Home Second courses Salted oyster mushrooms: a recipe for cooking at home. Unusual pickling: how to prepare salted and pickled oyster mushrooms Salting oyster mushrooms in a cold way

Second courses

Salted oyster mushrooms: a recipe for cooking at home. Unusual pickling: how to prepare salted and pickled oyster mushrooms Salting oyster mushrooms in a cold way

Mushrooms are a valuable source of protein, iron, fiber, and many other useful substances, so this product must be present in the family diet. Mushrooms are available only in the warm season, but for the winter you need to stock up on the required number of jars of salted mushrooms. Most often, housewives pickle wild mushrooms, but you can also stock up on champignons or oyster mushrooms.

Oyster mushrooms are very healthy and tasty mushrooms that are grown on an industrial scale and are available all year round. This is a fairly dietary product, since 100 g contains only 30-40 kcal and 0.11 g of fat.

These mushrooms have become widely used in cooking. They are boiled, fried, stewed, baked, pickled, salted. Regardless of the cooking method, mushrooms do not lose their taste, aroma and shape. Salted oyster mushrooms are especially good and can be prepared in any season.

How to salt oyster mushrooms hot and cold?

Oyster mushrooms are inexpensive and available all year round. Salting them does not require effort or high culinary skills. But salted mushrooms with onions with vegetable oil will be an excellent cold appetizer at a festive feast.

For pickling, only tender caps are used, but the hard stems will have to be cut off. We cut especially large specimens into two or three parts.

Cold salting method.

This is a very simple and quick way to pickle.

For cold salting we need:

fresh oyster mushrooms - 2 kg;
table salt (non-iodized) - 250 g;
bay leaf - 2-3 pieces;
peppercorns (black) - 5-7 peas;
carnation - 3-4 inflorescences.

Cooking method:

Before salting for the winter, wash and separate the mushrooms. We cut off all darkened, damaged areas with a sharp knife. We cut off the hard legs, leaving about a centimeter at the base. We cut the caps that are too large into pieces that are more convenient for harvesting.

Now take a spacious, clean, dry pan and pour an even layer of salt onto the bottom. Place a layer of mushrooms on top, placing them with their caps down and the porous side up (this way they will salt faster).

We season the top with spices, to which a few clean oak, currant or cherry leaves are often added for greater aroma. Sprinkle salt on top and repeat these layers until you run out of raw materials. The last layer should be completely covered with a mixture of salt and spices.

Cover the pan with the contents with a thick cloth or a clean kitchen towel. We install a pressure on top, which can be a jar of water or a clean stone.

Leave the pan with pickles for a couple of days at room conditions. During this time, the oyster mushrooms will settle, making room for another couple of layers. In general, the pickles should stand in a warm place for up to 5 days, and then we move the pan to the cold. After a week of pickling, oyster mushrooms can be eaten, seasoned with chopped onion and vegetable oil.

Hot salting method.

The second popular method of salting for the winter is hot.

oyster mushrooms - 2.5 kg;
drinking water - 2 l;
table salt - 3-4 tbsp;
cloves - 4-5 buds;
garlic -5-8 cloves;
bay leaf - 4-6 pieces;
peppercorns (black) - 5-10 peas.

For hot pickling, first prepare half-liter jars. Wash them well with soda and sterilize them over hot steam.

We carefully sort out the oyster mushrooms, remove spoiled areas, and cut off the stems. Do not wash them, as they will be boiled in several waters before salting.

Place the mushrooms in a saucepan, fill completely with water, and put on fire. After the contents boil, carefully drain the water and add fresh water. After boiling, skim off the foam with a slotted spoon and cook the oyster mushrooms for half an hour over moderate heat.

Drain the boiled oyster mushrooms and cool. We put them in jars, adding a few cloves of garlic for piquancy.

For hot salting, prepare the brine. To do this, dissolve salt in two liters of water, add peppercorns, cloves with bay leaves and other spices as desired. The main thing in preparing the brine is not to add too many spices so that their aroma does not overwhelm the natural mushroom taste and smell of oyster mushrooms.

We put the brine on the fire, and after boiling, boil for 3-5 minutes. Pour the hot brine into jars, close with nylon lids, and leave in the cold for 12-14 days. To keep oyster mushrooms longer, you can add a spoonful of table vinegar to each jar.

Pickled oyster mushrooms.

