Homemade mushrooms for the winter: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

A successful mushroom picker just needs to know different ways of harvesting mushrooms for the winter, preservation recipes, storage subtleties so that a rich harvest does not disappear and pleases all year round. The tricks of s alting and drying have been passed down from generation to generation, as a result of which they have survived to this day. Today, we can also use modern technology, which can significantly reduce cooking time and reduce labor intensity.

Our article will be useful to all mushroom lovers who prefer to prepare this delicacy for future use on their own.

Forest gifts

Since ancient times, people have used mushrooms to prepare a variety of dishes. They were stuffed with pies, dumplings and dumplings, added to dolma and cabbage rolls, stewed with vegetables and meat, s alted in barrels, used to make soups, sauces and gravy … Today, when the human diet has expanded significantly, this product has not lost its former popularity. Even a small outlet with crunchy mushrooms drenched in fragrant oil can turn an ordinary everyday dinner into a small holiday. What can we say about the menu for celebrations! Serve at least one wild mushroom dish to the festive table, and your guests will alreadythey will definitely be thrilled. It is especially nice to treat friends with mushrooms that are personally picked and cooked.

Mushrooms collected in ecologically clean regions are a source of protein and valuable trace elements.

This delicacy can be safely served even during strict fasts. Although the people call this product Leshiy meat, it is not at all contraindicated for a lean table. A mushroom dish will surely please a vegetarian too.

True, nutritionists do not recommend giving mushrooms to children under the age of three (according to other sources, the product is contraindicated under eight years old).

Pre-cleaning

Before you start harvesting mushrooms, you must carefully get rid of forest debris. Go through the contents of the basket, at the same time sorting the mushrooms by size and type.

After carefully examining the legs and hats, remove needles and dry blades of grass. Cut off the parts eaten by worms (if the mushroom has suffered too much, you don’t need to “eat up” it after the forest dwellers, it’s better to just throw it away). From brown spots, dents, too, must be removed with a knife. From overripe old specimens, the spore-bearing part of the cap is removed.

If sand is brushed, remove it before contact with water.

Washing and soaking

It happens that after mechanical cleaning, it is enough to rinse the mushrooms in running water. But in some cases it is better to let them lie in the water for about an hour. Too long soaking adversely affects the product: the pulp is saturated with water,becomes loose, the taste loses saturation.

Mushroom mushrooms are usually blanched or doused with boiling water. From this, the pulp becomes more elastic, does not fall apart when cut.

Champignons are simply washed under running water. They are very easy to clean.

Breasts and other lamellar species need closer inspection. Dirt can get stuck between the plates, so you have to wield a brush.

If you plan to dry mushrooms, do not wet them. Cleaning is done with a damp hard cloth.

Boiling

This step is not always needed. Before such a method of harvesting mushrooms as drying, boil, of course, nothing is needed. In other cases, it is desirable to do so.

Experienced housewives advise putting mushrooms in boiling water. It is not necessary to cut them finely yet, but it is advisable to cut too large specimens in half or into four parts.

What is boiling for? Everyone knows that mushrooms, like sponges, are able to absorb harmful substances from the atmosphere. During the cooking process, they turn into broth. In addition, the flesh becomes more tender, but retains elasticity.

Some mushrooms, especially the caps, contain alkaloids, which can also be removed by pre-boiling the product. Particularly dangerous in this regard are lines, waves, milk mushrooms and morels.

Afraid of such exposure and radionuclides. Even a ten-minute boil reduces their content by about 80%.

The process is recommended to be completed 30-50 minutes after the firstboiling. Do not use too much water, otherwise the mushrooms will give useful trace elements into it.

It is worth noting that in no case should this decoction be used for culinary purposes. It is easy to guess what its composition is, because all the harmful components remained in it. And the taste of such a decoction is far from being as good as that of a pure secondary broth. The shade also leaves much to be desired: it is usually a dirty brown.

Store oyster mushrooms and champignons grown under artificial conditions do not need such preparation. Simply rinse them before cooking.

S alting

Perhaps, this is the most traditional way of harvesting mushrooms for future use in Russian cuisine. Lamellar varieties are especially good for s alting: yellow and black milk mushrooms, chanterelles, russula, volnushki, mushrooms.

There are two ways of s alting: hot and cold. For cold, mushrooms are soaked for 2 days in cold water, periodically changing it. S alting should be carried out in a cool room (for example, in a basement, cellar), otherwise the mushrooms will ferment. Soaked mushrooms are placed in a barrel to the brim, sprinkled with s alt. For 10 kg of product, it will take 350 g. Oppression is usually placed on top to prevent the formation of air bubbles, which can become fermentation foci. Gradually, the mass will sag, you can add new layers to the barrel. The product is being prepared in a dark cool place. Milk mushrooms will need up to a month and a half, and mushrooms can be tasted in a couple of weeks.

The hot method is similar tocold in almost everything. But before laying the mushrooms, they are scalded with boiling water or blanched in boiling water for several minutes.

