mushrooms is spicy and they are stored for the same long time as with the use of vinegar marinade.
- boletus - 800 gr;
- citric acid - 20 gr;
- salt - 60 gr;
- sugar - 10 gr;
- water - 2 glasses.
Time spent: 3.5 hours.
Calories: 30 calories.
A quick recipe for marinated porcini mushrooms
Thanks to this marinade, mushrooms are stored for a long time. The recipe is based on the use of 1 liter jar.
Ingredients:
- white mushroom - 1 kilo;
- water - 750 ml;
- salt - 90 gr;
- granulated sugar - 25 gr;
- vinegar - 30 ml;
- laurel - 2-3 pieces;
- allspice and black peas - 3-4 pcs.;
Time spent: 30 minutes.
Calories: 25 calories.
- Boil pre-prepared mushrooms for 20 minutes in boiling water;
- In parallel, boil the marinade: dissolve salt with sugar and vinegar in 500 ml of water;
- After the mushrooms are cooked in the first water, move them to the marinade and cook in it for 8 minutes;
- In a sterile jar, put bay leaves, peppers on the bottom, and mushrooms on top. It is necessary to lay carefully, as soft mushrooms are easily deformed;
- Fill the jar with marinade and roll up the lid using a special machine;
- White mushrooms fast food ready for the winter. You need to store them in a dark cool place.
Salted porcini mushrooms
An equally popular storage option for porcini mushrooms is salting for the winter. This is the most ancient and proven way to store this product. There are several types of salting.
Classic recipe
It was in this way that most housewives used it at a time when neither citric acid nor acetic acid was widely available. Salted mushrooms are perfectly stored and have a unique taste.
Products:
- 1 bucket of mushrooms;
- 100 ml of sunflower oil;
- 2 cups of salt.
Preparation time: 4 days.
Calorie content: 24 kcal.
- Pour the mushrooms with salt (they should already be cleaned and washed) and leave them for a day;
- After that, drain the resulting juice into a saucepan and heat a little. Pour the juice back into the tub and leave for another day;
- Repeat the procedure with juice, only heat it more;
- On the third day, drain the juice again, boil it and return it hot to the container;
- After three days, boil the mushrooms with the juice and cool;
- Put the mushrooms upside down in a container (it is better to use a wooden tub) and pour over the juice;
- Pour vegetable oil on top, tie the container with a bag and cover tightly with a lid;
- Before use, you need to hold them for several hours in cold water, and then boil 2 times in two waters.
hot salting
Using this salting method for the winter, mushrooms are exposed to heat treatment v hot water. Their taste does not change from this, and time is saved.
Products:
- mushrooms - 1 kg;
- water - 1 l;
- salt - 30 g for brine and 50 g for salting;
- lavrushka - 3-4 pcs.;
- cloves - 3 pcs.;
- peppercorns - 3 pcs.;
- cherry or currant leaves - 2-3 pieces;
- dill - 30 gr.
Cooking time: 4 hours for cooking and 45 days for salting.
Calories: 40 calories.
- Boil water with salt and place mushrooms in it;
- As soon as foam forms on the surface, remove it and add all the spices;
- Cook for 30 minutes, stirring;
- Cool and arrange in jars, sprinkle with salt and fill with brine so that it covers only 1/3 of the jar;
- After 45 days you can eat.
Cold salting
Another option for salting for the winter, but without cooking, instead of which long soaking is used.
Products:
- white mushroom - 1 kg;
- salt - 30 gr;
- garlic - 1 head;
- dill - 10 gr;
- cherry leaves - 10 pcs.
Preparation time: 3 days for preparation and 40 days for salting.
Calories: 30 calories.
How to freeze porcini mushrooms for the winter
Freezing is the fastest and easiest way to preserve any food, and not just for the winter. This does not require much time and effort.
Ingredients:
- mushrooms - 1 kilogram.
Elapsed time: 15 minutes.
Calories: 24 calories.
- Dry the peeled and washed porcini mushrooms. For convenience, you can immediately cut them into pieces;
- Place them on a pallet so that they do not touch each other;
- Send to pre-freeze for 10 minutes;
- Get mushrooms and move to a bag or container;
- Send back to freezer. Defrost before using.
Any product can be turned into a masterpiece if it is prepared correctly. To avoid trouble, you need to use little secrets:
- When cooking, it is necessary to use mushrooms of the same size or make them so, since small parts will boil quickly and lose their shape, while large pieces will not be ready yet;
- White mushrooms must be cooked separately from other species due to different cooking times;
- Follow the recipe exactly and do not change it;
- At cold salting on top of the surface of the tub, a small coating of mold may form, there is nothing to worry about and you can simply remove it with a spoon;
- When frozen, you can mix them with other frozen vegetables to get ready mix for soups or stews.
These tips will help you avoid mistakes and food spoilage. Using proven recipes and knowing the secrets delicious cooking preparations for the winter, you can enjoy the unique taste of porcini mushrooms all year round!