Pickling oyster mushrooms takes time, but there is another quick way to prepare them at home - pickling.

To prepare you will need:

oyster mushrooms - 1 kg;
water - 0.7 l;
garlic - 3-4 cloves;
granulated sugar - 1 tbsp;
table salt - 2 tbsp;
dried dill - to taste;
table vinegar - 3-4 tbsp;
bay leaf - 3-4 pieces;
peppercorns and cloves 5-7 pieces each.

Cooking method:

We wash the oyster mushrooms and sort them, removing the stems. We cut large specimens into 2-3 parts. Pour the prepared oyster mushrooms into a saucepan with 0.7 liters of water, add the listed spices.

Bring the pan with the contents to a boil and immediately add table vinegar. Turning down the heat, cook the oyster mushrooms for half an hour.

Set the saucepan aside and cool slightly. Place the warm mushrooms in clean, sterile jars, fill with marinade so that it just covers the contents on top, and add 1 spoon of sunflower oil per jar.

We close the jars with nylon lids and place them on the refrigerator shelf for 24 hours. The next day you can eat it.

The methods listed above for harvesting oyster mushrooms are the most popular. They will allow you to prepare your own tasty and healthy mushroom appetizer. Bon appetit and delicious preparations!

Quelle der Zitate: http://gribnichki.ru/

Foto: https://yandex.ru/

How to salt oyster mushrooms hot and cold?

For pickling, only tender caps are used, but the hard stems will have to be cut off. We cut especially large specimens into two or three parts.

Cold salting method

This is a very simple and quick way to pickle.

For cold salting we need:

fresh oyster mushrooms - 2 kg;
table salt (non-iodized) – 250 g;
bay leaf – 2-3 pieces;
peppercorns (black) – 5-7 peas;
cloves - 3-4 inflorescences.

Cooking method:

Cover the pan with the contents with a thick cloth or a clean kitchen towel. We install a pressure on top, which can be a jar of water or a clean stone.

Hot salting method

The second popular method of salting for the winter is hot.

oyster mushrooms – 2.5 kg;
drinking water – 2 l;
table salt – 3-4 tbsp;
cloves – 4-5 buds;
garlic -5-8 cloves;
bay leaf – 4-6 pieces;
peppercorns (black) – 5-10 peas.

For hot pickling, first prepare half-liter jars. Wash them well with soda and sterilize them over hot steam.

We carefully sort out the oyster mushrooms, remove spoiled areas, and cut off the stems. Do not wash them, as they will be boiled in several waters before salting.

Drain the boiled oyster mushrooms and cool. We put them in jars, adding a few cloves of garlic for piquancy.

Pickled oyster mushrooms

Pickling oyster mushrooms takes time, but there is another quick way to prepare them at home - pickling.

To prepare you will need:

oyster mushrooms – 1 kg;
water – 0.7 l;
garlic – 3-4 cloves;
granulated sugar - 1 tbsp;
table salt – 2 tbsp;
dried dill - to taste;
table vinegar – 3-4 tbsp;
bay leaf – 3-4 pieces;
peppercorns and cloves 5-7 pieces each.

Cooking method:

Bring the pan with the contents to a boil and immediately add table vinegar. Turning down the heat, cook the oyster mushrooms for half an hour.

Set the saucepan aside and cool slightly. Place the warm mushrooms in clean, sterile jars, fill with marinade so that it just covers the contents on top, and add 1 spoon of sunflower oil per jar.

We close the jars with nylon lids and place them on the refrigerator shelf for 24 hours. The next day you can eat it.

The methods listed above for harvesting oyster mushrooms are the most popular. They will allow you to prepare your own tasty and healthy mushroom appetizer. Bon appetit and delicious preparations!

The advantage of this recipe for how to pickle oyster mushrooms is that it’s quick to prepare the mushrooms; even a novice in the kitchen can handle salting. The recipe is simple, but in the end you will get the most delicious result.

What do you need:

0.5 kg of fresh oyster mushrooms;
2 liters of water (for blanching);
45 g salt (for blanching);
200 grams of water (for brine);
one tbsp. l. coarse salt (in brine);
three black peas pepper;
three sheets of black currants;
3 lavrushki.