It is worth understanding in detail the question of what spices to use for such recipes for harvesting mushrooms. It is aromatic spices that form the taste of the final product. Spices from the following list are perfect for mushrooms:

• young branches and leaves of currants, cherries;
• oak leaves;
• lavrushka;
• stems, twigs and umbels of dill;
• garlic;
• basil (in small quantities);
• peppercorns.

Herbs and seasonings are placed on the bottom of the barrel, and then they are layered with mushrooms. Please note: there is no onion in this list, you should not use it. Fresh or pickled onion is added just before serving.

Marinating

This method of harvesting mushrooms is usually used when you need to quickly process a large batch. Pickling is also an excellent solution for residents of city apartments who do not have the opportunity to pickle in a cool basement.

It is believed that using delicacy mushrooms for this method is a form of waste. The porcini mushroom is delicious fried or stewed, it is a real treasure of the forest, which is tried to be used immediately after harvest. But in years when the harvest is too large, mushrooms can be pickled.

Great butter for this recipe. You need to remove the skin from them, pre-boil, and then prepare the marinade.

Oneach kilogram of ready-made mushrooms take 100 grams of water, 1 tbsp. l. s alt, a pinch of sugar, 1 tbsp. l. vinegar, and seasonings such as black pepper (peas), bay leaf, cloves. Boil water, add sugar, s alt and spices, boil for 10 minutes. Immerse the mushrooms in the broth, boil for another 10 minutes and add the vinegar. Pour the brew into jars, roll up and wrap. This method is also suitable for other mushrooms: chanterelles, honey mushrooms, saffron mushrooms, wild mushrooms, forest champignons.

Drying

You can cut the mushrooms into thin plates and string them on a thread. By hanging the "beads" over the burners, in a few days you will receive a sufficiently dried product. It is better to store such mushrooms in a ventilated container in a dry, dark place.

Help in the preparation and oven. Cut the mushrooms, put them on a baking sheet covered with parchment or a wire rack, send them to an ajar oven, heated to 50 degrees. The process will take several hours. Keep an eye on the mushrooms, turn them over. Small parts may dry faster, remove them from the pan.

Using a dehydrator

You can make home-made mushrooms with the help of a modern drying apparatus. It will take much less time and effort than traditional methods.

As in other cases, mushrooms are not washed, but cleaned with a damp cloth. Cut the legs and hats into thin slices. Depending on the type of dehydrator and the amount of mushrooms, the process can take three to five hours.

Before use, dried mushrooms are soaked in hot waterabout an hour.

Freeze

Owners of refrigerators with large freezer compartments often use this method to harvest mushrooms. There are two options: you can freeze raw mushrooms or already boiled ones. The second method is convenient in that it allows you to significantly save space in the chamber, because boiled mushrooms are packed into a container much more compactly.

If you decide to freeze raw mushrooms, you will need to boil them before cooking, letting them thaw beforehand.

Mushroom Powder

Dried mushrooms are suitable for making powder. It takes up very little space, which is very convenient. Such a product is widely used in cooking: it is added to soups; used to add flavor to casseroles, vegetable stews, meat; put in potato or rice filling for pies.

You just need to grind the dry parts in a coffee grinder or crush in a mortar.

Mushroom caviar

This is another popular way of harvesting mushrooms for the winter in jars, but it is better to use a basement for storage. Boiled mushrooms are fried in oil, spices and s alt are added to taste. After cooling, scroll through a meat grinder, and then stew the caviar in a saucepan for about 15 minutes, then lay it out in small jars (up to 0.5 l).

After that, you need to place the jars on a baking sheet lined with a damp cloth and put in a hot oven for 10 minutes. Then the jars are rolled up, wrapped and allowed to cool at room temperature.

Serve caviar as a separate snack, spread it on toast, add it to pizza,pies, pancakes.

Canned mushroom salad

There are many interesting recipes that use a variety of ingredients: onions, tomato juice, zucchini, eggplant, bell peppers, carrots and many other vegetables.

We offer the following recipe for harvesting mushroom salad for the winter. The dish has a spicy taste and does not require any additions. After opening the jar, the mushrooms can be transferred to serving dishes and served immediately.

Mushrooms are perfect for this recipe. For a kilo of mushrooms you will need:

• 100g lemon juice;
• at Art. l. cognac;
• medium onion;
• 2 tsp s alt;
• 0.5 tsp ground pepper;
• small bay leaf.

Rinse the mushrooms, let the water drain. Fry the onion, add mushrooms and cook for 5 minutes. Then add lemon juice, s alt, seasonings and cognac. Stir, let boil, remove from heat, immediately pack in jars. It takes 10 minutes to sterilize the salad.

Homemade storage

Pickled mushrooms are stored in cool pantries, cellars. In the absence of a basement, s alted mushrooms can only be stored in clean jars under nylon or glass lids in the refrigerator. Experienced mushroom pickers do not advise keeping blanks for more than one year. If there is rust on the lid, eating mushrooms is risky.

In the freezer, the shelf life of a raw product can be up to one year, but it is better to try to harvest as many mushrooms as you can eat until the nextseason.

Well, perhaps, let's recall the main rule: you can eat only those mushrooms that you know well.