How to properly dry porcini mushrooms for harvesting them for the winter can be found in the following video.
Marinating is a very popular way to preserve mushrooms for the winter. You can pickle almost everything: russula, milk mushrooms, chanterelles, mushrooms, champignons, oyster mushrooms, mushrooms and, of course, white ones. The method is called so because the product is poured with marinade, that is, water with various spices, salt, sugar, vinegar. The container is then hermetically sealed. Mushrooms can be stored in the marinade for up to two years. Vinegar must be added to the marinade. It is strictly forbidden to close mushrooms without vinegar at home! Why – we will consider this question below.
Is it possible to roll pickled mushrooms with iron lids?
This question is often asked, but its very formulation is incorrect. It is more correct to ask whether mushrooms can be hermetically sealed without vinegar. To understand this, you have to return to the forest.
Many types of bacteria live in the forest soil, and one of them secretes a deadly poison - €“ botulinum toxin. The species is called Clostridium botulinum, and poisoning with the poison of these bacteria is known as botulism. Sixty percent of botulism cases end in death. Seventy percent of the sick were poisoned by canned mushrooms.
For Clostridium botulinum, air, temperatures over 121 degrees (which cannot be obtained on a home stove) and acid are detrimental. Therefore, in terms of botulism, mushrooms are safe: salted in barrels, pots and jars under nylon lids (air penetrates under such lids), as well as dried and frozen ones. And in jars designed for hermetic sealing with iron, glass and other vacuum lids, vinegar is added, which prevents bacteria from living, multiplying and producing deadly botulinum toxin.
Attention! You need to add at least three teaspoons of 70% essence per liter of water. poured vinegar essence immediately into the jar, just before its capping.
Mushrooms for the winter, a classic marinade recipe
This recipe works well with any mushrooms. The jars stand securely, do not explode, and mushrooms without spices taste almost like fresh ones.
Required Ingredients:
- table vinegar 9%;
- salt (tablespoon per liter of water);
- water;
- mushrooms.
Cooking method
In winter, after opening a jar with mushroom preparation, the brine is drained, and the mushrooms are lightly fried in a pan or stewed in sour cream for 5-€“10 minutes.
Once upon a time, salted mushrooms were calling card Russian national cuisine. Unfortunately, they need to be stored only in the cold. There used to be cellars, but now there is always not enough space in the refrigerator. Jars of homemade pickled mushrooms are perfectly stored outside the refrigerator.
Required Ingredients:
- salted mushrooms 800 g;
- marinade 200 g;
- brine from salted mushrooms;
- vinegar% 150 g; cinnamon 1 g;
- citric acid 2 g;
- black pepper 7 pcs;
- carnation 4 pcs.
Cooking method
- Salt the mushrooms in any of the hot ways known to you, remove from the brine, put them in a colander.
- Boil the brine for 5 minutes, removing the foam.
- Rinse mushrooms with boiling water, put in a jar with spices, pour boiling brine.
- Sterilize 0.5 liter jars for 40 minutes, then pour vinegar under the lid and roll up.
How to properly roll porcini mushrooms for the winter
The king of all mushrooms is white and can also be pickled. When marinated, it is very tasty.
On a note! If you can make assorted from other species by mixing them in one jar, then whites need to be marinated separately from all so as not to drown out the special aroma of this mushroom. For canning, large specimens are cut into pieces, small ones are taken whole.
- 2 liters of water
- 40 g salt
- 6 allspice peas
- a little cinnamon
- 3 bay leaves
- 3 g citric acid
- 2 tbsp sugar
- 3 cloves
Cooking method
- Wash mushrooms.
- Put everything in a bowl necessary ingredients for marinade. When the marinade boils, put mushrooms in it.
- Cook for 15 minutes, at the end the mushrooms should sink to the bottom of the pan, and the brine should brighten. Pull out, put tightly in boiled jars 0.5 liters, pour the marinade broth.
- Sterilize 30 min.
On a note! Instead of vinegar in this recipe, add citric acid, which, unlike the essence, does not evaporate when heated. Mushrooms cannot be preserved with aspirin, as it does not provide a sufficient degree of acid.
Recipe for pickled porcini mushrooms with vinegar
You can prepare white and the classic way, with vinegar.
Required marinade ingredients:
- 1l of water
- 110 ml 6% vinegar
- 35 g salt
- Carnation
- peppercorns
- lavrushka
- cinnamon to taste
Cooking method
- Boil the mushrooms in salt water until they sink to the bottom.
- Transfer to jars that already contain spices. Pour vinegar into boiling water with salt and quickly pour jars.
- Sterilize 0.5 liter - 20 minutes, and liter -€“ 30 minutes. Roll up.
Marinated champignons, video recipe
Mushrooms are also loved abroad, but only champignons are harvested, as in this video.
Now you have in your arsenal a few simple, but delicious recipes how to roll mushrooms in jars for the winter. Enjoy the taste of whites and butter even in winter. Good appetite!