Pickling oyster mushrooms at home:

Sort the mushrooms: separate the caps from the hard stems (usually they are not eaten) and rinse in water.
Pour two liters of water for blanching into a saucepan (preferably enameled), boil it, add the specified amount of salt and only then place all the processed oyster mushrooms there.
The boiling time is only 7 minutes, after which put the caps in a colander to drain the remaining water, and let the mushrooms cool down.
Pour clean water into another pan to prepare the brine, bring to a boil, add salt, all the leaves according to the recipe and peppercorns. Stir the ingredients into the pan and simmer for five minutes.
Strain the brine through a sieve so that all the spices are retained in it, boil the resulting liquid again, and then cool to room temperature.
Prepare the jars: clean, wash and sterilize; do the same with the lids, only not metal, but nylon (polyethylene).
Place the mushroom caps in dense layers in the treated jars, fill with cooled brine, close with lids, and store the preparation in a cool place.
Oyster mushrooms salted in this way will be ready to eat within a week.

For our readers, we have collected other useful articles that describe in detail how to cook and, as well as much more.

How to cold pickle oyster mushrooms

This method of salting oyster mushrooms for the winter is one of the two most common. Oyster mushrooms are not subject to heat treatment, salt is the only preservative, and spices will give the mushrooms a light spicy taste.

Required:

2 kg of young oyster mushrooms;
250 grams of non-iodized salt;
2 bay leaves;
7 pieces of peppercorns (black);
3 cloves (spice).

Salted oyster mushrooms cold method:

For the cold method of pickling, choose young mushrooms, since milky juice accumulates in old ones, which will then have to be removed by soaking.
Separate the oyster mushrooms, wash them, cut off the stems, leaving about 1 cm at the base. For the preparation you will only need the caps - cut the too large ones into convenient smaller pieces, and leave the small and medium ones as they are, whole. Cut off damaged and suspicious areas on the mushrooms with a knife.
Pour an even layer of salt onto the bottom of a large (clean and dry) container, but not all of it, but only part of it, since it will still be needed for the next layers of mushrooms.
Place the first layer of mushrooms, about 2 caps thick. By the way, the caps of oyster mushrooms should be laid with the porous side up and the smooth side down, so salting will occur faster.
Sprinkle with salt again and throw in some of the spices, then another layer of mushrooms and so on until the ingredients run out. Be sure to sprinkle the top mushrooms with a layer of salt.
Place any pressure on top of everything.
Leave the salting at a temperature of 20-25°C, no higher. In this state, the mushrooms should stand for five days. They will noticeably settle, this is normal when cold salting.
After five days, move the pan with the contents to a cool place - basement, cellar. After 30-40 days, the oyster mushrooms will be well salted and will be suitable for food.

How to pickle oyster mushrooms quickly

The second popular way to quickly pickle oyster mushrooms is good because the products are subjected to heat treatment (cooking), during which any toxicity is reduced to a safe level, the microorganisms remaining on the surface of the mushroom die completely, and the bitterness is eliminated.

Necessary:

1 kg of mushrooms (oyster mushrooms);
2 large garlic cloves;
6 pieces of allspice (peas);
5 pieces. cherry leaves;
3 dill stalks with seeds;
1 table each. spoon of vegetable oil on the jar;
one large bay leaf;
1 PC. onions;
50 g coarse salt.

Quick pickling of oyster mushrooms:

Process the oyster mushrooms: wash, peel, remove the stems, cut the large caps into smaller pieces. If you come across overripe specimens, and you still decide to pickle them, you definitely need to soak the mushrooms in cold water for a couple of days, changing it every half day. The accumulated milky juice will come out and the oyster mushrooms will be ready directly for pickling.
Fill a large saucepan with water, place the prepared mushroom caps there, and boil. As soon as the first boil occurs, drain the liquid.
Pour clean cold water into the same pan again, throw in a whole peeled onion and bay leaf, wait until it boils, then boil the oyster mushrooms for about half an hour (medium heat on the stove). The foam formed during the cooking process must be removed.
After the time has passed, place the boiled oyster mushrooms in a colander. Set aside the mushroom broth for now, do not pour it out.
Meanwhile, peel the garlic and chop finely. Wash the cherry leaves and dill and dry a little.
Boil a certain amount of water in a kettle and scald dill umbrellas, cherry leaves, and peppercorns with the resulting boiling water.
The jars (volume 0.5 l) in which you will put the mushrooms must be sterilized in advance.
Fill the containers as follows: mushrooms, salt, garlic, spices (scalded with boiling water) and repeat layers. Leave empty space at the top of each jar, about 1/3 of the total volume.
Fill the contents of the jars with the broth, not to the brim, put a tablespoon of vegetable oil in each, and cover with a plastic lid (they also need to be sterilized in advance).
The workpiece should cool naturally and then be stored in the refrigerator or other cold place.
In a week, the oyster mushrooms will be salted properly and will be waiting for their place on the table.

How to pickle oyster mushrooms with thyme and coriander

The original taste of oyster mushrooms in this pickling will be given by spices such as thyme and coriander. Fresh thyme is not a very common seasoning in canning, but it is still used in salting and soaking foods. Coriander seeds are also used in pickles. The combination of these two ingredients will undoubtedly bring out a different side to the taste of oyster mushrooms.

Required Products:

a bunch of oyster mushrooms - 0.3 kg;
garlic cloves - 3 pcs.;
thyme sprig - 10 g;
coriander seeds - 7 pcs.;
pepper (black) - 6 mountains;
olive. butter - 50 g;
table salt - half a tsp.

How to pickle oyster mushrooms:

Divide a small bunch of oyster mushrooms into individual mushrooms, rinse in water, cut off the hard stems.
Place the processed mushrooms in a saucepan, add water, put on the fire and wait for the water to boil. Then drain it into the sink.
Fill the pan with oyster mushrooms again with fresh water, bring the liquid to a boil, then boil the mushrooms for 20 minutes to half an hour, then drain in a colander or sieve.
Cut the garlic cloves into thin slices.
Sterilize and dry the jar in which we will place the workpiece.
Place some chopped garlic, fresh thyme, and black peppercorns on the bottom of the container.
Add all the oyster mushrooms, coriander seeds, the rest of the garlic and salt.
Pour olive oil over the mushrooms. The recipe gives an approximate dosage of 50 grams, since you can reduce or increase the amount of this ingredient to your taste.
The preparation should be stored in the refrigerator, and the oyster mushrooms themselves will be ready on the second day.

Pickling oyster mushrooms at home

The recipe for this pickling is inherently simple, so those new to canning can safely make this preparation, following the step-by-step instructions. The result will definitely please both you and those you treat with delicious mushrooms. Cloves in combination with garlic will give oyster mushrooms a somewhat pungent taste and a strong spicy aroma.

You need (calculation for 1 kilogram of oyster mushrooms):

rock salt - 60 grams;
cloves - 3 buds (inflorescences);
garlic - 3 cloves;
dill sprigs with umbrellas - 2 pcs.;
laurel - 1 leaf;
shower. pepper - 4 pieces;
black pepper - 4 pcs.;
filtered water (for brine) - half a liter.

Pickling oyster mushrooms with cloves and garlic:

First, a kilogram of oyster mushrooms needs to be processed: disassemble the bunch into individual mushrooms, cut off unsightly places, separate the stems, leaving a centimeter-long part of the base at the cap. Wash the caps thoroughly in cold water.
Blanch the oyster mushrooms for about five to ten minutes, then use a slotted spoon to catch them and place them in a sieve to drain.
Prepare the jars as usual (they must be sterilized and dry), put the caps in them in dense layers, with the ribbed base facing up.
For the brine: pour half a liter of clean water into the pan, when it boils, add rock salt, stirring the liquid, wait until it is completely dissolved.
Place the remaining ingredients into boiling salted water: two types of peppers, clove buds, laurel. leaf, dill sprigs, peeled whole cloves of garlic. Boil for 5-7 minutes, then remove the pan from the heat and immediately strain the brine.
Pour purified brine over the oyster mushrooms placed in containers to the brim, and close with nylon lids.
Allow the jars to cool slightly at room temperature, and then move them to a cooler place.
A week later, you can safely try the results of your labor.

Oyster mushrooms do not lose their unique taste not only when salted, but also with other types of processing and cooking methods. Salted oyster mushrooms are an excellent winter snack, which is in no way inferior to other common types of canned mushrooms.

Mushrooms are a tasty, healthy, nutritious product. Almost every family has its own favorite mushrooms. Someone, spending time outdoors on weekends, picks mushrooms on their own. Other people prefer to do a “silent hunt” in the supermarket. However, both of them often make preparations for the winter. Salted oyster mushrooms, honey mushrooms, champignons, and chanterelles are an excellent appetizer. Mushrooms can be an independent dish or side dish.

Oyster mushrooms for the winter

This type of mushroom is considered one of the most popular, often purchased in stores and collected in the nearest forest belt. Oyster mushrooms are low-calorie foods, so they can be consumed even by those on a strict diet. 100 grams of mushrooms contain no more than 40 kilocalories. Experienced housewives know many recipes on how to cook oyster mushrooms deliciously. This product is almost universal. Mushrooms can be pickled, fried, baked, boiled and dried.

You can treat yourself to a delicious dish all year round. Oyster mushrooms are quite inexpensive, and even an inexperienced housewife can cook them. It takes little effort to prepare, for example, salted oyster mushrooms. You also don’t need any special culinary knowledge or expensive ingredients. We have selected for you the most popular, quick-to-cook and beginner-friendly recipes. Now every housewife will be able to pamper her guests with delicious, aromatic mushrooms at any time of the year.

Careful preparation

Before salting oyster mushrooms, they must be prepared for pickling. It all starts with a thorough wash. Some housewives use large basins and containers in which the mushrooms are washed and cleaned of grass and leaves. You can simply use a tap with cold running water. Mushroom stems will not “take part” in the cooking, because they are quite tough and tasteless. They need to be cut off. For salting, we only need the caps. And since oyster mushrooms are quite large mushrooms, the caps can be cut into two, or even 3-4, parts.

Cold way

There are two main options for preparing oyster mushrooms. Which one is simpler and easier? As experienced housewives assure, salt oyster mushrooms in a cold way. To prepare, you need to take the following ingredients:

2.2 kg of mushrooms;
240 g salt;
laurel leaf;
four clove buds;
peppercorns - 5-10 pcs.

How to cook oyster mushrooms deliciously

After the mushrooms have been washed well under cold water and cut into pieces, they can be transferred to a large, clean saucepan. It is not recommended to immediately dump all the oyster mushrooms into a container, mixing with table salt. Experienced housewives advise making a kind of layer cake: a couple of pinches of salt on the bottom, a layer of mushrooms, a layer of salt, again mushrooms, salt. To make the oyster mushrooms salt faster, it is recommended to place the mushrooms with the cap down. The spices listed above are added on top. You can also add a few currant or cherry leaves for additional flavor.

In some recipes for salted oyster mushrooms, it is recommended to mix the salt with all the spices at the initial stage. And then salt the mushrooms with this mixture. Which method you choose is up to you to decide. There probably won't be any difference. It's all about convenience and speed of preparation.

In this recipe you will not see such an ingredient as water, because it is not needed here. The mushrooms will be marinated, as they say, in their own juice. Cover the oyster mushrooms layered with salt and spices with a clean towel, place any pressure on top (a jar of water, a brick, etc.) and keep at room temperature for 3-4 days. On the 5th day, it is recommended to put the mushrooms in the refrigerator. After seven days they are ready to eat.

After the specified period of time, take out the mushrooms, add a little onion in half rings, aromatic vegetable oil. A great snack with vodka is ready.

Hot salting

This method takes a little more time, but is loved and preferred by many housewives. In order to obtain salted oyster mushrooms for the winter using the hot method, you will need:

2.5 kg of mushrooms;
8 cloves of garlic;
2.5 liters of water;
four tablespoons of salt;
5 buds of cloves;
5 bay leaves;
6 black peppercorns.

For cooking, you also need to take clean, sterilized glass jars and metal lids.

Description of the salting process

The preparatory process in this recipe for salted oyster mushrooms is identical to that already described above. We wash the mushrooms, cut off the stems, cut the caps, and place them in a pan. Pour water, put on fire, bring to a boil, not forgetting to remove any foam that appears. We do not add any spices or salt at this stage. Cook the mushrooms for about half an hour, drain the water and transfer them to jars.

Now it's time to prepare the brine. Place all the above products in a large saucepan, except mushrooms. You can add cloves or aromatic bay leaves at your discretion, that is, a little more or less than the amount specified in the recipe. Remember that by adding too many spices, you can overpower the unique mushroom flavor. Bring the brine to a boil, cook for 5 minutes. Now all that remains is to pour the fragrant mixture over the oyster mushrooms in the jars, close them with metal or regular plastic lids, and store them in a cool place.

Pickling

This method of cooking oyster mushrooms is very quick and easy and is perfect for impatient or lazy housewives. We will marinate the mushrooms. To do this you will need:

Description of the marinating process

In this recipe, the preparatory process looks exactly the same as in the first two. Before you get salted oyster mushrooms, fresh mushrooms must be washed well, most of the stem must be cut off (it is very hard and will not add any flavor), and the cap must be cut into several pieces. Place the main ingredient in a saucepan, add 700 ml of water, and add the spices indicated in the list. Turn on medium heat and bring the mushrooms to a boil. Don't forget to skim off the foam. As soon as the oyster mushrooms boil, you can add vinegar. Reduce heat to low and cook for 30 minutes.

Turn off the gas. Leave the pan with salted oyster mushrooms to cool slightly. Place the cool mushrooms in a jar, add a few tablespoons of brine and a couple of tablespoons of sunflower oil. Cover with a lid and store in the refrigerator. After the pickled oyster mushrooms have been left in the cold for a day, they can be eaten.

Be sure to add more fresh herbs to the brine or jar of pickled mushrooms. It could be dill, green onions or parsley. Greens will give the appetizer a fresher and tastier look and add bright colors. And it is also good for health. Carrots or bell peppers will add a bright accent. You can literally put a few thin slices in a jar.

In conclusion, I would like to say that this is only a small fraction of the recipes for making salted oyster mushrooms. These are the simplest options available for novice housewives, do not require financial costs and are quick to prepare. Lovers of pickled mushrooms will have to try all the methods in order to decide on the recipe they like. You will definitely be able to find your favorite, which will help you pamper your home guests and household members with fragrant, tasty, healthy oyster mushrooms.

Since these are artificially grown mushrooms, they do not require special cleaning. Just rinse them with water and you can start salting. Before you pickle oyster mushrooms at home, you need to prepare a set of spices, salt and other ingredients for the process.

Only mushroom caps are used for pickling - the stems are too tough to eat. It is worth choosing young oyster mushrooms, as overripe ones accumulate milky juice with an unpleasant aftertaste.

Another advantage of these mushrooms is that they are all-season and can be sold at any time of the year. However, it is not difficult to grow them yourself, so the answer to the question of whether such mushrooms can be salted even in winter is always positive.

Recipes

To properly pickle oyster mushrooms, you need appropriate containers - a barrel, jars or a large pan. It is better to choose a ceramic, glass or enameled option, but not galvanized or aluminum. Salting can be done in different ways: with blanching, cold method, with various spices, the blitz method.

There is no point in boiling oyster mushrooms for a long time before salting them. They are boiled rather in order to make them softer and more pliable to the effects of brine. The recipe is suitable for quickly cooking mushrooms.

Number of servings/volume: 2 l

Ingredients:

young oyster mushrooms – 3 kg;
sufficient amount of water for blanching;
water for brine – 2 l;
salt for blanching – 200 g;
salt for brine – 5 tbsp. l.;
black peppercorns – 10 pcs.;
bay leaf – 8-10 pcs.;
garlic - 1 head.

Preparation:

Sort the oyster mushrooms, leave the small ones as is, and cut the medium-sized mushrooms into several pieces. Rinse with cool water.
In an enamel saucepan, combine water and salt for blanching.
Place the prepared mushrooms in there and cook for 8-10 minutes after boiling.
Place the boiled oyster mushrooms in a colander, wait until the excess liquid drains and the mushrooms cool.
Meanwhile, prepare the brine in another pan - pour water, add salt, pepper and bay leaf. Stir everything, boil and cook for 5-7 minutes.
Strain the finished brine and cool to room temperature.
Wash the jars, dry them slightly and warm them in the oven or sterilize them in another usual way.
Place the cooled mushrooms as tightly as possible, adding sliced garlic, pour in brine and cover with nylon lids.
The first sample can be taken after a week. Oyster mushrooms prepared in this way are stored in a cool place, for example, in a cellar or on the bottom shelf of the refrigerator.

Bon appetit!

Delicious crispy mushrooms are what you get after pickling oyster mushrooms without heat treatment. Salt (not iodized) acts as a preservative, and a carefully selected “bouquet” of spices gives the finished dish an unusual flavor. Salting oyster mushrooms for the winter this way is not only quick and convenient, but most importantly, it turns out very tasty.

Number of servings/volume: 3 l

Ingredients:

fresh oyster mushrooms – 3 kg;
table salt – 350 g;
bay leaf – 5 pcs.;
black peppercorns – 10-12 pcs.;
dry cloves – 4-5 pcs.

Preparation:

Prepare the mushrooms - wash them, cut medium-sized and large-sized mushrooms into two or four parts, respectively, and remove damaged areas.
Pour a not too thick layer of salt into the bottom of a large saucepan or ceramic barrel.
Lay out a layer of oyster mushrooms, maybe 2 caps thick.
Add salt and some of the spices.
Place the next layer of oyster mushrooms on top of it.
Repeat the process until you run out of mushrooms, the top layer should be salt.
Place a round flat object on top and apply pressure.
Leave for five days indoors at room temperature (20-22 ℃). During this period the mushrooms will settle.
After the expiration date, mix the contents of the container with your hands and move it to a cold place, for example, in a cellar.
Oyster mushrooms will be ready in about 1 month.

In a month you will be able to enjoy the taste of crispy mushrooms!

Attention! To make oyster mushrooms salt faster and more evenly, you should lay them with the smooth side of the cap down and the lamellar side up.

Exquisite spices will help fully reveal the taste of oyster mushrooms. They will be appreciated by both households and guests. Jars of mushrooms prepared in this way will always have a place on the shelf of the pantry or cellar. Of course, you will have to work hard, but the result will please you!

Number of servings/volume: 2 l

Ingredients:

young oyster mushrooms – 3 kg;
table salt – 5 tbsp. l.;
garlic – 10 cloves;
thyme – 3-4 sprigs;
coriander (seeds) – 7-10 pcs.;
black peppercorns – 8-10 pcs.;
olive/other vegetable oil – 350 ml.

Preparation:

Wash the mushrooms; if they are in bunches, take them apart and cut off the stems.
Place the oyster mushrooms in a saucepan, add water, and put on fire.
When the water boils, drain it.
Add water again, bring to a boil and cook for 20-25 minutes.
Drain the water, place the mushrooms in a colander, wait until the excess liquid drains.
Break the thyme sprigs, peel the garlic and carefully cut into thin slices.
Rinse the jars thoroughly and dry.
Place all the spices except coriander at the bottom of each jar.
Place the oyster mushrooms in jars and compact them tightly; sprinkle salt, garlic and coriander on top.
Pour a layer of oil on top so that the mushrooms are completely covered.
Place the jars in the refrigerator.

Salted oyster mushrooms will be ready very quickly - within a day!

This spicy duet is simply unique and under its influence the mushrooms turn out tender, juicy, with an original taste. This recipe is simple, so for any beginner it can be a successful debut in the kitchen. The result will please both the cook himself and the one who will feast on the delicious oyster mushrooms.

Number of servings/volume: 2 l

Ingredients:

fresh oyster mushrooms – 3 kg;
rock salt – 170-180 g;
garlic – 8-10 cloves;
dry dill - 5-6 umbrellas;
bay leaf – 4-5 pcs.;
black peppercorns – 8-10 pcs.;
black pepper, sweet peas – 8-10 pcs.;
dry cloves – 5-6 pcs.;
water for brine – 2 l.

Preparation:

Process the mushrooms - wash, trim off the stems and damaged areas.
Boil water, place the oyster mushrooms in it for about 10 minutes, then remove with a slotted spoon and place in a colander. (You can put them in boiling water directly in a colander, and then put them on a sieve - it’s faster and more convenient.)
Wash the jars, sterilize and dry.
Place the oyster mushrooms tightly in the jars, with the smooth side of the caps facing down.
Make the brine: mix water and salt, put on fire. When it boils, add all the spices, including garlic.
Boil for 6-8 minutes, strain and pour mushrooms into jars.
Close the jars with nylon lids and leave in the room until completely cool.
Once it cools down, move it to a cold room.

Oyster mushrooms prepared in this way are ready for consumption after 7-8 days. It will be delicious, bon appetit!

Video

There are many recipes for salting oyster mushrooms. Some of them can be seen in the following videos:

He has been involved in gardening work, especially harvesting and preserving crops, since childhood. Excellent knowledge of the Russian language helps you share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He enjoys experimenting in the garden - the field for them is located right behind the house. Therefore, I am ready to try new recipes for canning and pickling, as well as original dishes from my own harvest, and share them with you.

Found a mistake? Select the text with the mouse and click:

Ctrl + Enter

Do you know that:

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.